10 ounces of chocolate (chopped chunks or chips)
1/3 cup light corn syrup
Note: the chocolate can be substituted with almond bark, or
colored candy disks to create different colored flowers
Melt the chocolate in a microwave for 1 minute. Stir.
If chocolate is
not completely melted, return to the microwave for 30 second
intervals, and stir until smooth. If you don't have a microwave,
place the chocolate in the top of a double broiler over hat water
and
stir until melted. When the chocolate is melted, add the corn
syrup and blend. Pour the mixture onto a waxed paper sheet.
Spread the chocolate with your fingers until it's about 1/2 inch
thick.
Cover loosely with waxed paper and let it stiffen for at least a
couple of hours or overnight. The chocolate will become very pliable.
Making a Chocolate Rose:
Have kids roll 10 marble-sized balls out of the clay.
Place the balls on a waxed paper sheet, about 1 inch apart.
Place another waxed paper sheet on top. Big or little thumbs
can
press each marble into a flat disk about the size of a quarter.
Use
some pressure.
To form the rose:
Remove 1 disk and curl it into a "tee-pee" shape, narrow at the
top
and wider at the bottom. Wrap the next disk around the opening
of the tee-pee and the third disk at the back of the tee-pee. This
is the rose bud. Continue adding disks which will look like petals.
Continue to layer them to create a rose in bloom. Roses can be used
as edible decorations for a cake or to create a basket full of blooms.
They will harden after a few days and can be saved by storing in a cool
dry place.
2 pounds boneless beef chuck roast, trimmed of fat
2 scrubbed sliced carrots
1 sliced onion
Place the roast, onions and carrots in a 6 quart casserole.
Add just
enough water to cover about 1/2 inch of roast. cover the pan
and
cook at 350 degrees for 1-1/2 to 2-1/2 hours depending on the cut
of the beef. When the beef is very tender, remove from the pan and
cool. Using two forks, help your child shred the beef.
Step two:
Shredded cooked beef
1 red pepper chopped
2 tbls fresh chopped cilantro
1/4 cup fajita marinade
1/4 cup mild chilies
1/2 cup sour cream
8 flour tortillas, warmed in a frying pan on the stove top.
In a large frying pan over medium heat, place the beef, red pepper,
cilantro, marinade and chilies. Stir to combine and heat the
mixture
until warmed through. Meanwhile, tortillas can be wrapped
in foil
and heated in the oven or briefly dropped onto a hot griddle or
frying pan until warm. Place a portion of the meat mixture on a warm
flour tortilla. Top with a dollop of sour cream and roll up before
eating.
2 cups blanched almonds, ground finely (using a nut or coffee bean
grinder is easiest
2 cups whole milk
3/4 cup sugar
2tbls butter
Bring the milk to a boil in a large, heavy saucepan over high heat.
Stir constantly at a boil until the milk is reduced by half.
Add the
sugar, ground nuts and butter. Continue to cook, stirring
until the mixture is stiff (about 3 min). It will have the consistency
and texture of tapioca. Pour the fudge onto a buttered square of
waxed paper, spread it out evenly to about 1/2 inch thickness and let it
cool. Cut the fudge into traditional diamond shapes before serving
and, for added decoration, add a whole almond to each piece, if desired.
Serving option: A scored mango is a wonderful complement to
barfi. The mango can be eaten right off the skin.
3 eggs
2 1/2 cups milk
1 1/4 cup flour
1 tbls sugar
1/2 tsp salt
2tbls melted butter
1/2 tsp vanilla
In a blender, combine all the ingredients above until smooth.
Heat a 10 in non-stick skillet over medium heat until very hot.
Lightly butter the skillet and pour 1/2 cup of the batter into it.
Swirl the pan with batter to expand to a thin layer.
Cook until bubbles form and the pancake is golden brown on the
bottom, about 1-1/2 minutes. Flip turn and continue to cook
for
about one more minute. Remove from the frying pan. It
should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the
traditional dollop of fruit and sprinkle with powdered sugar.
2 cups finely crumbled chocolate cake
1/2 cup chopped walnuts
1/4 cup apricot preserves
1 (7 ounce) roll almond marzipan paste (in the baking section of
the
grocery store)
1/4 cup cocoa powder
1/4 cup slivered almonds
In a large bowl combine the cake crumbs with the walnuts and
apricot preserves. Mixing with your hands works best.
When evenly mixed, take approximately 1/4 cup of the crumb
mixture and shape it into irregular oval "logs" Wash your hands
and get ready to make the potato skins. Cut the roll of almond past
into 6 equal pieces. Place a piece between two sheets of waxed paper
and roll out into a 5 inch circular disk. Remove the waxed
paper and wrap the disk around the oval shaped cake mixture log.
Fold in all edges and press together to seal. If there is
extra "skin",
just pull it away and use on another "potato". The finished
shape should resemble a small russet potato. Divets and dents make
it look realistic. Roll the marzipan covered potato in the cocoa
powder. Insert a few slivered almonds to resemble slightly sprouted
potato eyes.
Serving: Place several potatoes in a small basket or bowl
and
present them as a dessert. After tricking everyone, slice
into 1/2 in
thick sections and place on a pretty dish for serving.
2 cups canned garbanzo beans, drained and rinsed
1 tsp salt
1-3 medium garlic cloves, peeled and finely chopped
1/4 cup fresh lemon juice (with pressure, hand roll the lemon to
get
the juices flowing before cutting and squeezing)
1/2 cup olive oil
2 tbls tahini/sesame seed butter (usually near peanut butter in
the
store)
pita bread
Place all the ingredients in a blender. Puree until smooth.
Note: Chicken stock can be used as a thinner rather than oil.
Chill until ready to serve.
Place the pita bread in the microwave for about 30 seconds or in
a
350 degree oven for about 5 minutes or until lightly toasted.
Remove pita from the oven or microwave. If it is puffed with
steam,
wait for it to deflate before handling. When it is still warm,
use a pizza cutter or sharp knife to cut bite-size wedges which can be
dipped like a cracker into the Hummus. Add a selection of sliced
vegetables to the presentation which can be dipped in the Hummus, can also
be used as a spread in sandwiches.
6 small red new potatoes
1/2 cup sour cream
optional toppings: crumbled bacon, chopped herbs, finely chopped
hard boiled egg yolks
Cut each potato in half and trim off a thin slice on the round bottoms
so they sit upright. Place them on a microwave-safe plate,
cover with plastic wrap, and heat in the microwave for about 4 minutes
on high or 1/2 hour in 350 degree oven, allow to cool. Scoop out
a small portion of the center with a spoon or melon baller. Fill
the holes with a dollop of sour cream and the toppings of you choice.
Tapas are good at room temperature, and they are a healthy afternoon snack
the kids can create themselves.
Package of wonton wrappers
cream cheese (plain or flavored)
Place a teaspoon of cream cheese in the middle of the flat dough.
Lightly touch your fingertips into a bowl of water and gently moisten
the edges of the square. Fold the dough over the filling to
form a rectangle and lightly press the edges to seal. Before completely
sealing, "burp" the dough by gently pushing out the excess air.
Grasp each side of the folded middle with the thumb and forefinger
of each hand and pull the edges down and together. Press and
secure one end on top of the other using a dab of water in between the
sections to form a seal. The rectangle shape will fold over the filling
to form a bonnet.
Cooking: Wonton bonnets are usually deep fried until
crispy and
golden in peanut oil heated to 350 degrees in a wok. Test
the
readiness of the oil by dipping in a chopstick. When tiny
bubbles
cluster around the chopstick and rise to the surface, the oil is
hot
enough for frying. The wonton can be place in the oil and
taken out
with tongs or a woven wire spatula. When the wontons are done
place them on a paper towel to drain and cool.
English Shepherd's Pie
3 cups cooked meat, diced or ground
1/2 cup cooked onions, diced
1 cup gravy
1 cup vegetables
3 cups mashed potatoes
1/4 cup shredded cheese
1 beaten egg
Combine the meat, vegetables and gravy in a bowl and mix well.
Place the mixture into an 8-in pie plate or shallow casserole.
In a
separate bowl, stir the beaten egg into mashed potatoes, then
spread the potato mixture on top of the meat-vegetable mixture.
Sprinkle with cheese. Bake in a 400 degree oven for 30 minutes
or
until heated through.
2 egg whites, at room temperature
pinch of cream of tartar
1/2 cup sugar
1/4 cup chocolate chips
Cocoa powder for dusting
In a large bowl with an electric mixer at low speed, beat the egg
whites until frothy. Add the cream of tartar and increase
the speed
until soft peaks form. Start adding the sugar slowly.
Beat until
glossy stiff peaks form. Place the meringue in a large zip-lock
bag
and push the mixture toward one corner, folding the other corner
over, then twisting, allowing you to control the meringue.
Cut off just the very tip of the exposed corner so the meringue can exit
the bag. Then try it out by dotting four small beads of meringue
at the corners of a cookie sheet. Set a sheet of parchment paper
over the top; the meringue beads will provide a bond. Make the mushroom
caps by holding the bag over the parchment paper and push until a 1-inch
mound of meringue forms. Wet the tip of your finger with water and
gently round off and peaks to make a smooth surface. For mushroom
stems, form peaks on smaller mounds of meringue by
pulling the bag up and away from the surface as you push.
Place in
a 200 degree oven for 2 hours. Then turn off the heat and
leave in
the oven for 1 hour or overnight. The extra time allows the
meringue to dry. Melt the chocolate chips in a microwave-safe
dish
in the microwave for about one minute or until melted. Make
a hole
smaller than a pea in the bottom of a mushroom cap with a toothpick
or skewer. Dip the tip of the stem in the melted chocolate
and press
into the hole in the cap. Allow the chocolate to harden (it
only takes
a minute). Place the mushroom upright on its stem and dust
the cap
lightly with cocoa powder.
German Soft Pretzels
The pretzel dough:
1 package dry active yeast
1 cup lukewarm water (110 degrees)
1 tbls sugar
1/2 tsp salt
2 tbls softened butter
3 cups flour, divided
Note: you can substitute the above ingredients with one loaf
of
purchased, frozen bread dough from your market that's been
thawed.)
Additional ingredients:
2 tbls baking soda
coarse salt to taste
To prepare homemade dough:
mix the yeast, lukewarm water, and sugar in a small bowl and whisk
until the yeast is evenly blended. In a second, larger bowl,
blend the
butter with 1 1/2 cups of the flour. Add the yeast mixture
and stir
until blended, then mix in the rest of the flour. When evenly
mixed,
begin to knead the dough until it loses its stickiness. Let
the dough
rest and rise for about 20 minutes at room temperature.
Using homemade or purchased dough:
Divide the dough into 12 pieces and roll into ropes about 15 inches
long on a lightly floured cutting board. Twist into a pretzel
shape, or
shapes of your own liking, firmly pinching the ends together.
Be
sure both ends of the rope of dough are connected in a continuous
pattern. Let the twisted dough rest and rise for about ten
minutes.
Meanwhile, heat a large wide mouthed pan of water to boiling, then
add baking soda and reduce to a simmer. Gently place uncooked
pretzels into the water with a slotted spoon or spatula, a few at
a
time. Cook for about one minute on each side. Lift from
the water,
drain and place on a baking sheet. Sprinkle with coarse salt
and
bake in a 475 degree oven for 12 minutes until golden brown.
Cool
on a baking rack.
To make Pretzel Reuben Sandwiches:
4 pretzels, sliced in half horizontally
4 tbls mustard (Dijon, or your personal favorite)
4 oz corned beef, divided
4 oz sliced Swiss cheese, divided
1/2 cup sauerkraut, rinsed, drained and divided
Slice each pretzel in half, and spread the bottom half with mustard.
Place 1 oz each of corned beef and Swiss cheese on the pretzel
bottom and add a pinch of sauerkraut to taste. Cap with the
pretzel
top to finish the sandwich.
Italian Margherita Pizza
1 large prepared pizza crust, pre-baked
1/4 cup pesto
1 large tomato, thinly sliced
1 cup mozzarella cheese, shredded
2 tbls pine nuts
1/4 cup sun-dried tomatoes, coarsely chopped
To make Pesto:
2 cloves of garlic
1 cup Basil, lightly packed
1/4 cup parmesan cheese grated
1/4 cup olive oil
2 tbls pine nuts or walnuts
Place the garlic in a food processor or blender and process until
minced. Add all other ingredients to the garlic, and process
until
pureed. Refrigerate, covered, for 2-3 days or freeze until
ready to
use.
To make sun-dried tomatoes:
8 roma tomatoes
Cut the tomatoes in half lengthwise. Place in a circle on
two layers
of paper towels on a microwave safe plate. Dry in the microwave
for 45 minutes at 30% power until nearly all of the moisture is
removed. Remove from toweling and store in a cool dry place
in a
tightly covered container until needed.
Preparing Pizza:
Spread the pesto evenly around the pre-baked pizza crust.
Top with 1/2 of the mozzarella cheese. Arrange the fresh tomato slices
over the cheese. Add the sun-dried tomatoes and the pine nuts, and
sprinkle with the remaining cheese. Bake in a pizza pan or baking
sheet at 400 degrees for 10 minutes.
The Japanese Art of Garnishing
To make a radish mouse:
You'll need two fresh radishes. One radish should have a root
that
can double as the mouse's tail, and the greens should be clipped
close to the radish skin. Cut a thin slice off the round side
of the
radish so it will sit flat without rolling. The stem and the
root should
be opposite each other. With the tail at the back, hold the
radish
with the stem end facing you and for the eyes, place two small
cloves on either side and slightly above the stem point. For
the
ears, slice 1/4 inch off one end of the other radish and discard,
then
continue slicing to cut two thin slices that will have red skin
around
the white interior. On the radish with the tail, make a narrow
slit
about 1/4 inch deep above the clove eyes and place the two slices
in
the slit side by side to create the mouse ears.
To Make a hard-boiled egg bunny:
Remove a 1/4 inch thick slice off the side of a hard-boiled egg.
This
flat area on the egg will form the base for the body of the bunny.
Take the oval slice and cut it in half length-wise to make two ears.
Make a small slit on top of the pointed end of the egg-body and
squeeze gently to slightly open the slit. Carefully arrange
the two
ears in the opening. Whole cloves can be used to create the
eyes
and nose, and, if you like, attach a small cauliflower floret as
a tail.
To make a tomato rose:
Start with a large tomato placed bottom side up. For a teenager
or
an adult, carefully start cutting off a 1/2 inch wide continuous
strip of skin beginning at the bottom of the tomato and continue to cut
with a sawing motion, spiraling all the way around, ending at the stem
of the tomato. Carefully roll this long strip into a tight coil,
then let it open up slightly to create a beautiful rose-bud blossom.
Place your flower on top of your salad or serving platter. The remaining
peeled tomato can be sliced and mixed into your salad or other recipe.
To make green onion ferns:
Trim the tops off green onions leaving approximately 3 inches of
green and remove any roots. With a kitchen scissors, snip
lengthwise into the green tops to create a narrow ribbon strips.
Submerge the entire onion in a bowl of iced, cold water. After
a few
minutes the green strips will coil into delightful curly-q's.
American Cherry Pie
Two 12-inch rolled out rounds of pie dough
4 cups of frozen sour cherries, thawed and drained
1/4 cup flour
1 1/4 cups sugar
2 drops almond extract
several drops lemon juice
Press one of the pie dough rounds in the bottom and up the sides
of
a 9 inch pie dish. Place the drained cherries in a large bowl
and toss
with the flour, sugar, almond extract and lemon juice. Place
the
cherry mixture into the pie shell. Cut the remaining pie crust
round
into ten 1/2 inch wide strips, using a pastry wheel or an ordinary
pizza cutter. Place 5 of those strips evenly spaced, side
by side
across the pie. Then fold every other strip halfway back.
Now place
another strip perpendicular to the 5 strips and in the middle of
the
pie. Fold the strips that you folded halfway back over the
new cross
strip. Fold the strips under the cross strip halfway back
over it.
Place a second strip crosswise over the pie and then return the
fold
strips over it like before. Add three more cross strips, repeating
the
procedure. You will create an attractive weave as the strips
go over
and under each other. Now do the same for the other half of
the pie. Cut off any strips hanging over the edge of the plate, fold
over the edge of the bottom crust to enclose the strips and crimp.
Bake in a 450 degree oven for 10 minutes, then reduce heat to 350 degrees
and continue baking for 40 minutes or until the pie is golden.
To make cinnamon twists:
Twist leftover strips to form a spiral and place on a cooking sheet
and sprinkle with cinnamon and sugar. Bake in a 425 degree
oven
for about 10 minutes or until golden brown.
Pasta
One serving size
1 cup flour
1 egg
1 tbls of water
add as much flour as can be absorbed by the egg and water.
Mound flour on a work surface and make a deep volcano.
Break the egg into the volcano and add water.
Beat the egg and water lightly with a fork, being careful not to
break down the volcano walls.
Begin to draw in flour from the inner sides of the volcano (this
is a
good job for kids to exercise their motor skills and patience.
Continue to blend in flour until the dough becomes stiff.
Eventually
using your hands, knead the dough until smooth and stiff.
Refrigerate for about 1 hour for easier handling when rolling and
cutting. To shape the dough, either use a pasta maker or roll
out with a rolling pin until very thin. Cut the dough into noodles
with a pastry wheel or pizza cutter. Place in a pot of boiling water
for 2-3 minutes or add to a pot of simmering soup. Excess uncooked
pasta dough can be refrigerated in an airtight bah for up to 4 days and
frozen for a month.