Red+Fern+Pd+1+Group+8



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l a l a l a l a l a l a l a l a l a a ~ ! ! ! ! ! ! ! ! o k a y, A l e x a i s c o o k i n g s o m e t h i n g , E r i c C. i s writing the compare and contrast, i ' m m a k i n g t h e t a b l e a u , a n d Sam i s making the brochure! T h i s w i k i s p a c e b e l o n g s t o K e e l i n, A l e x a , E r i c C. , a n d Sam D O N O T E D I T T H I S W I K I S P A C E I F Y O U A R E N O T I N G R O U P 8 P D. 1 ! ! ! ! ! ! ! ! ! r a w r ! ! ! ! ! ! I F Y O U E D I T T H I S P A G E W I T H O U T K E E L I N, A L E X A O R E R I C C. ' and Sam's P E R M I S S I O N W E W I L L H U N T Y O U D O W N W I T H A R U S T Y F O R K ! ! ! ! ! ! ! ! ! ! O U R N A T I V E A M E R I C A N S T O R Y ! ! ! ! ! T h e r e w a s a h u g e s n a k e w i t h a w i c k e d h e a r t, y e t w a s s u p p o s e d l y v e r y h a n d s o m e b e c a u s e h e w o r e f i n e c l o t h e s. T h e M o o n w a s t h e S u n ' s w i f e. A p p e r e n t l y, t h e h u d e s n a k e w a s i n l o v e w i t h t h e m o o n , a n d t h e m o o n k n e w t h i s , y e t s h e d i d n ' t p a y a t t e n t i o n t o h i m. T h e h u g e s n a k e w o u l d a l w a y s c r a w l u p a h i l l t o l o o k a t t h e m o o n. H e t h o u g h t t h a t t o g e t h e r a t t e n t i o n h e s h o u l d f i n d a b i g g e r h i l l. W e l l, h e f o u n d a b i g g e r h i l l , a n d w o u l d c r a w l u p i t e v e r y n i g h t. H e f i n a l l y g o t h e r a t t e n t i o n. S h e s t a r t e d t o t a l k t o h i m. H e s a i d s w e e t t h i n g s t o h e r, a n d s h e w a s f l a t t e r e d , a n d s o w a s h e. T h e S u n w o n d e r e d w h e r e h i s w i f e w a s, f o r s h e h a d n o t c o m e b a c k t o t h e l o d g e , s o h e d e c i d e d t o g o l o o k f o r h e r. W h e n h e c l i m b e d t h e m o u n t a i n, h e s a w t h e m o o n t a l k i n g t o t h e s n a k e. H e h a d s u s p e c t e d i t w a s t h e s n a k e. W h e n t h e m o o n s a w h e r h u s b a n d s h e r a n b a c k t o t h e l o d g e. T h e s u n h a d b e c a m e q u i t e a n g r y. I n h i s f u r y h e g r a b b e d t h e s n a k e. T h e s n a k e b e g g e d a n d s a i d h e w o u l d n e v e r s e e t h e M o o n a g a i n, b u t i t w a s n o u s e. T h e S u n s m a s h e d t h e b i g s n a k e i n t o a t h o u s a n d l i t t l e s n a k e s. T h e n e w s n a k e s w e r e s o m u c h s m a l l e r t h a n t h e o r i g i n a l, t h a t t h e M o o n n e v e r n o t i c e s t h e m. T H E E N D. *Filling and sauce measurements (as listed above) will produce enough for approximately 12 servings (2 filled crepes per serving.) Cooking instructions continued after the jump… ** Preparing the Sweet Cream Filling ** Preparing the sweet cream filling is a snap. Simply mix the mascarpone cheese, cream cheese, sugar, egg yolks, orange zest, orange juice, Grand Marnier and salt in a large bowl and blend together until smooth. Reserve the 96 berries (approximately 24 each of the following - Blueberries, Strawberries, Raspberries and Blueberries) until section 3 entitled // Filling the Crepes. // ** Preparing the Ozark Mountain Berry Sauce ** In a medium-sized saucepan, whisk together the sugar, water, orange juice, cornstarch, Grand Marnier and orange zest, blending well. Begin cooking over medium-high heat, stirring occasionally until the sauce thickens, about 5 minutes. Stir in 3/4 cup // each //of the blueberries, strawberries and raspberries, and 1/4 cup of the blackberries, simmering the mixture and stirring occasionally until the berries burst and the sauce thickens again, about 5 minutes. Add butter and remaining 1/4 cup // each // of blueberries, strawberries, raspberries and blackberries stirring until the butter is melted and the berries are heated through, about 1 minute. Remove from heat, covering to keep warm until ready to use. Yields approximately 6 cups. ** Filling the Crepes ** Lightly grease a large, glass baking dish. Preheat oven to 325 degrees. Find a sizable work surface and lay the crepes flat. Working one crepe at a time, spoon 2 tablespoons of the sweet cream filling down the center of each crepe, topping the cream with 1 // each // of the 4 fresh berries (i.e. 1 blueberry, 1 strawberry, 1 raspberry and 1 blackberry.) When each crepe has been completed, fold the sides up and over it’s filling, forming a packet and place finished crepes in the greased baking dish, seam sides down. ** Baking ** Bake in a 325 degree oven until the filling is heated through and slightly puffed, approximately 10 minutes. When this time is up, remove the baking dish from oven and evenly spoon prepared berry sauce over the crepes, then return to oven, heating for an additional 2-4 minutes or until warmed through. Pie! Ingredients: Directions: In a large saucepan, combine the sugar, cornstarch, cinnamon if desired and salt. Stir in the water and lemon juice. Add berries. Cook and gently stir over medium heat until mixture just comes to a boil. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with berry filling and dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 350° for 45-50 minutes or until the crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings. Pudding!
 * Crepe! Yummy… **
 * Sweet Cream Filling **
 * 16 ounces Mascarpone Cheese
 * 8 ounces softened Cream Cheese
 * 6 tablespoons Sugar
 * 4 large egg Yolks
 * 3 teaspoons finely grated, fresh Orange Zest
 * 2 teaspoons fresh Orange Juice
 * 2 teaspoons Grand Marnier liqueur
 * 1 generous pinch of Salt
 * approximately 96 berries, 24 // each // of the following - Blueberries, Strawberries, Raspberries and Blackberries
 * Ozark Mountain **** Berry **** Sauce **
 * 1 cup fresh Blueberries
 * 1 cup fresh Strawberries
 * 1 cup fresh Raspberries
 * 1/2 cup fresh Blackberries
 * 3 cups Sugar
 * 3 cups Water
 * 1 cup Orange Juice
 * 4 tablespoons Cornstarch
 * 4 tablespoons Grand Marnier liqueur
 * 3 teaspoons finely grated, fresh Orange Zest
 * 3 tablespoons unsalted Butter
 * Garnish **// (optional, or use any combination of the 4) //
 * additional fresh, whole Blueberries, Strawberries, Raspberries and Blackberries
 * powdered confectioner’s Sugar
 * freshly Whipped Cream
 * fresh sprigs of Mint
 * 1 cup sugar
 * 1/4 cup cornstarch
 * 1/2 teaspoon ground cinnamon, optional
 * Dash salt
 * 1/2 cup water
 * 2 tablespoons lemon juice
 * 1 cup fresh blueberries
 * 1 cup fresh strawberries
 * 3/4 cup fresh blackberries
 * 3/4 cup fresh raspberries
 * Pastry for a double-crust pie (9 inches)
 * 2 tablespoons butter

1 egg 2/3 c. sugar 2 tbsp. flour 1 1/4 tsp. baking powder Salt 1 tsp. vanilla 1/2 c. nuts 1 c. apples Beat egg; add sugar, flour, baking powder, salt, vanilla, and nuts. Grease pan; chop apples and put in pan. Add remaining ingredients. Bake in 350 degree oven for 35 minutes. THIS THE RECIPE THAT WE HAVE TO DO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!@@@