The Elf Apprentice Cooking Kit
Though the Elf Apprentice might find all the things they need in the family kitchen, there are a few things that work better when they are elf size. It also really helps the elf apprentice learn better when they have a few cooking items they can call their own. Here are few items to get your elf apprentice started.
- Measuring spoon set
- Measuring cups: one for dry ingredients
and one for wet ingredients - Wooden spoon
- Apron or large t-shirt
- Potholders and/or oven mitts
- Small knife (plastic, paring, or
as appropriate for your child) - Vegetable peeler
- Safety scissors
- Rubber spatula
- Small cutting board
Kitchen Safety for Kids
http://kidswholovetocook.com:
Cookies & Gingerbread Houses
Old Fashion Gingerbread Cookie Recipe
1/2 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
In a large bowl cream butter, gradually add sugar and beat until light. Add molasses and egg. Blend well and set aside. In another bowl stir together flour, baking soda, salt, and spices. Gradually add flour mixture to butter mixture, beating until just blended. Shape dough into a ball and refrigerate in plastic wrap for 2 hours. Preheat oven to 325 degrees F. On a lightly floured board, roll out dough to a thickness of 1/4 inches. (Elf Smarts Tip: use two 1/4 inch dowel rods to get dough rolled out even) Cut out cookies and transfer to greased baking sheets. Bake for about 10 minutes or until lightly browned around the edges. Cool on wire racks.
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
In a large bowl cream butter, gradually add sugar and beat until light. Add molasses and egg. Blend well and set aside. In another bowl stir together flour, baking soda, salt, and spices. Gradually add flour mixture to butter mixture, beating until just blended. Shape dough into a ball and refrigerate in plastic wrap for 2 hours. Preheat oven to 325 degrees F. On a lightly floured board, roll out dough to a thickness of 1/4 inches. (Elf Smarts Tip: use two 1/4 inch dowel rods to get dough rolled out even) Cut out cookies and transfer to greased baking sheets. Bake for about 10 minutes or until lightly browned around the edges. Cool on wire racks.
The Vegan Zombie
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Rienwald Bakery
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Royal Icing
1 1/4 cups sifted confectioners sugar
1 egg white
1 tsp strained lemon juice
In a bowl combine 1/4 cup of the sugar with egg white and lemon juice. Beat until thick and white(about 10 minutes). Add remaining sugar and beat until stiff. Yields 3/4 cup.
To add color just add food coloring
1 egg white
1 tsp strained lemon juice
In a bowl combine 1/4 cup of the sugar with egg white and lemon juice. Beat until thick and white(about 10 minutes). Add remaining sugar and beat until stiff. Yields 3/4 cup.
To add color just add food coloring
Sugar Cookies by Kittencalskittchen
COOKIES
1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FROSTING
2 cups sifted confectioners' sugar (the sugar must be sifted)
1 tablespoon milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
food coloring (use your choice of colours)
Directions:
1.For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
2.In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
3.Cover bowl with plastic wrap and chill for 2 hours.
4.Set oven to 400°F.
5.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
6.On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
7.Cut into desired shapes using cookie cutters.
8.Place cookies 2-inches apart on cookie sheet.
9.Bake 4-6 minutes.
10.Remove cookies to wire racks to cool completely before icing.
11.For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
12.Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
13.Divide into as many separate bowls as you wish for different colours.
14.Add in food colouring until desired intensity is achieved.
15.Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
16.Allow to set on waxed paper.
Read more: <a href="http://www.food.com/recipe/kittencals-buttery-cut-out-sugar-cookies-w-icing-that-hardens-261889?oc=linkback">http://www.food.com/recipe/kittencals-buttery-cut-out-sugar-cookies-w-icing-that-hardens-261889?oc=linkback</a>
1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FROSTING
2 cups sifted confectioners' sugar (the sugar must be sifted)
1 tablespoon milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
food coloring (use your choice of colours)
Directions:
1.For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
2.In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
3.Cover bowl with plastic wrap and chill for 2 hours.
4.Set oven to 400°F.
5.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
6.On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
7.Cut into desired shapes using cookie cutters.
8.Place cookies 2-inches apart on cookie sheet.
9.Bake 4-6 minutes.
10.Remove cookies to wire racks to cool completely before icing.
11.For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
12.Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
13.Divide into as many separate bowls as you wish for different colours.
14.Add in food colouring until desired intensity is achieved.
15.Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
16.Allow to set on waxed paper.
Read more: <a href="http://www.food.com/recipe/kittencals-buttery-cut-out-sugar-cookies-w-icing-that-hardens-261889?oc=linkback">http://www.food.com/recipe/kittencals-buttery-cut-out-sugar-cookies-w-icing-that-hardens-261889?oc=linkback</a>
Inhabitat Vegan, Raw Almond Cranberry Cookies
What a cute little boy!
Inhabitat | Design For A Better World http://inhabitat.com/
Gifts Ideas
Hot Cocco Gift Jars
MIX INGREDIENTS:
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
¼ teaspoon salt
Per Jar
1/2 cup white, milk , or dark mini chocolate chips
1/2 cup mini marshmallows
DIRECTIONS:1. Whisk together powder milk, sugar, salt, & cocoa powder in a large bowl. Place mix in jars leaving room for a layer of chocolate chips & marshmallows on top, seal, and accessorize!
Make direction card:
To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Sprinkle in chocolate chips & marshmallows. With two hands on the mug to feel the warmth drink and enjoy.
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
¼ teaspoon salt
Per Jar
1/2 cup white, milk , or dark mini chocolate chips
1/2 cup mini marshmallows
DIRECTIONS:1. Whisk together powder milk, sugar, salt, & cocoa powder in a large bowl. Place mix in jars leaving room for a layer of chocolate chips & marshmallows on top, seal, and accessorize!
Make direction card:
To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Sprinkle in chocolate chips & marshmallows. With two hands on the mug to feel the warmth drink and enjoy.
Cookie Cutter Fudge 1o1 Days of Christmas
Ingredients:
Directions
- 1 1⁄2 cups semisweet chocolate chips
- 1 cup peanut butter chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons butter or margarine, softened
- 1 teaspoon vanilla
Directions
- In a medium bowl or pan, heat chocolate chips, peanut butter, chips, milk and butter, stirring every 30 seconds until the chips are melted. Stir in vanilla.
- Tightly seal foil around the bottom of each cookie cutter and lightly spray with cooking spray.
- Pour fudge mixture into the molds and refrigerate uncovered for 2 hours.
- Decorate with sprinkles and candies.
For more excellent Christmas cooking, crafts, and gift ideas check out;
Christmas Your Way 101 Days of Christmas
Kids Cooking Channels & Websites
I just love the fact these kids have their own cooking channels! So check out their cooking magic and subscribe to their channels!
Two Kids Cooking
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Kids Who Love to Cook |
Sarah-Grace Loving Food |