Cooking With Kids

[Dept of PMM Artists & things]

CREAM FILLED CHOCOLATE CUPCAKES Chocolate frosting: 15 ounces semisweet chocolate, coarsely chopped 1 cup heavy cream Chocolate cupcakes: 3 cups granulated sugar 1 cup vegetable oil 5 large eggs I 1/2 cups un-sweetened non alkalized cocoa powder 3/4 cups cake flour (not self-rising) 3 1/4 tablespoon baking soda 3/4 cup sour cream 1/4 cup buttermilk 1 1/2 teaspoons vanilla extract Creamy filling: 3 3/4 cups sifted confectioners' sugar Pinch of salt 1 cup vegetable shortening 1/4 cup hot water 1 1/2 tablespoons vanilla extract White decorating icing 1 cup confectioners' sugar 1 1/2 tablespoons hot water Make the chocolate frosting: Place the chopped chocolate in a medium bowl. Place the heavy cream in a medium saucepan and bring to a boil. Pour the hot cream over the chocolate and let sit for one minute. Using a whisk, stir until smooth. Refrigerate for two hours. Make the cupcakes Position a rack in the center of the oven and preheat to 350'F. Spray 24 muffin cups with nonstick cooking spray. In the 4 1/2 quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the sugar, oil and eggs on medium-low speed for 8 minutes. In a medium bowl mix together the sour cream, buttermilk and vanilla extract. Sift together the cocoa powder, cake flour and baking soda. Alternately add the dry and wet ingredients to the egg mixture, starting with the dry ingredients and ending with the liquid. Fill the muffin tins three quarters full and bake for 20 minutes or until a tooth pick inserted into the center comes out dry. Cool the muffins in the pan on a rack for 10 minutes. Remove from the tins and let cool completely. Make the cream filling: In the 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, combine the sifted sugar, salt, and shortening and mix until blended, approximately 5 minutes. Add the hot water slowly, then add the vanilla. Beat on medium-high speed until light and fluffy, approximately 5 minutes. Make the white decorating icing: In a small bowl whisk together the confectioners' sugar and hot water until smooth. Assemble the cupcakes. Place the cream filling in a pastry bag fitted with small plain tip Gently poke a 1/2 inch in depth hole through the bottom of each cupcake. Fill each cupcake with the cream. Ice the top of each cup­cake with the chocolate frosting. With another pastry bag fitted with a small, plain tip, pipe the white decorating icing on top of the chocolate frosting in a decorative pattern.

  © Make-Stuff 1998 - 2011

[Dept of PMM Artists & things]

Cream Filled Chocolate Cake Rolls(Twinkies)
This is a great treat for the kids
Chocolate cake roll:

* 5 large eggs
* 1 cup plus 1 1/2 tablespoons granulated sugar
* 1 cup sifted cake flour
* 1 1/2 tablespoons sifted un-sweetened alkalized cocoa powder
* 1 teaspoon vanilla extract
* 1 1/2 tablespoons unsalted butter,melted

Whipped cream filling:

* 3 cups heavy cream
* 1/2 cup granulated sugar
* 2 tablespoons vanilla extract

Chocolate glaze:

* 10 ounces semisweet chocolate, finely chopped
* 1 cup heavy cream

cake roll:
Position a rack in the center of the oven and preheat to 350'F.
Line an 11" x 17" jelly roll pan with parchment paper; set aside.

Place the eggs and granulated sugar in the top of a double boiler set over hot, not simmering, water.
Using a whisk beat the mixture until it is warm and registers approximately 130 F on an instant read thermometer.

Remove the mixture from the heat and place in a 4 1/2 quart bowl of a electric mixer with the wire whip attachment.
Whip on high speed until almost triple in volume, about 5 minutes. 4. Remove the mixture from the mixer and lightly fold in the flour and cocoa.
Carefully blend in the vanilla extract.
Slowly add the melted butter, pouring it in a thin stream, and blend until incorporated.
Spread the batter evenly onto the jelly roll pan using an offset spatula and bake in the oven for 8 to 10 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack for 10 minutes.
Invert the cake onto a large cutting board and remove the pan.
Let the cake cool completely.

Whipped cream filling:
In a chilled medium bowl, using a handheld electric mixer set at medium speed, beat the cream, sugar and vanilla together until stiff peaks form.
Place in refrigerator.

Chocolate glaze covering:
Place the chocolate in a medium bowl.
Bring the cream to a boil in a medium saucepan.
Remove the cream from the heat and pour over the chocolate.
Let sit 1 minute and whisk gently until smooth.

Assemble the cakes rolls:
Cut the cooled cake in half lengthwise.
Using an offset metal spatula, spread half of the chilled whipped cream filling in an even layer over one of the strips.
Using the parchment paper as your guide, starting at the long side, roll the cake into a tight cylinder.
Wrap the roll in a piece of aluminum foil.
Twist the ends of the foil to secure the shape of the roll.
Repeat with the other cake half.
Refrigerate for 1 hour
Remove the rolls from the refrigerator and remove the paper.
Trim the ends and slice into three 4-inch pieces.
Place the pieces on a wire rack set over a baking sheet,
seam side down,and pour chocolate glaze over the rolls to cover them completely.
The rolls are ready to eat when the chocolate glaze has set, about 1 hour.



© Make-Stuff 1998 - 2011

[Dept of PMM Artists & things]

Earth Worms Pudding Cake
Fun to make with the kids
Chocolate "cake":
One 9-ounce package chocolate wafer cookies
3 cups heavy whipping cream
1/4 cup granulated sugar
5 cups milk
3 4-ounce packages instant chocolate-flavored pudding & pie filling mix
25 Oreos cookies, cut into quarters

Garnish:
6 paper fs
Gummy worms

Eating utils:
6 toy garden trowels
6 small plastic planters

Place the chocolate wafer cookies into a large zip-lock bag and seal. Place a kitchen towel over the bag. Using a rolling pin, crush the cookies into fine crumbs to make approximately 2 cups
.
Place the heavy whipping cream in an electric mixer. Using the wire whisk attachment, beat on medium speed until slightly thickened. Add the sugar and beat on high until soft peaks form.
Pour the milk into a large bowl. Add the pudding and using an electric hand mixer, beat for 2 minutes.
Once the pudding begins to thicken, using a rubber spatula, fold in the whipped cream and the Oreos cookies.

(Make sure to thoroughly clean the plastic planters and toy trowels)

Spoon half of the pudding mixture into the six plastic f pots. Sprinkle each with 1/2 cup of the chocolate wafer cookie crumbs, spreading it around to cover the entire layer. Spoon the remaining pudding mixture into the pots and top with the remaining cookie crumbs. The "cake" should come to the top of the pots. Cover and refrigerate for 3 hours.

before serving, decorate each cake by placing a f in the center. Insert the gummy worms into the cake to look like earthworms emerging from the "soil". and be sure to serve the cakes using a new toy garden trough, just like you were digging for earthworms! (Don't eat the f.)

© Make-Stuff 1998 - 2011

[Dept of PMM Artists & things]

Edible Cookie Buildings
Parent.... this is a fun project that will take some time to make...... Let the KIDS help ! ! !

Template: Old Mc Donalds Barn

Chocolate chip cookie dough:

6 cups all-purpose flour.
1 tablespoon baking soda.
1 teaspoon salt
2 cups (4 sticks) unsalted butter (softened),
1 1/2 cups granulated sugar.
1 1/2 cups light brown sugar
1 tablespoon vanilla extra.
4 large eggs
1/2 cup milk.
4 cups mini chocolate morsels
Rectangular cake board

Icing:
6 tablespoons meringue powder
8 cups confectioners' sugar
3/4 cup water
1 tablespoon vanilla extract Red paste food colorings
food colorings (red, green,stc)

*NOTE It is recommended that the dough and icing sets overnight.

Make the cookie building:


Measure all ingredients and set aside.
Place the flour, baking soda,and salt into a large mixing bowl and stir with a wire whisk to combine.
Add butter,white and brown sugars and vanilla into a large mixing bowl.
Using a handheld electric mixer, mix all ingredients on medium speed until smooth.
Add the eggs, one at a time, mixing for 20 seconds after each addition.
Add the milk and beat the mixture for another minute.
Scrape down the sides of the bowl with a rubber spatula.


Slowly add the dry ingredients until combined.
Add the chocolate chip mini morsels and mix with until thoroughly combined
Place a handful of flour on the work surface, turn the dough out onto the flour and sprinkle the top of the dough with a bit more flour
Divide the dough into three parts,
Form into flat discs wrapping each with plastic wrap, and chill the dough 4 to 6 hours or overnight.

Cut out the templates
Line 3 baking sheets with parchment paper.
Place a disc of chilled dough onto a floured piece of parchment paper,
Sprinkle the dough with more flour and cover with another piece of parchment paper.
Roll the stiff dough out until it is about 1/3-inch thick.
Place the paper template onto the dough and using a small sharp knife, cut out shapes of the barn.
Carefully lift the barn pieces and place onto the parchment paper lined baking sheets.
Leave about 1/2 inch in between each piece.
Place the baking sheets into the freezer for 30 minutes.

Preheat the oven to 375'F.
Bake the dough in the preheated oven for 15 minutes or until it is firm and golden brown.
Remove from the oven and place the templates on top of the hot dough.
Using a small sharp knife, carefully cut around the templates once again (Since the dough will have spread slightly).
Cool the dough completely.

(Let the kids eat the cooked scraps of cooked dough).

Carefully remove the barn piece from the parchment paper.


Icing:
Place the meringue powder and 6 cups confectioners' sugar into a large bowl and whisk until blended.
Combine the water with the vanilla extract using a hand held mixer on low speed,
Slowly pour the liquid ingredients into the dry ingredients.
Mix until combined.
Increase the speed to high and beat until smooth and silky.
The icing should be a thick constancy, enough to spread with a spatula, but thin enough to pipe from a pastry bag.
If it is too thick, add a few droplets of water,If it is too thin, add confectioners' sugar.
Place the Icing in an airtight container until ready to use.

Note: experiment with the varying thickness of the icing.
When it is just , the icing should dry to a nice even sheen without seeing the stroke marks made by the spatula.
Piping should flatten out somewhat, but not spread.
It should not be as thick as the familiar cake decorating frosting.

Paint the barn:
Choose the color you would like to use.
You can made a traditional red barn.

Divide the icing in half, placing each in medium bowls.
Leave half white, and color the other half.
Using the tip of a spoon, stir the coloring into the icing until blended.
Add enough color to achieve the shade that you want but remember that food coloring tends to intensify or "bloom" as it stands.
Place the pieces of the barn on a flat surface, brushing the excess crumbs away.

Paint the four side walls of the barn and the two barn doors with your colored icing using a small
spatula to spread the royal icing onto t e surface. Next paint the four roof panels with the white royal icing. Leave overnight to completely dry and harden. GROWN-UPS:

Using a handheld mixer, mix in enough reserved confectioners' sugar to each icing to make it a bit stiff (stiff enough to pipe and "glue" the sides of the barn together)
Place each of the icings into large pastry bags fitted with 1/4-inch plain tips.

Assemble the barn:
Hold one of the four walls in one hand and pipe a thick line of icing along the bottom edge and along the inside side edges.
Place the piece up on the rectangular cake board.
Have your helper hold this in place or use a can or bottle to support it
Do the same with the remaining three sides, joining the sides at angles.
Press to attach.
At this point the structure will sup­port itself.
Remove the can or bottle.

To attach the roof, pipe a very thick line of white icing along the slanted top edges of the barn sides.
Hold the narrower roof piece in one hand and pipe a thick line of icing along the top inside edge and bottom inside edge.
Gently press the roof piece onto the very top of the barn.
Repeat with the other side of the roof.
Next take the wider roof pieces and place below the tops of the roof.
There should already be enough icing to glue the pieces together.
Trim the barn doors with white icing and then pipe some red icing onto the sides of the doors and glue them into place.
Decorate the "farm" as desired, covering the rectangular board with crushed chocolate wafer cookie (for soil),
colored coconut (green for grass).

Note: Spread a thin layer of icing on the cake board to help glue the soil and grass in place.

© Make-Stuff 1998 - 2011

[Dept of PMM Artists & things]

Easy Pudding Milk Shake
This makes a great cold drink for kids!
You will need:

* 3c.cold milk
* 1pkg jello instand pudding (any flavor)
* 11/2 c. ice cream ( any flavor)

Pour into blender all ingredients. Blend on high 30 seconds or until smooth. Pour into glasses and serve immediately.

Mixture thickens as it stands. Thin with milk as desired.

Contributed by David Siers

[Dept of PMM Artists & things]

Sue's Easy Wraps
Ingredients:

* 1 soft shell flour tortilla
* 1 tbs, peanut butter
* 2 tbs.raisins
* 1 small chopped sweet apple

Spread peanut butter on shell. Sprinkle with raisins and apples. Roll and enjoy! Variations: sprinkle with cinnamon or add chopped nuts. My kids Love them! Easy and travels well!!
Contributed by Sue Shea, [e-mail]

[Dept of PMM Artists & things]

Yummers
This is a recipe the kids can complete themselves. The adult would only have to place them in the oven and take them out. The adult also needs to discuss safety and health rules. (Hand washing, touching hot things, keeping fingers out of your mouth when working with food, and then cleaning up when done. (Which the kids can do on their own also.) Adult job is to supervise and demonstrate then let the kids do the recipe themselves. Kids have a blast. Make a rebus for them to follow.

You will need:

* 1 cup of grated cheese (any kind and the kids can use the grater themselves).
* 1 cup of crushed cereal (rice krispies are suggested) but I use whatever is left over. (Cereal can be crushed in a zip lock bag with a wooden hammer or use hands)
* 1/4 cup of butter
* 1/2 cup flour (add more flour if needed)

Mix all the ingredients in a bowl and then form into balls. Put on cookie sheet at 375 for 10 minutes. (Can be cooked in a Microwave 5 minutes on High but doesn't get brown.)

Contributed by [e-mail]

[Dept of PMM Artists & things]

Original Fruit Smoothy Shake
You will need:

* a blender or food processor
* 1/2 cup ice
* pineapple (chunks or slices)
* oranges
* strawberries
* bananas (sliced)

This is a great activity for a kids' cooking project - all that peeling and slicing... adult supervision required for sharp knives, of course.

Combine all ingredients in a blender or food processor for about 30 seconds and you'll have a nice, refreshing (and healthy) drink!

[Dept of PMM Artists & things]

Hot Dog Octopus
Kid Project! kids tested
You will need:

* A hot dog
* Sharp knife

Cut the bottom 3/4 of a hot dog into 8ths (using vertical cuts). Leave the top 1/4 intact.
Boil as normally would.
When done, your child will enjoy a crazy octopuss with wavy arms!

Contributed by T. Roe, [e-mail]

[Dept of PMM Artists & things]

Teri's Reindeer Sandwiches
This is so easy and my sons love making them. I stole this idea from a kindergarten teacher about 15 years ago.
Ingredients:

* Pieces of square brown bread
* fillings
* stick pretzels
* marachino cherries
* raisins

Make your favorite sandwich between two slices of square shaped brown bread. Trim off the crusts and cut the sandwich in two diagonally. With the longest cut side across the top, and one tip facing you, decorate the sandwich with two stick pretzels on each side of the top for antlers, two raisins for eyes and a half marachino cherry for the nose.

These disappear fast -- best make up a plate or two of them to serve with hot cocoa on sledding and skating days.

Contributed by Teri, [e-mail]

[Dept of PMM Artists & things]

Roasted Pumpkin Seeds
As you hollow out your Halloween pumpkin, set aside seeds so you can roast them.
They make a tasty snack treat!

1. Wash the seeds and pat them dry.
2. Soak for about an hour in soy sauce or Worcestershire sauce (you might want to try a batch of each just to see which you like better).
3. Sprinkle w/ garlic powder if desired
4. roast on cookie sheet @ low heat 225-250°. After 1/2 hr, turn the seeds over and continue roasting for another 1/2 - 1 hr. Test by biting into one - they're done when they're crunchy.

Some variations, soak in butter instead of the soy or wooster sauce. Sprinkle with a few Italian spices - oregano for instance. Experiment until you find a flavor you like!

[Dept of PMM Artists & things]

GREAT PIZZA RECIPES
(Great cooking project for kids!)Kid Project!
QUICK & EASY PIZZA

* English muffins
* 1 can tomato sauce
* 1 can tomato paste
* 1 pkg mozzarella cheese
* 1 pkg hotdogs OR 1 stick pepperoni OR 1 pkg sausage
* oregano

Halve muffins (toast muffins for crispier crusts), shred cheese. Mix tomato sauce and tomato paste together in a bowl. Place muffins on plate, spread with tomato sauce mix. Sprinkle cheese over top and season with oregano. If using hotdogs or pepperoni, slice thinly and place evenly over sauce. If using sausage, cook sausage well in pan prior to placing on muffins. Place in oven and broil for 2-3 minutes, or until cheese melts.
MEAT PIZZAS

* 1 stale roll
* 1/4 cup warm water
* 2 onions
* 1 lb. ground beef
* 1 egg
* salt and pepper
* 1/4 tsp. cayenne pepper
* 1 - 2 tsp. chili sauce
* 1/4 cup oil
* 2 eggs, hard-cooked
* 2 tomatoes
* 12 stuffed green olives
* 4 slices cheese
* 8 anchovy fillets (opt.)

Soften roll in warm water, squeeze out water, crumble into small pieces.

Peel and finely chop onions, mix with bread, beef, egg, salt, and pepper, cayenne and chili sauce. Divide into 4 portions and form into a patty. Fry patties in oil 3-4 minutes on each side, until crisp. Transfer to baking sheet.

Shell and slice eggs. Slice tomatoes and olives. Cut cheese into strips. Top each patty with mixture. Add anchovy fillets (optional) and cheese.

Bake at 400 degrees 5 - 7 minutes, until cheese melts.
PUFF PASTRY PIZZAS
(4 servings)

* 1 lb. frozen puff pastry
* 12 slices salami
* 1/4 cup chopped cooked ham
* 2 onions, sliced
* 2 slices cheese, cubed
* 2 tomatoes, peeled
* 1 tsp. paprika
* 1 tsp. pepper
* 2/3 cup oil
* 5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line four 4" pie pans. On pastry arrange salami, ham, onion, cheese, and sliced tomatoes. Sprinkle with seasonings and over each spoon 3 tbsp. oil. Bake at 420 degrees for 20-25 minutes. Sprinkle with chopped parsley and serve hot.

© Make-Stuff 1998 - 2011

[Dept of PMM Artists & things]

Missouri Mud
No-Bake Cookies
Ingredients:

* 2 cups sugar
* 1/2 cup milk
* 1 tsp vanilla
* 5 cups quick cooking oats, divided (3cups and 2cups)
* 1/4 tsp butter
* 3 tbsp cocoa
* 1/2 cup crunchy peanut butter

Mix sugar, butter, milk and cocoa. Bring to rolling boil and cook 1 minute. Remove from heat and add remaining ingredients. (Add 3 cups oats, then gradually add more till consistency is reached.) Drop quickly by teaspoons onto waxed paper. Chill.