Apron Strings
A Cookbook for Parents and Children
by
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CINNAMON FRENCH TOAST FACES 2 Extra large or jumbo eggs ½ Cup milk ¼ Teaspoon cinnamon Butter, margarine or cooking spray to grease pan 4 Slices white or wheat bread Bananas thinly sliced Blueberries Apples, pears or peaches cut into thinly sliced crescents In a large mixing bowl, beat eggs with milk. Add cinnamon and beat until cinnamon is completely incorporated. Meanwhile, prepare fruit for faces and set aside. Heat a large frying pan to medium heat. Lightly grease. Dip one slice of bread at a time into the egg mixture and place in the prepared frying pan. Cook about 2 minutes or until lightly browned. With a buttered spatula, turn the bread slice over and cook about 1 minute or until lightly browned. Remove from the pan and keep warm. Repeat with the remaining bread slices. Immediately place each French toast slice on a cutting board lined with wax paper to prevent sticking. Using a large round cookie cutter or wide-mouth glass, cut out the center of each French toast slice leaving the crust. Discard crust. Gently remove each French toast round and place on serving plates. To form the face: use 1 banana slice for each eye, top each banana slice with 1 blueberry. Use 1 blueberry for the nose and 1 apple, pear or peach crescent for the mouth. Repeat with remaining French toast rounds. Serve immediately. Other fruits can be substituted according to taste. Makes 4 servings. PINWHEEL SANDWICHES 4 Slices white bread 4 Ounces whipped cream cheese softened 1 Cup chopped raisins or dried cranberries Cut the crust off each slice of bread. Place one slice of bread between two pieces of wax paper. With a rolling pin, roll over the bread to flatten. Remove the wax paper and set the flattened bread aside. Repeat with the remaining bread slices. Combine the cream cheese and raisins or cranberries. Spread the cream cheese mixture over each flattened bread slice. Roll the bread into a jellyroll. Cover with wax paper tightly and twist edges to seal. If necessary secure with tape. Refrigerate 2 to 3 hours. When set, unwrap the rolls and with a sharp knife, cut each into bite size pieces. Serve with fruit. Makes approximately16 pieces. DEEP DISH TURKEY POT PIE 1 Package 1 to 1 ½ pounds turkey cutlets 1 Can 15 ounces sliced potatoes drained 1 Package 16 ounces frozen mixed vegetables 1 Jar 12 ounces turkey gravy 1 Tube 8 ounces refrigerator crescent rolls Preheat oven to 375 degrees. Cut the turkey cutlets into bite size pieces. In a large pot cook turkey on low heat covered for 3 minutes or until white in color. Add the drained potatoes, frozen mixed vegetables, and turkey gravy. Mix well. Cook for 7 minutes covered on low heat stirring occasionally. Pour turkey mixture evenly into an 8x8 inch-baking dish. Open the crescent rolls. Unroll each roll onto a cutting board. Pinch perforations closed in order to make it into one piece of dough. Cut dough in order to fit over the turkey mixture. Decorate with the remaining dough. Bake at 375 degrees for 11-13 minutes or until lightly browned. Serve hot. Makes 2 to 4 servings. EASY MINI STRAWBERRY SHORTCAKES 1 Package 6 cake cups - 5 ounces 1 Pint fresh strawberries 1 Container 8 ounces frozen whipped topping thawed Each mini strawberry short cake will require two cake cups. Cut off the rim from three of the cake cups. Remove the stems from six strawberries and thinly slice lengthwise. To assemble the cake, spread 2 tablespoons of the whipped topping into the cake cup. Layer the sliced strawberries over the topping. Spread 1 tablespoon whipped topping over the strawberries. Cover with the cake cup with the removed rim cut side down. Spread 2 tablespoons of the whipped topping over the top of the cake. For decorating, thinly slice the middle of a strawberry lengthwise leaving the top and stem intact. Using one or two fingers, gently push the strawberry slices down in order to spread them into a fan for decoration. Place fanned strawberry over topping. Cool in refrigerator until ready to serve. Makes 3 servings.
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About the Book
Apron Strings is a cookbook for parents and children. It contains easy to follow step by step recipes that children at any age can make. This book contains skills that parents can incorporate into their cooking activities, teaching children and having fun. Skills include: cooking, baking and decorating. Children will learn how to prepare foods using different cooking techniques and how to perform important tasks. In addition, this book explains safety in the kitchen, cleaning up, food shopping, responsibilities and creativity. Cooking teaches children personal development including, team work, patience, socialization, and completing a project. Children can express their creativity by being involved with meal preparation. They feel special and develop confidence in what they have created, but the most important thing is that you and your children get to spend time together.
About the Author
Lillian has had a passion for cooking and baking ever since she was a child. She learned basic cooking skills by helping her mother, aunt and grandmother in the kitchen. Lillian learned the proper way of preparing meals and learned baking techniques. At a young age, she branched out and began creating her own recipes. She wrote her first recipe at age twelve. She began teaching cooking skills to her children when they were toddlers and developed teaching methods that she used as learning activities. She taught her children about safety in the kitchen, how to follow a recipe, the responsibility of cleaning up the kitchen and food shopping. Her children, who are now adults continue to surprise her with their creativity and inspiration they used in recipes they’ve created. Over the years Lillian has created many new recipes, including nutritious baby food, meals, snacks and desserts for children from toddlers to teenagers and easy one-pot meals. She has taught numerous students, privately and in after school programs. In addition, Lillian has conducted lessons in historical cooking, cake decorating and candy making. Some of Lillian’s former students have been inspired to create their own recipes and some are teaching cooking methods themselves. Lillian continues to teach cooking skills and techniques and enjoys teaching her three-year-old granddaughter.