Leader Enterprise - September 2010 - Breakfast for kids

Isn't it amazing how the fresh air,sunshine and summer activities cause some children to grow an inch or two(or more!)during summer break? I appreciate the thought in this short poem.

SHRINKING TEACHER

I saw my last year's teacher,
Had she shrunk an inch or two?
It took me time to figure;
she was no shorter,I grew.

Research shows that kids who eat breakfast fare much better in school.It not only helps maximize school performance, but helps them grow properly also. Consider these ideas to help simplify your routine so your kids can start the day out right by having time for breakfast.

Make sure homework is finished and the bags packed ready for school by bedtime.

Get up 15 minutes earlier if need be.

Give up TV and computer games before school.

Children should decide what they're going to wear to school before going to bed. Know where shoes are to save time. Relieve morning stress by planning ahead.

Here's some easy ways to get nutrition in your kids in the morning. Breakfast doesn't have to be a victim of the early AM rush. Some of these things can be eaten on the go. Be sure to stock healthy foods;allow children to choose favorite yogurt or cereal when shopping.

Breakfast Split - place vanilla yogurt in a bowl, top with fresh banana slices,strawberries,raspberries or favorite fruit and top with granola. Place in a disposable cup or bowl and let children eat breakfast on the way to school if need be.

Banana Pancakes - Mix 1/2 banana with 3/4 cup milk in blender. To 1-1/4 c. pancake mix, add 1 lg. egg, 2 TB.peanut butter,1 TB. oil,and banana milk. Cook until bubbly;turn. Top with peanut butter.

Fruity Milkshake - In blender place 3/4 c.milk, 1/2 c. frozen whole strawberries and 1/2 cup (frozen) vanilla yogurt. Cover with lid; process until smooth.Pour into glass. 1 serving.

I was thrilled to find a recipe for making your own instant oatmeal. Those little packets are handy, but cost more. Have your children help make this and they'll be more excited about eating it. There are options listed so it doesn't have to be boring. It's a real money-saver as everyone gets their favorite flavor without the expense. To speed time, the oatmeal mixture may be premeasured and bagged in small ziploc bags.


INSTANT OATMEAL ALA-HOME

1-18 oz container quick cooking oats
1/3-cup dry powdered milk (omit if lactose-intolerant)
1/2-cup packed brown sugar,or less
1-2 tsp. cinnamon
1-cup raisins or dried fruits

Mix all of the ingredients together and store in an airtight container. Label the container with directions. Yields 16 servings.

To prepare oatmeal: scoop 1/2 cup oatmeal mixture into a bowl and mix with 3/4 cup water. Add more water if you prefer it thinner; less water if you like it thicker. Microwave on high for 1 minute; stir and enjoy. Older children can help younger ones.


Options:

-Fruit/cream-add 1 TB. nondairy coffee creamer and 2 TB. dried fruit,or applesauce.

-S'Mores-add 6 mini marshmallows and 1 TB.milk chocolate chips to prepared oatmeal.

-Celebration-add 1 tsp. sugar and 1/2 tsp. "Pop Rocks"-this is fun for a birthday.

-No-Bake Cookie-(my personal favorite. Stir in a TB. peanut butter to prepared oats,then add 1-2 TB.of (lite) chocolate syrup. It's very filling and satisfying.

The following recipe is both delicious and easy - and is found in my new cookbook. This may be made ahead and re-warmed in the microwave. Add some bacon or sausage to provide sustaining protein in the morning.

INVISIBLE BANANA FRENCH TOAST

2 eggs
1 banana, sliced
1 tsp.ground cinnamon
6 slices white bread
1 TB. margarine or oil

Place eggs,banana slices and cinnamon in blender. Blend until smooth. Pour into bowl-heat margarine. Dip bread into batter and fry. Serve with warm maple syrup or even peanut butter. For a quicker breakfast, roll up and eat on the go.

Here's a couple of ideas for healthy and fun after-school snacks. Make Apple Smiles by cutting a red apple in half; core; then cut each half into 4-5 slices. On one side of each apple slice spread peanut butter, add 4-5 mini marshmallows (to represent teeth), then top with another slice, peanut butter side down. You'll have 2 'lips' and 'teeth'.

BANANA MONKEY CRUNCH

1-14 oz. can crushed pineapple,drained
3 cups vanilla yogurt
1(4-serv.size) instant vanilla pudding mix
1 c. granola cereal
2 bananas, sliced

Drain pineapple juice into large bowl. Add yogurt and pudding mix to juice and whisk until smooth and thick,about 2 minutes. Add crushed pineapple; stir well. Let stand a few minutes or refrigerate. Spoon into dessert bowls. Top with granola and banana slices.

Here's a list of seasonal foods that will be cheaper to purchase in the month of September:

Apples, bell peppers, corn, cucumbers, eggplant, garlic, grapes, mangoes, melons, onions, pears, pistachios, plums, potatoes, pumpkins, summer and winter squash, tomatoes.

We've had a heat wave this summer, but winter is just around the corner, so enjoy time outdoors as much as you can. And keep canning and freezing those fruits and veggies to enjoy when the snow is blowing when they will taste extra good.

Homemade Dinner Rolls from a Cake Mix? You got it!

As the weather cools down, aren't you thinking more about baking?  It not only warms the kitchen, it warms the heart to have home baked goods on your table to share.

This recipe is unbelievable!  I had to try it right away, and these rolls were wonderful.  Please check out this lovely post at the link below - complete with 'beginning to end' pictures - at Mommys Kitchen - I follow her blog - She's incredible!!!!

This is a great recipe to make when you want yeast rolls and you're in a pinch for time.

photo: Mommy's Kitchen 

For me, nothing smells better than fresh bread baking - and tastes better than eating it warm with butter.  Oh my!  My mouth is watering just thinking about these rolls.....

CAKE MIX DINNER ROLLS

Streusel Apple Pie Bread

Fall is falling and time for enjoying more apples in season!

This is a recipe from long ago and it missed getting into my cookbook. If I ever 'do' another, this will definitely make it in.

I found a similar recipe online recently and tweaked it a bit and this is what resulted.

It's wonderful - tastes as good as it looks.

I substituted one cup of wheat flour for the white, and used part xylitol.  

STREUSEL APPLE PIE BREAD

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 tsp. vanilla

1/4 c. sour milk

2 c. grated apples (about 4 or 5)

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt
1/2 tsp. nutmeg (or homemade apple pie spice)

STREUSEL TOPPING

1/2 tsp. cinnamon
(or apple pie spice)

3 TB. flour

1/4 c. light brown sugar

2 TB. cold butter

1/2 c. chopped nuts

Preheat oven to 350 and spray a 9" X 5" bread pan with nonstick spray; set aside.

In large mixing bowl, cream together margarine, sugar and eggs.  Add vanilla, milk, and then apples; mix on low speed until smooth.

Add dry ingredients and mix on low just until blended. Pour the batter

into prepared loaf pan and spread evenly.

In small mixing bowl, combine first 3 streusel ingredients. Add small pieces of

butter and mix until blended.  (a pastry blender works well for this).

Add the nuts and stir. Sprinkle streusel over bread batter evenly.

Bake for 60 - 70 minutes (until toothpick inserted in center comes out clean).

Let stand for 10 minutes, then remove from pan and cool on wire rack.

If you want to freeze, wrap tightly in plastic wrap and then

place in freezer bag.  Don't forget to date it - use within 2 months.

Linked to Sharing Sundays
Country Pot Luck #3
         Ingredient Spotlight - Quick Breads
    Ingredient Spotlight - Apples
GBP Roundup - Apples

PEACH-BLUEBERRY CRISP - MMMMMMMMM!

I love blueberries - and they're so good for you. 


Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium. But this is just the tip of the nutritional iceberg, for recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.


When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe.  It's one among many delicious recipes in my new cookbook "Recipes & Recollections from The Better Baker".


What a delightful combination the peaches are with the blueberries.  Peaches are great for your skin too.

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and

sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside.  In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly.   Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture.  Bake 45 minutes or until golden brown.  Serve warm with ice cream or whipped topping.

Yield: 6 - 7 servings

Linked to Comfy Cuisine

Meal Plan Monday

DO YOU 'DO' TRIFLES?

Here's an easy recipe that you can use any kind of cookie.  Try it, you'll like it...

I think trifles are a great way to use up what you already have...cookies, cake, doughnuts, milk, etc.

PEANUT BUTTER CHOCOLATE TRIFLE

I'd love for you to share your favorite trifle recipe with me...

email me at thebetterbaker@gmail.com