Recipes & Resources This is the Resource sight for the "Out of Sight Cooking Club" a group filled with special young adults getting ready to go out into the world.
Their goal is to learn kitchen skills and independence.
The subject will be Cooking and baking skills.
This club and the resources go at a pace that "We hope" will make it easy for people with vision and other challenges to bake along and have fun in the kitchen while learning.
*Note: Videos have a time limit so we cut and try to keep the most valuable instruction information for reminders on skills. The Recipe and Video is Provided so the group can go home and remake the item prepared in the club meeting, reminders are included that the club members need repeated as we know our members who need our repeats.
Recipe Week #1
Recipe from a little book I have had for years "Halloween cookbook "Spooktacular Recipes", Very popular in my family.
Hope you love it too!
Frightful Finger Cookies
1 cup unsalted butter
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
1-3/4 cups all-purpose flour
1 cup ground pecans
Red food coloring and blanched or slivered almonds or pecan halves. (optional)
1. Preheat oven to 300°F. Line cookie sheets with parchment paper.
2. Beat butter and sugar in bowl of electric mixer until light and fluffy. Add vanilla and salt. Add flour, 1/4 cup at a time, blending well after each addition. Stir in pecans. Dough will be heavy.
3. Using 1 heaping tablespoonful per cookie, shape dough into "fingers" about 3 inches long and 3/4 inch in diameter.
4. Place dough on prepared cookie sheet. Using a knife, lightly score "fingers" a few times across center and near top to resemble knuckles. "Paint" almonds with food coloring and press into top of each cookie to resemble fingernail", if desired. Or, make an indentation in of cookie top to resemble "fingernail".
5. Bake 25 minutes or until lightly brown. Cool 1 minute on cookie sheets. Remove to wire rack; cool completely.
2 raw prepared pie crusts circles or make pie dough for one pie crust top and bottom crust.
3 diced carrots
2 diced ribs of celery
1 diced onion, sweet
1 clove of garlic minced or 1/2 tsp garlic powder.
1/4 cup of flour
2 cups of Chicken or Turkey stock - broth, made from chicken or turkey base, (off drippings of your cooked meat or your favorite broth made of base/stock, use base preparation instructions to prepare off package.)
1/2 tsp ground pepper
1 cup of frozen peas
2 cups of cooked; chicken or turkey cubed pulled or shredded.
Add to a 3 or 4 quart pan;
2 tablespoons of butter;
Turn to medium heat Let butter melt.
diced celery diced onion, sweet
Cook on low heat stir frequently for about five minutes
Stir in flour to make a roux. cook roux cook on low heat 10 more minutes tending & stirring as it cooks.
Add pepper at the end of roux
Add garlic saute one more minute
Slowly Stir in;
1 cup of frozen peas
2 cups of prepared chicken or turkey stock or broth.
Depending on the meat you are using in the pie.
Bring to a simmer and allow sauce to thicken to the consistency of a gravy Add garlic saute one more minute
Then add the meat
Cook a couple more minutes.
When it comes to a simmer & thickens add it to the pie crust. Will be the consistence of gravy.
Add filling to one pie crust in a pie pan, then top with the additional crust, crimp or press two crusts together pinch or crimp with fork to seal .
Using a fork or knife poke 4 small holes in the top crust to vent.
make individual pies using 7 inch circle of dough, fold over and seal.
Note: a little water will help the dough to seal, brush on with pastry brush around edges where you are going to seal the crust. Bake at 400 degree for 30 minutes or until golden brown.