3rd grade recipes

8/17/2019 3rd Grade Recipes

1/20


2/20

10 lbs. of peeled Russet potatoe s1lb. unsalted Sw eetcream bu tte r (roomtemperatu re)salt21/ 2 cu ps of all - pur po se ourSpecial To ols:Electric lefs e grillPastr y b oard and 3-4 pa stry cloth cov ersPo tat o ricerFlour dredger/ sha kerCorrugated rolling pin and 3 -4 rolling pincoversLefse sti ck

Step 1: Boil potato es until tender.Step 2: Rice the potatoes and let them co ol over night.Step 3: Warm the potatoes slightl y. Add the our in 1/ 4 cup increm e nts, along with 1/ 2 stick of but ter and 1 tsp.salt.

Knead the m ixture until ev e rything is well mixed.War m your griddle to 400 degrees Fahrenheit.Step 4: For m the mixture i nto balls about the size of agolf ball.Roll out you r lefse on your pastry board u ntil it's 1/ 8 inchthick .Using your lefse stick, tran sfer the lefse to your griddle.Coo k on the griddle until bubbles form and each side

has browne d.Plac e the lefse on a towel to cool slightly.

Lefse Andrew Schuetz

Family HistoryLefse is from the Norwegian culture andmy mom's side of the family isNorwegian. It's pretty good!


3/20

1 cup sifted enriched flour1/4 tsp baking soda1/4 tsp of salt1/3 cup shortening. soft2/3 cup brown sugar1 egg1/3 cup milk1/2 tsp vanilla1 cup quick roiled oats (raw)1/2 cup semi-sweet chocolate piecesGlaze:

1/2 cup white sugar1/3 cup orange juice1 tablespoon rind

1. Sift flour together with soda and salt into a bowl.2. Add shortening, sugar, egg, milk and vanilla. Beat until smooth, about 2

minutes.3. Blend in rolled oats and chocolate pieces.4. Spread in greased 11x7in. baking pan. Bake in moderate oven (350*) 25 to

30 minutes.5. Remove from oven and cover with the hot glaze.6. Cool and cut into bars.

For the glaze:1. Combine sugar and orange juice in a saucepan.2. Bring to a boil and simmer 3 minutes. Then add grated orange rind.

Family History

Ari AksChocolate Bars

This recipe is from my greatgrandmother Lillian Bokser. It waspassed to my grandma, then mymom, and now me. My grandpasays he thinks the orange rind isa weird ingredient.


4/20

1/ 2 lb. wide egg noodles1 8 oz. package cream cheese1/ 2 cup butter4 eggs, beaten2 T sugarpinch of salt3/ 4 cup of raisins2 cups Corn Flakes, crushed1/ 4 cup cinnamon sugarbutter

Noodle KugelBennet t Balson andgreat grandmotherRose Katzman

1. Cook noodles in boiling, salted water according topackage directions and drain.

2. Soften cheese and butter at room temperature.3. Heat milk, but do not boil.4. Combine noodles, cheese, and butter to milk and mix well.5. Blend beaten eggs with noodles, milk mixture, sugar, salt,

and raisins. Mixture will be watery.6. Pour into 9x13x2" pan.7. Sprinkle Corn Flakes on top. Sprinkle cinnamon sugar over

Corn Flakes. Dot with butter.8. Bake at 375 for 40 minutes.

We have had this kugel recipe in thefamily for many years and my mom andgrandma make it on special occasions .

Family History


5/20

PREHEAT oven to 350° F.

PREPARE pasta according to package directions. Return tosaucepan. Add butter; st ir until melted.

WHISK together evaporated milk , eggs, mustard and pepper inmedium bowl. Add to pasta mixture; st ir. Add cheddar cheeseand American cheese; stir. Cook over low heat, stirringconstant ly, unt il cheese begins to melt. Pour in to 1 1/2-quartcasserole dish.

BAKE for 10 minutes; stir. Bake for an additional 20 to 25minutes or until bubbly and top is lightly golden. Season withsalt.

FREEZER OPTION:PREPARE as above; do not bake . Cover; f reeze up to 2 monthsThaw overnight in refr igerator.

PREHEAT oven to 350° F.

BAKE, uncovered, st irr ing half way through, for 45 to 50minutes or until bubbly and top is lightly golden. Season withsalt.

Cheesy Mac

Family History

2 cups dry small elbow macaroni or shells1/ 4 cup (1/ 2 stick) butter or margarine, cutinto pieces1 can (12 uid ounces) NESTLÉ®CARNATION® Evaporated Milk2 large eggs

1 teaspoon dry mustard1/ 2 teaspoon ground white pepper2 cups (8 ounces) shredded cheddar cheese1 cup (4 ounces) American cheese, cut in topieces

Braeden Check

My mom got this recipe from her momand we make it every year. We like tobuy the stuff at Trader Joe's. I love the taste and like eating it for dinner.


6/20

1 cup water1 / 2 cup butter

pinch salt1 cup all-purpose flour

4 eggs 2 cups whipping cream1 package instant vanilla pudding

1. Preheat oven to 400 F.2. In a medium-sized pot, bring water, butter, and salt to boil, until butter is melted.3. Remove from heat and add our all at once, stirring until smooth and mixture

comes away from the sides of the pan.

4. Return to heat and cook for 1 minute, stirring constantly.5. Cool slightly (just a few minutes). Using either a wooden spoon or a mixer, beat in

eggs one at a time, mixing well after each one.6. Drop by tablespoons onto a parchment-lined baking sheet, leaving space between

puffs.Then bake 20 - 30 minutes or until golden and crisp. Do NOT open ovendoor during the rst half of baking or puffs will collapse.

7. Immediately upon removing from oven, cut a small slit in side of puff to releasesteam.

8. Prepare the lling by whipping the cream together with the instant vanilla puddingmix, until thick.

9. Once cooled, either split puffs with a sharp knife and ll them with whipped creamor use a pastry bag to pipe the cream into the center of the puff through the sideslit.

10. Make as many puffs as you want, depending on size. You can also use alternatellings or toppings.

Eclair or Cream Puff Recipe Daniel Vocke

Family History I picked this recipe because it isGerman and for Ellis Island Night, my immigrant is from Germany. I thoughtthat is cool and these sound delicious.


7/20

4 onions3 carrots2 celery stalks8 gloves of garlic

2lb. Ground meat including a comboof beef, pork, and/or veal4-28 oz. cons of peeled tomatoes (or1-# 10 can peeled tomatoes)1 tsp. of oreganosalt to tastepepper to taste1 tsp. of crushed red pepper, or totaste3 bay leavesolive oil to coat of bottom of Dutchoven

1. Rough chop the onions, carrots, celery andgarlic.2. Add olive oil to Dutch oven and add vegetablemixture, garlic and 1 tsp salt. Cover to sweat.3. In separate skillet, brown the meats.4. When vegetables are very soft, add peeledtomatoes to vegetable mixture and purée with

stick blender.5. Add ground meat.6. Add oregano, pepper, crushed red pepper andbay leaves.7. Cover and cook for 2 hours or more (thelonger the better).

The Stephens FamilyRecipe for Meat Sauce

Drew Stephens

Family HistoryMy dad is an amazing cook and oneday he decided to take parts from abunch of cookbooks and put togetherthis amazing recipe. I like this recipebut it is only used for specialoccasions.


8/20

Ingredients1 Cup Margarine 1 Cup Brown sugar1 Cup Granulated sugar 2 Eggs21/ 2 Cups Flour 21/ 2 Cups Oatmeal1 tsp Baking soda 1 tsp Baking powder 1/ 2 tsp Salt11/ 2 tsp Vanilla 2 tsp Water

How to Make 1. Mix the margarine, brown sugar, and granulated

sugar well with a beater or a spoon.2. Beat the eggs, t hen add to the above and mix well.3. Add flour, oatmeal, baking soda, baking powder, salt,

vanilla, and water and mix well with beater. 4 . Stir in 1 to 2 cups o f chocolate chips with spoon.5. Place teaspoon sized balls of dough onto cookie

sheets .6. Bake in oven at 350 degrees for 10 minutes.

Grandma Simula's OatmealChocolate Chip Cookies !

Family HistoryMy great grandma used to make these withher bare hands! These cookies are so good! Wenow make them in honor of our awesomegreat grandma.

from the kitchen of Eeva Bole


9/20

3 eggs1 cup each: vegetable oil, sugar1 tsp. each: vanilla, baking powder, salt3 1/2 cups flour12 oz. chocolate chips8 oz. toffee bits

Family HistoryThis is a combination of my Mom and my Bubbie'srecipe. When I was thinking of all of the recipes I like, Idecided to make mondel bread. My great-great-grandfather was a baker and so were many of my other

grandparents. This may be why my mom and I love tobake. When I did research for this project I discoveredthat a lot of my male relatives were bakers. My great-great-grandfather, Jacob, owned a bakery. It may havebeen a Jewish bakery. He could have made mondelbread there.

Ella Toppel

1. Preheat the oven to 350 degrees.2. Place the eggs, oil, sugar, and vanilla in an electric mixer. Beat until light

in color, 5 minutes.3. Sift dry ingredients. Mix into eggs just until incorporated. Do not over mix.4. Stir in chips and toffee bits.5. Wrap dough in plastic wrap. Refrigerate 3 hours.6. Divide dough into 4 pieces. Make 4 8x3 logs on a ungreased sheet (We

usually use 2 sheets, 2 logs on each).Bake until lightly browned, 25 minutes. Reduce oven to 300.

7. Remove cookie sheet. Cut into logs. Bake until golden brown, 20 minutes.

Extra festive: Sprinkle warm cookies with raw sugar, dip ends in chocolate, orroll in chopped hazelnuts (I have never done this).Tips: Roll the dough in cinnamon while the dough is still warm, and roll it onits side to make sure it is all covered. Slice the dough on an angle. Almondflour may taste good if you are gluten free. Enjoy!


10/20

3 1/2 - 4 cups flour 1 cup rice flour 1 cup sugar 1 lb butter (softened)

1) Cream butter super well. 2) Slowly add rice flour.3) Slowly add regular flour. Dough

should not be tacky to the touch.

4) Pat dough firmly into a 10x15 1/2 jelly roll pan. Prick the dough down to the bottom of the pan with a fork (allover - I do it in rows). Use the fork to makea design

5) Bake at 320* for 45-60 min. Sprinkle with sugar and cut into blocks while warm. Lift a block from the center of the

pan. If it looks like a little damp line is there, cook a little longer.

Emily Sides Shortbread

Family History

My grandma got thisrecipe from someone andnow it is a tradition tomake it every Christmas. It is good to eat at dessert.


11/20

8 large apples1 cup of brown sugar1/ 2 cup of water1 heaping tablespoon ofcorn starch1 teaspoon of vanilla1 teaspoon of vinegar2 tablespoons of butterA dash of saltMarshmallow (one half foreach apple)

1. Preheat oven to 350 degrees.2. Peel apples.3. Cut apples in half and core (take out

the seeds).4. Lay cavity side up in 9x13 inch pan.5. Mix the other ingredients (except

marshmallows) in a sauce pan.6. Bring to a boil and pour over apples.7. Bake at 350 degrees for 40 minutes.8. Add marshmallows on top of the

apples (a half per apple).9. Return to the oven and bake untilmarshmallows are lightly browned

Ingredients

Somerset CountyBaked Apples

Family HistoryThis is a food my grandma makes every Thanksgiving that wespend together in Florida. It is like a dessert, but we use it asa main course. It was made by my grandma, my greatgrandma, and soon it's going to be me. This dish makes

Thanksgiving awesome!

Jane von der SittFrom the kitchen of

How to make this awesome food:


12/20

1 cup warm water1 T sugar1 T yeast1/ 4 cup honey1/ 4 cup melted butter200g (4 large) eggs

375g (3 cups) Artisan Gluten-FreeFlour Blend1 tsp xanthan gum1 tsp salt1 egg+ 1 tsp water (for an egg wash)

1. In a mixing bowl, dissolve the sugar in the warm water. Add the

yeast and let proof until the yeast is nice and active (about 5minutes).

2. Add honey, melted butter, and eggs.3. In a separate bowl, whisk together the flour, xanthan gum, and salt.4. Add the dry ingredients to the wet ingredients. Mix well to form a

smooth, wet dough.5. Brush a silicon challah mold with oil or spray with nonstick

cooking spray. Add the dough to the mold.

6. Cover and let rise for one hour in a warm place, until the doughroughly doubles in size. Toward the end of the rise, preheat youroven to 375 degrees F.

7. Bake for 20 minutes, then turn out of the mold onto a bakingsheet. Brush the top of the loaf with the egg wash, then return to

the oven for an additional 15 to 20 minutes, until thetop is golden brown and the internal temperaturereaches about 190 degrees F .

Gluten Free Challah Julia Riesman

Family HistoryMy grandma found this recipe

and has been making it for meevery time we are together. I liketo help her bake it. I love to eat iton Shabbat... and any time!


13/20

• 1 small package oflemon jello

• 3 oz. of cream cheese• 1 small can of

crushed pineapple• 1 half pint of whipping cream

1. Open the pineapple and drain it into abowl.

2. Take the pineapple juice and add water tomake one cup.

3. Put in a small pot or a sauce pan and boil.4. Get out two bowls. In one bowl, put the

cream cheese and in the other bowl, put the jello.

5. Pour half of the liquid mixture into the jello and half into the cream cheese.

6. Mix the jello until dissolved. 7. Mix the cream cheese until dissolved.

8. Combine the jello and cream cheesemixtures. Set aside.

9. Whip the whipping cream. 10.Fold it into the other mixture. 11. Pour this into a mold. 12.Refrigerate over night. 13. To get the jello out of the mold: Put

something to block the water from goingdown the drain, then fill the sink with hot water. Hold the mold in the water so it candefrost.

14. Put a plate over the jello and flip it over. 15. EAT and ENJOY!!!!!

Lemon Delight Jello Mia McBreen

Family History

This is a recipe that my grandma makes every holiday when my family is with her. The holidays that we celebrate together are Christmas and Easter. Ilove this recipe for two reasons. First of all, I love jello. Second of all, it isgreat for the whole family. We always eat the jello at dinner. I normally eata lot of it, and everyone has just a scoop.


14/20


15/20

3 oranges3 lemons3 cups water to 1 cup pulp1 cup sugar to each cup of pulp

Grandma Kistler'sOrange Marmalade

Mikey Kristofka

Family HistoryThis recipe was given by Grandma Kistler byanother resident of Cornwall Manor, Cornwall,PA, when she was living there from 1970-1983. She would make the recipe often, andshe loved giving others little jars of it.Granddaddy Kistler liked orange marmalade somuch, but she wasn't making her own when hewas living. She would buy him Hartley OrangeMarmalade because it was tart, made inEngland, with Spanish Seville oranges. We allloved her homemade brand so much. Then,Uncle Davy asked her for the recipe and addedhis own notes.


16/20

4 eggs 8 oz. sugar 8 oz. self rising flour 8 oz. margarine(butter)

1. Mix all ingredients with a hand held mixer. (If you d a stand mixer.)

2. Mix until smooth.

3. Pour in cupcake liners. Bake at 350 degrees Fahrenhe minutes. Watch carefully and take out when golden b

4. Melt chocolate, dip the top of the bun with chocolate, off. Before the chocolate hardens put your choice of c on top, or just leave it plain

Momo Buns Mia McBreen

Family History

My grandma makes these buns every time the family comes over. I like these because

they're like cupcakes but without all the extra frosting.


17/20

2 eggs4 tbsp of butterOne big pinch of salt1 cup of milk1/4 of a cup of water1 cup of flourAnything you want to put inside your crepe!Utensils :2 small bowls1 pan1 whisk

1. Sift the flour and salt into a mixing bowl. Then, crack the eggs and mix all of it together. Inbowl, mix the water and milk together.

2. A little at a time, carefully mix all of the ingredients together. Melt 2 tbsp of the butter and mtoo. Then, in a small pan melt the rest of the butter.

3. Really carefully, pour the crepe mix into the pan. Make sure the crepe is really thin so only 2 tbsp of the batter into the pan. Then, after about 1 minute, flip the crepe with the spatula a

that side for about 30 seconds. Put it on a plate and there is your crepe!4. Then fill your crepe with whatever you want!

When my mom lived in France, she ate a crepe and sheliked it. Then, when 1 went to Italy, I tried one and Iloved it. One day we found a recipe for them and eversince, I eat crepes every morning for breakfast!

Aria's favorite crepes

Family History

Aria Shah


18/20

Plain yogurtVegetables (cucumbers, carrots,onions, etc.)

Utensils:WhiskBowl

1. Chop up the vegetables into pinkie tip sized vegetables.2. Put them all into the bowl.3. Take the yogurt and put that in the same bowl4. Whisk it all together5. Then you can eat it!

Indian Raita Aria Shah

Family History

One time, my mommy made me thisdish for dinner. I really liked it and when I got older, since this is so easy, Ilearned how to make it. Sometimes, when I go to India, I eat it. It is great to have with rice .


19/20

1 lb. bulk Italian sausage1 tbsp. olive oil

1 medium onion, coarsely chopped2 cloves garlic, chopped1-29 oz. can tomato sauce1/4 cup tomato paste1 1/2 tsp. sugar1/4 tsp. dried basil1/4 tsp. dried oregano1/8 tsp. crushed red pepper1/8 tsp. freshly ground black pepper1/2 cup red wine (Merlot), or more to taste2 large carrots, chopped, par- boiled3 plum tomatoes, coarsely chopped4oz. but ton mushrooms, coarselychopped1/2 red bell pepper, coarsely chopped1/2 green bell pepper, coarselychopped1/2 yellow bell pepper, coarselychopped1/2 orange bell pepper, coarselychopped

Slow- SimmeredSpicy Pasta Sauce

Ingredients By Mia McBreen

Steps1. In a large skille t, cook sausage over

medium-high heat, 5 minutes or untilbrowned. Drain fat. Place on plate.

2. Heat oil in Dutch oven or large saucepanover medium heat until hot. Add onionand garlic; cook 5 minutes or unti l onionis soft, being careful not to let the garlicburn. Reduce heat to medium-low. Stir incooked sausage, tomato sauce, tomatopaste, sugar, basil, oregano, crushed redpepper, black pepper, and wine unt il wellcombined. Stir in carrots, tomatoes,mushrooms, and all bell peppers.

3. Bring to a boil; reduce heat to low. Coverand cook 4-5 hours to allow avors toblend. Sauce should be slightly thickened.

Family HistoryWhen my parents were on oneof their rst dates, my dadmade this pasta sauce for mymom. My mom thought, "Ew, pasta sauce with carrots init!” Then she tasted it and it was really good.

My dad was published in amagazine for this recipe!


20/20

1. Place ca pon in a 10-14 qu art stockpot and co ver with water.2. Peel and slice veggies; put aside.3. Cook on medium u ntil the water boils .4. Skim the foam from the top and r eplace the water f rom the foam

- usually a bout 3/ 4 cup.5. Reduce the heat to medi um-low, so it's sim mering but not boi ling.

6. Add veggies, salt and pepper, Telma cu bes, bay leaves,3/ 4 of theparsley, and 3/ 4 of the dill.

7. Simmer for 9 0 minutes, or unti l chicken is tender 8. Turn pot off but leave it on the burner9. Add 1/ 4 cup of sugar10. C over pot about 3/ 4 and let sit on stov e about 1 to 1 1/ 2 hours11. Spoon the chick en pieces and vegg ies out and put as ide.12. Pour the liqu id through a strai ner and return the liquid to the

pot.13. Add remaining parsley and dill. Always t aste and adjust th e

seasonings.

Nothing is Better ThanNana's Chicken Sou Zachary Torres

Family HistoryThis is my Nana's soup recipe. I've been eatingit since I was 1 year old. My grandmothermakes the same recipe her mother's mothermade from her days in Russia. We eat chickensoup at Passover and the eve of RoshHashanah with matzo balls, carrots, chickenand celery. She also brings it to me when Ihave a cold. I like it with noodles and rice.

1 ca pon2 pkgs of m ixed raw vegetab les (con sisting o fcarrots, c elery, on ion, tur nip, and/ or potat o)handful of parsl eyhandfu l of dillkoshe r salt an d black p epper, to taste2 b ay leaves 2-3 Telma chicken c onsomm é cubes (0.05 oz )1/ 4 cup of sugar3/ 4 cup of water

3rd grade recipes

Documents