Welcome to Lakeview Consumer Education: March 2014

Thursday, March 27, 2014

We continued our Nutrition Unit this week by discussing daily food choices and the importance of eating breakfast every morning. Students worked with a partner to plan a healthy breakfast menu that included food choices from at least three of the food groups. I was pleased to see how many students eat breakfast every day. Studies have shown that "students that eat breakfast do much better in school than the breakfast-skippers". I still need to encourage a few non-believers.

Have a wonderful spring break!

Sincerely,
Mrs. J. Bretl

Friday, March 21, 2014

Our 6th and 7th grade foods' labs were quite successful this week. The 6th grade
students made Cini Minis and the 7th grade students made Cinnamon
Pull-Apart Rolls. The hallways were filled with their sweet aroma.
MMMM MMMM! The students put forth great effort in planning the lab and
following directions. The Cini Minis and the Cinnamon Pull-Apart Rolls
turned out great! I hope the students will share the recipe with you.

Have a good weekend!

Sincerely,
Mrs. J. Bretl

Friday, March 7, 2014

Creamy Caramel Apple Dip with Granny Smith Apples

The second cooking lab for the 6th and 7th grade students went very well this week. The students made creamy caramel apple dip which they served with Granny Smith apples. The students followed the recipe instructions quite well. Several kitchen labs completed clean up on time! I am sure the other groups will improve next week!

We began a preview of our nutrition unit by investigating new vocabulary words. These included nutrients, carbohydrates, fiber, cholesterol, proteins, amino acids, and osteoporosis. Students used concept maps and worked in groups to predict meanings and connections to vocabulary words. After reading and discussing the chapter on “Meet the Nutrients” each student completed a "word detective" activity sheet and then discussed the findings with a lab partner.

Have a nice weekend!

Sincerely,
Mrs. J. Bretl

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Veggie Pizza Recipe

1 can crescent dinner rolls

1/2 package (4 oz.) cream cheese, softened

¼ cup mayonnaise

½ teaspoon dried dill weed

Toppings

¼ cup diced green pepper

¼ cup quartered cucumber slices

1 Roma tomato, seeded, chopped

2 green onions (peeled and diced)

1. Heat oven to 375°F.

2. Unroll can of dough; separate dough into 2 long rectangles. In ungreased cookie sheet, place dough; press in bottom and up sides to form crust.

3. Bake 13 minutes or until golden brown. Cool completely.

4. While crust bakes, mix cream cheese, mayonnaise, and dill in a small mixing bowl until smooth. Cover with saran and refrigerate.

5. Once the crust has cooled, spread cream cheese mixture over crust using a rubber scraper.

6. Wash and cut vegetables.

7. Sprinkle vegetables on top of pizza. Serve immediately.

Fruit Kebabs with Yogurt Dip Recipe

Fast and Fluffy Buttermilk Pancakes

Fast and Fluffy Buttermilk Pancakes

1 cup flour (unsifted)
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk
1 egg
3 tablespoons vegetable oil

Yield: 12 - 4” pancakes

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, use a whisk to blend together buttermilk, milk, eggs and vegetable oil.
3. Pour the wet mixture into the dry mixture, using a wooden spoon or whisk to blend. Stir until it's just blended together. Batter will be slightly lumpy.
4. Scoop batter onto the preheated griddle, using approximately 1/4 cup for each pancake. Turn pancakes when batter forms bubbles and they begin to pop, approximately 2 minutes. Cook 1 minute longer.Serve warm.

Hand sewing a button

1. Cut thread 30 to 40 inches long. Hold spool of thread at your nose and pull thread out to the length of your arm.
2. Thread the needle:
Hold the cut thread about 3/4 inch from the end with the fingers of the other hand, and push the thread through the eye of the needle until about 1/2 inch extends beyond the eye.
3. Double the thread so that the two cut edges are even.
4. Wrap, roll and pull thread into a knot.
5. From the wrong side of the fabric, insert the needle and come through to the right side of the fabric. Go up through one hole of the button and down through the other.
6. Slip a toothpick between the thread and the button to form a shank
7. Take 4 to 5 stitches through each set of holes.
8. Remove the toothpick and come up under the button with the needle.
9. Wrap the thread around the base of the button 3 times to secure the shank (spacer) you have created.
10. Bring the needle to the underside of the fabric. Take a small stitch and bring the needle through the loop to secure a knot.

Welcome to Lakeview Consumer Education

Thursday, March 27, 2014

Great Beginnings!

Friday, March 21, 2014

Yum Yum Cinnamon!

Friday, March 7, 2014

Creamy Caramel Apple Dip with Granny Smith Apples