Teaching Cooking

I have taught basic cooking to my seven children and to classes of elementary children. When my youngest daughter wanted to learn, I found that taking the recipes and making them into a step-by-step format made it easier for her, so here is a blog to hopefully make cooking easier for the beginner.

Monday, December 12, 2016

Oatmeal Macaroons

1 cup shortening
2 cups sugar (1/2 brown or all brown if you want)
2 eggs
2 Tbsps Molasses
1 1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla

Combine and beat well.


3 cups flour
1 1/2 tsp soda
2 cups oatmeal

If you wish you can add:
2/3 cups raisins
2/3 cups nuts

Roll into balls and then roll in sugar.  Press down with a glass.

Bake for 10-15 minutes at 350 degrees.

Sunday, December 11, 2016

Kay Cox's Easy Caramels

2 cups sugar
1/4 cup butter
1 1/2 cups cream
1/2 cup corn syrup
1 tsp vanilla
pinch of salt
1/2 cups chopped nuts

Mix together all the ingredients and cook slowly to hard ball stage (240-245 degrees), stirring constantly.

Pour into a well buttered 8 x 8 pan and cool.  Cut into squares and wrap in plastic wrap or dip in chocolate.

Kay Cox's Basic Cream Fondant

This will be posted in two different sizes.  First the small batch, then the large batch numbers in parenthesis.

4 Cups white sugar                (10 lbs white sugar)
1 cup milk                              (4 cups whole milk)
1/2 cups whipping cream        (2 cups whipping cream)
2 Tbsp white corn syrup         (1/2 cup white corn syrup)
2 Tbsp butter                         (1/4 lb of butter aka 1/2 cup butter)
Pinch of salt                           (1/4 tsp salt)

Combine all ingredients in a large pan, place over heat and stir constantly until mixture begins to boil.  Keep boiling rapidly until fondant reaches desired temperature, soft ball stage (230-232 degrees).  If a firm fondant is desired, cook two or three degrees higher.  Cool as rapidly as possible and beat.

When making the fondant, the amount of cream, milk and butter can vary to make as rich a fondant as you like.  You may use more milk and less cream, but increase the butter, etc.  Ten pounds of sugar when dipped makes twenty pounds of chocolates.

Thelda Evan's Raisin Cookies

2 cups raisins
1/2 cup water

Boil together for 5 minutes.  Let cool.

1 cup shortening
3 eggs
2 cups sugar
1 tsp vanilla

Beat together and then slowly add the cooled raisin mixture.

4 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/3 tsp allspice

Blend together and add to the other mixture.

Drop on a greased cookie sheet.  Bake at 400 degrees for 15 minutes.

Saturday, August 6, 2016

Shredded Zucchini Griddle

Shredded Zucchini Griddle

This recipe will be a little different because it will be based on how big of a griddle you had and how many you are feeding. I used half of a 14 inch zucchini to make enough for two of us to eat.  Well, it turned out to be not quite enough because we loved it!  So here are the basic directions and you can develop it as you need to.

Step 1. Shred the zucchini.  Remember that zucchini has a lot of water and so the amount will shrink a lot as you cook it.

Step 2.  Chop up some onion.  The amount will depend on how much you like onion, but I really feel like you should add some because of the flavor it adds.  If you don't like onions, just a small amount chopped very small will add the flavor you need.

Step 3.  Warm your griddle to 400 degrees.  Pour about a tablespoon of oil on the griddle and spread it around.  Sprinkle you onion on it and quickly spread it around.

Step 4.  Sprinkle the shredded zucchini onto the griddle.  Try to make it as even as possible.

Step 5.  Sprinkle with dried chives.  Then sprinkle with a light amount of Season-all. Then sprinkle with a small amount of garlic salt and then some pepper.

Step 6.  Turn over with a spatula and re-spread the zucchini.  Try to not let it sit without flipping it for too long because it can burn quickly.

Serve warm.

Thursday, July 14, 2016

Layered Zucchini Bake

Layered Zucchini Bake

Dill weed
Garlic Salt
Onion Salt (or a finely diced onion)
Grated cheese

1.  Slice zucchini into thin (no more than 1/4 inch thick) slices.
2.  Spray the bottom of a pan (the size will depend on how many zucchini slices you have).   Make a layer of them in a bottom of the pan.
3. Sprinkle with a little dill weed, garlic salt and onion salt (if you want to use real onions instead of the onion salt, that works too.)
4.  Then sprinkle with a thin layer of grated cheese (you choose the kind you like).  Then make another layer of zucchini and do the same seasonings and cheese.  Do at least 3 layers, but more works too.

5.  Bake in a 350 degree oven for about 20 minutes.

Friday, January 15, 2016

Ham & Bean Soup

This is a recipe from my daughter, Kadie.  She exclaimed that it was really yummy

 Ham & Bean Soup

Mince 2 Garlic Cloves
Chop 1 Onion

Heat butter and/or bacon grease.  Add the minced cloves and chopped onion.  

Chop 1 or 2 celery stalks and add to the onion/garlic saute.

Cut ham into 1 inch cubes and add to the saute.

Grate 1 or 2 carrots into the sauté

Drained 2 can of Great Northern Beans and add to the saute.
Saute for a minute or two.

Stir in a pint of cream.

Turn to low to cook for about 10 minutes.

In another pot, boil 1 chopped potato in 1 pint (bone or chicken) broth.  When soft blend in a blender.

Mix the 2 pots together.

Cook on low for another 15 mins (or so).