Summer Home Ec - Cooking with Kids # 3 Starbucks Strawberry Swirl Pound Cake

STARBUCK'S RASPBERRY SWIRL POUND CAKE

Total Time: 1 hrs 30 mins
Prep Time: 15 mins
Cook Time: 1 hrs 15 mins

First, we gather our materials before we begin.
Second, I have the children clean as we go.
Third, Cleanliness is stressed with hands washed frequently, whenever the need arises.

MATERIALS NEEDED:
aprons
pot holders
paper towels
measuring spoons
measuring cups
liquid measuring cup
spoon
metal spatula (for measuring into cups, removing air pockets and leveling ingredients in cups and spoons)
rubber spatula (for scraping bowl)
Mixing bowl (I prefer glass bowls myself. My favourite is a 4 qt. Pyrex I have had since the 70's)
(( for this recipe use the largest bowl you can, my 4 qt was a little tight since only 2 -21/2 qt. of it is usable for comfortable mixing, especially if children are assisting.)) 
2 cereal bowls (1 to level off flour, salt and sugar the other to crack eggs into)
mixer and beaters
cooling rack


INGREDIENTS:
4 1/4 cups sifted cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1 jar of simply fruit
2 cups unsalted butter, softened
3 cups granulated sugar
1 tablespoon vanilla
10 large eggs
2 tablespoons orange liqueur or 2 tablespoons milk or cream
2 grated lemons, zest of

DIRECTIONS:
1. Grease a 10 by 4 inch tube pan. Line the bottom with a circle of wax paper cut to fit; grease the paper, then lightly flour the entire inside of the pan (including the tube), knocking out any excess. Set aside.

2.  Sift together cake flour, baking powder, and salt. Set aside.
(Fit a stand mixer with paddle beater, if available.)3.  In the largest mixing bowl you have, beat softened butter at medium speed until smooth.

4.  Add sugar and vanilla. Beat at a low speed until blended, then scrape beater(s) and bowl with rubber spatula.

5.  Increase speed to medium; beat for 3 full minutes.
(repeat scraping throughout the mixing process to ensure complete blending of ingredients).

6.  At a low speed, add eggs, two at a time.

When all eggs have been added, increase speed to medium once more; beat for 1 minute.
(mixture may look curdled now).

7.  At lowest speed, add about half of sifted dry ingredients, mixing only until blended.

8.  Add orange liqueur (milk or cream). 

9.  Add remaining dry ingredients and mix in.

10. Remove bowl from mixer and fold in lemon zest with large spatula.

NOTE: This is a large amount of thick, heavy batter. It may be necessary to increase mixer speed slightly to get dry ingredients to blend.
I ended up removing the bowl from the mixer before the last of the dry ingredients were blended in completely. (Batter may still look slightly curdled at this point.)

11. Measure out a generous 1 cup of the batter into a smaller bowl. Then add the jar of simply fruit all at once to the batter in the small bowl; whisk in with a sturdy whisk or spoon.
(You may add a little more batter if needed to make the fruit easier to handle, but if you add too much the colour will be diluted and may not look as pretty when swirled into main batter. It still tastes very good either way.)

12.   Adjust rack one-third up from bottom of oven; preheat oven to 325 degrees F.

13. Place light batter into prepared pan then dollop fruit batter on top of light batter. 

14.  Level batter in pan by grasping pan on opposite sides with both hands; twist briskly in short, back-and-forth motions.

15.  To marble, run a knife in a circular motion all around the batter in several concentric circles, going almost down to the bottom of the pan

(don't overdo the marbling or it will blend with light batter and you will lose the pretty contrast).

16.  With back of a large spoon, push batter slightly higher onto pan edges and tube, leaving a "trench" in the middle.

17.   Bake in preheated oven for 1 hour and 15 minutes to 1 hour and 25 minutes.

NOTE: Turn pan back-to-front once about halfway through baking time. If top of cake begins to become too brown, cover loosely with aluminum foil.

18.  Cake is done when a toothpick inserted into the crack that will form all around the top emerges with a few moist crumbs still clinging to it.

Do not overbake! Cake will pull away from the sides of the pan only after it is removed from the oven.

While the cake is baking and I am cleaning the "cooks" get to lick the spoons, beaters and bowls. :)

19.  Remove to cooling rack; allow to stand 15 to 20 minutes.

20.  Carefully loosen cake from pan edges and tube; invert onto another cooling rack
(Be careful! This is a large, tall cake).

21.  Re-invert to cool completely right side up.

22.  Allow to stand at least overnight before serving.

23.  When completely cool, store in airtight container.

24. Frost, if desired.

25.  To cut, use a large, sharp, serrated knife.

Servings: 16
This is a VERY RICH cake and therefore a small piece goes a long way.

CREAM CHEESE FROSTING

INGREDIENTS:
8 ounces cream cheese, softened
2 ounces (¼ c unsalted butter, softened
2 - 3 cups powdered sugar
1½ teaspoon vanilla extract

opt. milk to adjust ‘spreadability’

DIRECTIONS:
1.  In a large bowl, beat together the butter and cream cheese with an electric mixer.

2.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
(only add extra cup of sugar if you find the 2 cups leaves the frosting too tangy. I liked the tangy flavor with the sweet of the cake myself)

3.  Beat in the vanilla extract.

4.  Add milk only to desired ‘spreadability’ if need be.

5.  Spread on cooled cake

(NOTE: This recipe makes enough to frost a 9 x 13 carrot cake perfectly.)
These instructions have been changed a little from the original to accommodate teaching younger children to bake.

Click here to go to a PDF file of more Starbucks Recipes you can download

Summer Home Ec - Cooking with Kids # 2 Individual Pizzas

Homemade Pizza: Individual 6-Inch or Regular Large Size

Quick and Easy Dough for Individual (or Regular Large) Pizzas

Prep Time: 10 Minutes

Total Time: 1 Hr

We gather our materials before we begin and clean as we go.

Cleanliness is stressed with hands washed frequently.

MATERIALS:

pot holders
aprons
paper towels
Pizza cooking stone
measuring spoons
measuring cups
liquid measuring cup
spoon (to scoop out spaghetti sauce)
metal spatula (for measuring into cups, removing air pockets and leveling ingredients in cups and spoons)
rubber spatula (for scraping bowl)
pizza wheel (to cut pizza)
Mixing bowl (I prefer glass bowls. Mine is a Pyrex I have had since the 70's. Notice the Avocado green)
1 cereal bowl (to level off flour, salt and sugar)
mixer and beaters
rolling pin
pie crust rolling sheet (mine is a Tupperware one I have had for years and love it!)
cutting board or pie sheet
cooling rack

DOUGH INGREDIENTS:
1 package dry yeast (or 1 scant tablespoon)
1 cup warm water (just from the tap)
1 t. sugar
1 t. salt
1-2 Tb. olive oil
2-1/2 cups flour
corn meal to sprinkle on cookie sheet or pizza stone

TOPPING INGREDIENTS: 
Can or Jar of Spaghetti Sauce
Shredded Mozzarella or pizza Cheese
optional topping suggestions: pepperoni, mushrooms, peppers (sliced), onions (diced), pineapple, ham, 

DIRECTIONS:
1. Dissolve yeast in warm water.

2. Stir in remaining ingredients.

measuring salt

                 measuring sugar

                                                                      now the flour
I had each boy measure something so they could feel the tools and experience it for themselves.
So much of cooking and baking is second nature to me that watching them I realize how much of a learned experience it is.

3. Beat with a mixer until the dough pulls away from the edges (or by hand vigorously for 20-30 strokes).
I found that the first cup of flour mixes well with the mixer. The next 1 1/2 cups is better stirred in as it quickly jams up the beaters.

                                                 Mr. B does the mixing since he is the oldest
 4. Knead 25 times.

Mr. O learning to knead

          Mr. A learning to knead

                                                            Now Mr. B is taking his turn

Kneading is a tactile experience and more easily learned by actually doing it.

5. For individual pizzas: pull of 7 equal balls and flatten and shape into small pizzas on a cookie sheet sprinkled with a little cornmeal. Three to four should fit on a sheet.(I used my pizza stone)

small ones measure about 6"

            Divided into individual balls

                                                              4 fit on a baking stone

6. Partially cook the small pizzas for about 10 minutes in a 425 degree oven.
7. Remove to a rack to cool.

8. Each of the boys topped their pizza as they wished.

9. We then placed the pizzas back on the cookie sheet, and cooked for another 7-10 minutes or until cheese is melted and toppings are done. 

FOR LARGE PIZZA:
Follow directions 1 - 5 for small pizza then:
6. Sprinkle some cornmeal onto whatever you will be using to bake your pizza with. (pizza pan, baking stone, or cookie sheet)
7. For one large pizza; flatten and shape into a circle. (I use my pie sheet to spread the dough on as my counter top is tiled and not conducive to rolling.

 8. Once flatten I transferred the pizza dough to my pizza cooking stone and spread to the edges of the pan.
(I made a raised ridge around the edge, this will help keep the sauce from sliding off the edge.)

9. Pre-bake the large crust for 10 minutes first, like the small ones, to make sure the center of the pizza gets all the way done.

10. Top with sauce, cheese and/or toppings and cook in a 425 degree oven for about 15 minutes or until cheese is melted and toppings are done.

This was an extremely easy, fun and delicious meal to make.

I got this recipe came from An Oregon Cottage
Stay tuned for next week's Raspberry Pound Cake.
Mr. O has quite a penchant for the Starbucks version so.... Grandma is going to try to re-create the recipe.

Summer Home Ec - Cooking with Kids # 1 Peanut Butter Cookies

Peanut Butter Cookies
In the past, summer vacations were....... summer vacations. The grand children found things to do and I was left with empty days after months of home schooling.

You would think I would jump at the quiet, but no I miss them.

Our PACT charter school (our home school sponsor) has an Extravaganza event in May  that showcases the past years lessons for the school.

It offers traditional, and classical methods as well as offer extended classes at the school to help expand subject material for students; such as art, choir, music(guitar, violin, piano), dance, computers, Spanish, Latin, and Home Ec.

Home Ec?? How did I not know this after all these years. This information was an epiphany for me. Why couldn't I do a Home Ec class? It incorporates many learning experiences and ....... it's FUN!

The first step was to decide on what we wanted to bake at the initial class. We decided on Peanut Butter Cookies. A good choice to tackle.

Preparation:
Remembering back.... way back, to my Home Ec class, preparation was a key element.
1. Determine what you want to make.
2. Find a recipe.
3. Locate the ingredients.
4. Locate all necessary tools.
5. Remember to clean as you go.
The lessons surrounding those 5 elements have stayed with me and are implemented every time I cook.

Knowing how bored young ones get, I had the recipe, all ingredients and tools ready and laid out before the boys arrived.

Here is the recipe:

Peanut Butter Cookies

Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please.

Prep Time: 25 Minutes
Total Time: 2 Hrs 35 Mins

MATERIALS:

pot holders

aprons

paper towels

cooling rack

cookie sheets (I use at least 3; one to fill, one to bake, one to cool down.)

measuring spoons
measuring cups
liquid measuring cup

metal spatula (for measuring into cups, removing air pockets and leveling ingredients in cups and spoons)
rubber spatula (for scraping bowl)
metal turner (to remove cookies from cookie sheet)
Mixing bowl (I prefer glass bowls. Mine is a Pyrex I have had since the 70's. Notice the Avocado green)
2 cereal bowls (one for sugar to foll the cookie dough in and one to crack the eggs in.)
fork
mixer and beaters

INGREDIENTS:
½ cup peanut butter (creamy or chunky; some children do not like the chunky, me I like them all ;0
½ cup granulated sugar
½ cup packed brown sugar
½ cup butter softened (you could also use margarine)
1 egg (I use free range, my chickens lay daily can't get fresher than that :)
1 ¼ cups all-purpose flour (I like the unbleached)
¾ teaspoon baking soda
½ teaspoon baking powder (I use Trader Joe's Aluminum Free and double acting)
¼ teaspoon salt (I use sea salt)

another 1/2 c sugar in a cereal bowl to roll the cookie dough in - set this aside to be used in step #12.

DIRECTIONS:
                 1. Carefully measure butters (yellow and peanut) into a large bowl then beat them with mixer until creamy, 2 minutes. 

Mixing Carefully

Measuring


Showing by example first they learned to push the shortening with the metal spatula to release trapped air.

While mixing I explained the importance of keeping the rubber spatula flush with the beaters to avoid inserting them
2.  Add the sugars, beat for 2 more minutes.
3.  Crack the egg into one of the cereal bowls.
(I do this in case a piece of egg shell falls off. It is easier to remove it from the egg bowl than from the dough bowl.)
FYI: if perchance a piece of egg shell does fall into the bowl, use a larger piece to retrieve it. 

Amazing how it scoops right out!

4.  Slide egg into dough bowl and mix until blended.  

notice how Mr. B shows off his egg cracking skills?

5.  Add baking soda, baking powder and salt. 

6.  Mix thoroughly.

7. Now add 1 cup of the flour, mix thoroughly.

At this point the dough is too stiff for my mixer so I hand mix the last of the flour in.

8. Wrap dough in plastic and refrigerate at least 3 hours.

9. Cover and refrigerate about 3 hours or until firm.

10. Pre-heat oven to 375ºF.
(For chewier cookies, bake at 300°F for 15 minutes.)

11. Shape dough into 1 1/4-inch balls
12. Roll each ball in sugar that is in the bowl you had sitting to the side.
13. Place cookie balls about 3 inches apart on ungreased cookie sheet.
This seemed to be the second favourite task. The first favourite was when they were able to eat the fruits of their labors. 

14. Flatten in crisscross pattern with fork dipped into sugar.

15. Bake 9 to 10 minutes or until light golden brown.

16. Cool 5 minutes; remove from cookie sheet.
17. Cool on wire rack.

Makes 30 cookies

We doubled the batch so there would be enough to share. 

This is a slight variation to the original Betty Crocker Recipe 

Next week Individual Pizzas!
Recipe inspired by An Oregon Cottage

Delicious Nutritious Kid Snacks

Flower Power 

1. Ask mom or dad to buy some Broccoli and Cauliflower.

2. Wash in the kitchen sink.

3. Pull off the leaves from the floret heads.

2. Separate the florets. 

If you need to use a knife make sure mom or dad is with you. 

3. Ask mom or dad to steam them for you. (Steam is very hot! Never try to do it yourself)

(Make sure to set a few of the florets aside so you can compare the taste and texture of raw versus cooked.)

The broccoli should be a beautiful bright green when it is done cooking.

4. Have mom or dad put them on a plate for you.

5. Sprinkle with salt and pepper, a little parmasaen cheese, or a delicious dip!

6. Have fun and Eat them all up!!

MMmmm

FANTASTIC !!

What do you think?

a. How do broccoli and cauliflower grow?

b. What part of the plants do we eat?

c. Describe broccoli and cauliflower.

d. How do they look, feel, smell and taste?

e. How are they alike? 

f. How are they different?

g. What does heat do to these vegetables?

h. Do you like them better cooked or raw?