Beef Stroganoff

Ingredients:
1 1/2 lbs cubed round steak, cut into thin strips
All-purpose flour 
2 tablespoons olive oil 
2 tablespoons butter
1 medium onion, sliced
8 ounces of fresh mushrooms, sliced
1 can of beef broth 
1 can of cream and mushroom soup
Salt and black pepper
1 cup of sour cream
Egg noodles

House Seasoning:
1/4 cup salt
1 tablespoon black pepper
1 tablespoon garlic powder

Directions:
1. Sprinkle steak strips with house seasoning to lightly cover them, and then dust with flour.
2. In a large skillet quickly brown them on both sides in the olive oil and butter.
3. Remove steak from the pan.
4. Add the onion slices and mushrooms to the pan drippings. 
5. Saute for a few minutes, until the onion is tender.
6. Sprinkle with 1 teaspoon of flour. Put the steak back into the pan with the onions and mushrooms.
7. Add the mushroom soup and beef broth.
8. Cook over low heat for about 30 minutes covered
9. Adjust seasoning to taste, adding salt and pepper as needed
10. Stir in the 1 cup of sour cream the last few minutes right before you serve.
11. Serve over cooked noodles which takes 7-8 minutes to cook in boiling water.

Evaluation:
The beef stroganoff that I made turned out fairly moderate. What I mean by that is I could have done much better than I did. The beef broth got burnt in the process of making this dish but I was able to salvage a lot of the stroganoff from the pan. The sour cream that was added in the end really gave it a bold flavor. When it all tied in with the texture of the noodles the taste was pretty good.

All American Bacon Cheeseburger

Ingredients: 
2 tablespoons finely chopped onion 
2 tablespoons ketchup 
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1/4 teaspoon cider vinegar
1 pound of ground beef 
4 slices of sharp cheddar cheese 
4 hamburger buns, split
8 bacon strips

Directions:
1. In a large bowl, combine the first seven ingredients
2. Crumble beef over mixture and mix well 
3. Shape into 8 patties 
4. Tear up the cheese into smaller pieces and put them on four of the eight patties. 
5. Pack the patties without cheese together with the patties that have cheese on them. keep the cheese between the two patties, you will end up making four patties out of it. 
6. Broil the burger in the oven for 4-7 minutes on each side.
7. While the burgers are cooking, start to cook the 8 pieces of bacon. The bacon is done when the strips are well browned on both sides.
8. Take out the patties and place them on the four bottom buns. 
9. Put the cooked bacon in chuncked up pieces (optional) on the burger patty.
10. Place the top buns on the burgers and cut all four burgers into halves. 

Evaluation:
These burgers were fairly simple to make. I had no issues making them. I have made burgers on the grill numerous times, but when I made these burgers, I broiled them. The turnout was not what I expected, the texture was a little on the dry side. The only good thing that I got out broiling the burgers was that the job got done quicker.

Steak Fajita

First heat the skillet to about 350 and put 1 teaspoon of oil in it. The ingredients you will need is 1 pound of steak and cut those into thin strips, package of taco seasoning (enough to what you think is enough seasoning), 1 tablespoon of oil, green pepper, orange pepper, red pepper, onion, flour tortillas, and 1/2 teaspoon oregano (optional). Takes 15 minutes to prep time and 12 minute cook time. Toss steak slices with seasoning and oregano(optional) in medium bowl. Set aside. Heat oil in large skillet in medium heat. Add the bell peeper, onion, red peeper, orange pepper; cook and stir for 5 minutes. Remove vegetable mixture from skillet. Stir beef mixture into skillet; cook and stir 5 minutes or until beef is no longer pink. return vegetable mixture to skillet; cook and stir 1 to 2 minutes or until heated. then spoon in the vegetables and meat into tortilla. Serve with assorted toppings, if desired. The overall taste was little chewy the meat but the vegetables were cooked just right with just right of seasoning.

Chicken Fried Steak Fingers

First thing I did was tenderize the meat by pounding it with a mallet. After the steak is tenderized I cut them into 3 inch long strips. I then combined the eggs, milk, salt, and pepper in a bowl and mixed until blended. Next I put flour into a separate bowl. I heated my skillet up to medium heat with vegetable oil covering the bottom of the skillet. I then took my strips of steak and dipped them into the flour, then into the egg mix, then back into the flour. I then put them in the skillet and let them cook until golden brown outside and the steak to a desired doneness. I got this recipe from allrecipes.com. It tasted so flavorful with the crunch of the chicken skin. The greasiness and salt gave off the most flavor making the steak taste more like chicken. The steak itself was a little chewy, but had a strong beef flavor. The look of the steak fingers was golden brown on the coating and brownish grayish looking of the steak. This is definitely something I will make again. It was very delicious and cheap to buy.

Steak Fajitas

To start out my fajitas I cut up half a green pepper and orange pepper, 1/4 cup onion, and 4 button mushrooms. I put the vegetables in a small bowl and cut up my steak into longish thin pieces on a clean cutting board. After my steak was cut I put it into a bowl and poured how ever much you think looks like enough. I then cooked my steak with a tablespoon of oil until it was not pink anymore. After my steak is done I took it out of the hot pan and put it in a clean bowl and cooked my vegetables until they were not a bright color. After my vegetables were cooked I put the meat back in and let it all heat up together and it was done.

The overall look on my fajitas was amazing! I would love to cook this again. My steak was not chewy and my vegetables were not hard, they were fully cooked. I think I did a great job on this project. It tasted healthy, would have been so much better with sour cream though!

Hamburger Casserole

The over all taste was tomatoey taste with a grainy texture from the rice and hamburger. It was my grandma's recipe and my dad told me I made it better than her because he always has to add salt to her food and he didn't have to with mine. 

To start off my casserole I cut half a potato and a whole onion. I put those two vegetables in a pan and then started to cook my hamburger in a separate pan. Once my hamburger was cooked I put it in the sauce pan with onions and potatoes. I then opened 2, 8 oz tomato cans and put them in the sauce pan while at a medium heat. Once it came to a boil I put in a cup of pre made rice and let it all cook until the rice was done.

Ground Beef Johnny Mozetti

 The recipe is from my great aunt and it is called Johnny Mozetti.
Bake to 350 degrees. The ingredients I used was 2 pound hamburger, box noodles, bag of cheese, 1 can of mushroom soup, and 1 can of tomato soup. Brown and season hamburger and cook noodles. Mix all together. Drain hamburger and put the mushroom and tomato soup in and mix. Put half in casserole and add a layer of sliced cheese. Add rest of mixture and top with cheese. Bake in oven (slow) for about an half an hour. Estimate until cheese is melted.  The over all taste was delicious because everybody tried it and liked it. It had a little bit of a kick from the taco seasoning, but still tasted like it would when my mom makes it. I loved how much cheese is in the casserole.

Hamburger

First thing I did was put 2 lbs ground beef into a big bowl. I then put  2 eggs, half cup oats, 1 packet onion soup mix, 2 tsp Worcestershire sauce, 1/8 tsp salt, and 1/8 tsp pepper in a separate bowl and mixed them together. Next I poured the mix into the ground beef and mixed it with my hands. Then I shaped the patties to fit my buns while the skillet was heating up. I then put the burgers on the skillet and let them cook for a 5 minutes or until they were 165 degrees in the inside. Lastly I put cheese on the burgers and let the cheese melt onto them while still on the skillet. The taste of the hamburgers were nice and moist, with a little bit of a crunch to them. The onion soup mix gave it a unique taste that was sweeter than normal burgers. I'm not a big fan of this recipe, but it is also just a meatloaf recipe as hamburgers. I got this recipe from my stepmom and stepsister who made this recipe.

Soft Pie

Pie Crust
1 Cup flour
1/8 teaspoon salt
1/3 Cup lard
2-3 tablespoons cold water

Pudding Filling
1 Cup sugar
1/4 Cup cornstarch
1/4 teaspoon salt
3 Cups milk
4 eggs
3 tablespoons butter/margarine
1 1/2 teaspoon vanilla

Meringue
3 or 4 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tarter
6 tablespoons of sugar

Pie Crust
So the first step to making the soft pie is making the pie crust. Which for that I had to mix together flour and salt then cut in the lard then once I mixed all that together then I had to put in the water and mix that all up until it was nice and moist then I had to form it into a ball and flatten it out on the counter with flour, then I had to put it onto the pastry sheet and then use the rolling pin with cloth covering. I rolled it out back and forth then the sides and then the corners until it was big enough for the pie pan. Then I folded it up and then unfolded it into the pie pan and then I cut off the edges until they were about an inch long all around, then I folded the sides under and pinched the edges. Then I had to poke a bunch of holes into the crust. After that I had to cook it for about 10-12 minutes.

Pudding

So the first step to making the soft pie is making the pie crust. Which for that I had to mix together flour and salt then cut in the lard then once I mixed all that together then I had to put in the water and mix that all up until it was nice and moist then I had to form it into a ball and flatten it out on the counter with flour, then I had to put it onto the pastry sheet and then use the rolling pin with cloth covering. I rolled it out back and forth then the sides and then the corners until it was big enough for the pie pan. Then I folded it up and then unfolded it into the pie pan and then I cut off the edges until they were about an inch long all around, then I folded the sides under and pinched the edges. Then I had to poke a bunch of holes into the crust. After that I had to cook it for about 10-12 minutes.

Pudding

First off for this I had to separate the egg yolks from the whites and beat the yolks slightly. I saved the egg whites for the meringue. The I had to get a slightly big saucepan and combine in it the sugar, salt, and the cornstarch until it was thoroughly mixed. Then after that I had to gradually stir in the milk.Then I had to cook and stir over medium heat until thick and bubbly while constantly stirring making sure that I could hear the whisk scraping the bottom of the saucepan. Then I had to reduce the heat and cook for an additional two minutes then I gradually stirred 1 Cup of the mixture into the egg yolks for tempering and stirring rapidly so that my yolks wouldn’t solidify. Then I had to remove all of that off of the heat and mix in the butter and the vanilla then pour the mixture into the pre-baked pie crust and top with meringue and put it into the oven and bake about 10-12 minutes or until the meringue is a nice golden brown.

Meringue

Lastly I had to make the meringue that goes on top of the pie. For this I had to mix the egg whites in the mixer until it was frothy. Then after that I had to put in the vanilla and cream of tarter. Then beat until soft peaks form. Then add the sugar slowly and beat on a high setting until soft peaks form. Then put it on the top of the pie.

Overall my pie turned out well and it had good texture and the meringue was nice and fluffy. The pudding held up well. But I wasn’t really a fan of the taste.

Soft Pie Lab

Pie Crust

1 Cup of Flour
1/8 teaspoon of salt
1/3 Cups of chilled lard
2-3 Tablespoons of cold water

Pudding filling

1 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 cups milk

4 eggs
3 tablespoons butter/margarine

1 1/2 teaspoon vanilla

Meringue

3-4 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tarter

6 tablespoons sugar

The first step to making the pudding pie was to make the pie crust, which I did at the same time as the crust for my quiche. I mixed together the flour and salt and then cut in the lard with a pastry blender until it was small pea shaped balls. I then incorporated the water using a fork to moisten it. After the crust was made I rolled it out on a pastry sheet and using a rolling pin with a cloth covering I rolled it until it was very thin and then moved it into the pie pan and cut the edges to the right length and folded them under and crimped the crust using my thumb, pointer and index finger to form the edges of the crust. I then poked holes in the bottom of the crust (to prevent bubble from forming) and put it in the oven at 350 degrees for 10 minutes, checking after 2 minutes to make sure the crust was not forming air bubbles. It was not. 

The next step in making the pie is to make the vanilla pudding. To make this you start off by separating the egg yolks from the whites and beating the yolks slightly. The whites should be saved to be used in the meringue later in this lab. Next I combined the sugar, salt and corn starch in a saucepan. You want to make sure that these dry ingredients are mixed so that when you add the milk the corn starch doesn't react wrong. Next I added the milk and heated the saucepan. I had to make sure to scrape the bottom of the pan constantly so that the pan doesn't scorch. I cooked this mixture until it was thick and bubbly. If you don't wait long enough for it to thicken it will come out runny when the pie is done. Once the mixture is thick and bubbly I turned the heat down a bit and mixed it for about two more minutes and then took one cup of the hot mixture and used it to temper the egg yolks. I did this by gradually pouring in the hot mixture to the yolks and stirring them quickly the whole time. This method prevents the eggs from scrambling, which is what would happen if you poured them straight into the hot mixture. After tempering the eggs I poured them into the mixture and continued to stir. I then stirred and waited for the mixture to come to a gentle boil, once boiling I mixed for another two minutes and removed the mixture from the heat. I then stirred in the butter and vanilla. After the butter and vanilla were fully incorporated into the mixture I poured the pudding into the pie crust that I made at the beginning of this lab. Set this aside for later. 

The last thing that needs to be made for this lab is the meringue. I took the egg whites from the 4 eggs that I used to make the pudding and put it in the KitchenAid mixer and using the whist attachment mixed them until they were frothy. I then added the vanilla and cream of tarter and continued to beat the mixture until it formed soft peaks. I then slowly incorporated the sugar and continued to beat the mixture on high until it formed stiff peaks. I then spread this mixture onto the pudding that I had just made and put it all into the oven at 350 degrees for 8 minutes. I checked the mixture at 8, 10 and 12 minutes and it wasn't until 14 minutes that the meringue was finally golden brown.

The end results of my pie were okay. I think that I didn't leave the pudding to cook long enough in the first stage and because of that it turned out somewhat runny. Besides this the pie had good texture, it was light and creamy and the pudding had a taste somewhat like tapioca pudding without the lumps. The meringue was very good vanilla tasting and had a fluffy texture. Overall I would say this lab went well for it being the first time I had made it and is something I would recommend to people who are looking for a nice dessert dish.

Quiche Lab

Pie Crust
1 cup flour
1/8 tsp. salt
1/3 cup lard
2-3 tablespoons cold water

Quiche
6 eggs
1 cup milk
1/2 yellow onion, chopped
1/2 green pepper, chopped
1 cup smoked ham
1 cup cheese
salt and pepper as desired



This blog is for the quiche that we made. We received the recipe we used for this from Mrs. Cummings. First we had to make the pie crust, which we made a double batch of and used the other half for our soft pie. To make the crust I mixed the salt and flour together then used a pastry blender to cut in the lard and incorporated until it was all in small, pea sized balls. Then I added water using a fork to incorporate it until it was able to hold the shape of a ball without falling apart. I then separate the ball into two parts and rolled out flat to put into the pie pan. The next step in making the quiche was to crack the six eggs into a bowl with a cup of milk and mix it. I chose to add chopped onions, chopped green peppers, salt, pepper, cheese and ham to my mix. After I mixed all of the ingredients together I poured the mix into the uncooked pie crust and put it in the over at  350°f for 50 minutes. After 50 minutes the quiche was not quite finished so i put it in for another 10 and by that time it came out done. I took the quiche home that night and tried it. It tasted a lot better than I thought it would and the ingredients I used mixed together well. The eggs were very light and fluffy and the ham added saltiness to it which I personally liked a lot. The crust was crunchy and done right but part of it did fall into the quiche while it was cooking which affected the overall appearance of the quiche. I would recommend this recipe to people as a breakfast or brunch type food because it is relatively easy to make and does not cost a lot, but does take a good amount of time to cook for a breakfast food.

Dark Chocolate Pie

Pie Crust:
1 Cup of Flour
1/8 teaspoon of salt
1/3 Cups of chilled lard
2-3 Tablespoons of cold water

Dark Chocolate Pudding (filling for the pie):
1 1/4 Cup of Sugar
1/4 Cup of Cornstarch
1/4 teaspoon salt 
3 Cups of Milk
4 Eggs 
3 ounces unsweetened chocolate
3 Tablespoons margarine 
1 1/2 teaspoon vanilla

Meringue for Pie:
3 or 4 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tarter
6 Tablespoons sugar

Pie Crust:
I first mixed together the flour and salt. After those two got mixed I cut in the lard. while all this was mixing I sprinkled it with water to moisten it. To see if is ready to get flattened pack it up into a ball, if it sticks together it is ready to get flattened. Use a rolling pin and flour to flatten in down. the flour helps the dough not stick to the rolling pin. When it is properly flattened put it in the pie pan. Use your thumb and four finger to pinch it together all the way around.

Dark Chocolate Pie Filling:
Separate egg yolks from whites. Beat yolks slightly. Whites can be thrown away or saved for another use. Chop unsweetened chocolate. Combine sugar, salt and cornstarch in saucepan. Stir. Gradually stir in milk. Add in chopped chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; stir for two more minutes. Gradually stir 1 cup of the hot mixture into the yolks to temper. Return the egg mixture to the pan and stir. Bring to small boil. Cook and stir for two minutes. Remove from heat. Stir in butter and vanilla. Pour into pre-baked pie crust and top with meringue. Bake 10-12 minutes at 350 degrees until browned. Cool for 4 hours before serving.

Meringue for Pie: 
Mix egg whites until frothy. Add vanilla and cream of tarter. Beat until soft peaks. Add sugar slowly and beat on high until stiff peaks form. Spread on hot pie filling and bake at 350 degrees for 8-12 minutes or until golden brown. Let stand for several hours to cool

Quiche

Quiche

The first thing I had to do was make the crust. I started by mixing the flour and salt together. Then I cut in the lard after the flour and salt was mixed. After that I slowly put in some water to moisten. The next thing I did when the batter was all sticking together I rolled it into a ball. I then rubbed in flour on the pastry cloth and rolling pin cover so the dough wouldn't stick. Next I put the ball of dough on the counter and formed it into a disk. Then I set the dough on the pastry mat and rolled out my dough. Once I rolled it out I folded it over and placed it into my pie pan. I then cut the edges off the sides and crimped the sides with my fingers to create a finished edge. After making the crust I started making the filling for the quiche. I beat eggs and milk together making sure all the eggs where beat up. I then browned the sausage and added that to the egg mix. I also added salt and pepper to taste and some shredded cheese. Lastly I added the egg and sausage mix into the crust and baked it in the oven for 50min at 350 degrees. I got this recipe from Mrs. Cummings and it is definitely one I would make again. The quiche had a prominent pepper taste because of the pepper and Italian sausage. It wasn't very cheesy which I liked because I didn't want it to take over the taste of the quiche. It was a very well made breakfast meal and looked very flavorful. The yellows and black from the pepper made it look professional.
 

Oreo Cheesecake

Cheesecake

First I took the blocks of cream cheese and mix them until they are smooth. While that I crushed up the Oreos for the crust. Then I added melted butter to the Oreos and put them on the bottom of my spring form pan. Then I added sugar to my cream cheese and mixed until creamy. I then added eggs once that was mixed along with some vanilla. Once that was all mixed up I added in pieces of Oreos. I then poured my cheesecake mix into my spring form pan and baked it for 50min at 325 degrees. This recipe was from Mrs. Cummings and it was a delicious one. It had a very cheesy taste too it, but it was a very sweet one. The Oreos added a little bit of a crunch to the cheesecake as long as a chocolaty taste. The overall cheesecake was very creamy and had a nice sugary taste. It had a light brown look to it with a Oreo base. This is definitely a recipe I would make again, especially for a special event.
 

Ham and Cheese Quiche

Quiche

Recipe:  

1 cup of Milk

6 eggs

A little bit of salt and pepper 

Toppings of your choice

Pie Crust:

1/8 teaspoon of salt

1 Cup of flour 

1/3 cup of chilled lard

I put all the dry ingredients in a regular mixing bowl. To make the crust I put 1/8 teaspoon of salt, 1 cup of flour, and 1/3 cup of chilled lard in the mixing bowl. Then I mixed them until it was packable. After that I rolled it out with a rolling pin and flour. I used the flour so it wouldn't stick to the rolling pin. After that was flatened, I put it in a pie pan and used my thumb a four finger to pinch the crust all the way around. That is complete, now we move onto the filling. The filling is 1 cup of milk, 6 eggs, a pinch of salt and pepper, and toppings of your choice. First, you put the 1 cup of milk and 6 eggs in the mixing bowl. make sure all the yolks are fully popped. Mix for a few minutes, then add a pinch of salt and pepper, and also add your toppings of your choice. Add the filling to the pie shell. make sure the oven is preheated to 350 degrees, then put your quiche in the oven for 50 to 60 min. Take it out of the oven for 20 to 30 mins and enjoy your quiche.
Evaluation: My ham and cheese turned out better than I thought it would. the eggs were nice and fluffy and the texture was fairly nice. The ham and cheese did add a lot of good flavor to it and I was impressed with the taste. The pie shell held up very well, it didn't fall apart like I thought it was going to do. 

Oreo Chessecake

Preheat oven to 325. The cheesecake called for 2 cups of oreos crumbled up in the mixer in the food processor, 4 blocks of 8oz cream cheese, 4 eggs, and 1 1/2 sugar. Mix the cream cheese until soft. Add the eggs and mix until mixed well and then add the sugar slowly until no clumps. Make the crust out of the oreos and pat down using parchment paper. After everything is mixed add 1/4 cup of butter melted and 1 1/2 teaspoon of vanilla and mix. Put the chessecake in for 50 minutes and let cool of several hours.

I didn't like the cheesecake because I don't like cheesecake, but my family loved it and had a great flavor of oreo.

Lemon Cheesecake

First I preheated my oven to 325 degrees. To start off my cheesecake I put 4, 8 ounce blocks of cream cheese into the kitchen aid with the paddle attachment. While that is mixing to a soft cream, with no lumps, you can make your crust. To make my crust I took 2 cups of crushed rice crisps, 1/4 cup butter, and 1/2 c sugar. I mixed all that together and put it into the cheesecake pan and padded it down so it was flat. Once my cream cheese was soft with no lumps I put in 1 1/2 cup of sugar and 4 eggs. While all that was mixing together I got a lemon out and a cheese grater and grated the zest off of one lemon. Once that was done and the cheesecake mix was well mixed I added the lemon zest and let that mix in. When Everything got mixed together I put it into the cheesecake pan. I put the uncooked cheesecake into the oven for 50-60 minutes. Once my cheesecake was done I put it in the fridge for several hours.
My cheesecake was very smooth and sweet. After having my cheesecake in the fridge for so long the crust was soggy and not very good. The actual cheesecake was delicious! I love lemons so I thought it was very sweet and not very sour. I didn't like how the zest make it kind of chunky. I would definitely make it again.

Vanilla Pudding

Preheat oven to 350. I first started off with making the pie crust. The ingredients I used to make was 1 cup of flour, 1/8 teaspoon of salt, 1/3 cup chilled lard, and 2-3 tablespoon cold water. Mix together flour and salt. Cut in lard. Sprinkle with water to moisten. Form a ball. Refrigerate if needed. Then lay flour down and make it a flat circle. Put flour on the pastry cloth and then lay the dough on it and start using the rolling pin with the rolling pin cover from the middle and forward and middle and back and side to side. Then you take the pastry cloth and hold your hand on the dough and fold it to corner to corner. Final set the dough in the pan with the point in the middle and start unfolding. Also for the final step use your thumb and index finger and your other thumb to crimp the edges for the final outcome and put holes in the dough and put it in oven for 10 to 12 minutes until light brown. To make the vanilla pudding use 1 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 3 cups milk, 4 eggs, 3 tablespoons butter/margarine, and 1 1/2 teaspoon vanilla. Separate egg yolks from whites. Beat the yolks slightly. Whites may be discarded or saved for another use. Combine sugar,salt and cornstarch in saucepan and stir. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir two minutes more. Gradually stir 1 cup of the hot mixture into the yolks to temper. Tempering is the technique used to blend uncooked eggs into hot liquid or sauce. Return the egg mixture to the pan and stir. Bring to gentle boil and cook and stir two more minutes. Remove from heat and stir in butter and vanilla. pour into pre- baked pie crust and top with meringue. For the meringue you use 3 or 4 egg whites, 1/2 teaspoon vanilla, 1/4 teaspoon cream of tarter, and 6 tablespoon of sugar. First I mixed the egg whites until frothy, then added vanilla and cream of tarter. Beat until soft peaks. Then added sugar slowly and beat on high until stiff peaks form. Spread on hot pie filling and bake for 8 to 12 minutes until golden brown. Final let it stand for several hours to cool.

I thought the vanilla pudding was soupy after putting it in the oven. I loved the meringue right when it came out of the oven because it was crunchy but after it sat it got soft. I don't think I would make it again.

Vanilla pudding pie

First off you make your pie crust. To make a pie crust you need: 1 cup of flour, 1/8 teaspoon of salt, 1/3 cups of chilled lard, and 2-3 tablespoons of cold water. I followed the following procedure. 1. Preheat your oven to 350 degrees and mix together flour and salt. 2. Cut in the lard. 3. Sprinkle with cold water to moisten. 4. Form dough into a ball. 5. Push down on it to make a round circle. 6. Put flour onto pastry cloth and rub it in and make sure you put your rolling pin cover on, so your dough doesn't stick to it. 7. Put dough onto the pastry cloth and roll up and down, side to side, and diagonal to diagonal. 8. After you have rolled your dough out to a size that will fit into/onto a pie pan and have extra dough around it, fold your pastry cloth corner to corner so your pie crust dough is in 1/4 size of what it was before. 9. Carefully pick up your dough and put the corner of the dough into the center of the pie pan and carefully unfold your dough to cover the whole pan. 10. Cut off extract dough so there is at least an inch of dough hanging off the edge of the pan. 11. Once you have at least and inch on the side of the pan take your thumb and pointer finger and pick up the inch of dough and pinch your other thumb into the dough to create a finished edge. 12. Get a fork or knife and poke holes all around the dough. 13. Put your dough into the oven for 10-12 minutes or until it is golden brown. While your pie crust is cooking make your pudding. First you will get 4 eggs and separate the whites and the yolks from each other. Then, you will mix 1 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt in a saucepan at medium heat. Get 3 cups of milk and slowly stir it in your mixture of dry ingredients until thickened and bubbly. Reduce your heat and continuously stir while tempering your eggs into your saucepan. Bring to a gentle boil and stir for a few more minutes. Remove saucepan from heat and mix in 3 tablespoons of butter and 1 1/2 teaspoon of vanilla. Once butter is melted pour your pudding into your golden/brown pie crust. After your pudding is down you will start your meringue. The egg whites you separated early will be used for this. Put your egg whites into the kitchen aid with the whip attachment and mix until it is frothy. Don't mix too much though! Once it is frothy put in 1/2 teaspoon of vanilla and 1/4 teaspoon of cream of tarter. Beat until soft peaks form. Slowly add 6 tablespoons of sugar and beat on high until it is fluffy. Once your meringue is done spread it onto your pudding pie. Bake your pie for 8-12 minutes of until the meringue is golden brown on the top. Once it is all done let it stand for several hours until you eat it.
My pie did not turn out very well. It was very soupy and thin. the meringue and pudding tasted very good and sweet. But after cooking my pie it was very soupy and I was not able to cut a slice out of it to eat it. I ended up throwing it away. Before I threw it away I ate some with a spoon and it tasted great and my meringue was fluffy and very good. I had never had meringue before this, so I thought it tasted like marshmallows.

Quiche Lab

For the first part of the Quiche I had to make the pie crust. Which had the flour and the lard in it. Then I had to take out the crust and put some flour on the counter and flatten out my crust a little bit. Then I had to lay out a pastry cloth and rub flour on it. Then I had to put a sock on the rolling pin and rub flour into that. Then I had to roll out the dough really thin by going back and forth then doing the sides and rolling across the dough. Then when it was all done I had to fold it over twice to get it off of the pastry cloth. Then I put the dough into the pie tin and unfolded it. Next I had to cut off the edges so it was about a inch in length. Then I had to fold the edges in and pinch the edges. Next it went into the over for about 12min or until golden brown. Next I had to preheat the oven to 350 degrees for the Quiche. Then in a bowl I had to mix up 6 eggs and 1 cup of milk until fully mixed. Then I added my other ingredients that I wanted in my Quiche which were cheese, ham, salt, and pepper. Then it goes into the oven for 50-60 minutes. The Quiche turned out to have good flavor and it hit on all the key elements.

Chocolate Cream Pie

Chocolate Cream Pie

The first thing I had to do was make the pie crust. I started by mixing the flour and salt together. Then I cut in the lard after the flour and salt was mixed. After that I slowly put in some water to moisten. The next thing I did when the batter was all sticking together I rolled it into a ball. I then rubbed in flour on the pastry cloth and rolling pin cover so the dough wouldn't stick. Next I put the ball of dough on the counter and formed it into a disk. Then I set the dough on the pastry mat and rolled out my dough. Once I rolled it out I folded it over and placed it into my pie pan. I then cut the edges off the sides and crimped the sides with my fingers to create a finished edge and poked holes in the bottom of the crust with a fork. I then let it bake in the oven for 12min at 350 degrees. After making the pie crust I started making the meringue and the pudding. I started off by measuring everything out so I would have it ready. I put egg whites in the mixer first and mixed it until they were frothy. While that was going I beat the yolks for my pudding. I combined the sugar, salt, and cornstarch in a saucepan then added in milk and cocoa while continuously mixing.  I turned on the stove to medium heat and mixed until It was thickened and bubbly. While stirring I added vanilla and cream of tarter into my meringue and let that mix until soft peaks formed. Once my pudding thickened I reduced the heat and stirred in some of the hot mixture into the yolks to temper. I then dumped the egg mixture into the saucepan and brought it back to a boil. I then removed it from the heat and stirred in butter and vanilla. Next I poured in the chocolate pudding mix into the pie crust. With the meringue I added sugar to form stiff peaks. Finally I spread the meringue on top of the pudding and cooked it in the oven for 12min at 350 degrees. I got this recipe from Mrs. Cummings and it had a very sweet taste. The chocolate took over most of the pie and  made it really rich. The pie crust enhances the flavor of the filling by giving it a sweet bread like taste with a flaky feel. The browned top on the meringue makes it look unique like it was torched like a brûlée. I would definitely make this recipe again, maybe for a holiday or special occasion. 

Quiche

First off I got all the ingredients and measuring tools I needed. Preheat oven to 350. I first started off with making the pie crust. The ingredients I used to make was 1 cup of flour, 1/8 teaspoon of salt, 1/3 cup chilled lard, and 2-3 tablespoon cold water. Mix together flour and salt. Cut in lard. Sprinkle with water to moisten. Form a ball. Refrigerate if needed. Then lay flour down and make it a flat circle. Put flour on the pastry cloth and then lay the dough on it and start using the rolling pin with the rolling pin cover from the middle and forward and middle and back and side to side. Then you take the pastry cloth and hold your hand on the dough and fold it to corner to corner. Final set the dough in the pan with the point in the middle and start unfolding. Also for the final step use your thumb and index finger and your other thumb to crimp the edges for the final outcome and then put it in oven for 10 to 12 minutes until light brown. For the quiche I used six eggs and a cup of milk. After mixing the ingredients together you pour it into the pie shell and add cheese, bacon, and ham or any ingredients you would like and bake for 50 to 60 minutes.

It taste very chessey and a lot of bacon and not so much ham. The pie crust could have been made better, with the crimping better. My family loved the quiche and would love to have it again for breakfast.

Quiche Lab

First off you make your pie crust. To make a pie crust you need: 1 cup of flour, 1/8 teaspoon of salt, 1/3 cups of chilled lard, and 2-3 tablespoons of cold water. I followed the following procedure. 1. Preheat your oven to 350 degrees and mix together flour and salt. 2. Cut in the lard. 3. Sprinkle with cold water to moisten. 4. Form dough into a ball. 5. Push down on it to make a round circle. 6. Put flour onto pastry cloth and rub it in and make sure you put your rolling pin cover on, so your dough doesn't stick to it. 7. Put dough onto the pastry cloth and roll up and down, side to side, and diagonal to diagonal. 8. After you have rolled your dough out to a size that will fit into/onto a pie pan and have extra dough around it, fold your pastry cloth corner to corner so your pie crust dough is in 1/4 size of what it was before. 9. Carefully pick up your dough and put the corner of the dough into the center of the pie pan and carefully unfold your dough to cover the whole pan. 10. Cut off extract dough so there is at least an inch of dough hanging off the edge of the pan. 11. Once you have at least and inch on the side of the pan take your thumb and pointer finger and pick up the inch of dough and pinch your other thumb into the dough to create a finished edge. 12. Put your dough into the oven for 10-12 minutes or until it is golden brown. While your crust is cooking get together 6 eggs and a cup of milk. Mix your eggs and milk together. I then added bacon, ham, and cheese in my eggs and milk mixture. Then, I dumped my egg mixture into the pie crust and put my whole quiche into the oven for 50-60 minutes.
My quiche was very moist and warm. It was very tasty, especially with ketchup. It could of had more meet in it, I added a lot of cheese because I'm a cheese lover.  Over all, my family and boyfriend thought it was very good and recommended me to make it again for breakfast sometime.

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