ALL coursework (including revisions and sewing projects) must be completed and submitted NO LATER than Wednesday, May 15th.
Missing and incomplete assignments will be assessed and scored accordingly.
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Your crepes turned out beautifully! Here are the recipes we used: Fruit fillings can be bought in a can or made easily from fresh or frozen fruit.
The filling we used in your crepes was made from frozen fruit, sugar, and cornstarch. Heat these ingredients in a sauce pan until mixture bubbles and thickens. (Water or fruit juice may be added as needed.) Recipes are available online. This week we'll be in the kitchens on Tuesday (5/7) to cook eggs, on Thursday (5/9) to mix crepe batter, and on Friday (5/10) to cook and eat crepes.
. We made s'mores bark and microwave caramel corn in class.
For the s'mores bark we carefully melted chocolate chips in the microwave at 30 second intervals and folded in mini-marshmallows and crumbled graham crackers. We spread the mixture on a parchment covered sheet pan and refrigerated until hardened. When ready, cut into pieces and enjoy! You can change the type of chocolate and add-ins to create a variety of easy treats. The cookies & cream bark is simply melted white chocolate chips and crumbled Oreos. Here is the link to the caramel corn recipe: www.emerils.com/125305/microwave-nutty-caramel-corn |