Grades for Home Economics Assignments

Hi girls! 

Today I have your results from the home economics assignment, which was last weeks assignment. 

My Favourite Recipe!

My favorite recipe is called Jewish honey cake. I love this cake because it relates really well to my family’s history and religion. I is also delicious with orange icing and works well as a birthday cake!

The recipe:

Ingredients:

• 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 cup vegetable oil
• 1 cup honey
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup warm coffee or strong tea
• 1/2 cup fresh orange juice

Preparation:

I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.

Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.

Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

By Rebecca-Lou Long

Wow Rebecca! This is an amazing piece of work, and really describes why you like that recipe. I am also very happy that you chose something that is from your religion, I am guessing you are Jewish! I also love how you added the recipe, it really completes the whole assignment. I am giving you an A++ on this assignment! 

My Favourite Recipe!

Name: Funfetti Cupcakes

Why I like this recipe: 

I like Funfetti cupcakes because they are really fun to eat, because of the lovely confetti inside and are really fun to decorate, and the confetti and decorations just lighten up my day. 

By: Grace Eve Smith 

Wow Grace, this is very boring. But your mum emailed me with an excuse for your work, so I am excusing you this lesson. I am giving you an A for the nice description of why you like the funfetti cupcakes. 

The student of the week is.... Rebecca Long! Congrats Rebecca!