Recipes from 2017 Summer Kids Cooking Camp

SUMMER 2017 KIDS COOKING CAMP RECIPES                                                                                           

KENTUCKY BISCUITS

2 cups  white whole wheat flour                   1 tablespoon honey

2 ½ teaspoons baking powder                                ¾ cup buttermilk

½ teaspoon baking soda                                         ½ cup melted coconut oil

dash of salt

Pre-heat oven to 375º F.

In a large bowl, stir together flour, baking powder, baking soda and salt.

Stir in coconut oil.  Blend in with pastry blender or fork until crumbly.

Mix buttermilk and honey.  Add to flour mixture.

Stir with a mixing spoon to blend and form dough.

Dust a clean table or countertop lightly with flour.  Spoon dough onto floured surface.

Knead with hands for 2 minutes.

Use a dough knife or table knife (aka butter knife) to cut into 12 pieces.

Roll each piece into a ball and set on a ungreased cookie sheet.  Press down with heel of hand until about ½ inch thick.

Bake  about 12 minutes, until golden brown on outside, and cooked in middle.

Serve hot with butter, honey or jam.

NOTE: These are best when they are just out of the oven.  Yummm!

TOOLS NEEDED FOR KENTUCKY BISCUITS

1 cup dry measuring cup

measuring spoons – tablespoon, teaspoon, ½ teaspoon

small spatula or knife for leveling

2 liquid measuring cups

large mixing bowl

small spatula or knife for leveling

pastry blender or table fork

mixing spoon

rubber scraper

8 inch square baking pan

parchment paper (waxed paper works too)

cookie sheet

Spatula (AKA Pancake turner)

HOW IS THIS HEALTHY?

White whole wheat flour has more fiber than refined white flour.

Honey is used in place of sugar.

Only a little salt is used.

Coconut oil is used in place of butter.

HELPFUL HINTS FOR HOME:

Measuring dry ingredients can be messy!  Put a piece of waxed paper on the countr to catch spills.  Pick up waxed paper after measuring and use as a funnel to return excess ingredients to their container.

A dough knife is also called a bench scraper.  It is a large, dull metal blade, about 3” x 4” with a wooden or plastic handle across the top edge.

 

NAAN PIZZA SNACK

1 package Naan (or other flatbread)

olive oil

1/3 cup pizza sauce (homemade, organic or other)

4 ounces low fat mozzarella cheese

Vegetables of choice – red or green pepper, broccoli, cauliflower, shredded carrot, etc.

Pre-heat oven to 400º F.

Brush cookie sheet lightly with oil.

Wash veggies. Peel, remove seeds, etc.  Chop small

Place Naan on cookie sheet.

Brush Naan with olive oil.

Spread each Naan with 1 to 2 tablespoons pizza sauce.

Sprinkle chopped veggies over sauce.

Top with 2 tablespoons of cheese.

Bake 10 to 15 minutes, until crust is golden.

HELPFUL HINTS FOR HOME:

Kids can easily chop vegetables with a clamshell chopper   .Find one at a garage sale or kitchen store (about $20.00 at Bed, Bath and Beyond).

If you don’t have a chopper, a cutting board and table knife  (the one kids call a butter knife) is just as effective, just slower

 

BANANA OATMEAL CHOCOLATE CHIP COOKIES

1 cup oat flour                                             ¾ cups old fashioned rolled oats

½ teaspoon baking powder                          1/4 teaspoon baking soda

½ teaspoon salt                                            ½ cup raw sugar (unrefined)

1/3 cup canola oil                                         1/3 cup almond milk

½ teaspoon vanilla extract                            ½ of a ripe banana

1/3 cup chocolate chips

Pre-heat oven to 350º F.

Line a cookie sheet with parchment paper or waxed paper.

Place dry ingredients (except chocolate chips)  in a mixing bowl.  Stir to blend.

In a medium bowl whisk together milk, oil and vanilla.

Place banana on a cutting mat.  Use a table knife to cut into small  pieces, 18”.

Stir liquid ingredients and banana into flour mixture.

Stir in chocolate chips.

Use a soup spoon or small cookie scoop to drop cookies onto parchment lined cookie sheet.

Bake for 25 minutes, until golden brown.

Cool 5 or 10 minutes before removing from cookie sheet to cool on racks.

TOOLS NEEDED FOR BANANA OATMEAL CHOCOLATE CHIP COOKIES

Dry measuring cups – 1 cup, ½ cup,1/3 cup, ¼ cup

Measuring spoons – ½, ¼

Small spatula or knife for leveling

Mixing bowls – large and medium

Liquid measuring cup

Cutting mat

Table knife (AKA butter knife)

Cookie sheet

Parchment paper

Spatula (pancake turner)

HOW IS THIS HEALTHY?

No refined flour.  Whole grains used.

Less sugar.

HELPFUL HINTS FOR HOME:

You can make your own oat flour. Put oatmeal in a blender for food processor.  Blend until flour like.

Chocolate chips are not liquid, but they are not included in “dry” ingredients.

 

 

BEYOND BAKED POTATOES – BAKED PARMESAN FRIES

2 large Russet (baking) potatoes                   3 tablespoons olive oil or grapeseed oil

3 tablespoons Parmesan cheese                     1 teaspoon chopped fresh parsley (or a                                                                             pinch of dried parsley)

dash of pepper

pinch of salt

Heat oven to 400º F.

Put oil into a large mixing bowl.

In a small bowl, mix Parmesan cheese, parsley, salt and pepper.

Wash potatoes well.  Do not peel.   Cut into french fry shapes. (Have an adult help with this.)

Put cut potatoes in bowl with oil.  Toss or stir to coat potatoes with oil.

Sprinkle with Parmesan cheese mixture.  Toss to coat.

Spread in1 layer on a large cookie sheet.

Bake about 10 minutes.  Turn fries over with a large spatula.  Bake 5 to 10 minutes more, until fries are golden brown and crispy on outside and tender on the inside.

HOMEMADE RANCH DRESSING:

1 cup organic mayonnaise                            1 cup fresh buttermilk

2 teaspoons dried parsley                    1 teaspoon onion powder

½ teaspoon garlic powder                            ½ teaspoon Kosher salt

1/8 teaspoon pepper

Whisk together in a medium bowl  Chill.  Keep refrigerated.

TOOLS NEED FOR PARMESAN FRIES and RANCH DRESSING

Bowls – large,medium, small

Liquid measuring cup

Measuring spoons

Small spaula or knife for leveling

Whisk

French fry cutter (or cutting board and sharp knife)

Large mixing spoon

Cookie sheet

HOW IS THIS HEALTHY?

No artificial colors, flavors or preservatives in fries or dressing.

Low salt.

Leaving skin on potatoes provides more nutrients than peeling them.

HELPFUL HINTS FOR HOME:

Drop potatoes into the oil and toss to coat as you cut them, and toss after each addition.  This will prevent browning of the potatoes.

Grapeseed oil is a nice alternative to olive oil.  It has a high smoke point so it does

not break down and form harmful substances at high heat.  It also has a nice, light flavor and a long shelf life.

Kids can cut potatoes with a table knife on a cutting board, if you first slice them (the first long cuts usually require a sharp knife.  The fries may not be uniform in size and shape, but they will still be yummy!

 

MERINGUE SHELLS WITH FRESH FRUIT

2 egg whites                                                1/8 teaspoon cream of tartar

½ teaspoon vanilla                                       ½ cup sugar

3 cups cut fresh fruit

Pre-heat oven to 300º F.

Allow egg whites to stand at room temperature for 30 minutes.

Line a large baking sheet with parchment paper.

Draw six  circles. 4 inches in diameter, on the paper.

Get an adult to help you separate the egg whites from the yolks.  Be very careful not to get ANY yolk in the whites.   If you break a yolk and some gets in the whites, save that for scrambled eggs of baking.  Get a fresh bowl and try again.  Put egg whites, vanilla and cream of tartar  in a large mixing bowl.

Beat with electric mixer at medium speed until soft peaks form.

Add sugar 1 tablespoon at a time, beating on high speed until very stillpeaks form and sugar is dissolved.

Divide meringue onto the 6 circles.  Spread out with the back of a spoon to fill circle, making a depression in the center to form a shallow bowl.

Bake 35 minutes.  Then turn off oven but leave meringues in the oven with door closed for 1 hour.

After 1 hour remove from oven.  Lift off meringues with a flat spatula.

While meringues are cooking, wash and prepare fresh fruit.

EQUIPMENT NEEDED FOR MERINGUE SHELLS AND FRESH FRUIT

2 small bowls,1 for egg whites, one for yolks

Egg separator (optional)

Measuring spoons – 1 tablespoon, 1/8 teaspoon

Dry measuring cup – 1 cup, ½ cup

small knife or spatula for leveling

Medium bowl for prepared fruit

Strainer or colander for washing fruit

Large bowl for draining fruit

Cookie sheet

Parchment paper

Spatula

4” diameter dish to draw around

pencil or pen

cutting board or mat

table knife

colander and large bowl

small bowls for fruit

HOW IS THIS HEALTHY?

Light on sugar.

Fresh fruit has lots of vitamins, minerals and fiber.

HELPFUL HINT:

Follow the directions for separating egg whites and yolks carefully.  If you get any yolk in the whites, they will not hold the air bubbles needed to make the meringuw fluffy and light.

If your circles are not exactly 4” in diameter, it is O.K.  Larger or smaller circles may require more or less baking time.

 

TURKEY SNACK WRAPS

4 whole wheat flour tortillas                                   4 ounces cream cheese

½ cup mild salsa                                                    4 slices roast  turkey

4 slices provolone cheese                             4 Romaine leaves

Put cream cheese and salsa in a medium bowl. Use a pastry blender or fork to mash the cream cheese and blend in the salsa.

Wash Romaine leaves.  Pat dry with a kitchen towel or paper towel.

Lay a tortilla on a cookie sheet.  Spread with 1/4th of the cream cheese mixture.

Lay 1 Romaine leaf, 1 slice turkey and one slice cheese on top of cream cheese.

Roll into a tight roll.  Secure with 2 or 3 toothpicks.

Wrap in plastic wrap and refrigerate at least ½ hour.

Unwrap, cut in half and ENJOY.

EQUIPMENT NEEDED FOR TURKEY SNACK WRAPS

Fork or pastry blender

Rubber scraper

Table knife of small spatula for spreading

Toothpicks

Plastic wrap

Small baking dish or plate for refrigerating rolls

Kitchen towel or paper towel

HOW IS THIS HEALTHY?

Whole wheat tortillas have more fiber, vitamins and minerals that white flour tortillas.

Adding salsas to cream cheese adds vitamins and minerals.

Choose the best quality turkey and cheese for added benefits.

 

 

CHOCOLATE SNACK CAKE

3 medium ripe bananas                                                   3 tablespoons honey

1 large egg                                                            ½ cup plain Greek yogurt

1 ½ cups whole wheat flour                                   ¼ cup unsweetened cocoa powder

1 teaspoon baking powder                                     ½ teaspoon baking soda

1 teaspoon cinnamon                                             ¼ teaspoon salt

½ cup semi sweet chocolate chips

Pre-heat oven to 350º F..

Lightly spray 8 inch square baking dish with cooking spray.

Peel bananas.

Break egg into a small bowl.

Put bananas, honey, egg and yogurt in in a food processor or blender.

Process until smooth.

In a large bowl, whisk together dry ingredients (except chocolate chips).

Add  banana mixture.  Stir with a mixing spoon just until combined.  Do not beat.

Stir in chocolate chips.

Pour into prepared dish, using a rubber scraper to get all the batter out of the bowl.

Smooth and level top of batter with the rubber scraper.

Bake 50 to 55 minutes, or until toothpick inserted in the center comes out clean.

Cool completely before cutting.

Makes 16  servings.

EQUIPMENT NEEDED FOR CHOCOLATE SNACK CAKE

Measuring spoons – tablespoon, teaspoon, ½ teaspoon

Dry measuring cups 1, ½, ¼

Small spatula or knife for leveling

Liquid measuring cup

Small bowl

Large mixing bowl

Mixing spoon

Rubber scraper

8 inch square baking pan

Cooking spray

Food processor or blender

HOW IS THIS HEALTHY?

No refined sugar – sweetness is from fruit and honey

Whole wheat flour has more fiber, vitamins and minerals than refined white flour.

Low fat (no butter, oil or shortening)

HELPFUL HINTS FOR HOME:

You can use a hand blender (the kind used to puree soups) to blend banana mixture.

If you don’t have a blender or food processor, mash with a fork then mix vigorously.

Use ripe bananas for maximum sweetness.

 

 

JUST FOR FUN!            HEALTHY GUMMY BEARS (REALLY!)

Orange Gummy Bears

1 cup freshly squeezed orange juice                        1 tablespoon fresh lemon juice

2 tablespoons honey                                              3 tablespoons unflavored gelatin

Strawberry Gummy Bears

2/3 cups pureed strawberries                                  ½ cup water

1 tablespoon fresh lemon juice                               3 tablespoons honey

3 tablespoons unflavored gelatin

Directions:

Put all ingredients except gelatin in a medium saucepan.

Heat over medium heat.

Sprinkle gelatin slowly, in small bits, over juice mixture, while whisking briskly.

(Don’t just dump the gelatin in.  If you do, it will form yucky lumps that can”t be stirred in.)

Heat gently, stirring constantly, until gelatin is melted and evenly blended.  It should look glossy and smooth.

Place gummy bear mold on a cookie sheet with sides.  Carefully fill molds.

Set in freezer (be careful not to tip!).  Freeze for 20 to 30 minutes.

Remove from freezer.  Pop bears out of mold.

Store covered in refrigerator.

EQUIPMENT NEEDED FOR GUMMY BEARS

Liquid measuring cup

Mesh strainer

Large bowl

tablespoon measuring spoon

Heat proof stirring spoon

Medium sized saucepan

Silicone gummy bear molds

HOW IS THIS HEALTHY?

No artificial colors or flavors.

No refined sugar.

No preservatives.

HELPFUL HINTS FOR HOME:

If you do not have molds, brush an 8”x8”x2” baking dish with coconut oil.  Pour gelatin mixture in.  Chill until firm, then cut shapes with cookie cutters.

Frozen fruit works fine for these treats.  Thaw, mash, strain (if desired).  The seeds are healthy, but so is the strained juice.  If you plan to strain the berries, you will need more to start with.

 

 

PRETZEL BITES WITH FRUIT DIP

1 ½ cups warm (not hot) water                               1 teaspoon active dry yeast

2 tablespoons honey                                              1 teaspoon salt

3 cups white whole wheat flour                              1 cup whole wheat flour

For dipping:

2 cups warm water                                                 2 tablespoons baking soda

Line 2 cookie sheets with parchment paper.  Spray paper lightly with cooking spray.

Pre-heat oven to 400º F.

Put water and yeast in a large mixing bowl.  Stir.  Let set 5 minutes while you measure the other ingredients.

Mix flours and salt in a medium bowl.

Stir honey and flour mixture into yeast.

Put dough on a lightly floured counter or table.  Knead 5 minutes.

Roll out dough 1/2” thick.  Cut into shapes with cookie cutters dipped in flour.

Mix warm water and baking soda.

Use a large slotted spoon to dip shapes, one at a time, in the soda water mixture for 2 or 3 seconds.  Drain with slotted spoon.  Set on parchment on cookie sheet

Repeat until all shapes are dipped.  Sprinkle lightly with coarse salt.

Bake about 15 minutes, until golden brown.

Fruit Dip

½ cup plain Greek yogurt

½ cup berries, blended or mashed

1 tablespoon honey

Place ingredients in a small bowl.  Whisk together.  Cover and refrigerate.

EQUIPMENT NEEDED FOR PRETZEL BITES AND FRUIT DIP

2 cookie sheets

parchment paper

cooking spray

2 liquid measuring cups

dry measuring cup  – 1 cup, ½ cup

Measuring spoons – tablespoon, teaspoon

Small spatula or knife for leveling

mixing bowl – large, medium

Small bowl

Small whisk

Mixing spoons – 2

Extra flour for counter top

HOW IS THIS HEALTHY?

Uses whole wheat flour.

No refined sugar.

No artificial colors or flavors.

HELPFUL HINT

Yeast is a living organism.  If you kill it, it won’t grow and do its job.  Be sure the water is just warm (100º to 110º), not hot, so the yeast can survive and grow.

 

 

CHEESY VEGGIE BITES

1 bunch fresh broccoli                                  2 large eggs

½ teaspoon salt                                            ½ cup Panko (coarse) bread crumbs

½ cup Parmesan cheese                                Cooking spray

Additional crumbs for coating

Spray a cookie sheet lightly with cooking spray.

Pre-heat oven to 375º F.

Wash broccoli.  Place on a cutting board.  Use a table knife to cut into florets.

Measure out 2 cups of florets, (Save the rest for eating fresh.)

Put florets in a microwave safe bowl.  Cover bowl with waxed paper.  Place in microwave.  Cook 1 to 2 minutes, just until tender crisp.

Remove from microwave CAREFULLY.  (You may need an adult to help with this.)

Put steamed broccoli, egg, salt, bread crumbs and Parmesan in a food processor or blender.  Process just until finely chopped.  BE CAREFUL – HAVE AN ADULT HELP YOU WITH THE BLADE – IT IS VERY SHARP!)

Place additional Panko crumbs in a small bowl.

Use a soup spoon or small cookie scoop to spoon  balls of dough into crumbs.  Roll to coat ball with crumbs.

Place balls on cookie sheet.    Flatten with the bottom on a glass (dip in additional crumbs if it begins to stick),  until about 1/4th inch thick.

Bake 8 to 10 minutes, or until crispy on outside.

Cool 5 minutes on cookie sheet before removing.  Serve warm with ranch dip.

EQUIPMENT NEEDED FOR CHEESY VEGGIE BITES

Colander or strainer for washing broccoli

Large bowlfor draining broccoli

Cutting board

Table knife

medium microwave safe bowl

wxed paper

Food processor or blender

Small bowl to break eagg into

Small bowl for extra crumbs

Dry measuring cup – ½

Measuring spoon – tablespoon, ½ teaspoon

Soup spoon or small cookie scoop

Cookie sheet

Parchment paper

HOW IS THIS HEALTHY?

Broccoli is rich in vitamins, minerals and fiber.

Egg adds protein.

Low fat.

HELPFUL HINT FOR HOME:

This is also good made with cauliflower, or a combination of broccoli and cauliflower.

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