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Fondue For Kids!! REALLY!!

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My sister in law, who’s only child is 5 months old, decided we should have a fondue for Easter. Sounds to me like the kind of thing someone who has never had a 2 or 4 year old near open flame would suggest. I was actually very surprised at how well it went! I have discovered that a fondue is the PERFECT way to get your kids to eat more fruit and veggies and think it’s FUN in the meantime! So, here are some tips to help you pull off a kid friendly fondue:

1. The children can help prepare the fruit/veggies. Those who are not old enough for knives can peel bananas, remove green strawberry stems, pull part brocolli florets, wash items, etc.

2. You should plan to have at least one adult for any two� children under 5. Adult supervision is KEY! My 2 1/2 year old was able to poke and dip her own, but she sat on my lap and I watch every move to make sure she didn’t touch the wrong thing and burn herself.

3. Make safety part of the event. Take some time to explain what each item does and how to be careful. For example: “This is the pot were we will be melting the cheese. The candle underneath makes the pot very hot so that the cheese will be runny enough for us to dip things in! Isn’t that neat? You have to be very careful not to touch the pot, because it can get very hot.” or “These are special little forks that we will use to put the veggies on and dip them into the cheese! The tips are sharp so they can poke through harder veggies like carrots, so you have to be careful. Sometimes, the veggies will fall off when you try to dip them - and you need to ask mommy to help you get them out then, okay?”� etc.

4. And be smart - don’t let them light the candle, don’t leave the room while the fondue is warming up, while it is on, or while it is cooling off. Pick a sturdy surface so it won’t be spilled. A sturdy coffee table might be smarter then a table, because they can reach easier without tipping over their chairs, etc.

Enjoy your fondue - and enjoy watching those kids fight over the last piece of broccolli!!!

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How to Make a Rich Chocolate Cake

Old time bakers used to make a “pudding” for chocolate cakes. This pudding is different than the pudding in the mix chocolate cakes we are used to today. Old time chocolate pudding was a way for bakers to elicit the full chocolate flavor from the cocoa powder and unsweetened chocolate which gave them rich full flavored chocolate cake.

When cakes are made strictly with cocoa powder which contains mostly cocoa solids the chocolate cake flavor is somewhat subdued. The chocolate flavor can be stricken even more by mixing the cocoa powder with flour. But by incorporating unsweetened chocolate which contains cocoa butter as well as cocoa solids into the cocoa powder the chocolate cake is given an extra boost of chocolate flavor.

Water and sugar also play an important role in making a rich full flavored chocolate cake. Hot water heated in a double boiler is used to bloom the chocolate flavor in the cocoa powder and unsweetened chocolate. Then when sugar is incorporated into the chocolate pudding the subtle chocolate flavors will begin to shine.

Here is the basic recipe for making a pudding to add to your chocolate cake batter.

Unsweetened Chocolate
Cocoa Powder
Hot Water
Sugar

Combine coarsely chopped unsweetened chocolate, cocoa powder, and hot water in a double boiler. Heat until the chocolate is melted. Then add the sugar and stir until the pudding is glossy and thick.

Simply adjust the amounts above to your favorite chocolate cake recipe and watch your cake take on a whole new level of sweet chocolate flavor.

Article by:

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at www.gourmayeats.com/recipe.html

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Cooking With Kids Can Be Simple

I am not sure why, but many of us have gotten the idea that cooking with out children needs to be complicated, and well planned. I have found that it works best to start when they are young, and just let them get involved. Instead of searching for� “age apprioriate” recipes for a 2 year old, I get her to help me with what i am doing. In the end, she seems to enjoy this much much more then anything.

Here are some things a toddler can help with:

- carrying ingredients and supplies to the counter/table

- pouring measured ingredients into the bowl

- holding the spoons so they don;t run away (keeps them busy while you are doing things they can’t help with)

- stirring the batter

- rolling/dropping cookie dough on a tray

- putting ingredients away

- packaging up finished items (cookies in the cookie tin, etc.)

- licking the bowl, lol

Those are a few suggestions. My little ones love ot help with supper, and will generally just sit aroudn the table, bring me things and take turns “adding” ingredients or “stirring”. Yes, it takes a little longer that way, but it is the cheapest activity out there, and they are learning at the same time!

Afterthought: I don’t let them add/stir if the dinner is already on the stove - only when I am working at the table. There is no much risk of splatter and spills to let kids work near a stove. I know this is common sense, but I just got a picture of some dim wit letting their toddler add the macoroni to the boiling water or something so I thought I better ad that!

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Recipe Contest: Raspberry Delight

April Recipe Contest Sponsored By Chrystal’s Graphics & Design

2 (10oz) packegs frozen red raspberries in syrup

1 c water

1/2 c sugar

2 tsp lemon juice

4 tblsp cornstarch

1/4 c cold water

50 large marshmellows

1 c milk

1 tub Cool Whip

1 1/4 graham cracker crumbs

1/4 c nuts chopped

1/4 c melted buttter

Heat berries with 1 c water, sugar and lemon juice until berries are thawed. Stir in and disolve cornstarch into 1/4 cup cold water, stir into berries and cook until thickened and clear. Cool.

Melt marshallows in milk over boiling water, cool completely Add Cool Whip to marshmellows with spatula in a folding method so not to deflate Cool Whip.

Mix graham cracker crumbs, nuts and butter in a 9×13″ pan. Spread Marshmellow mixture over crumbs. Spread berry mixture over top. Refridgerate until firm. Serves 15-18

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Submitted By:

Gretchen Hulett

I am a WAHM/Homeschooling mom of three (dd16, ds8 & dd6). Married for almost 12 years to my sweetie Steven. We live in SE Wyoming. I own Modest Mimi’s and create dresses, ponchos and other accessories for girls age 0-12yo. http://modestmimi.wahmweb.com

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Easter Treats: Easter Cinnamon Rolls

April Recipe Contest Spoonsored By Chrystal’s Graphics & Design

Frozen bread dough

Cinnamon

Sugar

Butter

Powdered Sugar

Milk

Food Color

Take dough out and thaw in fridge according to instrutions. Soften butter either in micrwave or by leaving out for 30 minutes. Preheat oven 350. Make mixture of 2 cups of sugar with as much cinnamon as you would like. I use about 4 teaspoons to a cup.(I love the cinnamon) Roll out dough, spread butter all over, sprinkle cin/sug mixture.(I use a heavy sprinkling) Roll dough into log lengthwise. Cut into 1 inch pieces. Place in greased glass pie dish.(I use foil for the ones I am giving away) Bake for about 15 to 25 minutes. Check them after 15 minutes. Let cool. Glaze with 1 cup powder sugar mixed with about 2 tablespoons milk(I must admit I never measure this out)and a drop of pastel food coloring.

Submitted by:

Kim Wall

Mom to two wonderful girls and direct sales enthusiast for 20 years. Visit her at http://www.KewlJewlz.com or http://www.ourladyemily.com

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Cooking For Kids For Dummies

We all love those bright yellow, For Dummies manuals, and this one is a definite must have for every parent’s recipe collection! This book features 75 recipes your kids can help with or prepare themselves along with a wealth of useful information, hints and tips!! Including cooking lessons, meal planning, family profiles, nutrition guide and more! This book is now out of print, but you can purchase the book on Half.com.� � Here is a sample recipe from the book:

Orange-Scented Couscous

Another family-friendly recipe from
Cooking with Kids For Dummies,
by Kate Heyhoe

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In this recipe, a hint of fresh citrus wakes up plain couscous, making it an elegantly fragrant side dish. Couscous (KOOS-koos) is actually a North African and Middle Eastern pasta that looks like a tiny grain. You can find instant couscous in the supermarket’s rice or pasta aisles. Couscous is a busy person’s dream food, because you can prepare it in minutes, it comforts and satisfies, and it can be used as a backdrop for more complex flavors, as suggested in the variations that follow this recipe. Kids old enough to grate the zest from an orange can be a big help with this recipe.

Preparation time: 5 minutes
Cook and stand time: 7 minutes
Yield: 4 servings as a side dish
Ingredients and steps:
1 medium whole orange with peel, washed and dried
1 cup water, less 2 tablespoons
1 tablespoon extra virgin olive oil or butter
1/2 teaspoon salt
1 cup quick-cooking couscous
1 green onion, for garnish
1. Cover the finest grating side of a box grater with plastic wrap, extending the wrap below it to catch the zest, as shown in the “Say yes to zest!” sidebar in Chapter 11.

2. Grate the zest from all sides of the orange, making sure to get only the colored surface and none of the bitter white part below the surface.

3. When the orange is completely grated, scrape the zest from the plastic into a small mound; you should end up with about 1 teaspoon or more zest.

4. In a medium saucepan, combine water, olive oil or butter, and salt. Bring to a boil.

5. While the water is coming to a boil, cut the orange in half and squeeze out 2 tablespoons of juice. Set juice aside and reserve the remaining orange for garnish or another use.

6. When the water comes to a boil, remove the pan from the heat and stir in the orange juice and couscous until completely mixed.

7. Cover the pot and let stand for 5 minutes.

8. Stir in the reserved zest, fluffing with a fork or chopstick until the couscous grains are separated.

9. Cover until ready to serve, and fluff again right before serving.

10. Chop the green onion and sprinkle on top before serving.

Vary It!
Substitute any other citrus fruit, such as lemon or lime, for the orange juice and zest. Use the couscous as a bed for sautéed, grilled, or stewed vegetables, making it into a meatless main course.

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From Cooking with Kids For Dummies®, by Kate Heyhoe. Copyright 1999 IDG Books Worldwide, Inc. All rights reserved. Reprinted here by permission of IDG Books Worldwide, Inc. — For Dummies is a registered trademark of IDG Books Worldwide, Inc.

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Kids Can Cook: Kraft Kitchens!!

Kids love to learn new things, and they love to get dirty. We might as well put that to use and get them helping out in the kitchen! Not only will you be giving them a new creative outlet, but you will be teaching them some of the fundamental skills they will need to be able to function on their own later in life! Kraft Kitchens has a Kids Can Cook section with a wonderful list of recipes, as well as hints and tips for parents!

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� These two are: Buried Treasure Cupcakes� and� Cheesy Calzones from Kraft Kitchens. (By the way, if you don’t already get the free magazine, sign up for one!! It is by far my favorite cooking magazine: and it’s free!!!) You can also visit the full Kids Can Cook section for more recipes!

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