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Show TODAY: Take Advantage of the Food Coupons and Begin Saving Today. i Good Cooks Learn From Their Mothers NUT PUDDING: Vi cup of nuts or ': cup of coconut may be added when adding vanilla. Club member Joy Hansen liked preparing muffins. There are two methods suggested in the Phase II student manual. The Krazy Kookers used the standard recipe. STANDARD RECIPE FOR MUFFINS By DONETA GATHERUM CLINTON -- - Most good cooks started learning the basics of food preparation and nutrition when they were young. My mother let me help her when I was only I had a mother that was a good cook and she eight. me. Comments like these are common exhelped pressions stated by favorite cooks consistently. ONE PROGRAM that assists in developing good cooks is the Foods and Nutrition series of lessons that can be studied by any group of young people enrolled in the system. The Krazy Kookers Club from Clinton have completed two phases of the Food and Nutrition program. These young girls are all or young teenagers. Through the program, they can be classified as favorite cooks. JOANNE Hansen is the Krazy Kookers leader. She is committed to the program. Boys should go the Scouting program and girls should belong to through If boys want to study some of the programs, thats even better, Mrs. Hansen says. An interest in developed many years ago when leaders. Joanne was living with one of the county She helped with many of the projects including summer leader as soon camp. The commitment to become a as her daughter Joy was old enough for the program was subconsciously made by Mrs. Hansen long in advance. I WOULDNT give it up. I enjoy it. I wish more mothers would become interested in the program, Joanne says. Eight club members worked in Phase One of the foods program. Ten became involved in Phase Two. 2 cups flour, sifted V4 cup sugar Tsps. baking powder Vz tsp. salt 1 egg 1 cup milk V cup melted shortening or oil 4-- H 3 4-- pre-tee- 4-- H 1. ADJUST oven racks and preheat oven to 400 grees 2. Sift flour, sugar, baking powder and salt together. 4-- H 3. BEAT EGGS slightly, add milk and melted shortening to the eggs 4. Pour egg mixture into the flour all at once. 4-- H 4-- de- 4-- H 4-- H 5. STIR JUST enough to moisten dry ingredients. Mixture should be lumpy. Fifteen to 20 strokes should be enough. 6. Fill each muffin cup 23 cup full. Use rubber scraper and push a spoonful of batter all at once into muffin tins. Place muffins in center of preheated oven. 4-- ACCORDING to Mrs. Hansen, one nice thing about is that the manuals are well done the and easy to follow. lessons are planned so novice leaders and students can learn. Activities are geared to the age level. There are many fun and rewarding experiences to be gained as the lessons are completed. Phase I includes making cookies, puddings, some breakfast foods, submarine sandwiches, soups, one pan dandy meals and finger foods. LESSONS IN breakfast preparation are emphasized in Phase II of the foods course of study. French toast, muffins and hot cakes are all made from basic recipes. students experience tasting different fruit juices. Record books are kept and written evaluations are made after each lesson or cooking experience. TAMMY CHERRY, a member of the Krazy Kookers CJub says her favorite recipe was the pudding one from the Phase I student manual. 4-- H 7. BAKE 20 to 25 minutes. Remove to cooling rack. Note: A muffin cup IVi inches in diameter by l'A inches deep is standard. When using smaller muffin pans, the cooking time should be decreased. mini-cours- es THERE ARE many ways to vary the recipe for muffins. The Krazy Kookers liked the jelly variation. Fill muffin cups half full, drop a scant teaspoon of jelly on center and add batter on top to make 23 full. Step-by-st- 4-- H VANILLA PUDDING 4 Servings Ingredients: 2 cups milk 3 Tablespoons cornstarch 3 Tablespoons sugar tsp. salt egg tsp. vanilla Vs 1 1 Club. The Learning good cooking from their mothers is one purpose of the Krazy Kookers Three making peanut butter cookies are Shannon Hansen, Joy Hansen and Tammy Cherry. 4-- 1. SCALD 1 Vi cups milk in top of double boiler. (Milk is scalded when bubbles form around edge of pan and skin begins to form). 2. Measure sugar, salt and cornstarch into mixing bowl and mix well. 3. ADD THE remaining Vi cup of milk and stir until smooth. 4. Add sugar, cornstarch mixture slowly to the scalded milk, stirring constantly with wooden spoon (scrape small mixing bowl with a rubber or plastic scraper) 5. PLACE mixture over boiling water in bottom of double boiler. 6. Cover and cook for 15 minutes, stirring occasionally. 7. BREAK EGG into the mixing bowl. Whip with beater until frothy. 8. Remove about Vi cup of the cooked mixture from H THE YOUNGEST member of the Krazy Kookers Club is Shannon Hansen. French toast is the food she enjoys preparing most. the double boiler and pour slowly over the eggs, beating .eggs as you add .the hot mixture. 9. RETURN "THE egg-mi- lk PEANUT BUTTER COOKIE (Recipe from Joanne Hansen) mixture to the double boiler and stir to blend. 10. Remove from heat and add vanilla and stir. cup butter or margarine cup peanut butter Vi cup granulated sugar Vi cup brown sugar 1 egg Vi tsp. vanilla 1 Va cup flour V tsp. soda Va tsp. salt Vi Vi 11. POUR INTO individual serving dishes or into large serving dish. 12. Cover the serving dishes. Serve warm or chilled. 13. SERVE PLAIN or with topping such as chopped nuts, coconut, whipped cream, crushed cookies, fruit or chocolate syrup. Try some variations of the basic recipe. CREAM MARGARINE and sugars. Add sifted dry balls. ingredients and blend. Form dough into Place two inches apart on greased cookie sheet. Press 5 peanut halves on top of each or criss cross the balls with fork tines. Bake at 375 for 2 minutes. CHOCOLATE PUDDING: Add one square grated chocolate to milk before scalding or 3 Tablespoons cocoa may be mixed with the sugar and used in the place of chocolate, reduce the cornstarch to 2 Tablespoons. 10-1- Marion COUPON COOKBOOK niATE YOOfl FAVORITE COOK Whos the best cook you know? Is it your name and ad- dress, your favorite cooks name and address and explain why they are NATIONAL COUPONS NEW RECIPE COLUMN each week with COUPONS for manufacturers, and celebrities. We well feature simple and gourmet Redeemable at Bowmans ReflexJournalBulletinLeader 197 North Main, Layton flour 1 package size) cups unsifted JELLO-Brand Vanilla Flavor teaspoon baking soda 1 cup butter or margarine, softened Instant Pudding and Pie Filling Va 2 eggs cup granulated sugar 1 Va cup firmly packed light brown package (12 oz.) chocolate chips sugar 1 cup 1 teaspoon vanilla chopped nuts (optional) 2 1 0 recipes made easy for everyday meals and special entertaining. Coupons Favorite Cook CHOCOLATE CHIP PUDDING COOKIES in- gredients in great recipes. Each week we will provide terrific recipes from your favorite cookbooks, being nominated. Then send the information to: Joyce Chocolate chip cookies are among the most popular family and guest treats. For snacks and desserts and also as a most welcome hostess gift, delight everyone with this special recipe. It is made especially Brand INSTANT Pudding and Pie Fillmoist and chewy with JELL-chip cookies, substitute Chocolate ing. For chocolate-chocolat- e Flavor INSTANT Pudding and Pie Filling. USE COUPON BELOW. SAVE MONEY! mother, wife, sister, brother, a neighbor down the street? Following the fantastic response to our last request for the Favorite Cooks of Davis County, we are repeating to the opportunity for all you satisfied-eater- s in honor those who keep you knee-dee- p gourmet cooking. m Simply list your Introducing Food Coupons CORNER Harrys Winegars DIRECTIONS Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 for 8 to 10 minutes. Makes about 7 dozen. MANUFACTURER'S COUPON EXPIRES MARCH 20, 1984 |