Recipes

Note: It is always a good idea to test recipes before using them with children. Also, when planning cooking experiences, teachers should be aware of and consider their students' allergies and special diet needs.

A Word About Metric

For the sake of simplicity the following commonly used, approximate conversion table has been employed.

Imperial Measure	Metric Measure
1/4 tsp 1/2 tsp 1 tsp 1 tbsp 1/4 cup 1/3 cup 1/2 cup 1 cup 4 cups 1 lb	1 ml 2 ml 5 ml 15 ml 65 ml 85 ml 125 ml 250 ml 1000 ml (1L) .45 kg
Fahrenheit Temperature	Celsius Temperature
500° 450° 400° 350° 300° 250° 200° 150°	260° 230° 200° 180° 150° 120° 95° 65°
9 by 13 inch cake pan	22.5 cm by 32.5 cm cake pan
8 by 8 inch cake pan	20 cm by 20 cm cake pan

Recipes for Arts and Crafts

Drizzly Goop

250 ml (1 cup) flour
65 ml (1/4 cup) salt
65 ml (1/4 cup) sugar
750 ml (3 cups) water
food colouring (optional)

• Add water to dry ingredients and mix.
• Pour into squeeze bottle.
• It dries sparkly.

Fingerpaint (A Blizzard)

shaving cream spray
food colouring or premixed tempera paint(optional)

• Spray a small amount of shaving cream onto smooth paper, a cookie sheet or a synthetic table-top.
• If desired, add food colouring or premixed tempera paint.

Fingerpaint Recipe #2

250 ml (1 cup) flour
250 ml (1 cup) cold water
powdered tempera or food colouring
750 ml (3 cups) boiling water

• Stir together the flour and cold water until smooth.
• Add mixture gradually to the boiling water, stirring constantly.
• Bring to a boil.
• Add colouring.

Gelatin Paint

glossy fingerpaint paper
gelatin
water

• Wet fingerpaint paper on the glossy side.
• Sprinkle 30 to 45 ml (2 to 3 tbsp) of dry gelatin onto wet paper.
• Use as fingerpaint.

250 ml (1 cup) flour
125 ml (1/2 cup) salt
250 ml (1 cup) water
15 ml (1 tbsp) vegetable oil
10 ml (2 tsp) cream of tartar food colouring

• Mix together.
• Cook on low heat until it forms a ball.

Play Dough (Non-hardening, No-cook)

500 ml (2 cups) flour
30 ml (2 tbsp) alum
30 ml (2 tbsp) salt
30 ml (2 tbsp) cooking oil
250 ml (1 cup) boiling water

• Mix and knead.

Potter's Clay

1375 ml to 1925 ml (5 1/2 to 7 1/2 cups) flour
125 ml (1/2 cup) cornstarch
250 ml (1 cup) salt dissolved in 375 ml (1 1/2 cups) of boiling water

• Blend 125 ml (1/2 cup) flour and cornstarch with enough water to make paste.
• Boil water and salt. Add to cornstarch mix and cook until clear.
• Cool overnight.
• Add 1250 to 1800 ml (5 to 7 cups) of flour and knead until you have the right consistency.

Salt Paint

salt
food colouring

• Mix together.
• Spread in pan to dry before putting in shakers.
• Spread glue on paper.
• Shake salt onto glue.
  
  Sawdust Modelling Compound

500 ml (2 cups) sawdust
250 ml (1 cup) wallpaper paste
water

• Mix sawdust and wallpaper paste with enough water to make mixture like soft putty.
• Shape compound as desired.
• Allow to dry.
• Paint if desired.

1 part flour
1 part salt
1 part water
liquid food colouring (optional)

• Mix equal flour, salt, and water.
• Pour into plastic squeeze bottles such as those used for mustard or ketchup.
• Add liquid food colouring for variety.

Recipes for Food

Bannock

3 L (12 cups) flour
30 ml (2 tbsp) baking powder
10 ml (2 tsp) salt
.22 kg (1 1/4 cups) (1/2 lb) lard
1 L (4 cups) warm water (or enough to make a soft ball)

• Mix the flour, baking powder and salt together in a large bowl.
• Rub in the lard until a fine mixture develops. Add enough warm water to make a soft ball of dough. Handle as little as possible.
• Roll dough on floured board until it is approximately 2.5 cm (1 inch) thick.
• Let sit for 10 minutes.
• Prick entire bannock with fork or cut with cookie cutters to make biscuits.
• Bake at 165° C (325° F) until golden brown.
• Top with margarine or butter, jelly or jam, etc. and enjoy!

85 ml (1/3 cup) margarine
85 ml (1/3 cup) light corn syrup
2 ml (1/2 tsp) salt
5 ml (1 tsp) vanilla
.45 kg ( 1 lb) icing sugar
food colouring

• Blend first four ingredients and then mix in icing sugar.
• Knead until smooth.
• Add more powdered sugar if necessary to make a non-sticky, pliable clay.
• Shape into creations.
• Eat!

250 ml (1 cup) brown sugar
250 ml (1 cup) butter
2 eggs, beaten
90 ml (6 tbsp) corn syrup
10 ml (2 tsp) baking soda
5 ml (1 tsp) vanilla
dash of salt
750 to 1000 ml (3 to 4 cups) flour

• Beat together butter and brown sugar until creamy.
• Mix in beaten eggs, corn syrup and vanilla.
• Stir in dry ingredients.
• Chill, roll and cut into any shape.
• Cook 10 minutes or until lightly browned at 200°C (400°F).
• Enjoy!

Finger Jelly

4 small or 2 large boxes of commercial gelatin powder
250 ml (1 cup) boiling water
250 ml (1 cup) cold water

• Spray 22.5 by 32.5 cm (9 by 13 inch) cake pan with cooking spray.
• Add 250 ml (1 cup) cold water.
• Let set and cut with cookie cutters or have children cut out their own wiggly worms. The children can pick these up like cookies.

Gingerbread Man

160 ml (2/3 cup) shortening
315 ml (1 1/4 cups) sugar
30 ml (2 tbsp) molasses
2 eggs
30 ml (2 tbsp) sour milk or buttermilk
5 ml (1 tsp) soda
750 ml (3 cups) flour
5 ml (1 tsp) salt
5 ml (1 tsp) baking powder
5 ml (1 tsp) cinnamon
2 ml (1/2 tsp) nutmeg
smarties, raisins or chocolate chips(decorations)

• Beat together shortening and sugar.
• Add eggs, sour milk and molasses.
• Combine dry ingredients and add.
• Roll out on greased cookie sheet.
• Cut shape of large gingerbread man.
• Decorate with smarties, raisins and/or chocolate chips.
• Bake at 190° C (375° F) for 7 minutes.

Icing for Gingerbread Houses

2 egg whites
670 ml (2 2/3 cups) icing sugar
1 ml (1/4 tsp) cream of tartar

• Beat egg whites until stiff.
• Slowly add the icing sugar and cream of tartar.
• Beat for several minutes until fluffy.
• Store in an airtight container.

Monster Cookies

500 ml (2 cups) butterscotch chips (melted)
500 ml (2 cups) peanuts (optional)
500 ml (2 cups) raisins
1 L (4 cups) popcorn

• Mix dry ingredients together.
• Pour melted chips over mixture and shape into blobs.
• Enjoy!

250 ml (1 cup) unsalted peanuts
20 ml (4 tsp) vegetable oil

• Place in blender and mix until smooth.
• Spread on crackers, bread or celery.
• Devour!

125 ml (1/2 cup) peanut butter
125 ml (1/2 cup) honey
250 ml (1 cup) powdered milk

• Knead until smooth.
• Shape into creations.
• Eat!

1 package yeast (1 tbsp or 15 ml)
375 ml (1 1/2 cups) warm water
2 ml (1/2 tsp) salt
15 ml (1 tbsp) sugar
1 L (4 cups) flour
1 egg (beaten)
coarse salt

• Pour warm water into bowl.
• Mix in yeast and 1 tsp sugar.
• Allow yeast to double (approximately 10 minutes).
• Mix in salt, remaining sugar and flour.
• Knead.
• Give each child a small ball and ask her/him to form a shape.
• Place pretzels on a greased cookie sheet.
• Paint with egg.
• Sprinkle with a little salt.
• Bake at 220° C (425°F) for 12 to 15 minutes.
• Eat up!

chicken or beef broth (approximately 125 ml or 1/2 cup per child)
vegetables (that children have brought from home, pre-chopped)

• Heat the appropriate amount of broth in a crock pot.
• Add vegetables.
• Add a clean stone (large enough so that it couldn't be swallowed).
• Stir.
• Cook until vegetables are tender (about 1 hour).
• Feast!

Sugar Cookies (No-chill)

250 ml (1 cup) margarine
375 ml (1 1/2 cups) sugar
2 eggs
5 ml (1 tsp) vanilla
750 ml (3 cups) flour
10 ml (2 tsp) baking powder
1 ml (1/4 tsp) salt

• Beat margarine and sugar together.
• Add eggs and beat.
• Add vanilla.
• Sift dry ingredients together and add slowly.
• Bake at 180°C (350°F) for 8 to 10 minutes or until lightly browned on edges.
• Cool before lifting from pan to prevent crumbling.
• Makes 5 dozen.
• Enjoy!

Recipes for Miscellaneous Purposes

Goop

250 ml (1 cup) cornstarch
195 ml (3/4 cup) water
food colouring (optional)

• Stir cornstarch into water.
• If a bit runny add more cornstarch 15 ml (1 tbsp) at a time.
• It behaves like a liquid and a solid and almost melts in your fingers!

250 ml (1 cup) water
30 ml (2 tbsp) liquid detergent
15 ml (1 tbsp) glycerin

• Mix together the night before using.
• Blow! (The plastic holders from a six-pack of soda work well.)

250 ml (1 cup) soap powder
1 L (4 cups) warm water
liquid food colouring

The night before using:

• Dissolve soap in warm water.
• Stir in food colouring.
• Blow! (The plastic holders from a six-pack of soda work well.)

Recipes for One Portion

One portion recipes can be messy and time consuming, but are usually very rewarding because the children achieve a sense of independence. When organizing for individual portion cooking, the following suggestions may be helpful:

• If possible the cooking area should be located near a sink where children can wash their hands before the activity and clean their bowls, etc. after. This area should include a rinse pan, a drain pan, a dish cloth, dish towels, a scrubber and soap.
• The recipes should be printed on laminated cards.
• Each step should be shown on an individual numbered card which includes the name and, if possible, a picture of the ingredient or action, plus a tracing or drawing of the measuring device if one is used. (See the example below).
• The table should be covered with plastic.
• A minimum of one hour should be allowed for the activity.
• Simple recipes should be attempted before advancing to more complicated ones.
• The procedure should be modelled by the teacher.
• Duplicates of measuring spoons, cutlery and other utensils can help to speed up the assembly line.
• A wastebasket should be handy.
• Margarine tubs make good substitutes for bowls.
• The beginning step can be marked with a green dot and the final one with a red dot.

Apple Sauce (Uncooked)

1/4 apple (cored, but not peeled)
10 ml (2 tsp) pineapple juice
3 drops lemon juice
1 ml (1/4 tsp) honey
cinnamon (a sprinkle)

• With a dull knife cut the apple into small pieces.
• Grate the apple into a bowl with a small plastic grater.
• Add lemon juice.
• Add pineapple juice.
• Add honey.
• Add cinnamon.
• Stir.
• Enjoy!

45 ml (3 tbsp) graham wafter crumbs
5 ml (1 tsp) raisins
5 ml (1 tsp) fruit pieces
5 miniature marshmallows
45 ml (3 tbsp) condensed milk

• Stir wafer crumbs into condensed milk.
• Add fruit and marshmallows.
• Roll into a ball.
• Eat!

• Mix butter and brown sugar together.
• Stir in syrup.
• Add oatmeal and coconut.
• Roll into a ball.
• Enjoy!

30 ml (2 tbsp) cornflakes
30 ml (2 tbsp) bran cereal
10 ml (2 tsp) soft margarine
1/2 ml (1/8 tsp) vanilla
5 ml (1 tsp) raisins
15 ml (1 tbsp) peanut butter
15 ml (1 tbsp) corn syrup

• Mix together peanut butter, corn syrup and margarine.
• Add vanilla.
• Stir in cornflakes, bran cereal and raisins.
• Enjoy!

15 ml (1 tbsp) brown sugar
30 ml (2 tbsp) oatmeal
15 ml (1 tbsp) peanut butter
5 ml (1 tsp) coconut
5 ml (1 tsp) raisins
5 ml (1 tsp) milk

• Mix together the brown sugar and peanut butter.
• Add milk.
• Stir in coconut, raisins and oatmeal.
• Roll into a ball.
• Enjoy!

5 ml (1 tsp) chopped dried apricots
5 ml (1 tsp) chopped dried pears
5 ml (1 tsp) raisins
10 ml (2 tsp) chopped peanuts (optional)
honey
coconut

• Combine fruit and nuts.
• Add enough honey to make a paste.
• Form a ball.
• Roll in coconut.
• Delicious!

30 ml (2 tbsp) oatmeal
5 ml (1 tsp) flour
5 ml (1 tsp) brown sugar
1/2 ml (1/8 tsp) baking soda
1 ml (1/4 tsp ) oil
20 ml (4 tsp) water

• Mix together brown sugar and oil.
• Add flour.
• Add water.
• Stir in baking soda and flour.
• Add oatmeal.
• Roll into a ball.
• Press onto a cookie sheet.
• Bake at 200°C (400°F) for 12 to 15 minutes
• Eat!

2 graham wafers
15 ml (1 tbsp) pudding mix
8 marshmallows

• Before the children arrive the teacher should make the pudding mixture by beating together 2 small packages or 1 large package of instant vanilla pudding, 250 ml (1 cup) milk and 250 ml (1 cup) peanut butter.
• The children can then spread the mixture between two graham wafers to make a puddingwich.
• Enjoy!

1 slice of bread or half of an English muffin
15 ml (1 tbsp) tomato sauce
2 ml (1/2 tsp) oregano
1 ml (1/4 tsp) oil (for cooking sheet)
15 ml (1 tbsp) grated mozzarella cheese
assorted toppings; e.g., sausage, green pepper, mushrooms (optional)

• Spread tomato sauce on bread.
• Add toppings, if desired.
• Set on oiled cooking sheet.
• Bake at 200° C (400° F) for 10 minutes.
• Yum!

1 celery stick
cheese spread or peanut butter
2 tsp (10 ml) raisins or sunflower seeds

• Fill celery with spread.
• Sprinkle seeds or raisins on top.
• Enjoy!

• Pudding can be made and used for fingerpaint.
• Butter can be made by shaking whipping cream and two marbles in a baby food jar.
• Nutritious popsicles can be made by freezing juice. This could be a delicious science experiment.
• Flavoured gelatin powder can be added to popcorn for variation of colour and taste.