Shark Slice And Bake Cookies Food

SHARK CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a football cake pan with nonstick cooking spray and put on a baking sheet.
• Prepare one of the cake mixes according to the package instructions. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for about 20 minutes, then remove from the pan to a cooling rack. Repeat with the second cake mix to make another football cake layer.
• Level each cake: Using a serrated knife, slice the uneven top of each cake to create a smooth, flat, even surface. Leave one cake trimmed-side up and flip the other cake over so the domed football shape/side is facing up.
• For the mouth: The mouth should be oriented 2 inches from the tip of the cake. On the cake half with the domed football shape facing up, measure about 2 1/2 inches from the pointed end of the football down toward the center. This point will be the top of the mouth. From that point, using a paring knife, carefully outline a half oval or crescent shape to form a mouth. The mouth opening should be roughly 6 inches wide and 3 1/2 inches from top to bottom. The edge points of the mouth should be about 1/2 inch from the edge of the cake. Once you have created an outline, go back and cut into the outline about halfway down into the cake. Carefully remove the cut-out piece to form the mouth. Scoop out some of the cake with a spoon if needed to make the mouth deeper.
• To assemble, frost and decorate: Transfer 1 3/4 cans of white frosting to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening).
• For the blue-grey frosting (shark back): Mix together 1 can of frosting with the black gel food coloring and 5 drops of the blue gel food coloring. Mix until uniform in color. Transfer to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening).
• For the red frosting (shark jaw): Combine 1/4 can of frosting with 10 to 15 drops of red gel food coloring. Mix until uniform in color. Transfer to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening).
• For the blue frosting (water): Mix together 1 can of frosting with the remaining 5 drops of blue gel food coloring. Mix until uniform in color. Transfer to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening).
• Pipe a layer of white frosting on the flat top of the football cake layer (the layer without the mouth cut out) and spread the frosting with an offset spatula. Place the other cake layer with the mouth cut out flat-side down on top to form a football-shaped cake. Slice off 4 inches from the tip of the bottom of the cake to create a flat bottom. Pipe some frosting in the center of a 12-inch cardboard cake round. Carefully stand the cake upright, flat-bottom down, onto the frosting on the cardboard cake round.
• Apply a thin crumb coat of white frosting over the entire cake except in the cut-out mouth. Smooth out the frosting with an offset spatula. Place in the freezer for 30 minutes to harden the frosting.
• Pipe the white frosting on the bottom/belly of the shark around the mouth and smooth it out with an offset spatula. Pipe the blue grey frosting on the top/back of the shark and smooth out with an offset spatula. Pipe the red frosting around the perimeter of the mouth to create jaws.
• Insert the pumpkin seeds and slivered almonds in rows into the red frosting to form the teeth. Press the chocolate-covered mint candies on either side of the shark into the grey frosting to form the eyes. Dab a little white frosting on each eye to create a reflection. Towards the top of the shark head/nose, press the end of a chopstick into the white frosting to make 2 nostril holes.
• Pipe blue and white frosting around the base of the shark cake to create water and white-tipped waves around the shark. Sprinkle the white sugar pearls onto the white frosting to mimic little bubbles.

FIREWORK SLICE-AND-BAKE COOKIE

Steps:

• Knead the all-purpose flour into the sugar cookie dough on a lightly floured surface until smooth, about 5 minutes. Divide the dough into thirds.
• Knead the red food coloring into one piece of dough, the blue food coloring into another piece and leave the third piece plain. Flatten and wrap each piece in plastic wrap, then refrigerate for about 20 minutes.
• Roll each dough piece between 2 pieces of parchment to a roughly 11-by-7-by-1/8-inch rectangle. Wrap in plastic wrap and refrigerate again, about 20 minutes.
• Stack the dough rectangles in red, white and blue order using the parchment to help you transfer them. Use the parchment to help you roll the dough stack into a tight spiral, forming an 11-inch-long log. Pour the sprinkles onto a baking sheet, then roll the log in the sprinkles so it is completely covered in them. Wrap the log in plastic wrap and freeze until solid, about 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Cut 1/4 inch off each end of the log with a very sharp knife to reveal the swirly pattern. Cut the log into slices about 1/4 inch thick. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely.

EASY SLICE AND BAKE COOKIES

Steps:

• Cream butter, Nutella and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using it to mold the dough into a smooth roll. Place wrapped rolls in airtight containers. Freeze until firm, about 1 hour. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

SLICE-AND-BAKE DREIDEL COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and mix on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low and mix in the egg and vanilla and almond extracts until just incorporated. Gradually add the flour mixture and mix until just combined.
• Remove two-thirds of the dough, wrap in plastic wrap and refrigerate. Add the food coloring to the dough in the mixer and mix on low speed until no streaks remain. Wrap in plastic wrap and flatten into a disc about 1/2 inch thick; freeze for 20 minutes.
• Barely roll out the blue dough on a lightly floured surface just until even. Dip a 1 3/4-inch dreidel cookie cutter in flour and stamp out as many cookies as possible, rerolling the scraps, until no blue dough remains (if the dough gets too soft, return it to the freezer). Brush the tops of the dreidels with water and stack them on top of each other, pressing lightly to adhere and lining them up perfectly. Make 3 or 4 stacks so that they don't fall over. Transfer the stacks to a plate and freeze for 10 minutes.
• Remove the stacks from the freezer and lay them on their sides. Brush the adjoining ends of each stack with water and press them together, creating one long dreidel-shaped stack for the center of the cookies.
• Roll one-quarter of the uncolored dough into a log the length of the dreidel stack, with a 1-inch diameter, then cut it in half lengthwise. Brush each half with water and press into the space on either side along the dreidel handle. Roll out a skinnier log of uncolored dough the length of the dreidel stack, brush with water and place it along the top of the dreidel handle, pressing to connect it to the first two strips of uncolored dough. Freeze until all the pieces stick together and the dough is very firm, about 5 minutes.
• Remove the stack from the freezer and press the remaining uncolored dough around the sides, rolling the log a bit to round out the shape, brushing with water if needed to adhere. Return to the freezer for 5 minutes.
• Pour the sprinkles into a shallow bowl or plate long enough to hold the log of dough.
• Remove the dough from the freezer, brush with water, then roll in the sprinkles, pressing to adhere if necessary. Freeze for 30 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with silicone baking mats or parchment.
• Transfer the frozen dough log to a cutting board and use a sharp knife to slice it 1/4 inch thick. Place the cookies 2 inches apart on the prepared baking sheets and bake, rotating halfway through, until just starting to brown on the bottom, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely.
• Microwave the white chocolate in a small microwave-safe bowl at 70% power, stirring every 10 seconds, until melted, about 30 seconds total. Transfer to a piping bag and cut off the very tip to pipe a thin line of white chocolate.
• Pipe one of the following letters from the Hebrew alphabet on the dreidels: נ‎ (nun), ג‎ (gimel), ה‎ (hei) and ש‎ (shin). Let sit at room temperature until the chocolate sets, 20 to 30 minutes.

SHARK AND BAKE

Steps:

• Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
• Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
• Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.

SLICE-AND-BAKE COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.

THE ULTIMATE SHARK AND BAKE (A TURE TRINIDAD AND TOBAGO RECIPE)

Steps:

• Fried Bake:.
• Sift flour, salt and baking powder.
• Add enough water (around 2 1/2 cups) to make a soft dough.
• Knead for about 10 minutes.
• Leave to rest for 1/2 hour or more.
• Divide into 6 portions.
• Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
• Oil hands to prevent the dough from sticking to your hands.
• Fry in hot oil untli brown, turning once.
• Drain on kitchen paper.
• Fried Fish:.
• Combine chive, thyme, garlic, salt and pepper sauce.
• Marinate fish in lime and salt for about 15 minutes.
• Drain well and rub with seasoning mixture.
• Dip fillets in flour.
• Dip fillets in egg.
• Dip fillets in breadcrumbs.
• Fry on both sides until brown.
• Drain throughly on kitchen paper.
• The author of this recipe suggested coleslaw as a condiment for the sandwiches.
• He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
• When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.

SHARK AND BAKE

Steps:

• Arrange fish in single layer in 13x9x2" glass baking dish. Mix lime juice, green onion, garlic, thyme and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
• Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side.
• Cut off then slice from each warm pita forming opening. Stuff with fish, lettuce and tomato. Serve with desired condiments.