Cruise Cuisine

Ingredients

• 1/2 cup (50 grams) unsweetened cocoa powder

• 1/2 cup (64 grams) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (1 stick or 113 grams) unsalted butter

• 1 cup (200 grams) sugar

• 2 eggs

• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.

2. Grease and flour and 8 x 8 inch glass baking dish.

3. In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.

4. In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

5. Add the eggs, one at a time, mixing well after each addition.

6. Stir in the vanilla.

7. Whisk in the dry ingredients until combined and pour the batter into the prepared pan.

8. Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it.

9. Allow brownies to cool completely before serving.

Recipe by Darla, Bakedom

I was late to this class and my group only has 3 members I belive that this slowed down our productivity greatly which is my fault. But besides that my other group members worked together greatly which is good. I cant say much n the blog because I missed alot of the class.

Ingredients

3/4 cup butter, softened

1 cup white sugar

2 eggs

½ teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth.

2. Beat in eggs and vanilla.

3. Stir in the flour, baking powder, and salt.

4. Cover, and chill dough for at least one hour (or overnight).

5. Preheat oven to 400 degrees F (200 degrees C).

6. Roll out dough on floured surface 1/4 to 1/2 inch thick.

7. Cut into shapes with any cookie cutter.

8. Place cookies 1 inch apart on ungreased cookie sheets.

9. Bake 6 to 8 minutes in preheated oven. Cool completely.

When making sugar cookies we mostly had one of the best foods we've made its very hard to  think of something that went wrong. But I think what went wrong was the decorating while icing the cookies. The tool we use broke which made the cookies ugly. I think this really wrecked the appeal of the cookies. which is a fairly big deal.

Ingredients:

¾ c. margarine

1 c. white sugar

1 egg

¼ c. molasses

2 c. flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

1 tsp. ginger

Directions:

1. Cream margarine and sugar in a large bowl.

2. Add egg and molasses to creamed mixture.

3. In a medium bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.

4. Add dry ingredients to creamed mixture and stir.

5. Roll dough into 24 balls.

6. Roll balls in sugar.

7. Refrigerate for a few minutes.

8. Bake 350 degrees for 10 minutes.

Source: A. Carnegie

While making these cookies most things went great the only real trouble me and my group ran into was mixing it was mostly my fault because I was in charge of it. While learning about how to mix I wasnt really paying any attention so when it came my turn to mix I stuggled and needed help with it. I belive this slowed my group down alot. They ended great though and luckily I could relly on my group members.

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

OMIT was not in class that day

Ingredients:

1/2 pound ground beef

1 tbsp. oil

3/4 c. chopped onion

3/4 c. shredded carrots

3/4 c. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

3 c. chicken broth

4 c. peeled and diced potatoes

1/4 c. butter

1/4 c. all purpose flour

2 cups grated cheese

1 1/2 c. milk

3/4 tsp. salt

1/4 tsp. pepper

1/4 c. sour cream

Directions:

1. Brown the ground beef in a 3 quart saucepan. Drain and set aside.

2. In the same saucepan, add 1 T. oil and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10 - 12 minutes or until potatoes are tender.

4. In small skillet melt butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Yield: 8 servings

Source: Kim's Krazyness

While preping the ingrediants for the cheeseburger soup I was the only group member that was there that day. There for I chose to risk overwhelming myself with a huge work load instead of asking for help. Because of this I somewhat overcooked the beef because I was chopping onions at the same time and got disrtracted. Next time this happens I need to ask for help because next time it might not work out as well as it did this time. With this soup I furthermore learned that its very important to not try to do everything by myself in a short time period.

Ingredients

1 tablespoon and 1-1/2 teaspoons butter

1/2 onion, chopped

2 large carrots, chopped

1/2 clove garlic, chopped

2 cups water

2 tablespoons chicken bouillon powder

1/2 pound (3 c.) fresh broccoli florets

1 cup half-and-half cream

1 tablespoon and 1-1/2 teaspoons all-purpose flour

2 tablespoons ice water

1-1/2 teaspoons soy sauce

1/4 teaspoon ground black pepper

2 tablespoons chopped parsley

Directions

Melt butter in a fryingpan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.

In a medium-sized cooking pot, add 2 cups water and chicken bouillon granules and bring to boil.

Add precooked onion mixture to soup pot.

Add broccoli florets, reserving a few pieces to be added near the end of cooking time.

Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.

In a blender or food processor, puree soup in batches and return to pot.

Reheat soup.

Stir in half and half cream and remaining broccoli florets.

In a cup, mix flour with cold water to form a thin liquid.

Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired.

Add soy sauce, black pepper, and stir well.

Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold. NutritionalInformation Amount Per Serving Calories: 247 | Total Fat: 16.3g | Cholesterol: 48mg

Source: Allrecipes.com

While making this soup the biggest problem me and my group had was I belive caused by me I cut the Brocoli wrong therefor wasted alot of it instead of using all of it. Which probably affected our soup in a huge way, we probably lost lots of taste, flavour and probably even color. Through this soup I learned that there is more you can do with a blender than judt make smoothies insted it can be used to make lots of other things.

Ingredients

2 carrots, peeled and sliced

2 sticks celery, sliced

2 medium onions, peeled and roughly chopped

400 g leeks

2 cloves garlic, thinly sliced

400 g potatoes, peeled and cut into 1 cm dice.

2 tbsp. olive oil

2 tbsp. Chicken base

7 c. boiling water

Salt and pepper to taste

Instructions:

1. Cut the ends off the leeks, quarter them lengthways. Wash them under running water and cut them into 1 cm slices.

2. Place a large pan on high heat and add 2 tbsp. of olive oil.

3. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

4. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.

5. Put the chicken base into a pan and pour in 7 c. boiling water from the kettle. Stir until the base is dissolved, then add to the vegetables.

6. Add your potatoes. Give the soup a good stir and bring to the boil.

7. Reduce the heat and simmer for 10 minute with the lid on.

8. Remove the pan from the heat. Season with salt and pepper.

9. Serve like this or pulse until smooth using a hand blender.

Source: jamieoliver.com

While doing this we faced a few problems first off we didnt properly distribute the jobs so by the end of the class we were rushing through the work because we were running out of time because of this I belive some of the vegetable cuts were a little bit rushed. luckily at the end we finished in time but it would have been alot easier if we distributed jobs properly in the first place. In this lab I really learned and got a better understanding of the importance  of evenly distibuting work.

1/4 c. butter

4 c. thinly sliced onion

1 lt beef broth

1/4 tsp. salt

6 slices French bread, 1 inch thick

2 tbsp. grated Parmesan cheese

2 pkgs. (1 oz. size) process Gruyere cheese, grated

1. In hot butter in large kettle, saute onion until golden, about 8 minutes.

2. Add beef broth and salt; bring to boiling. Reduce heat and simmer, covered, 30 minutes.

3. Meanwhile, toast bread on both sides in broiler. Sprinkle one side with Parmesan and Gruyere cheese; broil just until cheese is bubbly, about 1 minute.

4. To serve: Pour soup into individual soup bowls. Float toast, cheese side up, on soup.

Makes 6 servings.

Source: Miller Cafeteria

while making the French Onion soup me and my group had very few issues . I think the biggest problem I myself had was with chopping the onions They were not cut very evenly by me because I did not belive It mattered but when we tasted the soup i realized it did for the next lab i am going to pay closer attentin to this so it doesnt happen again. Through this lab I learned the importance of evenly choping/slicing/cutting vegaetables and other portions of food.

Ingredients

8 c. Puffed Wheat

1 c. Brown Sugar

1/2 c. Corn Syrup

1/2 c. Margarine

1/4 c. Cocoa

Instructions

1. Grease 9 x 13 pan

2. Measure 8 c. of puffed wheat into a large bowl.

3. Combine brown sugar, corn syrup, margarine and cocoa in medium pot.

4. Heat on medium ("5" on stove) until boiling.

5. Boil for 20 seconds

6. Remove from heat

7. Pour mixture over puffed wheat - in a circular motion

8. Place into 9 x 13 greased pan.

9. Let cool. Cut into 12 squares.