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!
What the Road Said By: Cleo Wade Illustrated by: Lucie de Moyencourt
Ages: Third Grade through Adult
Sometimes a special book will come into our lives that is thought provoking and motivating at the same time. What the Road Said is one of those books and would be a perfect gift for a new graduate or someone going through a difficult time. The author leads us through many situations and lets us know that the “road” will lead us in the right direction. Remember, picture books can be for grown-ups, too.
Tips for Reading:
- Just enjoy this wonderful book!
Additional Books:
- The World Needs Who You Were Made to Be By: Joanna Gaines Illustrated by: Julianna Swaney
- I Am Enough By: Grace Byers Illustrated by: Keturah A. Bobo
- Oh, the Places You’ll Go By: Dr. Seuss
- What the World Could Make: A Story of Hope By: Holly M. McGhee Illustrated by: Pascal Lemaitre
Cooking Time:
Heavenly Strawberries
You will want to pop these into your mouth! They are so delicious and fun to make. Children can help by adding the ingredients, piping in the filling and grating the chocolate.
3 dozen large strawberries
11 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla
Grated chocolate, optional
- Clean and stem the strawberries. Be sure to cut the large end flat so that they will stand on their own.
- Cut a deep X in the tip of each berry. Do not cut all the way through.
- Using a mixer, beat the cream cheese, powdered sugar and vanilla until light and fluffy, 3 to 5 minutes.
- Gently spread each strawberry to form an opening for the filling.
- Pipe or spoon the filling into each strawberry, about 2 teaspoons in each.
- Using a grater, grate chocolate over each berry, optional.
- Chill until served.
Makes 3 dozen.
Strawberry Scones
These wonderful scones are perfect for breakfast or brunch. They have a biscuit like texture with strawberries throughout. Children can help by adding the ingredients, cleaning and dicing the strawberries, mixing the mixture with their hands and adding the glaze to the top.
Scones:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons cold butter, cut into tiny cubes
12 small strawberries, diced
3/4 cup half and half
Glaze:
2 cups powdered sugar
1/4 cup half and half
1/2 teaspoon vanilla
- Using a large bowl, whisk together the flour, baking powder, sugar and salt.
- Add the butter and cut in with a pastry cutter or your hands. Mix until it resembles crumbs.
- Add the strawberries and lightly coat them with the flour mixture.
- Add the half and half and fold together gently until the mixture just comes together to form a soft dough. Dough will be wet.
- Turn the dough out onto a floured surface. Pat until 1 inch in thickness, forming a rectangle or circle.
- Using a sharp knife, cut into 6 to 8 triangles.
- Place the scones onto the baking sheet. Bake for 16 to 18 minutes, or until golden and cooked through.
- Place the baking sheet onto a cooling rack. Allow the scones to cool on the baking sheet for 5 minutes. Remove scones from the baking sheet and place back on the cooling rack for another 5 minutes.
- While the scones are cooling, make the glaze.
- Place the powdered sugar, half and half and vanilla in a medium bowl. Whisk until smooth. Add additional half and half or powdered sugar if needed.
- Place a piece of waxed paper under the cooling rack holding the scones.
- Drizzle the tops of each scone with the glaze or dip each scone into the glaze. The glaze will become firm as the scones completely cool.
Makes 6 to 8 scones.
Strawberry Bread
This delightful bread has a custard like texture due to the addition of yogurt. The strawberry jam topping adds a bit of additional sweetness. Children can help by adding the ingredients, cracking the eggs, dicing the strawberries and adding the jam to the top.
Preheat oven to 350 degrees. Using non-stick cooking spray, grease a 9 x 5 x 2.5 inch loaf pan.
2 eggs, at room temperature
1/2 cup sugar
1/2 cup vegetable oil
1 cup vanilla yogurt, regular or Greek, room temperature (microwave for a few seconds)
1 teaspoon vanilla
1 1/2 cups plus 1 tablespoon flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups strawberries, diced
3 tablespoons strawberry jam
- In a bowl, whisk together the eggs and sugar.
- Add the oil, yogurt, and vanilla and whisk until smooth.
- In a second bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the wet mixture and stir until combined. Do not overmix.
- Gently fold the diced strawberries into the batter.
- Place the batter into the prepared baking pan.
- Bake for 40 to 45 minutes or until a toothpick comes out clean. Do not overbake.
- Place the bread onto a wire rack to cool.
- Warm the jam in the microwave and brush onto the cooled cake.
Makes 8 to 12 servings.
Fresh Strawberry Cake
This is an easy recipe, but will impress your family and friends. It is absolutely delicious. Children can help by adding the ingredients, cracking the eggs, slicing the strawberries and sprinkling the top with sugar.
Preheat oven to 350 degrees. Spray a 9 inch round cake pan with non-stick cooking spray. Can also use a 9 inch springform pan for easy serving.
1 stick butter, softened
1 1/4 cups sugar, divided
2 large eggs
1 teaspoon vanilla
1 1/3 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh strawberries, sliced
- Using a mixer, cream together the butter and 1 cup of the sugar until it is pale and fluffy, about 5 to 7 minutes.
- Add the eggs, one at a time, and beat after each.
- Beat in the vanilla.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture.
- Beat until just combined.
- Fold in the strawberries by hand.
- Spread the cake mixture into the prepared pan.
- Sprinkle the top with the remaining 1/4 cup of sugar.
- Bake in a 350 degree oven for 35 to 40 minutes or until a tooth pick comes out clean.
- Remove the cake to a wire rack to cool. Serve right out of the pan.
Makes 8 servings.
