Rawan’s Cookbook

Done by: Rawan Osman

Purpose: Cooking Project

Table of Contents

Introduction……….3

Breakfast………..7,9,13,15

Snack……………..17,35,22

Lunch/Dinner……………27,29,31,33

Desserts……………..12,20,23,25

~The numbers are the pages~

~They all equal to 15 recipes~

Introduction

Hi, there I made this cookbook to share some recipes I created and shared with my family. Also, I am very excited to share with you these tasty recipes I made. Some of these recipes are ones I grew up with so I hope you enjoy it as much as I did.

                                          Thank you.

I hope you like it.

BREAKFAST

Snack

Lunch/Dinner

Dessert

Scrambled eggs

I pretty much always cook this thing when I am bored and hungry and I actually made this all by my self.

Ingredients

eggs

oil

two slices of toast

a leaf of lettuce

cheese

honey mustard

ketchup

Tabasco hot sauce

Directions

1.Set you to pan on the stove and put a little bit of oil when hot crack to eggs into the pan than with a wooden spatula keep mixing and operating and flipping the eggs till it looks scrambled then gather up all the scrambled eggs(still in the pan) and put the cheese on it while the cheese is melting put the two slices of toast in the toaster when the cheese has all melted the toast should probably be already done and then bring the toast put the scrambled eggs and cheese and lettuce and sauces then you are all done.

Pancakes

IN my opinion, I think pancakes are a nice breakfast also I like making them the pan part not mixing the ingredients part.

Ingredients

1and1/2cups of all-purpose flour

1 teaspoon of baking soda

1/4 teaspoon salt

3 tablespoon sugar

2 eggs

1 1/4  cups of milk

3tablespoon melted or cooled butter

1/2 vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.

2. In another bowl beat eggs and then whisk in the milk and vanilla.

3. Melt the butter in a large cast-iron skillet or griddle over medium heat.

4. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

5. Then cook ur pancakes.

Brownies

Brownies to me are not that special but since my sisters like brownies, I tend to like them sometimes too.

Ingredients

Soft butter, for greasing the pan

Flour, for dusting the buttered pan

4 large eggs

1 cup sugar, sifted

1 cup brown sugar, sifted

8 ounces melted butter

1 1/4 cups cocoa, sifted

2 teaspoons vanilla extract

1/2 cup flour, sifted

1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

Fruit Smoothie

I like this because it is easy and fast to make and it tastes good.

Ingredients

1 frozen banana, peeled and sliced

2 cups frozen strawberries, raspberries, or cherries

1 cup milk

1/2 cup plain or vanilla yogurt

1/2 cup freshly squeezed orange juice

2 to 3 tablespoons honey or to taste

Instructions

1. Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

French Toast

This is a recipe I found online but the actual recipe I use I found it on kids cooking show

Ingredients

1 egg

1teaspoon of vanilla extract

1/2teaspoon of cinnamon

1/4 cup of milk

4 slices of toast

Instructions

1. Beat egg, vanilla, and cinnamon in a shallow dish. Stir in milk

2.Dip bread in egg mixture, turning to coat both sides evenly.

3.Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.

Garlic Bread

Garlic bread is a very tasty snack I like it and I wanted to share my experience with it.

Ingredients

1/2 cup butter, melted

3 to 4 garlic cloves, minced

1 loaf (1 pound) French bread, halved lengthwise

2 tablespoons minced fresh parsley

Instructions

In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm.

Vanilla Cupcake

In my opinion, vanilla cupcakes are so good and a good dessert and there is one for everyone so it,s fair if you are in a party or a baby shower.

Ingredients

•  1 1/3 cups (185 grams/6.5 ounces) all-purpose flour
•  1 teaspoon baking powder
•  1/4 teaspoon salt
•  1/2 cup (1 stick/115 gram) butter, softened
•  1 cup (200 grams/7 ounces) granulated sugar
•  2 large eggs, room temperature
•  1 teaspoon pure vanilla extract
•  1/2 cup (120 ml) whole milk
•  Buttercream frosting or Cream cheese frosting

Instructions

1. 1. Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
   2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
   3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.
   4. Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
   5. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

Pretzels

I actually never tried pretzels until this year in the mall and it was pretty good.

Ingredients 

1 ½ cups water, warm

1 tablespoon salt

1 tablespoon sugar

1 packet active dry yeast

4 ½ cups flour

3 tablespoons oil, divided

⅔ cup baking soda

2 eggs, beaten

Salt

INstructions

1.  In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
2. Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
3. Remove the dough and use the remaining oil to cover the bowl.
4. Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
5. Preheat oven to 450°F (230°C).
6. Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
7. Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
8. Transfer pretzels to a baking sheet, brush with egg wash and sprinkle with salt. Bake for 10-15 minutes, until golden brown.

Crepes

I have been making a lot of crepes since we about a crepe machine is basically just for the pouring and flipping part and ya since then I have been making crepes.

Ingredients

2 tablespoons of sugar

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Instructions

1. In a large mixing bowl, create a well with flour then add eggs, slowly whisking them into flour. Add sugar and salt and stir until combined. Gradually add in milk, whisking to combine after each addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.
2. In a small skillet over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto the pan, swirling it to evenly coat.
3. Cook 2 minutes, then flip and cook 1 minute more. Repeat with the remaining batter.

Cinnabon’s

I loved Cinnabon’s growing up my mom would always make them on birthday parties.

Ingredients

For the Dough:

.1cup of warm milk

.2 eggs

.1/3 cup margarine, melted

.4 and1/2 bread flour

.1/2 cup white sugar

.2and1/2 bread machine yeast

And for the filling:

.1 cup of brown sugar

.2 and1/2 tablespoons of ground cinnamon

.1/3 cup butter softened

Also for the Icing:

.1(3ounces) package cream cheese, softened

.1/4 cup butter softened

.1and1/2 cups confectioners’ sugar

.1/2 teaspoon vanilla extract

.1/8 teaspoon salt

Directions

• Step 1

  Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle; press Start.

• Step 2

  After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

• Step3

  Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

• Step4

  Bake rolls in the preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.

Here is the sit I got this from https://www.allrecipes.com/recipe/20156/clone-of-a-cinnabon/

Garlic parmesan Pasta

I very much like pasta and garlic so I think people like me who like garlic and pasta should try this also I would recommend adding chicken.

Ingredients

for 4 servings

.2 tablespoons unsalted butter

.4 cloves garlic, minced

.2 cups chicken broth

.1 cup milk

.8 oz fettuccine

.salt, to taste

.pepper, to taste

.¼ cup grated parmesan cheese

.2 tablespoons fresh parsley, chopped

Instructions

1. Heat unsalted butter in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
3. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
4. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
5. Serve immediately, and top with parsley.

The site is:https://tasty.co/recipe/one-pot-garlic-parmesan-pasta

Mac’n’Cheese

Actually I don’t like mac ‘n’ cheese that much but a lot of author people do so I just inserted this in her because it is a famous easy dish to make.

Ingredients

for 6 servings

.5 cups whole milk

.1 box of elbow macaroni

.1/2 cup of butter

.2 cups of cheder cheese

.salt to taste

.peppeer, to taste

.fresh parsley, to serve

Instructions

1. In a large pot on medium-high heat, gently heat the milk to a simmer.
2. Add in the elbow macaroni. Cook until the pasta is tender.
3. Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
4. Sprinkle with parsley and serve!
5. Enjoy!

Chicken Noodle Soup

Chicken noodle soup is a soup from my childhood it has my favorite soup and I still enjoy it so that is why I put it in my cookbook.

Ingredient

for8 serving

• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup celery, diced
• 1 cup carrot, diced
• ½ lb cooked chicken, shredded
• 4 cans of chicken broth
• 2 cups egg noodle
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 leaves dried bay leaf
• 2tablespoons of butter

Instructions

1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
2. Add celery, carrots, and cooked shredded chicken.
3. Add the chicken broth, egg noodles, salt, pepper and bay leaves.
4. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
5. Remove bay leaves from the soup.
6. Enjoy!

.

Pizza

I love pizza and a lot of people I know love it too so that is why I put it in my Cookbook.

Ingredients

Peanut Butter Blueberry Frozen Yogurt Bites

This is fast and easy also tastes good. In all, it is a good snack.

Ingredients

for 6 frozen yogurt bites.

.1 cup plain greek yogurt, nonfat

.1 teaspoon honey

.¼ cup peanut butter, plus 2 tablespoons

.¼ cup blueberry

Instructions

1. In a bowl, add the Greek yogurt and honey and stir to combine.

2. Transfer 3 tablespoons of the mixture into 6 lined muffin tins.

3. Microwave the peanut butter for 15 seconds. Spoon 1 tablespoon of the softened peanut butter over each yogurt cup.

4. Sprinkle blueberries over the yogurt cups.

5. Freeze until solid, about 2 hours.

The End

Also, I am very sorry that my book did not have a name on the cover I couldn’t figure it out. 

Thank you