tag:blogger.com,1999:blog-37931994749995960712024-03-12T16:37:13.294-07:00My Kids' KitchenMY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-3793199474999596071.post-45963200205890815012014-01-11T10:33:00.003-08:002014-01-11T10:33:53.128-08:00The Wonders of Bread Dough- My Kids In the Kitchen<a href="http://2.bp.blogspot.com/-hJQvwVDWiiE/UtGAfyjmdJI/AAAAAAAAAj8/yJATmWSBxoc/s1600/IMG_1622.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hJQvwVDWiiE/UtGAfyjmdJI/AAAAAAAAAj8/yJATmWSBxoc/s1600/IMG_1622.JPG" height="320" width="226" /></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> M</span>y youngest son wakes up, comes in the kitchen and asks to help make baguettes with me. The kitchen is toasty with a fire burning, aromatic flavors are filling the air and with his cheery little face looking at me for an answer. How can I deny his request. It is truly a welcomed and marvelous gift he is giving me<br />
<br />
<span style="font-size: large;">T</span>he early morning hours are a fantastic time to be together and bond. Chatting about the day's activities, his siblings, and solving all the problems in the world that are important to him seem to be our early morning topics. I think the simple, repetitive movements of kneading are almost hypnotic to him and his mind begins to wander and the questions begin to form..<br />
<br />
<span style="font-size: large;">I</span> find baking with my children to be such a gratifying and productive activity. Working together to produce a product from beginning to end, is such a rewarding process. Using these opportunities to have difficult, funny, or everyday discussions is allows us to stay in touch with each other's worlds. Kneading bread, or rolling it into shape is so fun for them that they lose themselves in the activity. I also have found that using bread dough helps calm them at times too. All their frustration in taken out on the dough. and in the end we have something delicious to eat.<br />
<br />MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com1tag:blogger.com,1999:blog-3793199474999596071.post-52171981672089287652013-05-14T17:28:00.003-07:002013-05-14T17:30:41.995-07:00Whoopie Pies: A Family Activity<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SF4QNjMB-YI/UZLNmPAgcpI/AAAAAAAAAic/dV43l8GIIMc/s1600/100_3463.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-SF4QNjMB-YI/UZLNmPAgcpI/AAAAAAAAAic/dV43l8GIIMc/s320/100_3463.JPG" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Chocolate and Lemon Whoopie Pies</td></tr>
</tbody></table>
The more times we make whoopie pies for customers, or for our local farmers' markets, or for large family gatherings the more ideas we get for trying new flavor ideas. It seems as though we sell more of the traditional kind (chocolate cake with vanilla filling) however many people come up to us looking for new flavors to try; Vanilla cake with vanilla filling and a teaspoon of our homemade strawberry jam, chocolate cake with coconut filling and rolled in toasted coconut, chocolate cake with peanut butter filling, vanilla cake with a maple filling, pumpkin cake with a spice filling and the list goes on.<br />
<br />
My children age 13, 11 and 7 are always a part of the cooking and idea giving process. When the whoopie pie idea session begins they come out with some very interesting combinations like peanut butter cake and strawberry jam filling, strawberry cake and cream cheese filling, red velvet cake with lemon filling, chocolate cake with lavender filling etc. I think they try to out do each other with the most interesting combination. As we begin to experiment, my children are always there to taste test, add their comments on how to make it better or just to give their final O.K. <br />
<br />
Try our recipe for our traditional whoopie pies and enjoy baking with your family.<br />
<br />
<b><i>Chocolate Whoopie Pie Recipe</i></b><br />
2 cups flour<br />
1/2 cup butter<br />
1 cup sugar<br />
1 egg<br />
1 cup of milk<br />
1/2 cup cocoa powder<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla<br />
Preheat oven to 400 degrees. Cream butter and sugar in a standing mixer. Add egg and vanilla. Sift all dry ingredients into medium sized bowl. Alternate dry ingredients with milk until all is mixed well. Using a small ice cream scoop or a tablespoon full onto greased baking sheet. Bake for 14 minutes. Remove from baking sheet until completely cooled.<br />
<i><b>Vanilla Filling</b></i><br />
Put equal parts Fluff, crisco, and powdered sugar in standing mixer with a whisk attachment. Mix until well blended add a teaspoon of vanilla. Fill whoopie pies. <br />
<br />
<br />
<br />MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-16030950109704706212013-03-05T14:49:00.002-08:002013-03-05T14:49:27.007-08:00Life Is Sweet <div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-QODgxWk8zss/UTZtA24ZvNI/AAAAAAAAAh8/Q6qDDnLSYSo/s1600/100_3395.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-QODgxWk8zss/UTZtA24ZvNI/AAAAAAAAAh8/Q6qDDnLSYSo/s320/100_3395.JPG" /></a>. </div>
<div style="text-align: left;">
Historically, Vermont sweetness substituted much of the sugar production banned during the Civil War. Cane, beet, and other sugars produced in the South were not available, so all Northern states began using maple syrup as their sweetener. Therefore, Vermonters know how to use maple syrup in a variety of ways.
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Even with such a rich history in sugaring, it is still no easy task to sugar in Vermont. With winter temperatures changing frequently, one gambles on the exact time to tap our Maple trees. Once a tap or hole is made in the tree one has about 1 month to retrieve as much sap as possible from a single tap. After that the tap, due to wind and weather will dry up. Temperatures of 35-40 degrees in the day and 20's at night are perfect for the sap to run or drip from a maple tree. There is only a 6 - 8 hour period of time when the sap runs. The trees release this sweet liquid that is then collected and boiled until sweet and delicious maple syrup is made. 40 gallons of sap makes 1 gallon of syrup, so you can imagine the time it takes to boil sap to syrup.
Once the syrup is made, My Kids' Kitchen experiments with the product by making "Maple Walnut Scones", "Maple Oat Bread", "Maple Pumpkin Butter", "Maple Walnut Granola", "Maple Cream Frosting", "Maple Donuts" and "Maple Vinaigrette Dressing" just to name a few. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
We use maple syrup as a substitute for sugar, this adds another element to any dish we make. Try making one of our favorite maple recipe:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
MAPLE VINAIGRETTE DRESSING </div>
<div style="text-align: left;">
1/2 cup balsamic vinaigrette</div>
<div style="text-align: left;">
3/4 cup of Maple Syrup</div>
<div style="text-align: left;">
A pinch of Pepper</div>
<div style="text-align: left;">
<strike></strike>1 cup of salad oil</div>
<div style="text-align: left;">
2 cups of Olive Oil</div>
<div style="text-align: left;">
Mix balsamic vinaigrette, pepper and maple syrup into blender. Slowly add salad oil then olive oil until they are well blended. Toss green salad with vinaigrette and enjoy!
</div>
MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-68683610043896212212013-02-05T14:50:00.000-08:002013-02-05T14:50:32.976-08:00Conversational Valentine Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TW4nmsWbMLk/URGJApPfyII/AAAAAAAAAhQ/dYZdavCRRKg/s1600/100_3367.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="http://1.bp.blogspot.com/-TW4nmsWbMLk/URGJApPfyII/AAAAAAAAAhQ/dYZdavCRRKg/s320/100_3367.JPG" /></a></div>
Valentine's Day can be a day of love, fun and bringing smiles to loved ones, friends, and coworkers' faces.
These cookies are such fun!!! We use our easy to work with sugar cookie recipe, bake the cookies into an array of heart sizes, add a colorful glaze and then hand write witty messages. As you may imagine the children from My Kids' Kitchen sometimes get carried away with the little sayings they would like to add to the cookies. For their friends the sky is the limit. For our customers we stay a little more conservative unless asked. So have fun baking!MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-51021952936992033222013-01-06T13:23:00.000-08:002013-01-06T13:23:21.359-08:00My Kids' Kitchen Cupcake Wars <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_V4ZzjQclBg/UOnozmgS_KI/AAAAAAAAAg8/DvpeW1pQqM0/s1600/100_3294.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="http://4.bp.blogspot.com/-_V4ZzjQclBg/UOnozmgS_KI/AAAAAAAAAg8/DvpeW1pQqM0/s320/100_3294.JPG" /></a></div>
After sledding today, the children decided on having a cupcake war. This of course happened because the children are now aware of the show "D.C Cupcakes". With images of flavors dancing in their heads, the preparation begins. Each thinking of their flavors and rummaging for their ingredients in the kitchen, they begin.
Connor starts with baking a cinnamon swirl cupcake and frosts it wih a maple icing. Sophie then mixes strawberries and bananas with other ingredients, begins to bake them as she realizes she forgot the flour. Round 2 with Sophie and she creates a chocolate chip cupcake with a vanilla filling and a rich chocolate frosting.
Brogan who is now exhausted from watching his brother and sister. Idly awaits his turn. He changes flavors about two or three times before deciding on a green mint cupcake with a ganache topping and a mint chocolate candy to top it off.
The oven is off now but the judging will begin later on. Each tremendously happy with their creations and each will be extremely satisfied as they test all these delicious desserts.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com1tag:blogger.com,1999:blog-3793199474999596071.post-88118396704800392112012-10-26T14:08:00.000-07:002012-10-26T14:08:22.366-07:00Spider Web Cookie Pops<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fM2wysaJiaQ/UIr4F6D-kpI/AAAAAAAAAfs/UUg3lBNZMp8/s1600/100_3087.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="http://2.bp.blogspot.com/-fM2wysaJiaQ/UIr4F6D-kpI/AAAAAAAAAfs/UUg3lBNZMp8/s320/100_3087.JPG" /></a></div>
Using the sugar cookie recipe from our last blog entry, we made these wonderful Spider Web Cookie Pops. Using them for Halloween parties or giving them away on Halloween to children you know would be great fun. Easy to make, delicious to eat, fun to look at; so what more could you ask for.
We placed our cookies in a clear bag and tied a ribbon around it for easy distribution.
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cTZTivLo7t0/UIr7Clvh8LI/AAAAAAAAAgA/kqepFYYD-78/s1600/100_3091.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="240" src="http://4.bp.blogspot.com/-cTZTivLo7t0/UIr7Clvh8LI/AAAAAAAAAgA/kqepFYYD-78/s320/100_3091.JPG" /></a></div>
MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-21520336814051039192012-10-17T15:05:00.000-07:002012-10-17T15:05:38.123-07:00FALL IN VERMONT<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3PIh2LxZBL4/UH8nUmNTrpI/AAAAAAAAAfY/bu7PImEXyIs/s1600/IMG_0077.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="http://3.bp.blogspot.com/-3PIh2LxZBL4/UH8nUmNTrpI/AAAAAAAAAfY/bu7PImEXyIs/s320/IMG_0077.JPG" /></a></div>
The leaves are at their peak in Grand Isle. Beautiful yellow colors on our maple trees, not much red but beautiful just the same. Most of our garden has been harvested except beets and carrots. They can remain in the ground until it snows. At that point, if you place straw or leaves on the plants to protect them from the cold temperatures, they can be harvested until the ground begins to freeze.
Today was cookie baking day. The children and I made dazzling sugar cookies and frosted them with a colorful glaze. We chose to cut our cookies in maple leaf shapes and paint them with brilliant fall colors.(Pictures of the sugar cookie leaves can be found on our website www.mykidskitchen.vpweb.com) The children enjoyed rolling out the dough and painting each cook as though it were a master piece. As their mom, I agree each cookie is a work of art and they were spectacular.
The best recipe we have found for our sugar cookies is as follows:
Sugar Cookie Recipe
1 cup butter
1 cup sugar
1 egg
2 3/4 cup flour
2 teaspoon baking powder
1 teaspoon vanilla
Preheat oven to 375 degrees. Cream butter and sugar together in a standing mixer. Add the egg, until mixer is blended. Add vanilla, and flour until mixer forms into a ball. Turn mixer out onto a floured surface. Roll out dough and cut shapes accordingly. Place on a non-greased cookie sheet and bake for 12 -15 minutes or until the edges begin to brown. MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com1tag:blogger.com,1999:blog-3793199474999596071.post-32665118525660861392012-05-08T13:22:00.000-07:002012-05-08T13:22:07.759-07:00Spring TimeAfter a very exceptionally warm winter our spring is proving to be quite interesting too. However, plants are now being planted in our garden such as herbs, onions, leeks, beets, carrots, green beans and lots of potatoes. Tomatoes, peppers, broccoli, and cauliflower will be going in the ground in the next week or two when the soil becomes a bit warmer. We. can't wait to begin harvesting vegetables in the next months making great healthy foodMY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-67651711328269599812012-01-07T11:51:00.000-08:002012-01-07T12:17:23.614-08:00Fresh from the oven: Scones<a href="http://2.bp.blogspot.com/-xnWiqMHPBf4/Twijz228c2I/AAAAAAAAAeg/PSusjKO5ZXI/s1600/100_1401.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-xnWiqMHPBf4/Twijz228c2I/AAAAAAAAAeg/PSusjKO5ZXI/s320/100_1401.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5694981840104616802" /></a><br />Scones are one of those foods that either you enjoy or you may not eat them because you think they are too dry. Keeping this in mind and experimenting with many different recipes, I have finally have a great recipe that I think is practically perfect.<br /><br /><span style="font-style:italic;">Basic Scone Recipe<span style="font-weight:bold;"></span></span><br />4 cups flour<br />2 eggs slightly beaten (Beat in a 2 cup measuring cup)<br />About 1 cup of cream. (Pour cream on top of eggs until measuring cup measures 1 1/2 cups)<br />1/4 cup sugar<br />6-8 tablespoons of grated frozen butter<br />4 teaspoons baking powder<br />dash of salt<br />1 cup of any desired fruit.<br />Directions;<br />Preheat oven to 400 degrees.<br />Place flour into mixing bowl. Add sugar, salt and baking powder. Grate frozen butter into dry ingredients. Slightly mix the ingredients making sure that the butter in evenly dispersed. Incorporate beaten eggs and cream to the mixing bowl. Stir only until ingredients begin to combine. Place dough onto a floured piece of wax paper. Using a rolling pin, roll dough out into a rectangle around 8" x 14". Place fruit evenly on dough. Fold dough as you would fold a business letter (trifold). Slightly press dough into a log form and cut into 8 triangles. <br />Place scones onto a slightly greased baking sheet and place in the oven for 22-25 minutes or until slightly golden.<br />Enjoy fresh from the oven.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com1tag:blogger.com,1999:blog-3793199474999596071.post-55807908633563555682011-10-25T13:39:00.000-07:002011-10-25T14:13:10.628-07:00HARVESTING HORSERADISHAt this time of year harvest time is almost over. A few herbs, beets, turnips, carrots, and horseradish are still in the ground waiting to be used. <br /><br />Horseradish is a very interesting root we use in many of our recipes. Horseradish is a perennial plant of the "Brassicaceae Family" which includes mustard, wasabi, broccoli and cabbage. We harvest our horseradish after we have a frost. After we dig it from the ground, we peel it somewhat like you would peel a carrot, wash it and grind it with an old fashioned meat grinder which proves to be the most difficult part. Horseradish fresh from the ground is a powerful substance. The aroma is so strong that recently my husband purchased a military surplus gas mask to process our horseradish. With the mask, he can process between 8 to 10 pounds of ground horseradish without taking a break to wash out his eyes with clean water or a break to clear out his lungs.<br /><br />Horseradish with time lessens in strength, but it still transmits a wonderful, more mild flavor 6 months after being processed. We use it in many different ways such as; adding it to ground meat for flavor, spread on roasts, to flavor cole slaw, in certain cocktail drinks and in cream sauces. We also make a spicy horseradish mustard that is a wonderful condiment on sandwiches or with sausages.<br /><br />So next time you wish to spice up your food, try horseradish. It truly is a unique and flavorful food.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com1tag:blogger.com,1999:blog-3793199474999596071.post-22846939655151151242011-09-04T12:14:00.001-07:002011-09-04T13:03:51.486-07:00Summer Farmers' Markets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Dh6sv_8Uq0c/TmPWU_QlaBI/AAAAAAAAAeY/JUE_E2Sc8Bc/s1600/100_2479.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-Dh6sv_8Uq0c/TmPWU_QlaBI/AAAAAAAAAeY/JUE_E2Sc8Bc/s320/100_2479.JPG" alt="" id="BLOGGER_PHOTO_ID_5648594013719455762" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-G7yOWIaZ2hg/TmPWFZHGtgI/AAAAAAAAAeQ/Hu93S0wJugk/s1600/100_2480.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-G7yOWIaZ2hg/TmPWFZHGtgI/AAAAAAAAAeQ/Hu93S0wJugk/s320/100_2480.JPG" alt="" id="BLOGGER_PHOTO_ID_5648593745781110274" border="0" /></a>
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ZpCUhaRWjY8/TmPUzMWnz9I/AAAAAAAAAeI/2Cc1zcvjz_U/s1600/100_2481.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-ZpCUhaRWjY8/TmPUzMWnz9I/AAAAAAAAAeI/2Cc1zcvjz_U/s320/100_2481.JPG" alt="" id="BLOGGER_PHOTO_ID_5648592333607260114" border="0" /></a>
<br />.
<br />
<br />What a busy year at the market! <span style="font-style: italic;"><span style="font-weight: bold;"></span></span><span style="font-style: italic;"><span style="font-weight: bold;">My Kids' Kitchen</span></span> has been making breads and jams for all our local and tourist customers. The favorite bread this year is our "Maple Oat bread". Made with our delicious maple syrup which we made this spring. Another favorite is our "Triple Berry Jam" made with local island strawberries, blueberries and raspberries.
<br />
<br />Soon fall products will be available like our delicious "Maple Pumpkin Butter" and "Apple Butter" both are wonderful on sandwiches, toast, and scones. Another favorite this year are our pickles. We have added "Dilly Beans", and "Bread and Butter Pickles" along with old favorites of "Garlic Dill Pickles and Pickle Beets" to our table. All made with our garden vegetables and without the use of pesticides. Of course the children are part of taste control, letting us know if they are tasty enough for selling.
<br />
<br />A new item "Cheesy Bread Sticks" has been added to our collection of breads. A customer asked us to add this to our table because she thought they would do well. She was right and now we have added these fragrant items to our table regularly.
<br />
<br />Soon the weather will turn blustery and the tourist will return home but hopefully they will have purchased a little bit of Vermont that will last with them throughout the winter season.
<br />
<br />
<br />
<br />MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-34941627215586599622011-05-08T16:16:00.000-07:002011-05-08T16:46:07.131-07:00Flooding and Spring Harvesting<a href="http://4.bp.blogspot.com/-Ns2A04s2KE4/Tccks2fzsjI/AAAAAAAAAdE/ziyDSBM6WCQ/s1600/100_2319.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-Ns2A04s2KE4/Tccks2fzsjI/AAAAAAAAAdE/ziyDSBM6WCQ/s320/100_2319.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5604488614247641650" /></a><br />With record amounts of snow this winter, those living in the Lake Champlain area knew that our spring was going to be soggy. Dealing with melting snow and then receiving record amounts of rain in April, it met flooding for many communities around the Lake Champlain valley this year. <br /><br />As always, hearty "Islanders" are surviving this obstacle with the added difficulty of getting on and off the the Lake Champlain Islands. We hope with many days of sunny weather the lake will finally recede. Everyone including gardeners can then begin the clean up of debris and putting in their gardens.<br /><br />It is amazing how hardy perennials are. Even with all this rain, they are persistent as they poke through the wet ground. Herbs like sage, tarragon, chives, and thyme among others are growing quickly. Asparagus, horseradish and rhubarb are poking out of the soggy soil also along with daffodils, tulips, bleeding hearts and all the early blossoming perennails.<br /> <br />As gardeners, we are so pleased to see life among the flooding. It brings joy and satifsfaction that even though some things may not be pleasant, life still continues on a cycle. <br /><br />We are now harvesting asparagus and thought you might enjoy an easy recipe for a quiche using this delicious early spring vegetable. It is quick, easy and very tasty. Great for a brunch, lunch or a light dinner. <br /><br /><strong>ASPARAGUS QUICHE RECIPE</strong><br />2 cups of fresh asparagus chopped into 1 inch pieces<br />1 medium onion, chopped<br />olive oil<br />4 eggs<br />1/2 cup cream<br />1/2 cup grated Gruyere cheese<br />1/2 cup mozzarella cheese<br />salt and pepper to taste<br />Favorite pie crust recipe<br /><br />Preheat oven to 375 degrees. Place pie dough into pie pan and pre-cook crust for 15minutes. Let cool for several minutes. While crust cools, saute chopped asparagus and onion in a saute pan until tender. Let cool. While the onion and asparagus cool, whisk four eggs into medium sized bowl. Add cream, cheeses,salt and pepper to bowl and stir until blended. Add onion and asparagus mixture to pie crust and pour egg mixture on top of the vegetables. Place in oven for 30 minutes or until golden.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-36034009682779223292011-03-21T14:18:00.001-07:002011-03-21T14:42:23.834-07:00MAPLE SEASON<a href="http://2.bp.blogspot.com/-vLm563dGexE/TYfA2R7rNaI/AAAAAAAAAc8/vs4McQPfKKA/s1600/100_2272.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-vLm563dGexE/TYfA2R7rNaI/AAAAAAAAAc8/vs4McQPfKKA/s320/100_2272.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586645901535557026" /></a><br />In the Champlain Valley in Vermont, the maple season began in mid March this year. With near perfect temperatures, the sap has been flowing quite nicely. Once we gather the sap a long process of boiling the syrup until it is at the perfect density begins. This takes quite a bit of time which gives us time to decide what to do with the delicious product when it is complete. <br /><br />Below is a recipe for our Maple Walnut Scones. These are great warm or cool and taste perfect with a cup of tea.<br /><br /><br /><br />MAPLE WALNUT SCONES<br />4 cups of flour<br />2 tablespoons of sugar<br />4 teaspoons baking powder<br />pinch of salt<br />1/2 cup butter <br />2 large eggs<br />3/4 cup of light cream<br />1/4 cup Vermont maple syrup<br />1/2 cup of Walnuts (optional) <br /><br />Preheat oven to 400 degrees. In a mixing bowl add flour, sugar, baking powder, and salt. Either grate butter or break butter into bits and work into the flour mixture until well incorporated. Crack eggs in a measuring cup and gently mix. Add enough cream approximately 3/4 cup to the egg mixture until you have a combination of 1 1/4 cup of liquid. Add this mixture and 1/4cup of maple syrup to the flour mixture. Stir until mixture comes together. Add walnuts to the scones and pat out into a 8-10 inch circle. Cut scones into 8 pieces and place on a lightly greased baking sheet. Cook for 20-25 minutes or until slightly golden.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-82755577851227526032011-02-14T07:43:00.000-08:002011-02-14T08:16:02.299-08:00WINTER SURPRISES<a href="http://2.bp.blogspot.com/-VTZ-r8q8ZNY/TVlN_CZGCxI/AAAAAAAAAck/1kTaU5snXn0/s1600/100_2236.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-VTZ-r8q8ZNY/TVlN_CZGCxI/AAAAAAAAAck/1kTaU5snXn0/s320/100_2236.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5573571759216921362" /></a><br />It is amazing how in the summer we are bombarded with so many different kinds of vegetables. It is impossible to eat everything we harvest therefore we think of many ways to preserve as much as possible so we can enjoy these foods throughout the winter. We pickle cucumbers and beets, freeze green beans, can tomatoes, dry our herbs and tomatoes and place root vegetables in our basement in hopes that they will survive. The other day we were in the basement and noticed that a few of our butternut squash stored well this winter.<br /><br />So I decided to use them in a recipe that the children like. We are fortunate that our children enjoy eating many different kinds of foods. However, like most we are always trying to find ways to include a few more vegetables daily. Therefore I decided to make these muffins. They are simple, nutritious and the kids love them.<br /><br />BUTTERNUT ALMOND MUFFINS<br />Preheat oven to 350 degrees.<br />*Prepare Butternut Squash<br /> Place the entire squash on a baking sheet. Use a fork to poke holes <br /> throughout the squash so it can release steam. Put the squash in the oven at<br /> 350 degrees until you can insert a fork easily through the flesh about <br /> 1 1/2 hours. Cool, then cut squash open, remove seeds, using a spoon remove flesh<br /> from squash. Mash squash or put through a food processor until smooth.<br /><br />Muffin recipe<br />3 cups flour<br />2 teaspoons baking soda<br />2 teaspoons baking powder<br />1 teaspoon salt<br />3 teaspoons cinnamon<br />1 cup white sugar<br />1 cup brown sugar<br />2 cups butternut squash<br />1 1/4 cups oil<br />4 eggs<br />3/4 cup sliced almonds<br /><br />Mix oil and sugars together, add eggs and mix well. Add squash to mixture. Stir, gently, add dry ingredients slowly and mix until all ingredients are incorporated. Lastly, add the almonds to the batter. Divide batter into your greased muffin tins and place in a 350 degree oven. <br />Bake 35-45 minutes -makes 12 large muffins,<br />Bake 25-35 minutes -makes 2 1/2 dozen medium sized muffins <br />Bake 20-30 minutes -makes 4-6 dozen small muffinsMY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-15324996157013610212011-01-08T11:35:00.000-08:002011-01-08T11:52:31.938-08:00New Year<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_QUt7ne0pdzc/TSi-e6914SI/AAAAAAAAAcQ/BPzoB5DoqD4/s1600/100_2023.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_QUt7ne0pdzc/TSi-e6914SI/AAAAAAAAAcQ/BPzoB5DoqD4/s320/100_2023.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5559903178422870306" /></a><br />The holidays are finished and the New Year has begun. As the new year begins, we have been thinking of ways to improve the work we do at My Kids' Kitchen. We think it is important to set goals like creating new recipes for our customers to enjoy and hopefully add new customers who will enjoy our food. The children sometimes have different ideas such as, how can we improve cookie recipes by adding more chocolate, always having oven baked bread at their fingertips and of course how to have fun in all situations.<br />We hope in the New Year to bring other wonderful recipes from foods we have in our garden or treats you can make year round to our blog readers. Recipes including english muffins, Valentine Day treats, and sun dried tomato recipes will soon follow.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-79787790945386928922010-11-09T15:30:00.000-08:002010-11-09T15:51:38.625-08:00PUMPKIN WHOOPIE PIES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_QUt7ne0pdzc/TNnd3JMB00I/AAAAAAAAAcE/1ZK-tuWmc6Q/s1600/100_1517.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_QUt7ne0pdzc/TNnd3JMB00I/AAAAAAAAAcE/1ZK-tuWmc6Q/s320/100_1517.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5537701156257649474" /></a><br />With harvesting complete, now is the time to find and review recipes to use all the squash, pumpkins, and other fall vegetables that we have in cold storage. One of our favorite recipes is for pumpkin whoopie pies. These delectable desserts are a great substitute for a larger pie or cheesecake. My kids love them and adults seems to enjoy them also. Use the following recipe for a holiday treat for all your visiting guests.<br />"<span style="font-weight:bold;">Pumpkin Whoopie Pies" <br /></span><br />2 cups brown sugar<br />1 cup vegetable oil<br />1 1/2 cups solid packed pumpkin puree (either fresh or canned)<br />2 eggs<br />3 cups flour<br />1 teaspoon salt<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1 teaspoon vanilla<br />2 teaspoons ground cinnamon<br />1 teaspoon ground ginger<br />1/4 teaspoon ground cloves <br />Preheat oven to 350 degrees. Mix vegetable oil and brown sugar until combined. Add eggs and mix until well blended. Stir in pumpkin and vanilla. After wet ingredients are mixed well add the remanding dry ingredients (flour, salt, baking power and soda and all the spices)<br />Drop dough onto greased cookie sheets by spoonfuls. Bake for 12-15 minutes.<br />Once cookies are cool fill with cream cheese filling.<br /><span style="font-weight:bold;">Cream Cheese Filling</span><br />2 packages of cream cheese<br />4 oz (1 stick) of butter<br />3 cups of powdered sugar<br />1 teaspoon of vanilla<br />Mix with mixer until smooth. If filling seems a little loose add more powdered sugar. Scoop filling and spread over 1 pumpkin cookie. Add another cookie to complete whoopie pie and repeat until all whoopie pies are complete. Refrigerator for 1 hour before serving.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com1tag:blogger.com,1999:blog-3793199474999596071.post-47624681696921553522010-09-30T08:54:00.001-07:002010-10-03T11:50:24.470-07:00Autumn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_QUt7ne0pdzc/TKjQG4ZuUuI/AAAAAAAAAbo/aH5PQ6F2kaM/s1600/DSC_3648+8x10.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="http://4.bp.blogspot.com/_QUt7ne0pdzc/TKjQG4ZuUuI/AAAAAAAAAbo/aH5PQ6F2kaM/s320/DSC_3648+8x10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523893759607984866" /></a><br /><br />Crisp cool mornings, geese flying south and the beautiful changing landscape of colorful trees reminds us that Autumn has arrived. This time of year can be just as busy as summer. Yes the summer markets are finished but this also means removing the dead plants out of the garden and composting them, picking the last of the vegetables and fruit like pears, apples, tomatoes and of course gathering the pumpkins and gourds. <br /><br />For us it also means a time to be retrospective about the busy summer. What plants did well, what vegetables do we need to plant more of next year, and preparing for our winter markets and holiday baking. <br /><br />This year our garden was abundant with tomatoes. Last year we had bad luck and lost all our tomato plants therefore we planted almost twice as many plants in hopes that some would survive. We canned many jars of tomatoes, dried them and made ketchup. Hours of processing tomatoes pay off in the winter when you open up a jar or use the dried tomatoes in special dishes and all the work of summer is worth it.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-49139473506155019252010-09-06T12:25:00.000-07:002010-09-06T15:12:36.160-07:00Harvesting Pears<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_QUt7ne0pdzc/TIVkcI9qLRI/AAAAAAAAAbM/cvAg99TODMU/s1600/100_1957.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_QUt7ne0pdzc/TIVkcI9qLRI/AAAAAAAAAbM/cvAg99TODMU/s320/100_1957.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513923753390255378" /></a><br />Labor Day finds us laboring or should I say harvesting many of our vegetables in the garden and from our fruit trees. Today we had an abundance of tomatoes which needed to be picked. We process many of our tomatoes by canning them so we can have them throughout the fall, winter and spring. After we have stored enough, we then use many of the tomatoes to dry in our dehydrator. Our dried tomatoes are such a wonderful treat in the middle of winter added to pasta sauces, pizza, or with mozzarella and olive oil. We will have recipes with dried tomatoes to come later in the fall or winter. <br /> <br />After the tomato picking was completed the children ran to the pear trees. These trees are so abundant with pears that they nearly touch the ground. So up the ladder the children went picking pears until all their containers were full and of course patience at picking had ended. Now we are digging up recipes to use these pears in. A winner is our following recipe for Bruschetta with Pear,Chevre, and Honey. All the ingredients mix so nicely together that I am sure this will be a crowd pleaser in your family too.<br /> <br /><span style="font-weight:bold;">Bruschetta with Pear, Chevre, and Honey </span><br />1 baguette<br />2 to 3 pears<br />chevre cheese or a personal favorite <br />honey to drizzle<br /><br />Heat oven on broil. Slice baguette or other crusty bread into rounds. Place on a cookie tray lined with aluminum foil and grease or spray with cooking spray. Place a piece of cheese on each piece of bread, on the cheese place 2 or 3 pieces of sliced and cored pear, then drizzle honey on top. Place tray in oven for 5 to 8 minutes or until golden brown.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-1660630037871530012010-08-08T12:00:00.000-07:002010-08-08T12:25:11.666-07:00Fudgy Zucchini Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_QUt7ne0pdzc/TF8CeXdYS8I/AAAAAAAAAaQ/mExKu2jKB_w/s1600/100_1899.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_QUt7ne0pdzc/TF8CeXdYS8I/AAAAAAAAAaQ/mExKu2jKB_w/s320/100_1899.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503119990386609090" /></a><br />When I think of summer, I think of the lake-the sounds of laughter, splashing, motor boats. I think of gardens full of vegetables with different colors, shapes and sizes. I think of county fairs and festivals, ice cream dripping down the hands of little children and the smell of food cooking on grills. The other image that comes to my mind is driving down the road and seeing signs for free zucchini because gardens are bursting with this vegetable. Every year around this time there is an abundance of fresh vegetables you can find at local markets or in your own garden. Our garden like many is now yielding many zucchini. It seems as though we can not get enough of this vegetable. We use it to make a sweet hot dog relish, to roast with other vegetables on the grill, to make ratatouille and of course it is utterly delicious in muffins, brownies, and cakes. One of our family's favorite recipes is for Fudgy Zucchini Muffins. Try our recipe, I don't think you will be disappointed. <br />Fudgy Zucchini Muffin Recipe<br />1/3 cups of vegetable oil<br />2 1/2 ounces of baking chocolate<br />2 1/2 cups of flour<br />1 cup of sugar<br />1/2 teaspoon of baking soda<br />2 eggs<br />1/2 teaspoon of salt<br />2 cups shredded raw zucchini<br />1/3 cup sour cream<br />chocolate chips (optional)<br />Preheat oven to 350 degrees. In a microwavable bowl place vegetable oil and baking chocolate and melt in the microwave. After chocolate is melted beat in sugar and eggs. Mix until blended. Add salt, baking soda, zucchini, and sour cream to the chocolate mixture and stir until smooth. Slowly add flour into the chocolate mixture and stir until blended. Add chocolate chips and fill greased muffin tins<br />with muffin mixture. Place in the oven for 30 to 35 minutes.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-13136752078197379832010-07-18T14:31:00.001-07:002010-07-18T15:03:44.228-07:00Gardening,Green Beans, and Children<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_QUt7ne0pdzc/TENzJ-q_W5I/AAAAAAAAAZ0/ZnethniqRGY/s1600/100_1871.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_QUt7ne0pdzc/TENzJ-q_W5I/AAAAAAAAAZ0/ZnethniqRGY/s320/100_1871.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5495362585601465234" /></a><br />In the Lake Champlain region one can tell summer is here. The summer people have returned, the tourist are sampling the Islands, and the beaches are over flowing!! With the heat and humidity gardens are bursting with many vegetables such as zucchini, cucumbers, spinach, beets, broccoli, cauliflower, lettuce, basil and green beans. With all these vegetables being harvested our refrigerator is full with garden produce. Green beans are overtaking every inch of free space inside our frig. <br /><br />One of the little jobs the children do while I cook and prepare for the farmers' market is to pick green beans. The inevitable question is then asked, "How many beans do I need to pick?" of course I say, "Only the ones you see!" Well they return with approximately 2 handfuls of green beans. Which means that I need to return to the garden and find 5 - 10 pounds of green beans dangling from the plants.<br /><br />We need to pick the beans every 2 to 3 days which leaves us with a lot of green beans. Our creativity kicks in and we try many different ways to cook them and make them appetizing to our children. Boiling with a pinch of salt, grilling them with salt, baking them with a can of cream of mushroom soup are all different ways we slip them into our every day diet. However our favorite way to cook them is to saute them in toasted sesame oil until tender with an onion. Once both the onion and green beans are cooked, we add 2 tablespoons of hoisin sauce. Unbelievably, these green beans are simply delicious to everyone around our dinner table and they disappear very quickly.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-17250889118431174842010-06-13T06:23:00.001-07:002010-06-13T06:43:24.681-07:00MARKETS HAVE BEGUN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_QUt7ne0pdzc/TBTb8HvKtPI/AAAAAAAAAZA/RSa4--5KJ4g/s1600/100_1789.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_QUt7ne0pdzc/TBTb8HvKtPI/AAAAAAAAAZA/RSa4--5KJ4g/s320/100_1789.JPG" alt="" id="BLOGGER_PHOTO_ID_5482248472332252402" border="0" /></a><br />In the Lake Champlain Islands of Vermont, the summer season has begun. With the season comes the local Farmers' Markets which spring up all over the state. You can probably find a market on every day of the week since Vermont in known to have the most markets per capita In the Islands we have markets on Wednesdays afternoons in South Hero and Saturdays mid morning to early afternoon in Grand Isle. Both markets are locate on Route 2. <br /><br />Our family begins our summer tradition of providing customers with products from our garden and an array of baked goods. We added salad dressings to our list of products made with our own maple syrup and with herbs from the garden. We hope to offer our own maple syrup and honey throughout the season but sometimes it is hard to keep on our table because of its popularity. <br /><br />Come join us at the market and taste our delicious scones or purchase some of our fresh bread, jams made using our own or locally grown berries, maple syrup, or scrumptious pickles and enjoy them when you return home.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com1tag:blogger.com,1999:blog-3793199474999596071.post-85980801894065547992010-05-10T12:05:00.000-07:002010-05-10T12:37:22.851-07:00Delicious Rhubarb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_QUt7ne0pdzc/S-hZR-0sWLI/AAAAAAAAAWw/_GpEDD1blO8/s1600/100_1716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_QUt7ne0pdzc/S-hZR-0sWLI/AAAAAAAAAWw/_GpEDD1blO8/s320/100_1716.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5469719912898123954" /></a><br />Each day I plan ahead and decide what our day will be like and what will we eat. Many times our garden is the springboard to deciding what will be on our evening table or snack. Even though our weather lately has been changing dramatically from one day to the next, our perennials continue to grow without falter and each trip to the garden offers a special treat. As the asparagus continues to grow and provide fresh vegetables to our table now we find our rhubarb is in season.<br /><br />People seem to have mixed emotions about rhubarb either they love it or they don't. So many recipes combining strawberries or other fruit with rhubarb are all very popular. One of our favorite selling items is our "Strawberry/Rhubarb Jam". It is an unbeatable combination of sweet and sour. However, the strawberries are not ready in the Champlain Valley yet and I rather use our own home grown ingredients or local ones when making food for our family and customers. <br /><br />At our house, harvesting rhubarb can be tricky. It is a mission that must be completed when the children are not watching. If our children get to the rhubarb before me they will eat it or turned into something for an invention and I will find the remains of rhubarb all over our lawn for the next week. Fortunately, I got the rhubarb first!<br /><br />This is a delicious use for rhubarb. Try this recipe with your own rhubarb fresh or frozen, or with rhubarb purchased from your local market. You will be pleasantly surprised with a few basic ingredients you can make something so yummy.<br /><br /><span style="font-weight:bold;">Rhubarb Oatmeal Bars<br /></span><br />*Crust*<br />1 1/2 cups rolled oats<br />1 cup brown sugar<br />1/4 teaspoon salt<br />1 1/2 cups flour<br />1 cup butter<br />1/4 teaspoon vanilla<br />*Filling*<br />3 cups sliced rhubarb(fresh or frozen)<br />1 1/2 cups sugar<br />2 tablespoons of corn starch<br />1/4 cup water<br />1 teaspoon vanilla<br /> Preheat oven to 350 degrees. Mix all the ingredients for the crust until it is crumbly. Place half of the mixture into a 13 x 9 baking dish and pat out.<br />In a saucepan place all the ingredients to make the filling mixture. Cook on medium temperature until the mixture becomes clear and thickens. Pour mixture over crust. Spread remain crumbled mixture over filling and place in oven for 20 to 25 minutes or until golden. Serve warm or cool and with a dollop of whipped cream or ice cream.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-30968064367814475882010-04-26T05:58:00.000-07:002010-04-26T06:21:51.577-07:00Spring and Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_QUt7ne0pdzc/S9WOOyh9dXI/AAAAAAAAAWQ/KmBBKKnUPfQ/s1600/100_1701.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_QUt7ne0pdzc/S9WOOyh9dXI/AAAAAAAAAWQ/KmBBKKnUPfQ/s320/100_1701.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464430107617490290" /></a><br />In the Spring, it is fantastic when you can walk to your garden and find all these green little tasty treats. We have been harvesting chives and mint already this season, but when asparagus starts to grow so early, and one can harvest some before the 1st of May it is truly a wonderful gift of nature.<br />So the children and I harvested some asparagus this past weekend and decided we would use it in a dish we all enjoy.<br /><br /><span style="font-weight:bold;"></span>CREPE,HAM AND ASPARAGUS BUNDLES<br /><br />1/2 lb of asparagus<br />12-18 slices of deli ham<br />1/4 lb of Vermont cheddar cheese cut into match stick size<br />6-8 crepes or tortillas<br />3 tablespoons Vermont Honey<br />1 tablespoon <span style="font-style:italic;"></span>"<span style="font-style:italic;"></span>My Kids' Kitchen" Spicy Brown Mustard<br />Optional- Mozzarella Cheese<br /><br />Heat oven to 400 degrees.<br />Place in a medium sized bowl cleaned and trimmed asparagus. Add 1/4 cup water and wrap bowl with plastic wrap. Place the bowl in microwave 3 minutes or until tender.<br />In a small bowl place honey and mustard and mix these 2 ingredients well.<br />Using either a crepe (Crepes work better in this recipe because they really absorb the flavor of the honey mustard mixture.) or tortilla wrap, brush with the honey mustard mixture and layer 2-3 slices of ham, cooked asparagus, and cheddar cheese. Roll into a bundle and place on greased baking sheet. Continue in same fashion with the rest of the ingredients.<br />You may brush the rest of the honey mixture on top of the bundles for added flavor. Sprinkle mozzarella cheese and place in the oven for 20-30 minutes or until the cheese is melted and golden brown.<br />we hope you will enjoy this recipe as well as we do.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-41173986716024346372010-04-15T10:01:00.001-07:002010-04-15T10:27:32.097-07:002010 Bees<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_QUt7ne0pdzc/S8dGkvT8J1I/AAAAAAAAAUY/sodZbhETIIU/s1600/100_1689.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_QUt7ne0pdzc/S8dGkvT8J1I/AAAAAAAAAUY/sodZbhETIIU/s320/100_1689.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5460410670199351122" /></a><br />Yesterday, we received an early phone call from our local post office. The post master wanted to let us know that he had just received 15 pounds of bees for us. You may wonder how one ships live, buzzing bees. Three pounds of drones and honey bees are put into a small screened box with a wooden frame that is a little bit bigger than a shoe box. The queen bee is encapsulated into a small box to herself and is placed in with the other bees and they are shipped to destinations throughout the United States. When we receive them we spray them with sugar water which they use for food. When the weather is perfect (no rain or wind) they can then be placed in their new hive.<br /><br />The evening the bees were delivered the weather was perfect to place them in their new hive. Usually when we go to the hives the person handling the bees wears a bee suit including gloves to protect themselves and a smoker which is used on the bees to calm any aggressive behavior. To set the bees in their new hive, we were armed only with sugar water. The boxes of bees are sprayed well with the sugar water, and the box is opened and we shake the bees from the box. They basically fall onto the frames of the opened hive. Once the box is empty, they are gently brushed into the frames and the cover is replaced on the hive. Within a day they are accustomed to their new hive and work begins.<br /><br />These new bees that were just placed will be checked within a few days and then about once every month to make sure all is going well. The older hives will be checked about once a month also and if all goes well with the weather, we will be harvesting honey in early to mid-June. Check with us from time to time to find out how the bees are doing and for honey recipes.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0tag:blogger.com,1999:blog-3793199474999596071.post-67428000949688326932010-03-26T13:53:00.001-07:002010-03-26T16:49:19.313-07:00Maple Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_QUt7ne0pdzc/S61DjD6i5aI/AAAAAAAAAT4/jimjH4DlNg8/s1600/100_1625.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_QUt7ne0pdzc/S61DjD6i5aI/AAAAAAAAAT4/jimjH4DlNg8/s320/100_1625.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5453088993440884130" /></a><br /><br />We've had an interesting maple season this year. We think the season is nearly completed and the removing of the taps and buckets from the trees, and the cleaning of all equipment must take place sometime this spring. When all the cleaning excitement happens outside, I get to now experiment with the maple syrup inside. Trying new recipes and then tweaking them to meet our satisfaction is quite fun. Some of our most popular maple items are our maple oat bread, maple pumpkin butter and our new product maple vinaigrette that we sell at market and online. Today, for dessert I made one of our favorite recipes that is both easy and delicious.<br /><span style="font-weight:bold;">MAPLE BISCUIT<span style="font-style:italic;"></span></span><br />Preheat oven to 400 degrees. <br />2 cups flour<br />1/2 stick of butter<br />1 tablespoon baking powder<br />1 teaspoon salt<br />3/4 cup milk<br />2 cups maple syrup<br />1/2 cup water.<br />In medium size bowl mix flour, baking powder, salt. Cut butter into dry ingredients until mixture becomes pea size. Add milk to mixture and stir.<br />In a medium sized pot,heat maple syrup with water. When this liquid mixture is near boiling, pour into a 9" x 9" pan. Scoop the flour mixture into spoonfuls and drop onto the maple syrup.<br />Bake in oven until golden. Serve hot or cold with or without ice cream. <br />Enjoy this delicious taste of Vermont.MY KIDS' KITCHENhttp://www.blogger.com/profile/04590910237783011060noreply@blogger.com0