When the kids are bored, assign them to help with dinner.
Aimee Krey shares quick breads that are a wonderful cooking skill-builder for kids.
Monkey Bread Muffins
2 (12 oz) packages of refrigerated biscuit dough
1 cup of granulated sugar
2 teaspoons cinnamon
1/2 cup (1 stick) butter
1/2 cup brown sugar
1) Heat Oven to 350 degrees. Put muffin liners into muffin tins.
2) Mix sugar and cinnamon in a plastic bag. Cut biscuits into thirds, and then cut into smaller pieces. Shake biscuit pieces in plastic bag and add all pieces to 1 muffin cup.
3) Continue until all biscuits are gone or muffin tins are full.
4) In a small sauce pan, melt the butter and brown sugar over medium heat. Boil for 1 minute.
5) Spoon 1 teaspoon of mixture over each muffin tin.
6) Bake at 350 for 15 minutes, or until golden brown.
7) Cool and eat!
8) Recipe makes about 18 muffins
Soft Pretzel Bites
2 ¼ tsp yeast
1 ¼ cups warm water
Pinch of sugar
¼ cup packed brown sugar
3-4 cups flour
1 cup water
1 tbsp baking soda
Course salt (optional)
2 tbsp butter, melted (optional)
1)In small bowl combine yeast & warm water w/a pinch of sugar.
Let stand for about 5 min while you prepare next step.
2) In a large bowl, mix brown sugar, 1 cup flour, and yeast mixture. (when its ready)
3) Then stir in enough flour to make a soft dough.
4) Turn dough onto a well floured surface and knead for about 3 min. Cover and let rest for 20 min.
5) Cut dough into 6 pieces. Roll each piece into a 12-15 inch rope and cut into 2 inch pieces
6) In shallow bowl mix 1 tbsp baking soda with 1 cup water.
Dip each pretzel bite in water quickly, shaking off excess.
7) Place on greased baking sheet. Sprinkle w/salt if desired. Bake at 425 degrees for 8 min or till golden brown. Brush melted butter on top or serve w/your favorite dip.
Homemade Caramel Sauce
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons butter
1 tablespoon vanilla extract
1) Mix the brown sugar, heavy cream, butter and salt in a saucepan over medium-low heat.
2) Bring to a simmer and cook while stirring gently for 5 minutes, until it gets a bit thicker.
3) Add the vanilla and cook one more minute. Cool slightly and pour sauce into a jar.
4) Store in refrigerator for up to 2 weeks.
For more recipes from Aimee, visit www.food-of-love-mmm.blogspot.com.