Two Easter Classes Available!

Easy Easter Edibles

I am opening a second Easter cooking class this Saturday, so if you couldn't make the morning class, you can join us for the afternoon.  Spaces are still available for both classes, so sign up the little chefs in your life!

April 11; 11 am-1 pm & 1:15-3:15 pm     $20.00     (6-11 year olds)

In this class, the children will make scrambled egg nests  and yummy carrot muffins which are wonderful for an Easter brunch.  They will make an edible table arrangement of fruit flowers , and a dessert of chocolate bird’s nests which are almost too cute to eat.  Almost! 

Resurrection Cookies

Resurrection Cookies

I am giving this recipe to the kids at Saturday's Easy Easter Edibles class but I also wanted to post it for everyone who follows the blog.  

You may be familiar with this recipe, but here it is as a reminder for a wonderful family activity on Saturday night.

 

Supplies

1 c whole pecans          1 t vinegar

3 egg whites                 pinch salt

1 c sugar

 zipper baggie, wooden spoon, tape and Bible

 

Directions

Preheat oven to 300 degrees F before beginning. (It is important to do this before you start.) 

Place pecans in a zipper bag and let children beat them with a wooden spoon to break into small pieces.  Explain that after Jesus was arrested he was beaten by the Roman soldiers.

 Read John 19:1-3

Then Pilate took Jesus and had him flogged. ²The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe ³and went up to him again and again, saying, "Hail, king of the Jews!" And they struck him in the face.

 Let each child smell the vinegar.  Put 1 teaspoon of vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink.

 Read John 19:28-30

²⁸Later, knowing that all was now completed, and so that the Scripture would be fulfilled, Jesus said, "I am thirsty." ²⁹A jar of wine vinegar was there, so they soaked a sponge in it, put the sponge on a stalk of the hyssop plant, and lifted it to Jesus' lips. ³⁰When he had received the drink, Jesus said, "It is finished." With that, he bowed his head and gave up his spirit.

 Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life to give us life.

 Read John 10:10-11

¹⁰The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full.  ¹¹"I am the good shepherd. The good shepherd lays down his life for the sheep.

 

Sprinkle a little salt into each child's hand.  Let them taste it and brush the rest into the bowl.  Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.

 Read Luke 23:27

²⁷A large number of people followed him, including women who mourned and wailed for him.

 

So far the ingredients are not very appetizing.  Add 1 sugar. Explain that the sweetest part of the story is that Jesus died because He loves us He wants us to know and belong to Him.

 Read Psalm 34:8

 ⁸ Taste and see that the LORD is good; blessed is the man who takes refuge in him.

 Read John 3:16

 ¹⁶"For God so loved the world that he gave his one and only Son,^a]">[a] that whoever believes in him shall not perish but have eternal life.

 

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.

 Read Isaiah1:18

 ¹⁸ "Come now, let us reason together," 
       says the LORD. 
       "Though your sins are like scarlet, 
       they shall be as white as snow; 
       though they are red as crimson, 
       they shall be like wool.

 Read John 3:1-3

¹Now there was a man of the Pharisees named Nicodemus, a member of the Jewish ruling council. ²He came to Jesus at night and said, "Rabbi, we know you are a teacher who has come from God. For no one could perform the miraculous signs you are doing if God were not with him." ³In reply Jesus declared, "I tell you the truth, no one can see the kingdom of God unless he is born again

 

Fold in broken nuts.  Drop by teaspoons onto wax paper covered ookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.

Read Matthew 27:57-60

 ⁵⁷As evening approached, there came a rich man from Arimathea, named Joseph, who had himself become a disciple of Jesus. ⁵⁸Going to Pilate, he asked for Jesus' body, and Pilate ordered that it be given to him. ⁵⁹Joseph took the body, wrapped it in a clean linen cloth, ⁶⁰and placed it in his own new tomb that he had cut out of the rock. He rolled a big stone in front of the entrance to the tomb and went away.

 Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.

 Read Matthew 27:65-66

 ⁶⁵"Take a guard," Pilate answered. "Go, make the tomb as secure as you know how." ⁶⁶So they went and made the tomb secure by putting a seal on the stone and posting the guard.

 

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. 

 Read John 16:20 & 22

²⁰I tell you the truth, you will weep and mourn while the world rejoices. You will grieve, but your grief will turn to joy ²²So with you: Now is your time of grief, but I will see you again and you will rejoice, and no one will take away your joy.

 

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow!  On the first Easter Jesus' followers were amazed to find the tomb open and empty.

 Read Matthew 28:1-9

¹After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. ²There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. ³His appearance was like lightning, and his clothes were white as snow. ⁴The guards were so afraid of him that they shook and became like dead men. ⁵The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. ⁶He is not here; he has risen, just as he said. Come and see the place where he lay. ⁷Then go quickly and tell his disciples: 'He has risen from the dead and is going ahead of you into Galilee. There you will see him.' Now I have told you." ⁸So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell his disciples. ⁹Suddenly Jesus met them. "Greetings," he said. They came to him, clasped his feet and worshiped him. 

 

HE HAS RISEN!

New Date for "Easy Easter Edibles" Class...

Easy Easter Edibles

Calling all Growing Gourmets...I still have a few spots open for the Easter class.

**Please note the change in dates!  We will meet April 11 instead of the original date of April 4.

 

April 11; 11 am-1 pm      $20.00        (5-11 year olds)

Easter may be my favorite holiday of the year, and it is a wonderful time to gather family together in the kitchen and around the table.  This year when you host family and friends, let your children help prepare a favorite recipe of their own.  In this class, the children will make scrambled egg nests which are wonderful for an Easter brunch.  They will make an edible table arrangement of fruit flowers , carrot muffins and a dessert of yummy chocolate bird’s nests.  I’ll even send home the recipe for Resurrection Cookies, a fun and meaningful activity to do as a family, which tells the story of Christ's death, burial and resurrection by baking the cookies and leaving them in the oven overnight.

 

Spring has sprung and the Growing Gourmets “Chef’s Club” starts this week.  Don’t worry, there are still spaces available for the little chefs in your life.

Chef’s Club Session 2 

Spring Fling

April 2-23 (Thursdays; 4 weeks)                          $65.00

Spring is in the air and it can be on the table too!  This four-week session will help kids learn how to turn the vegetables and herbs we grow in the garden into healthy and delicious meals. On the last day of class, each child will take home a small tomato plant to grow in their very own garden!

April 2 Herbalicious!

Sample fresh herbs like basil, mint, rosemary and thyme, then try them out on recipes like pesto pasta, rosemary potato fries, mint fruit fizzies and honey-lime fruit salas with poundcake croutons.

April 9 Great Grilling!

From the garden to the grill, al fresco dining is the best part of spring, especially when serving such 

appetizing treats as chicken fingers on a stick, veggie bundles and carmel peaches.

April 16 Taste of Tropics

Fruit stands will showcase all the fruits of the tropics and spring is a wonderful time to enjoy options like pineapple chicken salad, fresh lemonade with berry ice cubes, and homemade monkey mix.

April 23 Off the Vine...

Finally we turn to the garden and to the bounty we can grow in our very own backyard which offers us many treats like corn and tomato salad, pretty vegetable flowers with homemade ranch and cucumber sandwiches.

 Times Available:

          Growing Gourmets (5-11 year olds)

          2:00 p.m.-3:30 p.m.

          4:30 p.m.-6:00 p.m.

Pioneer Days Cooking Class This Saturday...

I am so excited about this class.  We have read all the Little House books at our house and even the boys love them.  Who wouldn’t love stories about roaring rivers, warring Indians, prairie fires and wild animals like panthers and wolves. 

 I had a similar class this summer and it was such fun.  It’s great for children to learn about times in our history that weren’t so affluent and how families worked hard together to build a life and a future.  Cooking meals was an integral part of this world and many of the recipes they prepared are still used today.  EVERY child should learn how to prepare homemade biscuits.  All the problems of the world melt away when a butter and jam topped biscuit melts in your mouth.

 

Pioneer Days

March 7; 11 a.m.-1 p.m.     $20.00        (6-11 year olds)

Ma Ingalls would be so proud!  Take a step back in time and see what it was like to prepare meals on the prairie.  This class is a great course for the beginning baker as we will prepare homemade biscuits, corn bread, beans and even try Laura’s favorite maple candy.

A Late Recipe of Lemon Herb Chicken...

I promised a romantic valentine recipe to you all, but alas, my world is in constant motion and so the promise went unfulfilled!  However, I will treat you with a late Valentine's recipe.  Who has time to cook on Valentine's anyway?  Not me!  Therefore, my sweet husband grilled out steaks for us after a day of cooking classes, birthday parties and various practices.

I think a wonderful meal for this time of year begins with a roast lemon herb chicken.  It is easy to make, better than a rotisserie from the store and less expensive.  Plus, I always use the leftovers to make chicken and dumplings.  (All three of my children request this meal for their birthdays.)

I don't know if chicken is romantic, but comfort food at home with a good bottle of wine sounds like my idea of a good time!  It is great with a salad or if the kids are joining you, green beans and mashed or roasted potatoes.  So, below I have the recipe for a roast chicken (which I promise is so easy it will be a weekly staple at your house).  Tomorrow I will post my mother's chicken and dumplings recipe. I know EVERYBODY has their own chicken and dumpling recipe, but I like mine... so try it if you will.  If not, the broth and chicken would make a wonderful soup...just add carrots, celery and noodles near the end.  Good Luck and Bon Appetite!

Lemon Herb Chicken

One 2- to 3-pound farm-raised chicken

3 tablespoons Extra Virgin Olive Oil

1 lemon

Kosher Salt

Adams Reserve House Rub

Rosemary-Garlic Bread Dipping Seasoning or

(1/2 teaspoon each of rosemary, parsley and thyme)

Preheat the oven to 400 degrees F.  Thoroughly rinse the cavity of the chicken and pat dry. Sprinkle kosher salt and Adams Reserve House Rub (this is just a combination of course garlic, pepper and salt).  Cut the lemon in half and squeeze the juice into the cavity of the chicken and then place the squeezed lemon inside the cavity.

Next, you need to truss the bird.  This is actually very easy.  When you truss a bird, the wings and legs stay close to the body so as not to dry out.  The quickest way to do this is to fold and tuck the wings up under the body and tie the legs together with string.  Be sure and keep the breast side up in the pan.

Now, I like a crispy skin on top, so I place the chicken in a 9 X 13 baking dish and rub the bird all over with olive oil.  Next sprinkle a couple of tablespoons of House rub and then sprinkle the herb mixture and rub it over the whole chicken.  Sometimes I use a bread dipping herb mixture and sometimes I go out to the garden and grab fresh rosemary, thyme and parsley.  If using fresh herbs, I probably add 1 teaspoon of each herb.  You can use 1/2 teaspoon of dried herbs if you want.

Bake the chicken until done approximately  1 hour- 1 hour and 15 minutes.  Remove it from the oven, baste it with the juices and let rest for 15 minutes.  Always let your meat rest or all the juices will run out and it will be dry.  Beware, the kids in our house fight over the legs...so you just might have to make TWO!

Coming this Saturday...my Valentine's cooking class!

Very Yummy Valentine’s

February 14; 11 a.m.-1 p.m.         $20.00        (6-11 year olds)

Sweet treats for your sweethearts!  Aren't the best Valentines edible?  I thinks so and your child will too when they attend this yummy class held in honor of Saint Valentine!!   Students will create recipes that include berry parfaits...

banana munch mix, cherry tarts and sweet fortune cookies with heart-felt messages...

 When we wrap them all to go as little gifts, Mom and Dad will be begging for samples!

If you are interested in the class, send me an email to register!  And be sure to check back later in the week.  I will have a few Valentine recipes for Mom and Dad to try out!