In "Kitchen Fun for Kids," authors Michael Jacobson and Laura Hill give recipes that can be prepared by most 7- to 12-year olds with some help from a grown-up.
Fruit kebabs is a recipe for rookies. The tool list includes measuring cups, cutting board, small mixing bowl, small serrated knife, measuring spoon, sieve, butter knife, small spoon, 6 wooden skewers and a can opener.
1 cup pineapple chunks, packed in juice
1/4 cup orange juice
1/2 teaspoon cinnamon
2 bananas, about 6 inches long
12 fresh strawberries
18 seedless green grapes
Open a can of pineapple and drain the liquid through a sieve into a small mixing bowl. Set the pineapple chunks aside. Add the orange juice and cinnamon to the liquid and mix with a small spoon until combined.
Peel the bananas and cut each banana into 6 pieces with a butter knife.
Put the banana pieces into a bowl with the juice and toss until all of the pieces are coated. Set aside.
Wash the strawberries and grapes. Carefully remove the stems from the strawberries using a serrated knife.
Place the pineapple chunks, banana chunks, green grapes and strawberries within easy reach. Build the kebabs by piercing alternating fruits with the wooden skewers. Each skewer will have 2 banana chunks, 3 grapes, 3 or 4 pineapple chunks and 2 strawberries.
This recipe for cinnamon stars (also for rookies) uses a cutting board, timer, butter knife, cookie sheet, measuring spoon, hot pad and star-shaped cookie cutter.
2 slices oatmeal or whole-wheat bread
2 teaspoons light cream cheese
Place the bread on the cutting board and cut star shapes from the center of the bread slices. You can nibble on the crusts while you finish the recipe.
Place the stars on a cookie sheet and place it under the broiler of an oven. Turn the broiler on, set the timer and broil the stars for 3 minutes or until browned.
Put your oven mitts back on and remove cookie sheet from the oven. Place it on a hot pad and spread the cream cheese with
6TC butter knife on one side of the stars.
Sprinkle cinnamon over the cream cheese.
This recipe for pineapple bran muffins is for those young cooks who have an intermediate level of experience. The tools needed are a 12-cup muffin tin, measuring cups, a wire rack, small mixing bowl, medium mixing bowl, large mixing bowl, long-handled wooden spoon, measuring spoons, timer, egg beater, paper towels and a spoon.
Pineapple bran muffins
Makes 12 muffins.
vegetable oil spray
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups bran cereal (such as All Bran or 100 Percent Bran)
1/2 cup skim milk
1/2 cup plain low-fat yogurt
1 tablespoon vegetable oil
1/4 cup honey
3/4 cup juice-packed crushed pineapple, drained and liquid discarded
Heat oven to 400 degrees. Lightly grease the muffin cups by spraying them with vegetable oil spray.
With a wooden spoon, stir together the flours, baking powder, baking soda and cinnamon in a medium bowl. Set the mixture aside.
Put the bran cereal in a large bowl and add the milk and yogurt. Stir with the wooden spoon until well mixed (about 20 circles), then let the mixture stand until the bran softens and looks mushy, about 1 or 2 minutes.
In a small bowl, whip the egg, oil and honey with an egg beater. Add this whipped mixture to the bran. Stir well with the wooden spoon until is is thoroughly combined (about 25 circles).
Pour the flour mixture into the bran-egg mixture. Stir until the dry ingredients are completely wet (about 20 circles, making sure to scrape the sides of the bowl). Add the pineapple to the bran mixture and stir again until the pineapple is mixed in evenly.
Spoon the batter into the cups, almost to the top.
Put your oven mitts on and open the oven door. Place the muffin tin in the middle of the center rack. Set the oven timer for 20 minutes.
Set up your cooling area by placing a wire rack on the counter. Put some paper towels under the rack to catch the crumbs.
When the timer goes off, use your mitts to place the muffin tin on the wire rack to cool for 15 minutes.
Remove the muffins from the tin and place them on the wire rack to continue cooling.