Frozen Treats For a Cool 4th of July.

During these dog days of summer when the heat is too much and you don’t even feel like loading the kids into the car to get an ice cream, take heart.  There are all kinds of FROZEN TREATS you can make at home. Not only will you save gasoline and money by making your own frozen Popsicles and Slushies, you have the added bonus of knowing exactly what’s in them!

All you need is fruit juice, ripened fruit, milk or yogurt, a blender, some craft sticks and paper cups or muffin tins and you can make your own.  Here are some tasty suggestions to get started.

1.  Puree chunks of your favorite fruit in  a blender and add a splash of juice or yogurt. Strawberry and kiwi go well together.   Orange and pineapple is another tasty combo. Try throwing in some shredded coconut or coconut milk for a frozen, alcohol-free  Pina colada.  Peach and banana or mango are tasty. (banana goes with just about ANY thing and adds a nice, creamy texture when frozen). Watermelon and kiwi work well, too.

2. Make a batch of INSTANT PUDDING using low fat milk or soy milk and freeze in cups for a fudge pop taste. Any yogurt can be frozen to make pops or ice cubes to use in drinks.

3.  If you don’t have time to make pops, just freeze some fruit chunks and snack on them when you want a refreshing treat that is also healthy and delicious.  Grapes, berries and kiwi taste great frozen.

The possibilities are endless.  I’m sure you can think of some delicious combinations I have yet to try.  I’d love to taste some of your favorite frozen concoctions, so feel free to send your recipes and I’ll post some of them here.  Check out more winning recipes at: allrecipes.com.

Keep Cool and Happy Summer!

No Cook Father’s Day Supper

If You’re looking for something nutritious and delicious that children can prepare for dinner, here is a no-cook salad that is perfect for a hot summer day.  If you make it for Father’s Day, add some make your own sundaes for dessert, and Dad will feel pampered and satisfied.

MIXED GREENS SALAD:  1. Wash and pat dry a mix of salad greens such as romaine, spinach, arugula, radicchio, or any combination you like. Now the tasty fun begins.

Add any or all of the following to make a plain salad a satisfying main dish: sliced cucumbers, olives, shredded carrots, dried cherries or cranberries, sliced strawberries, blueberries, or grapes. Add toasted, slivered almonds or walnuts, sunflower seeds, pumpkin seeds, and grated Parmesan cheese (or any cheese of your choice). If you’re a vegetarian, you can stop here.

The photo version has a packet of salmon on top. I’ve eaten it with shredded chicken or tuna as well. ANY leftover meat works well.

Sprinkle with your favorite dressing – I used a raspberry balsamic with olive oil – and serve with breadsticks or garlic toast and you will get rave reviews.  HAPPY FATHER’S DAY!

Irish Soda Bread…AGAIN…Because it’s Delicious!

I first ran this recipe in 2014 but everywhere I go, people comment on the moistness and light sweetness of this bread, so here it is…in time for ST. PATRICK’S DAY.

This recipe for Soda Bread is more moist than many thanks to the buttermilk.  If you can’t find buttermilk, use regular plain yogurt (NOT Greek).

Irish Soda Bread

4 C flour (I use 1C whole wheat)       ½ C sugar       1 T baking powder

1 t salt               1 t baking soda         1 C. raisins plumped (see note)

 4 T melted butter        1 ½ C buttermilk      1 lg. egg

  1. Preheat oven to 375.  Grease and flour a round pan or cookie sheet.
  2. In large bowl, combine flour, sugar, powder and salt.
  3. Pour melted butter into dry ingredients and mix until the mixture resembles coarse crumbs.  Stir in raisins.
  4. In a separate bowl beat buttermilk, egg and baking soda.  Add to flour mix until blended.
  5. Turn dough onto floured surface, and knead until smooth – about 1 minute.  If dough is sticky, flour your hands as you knead.  Shape dough into two round loaves.  soda bread 1
  6. Place dough in prepared pan. With a sharp knife, make 2 crisscross slits in dough.
  7. Bake for 45-60 minutes until a toothpick inserted in the center comes out dry.  Let rest for 10 minutes before removing from the pan.
  8. Serve sliced with butter or jam.  Bet you can’t eat just one piece!

soda bread 2

NOTE: Pour boiling water over the raisins and let them stand for 5 minutes to soften.  Drain and pat dry.

 

3 Small Ways Teach Kids Where Our Food Comes From! — Learn To Love Food

Teaching kids where our food comes from is so basic and so important! Below are 3 small ways to help teach kids this fundamental lesson. Because when we take the time to notice the magical transformation of plants into food, we start to see and appreciate our food in a whole new way! 1. Visit a garden center. Even…

via 3 Small Ways Teach Kids Where Our Food Comes From! — Learn To Love Food

Heated Political Battle Led to Frosty Dessert: by Marilyn Ostermiller

Looking for a romantic treat for special someone? You might want to consider whipping up a Baked Alaska, the classic dessert that’s fiery hot on the outside with a melting heart and richly delicious all over.

In it’s traditional form, Baked Alaska is concocted with hard ice cream on a base of sponge cake and covered in a shell of toasted meringue. Plan ahead because the cake must be baked and cooled before topping it with layers of firmly frozen ice cream. Just before it’s time to serve dessert, whip several egg whites into a stiff meringue, spread it completely over the ice cream and cake and place it in a very hot oven for a couple of minutes, until the meringue begins to brown. The trick to making sure the ice cream doesn’t melt is to seal the cake and ice cream with the meringue. Here’s a recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-alaska-recipe.html

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If the classic form is daunting, consider a small version made with brownies that children with some experience in the kitchen can help assemble. This version with easy-to-follow directions comes from Baking Bites, a food blog written by Nicole Weston, a pastry chef, food writer and recipe developer based in Los Angeles, CA http://bakingbites.com/2015/07/brownie-baked-alaska/

Baked Alaska Day is commemorated nationally in February.

According to the National Day Calendar organization, Baked Alaska was created by a celebrity Victorian chef, Charles Ranhofer. The Frenchman was the chef at the swanky Delmonico’s Restaurant in New York City in the mid 1860s, where he became notorious for naming new and renaming old dishes after famous people and events.

In 1867, a political debate was raging over the potential purchase of Alaska from Russia. Secretary of State William Seward agreed to a purchase price of $7 million and Alaska became a United States territory. Those who were of the opinion the purchase was a giant mistake referred to the purchase as “Seward’s Folly”.

Capitalizing on the heated controversy surrounding the purchase in the frozen north, Ranhofer’s Baked Alaska fit the bill. It was cold, nearly frozen and quickly toasted in a hot oven prior to serving.

Who knew!?       Marilyn Ostermiller

Marilyn Ostermiller is a long-time business journalist who now writes for children. You can follow her on Twitter @Marilyn_Suzanne.

Anyone out there “daring” enough to try making your own BAKED ALASKA? If you do, send me the photo and I’ll post it here on the blog!

 

Festive Nuts Recipe + New Years Eve Traditions From Around the World.

If you need a last minute snack or treat to bring to a party, try this EASY recipe for FESTIVE NUTS. The kids can help, since it is mostly measuring and stirring.  The spices give the nuts a nice tang, and they are not too sweet.  You can adjust the sugar to suit your own tastes as well.  Try using all kinds of nuts – I used ALMONDS and WALNUTS.

Ingredients: 2015-12-21-01-32-13FOR 8 OZ. of NUTS:

1/3 C sugar, 1/2 t. each of the following: nutmeg, cinnamon, cloves.  Set aside.

IN a second bowl, combine an egg white and the nuts and stir until nuts are coated:   2015-12-21-01-36-34

 

Now toss the nuts with the sugar-spice mixture until coated.

Spread nuts on a baking sheet, separating them as much as possible.

2015-12-21-01-39-23 BAKE for 15 minutes.  Scrape up the nuts and break apart.  Return to the oven for 5 more minutes to dry them completely.

Let them cool to room temperature.  Serve with dried cherries, cranberries, or other dried fruit.

2015-12-21-01-59-04

 

While the nuts are baking – or while you’re EATING them, take a look at some of the ways people around the world celebrate NEW YEAR’S EVE..

http://www.redtedart.com/new-years-eve-traditions-around-world/

HAPPY NEW YEAR TO ALL, and to quote a well-known Vulcan: MAY YOU LIVE LONG AND PROSPER!

Keeping Kids Busy During the Holidays.

With all the excitement and preparation that takes place BEFORE the holidays, our kids often seems to bounce around, get bored, or underfoot.  If you’ve exhausted the usual “let’s decorate or bake together” options, try some of the great activities found on the BuzzFeed website:

https://www.buzzfeed.com/karstenschmehl/parenthacks?bffbtasty&utm_medium=email&utm_campaign=Parents%20115&utm_content=Parents%20115+CID_c09d605cdb68bccd3579e75dd3333d69&utm_source=BuzzFeed%20Newsletters&utm_term=.pjeLxyXY7#.ftrXAdLmp

Here is also a quick and EDIBLE Gingerbread Play Dough option that kids will love.  This recipe comes from Hannah Holt at Lightbulb Books:

Gingerbread Playdough

Ingredients

1 cup all purpose flour
1/2 cup salt
2 tsp cream of tartar
1 Tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
1 packet unsweetened orange […]

You may view the latest post at:  (It also includes a recipe for peppermint snow
http://www.lightbulbbooks.com/blog/2016/12/two-holiday-playdough-recipes-peppermint-snow-and-gingerbread/

Hannah Holt
hannah@lightbulbbooks.com