Simple home ec class recipes

[stickinthemud]

From son's high school class in 2003:

EGG OMELET
1. Prepare toppings of your choice:
Diced red or green pepper
Diced onion
Diced tomato
Cooked meat or leftovers such as chicken, ham or pepperoni
2. Whisk together 4 or 5 eggs in liquid measuring cup or medium mixing bowl. Add 1 to 2 T water (or milk).
3. Heat small skillet over medium high heat. Add small amount of butter or spray with Pam.
4. Pour about 1/2 egg mixture into hot skillet. Swirl around slightly to allow egg to cook. When almost cooked through, ad topping to 1/2 omelet. GENTLY fold omelet in half. Cook for another minute or so, then slide out onto serving plate.
5. Prepare rest of egg mixture as above. Serve with salt & pepper and salsa or ketchup.

QUICK APPLE-CRANBERRY OATMEAL
1 1/2 Cup regular or quick oats
1 1/2 Cup apple juice
1 1/2 Cup milk or soymilk
3 Tablespoons plain nonfat yogurt
2 Tablespoons honey
1/4 Cup dried cranberries (may substitute any diced fruit)
Pinch cinnamon
1. Combine oats, apple juice and milk in a saucepan and cook over medium high heat, simmering but not boiling. Stir often, until oats are soft but not mushy, about 5 to 6 minutes.
2. Remove from heat and add yogurt, honey, cranberries and cinnamon. Serve hot.

JELLY THUMBPRINT COOKIES
1/2 cups butter, softened
1/4 cups brown sugar, packed
1 egg yolk
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
jelly

1. Heat oven to 350
2. Mix butter, sugar, egg yolk, and vanilla thoroughly
3. Measure flour, blend in salt
4. Roll dough into balls (1 teaspoon each)
5. Place about 1 inch apart on ungreased cookie sheet
6. Press thumb gently in center of each
7. Bake 10 to 12 minutes
8. When cool, fill indentation with 1/4 teaspoon of jelly

Yield about three servings

[here to stay]

Do schools even teach home ec anymore? What a useful class it was for me all those decades ago.

[stickinthemud]

More from the same class:

HOMEMADE POWDERED SUGAR
Mix 1 cup white sugar & 1/2 teaspoon cream of tartar in blender for 3 to 5 minutes until mixture is powdered and no longer grainy. (Do not double this recipe)


HOMEMADE 'MAPLE' SYRUP
Thick: Mix 1 1/2 corn syrup, 1/4 cup sugar, 2 teaspoons water & 1 teaspoon maple flavoring in sauce pan. Boil 2 minutes.
Thin: Boil 1 cup water, 1 cup sugar & 1 teaspoon maple flavoring


HOMEMADE BROWN SUGAR
Place 1 cup sugar in small bowl. Stir in molasses with wooden spoon until desired consistency


HOMEMADE BUTTER
1. Pour 1 pint heavy cream & 1 pinch salt into clean jar with tight-fitting lid.
2. Shake until butter forms. (Drain off liquid and use for buttermilk pancakes.)


HONEY BUTTER
Beat 1/2 cup butter & 1/4 cup honey until fluffy


SUGAR & SPICE
Beat 1 cup butter until creamy. Add brown sugar and cinnamon to taste. Spread on toast or French toast.


OVEN PANCAKE
1. Preheat oven to 425 degrees.
2. Melt1 or 2 Tablespoons butter in 10 inch glass pie plate in oven
3. Mix 1/2 cup flour,1/2 cup milk, 2 eggs, and a pinch of salt in a bowl or jar with tight-fitting lid.
Mix only until blended.
4. Pour into pie plate. Bake 16 minutes.
5. Serve with syrup, apple butter, powdered sugar or jam.


BROWNIES
4 ounces unsweetened chocolate
2/3 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts
Preheat oven to 350°
Grease 9" x 13" baking pan
Melt chocolate and butter in large sauce pan over low heat or in double boiler, remove from heat
Mix in sugar, eggs and vanilla
Stir in remaining ingredients.
Spread in pan.
Bake 30 minutes or until brownies start to pull away from sides of pan.
Do not overbake.
Cool slightly.
Sprinkle confectioners sugar on top.
Cut into bars.


RICE KRISPY COOKIES
Mix 1/2 cup sugar and 1/2 cup white Karo syrup, bring to boil and remove from heat.
Stir in 3/4 cup peanut butter and 1 teaspoon vanilla.
Pour in 3 cups Rice Krispies and stir until well coated.
Spread into greased 9" x 9" pan.
Topping: Melt 1/2 cup chocolate chips (3oz) & 1/2 cup butterscotch chips (3oz) and spread over top.


SEVEN LAYER COOKIES
1/2 cup butter
1 cup graham cracker crumbs (8 whole crackers)
1 cup coconut
6 oz chocolate chips
6 oz butterscotch chips
1 (15oz) can sweetened condensed milk
1 1/2 cup ground nuts
Melt butter in 9" x 13" pan.
Spread crumbs evenly over butter.
Add coconut, chips, nuts, and milk.
Bake at 350° for 20 to 30 minutes.
Cut into squares while warm, but do not remove from pan until cool.


LEMON SQUARES
1 cup flour
1/2 cup butter
1/4 cup confectioners sugar
Preheat oven to 350°
Blend flour, butter, and sugar thoroughly.
Press evenly into a 8" x 8" pan.
Bake 20 minutes.
Meanwhile, beat together:
2 eggs
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons lemon juice
Add grated rind from 1 lemon.
Pour over baked crust.
Continue baking 20 to 25 minutes. Don't overbake.
Sprinkle lightly with confectioners sugar
Bake in 350 degree oven.
Makes 25 bars.


FUNNEL CAKES
1 Egg
1 cup milk
1 1/2 cup flour
2 Tablespoon sugar
1/4 teaspoons salt
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1. In small bowl, mix together egg and milk with a fork.
2. Sift together in large bowl: flour, sugar, salt, baking powder, baking soda, vanilla
this recipe calls for vanilla to be sifted together with dry ingredients(??)
3. Stir dry ingredients with wire whisk. Add egg & milk mixture and beat until smooth.
4. Heat fat in electric skillet to 375°
5. Pour batter in funnel and swirl into hot fat. Fry until golden brown, turn with 2-prong fork; cook until brown. Drain on paper towel on paper plate. Sprinkle with powdered sugar.
6. Share


OATMEAL CHIP COOKIES
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 Tablespoon water
1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1 cup (6oz) semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
Thoroughly cream shortening, sugar, brown sugar, and vanilla.
Beat in egg, then 1 Tablespoon water.
Sift together flour, soda, and salt; add to creamed mixture, blending well.
Stir in the rolled oats, chocolate chips, and walnuts.
Drop by rounded teaspoons onto a greased cookie sheet about 2 inches apart.
Bake at 375° for 10 to 12 minutes.
Cool slightly before removing from the pan.
Makes 3 1/2 to 4 dozen cookies.

(POLKA-DOT OATMEAL CRISPS: Substitute 10 1/2oz package M&Ms for chocolate chips & nuts)


PEANUT BUTTER COOKIES WITH CHOCOLATE
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix all the ingredients using electric mixer.
Preheat oven to 375°.
Shape dough into 1 inch balls and place on ungreased cookie sheet.
Bake for 9 to 11 minutes. Edges should be golden brown.
Place on cooling rack to cool.
CHOCOLATE: 1 cup semi-sweet chocolate chips and 2 Tablespoons shortening
In a small saucepan heat on low heat until melted, stirring constantly to make sure chocolate does not burn.
Dip cookies into melted chocolate halfway and place on a wax paper lined tray.
Allow chocolate to set. (For faster results place in freezer for 5 minutes.)

[stickinthemud]

From what I hear, in this area Home Economics is now "F&CS" Family & Consumer Science: Still includes cooking and sewing but now have more emphasis on child development, finances, and how to buy as well as make food and clothing.

[Deleted]

May 2, 2018 21:41:22 GMT stickinthemud said:

More from the same class:

These recipes got better and better as I read down. Thanks for posting them - they sound delicious!!!

[Melissa]

I need to make the jelly thumbprint cookies with the grandchildren. I have so much jelly!