Third Grade Cookbook

Now We're Cooking!

Recipes contributed by Claypit Hill Third Graders
2020

Lumps of Coal
Max Martin

Procedure:

1 box Oreo cookies
4 cups of marshmallows
4 Tbs butter

Ingredients

1. Put all the Oreos in a blender. Blend until there are no chunks.
2. Melt butter in pan over low heat.
3. Add marshmallows to pan and stir until melted. Stir for two more minutes.
4. Add Oreos in small portions. Stir until mixed.
5. Pour the mixture into a square container. Let cool.
6. Cut coal into 2 inch squares.
Enjoy!!!!!!!!!

Irish Soda Bread
Elle West

Procedure

4 1/2 cups all purpose flour
1 3/4 cups buttermilk
1 large egg
3 tbs white sugar
1 tsp salt
1 tsp baking soda
1 1/2 sticks butter at room temperature
1 cup raisins

Ingredients

1. Pre-set the oven to 350°.
2. Put the flour into a large bowl.
3. Add butter, then salt and baking soda. Then add sugar.
4. Now it's time to get your hands dirty. Add the buttermilk. Then add the egg and the raisins.
5. Stir it all together and set it in the oven for an hour. Then enjoy!

The Infinity Sandwich
Dermot O'Hara

Procedure

1 Eggo waffle
2 frozen pancakes (such as De Wafelbakkers)

Ingredients

1. Toast one Eggo waffle in the toaster for 3 minutes. Then add butter and/or syrup if you want to.
2. Put 2 pancakes in the microwave for 45 seconds. Then flip and cook for 30 seconds (you can add butter and syrup, but your hands will get gooey!)
3. Make a sandwich with the waffle in the middle and the pancakes on the outside.

Cookies
Deborah Ejims

Procedure

2 3/4 cups all-purpose baking flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup softened butter
1 egg
1 tsp vanilla extract

Ingredients

1. Preheat oven to 375°
2. In a small bowl, stir together flour, baking soda and baking powder.
3. in a large bowl, mix butter and sugar until smooth. Add egg and vanilla.
4. Gradually blend in dry ingredients.
5. Roll rounded teaspoonfuls of dough into bowls and place on ungreased cookie sheet.
6. Bake 8-10 minutes and then let stand on cookie sheet for two minutes before cooling on wire racks.
Enjoy your tasty snack!

Procedure

Dinner Rolls
Max Mosurick

1 cup milk
3 Tbs sugar, maple sugar or honey
1/2 to 2 tsp salt
2 Tbs butter
1 package yeast
1 cup warm water
4 1/2 cups white, whole wheat or other grain flour
1 egg (optional)

Ingredients

1. Scald the milk with the sugar, salt, and butter. Cool to lukewarm.
2. In a large bowl dissolve the yeast in the warm water.
3. Add the cooled milk mixture and the flour and stir well with a wooden spoon.
4. Knead dough (use extra flour if necessary) until elastic in texture.
5. Place in a large buttered bowl, turned to coat all sides. Cover with a large towel and let rise until doubled in bulk.
6. Form into rolls and let rise again for 10-15 minutes. Can be brushed with milk, butter, egg yolk, or egg while for a glaze before baking.
7. Bake for approximately 15 minutes (until lightly browned) at 350 degrees.
8. Serve warm or freeze for later use.

Edible Cookie Dough
Ava Adelson

Procedure

1/2 cup almond flour
2 Tbs maple syrup
2 tsp vanilla extract
salt
2 Tbs peanut butter (you can add more if you like)

Optional: Oreos, powdered sugar, sprinkles, nuts

Ingredients

1. Add almond flour.
2. Add maple syrup.
3. Add vanilla extract.
4. Add a pinch of salt.
5. Add peanut butter.
6. Mix. If you want, add toppings.

Chocolate Covered Bananas
Lucas Whitcher

Procedure

6 ripe but firm bananas
6 oz semi-sweet chocolate chips
1 Tbs vegetable oil
1 cup sprinkles, chopped nuts, toasted coconut or Heath bar bits

Ingredients

1. Line a rimmed baking sheet with parchment or waxed paper. Peel bananas and insert a craft stick about halfway into each one. Set bananas on baking sheet and freeze until well chilled, about 20 minutes.
2. Combine chocolate chips and oil in microwave-safe bowl and microwave on high until just melted, 1 to 2 minutes (stir every 20 seconds). Stir until smooth.
3. Place sprinkles, nuts, coconut or Heath bar bits in a shallow bowl. Use a thin metal spatula to coat each banana with chocolate. Working over topping bowl, sprinkle each coated banana with topping. Place bananas back on baking sheet and freeze until chocolate is firm, at least 30 minutes and up to one day.