A group of Indian dancers perform in front of a replica of the Taj
Mahal, made of lemons and oranges, at the 74th Lemon Festival in
Menton, southeastern France, February 17, 2007.
All made out of Oranges
and Lemons.
Cassie's Pink Lemonade with Dragon-berries
What You'll Need:
1 can pink lemonade drink
orange juice
blueberries for garnish
1/2 lemon (optional)
How to Make It:
Fill an ice tray with orange juice. Put two or three blueberries in each compartment and put in freezer. Make
lemonade according to directions on can. If desired, squeeze half a
lemon into the pitcher for an even fresher lemonade taste. When ready to serve, put several "dragonberry" ice cubes in each glass. For extra fun, serve with a colorful or twisty straw.
COOKERY TIME FOR CHILDREN
JUST CLICK ^ON THE DVD SLOT NEXT TO START ON VIDEO BOX IF THE "ERROR" SLOGAN SHOWS, THERE IS NOTHING WRONG WITH VIDEO
LEARN TO COOK WITH SELIGOR'S FRIENDS ON YOUTUBE
ORANGES AND LEMONS Another new page for you to have fun with let's start with a rousing Rhyme "Oranges and Lemons" say theBells of St. Clement's
"You owe me five farthings" say the Bells of St. Martin's
"When will you pay me?" say the Bells of Old Bailey
"When I grow rich" say the Bells of Shoreditch
"When will that be?" say theBells of Stepney
"I do not know" say the Great Bells of Bow
"Here comes a Candle to light you to Bed,"
"Here comes a Chopper to Chop off your Head."
"Chip chop, chip chop - the Last Man's Dead."
Please try and visit the Victoria and Albert Museum of Childhood, it is fantastic. www.vam.ac.uk/.../oranges_&_lemons/index.html
WHAT DO YOU THINK OF THIS LOVELY BACKGROUND, ? BRILLIANT
I WOULD LIKE TO THANK THE superb-
Back-to-School Bake Sale at www.chow.com/
http://www.chow.com/recipes/12130
Classic schoolyard treats
Shortbread Lemon Bars
TIME/SERVINGS
Total: 1 hr 30 mins
Active: 10 mins
Makes: 24 bars
By Kate Ramos
The appeal of lemon bars is easy
to understand: When well made, the buttery shortbread crust and the
intensely tart lemon-curd filling are irresistible. Here we’ve left off
the standard dusting of powdered sugar, but if you desire a touch of extra sweetness, feel free to indulge.
This recipe was featured as part of our Back-to-School Bake Sale story.
INGREDIENTS
2 cups plus 3 tablespoons all-purpose flour
3/4 cup powdered sugar
1 teaspoon salt
2 sticks (8 ounces) cold unsalted butter, cut into small pieces
1 3/4 cups granulated sugar
6 large eggs
3/4 cup freshly squeezed lemon juice (from 5 medium lemons)
2 teaspoons finely grated lemon zest (from 1 medium lemon)
INSTRUCTIONS
Heat the oven to 350°F 180°C and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
Place 2 cups of the flour, the powdered sugar, and 1/2 teaspoon of the salt in the bowl of a food processor fitted with the blade
attachment, and pulse briefly to combine. Scatter butter pieces over
flour mixture, and pulse until dough just begins to come together,
about 20 (1-second) pulses.
Crumble dough into the prepared baking dish and, using the base of a measuring cup
or a glass dipped in flour, press evenly into the pan. Bake until crust
is fully set and just starting to brown on the edges, about 25 minutes.
Remove from the oven and let cool while you make the filling, at least
5 minutes. Reduce the oven temperature to 325°F.
To make the filling, combine remaining 3 tablespoons flour, remaining 1/2 teaspoon salt, granulated sugar, and eggslemon juice and zest, and whisk until well combined.
Add in a large bowl and whisk until sugar is dissolved and mixture is smooth, about 2 minutes.
Pour
filling over baked crust, return to the oven, and bake until set, about
25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut
into squares and serve.
Snickerdoodles
TIME/SERVINGS°
Total: 1 hour
Active: 30 mins
Makes: 44 cookies
By Kate Ramos
Snickerdoodles, buttery cookies rolled in cinnamon-sugar, are a staple at bake sales and holiday gatherings. Their characteristic sour note comes from cream of tartar, which before the advent of baking powder was used in conjunction with baking soda as a leavening agent.
This recipe was featured as part of our Back-to-School Bake Sale story.
INGREDIENTS
1 1/2 cups granulated sugar
1 tablespoon ground cinnamon
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
INSTRUCTIONS
Heat the oven to 350°F 180°C and arrange a rack in the middle. Combine 1/4 cup of the sugar and the cinnamon in a small bowl, and mix until evenly combined; set aside.
Combine flour, cream of tartar, baking soda, and salt in a large bowl, and whisk to aerate and break up any lumps; set aside.
Combine butter and remaining 1 1/4 cups sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2 minutes. Add eggs
and vanilla, and continue beating until eggs are fully incorporated.
Scrape down the sides of the bowl, and add flour mixture. Mix on low
speed until fully incorporated, about 20 seconds.
Form tablespoon-size balls of dough with your hands and roll them in the cinnamon-sugar mixture. Place on a baking sheet about 1 inch apart.
Bake
cookies until golden brown and crackly on top but still soft in the
middle, about 11 minutes. Immediately remove from the baking sheet and
cool on a rack. Repeat with remaining dough.
Double Marshmallow Puffed Rice Treats
TIME/SERVINGS
Total: 15 mins, plus cooling time
Active: 15 mins
Makes: 15 squares
By Aida Mollenkamp
Despite what certain cereal ads may have you think, we stand by the belief that the best part of these treats is the marshmallows.
So we added in way more, but to maintain the right texture, we folded
some in at the end to keep them whole and the treats crunchy.
Game plan: The treats will last up to 3 days when covered and stored at room temperature.
This recipe was featured as part of our Back-to-School Bake Sale story.
INGREDIENTS
11 cups miniature marshmallows
8 tablespoons unsalted butter (1 stick), plus extra for buttering the spatula and dish
8 cups puffed rice cereal, such as Rice Krispies
INSTRUCTIONS
Coat the bottom of a metal spatula and a 13-by-9-inch baking dish with butter; set aside.
Combine 8 cups of the marshmallows and the butter in a medium pot and cook over medium-low heat, stirring frequently, until melted and smooth, about 8 minutes.
Remove
from heat and stir in cereal until well coated. Add remaining 3 cups
marshmallows and stir just until mixed. Immediately turn mixture into
the prepared baking dish and use the buttered spatula to uniformly
flatten.
Let set up until room temperature and firm, about 45 minutes. Cut into 15 (2-1/2-inch-by-2-1/2-inch) squares and serve.
Peanut Butter–Chocolate Fudge
TIME/SERVINGS
Total: 15 mins, plus cooling time
Active: 15 mins
Makes: 25 squares
By Aida Mollenkamp
This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.
What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.
Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.
This recipe was featured as part of our Back-to-School Bake Sale story.
Coat an 8-by-8-inch baking dish with butter and set aside.
Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.
Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.
Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.
Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.
Vanilla Bean Cupcakes
TIME/SERVINGS
Total: 40 mins
Active: 20 mins
Makes: 24 cupcakes
By Amy Wisniewski
Addictive even on their own, these tiny, vanilla-infused cupcakes are thoroughly irresistible when slathered with Salted Caramel Frosting. Whip some up for your next birthday party; they’ll appeal to both adults and kids.
This recipe was featured as part of our Back-to-School Bake Sale story.
INGREDIENTS
2 cups cake flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
Heat
the oven to 350°F 180°C and arrange a rack in the middle. Line 2 (12-well)
muffin pans with paper liners. Alternatively, coat the wells with
butter; set aside.
Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
Add
milk (and vanilla extract, if you’re using it in place of seeds), and
mix until combined (the mixture will look curdled, but it’s not).
Scrape down the sides of the bowl. Reduce speed to low, add flour
mixture, and mix until just combined, about 15 seconds.
Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick
inserted in the center comes out clean, about 18 minutes. Set the pans
on a wire rack and let cool for 5 minutes. Remove cupcakes from the
pans and let cool completely before frosting.
Nutty White Chocolate Blondies
TIME/SERVINGS
Total: 35 mins, plus cooling time
Active: 10 mins
Makes: 18 bars
By Amy Wisniewski
Blondies—named for their color—are the underappreciated cousin of brownies. Their butterscotch flavor is more subtle than that of an in-your-face cocoa brownie, but they are just as easy to make. We’ve also added toasty nuts and white chocolate, for a treat that’s begging for an accompanying scoop of vanilla ice cream.
What to buy: Be sure to pick up good-quality white chocolate chips,
because the cheaper ones are usually waxy and filled with artificial
flavors. If you don’t enjoy white chocolate, swap in your chocolate or
butterscotch chip of choice.
This recipe was featured as part of our Back-to-School Bake Sale story.
1 cup nuts, such as pecans or walnuts, toasted and coarsely chopped
1 cup white chocolate chips
INSTRUCTIONS
Heat the oven to 180°C 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and flour; set aside.
Combine butter and brown sugar in a large bowl and stir until evenly incorporated. Add vanilla, salt, and baking powder, and stir until thoroughly combined.
Add
eggs, and stir briefly until evenly incorporated. Add flour, and stir
until just incorporated (no white streaks should remain). Stir in nuts and chips until just combined.
Transfer
batter to the prepared baking dish, and bake until golden brown and
set, about 25 minutes. Remove from the oven and place on a wire rack to
cool completely before cutting.
B is a Bunny tucked up in bed.
A. is and APPLE round and Red.
B is a BUNNY tucked upin Bed.
D is two DOGGIES having a Talk.
F is for FRANCES stung by a Bee.
G is for GEORGIE reading a Book.
I is the INK Jack spilt on the Floor.
K is the KITE that is flying so High.
L is the LADY who lives near By.
M for the MOUSE that chased Mrs Brown.
N is for NANCY shopping in Town.
P is the PEACOCK that gave us a Fright
Q is the QUACK-QUACK that swims on the lake.
R is the ROBIN that eat's Crumbs and Cake.
S is the SQUIRREL that lives in our Tree.
U is our UNCLE so kind and so Sweet.
V is for VERA so trim and so Neat.
W is for Willie Worm who crawls on the Ground.
By Kate Ramos
By Aida Mollenkamp
By Amy Wisniewski
