Cook book

Reproducible Activitiesfor Early Learners!

Recipes and Activities forDeveloping Cognitive Learning Skills!

Written and Illustrated by:Karen Sevaly

Contributing Editor:Libby Perez

Graphic Designer:Cory Jackson

Look for All of OurLittle Kids... Books

at your local educational retailer!Little Kids...Cook!

Teachers Friend, a Scholastic Company.

Teachers Friend, a Scholastic Company. 2

Table of ContentsIntroduction.........................................4Certificate ...........................................6Cooking Techniques .............................7Cooking Skills Check List .....................8Apple Smiles .......................................9Celery Buses......................................10Pumpkin Sandwich ............................11Spooky Skeleton................................12Spider Cupcake .................................13Banana Dip .......................................14Cucumber Boat..................................15Bear Sandwich...................................16Rudolph Sandwich .............................17Candle Salad .....................................18Pretzel Menorah ................................19Colored Milk......................................20

Trail Mix............................................21Valentine Donut.................................22Lily Pad and Frog ..............................23Bunny Eggs .......................................24Bunny Pears ......................................25Butterfly Sandwiches..........................26Birds Nest Salad................................27Clowns Face .....................................28Mexican Sunshine ..............................29Fish Food ..........................................30Banana Fruit Split..............................31Toothpaste ........................................32Classroom Recipes.............................33Basic Table Manners ..........................46Safe Cooking ....................................47Cooking Terms ..................................48

Copyright 2000Teachers Friend, a Scholastic Company.

All rights reserved.Printed in the United States of America

Safety Warning! The activities and patterns in this book are appropriate for children ages3 to 6 years old. It is important that children only use materials and products labeled child-safeand non-toxic. Remember that young children should always be supervised by a competent adultand youngsters must never be allowed to put small objects or art materials in their mouths.Please consult the manufacturers safety warnings on all materials and equipment used withyoung children.

Reproduction of these materials for commercial resale ordistribution to an entire school or school district is strictlyprohibited. Pages may be duplicated for one individualclassroom set only. Material may not be reproduced forother purposes without the prior written permission of thepublisher. For information regarding permission, write toScholastic Teaching Resources, 557 Broadway, NewYork, NY, 10012.

Little Kids...Cook!

ISBN 0-439-50413-9


With these Little Kids...Books!, teachers canprovide easy patterns and projects that willhelp young children obtain the necessary skills needed for their development.The simple activities of cutting, tracing, coloring and pasting provide a varietyof cognitive learning skills that will help prepare young learners for readingand writing. These important developmental skills consist of:

Fine Motor Skillsfinger-wrist dexterity, arm-hand movement, eye-hand coordination

Perceptual Motor Skills identification, color and shape recognition, matching and location,spatial relationships

Expressive and Receptive Language Skillslistening, speaking, questioning, relating words and pictures, imitation, utilization, recognition and discrimination, visual perception and discrimination

Social and Emotional Skillscreativity and imagination, pride in accomplishments, self-reliance,

self-control, self-confidence

The early years of schooling helps determine how a child will learn for a life-time. During this period, children develop a sense of self and decide whetherschool is a burden or a joy. We hope these books assist you in your goal toprovide each child with a fulfilling and fun learning experience!

Little Kids...Books!

Welcome to the wonderful world of young learners where play is learning

and learning is fun!

Little Kids...Cook!


Introduction

Little Kids...Cook!Cooking in the classroom provides younglearners a variety of rewarding learning experi-ences. Children can experiment with differentkitchen tools and equipment, learn and sample unique foods, be creative in thefoods preparation and learn about good nutrition.

As children use different kitchen techniques they will also be learning some basiceducational skills. Science can be taught by having children melt butter or bringwater to a boil. A math lesson can involve measuring a cup of milk or counting thenumber of raisins before decorating a cupcake. Children will also develop physicalskills by mixing, pouring, peeling, etc. Cooking also allows students to expandtheir vocabulary and investigate their senses.

Why do children love to cook? The simple answer is that it is fun, but its muchmore that that. Cooking provides one of the few opportunities in which a child cando the same things as an adult. In all other aspects of a youngsters life, childrenimagine themselves doing grown-up things. With cooking, they can actually do it!

Some classrooms can provide a daily cooking experience. Others integrate a cook-ing activity only occasionally. However you choose to include cooking in your class-room make sure that you keep these points in mind:

Supervision is essential. Make sure that you or a volunteer is constantly monitoring each childs activity and ensuring his or her safety.

Before beginning any cooking experience, or serving any food to students, consult parents about each childs allergies to food or dietary restrictions. This includes religious beliefs and family preferences.

Provide only child-safe utensils and materials for the children to use in the cooking center. Some cooking activities call for the use of sharp utensils. Make sure you place these and other like materials out of the childrens reach or locked in a cabinet.

Have children cook only the simplest of foods. Detailed recipes with long lists of ingredients only frustrate young children. Use prepared foods to simplify recipes.

Emphasize only whole and half units when teaching measurement to young learners. Only after they have mastered these concepts should more intricate measurements be taught.

Select an area for your cooking center that is near a water source and has an electrical outlet. Note: Warn children of the hazard of getting water too close to the electrical source.

Keep the cooking utensils and supplies on low shelves so that children can use them independently.

Let children choose whether or not to participate in cooking. Provide another interest center for those children.

All students may not want to cook, but they will all want to eat. Make sure you prepare enough food for everyone.

The recipes in this book use this warning when they contain nuts of any kind. Some children are allergic to nuts and must be careful to avoid them. In most cases, cream cheese or cheese spread can be substituted.

Caution!Contains

Nuts!

Little Kids...Cook!


HHHH oooo wwww tttt oooo UUUU ssss eeee tttt hhhh eeee RRRR eeee cccc iiii pppp eeee ssss iiii nnnn TTTT hhhh iiii ssss BBBB oooo oooo kkkk !!!!All of the recipes in this book have been designed for the classroom. We have organized therecipes to represent their use throughout the school year. Many of the recipes can be used incorrelation to seasonal activities and holidays.

RECIPES FOR ONE!These recipes have been designed for small children to be able to cook by themselves.These simple cooking activities let youngsters experiment on their own with various foodsand utensils.

Each Recipe for One! has four easy steps. Each step is clearly stated with picture instruc-tions. Only simple physical skills, such as mixing, cutting (with a plastic knife) and spreadingare needed. None of the recipes involve using sharp utensils, heat or complicated appliances.

Copy each 4-step recipe card onto sturdy paper and laminate it for durability. Post the recipecard in your cooking center along with the required ingredients and utensils. Discuss the pro-cedures noted on the recipe card with the children before they begin. Ask several questionsto make sure they understand the procedures. Encourage the children to eat their preparedsnacks at snack time. These recipes should require only minimal support and supervision.

CLASSROOM RECIPES!Cooking with a more complicated recipe requires children to follow directions, perform activi-ties in a sequential order and to cooperate with others. These skills are essential to their overall educational and social development and continued progress.

Most of these recipes have been designed for small groups of 4-6 children. In some cases,you will find recipes that are designed to serve an entire class of 15-20. Simply increase ordecrease the amount of each ingredient to accommodate your group of students.

The classroom recipes will require some planning and constant adult supervision. Begin bydoing the following:

Prepare a recipe card using one of the recipes in this book. Laminate it to protect itfrom spills and damage. Post it in your cooking center.

Obtain and set out all the ingredients, equipment and utensils that will be needed. Read the recipe aloud to the students and discuss each step and procedure with

them thoroughly. Make sure that all cooking students wash their hands before beginning. Select students to participate in the various steps required by the recipe or ask for

student volunteers. Question students through the cooking process and ask them to comment on the

different ingredients and procedures. Encourage them to use their senses to communicate the different smells, textures and tastes they are experiencing.

At the completion of the cooking process, let the children eat their culinary creations. Use this time to reflect on the activity and compliment the children on their cooperation and ability to follow directions.

Encourage all of the students to help clean up the cooking center. Have the children take turns washing dishes, wiping counters and putting away utensils and supplies.

Little Kids...Cook!


Teacher Date

Name

IIII CCCC aaaa nnnnCCCC oooo oooo kkkk !!!!

WWWW AAAA RRRR NNNN IIII NNNN GGGG !!!! IIII MMMM PPPP OOOO RRRR TTTTAAAA NNNN TTTT TTTT HHHH IIII NNNN GGGG SSSS TTTT OOOO

RRRR EEEE MMMM EEEE MMMM BBBB EEEE RRRR !!!! Before serving any food to students, ask parents if their children have any foodallergies or dietary restrictions! Make sure that you eliminate or restrict these foodsfrom your cooking activities. Also, keep in mind that some foods can be potentiallydangerous to very young children. Large seeds, whole nuts, dried beans and tooth-picks can pose a choking danger if swallowed.

Supervise children at all times during each cooking activity. Encourage them to useplastic, serrated knives for cutting most food items. When a sharp knife is required,make sure the child has close, adult supervision.

Talk to your students about the importance of food handling before beginning anycooking activity. Discuss how they must always wash their hands before eating orhandling food. Explain to them how farmers often use chemicals to spray fruits andvegetables in order to keep insects away. Show them how to thoroughly wash fruitsand vegetables using a vegetable scrubber.

Little Kids...Cook!


LITTLE KIDS CAN COOK USING THESE TECHNIQUES!

Bake - Place an English muffin with cheese in a toaster oven and bake.Baste - Use a baster to fill ice cube trays with fruit juice.Beat - Whip egg whites into a meringue or heavy cream into whipped cream.Blend - Use a blender (with help) to make a smoothie.Crack - Break an egg into a bowl.Core - Use a corer to remove an apple core.Cut - Cut soft foods with a plastic-serrated knife.Dip - Dip chunks of banana into melted chocolate.Drain - Use a colander to help drain cooked spaghetti.Form Shapes - Roll cheese balls or make fat snakes of biscuit dough.Frost - Spread frosting onto a cupcake.Grate - Use a hand grater to grate cheese or cabbage.Grind - Use a hand grinder to make peanut butter.Knead - Punch, stretch and mold bread dough.Measure (dry) - Use a measuring cup to measure corn meal or flour.Measure (liquid) - Use a measuring cup to measure milk or water.Peel - Peel a hard-boiled egg or remove the skin from a potato using a vegetable peeler.Pour - Pour water from a measuring cup or pitcher.Roll - Use a rolling pin to flatten cookie dough.Scoop - Use a melon scoop to make a melon ball.Scrub - Wash vegetables before peeling or cutting.Shake - Shake a jar of whipping cream to make butter.Spoon - Spoon cottage cheese onto a leaf of lettuce.Spread - Spread peanut butter onto a piece of bread.Squeeze - Squeeze a lemon using a hand juicer.Stir or Mix - Stir mayonnaise into tuna fish to make tuna salad.Toast - Place bread in a toaster and toast.

For Measuring:measuring spoons (plastic)measuring cups (plastic)4 cup Pyrex measuring cup8 cup Pyrex measuring cuplarge and small pitchers

For Mixing and Baking:plastic mixing bowls

(various sizes) spatulascookie cutterscookie sheetsmuffin tinrolling pincake pansbiscuit cutterwooden spoons

Suggested List of Tools and Utensils for Your Cooking Center

Various Utensils:sauce pans and lidslarge soup potsealable containersgratercorermanual juicervegetable peeleregg beaterpotato mashertongscolanderfunnelwire strainerknives (plastic for children)knives (sharp ones kept

out of childrens reach)vegetable scrubber

pancake turnercan openerladlescooplarge serving spoonslarge slotted spoonscutting boardcheeseclothpot holderspastry bag

Various Appliances:electric skillettoastertoaster ovencrock pothot plateaccess to a refrigerator

Little Kids...Cook!


Cooking SkillsCheck List!

Group

Nam

esFollows Picture

InstructionsFollows OralInstructions

Can Count OutIngredients

Can Measure DryIngredients

Can Measure LiquidIngredients

Uses Simple KitchenUtensils

Can Cut Foods Witha (Plastic) Knife

Recognizes Changesin Food During

Preparation

Communicates theSenses of Smell,Taste and Touch

Can Pour a Liquid

Works IndependentlyWorks Cooperatively

With the GroupIs Considerate

Of OthersExpresses Creativity

With Food

Is ConsciousOf Safety

ProceduresHelps WithClean Up

Little Kids...Cook!


APPLE SMILES

Step l Step 2

Step 3 Step 4

Cut two apple slices.

Press four miniature marshmallows into the

peanut butter of one slice.

Spread peanut butter oneach apple slice.

Place the other slice, peanutbutter side down, on top ofthe marshmallows. Eat and

enjoy!

Caution!Contains

Nuts!

Little Kids...Cook!


CELERY BUSES

Step l Step 2

Step 3 Step 4

Stuff a celery stick withpeanut butter.

Add one carrot circle for asteering wheel.

Use toothpicks to attachfour carrot circles for

wheels.

Place raisins in the peanutbutter for passengers.

Caution!Contains

Nuts!

Little Kids...Cook!


PUMPKIN SANDWICH

Step l Step 2

Step 3 Step 4

Spread one-half of a hamburger bun with orange-

colored cheese spread.

Add a slice of red pepperfor a mouth and a pickle

slice for a nose.

Place two black olive slicesfor the eyes.

Place alfalfa sprouts on topfor hair. Eat and enjoy!

Little Kids...Cook!


SPOOKY SKELETON

Step l Step 2

Step 3 Step 4

Stuff two celery sticks withcream cheese.

Place half of a pear on topof the celery.

Place them in an X pat-tern on a small plate.

Add raisins for mouth, nose and eyes.

Little Kids...Cook!


SPIDER CUPCAKE

Step l Step 2

Step 3 Step 4

Place a cupcake upsidedown on a small plate.

Cut four chocolate licoricesticks in half and stick themin the sides of the cupcake.

Frost the cupcake with darkchocolate frosting.

Push two jelly beans in the top of the cupcake for

the spiders eyes. Eat and enjoy.

Little Kids...Cook!


BANANA DIP

Step l Step 2

Step 3 Step 4

Peel a banana.

Stick a toothpick into eachbanana chunk.

Cut it into chunks using aplastic knife.

Dip the chunks into yogurtand then into chopped nuts before eating.

Caution!Contains

Nuts!

Little Kids...Cook!


CUCUMBER BOAT

Step l Step 2

Step 3 Step 4

Peel a cucumber and cut it in half.

Spoon cottage cheese intothe cucumber.

Scoop out the seeds with a spoon.

Cut a slice of cheese diagonally and place eachpiece in the cottage cheese

for sails.

Little Kids...Cook!


BEAR SANDWICH

Step l Step 2

Step 3 Step 4

Use a heart-shaped cookie cutter to cut out aheart shape from a slice

of wheat bread.

Place raisins in the peanut butter to make

the bears eyes.

Spread the bread withpeanut butter.

Add a cherry for his nose.Eat and enjoy!

Caution!Contains

Nuts!

Little Kids...Cook!


RUDOLPH SANDWICH

Step l Step 2

Step 3 Step 4

Spread peanut butter and jelly on two slices of

wheat bread.

Stick a couple pretzel sticks in the top of eachsandwich for antlers.

Trim off the crusts with a knife and cut the

sandwich diagonally intofour triangle pieces.

Add raisin eyes and a cherry noise. Makes 4Rudolph Sandwiches.

Eat and enjoy!

Caution!Contains

Nuts!

Little Kids...Cook!


CANDLE SALAD

Step l Step 2

Step 3 Step 4

Place a lettuce leaf on a small plate.

Peel a banana, cut it in halfand arrange the half bananato stand up in the center of

the pineapple.

Place a pineapple slice inthe center of the leaf.

Stick a small carrot stick in the top of the banana

for a flame.

Little Kids...Cook!


PRETZEL MENORAH

Step l Step 2

Step 3 Step 4

Spread a piece of breadwith cream cheese.

Place a carrot stick in thecenter for the shamash.

Place eight pretzel sticks across the bread to

form the menorah. Leave room in the middle.

Press a raisin at the end ofeach pretzel and carrot stickto resemble flames. Eat and enjoy!

Little Kids...Cook!


COLORED MILK

Step l Step 2

Step 3 Step 4

Pour yourself a cup of milk.

Gently stir the milk.

Add two drops of food coloring to the milk.

Drink your milk and enjoy!

Little Kids...Cook!


TRAIL MIX

Step l Step 2

Step 3 Step 4

Place a spoonful of chocolate chips in a bowl.

Add a spoonful of peanuts.

Add a spoonful of raisins.

Mix together. Eat and enjoy!

Caution!Contains

Nuts!

Little Kids...Cook!


VALENTINE DONUT

Step l Step 2

Step 3 Step 4

Place a plain cake donut ona small plate.

Sprinkle red sugar sprinklesover your donut.

Frost it with white, vanillafrosting.

Place one candy heart on the top of the cupcake.

Eat and enjoy!

Little Kids...Cook!


LILY PAD AND FROG

Step l Step 2

Step 3 Step 4

Arrange a lettuce leaf on a small plate.

Cut a cherry tomato in halfand place the tomato halves

on the tuna for eyes.

Spoon a scoop of tuna saladon the lettuce leaf.

Eat your Lily Pad and Frogwith some crackers.

Little Kids...Cook!


BUNNY EGGS

Step l Step 2

Step 3 Step 4

Slice a hard boiled egg inhalf and scoop out the yolk.

Spoon the mixture back into the egg whites.

Put the yolk in a bowl andmix them with a spoonful of

mayonnaise.

Place two short carrot sticks in each egg mixturefor the bunnys ears and a

raisin for his nose.

Little Kids...Cook!


BUNNY PEARS

Step l Step 2

Step 3 Step 4

Lay a leaf of lettuce on aplate.

At the narrow end of thepear, place two raisins foreyes and and two almonds

for ears.

Place a pear half (roundedside up) on the lettuce leaf.

Place a spoonful of cottagecheese at the other end, fora fluffy tail. Eat and enjoy!

Caution!Contains

Nuts!

Little Kids...Cook!


BUTTERFLY SANDWICH

Step l Step 2

Step 3 Step 4

Spread two slices of breadwith mayonnaise and

add a slice of cheese tomake a sandwich.

Place the triangle sandwiches on a plate,

as shown.

Cut the sandwich diagonallyinto two triangle pieces.

Place a pickle in the centerbetween the sandwiches for the butterflys body.

Eat and enjoy.

Little Kids...Cook!


BIRDS NEST SALAD

Step l Step 2

Step 3 Step 4

Place a spoonful of grated carrot and a

spoonful of chow mein noodles in a bowl.

Add a spoonful of mayon-naise and mix together.

Place three grapes (eggs) inyour nest before eating.

Place the mixture in thecenter of a small plate. Push the back of a spoondown in the center to

form a nest.

Little Kids...Cook!


CLOWN FACE SALAD

Step l Step 2

Step 3 Step 4

Place a scoop of cottagecheese on a small plate.

Add olive eyes and a red pepper mouth.

Place a cherry tomato for anose and green pepper

slices for ears.

Add a lettuce bow tie.Eat and enjoy!

Little Kids...Cook!


MEXICAN SUNSHINE DIP

Step l Step 2

Step 3 Step 4

Spread a large spoonful ofrefried beans in the middleof a small plate and smooth

it out to form a circle.

Add a red pepper slice for his mouth.

Place two black olive slices in the beans for the

suns eyes.

Arrange several tortilla chips(points out) around the

edges of your sun to makesunbeams.

Little Kids...Cook!


FISH FOOD

Step l Step 2

Step 3 Step 4

Place a spoonful of tuna in abowl.

Spread the tuna mixture ona large cracker.

Place a spoonful of mayonnaise in the bowl and

mix together.

Place a fish-shaped crackeron top and then eat.

Little Kids...Cook!


BANANA-FRUIT SPLIT

Step l Step 2

Step 3 Step 4

Peel and slice a banana.

Place a scoop of cottagecheese on top of the

bananas.

Place the banana pieces in asmall bowl.

Spoon some fruit cocktailon top. Eat and enjoy.

Little Kids...Cook!


HOMEMADE TOOTHPASTE

Step l Step 2

Step 3 Step 4

Place a spoonful of bakingsoda in a small bowl.

Stir until the mixture issmooth.

Place a spoonful of hydro-gen peroxide in the bowl.

Put some of the toothpastemixture on your toothbrush

and brush your teeth.

Little Kids...Cook!


OLD-TIME APPLESAUCEHave each student peel and core one apple.(Recipe suited for 8 apples.) Instruct themhow to cut their apple into chunks and placethe chunks in a crock pot with 1/2 cupwater and 1/2 cup sugar. Let each childshake a small amount of cinnamon in thepot. Cook on high for about three hours oruntil the apples are soft. Let the apples coola bit before allowing the children to mashthe apples using a manual potato masher.Serve the applesauce warm or refrigerateand serve later.

APPLE COLESLAWLet the children help measure 1/4 cup may-onnaise, 1/4 cup milk and 1 teaspoon lemonjuice in a large bowl. Stir until smooth.Demonstrate how to use a grater and havestudents help grate 1 large apple and 1 smallcabbage. Let students add this to the may-onnaise mixture. Have the children taketurns stirring the mixture. Serve right awayor refrigerate for later. Makes about 8 serv-ings.

MINI APPLE PIESYou will need a Snack Maker Appliance (thetype that makes a triangular shaped pocketfrom two slices of bread) for this tasty recipe.

Place one slice of bread in the snack maker.Have students spoon a portion of cannedapple pie filling onto the piece of bread. Topwith another slice of bread and close the liduntil the snack maker is done. Sprinkle thewarm apple pies with sugar. Let the pies coolslightly before serving.

PUMPKIN CUSTARDCut the pulp from a medium-sized pumpkininto chunks. Students can scrape the seedsfrom the chunks. Place the chunks in asaucepan with a small amount of water.Cover and cook until the pumpkin is soft.Drain the water and cool a bit before lettingthe children mash the pumpkin. Let thechildren help add the following ingredientsto four cups of mashed pumpkin: 2 eggs, 2cups of half and half, 1 1/2 cups of sugar, 1tsp. cloves, 2 tsp. cinnamon, 1 tsp. nutmeg.Return the mixture to the saucepan andcook for another 20 minutes. Serve smallportions to the students in paper bowls.

POPCORNPut a clean white sheet on the floor. Placea hot-air popcorn popper (with the topremoved) in the center of the sheet and addpopcorn kernels. Have the children sitaround the edges of the sheet. Ask themwhat they think will happen when you turnon the popcorn popper. Turn on the pop-corn popper and watch as the corn popsand falls on the sheet. Children can scoopup the popcorn to eat. (About 1 tablespoonof kernels will make about 2 cups of poppedcorn.)

Children can place the popcorn in smallplastic lunch bags. Let them sprinkleparmesan cheese, taco seasoning or cinna-mon to the freshly popped corn. Seal thebags and instruct students to shake the bagsto distribute the seasoning evenly.

RRRR EEEE CCCC IIII PPPP EEEE SSSS FFFF OOOO RRRR TTTT HHHH EEEE PPPP RRRR IIII MMMM AAAA RRRR YYYY CCCC LLLL AAAA SSSS SSSS RRRR OOOO OOOO MMMM !!!!

Little Kids...Cook!


ROASTED PUMPKIN SEEDSHave students scoop out the pulp and seedsfrom a fresh pumpkin. Instruct them to sep-arate the seeds and place them in a largebowl. With 2 cups of pumpkin seeds, add 2tablespoons melted butter, 1 tablespoonWorcestershire Sauce and a pinch of salt.Let the children stir the mixture until blend-ed. Spread the seeds onto a greased cookiesheet and sprinkle with salt. Bake at 350degrees until the seeds are golden brown.Serve a few of the warm seeds to each stu-dent on a small paper plate.

PUMPKIN FACESSoften a large package of cream cheese. Adda few drops of yellow food coloring and acouple of drops of red food coloring. Let astudent stir the cream cheese until itbecomes a consistent orange color.

Let each student toast his or her own halfEnglish muffin. Instruct the students to spoona portion of the cream cheese onto theirmuffins. Give each child a plastic knife, acelery stick and several raisins. Tell eachchild to spread the cheese with the knife andplace the piece of celery at the top to resem-ble a stem. Students can use the raisins tomake jack-o-lanterns faces.

CORN MUFFINSYou will need: one box of a corn muffin mix,one egg, 1/3 cup milk and a package of cup-cake liners.

Prepare corn muffin mix according to pack-age directions. Let the children empty themix into a bowl. They can also crack theegg into the mix and measure and add themilk. Stir the mixture by giving each child aturn. Have children place cupcake wrappersinto the muffin pans and spoon in the mix-ture. Bake according to package directionsand serve warm with student-made butter.

CORN ON THE COBLet children help you shuck several ears offresh corn. Cut the corn into smaller sec-tions and place them in a large pot filledwith cool water. Bring the pot to a boil andthen turn off the heat. Allow the corn tocool some before serving it at snack time tothe students.

BUTTEROne half-pint of heavy whipping cream willmake enough butter for eight children. Pourthe whipping cream into a see-through quartjar, (preferably a plastic jar with a good seal-ing lid.) Add a pinch of salt. Let the chil-dren take turns shaking the jar, being carefulnot to drop it. After a while the cream willseparate and curds will begin to form. Theliquid is the whey or buttermilk and theclump of curds is the butter. Pour off theliquid and place the butter in a separatecontainer. Chill if you wish. For honey but-ter, add a little honey and mix thoroughly.

WHIPPED CREAMChildren can also make fluffy, whippedcream using the same method as above.Pour 1 pint of heavy whipping cream into aquart-sized jar. Add 1 teaspoon vanillaextract and 2 tablespoons powdered sugar.Screw the lid on securely. Let the studentstake turns shaking the jar in an up anddown motion until the cream turns thick andfluffy. Serve the whipped cream on a cookieor fruit.

Add color or flavor to your whipped creamby adding a few drops of food coloring orflavored extracts at the beginning of the pro-cedure.

Little Kids...Cook!


PUMPKIN PIELet the students help measure the followingingredients and crack the eggs:1/2 cup brown sugar1 envelope Knox Gelatin1/4 tsp salt1 tsp cinnamon1/4 tsp nutmeg1/4 tsp ginger3 eggs (yolks and whites separated) 1/2 cup milk1 cup canned pumpkin pie filling1/4 cup sugar

Place the brown sugar, gelatin, salt andspices in a sauce pan. Add the egg yolksand milk. Cook over a medium heat, stirringconstantly until it boils. Remove from heatand stir in the pumpkin pie filling Chill onehour. Have students take turns using anelectric mixer to beat the three whites untilsoft peaks form. Gradually beat in 1/4 cupsugar to form stiff peaks. Fold the pumpkinmixture into the beaten egg whites. Placethe mixture into a graham cracker crust shelland chill 2 to 3 hours before serving.

APPLE DUMPLINGSYou will need:2 pie crust sticks8 unpeeled apples4 cups sugar4 tsp cinnamon4 tsp butter

Let the children help roll out the pie crustdough about 1/4 inch thick. Cut the doughinto squares (4 to each pie crust stick).Show the students how to peel the applesand use an apple corer. Have them fill thehole made by the corer with sugar, butter ancinnamon and wrap each apple in a squareof dough. Pinch the top edges together.Place the dumplings on a cookie sheet andbake them at 350 for 45 minutes.

MASHED POTATOESLet the children help clean several potatoeswith a vegetable scrubber. Cut the washed,unpeeled potatoes into 1/4 inch thick slices.Steam the potatoes in a steamer or use anelectric skillet with a little bit of water. Cookuntil tender. When the potatoes have cooled,let the children help mash them and add salt,pepper and a little milk. Serve the mashedpotatoes with student-made butter, if desired.

TURKEY FRUIT CUPSFor each child, scoop out the center of anavel orange half to make an orange cup.(Cut first along the inside of the rind andthen scoop out the whole fruit.) Let the chil-dren help dice the orange segments alongwith half an apple and banana. Place all thefruit pieces in a bowl. If desired, addchopped nuts. The children can do the mix-ing. Let each student fill his or her ownorange cup with the diced fruit.

Stick a toothpick in the side of the fruit cupfor the turkeys neck. Place a dried prune onthe toothpick for his head. Stick two celeryleaves in the back of the cup for feathers.Place a leaf of lettuce on a plate for theturkey fruit cup to sit. A fun, healthy treatfor snack time!

CINNAMON TOASTUse a toaster oven for this easy recipe. Let each child toast a slice of bread, thenbutter it. Provide a mixture of cinnamon andsugar in a small bowl. Show the studentshow to spoon the sugar mixture onto the but-tered toast. Place the toast back in the toast-er oven and re-toast it for a shorter period oftime. Super good with hot chocolate!

Little Kids...Cook!


GRUEL OR OATMEALLet each student mix their own instant oat-meal with very hot water in a styrofoam cupor bowl. Let them choose whether or not toadd honey, sugar, butter, applesauce and/orcinnamon. Really good on a cold morning!

CLASSROOM PEANUT BUTTERLet the children help shell a package of unsalted, roasted peanuts. Place about a cup of peanuts in a blender. (Dont fill it too full.) Begin grinding and mixing thepeanuts. Gradually add more peanuts and alittle vegetable oil to the mixture. Continuemixing until it has a smooth consistency.Add a little salt for taste. Let the childrenspoon some of the mixture onto a paperplate. Serve the peanut butter with crackers,apple slices or a celery stick.

HAYSTACK TREATSYou will need the following for this quick andeasy treat!1 bag of butterscotch bits1 can of chow mein noodles1 cup peanuts (optional)waxed paper

Melt the butterscotch bits in a saucepan orelectric skillet. Stir in the noodles andpeanuts. Let the students help drop tea-spoons of the mixture onto a sheet of waxedpaper. Cool the haystacks before servingthem to the students.

POTATO LATKESLet your students help make this traditionalHanukkah dish! You will need:4 peeled potatoes1 small peeled onion1 egg1 T flour1 1/2 tsp saltvegetable oil

Have children help grate the potato andonion into a large bowl. Add the flour, saltand egg and mix well. Heat a small amountof oil in an electric frying pan and spoon themixture into the frying pan to make 8-9potato pancakes. Fry until golden brown.Drain the pancakes on paper towels. Servethe pancakes warm with applesauce and/ora little sour cream.

PUMPKIN-BANANA SMOOTHYFor each student, place 1/2 cup of milk, 1tablespoon canned pumpkin and 1/2 of asliced banana in an electric blender. Add adash of cinnamon and mix on high untilthoroughly blended. Serve in a paper cupwith a straw.

CHEESY SHREDDED WHEAT TREATSYou will need:4 cups spoon-sized shredded wheat cereal1/2 cup margarine1 cup shredded cheese

In a large saucepan or pot, melt margarineand add the cheese. (You can use an elec-tric skillet.) Stir until the cheese is thor-oughly melted. Add the shredded wheat andtoss well. Spread the mixture out onto acookie sheet and let cool for a while. Servea spoonful to each student on a paper plate.Refrigerate any leftovers.

Caution!Contains

Nuts!

Caution!Contains

Nuts!

Little Kids...Cook!


MAGIC NO-BAKE COOKIES1/2 cup honey1 cup non-fat dry milk1 cup creamy or chunky peanut butter1/2 cup chocolate chips1/2 cup shredded coconut1 cup bran flakes

Let the children help measure all of theingredients in a bowl, except the bran flakes.Have them take turns mixing until the mix-ture is smooth. Let each student spoon outa portion of the mixture and roll it into aball. Show the students how to crush thebran flakes by placing them in a clean paperlunch bag and rolling them with a rolling pin. Instruct students to roll their cookie balls intothe crushed bran flakes. Place them on acookie sheet and refrigerate about threehours to firm the cookies. Great with a glassof milk!

NO-BAKE PEANUT BUTTER COOKIESYou only need three ingredients for thesesimple cookies!1 lb. butter or margarine1 lb. creamy peanut butter1 lb. powdered sugar

Have the children thoroughly wash theirhands before beginning. Let them mix thethree ingredients in a large bowl using theirhands. Show the students how to roll aspoonful of dough into a ball and place themon a cookie sheet. Chill for three hours.This recipe makes several dozen cookies.

Variations: The cookie balls can be rolled ingraham cracker crumbs or crispy rice cerealbefore chilling. Students can also dip thecookie balls into chocolate and place themon a sheet of waxed paper after they havebeen refrigerated.

COTTAGE CHEESE DIPThis simple recipe will get your students toeat their vegetables. Heres all you need:1/3 cup milk1 pint cottage cheese 1/2 package onion or vegetable soup mix

Mix the three ingredients by hand or in ablender. Refrigerate for 30 minutes or so. Serve with raw vegetables such as carrot andcelery sticks, zucchini and cucumber slices orsmall pieces of cauliflower.

CLASSROOM TRAIL MIXStudents can easily make this treat with verylittle help from you! Here is all you will need:2 cups peanuts2 cups raisins2 cups chocolate chips (or carob chips)2 cups Cheerios

Let each student place a large spoonful ofeach ingredient in a sealable plastic lunchbag. Help them seal the bags closed. Tellthe students to shake their bags to mix theingredients. Take the children on a play-ground picnic and let them eat their trail mix!

PINWHEEL SANDWICHESWhat a fun way to eat a sandwich! Let the children cut the crusts off severalslices of fresh bread. Instruct each student toroll his or her slice of bread flat with a rollingpin. The children can then spread peanutbutter or a cheese spread on their flattenedbread. Starting at one end, show the stu-dents how to roll up the bread. Slice therolls to make pinwheels and arrange them ona paper plate.

Caution!Contains

Nuts!

Caution!Contains

Nuts!

Caution!Contains

Nuts!

Little Kids...Cook!


HOMEMADE CHEESE SPREADAll you need is a strainer and a hot plate toactually make cheese in the classroom!Pour 1 quart of whole milk in a large saucepan. Heat the milk on a hot plate until itcomes to a boil. Stir often and be carefulnot to let it boil over. Remove from the heatand add the juice of one lemon. The milkwill separate into curds and whey. Pour themixture through a strainer so that only thecurds are left. Place the curds onto cleanpaper towels or a piece of cheese cloth.Form the curds into a ball as you gentlysqueeze out the moisture. Place the cheeseball in a bowl and chill in the refrigerator.Give each child a portion of the cheese tospread on a cracker and eat.

HARD-BOILED DEVILED EGGSCover 8 eggs in a saucepan with cold water.Heat until the water boils. Take the panfrom the heat and cover. Let stand for 25-30 minutes. Set the saucepan in the sinkand run cold water over the eggs to cool andto make them easier to peel. Have the chil-dren peel the 8 eggs and cut them in half,length-wise. Show them how to scoop outthe yolks and place them in a separate bowl.Have one of the children mash the yolks witha fork.

To the yolks, add 1/2 cup mayonnaise and1/4 cup mustard. Add salt and pepper totaste, and mix well. Children can help spoonthe mixture back into the egg halves andarrange them on plate. Give each child anegg to eat and enjoy.

BIRDS NEXT SNACKSHeres a fun, springtime snack! You willneed:1/2 cup butter1 cup sugar 1 cup light corn syrup1 cup peanut butter6 cups dry Cheerios cereal

Melt the butter and sugar in a large saucepan or pot over medium heat. Stir constant-ly until it comes to a boil. Remove from theheat and add the peanut butter and cereal.Cool slightly and then let the children shapeportions of the mixture into bird nests.Place the nests on cookie sheet and chill inthe refrigerator. Give each student three orfour jelly beans. The jelly beans can beplaced in the nests to resemble eggs beforeeating the special treat.

GREEN EGGS AND HAMA tasty treat after reading the famous storyby Dr. Seuss! For each serving, you willneed:1 teaspoon chopped green onion1 teaspoon chopped green peppers 1 tablespoon chopped ham small amount of oil 3 teaspoons chopped spinach1 egg 1 teaspoon milksalt and pepper

Saute the onion, peppers and ham with a lit-tle oil in an electric skillet. Add the spinach.Beat the egg, milk and salt and peppertogether in a separate bowl. Add the eggmixture to the skillet and stir constantly untilegg is set. Serve on a paper plate to eachstudent.

Caution!Contains

Nuts!

Little Kids...Cook!


CHOCOLATE CRISPY RICE BARSJust a hot plate and a few ingredients makea yummy dessert! You will need:1/2 cup butter or margarine20 ounces of miniature marshmallows8 cups crispy rice cereal1 cup chocolate chipsMelt the butter in a very large sauce pan orpot over medium heat. Add the marshmal-lows and stir until melted. Pour in thechocolate chips and then the rice cereal.Mix until the cereal is thoroughly coated.Spoon the mixture into a large, greased bak-ing dish. Let the children grease their cleanhands and press the mixture down into thedish. Chill at least one hour before cuttinginto bars and serving it to the students.Makes about 36 bars.

BANANA BREADA great way to use up those nearly over-ripebananas! Makes one loaf.1 3/4 cups sifted flour2 1/4 teaspoons baking powder1/4 teaspoon salt1/3 cup butter or margarine2/3 cup sugar2 beaten eggs3 or 4 ripe bananasMix all of the dry ingredients together in alarge bowl. In another bowl, let the childrenhelp blend the butter and sugar until creamy.Students can also crack and beat the eggsand mash the ripe banana with a fork. Addthe beaten eggs and mashed bananas to thedry mixture. Stir until blended. Spoon thebatter into a greased and floured loaf pan.Bake in an oven at 350 for about 45 min-utes. Test with a toothpick when you think itis done. Cool before slicing each student apiece for snack time!

FRUIT DIPGive each child a choice as to the type of fruit he or she would like to eat. Bananas work especially well, but chil-dren will also enjoy peaches, apples, pineap-ple, melon, etc. Let the students cut uptheir own fruit using serrated plastic knives.Give each child a small amount of choppednuts and a spoonful of yogurt on a paperplate. Have the children pick up a piece offruit with a toothpick, dip it first into theyogurt and then into the nuts before takingeach bite.

These two drinks make the orange andpurple color days especially fun! Allyou need is an electric blender!

ORANGE FLUFFPour 1/4 cup water into a bowl and add 2envelopes of orange gelatin. Stir the mix-ture and let set for 5 minutes. Add an addi-tional 3/4 cup boiling water and stir againuntil gelatin is dissolved. Pour mixture intoan electric blender and add one 6-ounce canof frozen unsweetened orange juice concen-trate. Blend until fluffy, then pour into smallcups. Chill for at least 15 minutes. Makes6 to 8 small servings.

PURPLE COWSIn a blender, add 2 cups of milk, 1/2 cup ofpurple grape juice and 2 sliced bananas.Blend on high until smooth and frothy.Makes 6 to 8 small servings.

Caution!Contains

Nuts!

Little Kids...Cook!


LAYERED VEGETABLE SALADYou will need several bowls of various rawvegetables to make these creative salads.We suggest these items:Grated carrotShredded lettuceCold cooked green peasBroccoli and/or cauliflower floweretsChopped celery and/or cucumberCreamy Italian salad dressing

Give each student a clear plastic cup andinstruct him or her to spoon layers of vegeta-bles into the cup. Pour a small amount ofsalad dressing on top. Let the children eattheir layered salads with a plastic fork.

LAYERED FRUIT SALADUse the same idea as above but use fruitinstead! We suggest the following:Chopped applesCanned, chunked pineappleGreen or purple seedless grapes (cut in half)Miniature marshmallows

Make the dressing by mixing 1/4 cup mayon-naise,1/4 cup sugar and the juice from thecanned pineapple. Mix thoroughly and set tothe side. Have the children layer the fruit andmarshmallows in a clear plastic cup. Spoonon the fruit dressing and watch the kids gob-ble it up!

EGG FLOWER SOUPYou will need:4 cups canned chicken broth2 egg yolks1 can evaporated milk1/2 teaspoon saltdash of pepper

Heat the chicken broth in a large saucepanover medium heat. Have the children helpseparate and beat the yolks together with themilk. When the broth becomes quite hot,pour a thin stream of the egg mixture intothe broth as you gently stir it. Continue stir-ring while the soup slightly thickens. Addsalt and pepper. Serve with chinese noodlesduring snack time.

MEXICAN QUESADILLASOle! You only need a toaster oven and/or aconventional oven to make this tasty snack!1 package of fresh, flour tortillasShredded white (jack) cheeseShredded yellow (cheddar) cheese

Place a spoonful of both types cheese on atortilla and fold it in half. Place the foldedtortilla on a cookie sheet and bake in anoven at 350 for about 8 minutes. Turn thetortilla over once and bake another coupleof minutes, until the cheese is thoroughlymelted. Place the quesadilla on a paperplate and cut into thirds. Serve with thesalsa recipe below.

SALSAUse canned, chopped tomatoes to make thisquick, spicy salsa!1 can of chopped tomatoes1 diced fresh onion1 small bunch chopped, fresh cilantro1 can chopped, mild green chilies1 tablespoon sugar1 teaspoon salt

Mix all of the ingredients together in a medi-um bowl. The children can help do the mix-ing but you should probably chop the onion.Serve the salsa with corn chips, scrambledeggs or a quesadilla!

Little Kids...Cook!


CHINESE STIR-FRYIntroduce your students to a variety of unusu-al vegetables with this Asian treat! You willneed:1 bunch (chopped) bok choy1 small can sliced water chestnuts1 cup sliced, fresh mushrooms3 chopped green onions2 cups bean sproutsVegetable oil

For the sauce, you will need:1 can of chicken broth1/4 cup soy sauce1/4 teaspoon garlic powder1/4 teaspoon ground ginger2 tablespoons cornstarch

To make the sauce, mix all of the ingredientstogether in a small bowl and set off to theside. Heat the oil until it is hot, in a wok oran electric skillet. Add all of the vegetablesexcept the bean sprouts and stir-fry for about4 minutes. Add the bean sprouts and fryanother minute or two. Pour in the com-bined sauce ingredients and stir until thesauce thickens, about 3 minutes. Serve thevegetables on individual paper plates oversteamed rice or chinese noodles. Let thechildren add a little soy sauce if they wish.

APPLE FRUIT LEATHER Let the children mix 2 cups of applesauceand 1/4 cup honey in a small bowl. Placeplastic wrap onto a flat, microwave safe trayor plate. Pour the applesauce mixture ontothe plastic wrap, about 1/8 inch thick.Have the children sprinkle the applesaucewith a dash of cinnamon. Cook the mixturein a microwave oven, medium setting, forabout 3 minutes. Turn and cook another 3minutes. You may need to turn and cook itan additional few minutes or until the fruitleather begins to dry. Remove the tray fromthe oven and lift the leather from the tray,keeping the plastic wrap intact. Cut it intostrips and let the children roll the leather upbefore eating.

FISH BOWL TREATSLet each child make and eat his or her ownfish bowl treat! Make up a large bowl of blueberry flavoredgelatin early in the day. When it has justbegun to set, fill a clear plastic cup with thegelatin for each student in class. Have stu-dents place 2 or 3 gummy fish into each cupof gelatin and add a dollop of whipped creamto the top. The children can eat their fishbowls immediately or put the cups back inthe refrigerator to eat later in the day.

CLASSROOM SPAGHETTIAll children love spaghetti. Let your studentshelp make it in the classroom for a change! Heat a jar of prepared spaghetti sauce or getcreative and use your own homemade recipe.Bring a big pot of water to a boil beforeadding the dry spaghetti. Stir frequently toseparate the noodles. Test for doneness. Letthe children taste the spaghetti noodles to seeif they are still in need of cooking. Take thespaghetti off the heat and drain the noodlesin a colander. Return to the original pot andadd the sauce. Mix thoroughly. Serve a por-tion to each student and let them add a shakeof parmesan cheese.

SPAGHETTI ART PROJECT!Save some of the cooked spaghetti before adding the sauce. Place in a cool bowl of water until you are ready to use it. Pour each student asmall bowl of white glue and have them dipindividual strands of spaghetti into the glue.Show them how to arrange the glue-coveredspaghetti onto a sheet of waxed paper mak-ing sure that all of the strands are touching.Sprinkle with glitter and let the creations dryovernight. When dry, carefully peel thewaxed paper away from the spaghetti. Tie astring to each spaghetti creations and hang itin a window

Caution!Do Not

Eat!

Little Kids...Cook!


CRAZY-SHAPED PRETZELSYou will need these ingredients to make soft,chewy pretzels in the classroom:1 1/2 cups warm water1 package yeast1 teaspoon salt1 tablespoon sugar4 cups flour1 beaten egg

Have the children help mix the water andyeast together in a large bowl until the yeastis dissolved. Add the flour, sugar and salt.With clean hands, students can help kneadthe dough until it is smooth. Give each stu-dent a portion of dough and ask him or herto mold and twist the dough into any shape,even letters or numbers. Lay the creationsonto a greased cookie sheet. Let the chil-dren use a pastry brush to brush the beatenegg onto the pretzel creations. Sprinklelightly with salt and bake at 425 for about15 minutes.

VEGETABLE SOUPMake a great pot of soup by using 2 quarts of chicken broth. Or, you can use bouilloncubes or instant broth mix and water. Letthe children help wash and chop differentvegetables that will go into the pot. Someideas might be: tomatoes, green celery, car-rots, cabbage, potatoes and onions. The children can place the vegetables in the pot.Bring the soup to a boil and flavor asdesired. Simmer until the vegetables are ten-der. Let the soup cool a bit before serving.Serve it in paper bowls with plastic spoons.

Make a heartier chicken soup by adding acouple of cooked, diced chicken breasts, ifyou like.

ENGLISH MUFFIN PIZZASAll you really need is a toaster oven and afew simple ingredients for this easy recipe!Let the children toast their own Englishmuffins. Show them how to spoon on ahelping of tomato sauce or pizza sauce andcover it with grated cheese. Provide slicedpepperoni and black olive slices for the chil-dren to add to their pizzas. Help them placetheir pizzas back into the toaster oven andbake at 350 or until the cheese has melted.

PITA PIZZASTry this easy, classroom pizza recipe that canbe made all at one time. You will need:1 package of pita pockets1 jar of pizza sauce1 large package of shredded Mozzarella

cheese

Place the pita pockets on a cookie sheet.Let the children help spread the sauce on thetops and sprinkle them with cheese. Placethe pizzas in an oven at 350 for about 15minutes or until the cheese bubbles. Cuteach pita pizza into quarters and serve onpaper plates.

FUNNY TOASTKids can create a funny face or design on apiece of toast to brighten up the morningmeal! Place a few drops of food coloring into a 1/2cup of milk. Let the students use small,clean paintbrushes to paint the milk ontoslices of white bread. Make sure that theyuse the milk sparingly. Place the bread in atoaster or toaster oven set on a low setting.The childrens artistic creations will toastdarker than the rest of the bread. A fun wayto surprise someone at breakfast!

Little Kids...Cook!


LEMONADEChildren will love squeezing the lemons forthis refreshing, summertime drink! You willneed:9 lemons1 1/2 cups sugar1 cup hot water11 cups cold waterice cubes

Cut the lemons in half and have the studentsdo the squeezing using a manual squeezer.Strain and remove the seeds. Place the juicein a large pitcher. Dissolve the sugar andhot water in a separate bowl. Then add it tothe juice. Add the remaining water. Mixwell. Pour the lemonade over ice to serve.

WATERMELON ICE POPSStudents will love making their own cooltreats! You will need:1 cup of seedless watermelon chunks1 cup orange juice1 cup water

Place all of the ingredients in an electricblender and mix on high speed. Pour themixture into small paper cups and placethem in the freezer. When they are partiallyfrozen, insert small plastic spoons for han-dles. When completely frozen, dip the cupsinto hot water to remove the frozen treats.

SNOW CONESYoull need a snow cone machine, crushedice maker or food processor to make thesesnow cones. The only ingredients are:A large bag of crushed ice1 can of frozen grape juice (12 oz.) 1 can of water

Make some snow ahead of time and storeit in the freezer. Then have each child taketurns using the snow cone machine or foodprocessor to make snow from crushed ice.Dilute the frozen juice concentrate with 1can of water. Have children spoon the snowinto paper cups. Let the children help poursome grape juice over the ice and eat it withplastic spoons.

FRUIT SALADLet the students do the cutting to make thisfun fruit salad! You will need the following:6 apples1 small can of chunk pineapple1 bunch of seedless grapes1/2 cup of miniature marshmallows1/4 cup mayonnaise1/4 cup sugar

Drain the juice from the pineapple and saveit in a small bowl. Place the pineapplechunks in a larger bowl. Have the studentscore and cut the apples into 1/2 inchchunks and place them in the bowl.Children can cut the grapes in half and addthem, plus the marshmallows, to the mix-ture. Add the mayonnaise and sugar to thepineapple juice and mix well. Stir this mix-ture into the fruit. Serve at snack time.

COFFEE CAN ICE CREAMIce cream in the classroom is easy! You willneed: 1 cup whipping cream1 cup milk1/2 cup sugar1 teaspoon vanilla extract1 bag rock saltcrushed ice

Mix all the ingredients together with a handmixer. Pour the mixture into a clean, onepound coffee can. Put the lid on tightly.Place the one pound coffee can into a 3pound coffee can. Pour crushed ice androck salt around the one pound can. Pack itdown the best you can. Put on the lid andwrap the can in a dish towel. Have studentstake turns shaking the can for at least 15minutes. Dump the ice and salt from thelarger can before opening the smaller cancontaining the ice cream.

Little Kids...Cook!


HOLE IN THE TOASTTry this fun breakfast meal with individualstudents! Have the student use a biscuit cutter to cutthe center from a slice of bread. Butter thebread on both sides. Place the bread on ahot electric skillet until brown. Turn andbrown the other side. Let the student crackan egg and drop it in the center of the toast.Cover and cook the egg slowly until the eggwhite is set. Sprinkle with salt and pepperand serve.

SMORE TREATSStudents will love making campfire treatsusing a microwave. You will need:Graham CrackersMarshmallowsHershey Chocolate Bars

Let each student place 4 squares of choco-late on top of a graham cracker. Place amarshmallow and then another grahamcracker on top. Place each one on a paperplate and cook in a microwave oven for 30seconds. (Or, until the chocolate begins tomelt.) Cool slightly before eating!

TOAST TOPPERSLet students use a classroom toaster andselect one of the following toppers to theirtoast.Cinnamon Toast - Combine two parts sugarto one part cinnamon. Let students sprinklethe mixture over hot, buttered toast.

Orange Sugar Toast - Combine a teaspoonof grated orange peel, 1 tablespoon soft but-ter, 3 tablespoons of powdered sugar and 1teaspoon orange juice. Mix the ingredientstogether in a small bowl. Have each studentspread the mixture on hot, unbuttered toast.

Peanut Butter Coconut Toast - Spreadcrunchy peanut butter on a piece of hottoast. Sprinkle with flaked coconut. Addraisins, if you wish. East and enjoy!

PIGGIES IN A BLANKETThis kid pleaser is easy to make! For a dozenstudents, you will need:One package of hot dogs (wieners)One package of canned biscuitsHave students thoroughly clean their hands.Give each child a piece of biscuit dough andinstruct him or her to roll it into a long snake.Have each student wrap the dough around awiener. Place the piggies in a blanket on anungreased cookie sheet and bake in a preheat-ed oven of 450 for about 15 minutes.

BAKED POTATOESLet each child scrub one small potato. Showthem how cut a slice in the top of each potatoso the steam can escape. Students can alsorub vegetable oil on the potatoes before bak-ing. Place the potatoes on a cookie sheet andbake at 350 until tender. (Time will varywith size and number of potatoes.)

Kids will love choosing their own toppings fortheir baked potato. Try these toppings:butter or margarine bacon bitsgrated cheese sour creamchili green onions

CARAMEL APPLESAn apple a day, never tasted so good!Have students core and cut into quarters sev-eral large apples. Stick a Popsicle stick ineach apple section. Heat one large bag ofunwrapped caramels in a saucepan over lowheat. Add 1 or 2 tablespoons of water to thinthe caramels to the desired consistency. Stircontinuously while they melt. Holding on tothe stick, have each student place their appleinto the melted caramels. Place them on asheet of waxed paper to cool before eating.

Little Kids...Cook!


CLASSROOM GRANOLAThis treat is good to eat in a bowl with milkor just right out of your hand! You will need:2 1/2 cups uncooked Quaker oats1/2 cup almonds or walnuts1/2 cup Grapenuts cereal1/2 cup flaked coconut1/2 cup margarine1/2 cup honey1/2 cup raisins

Have the students mix the oats, nuts,Grapenuts and coconut together in a largebowl. Melt the honey and margarine togeth-er in the microwave or on top of the stove ina saucepan. Let students stir the mixtureinto the dry ingredients. Spread evenly ontoa cookie tray and bake at 300 for about 20minutes. (Check and stir often.) Removefrom the oven and let cool. Add the raisinsbefore serving. Store the granola in an air-tight container.

GIANT SUBMARINE SANDWICHFix one sandwich that will feed the wholeclass! You will need:1 long loaf of French bread1 package of sliced bologna1 package of sliced chicken or turkey1 package of sliced American cheeseMayonnaiseMustard

Slice the bread horizontally in half, beingcareful not to cut it all the way through onone side. Open the bread out flat. Havestudents help spread both sections of breadwith mustard and mayonnaise. Layer thesliced cheese and meats on the bread. Foldthe bread back over and cut into 2 inchslices. Serve a slice to each student.

You may want to wrap up the sandwich andtake it on a playground picnic!

HOT CHOCOLATE WITH PEANUT BUTTERUse instant hot cocoa mix to make this super drink!Prepare a cup of hot chocolate for eachchild in class. Let them dissolve a teaspoonof creamy peanut butter in the hot drink.Garnish with whipped cream and let the kidsdrink it up!

ICE CREAM CONE CUPCAKESA great classroom party treat or birthdaysurprise! Let students help you prepare a cake mixaccording to directions. Each child can thenspoon the batter into flat-bottomed icecream cones. (Make sure they only fill themabout 2/3 full.) Place the cones in a muffintin or on a cookie sheet and bake at 350for 12 to 15 minutes. Cool before lettingthe students frost the cupcakes using cannedfrosting. Decorate with candy sprinkles.

CHEESY NACHOSLet each student take a handful of tortillachips and place them in a small paper bowl.Heat a prepared cheese sauce (or a can ofcheese soup) in the microwave. Pour thecheese over each childs chips. Let studentsadd chopped green chilis and/or tomatoes,if they wish. A great finger food kids willgobble up!

Caution!Contains

Nuts!

Caution!Contains

Nuts!

Little Kids...Cook!


BBBB AAAA SSSS IIII CCCC TTTTAAAA BBBB LLLL EEEE MMMM AAAA NNNN NNNN EEEE RRRR SSSS FFFF OOOO RRRR HHHH OOOO MMMM EEEE !!!!Using good manners during meal time helps promote various social skills, communica-tion skills and self-esteem in children as well as adults. Good manners are not justsomething to be used at nice restaurants or with company, but should be practicedevery day and at every meal. The reason for good manners is to show consideration,thoughtfulness and respect toward others. Good manners also makes mealtime a morepleasant experience for everyone.

Parents should keep a few things in mind when it comes to meal time. Here are a fewideas:

Make mealtime a family time. Dont force children to eat what they do not want. Attempt to have something on the table your child likes. Allow the child to make his or her own selections from the table. Serve your child small portions. He or she can always ask for more. Avoid discussing things that only concern adults. Get your children involved in

the conversation. Do not have the television on during meal times. Schedule regular mealtimes and snacks so children come to the table reasonably

hungry. Encourage children to help set the table properly and clear the table after the

meal. Remember that the parents are a childs main role models when it comes to

table manners and nutrition.

Children should be taught these basic table manners:

Wash and dry your hands before eating. Come to the table hungry and ready to eat. Always use a napkin to wipe your hands and mouth, not your clothes. Ask to be excused (temporarily) from the table if you need to blow your nose or

use the restroom. Chew with your mouth closed and wait until your mouth is empty before you

speak. There is no playing with toys or gum chewing at the table. Be considerate of everyone at the table. Ask for things to be passed. Do not grab or reach across the table. Dont put your head down on the table. Wait until everyone is seated before beginning to eat. Bring the food up to your mouth, not your mouth down to the food. Politely refuse food you do not want to eat. Dont ask for food that is not on the table. Do not criticize the food or the person who cooked it. Join in the conversation during the meal.

Little Kids...Cook!


RRRR UUUU LLLL EEEE SSSS AAAA NNNN DDDD TTTT IIII PPPP SSSS FFFF OOOO RRRR SSSS AAAA FFFF EEEE CCCC OOOO OOOO KKKK IIII NNNN GGGG !!!!It always pays to be careful in the kitchen. There are several things that can

harm you or others if you are careless. Here are a few basic tips:

1. Always ask permission before starting to cook.

2. Always wash your hands before beginning to cook.

3. Wear an apron to keep your clothes clean.

4. Read your recipe and all directions very carefully.

5. Always ask an adult before using any type of electric appliance.

6. Never use a sharp knife or other sharp utensil without having an adult supervision.

7. Always use pot holders when picking up or touching anything hot.

8. Turn all handles of pots and pans back, toward the rear of the range so you dont bump them and cause them to spill.

9. Always use a cutting board to slice or chop with a knife.

10. Always cut away from yourself when using a vegetable peeler or grater.

11. Keep sharp knives in a knife holder, not loose in a drawer.

12. Always clean up spills from the floor so you dont slip.

13. Never try to retrieve items that are beyond your reach. Ask an adult to get the item for you.

14. Make sure you follow the instructions youve been given.

15. Always clean up after yourself and put away utensils properly.

Little Kids...Cook!


CCCC OOOO OOOO KKKK IIII NNNN GGGG TTTT EEEE RRRR MMMM SSSS FFFF OOOO RRRR BBBB EEEE GGGG IIII NNNN NNNN IIII NNNN GGGG CCCC OOOO OOOO KKKK SSSS !!!!bake - to cook in a oven.beat - to mix with an electric mixer or vigorously by hand with a spoon or fork.blend - to thoroughly combine two or more ingredients together.boil - to cook a liquid so hot that it bubbles.bread - to coat a food with bread crumbs.broil - to cook under a hot flame, as under a broiler in an oven.brown - to cook food quickly in a little oil until it turns golden-brown.chop - to cut into pieces with a knife or chopper.chill - to place items in a refrigerator until cold.combine - to mix ingredients together.cube - to cut into pieces about 1/2 inch size.dice - to cut into pieces about 1/4 inch size.dot - to drop bits of butter over food.drain - to pour liquid off food.dust - to coat with flour, usually means a greased cake pan dusted with flour.fold - to gently combine ingredients using a rubber scraper in a fold-over manner.fry - to cook in oil, usually in a skillet.garnish - to place an item on a plate to make it look appealing, such as a piece of

fruit, parsley or whipped cream.glaze - to cover a food with sauce or other liquid coating.grate - to shred food items using a grater.grease - to rub shortening on the bottom and sides of a pan.grill - to cook over an open flame on a barbeque or open grill.ingredient - a food item used in a recipe.knead - to work the dough with your hands in a fold and press motion.marinate - to soak food in a liquid mixture to improve its flavor and texture.melt - to heat until the ingredients become liquid.mince - to chop into very tiny pieces.pare - to peel the skin from a fruit or vegetable.pre-heat - to heat an oven up to the desired temperature before using.recipe - a list of ingredients and directions to make a dish.roast - to cook (usually meat) in an oven.roll - to use a rolling pin to roll out dough on a flat board.scoop - to use a large spoon or ice cream scoop.season - to add salt, pepper or other seasonings to taste.sift - to put ingredients through a flour sifter.simmer - to cook foods in water that is kept just below the boiling point. skewer - to thread a food onto a wooden or metal stick.steam - to cook food above boiling water so that the steam cooks the food.stir - to mix round and round with a spoon.toast - to brown (usually bread) in a toaster or under a broiler.toss - to mix together lightly.whip -to beat a food rapidly so that it becomes foamy and fluffy.

Little Kids...Cook!

Cook book

Documents

Transcript of Cook book