May Kids Cook! Blueberry Crumble
6-12 Kids Cook! Sweet Summer Fruit Crumbles
Shopping List
Sweet Summer Fruit Crumbles
- 3 ½ cups fresh or frozen blueberries or other favorite fruit
- 1 t vanilla
- 1 cup old fashioned rolled oats
- 1 cup chopped pecans
- ½ cup almond flour
- ¼ t cinnamon
- ¼ t salt
- 1/3 cup maple syrup
- ¼ cup melted coconut oil + 1 t for the baking dish
Equipment List
Sweet Summer Fruit Crumbles
- 8-inch square baking dish
- Medium mixing bowl
- mixing spoon
- dry measuring cups
- Measuring spoons
- liquid measuring cup
Heat source: oven
Instructions
Preheat oven to 375 degrees. Brush an 8-inch square baking dish with a teaspoon of melted coconut oil. Add blueberries and/or other fruit to the dish, drizzle over the vanilla and set aside.
In a medium bowl, stir together oats, pecans, almond flour, cinnamon and salt. Combine the maple syrup and coconut oil, then add to the dry ingredients and thoroughly combine. Once combined, spoon the topping evenly over the blueberries. Gently press the mixture down using the back of the spoon.
Bake in preheated oven for 30-35 minutes, or until topping has firmed and turned a lovely golden-brown color. Cool for 10-20 minutes. Serve with freshly whipped cream. 6-8 servings.
Skills: measuring, combining, substitutions, knowing when it’s done
Equipment: 8-inch square baking dish, medium bowl, mixing spoon, measuring cups and spoons
Cook’s Notes: Substitutions: For the pecans: chopped almonds or walnuts or an additional ½ cup of oats to make it nut-free. For the maple syrup: brown sugar.
For the almond flour: quick oats or whole oats. For the rolled oats: quick oats, although whole oats are preferred. For the coconut oil: butter.
Variations: Use almost any fruit, frozen or fresh. Blackberries, cherries, peaches, plums are all delicious. Combinations will also work.
Optional Out-of-Class Activity
Ingredients: Ice Cream in a Bag – 1 serving
- 1 cup half-and-half
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract, alcohol free if possible
- 1/3 cup kosher or “ice cream salt”
- 3 cups crushed ice, enough to almost completely fill a large zip lock bag
Cook’s Note: Regular table salt will generally work but will take longer to cool the water down.
Equipment: Ice Cream in a Bag – 1 serving
- 1 small zip lock bag – big enough to hold a cup of liquid
- 1 large zip lock bag – big enough to hold at least 3 cups of ice plus the small zip lock bag filled with half-and-half
- Measuring spoons and cups
Cook’s Note: The plastic bags should ideally be heavy duty with ability to seal tightly.
WHEN: 5/9/24 at 4:30pm ET
K-5 Kids Cook! Sweet Summer Fruit Crumbles
Shopping List
Sweet Summer Fruit Crumbles
- 3 ½ cups fresh or frozen blueberries or other favorite fruit
- 1 t vanilla
- 1 cup old fashioned rolled oats
- 1 cup chopped pecans
- ½ cup almond flour
- ¼ t cinnamon
- ¼ t salt
- 1/3 cup maple syrup
- ¼ cup melted coconut oil + 1 t for the baking dish
- 1 cup whipping cream, to serve
Equipment List
Sweet Summer Fruit Crumbles
- 8-inch square baking dish
- Medium mixing bowl
- mixing spoon
- dry measuring cups
- Measuring spoons
- liquid measuring cup
Heat source: oven
Instructions
Preheat oven to 375 degrees. Brush an 8-inch square baking dish with a teaspoon of melted coconut oil. Add blueberries and/or other fruit to the dish, drizzle over the vanilla and set aside.
In a medium bowl, stir together oats, pecans, almond flour, cinnamon and salt. Combine the maple syrup and coconut oil, then add to the dry ingredients and thoroughly combine. Once combined, spoon the topping evenly over the blueberries. Gently press the mixture down using the back of the spoon.
Bake in preheated oven for 30-35 minutes, or until topping has firmed and turned a lovely golden-brown color. Cool for 10-20 minutes. Serve with freshly whipped cream. 6-8 servings.
Skills: measuring, combining, substitutions, knowing when it’s done
Equipment: 8-inch square baking dish, medium bowl, mixing spoon, measuring cups and spoons
Cook’s Notes: Substitutions: For the pecans: chopped almonds or walnuts or an additional ½ cup of oats to make it nut-free. For the maple syrup: brown sugar.
For the almond flour: quick oats or whole oats. For the rolled oats: quick oats, although whole oats are preferred. For the coconut oil: butter.
Variations: Use almost any fruit, frozen or fresh. Blackberries, cherries, peaches, plums are all delicious. Combinations will also work.
Optional Out-of-Class Activity
Ingredients: Ice Cream in a Bag – 1 serving
- 1 cup half-and-half
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract, alcohol free if possible
- 1/3 cup kosher or “ice cream salt”
- 3 cups crushed ice, enough to almost completely fill a large zip lock bag
Cook’s Note: Regular table salt will generally work but will take longer to cool the water down.
Equipment: Ice Cream in a Bag – 1 serving
- 1 small zip lock bag – big enough to hold a cup of liquid
- 1 large zip lock bag – big enough to hold at least 3 cups of ice plus the small zip lock bag filled with half-and-half
- Measuring spoons and cups
Cook’s Note: The plastic bags should ideally be heavy duty with ability to seal tightly.
6-12 Kids Cook! Eggs
Shopping List
Garden Quiche with Press-In Crust
- 3 eggs
- ½ cup milk
- Some grated Jack cheese
- A little bit of fresh corn
- A little bit of broccoli or shredded kale
Press-In Pie Crust
- 4 T unsalted butter
- 3 T vegetable oil
- 3 T water
- 1/8 t salt
- 1½ cups flour
Equipment List
Garden Quiche with Press-In Crust
- Whisk
- Medium bowl with a spout or large liquid measuring cup
- Baking sheet
- Pyrex bowl
- Tart pan or pie pan or 8 mini-pie pans
- Measuring spoons
- Large liquid measuring cup
- Spoon, fork
Heat source: oven
Instructions
To make the filling, break the eggs into a bowl with a spout or a large liquid measuring cup. Add the ½ cup milk. Whisk thoroughly. Put the vegetables into the bottom of the pre-baked pie shell(s). Sprinkle whatever kind of cheese you like on top. Don’t pat it down and don’t fill it too full. Leave room for the egg. Put the pie crust(s) on a cookie sheet. Pour in egg mixture just to the top, not too full.
Bake a full-size quiche at 375 for 20-25 minutes and the mini size for 15-20 minutes, until the filling is set. Makes 1 large quiche or 8 individual quiches.
Variations: add or substitute bell peppers or spinach. You can use any cheese that you enjoy.
Skills: cracking eggs, whisking eggs, pouring, filling, sprinkling
Equipment: whisk, medium bowl with a spout or large liquid measuring cup, baking sheet
To make the pie crust, preheat oven to 400 degrees. In a Pyrex bowl combine the butter, oil, water, and salt. Place in the hot oven for approximately 10 minutes, until the mixture is gently bubbling. Alternatively, carefully microwave the ingredients for 1-2 minutes until mixture is gently bubbling.
Very, very carefully remove bowl from oven or microwave, add 1 cup flour quickly, and using a potholder to hold the bowl, stir until the flour forms a ball. Add the remaining flour and stir until the dough pulls off the sides of the bowl and cleans the bowl. Press the dough into a tart pan or into mini-pie pans using your fingers or a spoon. Pierce gently with a fork.
Bake the full-size crust at 400 degrees for 12-13 minutes, and the mini-crusts for 8 minutes until the crust is light brown and shows fine cracks. Remove carefully from oven. Makes one 10-inch crust or eight 2-inch mini-crusts.
Cooks’ Note: press the dough all the way up to the rim of the pan or dish to keep it from slumping to the bottom.
Skills: making a pie crust
Equipment: Pyrex bowl, tart pan or pie pan or 8 mini-pie pans, spoon, fork
K-5 Kids Cook! Eggs
Shopping List
Garden Quiche with Press-In Crust
- 3 eggs
- ½ cup milk
- Some grated Jack cheese
- A little bit of fresh corn
- A little bit of broccoli or shredded kale
Press-In Pie Crust
- 4 T unsalted butter
- 3 T vegetable oil
- 3 T water
- 1/8 t salt
- 1½ cups flour
Equipment List
Garden Quiche with Press-In Crust
- Whisk
- Medium bowl with a spout or large liquid measuring cup
- Baking sheet
- Pyrex bowl
- Tart pan or pie pan or 8 mini-pie pans
- Measuring spoons
- Large liquid measuring cup
- Spoon, fork
Heat source: oven
Instructions
To make the filling, break the eggs into a bowl with a spout or a large liquid measuring cup. Add the ½ cup milk. Whisk thoroughly. Put the vegetables into the bottom of the pre-baked pie shell(s). Sprinkle whatever kind of cheese you like on top. Don’t pat it down and don’t fill it too full. Leave room for the egg. Put the pie crust(s) on a cookie sheet. Pour in egg mixture just to the top, not too full.
Bake a full-size quiche at 375 for 20-25 minutes and the mini size for 15-20 minutes, until the filling is set. Makes 1 large quiche or 8 individual quiches.
Variations: add or substitute bell peppers or spinach. You can use any cheese that you enjoy.
Skills: cracking eggs, whisking eggs, pouring, filling, sprinkling
Equipment: whisk, medium bowl with a spout or large liquid measuring cup, baking sheet
To make the pie crust, preheat oven to 400 degrees. In a Pyrex bowl combine the butter, oil, water, and salt. Place in the hot oven for approximately 10 minutes, until the mixture is gently bubbling. Alternatively, carefully microwave the ingredients for 1-2 minutes until mixture is gently bubbling.
Very, very carefully remove bowl from oven or microwave, add 1 cup flour quickly, and using a potholder to hold the bowl, stir until the flour forms a ball. Add the remaining flour and stir until the dough pulls off the sides of the bowl and cleans the bowl. Press the dough into a tart pan or into mini-pie pans using your fingers or a spoon. Pierce gently with a fork.
Bake the full-size crust at 400 degrees for 12-13 minutes, and the mini-crusts for 8 minutes until the crust is light brown and shows fine cracks. Remove carefully from oven. Makes one 10-inch crust or eight 2-inch mini-crusts.
Cooks’ Note: press the dough all the way up to the rim of the pan or dish to keep it from slumping to the bottom.
Skills: making a pie crust
Equipment: Pyrex bowl, tart pan or pie pan or 8 mini-pie pans, spoon, fork
6-12 Kids Cook! Pasta
Shopping List
Simple Skillet Pasta
- 3 T canola oil
- 1 onion or onion powder
- ½ t dried basil
- 2 cloves garlic or garlic powder
- 1 red bell pepper
- 1 lb. lean ground turkey
- 8 oz uncooked short pasta, like fusilli or penne
- 1 bunch spinach or kale leaves
- 2 or 3 sprigs of parsley or parsley flakes
- 16 oz tomato sauce
- Salt and pepper
- ¼ cup grated parmesan cheese for garnish
- ½ cup plain yogurt or light sour cream for garnish
Equipment List
Simple Skillet Pasta
- Large skillet with a cover
- Cutting board
- Measuring spoons
- Liquid measuring cup
Heat source: stove top or electric skillet
Instructions
No boiling water! Make this in a covered skillet! The pasta cooks in the sauce.
Heat oil in a large skillet, add onion, bell pepper and garlic and sauté until onions are translucent and pepper has softened. Add the ground turkey and cook until meat is browned.
Stir in uncooked pasta and add tomato sauce, water, salt, parsley, basil and pepper. Bring to a boil. Cover and simmer for 20 minutes until the pasta is tender, adding a bit more water if needed to prevent sticking. Just before serving, stir in the spinach or kale and cook until it wilts, about 1 minute. Serve with a spoonful of yogurt or sour cream and a sprinkle of parmesan cheese.
Serves 8
Variations: You can use any color bell pepper you have on hand, any ground meat or combination, any leafy green. The possibilities are almost infinite.
Skills: measuring, mixing, chopping, using a lot of ingredients
Equipment: large skillet with a cover
K-5 Kids Cook! Pasta
Shopping List
Simple Skillet Pasta
- 3 T canola oil
- 1 onion or onion powder
- ½ t dried basil
- 2 cloves garlic or garlic powder
- 1 red bell pepper
- 1 lb. lean ground turkey
- 8 oz uncooked short pasta, like fusilli or penne
- 1 bunch spinach or kale leaves
- 2 or 3 sprigs of parsley or parsley flakes
- 16 oz tomato sauce
- Salt and pepper
- ¼ cup grated parmesan cheese for garnish
- ½ cup plain yogurt or light sour cream for garnish
Equipment List
Simple Skillet Pasta
- Large skillet with a cover
- Cutting board
- Measuring spoons
- Liquid measuring cup
Heat source: stove top or electric skillet
Instructions
No boiling water! Make this in a covered skillet! The pasta cooks in the sauce.
Heat oil in a large skillet, add onion, bell pepper and garlic and sauté until onions are translucent and pepper has softened. Add the ground turkey and cook until meat is browned.
Stir in uncooked pasta and add tomato sauce, water, salt, parsley, basil and pepper. Bring to a boil. Cover and simmer for 20 minutes until the pasta is tender, adding a bit more water if needed to prevent sticking. Just before serving, stir in the spinach or kale and cook until it wilts, about 1 minute. Serve with a spoonful of yogurt or sour cream and a sprinkle of parmesan cheese.
Serves 8
Variations: You can use any color bell pepper you have on hand, any ground meat or combination, any leafy green. The possibilities are almost infinite.
Skills: measuring, mixing, chopping, using a lot of ingredients
Equipment: large skillet with a cover
6-12 Kids Cook! Chocolate Raspberry Shortcakes
Shopping List
Chocolate Raspberry Shortcakes
For the shortcakes:
- ½ cup sugar
- ½ cup cocoa
- 1 T baking powder
- 1/8 t salt
- 1 ½ cups flour
- 1 cup whipping cream
For the filling:
- 3 cups raspberries or other fruit of choice
- ½ cup whipping cream, whipped to stiff peaks
Equipment List
Chocolate Raspberry Shortcakes
- Large mixing bowl
- Mixing spoon, metal preferred
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
- Cutting board
- Baking sheet
- Parchment paper
- Medium biscuit or cookie cutter
Heat source: oven
Instructions
You can fill these with any fruit that you like but they are especially delicious with fresh raspberries. They look pretty cut into a heart shape, but circles or triangles work as well.
Preheat oven to 400. Line a baking sheet with parchment paper.
Combine dry ingredients in a large bowl. Stir in cream until a dough forms. Turn out onto a clean, lightly floured surface and knead briefly to bring the dough together. Press the dough into a 6-8 inch circle. Use a medium biscuit cutter to cut out individual shortcakes or, alternatively, slice the circle into 8 triangles. Place on a parchment lined baking sheet. Bake at 400 for 12 -15 minutes. Cool on a wire rack.
To Serve: Split, top with fruit and whipped cream. Makes about 8, depending on the size of the cutter.
Cook’s Notes: Berries, or other fruit, can be mashed, sliced or left whole. Fruit can be sprinkled with a teaspoon of sugar or not. The fruit can be gently stirred into the whipped cream or not. The biscuits can be split or not.
Skills: measuring, combining, knowing when it is done
Equipment: mixing bowl, mixing spoon, measuring cups & spoons, baking sheet, parchment paper, medium biscuit or cookie cutter
K-5 Kids Cook! Chocolate Raspberry Shortcakes
Shopping List
Chocolate Raspberry Shortcakes
For the shortcakes:
- ½ cup sugar
- ½ cup cocoa
- 1 T baking powder
- 1/8 t salt
- 1 ½ cups flour
- 1 cup whipping cream
For the filling:
- 3 cups raspberries or other fruit of choice
- ½ cup whipping cream, whipped to stiff peaks
Equipment List
Chocolate Raspberry Shortcakes
- Large mixing bowl
- Mixing spoon, metal preferred
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
- Cutting board
- Baking sheet
- Parchment paper
- Medium biscuit or cookie cutter
Heat source: oven
Instructions
You can fill these with any fruit that you like but they are especially delicious with fresh raspberries. They look pretty cut into a heart shape, but circles or triangles work as well.
Preheat oven to 400. Line a baking sheet with parchment paper.
Combine dry ingredients in a large bowl. Stir in cream until a dough forms. Turn out onto a clean, lightly floured surface and knead briefly to bring the dough together. Press the dough into a 6-8 inch circle. Use a medium biscuit cutter to cut out individual shortcakes or, alternatively, slice the circle into 8 triangles. Place on a parchment lined baking sheet. Bake at 400 for 12 -15 minutes. Cool on a wire rack.
To serve: Split, top with fruit and whipped cream. Makes about 8, depending on the size of the cutter.
Cook’s Notes: Berries, or other fruit, can be mashed, sliced or left whole. Fruit can be sprinkled with a teaspoon of sugar or not. The fruit can be gently stirred into the whipped cream or not. The biscuits can be split or not.
Skills: measuring, combining, knowing when it is done
Equipment: mixing bowl, mixing spoon, measuring cups & spoons, baking sheet, parchment paper, medium biscuit or cookie cutter
6-12 Kids Cook! Chicken Quesadillas
Shopping List
Chicken Quesadillas
- 1 large, boneless, skinless chicken breast or 2-3 chicken tenders
- 1/3 cup shredded cheddar cheese
- 1/3 cup salsa
- 2 small whole wheat tortillas
Cook’s Note: Substitute, or add, red/yellow/green bell peppers
Equipment List
Chicken Quesadillas
- Large bowl
- Liquid measuring cup
- Dry measuring cups
- Mixing spoon
- Cutting board
Heat source: Stovetop or electric grill or large frying pan or oven
Instructions
If the chicken is not already cooked, bring a medium saucepan of water to a boil. Add the chicken and simmer over medium-low heat for 10 minutes. Drain the chicken, cool slightly and shred into small pieces. Alternatively, you can grill the breast or 2-3 chicken tenders in a sauté pan or on a stove top grill. Shred into small pieces. Combine the chicken, cheese and salsa in a medium bowl.
Lay a tortilla on a clean surface and spoon in one half of the filling. Fold over and press closed. Ask an adult to help you turn on the stove to medium heat. Place the quesadilla in a frying pan or on a stove top grill and cook until golden brown on the bottom. Flip over and cook the second side. Repeat with remaining tortilla and filling. Serves 2. Serve with sautéed garden vegetables such as zucchini, green beans, or kale.
Variation: Substitute any cooked meat or even lunch meat for the chicken.
Variation: Substitute, or add, sauteed red/yellow/green bell peppers.
Skills: cooking & shredding chicken, working with a hot stove
Equipment: mixing bowl, stove top grill or large frying pan
K-5 Kids Cook! Chicken Quesadillas
Shopping List
Chicken Quesadillas
- 1 large, boneless, skinless chicken breast or 2-3 chicken tenders
- 1/3 cup shredded cheddar cheese
- 1/3 cup salsa
- 2 small whole wheat tortillas
Cook’s Note: Substitute, or add, red/yellow/green bell peppers
Equipment List
Chicken Quesadillas
- Large bowl
- Liquid measuring cup
- Dry measuring cups
- Mixing spoon
- Cutting board
Heat source: Stovetop or electric grill or large frying pan or oven
Instructions
If the chicken is not already cooked, bring a medium saucepan of water to a boil. Add the chicken and simmer over medium-low heat for 10 minutes. Drain the chicken, cool slightly and shred into small pieces. Alternatively, you can grill the breast or 2-3 chicken tenders in a sauté pan or on a stove top grill. Shred into small pieces. Combine the chicken, cheese and salsa in a medium bowl.
Lay a tortilla on a clean surface and spoon in one half of the filling. Fold over and press closed. Ask an adult to help you turn on the stove to medium heat. Place the quesadilla in a frying pan or on a stove top grill and cook until golden brown on the bottom. Flip over and cook the second side. Repeat with remaining tortilla and filling. Serves 2. Serve with sautéed garden vegetables such as zucchini, green beans, or kale.
Variation: Substitute any cooked meat or even lunch meat for the chicken.
Variation: Substitute, or add, sauteed red/yellow/green bell peppers.
Skills: cooking & shredding chicken, working with a hot stove
Equipment: mixing bowl, stove top grill or large frying pan
K-5 Kids Cook! Cream Scones
Shopping List
Cream Scones
- 2 cups flour
- ¼ cup sugar, plus some sugar for sprinkling
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup dried cranberries
- 1 ¼ cups heavy cream
- 1 Tablespoon milk or cream for brushing tops
Cook’s Note: Substitute other dried fruit or dried ginger for the cranberries
Equipment List
Cream Scones
- Baking sheet
- Parchment paper
- Large bowl
- Liquid measuring cup
- Measuring spoons and dry measuring cups
- Mixing spoon
- Cutting board
Heat source: Oven
Instructions
This recipe calls for dried cranberries but almost any “mix-in”, sweet or savory, that you like will work. Feel free to experiment and substitute for the cranberries!
Position rack in center of oven and preheat to 425. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, baking powder and salt together thoroughly. Stir in the dried cranberries. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.
On a lightly floured board, pat the dough into an 8½ inch round about ¾ inch thick. Cut into 12 wedges. Place them at least 1 inch apart on the baking sheet and brush the tops with milk or cream. Sprinkle lightly with sugar. Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack and serve warm or at room temperature. Makes 12
Variation: Substitute ¾ cup chopped crystallized ginger or other dried fruit for the dried cranberries.
Skills: Measuring, combining ingredients
Equipment: Parchment paper, baking sheet
Shopping List
For the Crust
- 1 large egg white
- 1/3 cup vegetable oil
- ¼ cup brown sugar
- 1/3 cup flour
- ¼ t cinnamon
- ¼ t baking soda
- 1 cup uncooked quick-cook oatmeal
For the Topping
- 4 oz. low fat cream cheese
- ½ cup low fat plain yogurt
- 2 cups fruit, neatly sliced, such as grapes, kiwi, oranges
Equipment Needed
- Parchment
- Baking sheet or 9 inch pizza pan
- Hand mixer
Instructions
Pre-heat oven to 375. Line a baking sheet or 9 inch pizza pan with parchment.
In a small bowl, using a hand mixer, beat together the cream cheese and the yogurt until smooth. Cover with plastic wrap and refrigerate until cool.
In a medium bowl, beat the egg white until foamy. Add oil and sugar. Beat until smooth. In a small bowl, stir together the flour, cinnamon and baking soda. Add to sugar mixture. Stir in oatmeal. Using the back of a metal spoon, spread the dough into a 9 inch circle on the prepared baking pan. Bake about 12 minutes, until crust is brown around the edges. Crust will begin to puff but may not look done. Remove from oven and let cool about 20 minutes. The crust continues to cook while cooling.
Transfer the crust to a serving plate. Spread the cream cheese mixture over the crust, leaving a border around the edge. Arrange fruit on top. Refrigerate up to 2 hours to set topping and fruit. 8-10 servings
Cooks Note: Doubling the crust recipe will make 15 small, individual, cookies. Bake 8-9 minutes.
K-5 Chocolate Chip Pumpkin Muffins
Shopping List
- 2 cups flour
- 2 t baking soda
- 2 t cinnamon
- ½ t salt
- 1 t vanilla
- 1 15 oz can pumpkin (Not pumpkin pie filling)
- 3 eggs
- ¾ cup vegetable or canola oil
- 1 ½ cups sugar
- ¼ cup mini chocolate chips
Cook’s Note: If you don’t have mini chocolate chips, you can use regular sized chips.
Equipment Needed
- 2 – 12 muffin tins
- 24 paper muffin cups
- 2 bowls - 1 large, 1 medium
- Wooden spoon or potato masher
- Measuring spoons and cups
Heat source: Oven
Instructions
Preheat the oven to 350 degrees. Line 2-12 muffin tins with paper muffin cups.
Measure the flour, baking soda, cinnamon and salt into a large bowl and stir gently to combine. In a medium bowl, use a wooden spoon or a potato masher to beat together the oil, vanilla, sugar, pumpkin and eggs. Pour the wet ingredients into the dry ingredients and stir to combine. Stir in chocolate chips.
Spoon the batter into the paper muffin cups, filling about halfway.
Bake at 350 degrees until a toothpick comes out clean, approximately 22 minutes. Cool before eating. Makes 24 muffins.
Choc. chip pumpkin muffins by Gabriel D., 5th Grade
Choc. chip pumpkin muffins by Madilyn M., Kindergarten
Choc. chip pumpkin muffins by Ethan R.S., 3rd Grade
Instead of using muffin tins, Ethan baked his muffins with traditional pan from a café!
6-12 Skillet Apple Crisp
Shopping List
Crisp Topping
- 4 slices thin sandwich bread, whole wheat preferred
- 4 T unsalted butter
- ¼ cup light or dark brown sugar
- ¼ t ground cinnamon
- ¼ t ground nutmeg, optional
- 1/8 t salt
Apple Filling
- 2 lbs apples, about 6 medium apples, peeled, cored, chopped*
- 6 t sugar, less to taste
- 2 T unsalted butter
- 1/8 t salt
- 4 t fresh lemon juice, about 1 lemon, optional
*Variation: Substitute pears, blueberries or peaches for the apples.
Cook’s Note: If you don’t have unsalted butter you can use salted butter and leave out the extra salt
Equipment Needed
- Cutting board
- Knife
- Wooden spoon
- Measuring spoons & cups
Heat source: Large non-stick skillet or electric skillet with a cover
Instructions
Make the topping:
Tear the bread into small to medium pieces; set aside. Heat a 12 inch non-stick skillet over medium heat. Stir in 1 T butter. When the butter has melted, stir in the breadcrumbs and continue to cook, stirring constantly, until the crumbs are golden, 3-5 minutes - the smaller crumbs will brown more quickly. Turn the heat to medium low. Clear the center of the skillet and add the remaining 3 T butter, brown sugar, cinnamon, nutmeg and salt to the center of the skillet. Cook, mashing the butter into the sugar, until melted and bubbly. Stir the sugar mixture into the bread crumb mixture and continue to cook, stirring constantly, until the mixture is thoroughly coated and well toasted, 1-3 min longer. Spread the crisp topping out over a large plate to cool.
Make the filling:
Wipe any remaining crumbs out of the skillet. Add the apples, sugar, butter and salt to the skillet, cover and cook over medium heat until the apples release their juices, 8-12 minutes. Reduce the heat to medium low, add the lemon juice and continue to cook, covered, until the apples are soft when poked with a fork, 8-12 minutes longer. Remove from the heat and portion into 8 bowls. Sprinkle over the crisp topping and serve. Serves 8.
Variation: Substitute pears, blueberries or peaches for the apples