Bake me up a piece of that...

So , this weekend, my friends and I decided that we wanted to bake.  Since we've been in bread's class, we haven't been getting the satisfaction that comes from working on a product from start to finish; therefore, we decided to bake and make dinner.

First we started the Hasselback potatoes, which you may have seen the recipe for online if you frequent Pinterest and StumbleUpon like myself. (If you do not, you should start!)  The potatoes needed to go in first and since we're in a production kitchen setting, we were able to have two ovens.  

Hasselback Potato

6 potatoes

2 -3 cloves garlic

2 T olive oil

30g butter

tt sea salt

black pepper

-          Flat side down, cut almost all the way through, 3 -4 mm intervals

- garlic between slits; butter on top; drizzle oil and sprinkle salt and pepper

-  bake 40 mins at 425 F

nutrition facts: 1 potato; 6 servings

236 calories

38 carbohydrates

Once the potatoes went into the oven, we started on the chicken fingers.  Between the four of us, we made a ridiculous amount of chicken because there was a sale! But we made an assembly line to dip chicken in flour, eggs, then crackers.  We used Saltines but they are more commonly done with Ritz or a similar buttery flavorful crackers.  

I highly recommend making your own dips for the chicken fingers once they're baked.  My personal recommendation is ranch dressing and hot sauce.  (:

Baked Chicken Finger
4 chicken breasts
2 c saltines
tt Italian spices
tt salt
tt pepper
2 eggs
1 cup flour
1 T water
tt Frank’s Red Hot

-flour with salt and pepper
- eggs with the red hot and water
- broken up saltines and spices
- chicken, flour, egg, and crackers
- bake  (350 F) on rack on sheetpan until golden brown

Yield: 16 pieces
nutrition facts:  3 pieces – 5 servings
424 calories
39 carbohydrates

This is our dinner setting! Steam fresh green beans from a bag served as a wonderful, fresh and healthy vegetable.  

Angel Food Cake was dessert that evening.  We made it from scratch and when you flip it out, you're supposed to flip it out onto sugar, which honestly was the best part! 

ANGEL FOOD CAKE

Whites                  454 g

Vanilla                   7g

Sugar                     228 g

Cream tartar                      1 t

Salt                         ½ t

Sugar                     228 g

Cake Flour                           170 g

Whip the sugar and the egg whites with the cream of tartar.  

Once that is whipped high and white, fold in the sugar, salt and cake flour. 

Then bake at 350 for 45 minutes.

Then we made frozen yogurt from Chobani yogurt.  

Strawberry Frozen Yogurt
720g (4.3 containers) Chobani Yogurt
150g (3/4 c) sugar
vanilla extract

-          Mix ingredients together and refrigerate mixture for an hour

-          Spin ice cream

Yield: 1 quart
nutrition facts: ½ cup serving; 8 servings
178 calories
39 carbohydrates

Hints
*For the potatoes, be sure the garlic is sliced thin, or you get a big bite of garlic!
*Put large butter slices and be sure there's plenty of oil if you want nice crisp potatoes.
*The yogurt comes out tasting very tangy depending on your flavor choice, so if you want, you can add up to 1 cup total of sugar.

Bake Love, Not War. <3