Spring break just wouldn’t be the same without favorite family fun food. Special meals and snacks that children can help with the planning, shopping, cooking and serving will become memories. Children love to mix ingredients and watch them become delicious dishes. For children cooking is not just making dinner it is a magical science show.
You don’t want your little one standing around waiting while you cook. If you have very young children you might want to do any chopping, slicing before the cooking fun starts. Little ones like to stir, wash produce, kneed and stretch dough, roll meat balls, and set the table.
This is a great opportunity for children to practice reading and math. Have them read the instructions measure and pour ingredients. Wonderful time to practice fractions.
If your children are older they can cut vegetables, cheese, meats, bread, crack eggs, help with the blender, processor and microwave.
A great spring break family fun treat is to make your own pizza. Children choose a crust, add sauce, cheese, and select their own toppings.
Things You'll Need:
Refrigerated or thawed pizza dough, or for a very child friendly try English muffins. (Pre-made pizza dough can be found at your local supermarket in cans in the dairy case or in the frozen foods section, prepared shells such those made by Boboli, or a package of English muffins-split.)
Pizza sauce in a can or bottle.
Favorite pizza toppings:
· Extra cheese
· Black olives
· Green peppers
· Sundried tomatoes
Cook raw meat toppings, such as chicken or sausage, and caramelize onions and peppers.
Pizza baking pan or cookie sheet.
Have each family member roll with rolling pins or use their hands to shape their dough into a round circle. Or everyone has their own English muffin. Place on cookie sheets or pizza pans.
Each family member spreads sauce over their pizzas with a spoon, top with cheese and desired toppings.
Have an adult bake at 450 degrees for 10-15 minutes. Depending on the size of your pizzas one pan.
While waiting for all the pizzas to cook you can read a pizza book:
· A Pizza the Size of the Sun by Jack Prelutsky and James Stevenson
· Red Pizzas for a Blue Count (Geronimo Stilton #7) by Geronimo Stilton
· Pizza Counting by Christina Dobson
· Pizza at Sally's by Monica Wellington
· Pizza Pat (Step-Into-Reading, Step 2) by Rita Golden Gelman
· Secret Pizza Party by Adam Rubin and Daniel Salmieri
Rhonda Cratty includes her experiences of 30 years of public school teaching, raising children of her own, and articles written for on-line and hard copy publications -within the pages of Learning at home. Learning at home can be purchased in print or eBook form through Amazon.com. https://www.createspace.com/4605718 http://www.amazon.com/dp/1494917203
For more information please see http://famfunlearn.com/.
Mrs. Ruth Graves Wakefield’s Original Toll House Cookie Recipe
Toll House Tried and True Recipes by Ruth Graves Wakefield
Best-Loved Cookies by Nestle Toll House
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.)
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
One of the greatest mistakes in history is also one of the most delicious. The chocolate chip cookie was first made in the kitchen of the Toll House Inn.
The original Toll House Inn built in 1709 was a place where travelers paid a toll, changed horses, and ate home-cooked meals. In 1930 Kenneth and Ruth Graves Wakefield continued the tradition. Ruth did all the cooking and her desserts attracted people from all over New England.
Ruth Wakefield is credited for inventing chocolate chip cookies at her Toll House Inn near Whitman, Massachusetts in the early 1930s. One evening she got the idea to make a chocolate butter cookie for her guests. She broke up one of the bars of semi-sweet chocolate that Andrew Nestle gave her. She thought that it would mix together with the dough & make all chocolate cookies. Needless to say, the semi-sweet chocolate stayed in chip form.
She served them and they were so good they were served to her guests on a daily basis. She published the recipes in several newspapers and her Chocolate Crunch Cookie became very popular.
Ruth made a deal with Nestle that they could put the recipe on their chocolate bar if they supplied her with free chocolate for her cookies at the Inn. Nestle included a small chopper in the package to make it easy for people to make these cookies. Finally, in 1939, the Chocolate Morsels that we know today were introduced.
Nestle began marketing Ruth's chocolate chip cookies to the general public in 1940.