Browsing the archives for the linda collister tag.

Popovers (& Williams Sonoma / Sur la Table Giveaway Winner)

Domestic, Kids

This week I’m linking up with Organizing Junkie!

First thing on my mind this morning was hitting up to choose a winner for the Williams Sonoma / Sur la Table giveaway, sponsored by Country Crock. We had 5 entries, I numbered each person 1-5 and the random number generator picked…..

Congratulations Julie! Email me back and Country Crock will get your prizes out to you!

So most of you know we are going to Vegas for Thanksgiving this year to celebrate with a dear friend and her children. A dear friend who just happens to be a real, live, Southern Belle! Please note the capitalization. She’s from the south, y’all so our very first American Thanksgiving is going to be a down home American Thanksgiving. We will be spending the whole day cooking and cleaning and then cooking and cleaning and cooking and baking and cleaning – all with 7 children underfoot. I will do some prep here since I’m not sure it’s physically possible to do the entire menu in a single day at her house. We are, both of us painfully, overachievers. Expect epicness next Thursday.

Anyhoo, so since we have so many kids between the two of us and since arts and crafts will only distract them for so long, I’d love for them to jump into the kitchen for a kid-friendly recipe! This comes from Linda Collister’s Baking with Kids (the best kid’s cookbook we’ve ever used). My kids have made this recipe so many times I’ve lost count. Not So Wee One #1 likes these with a little butter, Wee One #2 likes them with jam and Wee One #3 likes them with maple syrup – and they all like them still warm! They’re a hit with grown ups too, especially good with gravy – you know, like with a serious turkey dinner!

Baking with Kids Popovers

Popovers – via Baking with Kids

1 cup whole or half fat milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon wheatgerm or oat bran
3 extra large eggs
2 tablespoons melted butter

Baking with Kids Popovers
Baking with Kids Popovers
Preheat your oven to 425 and add the milk, flour, salt and wheatgerm (or oat bran) to a food processor or blender and process just to mix them.
Baking with Kids Popovers
Baking with Kids Popovers
Baking with Kids Popovers
Baking with Kids Popovers
Now it’s egg breaking time and they’re really serious about it.
Baking with Kids Popovers
Baking with Kids Popovers
Melt the butter and add it and the eggs to the processor and pulse again until it’s well blended together. If your food processor has a spout (or you used a blender), you’re set. Otherwise, pour the batter into a pitcher to make it easier for the kids to pour it into the (lightly greased) muffin cups. Each muffin cup should be about half full.
Baking with Kids Popovers
Now carefully watch them puff up. 🙂 Bake for 25 minutes and then without opening the door turn the oven down to 350 and bake for another 15 minutes.
Baking with Kids Popovers
Baking with Kids Popovers
They are best just a few minutes out of the oven, which is perfect for impatient wee ones, but they are still good later the same day!

Now, since it’s menu Monday after all, here’s what’s up this week around here!

This Week’s Menu (Nov 12 – Nov 18)

Monday – Beef Stew with Cheesy Pull Apart Bread and Boston Cream Whoopie Pies for dessert

Tuesday – Chicken Alfredo with Ceaser Salad and Fudgey Oreo Brownies for dessert

Wednesday – Toasted Ravioli with Parmesan Knots and Sugar Cookie Bars for dessert

Thursday – Chicken Crescent Rolls with Hush Puppies and Triple Chocolate Pound Cake for dessert

Friday – Chicken Florentine Bowtie Pasta with Garlic Cheddar Biscuits and Rolo Cupcakes for dessert

Saturday – Old Fashioned Chili with Bacon Cornbread and Cookie Dough Brownies for dessert

Sunday – Chicken Parmigiana with Scalloped Potato Stacks and Nutmeg Donuts with Berry Icing for dessert


Baking With Kids – Lemon Ricotta Cheesecake

Domestic, Kids

My most eager baker assisted me with this one. Actually, it’s gotten to the point now where I’m the one assisting her, which I totally adore! She gets really into it and unlike the usual ‘dump, stir, lose interest’ category that most kids fall into (including Wee One #1), she really wants to be involved in every part of it. So sweet!!

The weird thing about cooking and baking your way through cookbooks is there will eventually be a recipe no one wants to try. For some reason the word ‘cheesecake’ doesn’t sit right with the kids, and my husband and I are not huge fans of dairy. Well, correction. Dairy isn’t a fan of either of us. Once it was out of the oven though, and the whole house had this wonderful cheesecakey smell going on, the kids caved and each had a piece. And then another. And then more the next day till it was gone.

This was recipe #11 from Baking With Kids!

4 tablespoons butter
4.5 ounces plain wheaten crackers – we used graham crackers
1 tablespoon sugar

2 tablespoons slivered almonds

1lb tub ricotta cheese (about 2 cups)
1 cup sour cream
2 extra large eggs
3/4 cup icing sugar
2 tablespoons sliced almonds, ground
2 medium unwaxed lemons

The recipe has you crushing crackers, you could just use ground graham (or wheaten) crackers.

Melt the butter and mix it in with the crumbs and the sugar.

Mix it till it’s mostly combined.

Once it’s in the well greased springform pan, press the mixture flat.

Now mix the ricotta and sour cream in a big bowl with your mixer (or a spoon).

Crack the eggs into a separate bowl to avoid shells in your cheesecake!

Tip the egss in!

She likes to watch the kitchen power tools very carefully.

Now add the icing sugar and the ground almonds. This is also when we grated the lemons and added both the zest and the juice from the lemons to the mix.

Sooooo creamy. Pour it over the crust!

Normally I’d say ‘sprinkle the slivered almonds on top and away you go’ but this Wee One is very specific about the placement of each almond sliver.

It’s her work of edible art!

Bake at 300F for 1 1/4 hours, then turn off the oven and leave it inside without opening the door for another 1 1/2 hours till the oven cools off. Then take the cheesecake out of the springform and serve it either as it is or with fresh berries!

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Baking With Kids – Apple Hedgehogs



baking with kids apple hedgehogs

Apparently stuffing an apple with raisins or something else like it is a popular treat for kids – kids of a different generation obviously! Not my generation either because I had never heard of it before but when I mentioned it to a handful of people they tell me their grandmothers used to make similar treats for them. As usual, Linda Collister takes the idea one step further and slathers the outside of the apple in meringue and uses almond slivers to give it a hedgehog feeling! So so so cute and the kids had a great time making them. I confess we made these forever ago, if these were recent photos there’d be three of them because Wee One #3 is way more active in the kitchen than she used to be.

These were made on March 27/11 and were the 9th recipe we made from this book!

Apple Hedgehogs – from Baking With Kids (p. 108)

4 small to medium very tart apples
8 ready-to-eat dried apricots
3 egg whites
3/4 cup superfine sugar
4tbsp sliced or slivered almonds
baking with kids apple hedgehogs
baking with kids apple hedgehogs
First, preheat to 350F and peel your apples. Gather your almond slivers and raisins!
baking with kids apple hedgehogs
baking with kids apple hedgehogs
Remove the core of the apple, either use a proper apple corer or butcher it until it pops out like this! Next make the meringue by beating the egg whites on high till they’re stiff and add in the sugar.
baking with kids apple hedgehogs
baking with kids apple hedgehogs
While Wee One #1 made focused on the meringue, Wee One #2 set to work on filling the apples with the raisins. The meringue is maybe not as stiff as if I had made it, but I think it looks perfect by the hands of an 11 year old.
baking with kids apple hedgehogs
baking with kids apple hedgehogs
Now the stuffed apples are covered with the meringue…. ….and the almond slivers are poked into the meringue!
baking with kids apple hedgehogs
They both took the placement of their almonds very seriously. It was quite a sight really.
baking with kids apple hedgehogs
Naturally, the higher up your hedgehog’s quills point the more likely they are to get a little, ahem, ‘crispy’.
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