New Cookbook For Kids Serves Up Great Summer Funby Larry Cox on May. 21, 2013, under Uncategorized
Time for Kids: Kids in the Kitchen Cookbook edited by Nellie Gonzalez Cutler & Jonathan Rosenbloom (Time Home Entertainment Books, $19.95)
This new cookbook is aimed for young cooks ages 8-12. It features more than 80 recipes gleaned from MyRecipes.com, a parent helper, kitchen safety tips and basics, the young chef’s toolbox and cooking disasters and how to avoid them.
The emphasis is on healthier choices. The recipes are fairly simple with step-by-step instructions and full-color illustrations of the various dishes. There are recipes for on-the-go snacks in addition to more elaborate meals. There are five basic chapters: Rev Up with Breakfast; Time for Lunch; Sides and Snacks; Ready for Dinner; and What’s for Dessert.
There are also amazing food factoids, world records, and articles from “Time for Kids” magazine scattered throughout the book.
The main attraction is the recipes are both fun and accessible.
I tested two recipes from this collection, Oatmeal-raisin Energizer Bars which were tasty and nutritious, and Creamy Berry Pops, perfect for a hot summer day.
If you have youngsters in the house, this is a perfect first cookbook for them.
CREAMY BERRY FRUIT POPS
Makes 10 pops
1 cup low-fat yogurt
3 cups fresh or frozen raspberries
½ cup honey
12 (2-oz) pop molds
In a blender, process yogurt and banana for 30 seconds or until smooth.
In a medium saucepan, bring raspberries and honey to a boil over medium-high heat, and simmer for 5 minutes.
Pour raspberry mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice and pulp. Throw away skins and seeds.
Cover and chill raspberry mixture 30 minutes.
Pour yogurt mixture evenly into the pop molds.
Top with raspberry mixture, and swirl, if desired.
Top with lid of pop mold, and insert craft sticks, leaving 1-1/2 to 2 inches sticking out of the pop.
Freeze for 6 hours or until sticks are solidly anchored and pops are completely frozen.
Tip: You can also substitute blueberries or strawberries in this recipe. Always choose all-natural foods instead of processed foods whenever possible.