What’s the first meal you remember regularly fixing for yourself when you were a child? At our house, it was breakfast. On weekends especially, many parents want to sleep in a bit longer. That’s when kids can spring into action – not only making themselves something to eat, but if the adults are lucky, preparing breakfast for the whole family.
Of course, whether it’s morning or any time of day, summer is the perfect time for kids to take on more responsibility in the kitchen. Try to establish a few ground rules, but then, give them some space to grow and develop as young chefs.
Tips for Kids in the Kitchen:
1. When using a sharp knife to cut, make sure you are paying very close attention and that the item you are cutting won’t slip.
2. Sometimes it is easier to cut a vegetable in half so you can lay it on the flat side to cut it.
3. If the cutting board is moving, try placing a damp kitchen cloth or paper towel underneath it.
4. Always ask an adult to help you get your baked items in and out of the oven.
Berry Parfait
Vanilla yogurt
Strawberries, raspberries, blueberries, bananas
Homemade granola:
3½ cups old-fashioned oats
¼ cup brown sugar
¼ teaspoon salt
⅓ cup (6 tablespoons) butter
⅓ cup honey
Use store-bought granola or make your own: Preheat oven to 350 degrees. In a large bowl, combine old-fashioned oats, brown sugar, and salt. In a small microwavable bowl, melt butter for 25 seconds. In another bowl, heat honey in microwave for 45 seconds, then set aside. Add the butter and honey to the oats and mix well. Spread evenly into a 15×10 baking pan. Bake for about 25 minutes, stirring after the first ten minutes.
Parfaits: Arrange small clear cups. Spoon 2 tablespoons of vanilla yogurt into each cup and smooth the top. With a new spoon, add 2 tablespoons of granola on top and level the granola. Spoon 2 tablespoons of fruit over the top and smooth surface. Repeat the process, adding layers until the cup is full. Add a bit of honey to the top and serve.
Monkey Bread
12 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon cinnamon
(2) 16-ounce cans refrigerated flaky biscuits
Cooking spray
Preheat oven to 350 degrees. In a medium microwavable bowl, melt unsalted butter for 25 seconds. Stir butter with a spatula and microwave for another 25 seconds. Stir brown sugar and cinnamon into the butter and return to the microwave for 25 seconds. Repeat in 25-second intervals until the sugar and butter has fully combined. Be careful, as the bowl will get hot.
Use cooking spray or butter to grease a large bundt or tube pan. Using 2 large cans of refrigerated flaky biscuits, cut each biscuit into 4 equal pieces and add them to the pan. Carefully pour in the melted butter and sugar mixture over the dough. Place the pan on a cookie sheet and bake in the oven for 35 to 40 minutes. Remove and cool in pan for
10 minutes.
Using oven mitts, flip the pan over onto a serving platter. Enjoy warm.
Easy Egg Breakfast Sandwich
1 egg
English muffin
Ham, sliced
Cheese, sliced
Butter
Cooking spray
Spray a microwavable coffee mug with cooking spray. Break one egg into the cup and gently mix with a fork. Place the mug into the microwave and cook for about 45 seconds, or until fully cooked. While the egg cooks, toast an English muffin in the toaster. Be careful when removing; it can be tricky. Butter each side of the muffin when it
is finished.
Place muffin on plate. Add ham and cheese slices on the bottom part of the muffin. Next, check the egg. Careful! It may be hot. Slide the egg on top of the ham and cheese. Place the muffin top on and press down lightly. Serve immediately.
Smoked Salmon Bagel
Pre-sliced, smoked salmon
Bagel
Capers
Options: Red onion, sliced Tomato, sliced Alfalfa sprouts
Split a bagel open and place each slice in the toaster. When the bagel is toasted, use a butter knife to spread a thick layer of softened cream cheese on one side of the bagel.
Add capers to the cream cheese. Add 3 or 4 slices smoked salmon. Top with tomato, onion, and sprouts.
Place other half of bagel on top, if desired.
For Margaret’s special crepe recipe,go here.
Feature photo: Bernard Bodo
