Tuesday, February 06, 2007

cooking with kids

I've been tutoring a four-year-old, a five-year-old, and their mom in French for a semester now. One night a week we have a "cooking class" in French, where I teach them the necessary vocabulary and they follow my directions to prepare something simple and sweet that they can eat right away. (We meet after dinner, so it's supposed to be a dessert.) And I'm running out of ideas! Here's a list of what we've done so far (that I can remember); can anyone else suggestion other hands-on, kid-friendly desserts? (They don't actually have to be French.)

"bananes royales" (banana splits)
palmiers (rolled-up puff pastry sliced into cookies)
croissants (refrigerated crescent rolls that they rolled up themselves)
crepes (I made those and the girls added the toppings)
French toast
spider crackers
parfaits (with yogurt, granola, and fruit)
strawberry shortcake
cookies (from a refrigerator tube, which we decorated with icing after slicing and baking them--baking cookies from scratch with two preschoolers would take up all the time we had for lessons!)
cinnamon toast
ants on a log
fruit dipped in chocolate

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8 Comments:

Anonymous elizabeth said...

Um, fruit dipped in yogurt? Graham crackers with frosting sandwiched between? Peanut butter - honey play dough? I'll try to keep thinking.

5:06 PM  
Blogger lis said...

my dessert standby as a kid was peanut butter balls (maybe you could fancy them up by calling them truffles?): mix equal parts peanut butter, honey (or jam) and dry milk. Roll into balls. Chill for a bit, then roll in powdered sugar (I suppose cocoa powder would work as well). Yum, yum. Seriously, they are tasty.

5:33 PM  
Blogger Nik said...

I don't have any ideas but the post reminded me of how many banana splits I ate in France. They are French to me!
Jello?

5:33 PM  
Blogger Sarah said...

Thanks for the ideas!

12:01 PM  
Blogger Lisa B. said...

speaking of crescent rolls--in my jr. high home ec. class, we made a delectable treat by rolling a marshmallow in melted butter, then cinnamon sugar, then enrobing it all in the crescent roll dough, then baking. It created an airy puff with a buttery sugary cinnamony glaze--on the inside! Use parchment. Call them les poufs! I believe they were called something "magic" in the home ec. class.

8:57 PM  
Anonymous elizabeth said...

a few more thoughts:

pudding

s'mores - I know marshmallows will microwave, though the chocolate might be tricky. Or maybe you could use a toaster oven.

banana boats - a girl scout camp staple. Cut a half inch long stripe down the side of a banana, leaving the peel intact at the end. Pull away the peel and scoop out a little banana. Fill with chocolate chips and mini marshmallows. Replace the peel, wrap the whole thing in aluminum foil, and heat until everything's warm and gooey.

chocolate oatmeal candy - bring 1/2c butter, 2c sugar, 1/2c milk, and 3oz baking chocolate to a rolling boil. Add 4c oatmeal. Pour onto greased platter. Let cool partially and shape into cookie sized mounds, or let cool completely and cut into squares.

6:54 AM  
Blogger Sarah said...

"les poufs"--I love it!

And those no-bake oatmeal cookies are great--I had forgotten all about them!

8:12 PM  
Blogger Dave said...

-Rice Krispie Treats or Chex Mix Puppy Chow: You and mom will have to handle the heating aspects on both of those, but kids love the last step of the puppy chow where you shake the bag to coat everything in powdered sugar.

-Chocolate fondue: Our friends' four-year-old had an amazing time with this when we had them over for fondue a few weeks back. Close supervision is obviously a must.

1:38 PM  

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