Ingredient: butter

White Chocolate Filling and Strawberry Frosting

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This could be your go to for a simple and delicious frosting! Whether you want to pair it with a chocolate cake or eat it straight out of the bowl is your choice, this frosting is addicting! (Nicole)

White Chocolate Filling and Strawberry Frosting

White Chocolate Filling for Cakes Cupcakes

  • 1/4 cup whipping cream
  • 9 ounces white chocolate
  • 2 Tablespoons butter (unsalted, sweet cream, softened)

Strawberry Frosting

  • 2 sticks butter (unsalted, sweet cream)
  • 1/2 cup strawberries (pureed)
  • 2 Tablespoons Shortening
  • 3 cups Powdered sugar
  • 1 pinch salt

White Chocolate Filling for Cakes Cupcakes

  1. Melt the ingredients in a saucepan over low heat.
  2. Stir the mixture constantly until melted and smooth. Be careful not to burn.
  3. Remove from the heat to cool completely.

Strawberry Frosting

  1. In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound softened butter until creamed.
  2. Add the powdered sugar and strawberry puree and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

Tools Necessary-
Blender and strainer
Mixer
Cupcake pans
Wooden Spoon or Spatula
Medium sized Bowls

Dessert

Mac N Cheese with Bacon

Mac & Cheese with Bacon

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Mac & Cheese with Bacon

Our 4th president, Thomas Jefferson invented Mac N Cheese. He made a pasta extruder that helped make macaroni. Back then, in the 1700s, macaroni was long and flat. So you would get only 6 per serving.

Every-time I celebrate Thomas Jefferson, I eat a version of Mac N Cheese. This one has bacon to really perk it up. If your family eats bacon, then this is a great recipe for you.

  • 2 tablespoons butter (unsalted)
  • 3 tablespoons olive oil
  • 3 slices bacon (diced)
  • 1/2 pound pasta (any shape that is fun)
  • 1/2 white onion (diced)
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 garlic clove (chopped)
  • 1 quart whole milk (scalded)
  • 1 cup white bread crumbs
  • 3 tablespoons freshly chopped parsley
  • 2 teaspoons Kosher salt
  • 8 ounces extra-sharp Cheddar (shredded (2 cups))
  1. Preheat the oven to 375 degrees F.
  2. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Set aside.
  3. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  4. Meanwhile, melt the 2 tablespoons butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  5. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  6. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Equipment Necessary-
2 Pots
Cutting Board
Chef’s Knife
Box Grater
Whisk
Wooden Spoon
Adult Supervision

Main Dish, Side
American

Baked Apples

Baked Apples

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Baked Apples

Apples are an American standard for autumn. Although this dish is delicate to make, it is well worth the time. Custard filled apples with meringue and sugar, what’s not to like?

A recipe from the 18th Century says:
“Core them as the last, and fill them with a good marrow cream; baste the outside with the whites of eggs, to make as much fine sugar stick to it as possible; bake them in a slow oven upon the dish you intend for the table and serve them hot or cold.”
— Dalrymple, George. “The Practice of Modern Cookery”

Today, we have many kinds of apples to choose from.

  • 4 apples (red variety such as Red Delicious or Roma)
  • 1/2 cup light brown sugar (packed )
  • 1/4 cup pure maple syrup
  • 1/2 cup rolled oats
  • 1/3 cup crushed nuts (pecans or walnuts)
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  1. Heat oven to 375°F.
  2. Wash and core apples leaving the bottoms intact. Peel top half of apples.
  3. Butter a square pan.
  4. Add cored apples to the square pan.
  5. Using a small bowl, combine oats, brown sugar, cinnamon, salt, maple syrup and nuts.
  6. Stuff apples until overflowing, and allow extra mixture to fall into the pan.
  7. Cover with foil.
  8. Bake for 45 minutes or until the apples are tender.

Serve at room temperature and top with small marshmallows or ice cream.

Equipment List:

  • Bowl or cutting board
  • Medium sized pan
  • Peeler
  • Apple Corer
Dessert, Fruit
American