Two recipes this week, both for after school snacks.
The first is a fun way to cook bread with the kids. The idea came from "Kids Cookbook" by Souther Living. I nick-named the recipe "Depression Bread." First, the next time you use canned beans or veggies, save two or three cans, remove the labels and wash thoroughly. Second, choose a bread recipe. It needs to be non-yeast and the dough needs to be thick so that you spoon it into the cans, not pour it. I used a molasses bread - 1/2 cup each whole wheat flour, all-purpose flour and fine corn meal; 1/2 teaspoon each baking soda and salt and 1 teaspoon cinnamon mixed with the flours; 1 cup plain yogurt, 1/3 c molasses and 1/2 c raisins mixed into the dry ingredients. My recipe makes 2 cans. Third, spray the inside of the cans with cooking oil. Then spoon the bread in, filling each about 2/3's full. Bake at 350 F for 30 minutes or until a toothpick comes out clean. Cool in the can for 10 min. Remove and cool for another 15 minutes before cutting.
The second recipe comes from my daughter. Jordan's school district (Battle Ground) participates in the Future Chefs competition each year. This year Jordan submitted a recipe for healthy after schools snacks. Her recipe was chosen, along with 26 others (out of 250+ submitted) as a finalist. She spent a day at the competition making 40 samples of her recipe and helping her teammates make theirs. Local chefs judged. Jordan's recipe won one of five awards, "Easiest Preparation". Pretty neat!
Ladybugs on Snow
9 3-inch pieces of celery
cream cheese
36 dried cranberries
Kids can use a butter knife to cut the celery. Use a spoon to fill the center of each celery piece with cream cheese. Top each with 4 dried cranberries. Enjoy!
