Spatulatta: cooking 4 kids online

Roasted Chestnuts

Monday, December 22, 2008

Roasted chestnuts are such a traditional winter treat that there's a song about them - sing along as you roast your own chestnuts.

Yield	4-6 servings
Time	30-45 minutes
Tools	knife baking sheet or cast iron pan clean kitchen towel
Ingredients	24 uncracked chestnuts
Directions	Preheat oven to 400. Have an adult carve an X into the flat side of each chestnut (otherwise they will explode) and place on the baking sheet. Bake about 30 minutes, until pressing a chestnut cracks the shell open easily. Wrap chestnuts in a towel until ready to eat. Squeeze open the shell, peel off shell and nut coating, and enjoy.

Labels: baking, Christmas recipe, Cooking with Kids, holiday, holiday treats, Roasted Chestnuts, snack, spatulatta, winter

posted by Spatulatta at 8:43 PM

Blue Corn Muffins

Friday, September 12, 2008

Blue corn muffins are a perfect addition to breakfast. Try this recipe from the Jalapeno Cafe.

(makes 1 dozen)

Ingredients:

1 cup all purpose flour
1 cup blue corn meal for tortillas or for atole
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup milk
1/4 cup butter, melted

Directions:

Heat oven to 400 degrees. Generously grease a twelve cup muffin pan and place in oven to heat while preparing batter.

In a bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat eggs, milk and melted butter, until blended. Pour liquid into dry mixture, stir just to moisten.

Remove muffin pan from oven and spoon in batter.

*Make sure muffin pan is very hot when spooning in batter, this will keep the muffins from sticking to pan when you remove them.

Bake 18 to 20 minutes until tops browned.

Remove from oven and turn out muffins to plate. Serve with butter and honey.

Visit the Jalapeno Cafe for more recipes!

Labels: baking, blue corn, blue corn muffins, breakfast, Cooking for kids, Jalepeno Cafe, muffins, snack, spatulatta

posted by Spatulatta at 10:18 AM

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