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!
Merry Christmas, Big Hungry Bear! By: Don and Audrey Wood
Ages: Toddlers through First Grade
The little Mouse and the big hungry Bear are back in this delightful Christmas story. You may remember them from a previous book that we posted called The Little Mouse, the Red Ripe Strawberry and the Big Hungry Bear. In this Christmas tale, the little Mouse has a lot of presents and he seems to have forgotten about the big hungry Bear, who loves presents. This is an amazing story about the importance of giving and sharing with others. The illustrations add so much to this delightful Christmas book.
Tips for Reading:
- After reading the story, discuss with the child the concept of sharing and ask them to recall a time that they shared with someone.
- After reading, ask the child to recall some of the ways that little Mouse tried to protect all of his presents from the big hungry Bear.
- Ask the child why they think that little Mouse decided to share his presents with the big hungry Bear.
- Ask the child to recall little Mouse’s surprise.
- Discuss with the child how giving and sharing with others makes you feel.
Additional Books:
- Llama Llama Holiday Drama By: Anna Dewdney
- The Best Christmas Present Ever! By: Ben Mantle
- Little Blue Truck’s Christmas By: Alice Schertle Illustrated by: Jill McElmurry
- A Christmas Wish for Corduroy Created by: Don Freeman Story by: B. G. Hennessy Illustrated by: Jody Wheeler
Cooking Time:
Kay’s Cranberry Nut Bread
Our Christmas story is all about sharing, and these mini loaves of delicious cranberry bread are perfect to gift to family and friends. The cranberries add a tartness to the moist bread. Children can help by adding the ingredients, cracking the egg and kitchen cleanup.
2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
3/4 cup orange juice
1 egg, beaten well
1/2 cup chopped pecans
1 1/2 cups fresh cranberries or dried cranberries
- Preheat oven to 350 degrees. Spray 3 to 4 mini-loaf pans with non-stick cooking spray.
- Whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, mix the melted butter, orange juice and egg.
- Add the dry ingredients to the butter mixture.
- Mix by hand until combined completely.
- Stir in the cranberries and the pecans.
- Bake for 30 to 40 minutes or until a toothpick comes out clean. Do not over bake.
- Place the mini loaves on wire racks to cool.
- Allow the pans to cool completely.
- For gifts, place the mini loaves in clear plastic bags and tie with a bow.
Makes 3 to 4 mini loaves.
Cookies and Cream Fudge
Children of all ages will love this fantastic fudge filled with Oreo cookies! You can put pieces of the fudge into Christmas containers and give as gifts. Children can help by crushing the cookies, adding the ingredients and kitchen clean-up.
1 cup sugar
3/4 cup butter
5 ounces evaporated milk
2 (12 ounce) packages white chocolate chips
1 (7 ounce) jar of marshmallow cream
3 cups coarsely crushed Oreos, about 25 to 30 cookies
Pinch of salt
- Butter a 9 inch baking pan. Line the pan with aluminum foil with the edges extended for easy removal.
- In a saucepan, stir together the sugar, butter and evaporated milk.
- Cook over medium to medium high heat until boiling, stirring constantly.
- Let boil for 3 minutes, stirring constantly.
- Remove from the heat and add the chips.
- Stir until melted.
- Add the marshmallow cream and stir until blended.
- Mix in 2 cups of the crushed Oreos and salt.
- Mix thoroughly and place in the prepared baking pan.
- Add the last cup of Oreos to the top of the fudge and press in.
- Cover and chill in the refrigerate for 1 to 2 hours.
- Lift the fudge from the pan and slice into squares.
Makes 4 pounds of fudge.
