Archive for the 'Cooking with Kids' Category
6 lb (3 Kg) Oranges
1 Gallon(3.8 Lt) Water
8 lb ( 4 Kg) White Sugar
If you like sweet, you will love this Orangettes recipe! Mostly since you can make them with the orange peels that you would otherwise trash. They are so delicate and delicious that you will soon be eating oranges just as an excuse to get enough orange zest to fulfill your Orangettes needs.
Cut the orange in four pieces and with your hands peel it taking the peel from one of the points making sure to take it together with the white part.
Soak the peels in water at room temperature for at least 3 days (in a big container) exchanging the water daily. Cut the orange peel pieces lengthwise, of about a quarter of an inch wide.
Dip the peels in boiling water for 2 minutes (use a drainer or similar tool) and move into cold water. Repeat this process three times.
Make a syrup using 1 Gallon water and 4 lb of sugar
Place in a thick simmering syrup for 4 hours, let them cool down and place in a cardboard box alternating layers of sugar with layers of peels. Keep them in the box for a week (if you can refrain the temptation of eating them earlier), remove the sugar and they are ready to go!
This coconut cookies are delicious and Easy!!! Just two ingredients:
1 can Condensed Milk
3 cups ground coconut
~Pour the condensed milk in a bowl, add the coconut and fold until everything comes together.
Preheat the oven at 300 F (150C) .
In a baking sheet cover with baking paper.
With a wet tablespoon take small amounts of the mixture and place little bowls on a baking sheet covered with baking paper, make sure to leave space in between. Wet the palm of your hands and flat the cookies. The cookies will grow a little bit, cook them for 15 minutes or until golden. Very important, take out the cookies immediately with a spatula or they will be impossible to remove later. This recipe makes around 26 Cookies.
Bienmesabe decorate with coconut cookies deep in chocolate
see bienmesabe
Last Sunday at the SAINT LOUIS ART MUSEUM, we had 464 people enjoying the activity! Wow! Anyway we were ready with 500 cookies, thanks goodness! Once again I had the honor to present a project, this time the theme was “Art the Glitters, Gleams, and Glows” We decided to go for cookies this time, but really I did not want to go to the classic cookie decoration, I wanted to present something different and easy.We topped regular sugar cookies, covered in royal glace with chocolates figures, and add colored crystal sugar. For a final touch made them glow with gold and silver powder. It was wonderful to see the glowing expressions on kids and parents faces as the shiny dust covered the dark chocolate.
And again a special “Thank You” for Amanda Muller , thank you for making every Sunday especial at the St Louis Art Museum ( Family Program). Thank you also to all the volunteers.For me it is a pleasure participate at the amazing SAINT LOUIS ART MUSEUM
Here are the recipes:
Sugar Cookies
3 cups all purpose flour
1 cups butter (soft)
1 cup sugar
peel from one lemon
1 teaspoon vanilla essence
1/2 teaspoon baking powder
3 egg yolks
Place the flour, sugar and the baking powder in a bowl. Add the butter and work with your fingers until it gets a sandy texture. Whisk the eggs, vanilla, and lemon peel and add the mix to the bowl. Press the dough as if you were making a snowball until all ingredients get together, do not kneed ( if you kneed to much gluten is going to be formed, something you don’t want for this cookies). Place the dough in a plastic bag, close it tightly and let it rest for 20 minutes in the refrigerator, (or longer, even up to a week) . Preheat the oven to 350F (180C) On a lightly floured surface roll out the dough to the desired thickness, cut out with cookie cuter (whatever shape your like) and bake for 8-10 min. the edges have to be golden, Let them cool down, decorate, have fun and enjoy.
Royal icing
1 egg white
A sprinkle of lemon juice ( very important if you want a white icing)
1 lb (¼ kilo) powdered sugar
In a blender add all ingredients and mix at high speed until you can see a nice and stable foam. Turn off the blender and dip a spoon, turn the spoon upside down , the mixture must remain attached to the spoon , otherwise, it’s not ready. This icing is very difficult to store, if you need, put it very tied in a sealed plastic container and keep for only a few hours. You will need to mix again every time you want to use it.
Decorate the cookies and let them set until the icing hardens.
See Activity ant the SAINT LOUIS ART MUSEUM 2007
Lemon Christmas Cookies recipe
3 cups all purpose flour
1 cups butter (soft)
1 cup sugar
1/2 teaspoon lemon juice
peel from one lemon
1 teaspoon vanilla essence
1/2 teaspoon baking powder
3 egg yolks
Place the flour, sugar and the baking powder in a bowl. Add the butter and work with your fingers until it gets a sandy texture. Whisk the eggs, vanilla, lemon juice, and lemon peel and add the mix to the bowl.
Press the dough as if you were making a snowball until all ingredients get together, do not kneed ( if you kneed to much gluten is going to be formed, something you don’t want for this cookies). Place the dough in a plastic bag, close it tightly and let it rest for 20 minutes in the refrigerator, (or longer, even up to a week) .
Preheat the oven to 350F (180C)
On a lightly floured surface roll out the dough to the desired thickness, cut out with cookie cuter (whatever shape your like) and bake for 8-10 min. the edges have to be golden, Let them cool down, decorate, have fun and enjoy.
How To mail Baked Goods http://www.baking911.com
Cooking and Art at SAINT LOUIS ART MUSEUM by Chef Natalia Penchaszadeh
December 7 Shimmering Sugar Chef Natalia Penchaszadeh is visiting the Museum to assist us in creating edible artworks that dazzle! Enjoy a cup of hot cocoa and some festive music while you nibble on your treats.
Date: Sunday, December 7, 2008 Time: 1:00pm - 4:00pm Location: SAINT LOUIS ART MUSEUM Street: One Fine Arts Drive, Forest Park City/Town: Lake Saint Louis, MO.
free event!
See activity at the museum 2007 by Natalia Penchaszadeh
Cooking and Art at SAINT LOUIS ART MUSEUM by Chef Natalia Penchaszadeh
December 7 Shimmering Sugar Chef Natalia Penchaszadeh is visiting the Museum to assist us in creating edible artworks that dazzle! Enjoy a cup of hot cocoa and some festive music while you nibble on your treats.
Date: Sunday, December 7, 2008 Time: 1:00pm - 4:00pm Location: SAINT LOUIS ART MUSEUM Street: One Fine Arts Drive, Forest Park City/Town: Lake Saint Louis, MO It is a free event!
See activity at the museum 2007 by Natalia Penchaszadeh
3 cups of all purpose flour1 cups of butter (soft)
1 cup of sugar
1/2 teaspoon of lemon juice
1 peel from one lemon
1 teaspoon of vanilla essence
1/2 teaspoon of baking powder
3 egg yolks
Place the flour and the baking powder in a bowl. Add the butter and work with your fingers until it gets a sandy texture. Whisk the eggs, vanilla, lemon juice, and lemon peel and add the mix to the bowl.
Press the dough as if you were making a snowball until all ingredients get together, do not kneed ( if you kneed to much gluten is going to be formed, something you don’t want for this cookies). Place the dough in a plastic bag, close it tightly and let it rest for 20 minutes in the refrigerator, (or longer, even up to a week) .
Preheat the oven to 350F (180C)
On a lightly floured surface roll out the dough to the desired thickness, cut out with cookie cuter (whatever shape your like) and bake for 8-10 min. the edges have to be golden, Let them cool down, decorate, have fun and enjoy.
The Saint Louis ART MUSEUM received about 270 people to join the mini cakes decoration project offered by the family program last Sunday. The visitors also enjoyed hot tea, fruit ponche, peanut butter and jelly sandwiches and everything in the company of a delightful Christmas Carols group.
We have enjoyed this program almost every Sunday with my family and we are so thankful for this space open to creativity and fun. I had the honor of presenting a project last Sunday and we had lots of fun!!
It was amazing to see everybody working in a mini cake, each one looked so different and fantastic! The cakes were in fact cup cakes that we flipped over. After covering them with fondant the decoration step begun. People painted them with edible dyes using toothpicks instead of brushes, sugar flowers were the favorites and where stuck to the cake with frosting and of course the chocolate shapes made a brief appearance on the cakes before being eaten. It was hilarious to see the kids (and some parents too) with frosting and green dye all over the face and hands (and hair, and clothes and, and, and mmmh SORRY moms…). I promise I’ll avoid the green next time.
Every Sunday from 1 to 4 PM the family program offers a project at the hall in the SAINT LOUIS ART MUSEUM. The activities are perfectly planned, with projects such as making armour helmets, decorative lamps, chinese dragons and mummies or using different printing techniques, taking pictures, and more and more. Most of the projects are linked to an exhibit that is visited with the participants in a masterly guided tour, specially focused on kids. The family program tours start every Sunday at 2.30 PM, and me and my family love them!. Last Sunday the tour went into the Silver exhibition ‘Beyond the Maker’s Mark: Paul de Lamerie Silver in the Cahn Collection’. The locally based Cahn collection is one of the finest private holdings of 18th-century British silver in the world.
I want to say that behind the scene is Amanda Muller; who designs and prepares every project with special dedication, Thank you Amanda!!!
And special thanks to the voluntaries, that made a wonderful job!
Here are the recipes:
Sponge Cake -Makes 9 inches round cake
6 eggs, separated
1 1/4 cup of Sugar
1 teaspoon Vanilla essence
1 cup all purpose flour
~Preheat the oven to 350 F (180 °C). Brush a 9 inch pan with oil (vegetable) . Cover the bottom with baking paper and sift flour on the sides, make sure to take out the extra flour. In a bowl place the yolks with the sugar and using an electric mixer, beat until firm peaks form, add the vanilla. In another bowl (must be very clean and dry), using an electric mixer, place the egg white and beat until the mix is thick and glossy. Fold the egg white mixture in to the yolk mixture. Fold quickly and lightly the sifted flour with a rubber spatula. Spread the mixture in the baking pan. Bake for 25-30 minutes, or until lightly golden and springy to the touch.
Fondant
This is a very Good way to prepare fondant, it is easy and tasty,
You have to make this recipe with one day in advance.
2 cups (500gr) sugar
¼ teaspoon of salt
1 tablespoon of corn syrup (or glucose)
1/2 cup of heavy cream (you can use buttercream)
1/4 cup of milk
vanilla essence
About the fondant. I think fondant looks very nice, it’s easy to decorate, paint and mold, but I don’t really like to use it much. I don’t think it tastes very good (just think about…), but for some special ocasions like this activity at the museum it’s ideal, it was fun and different for kids. Below I give you a recipe of a creamy fondant, it’s quite good and somewhat different to the one you buy.
Combine sugar, salt, corn syrup (or glucose), heavy cream, and milk. Place in a deep 2 quart saucepan over a stove with low heat and stir constantly until sugar is dissolved and the mixture begins to boil. Cover and cook for 3 minutes, then uncover and keep cooking without stirring until syrup reaches 240 F. While cooking, wash down sides of pan occasionally with a small wet brush.
Pour the fondant at once on a cold wet platter or marble slab. Cool down until warm (it’s fast) and then work with a broad spatula or wooden paddle until it turns white and creamy (takes several minutes). When set, knead until smooth, add vanilla and knead until vanilla is blended. Let stand uncovered until cold, then wrap in wax paper and store in a tightly sealed container, in refrigerator or any other cool spot. It has to rest for at least 24 hours before being used.
Thank You !
It was very fun!