Intro

thank you for reading my cookbook, most of these recipes are my families, but some are gonna be some of my flavourites from my childhood!

I am 13 years old and made this book for Family Consumer Science (FCS) class, I am also an artist, I love these recipes, so I hope you do too!

Index

About the author  ______________________________ pg. 1

Breakfast ____________________________________ pg. 3

Dessert  _____________________________________ pg. 7

Ways to cook Eggs

Scrambled eggs

If you want super creamy soft scrambled eggs, you can use the method I learned from Gordon Ramsay (watch it here). Drop eggs into a pan over medium-high heat, along with one thin pat of butter for each egg. Then start stirring with a spatula. Break the yolks, let them mix with the butter and whites. And keep stirring. If the pan gets too hot, lift it off the heat briefly. And keep stirring. Do this for about 4-5 minutes, until the eggs start coming together. Right before you take them off the heat, add a dash of milk, sour cream, or creme fraiche. Stir that in, then ladle the eggs onto toast and sprinkle with herbs (chive, dill, green onion) or salt and pepper.

Omelet

An omelet indicates that the scrambled eggs are cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats, vegetables, anything! To make it an omelet you must fold it, but for a frittata, keep it open.

Sunnyside up/over-easy eggs

crack an egg directly into your greased frying device. Then fry it until the edges brown, WITHOUT flipping. You go from sunny side up to over easy by simply flipping your egg when the edges are brown.

Gordon Ramsay’s eggs Benedict

• 3 tbsp white wine vinegar
• 4 large free-range eggs
• 2 toasting muffins
• 1 batch hot hollandaise sauce
• 4 slices Parma ham (or Serrano or Bayonne)

boil a deep saucepan of water (at least 2 liters) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them, and warm some plates. Swirl the vinegar water quickly to form a sort of whirlpool and slide in an egg. It will curl around and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon. Now, repeat using the other eggs, one at a time, re-swirling the water as you slide in each egg. Spread some Hollandaise sauce on each muffin, scrunch a slice of ham on top, then top with an egg, spoon over the remaining hollandaise and serve at once.

I added this recipe because 1. I want to try making it when I master eggs, and 2. I love watching Gordon Ramsay himself, cooking

Lemon Bars

Crust

1 cup butter

1/2 cup sugar

1/4 tsp salt

2 cups flour

___________

Curd

4 eggs

1 1/2 cups sugar

1/4 cup 1 tbs flour

1/2 cup Lemon juice

2 lemon zest

Baking instructions

Crust

• Preheat to 350°
• Blend softened butter, 2 cups flour & 1/2 cup sugar
• Spread into 13×9 pan
• Bake 15 to 20 mins

Curd

• Whisk 1 1/2 cups sugar & 1/4 cups flour
• whisk in eggs & lemon juice

To finish

• spread the curd on the crust
• Bake 20 mins

Snickerdoodles

1 cup shortening

1 1/2 cup  sugar

2 eggs

2 3/4 cup Flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

• Mix together
• Chill 30 min.
• Roll into 1 in. balls
• roll in 2 tbsp. sugar 2 tsp. cinnamon
• cook on ungreased sheet at 400° 8 to 10 min.