Fulton’s Community Cookbook

2020-2021

Ms. Stein’s Homemade Challah

Kanter’s Kitchen Sink Cookies

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• 1 cup butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla
• 1 egg
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup semisweet chocolate chips or mini M and Ms
• ¾ cup milk chocolate chips or chunks
• ¾ cup chopped pretzels
• ½ cup Heath toffee bits
• ½ teaspoon flaky sea salt

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Ingredients

�Heat oven to 350°F. In large bowl, beat softened butter, sugars, vanilla and egg with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in semisweet and milk chocolate chips, pretzels and toffee bits.

On ungreased large cookie sheets, drop by rounded 1/2 cupfuls of dough 4 inches apart. Flatten slightly. Sprinkle a few salt flakes on top of each cookie.

Bake 13 to 16 minutes or until light brown around edges (centers will be soft). Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.

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Directions

Cookie “helper”

Dr. Burks’

Dr. Burks’ Parker House Rolls

Dr. Burks’ Parker House Rolls

*actual* Best Chocolate Chip Cookies!

Ingredients

Directions

Ms. Oak’s

228 grams butter, room temp�150 grams granulated sugar�165 grams light brown sugar�2 eggs�1/2 tsp *real* vanilla extract�140 grams all purpose flour�150 grams bread flour�1 tsp baking soda�½ tsp kosher salt�255 grams dark chocolate, chopped�70 grams milk chocolate, chopped�flaked sea salt

�1. Cream butter and sugars. Once fluffy, add eggs and vanilla. Beat 2 minutes more.�2. In a separate bowl, stir together flours, baking soda, and salt. Add chocolate and toss to combine.�3. On low speed, slowly add flour-chocolate mixture to butter-sugar mixture until totally incorporated.�4. Refrigerate dough for at least 4 hours.�5. Preheat oven to 350. Drop in ¼ cup balls on a parchment lined pan.�6. Bake for 15-18 minutes. �7. Sprinkle with a pinch of flaked salt, and let cool completely.

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I ran out of room for a picture! :) Ashlea Oaks

Ms. Shields’s Pineapple Cheesecake

Mix all ingredients together and bake at 350 degrees for 30-45 minutes. Enjoy!

Mrs. Watts’s

Corn Pudding

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Ingredients:

• 1 can cream corn
• 1 can regular corn, drained
• 8 oz sour cream
• 1 stick melted butter
• 1 box Jiffy corn muffin mix
• Optional:
• ¾ cup grated cheddar cheese
• ½ can chopped green chiles

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Mrs. Caroland’s OREO COOKIE DESSERT

Ingredients

Oreo Cookie Dessert

28 oreo cookies crushed

1 stick of butter

1 cup powdered sugar

8 oz. cream cheese - softened

12 oz. cool whip

3 cups milk

1 small box chocolate instant pudding

1 small box vanilla instant pudding

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Directions

First Layer�28 oreo cookies crushed (Crush them in a ziplock bag)�1 stick of butter Melt together�Place in serving dish. (Use a spoon to push down the mixture to create a base layer)�Second Layer�1 cup powdered sugar�8 oz. cream cheese - softened�12 oz. cool whip (use 8 oz. for this layer)�Mix together all ingredients�Third Layer�3 cups milk�1 small box chocolate instant pudding�1 small box vanilla instant pudding�Beat together�Fourth layer�Use the rest of the cool whip for the top layer

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Refrigerate for 2 hours before you serve and any leftovers

Ms. Ferrara’s Blueberry Muffins

Ms. Smith’s Easy General Tso's Chicken (a Smith family favorite)

PREP: 15 MINUTES COOK: 15 MINUTES YIELD: 4 SERVINGS

FOR THE CHICKEN:

1/3 cup cornstarch

1/3 cup all-purpose flour

2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Vegetable oil, for frying

FOR THE SAUCE:

1 Tablespoon cornstarch

1/4 cup soy sauce

2 Tablespoons vegetable oil

1/4 cup dried whole chilies

1 Tablespoon minced garlic

1 Tablespoon minced ginger

1/4 cup rice wine vinegar

1/4 cup hoisin sauce

1/4 cup packed light brown sugar

1 cup chicken stock

1 Tablespoon sesame oil

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Serve with:

• Sliced scallions
• Rice
• Steamed broccoli or Asian Vegetables

MAKE THE CHICKEN:

In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and 1/8 teaspoon pepper. Add the chicken pieces to the bowl, tossing to coat.

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Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stock pot set over medium-high heat. Line a plate with paper towels.

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Once the oil is hot, shake off any excess flour mixture from the chicken pieces and add them to the oil in batches.

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Cook the chicken pieces in batches, turning as needed, until golden brown and cooked through. Using a slotted spoon, transfer the cooked chicken to the paper towel-lined plate then make the sauce.

MAKE THE SAUCE:

In a small bowl, whisk together the cornstarch and soy sauce to make a slurry. Set the slurry aside.

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Add the vegetable oil to a large saucepan set over medium heat. Once the oil is hot, add the chilies, garlic and ginger and cook, stirring constantly, until the garlic is golden brown, about 1 minute.

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Stir in the rice wine vinegar, hoisin, brown sugar, chicken stock and sesame oil.

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Stir in the slurry, bring the sauce to a simmer and cook it until it thickens to the consistency of syrup, about 1 minute.

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Return the chicken to the pan and toss to coat.

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Serve the chicken on top of rice and topped with scallions and veggies.

Audrey Jackson 4th Grade

Nicholas

4th Grade

Mohsin S.

4th Grade

Samosa Recipe

By Tavish S.

4th Grade

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Samosa is a popular Indian snack. It is savory in taste with a pastry-like crust, and it’s typically stuffed with potatoes and peas.

Picture Credit: Raks Kitchen

https://rakskitchen.net/samosa-recipe-how-to-make-samosa-full-video//

Samosa Recipe

Step 1: Make the samosa dough

• In a large bowl, add 2 cups of all-purpose flour, 1 tsp Ajwain (Carom seeds), 1 tsp salt, and mix well.
• Add 6-7 tbsp oil and and mix well using your fingers to rub the oil with the all-purpose flour until they make a breadcrumb-like texture that holds it shape when you press a portion of the mixture
• Then, working just a bit at a time, add in 7-8 tbsp water, and knead.
• Continue kneading to form a firm, tight dough. It should not be soft or sticky. Cover the samosa dough with a moist cloth and let rest for 30 mins.

Picture Credits: Dassana’s Veg Recipes

https://www.vegrecipesofindia.com/samosa-recipe-punjabi-samosa/

Samosa Recipe

Step 2: Make the filling

• Pressure-cook/Instapot cook 2-3 medium sized potatoes. Let them cool, then peel and mash them.
• Pressure-cook/Instapot cook ½ cup green peas
• Next toast the spices,
• In a small frying pan, over low heat, add ½ inch cinnamon, 1 green cardamom, 3 black peppercorns, ½ tsp cumin seeds, ½ tsp fennel seeds, and 2 tsp coriander seeds. Heat for just a few minutes until aromatic, being careful to not burn. Let them cool down, then grind the toasted spices to a semi-fine powder.
• In a small skillet, heat 1 tbsp oil. Add some cumin seeds, the potatoes and peas, the spice mix we made,½ red chili powder, 1 pinch of asafoetida and 1-2 tsp amchur (dry mango powder). Stir and saute, mixing well and adding salt to taste.

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Picture Credits: Dassana’s Veg Recipes

https://www.vegrecipesofindia.com/samosa-recipe-punjabi-samosa/

Samosa Recipe

Step 3: Assembling

• Divide the dough into 6-7 small balls pressing between your palms.
• Use a rolling pin to flatten into a circle. Cut the circle in half.
• Put some water all around the outlines of the two halves.
• Fold and join the straight-edged side together to form a cone. Make sure to press the edges well so that they are sealed together.
• Now we’re ready to fill the samosa cone with the stuffing prepared earlier. When you fill the cone, pack it in lightly, so it’s not over or under-filled.
• Pinch the edges together to close the samosa cone, pressing evenly.
• Deep fry the filled samosas on medium-low heat, until golden brown.

Now enjoy the crisp, savory samosa with ketchup or Imli chutney (Tamarind sauce)

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Picture Credits: Dassana’s Veg Recipes

https://www.vegrecipesofindia.com/samosa-recipe-punjabi-samosa/

Kellen D. 5th Grade

Trick or treat cookies

By Blythe P.

1 cup brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup white sugar

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Bake 350 degrees for 10-12 minutes, (or until edges are golden brown)

Deep Run’s Girls on the Run 5K

In collaboration with Mayfield Woods’ Heart & Sole Team and Waterloo’s GOTR Team

Deep Run Elementary School

Where

Sunday, November 14th at 8:00am

When

-Girls on the Run Fall 2021 team members & their Buddy Runners -Families/support crew -School community members

Who