Perfect Pancakes

Baking & Pastry students used the quick bread muffin method to plan and prepare pancakes of their choice. 

Strawberry Shortcakes are nothing short in deliciousness

Baking & Pastry Arts students begin their Quick Breads unit with Strawberry Shortcakes.  

RAINBOW WAFFLES!

As a fun end-of-the-year activity, we made rainbow waffles inspired by this link.  

Give us the flavor, not the fat!

Family Foods students demonstrated their quick breads techniques while also reducing the fat of their chosen recipes to make them healthier.  Students either substituted 2 egg whites for every 1 whole egg (reducing recipes by 5 grams of fat per egg replaced), 1 T flax seed combined with 3 T water, or substituting applesauce for oil (1 T oil = 14 g fat).  Final products were evaluated on taste and appearance, including the muffins' cell uniformity, cauliflower-like tops, and texture.

M is for Muffin, Reduce the Fat for Me!

Graphic courtesy of Sesame Street

Family Foods students demonstrated their quick breads techniques while also reducing the fat of their chosen recipes to make them healthier.  Students either substituted 2 egg whites for every 1 whole egg (reducing recipes by 5 grams of fat per egg replaced) or substituting applesauce for oil (1 T oil = 14 g fat).  Final products were evaluated on taste and appearance, including the muffins' cell uniformity, cauliflower-like tops, and texture.

Hr 2 Winners: Chocolate Chip Banana Muffins

Hr 1 Winners: To Die For Blueberry Muffins

Hr 3 Winners: Chocolate Chip Banana Muffins