Dear Jigyasa & Pratibha,
I am late for your event, but here is my treasure trove of memories for “Cooking for kids with Love”. I love the idea.
Randi
GRANDMOTHER’S ORIGINAL RUGELACH COOKIES
Some of my favorite memories are in my Grandmother’s kitchen, where the fragrance and flavors of love were always present. I treasure the visual memories of climbing up onto her counter and helping her bake whatever we were in the mood for, especially these little cookies, a personal favorite. I would watch as she rolled the dough into little crescents, then once I got older she instructed me how to roll them just right and tight, ensuring that they would look just like hers. Today, whenever I make a batch, I know that she is still here with me, helping me spread the preserves just right, while her loving hands help me roll the dough just as she did so long ago.
¾ cup sugar or sugar substitute
2 tablespoons cinnamon
Mix the sugar and cinnamon together and set aside, you may use more than indicated if you wish.
2/3 cup jam or sugar-free jam set aside. (I think apricot or raspberry work best, but any flavor works well.)
1 cup (2 sticks) butter
7 ounces cream cheese
3¼ cups flour
1 cup raisins and/or chopped nuts or mini chocolate chips (If choosing to use chopped nuts, the pieces must be very small)
3-4 tablespoons of milk
1. Mix together 1 cup of butter with the cream cheese and the flour.
2. Divide the dough in half, roll each half into a ball, flatten each ball slightly and wrap in cellophane/clear film. Refrigerate each ball of dough for half an hour or longer, as this helps make the dough easier to handle.
3. Preheat oven to 375 degrees F.
4. Roll out 1 ball of the dough onto a lightly floured surface or on un-floured wax paper until circular and about 12-14 inches around.
5. Cut the prepared dough circle into 10-12 triangular sections. Do not separate sections
6. Spread ½ of the jam lightly all over the circle. Leave about a ¼ inch from the edge of the dough empty, spread ½ of the raisins, nuts and/or chips around the dough. Sprinkle entire circle generously with cinnamon sugar..
7. Grease 2 cookie sheets
8. Roll each section up tightly like a croissant, starting at the outer edge. Pinch the final point slightly so it sticks to the dough.
9. Repeat this process with the remaining dough.
10. Place each cookie onto the prepared cookie sheets.
11. With a pastry brush, fork or fingertips, brush each cookie lightly with the milk. Sprinkle about ½ a teaspoon onto the tops of each cookie.
12. Bake 14-16 minutes or until golden brown.
13. Remove the cookies from the baking sheet within a minute, cool and enjoy.
The cookies should be a bit crunchy on top but softer in the middle.
GREAT GRANDMOTHER’S BUTTERMILK BISCUITS
Heavenly is the only world I can think of to describe these mouthwatering, puffy, little breads. Perfect to make with little ones, as they can help knead the dough, roll it out and then cut it into personal little shapes. Additionally, if you have a wish to make a double batch, have the kids practice their fraction skills by asking them to double this recipe for you. Add a little history lesson as well by discussing that this recipe dates back to the late 1800’s, when people fed their families with the little that they had available and that many of the foods we enjoy today originated from recipes developed many moons ago.
Makes 8-9 small biscuits or 4-5 larger ones.
Preheat oven to 400 degrees F at higher elevations, or 425 degrees F at sea level.
2 cups plus 2 tablespoons flour
¼ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon Sea Salt
1/3 cup shortening
¾ cup buttermilk
1. Grease a 10 X 2 inch round pan with butter or margarine
2. Mix the dry ingredients in a large bowl until combined. Cut the shortening into the dry ingredients using 2 knives or forks until the ingredients are coarse and crumbly. Gradually add the buttermilk and mix until all ingredients are incorporated.
3. Knead the dough a few times on a lightly floured surface and then pat the dough out to about 1 inch thick.
4. Use a variety of 2-3 inch straight or serrated sided cookie cutters to cut out various shapes.
7. Place each biscuit onto the prepared cookie sheet and bake for 15-18 minutes or until golden on top.
VARIATION
Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ cup raisins and/chopped nuts.
TIP: If using raisins, soak them for 10 minutes in very hot water, and then drain the water, pat the fruit dry and then add. You will want to do this for some children who have eaten a dry raisin think that the flavor is nasty, thus will refrain from eating these healthy little delights in the future.
Or for a savory flavor:
Add ¼ teaspoon dill, ½ teaspoon powdered garlic and ¼ teaspoon onion powder.
GRANDMOM’S FRUIT COBBLER
Grandmothers share their love in whatever they do, especially cooking and baking. But is it just the way that they cook that form many fond memories; or is it the way that they teach us to cook, by allowing the children to mix a little of this, and crumble a little bit of that and of course taste a little bit too. Through the lessons covertly taught in their kitchen, children learn about life in general, mathematical skills that last a lifetime, proper manners for today and tomorrow and overall how to share and enjoy the goodness that life offers.
Preheat oven to 375 degrees F.
Filling:
Show the children how to follow directions and prepare this filling:
4 cups peeled and sliced fruits (apples, peaches, apricots, papaya, etc.)
¾ cup sugar or sugar substitute
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon fresh lemon juice
¼ cup (½ stick) cold sliced butter
1. Grease a 2 quart casserole dish or bowl well
2. In the casserole dish combine the sugar, cinnamon, nutmeg and juice.
3. Gently, with a fork or spoon mix the chosen fruit into sugar and spices.
4. Then show the children how to dot the top with the sliced butter.
5. Set the peaches aside and prepare the topping.
Topping:
1 cup plus 2 tablespoon flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons sugar
2 teaspoons baking powder
¼ cup (½ stick) cold butter sliced into little pieces
1/3 cup plus 1 tablespoon milk
1. Have the children measure the dry ingredients and butter, place each into a bowl and then mix all ingredients together using a pastry blender, wire beater or 2 knives/forks.
2. Then show them how to gradually add the milk and then mix the ingredients with a fork.
3. Teach them, how to gather the dough together and then place it on a lightly floured surface and knead the dough about 10 times or until smooth.
5. Demonstrate to the children how to shape dough to fit casserole dish or deep dish pie plate, making sure that the dough is not more than about half an inch thick.
6. Have them place the dough over the fruit and then show them how to press down along the edges of the dish as if tucking the fruit into the dish. Trim away any excess dough.
7. Bake 40-50 minutes or until juices begin to bubble and fruit feels tender when pierced through the dough with a knife or fork. If topping begins to brown before juices begin to bubble, you should place a sheet of foil over the topping to prevent burning, and continue baking. Explain why you are doing this to the children so that they will understand and thus they will not just have a scrumptious treat to enjoy, but a lesson that may last a lifetime.
POSTED BY RANDI LEWIN
