Summer Cooking Camps are Back!

Join us for a week-long course, for elementary-age kids, designed with a unique and exciting theme that offers hands-on participation, detailed cooking instruction and their very own notebook full of recipes to take home!  Plus, every day the kids get to eat what they create!  The camps will run Monday through Thursday during the months of June and July at my home in Fairfield.  Your kids are invited to join the fun as I look forward to teaching them the art of cooking!

 

 

Cooks and Books Returns

June 8-11           $65

Mon.-Thurs.   10 am-12 pm           K-6^th grade

                   2- 4 pm                  K-6^th grade*

 All new books and all new recipes will make this a favorite class for children of all ages. 

Think “Cloudy with a Chance of Meatballs”!!  Kids will look at stories a whole new way, as they create recipes inspired from some of their favorite books.  Classic children’s stories like “Stone Soup” and new favorites like “If You Give A Pig A Pancake” offer plenty of inspiration for growing gourmets.  We will bake bread like the little red hen, eat like the hungry caterpillar and perhaps reprise our favorite “Green Eggs and Ham.”  Come hungry for good books and good food.

  

Around the World in 4 Days

June 15-18                   $65

Mon.-Thurs.   10 a.m.-12 p.m.       K-6^th grade **morning class only

Kids will be transported around the world as they learn the customs, culture, language and food specialties of countries different from their own.  Campers will learn that trying new foods can be fun, especially as they are enveloped in the culture of a foreign land.  We will “visit” Japan, Greece, Italy and France as we travel around the world, learning how to prepare exotic food for friends and family.  What a fun way to learn to cook…especially when chopsticks are included!

 

*** I will be traveling to Europe between these classes…from London to Brussels, Amsterdam and Paris…looking for yummy recipes to bring back to the children for the next class.

  

Manners Matter: Traveling in Style

July 13-16           $65

Mon.-Thurs.   10 am-12 pm           K-6^th grade

                   2- 4 pm                  K-6^th grade*

Having good manners are important every day, not just when we sit down to dine at a fancy restaurant.  This four-week session will focus on etiquette, setting the table and good table manners as we cook recipes that test even the neatest and most polite child!  Please don’t think this is a “stuffy, boring” class…for we will use our etiquette expertise to “travel” to exotic lands and have…high tea in England…pastries on the sidewalk cafes of Paris…fondue on the long voyage aboard the Orient Express from Paris, Vienna, Amsterdam to Turkey…and a fine dining experience at the Plaza in New York.   

  

Camp-Out Cuisine

July 20-23           $65

Mon.-Thurs.   10 am-12 pm           K-6^th grade

                   2- 4 pm                  K-6^th grade*

You don’t have to be a master chef to prepare camping foods, but if you use the culinary skills of one, you are sure to elevate these simple and fun recipes to an art form.  In this class, we will learn how to prepare food in foil over a campfire, learn what foods to take on the trail, create dinner on a stick and how to safely use the outdoor grill.  We can’t forget the classic s’more…but we will try it with our own homemade marshmallows.  Yum!

 

*Two classes will be offered as long as there is enough participation. 

Overnight French Toast with Praline Sauce

So you missed my "Mother's Day Brunch" class but now you are scrambling (no pun intended) to think of something to make for Mom.  With only a few days left to plan, shop and cook, I decided to send out one of the recipes from the class.  This is one of the favorite breakfast treats  I make when we have company.  Don't you want to come visit?  

It is similar to a bread pudding (but that's for another post) and has all the ingredients of French Toast without the hassle of making it while everyone is standing around with their plates waiting on you. Make it the night before and bake it in the morning.  Now... go, cook and celebrate all the "mothers" in your life!

Overnight French Toast Casserole with Praline Sauce

1 loaf of French bread 6 eggs

1 1/2 cups half and half 1 1/2 cups whole milk

1 teaspoon vanilla 1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Topping:

1 stick softened butter

1 cup brown sugar

2 Tablespoons corn syrup

1 cup chopped pecans

Cut French bread into 1 inch cubes.  You should have about 10-12 cups of cubes.  Place the cubes in baking dish.  In a separate bowl, crack the eggs and whisk until smooth.  Add the half and half, milk, vanilla, cinnamon and nutmeg and whisk until well blended.  Pour the egg mixture evenly over the cubed bread.  Cover with foil and refrigerate overnight.  

In the morning, remove the foil from the French toast casserole.  Mix together the butter, brown sugar, corn syrup and nuts in a small bowl. Drop the mixture in little spoonfuls over the French toast.  Bake at 350 for 40 minutes.  Serve with praline sauce.

Praline Sauce

1 sticks butter 1/2 bag of light brown sugar

1 cups water 1/2 can sweetened condensed milk

In a sauce pan, melt the butter, sugar, water and condensed milk.  Bring mixture to boil and then reduce to medium heat. Cook about 5 minutes until the sugar is dissolved and it is ready to be spooned over the baked French toast.

Mother's Day Class This Saturday!

Making a Mother’s Day Brunch

May 2; 11 am- 1 pm    $20.00     (5-12 year olds)

How does a tray laden with coffee, flowers and a decadent breakfast on Mother’s Day sound to you?  Every child is capable of learning new ways to serve loved ones, especially Mom!  In this two hour class, we will focus not just on the food, but the whole act of service.  First, preparation, by using recipes and shopping lists.  Next is the presentation of the food and instructions on how to serve a special meal.  Finally, the biggest blessing of all, we will learn how to clean up the mess!

The recipes for this class include the most delicious French toast casserole (that can be made the night before) drizzled with homemade praline sauce.  We will also make a light but delicious fruit salad, prosciutto and brie omelets, and to finish off, crunchy cinnamon palmiers.

Chocolate Macadamia Shortbread Cookies

In out Taste of Tropics class, we are making a delicious shortbread recipe.  If you like macadamia nuts and chocolate, you'll love these cookies.  I have shortbread cookie and biscotti recipes in my files, but recently found one that added macadamia nuts.  I think everything is better when it is dipped in chocolate, so voila....Chocolate Dipped Macadamia Shortbread Cookies.  I like the way they look with the dark chocolate, but if you like the combination of white chocolate and macadamia nuts, you could dip them in melted white chocolate chips or almond bark!  Enjoy these with a steaming pot of English Breakfast tea.  Life doesn't get any better than this.

Don't forget to let the kids help you!  This is an easy recipe and even though it says to make small rounds, let them try a fancy rectangle or triangle with the fork holes punched in them like the famous Walker brand.  

Chocolate Dipped Macadamia Shortbread Cookies

1 c macadamia nuts 

1 c all-purpose flour 

1/4 c cornstarch 

3/4 c unsalted butter; softened 

3/4 c confectioners' sugar

6 oz semisweet chocolate, melted

Finely chop the macadamia nuts. Sift flour, sugar and cornstarch. Stir in nuts. Beat butter in bowl at medium speed until creamy. At low speed, beat in flour mixture. Using a level tablespoon, shape dough into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball with a fork. Bake in preheated 300 degree oven 25 to 30 minutes until just lightly browned around edges. Cool baking sheet on rack 5 minutes. Transfer cookies to rack to cool.  Dip half of each cookie I the melted chocolate and lay  each on waxed paper to set.  

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.