So I started my after school cooking class with 3 of my favorite students and it was a blast. I will have to manage my time a little more, but the idea is to fit 2 seasonal, healthy recipes into a 30 minute "class" using a blender and toaster oven. Besides all the food/health talk, there are plenty of opportunities for math skills: problem solving, patterning, counting, number recognition, etc. and fine motor skills (pinching, rolling, stirring, kneading, etc.) This week was Ss week so we celebrated with Scones and Spider Pizzas. Try it with your child and let me know how it works.
Scones are a wonderful fancy finger food a la tea parties, but they are really so easy to make (and versatile) that you can make them any time. I love making them because it reminds me of playing with playdoh- except with a much yummier outcome! The secret is to keeping the butter and cream cold. Try not to work the dough too much as warm hands will melt the butter. A plastic glove (or makeshift ziploc baggie glove) will help insulate the dough as well as make clean up a breeze. If you can, pop the baking sheet with cut scones into the fridge for a few minutes before baking to chill.
Scones (makes 8 small scones)
1c. whole wheat pastry flour
3T sugar in the raw
1t. baking powder
pinch of salt
3 T cold butter, cut into small cubes
1/2c. heavy cream
1/2c. fruit sweetened dried berries ( I love Eden brand cranberries)
1 beaten egg to brush on top
Sugar for sprinkling
Directions
1. Preheat toaster oven to 350F. If you cover your tray with foil and really smooth it out.
2. Mix all dry ingredients together.
3. Add butter and squish it (with your fingers) into the flour mixture, until it looks like sand.
4. Stir in the cream and dried fruit as best you can, 1/2c. fruit sweetened dried berries then switch to kneading it with your hands to get all the little dry bits to stick together in one big ball.
5. Spread a little flour on a sheet of parchment paper. Flatten the dough ball so it's about 1/2inch
thick. Sprinkle some flour on top (if it's really wet and sticky) and spread it around. Cut the dough in 1/2 from top to bottom and then again from side to side, making 4 wedges. Brush the tops with the beaten egg and sprinkle with sugar. Move the scones on to the baking sheet.
6. Bake 20min until golden brown. Move to a wire rack to cool for 10 min.
I think everyone has made an English Muffin pizza at one time or another, so no big fancy recipe here. But a fun and playful way to decorate your pizza just in time for Halloween. Consider doing your spider with a green olive or a bigger version with bell pepper. I realized I have no "finished" picture, they some how keep getting eaten before I get the chance;)
Spider Pizzas
1 Whole Wheat English Muffin split
1 string cheese
2 T tomato sauce
Dried Basil
Garlic Powder
4 Black Olives
Directions: For each 1/2 of English Muffin...
1. Spread on 1T tomato sauce with the back of the spoon. Sprinkle lightly with garlic powder and generously with basil.
2. Peel 4 long pieces of string cheese and place them in a plus and X shape on top, to make an asterick. (see top muffin)
3. Peel smaller pieces of string cheese to make a 2 rings around the muffin connecting the asterick making it look like a spider web. (see bottom muffin) The skinnier the strips the more web like it will look.
4. Cut 1 olive length wise (this will be the body) and 1 olive in 1/2 the short way (for the head). Arrange on the web. Cut the left over halves into 8 legs and put 4 on each side.
5. Toast in the oven to melt the cheese (about 5 min) and broil for 30 secs. until bubbly.
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