Location: Kate’s House

Date: 2-22-10

Start Time: 6:00 pm

End Time: 7:30 pm

Description: Cooking 102

Cost: $15

Demo & Tasting: Onion Dip, Green Chili & Chicken Enchiladas, Creamy Potato Chowder, Meatloaf, Mexican Cornbread, Sour Dough Bread sticks, Cookie Sundaes

Maximum Attendees: 12

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Attendees

Total Attendees: 10

#	Name
1.	Marlene Bashore
2.	Susan Reddie
3.	Mary Jane Eichholz
4.	Kay Little
5.	Jen White
6.	Hannah White
7.	Keri Richardson
8.	Yvonne Hardy
9.	Molly
10.	Natalie Reddie

Applesauce Molasses Bars

Don’t worry about the fact it says APPLESAUCE in the title. These babies are good!!!

1 cup firmly packed BROWN SUGAR

1/2 cup margarine or butter (softened)

1 cup APPLESAUCE

1/3 cup MOLASSES

2 EGGS

2 1/2 cups FLOUR

1 teaspoon BAKING SODA

1 1/2 teaspoons CINNAMON

1/2 teaspoon ALLSPICE

1/4 teaspoon SALT

1/2 NUTS (if desired)

POWDERED SUGAR (for dusting)

Heat oven to 350. In a large bowl beat brown sugar and margarine until light and fluffy. Beat in applesauce, molasses and eggs until smooth. Mix dry ingredients together. Combine with wet ingredients (stopping once to scrape down sides of the bowl). Spread into a greased 15×10x1 inch ban (I used a cookie sheet/jelly roll pan and left one end with 3 inches of the pan still exposed). Bake at 350 for 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar*. Cut into bars and enjoy!

* Pampered Chef has a fantastic little Flour Sugar Shaker! Not only great for dusting Molasses Bars and other desserts… we use it for applying powdered sugar to our pancakes!!!

If you have 2 cups of drippings ………………………….. use 1 cup of water + 1/2 cup of Universal Sacue

If you have 3 cups of drippings ………………………….. use 1.5 cups of water + 3/4 cup of Universal Sauce

If  you have 4 cups of drippings …………………………. use 2 cups of water + 1 cup of Universal Sauce

If you want a THICKER gravy, add more Universal Sauce than indicated above.

If you want a thinner gravy, add less Universal Sauce than indicated above.

Tips & Tricks: If you already made your gravy with the Universal Sauce, and it is TOO THICK, simply add more water to your sauce pan to thin it out. If your gravy isn’t THICK ENOUGH, whisk water with Universal Sauce (having the mixture be more Universal sauce than water) in a bowl before adding it to your sauce pan, then bring it to a boil again. Still not thick enough? Repeat process.

1 cup of Shirley J UNIVERSAL SAUCE

4 cups of WATER

1/2 teaspoon of Shirley J CHICKEN BOUILLON

2 cups of diced POTATOES

1 cup of frozen CORN

1/4 cup of sliced CELERY

1/4 cup of crumbled BACON (optional)

In a large sauce pan or small stock pot, saute celery in a tablespoon of butter. Once tender, add the Universal Sauce, chicken bouillon and water. Mix until water & powder become one. Add diced potatoes and bring to a boil. Reduce to medium heat, stirring frequently, until potatoes are tender. If consistency is TOO THICK… water 1/4 cup at at time until desired consistency is reached. Once potatoes are done, add frozen corn (and bacon if desired). Once corn is thoroughly heated, remove from stove and serve. Salt and pepper to taste. ENJOY (I’m sure everyone will!)

1 UNBAKED pie crust

Enough PEACHES (either halved or sliced) until bottom of pie crust is covered

1 cup of HEAVY CREAM

3 tablespoons of CORNSTARCH

2/3 cup SUGAR

1 teaspoon VANILLA

a pinch of SALT

Preheat oven to 375. Mix cream, cornstarch, sugar, vanilla and salt together. Pour over top of peaches. Bake for 50-60 minutes until bubbly, and thick (filling should be more clear than cloudy)

1 cup FLOUR

1/2 teaspoon SALT

1/3 cup + 1 tablespoon of CRISCO

2  1/2 tablespoons COLD WATER

Mix salt and flour together. Next cut shortening into flour until it is like coarse cornmeal. Add water a little at a time until it forms a ball. Press together with hands and roll out for one crust. Bake at 400 until golden.

1/2 cup softened BUTTER
1/2 cup CRISCO
1  1/2 cups of SUGAR
1/2 cup of MOLASSES
2 EGGS lightly beaten
4 cups FLOUR
1/2 teaspoon SALT
2 1/4 teaspoons BAKING SODA
2 1/4 teaspoons GINGER
1 1/2 teaspoons GROUND CLOVES
1 1/2 teaspoons CINNAMON

First… preheat oven to 350. Then cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Set aside. Mix dry ingredients in a separate bowl. Then add dry mixture to creamed mixture until well mixed (scraping bowl down at least once during mixing).  Roll into 1  1/2 inch balls* and dip the tops into sugar. Place on greased cookie sheet and put in a preheated oven at 350 for 8-11 minutes** Yield: 3-4 dozen depending on size.

* I use the Pampered Chef small or medium cookie scoop to get the perfect size EVERY TIME! The scoops also work great for crepes and pancakes.

** Bake times will usually vary for every person. It changes due to pans used (light metal, dark metal, stoneware, etc…) and oven accuracy. Always check baking items 4 minutes before they should be done to see if time needs to be shortened or temperature raised or lowered.

In a medium sauce pan whisk together Universal Sauce, Water and Butter and bring to a boil. Let it simmer for 2-3 minutes. Remove from heat, and add cream mixture to the bowl of already peeled, cooked, and drained potatoes. Mash by hand or with a hand mixer.

Add 2 cups of WATER and 1 cup of Shirley J UNIVERSAL SAUCE and whisk together. Add a 1 (10 oz) package of SPINACH (I buy my frozen and then let it thaw, or you could use fresh) to the creamy mixture.

Add 1/4 of a teaspoon of CAYENNE, 1/2 teaspoon of FRESH GROUND BLACK PEPPER, and 1 teaspoon of Shirley J CHICKEN BOUILLON.

Then add 1/2 cup of DEHYDRATED ONIONS or 1 cup of fresh YELLOW ONIONS diced.

Bring to a boil while stirring.

Add 1/4 of a pound of MOZZARELLA CHEESE (you could use 4-5 cheese sticks if you have them around) and 1/3 of a cup of GRATED PARMESAN CHEESE ( I use the big green canister from Sam’s Club).

Let it heat all the way through, then serve and enjoy!

This goes great with crackers or tortilla chips!

Fancy Tip: Want to spruce it up? Add a few finely diced tomatoes on top with freshly grated Parmesan cheese!