Just for kids! Our Kids in the Kitchen cookbook is chock-full of kid-approved food they can make themselves like breakfast banana split, easy-as-pie spaghetti bake and crispy monkey pops plus a chapter of crafts like homemade face paint and goopy goo. With thoughtful safety reminders, fun facts and charming full-color artwork, they'll be kitchen wizards before you can say "peanut butter & jelly!" Has wipeable cover and 80 durable pages. (9" x 6-1/4")
About the Author
Back in 1984, Vickie Hutchins and Jo Ann Martin, next-door neighbors raising their families in the little town of Delaware, Ohio, started Gooseberry Patch. They were two moms with small children looking for a way to do what they loved and stay home with the kids too. They shared a love of home cooking and making memories with family & friends. After many a conversation over the backyard fence, Gooseberry Patch was born.
They put together the first catalog & cookbooks at their kitchen tables and packed boxes from the basement, enlisting the help of loved ones wherever they could. From that little family, Gooseberry Patch has grown to include an amazing group of creative folks who love cooking, decorating and creating as much as Vicki and Jo Ann. Hard to believe it's been over 25 years since those kitchen-table days.
Today, Gooseberry Patch is best known for homestyle, family-friendly cookbooks. They love hand-picking the recipes and are tickled to share their inspiration, ideas and more with you. One thing's for sure, they couldn't have done it without their friends all across the country. Whether you've been along for the ride from the beginning or are just discovering Gooseberry Patch, welcome to the family!
Breakfast Banana Split
½ c. your favorite crunchy cereal
½ c. fruit-flavored yogurt
¼ c. blueberries or strawberries, sliced
¼ c. pineapple chunks, drained
Maraschino cherries (optional)
Peel banana and cut down the middle lengthwise with butter knife. Place banana in a cereal bowl or banana split dish. Sprinkle half of the cereal over the banana, but save the other half for sprinkling on top. Spoon yogurt over the banana and cereal. Add the rest of the cereal and fruit on top. Add cherries, if you like.
Jam Surprise Muffins
from Kids in the Kitchen: Recipes for Fun
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
3/4 cup butter, softened
1 cup milk
non-stick vegetable spray
½ cup favorite-flavor jam
In a mixing bowl, combine flour, sugar, baking powder and salt. Blend in butter with a fork or a pastry cutter until mixture is crumbly. Form a well in the center. In a separate bowl, whisk together egg and milk; pour into the well in the bowl of dry ingredients. Stir until ingredients are just moistened, about 25 strokes. Batter will be lumpy. Spray a 12-cup muffin tin with non-stick vegetable spray and lightly dust with flour, or use paper liners. Fill muffin cups about 1/3 full of batter. Spoon one tablespoon jam on top of batter; top with enough batter to fill muffin cups 2/3 full. Bake at 425 degrees for 20 to 25 minutes.
Tip: Use the toothpick test to see if your muffins are finished baking! After 20 minutes, remove muffin tin from oven. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, or with only a few crumbs clinging to it, the muffins are finished baking. If there is uncooked batter or many damp crumbs on the toothpick, return the muffins to the oven and bake for a few minutes longer.
emed with today's time-strapped, budget-conscious families in mind. Many recipes include personal stories from contributors, giving the cookbooks a warm community feel that has proven extremely popular among cookbook fans and collectors.