Kids' Picks

by

My misadventure with Father’s Day breakfast scones.

The third time was the charm for these sour cherry scones.

There’s no gift like a good breakfast, right? That’s what I thought as I prepared to whip up some sour cherry scones for my husband on Father’s Day. I dipped into my prized stash of frozen cherries, mixed up the scones, popped them in the oven, and then glanced back at the recipe. I had forgotten to add any sugar. As my daughter would say, “Fail.”

I washed and dried all of the utensils and set about on round two. The second batch was tasty and lovely and also FLAT. I served them, but I also puzzled over their flatness for half of the day.

That afternoon I decided to give it one more try, and I made the recipe with less liquid and baked them at a little higher temperature, achieving a taller, flakier scone. This one I’m happy to share:

Sour Cherry Scones (makes 12)

  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 Tbs. sugar
  • 6 Tbs. butter
  • 1 egg
  • 1/2 c. vanilla yogurt
  • 1 c. whole sour cherries, pitted (may substitute blueberries, dried cherries, cranberries or raspberries)
  • granulated sugar

Mix together the dry ingredients and cut in the butter. Mix together the egg and the yogurt, add the cherries and fold into the dry ingredients. The scones may be formed in several different ways: drop them by large spoonful; divide into two parts, pat each into a circle, and cut each into 6 wedges; or pat out on a floured board and cut into circles with a large biscuit cutter. Place the formed scones onto a lightly greased cookie sheet. Lightly sprinkle each scone with a little granulated sugar. Bake for 15 minutes at 450 degrees.

When cool, you may drizzle them with a sugar glaze:

Glaze

Mix together the following:

  • 1 c. powdered sugar
  • 2 Tbs. milk
by

Making the table festive for Father’s Day

Use part of your dinner menu to decorate the plates at the table.

We had been traveling and I was ill-prepared for Father’s Day this year. But I did fix a special meal, splurging on some beef tenderloin for the grill. The fresh pineapple was going to be cut up and served with the dinner, but I decided to cut it length-wise into sixths and place a leafy wedge on everyone’s plate at the table. The pineapple added a lot of color to the table, as well as making the meal feel more festive.

Look for beauty in the simple details, and enjoy!

by

Pasta Salad

This pasta salad doubles as your vegetable dish.

This is our favorite pasta salad—it’s officially summer when this is served. I like this recipe because it is very light and flavorful and  is loaded with a lot of different vegetables. If you’re a meat eater and want to eat this as a main course, add some cubed, cooked chicken and serve with a crusty bread and some fresh melon.

Pasta Salad

  • 3 c. various shaped pasta, cooked al dente, then drained and rinsed under cold water
  • 5 c. vegetables, any combination of the following (to blanch any of the vegetables just add them to the pasta water 1 minute before the pasta is finished cooking):
  • sliced black olives
  • quartered artichoke hearts
  • blanched broccoli florets
  • sliced cherry tomatoes
  • sliced sweet red peppers
  • sliced celery
  • chopped fresh parsley
  • blanched mushrooms
  • blanched sliced sweet onions
  • blanched thinly sliced carrots
  • 1 c. cubed, cooked chicken (optional)

Mix all of the following dressing ingredients in a blender, then pour over the pasta and vegetables:

  • 3/4 c. mayonnaise
  • 1/2 c. red wine vinegar
  • 1/2 c. olive oil
  • 1 Tbs. sugar
  • 3/4 tsp. salt
  • 1-1/2 tsp. oregano
  • 1-1/2 tsp. basil
  • 1 tsp. ground pepper
  • 1 large clove garlic

Stir everything together, chill for an hour or more before serving.

by

Homemade thin crust pizza

This is almost easier than calling in an order and waiting for the pizza delivery guy. Sometimes I use part whole wheat flour—it depends on how healthy I’m feeling. Use whatever toppings you love, and don’t forget things like minced fresh garlic, chopped spinach or broccoli.

Homemade Thin Crust Pizza

For the dough:

  • 1 c. warm water
  • 2-1/4 tsp (1 package) yeast
  • 2 Tbs. olive oil
  • 3 c. flour
  1. Preheat the oven to 425 degrees.
  2. Dissolve the yeast in the water, add the oil, and mix in the flour a bit at a time, and then knead in just enough to make a smooth and elastic dough. The kneading should take you about 10 minutes. I do mine in the Kitchenaid mixer, with the dough hook,  for 7 or 8 minutes.
  3. Let the dough rest for 10 minutes.
  4. Grease two 12-inch round pizza pans, sprinkle with some corn meal (if you like) and shake off the excess.
  5. Divide the dough in half, roll out each piece and place into the prepared pizza pan.
  6. Bake for 12 minutes or until brown.

To prepare the pizzas:

  • 1 12 oz can tomato sauce
  • oregano
  • basil
  • garlic powder
  • red pepper flakes (if you want your pizza a little spicey)
  • 1 lb. grated mozzarella cheese
  • 2 c. sliced vegetables such as sweet onion, green pepper, mushrooms, black olives, tomatoes
  • 1 package sliced pepperoni (if you want some meat), or
  • 1/2 pound Italian sausage, crumbled

For each pizza, spread about 1/2 cup of tomato sauce over the hot pizza crust. Sprinkle with herbs, top with vegetables and then the cheese. Bake for 10-15 minutes or until the top is slightly browned.

Also, this makes a wonderful kids’ activity to get little children involved with cooking. They can make their own mini pizzas and put on their own toppings.

by

Ida’s Yeast Cake

Ida’s yeast cake is rising on my attic floor. While the a.c. is running downstairs, the attic is hot and steamy and a terrific place to leave a yeast cake to rise. This is the dough our family uses to make hamentashen for Purim, and it also makes wonderful babkas and coffee cakes. Today I’m making two coffee cakes, filled with almonds, golden raisins, chocolate chips, cinnamon and honey.

The following is all I have for the recipe:

This is the recipe—just a list.

I’m really never sure in what order to mix them, but it always turns out just fine. Mix together the ingredients, then refrigerate for about an hour. This recipe will make enough dough for two good sized coffee cakes, or for one babka, which would be baked in a bundt pan. For the coffee cake, divide the dough into two, roll out very thin and fill with whatever sounds good. Then roll it up, coil it into a circle and tuck the end under. Let rise, covered, for 1 hour. Then bake at 325 degrees for 35-45 minutes or until nicely browned. If you want the coffee cake to be covered with chocolate, then remove it from the oven and sprinkle on some chocolate chips. Put it back in the oven for 1 minute, then take it out and use a metal knife to spread the chocolate around. Sprinkle on some nuts or more chips if you like.

This coffee cake is filled with honey, cinnamon, golden raisins, chocolate chips and slivered almonds.

All coiled up and rising in the hot, steamy attic.

Ingredients

  • 1 c. milk, warmed
  • 1 Tbs. yeast
  • pinch of sugar
  • 2 sticks butter, softened
  • ½ c. sugar
  • 3 eggs
  • 4 c. flour
  • ½ tsp. salt
  • 1 tsp. grated lemon rind

For the filling—use any/all/other:

  • chocolate chips
  • golden raisins
  • a drizzle of honey
  • a sprinkle of cinnamon
  • slivered almonds

Directions

  • In a small bowl, stir together the warm milk, the yeast and the pinch of sugar. Set aside to proof.
  • Cream together the butter and sugar.
  • Add the eggs, one at a time, mix together (it will be lumpy), then add the salt and lemon rind.
  • Stir in half the flour, then the milk/yeast mixture, then the rest of the flour. Mix well.
  • Refrigerate the dough for one hour or overnight.
  • On a liberally floured board, roll out dough to about 1/8˝ thickness.

    Cover dough with desired filling. From the long edge, roll up the dough into a tight coil.

  • Form the coffee cakes, each one on its own greased baking sheet.
    For a thicker coffee cake: form a simple spiral, tucking the end under.
    For a fluted-edge, fancy coffee cake (at right): form coil into a C-shape. Make slits in the dough, at about 2″ intervals, cutting about halfway through the coil. Lift each of the 2″ segments and turn 90°.

  • Cover the cakes with a towel. Preheat the oven to 350˚. Let cakes rise for 30 minutes. Bake for about 35 minutes or until lightly browned. Loosen the cakes and when slightly cooled, transfer to a cooling rack.

by

The Birthday Cake.

This cake has evolved through the generations: My grandmother came up with the cake idea; my mother added the coffee to the whipped cream; I added the chocolate cut-outs.

My mother made this cake five times every year. She made it for each of the four kids’ birthdays, and she made one for her to share with my dad on the midpoint between their birthdays which fall two weeks apart. So when I had my first child, Max, I was very excited to make this for him. I got the recipe from my mom, spent an entire day fussing over its creation, which includes one process for the cake, another for the filling and another for the topping, and in so doing gained a significantly greater appreciation for my mother’s efforts, as I had never heard her complain about this cake’s complexity. She never mentioned that it might have been any trouble at all. She would, just very naturally, produce the cake five times every year. By my calculation (and I’m sure my oldest brother will set me straight on this), if she made the cake every year from the time my sister turned one, and continued until I went away to college, taking into account that my sister has a summer birthday and probably was home for her cake, I calculate that mom made this cake between 60 and 70 times.

This all said, this is the epitome of an elegant cake. It is light (made with 7 eggs and no oil), filled with a semi sweet chocolaty, creamy fluff of a filling, and topped with a coffee-infused whipped cream. It is a symphony of flavors, absolutely worth the fuss—but please don’t tell my kids that it’s any trouble at all.

Gordon Family Birthday Cake

For the cake:

  • 7 eggs, separated
  • 1/3 tsp. cream of tartar
  • 1 c. sifted cake flour
  • 1 c. sugar
  • the zest of 1 lemon, grated
  • 1 tsp. vanilla
  • pinch salt
  1. Beat egg whites until stiff, adding cream of tartar after eggs are frothy.
  2. Fold in 1/2 c. sugar into egg whites.
  3. Beat the eggs yolks until light and thick, mix in 1/2 c. sugar, the lemon zest and vanilla.
  4. Fold in half of eggs whites into the egg yolk mixture, then fold in the flour and salt, then fold in the rest of the eggs whites.
  5. Pour batter into an ungreased center-tubed pan.
  6. Bake for 1 hour at 325 degrees.
  7. Invert the pan to cool.

For the filling:

  • 4 eggs, separated (The eggs whites don’t get cooked, so if you worry about such things then purchase pasteurized eggs.)
  • 1-1/3 c. semi-sweet chocolate chips
  • 3 Tbs. water
  • 3 Tbs. sugar
  1. Melt chocolate in double boiler, then add the sugar, water and beaten egg yolks. Cook in double boiler, stirring constantly, until the mixture is thick and smooth.
  2. Let cool.
  3. Beat egg whites until stiff, stir into chocolate mixture.

For the topping:

  • 1 pint whipping cream
  • about 2 Tbs. confectioners sugar
  • 3/4 tsp. instant coffee granules

Beat the whipping cream along with the coffee granules. When nearly thick, add the sugar, adding just enough to slightly sweeten the whipped cream without making it too sweet.

For the chocolate shapes:

  • 2 c. semi-sweet chocolate chips

Melt the chocolate and spread a thin layer on a waxed paper-lined cookie sheet. Refrigerate for 20-30 minutes, or until the chocolate has solidified. Remove from refrigerator and allow to come to room temperature, about 5-10 minutes. Use a favorite cookie cutter to cut out desired shapes. (Save the scraps to munch on later.)

To assemble:

Using a serrated knife, carefully slice the cake into four layers. Use 1/3 of the chocolate filling between the layers. Top with the coffee whipped cream. Arrange chocolate shapes on top of the whipped cream.

My first attempt at this cake, 14 years ago, was met with satisfactory reviews, and gave me a new appreciation for my mother.

by

Cobb Salad with Mild Danish Blue Cheese Dressing

Take the time to plate this up in the kitchen, giving everyone their own beautiful plate at the table.

I was surprised that everyone loved this meal! The kids were captivated by the colors and the beauty of the presentation, and then declared it delicious. A winner. Granted this was a bit fussy: frying bacon, pan grilling chicken, boiling both eggs and corn on the cob. Then there are the cold ingredients: chopped iceberg lettuce, chopped tomatoes and sliced avocado. But then the fun begins, arranging all of the elements on a plate, and turning a Thursday night dinner into something really fun.

A traditional cobb salad is served with crumbled blue cheese, but I was certain that wasn’t going to be popular at my table. Instead, I made up a milder version of a blue cheese dressing. If you like your blue cheese flavor stronger, then double the amount of cheese.

Mild Danish Blue Cheese Dressing

  • 1 c. mayonnaise
  • 1 c. buttermilk
  • 4.5 oz. Danish blue cheese
  • 2 cloves garlic
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • fresh ground pepper to taste

Combine all of the ingredients in a blender.

by

Giant Garlicky Meatballs

Spaghetti with giant garlic meat balls, served with Maralee's garden fresh asparagus, and a salad with thousand island dressing.

This is to counter an earlier posting of teeny-tiny meat balls. Tonight I went for giant-sized, with plenty of spices. Each meatball is made from a fifth pound of beef.

Giant Garlicky Meatballs (makes 10)

  • 2 pounds ground beef
  • 6 cloves garlic, chopped coarse
  • 1/2 c. Parmesan cheese
  • 1 c. chopped parsley
  • 2 tsp. salt
  • 2 tsp. oregano
  • 2 tsp. basil
  • 1 32 oz. jar marinara sauce

Mix together all ingredients, except for marinara sauce, and form into 3″ balls. Brown in olive oil, turning 3-4 times. Drain oil from pan and pour the marinara sauce over the meatballs. Cover and let the meatballs finish cooking in the sauce, over low heat, for 20-30 minutes.

by

Thousand Island Dressing

Thousand Island salad dressing is a great starter recipe for kids—there’s no measuring, it’s all done by eyeballing its texture and color, and it’s very hard to get it wrong. This was the first “recipe” that I learned in my mom’s kitchen. Here’s how it’s done:

  1. Put a glob of mayo in a bowl (maybe 1 c.)
  2. Add a little bit of pickle relish (about 1 tsp.)
  3. Squirt and mix in just enough ketchup until the dressing is a pleasant pink color.

Shake in some garlic powder if you want a little more zing.