Crock Pot Banana Bread

My students LOVED this!!!!

Ingredients

2 Eggs

1/2 Cup Butter (softened stick, or melted in microwave)

1 Cup Sugar

2 Cup Flour

1 Teasponn Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

3 Medium Bananas Mashed

Additional ingredients if you choose:

1 Cup Chocolate Chips

1 Cup Chopped Walnuts

Instructions

1. In a bowl, combine butter, eggs and sugar. Mix well.
2. Add in baking powder, baking soda, salt and 1 cup flour. Mix well.
3. Add in last cup of flour. Mixture should be thick.
4. Mash Bananas well and then add to mixture. Mix well.
5. If you chose to add in the extra ingredients, do so now.
6. Butter small crock dish and pour mixture in.
7. Cook in 6 quart crock pot for 4 hours on low. Top should be slightly brown. Bread will bounce back to the touch.

Classroom Cooking

Monkey Bread

• 3 cans Pillsbury buttermilk biscuits (10 per roll)
• 1 stick butter
• 1 c. sugar
• 2 tsp. cinnamon
• 1 c. brown sugar, packed

Put white sugar and cinnamon in plastic bag; add quartered biscuits (five at a time) in bag and coat. Arrange biscuit in bundt pan (layered). Melt butter and add brown sugar and boil for 3 minutes, pour over biscuits and bake at 350 degrees for 30 minutes.

Classroom cooking

Cake Batter Pancakes

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup Betty Crocker Supermoist yellow cake mix
• 1 Tablespoon sugar
• 3/4 teaspoon baking powder
• pinch of salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2 cups milk
• assorted sprinkles
• For the Glaze:
• 1 cup powdered sugar
• 1 Tablespoon milk
• 1/2 teaspoon vanilla
• assorted sprinkles
• 2 Tablespoons butter, softened

Directions

1.  Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
2.  Add 1 cup of milk, eggs, and vanilla extract. Stir until smooth. Add additional milk until batter has the consistency of pancake batter. You can also add more cake mix if you want your pancakes to have a stronger cake batter flavor.
3.  Preheat a skillet to low to medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze (recipe follows).
4.  For vanilla glaze: mix powdered sugar, butter, and vanilla and milk until glaze forms. You may need to add a little more milk to reach desired consistency so that it can be drizzled. Mix into glaze and drizzle on pancakes.

Classroom Cooking

Crock Pot Pumpkin Pie Pudding

• 15 ozs pumpkin (solid pack)
• 12 ozs evaporated milk
• 3/4 cup sugar
• 1/2 cup bisquick
• 2 eggs (beaten)
• 2 tbsps butter, melted             
• 2 1/2 tsps pumpkin pie spice
• 2 tsps vanilla
• whipped topping (optional)

1.	In a large bowl mix together the first eight ingredients.
2.	Transfer to crock pot coated with Pam.
3.	Cover and cook on low 6-7 hours.
4.	Serve in bowls with whip cream, if desired.

Classroom Cooking

Oven Art
aka (salt dough)

• 2 c. flour
• 1 c. salt
• 1 c. water

1. Combine flour and salt.
2. Add water a little at a time.
3. Knead 7 to 10 minutes until smooth and firm but not sticky.
4. Place in plastic bag to keep moist for up to 5 days.
5. For different colors add food coloring to dough.
6. Roll out cookies to 1/8 to 1/4 inch thickness.
7. Cut with cookie cutters.
8. Bake on foil covered cookie sheets in 325-350 degrees oven until golden brown (about a 1/2 hour).
9. Let cool and paint.

Classroom Cooking

Making this next Friday with the kids....

Cornbread

1 cup cornmeal

1 – 1/4 cup flour

4 teaspoons baking powder

1/4 cup sugar

1 teaspoon salt

1 teaspoon vanilla

2 eggs – lightly beaten

1 cup milk

1/4 cup melted butter or oil

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting with a light crust.

Honeybutter

3/4 cup butter, room temperature

1/4 cup honey

In a small bowl mix butter and honey until smooth.
Store, covered, in the refrigerator.

Classroom Cooking

Fun science experiment!

Flubber

Ingredients

• Borate solution
• 2/3 cup warm water
• 1 1/2 t powdered Borax
• 3 drops food coloring

Mix together in a 1 cup using wooden spoon.

• Glue solution
• 3/4 warm water
• 1 cup school glue

Mix together in a mixing bowl using a wooden spoon.

Directions

Pour the borate solution into the bowl with glue solution. Use your hands to gently lift and turn the mixture until only one tablespoon of liquid is left. Flubber will be sticky for a moment or two. After the excess liquid has dripped off, Flubber is ready. Store in a plastic bag in the refrigerator. When you are through, discard in a waste can. DO NOT try to wash it down the sink. If it dries on carpet or clothing, cover it with a cloth soaked in vinegar to de-gel it, then wash the area with detergent and water.

Classroom Cooking

Safer and cheaper then store bought and lasts!!!


Cooked Playdough

Ingredients

• 1 c. flour
• 1/2 c. salt
• 2 tsp. cream of tartar
• 1 c. water
• 2 tbsp. oil
• 1 tsp. food coloring

Directions

1. Combine 1 cup flour, 1/2 cup salt and 2 teaspoons cream of tartar in a large saucepan.

2. Gradually stir in 1 cup water mixed with 2 tablespoons oil and 1 teaspoon food coloring.

3. Cook over medium to high heat, stirring constantly until a ball forms.

4. Remove from heat, cool and knead until smooth on wax paper.

5. Store in an airtight container.

Classroom Cooking

Turned out pretty good... a couple of my picky eaters tore it up!!!

Pumpkin Quick Bread
(bread machine)

Ingredients

• 1/3 cup vegetable oil
• 3 large eggs
• 1 1/2 cups pumpkin puree
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 3 cups flour
• 1/2 cups nuts (optional)

Directions

1. Spray bread machine pan with nonstick cooking spray

2.  In bowl, mix first 4 ingredients together until well blended.

3. Stir in baking powder, soda, salt, spices and flour just until mixed.

4. Pour mixture in to pan and set on cake or quick bread setting.

5. Add chopped nuts at beep.

6. When done, carefully loosen the loaf ad turn out on to a rack and cool.

Classroom Cooking

Made this last week with my students.  It wasn't half bad!!!

 
Crock Pot Apple Crisp

Ingredients

• 8 meduim Granny Smith Apples
• 2 cups flour
• 1 1/3 cups of brown sugar
• 2/3 teaspoon cinnamon
• 1/3 teaspoon ginger
• 1 cup butter, softened

Directions

1. Generously spray a crock pot with non stick cooking spray,  line with apples.

2. Mix together flour, sugar, spices and butter in a bowl.

3. Cover the apples with mixture.

4. Pack mixture on top and cover. 

5. Cook on high for 3 -4 hours.

6. Scoop out a portion andc serve. 

*** can be served with vanilla or whipped topping.

Classroom Cooking

Very YUMMY!!!!!

Crock Pot Apple Sauce

Indgredients

• 4 apples skinned, cored & cut in quarters
• 1 lemon, juiced
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1 T brown sugar
• 1/4 cup water

Directions

1. Plop apples in crock pot.

2. Add lemon juice and water.

3. Pour in vanilla

4. Add cinnamom and brown sugar.

5.  Cover and cook for 4 to 6 hours.  Appples should be super tender, mash with potato masher.

6.  Let cool.

7. Eat!