This week for Pies Cakes, Cookies and More, the Sprout Chefs made cookie people. They were encouraged to make their family members in cookies, which they took home and baked in their own ovens. They decorated one baked cookie, to inspire future cookie decoration during the holidays. Decorations included canned icing, colored with food coloring and piped onto the cookies with Ziploc bags. This is easy and fun for a family to do together. In case this class inspired more cookie creations, the recipe follows, in a large batch or a small batch. Store bought rolls of pre-made sugar dough can be used for the family short on time.
Last week Royle's class was out for voting and missed making ice cream. They will make ice cream this week and make their cookies next week.
Tokeneke's and Holme's clases will be making Bee-Bin-Bop. The recipe follows the cookie recipes.
Cookie People
(for a large batch)
Ingredients:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions:
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F
Roll out dough on floured surface 1/4 to 1/2 inch thick.
Cut with any cookie cutter.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in a preheated oven and cool completely before decorating.
Cookie People
(for a small batch)
Ingredients:
6 Tablespoons of butter, softened
1/2 cup white sugar
1 egg
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees.
Roll out dough on floured surface 1/4 to 1/2 inch thick.
Cut into shapes with any cookie cutter.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in a preheated oven and cool completely before decorating.
Bee-Bim-Bop
Bop is the Korean word for rice and bee-bin means mixed-up.
There are as many versions of bee-bin-bop as there are cooks who create it. All the ingredients below can be found at Shop-Rite or just about any other grocery store in town. The length of the recipe may appear intimidating, but it is easy and fun to make. Just have all the ingredients prepared and set out to stir fry.
Combine the following ingredients to marinade the meat, chicken or tofu for at least 30 minutes:
1/2 cup soy sauce
1/2 cup brown sugar
5 tablespoons red wine vinegar
3 tablespoons vegetable oil
2 garlic cloves chopped
1 tablespoon grated fresh ginger
1 lb. of lean beef is traditional, but chicken and tofu work fine (Beef or chicken should be cut into small strips. The tofu is best cut in larger strips, so that it does not dissolve into the recipe when cooked.)
Prepare rice
2 cups of white rice and 4 cups of water cooked for 20-30 min. until tender
Have the following ingredients ready for the stir fry:
2 carrots cut in julienne slices
1 bag of fresh spinach
1 bag of bean sprouts
2 green onions, cut in 1 inch slices
2 eggs
salt and pepper
Vegetable oil for frying
Optional ingredients to serve with bee-bim-bop:
Korean pepper sauce
Zimchee
Directions:
Turn the wok on high or heat a nonstick frying pan on medium high.
Fry the eggs and sauté the meat and veggies individually and set aside.
Once everything is cooked, combine everything in the pan, heat it through and serve.