| Lil' Chef Recipes Valentine's Treats! |
Apple Crisp a la Mode
Ingredients:
Ingredients
6 apples (or 6 cups of apple slices)
1 1/2 cups rolled oats
3/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter (1 stick), softened
Whipped cream or ice cream
Steps:
To peel an apple safely, your child should hold the fruit in one hand, grip a vegetable peeler in the other,
and push the peeler away from himself.
Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the
apples and arrange them evenly in the prepared pan
Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until
combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and
knead or squeeze until the mixture holds together.
Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty
dishes and let young bakers--even preschoolers--lend a hand.
Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes
or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then
serve with whipped cream or ice cream. Serves 6
Ingredients:
Ingredients
6 apples (or 6 cups of apple slices)
1 1/2 cups rolled oats
3/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter (1 stick), softened
Whipped cream or ice cream
Steps:
To peel an apple safely, your child should hold the fruit in one hand, grip a vegetable peeler in the other,
and push the peeler away from himself.
Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the
apples and arrange them evenly in the prepared pan
Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until
combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and
knead or squeeze until the mixture holds together.
Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty
dishes and let young bakers--even preschoolers--lend a hand.
Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes
or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then
serve with whipped cream or ice cream. Serves 6
Blueberry Pancakes
It'd be a shame to let blueberry season pass without serving up at least one delectable fruit-filled
breakfast, so here's our favorite recipe for blueberry pancakes along with some tips to help your
young short-order cook griddle them to perfection. Just remember, hot pancakes wait for no one.
So have everything else (juice, milk, softened butter, and syrup) ready to go so you can enjoy
them right out of the skillet. If blueberries aren't in season, you can still enjoy these delicious
flatcakes by substituting frozen blueberries.
Ingredients
1 3/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup milk
1 cup sour cream
1/4 cup melted butter or vegetable oil, plus extra oil for the pan
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 1/2 cups fresh blueberries, rinsed
Instructions
Place a sifter or sieve in a large mixing bowl and measure the flour, sugar, baking powder, baking
soda, salt, and nutmeg into it. Sift the ingredients into the bowl.
In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter (or oil),
and vanilla extract and whisk to blend.
Make a well in the dry ingredients and pour the liquid mixture into it. Vigorously whisk the
ingredients just until blended (about 10 seconds).
Add the lemon zest and the blueberries and gently fold them into the batter with a rubber spatula.
Heat a large, heavy skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil
to coat the surface. Using a pot holder to grasp the pan handle with both hands, gently swirl the
skillet around to evenly distribute the oil.
For each pancake, ladle about 1/4 cup of batter onto the hot skillet. You should be able to cook 3
or 4 pancakes at a time.
Cook the pancakes for about 1 1/4 to 1 1/2 minutes on the first side. Then flip and cook them
about half as long, until the second side is golden brown.
Serve the pancakes at once, preferably on warm plates. Top with butter and maple syrup or
homemade blueberry syrup. Makes about 12 pancakes.
It'd be a shame to let blueberry season pass without serving up at least one delectable fruit-filled
breakfast, so here's our favorite recipe for blueberry pancakes along with some tips to help your
young short-order cook griddle them to perfection. Just remember, hot pancakes wait for no one.
So have everything else (juice, milk, softened butter, and syrup) ready to go so you can enjoy
them right out of the skillet. If blueberries aren't in season, you can still enjoy these delicious
flatcakes by substituting frozen blueberries.
Ingredients
1 3/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup milk
1 cup sour cream
1/4 cup melted butter or vegetable oil, plus extra oil for the pan
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 1/2 cups fresh blueberries, rinsed
Instructions
Place a sifter or sieve in a large mixing bowl and measure the flour, sugar, baking powder, baking
soda, salt, and nutmeg into it. Sift the ingredients into the bowl.
In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter (or oil),
and vanilla extract and whisk to blend.
Make a well in the dry ingredients and pour the liquid mixture into it. Vigorously whisk the
ingredients just until blended (about 10 seconds).
Add the lemon zest and the blueberries and gently fold them into the batter with a rubber spatula.
Heat a large, heavy skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil
to coat the surface. Using a pot holder to grasp the pan handle with both hands, gently swirl the
skillet around to evenly distribute the oil.
For each pancake, ladle about 1/4 cup of batter onto the hot skillet. You should be able to cook 3
or 4 pancakes at a time.
Cook the pancakes for about 1 1/4 to 1 1/2 minutes on the first side. Then flip and cook them
about half as long, until the second side is golden brown.
Serve the pancakes at once, preferably on warm plates. Top with butter and maple syrup or
homemade blueberry syrup. Makes about 12 pancakes.
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Baked Ziti
Every time I make this recipe, I am pleasantly surprised since the results far exceed
the effort. This casserole is perfect for a simple family meal, but also hearty enough to
serve guests. This is fast comfort food that is sure to please everyone at your table.
Tip: Just add a tossed salad for a complete meal in a snap. Also, leftovers will freeze
well. Serves: 6 Preparation Time: 20 minutes Baking Time: 25 minutes
Ingredients
1/2 pound dried ziti
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese
Instructions
Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the
ziti. Cook until tender, about 8 minutes, drain the pasta.
Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9
x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan.
Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and
the remaining mozzarella.
Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
Every time I make this recipe, I am pleasantly surprised since the results far exceed
the effort. This casserole is perfect for a simple family meal, but also hearty enough to
serve guests. This is fast comfort food that is sure to please everyone at your table.
Tip: Just add a tossed salad for a complete meal in a snap. Also, leftovers will freeze
well. Serves: 6 Preparation Time: 20 minutes Baking Time: 25 minutes
Ingredients
1/2 pound dried ziti
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese
Instructions
Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the
ziti. Cook until tender, about 8 minutes, drain the pasta.
Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9
x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan.
Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and
the remaining mozzarella.
Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
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