Fun Summer Recipes Kids
fun kids recipe?
Hi me and my friend is helping at this day center for the kids tis summer, every Friday we bake then something to reward the kids that behaves good, now we don’t knoe wat to cook this fridayif can please post more then one ! and some thing fun to make to like in a group …we enjoy cooking >>>THANX
***Here are some recipes for kids with Nutrition Information included…***
————–Banana Bread For Kids
Prep time: about 90 minutes
Ingredients:
* 2 eggs
* 1 3/4 c. sifted flour
* 2 tsp. baking powder
* 1/4 tsp. baking soda
* 1/2 tsp. salt
* 1/3 c. vegetable shortening
* 2/3 c. sugar
* 1 c. mashed bananas (about 3 bananas)
Utensils:
* oven (You’ll need help from your adult assistant.)
* measuring cups and spoons
* mixer
* sifter
* spatula
* small bowl
* medium-size bowl
* large bowl
* bread pan coated with nonstick spray
Directions:
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Beat eggs well in a small bowl.
3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the vegetable shortening until it’s creamy. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
Serves: 16
Serving size: 1 slice
Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Suggestion:
If you’re nutty for nuts, add chopped walnuts during Step 6.
—————————-Super Strawberry Bars
Prep time: 45 minutes
Ingredients:
* 1 c. flour
* 1 c. rolled oats
* 1/2 c. butter or margarine, softened
* 1/3 c. light brown sugar
* 1/4 tsp. baking powder
* 1/8 tsp. salt
* 3/4 c. strawberry jam
Utensils:
* oven (You’ll need help from your adult assistant.)
* large bowl
* square (8″ X 8″) pan coated with nonstick spray
* large spoon
* knife
* measuring cups and spoons
Directions:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. In a large bowl, mix everything together except the strawberry jam.
3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
4. Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
8. Cut the bars into 12 squares to eat and share!
Serves: 12
Serving size: 1 square
Nutritional analysis (per serving):
211 calories
2 g protein
9 g fat
32 g carbohydrate
1 g fiber
22 mg cholesterol
126 mg sodium
16 mg calcium
0.9 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
————————-Peanut Butter Muffins for Kids
Prep time: 35 minutes
Ingredients:
* 2 eggs
* 1 c. milk
* 1/4 c. banana (about 1 banana), mashed with a fork
* 1/4 c. peanut butter
* 1/3 c. vegetable oil
* 1/4 c. frozen apple juice concentrate, thawed (left out of the freezer until it’s soft)
* 1/4 c. nonfat dry milk
* 2 1/4 c. flour
* 1 1/2 tsp. baking powder
* 1 tsp. baking soda
* nonstick spray
Utensils:
* oven (You’ll need help from your adult assistant.)
* fork
* small bowl
* large bowl
* mixing spoon
* muffin/cupcake tin
* paper muffin/cupcake liners
* wire rack
* measuring cups and spoons
Directions:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. In a small bowl, break the eggs and use a fork to beat them a little bit.
3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
4. Add the flour, baking powder, and baking soda into the large bowl. Mix again.
5. Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
6. Bake for about 15 minutes.
7. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it’s time to taste and share!
Serves: 12
Serving size: 1 muffin
Nutritional analysis (per serving):
214 calories
6 g protein
10 g fat
25 g carbohydrate
1 g fiber
36 mg cholesterol
223 mg sodium
81 mg calcium
1.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
—————–Berry Tasty Muffins For Kids
Prep time: about 40 minutes
Ingredients:
* 1 c. flour
* 1 c. oatmeal
* 3 tbsp. sugar
* 1 tsp. salt
* 4 tsp. baking powder
* 1 c. blueberries, washed
* 1 egg
* 1 c. milk
* 1/4 c. vegetable oil
* nonstick spray
Utensils:
* oven (You’ll need help from your adult assistant.)
* mixing spoon
* 2 large bowls
* fork
* muffin/cupcake tin
* paper muffin/cupcake liners
* wire rack for cooling muffins
* measuring cups and spoons
Directions:
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
3. Mix in blueberries.
4. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
5. Add this mixture to the first mixture in the large bowl.
6. Using a mixing spoon, mix about 25 or 30 times. Don’t mix too much! Your muffin mixture should be lumpy, not smooth.
7. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
8. Bake for about 20 minutes.
9. When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
10. Enjoy your berry tasty muffins!
Serves: 12
Serving size: 1 muffin
Nutritional analysis (per serving):
136 calories
3 g protein
6 g fat
19 g carbohydrate
1 g fiber
18 mg cholesterol
344 mg sodium
86 mg calcium
0.9 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
——————Souther-style Cornbread
Prep time: 40 minutes
Ingredients:
* 2 eggs, beaten with a fork
* 1 c. cornmeal
* 1 c. flour
* 1 c. milk
* 2 tsp. baking powder
* 1/4 c. vegetable oil
* 1 tsp. salt
* 1 tbsp. sugar
* 1/2 c. corn (fresh, canned, or frozen if it’s taken out of the freezer ahead of time and soft)
Utensils:
* oven (You’ll need help from your adult assistant.)
* fork
* large bowl
* mixing spoon
* square baking pan (8″ x 8″) coated with nonstick spray
* knife
* measuring cups and spoons
Directions:
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Put all the ingredients, except for the corn, into a large bowl.
3. Beat all the ingredients together with a big wooden spoon. The mixture should be smooth.
4. Stir in the corn and mix.
5. Pour the mixture into baking pan coated with nonstick spray.
6. Bake in the oven for 25 or 30 minutes or until the cornbread is light brown on top.
7. Remove bread from the oven, cut it into 9 pieces with a knife, and serve it warm for a lip-smacking treat.
Serves: 9
Serving size: 1 piece
Nutritional analysis (per serving):
226 calories
5 g protein
7 g fat
30 g carbohydrate
1 g fiber
48 mg cholesterol
376 mg sodium
77 mg calcium
1.5 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
———— Original Nestlé Toll House Chocolate Chip Cookies
Ingredients:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
——————- Peanut Butter Jam Bars
Ingredients:
* 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, divided
* 3 tablespoons peanut butter
* 1/4 cup strawberry or grape jam
* 1 tablespoon all-purpose flour
Directions:
PREHEAT oven to 325° F. Grease bottom of an 8-inch-square baking pan.
PLACE 14 pieces of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom. Spead with peanut butter and jelly. Crumble remaining dough in small bowl. Add flour; mix thoroughly. Sprinkle dough mixture evenly over jelly.
BAKE for 24 to 28 minutes or remove until golden brown. Cool completely in pan on wire rack. Cut into bars.
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