Today's column is written for all of our young bakers, who have had several days at home to practice their baking skills!
First of all, check with an adult to make sure that it's a good time to bake. Also, always let an adult know when your recipe uses the range (stove top). Other rules before you get started include:
*Wash your hands and wear an apron.
*Read the recipe all the way through before starting to cook.
*Ask an adult about anything you don't understand.
*Gather all the ingredients and utensils before starting, to make sure that you have everything.
*Measure all the ingredients carefully.
*Put everything you need on a tray. When the tray is empty, you'll know you haven't left anything out! Re-read the recipe to make sure.
While you bake, clean up as you bake-it makes less work at the end. As you finish using a utensil (except for sharp knives), put it in warm, soapy water to soak. Wash sharp knives separately, and be careful of the sharp blades.
When you finish, wash and sry all the utensils you have used, and put them away. Wash the counters, and leave the kitchen nice and clean.
Now, get started! And enjoy your baking!
EASY SUGAR COOKIES
Utensils you will need:
Directions:
Heat oven to 375 degrees F.
Stir in:
2 1/4 cups all-purpose flour
Hint: If dough is too soft to shape, cover with plastic wrap and
refrigerate about 1 hour.
Utensils you will need:
Directions:
Heat oven to 375 degrees F.
Stir in:
1 1/4 cups all-purpose flour
Shape dough into 1 1/4 inch balls. Put balls about 3 inches
apart on cookie sheet. Flatten balls gently in crisscross
pattern with fork dipped in sugar.
Bake 9 to 10 minutes or until light brown. Cool cookies 2
minutes on cookie sheet, then remove with spatula to wire rack.
Cool.
Large bowl, dry-ingredient measuring
cups, measuring spoons, wooden spoon, cookie sheet, teaspoon,
glass, pot holders, spatula, wire cooling rack, small bowl.
Beat in a large bowl, with a wooden spoon:
1 cup sugar
1 cup (2 sitcks) margarine or butter, softened
1/2 teaspoon vanilla
1 large egg
Shape dough by teaspoonfuls into balls. Put balls about 2
inches apart on cookie sheet. Faltten balls gently with botton
of glass, dipped in sugar, colored sugar or candy sprinkles.
Bake 10 to 12 minutes or until set and edges just begin to brown.
Cool cookies on cookie sheet 1 minute, then remove with spatula
to wire rack. Cool.
Large mixing bowl, dry-ingredient
measuring cups, small sharp knife, wooden spoon, measuring
spoons, plastic wrap, ruler, cookie sheet, fork, pot holders,
wire cooling rack.
Mix in large bowl, with wooden spoon:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup solid shortening
1/4 cup (1/2 stick) margarine or butter, softened
1 large egg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
ROCKY ROAD COOKIES
Utensils you will need:
1-quart saucepan, dry-ingredient
measuring cups, wooden spoons, small sharp knife, large bowl,
measuring spoons, teaspoon, cookie sheet, ruler, pot holders,
spatula, wire cooling rack.
Directions:
Melt in a saucepan, over low heat, stirring a few times; then
remove from heat and cool slightly:
1/2 cup semi-sweet chocolate chips
1/2 cup (1 stick) margarine or butter
Heat oven to 400 degrees F.
