Introduction Coffee houses originated in Mecca in the 15th century. They were a

fixture in early American governance--a place where our leaders gath-ered to debate opinions and plan. Later coffeehouses provided stagefor literature, music, drama and fellowship. Java Den’s founders wereinspired by Oliver Goldsmith: “I love everything that’s old: old friends, oldtime, old manners, old books…"

History can be ahard sell to youngpeople. But Java Denis experiential history,as well as math, sci-ence, literature,music, business andmore. With Java Den,learning’s boomedwith students.

Java Den opened inSeptember 2001 at

Denison High School to celebrate National Library Week. Co-hosts were the Family & Consumer Sciences Department and the

Instructional Media Center (IMC). Flavored coffees and milk wereserved with fresh-baked bread and muffins at library tables. Teen bookswere featured along with the latest in Swing Dance steps.

Since then students have read original poetry, performed one actplays, offered Spanish dance and song, invited local alumni to speakand more.

Project Goals and StandardsPhillips and Watje-Spencer set goals and established outcomes

based on the rationale, "To cook and to do it well, every talent must beused." Anne EllisGoals

• Provide real world experience for foods classes • Establish a new atmosphere in the library• Incorporate literacy in FACS

NNaattiioonnaall EEdduuccaattiioonn SSttaannddaarrdd ffooccuuss:: Integrate knowledge, skills and prac-tices required for careers in food production and services.Benchmarks

• Apply creative and critical thinking, communication, leadership and management skills

• Determine roles and functions of individuals in food production andservice careers

• Demonstrate food safety and sanitation procedures• Demonstrate selecting, using and maintaining food production

equipment• Demonstrate preparation and production of baked goods• Demonstrate use of current technology in food product develop-

mentand marketing • Develop job keeping skills

Denison High School’sImprovement Plan also requiredJava Den to be meaningful, sociallyresponsible, grounded in each sub-ject’s basic content and emphasizethinking skills.

Foods Unit Contextand Objectives:

Java Den was one component ofthe following eight (90 minute)block schedule

Prerequisite: Food Fundamentals(Foods I)

Unit objectives:• Identify baking ingredients and

their function(s)• Define baking terms and meth-

ods• Select and operate baking

equipment with proper proce-dure

• Prepare four quality baked goods for public consumption• Plan, promote and conduct Java Den• Evaluate the products, service, and customer response

DDaayy 11:: Ingredient and Method Review Game• Consult the Glossary at www.homebaking.org to gather terms to

review OR the FACS text: Food for Today, Chapter 21. • Provide each student an ingredient or method term on a slip of

paper. Each student develops three clues or facts about their termto assist the class in guessing what their term is.

• Assign bakery lab groups—four per kitchen worked well.

UUssee DDaayyss 22--66 ttoo:: • Name their bakery unit• Design a poster "What I know about baking ingredients and meth-

ods" using a graphic for each part of the poster.• Find a recipe and create products such as: scones, popovers,

cream puffs, biscotti, meringue pie and a yeast bread. Use theInstructional Media Center (IMC) for cookbooks or internet searchfor recipes and guidance (see links at www.homebaking.org)

• Turn in a group evaluation for each product using the Foods LabRubric. Conference with teacher re: product quality. Share productswith the class for their recommendations.

• Select products to be served at Java Den. • List what must be done to safely hold and serve the food to the

public. Visit www.fightbac.org for help.• Plan who and what to include at Java Den. Assign tasks.• Develop promotion plans, flyers, posters, announcements as need-

ed for Java Den, using IMC for graphics and forms needed.

Java Den - A Coffeehouse for Students and Staff22000022 HHoommee BBaakkiinngg AAssssoocciiaattiioonn AAwwaarrdd WWiinnnniinngg EEdduuccaattiioonn PPllaann

MMaarrsshhaa PPhhiilllliippss,, FFaammiillyy && CCoonnssuummeerr SScciieenncceess EEiilleeeenn WWaattjjee--SSppeenncceerr,, IInnssttrruuccttiioonnaall MMeeddiiaa CCeenntteerrDDeenniissoonn HHiigghh SScchhooooll,, IIoowwaa

Multiple Disciplines UsedRReeaadd directions, research informa-tion and use rubricsWWrriittee script for announcement,poster, news release, postersMMaatthh:: Adjust recipes for bakinglab; serving large groupCalculate ingredients neededSScciieennccee:: Know function of ingredi-ents in bakingFood safety practices AArrtt:: Create posters and Java Denadvertising; Table presentationTTeecchhnnoollooggyy:: Internet research,graphics, photography, baking,presentation; Do Nutrition analysisEEmmppllooyyaabbiilliittyy:: Market knowledge,time and resource management,organization, team work, delega-tion, customer service, food han-dling, evaluation

DDaayy 77:: Participate in Java Den, carry-ing out each assignment for promot-ing, preparing and conducting the cof-feehouse. This includes clean up ofIMC and FACS labs.

Develop ACTION PLAN, statingGoal, Objective and Action Step• Make Action Step grid: Plot actions

to take with timelines, resources orsupport needed, person(s) respon-sible and indicators of success.

DDaayy 88:: Evaluate. Have students writetheir own evaluation or provide a writ-ten test evaluating their knowledge of •Quality of products served•What may have needed to be done

to produce better products?Discuss ingredients, methods used,equipment and team work

•Food safety procedures used•How the event was marketed and

presented •Response of the customers •What they would do again or do differently

Dr. Seuss Day at Java DenMaking Great Java

• Keep your coffee maker spotlessly clean—don’t let sediment or oils build up.

• Select fresh coffee. Don’t overstock.• Choose a grind to suit the type of maker you use.• Use enough coffee. One tablespoon ground to 6 oz. water• Store coffee in an airtight container on your counter or shelf if

using it quickly. Store in airtight container if refrigerated.• Use only very hot but not boiling water for drip coffee makers.• Store and serve freshly brewed coffee in a preheated air pot or

thermos.Check out Recipe Search (beverages) at www.hersheyskitchens.com and www.landolakes.com

• Cinnamon Dusted Mocha • Hot Chocolate for a Crowd• Mocha Java

CoffeeHouse Recipes

60-MinuteCinnamon Rolls

Ingredients Filling:1 1/2 cups milk, scalded 4 tablespoons butter, softened3 tablespoons sugar 4 tablespoons sugar2 tablespoons butter 1 teaspoon cinnamon1/2 cup cold water 2 teaspoons all purpose flour1 teaspoon salt Vanilla Drizzle3 to 4 cups bread or all purpose 1 cup powdered sugar

flour, divided 1/2 teaspoon vanilla extract2 envelopes fast rising (highly Water or milk to mix to drizzle

active) dry yeast

1. Heat the milk until it steams (scald). Stir in the sugar, butter, waterand salt. Measure the temperature, allowing the mixture to cool to120-130° F.

2. Mix in 2 cups flour and the yeast, mixing for three to five minutes onmedium speed. Mix in the remaining flour by hand or with doughhook. Mix with dough hook or knead by hand for five more minutesto form an elastic dough.

3. Cover the dough with the bowl and let it rest 5-10 minutes. Mix thefilling ingredients together. Grease or spray a 9 X 13-inch pan.

4. Roll out the dough to 12-inches X 8-inches. Spread with the fillingmixture to within 1-inch of one of the long edges. Moisten that longedge with water. Starting at the opposite edge, roll up, ending withthe moistened edge. Pinch to seal seam. Cut into 12-15, 1 1/2 -inchslices and place in the pan with seam sides lightly touching anotherroll.

5. Cover pan with a piece of plastic wrap sprayed with pan release sprayto avoid sticking to the rolls. Let rolls rise for 20 minutes. Preheatoven to 400° F.

6. Bake at 400° F. for 12 to 15 minutes. 7. Cool briefly on a wire rack, drizzle with icing if desired. Serve warm.

Makes 12-15 medium cinnamon rolls.

NNuuttrriittiioonn FFaaccttss:: One of 15 rolls (2.7 oz—75 g) provides: 210 Calories; Total fat, 5g;Saturated fat, 3g; Cholesterol, 13mg; Sodium, 210mg; Potassium, 53mg; Total carbohy-drate, 37g; Sugars, 13g; Dietary fiber, 1g; Protein, 4g; Folate, 66mcg; Vitamin A, 4%;Vitamin C, 0%; Calcium, 2%; Iron, 10%

IItt’’ss TTeeeenn RReeaadd WWeeeekk!!

Celebrate it with Helen Brown,

professional book talker

Java Den @ IMCFriday, October 23

7:45-8:25 a.m.Rolls $ .50Coffee $ .50Milk $ .25

Want to study baking more?

Classes: www.KingArthurFlour.comwww.aibonline.com (American Institute of Baking)www. bbga.org (Bread Bakers Guild of America)wwwciachef.edu (Culinary Inst. Of America)www.jwu.edu (Johnson & Wales)

BiscottiItalian cookies

FFaaccttooiidd:: AAllll IIttaalliiaann ccooookkiieess aarree bbiissccoottttii.. CCllaassssiicc bbiissccoottttii lliikkee tthhee ttwwiiccee--bbaakkeedd CCaannttuucccciinnii aarree mmaaddee ffoorr ffrriieennddss----ssppaa ttrreeaattmmeenntt wwhheenn tthhee ssppaa iissnnoowwhheerree nneeaarr..

CantucciniIngredients Nutrients:

One of 48 cantuccini provides2 1/2 cups all-purpose flour Calories 701 cup sugar Carbohydrates 10 g2 teaspoons baking powder Total dietary fiber 1 g1/2 teaspoon ground cinnamon Total fat 3 g1/2 teaspoon salt Protein 2 g1 1/2 cups whole, Cholesterol 13 mg

unblanched almonds Potassium 43 mg3 large eggs Sodium 36 mg2 teaspoons vanilla extract

1. Preheat the oven to 350° F. with rack placed in center. Use parch-ment paper or a vegetable cooking spray to line or treat a large bak-ing sheet.

2. Thoroughly mix the flour, sugar, baking powder, cinnamon and salt ina large mixing bowl. Stir in the almonds.

3. Use a wire whisk to beat the eggs and vanilla together in a smallbowl. Stir them into the flour mixture. The dough may appear dry,but it will come together as you knead.

4. On a lightly floured work surface, knead the dough by folding it overonto itself until it is smooth, about 1 to 2 minutes. Avoid adding toomuch flour. TIP: If the dough is quite sticky, wrap it in plastic orwaxed paper and freeze for 30 minutes.

5. Divide the dough in two, 12-inch logs about 2-inches wide and 1-inchthick. Place on greased or parchment lined pan and bake for 30minutes, or until firm to the touch. Slide the logs while on the parch-ment paper onto a cooling rack and cool, about 30 minutes. Sliceand bake again (Step 6), OR after cooling the logs, wrap the logs inplastic wrap and continue when convenient, in a day or two.

6. Preheat the oven to 350° F. Slice into 1/2-inch thick slices using aserrated knife. Place cut side down on baking sheets. Bake 10 to15 minutes, turn the cookies over, and bake another 10 to 15 min-utes until golden.

7. Cool and store up to a month in an airtight tin or plastic container.

Makes about 4 dozen

Variations:AAllmmoonndd CCooccooaa:: Stir 1/2 cup baking cocoa in with the dry ingredients. SSuunnfflloowweerr BBiissccoottttii:: Substitute almonds with 3/4 cup toasted unsaltedsunflower seeds added with the dry ingredients. Decrease the vanillaextract to 1 teaspoon.CChhooccoollaattee--DDiippppeedd:: Combine 1/2 cup semi-sweet chocolate chips with 2teaspoons vegetable shortening. Melt over medium heat. Remove fromheat. Dip one half of the biscotti in chocolate. Sprinkle with choppedalmonds if desired. Cool on waxed paper until set.

Find many more biscotti recipes at member links, Home BakingAssociation, www.homebaking.org

Chocolate-Filled Cream Puffs

Ingredients:

CCHHOOCCOOLLAATTEE CCRREEAAMM FFIILLLLIINNGG (recipe follows) Instructions:1. Prepare CHOCOLATE CREAM FILLING. (Recipe below)2. Heat oven to 400° F. Heat water, butter and salt to rolling boil in

medium saucepan. Add flour all at once; stir vigorously over low heatabout 1 minute or until mixture leaves side of pan and forms a ball.Remove from heat; add eggs, one at a time, beating well after eachaddition until smooth and velvety. Drop batter by spoonfuls into 12balls onto ungreased cookie sheet.

3. Bake 35 to 40 minutes or until puffed and golden brown. While puffis warm, horizontally slice off small portion of top; reserve tops.Remove any soft pieces of dough from inside puff; cool completely onwire rack. Fill puffs with CHOCOLATE CREAM FILLING. Replace tops.

4. Prepare CHOCOLATE GLAZE; drizzle over tops of puffs or sprinkle withpowdered sugar, if desired.

Storage/handling: Refrigerate until serving time. Cover; refrigerate left-over puffs.

CHOCOLATE CREAM FILLING

1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan;gradually stir in milk. Cook over medium heat, stirring constantly,until mixture boils; boil and stir 1 minute.

2. Remove from heat; gradually stir about 1 cup hot mixture into beatenegg yolks. Return all egg mixture to saucepan. Cook over low heat,stirring constantly, just until mixture comes to a boil.

3. Remove from heat; stir in butter and vanilla. Pour into bowl; pressplastic wrap directly onto surface. Refrigerate 1 to 2 hours or untilcold. Do not stir. About 3 cups filling.

CHOCOLATE GLAZE: Place 1/2 cup semi-sweet chocolate chips and 1tablespoon shortening (do not use butter, margarine, spread or oil) insmall microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir.If necessary, microwave at HIGH an additional 15 seconds at a time,stirring after each heating, just until chips are melted when stirred.

Makes 12 filled cream puffs. Source: www.hersheyskitchens.com

Nutrition Facts: One of 15 filled and glazed cream puffs (5.6 oz—160 mg) provides:

Calories, 330 Vitamin A, 15%Total fat, 17g Vitamin C, 0%Cholesterol, 150 mg Calcium, 15 %Sodium, 230 mg Iron, 8%Total Carbohydrate, 41 gDietary fiber, 2 g Folate, 34 mcgSugars, 28g Potassium, 200 mgProtein, 7g

1 cup water 1/2 cup (1 stick) butter or

margarine1/4 teaspoon salt

1 cup all-purpose flour4 eggs CHOCOLATE GLAZE (recipe follows)

1 1/4 cups sugar1/3 cup cocoa1/3 cup cornstarch1/4 teaspoon salt

3 cups milk3 egg yolks, slightly beaten2 tablespoons butter or margarine1 1/2 teaspoons vanilla extract

Toasted Coconut Meringue Pie

Ingredients

1. Prepare a baked 8-inch pie crust (see oil crust option below).2. In a heavy skillet, using medium heat, toast coconut 2-3 minutes,

until brown. Shake pan often to toast evenly. Remove from pan andset aside.

3. Combine cornstarch, sugar and salt in medium saucepan. Whisk in 3-4 tablespoons milk, to moisten dry ingredients. Whisk in egg untilwell blended, then whisk in remaining milk and vanilla extract.

4. Over medium heat, bring mixture to a boil, stirring constantly.Continue cooking until mixture is thickened. Preheat oven to 350degrees F.

5. Remove filling from heat and stir in toasted coconut, reserving 2tablespoons for a garnish. Pour hot filling into shell.

6. Spread meringue over hot filling and seal to edge. (See tips at right).Sprinkle with toasted coconut; bake at 350 degrees F. for 15 min-utes.

7. Cool on wire rack for four hours prior to serving. (With eggs involved,refrigeration should be encouraged.) Store by placing toothpicks inmeringue, loosely covering with plasticfood wrap and refrigerating.Slice with moist knife into 8 pieces.

Oil pie crust:

In a medium mixing bowl combine flour and salt. Pour the oil andwater into a liquid measuring cup and add all at once to the flour andsalt. Stir with a fork to form a ball. Flatten dough ball slightly betweentwo pieces of waxed paper, roll out into a circle 1 inch larger than thepie plate on all sides. Remove top paper, lay dough circle into pan andpeel off bottom paper. Flute the edges and prick bottom with fork tines.Bake at 425° F. for 12 to 15 minutes.

NNuuttrriittiioonn FFaaccttss:: UUssiinngg aann ooiill ccrruusstt,, oonnee ooff eeiigghhtt ((55..44 oozz——115533gg)) ppiieecceess pprroovviiddeess:: 300Calories, 10g Total fat, 2.5g Saturated fat; Cholesterol, 25mg; 160 mg Sodium; 150mgPotassium; Folate, 15mcg; Total carbohydrate, 45g; Dietary fiber--less than 1 g; Sugars,26g; Protein, 6g; Vitamin A, 0%; Vitamin C, 0%; Calcium 2 %; Iron, 8%SSoouurrccee:: Nebraska Soybean Board, www.nesoybeans.unl.edu

Soft Meringue for Pie3 egg whites, room temperature 1/4 teaspoon cream of tartar6 tablespoons sugar 1/2 teaspoon vanilla

1. In a small mixing bowl, at high speed, beat the egg whites and creamof tartar until foamy.

2. Add sugar, 1 tablespoon at a time, beating constantly until sugar isdissolved and whites are glossy and stand in soft, peaks.

3. Lift beaters. Egg whites should be glossy and soft peaks should curlat tips. Rub a bit of meringue between thumb and forefinger to feel ifsugar is dissolved. Beat in _ teaspoon vanilla.

4. Spread meringue over hot filling, starting with small amounts atedges and sealing to crust all around. Cover pie with remainingmeringue, spreading evenly to attractive swirls.

5. Bake in preheated 350° F. oven until peaks are lightly browned, 12 to15 minutes.

SSoouurrccee:: American Egg Board • See pictorial guide to preparing meringues at www.aeb.org

Lab RubricCriteriaOrganization – 10 pts.

Technique – 10 pts.

Teamwork – 10 pts.

Food handlingClean up – 10 pts.

Product – 10 pts.

Comments:

Super

Read entire recipeOrdered correct ingredients, supplies and

equipmentPrepared Action Plan

Measured accuratelyUnderstood terms and methodsUsed appropriate equipment and technique

Worked as team memberPlans and cooperates with team members to

share work responsibilitiesAccepts all team members

Hands washedCleans surfacesRefrigerates foods appropriatelyWashes food preparation tools and equipmentShelves supplies

Products meet quality standards

Almost

General idea of recipeMost equipment and supplies ordered

and readyAverage planning and preparation

Measured accurately majority of timeUsed equipment correctly with a few

instructionsUnderstood most terms and methods

Cooperates at an average levelShares some responsibilities, but with

reminders. Has some trouble accepting team members

Some reminders needed to wash hands, clean surfaces and/or equipment properly

Food storage and handling suggestions needed

Meets most of the criteria for a standard product

Not Yet

Ingredients and supply order incompleteNeeds to read recipe betterNeeds work on organization

More review and practice of terms and technique needed

Team responsibilities not sharedDid not do dutiesPoor acceptance of team members

Hands not properly washedSurfaces left uncleanFood not covered and stored properlyEquipment left unclean or out

Oh! Oh! Has a problem

One 8-inch baked pie crust (recipe below)

Three egg soft meringue (recipe below)

1/4 cup toasted flaked coconut, divided

1/4 cup cornstarch1/2 cup sugarPinch of salt2 1/2 cups 2% soy or cow’s milk1 large egg, beaten1 teaspoon vanilla extract

1 cup all purpose or pastry flour1/8 teaspoon salt1/2 cup sunflower or

vegetable oil

2 tablespoons + 1 teaspoon ice water

AAmmeerriiccaann EEgggg BBooaarrdd TTiippss• Minimize weeping or liquid between meringue and filling: Spread the

meringue on when the filling is hot• Prevent shrinkage of meringue: Spread meringue so it touches the

crust or the edges of the dish all around.

Home Baking Association 2931 SW Gainsboro Road, Topeka, KS 66614Telephone: 785-478-3283, Fax: 785-478-3024Web site: www.homebaking. org.