by Betty Thompson
A friend's 2-year-old got up early one morning, climbed up to the kitchen counter and mixed together some flour, sugar, salt and coffee stored in canisters. I'm sure at the time this mom didn't see her youngster as an aspiring young cook.
But kids love to cook, given a chance. Children have a sense of pride and satisfaction in things they have created, and they are more willing to eat what they have made. Through cooking, youngsters also develop a tolerant attitude toward food and cooks.
Most children are traditionalists, especially when it comes to food. They don't want anything that looks or sounds weird. They are motivated to cook things they like. So this month's recipes were chosen with the tastes of children in mind. (Mom's desire for an asparagus, wild mushroom and goat cheese frittata might have to wait for another day.)
Depending on the age and experience of the children, these dishes can be prepared with very little help and minimum measuring and equipment.
Delicious French toast can be soaked ahead, even frozen and popped in the oven just before serving. Serve with fresh or frozen berries and a dollop of fruit yogurt.
The Oven Sausage Pancake is traditional pancake batter baked into one giant pancake topped with link sausages. It is cut into portions and served with baked apple slices or applesauce.
It can be partially prepared ahead. Fry sausage the day before or use brown and serve sausages, which require no frying. Measure and mix the dry ingredients ahead, combine and bake just before serving.
The Ham, Cheese and Potato Pie is based on frozen Potatoes O'Brien for ease in preparation. It is topped with ham, cheese and eggs and baked. Serve with warmed tortillas, salsa, cherry tomatoes and slices of avocado.
These breakfast dishes are useful for adult cooks as well as children. The recipes are fast, can be done in advance, require little preparation and can easily be doubled for serving a large group.
When working with children, establish a few ground rules from the beginning:
OVEN SAUSAGE PANCAKE
Fresh apple slices bake alongside the pancake. Top with maple syrup.
1 lb. link sausages
2 cups all purpose or whole wheat flour
1 teaspoon soda
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
2 cups buttermilk
4 tablespoons oil
Apple topping (optional at end of recipe)
Apple topping: core and slice two golden delicious apples. Place on a buttered baking pan. Drizzle with 1-2 tablespoons melted butter. Sprinkle with 1-2 tablespoons brown sugar. Bake along side the pancake for 15 minutes.
STRAWBERRY FRENCH TOAST
This looks beautiful and tastes like strawberry shortcake.
8 1-inch thick slices French bread
2 tablespoons sugar
1/2 teaspoon cinnamon
4 eggs
3/4 cup milk
1 teaspoon vanilla
1/4 cup margarine, melted
1 basket fresh strawberries, stemmed, sliced and mixed with 3 tablespoons sugar or one 10-ounce box frozen strawberries, thawed.
1 six-ounce carton strawberry yogurt
HAM, CHEESE & POTATO PIE
Serve this favorite with salsa, sliced avocado and toast.
2 cups frozen nonfat Potatoes O'Brien
1 cup shredded cheddar cheese
3 ounces(1/2 cup) sliced Canadian bacon or ham, cut into bite-size strips
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Dash of pepper
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