Click below to get the full recipe
Check below to get the full recipe
Ingredients
Method
1 In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate. It will look foamy
2 In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
3 Add the egg and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
4 Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
5 Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.Cover the donut holes with a cloth to rise. Cover the donut holes with a cloth to rise
6 Heat the oil to 375F. Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Only cook a few at a time so they don’t overcrowd and stick together.
7 Drain on a paper towel or wire rack over a cloth, before glazing them.
8 Combine ingredients for glaze. Dunk cooked donuts in warm glaze and place on paper towel or wire rack to dry. Reheat glaze if it cools too much. It needs to be warm while dunking donuts to get that yummy Krisp Kreme affect.
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1 stick unsalted butter, room temp.
1 C. sugar
2 large eggs, room temp.
1/2 tsp. coconut extract (use vanilla if you do not have coconut)
1 1/2 C. cake flour
1/2 T. baking powder
1/4 tsp. salt
1/2 C. coconut milk
How to Make It
Beat together the butter and the sugar until nice and creamy. Beat in the eggs, 1 at a time then add the extract. Combine the flour, baking powder and salt. Beat in 1/2 of the flour and then 1/2 of the coconut milk, then the remaining flour and coconut milk. Continue beating for 2 minutes. Preheat the oven to 350 degrees. Line your muffin tin with cupcake liners and scoop the cake batter 3/4 of the way full into the liners. Bake for 20-25 minutes or until golden on top and they spring back when you touch them.Allow to cool completely before icing (recipes follows). Keep refrigerated.
Icing:
8 oz. container cool whip
3.5 oz. box vanilla instant pudding
2 T. coconut milk
flaked coconut
In a bowl combine the cool whip with the instant pudding (it will seem a little grainy). Add the coconut milk (this takes care of the graininess) and combine well. Chill for 10 minutes in the fridge. Ice the cupcakes and then sprinkle the top with the flaked coconut.
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3 C. frozen whole kernel corn, thawed
6 slices bacon, cooked and crumbled
1 T. chopped garlic
3 T. butter
3 T. flour
1 1/4 C. (maybe a tad more) whole milk
2 oz. cream cheese
1 1/4 C. shredded sharp cheddar cheese
1/4 tsp. smoked paprika
1/4 tsp. salt
1/2 tsp. black pepper
How to Make It
In a med. size pot, melt the butter over medium high heat and stir in the garlic, cook for about 30 seconds. Add in the flour and whisk to combine. Whisk in the milk and allow to begin to thicken, thin with a little more milk if needed, but you want a gravy like consistency. Remove from heat and stir in the cream cheese, 1 C. of the cheddar cheese and seasonings. When the cheese has melted add the corn and the bacon. Stir well. Pour into a 5x9 baking dish. Sprinkle remaining cheese on top. Bake in a 375 degree oven for 25 minutes or until nice and bubbly. Let sit 5 minutes before serving. This will serve 5-6 people.
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1 each, yellow squash and zucchini squash
1 1/2 C. all purpose flour
1 T. corn starch
1/2 tsp. cayenne pepper
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 tsp. old bay seasoning (optional, but I like it in mine)
1/4 tsp. black pepper
1 large egg
1/2 C. milk
pinch of salt
oil for frying
How to Make It
Wash each squash and slice into 1/2" rounds. Place in a bowl and toss with a pinch of salt. In another bowl combine the flour, cornstarch and remaining seasonings. Beat together the egg and milk, add 1 T. of the flour mixture to the egg mixture and beat till blended in. Heat oil to 375 degrees. Take each squash round and dip into the egg mixture then into the seasoned flour and carefully drop into the hot oil. Repeat with remaining squash, working in batches, and fry for 3-4 minutes or until golden brown (flipping around as they fry). Remove with a slotted spoon to a paper sack or paper towel lined plate.
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Chicken and Biscuit Bake
Blogger's Notes: I have always had a thing for chicken and dumplings. It's just one of those warm, comforting dishes that satisfies like no other. And, I adore pot pie! This recipe is a collison of the two!
ingredients
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth (low sodium is best)
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
1 chicken bouillon cube (use 2 ONLY if using unsalted butter, low-sodium broth/stock and/or low-sodium cream of chicken soup)
Pepper
How to Make It
first step: Preheat oven to 350 degrees.
second step: Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.
third step: Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.
forth step: Layer the shredded chicken on top of the butter.
fifth step: Sprinkle on the veggies.
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Pie crusts for two pies
5-6 russet potatoes-cooked and mashed-plain
I start boiling the potatoes while I am making the meat mixture. I don't want them cold
2 lbs ground beef
1 lb ground pork
1 large onion diced
1-2 tablespoons Poultry seasoning (Bells)
1/8 teaspoon ground cloves
1 tablespoon butter
some milk
S & P
How to Make It
Pre heat oven to 375
Prepare and line the pie crusts on two pie plates
In large fry pan melt butter and add onion to cook until translucent. Add ground pork first and cook a couple of minutes then add hamburg and cook until meat is no longer pink. If there is a lot of fat drain some out but leave a little for flavor
Add some of the mashed potatoes, just enough to bind the meat together, you might not use all of it. Then ground cloves, S & P , then poultry seasoning. This is to taste and you have to have enough to taste it in the pie-this seasoning is the secret. You might have to add extra.
Once you have it to where you like it - fill the pies and top
with crust. Make slits for cooking and brush with a little milk to help crusts brown.
Bake for 1 hour until crust is nice and brown. Cut and serve while hot. Our favorite topping is ketchup!
The extra pie once it cools wrap in aluminum foil to freeze. I like to cut it into separate slices and freeze each slice to take out and use only as much as I need. — with Pam Plante.
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2 C. self rising flour
1/2 C. sugar
2 T. butter, melted
1 egg, beaten
1 1/4 C. milk
1/2 tsp. vanilla extract
1 C. fresh whole cranberries
11 oz. can mandarin oranges, drained
How to Make It
Whisk together the flour and sugar. Add in the melted butter, egg, milk and vanilla extract. Stir well to combine then fold in the cranberries and mandarin oranges. Butter a loaf pan very well and pour the mixture into the pan and spread around to even out. Bake at 375 degrees for 35-40 minutes or until a skewer stick comes out clean. Remove from the pan to a cooling rack.
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2 Mahi Mahi filets
olive oil
blackened seasoning
Blackened Seasoning Recipe:
1 T. smoked paprika
1 1/2 tsp. salt
1 T. onion powder
1 T. garlic powder
1 T. cayenne pepper
2/3 T. black pepper
1 tsp. thyme
1 tsp. oregano
How to Make It
Combine all ingredients and store in an airtight container.
Preheat the oven to 425 degrees. Line a baking sheet with tin foil or parchment paper. Place the filets on the baking sheet and rub both sides with some olive oil then sprinkle (liberally) some of the seasoning on one side, rub it in and then do the same with the other side. Bake for 8-10 minutes (the fish should feel firm when you touch the top of it), then move under the broiler and broil for 1 minute. Remove and serve with a side of rice.
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8 oz. elbow macaroni
3 T. unsalted butter
2 eggs
1/2 pint whipping cream
1/2 tsp. dry mustard powder
1/4 tsp. salt
1/2 tsp. black pepper
1/2 C. cubed velvetta cheese
8 oz. freshly shredded extra sharp cheddar cheese (the pre-shredded doesn't melt the same)
How to Make It
Cook the macaroni according to pkg. directions, drain and add to a mixing bowl. Add the butter, velvetta, and 1/2 the sharp cheddar cheese. Stir to combine and melt. Whisk together the eggs and cream the add the mustard powder, salt and pepper, pour into the macaroni. Stir to combine. Place in a lightly greased casserole dish, cover with foil and bake at 325 degrees for 35 minutes. Remove the foil and top with remaining shredded cheese. Return to the oven for an additional 10-15 minutes.
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4 C. rhubarb, chopped
1 C. sugar
1 tsp. lemon juice
1 stick unsalted butter
1 C. all purpose flour
1/2 tsp. baking powder
1 C. sugar
1 C. milk
How to Make It
In a medium saucepan, add in the rhubarb, 1 C. of sugar and the lemon juice. Bring to a boil and then reduce heat to medium cooking until tender and chunks have broken up (if you have no need to disguise, then just cook for a couple of minutes to render the juice and then remove from heat). Set this aside. In a 9x9 pan, add the stick of butter and place in the oven to melt at 350 degrees. In a mixing bowl combine flour, baking powder, remaining sugar and milk. Once the butter has completely melted pour the flour mixture into the pan then top with spoonful's of the rhubarb, juice and all. DO NOT STIR...place in the oven and bake for 25 to 30 minutes or until top is golden brown.
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1/2 cup butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
How to Make It
Procedure;
Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Makes about 8 servings. Enjoy.
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1/2 lb. bacon
1 small onion, chopped
1 small zucchini, grated
1/2 red bell pepper, diced
2 C. frozen, shredded, hash browns
1 C. chopped ham
7 eggs
1/4 C. heavy cream or milk
1 roll crescent rolls
1 C. swiss cheese, shredded
1 C. cheddar cheese, shredded
1/2 tsp. each salt and pepper
How to Make It
Chop bacon and cook in a skillet till crispy, drain grease and remove bacon to a bowl, set aside. Add 2 T. of the bacon grease back to the pan and add in the hash browns, cooking till they become a little crispy, add in the zucchini, onions and bell pepper. Cook till veggies are tender, remove from heat. Beat the eggs and cream in a medium bowl. Gradually add in the veggie mixture, stirring to temper the eggs. Add the bacon (leave a few pieces to garnish at the end), ham, swiss cheese, 1/2 C. of cheddar cheese, salt and pepper. In a casserole dish or cast iron skillet as I used, grease generously with butter. Take the crescent dough and place it in the bottom of the dish spreading with your fingers to get it to the edges and pushing it up on the side of the pan just a tad. Pour the egg mixture over the dough and place in the oven at 350 degrees for 45 minutes or until set. Remove and top with a little extra bacon pieces and remaining cheese. Return to oven to melt the cheese, about 2-3 minutes.
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2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper
NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure.
How to Make It
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
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2 - 2 1/2 lb. beef chuck roast
1/4 C. BBQ sauce
1/4 C. ketchup
2 T. light brown sugar
1/4 C. apple cider vinegar
1/4 tsp. dry mustard
1 T. Worcestershire sauce
1/4 tsp. chili powder
How to Make It
Place the roast in the crock pot, slice in half if using a 4 qt. crock pot. Whisk together the remaining ingredients and pour over the roast. Cook on low for 6 hours. Remove the roast and shred with two forks (it just falls apart), place in a serving dish and ladle some of the juice over the top before serving.
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8 oz. cream cheese, softened
1 can (14 oz) sweetened condensed milk
¼ cup lemon juice
1 prepared graham cracker crust
1 can pie filling of your choice (optional)
How to Make It
First step to prepare this cake is to mix cream cheese, milk, & lemon juice together till smooth & creamy.
Step 2 : after all that pour into prepared crust.And then chill between 30 to 60 mins.
Step 3 : Finally step , now serve with pie filling on top.
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Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
How to Make It
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
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Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh)inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)
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