COOKING WITH KIDS | Adjust Background: Darker / Lighter |
| Introduction | Goals | Cooking Basics | Recipes |
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Most people learn to cook from their mothers. Not me. My mother was a lousy cook. She hated to cook, but she loved to read, so she would stand beside the stove with a book in one hand and a cooking tool in the other and read while she cooked. Her cooking was so bad that my dad would tell her to go and bury it in the garden. When I went off to college, about all I could make was chocolate milkshakes and peanut butter sandwiches. My dad said I couldn't boil water without burning it.
In 1977, when I was living in New York City, I was suddenly thrust into the world of food when I was offered a job writing restaurant reviews for a throwaway newspaper -- the kind that you leave on people's doorsteps whether they want it or not. I told the publisher, "But I don't know anything about food." He said, "Never mind: you'll be reviewing only advertisers, and they will all be positive reviews. You don't even need to use your real name." So I accepted. The publisher's favorite adjective was "fabulous." Whenever he thought I didn't praise a restaurant enough, he'd take out his blue pencil and write in the word "fabulous."
Well pretty soon, I actually started learning a bit about food, and I decided to try cooking myself. To help me, I bought The James Beard Cookbook. What attracted me was the introduction:
"Anybody who is conscientious enough to follow simple directions can learn to cook. For example, if you are among those who have never boiled water, this is what you do. Fill a saucepan with cold water and put it on the stove. Adjust the burner to high. Let the water heat until it bubbles and surges -- and that is boiling water. I assure you in all seriousness that many of the recipes in this book are not much more complicated than these instructions on how to boil water."
I used that book for more than 20 years to cook for myself, my family and friends. Then in 2002, at Spring Valley Elementary School, I taught a group of 1st graders how to make a steamed cake. They were so enthusiastic that since then, I've taught cooking whenever I can. My youngest student so far was 18 months old.
The most important cooking tool to use with young children is ... a big plastic tray, to put in the middle of the table and catch all the mess. You can also use the tray to put little samples of the ingredients, so that they can touch them, smell them and taste them before they're added to the recipe.
I once saw a professional chef teach a group of preschoolers how to make pizza. He handed out a tiny precut pizza dough and little containers of sauce and cheese to every child. The children ended up with more sauce on their clothes than on the pizza. That chef didn't know the secret, which is: young children don't all need to be engaged every moment. They are willing to wait and watch if they know their turn will come soon.
When I teach a recipe, I gather a group of children around a table, demonstrate a simple step such as stirring, cutting or sifting, and then go around the table clockwise, so that everyone gets an equal number of turns. That way you can hold six kids' attention while only one is doing the work.
When you cook for other people, you do it as fast as you can. When you cook with kids, it's the opposite: you stretch it out by letting them do everything they possibly can -- open the packages, unwrap the butter, spray the muffin pan. Let them break the eggs, but do it over a big mixing bowl so they can't miss. Cooking tools such as eggbeaters, sifters and rolling pins are like toys, and you use them even if you don't really need them. When there's something the kids can't do, you can "help" by putting your hand over theirs and doing the real work, while making them feel that they did it themselves.To keep the lesson moving, you must plot the recipe with the care of Michelangelo designing the Sistine Chapel. Rewrite it with one simple step in each paragraph, and print it on a single page in big letters because in the heat of action it's likely to end up on the floor, smeared with tomato sauce. Include a list of cooking tools so that you can simply reach for them instead of stopping the lesson.
As I tell my students, there are three important reasons to learn how to cook: you'll eat better, you'll save money, and you'll always have friends!
But to me, the biggest reward of cooking is the appreciation of the kids. For example, I recently made some fig bars and a little girl in 1st grade said, "Max, you're a great cook." Then she spoiled it by adding, "I like to give compliments!"
| - Max Millard |
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Safety first! The kitchen is a one giant obstacle course of potential hazards. Keep electrical devices unplugged when you're not using them, keep salt shakers sealed unless you're shaking them, use firm lids for ingredients, and never leave a child alone in the kitchen.
1. To make sure that every child is safe from cuts, burns and other accidents.
2. To keep the kitchen and dining area clean and dry at all times. This means monitoring for spills and food messes on the table, under the table, on the chairs and in the kitchen itself. Keep a trash bag, paper towels, a sponge, and a dustpan and brush within easy reach. The children should learn to clean up their own mess immediately. If there's a sink nearby, encourage children to wash dirty dishes and kitchen tools as soon as they are no longer needed.
3. To teach the children how to behave in a kitchen and dining room. They should always wash their hands before cooking. They should develop an attitude of willingness in regard to cleaning, rather than blaming someone else for a mess. They should not talk so loudly that others cannot hear the teacher. They should put their energy into cooking activities during the class, whether they are cooking, cleaning, serving, or studying the recipe. If they don't like a food item, they should discard it or give it to someone else, not leave it out. If they don't like a beverage, they should pour it down the drain and wash their cup right away.
4. To teach the children not to waste. If a child is unsure whether he will like a food or beverage, he should sample a very small portion first, then get more. Children should not throw away plastic utensils and cups, but learn to reuse them. Each child must take care of his own cup and utensils by washing them in the sink by the end of class, then putting them in the dish rack to dry.
5. To teach the children how to read recipes and follow directions, and to think on their feet if necessary. Sometimes an ingredient or a cooking tool isn't available, or the oven is already in use at the wrong temperature. Sometimes a recipe doesn't quite work, and can be adjusted for the next time.
6. To teach the names and uses of kitchen tools, such as the whisk, spatula, measuring cup, measuring spoons, rubber scraper, eggbeater, rolling pin and grater.
7. To practice the physical skills involved in cooking, such as stirring, mixing, sifting, cutting, frying, breaking eggs, grating and kneading.
8. To expose the children to new foods and beverages that are made from scratch and are healthier than store-bought items.
9. To use food as a teaching tool about history, culture, economics, science and nutrition.
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Measurements:
measuring spoons: 1 Tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon.
1 Tablespoon = 3 teaspoons
4 Tablespoons = 1/4 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
Weights:
1 pound of butter = 4 sticks
1 stick of butter = 1/2 cup or 1/4 pound
1 cup of liquid = 1/2 pound
Remember the rhyme:
"A pint's a pound the world around."
Kitchen Tools:
baggies baking sheet colander cooking pot with lid cooking spray cutting board double boiler eggbeater French knife garlic press grater ice cream scoop |
masher measuring cup measuring spoons mixing bowls muffin pans mug with lid paper bag for trash pastry brush peeler potato masher rolling pin rubber scraper |
serving spoons sieve sifter spatula sponge teapot Teflon frying pan timer tongs toothpicks whisk wooden spoon |
In almost any recipe, you may substitute soy milk for milk, margarine for butter, rice cheese for cheese, and Egg Replacer for eggs; 1-1/2 teaspoons of Egg Replacer powder and 2 Tablespoons of water equal 1 egg. Recipes made with soy milk and margarine sometimes taste better than their dairy versions.
Splenda is a no-calorie sugar substitute. For kids especially, it's a good idea to use half Splenda and half sugar in recipes.
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RECIPES
HEALTHY SNACKS & MAIN COURSESSWEETS
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1-1/2 cups dried pinto beans 1-1/2 teaspoons salt 1 cup white rice 3 Tablespoons toasted sesame seeds sesame oil chili oil |
strainer large cooking pot with lid wooden spoon measuring cup measuring spoons |
Wash the beans, cover them with cold water and bring them to a boil.
Remove from heat and let stand 1 hour. Drain.
Cover with fresh water, add 1 teaspoon of the salt and bring to a boil.
Cover and cook over low heat about 1 hour, or until beans are tender. Drain and reserve the cooking water.
Wash the rice in several changes of water. Place it in a heavy pan. Add 1-1/2 cups of the water in which the beans were cooked. If necessary, add extra water to make 1-1/2 cups.
Add 1/2 teaspoon salt. Bring to a boil over high heat; add cooked beans.
Cover the pan and return the contents to a boil.
Reduce the heat and continue cooking over very low heat for about 25 minutes, or until the rice is done.
Serve cold in individual bowls. Sprinkle with toasted sesame seeds and salt, plus sesame oil. Or: with salt and chili oil.
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ingredients:
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saucepan double boiler and lid grater apple corer cutting board knife measuring cup measuring spoons veggie wash wooden spoon |
Put some water in the bottom of a double boiler.
Put the milk, brown rice and raisins in the top of a double boiler. Cover it.
Heat the water to boiling.
Wash the apple with veggie wash.
Cut the apple with an apple corer, then dice it on the cutting board. Add it to the mixture and stir with a wooden spoon.
Measure out 1/2 teaspoon cinnamon.
Grate 1/2 teaspoon nutmeg. Add the cinnamon and nutmeg to the rice mixture.
Cook for about 20 minutes, or until the apple is soft.
Remove from heat and serve with cold milk and brown sugar.
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ingredients:
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large mixing bowl small mixing bowl measuring cup measuring spoons whisk sifter 2 graters small plate plastic knife mug & lid baking sheet cooking spray toothpicks pastry brush timer 1 large plastic plate for each child |
Let the butter or margarine sit at room temperature for a few hours ahead of time. If necessary, put 1 stick in a cup with a lid at melt it in the microwave.
Use a cheese grater to grate 1 cup of cheese on a baking tray. (Or buy cheese that is already grated.)
Grind some black pepper in the pepper mill and put it aside in a small bowl.
Measure the dry ingredients into a sifter inside a large mixing bowl. Stir with a whisk.
Preheat the oven to 450 degrees.
Cut 1 stick of butter into small pieces with a plastic knife and mix it with the dry ingredients. Squeeze everything together with your fingers. Save the rest of the butter for serving on top.
Add the milk and keep mixing with your fingers for a few minutes. This is the dough. Use a rubber scraper to get everything off your fingers.
Add the grated cheese and black pepper to make cheese biscuits.
Spray a baking sheet with cooking spray.
Divide the dough into 16 pieces and give one to each child to make into any shape. Then put them on the baking sheet.
Bake for 12 minutes, then check with a toothpick to see if they're done. If not, put them back for a few more minutes.
When they're still warm, melt some butter in a mug with a lid and use the pastry brush to put a little onto each biscuit.
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ingredients:
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baking pan timer 2 or 3 graters cutting board large heavy saucepan double boiler mug and lid garlic press plastic knives large mixing bowl whisk wooden spoon teaspoon measuring cup measuring spoons forks for dipping large paper plates mortar & pestle |
Preheat the oven to 200 degrees. Boil water in advance for double boiler.
Cut the French bread into large pieces. Put them on a baking pan and put them in the oven for 5 minutes.
Grate the cheese onto paper plates, then put it in a large mixing bowl.
Put several cloves of garlic on a cutting board and crush them with the bottom of a mug. Then put the garlic in the garlic press and squeeze it. Using a plastic knife, scrape it off onto a paper plate.
Put a little apple juice in the mug, add the cornstarch and stir with a teaspoon until it dissolves. Measure the salt and add it to the liquid.
Grind the pepper in a pepper mill. Grate the nutmeg with a grater. Then put them both in the mortar and pestle with the garlic, and mash them to a fine paste.
Put the rest of the apple juice into a heavy saucepan. Add the juice from the mug, and the mixture from the mortar and pestle. Put it on a hot plate or stove. It's best to use a double boiler because the cheese sticks to the pan and is hard to clean.
Turn on the heat and bring it to a boil over medium-low heat. Add the cheese a bit at a time, stirring with a wooden spoon. If the heat is too high, the pan will burn.
Keep adding the cheese and stirring until it's smooth. Cook for about 3 minutes.
Spear the bread cubes with a fork and dip them in the saucepan. Use large paper plates because it drips. (Monterey jack and Muenster are best)
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ingredients:
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blender big mixing bowl or cooking pot 2 small mixing bowls can opener sieve whisk wooden spoon rubber scraper mug with lid muffin pan paper or foil baking cups ice cream scoop timer toothpick cooking spray |
Open can of corn and drain it in a sieve over a small mixing bowl.
Fill some muffin pans with paper baking cups. Spray them lightly with cooking spray.
Pour the flours and cornmeal into a cooking pot or big mixing bowl and stir with a whisk. Add the baking powder, salt and sugar, and mix with a whisk.
Put the butter (or margarine) in a mug with a lid and melt in a microwave for 30 seconds.
Pour the milk into a blender cup. Add the corn kernels and blend. Then pour into the cooking pot.
Add the melted butter (or margarine) and mix with a whisk.
Preheat the oven to 425 degrees.
Break the eggs in a small bowl. Stir them with a whisk, then add them to the wet ingredients. (If using egg substitute, mix 1 Tablespoon of egg powder with 1/4 cup water drained from the corn.)
Add the wet ingredients to the dry ingredients and mix everything together with a whisk or wooden spoon to make a batter. Using an ice cream scoop, put one scoopful in each muffin cup.
Bake for 18 minutes at the top part of the oven. Then check with a toothpick for doneness.
When muffins are still hot, put a little butter (or margarine) on top of each one. Optional: serve with jam or marmalade.
Makes about 12 muffins.| [To Recipes] |
ingredients:
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sifter big mixing bowl medium mixing bowl wooden spoon whisk mug with lid large baking dish timer rubber scraper blender sieve pastry brush |
Preheat the oven to 425 degrees.
Sift the dry ingredients together (flour, cornmeal, baking powder, salt and sugar) into a big mixing bowl and stir with a whisk. This is the dry mix.
Put the butter in a cup with a lid and melt it in a microwave oven.
Pour the milk into a blender cup. Add the corn kernels and blend in blender.
Add the melted butter and mix everything with a whisk in a medium bowl.
Add the eggs and mix some more. This is the wet mix.
Pour the wet mix into the dry mix and stir everything together with a wooden spoon. This is your batter.
Butter a large, shallow baking dish and pour the batter in.
Put it in the top part of the oven and bake for 18 to 20 minutes. Check to see if it is puffy on top and brown on the sides, or test with a toothpick. Cool and serve with melted butter, which you apply with a pastry brush.
If you make this in advance, warm it up just before serving, and serve it with soft butter.
If making into muffins, grease the paper cups and cook 15-18 minutes.
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ingredients:
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big cooking pot frying pan cutting board knife spatula wooden spoon mortar & pestle blender plates |
Put the canned tomatoes in the cooking pot with the bouillon and 1 cup of water. Heat it until it boils. Then reduce the heat and keep cooking it for about 30 minutes. Stir it off and on with the wooden spoon. (This is done before class.)
While the tomatoes are cooking, cut the onion into small pieces on the cutting board.
Put a little olive oil in a frying pan and heat it over a medium flame. When the oil is hot, put in the onions and fry them until they turn brown, stirring them constantly. Then remove them from the heat and put them on a plate.
When the tomatoes are cooked, put the fried onions in the cooking pot and add 3 cups of milk. This is the soup.
Pour the soup into a blender and turn it on high. Blend it until the soup is smooth.
After the soup has been blended, reheat it over medium-low heat. Add some salt, plus some black pepper or cayenne. You may also add some cooked brown rice if you like, to make tomato rice soup.
Serve the soup with Saltine crackers.
Exercises for class:
1. Remove red pepper from little packages and grind it in a mortar and pestle.
2. Grind black pepper.
3. Deliver the soup to other children, along with napkin, spoon and crackers.
4. Wash the dishes at the end.
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1 head of lettuce (MUST BE CRISP) 2 cups cherry tomatoes 2 large carrot 1/2 purple onion 1/2 cup roasted sunflower seeds or pumpkin seeds 4 pieces of bread 4 Tablespoons (1/4 cup) butter 4 cloves garlic salt pepper mill (with black pepper) olive oil vinegar |
toaster very big salad bowl 3 large bowls cutting board measuring cup peeler large plate plastic plate for each child plastic knife for each child mug, garlic press lettuce drier tongs Tablespoon timer 2 baking sheets |
Preheat the oven to 350 degrees.
Smash the garlic with a mug, then put it in a garlic press and squeeze it onto a plate.
Toast the bread lightly, then butter it and cover it with minced garlic. Bake in the 350-degree oven for 5 minutes, or until it is crisp and well browned. Then cut or tear into small cubes and set aside.
Wash and dry the lettuce, then tear it into pieces. Cut the tomato, peel and discard the outer layer of the carrot, then keep peeling it and save the peels.
Cut the onion into small pieces and put aside.
Combine everything except the onion in a big salad bowl and mix with the tongs.
Grind the pepper mill onto a small plate.
Make salad dressing with 1 part of vinegar to 3 parts olive oil. Add a little salt and pepper.
Serve the salad with the tongs, adding a spoonful of dressing for each small plateful. Leave the onion on a separate plate because some kids don't like it.
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ingredients:
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4 cutting boards or oven pot holders 2 large baking pans cheese slicer lettuce drier colander pizza cutter and plastic knives spatula timer |
Preheat the oven to 450 degrees.
Set up a table with salt and pepper and a dish of relish.
Cut the sliced bread into halves with the pizza cutter and the plastic knives. Arrange it on the baking trays.
Spread the margarine on top of the bread.
Slice the cheese with the cheese slicer. Then put the cheese on top of the bread so that it doesn't overlap. Tear it if necessary.
Cut the base off the lettuce, remove wilted and discolored leaves, then take off the lettuce leaves one at a time. Wash them with cold water in the lettuce drier, then spin around until the leaves are dry. Put in a colander and leave on the table that has the salt and pepper.
Put the bread in the oven for 4 minutes. If there's a flame overhead, put it on a lower tray to keep it away from the flame, or cook it for slightly less time. If you put in two trays, one of them will absorb more of the heat, so you'll need to cook that one longer.
Remove the hot pans from the oven and place them on the cutting boards to cool.
Have the kids line up with small plates. Put the hot sandwiches on the plates using a spatula, then let the kids go to the other table to add lettuce, salt & pepper, and relish.
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ingredients:
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cooking pot wooden spoon strainer cutting board juicer for lemons mug plastic knife garlic press blender rubber scraper |
Before class: Put 2 cups raw chickpeas in a cooking pot with 8 cups of bouillon and water. Bring the water to a boil, then turn the heat down and simmer for 3 hours, stirring occasionally with a wooden spoon. Turn off the heat and let it cool. Then use a strainer to separate the chickpeas from the liquid. If the liquid is thin, boil it until it's thick. This will concentrate the flavor.
Wash the celery thoroughly, then put them on the cutting board, cut off the ends, and cut the stalks down the middle to make celery sticks. Put them aside.
Using the cutting board, cut the lemons in half.
Use the juicer to squeeze the juice from the lemons. Strain the juice and put it aside.
Put the garlic on a cutting board and smash it with the bottom of a mug. Cut off the dark end. Then put it in the garlic press and squeeze it.
In a cooking pot, mix together: 3-1/2 cups cooked chickpeas, 3/4 cup garbanzo broth, squeezed garlic, 3/4 cup tahini, juice of 2 lemons, and 1/2 teaspoon salt. Stir with a wooden spoon, then put in a blender and blend it.
The hummos is done. Taste it to see if you want to add a little more tahini, lemon juice or salt.
Eat the hummos with such things as celery sticks, pita bread, crackers and olives. For extra flavor, sprinkle a little paprika on top just before eating.
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ingredients:
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large cooking pot 2 big bowls hot plate large frying pan wooden spoon whisk fork colander flat cheese grater tray tongs ladle oven mitts timer |
Kitchen: Fill the big cooking pot with water and add 1 teaspoon of salt. When it comes to a boil, add the macaroni gently. There should be enough water to cover the macaroni twice over. It's better to cook no more than
Stir the macaroni gently with a wooden spoon. Do not cover it. Keep cooking at high heat until the water returns to a boil. Then cook for about 8 minutes.
Taste a little of the macaroni to make sure it's cooked.
Using oven mitts, remove the cooking pot from the heat and put the macaroni in a colander to drain the water. Rinse with cold water to stop it from cooking. Then put the macaroni in a big bowl, add 1 Tablespoon of oil and mix it in, so that the macaroni won't stick together.
Grate the cheese with a grater onto a tray, then transfer to a large bowl.
Using a hot plate, melt the butter in the frying pan, then add the flour. Stir it well with a whisk so that it won't lump. When it's smooth, gradually add the milk and the grated cheese.
Serve the macaroni in little bowls, using the tongs. Then spoon the cheese sauce on top with a ladle. Sprinkle with salt and black pepper. Serves about 20.
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ingredients:
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large cooking pot vegetable brush colander potato masher small saucepan measuring spoons wooden spoon sieve |
Scrub the potatoes with a vegetable brush. Do not peel them. If they are especially large, cut them in half so that the pieces are all about the same size.
Put the potatoes in a large cooking pot with enough water to cover them. Add 1 teaspoon of salt.
Heat the water to a boil, then turn down the heat and simmer the potatoes for about 20 minutes. Test with a fork to make sure they are done. Then turn off the heat and drain the potatoes with a colander.
When the potatoes are cool enough to handle, peel them with your hands. Discard the peelings.
Melt the butter in the small saucepan. Add the milk and 1 teaspoon of salt and mix together. Put the potatoes back in the large cooking pot and mash them with a potato masher. Gradually stir in the butter and milk.
Another way to mash them is to push them through a colander or sieve, using a wooden spoon. This is difficult, but it makes the potatoes smoother.
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ingredients:
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large mixing bowl large cooking pot wooden spoon colander can opener rubber scraper grater timer whisk oven mitts tongs |
Boil 10 cups of water with a little cooking oil and salt.
Open the cans of mushrooms.
Put the margarine in a cup with a lid and melt it in the microwave.
Break the noodles in half, then in half again. Put the broken noodles into the large mixing bowl.
Put the noodles and mushrooms in the boiling water and stir constantly. When the water returns to a rapid boil, cook for about 5 more minutes. Using oven mitts, remove the pot from the heat and pour into the colander to drain.
While the noodles are cooking, open the cans of tuna and mushroom soup and put them in the mixing bowl. Use the rubber scraper to get everything out of the cans.
Add the melted margarine and about 1/2 teaspoon of black pepper to the mixing bowl. Mix everything together with a whisk. This is the sauce. If it's too dry, add a little milk.
Grate a piece of cheese with the grater and put it in a bowl.
Put the cooked noodles back into the hot cooking pot and add the sauce. Mix everything together. Serve on plates with the tongs or the wooden spoon. Sprinkle a little of the grated cheese on top with a spoon. Add extra salt and pepper if needed.
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ingredients:
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large cooking pot wooden spoon oven mitts colander timer |
Put 1 gallon of cold water in a large cooking pot. Add 1 Tablespoon of salt and bring the water to a rapid boil.
Gradually add 1 pound of pasta.
Stir the pasta gently with a wooden spoon. Do not cover the pot.
Keep cooking at high heat until the water returns to a boil.
Cook for 7 to 8 minutes, still uncovered.
Remove one piece of pasta, let it cool slightly, then bite it to see if it's done. If it's long, thin pasta, throw it against a wall. If it sticks to the wall, it is done.
Remove the pasta from the heat and put it in a colander to drain the water. Serve it immediately with sauce.
If you need to save the pasta for later, run some cold water over it to stop it from cooking. Then mix it with 1 or 2 teaspoons of vegetable oil. That will keep it from sticking together.
The pasta can be reheated in a large bowl in the microwave, without a lid.
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ingredients: |
can opener large cooking pot wooden spoon cutting board mug large and small paper plates plastic sandwich bags to protect hands garlic press heavy plastic knives hot plate extension cord frying pan spatula oven mitts ladle strainer (for mushrooms) double boiler (for reheating sauce) plastic forks & spoons |
Cut the whole tomatoes into small pieces and put them in a plastic bowls, then into a cooking pot.
Open the can of mushrooms, drain with a sieve, and add to the cooking pot.
Put the cooking pot on the stove and heat to boiling, then reduce heat and let it simmer for at least 30 minutes, stirring occasionally with a wooden spoon.
Teachers: Use a regular knife to cut off the top and bottom of the onion, and peel off the outer layer. Then cut the onion into 4 pieces. Put each piece on a separate cutting board. Both teachers and students might want to cover hands with plastic bags.
Students: cut the onion into small pieces using a plastic knife. Put the cut pieces on a plate.
Tear the basil into small pieces and put on a plate. You can give one or two leaves and a small paper plate to each student.
Put the garlic on a cutting board and smash it with the bottom of a mug. Then put the garlic in the garlic press and squeeze it. Using a plastic knife, scrape it off onto a separate plate.
Grind the black pepper onto a large paper plate and put aside.
Wear the oven mitts. Pour a little olive oil in the frying pan and heat it on the hot plate at medium heat.
Add the onion, stir with the spatula and cook it until it turns golden.
Add the cut pieces of garlic and the black pepper. Cook for 1 or 2 more minutes.
When the tomato and mushrooms are cooked, add the onion and garlic to the cooking pot. Mix everything together with a wooden spoon.
Add the torn basil. The sauce is done.
Pour the sauce over hot pasta. Add a little salt if you like. You may also want to add red chili flakes or grated cheese.
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ingredients:
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large cooking pot big bowl medium cooking pot or frying pan wooden spoon whisk fork oven mitts colander hot plate cheese grater tongs ladle timer |
Using the big cooking pot, put the salt in the water and bring it to a rapid boil. Add the pasta gently.
Stir the pasta gently with a wooden spoon. Do not cover it.
Keep cooking at high heat until the water returns to a boil. Cook for 6 to 8 minutes.
Using a fork, remove one piece of pasta and throw it against the wall. If it sticks, the pasta is done. Another way is to let it cool slightly, then bite it to see if it's done.
Using oven mitts, remove the pasta from heat and put it in a colander to drain the water. Then return the pasta to the cooking pot. Add 2 teaspoons oil and stir, so that the pasta won't stick together.
Grate the cheese with a grater and put it aside.
Using a hot plate, melt the butter in the medium cooking pot or frying pan. Gradually add the cream and the grated cheese. Stir with a whisk.
Serve the pasta on plates, using the tongs. Then add some cheese sauce on top using a ladle. Sprinkle with a little black pepper and some salt if necessary.
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ingredients:
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small bowl 2 big mixing bowls measuring spoons measuring cup teaspoon wooden spoon whisk small towel 2 baking pans plate rolling pin timer cooking spray spatula for serving |
In a small bowl, dissolve yeast and honey in 1/4 cup warm water, stirring as needed. Set aside.
In a mixing bowl, combine flour and salt; mix them with a whisk. Add 2 Tablespoons oil and stir with a wooden spoon. When the oil is completely absorbed, add the dissolved yeast.
Add the remaining 1/2 cup water and knead the dough in the mixing bowl. Knead for several minutes and make into a ball. If necessary, add a little more water.
Put the dough on a plate. Clean the mixing bowl, then spray it with cooking spray and put in the dough. Cover with a damp cloth and put in a warm place to rise.
After about 30 minutes, divide the dough into two equal balls. Work each ball of dough by pulling down and tucking under the bottom of the ball. Repeat 4 or 5 times. Then, on a smooth surface, roll the ball under the palm until the dough is smooth and firm, about 1 minute.
Put each ball of dough into a mixing bowl and cover with a damp cloth. Let them rest for 15 to 20 minutes. At this point, balls can be put into plastic bags and refrigerated for at least 2 days.
Preheat oven to 500 degrees.
Put each ball on a paper plate. Press the ball down to flatten it out.
Use the rolling pin to make the dough into a big circle.
Bake for 9 minutes, then check for doneness.
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ingredients:
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4 baking sheets cooking spray rolling pins paper plates ladle cheese slicer cheese grater spatula timer |
Preheat the oven to maximum heat (500 degrees to 525 degrees).
Grease the baking sheets with cooking spray.
Slice or grate the cheese.
Break each order of dough into 12 pieces.
Put each piece of dough on a large paper plate, roll it into a ball, then stretch it out into a circle without breaking it.
When the dough has been stretched as much as possible, flatten it further with a rolling pin, on top of the paper plate. The rolling pin won't stick with homemade dough.
When each dough circle is complete, transfer it to a greased baking sheet. Ladle some tomato sauce on top of each circle. Then add cheese.
Bake for 9 minutes, then check to see if it's done. If making a full-size pizza with this recipe, bake for about 12 minutes.
Remove the pizza with a spatula and let it cool before eating. Serve with plastic forks & knives.
For an extra topping, finely cut a purple onion and marinate it in balsamic vinegar overnight, then drain the vinegar and put on top of the pizza. Practically no children say they want this, but it improves the flavor.
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28-oz. can whole tomatoes 1 medium onion, finely chopped 1 clove minced garlic 1 teaspoon dry oregano small handful fresh basil, torn 2 bay leaves 1/2 teaspoon black pepper olive oil salt to taste |
Put the canned tomatoes in a saucepan with the bay leaves, oregano and pepper. Cover and put on the stove at low heat. It can burn easily, so stir it occasionally to make sure it doesn't.
Chop the onion with a food processor. Lightly saute the onions in olive oil over medium heat until transparent. Then add the minced garlic and cook a little more. Then put it aside.
Simmer the sauce for 20 minutes altogether. Then remove the bay leaves and add the onion & garlic mixture.
Tear up a small handful of fresh basil leaves and add it to the sauce. Then remove from the heat.
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ingredients:
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big cooking pot with lid mug with lid coffee filters hot gloves large cooking spoon |
Put a little cooking oil in the bottom of a big cooking pot and heat it on fairly high heat until the oil is hot. Add enough popcorn to cover the bottom of the pan.
Put the lid on the pan, put on the hot gloves and start moving the pan around hin a circle above the flame. This will distribute the heat evenly so the popcorn will not burn.
When the popcorn starts popping, keep moving the pan until the pops slow down to almost nothing. At this point the popcorn is probably done.
Put some butter in a mug, put on the lid, and heat it in a microwave oven for about 1 minute. Pour the melted butter over the popcorn, mix well and sprinkle with salt.
Use the large cooking spoon to scoop the popcorn out of the pan and put it into coffee filters. If someone likes paprika, sprinkle a little of it on top.
| [To Recipes] |
2 eggs 1 cup milk 1 cup flour 2 Tablespoons butter 1/4 teaspoon salt maple syrup |
12-cup muffin pan pastry brush big mixing bowl small mixing bowl whisk and/or eggbeater measuring cup measuring spoons scoop or large serving spoon timer fork cup with lid |
Preheat the oven to 375 degrees.
Melt the butter in the microwave in a cup with a lid.
Brush the insides of the muffin pan with the butter. After putting on one layer of butter and the rest of the butter hardens slightly, add another layer to the sides.
Break the eggs into the mixing bowl. Add the milk and mix well.
Add the flour and salt, and whisk together until it's quite smooth.
Use a scoop, ladle or serving spoon to pour the batter into the muffins cups, about 2/3 full.
Bake for 30 minutes without opening the oven.
Remove the popovers from the pan and prick them with a fork to let the steam escape. Serve with maple syrup, butter or jam.
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ingredients:
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2 large trays 2 cheese graters big bowl can opener measuring spoons 2 cooking pots 2 potato mashers big frying pan wooden spoon cutting board mug garlic press small plate small bowl 5 spoons, large & small rubber scraper hot plate oven mitts cooking spray paper plates for everyone spatula |
Preheat the oven to 350 degrees.
Cut the cheese loaf in half and put each half on a tray, then grate with a grater. Put the grated cheese into a large bowl.
Open the can of chili peppers, cut on a cutting board and put in a small bowl.
Open the can of beans. Put it into two cooking pots. Using a masher, mash the beans until they are smooth. Put 1/2 teaspoon of salt in each batch.
Put the garlic on a cutting board and strike it with a mug so that the skin is loosened. Peel off the skin, and squeeze the garlic cloves in a garlic press. Then scrape off the garlic onto a small plate with a plastic knife.
Spray the trays with cooking spray and spread them with tortillas.
Heat a big frying pan on the hot plate. Put in 2 Tablespoons of shortening and stir it with the wooden spoon. When it's hot, add half of the minced garlic. Cook the garlic for about 2 minutes, stirring constantly. Then gradually add half of the mashed beans to the frying pan and cook while stirring.
When done, put the refried beans back in one of the cooking pots and cook a second batch of refried beans with the rest of the garlic.
Put 1 Tablespoon of the beans on each tortilla. Then sprinkle with several large spoonfuls of grated cheese and some hot peppers (optional). Put another tortilla on top.
Place the tray of tortillas in the oven for several minutes, until the cheese is melted. Serve the quesadillas on paper plates with knives and forks. Cut in half before serving, and eat with the hands.
| [To Recipes] |
ingredients:
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large cooking pot medium mixing bowl mug with lid drinking glasses with sharp edges whisk wooden spoon measuring cup measuring spoons 4 large baking pans 2 rolling pins cooking spray timer small paper plates cutting board |
Measure the flour, baking powder, cinnamon and salt into a large cooking pot. Stir with a whisk. Then add the sugar. Break up the raisins with your hands so that they all separate, add them to the mix and stir. This is the dry mix.
Put the margarine in a mug with a lid and heat in the microwave for about 40 seconds.
Put the milk in a medium mixing bowl. Add the melted margarine and the vanilla. Stir with a whisk. This is the wet mix.
Gradually add the wet mix to the dry mix, stirring with a wooden spoon. This is the dough. When it's thoroughly mixed, form it into a ball.
Preheat oven to 425 degrees.
Spray two of the baking pans with cooking spray.
Sprinkle some flour on the other two baking pans. Split the dough in half and put one ball of dough on each floured pan. If the raisins fall out, push them back in. At home, it's better to do this on a large cutting board.
Knead the dough for a minute or two with your hands. Sprinkle flour on a rolling pin and roll the dough about 1/2 inch thick. Sprinkle more flour if the dough sticks.
Press down into the dough with a glass, starting on the outer edge of the dough. Move the glass in a circle so that you cut straight through. Then pick up the round piece of dough and put it on a sprayed baking pan. Reroll the scraps to use all the dough.
Bake for 13 to 14 minutes or until the scones are slightly brown on the bottom. Put them on separate paper plates to cool a little, then serve with a little jam. Makes about 16-20 scones.
| [To Recipes] |
ingredients:
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frying pan cooking pot cutting board knife mug measuring cup measuring spoons can opener 2 wooden spoons garlic press |
Measure 1/2 cup ketchup.
Measure the spices, mix them together and put them aside.
Peel the onion and cut it into small pieces. Put it aside.
Smash the garlic on the cutting board, using the bottom of a mug. Peel it, then put the garlic in the garlic press and squeeze it into small pieces.
Open the cans of beans.
Open the can of tomatoes, drain the tomato juice and put it aside. Blend the tomatoes in a blender, then put it in the cooking pot. Cook for about 10 minutes, stirring with a wooden spoon.
Heat the olive oil in the frying pan. When it's hot, add the onions, garlic and spices. Fry and keep stirring with a wooden spoon for about 10 minutes, until the onions are soft. Turn off the heat.
Add the beans and 1/2 cup ketchup to the cooking pot. Stir and keep on the heat until it is very hot.
Pour the contents of the frying pan into the pot. Mix everything together. If it's too dry, add some water. Add a little salt if needed.
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ingredients:
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big cooking pot wooden spoon apple corer cutting board knife blender |
Pour some vanilla soy milk in a blender. Add fresh bananas and blend. Serve in a bowl with hot wheat berries. Mix together, and add some sweetener, such as brown sugar, white sugar or Splenda.
For a different combination, core the apples, cut them into small pieces with a knife, add raisins, add a little brown sugar and microwave them. Then eat them with the wheat berries.
| [To Recipes] |
ingredients:
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saucepan large cooking pot large mixing bowl measuring cup measuring spoons wooden spoon metal spoon whisk sifter mug & lid baking sheet small towel timer pastry brush cooking spray paper plates |
Boil 1-1/2 cups of water in a saucepan. Add the molasses and salt and stir with a wooden spoon until it's all dissolved.
Pour it into a large cooking pot and add the cold milk. Stir everything together.
Sprinkle 2-1/2 Tablespoons of yeast on top of the liquid and stir it gently with the wooden spoon.
Put the butter in a mug and heat it in the microwave for about 40 seconds. Put it aside.
Measure out the flour and put it in the large mixing bowl. Use a sifter if you like. Stir them together with a whisk.
Add the flour mix a little at a time to the liquid and Max with a wooden spoon until most of the flour is gone.
Add the melted butter, then the rest of the flour. Knead it for a few minutes. This is the dough.
Split the dough in half and put it in two greased bowls. Cover them with a towel. Put them in a warm oven for 1-1/2 to 2 hours. The oven should be about 90 degrees.
Remove the dough and preheat the oven to 350 degrees (school oven) or 300 degrees (home oven).
Punch down the dough and break them into small pieces. Give each one to a child, so that they can roll them out on individual paper plates, then shape them into pretzels.
Spray a baking sheet and put them on. Bake for about 23 minutes.
When the rolls are done, put them on plates to cool. Then melt some butter in the microwave and put it onto the rolls with a pastry brush. Serve with honey.
| [To Recipes] |
ingredients:
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saucepan large cooking pot large mixing bowl measuring cup measuring spoons wooden spoon metal spoon whisk sifter mug & lid baking sheet small towel timer pastry brush paper plates cooking spray |
Boil 1 cup of water in a saucepan. Add the molasses and salt and stir with a wooden spoon until it's all dissolved.
Pour it into a large cooking pot and add the cold milk. Stir everything together.
Sprinkle 1-1/2 Tablespoons of yeast on top of the liquid and stir it gently with the wooden spoon.
Put the butter in a mug and heat it in the microwave for about 40 seconds. Put it aside.
Measure out the flour and salt and put them in the large mixing bowl. Use a sifter if you like. Stir them together with a whisk.
Add the flour mix a little at a time to the liquid, until most of the flour is gone.
Add the melted butter, then the rest of the flour. This is the dough.
Divide the dough into 4 pieces and knead them for a few minutes.
Put the dough in two greased bowls and cover them with a towel. Put them in a warm oven for 1-1/2 to 2 hours. The oven should be about 90 degrees.
Remove the dough and preheat the oven to 375 degrees.
Punch down the dough and break them into bread rolls. Let each child work on a separate paper plate.
Spray a baking sheet and put them on. Bake for about 30 minutes.
When the rolls are done, put them on plates to cool. Then melt some butter in the microwave and put it onto the rolls with a pastry brush. Serve with honey.
| [To Recipes] |
1 onion 1 bell pepper 1 cup canned tomatoes 1-3/4 cups water pinch of saffron 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon bouillon a little olive oil |
Cut the onion and green pepper into small pieces.
Heat the olive oil in a large cooking pot. Add the onion, then the green pepper, while constantly stirring with a wooden spoon.
When they are tender, add the water, tomatoes cut in quarters, saffron, bouillon, salt & pepper. Bring to a boil.
When it's boiling, add the washed rice and bring to a boil again.
Turn the flame down very low, cover with a lid and let it cook for about 30 minutes. If using brown rice, cooking for 45 minutes to 1 hour.
Halfway through the cooking, stir the rice with a fork.
| [To Sweets] |
ingredients:
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peeler knife measuring cup large bowl or cooking pot masher saucepan baking sheet paper plates cooking spray |
1. Peel the apples and cut them into small slices. Put them in a saucepan with 1/3 cup water and bring to a boil. Then lower the heat for about 5 minutes.
2. Stir in the brown sugar, cinnamon, nutmeg, 1 Tablespoon of flour and 1 Tablespoon of butter. Turn off the heat and let the mixture cool.
3. Put 2 cups of flour, 1/2 teaspoon salt, and 3/4 cup butter in a large bowl or cooking pot. Mix it with a masher. Add 1/3 cup of cold water, a little at a time, until it forms a smooth dough.
4. Remove the dough, one handful at a time, and squeeze into balls the size of a small egg.
5. Put put each ball on a paper plate that is covered with flour and spread it out with your fingers into a large, thin circle.
6. Preheat the oven to 425 degrees.
7. Spray a baking sheet with cooking spray.
8. Fill the dough circles with the apple mixture, then pinch the dough together to seal it shut.
9. Bake the turnovers for about 20 minutes or until they are golden brown.
New idea: make dough circles by spreading out dough in one piece, cutting circles with a glass or mug.
| [To Sweets] |
ingredients: |
saucepan with double boiler big mixing bowl small mixing bowl wooden spoon measuring cup measuring spoons whisk nut chopper rubber scraper 8" square baking pan knife |
Preheat the oven to 350 degrees.
Fill the saucepan half full of water and put the double boiler on top. Put the chocolate butter in the double boiler. As soon as the water boils, start stirring the chocolate mix with a wooden spoon or whisk. Keep stirring until it's smooth, then remove it from the heat.
Crack the eggs into the small mixing bowl and beat them with a whisk.
Mix the flour, baking powder and salt together in a large mixing bowl.
Chop the nuts a little at a time with a nut chopper and add them to the flour mix.
When the butter and chocolate have cooled a bit, add the beaten eggs. Pour this mixture into the big mixing bowl with the flour mix.
Stir everything together with a wooden spoon to make a batter.
Butter an 8" square baking pan with the butter. Then pour in the batter, using the rubber scraper to get it all.
Bake for 25 minutes in the top part of the oven. Remove and cool.
While still warm, cut the blondies into squares using a pizza cutter. But don't remove them from the pan until they're cool, or they will be too sticky.
Sprinkle with a little confectioner's sugar if you like.
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2 sticks salted margarine 2/3 cup sugar 1 large egg 1/2 teaspoon baking powder 1-1/2 teaspoons vanilla extract 2-1/2 cups flour (white and whole wheat) extra 1/2 cup flour for wax paper |
large mixing bowl large cooking pot 4 small plates measuring cup measuring spoons small bowl large basin wooden spoon 2 whisks plastic knives wax paper rolling pin mug rubber scraper spatula cookie cutters 2 large baking sheets cooking spray |
Set the oven to warm. Unwrap the margarine, put it in a large cooking pot and put in the oven. When it has softened, remove from the oven, add the sugar and stir with a wooden spoon.
Break the egg into the small mixing bowl over the basin. Add the vanilla. Stir with a whisk, then add it to the butter and sugar. Mix together with a whisk in the large cooking pot.
Put the flour in a large mixing bowl. Add the baking powder and salt. Mix together with a whisk.
Add the flour mix to the butter-sugar-egg mix a little at a time. Stir with a wooden spoon. If it is too dry, add a little water or orange juice. This is the dough.
Divide the dough into four pieces of equal size and put each one on a small plate. Then stretch each piece into a hot dog shape and put it between two large sheets of wax paper. Press it down with your hands and roll it with a rolling pin until it is about 1/4" thick. Don't make it too thin or it will be too hard to remove the cookies, and will burn.
Keeping the wax paper in place, put the rolled dough in the refrigerator for about 20 minutes.
Preheat the oven to 350 degrees F and spray the baking sheets with cooking spray.
When the dough is ready, gently peel away the top piece of wax paper, sprinkle the dough with a little flour, and replace the paper. This will make it easier to lift the dough from the paper later. Turn the paper over and remove the paper on the other side.
Starting on the outer edge of the dough, press down the cookie cutters into the dough. Remove the cookies with a spatula and put them on the baking sheet. Leave a little space between them.
Put the baking sheets in the top part of the oven. Cook for about 9 to 11 minutes, or until they are lightly colored on top and slightly darker at the edges. If the dough is very thick, they might need 12 to 15 minutes. To cook them evenly, move the baking sheets halfway through the baking. Transfer cookies to a pan or plate to cool.
After they have cooled, you can add frosting with a rubber scraper.
| [To Sweets] |
2-1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) margarine 1/2 cups sugar 2 eggs 1-1/2 cups butterscotch chips |
big cooking pot big mixing bowl medium bowl plastic basin whisk wooden spoon mug and lid baking sheet rubber scraper ice cream scoop cooking spray timer aluminum foil |
Preheat the oven to 375 degrees.
Measure the flour, baking powder and salt into a big mixing bowl, stir it with a whisk, and set it aside.
Put the margarine in a mug, put a lid on top, and melt it in the microwave for about 30 seconds.
Measure the sugar into a big cooking pot, add the melted margarine, and mix together with a wooden spoon.
Break the eggs into a medium bowl, beat them with a whisk, then add them to the pot with the sugar and margarine. Mix together with a wooden spoon.
Gradually add the dry mix into the wet mix.
Add the butterscotch chips. The cookie dough is now finished.
If using a rusty baking pan, cover it with aluminum foil. Don't put foil on pans that are in good condition.
Spray the pans (or the foil) with cooking spray.
Use an ice cream scoop to make cookie-sized pieces, or about 2/3 of a scoopful. Drop them onto the baking sheet. Put a little space between them because they expand. Use the rubber scraper to get the last dough.
Bake at 375 degrees for about 16 to 18 minutes. Remove when the cookies are golden brown. Let them cool before serving.
| [To Sweets] |
ingredients:
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2 small bowls 2 very large plastic basins large mixing bowl 2 medium mixing bowls 2 measuring cups measuring spoons mug with lid electric food processor can opener wooden spoon 2 whisks carrot peeler knife nutcracker nut chopper ice cream scoop rubber scraper large muffin pan cooking spray timer toothpicks |
Dry ingredients & eggs:
Crack the walnuts in a large plastic basin and put the nutmeats in a small bowl. Check carefully to remove all pieces of shell. Then crush in a nut crusher and put them in a bowl.
Break the eggs in a small bowl placed above a plastic basin to prevent accidents. Stir the eggs with a whisk.
In a big mixing bowl, put the flour, salt, baking powder and cinnamon. Mix with a whisk, then add the eggs and the crushed nuts.
Wet ingredients:
Melt the margarine in the microwave in a mug with a lid.
Measure out the sugar in a medium bowl. Add the melted margarine and stir with the wooden spoon.
Peel the carrots. Just peel off all the outer skin, then stop peeling. Cut into medium-size pieces and shred them in the electric food processor.
Open the can of pineapple and shred half of it in the shredder. Add it to the shredded carrot. Put it aside.
Preheat the oven to 350 degrees.
Add the egg and flour mixture to the other ingredients in a very large bowl or cooking pot. Add half of the pineapple juice from the can. stir with a wooden spoon or whisk. This is the batter.
Grease the muffin pan with cooking spray.
Using the ice cream scoop, fill each muffin cup about 2/3 full. Use rubber scraper to get all the batter out of the bowl. Bake for about 35 minutes. Then test with a toothpick.
| [To Sweets] |
ingredients:
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big cooking pot 3 mixing bowls measuring cup measuring spoons 2 wooden spoons rubber scraper 4 baking sheets nut chopper mats for hot baking pans timer cooking spray small paper plates |
Leave the butter at room temperature to soften. Warm on top of oven if necessary.
Spray the baking sheets with cooking spray.
Chop the walnuts lightly in the nut chopper.
Preheat the oven to 375 degrees.
Stir the flour with the baking soda and salt in a big cooking pot. Then divide it in half and put it in two separate mixing bowls.
Break the eggs in an empty mixing bowl and add the soft butter. Then put half of this mix in each of the bowls of dry mixture. Mix first with wooden spoon, then mix with hands if necessary.
In one bowl, add 3/4 cup white sugar and the bag of mint chips.
In the other bowl, add 1/2 cup of brown sugar, 1/2 cup of white sugar, 1 teaspoon vanilla, the chopped walnuts and the chocolate chips.
Stir both mixtures separately with wooden spoons until they are smooth.
Pick up pieces of dough about the size of an egg. Roll them into balls, press them flat and put them on the baking sheet. If your hands get too sticky, use a little flour.
Bake at 375 degrees for about 12 minutes, then check them. Remove when the cookies are golden brown. Let them cool before serving.
Makes about 32 cookies.
| [To Sweets] |
ingredients:
|
big mixing bowl big cooking pot medium bowl whisk mug and lid wooden spoon rubber scraper baking sheet ice cream scoop cooking spray timer |
Preheat the oven to 375 degrees.
Measure the flour, baking powder and salt into a big mixing bowl, stir it with a whisk, and set it aside.
Put the margarine in a mug, put a lid on top, and melt it in the microwave for about 30 seconds. in a cup with a lid.
Measure the sugar into a big cooking pot, add the melted margarine, and mix together with a wooden spoon.
Break the eggs into a medium bowl, beat them with a whisk, then add them to the bowl with the sugar and margarine. Mix together with a wooden spoon.
Gradually add the dry mix into the wet mix.
Add the chocolate chips. The cookie dough is now finished.
Divide the dough into 32 equal-size pieces. Cover your hands with spray if necessary, to keep the dough from sticking too much. Spread them into round cookie shapes and put them onto a baking sheet that has been sprayed with cooking spray. Use the rubber scraper to get the last of the dough from the cooking pot.
Bake at 375 degrees for 13 to 14 minutes. Put the tray in the top part of the oven. Let them cool before serving.
| [To Sweets] |
ingredients:
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1 large mixing bowl small bowl for eggs saucepan double boiler wooden spoon whisk measuring cup measuring spoons muffin pans paper muffin cups rubber scraper ice cream scoop timer toothpicks cooking spray electric mixer |
Boil water ahead of time.
In a large bowl, mix the flour with the baking powder and salt.
Unwrap the chocolate candy and put it in a double boiler over a pan of water.
Add the butter to the chocolate and boil the water so that the chocolate melts.
Mix the chocolate and butter with a wooden spoon until it's creamy. Add the sugar and keep stirring. Remove from heat and add the milk gradually with a whisk.
Preheat oven to 400 degrees.
Break the eggs and beat them with a whisk. Then add them to the chocolate mixture, blending them in thoroughly. Mix the dry ingredients with the chocolate mixture. Stir thoroughly.
Add the vanilla and stir it in. The batter is done.
Put the paper baking cups in the muffin pans and spray them with cooking spray.
Use an ice cream scoop to drop the batter into the baking cups. Bake for about 18 minutes and test with a toothpick.
yield: about 26 cupcakes.
| [To Sweets] |
ingredients:
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cookie sheet bread knife large bowl whisk measuring spoons measuring cup spoon plastic knives oven mitts large paper plates |
Let the butter sit at room temperature for two or three hours ahead of time.
Mix the cinnamon, brown sugar and white sugar in a bowl with a whisk.
Set the oven to grill (not bake).
Preheat the oven to 350 degrees.
Butter the bread with a thin layer of butter.
Place the bread on the cookie sheet, butter side up.
Sprinkle on top of the butter with the sugar-cinnamon mix.
Cook in the oven for 10 minutes. Or if you put it directly under the flame, check it often to make sure it doesn't overcook. Watch for the sugar to melt and bubble.
Remove from oven and serve on large paper plates.
| [To Sweets] |
ingredients for pastry: 1/3 cup sugar 2 cups milk 2 Tablespoons butter 2 teaspoons vanilla extract 2 Tablespoons cornstarch 2 egg yolks, slightly beaten |
saucepan whisk wooden spoon measuring cup measuring spoons mixing bowl ice cream scoop muffin pan plastic knives & spoons cooking spray masher |
To make the pastry: Put 1 cup of water and 1 stick butter in a saucepan. Turn the heat on high and stir with a whisk until the butter is melted and it's boiling rapidly.
Add the flour, salt and baking soda. Stir with a wooden spoon. The mixture will come away from sides of pan and form a ball in the center. Cook very briefly, then remove from heat.
Break 1 egg into a mixing bowl, whisk it, and add it to the flour mixture. Stir with a wooden spoon until it's smooth and fluffy. Use masher if necessary.
Do this for three more eggs. The batter is done.
Spray a muffin pan with cooking spray.
Fill an ice cream scoop with the batter and drop one scoopful into each muffin cup.
Bake at 375 degrees for 30 to 35 minutes, until it is puffed and golden.
When the pastry is cooled, cut it open with a plastic knife and scoop out the doughy center with a spoon.
* * *
To make the filling: Mix the sugar, cornstarch and egg yolks in a saucepan. Stir in the milk gradually.
Cook over medium heat, stirring constantly until the mixture thickens and boils.
Remove from heat; stir in the butter and vanilla. Let it cool. Extract pastry from the muffin pan with plastic knives and forks. Then fill the cream puffs.
| [To Sweets] |
ingredients:
|
large mixing bowl baking pan or muffin pan whisk rubber scraper toothpick |
Preheat the oven to 350 degrees.
Put the cake mix in a large mixing bowl. Add the eggs, oil and water. Mix everything together with a whisk to make a batter. Scrape the sides of the bowl often.
Grease the bottom of a large baking pan with butter or cooking spray.
Pour the batter into the baking pan and cook for 30 to 35 minutes. Test the cake with a toothpick to make sure it's done. If the toothpick comes out wet, cook for for another 5 minutes.
You may use a muffin pan to make cupcakes instead. If you do, fill each cup 2/3 full. Cook for 18 to 23 minutes.
When the cake is done, remove it from the oven and let it cool thoroughly before adding the frosting.
| [To Sweets] |
ingredients:
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large bowl small bowl or mug large plastic plates measuring cup measuring spoons masher whisk rubber scraper teaspoon plastic knives big plastic cups baking sheet timer cooking spray |
Put the shortening in a small bowl or mug and heat it in an oven or microwave briefly, until it's soft but not liquefied.
Measure the flour and salt into the big bowl. Stir it with a whisk. Then add the shortening and mix it with a masher. Make sure your hands are very clean, then blend it thoroughly with your hands.
Add the cold water a bit at a time and keep mixing until you have a smooth dough. Use a rubber scraper to remove the dough from your hands and from the masher.
Preheat the oven to 425 degrees.
Spray a baking sheet with cooking spray.
Divide the dough into 16 equal pieces. Rub each piece between your palms so that it's a smooth ball. Squeeze the lumps out.
Put the ball of dough on a plate and spread it out with your fingers into a large, thin circle. Put a large plastic cup on top of the dough circle and press down. Remove the extra dough and put it aside.
Put a heaping teaspoonful of jam in the middle of each dough circle. Then lift up the dough in 1/3-circles. Pinch together on the top to seal it. Don't use too much jam or it will fall apart. (Optional: brush a little egg white on top.)
Using your hands, with the help of a plastic knife, lift the turnovers from their plates and place them on the baking sheet. Keep a little space between them.
Bake the turnovers for about 18 to 20 minutes, until they are golden brown. Let them cool for at least 5 minutes before eating them.
Yield: about 20 turnovers.
| [To Sweets] |
ingredients:
|
mixing bowl measuring cup measuring spoons whisk frying pan tongs fork knife |
Mix the eggs, milk, sugar, salt, cinnamon and vanilla in a mixing bowl and stir with a whisk until thoroughly mixed.
Soak the bread in the mixture.
Heat a little oil in the frying pan.
Using the tongs, lift the bread into the hot pan and fry it until it's brown on one side. Then turn it over and fry the other side.
Serve with butter and maple syrup, jam, or jelly.
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If the bread is very soft, dry it ahead of time. One good way is to put it on a metal tray on top of a hot radiator for several hours or overnight; this will dry out the bread without cooking it. If you prefer French bread, cut it into diagonal slices.
| [To Sweets] |
1 cup chopped dried coconut 1 cup chopped roasted peanuts 1/2 cup sugar round wonton wrappers water or eggwhite |
Wash your hands carefully before starting.
Each person should have a small bowl of water and a large plate.
Mix the first four ingredients together in a bowl.
Spread out a wonton wrapper on a plate. Dip your finger in the water and trace around the edges of the wonton. Make sure it's completely wet on the edge. As an alternative, use eggwhite instead of water.
Place a heaping spoonful of the mixture in the middle of the wonton.
Seal the wonton shut and squeeze it tight.
Fry a deep layer of oil. When it is very hot, place the wonton in, using your bare fingers. Be careful not to let it splash up on your hand.
Drop a lot of wontons into the hot oil, one after another, until the pan is full. They will will cook very quickly.
After about 30 seconds, flip them over, using a pair of metal tongs.
When both sides have been cooked in the oil, extract them with the tongs and let them dry on a tray that is covered with paper towels.
| [To Sweets] |
ingredients:
|
2 large bowls or cooking pots double boiler medium-size bowl small bowl whisk wooden spoon measuring cup measuring spoons egg beater rubber scraper ice cream scoop timer grease-resistant paper baking cups muffin pans for 24 muffins oven gloves toothpicks |
Remove the butter from the refrigerator about two hours ahead of time to let it soften.
Melt the chocolate over a double boiler.
When ready to start, preheat school oven to 325 degrees. (home oven: 350 degrees)
Put the soft butter in a large bowl and cream it with a wooden spoon. Gradually add 3 cups sugar and keep stirring until it's fluffy.
Break the eggs and separate them, putting the yolks in a small bowl and the whites in a medium bowl.
Beat the yolks until smooth with a whisk, then add them to the butter-sugar mixture, blending them in thoroughly with a wooden spoon. Add the melted chocolate.
Add the last 1/2 cup of sugar with the egg whites. Beat with an eggbeater until the mixture is stiff enough to stand in peaks when you lift out the beater.
In a large bowl, mix the flour with the baking powder and salt. Add the chopped nuts.
Add a little of these dry ingredients to the butter-egg yolk mixture, then add a little of the milk. Stir in each addition thoroughly. Keep doing this until these three things are all blended into a batter.
Stir in the vanilla extract.
Fold the beaten egg whites carefully into the batter.
Use an ice cream scoop to drop the batter into the baking cups. Use a full scoop for each cupcake. Bake at 325 degrees (school oven) for 20 to 24 minutes. Using a toothpick, test for doneness after 20 minutes. Makes about 20 cupcakes.
| [To Sweets] |
ingredients:
|
2 large mixing bowls small bowl measuring cup measuring spoons wooden spoon whisk plastic knives rubber scraper spatula Halloween cookie cutters wax-covered paper plates large baking sheets 3 quart-size baggies cooking spray or margarine timer scissors |
Soften the butter long ahead of time. When it's soft, put it in a large mixing bowl, add the sugar and stir with a wooden spoon.
Break the egg into the small mixing bowl. Add the vanilla. Stir with a whisk. Then add it to the butter and sugar and mix everything together with a wooden spoon.
Put the flour in the other large mixing bowl. Add the baking powder and salt. Mix together with a whisk.
Add the flour mix to the butter-sugar-egg mix a little at a time. Stir with a wooden spoon. If it is too dry, add a little orange juice. This is the dough.
Divide the dough into three equal pieces and put each piece in a quart-size baggie. Squeeze out the air and press it flat. Then put the dough in the refrigerator for at least 20 minutes.
Preheat the oven to 350 degrees. Spray the baking sheets with cooking spray or spread them with margarine.
When the dough is ready, cut open the baggies with scissors, remove the dough, and tear off pieces that are large enough to make into cookie. Put each piece on a waxed paper plate and give to a child. The child then spreads the dough along the bottom of the plate, presses a cookie cutter into it, and removes the extra dough by hand. The teacher removes the cookie with a plastic knife and puts the cookie on a greased baking sheet.
Leave a little space between the cookies. Cook for 12 minutes, then check for doneness. The cookies should be lightly colored on top and slightly darker at the edges. If the dough is thick, they might need 15 or more minutes. To cook them evenly, move the baking sheets halfway through the baking. When done, transfer the cookies to paper plates with a spatula to cool.
Yield: about 19 cookies.
After the cookies have cooled, you may add frosting with a rubber scraper or a pastry bag.
| [To Sweets] |
ingredients:
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medium mixing bowl mug and lid measuring spoons regular spoon wooden spoon plastic knife rubber scraper pastry bags |
Put 2/3 stick of butter and 3 ounces cream cheese in a mug, cover it with a lid, and microwave it for about 45 seconds.
Put it in a medium mixing bowl. Add the milk, vanilla extract and food coloring. Mix everything together with a wooden spoon.
Gradually add 2 cups of powdered sugar into the bowl and mix with a wooden spoon.
When the frosting is done, put it in pastry bags and decorate the cookies.
| [To Sweets] |
ingredients: |
big mixing bowl medium mixing bowl whisk wooden spoon rubber scraper baking sheet ice cream scoop timer cooking spray nutcracker |
Leave the margarine at room temperature to soften.
Preheat the oven to 375 degrees.
Stir the flour with the baking powder and salt in a big bowl and set it aside.
In a medium mixing bowl, cream the margarine with the sugar and eggs.
Gradually blend the dry mixture into the creamed mixture.
Shell the pecans and stir them into the mixture. Add the mint chips. The cookie dough is now finished.
Use an ice cream scoop to make cookie-sized pieces. Drop them onto a baking sheet that has been sprayed with cooking spray.
Bake at 375 degrees for 15 minutes or a little longer for big cookies. Remove when the cookies are golden brown. Let them cool before serving.
| [To Sweets] |
ingredients:
|
big cooking pot big mixing bowl whisk wooden spoon mug and lid plastic knives rubber scraper spatula 1/2-cup measuring scoop baking sheet cooking spray nut chopper toothpicks timer |
Leave the butter out for several hours to get soft.
Break the egg into a big cooking pot and beat it with a wooden spoon. Add 1/4 cup water, sugar and vanilla and mix them together.
Add the margarine and keep mixing until the mixture is creamy. Use your hands if necessary. This is the wet mix.
In a big mixing bowl, combine the flour, rolled oats, salt and baking soda. Stir them with a whisk. This is the dry mix.
Gradually add the dry mix to the wet mix and stir with a wooden spoon. This is the batter.
If you want to add extra ingredients (walnuts, raisins, grated coconut), push these items inside the cookies, so that they are completely surrounded with dough.
Preheat the oven to 350 degrees.
Spray a baking sheet with cooking spray.
Grease your hands with margarine.
To make cookies of uniform size, fill a 1/2-cup measuring scoop, then break it into two halves. Compare the halves and try to make them as even as possible. Roll each half into a ball.
Put the balls of dough on the baking sheet. Spray a spatula with cooking spray and press down each ball to flatten it out. Keep some space between the cookies.
Bake at 350 degrees on an upper rack for about 17 minutes. Test them with the toothpick. When they are done, let them cool, then remove them with a spatula.
To make the job easier, put the dough in sprayed muffin pans and cook for 20 minutes. But they might be too soft at the bottom. Cookies are better, but more difficult to shape because of the stickiness. One batch of dough will make 20 to 24 cookies. For variety, divide the batter into batches with different ingredients.
| [To Sweets] |
ingredients:
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cutting board 2 trays French knife paring knife small bowl medium bowl measuring cup scraper or fish scaler big mixing bowl mixing spoon big cooking pot big pan of cold water big slotted spoon colander |
Fill the large cooking pot halfway with water and put it on the stove to boil.
Pull away the excess fibers from the outside of the coconut and look for the "face" (two eyes and a round mouth). Holding the coconut over a bowl, push a paring knife into the "mouth" and rotate the knife to make a round hole. Turn the coconut over and shake it over the bowl so that all the coconut milk will drain out.
When the milk is drained, place the coconut on a cutting board and whack it in the middle with the back of a large French knife. It should split neatly in half. Put each half on a tray and use the scraper to scrape out the coconut meat. Put the coconut in a medium bowl and add 1 cup of sugar.
Combine the rice flour and water in the big mixing bowl. Stir it thoroughly with the mixing spoon, then knead it with your hands until it's a soft dough. If necessary, add a little more water.
Tear off pieces of the dough that are slightly smaller than an egg. Shape the dough into egg-size ovals. Flatten with your thumb in the middle. If the dough sticks to your hands, add a little more rice flour to the mixture or grease your hands with vegetable oil.
Holding the oval of dough by one end, drop it gently into the pot of boiling water.
As soon as the dough floats to the top, scoop it out with a large slotted spoon and let it cool in a pan of cold water. When it's cooled, put it on a colander so the water will drain.
Roll the cooked dough in the mixture of coconut and sugar. Then sprinkle it with toasted sesame seeds and serve. Makes about 16.
| [To Sweets] |
ingredients:
|
large mixing bowl 2 medium mixing bowls frying pan spatula whisk eggbeater wooden spoon ladle measuring cup measuring spoons mug and lid rubber scraper |
Note: For this recipe, you need to make two separate mixes, one dry and the other wet. Then mix them together to form the batter.
First, sift the dry ingredients (flours, baking powder, salt) into a large mixing bowl.
Separate the eggs into two medium mixing bowls, with the yolks in one bowl and the whites in the other.
Measure out 1-1/2 cups milk and pour it in the bowl with the yolks. Stir with a whisk.
Save half a stick of butter to serve on the pancakes. Put the other half in a mug with a lid and heat it in a microwave. Then add it to the yolks & milk and keep stirring.
Pour this liquid into the dry flour mix, and stir everything together.
Beat the egg whites with the eggbeater until they are fluffy, but not dry, and fold them into the batter.
Put a little oil in the frying pan and put the pan on a medium flame. Using a wooden spoon or ladle, pour in enough batter to make a large pancake and cook it until you can see little bubbles form on the outer edge. Then flip it over with a spatula.
When the second side is cooked, serve immediately with butter, plus syrup, honey, jelly, or yogurt and fresh fruit.
| [To Sweets] |
ingredients:
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2 very large plastic bowls large cooking pot small bowl air popper saucepan measuring cup measuring spoons wooden spoon oven mitt small plastic sandwich bags |
Set out the margarine ahead of time to soften it.
Measure out 1/2 cup of raw popcorn and put it in the air popper. Set up a very large plastic bowl to catch the popped corn.
Turn on the air popper and keep it running until all the corn has popped. Then set aside the bowl of popped corn to cool.
Refill the corn popper. Set up a second plastic bowl to catch the new batch. Cook as before.
When the second batch is done, put the first batch on the table with a large cooking pot and a small bowl.
This part requires very clean hands. Carefully pick through the cooled popcorn with bare hands and put all the fully popped pieces into the cooking pot. When you find a piece that is unpopped or only partially popped, put it in the small bowl. This must be discarded because it can injure teeth.
After sorting through the first batch, wipe out the big plastic bowl with a paper towel. Then sort through the second batch, putting the good pieces in the large plastic bowl and the bad pieces in the small bowl.
To make the sauce: measure the salt, sugar and Karo over a saucepan, in that order.
While wearing an oven mitt, boil for about 2 minutes, stirring continuously with a wooden spoon.
Remove the saucepan from the heat and pour it over the popcorn. Mix it with the wooden spoon.
When it is thoroughly mixed, coat hands with margarine to prevent sticking, and shape it into balls.
Someone with ungreased hands holds open a small plastic bag. Then a greased person puts the popcorn ball inside. The ungreased person squeezes the bag from the outside to keep the ball firm.
Alternate sauce: Use 2 cups sugar, 1 cup molasses or golden syrup, 2/3 cup water, 1 teaspoon vinegar, 1/4 teaspoon salt, 4 Tablespoons butter. Put everything except the butter in a pan and heat it until it starts to boil. Boil gently, without stirring, until it reaches the hard ball stage (it will form a hard ball when dropped in water). Remove from heat. Add the butter. Add some cooked peanuts if you like.
| [To Sweets] |
ingredients:
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2 big cooking pots measuring cup measuring spoons 2 whisks wooden spoon electric mixer grater paper plate mortar & pestle rubber scraper very big baking pan timer can opener toothpicks |
Preheat the oven to 350 degrees.
Grate a whole nutmeg with a grater
Put several whole cloves in the mortar & pestle and grind them.
Measure all the dry ingredients into a deep cooking pot. Mix them together with a whisk.
Break the eggs and put them in a big cooking pot. Beat them with a whisk, then add the oil and canned pumpkin until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients and mix with a wooden spoon. When it becomes thick and is difficult to stir, use the electric mixer and beat at low speed. Then increase the mixer speed to medium and beat for several minutes.
Pour the mixture and spread it out into a very large greased pan and bake at 350 degrees for 25 minutes. Test with a toothpick. If necessary, cook for 5 to 10 more more minutes.
When the pumpkin bread is cool, you can spread it with frosting, then cut it into bars.
| [To Sweets] |
ingredients:
|
medium mixing bowl measuring cup measuring spoons regular spoon wooden spoon plastic knife mug with lid rubber scraper |
Keep the cream cheese out of the refrigerator to soften.
Put 2/3 stick of butter in a mug, cover it, and microwave it for about 30 seconds.
Add 3 ounces of softened cream cheese to the mug. Mix with a spoon.
Add the milk, vanilla extract and food coloring to the mug. Mix everything together.
Measure the powdered sugar into a medium mixing bowl.
Gradually add the wet ingredients to the powdered sugar and blend with a wooden spoon or an electric mixer.
When the frosting is done, spread it on the pumpkin bread with a rubber scraper.
| [To Sweets] |
ingredients:
|
pie plate saucepan double boiler wooden spoon can opener small glass baking dish aluminum foil |
Put the walnut pieces in the pie plate and roast them in the oven for at 250 degrees for about 10 minutes. This will give them a better flavor.
Grease a small glass baking dish with butter.
Put several cups of water in a saucepan and put a double boil on top of it.
Open a 14-ounce can of sweetened condensed milk and put half of it in the top of the double boiler, along with the baking chips.
Heat the water to boiling. Stir the milk and baking chips with a wooden spoon until the mixture melts.
When it's melted, remove it from the heat and stir in the vanilla extract (and roasted nuts, if you're using them).
Pour the mixture into the greased baking dish. Cover it with foil and refrigerate to cool and set. You may put it in the freezer.
After about 20 minutes, peel off the foil and cut it into small squares. You can use a pizza cutter.
| [To Sweets] |
ingredients: |
large mixing bowl measuring cup measuring spoons knife whisk rolling pin 9" round baking pan serving plate spatula |
Let the butter sit at room temperature for two or three hours ahead of time to soften.
Preheat the oven to 450 degrees.
Measure the dry ingredients into a large mixing bowl and stir with a whisk.
Take 5 Tablespoons of the butter and cut it into small pieces, then mix it with the dry ingredients. Squeeze everything together with your fingers.
Add the cream and keep mixing with your fingers for a few minutes.
Divide the dough into two portions, one a little larger than the other.
Grease a round baking pan.
Using a lightly floured rolling pin, roll the larger portion of dough into a circle about 9 inches across and 1/2 inch thick. Put it in the baking pan and spread it with the remaining 3 Tablespoons of soft butter.
Roll the smaller portion of dough into a circle about 6 inches across and a little less than 1/2 inch thick. Place it on top of the larger circle of dough.
Bake at 450 degrees until nicely browned. This will take about 20 minutes.
Remove the cooked shortcake to a serving plate and lift off the top circle using a spatula.
Cover the lower circle with sliced or crushed, sugared strawberries. Replace the top circle and garnish with sugared whole berries. Serve with whipped cream, heavy cream or sour cream. For a very special flavor, add a little Grand Marnier to the strawberries when you crush them.
Variation: You can make this recipe into 16 small shortcakes using a muffin pan. Divide the dough into 16 even-sized pieces, then break each of the 16 pieces in half, and follow the instructions for the big shortcake. Cook for 12 minutes, then check with a toothpick to see if they're done.
| [To Sweets] |
1/2 cup butter, softened |
Grease the cookie sheet.
Preheat oven to 300 degrees.
Separate the egg into white and yolk.
Cream the butter, sugar and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets and bake for 5 minutes.
Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 15 minutes.
| [To Sweets] |
ingredients:
|
2 large bowls or cooking pots medium-size bowl small bowl whisk wooden spoon measuring cup measuring spoons egg beater ice cream scoop rubber scraper timer grease-resistant paper baking cups muffin pans for 24 muffins oven gloves toothpicks |
Remove the butter from the refrigerator about an hour ahead of time to let it soften.
When ready to start, preheat school oven to 325 degrees.
Put the soft butter in a large bowl and cream it with a wooden spoon. Gradually add the sugar and keep stirring until it's fluffy.
Break the eggs and separate them, putting the yolks in a small bowl and the whites in a medium bowl.
Beat the yolks until smooth with a whisk, then add them to the butter-sugar mixture, blending them in thoroughly with a wooden spoon.
Beat the whites with an eggbeater until they are stiff enough to stand in peaks when you lift out the beater.
In a large bowl, mix the flour with the baking powder and salt.
Add a little of these dry ingredients to the butter-egg yolk mixture, then add a little of the milk. Stir in each addition thoroughly. Keep doing this until these three things are all blended into a batter.
Stir in the vanilla extract.
Fold the beaten egg whites carefully into the batter.
Use an ice cream scoop to drop the batter into the baking cups. Have one rounded scoopful of batter for each cupcake. Bake at 325 degrees (school oven) for about 22 minutes. Using a toothpick, test for doneness after 20 minutes. Makes 24 cupcakes.
| [To Sweets] |
ingredients:
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small mixing bowl measuring cup measuring spoons whisk |
Put the butter in a small mixing bowl at room temperature to let it soften, or put it in a warm oven for a few minutes.
Add the vanilla to the butter, then add the powdered sugar a little at a time. Mix everything together using a whisk. Add enough milk to make it the right thickness.
Using a rubber scraper, smear the icing on top of a cooled cake.
| [To Sweets] |
ingredients:
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small mixing bowl measuring cup measuring spoons whisk rubber gloves |
Makes enough for 18 to 24 cupcakes.
Leave the butter in a small mixing bowl at room temperature to let it soften.
Add the powdered sugar and vanilla to the butter. Mix everything together using a whisk. Add enough milk to make it the right thickness.
Add a few drops of green food coloring, wearing the rubber gloves so that you don't get it all over your hands.
Using a rubber scraper, smear the icing on top of cooled cupcakes.
| [To Sweets] |
1 cup whole wheat flour 1/2 teaspoon salt 2 Tablespoons baking powder 6 eggs 2-1/2 to 3 cups milk 1 stick butter extra butter for melting on top syrup or yogurt
|
waffle iron 2 large mixing bowls 2 small mixing bowls metal fork measuring cup & spoons whisk wooden spoon sifter ladle mug & lid egg beater rubber scraper cooking spray |
Sift the dry ingredients into a large mixing bowl. This is the flour mix.
Separate the eggs. Put the whites in a small bowl.
Put the yolks in a large bowl with the 2-1/2 cups milk and beat together with the egg beater.
Put the butter in the mug with the lid and microwave it for about 40 seconds to melt it. Add it to the milk mix. Gradually stir in the flour mix.
Beat the egg whites until they are fluffy, but not dry, and fold them into the batter. If the batter is too dry, add the other 1/2 cup of milk.
Heat the waffle iron in advance. Spray it with cooking spray. Then ladle the batter on. Put the top down. When it's done, use the fork to remove it.
Serve immediately with butter and syrup, or with fruit yogurt.
Note: to save time, you can skip the sifting and not separate the eggs. Just mix all the ingredients together in the order listed. You don't need the sifter, the eggbeater or the two small bowls.
| [To Drinks] |
milk sugar 4 to 6 cups water
|
kettle or saucepan quart-size teapot strainer |
Fill the kettle or saucepan with cold water and boil it on the stove.
When the water boils, pour it into the teapot. Then pour it back into the kettle or saucepan and bring to a boil again. Black tea tastes best if the water is absolutely boiling. If you don't heat the teapot first, the water won't be hot enough.
Put the loose tea into the empty teapot and pour the boiling water on top. Put the top on the teapot and let it steep for about 5 minutes.
Put some milk in a mug, place the strainer above the mug, and pour in the tea. Add some sugar if you like, although many people prefer their tea without sugar.
You can make a second pot by adding more boiling water. Don't fill the pot completely or the tea will be too weak. Let it steep another five minutes before serving.
| [To Drinks] |
ingredients:
|
pan or kettle teapot strainer 2-quart pitcher |
Make a teapot of English tea as described above.
Put half a can of frozen lemonade into the pitcher and add enough ice cubes to fill the pitcher about halfway.
Using the strainer, pour the hot tea from the teapot into the pitcher. Stir it well.
Taste the ice tea before serving it. You might want to add more lemonade or ice cubes, a little sugar, or some orange juice. You can also make ice tea with peach juice, raspberry juice, or other fruit juices instead of lemonade.
| [To Drinks] |
ingredients:
|
cutting board knife juice squeezer large mixing bowl whisk wooden spoon pitcher |
Cut the lemons in half on the cutting board.
Squeeze 6 lemons with the juicer. Put 1/2 cup of the juice in the pitcher and save the rest in case needed.
Measure 1 cup of sugar into a mixing bowl and add 1 cup of lukewarm water. Stir with a whisk until all the sugar is dissolved.
Pour the sugar-water mix into the pitcher. Add 3 more cups of cold water. Mix everything together with a wooden spoon.
Serve with ice cubes.
For extra flavor, take an extra lemon, cut it into thin slices, remove the seeds and add the slices to the mix.
Instead of squeezing fresh lemons, you can use sweetened lemon or lime syrup. Combine 1 cup of syrup with 4 cups of water or ice.
To make an icey, use mostly ice instead of water, and blend everything in a blender.
| [To Drinks] |
pineapple bananas ice cubes |
Combine the orange juice with bananas and pineapple. Add ice cubes.
Blend in a blender. Drink with thick straws.
| [To Drinks] |
6 cups water 3 cups large tapioca balls |
Put tapioca balls and water in a large cooking pot. Turn on the heat and bring to a boil. Stir frequently. Keep boiling until 30 minutes has passed since you turned on the heat. Then turn off heat and keep covered. Let it cool. When cool, serve the balls with blended ice and English tea or Thai tea. Add milk & sugar or vanilla soy milk.
| [To Drinks] |
1/4 cup yerba mate leaves 1 cup soy milk 1 teaspoon vanilla extract 4 cups cold water |
kettle or saucepan teapot strainer |
Put 1/2 cup of the cold water in the bottom of the teapot. Heat the rest of the water on the stove. When it boils, pour it into the teapot, then add the yerba mate leaves and stir. Put the lid on the teapot and let it steep for at least 10 minutes.
Heat up the soy milk in a microwave oven. Then add the vanilla extract. Pour a little of the hot soy milk mixture in the bottom of a cup.
Using the strainer, pour the yerba mate into a cup. Add sugar if you like.
| [To Drinks] |