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SACC FORMS
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PTO Enrichment Program Reminder There is no carpool line for Enrichment. Parents are required to park their cars and pick up children from the teachers at the door. The door to the school will be locked until dismissal at 4:30PM. On-time pick-up is a requirement. Thank you,
The PTO Enrichment Committee
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Demarest PTO Sponsored School Aged Child Care (SACC)
The PTO SACC program offers after school child care at CRS, LLE, and DMS from 3:05 pm to 6:00 pm on a daily or monthly basis for grades k-8.
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Dollars for Demarest
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Chocolate Chip Biscotti
Amount Ingredient
2 cups Flour (Plus a little extra for rolling out)
1 tsp Baking Soda
1 tsp Salt
6 TBS Butter Softened (3/4 of a stick)
1 cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 1/4 cups Semi Sweet Chocolate chips
Powdered Sugar
Preheat oven to 350 degrees. Line a baking sheet with parchment
paper.
Wisk together first three ingredients in a small bowl.
"With an electric mixer beat butter and sugar, note it will be lumpy."
Beat in eggs and vanilla.
"While beating, add in flour mixture. Dough will get sticky. Do not"
over beat.
Stir in Chocolate chips by hand.
"Divide the dough into thirds, and with floured hands, roll each one out to about 8-12 inches"
"and 2 inches wide (the size varies depending on how even you separate, but"
"do not worry they still bake well). Push down on the dough gently to make the top flat, they "
"will be about 3/4"" high. Put all 3 on the baking sheet, but space them as the dough will"
spread out when baked. Sprinkle the top with powdered sugar.
Bake for 35 minutes. Take out of the oven and cool for 5 minutes.
"Slice the logs into about 3/4"" of an inch pieces on a diagonal if possible. Place the cookies"
back on the sheet with one of the cut sides up and bake for 10 more minutes. Take out and cool.
If you like you can about 3/4 of a cup of dried cherries (available at Trader Joes) or Craisins
to the dough. DO NOT ADD ANY NUTS!!!!!!!!
Lemon Biscotti
Amount Ingredient
1 Large Lemon Zested
2 cups Flour (Plus a little extra for rolling out)
1 tsp Baking Soda
1 tsp Salt
6 TBS Butter Softened (3/4 of a stick)
1 cup Sugar
2 Eggs
3/4 tsp. Lemon Extract
Powdered Sugar
Preheat oven to 350 degrees. Line a baking sheet with parchment
paper.
Wisk together first four ingredients in a small bowl.
"With an electric mixer beat butter and sugar, note it will be lumpy."
Beat in eggs and lemon extract.
"While beating, add in flour mixture. Dough will get sticky. Do not"
over beat.
"Divide the dough into thirds, and with floured hands, roll each one out to about 8-12 inches"
"and 2 inches wide (the size varies depending on how even you separate, but"
"do not worry they still bake well). Push down on the dough gently to make the top flat, they "
"will be about 3/4"" high. Put all 3 on the baking sheet, but space them as the dough will"
spread out when baked. Sprinkle the top with powdered sugar.
Bake for 35 minutes. Take out of the oven and cool for 5 minutes.
"Slice the logs into about 3/4"" of an inch pieces on a diagonal if possible. Place the cookies"
back on the sheet with one of the cut sides up and bake for 10 more minutes. Take out and cool.
If you like you can about 3/4 of a cup of dried cherries (available at Trader Joes) or Craisins
to the dough. DO NOT ADD ANY NUTS!!!!!!!!
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Wrapping paper may be purchased at any time to help with funding at
Innisbrook.comUse school code 101494 and we receive 50% of the profits.
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Italian Pizzelles
3 eggs
1 tsp. vanilla extract
1 tsp. lemon zest
1 stick of butter, melted
¾ Cup sugar
1 ¾ Cups flour
2 tsp. baking powder
Beat the eggs with the sugar until light ( about 3 min.). Add the extracts and the melted butter and mix well. Measure the flour and baking powder on top of this mixture and mix in just until incorporated. The batter will be stiff enough to be dropped by spoon. The batter can be refrigerated to be used at a later time or baked directly in a pizzelle maker. Watch carefully, they only take about 30 sec. to bake.
Focaccia
3 ½ -4 Cups unbleached flour
1 package dry yeast
1 ½ tsp. salt
1 ¼ Cups warm water
5 Tbsp. olive oil
Put the dry ingredients into a food processor and pulse to mix. With the mixer running pour in the water and olive oil and process until a smooth ball forms around the blade. Rinse the inside of a ziplock with water and shake out the excess. Place the dough into the bag and press out any excess air and seal. Refrigerate the dough overnight or up to three days. Remove the dough from the bag carefully so as not to deflate it and place onto a well oiled sheet pan. Stretch the dough to fill the pan (gently!). Let the dough rise in the pan for about 30 min. Dimple the top of the dough with your finger tips, drizzle with more olive oil and sprinkle with coarse salt and pepper and herbs of your choice (oregano, rosemary, savory). You can also sprinkle on top any gated cheese (it’s also good to process a few tablespoons of grated cheese into the dough). Bake at 425 F for 15-20 min.
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Pesto Sauce
Amount Ingredient
1 1/2 cups fresh basil leaves (packed) Fresh Basil
5 sprigs Parsley
1/4 tsp Freshly Ground Black Pepper
2 cloves Fresh Garlic
1/2 cup Extra-Virgin Olive Oil
1/4 cup Freshly Grated Parmigiano-Reggiano
Combine first four ingredient in a food processor until blended.
"With the processor still on, slowly add in the olive oil, then"
add in the cheese.
"We omitted the pine nuts for this recipe on International Day, however"
if you like you can add 2 TBS of toasted pine nuts or walnuts with the cheese.
If you are refrigerating this product make certain it is in an airtight container.
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Tuscan Bean Dip
Amount Ingredient
1 can Cannellini Beans (strained and rinsed)
1/3 cup olive oil
2-3 cloves garlic (depending on taste preference and size)
1 TBS Dried Parsley
1 lemon juiced
salt and pepper to taste
"Combine beans and garlic in a food processor. With the processor on,"
"slowly add in the olive oil then the lemon juice, parsley, and pepper. "
"Scoop out, sprinkle with salt and serve."
Tomato Sauce with Onion and Butter
6 servings
2 cups canned imported Italian plum tomatoes, cut up with their juice
5 Tablespoons butter
1 Medium onion, peeled and cut in half
Salt
Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece
of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta.
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Rosemary & Sage Grissini
Amount Ingredient
1 packet Active Dry Yeast
1/4 cup Warm Water
pinch Sugar
6 1/2 cups Unbleached All Purpose Flour (plus extra for working the dough)
1 TBS Salt
3/4 tsp Ground White Pepper
1 TBS Rosemary
2 tsp Ground Sage
1 3/4 cups Warm Water
1/4 cup Virgin Olive Oil
Preparation
Day 1 "In a small bowl gently combine first three ingredient, set aside 10-15 minutes."
"In a large bowl sift together flour, salt & pepper. Make a well in the center."
Blend together the rosemary and sage.
"Add the yeast, remaining water, and herb blend to the center well."
Using a fork gradually draw the flour into the well. When the dough gets too
stiff use your hands to work the dough into a ball.
Take out of the bowl and knead the dough on a floured surface for tens minutes.
If the dough gets too sticky add a little more flour. Place in oiled bowl and cover the
ball lightly with olive oil. Cover with plastic wrap and refrigerate over night.
1/3 cup Olive Oil
1 TBS Kosher Salt
Day 2 Preheat oven to 350 degrees. Generously oil 4 baking sheets.
Blend oil and salt together in a small bowl.
"Take a large handful of dough out, leave remainder in refrigerator."
"On a floured surface, roll out the dough as thin as possible."
"Take the rolled dough and pass it through a floured, hand cranked pasta"
machine on the first (largest opening) setting. Fold the dough into thirds
as you would a letter. Dust with flour and pass the opened part of the dough
"through the fettuccine attachment. They should be about 12"" long."
Place on the baking sheet and baste with the Oil/Salt mixture. Repeat with
"the remaining dough. Put as many trays as your oven fits, but remember the bottom"
tray usually cooks a little faster.
For Convection Bake 18-20 minutes
Regular Bake 25-30 minutes
Place on cooling rack to cool. *Note slide the grissini off the tray horizontally.
If you slide them vertically some will fall through the holes. Enjoy!
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