ixture, but I know*my* school could never afford such luxuries
hrough.
Additional back-to-school snack recipes can be found at
Mix all together.
Put thin layer in pan.
Cook until done. Cool. Frost.
Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape ...
Follow directions on bean bag for presoaking the beans.
Drain and rinse beans, sit aside.
In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
Once pressure has been reached, reduce heat to low and cook for 30 minutes.
Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and ...
Preheat oven to 350.
Use a very large mixing bowl and cream together shortening, butter and both sugars.
Beat in eggs.
Beat in peanut butter.
Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
You may need to use hands as dough gets very stiff.
Drop them by tbsp on to ungreased cookie sheets.
Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
Makes about 100 cookies.
inutes.
Additional back-to-school snack recipes can be found at
Preheat oven to 350 degrees.
Cream butter and sugar until fluffy.
Mix in vanilla extract.
Mix in flour gradually.
Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
Flatten cookies with the bottom of a glass dipped in sugar if desired.
Bake until golden brown (approximately 12-15 minutes.
Makes about 2 dozen.
1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
2. Add oil to dry mixture mix for 4 minutes on low speed.
3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
4. Lightly coat a half-sheet pan (13\" x 18\" x 1\") with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
6. Prebake until crust is set and ...
Preheat over to 350 degrees Fahrenheit.
Cream butter and powdered sugar until fluffy.
Add vanilla extract.
Mix in flour in small increments.
Roll dough into balls; flatten on ungreased cookie sheets.
Bake until golden brown around the edges.
Have a wonderful day at school.
On your way home, take your pick of one of the delicacies and enjoy!
weet pickle is desired.
USDA recommends that all pickles be
Mix first 5 ingredients together with a heavy duty mixer.
Meanwhile, melt the milk chocolate on stovetop.
Spread in a 13x9 inch pan and top with the melted milk chocolate.
Chill; cut into squares upon serving.
*Forthe Old School Deja Vu effect: serve each square in a muffin/cupcake paper.
ith paper cupcake liners in school colors.
Place white cake
dd the 2 cups of school glue. Stir until dissolved.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make School Roll Dough, or use any yeast bread dough.
Roll out in rectangular shape (approximately 8 x 11 inches).
Put 1/2 of ham slices and 1/2 of cheese slices along middle of dough, leaving an inch on each end uncovered.
Sprinkle with seasoning; fold one side of dough over ham and cheese.
Repeat ham and cheese layer on top of fold, using remainder of ham and cheese.
Sprinkle this layer with the Italian seasoning.
Leave 1 inch on each end to seal.
Fold dough over; seal all edges.
Bake at 350\u00b0 until done.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.