*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
Officer Buckle and Gloria By: Peggy Rathmann
Ages: Preschool through Second Grade
In our world today, we are constantly reminding children about safety issues. In this story, Officer Buckle has a difficult time convincing the school children to follow his safety rules, until his police dog, Gloria, helps him. As this enchanting story progresses, Officer Buckle and Gloria realize that they are a great team and best friends.
Tips for Reading:
- After reading the story, discuss and reinforce the safety rules presented.
- After reading the story, discuss with the child how pets can help their owners.
- After reading, go back and read some of the safety tips and discuss with the child what could happen if not followed.
- Ask the child to tell you why Officer Buckle and Gloria made such a good team.
- Ask the child to think about one of their friends and explain why they are a good team.
Additional Books:
- Police Officers on Patrol By: Kersten Hamilton Illustrated by: R. W. Alley
- What If Everybody Did That? By: Ellen Javernick Illustrated by: Colleen M. Madden
- How Much is That Doggie in the Window? Words and Music by: Bob Merrill Retold and Illustrated by: Iza Trapani
- Bertie Was a Watchdog By: Rick Walton Illustrated by: Arthur Robins
- Boomer Goes to School By: Constance W. McGeorge Illustrated by: Mary Whyte
- Dog Breath, the Trouble with Hally Totis By: Dav Pilkey
- How Do Dinosaurs Stay Safe? By: Jane Yolen and Mark Teague
Cooking Time:
Puppy Cake
In our story, Gloria the dog, became the star of the show and became a perfect partner for Officer Buckle. It is only fitting that Gloria be highlighted in this fun cake. Children will enjoy watching a regular cake magically turn into a puppy. This cake can be made very easily by using a box cake mix and canned frosting. We will include recipes for homemade icings in case you want to try them. Children can help by adding the ingredients, assist with frosting the cake and kitchen clean-up.
- Preheat oven to 350 degrees or recommended temperature for cake mix.
- Spray 2-8 inch cake pans with non-stick cooking spray.
- Prepare the cake mix as directed on the package.
- Let cakes cool on a wire rack for 10 minutes.
- Remove the cakes from the pans and place back on the racks to completely cool.
Buttercream Frosting
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup milk
- Using a mixer, cream the softened butter.
- Add the vanilla and mix until combined.
- Add the powdered sugar one cup at a time, scraping the bowl often.
- Add the milk and beat on medium high to high speed until the icing is light and fluffy. (Add additional powdered sugar or milk to get the right consistency.)
This recipe can be doubled for a full-sized cake. The full recipe can be found under Lemons Are Not Red.
Chocolate Frosting
1/4 cup butter
1 1/2 ounces unsweetened chocolate, chopped
1 1/2 ounces semisweet chocolate, chopped
2 1/2 cups powdered sugar
1/2 cup sour cream
1 teaspoon vanilla
- Put the butter and the chopped chocolate into a bowl and microwave 30 seconds at a time until melted. (Stir after 30 seconds. Took about 45 seconds total.)
- Let the chocolate mixture cool slightly.
- Using a mixer, combine the powdered sugar, sour cream and vanilla.
- Add the chocolate mixture and beat until smooth.
This recipe can be doubled for a full-sized cake.
Cake
- Place one of the cooled cakes on a cake board, cookie sheet, or serving platter.
- Put the buttercream frosting on the sides and top of the cake, reserving a small portion for the pink of the ears and tongue.
- Take the second cooled cake and cut in half.
- Position the two halves on the sides of the first layer to form the ears. Do not attach until the icing has been applied.
- Using pink or red food coloring, color the reserved buttercream frosting for the inner part of the puppy’s ears and tongue.
- Using a knife, spread the pink icing onto the middle of each ear.
- Frost the rest of the ears with the chocolate frosting, reserving a small amount for the eyes and nose.
- Carefully push each ear next to the face.
- Put the reserved chocolate icing into a ziploc bag. Roll into a cone and cut a small tip off the corner of the bag.
- Pipe in the eyes, nose and mouth.
- With a knife, add the pink tongue.
Serves 10 to 12.
