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Page 34 July 2015 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
Tickling Our Tastebuds Cooking With Your Kids
by Denise Valentine
Buck Reed
Hello, everyone. The recent warm weather has me in the mood for fruit. I The Supermarket Gourmet
love fresh fruit in the summer months. I actually like fruit year around, but it
just seems to have so much more lavor when it’s grown locally and doesn’t
have to be picked ahead and shipped to us from faraway places.
I was thinking about this month’s
There are lots of different recipes for fruit “pizza.” One that I really like is article when my three-year-old steps in a recipe, and so on, they
might find it easier to relate to other
called “Summer Lattice Pastry” and it uses refrigerated pie crusts. You could niece mentioned that July was her subjects.
also roll out a stick of prepared sugar cookie dough and use that as the base. birthday; she informed me that Also, there are rules in cooking.
The best part is that you can use whatever fruits you like. This makes a she would be four this year. I like Not only are there set rules for
great add-on for breakfast or a delicious dessert. I hope you enjoy preparing Gabrielle. I guess at that age it’s cooking and baking procedures,
it; I know your family will love it. hard not to: she plays a good game but there are safety rules as well.
of Uno, laughs at my magic tricks, Learning and obeying these rules
and she is a pretty good eater. When might give your child an edge
I say pretty good eater, I mean she in becoming a disciplined, well
eats what is put in front of her. organized adult.
She keeps the fussing down to a After you have spent some
minimum, and she can actually hold time preparing a meal with your
Summer l attice Pastry a conversation. youngster, take some time to sit
Teaching your kids how to cook
down and eat with them. I know
Crust: is important. Why teach your kids this sounds like a widespread idea,
how to cook? The easy answer is: So
but The Supermarket Gourmet is
1 package (15 ounces) refrigerated pie crusts (2 crusts) they can eat. A better answer would sad to report that it is not. There are
½ cup sliced almonds, grated, divided be that it is something that you can people out there who do not think
1 egg white, lightly beaten both take an interest in and even sharing a meal with your loved one
Filling: share with one another throughout is a big deal.
In my last job of teaching, my
your life.
1 package (3 ounces) vanilla cook and serve pudding (not instant) The first place where a boss actually made a rule that I was
1 cup milk young person might get a good not allowed to sit down with my
2 tablespoons butter or margarine understanding of “results follow students and enjoy the meal we made
½ teaspoon vanilla procedure” is in the kitchen. A together. I say there is a big difference
between eating and dining. Eating
practical application of math can
Toppings: be found there. For instance, it is can be done out of a can, standing
4 cups assorted fresh fruit (grapes, strawberries, blueberries, etc.) one thing to go over multiplication over a sink; dining is a shared meal
¼ cup apricot preserves problems in a classroom, yet it with good conversation and proper
3 cups thawed, frozen whipped topping is quite different when you are table manners. Thus, even if you
doubling a batch of chocolate chip
don’t get to cook with your kids as
½ teaspoon ground cinnamon cookies. much as you would like, at least take
The kitchen is also home to a
Directions whole new vocabulary for your little the time to eat with them.
When I say eat with them, that
1). Preheat oven to 375 degrees. Let pie crusts stand at room sprout. You would be surprised how means turn off the television and put
temperature for 15 minutes. Lightly dust a 15” baking stone or pizza quickly they can pick up terms like the cell phones down and relate to
pan with lour. Unfold one pie crust and place in the center. Lightly roll, pat, and vent, as well as the each other the old fashioned way:
brush with water. Grate half of the almonds over crust. Unfold difference between macerate and face to face.
second pie crust and place on the irst one. Roll both crusts out marinate or bake and roast. Most How did I find out that
together to the edge of the stone or pan. Fold ½ inch of edge of likely, if they can relate to learning Gabrielle’s birthday was in July? She
crust in toward center, forming an even border; press to seal seam. how to measure ingredients, follow told me over dinner.
2). Flute the edge and prick center of crust. Brush edge of crust www.TheCatoctinBanner.com
with egg white. Grate the remaining almonds evenly over the entire
crust. Bake 20-25 minutes or until golden brown. Cool at least 10
minutes.
3). Meanwhile, for illing, combine pudding mix and milk in a 2
quart saucepan. Stir over medium heat, stirring constantly until
mixture bubbles. Remove from heat and stir in butter and vanilla;
mix until smooth. Cool 10 minutes. Using a large spreader, spread
illing evenly over crust.
4). Place fruit in medium bowl. Place preserves in a small bowl
and microwave for 30 seconds or until melted. Pour preserves over
fruit, tossing gently. Spoon fruit mixture evenly over illing.
Optional: Place whipped topping in a decorator tube or bag
with a large star tip. Pipe 3 horizontal rows of topping across
fruit, followed by 3 diagonal rows, forming a lattice pattern. Pipe a
decorative border around the edge of fruit. Sprinkle with cinnamon.
Cut into wedges to serve.
***This recipe is from The Pampered Chef Seasons Best (Spring/Summer 2001)
Tickling Our Tastebuds Cooking With Your Kids
by Denise Valentine
Buck Reed
Hello, everyone. The recent warm weather has me in the mood for fruit. I The Supermarket Gourmet
love fresh fruit in the summer months. I actually like fruit year around, but it
just seems to have so much more lavor when it’s grown locally and doesn’t
have to be picked ahead and shipped to us from faraway places.
I was thinking about this month’s
There are lots of different recipes for fruit “pizza.” One that I really like is article when my three-year-old steps in a recipe, and so on, they
might find it easier to relate to other
called “Summer Lattice Pastry” and it uses refrigerated pie crusts. You could niece mentioned that July was her subjects.
also roll out a stick of prepared sugar cookie dough and use that as the base. birthday; she informed me that Also, there are rules in cooking.
The best part is that you can use whatever fruits you like. This makes a she would be four this year. I like Not only are there set rules for
great add-on for breakfast or a delicious dessert. I hope you enjoy preparing Gabrielle. I guess at that age it’s cooking and baking procedures,
it; I know your family will love it. hard not to: she plays a good game but there are safety rules as well.
of Uno, laughs at my magic tricks, Learning and obeying these rules
and she is a pretty good eater. When might give your child an edge
I say pretty good eater, I mean she in becoming a disciplined, well
eats what is put in front of her. organized adult.
She keeps the fussing down to a After you have spent some
minimum, and she can actually hold time preparing a meal with your
Summer l attice Pastry a conversation. youngster, take some time to sit
Teaching your kids how to cook
down and eat with them. I know
Crust: is important. Why teach your kids this sounds like a widespread idea,
how to cook? The easy answer is: So
but The Supermarket Gourmet is
1 package (15 ounces) refrigerated pie crusts (2 crusts) they can eat. A better answer would sad to report that it is not. There are
½ cup sliced almonds, grated, divided be that it is something that you can people out there who do not think
1 egg white, lightly beaten both take an interest in and even sharing a meal with your loved one
Filling: share with one another throughout is a big deal.
In my last job of teaching, my
your life.
1 package (3 ounces) vanilla cook and serve pudding (not instant) The first place where a boss actually made a rule that I was
1 cup milk young person might get a good not allowed to sit down with my
2 tablespoons butter or margarine understanding of “results follow students and enjoy the meal we made
½ teaspoon vanilla procedure” is in the kitchen. A together. I say there is a big difference
between eating and dining. Eating
practical application of math can
Toppings: be found there. For instance, it is can be done out of a can, standing
4 cups assorted fresh fruit (grapes, strawberries, blueberries, etc.) one thing to go over multiplication over a sink; dining is a shared meal
¼ cup apricot preserves problems in a classroom, yet it with good conversation and proper
3 cups thawed, frozen whipped topping is quite different when you are table manners. Thus, even if you
doubling a batch of chocolate chip
don’t get to cook with your kids as
½ teaspoon ground cinnamon cookies. much as you would like, at least take
The kitchen is also home to a
Directions whole new vocabulary for your little the time to eat with them.
When I say eat with them, that
1). Preheat oven to 375 degrees. Let pie crusts stand at room sprout. You would be surprised how means turn off the television and put
temperature for 15 minutes. Lightly dust a 15” baking stone or pizza quickly they can pick up terms like the cell phones down and relate to
pan with lour. Unfold one pie crust and place in the center. Lightly roll, pat, and vent, as well as the each other the old fashioned way:
brush with water. Grate half of the almonds over crust. Unfold difference between macerate and face to face.
second pie crust and place on the irst one. Roll both crusts out marinate or bake and roast. Most How did I find out that
together to the edge of the stone or pan. Fold ½ inch of edge of likely, if they can relate to learning Gabrielle’s birthday was in July? She
crust in toward center, forming an even border; press to seal seam. how to measure ingredients, follow told me over dinner.
2). Flute the edge and prick center of crust. Brush edge of crust www.TheCatoctinBanner.com
with egg white. Grate the remaining almonds evenly over the entire
crust. Bake 20-25 minutes or until golden brown. Cool at least 10
minutes.
3). Meanwhile, for illing, combine pudding mix and milk in a 2
quart saucepan. Stir over medium heat, stirring constantly until
mixture bubbles. Remove from heat and stir in butter and vanilla;
mix until smooth. Cool 10 minutes. Using a large spreader, spread
illing evenly over crust.
4). Place fruit in medium bowl. Place preserves in a small bowl
and microwave for 30 seconds or until melted. Pour preserves over
fruit, tossing gently. Spoon fruit mixture evenly over illing.
Optional: Place whipped topping in a decorator tube or bag
with a large star tip. Pipe 3 horizontal rows of topping across
fruit, followed by 3 diagonal rows, forming a lattice pattern. Pipe a
decorative border around the edge of fruit. Sprinkle with cinnamon.
Cut into wedges to serve.
***This recipe is from The Pampered Chef Seasons Best (Spring/Summer 2001)
