PizzaEveryone loves pizza, kids especially. I think my son would eat it every night if I would allow it. Here is a basic recipe that older kids can make themselves. Everyone can participate in spreading the sauce and sprinkling on the toppings. IngredientsFor 2 large pizzas: -2 cups warm water-2 rounded teaspoons dry yeast-4 tablespoons olive oil -1 teaspoon salt-6 cups flourcorn mealDirectionsIn a large bowl, proof yeast in water. You will see it bubble up – this is fun for everyone to watch. Whisk in olive oil and salt. Stir in flour, 2 cups at a time until dough is no longer sticky.Knead until smooth – 5 minutes at the most. Drizzle olive oil around bowl. Roll dough in oil until coated. Cover bowl with a towel and let rise until doubled – about 1 hour. Divide dough in half and roll into balls. Cover and let rise for another 15 minutes.Sprinkle cornmeal over bottom of pizza pans. Shape dough to fit pans – stretch and flip and pretend you’re an Italian chef. (Or just put it on a lightly flour surface and keep pushing it out) Now you are ready to put on the toppings. We like a sauce-less pizza with feta cheese and mozzarella. Or cover with pizza sauce, then mozzarella cheese (or pizza cheese) and the toppings of your choice.We have a lot of fans of plain here. I like it with olives, black and green. I also like the vegetarian pepperoni. Preheat oven to 450 degrees. Bake for 10 to 15 minutes, depending on how “well-done” you like it (we like the cheese to get really brown)Peanut Butter & Jelly Surprise MuffinsHidden inside these moist peanut butter muffins is a secret filling-your child’s favorite jelly.IngredientsMakes 12 muffins-1-3/4 cups all-purpose flour-1/3 cup sugar-2-1/2 teaspoons baking powder-1/2 teaspoon salt-1/2 cup creamy peanut butter-1 large egg-3/4 cup milk or soy milk-1/3 cup butter or margarine, melted-1/2 cup strawberry, raspberry or grape jellyInstructionsPreheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time; then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible.Bake for 20 minutes; then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot.For more great kosher recipes go to: www.gourmetkoshercooking.com
Kid friendly recipes
From marshmallow pops, to pizza to p&j muffins here are some fun treats that the entire family will enjoy making.
PizzaEveryone loves pizza, kids especially. I think my son would eat it every night if I would allow it. Here is a basic recipe that older kids can make themselves. Everyone can participate in spreading the sauce and sprinkling on the toppings. IngredientsFor 2 large pizzas: -2 cups warm water-2 rounded teaspoons dry yeast-4 tablespoons olive oil -1 teaspoon salt-6 cups flourcorn mealDirectionsIn a large bowl, proof yeast in water. You will see it bubble up – this is fun for everyone to watch. Whisk in olive oil and salt. Stir in flour, 2 cups at a time until dough is no longer sticky.Knead until smooth – 5 minutes at the most. Drizzle olive oil around bowl. Roll dough in oil until coated. Cover bowl with a towel and let rise until doubled – about 1 hour. Divide dough in half and roll into balls. Cover and let rise for another 15 minutes.Sprinkle cornmeal over bottom of pizza pans. Shape dough to fit pans – stretch and flip and pretend you’re an Italian chef. (Or just put it on a lightly flour surface and keep pushing it out) Now you are ready to put on the toppings. We like a sauce-less pizza with feta cheese and mozzarella. Or cover with pizza sauce, then mozzarella cheese (or pizza cheese) and the toppings of your choice.We have a lot of fans of plain here. I like it with olives, black and green. I also like the vegetarian pepperoni. Preheat oven to 450 degrees. Bake for 10 to 15 minutes, depending on how “well-done” you like it (we like the cheese to get really brown)Peanut Butter & Jelly Surprise MuffinsHidden inside these moist peanut butter muffins is a secret filling-your child’s favorite jelly.IngredientsMakes 12 muffins-1-3/4 cups all-purpose flour-1/3 cup sugar-2-1/2 teaspoons baking powder-1/2 teaspoon salt-1/2 cup creamy peanut butter-1 large egg-3/4 cup milk or soy milk-1/3 cup butter or margarine, melted-1/2 cup strawberry, raspberry or grape jellyInstructionsPreheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time; then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible.Bake for 20 minutes; then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot.For more great kosher recipes go to: www.gourmetkoshercooking.com