Peanut Butter Fudge

While shopping at the grocery store the other day, my sister, Wilma, met an elderly woman who was so excited about a recipe she had discovered that she couldn't wait to tell everyone.

That's one thing about being a senior citizen--it's okay to talk to total strangers in the middle of the baking isle at the grocery store. So I would like to thank the creative chemist who thought up this recipe with only two ingredients! Yes, you read that right--just two.

Ingredients:

2 cups peanut butter
1 can vanilla or white icing (or chocolate if you prefer)

But wait, there is a caveat. Make sure you buy the cheap peanut butter, not the all natural with just peanuts and peanut oil ( The fudge will turn out too soft.) If you prefer to use natural, try peanut butter with coconut oil or something that makes it homogenized--in other words, it should have a spreading consistency without having to stir it.

1. Pour the can of frosting into a medium-sized microwave safe bowl.

2. Heat in the microwave for about 1 1/2 minutes.

3. Add peanut butter and mix until smooth.

4. Pour into a buttered 8x8 baking dish.

5. Place in refrigerator until set.

6. Cut into cubes and serve only when you are having guests. Otherwise you're likely to eat the entire dish yourself--not good for you, unless you are a senior who is of a mind that you should have dessert first because life is short.

I used Chocolate icing for this batch:
 

This is great to make with children, but be sure only adults handle the icing while it is hot. Making goodies with your kids is great fun. Make enough to give some to their favorite people, like Grandma, Grandpa, and their teachers.
Wrap it in a gift bag and see if they can keep a secret until the holidays!

Oatmeal No-Bake Cookies

                        
Recently, during Hurricane Sandy, we lost our electrical power. We couldn't use the oven, so I thought of a cookie I used to make with the kids that didn't need to be baked. It was made with raw oatmeal and a chocolate concoction that was cooked on top of the gas stove.

As I recall during winter snowstorms we used to make these fudgy little morsels and decided we'd make some for the family while we sat out the storm.

Make sure you get these basic ingredients before the next big nor'easter hits.

 Ingredients:
2 Cups sugar
3 Tablespoons Cocoa
1 Stick butter
1/2 Cup milk
2 1/2 Cup instant oatmeal
1/2 Cup peanut butter
1 Teaspoon Vanilla

Directions:
In a medium saucepan combine sugar, cocoa, butter, and milk. Bring to a boil and stir for about two minutes. Remove from stove and add oats, vanilla, and peanut butter. Beat until blended and starts to thicken.

Drop mixture onto wax paper by the teaspoonful and allow to cool.

These are great snacks with a glass of milk. Play a board game with the kids--Candy land or Scrabble or get a little exercise with Twister. How about cards, Old Maid, or Go Fish.

These times, when the pace changes and you depend on each other for entertainment and fun, are unforgettable.

I have a niece who was having so much fun with her parents during a blackout that, when the lights came back on, she turned them off and said, "Continue." And they did.

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Wilma's Peanut Butter Chews

Years ago my sister Wilma made Peanut butter Chews with her children and now she makes them with her grandchildren. These cookies are so simple to make and so delicious they'll probably become a favorite in your family.

A couple years ago my sisters and I met in Texas at my son's house.I awoke early one morning for breakfast and heard Wilma spinning a yarn in the kitchen. Now if anyone can tell a story it's Wilma. I peaked into the kitchen to see my three grandsons, who used to bake with me, having way too much fun with Aunt Wilma.    I poured a cup of coffee, sat at the table and put on my listening ears.

"Now boys, the recipe for Peanut Butter Chews is a family secret and the only way I can tell you is if you promise not to tell it to a soul."

"Oh, we promise," they said.

She continued giving instructions until they finished the cookies.Then she told them to write the recipe on a card and someday teach their children how to make them.

"But wait. I thought we weren't supposed to tell."

"Oh, I was just pulling your leg," she said. They're so good you won't be able to keep them a secret. Now have a cookie."

Directions:                                

In a medium saucepan combine: 1 cup sugar and 1 cup corn syrup.

Bring the ingredients to a boil on medium heat and cook one minute. Remove pan from burner,and add 1 cup of peanut butter. Stir until smooth.
 
Add five cups of cornflakes and stir until coated evenly with the sweet chewy caramel. Drop on wax paper by teaspoons full until firm and cool. This recipe makes two dozen cookies that don't have to be baked. Try this  recipe with your kids or grand kids. Watch out, if you let the word out that you know how to make Peanut Butter Chews you'll be asked to bring them to every bake sale and party you go to!


Enjoy it, but don't ask me to bring them to your party!

A Beautiful Pea Green Boat

I can't see a green pepper without thinking of "The Owl and the Pussy Cat."  You may think that's strange, but after reading this post you'll understand.  Most children are picky eaters, preferring sweets to any other taste, but it's very logical since the first food they eat is mommy milk.  Human milk, in case you don't remember, tastes so sweet you would swear someone poured in some sugar.  Considering the bonding and joy the whole life-giving process of nursing gives, there's no wonder children prefer sweets.

Since we know humans need vegetables to have a balanced diet we have to figure ways to get kids to eat them.  We can hide them in a casserole or make them seem to be something they're not. I prefer the latter.  I have a creative granddaughter who loves poems, songs, and anything that rhymes. She has several Mother Goose and children's traditional song books.  These are her favorites and She loves the poem "The Owl and The Pussy Cat."  It begins, "The Owl and the Pussy Cat went to sea in a beautiful pea green boat.  They took some honey and lots of money wrapped up in a five pound note..."

From reading this rhyme we quickly jump to lunch and vegetables. The princess eagerly accepts "A beautiful pea green boat" made of half a green pepper with oars made from two slices of the remaining side of the pepper.  We fill the boat with a scoop of humus and add cucumber slices (money).  You can also create miniature docks out of whole grain crackers!



Your children will eat a healthy snack without even realizing it if you use your imagination to create meals.  Add a figurine of an owl and a cat if you have one.  Try other peppers--yellow, red or orange.  How about some carrots or celery? Have you got a recipe to get children to eat vegetables?  Tell us about it! 

Imagination Cupcakes

My sister Wilma, an extraordinary grandmother, who has lived through many a power outage, came up with this idea that allows children to create their own cake. Since we had just come through hurricane Irene, I thought it would be a great way to get rid of all those long-shelf-life foods we purchased before the storm. Fortunately for us, all we lost was internet and cable TV, so we just needed entertainment. We scanned the pantry and found a yellow cake mix, cooking oil, cocoa, some already prepared pudding cups, mini chocolate chips, coconut, and powdered sugar. In the frig we found blueberries, eggs, butter, and cream cheese. The Princess pulled out the step stool; we turned on our imaginations and got started.

We followed the directions on the cake mix box and my assistant pastry chef used the wire whip to mix the basic batter then lined the cupcake pans—next came the fun part. Since the recipe would make 24 cupcakes, we figured out the math and made six of each kind. We divided the batter into four small bowls.

In the 1st, we added a handful of blueberries, mixed them and poured them into six cups.

In the 2nd, we added cocoa and mini chocolate chips and poured them into six more cups.

In the 3rd, we mixed in cocoa, put a heaping tablespoon of batter into each cup, and then added a spoon of butterscotch pudding before adding another spoon of the batter. Not only were those filled, but they erupted like little volcanoes in the oven!

In the 4th bowl, we added 2 tablespoons of flaked coconut, poured each cup half full of the batter then put in a spoon of lemon pudding and covered it with the rest of the batter. They also erupted. We put all of them into a preheated oven at 350 degrees and baked them until they sprung back when touched lightly.

Since our objective was to use things we had on hand, we made cream cheese icing but you could use canned icing. We topped off the blueberry with plain icing marked with a single blueberry. To both the chocolate cupcakes we added cocoa. Those with chocolate chip we topped with more chips and the others we iced then put just a tiny bit of chocolate syrup coming out of the volcano.

Finally the lemon ones were covered with plain cream cheese icing then topped with coconut. If we had fresh lemon, a tiny bit of lemon zest would have been a good way to tell what was inside, but that didn't keep it from being the most popular cupcake.

Your imagination can take you a long way and cooking with children can give you lots of ideas. Look in your cupboard and see what you can do with those ingredients before their expiration date comes around. Sometimes we just need a little push to see what we can do with leftovers.

Strawberry Pickin’ Time

My daughter picked me up early one sunny Sunday morning, Fathers’ Day to be exact. “Let the dads sleep. We’re going strawberry picking,” she said. My two and four year old grandchildren were squirming in the back seat. Dressed in farmer clothes, they were ready for action.

We followed the river and drove down a dirt lane to the farm fields. Old red barns surrounded with fertile fields and farm equipment rested in the grass. We rushed to the strawberry stand, picked up two cardboard crates and walked through the straw strewn field. The kids were so excited—my grandson, about the tractors and plows, and the strawberry princess about the bright red fragrant berries.

Now these berries were like the strawberries I remember from my childhood, almost like wild ones. They were juicy and sweet all the way through and smaller than the ones you find in the grocery. We walked across the rows picking at random and even when the crates were full, it was hard to stop. Every time I saw another juicy cluster I stooped for just a few more.

The next day, I cleaned the berries, crushed them with a potato masher, and made delicious strawberry jam. Boiling the berries with sugar and Sure Jell in grandma’s big jelly kettle took me back to her steamy kitchen. Patiently stirring the chunks of succulent berries with their bright red color and intense flavor reminded me that you can’t find commercial jam like this today. Sealed in half pint jars the jam now waits contentedly for cold weather, and Grandma’s toast and biscuits.

While the berries are still in season, make Heaven’s Strawberry Bread with you grand kids. It will bring joy to your family and guests, especially those that helped make it. If you’ve missed the strawberry season in your part of the country, you can still make it using frozen berries. It may not be as perfect as these sweet soft berries of the gods, but it can match banana bread any day. And don’t forget, the best strawberries are those you pick yourself at the peak of ripeness in June, about Fathers’ Day.

Heaven’s Strawberry Bread (or cake)

Ingredients:
1 ½ cups cooking oil (may substitute half with applesauce)
2 cups sugar
3 eggs
3 cups flour
1 tsp. soda
1 tsp. cinnamon
¾ tsp. salt
1 ½-to 2 cups fresh strawberry—with juices (sliced and sprinkled with sugar and allowed to set until juices are released or over night in the refrigerator.)
1 cup chopped nuts (optional)
Flour and butter for greasing loaf pans (or use baking spray with flour.)
Directions: Mix oil, sugar, and eggs in a large bowl. Then add mixture of dry ingredients: flour, soda, cinnamon, and salt, alternately with the strawberries. Last fold in the nuts and stir just until blended.

Pour into two prepared loaf pans. (9”X5”) and bake 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool on rack and serve.

Hint: for cake: Pour all batter into one fluted bunt pan and after baking and cooling, drizzle with cream cheese icing. Garnish with fresh strawberries, mint and/or nuts.

Baby Elephant Ears

Baby Elephant Ears


Chef Princess and I, Nanny Granny, took time for another cooking project. First we sang the hand washing song while we washed our hands. Even though this was serious business and the princess was wearing her lavender princess gown, she did put on her monkey apron. We might as well make it a zoo project--elephants and monkeys, what can I say. This easy, child's recipe makes four regular elephant ears, but we decided to make baby ones. Then we could make eight small ones instead of four large ones. Great idea, now we’ll have enough for the whole family and leftovers for the royal playgroup.

The princess moved the step stool to the counter while I preheated the oven to 425 degrees. First we got all the items we needed: A greased cookie sheet, pastry brush, large mixing bowl, wooden spoon, a glass measuring cup, dry measuring cups, and measuring spoons.

Then we got all the ingredients together:

¼ cup melted butter
1 cup flour
2 tablespoons of sugar
½ teaspoon of baking powder
½ teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
Sugar


Next I melted the butter and measured the ingredients while the princess mixed. She stirred together the flour, 2 tablespoons sugar, the baking powder, the salt, and then she added the milk and 3 tablespoons melted butter to make the dough form. She sprinkled a little flour on the dough and kneaded it 10 times. Then she placed it on a floured board. A little more flour was added and the princess lightly flattened the dough to 9x5 inches rectangle—just a little dough on the nose. My turn—I brushed the rest of the butter on the dough and sprinkled on the remaining sugar and cinnamon. I rolled the dough tightly starting on the narrow edge and cut it into 8 equal slices. The princess spaced the elephant ears evenly onto the cookie sheet and patted them each into a circle about 4 inches in diameter. Next we placed them in the oven and let them bake until they were golden brown—about 8 to 10 minutes. Finally we removed them to a wire rack to cool. The princess could hardly contain herself and had to have one, with a glass of milk, while it was still warm. Yumm!

Aunt Lucy's Pumpkin Bread

Lucy gave this recipe to me so long ago that she lost her copy and I had to give her another one. Though I have sampled many pumpkin breads in my life, I have never had a more moist and tasty one. It's so easy to make that you can bake this with your children or grandchildren. It's also a good way to get vegetables in your child’s diet without them knowing it. A little here, a little there—sometimes you just have to be sneaky.

Preheat the oven to 350 degrees and grease 4-small round metal coffee cans or 3 loaf pans.

3 ½ cups flour
2 teaspoons soda
1 ½ teaspoon salt
1 ½ teaspoon nutmeg
1 ½ teaspoon cinnamon
3 cups sugar
1 cup cooking oil
2/3 cup water
4 beaten eggs
2 cups pureed pumpkin




Mix the first 6 dry ingredients together. In another large bowl blend the eggs, add the oil and water. Then blend in pumpkin. Add the dry ingredients gradually and blend until completely mixed in. Distribute evenly between cans or pans. Bake in preheated oven for one hour or until toothpick comes out clean when tested in center. Remove to rack and cool for about ten minutes. Next run a table knife around the sides of the bread and carefully remove to rack. Completely cool your tasty bread before storing it in plastic zip-lock bags. Great served with cream cheese or lemon curd.

Making Bagels with the Princess

Friday was a red letter day! Normally the princess and I walk to the library on Fridays, but since it rained, we opted for making bagels at Grandma's house instead. She hogged the umbrella while we ran toward my place in the rain. Arriving, we took off our rain gear and washed our hands.

Since I'm writing a cookbook for adults working with children, this would be just one more practice run. I asked her if she was ready to make the bagels, but she said she wanted to make cookies with sprinkles instead. I told her that she could put butter, or cream cheese and jelly on the bagels after they baked, but we would save the cookies for another day. She reluctantly agreed as we got out the materials we would need.

When you cook with children, there are several things you need to remember: children are germ factories, so make sure they have clean hands, and take care to keep them safe from hot or sharp items. If it is a particularly messy job don't forget an apron. Well, the apron was something we forgot.

We measured and mixed and then came the kneading. The princess pounded the dough until there was a cloud of flour around us. She loved it and so did the dough. (Remember not to let children eat raw yeast dough as it can cause stomach discomfort. (Interruption time came with a potty break. I looked in the bathroom mirror and discovered that Lana wasn't the only one who had flour all over her. Even my face was gritty! I cleaned off as much flour as I could--too late for the apron. We washed up and went back to the dough. All these short interruptions didn't seem to adversely affect the bagels at all. In fact they were better than ever. Even when Lana leaned on a rising bagel just before it was to be boiled, it rose to the occasion.

Be patient and, if you love to bake, your children will love it too. Cleaning up and bathing you can always do later, but this moment only happens once. Now try this recipe and avoid my pitfalls. Cooking with children is an awesome experience. Just see how proud they are when they get to share with their friends and family. You can always double the recipe, and don't forget the apron!

Barb's Bagels (makes 1 dozen)

In a large mixing bowl combine: 1 3/4 cups of flour and 2 packages of yeast.

In a large measuring cup combine: 1 1/2 cups lukewarm water
1 tablespoon salt
3 tablespoons sugar

Pour water mixture into flour mixture and beat until all flour is combined. Then continue mixing on high with mixer or wire whip for about three minutes. Stir in remaining 2 3/4 cups of flour. Turn out on floured surface and knead until smooth, about 8 minutes. Cover and let it rest for about 15 minutes. (Read a picture book.) Cut dough into 12 portions and shape into smooth balls by flattening and pulling the edges to the center. Punch a hole in the center and enlarge it by putting both index fingers through the center and twirling until the hole is about an inch across and smooth with a uniform shape. With a little practice, you will get good at this. Cover and let the dough rest on a floured board about 20 minutes. Meanwhile, pour about a gallon of water into a large skillet and add 1 tablespoon of salt. Bring to a boil and reduce the heat to a simmer. Beginning with bagels that were formed first, drop four or five at a time into hot water. Cook for 7 minutes, turning once. Place the boiled bagels on a wire rack to drain. Preheat the oven to 375 degrees. Spray a cookie sheet with olive oil and sprinkle with corn meal. Place the bagels on the sheet; remember they will not get larger in the oven. You may sprinkle them with your favorite toppings--poppy seed, sesame seed, reconstituted dried onion or garlic. Spray the bagels with olive oil and bake for 30 to 35 minutes. Serve warm or cold. They taste great when toasted with your favorite cream cheese, butter, jelly, or lox, red onion, and tomato. Enjoy!

Porridge for the Three Bears Plus One

This is the first entry to my blog. Yeah, me!

This morning my daughter called and asked if she and the kids could come to breakfast. Of course the answer was, yes. Grandpa hadn't gotten to see the grand kids yesterday so Grand Papa Bear was looking forward to it. I looked in the refrigerator and discovered there weren't any eggs. I never let a little thing like an 'egg' get in the way, so my imagination sprung into action. Cheerios, or granola wouldn't do--not for the princess. Princess Lana is a precious, picky, imaginative child of almost three and I knew she would expect something more. I (Grandma Bear) set out three bowls of varying sizes plus one. I took out the pot and the Irish steel cut oatmeal, aka porridge. Following the package directions I made enough for all contenders in about 30 minutes. None of that instant stuff for my baby bear. I placed several cups with toppings on the table--blueberries, raisins, brown sugar, butter, honey, and cinnamon. I made a smoothie of frozen bananas, frozen mixed berries, orange juice, and milk. When the princess (today baby bear) arrived she was impressed with the porridge and so were Mama Bear and Grandpa bear. Of course she had to add some rainbow sprinkles, honey, and butter. She didn't want any fruit, but (tee, hee!) she had a large smoothie. Now you are thinking Grandma Bear.