Buffalo Fluffalo and Puffalo

Dear Reader,

This Blog is designed for the parents, grandparents and caregivers of young children.  Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills.  You will also find fun recipes that go along with each story.  Enjoy reading and cooking with the children in your life.

*Read to the children in your life every day.  You are giving them a gift that will last a lifetime!

Buffalo Fluffalo and Puffalo            By:  Bess Kalb            Illustrated by:  Erin Kraan

Ages:  Toddlers through First Grade

 

This delightful book is a sequel to “Buffalo Fluffalo” and does not disappoint.  In our story, Fluffalo runs into Puffalo and isn’t sure what to do.  As time goes on, Fluffalo realizes how much better his life is with Puffalo in it.  Children will enjoy this story of love and friendship.

 

 

 

Tips for Reading:

• If possible, read “Buffalo Fuffalo” prior to reading this book.
• After reading the story, ask the child to tell you why Fluffalo was upset by the wailing sound.
• After reading the story, ask the child to you why Fluffalo was upset when he met Puffalo.
• After reading, ask the child to tell you what Flufalo learned by the end of the story.

Additional Books:

• Buffalo Fluffalo           By:  Bess Kalb            Illustrated by:  Erin Kraan
• The Gruffalo            By:  Julia Donaldson           Illustrated by:  Axel Scheffler
• The Leaf Thief            By:  Alice Hemming            Illustrated by:  Nicola Stater
• Turkey Trouble            By:  Wendi Silvano            Illustrated by:  Lee Harper

 

Cooking Time:

Cranberry Cream Cheese Pinwheels

This is the perfect appetizer for the holiday season.  Children can help by measuring ingredients, mixing, cracking the egg and rolling the pastry.

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

1 (8 ounce package) cream cheese, softened

1/2 cup cranberry sauce

1/4 cup chopped pecans

1 (17.3 ounce) package puff pastry sheets, thawed

1 beaten egg (for egg wash)

• In a medium bowl, combine the cream cheese, cranberry sauce and nuts.  Mix well.
• Unfold one sheet of the puff pastry onto a floured surface.  Roll out gently into a 12 x 12 inch square.
• Spread half of the cranberry filling over the entire surface of the pastry.
• Starting with one edge, tightly roll the pastry into a log.  Wrap the log in plastic wrap and refrigerate for at least 30 minutes for easy slicing.
• Repeat the process with the second sheet of pastry.
• Remove the chilled pastry from the refrigerator.  Unwrap.  Using a sharp knife, slice each log into 1/2 inch pinwheels.
• Place on the prepared baking sheet, spacing 1 inch apart.
• Brush the top of each pinwheel with the egg wash.
• Bake in a 375 degree oven for 12 to 15 minutes or until golden brown.

Makes at least two dozen.

 

Harvest Beef Stew

This is the perfect comfort food for this time of year.  Children can help by preparing the veggies and adding ingredients.

2 pounds beef chuck, cut into 1 inch cubes

4 cups beef stock

3 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 cups carrots, sliced

1 cup celery, sliced

2 cups potatoes, diced

1 tablespoon tomato paste

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

• Using a large pot, heat the olive oil on medium-high heat.
• Add the beef cubes in batches.  Sear until browned on all sides.  Remove and set aside.
• Using the same pot, add the onion and garlic.  Saute for 3 to 4 minutes or until translucent.
• Add the tomato paste and cook for an additional minute.
• Pour in a splash of beef stock and scrape the bottom of the pot to release any browned bits.
• Add the beef back to the pot.
• Add the remaining beef stock.
• Add the carrots, potatoes and celery and mix.
• Add the thyme, rosemary, bay leaf and season with salt and pepper to taste.
• Bring the stew to a boil.  Reduce the heat to low.
• Cover and simmer for 2 hours.
• Taste to see if more salt and pepper are needed.  Remove the bay leaf.

Makes 6 servings.

 

Pumpkin Cookies with Cream Cheese Frosting

This is another perfect fall treat for the entire family.  Children can help by measuring, adding ingredients, cracking the egg and forming the cookies.

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

1 cup pumpkin puree

1 large egg

1 teaspoon vanilla

Icing:

4 ounces cream cheese, softened

1/4 cup butter, softened

4 cups powdered sugar

2 to 3 tablespoons milk

• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.  Set aside.
• Using a mixer, cream together the butter and sugar and light and fluffy,  3 to 5 minutes.
• Mix in the pumpkin, egg and vanilla until well combined and smooth.
• Gradually add the dry ingredients, mixing on low until just combined.
• Wrap the dough in plastic wrap and refrigerate for at least one hour.
• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Drop rounded tablespoons of dough onto the baking sheets, 2 inches apart.
• Bake for 10 to 12 minutes or until the edges are golden and centers are set.
• Remove to racks and allow to cool for 5 minutes.
• Remove from the trays and return to the racks to continue the cooling process.
• For the frosting, beat together the cream cheese and butter until smooth.  beat for at least 5 minutes.
• Add the powdered sugar, one cup at a time.
• Add the milk and beat until the icing is the desired consistency.
• Frost the cooled cookies.

Makes 24 cookies.