Apple Butter
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Apple Butter
- 10 x crisp apples, such as Spartans, Macs or Granny Smiths, cored and cut into quarters
- 1 cup of brown sugar
- 1/2 cup of apple juice
- 1/4 tsp each of nutmeg, cloves, allspice and cardamom
- 1 tsp vanilla extract
Directions:
Apple Butter
- Place all ingredients into a large saucepan and cook over medium-high heat until apples break down and become very soft. Continue to reduce until 80% of the liquid has evaporated and the sauce is very thick and dark brown.
- Puree with an immersion blender, a standard blender or in a food processor.
Apple Yogurt Dip
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Apple Yogurt Dip
- 1 cup of apple butter, or apple sauce
- 1 cup of plain yogurt or 1 cup sour cream
Directions:
Apple Yogurt Dip
- Whisk together and serve with chicken dippers.
Chicken Dippers
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Chicken Dippers
- 1 cup of flour
- 2 x eggs
- 1 cup of oatmeal
- 4 x boneless and skinless chicken breasts, sliced into1/2 inch wide pieces
- Salt and pepper
Directions:
Chicken Dippers
- Preheat oven to 400 degrees.
- Set up a breading station by putting the flour, in a baking dish. Whisk eggs and pour into another baking dish and sprinkle oatmeal into a 3rd baking dish.
- Dip the chicken pieces into the flour first, shaking off any excess. Then into the egg mixture, again shaking off the excess and finally into the oatmeal.
- Lay on a baking sheet and bake for 15-20 minutes, or until golden brown on the outside and cooked through.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Homemade Play Dough
- 2 cups of flour
- 1 cup of salt
- 1 heaping tbsp cream of tartar
- 2 cups water
- 1 heaping tbsp of vegetable oil
- Food colouring
Directions:
Homemade Play Dough
- Place all ingredients into a saucepan and cook over medium heat until they begin to come together and become very hard to stir. Divide into 4 pieces and colour each piece differently with food colouring. Knead colour into dough until thoroughly mixed and brightly coloured. Store in airtight containers.
Kids Vinaigrette
Yield: 12A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Kids Vinaigrette
- 1/2 cup white wine vinegar
- 1 1/2 cups olive oil
- 1 tbsp Dijon mustard
- 3 tbsp dried oregano
- Salt and pepper
- Food Colouring
Directions:
Kids Vinaigrette
- Whisk ingredients together with a whisk until smooth. Split into smaller bottles and colour each with a different food colouring.
Oatmeal Muffins
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Oatmeal Muffins
- 2 cups flour
- 1 cup oatmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 x eggs
- 1/2 cup oil
- 1 1/2 cups yogurt
- 1 tsp vanilla extract
- 1 cup grated carrots (about 3)
Directions:
Oatmeal Muffins
- Preheat oven to 350 degrees.
- Sift together flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
- Mix eggs, oil, yogurt and vanilla in a large mixing bowl. Stir in carrots and then dry ingredients.
- Spoon into 6 large or 12 regular sized muffin cups. Bake for 30 minutes.
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