Lab Food Recipes
Sugar Cane and Sugar Beet
Mystery Pecan Pie
Topping:
3 eggs
1/4 cup sugar
1 cup light
corn syrup
1 teaspoon
vanilla extract
Pie:
1 (8-ounce) package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans
Preheat oven to 350 degrees F. Combine all topping ingredients in a medium bowl. Set aside. In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.
Recipe by: Paula Deen on Foodnetwork.com
Sugar Cookies
Ingredients
3/4 cup (1/4 lb plus 4 tbs) butter or margarine, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
1 tsp each baking powder and salt
sugar to sprinkle on top
Directions
In a large bowl of an electric mixer, beat butter and the 1 cup sugar until creamy; beat in eggs and vanilla. In another bowl,
stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly, to form a soft cough. Cover tightly with plastic wrap and
refrigerate until firm (at least one hour) or for up to 3 days. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 inch (keep remaining portions refrigerated). cut out with cookie cutter (about
2 1/2 inches in diameter) and place slightly apaprt on ungreased baking sheets. Sprinkle generously with sugar. Bake in a 400 F oven for 8-10 minutes or until edges
are lightly browned. Transfer to racks and let cool completely before handling. Store airtight.
Sweet Rolls
5 ½ -6 ½ cups flour
½ cup sugar
2 packages yeast
1 tsp salt
5 tbsp butter
1 ¼ cup water
½ cup milk
2 eggs
Mix two cups flour, sugar, yeast and salt in large bowl. In saucepan, warm water, milk, butter (120-130F). Add warm liquids to dry ingredients; stir for two minutes. Add eggs and ½ cup flour. Beat for 2 mins. Add additional flour in small increments until dough is elastic. Place in greased bowl and cover with plastic wrap. Let rise for an hour (can stay overnight in frig). Punch down dough and roll flat. Spread melted butter over dough, sprinkle with cinnamon and sugar. Roll dough – pinch ends of dough to seal the edge. Slice roll into pieces and place in greased pans. Cover with towel and let rise an hour or until doubled in size. Bake at 350 for 10-15 minutes. For glaze, mix confectioner’s sugar and water. (From Chris Painter)
Chocolate Chip Cookies
½ cup butter flavor Crisco Shortening
1 ¼ dark brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 ¾ cups flour
1 tsp salt
¾ tsp baking soda
1 cup semi-sweet chocolate chips
Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt, baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake at 375 for 8-10 minutes. Cool 2 minutes on baking sheet before removing. (From Chris Painter)