Everyday Kitchen For Kids: 100 Amazing Savory and Sweet Recipes Your Children Can Really Make
From the author of the international bestseller Kitchen for Kids comes an all-new cookbook that encourages kid power in the kitchen. Everyday Kitchen for Kids makes every kind of recipe possible for when kids feel like cooking. The "re-engineered" cooking methods in the recipes help kids make amazing dishes they couldn't make otherwise. And with Everyday Kitchen for Kids, it's safety first all the way. None of the methods call for sharp knives, stovetop cooking or small motorized appliances. All the recipes are kid tested and approved, and accompanied by a full-colour photograph. Whether your children choose to make a savoury snack or a sweet treat, with this book you'll soon be saying to them, "Wow! You made this?"
recipes are for foods often only seen in packages. Yes, tackling a recipe is more work than buying it from the store, but what fun for kids to find out they can actually make their own crackers, tortilla chips, and bread! Kids cook for the sheer joy of it. Set aside a leisurely amount of time for kids to mix and measure unhurriedly. Everyday Kitchen for Kids is the companion book to Kitchen for Kids (Whitecap, 2004). The first book is a bestselling treasury of 100 classic treats and
place. Set aside. In a bowl, sift in the all-purpose flour, cocoa powder, baking powder, and baking soda. Use a whisk to stir in the whole wheat flour. Set aside. In another bowl—a big one—use the whisk to mix the eggs, brown sugar, applesauce, yogurt, and vanilla until smooth. Set aside. Gradually add the flour mixture to the egg mixture. Use the whisk to stir the batter until no big lumps or dry flour are left. Use a baking spatula to scrape the batter into the baking pan. Spread the batter
vanilla extract 22 filberts (about ¼ cup/60 mL), shells off (also called hazelnuts) 2 Tbsp (30 mL) unsweetened cocoa powder In a large bowl, sift the icing sugar and cocoa powder. Using a baking spatula, stir in the milk powder (don’t sift this ingredient). Mix well and set aside. In a microwave-safe bowl, heat the butter, water, and vanilla in the microwave at 50% power until the butter is melted (about 30 seconds). Use the baking spatula to scrape the butter mixture into the icing sugar
Finnigans Glossy Cookie Glaze Old-Fashioned Sugar Cookies Peanut Butter Beezies Peek-a-Pokes Sugar Delights Sweet Date Pockets corn Tomato Salsa Cornbread Tortilla Corn Chips cornstarch Couscous (Bless You!), Cashew Crackers, Munchy Crunchy Cranberry Crack-Ups, Cocoa cream cheese about Cheesecake Mousse and Cookie Parfaits Tirami-Moo “cream” ingredients Cupcakes, Fresh Lemon Curry Kookoo Chicken, Coconut- Custards in a Warm Bath d dates Peek-a-Pokes Sweet Date Pockets
Bacon! or a Batch o’ Brekkie Sausages at the same time as this recipe for breakfast. Supplies pastry brush or plastic wrap, 8-inch (20 cm) square glass baking dish, kitchen scissors, bowls, measuring cups, measuring spoons, whisk, wooden spoon Ingredients soft butter for baking dish 4 slices whole wheat or white bread 6 eggs 1⅓ cups (330 mL) milk ⅛ tsp (0.5 mL) vanilla extract pinch of salt Glaze 1 Tbsp (15 mL) unsalted butter 2 Tbsp (30 mL) packed