Kids Cooking and Cookbook Blog Site

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Funnel Cakes are those light, crispy, deep-fat fried masses of novelty type confections served at country and state fairs, usually served warm and sprinkled with powdered sugar. (They are served warm because there’s usually a crowd waiting in line for the next cake to come out of the fryer). They are made by pouring batter through a funnel into hot cooking oil in a circular pattern and deep frying until golden-brown. Usually associated with the Pennsylvania Dutch, they are now served widely and have become a fair-going favorite.

Here is a Funnel Cake recipe we made in our family and consumer sciences class one day when many of the students were gone on a field trip and only a few remained. We had been studying quick breads and I thought this was an easy recipe that fit loosely into this category, didn’t make a large batch, and was fun to make.

You can make these in the traditional round swirls, or make Funnel Cake Sticks, as does Café Renee, a new stand near the World of Disney store and the theme park entrances in Orlando, Florida.

Funnel Cakes

2 cups flour
2 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk

Oil for frying

Combine flour, baking powder and salt in a bowl with wire whisk. In another bowl, beat egg and milk. Add sugar, stir to dissolve. Add dry ingredients and (using egg beater or mixer) beat until smooth.

Heat at least 1 inch of oil to 375 degrees F. in either a deep fryer or a skillet. To form each funnel cake, place one finger over hole in bottom of funnel. Carefully fill funnel with batter. Over hot oil remove finger and make circular or other shapes with batter, making cake as large as you desire. Cook for 1 minute and using tongs or two spatulas turn funnel cake. Cook until golden brown, about another minute or so. Drain on paper towels. Sprinkle with powdered sugar or use other toppings. Serve warm.

Makes about 4 smaller funnel cakes or 2 large ones.

Check out other fun and special treats in Amy Houts new book for kids and grown-ups, Cooking Around the Country with Kids: USA Regional Recipes and Food Activities. Click here to look around.

Lee Jackson
Home and Family Living Coach
Books for kids, families, and parenting professionals

http://www.ImagesUnlimitedPub.com

Earlier I wrote about the spiral/non-spiral cookbook situation. Today I want to tell you about another of our apple

Apples, Apples Everywhere - Favorite Recipes From America's Orchards

cookbooks and how we solved the “cookbook stay open” issue. This cookbook, Apples, Apples Everywhere – Favorite Recipes From America’s Orchards, is a little bit larger than From the Apple Orchard and a different type of binding was used on it – one that allows it to stay open better. The larger size also helps it stay open.

The cookbook doesn’t snap shut when you take your eyes off the page. This “stay flat” binding is a big help when hands have flour and you don’t want to lose the recipe page. In printer jargon, the binding goes by different names, but I just call it “the binding that stays open”.

When checking out cookbooks, you will see that some stay open better than others. We’ve been very happy with the way Apples, Apples Everywhere responds to kitchen counter etiquette. I’m glad we chose that type because it really makes the cooks happier.

Lee Jackson
Images Unlimited Publishing
Books for cooks and apple lovers,
kids, families, and parenting professionals
http://www.imagesunlimitedpub.com

One of our cookbooks, From the Apple Orchard – Recipes for Apple Lovers, sold out in the plastic spiral binding format.  We only have the non-spiral cookbooks left in that title. So today we ordered a bunch with the spirals. Some of our customers have ordered the non-spirals in the past – they are a little cheaper – but most really prefer the cookbook to stay open and order the spiral ones.

What are your preferences? Would you buy a cookbook without the spiral if it were $2.00 cheaper? $3? $4? $5?? Your input will help us with further print runs. Thanks!

Lee Jackson
Images Unlimited Publishing

Books for cooks and apple lovers,
kids, families and parenting professionals
http://www.imagesunlimitedpub.com

Watching Jamie Oliver on the Food Revolution show brings out an important aspect of cooking, among other things, and that is to really get into what you are doing (the cooking part) and SMILE. This is what Jamie told the young boy who was interested in cooking. Just to enjoy the process. So many times we get overly-concerned about getting the ingredients in just the right proportions, and being very precise about our cooking methods, that we forget to enjoy what we are doing!

Jamie has so many lessons in his TV programs, but I thought this was a very important one to teach our children – to enjoy the process of cooking.

There are different types of cooks. Some are more experimental than others. Being creative and coming up with different combinations is part of the fun of cooking. When children are young, they love to combine ingredients to see what they will do. Even combining baking soda and vinegar and seeing the results is an activity that interests children. As an adult you can explain what is happening. You can tell them that it is the carbon dioxide gas formed from mixing the two together that causes the bubbling and foaming. The resulting foam and fizz from the reaction is often used in school projects to demonstrate the eruption of a volcano.

Some recipes need to be followed closely. For example, when you are baking cakes from scratch, it is important to follow the recipe carefully, but you can still smile. As you spoon the flour and sugar, notice the texture, and yes, even the feel. The entire process of combining foods and seeing the end result can leave you with a great sense of satisfaction.

Think how enjoyable working with bread dough can be. Children love to punch, knead, and roll the dough. Then to see, smell, and taste the end product is the ultimate experience.

These are some of the pleasures of cooking at home with your child. Here are the times he or she will remember. Make it enjoyable. Let them know it is OK to touch, to feel, to taste. And make sure you convey your interest and excitement in what you are doing. It’s contagious.

Here’s how Amy Houts, author of new book, “Cooking Around the Country With Kids-USA Regional Recipes and Fun Activities” shows you how to get your kids cooking all across the country.

See Snaptail Books

Get those cooking skills going!

Lee Jackson
Home and Family Living Coach

Soup is a good hearty meal, or part of a meal, in most any season. However, when the wind is blowing and the snow is falling, as it is today, I like to make soup and enjoy its comfort and warmth.

Here is a soup from Amy Houts’ new cookbook for children, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities. In her book, Amy concentrates on food from each region of the US. It is a cookbook that lets children really engage in the history of the United States through the food of a particular region.

This recipe, Beef-Barley Soup, comes from the Mountain States section. Amy writes: “The Mount States grow barley, a wonderful addition to vegetable soup.”

Beef-Barley Soup

1 pound lean ground beef
1 onion, chopped
1 carrot, diced
2 ribs celery, diced
6 cups water
1 cup medium barley
1 (16 oz.) chopped tomatoes, with juice
1 teaspoon dried parsley
2 teaspoons salt
1/4 teaspoon pepper

In a large (4-quart) pot, cook ground beef over medium heat; drain grease. Add onion, carrot, and celery. Cook, stirring occasionally, for about 5 minutes.

Children can measure water and barley, parsley, salt and pepper. Adult can this to pot. Bring to a boil over high heat. Turn down heat to low, cover and simmer about an hour.
Serves 6-8

For more information about this book and other books for children, see: http://www.imagesunlimitedpub.com. Thanks!

Lee Jackson
Family and Consumer Living Coach

Need chocolate? Here is a delightful combination of chocolate and strawberries for Valentine’s Day from Amy Houts new book, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities. Her new book encourages children re-engage with the history of the United States by preparing foods typical of different regions of the country.

The following recipe, Chocolate Dipped Strawberries, comes from the Pacific coast region. This region’s climate is influenced by the surrounding mountains. Because of its fertile area and rainfall, the Pacific Coast States produce more vegetables and fruits than any other region of the United States.

It’s a little early yet for strawberries, but this recipe just made my mouth water and I had to share it. It’s a very good recipe to make with children.

Chocolate Dipped Strawberries

1 (6 oz.) package semisweet chocolate chips
1 pint fresh strawberries

Place chocolate chips in a microwave safe dish or in a double boiler on the stove. Melt on low power or over low heat to prevent burning. Meanwhile, children can help rinse strawberries. Dry completely. Leave strawberries whole with the stem intact.
Pour melted chocolate into a bowl. Children can help dip strawberries by grasping stem and dipping half of strawberry in melted chocolate, so that part of the pretty red color of the fruit is still showing. Place on a cookie sheet lines with wax paper. Refrigerate to help chocolate set and to keep strawberries fresh. Store covered in refrigerator. Eat within two days. Enjoy!

You say, “What will children do again today since we have another snow-day?” This has been a recurring question and theme these last winter days – at least here in the Midwest, as I am sure in many parts of our country. The children, and you, are probably tired of looking out the window at the snow coming down, or watching the birds at the bird feeder. Some may have even ventured outside, but I wouldn’t recommend it if your area is as cold as it here in Missouri.

Having something to do can be a problem, or a fun challenge, especially if the “vacation” has been extended. I always found it helpful to pack away some toys, especially around Christmas time, and then when the novelty of holiday toys had worn thin, it was time to bring out the long forgotten ones.

Hopefully, video games or TV are not the prime activity during these days. We hear so much about the sedentary life style of all age groups, including children. It’s important to plan some active games – to get out and move. This is also one way to stay warm! Maybe you and your child or children can take turns using the exercise equipment you have acquired. Get out the jump rope and see how many turns can be made before the timer goes off. Or jump on one foot. Turn on some music. Kids love to dance to music.

There are quieter activities, too, such as reading, drawing, coloring, and playing board games. Kids like to be creative. This can be seen in their dress-up play and their manipulative play. Cooking is always a good activity to engage in. They love to pour and measure and taste.

For an activity that uses food products, but is not to be eaten, is to make play dough. Here is the recipe from Amy Houts’ new cookbook, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities.

Play Dough

1 cup flour
1/2 cup salt
2 teaspoons cream of tartar
1 tablespoon oil
1 cup water
Food coloring

Children can help measure and pour ingredients into a medium-sized saucepan. use a few drops of any food coloring you desire.

An adult can place pan over medium heat, cooking and stirring until the mixture pulls away from the side of the pan and forms a ball. Remove from pan and let COOL. (This is important, as children will want to dig right in – it is so appealing, but so hot!) Keep in an airtight container in a cool place. This play dough stays soft and pliable.

Keep those creative juices flowing and help your kids have some fun, safely, while you are all snow-bound. They may not remember how cold it was, but they remember how you played with them and how much fun they had when the snow came down.

Lee Jackson
Books for home and family

We in the Midwest have had a lot of snow days recently. This is the time you want to huddle up by the fireplace with a cup of hot cider and a cookie. I know it’s the New Years and we want to cut down on sugar intake and think very seriously about healthy living. However, done in moderation, most foods are good for us. Moderation and portion size are the key words.

Here is a cookie recipe I’d like to share with you from Amy Houts new cookbook, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities. This is from the section of her cookbook highlighting Midwest ingredients and food products. Her comment about this recipe says: “Minnesota is the leading oat-growing state in the United States. Besides eating oats as a breakfast cereal, oats give baked goods a wonderful texture and taste.”

Can you identify the ingredients that come from this grain in the following recipe?

Whole-Grain Goodie Bars

1 cup packed brown sugar
1 cup oil
2 eggs
2 cups quick-cooking oatmeal
3/4 cup white flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cloves
1 cup raisins
1 cup coconut

Preheat oven to 350 degrees F. Children can grease a jelly roll pan, 15-by-10-by 1-inch or use a 9-by-13-by-2-inch pan.
Children can help measure sugar, oil, and eggs into a large bowl; stir with a wooden spoon until smooth. Add oatmeal, white flour, wheat flour, baking soda, salt, cinnamon, cloves, raisins, and coconut. Mix well. Pour and spread into prepared pan.

Bake about 15 minutes for jelly roll pan, 15-20 minutes for 9-by-13-inch pan, just until center is set. Cool; cut into bars.

Again, portion amount is very important. They are nice and chewy and it may be difficult to eat only one, but they stay so moist they will still be very good tomorrow and the next day and the next…

Enjoy those snow days!

Lee Jackson
Books for home and family living

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Ask your children whether they have heard the legend of the five kernels. This legend is about the Pilgrims. The first winter the Pilgrims almost starved. It was very cold and they did not have enough food. Some days they had little to eat and had to share what they had with many people. Some days they ate only five kernels of corn. But then spring came, and the Pilgrims planted, hunted, and fished. The next winter there was more food. But they always put five kernels of corn on the table to remind them of their early struggles and their thankfulness for the more plentiful year.

In her book, Cooking Around the Calendar with Kids: Holiday and Seasonal Food and Fun, author Amy Houts says a friend gave her a gift of this legend. Her present was five kernels of candy corn in a zip-lock bag. Tucked inside the bag was this message:

The first kernel reminds us of the beauty of autumn.
The second kernel reminds us of the love in our family.
The third kernel reminds us of God’s love.
The fourth kernel reminds us of our friendship.
The fifth kernel reminds us of freedom.

You can ask your child, “What are you thankful for?” Together, try to think of five things for which you are thankful?

Hopefully, you and your child can think of many, many things for which you are thankful.

May you have a joy-filled Happy Thanksgiving!

Lee Jackson

If you want pecan pie for Thanksgiving but hate the hassle of making a pie crust, try these Pecan Bars from Amy Houts’ new cookbook, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities. Yes, you can buy ready prepared pie crust, but here is a recipe the children will enjoy making with you from start to finish.

This recipe features a delicious product, pecans,  from this great land of ours, the USA. We are thankful, especially at this season, for the rich abundance of food available.

In her book, Cooking Around the Country with Kids, Amy Houts tells about the time she went pecan picking with her friend in Memphis, Tennessee. She was surprised at how the pecan trees’ branches covered the whole area. Her friend said that pecan trees are an added bonus to have in one’s yard. “They are great for swings and offer lots of nice shade,” she said.

Here is the recipe for Pecan Bars:

1 ½ cups flour
¾ cup butter, or margarine, softened
1/3 cup powdered sugar
2 eggs
1 cup packed light brown sugar
2 tablespoons flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350º F.

Mix flour, butter, and powdered sugar with spoon or electric mixer. With floured fingers, using quick, light motions press dough into a 9-by-13-2-inch baking pan. Bake for 15 minutes.

Meanwhile, children can help measure and mix filling. In a medium-sized bowl, beat eggs with a fork or wire whisk. Add brown sugar, baking powder, salt, vanilla, and pecans. Pour over hot crust. Return to oven and bake 20 minutes more. Cool; cut into bars.

Makes about 32 bars.

To read more about the cookbook from which this recipe is taken, go to www.imagesunlimitedpub.com. Order your own copy or one for your favorite child.

Lee Jackson

Snaptail Books

http://www.ImagesUnlimitedPublishing.com