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!
Leaf Man By: Lois Ehlert
Ages: Toddlers through First Grade
This beautiful book is a wonderful way to bring in the fall season. The illustrations and colors are a perfect expression of autumn. This story is about the Leaf Man and the places that the wind takes him. Children will love looking at the pictures and finding what is hidden. The child can read the repetitive text along with the reader. It also gives the reader the opportunity to present directions such as north, south, etc. Most importantly, this book is just fun.
Tips for Reading:
- As you read the story, have the child look at the pictures and locate the animals and other items made from leaves.
- After reading, ask the child to recall some of the things and places that the Leaf Man flew over.
- After reading, go on a walk with the child to find pretty leaves that have fallen.
- Collect leaves and let the child create their own Leaf Man.
Additional Books:
- Fletcher and the Falling Leaves By: Julia Rawlinson Illustrated by: Tiphanie Beeke
- Goodbye Summer, Hello Autumn By: Kenard Pak
- Leaves By: David Ezra Stein
- We’re Going on a Leaf Hunt By: Steve Metzger Illustrated by: Miki Sakamoto
- Autumn, An Alphabet Acrostic By: Steven Schnur Illustrated by: Leslie Evans
Cooking Time:
Fall Apple Pancakes
These light and fluffy pancakes with apples are perfect for the fall season and the homemade syrup is the perfect topper. You can add bacon or sausage for an amazing weekend breakfast. Children can help by adding the ingredients and kitchen clean-up.
3/4 cup flour
2 tsp. sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup finely chopped apples, peeled
2/3 cup buttermilk
1 large egg, separated
2 tsp. butter, melted
1/4 teaspoon vanilla
- In a small bowl, whisk together the flour, sugar, baking soda, salt and cinnamon.
- Add the diced apples and mix until apples are coated.
- In a separate bowl, whisk together the buttermilk, egg yolk, butter and vanilla.
- Stir the milk mixture into the flour mixture until incorporated.
- Using a mixer or whisk, beat the egg white until soft peaks are formed.
- Gently fold the beaten egg white into the pancake mixture.
- Pour batter by heaping 1/4 cupsful onto a heated griddle or skillet.
- Turn each pancake when bubbles form on top.
- Cook on the second side until lightly browned.
- Serve while warm with extra butter and Apple Syrup.
Apple Syrup
1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
1 cinnamon stick
- In a small saucepan, mix the sugar, cornstarch and apple cider or juice.
- Whisk until cornstarch is totally dissolved.
- Add the cinnamon stick.
- Bring to a boil over medium to medium high heat.
- Cook and stir for 2 minutes or until syrup has thickened.
- Remove the cinnamon stick.
- Serve warm over the Fall Apple Pancakes.
Makes 6 to 8 small pancakes.
Bread Pudding in a Pumpkin
Bread pudding is a great dessert for the fall. This recipe is extra special because you actually bake the bread pudding inside a real pumpkin. This is an amazing dessert that also serves as your autumn table decoration. An adult will need to prepare the pumpkin. Children can help pull out the insides of the pumpkins, crack the eggs, add ingredients, help stuff the pumpkins and kitchen clean-up.
Preheat the oven to 350 degrees and line a baking pan with parchment paper.
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon/sugar mix
2 medium pumpkins (2 1/2 to 3 pounds each)
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon nutmeg
6 cups cubed, day old bread (crusts removed)
1 cup crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins
- An adult needs to cut the top off of the pumpkins.
- Children can help remove the seeds and strings from the inside of the pumpkins. (Ask the child to estimate the number of seeds and then count them when done.)
- Mix the pumpkin pie spice and cinnamon sugar together in a small bowl.
- Pour half of the mixture into each pumpkin.
- With hands, rub the inside of each pumpkin with the spice mixture.
- In a large bowl, whisk together the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg.
- Stir into the egg mixture the pineapple, walnuts and raisins.
- Stir the bread cubes into the egg mixture, making sure the bread is completely coated.
- Using a small measuring cup, spoon the bread mixture evenly into each pumpkin.
- Place both pumpkins on the parchment lined baking sheet.
- Loosely cover each pumpkin top with aluminum foil.
- Place in a 350 degree preheated oven for 75 minutes.
- Remove aluminum foil from the top of each pumpkin and return to the oven for 15 to 20 minutes more.
- Remove pumpkins from the oven and serve warm.
Makes 6 to 8 servings.
