Strawberry Shortcake Ingredients for Biscuits:

2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work
Ingredients for Strawberries + Whipped surface*
Cream: 1/4 cup (50g) granulated sugar
6–7 cups quartered strawberries 4 teaspoons aluminum free baking powder
1/4 cup + 2 Tablespoons (75g) granulated 1/2 teaspoon baking soda
sugar, divided
1 teaspoon salt (I recommend fine sea salt)
1 teaspoon pure vanilla extract
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) heavy cream
1 cup (240ml) cold buttermilk*

2 Tablespoons (30ml) heavy cream or buttermilk

coarse sugar, for sprinkling

Instruction:

* Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in
a large bowl. Cover and set in the refrigerator until ready to use.

* Make the biscuits: Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking
powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse
until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by
pulsing several times in the processor. Pulse until coarse crumbs form.

* Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it
begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with
some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently
bring together with generously floured hands. Have extra flour nearby and use it often to flour
your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a
3/4 inch thick rectangle as best you can.

Instruction:

* Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when
pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have
around 10-12 biscuits.

* Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or
silicone baking mat lined baking sheet. Make sure the biscuits are touching.

* Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar.
Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then
cool in the pan for at least 10 minutes before assembling.

* Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment,
beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until
soft-medium peaks form, about 3 minutes.

* Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
Blue Berry Cheesecake
Ingredients: Instruction:

1 cup graham cracker crumbs 1. Preheat the oven to 325 degree F (165 degrees C).
2. Mix graham crumbs, melted butter, and 2 tablespoons sugar in
¼ cup melted butter
a bowl until well combined. Pat mixture into the bottom of a 9-
2 tablespoons white sugar inch springform pan.
3. Mash cream cheese in a mixing bowl until soft and creamy.
2 (8 ounce) packages cream cheese, Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla.
softened Beat in eggs, one at a time. Pour mixture into the crumb-lined
1 cup sour cream pan.
4. Bake in the preheated oven until firm to the touch, about 1
¾ cup white sugar hour.
2 tablespoons all-purpose flour 5. Place baked cheesecake in the refrigerator until thoroughly
chilled, about 4 hours.
1 teaspoon vanilla extract 6. Remove cheesecake from the pan by loosening the edges with a
knife and opening the spring form latch. Transfer to a serving
4 large eggs
platter. Place frozen blueberries on top. Melt jelly in a saucepan
2 cups frozen blueberries, dry pack over low heat; spoon over blueberries to glaze. Chill in the
refrigerator until ready to serve.
⅓ cup blueberry jelly

Banana Nut Bread

Ingredients: Instruction:
1 ½ cups all purpose flour 1. Preheat oven to 350 degrees. Grease or spray an 8×4inch loaf
with nonstick baking spray
1 teaspoon baking soda
2. In a medium bowl whisk together the flour, baking soda, ground
½ teaspoon ground cinnamon cinnamon and salt. Using a stand or hand mixer on medium
high beat the butter and sugar together until smooth and
¼ teaspoon salt
creamy. Turn the mixer to medium low speed and beat the
½ cup butter softened eggs in one at a time until incorporated. Beat in the mashed
bananas and vanilla extract.
¾ cup granulated sugar
3. Turn the mixer to low and add the dry ingredients beating just
2 large eggs room temperature until incorporated. Do not overmix the batter. Remove from
the mixer and stir in the nuts just until combined
2 cups mashed bananas 4. Bake 55-60 minutes or until a toothpick inserted in the top
1 teaspoon vanilla extract comes out clean. Cool in pan for 5-10 minutes and then invert
bread on to cooling wire rack. Cool completely before
¾ cup chopped walnuts (or pecans) wrapping.
 Cinnamon Pancakes
Ingredients for Pancakes: Ingredients for Cream Cheese Glaze:

1 1/2 cups (195 grams) all-purpose flour 4 tablespoons butter

1 tablespoon brown sugar 3 ounces cream cheese

1 tablespoon baking powder 1 1/2 cups (170 grams) powdered sugar,

sifted
1 tablespoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 to 4 tablespoons milk
1 1/4 cups (295 ml) milk

1 large egg
Instruction:
3 tablespoons butter, melted
MAKE PANCAKES
1 teaspoon vanilla extract
1. In a large bowl, whisk together the flour, sugar, baking powder,
1/4 cup chopped pecans cinnamon and the salt.
2. In a medium bowl, whisk together the milk, egg, melted butter
and one teaspoon of vanilla extract.
Instruction: 3. Heat a large skillet or griddle over medium heat. You know
MAKE GLAZE when the pan is ready if when you splatter a little water onto
the pan surface, the water dances around the pan and
1. Melt butter in a small saucepan over eventually evaporates.
medium heat. Remove pan from heat 4. Make a well in the center of the flour mixture, pour in the milk
then whisk in the cream cheese. It will mixture and stir the two mixtures until combined. It is okay if
look separated at first, but after the batter has small lumps, in fact you want that – it is
whisking will come together into a thick important not to over-stir the batter. Don’t be surprised if the
paste. Whisk in the powdered sugar, pancake batter bubbles a bit – it’s normal.
vanilla extract and 2 tablespoons of the 5. Lightly spray skillet or griddle with non-stick cooking spray or
milk. You want to be able to drizzle the lightly brush with melted butter. Then use a 1/4-cup measuring
glaze over the pancakes. If it’s too thick, cup to spoon batter onto the skillet or griddle. Gently spread the
add another tablespoon or two of milk. batter into a 4-inch circle. The batter will be quite thick.
TO FINISH 6. When you begin to notice the edges of the pancake look dry
and little bubbles start to appear on the top surfaces of the
Serve warm pancakes drizzled with the glaze and pancake, turn over. This takes about 2 minutes. Once flipped,
topped with chopped nuts (if using). cook another 1 to 2 minutes or until lightly browned and cooked
in the middle.

Classic Fudge Walnut Brownie

Instruction:
Ingredients:

¾ cup all-purpose flour

1 cup granulated sugar

¾ cup unsweetened cocoa powder

½ cup packed brown sugar

½ teaspoon baking powder

¼ teaspoon salt

1 cup bittersweet chocolate chunks, divided

⅓ cup fat-free milk

6 tablespoons butter, melted

1 teaspoon vanilla extract

2 large eggs, lightly beaten

½ cup chopped walnuts, divided

Recipe Book
Cooking spray (Dessert with Nuts and Fruits)

Submitted by: Dannica Francine Lara Kalinisan

Grade VIII - Unity