|
7 Safety Tips for Cooking with Kids !
CAUTION: Children at Work!
Cooking with children is a special way to create enduring memories of the holiday season. Even very young children can participate in these events, creating a rich tradition of family favorites that they will remember and cherish for years. But, before you pull out the knives and turn on the stove, think safety.
7 Safety Tips
- Wash your hands!
Make sure every child washes his/her hands before cooking -- and washes them again any time they sneeze, use the bathroom or cough. It's never too early to instill good sanitary habits!
- Choose your projects carefully.
Consider both the age and ability of your children when choosing a recipe.
- Organize projects ahead of time.
To avoid having your kids squirm while waiting for you to find the flour, sugar and spices, get the ingredients and any necessary utensils ready before the kids march into the kitchen.
- Demonstrate the proper use of utensils, especially knives.
Teach children to always cut away from themselves. Save the intricate carving for yourself.
- Remember that seemingly innocent utensils like plastic knives and toothpicks can become dangerous weapons in the hands of an unwary child.
Always supervise closely and offer help when it’s necessary to insure safety.
- Don't sample uncooked products made with raw eggs.
Yes, this means cookie dough! Raw eggs are a primary source of salmonella, a dangerous type of food poisoning. Although you may have eaten raw cookie dough your entire life, it doesn't mean it's a good idea to teach your children to do so. Instead, let them be your "official tasters" once the project is completed.
- Prepare for success.
Be ready to praise any creation, even when the biscuits look more like hot dog buns and the cloves stuck in the holiday ham aren't evenly spaced. Remember that it's holiday tradition you're creating, not a gourmet feast.
RECIPE: Gingerbread Cookies
Serving: 6
Prep Time: 50 minutes minutes
Cook Time: 10 minutes
Total Time: 60 minutes
|
 |
|
INGREDIENTS:
3/4 cup unsalted softened butter
3/4 cup sugar
3/4 cup unsulphured molasses
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/2 teaspoon ground cardamon
3 1/4 cups flour
DIRECTIONS:
1. In a large bowl, cream the butter and sugar until fluffy. Stir in the molasses and water. In a medium bowl, whisk together the remaining ingredients. Slowly add the dry ingredients to the butter mixture, stirring constantly.
2. Divide the dough in half and flatten to a round disk. Wrap each disk in plastic wrap and chill overnight. (You can freeze half or all of it, if desired, for later use.)
3. Preheat the oven to 325 degrees and lightly grease your cookie sheets. On a lightly floured surface, roll out one of the disks, leaving the other chilled. Roll to a quarter-inch thickness, adding more flour, if needed.
4. Cut the cookies into desired shapes and place about an inch apart on the prepared cookie sheets. Bake for six to 10 minutes, depending on the size of the cookies. Cookies should be firm but not browned.
5. Reroll the scraps and continue to cut and bake until the dough is gone. Cool the cookies on the cookie sheets for three minutes, then remove to wire racks to finish cooling. Frost, if desired, with royal icing and let dry for 24 hours. Store in airtight containers.
Cook's Notes:
People are sometimes thrown by the appearance of this batter as they are making the cookies. It looks almost as if you had spoiled butter that curdled. It is supposed to look that way, so don't worry.
NUTRITIONAL INFORMATION:
Calories: 400
Total Fat: 27
Carbohydrates: 26
Protein: 12
|
 |
|
