Holiday Cookbook for Kids

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Table of Contents Contributor’s Page…………………………………………………………………3 Cooking with Kids………………………………………………………………….4 Deviled Eggs for Thanksgiving in the USA…………………………………..7 Pumpkin Pie in a Cup for Thanksgiving in the USA……………………..…9 Apple Pie for Thanksgiving in the USA……………………………………...11 Mulled Cinder for Christmas in the USA…………………………………...13 Christmas Party Cookies for Christmas in the USA……………………...14 Cookies for Santa for Christmas in the USA………………………………16 Banana Bread for Christmas in the USA……………………………………17 Magic Cookie Bars for Christmas in Canada……………………………….19 Cranberry Splash for Christmas in Canada…………………………………20 Harira for Ramadan in Morocco………………………………………………21 Crepes for Ramadan in Morocco……………………………………..………23 Uvas y Jugo for La Noche Vieja in Spain…………………………….……..24

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Contributor’s Page This cookbook is a compilation of recipes by bloggers around the world. Please take a minute to visit the blogs of these wonderful people:

Heidi Raki is a teacher and mother who is raising her family with a mixture of American and Moroccan holidays in Morocco. Find her teaching blog at www.rakisradresources.com

Sally Bondelevitch DeCost has taught elementary school in northeastern USA for 35 years. She presently teaches second grade, writes a teacher blog called Elementary Matters, and specializes in brain based learning. Find her teaching blog at www.elementarymatters.com. Krystal Mills is a teacher in rural Prince Edward Island. She resides there with her husband and two boys, where she's a Grade 7 teacher. She's passionate about education and loves sharing new ideas on her blog, www.lessonsfromthemiddle.com.

Debbie Madson is a Web Publisher and Author for children. She has several learning kids websites, like www.kids-cooking-activities.com, as well as a TPT store and Kindle Ebooks.

Caitlin is the author of the blog Learning Ahoy!! She is a wife, mother of 3 boys, and a special education teacher for grades PreK-2nd. Visit her teaching blog at www.learningahoy.com.

Amanda is a world traveling, mom of two boys. In 2006 she married her Moroccan husband and has spent considerable time perfecting her Moroccan cooking skills. Amanda lives with her family in Marrakech, Morocco and blogs at www.MarocMama.com.

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Cooking with Kids No matter what time of the year, cooking with kids can lead to a lot of learning experiences. In addition to life skills like cutting, cooking and cleaning up, cooking is also a time to work on a wide variety of academic subjects to build family and community bonds. This cookbook aims to link recipes to a variety of holidays, allowing teachers and parents to discuss the holidays and the cultures or countries they represent. Here is a list of tips for making cooking with kids educational and fun:

1. Talk about EVERYTHING! Cooking provides a lot of opportunity of conversation – take the opportunity. Here are some conversation suggestions, sorted by subject. Math

- Measurement – How do we measure? Does measurement need to be perfect? Metric vs. customary measurements

- Cooking time – How do we figure out when something will be finished

- Shapes, colors and characteristics of cooking tools - Doubling & Halving – What if we don’t need as much food

as this makes? How do we make a double or triple recipe? - Proportions – What is the proportion of wet ingredients

to dry ingredients? Is this important? Why?

Science - Heat – How does heat change things? How do we use

heat safely? - Irreversible Change – Can what we are doing be reversed,

why or why not? - Properties of Matter – Which materials are solids,

liquids, or gasses? Why don’t oil and water mix? What causes bread to rise? What happens if you forget an ingredient?

- Living vs. Non-living – Where does our food come from? When do certain foods grow?

- Ecology – What are we going to do with our waste products? Where did we get the materials we are using?

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Health

- Nutrition – What types of food make our body healthy? What types of food should only be eaten in moderation?

- Safety - How do we stay safe when we are cooking? - Digestion – What will happen to this food when we are

done with it?

Language Arts - Reading – How do we read a recipe? What text features

are present in a recipe? Why do people write recipes? What book, story or poem that you have read have featured a recipe you are or aren’t familiar with?

- Vocabulary – What words do we use to describe our food? What words do we use to describe the cooking process (stirring, whipping, grating, chopping etc.)

- Writing – Do people always write down recipes? What type of short hand do people use when writing?

Social Studies - Culture – How does what we eat represent us? What do

other people think of us based on what we eat? Does everyone eat the same types of food, why or why not? How does cooking and eating together promote family and community connectedness? How is food connected to holidays and community events?

- Geography – Is what we eat dictated by where we live? How has this changed throughout history? Why do people measure differently in different parts of the world?

- History – How have recipes and measurements changed throughout time?

- Citizenship – Does everyone have access to the same amount of food and water that we do? How can we help those who don’t have food?

- Government – Can government policies affect what we eat?

- Economics – How does cost affect what people eat for the holidays? How do the holidays affect what products cost?

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2. Take childrens’ age into consideration.

Young children (under age 5) will need you to have everything prepared and pulled out ahead of time. They will not be able to participate in every step and may get bored part way through. Have a back up activity (like a coloring sheet) if a recipe has too much waiting. Children of this age can help add supplies, stir, shake, count etc. Children age 5 – 8 will have a longer attention span, but may start to get tired with longer projects like making and decorating cookies. They can help you to gather materials and will be able to help with cutting, sorting, mixing etc. Children of this age should not be allowed to work with heat on their own, but may be able to work with heat with assistance. Children age 9 and up should have the stamina to get through an entire recipe with no problems. They should also be able to read and interpret a recipe, and work with heat semi-independently. Be sure to discuss safety with all tools and heat and to supervise each step.

3. Allow for imperfections.

Often we expect cooking products to turn out beautiful and delicious. When cooking with kids, this will NOT always happen. This is okay, celebrate what was achieved – a recipe followed, a mess cleaned up, time spent, conversation had. While it is good to allow children to take part in the regular day to day cooking, when kids are involved, allow for extra time, and perhaps a back up plan. Don’t depend on what you are cooking as the only thing you’ll eat. This way if something goes wrong, you aren’t all starving and frustrated, which takes away from the success of the day.

4. Repeat regularly.

One time cooking projects are fun, but in order to get the most out of cooking, students need to try their new found cooking skills on multiple occasions, building further connections between their learning.

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Deviled Eggs Holiday: Thanksgiving Country: USA Contributed by: Heidi Raki of: Raki’s Rad Resources

As a little girl, my mom and I always made deviled eggs for Thanksgiving. We would cook them together. She would peel the shells and I would smash the yolks. When we had filled all of the egg whites, we would eat the extra filling on crackers and talk

about what we were most thankful for that year. Ingredients: - 12 eggs - water - ¼ cup – 59 ml- of mayonnaise - 1 tbsp. – 15 ml- of mustard - 1 tbsp. – 15 ml – of paprika Method:

1.) Put eggs in a saucepan and cover with water. 2.) Boil for 10 minutes. 3.) Turn off stove and cool

eggs. 4.) Peel the shell off of the

eggs. 5.) Carefully, cut each egg

in half horizontally. 6.) Place the yolk of each

egg into the bowl – smash with a fork.

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7.) Add the mayonnaise and

mustard to the yolks and mix well.

8.) Using a small spoon, scoop the yolk, mustard and mayonnaise mixture into the hollow part of the egg white.

9.) Sprinkle paprika on top of each egg.

Makes 12 deviled eggs

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Pumpkin Pie In A Cup

Holiday: Thanksgiving Country: USA

Contributed by: Caitlin Orsborne Of: Learning Ahoy!!

I make this with my students every year as a way to practice skills, talk about a popular dish at Thanksgiving and have fun!

Ingredients:

milk

2 boxes of instant vanilla pudding

1 can of pumpkin

1 tsp – 5 ml - cinnamon

1/2 tsp – 2.5 ml ginger

graham crackers

whip cream

2 plastic bag (top quality freezer bags are the best)

small cups

Method:

1. Prepare pudding according to directions on box, but in a plastic bag. Give each child a turn to squeeze the bag for at least one minute.

2. Add the can of pumpkin, cinnamon

and ginger to the bag. Give each child a turn to squeeze the bag for at least one minute. Set aside.

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3. Put the graham cracker in a bag (I give each student their own bag.). Give the children each a turn to crush the crackers by using a rolling pin, serving spoon, or hands.

4. Put the crushed graham crackers in

the bottom of each cup. 5. Cut the corner off the bag with the

pumpkin/pudding mixture and squeeze (Have the children help!) some into each cup.

6. Add a spoonfull of whip cream to the

top of each cup. Enjoy!! Serving Size : Makes approxomately 10 small cups.

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Apple Pie Holiday: Thanksgiving Country: USA Contributed by: Heidi Raki of: Raki’s Rad Resources

Thanksgiving is a harvest celebration. Where I grew up, apples are harvested in the fall, so we always added apple pie to

our Thanksgiving dinner. Ingredients: Apple Pie Mix - 6 apples - 1 tsp - 5 ml -cinnamon - ¼ cup - 59 ml - sugar - 2 tbsp – 30 ml flour Pie Crust - 3 cups - 675 ml - of flour - 1 cup - 225 ml - of butter - 1 egg - 1 tsp - 5 ml - salt - 8 tbsp - 120 ml - ice cold water Method:

1.) Peel and core apples. 2.) Cut the apples into slices.

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3.) Add apples to a bowl with cinnamon, sugar and flour.

4.) In a separate bowl, mix flour, butter and salt with a fork until crumbly.

5.) Add egg and water and mix with your hands until it looks like a pastry dough.

6.) Separate the pie crust into two pieces and roll flat with a rolling pin.

7.) Place one pie crust at the bottom of a pie pan. 8.) Add pie mix to the pan. 9.) Cut the second pie crust into strips and criss cross

them over the top of the pie. 10.) Place the pie pan on a baking sheet and bake at 350˚

for 1 hour. Serving Size: 8 slices of pie

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Mulled Cider

Holiday: Christmas Country: U.S.A

Contributed by: Sally Of: Elementary Matters After a night of Christmas Caroling, there’s nothing better than coming home to mulled cider warming in the crockpot.

Ingredients: 1 gallon – 3.75 liters apple cider ¼ cup – 59 ml - packed light brown sugar ½ teaspoon – 2ml - cinnamon ½ - 2 ml - teaspoon ground cloves ½ - 2 ml - teaspoon allspice ½ - 2 ml - teaspoon ground ginger ¼ - 59 ml - cup lemon juice Zest of one lemon Method: Mix all ingredients together in the crockpot and set on high for an hour. Turn down to low, and the mulled cider will stay warm and keeping the house smelling wonderful for several hours. This recipe is quite flexible. If you love cinnamon, add more. If you don’t care for cloves, leave them out. If you are serving fewer, use less. It’s a real crowd pleaser, especially in cold weather! Serving Size : one gallon of mulled cider will serve about 30 people

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Christmas Party Cookies

Holiday: Christmas Country: USA

Contributed by: Debbie Madson www.kids-cooking-activities.com

It is a tradition at our house to have a cookie

decorating party. The kids help bake and roll out

cookies and with their friends decorate them. This

activity works well for a classroom setting.

Ingredients: 1/2 Cup -118 ml - butter or margarine, softened

1 Cup - 225 - powdered sugar

1 egg

1/4 Cup – 96 ml - milk

1/2 teaspoon – 2.5 ml - vanilla extract

1/2 teaspoon - 2.5 ml - almond or lemon extract

2 1/2 Cups - 568 ml - flour

1 teaspoon – 5 ml - baking soda

1/2 teaspoon – 2.5 ml - cream of tartar

Method: In mixing bowl, cream together butter,

sugar, eggs, and extracts. Blend together.

In separate large bowl, add flour, baking

soda and cream of tartar. Add to creamed

mixture and blend together. Form into a

ball and chill 2 hours. Roll dough out on

floured surface and cut out with desired

cookie cutters. Bake at 375 degrees for

7-9 minutes.

Serving Size : about 3 dozen cookies depending on size of cookie cutters

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Cooking Party Tips:

Make the cookies and the frosting ahead of time so everything is ready to go the

day of the party.

Have several colors of frosting, plastic knives, a variety of sprinkles and a flat

shirt box for each child to bring their cookies home in.(or use two paper plates

stapled together)

Instead of knives you could try new, clean paintbrushes for frosting cookies.

Other candy decorations may include licorice ropes, cinnamon candies, lemon

drops, gumdrops, mini marshmallows, chocolate candies or jelly beans.

Let the kids be creative and enjoy this holiday tradition.

Cookies for Santa

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Holiday: Christmas Country: USA

Contributed by:Debbie Madson www.kids-cooking-activities.com

Kids love to make these unique twists with a simple cookie recipe. The mouse cookie

works great for reading the Night before Christmas... not a creature was stirring not

even a mouse.

Ingredients: 1 Cup – 225 ml - creamy peanut butter

½ Cup - 118 ml - butter (no subs), softened

½ Cup – 118 ml - sugar

½ Cup- 118 ml - brown sugar

1 egg

1 teaspoon – 5ml - vanilla

1 ½ Cups - 342 ml - flour

½ teaspoon 2.5 ml - baking soda

½ Cup – 118 ml- peanut halves (ears)

2 Tablespoons – 30 ml - green and red mini M&M’s

(nose)

4 teaspoons -20 ml - mini chocolate chips (eyes)

red shoestring licorice (tail)

Method: Mice Cookies In bowl, cream peanut butter, butter, and sugars. Beat in egg and vanilla. Combine the

flour and baking soda and add to creamed mixture. Refrigerate for 1 hour. Roll into

balls. Place on ungreased cookie sheets. Pinch each ball at one end to taper into a tail.

Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for

nose and two chocolate chip eyes. Bake at 350 for 8-10 minutes. Gently insert one

licorice piece into each warm cookie for tail.

For Reindeer Cookies Following the peanut butter recipe above, add two chocolate

chips eyes and a red hot or red M&M nose. Bake. Add knotted

pretzels for antlers to cookies when they just get out of the

oven. Cool.

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Banana Bread

Holiday: Christmas Country: USA Contributed by: Heidi Raki of: Raki’s Rad Resources

Christmas breakfast at my house always consists of a piece of warm banana bread, coated in butter and combined with hot chocolate. We eat this quick breakfast, so that we can settle in front of the Christmas tree to open presents.

Ingredients: - 2 eggs - ½ cup – 118 ml melted butter - 1 cup sugar - ½ cup – 118 ml milk - 2 soft bananas (the darker the better) - 1 tsp – 5 ml vanilla - 2 cups- 450 ml flour - 2 tsp. – 10 ml baking soda - ½ tsp – 2 ml salt - ½ cup – 225 ml chopped walnuts (optional)

Method:

1.) Smash bananas in a large bowl until extremely mushy.

2.) Add eggs, sugar and vanilla and mix thoroughly.

3.) Add butter and milk and mix.

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4.) Add all dry ingredients (flour, baking soda and salt). 5.) Chop and add walnuts – this step is optional. 6.) Pour mixture into a greased bread pan and bake for

1 hour at 350˚F or 177 ˚C. Makes 1 loaf of Banana Bread

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Magic Cookie Bars

Holiday: Christmas Country: Canada

Contributed by: Krystal Mills Of : Lessons From The Middle

These squares are a family tradition in my house. It is my

husband's grandmother's recipe and I feel a special family

connection each year when my kids and I make them. Plus, they're

super yummy! Enjoy!

Ingredients:

1/2 cup - 118 ml butter

1 1/2 cups – 340 ml graham wafer

crumbs

1 can sweetened condensed milk

1 cup -225 ml chocolate chips

1 1/3 cups – 300 ml flaked coconut

Method:

1) Pre-heat the oven to 350ºF.

2) Grease a 9 x 13 pan.

3) Melt the butter in a medium bowl.

4) Add the crumbs to the melted

butter.

5) Press the crumb mixture into the

pan.

6) Pour the milk over the crumbs.

7) Spinkle the chocolate chips on top.

8) Add the coconut and press down firmly.

9) Bake 25-30 minutes (until brown).

Serving Size : Makes 24

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Cranberry Splash

Holiday: Christmas Country: Canada

Contributed by: Krystal Mills Of : Lessons From The Middle

I can't remember a Christmas dinner without this delicious

cranberry drink as part of our feast.! We have special goblets to

drink from that only come out for the holidays - even today. I carry

on the tradition at my own home, with our

own fancy glasses.

Ingredients:

1 jug of cranberry juice/cocktail

1 small bottle of ginger ale (or 7 Up)

Splash of orange juice

Optional: Fresh fruit as a garnish

Method:

1) Pour cranberry juice into a jug

(about 3/4 full)

2) Add a splash of orange juice

3) Fill the jug with the ginger ale

4)Stir and pour into fancy glasses!

5)Optional: Garnish the glass with

fresh fruit.

Serving Size : 12 glasses

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Harira

Holiday: Ramadan Country:Morocco

Contributed by: Amanda Moutakki Of: MarocMamma

During Ramadan, Muslims fast from sun up to sun down. When it is time to eat in

Morocco, this soup is always served. Harira is full of proteins that are needed after a

long day of fasting.

Ingredients:

- 1 medium to large onion

- 2-4 cloves of garlic

- 5-6 tomatoes

- 1 – 1 ½ cups – 250 g - of beef, lamb or chicken cubed

- 1 handful chopped Italian parsley

- ½ handful chopped cilantro

- 1 small can tomato paste

- Olive oil

- 1 tsp - 5ml - salt

- 1 ½ tsp – 7.5 ml - black pepper

- 1 tbsp – 15 ml - paparika

- 1 small pinch of crushed

Saffron

- ½ cup – 118 ml -

garbanzo beans (soaked

over night)

- ¼ cup - 96 ml - lentils

(washed)

- ½ cup - 118 ml -

vermicelli pasta

- ¼ cup – 96 ml - flour

- 4 cups – 900 ml - water

- Food processor or

blender

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Method:

1. Heat olive oil in large stockpot.

2. Puree onion and garlic in food processor. Add to pot and sautee in

olive oil.

3. Add meat and brown until almost cooked.

4. Puree tomatoes and add along with another dash of olive oil.

5. Add meat and brown until almost cooked.

6. Puree tomatoes and add along with another dash of olive oil.

7. Finely chop parsley and cilantro with tomatoes and add to the pot.

8. Add salt, pepper, paprika, tumeric and saffron as well.

9. Add water and can of tomato paste.

10. In a seperte bowl, whisk flour and 1 cup of water and allow to

sit while soup is cooking, mix occassionally to sparate any clumps

that might occur.

11. Bring the soup to a boil.

12. Add lentils and beans

13. Once beans are cooked, add pasta and let simmer.

14. When beans are cooked, add pasta and let simmer.

15. When beans are cooked through, begin to stream the flour

mixture into the pot. Slow pour the flour misture into the soup, all

while mixing to ensure it combines. The soup should begin

thickening halfway through.

Serving Size : Makes enough for a family of 6. Haraia should be thick,

but still have a soup consistency.

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Crepes Holiday: Ramadan Country: Morocco Contributed by: Heidi Raki of: Raki’s Rad Resources

During Ramadan, my husband fasts from sun up until sun down. When it is time to eat, he likes to eat something sweet. Often, we make these crepes and stuff them with fruit, jelly, or even veggies in cheese sauce.

Ingredients: - 4 eggs - 1 cup – 225 ml - of milk - 2 cups - 450 ml of flour - 1 tsp – 5 ml - of salt - 2 tbps of melted butter - 1 tsp of baking powder Method:

1.) Mix flour, salt and baking powder. 2.) Add eggs, milk and butter. 3.) Mix until there are no clumps. 4.) Heat a frying pan with

a touch of oil. 5.) Coat the bottom of

the pan with a thin layer of batter and cook until golden brown, then flip and repeat.

Makes 30 crepes

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Uvas y Jugo Holiday: La Noche Vieja (New Year’s) Country: Spain Contributed by: Heidi Raki of: Raki’s Rad Resources

During a recent New Year’s in Spain, my husband and I were surprised that the entire crowd went silent for the entire minute after midnight. Soon enough, we found out it was because they were eating 12 grapes in 1 minute – a tradition that is said to bring

you good luck for the new year. The 12 grapes are then washed down with champagne – which I have made sparkling cider for our younger crowd. Ingredients: - 12 grapes per person - 1 glass of sparkling cider per person Method:

1.) Place the grapes in a circle on a plate.

2.) Fill each glass with sparkling cider.

3.) Pretend that it is midnight on New Year’s Eve and eat all of your grapes and your cider in exactly one minute.

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Happy Holidays! From Raki’s Rad Resources Find these other holiday resources at our TPT store: