*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
Ages: Pre-school through Kindergarten
By: Don and Audrey Wood Illustrated by: Don Wood
This delightfully illustrated book is one of our favorites. The illustrations will keep the readers wondering what will happen to the big red strawberry. Will the Big Hungry Bear end up with the tasty treat? The little mouse in this story is faced with the dilemma of protecting the strawberry from the bear. In the end, sharing wins out, but with whom does the mouse share the juicy red strawberry? Using the pictures in books to help understand the text is a very important early literacy skill. The pictures in this book are amazing.
Tips for Reading:
- Before reading the book, discuss the cover and ask your child to make a prediction about the story.
- After reading each page, have your child look at the mouse’s facial expression and tell how the mouse may be feeling.
- After reading the story, have your child recall the many ways that the mouse tried to hide the strawberry from the hungry bear.
- After reading, ask your child to tell his/her favorite part of the story.
- Have your child explain if their prediction was correct.
Additional Books:
- The Pigeon Finds a Hotdog By: Mo Willems
- The Mitten Adapted and Illustrated by: Jan Brett
- The Red Racer By: Audrey Wood
- My Lucky Day By: Keiko Kasza
- Merry Christmas, Big Hungry Bear By: Don and Audrey Wood
*All of the books listed can be found on Amazon and most can be found at your local bookstore and/or library.
Cooking Time
Fruit Dip with Strawberries
This delicious sweet dip is best with fresh red ripe strawberries, but can be eaten with any fruit throughout the season. It is very easy to make, and your child can be a big help. They will want to lick the bowl!
Stem, wash and drain strawberries. Children can help with the washing process.
1 8 oz. package of cream cheese (must be softened and at room temperature)
2 small jars (7 oz. each) of marshmallow cream (Kraft is best)
- Place the softened cream cheese in a bowl and stir.
- Using a spoon dipped in hot water, add the marshmallow cream.
- Mix until very smooth. You can use a mixer or whisk by hand.
- You are now ready to dip the strawberries.
The little mouse is just a large strawberry, licorice for the tail, sliced almonds for the ears and mini chocolate chips for the eyes and nose. Children will love making and eating these.
Strawberry Muffins
The sugary crunchy topping adds a special touch to these moist muffins made with fresh strawberries. Picking fresh strawberries in season can also be a great experience and a lot of fun prior to making these muffins. Children can help clean the strawberries, crack the eggs, help with measuring and put the topping on each muffin.
Topping:
Heat oven to 350 degrees. Grease a 15 inch x 10 inch x 1 inch baking sheet.
1 cup sliced almonds
1 egg white, lightly beaten
1/2 cup sugar
- In a bowl, combine the almonds and the egg white.
- Add the sugar and toss to coat the almonds.
- Spread the mixture onto the greased baking sheet.
- Bake at 350 degrees for 9 to 11 minutes or until golden brown, stirring occasionally.
- Cool while you prepare the muffin mixture.
Muffins:
Put cupcake liners into muffin tins. Children can help with this.
1/4 cup shortening (Crisco) 2 cups flour
1/4 cup butter, softened 1 teaspoon baking powder
1 cup sugar 1/4 teaspoon baking soda
2 eggs 1/2 teaspoon salt
1 teaspoon vanilla 3/4 cup buttermilk
1/2 teaspoon almond extract 1 1/4 cups fresh strawberries, chopped
- Using a stand or hand mixer, cream shortening, butter and sugar until it is light and fluffy (3 to 5 minutes).
- Add eggs, one at a time, beating well after each.
- Add the vanilla and almond extract and mix.
- Combine the flour, baking powder, baking soda and salt with a whisk.
- Add to the creamed mixture alternately with the buttermilk. Begin and end with the dry ingredients.
- Fold the strawberries into the muffin mixture.
- Fill muffin cups 2/3rds full. Sprinkle each with sugared almonds.
- Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from the pans to wire racks to continue cooling.
