Pumpkin Bread

Both classes made pumpkin bread during cooking this week. The whole school smelled like fall! Ingredients: 3 1/2 cups all-purpose flour 2 tsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 2 tsp nutmeg 1/8 tsp allspice 1/4 tsp ginger 3 cups sugar 4 eggs, beaten 2 cups of fresh pumpkin or 16 oz of canned pumpkin 1/2 cup water if pumpkin is fresh or frozen OR 2/3 cup water if pumpkin is canned ½ cup vegetable oil ½ cup melted butter Directions: Preheat the oven to 350°F. Combine the flour, soda, salt, spices and sugar in a large mixing bowl. In another large bowl, combine eggs, water, oil, melted butter and pumpkin; stir until blended. Combine the wet and dry ingredients, add nuts if you're using

Apple Sharlotka

The Red Robin class chopped apples and used a hand held egg beater to make this treat traditionally served in Russia. Some call it a pie some call it a cake. We called it delicious! Ingredients: Butter for greasing pan 4 large, tart apples, such as Granny Smiths 1 tablespoon lemon juice 6 large eggs ½ cup sugar ½ cup brown sugar 1 teaspoon vanilla 1 ½ cup all-purpose flour 1 Tablespoon cinnamon ½ teaspoon nutmeg ¾ teaspoon baking soda ½ teaspoon lemon juice Pinch of salt Directions: Preheat oven to 350 degrees. Butter the sides and bottom 9 x 13 inch baking pan. Chop the apples into small pieces. Toss into the baking dish with the lemon juice and 2 tablespoons of the sugar. Meanwhile, i

Pumpkin Soup

Ingredients: 2.4 lb pumpkin, unpeeled weight 1 onion, sliced 2 garlic cloves, peeled whole 3 cups vegetable or chicken broth, low sodium 1 cup water Salt and pepper 1/2 - 3/4 cup cream or milk Instructions: Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out . Cut into chunks. Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, crea

Baked Mac & Cheese

Mac & cheese can be a true comfort on a cold day, and the healthy update takes advantage of the cheddar cheese balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber. Ingredients: 6 tablespoons plain dry breadcrumbs, (see Tip) 2 teaspoon extra-virgin olive oil ½ teaspoon paprika 2 16-ounce or 10-ounce package frozen spinach, thawed 3½ cups low-fat milk, divided 6 tablespoons all-purpose flour 4 cups shredded extra-sharp Cheddar cheese 2 cup low-fat cottage cheese ¼ teaspoon ground nutmeg ½ teaspoon salt Freshly ground pepper, to taste 16 ounces (4 cups) w

Fresh Corn Cornbread Muffins

Ingredients: Muffin pan liners 1½ cups all-purpose flour 1¼ cups cornmeal ¼ cup plus 2 Tbsp. sugar 2½ tsp. baking powder ¾ tsp. baking soda 2¼ tsp. salt 2 cups fresh corn kernels (from about 2 cobs), divided 2 large eggs plus 1 large egg yolk ¾ cup sour cream ⅔ cup milk ½ cup (1 stick) melted unsalted butter, cooled Directions: Preheat oven to 400°. Place muffin tin liners in a 12-cup muffin pan. Cut the corn kernels off of the cobs of corn, set aside. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Stir in 1½ cups corn. Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter. Create a well in the center of dry ingred

Nature Journaling

This year the Kindergarten children will be taking some time each week to do some nature journaling. Last week they took a look at an ear of corn. Studied it, talked about it, then each started a sketch in their nature journal. They used watercolor paints to then paint their interpretations of the beauty of the corn. This week, they were shown some objects that have symmetry. They talked about what that is and then used colored pencils to create the other half of a leaf. It's so lovely and simple to take these basic objects, sit outside and create together. I have to say, it was so peaceful watching them for a minute I was quite tempted to sit down and join them.

Apple Bread

What a perfect recipe to start off cooking groups in the White Chickadee classroom. The children chopped apples and mixed in all the ingredients together to create this delicious apple bread. The classroom smelled amazing for two days! Ingredients: 1 1/2 cups of an all purpose flour 1 cup sugar 1 tsp baking soda 2 tsp cinnamon 1 egg beaten 1/3 cup melted butter 1 cup applesauce Directions: Preheat oven to 350 In a large mixing bowl combine the dry ingredients. Add in the egg, butter and applesauce and mix well. The dough should be about a pudding consistency. Pour dough into a greased bread pan (it will be about half full). Bake in the oven for 45 minutes to 1 hour (knife will come out cle

Oatmeal Raisin Cookies

Today was the first day of cooking for the children. The Blue cooking group in the Red Robin class were busy creaming butter and brown sugar with a hand held beater, cracking eggs, and using their strong muscles to mix in the oatmeal and raisins. We learned that vanilla smells better than it taste and that the brown sugar taste really yummy. Ingredients: ¾ cup (1½ stick) soft butter ¾ cups (packed) brown sugar 1 egg 1 teaspoon vanilla extract 1¼ cups flour 1 teaspoon baking soda ½ teaspoon salt 3½ cups rolled oats (the kind is sold in bulk at nature food stores) 5 to 6 tablespoons orange juice 1 teaspoon cinnamon ¾ cup raisins Preheat oven to 350°. Lightly grease cookie sheet. Cream togeth

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