To help you with the inaugural International Cook With Your Kids Day this Saturday, October 15th, I’ve collected some favorite recipes from some of our writers. We’re all going to be shopping and cooking right along with you!
Check out my last post for a recap of International Cook With Your Kids Day if you missed it. Don’t forget to send in your recipes to us using the hashtag #LookWhatWeMade as well. I’ll be sharing reader recipes on Friday!
Swedish Thin Bread (Ryan Hiller)
1 lb butter
1 qt buttermilk
1 cup sugar
1 heaping tsp soda
1 tsp salt
8-9 cups flour
Cream butter and sugar. Stir in Buttermilk and add dry ingredients. Slowly, so dough will not become too stiff, but will roll very thin. Roll tissue thin on heavily floured surface. Use thin-bread rolling pin (Lefse, square cut) for final roll. Cut with 4″ round cutter. Bake at 400 degrees about 5 minutes or until tan on edges on ungreased cookie sheet.
This makes tons. Best done with help. It’s a lot of work.
Dad’s Chocolate Chip Cookies (Sean Hallenbeck)
2 Large Eggs
8oz (2 sticks) Unsalted Butter, Softened
1C White Sugar
1C Brown Sugar
1 Tsp Vanilla Extract
1 Tsp Salt
1 Tsp Baking Soda
3 ¼C All Purpose Flour
12oz Semi-Sweet Chocolate Chips
Preheat your oven to 375 degrees.
Blend top 7 ingredients in a stand mixer if you have one handy. Otherwise, mix in a bowl until well blended. All the ingredients should be creamy. Add in your flour, and mix until just incorporated, don’t over mix! Finally, add your chocolate chips and blend them in.
I use a 1oz Ice Cream scoop to portion, but you can use 2 tablespoons per cookie. Place the dough onto three cookie sheets, with 10 cookies on each sheet for a total of 30 cookies.
Bake for 13 minutes. No more. No less. Then remove from oven. Allow to cool on the sheets for five minutes. Remove the cookies onto a cooling rack until cooled.
Lava Candy (Evil Genius Mum)
4 tablespoons sugar
2 tablespoons golden syrup
1 teaspoon Baking Soda (sodium bicarbonate)
Heavy based saucepan
Baking dish lined with waxed paper
Place sugar and golden syrup into the saucepan.
Over a VERY LOW heat, stir continuously until all the sugar has dissolved.
Continue to heat (there will be heavy bubbling of the mixture) and stir for 7 mins. DO NOT OVERHEAT. The syrup should be pale golden brown.
Remove saucepan from the heat and immediately add the baking soda. Stir quickly but gently, making sure all the baking soda is completely mixed in.
Pour onto a prepared paper lined dish/tray. Allow to cool for at least an hour. IT WILL REMAIN VERY HOT FOR QUITE AWHILE. DO NOT BE TEMPTED TO TASTE UNTIL COMPLETELY COOL.
Break into pieces and enjoy and then coat in milk chocolate. Either dip in chocolate or pour melted chocolate over broken pieces. The Lava Candy is a bit like Violet Crumble. Aussie minions will know what I mean. Trust me – it’s good.
The science in all of this is in the reaction between the ingredients, particularly the addition of baking soda. It provides an excellent preliminary example of quick reactions between various chemicals.
Pura (poo’-raa), savory chick pea pancakes (Nivi Engineer)
3/4 cup Chick Pea Flour
1 Tbsp coriander powder
1 tsp salt
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tsp or so minced garlic
enough water to give it a pancake-like consistency
Mix all ingredients well. Heat non-stick skillet (or plan to use a little oil to prevent sticking). Spread thin layer onto pan. Cook through. Flip and cook on other side. Easy!
Chocolate Frosted Cake Donuts (Patricia Vollmer)
yield: 15-20 donuts total time: 2 hours (includes down time)
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
oil for frying
4 tablespoons unsalted butter
2 teaspoons vanilla extract
1 teaspoon light corn syrup
1/4 cup milk
3 ounces dark chocolate, chopped
1 cup powdered sugar
In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Make a well in the center.
In a large measuring glass, whisk together milk, egg, butter and vanilla extract. Pour into the center of the dry ingredients then mix with a large spoon. Stir until dough is combined but do not overmix. The dough will be sticky! Cover with plastic wrap and set the bowl in the fridge for 1 hour.
After and hour, remove dough and place on a well floured surface. Roll dough out to be about 1/2-3/4 inch thick. Using a doughnut cutter, biscuit cutter or… something round, cut circles into the dough. To cut out the center, I used the wide bottom of a frosting tip, but you can also use a bottle cap or something of the sort.
Heat oil in a large saucepan over medium heat so it’s about 2-3 inches deep. Once the oil hits 360-365 degrees, fry the doughtnuts 2-3 at a time, for about 2 minutes per side, or until puffed and golden brown. Make sure you use a candy thermometer as this is the only way to determine the temperature! I have burned many doughnuts in my life. It is not pretty. Remove doughnuts with a slotted spoon and let cool on a paper towel. Repeat with remaining.
While doughnuts are cooling, heat a small saucepan over medium heat and add butter, vanilla, corn syrup and milk. Whisk to combine and once butter is melt, reduce heat to low and add chopped chocolate. Whisk ask to combine, then once smooth, remove from heat and stir in powdered sugar. Stir continuously until it is all dissolve and no lumps remain. Dunk each doughnut into the glaze, then cover with sprinkles. Let set for about 30 minutes.
8-ounce package of tempeh
1 big stalk of celery
1/4 cup + 1 tablespoon of vegenaise
A few big slivers (about 1 heaping tablespoon) of red onion, chopped
A small handful of parsley leaves (about 1/4 cup)
1/4 teaspoon sea salt
Chop the tempeh into small chunks and crumbles. Put it in a steamer basket and place it inside a pot filled with about 1 inch of water. Bring to a boil, then turn heat to medium and cover. Steam for 10 minutes until the tempeh is soft to chew. Remove lid and let it cool completely.
Mix and mash all the ingredients in a large bowl to break up the tempeh. This recipe tastes best if you let the flavors soak in, so try chilling it in the fridge for an hour or even overnight. Enjoy anyway you’d eat tuna or chicken salad.
Please let us know if you try or enjoy any of our recipes! And don’t forget to send in your recipes to us using the hashtag #LookWhatWeMade!
NOTE: Although International Cook With Your Kids Day is sponsored by Uncle Ben’s, we’d be encouraging this behavior anyway, just because of how helpful it’s been to us.