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 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!
I Know an Old Lady Who Swallowed a Pie By: Alison Jackson Illustrated by: Judith Byron Schachner
Ages: Pre-school through Second grade
This traditional story lends itself well to Thanksgiving dinner. The old lady in our story can’t resist swallowing an entire pie and then she continues her hunger streak through the entire dinner. No worries, she finally got full at the end. This is a fun book that all children will enjoy!
Tips for Reading:
- After reading the story, ask the child to tell you what the little old lady thought was wrong with the pie.
- After reading, ask the child to tell you some of the other foods that the little old lady ate.
- After reading, ask the child tell you what the family thought would happen to the little old lady.
- Ask the child to tell you what happened to the little old lady at the end of the story.
- As you are reading the story, ask the child to repeat the common refrain with you.
Additional Books:
- How to Catch a Turkey By: Adam Wallace Illustrated by: Andy Elkerton
- Taylor the Thankful Turkey By: Sonica Ellis Illustrated by: Nejla Shojaie
- 10 Fat Turkeys By: Tony Johnston Illustrated by: Rich Deas
- Pete the Cat, The First Thanksgiving By: Kimberly and James Dean
- Turkey Trouble By: Wendi Silvano Illustrated by: Lee Harp
Cooking Time:
Since the first thing that our little old lady swallowed was a pie, we decided to do traditional pie recipes.
Mini Pumpkin Pies
Pumpkin Pie is a Thanksgiving tradition. We are changing it up by making them smaller. Children can help by preparing the crust, cracking the egg, measuring and adding ingredients and putting on the topping.
Preheat oven to 400 degrees. Will need 2 standard 12 count muffin pans.
2 rolls of refrigerated pie crust rolls
1/3 cup brown sugar
2 tablespoons sugar
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup evaporated milk
1 large egg, lightly beaten
1/2 teaspoon vanilla
Whipped topping
- Roll out the pie crusts to 1/8th inch thickness.
- Using a 3 1/2 inch cookie cutter (or cup), cut out 18 circles from the pie crust. Re-roll the scraps if needed.
- Place each circle of pie crust in 18 slots of the muffin pans. Gently press the dough down and around the sides to fit snuggly.
- Place the muffin pans into the refrigerator while you prepare the filling.
- Using a mixer, whisk together the brown sugar, sugar, pumpkin pie spice, and salt until well combined.
- Whisk in the pumpkin, evaporated milk, egg and vanilla until fully combined.
- Remove the crusts from the refrigerator and evenly distribute the filling between all 18 crusts (about 2 tablespoons per crust).
- Bake for 16 to 20 minutes or until the tops of the pies are set and the crust is lightly golden brown.
- Remove from the oven and allow the pies to cool on a wire rack for 30 minutes.
- Carefully remove the pies from the muffin pans and place back on the racks to complete the cooling process.
- Serve with a dab of whipped topping.
Makes 18 servings.
Pumpkin Cheesecake Pie
This is a delicious twist on the traditional Thanksgiving pumpkin pie. Children can help by cracking the eggs, measuring and adding the ingredients.
Preheat oven to 325 degrees.
2 (8ounce, each) packages cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup pumpkin
2 teaspoons pumpkin spice
1 (9 inch) graham cracker crust
Whipped topping, optional
- Using a mixer, cream together the cream cheese, sugar and vanilla.
- Blend in the eggs, 1 at a time. Mix until smooth.
- Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
- Add the pumpkin and pumpkin spice to the remaining cheesecake batter. Whisk gently until well combined.
- Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake at 325 degrees for 35 to 40 minutes or until the center is set.
- Allow to cool for an hour. Refrigerate for at least 3 hours or overnight.
- If desired, serve with whipped topping.
Makes 8 servings.
Pecan Pie
Pecan pie is another Thanksgiving classic. Children can help by cracking the eggs, measuring and adding the ingredients.
Preheat oven to 350 degrees.
1 roll refrigerated pie dough
3/4 cup corn syrup
1 cup brown sugar
1/4 cup butter
2 teaspoons vanilla
1/2 teaspoon cinnamon
3 large eggs
1 1/4 cup chopped pecans or pecan halves
- Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes.
- Transfer the dough to the pie plate.
- Fold over the edges of the pie dough and crimp with fingers.
- Place the pie plate and crust in the fridge as you make the filling.
- Using a medium saucepan, combine the corn syrup, brown sugar and butter.
- Melt together over low heat until the sugar is no longer grainy and the butter is melted.
- Remove from the heat and whisk in the vanilla and cinnamon.
- In a separate bowl, whisk the eggs until frothy.
- Whisk 1 tablespoon of the brown sugar mixture into the eggs to temper.
- Whisk the eggs into the warm brown sugar mixture, making sure to go quickly so that the eggs don’t scramble.
- Remove the pie crust from the refrigerator and place the pecans into the pie shell.
- Pour the filling mixture over the pecans. The pecans will float to the top.
- Bake at 350 degrees for 50 to 60 minutes.
- Allow to set at room temperature for 4 hours before serving.
Makes 8 servings.
