Fun Cooking With Kids » Kids Can Cook Deserts

Coconut Ginger Ice Cream Recipe , This is a Must Try, it is Excellent and Very Easy,great Kid Recipe

admin — Thu, 11 Jun 2009 16:22:37 +0000

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar – you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

By: Chef Shelley R. Pogue

About the Author:

Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

Home Made Candy, the Perfect Way to Teach Kids to Cook

admin — Sat, 30 May 2009 11:24:53 +0000

A skill that we seem to be losing in our society is cooking. Proper homemade cooking, the type grandma used to do. Homemade cooking should be taught to all kids, and it’s up to you as a parent to do so. And start your kids with homemade candy.

If you start teaching your kids to cook something they don’t like they probably won’t develop a love of cooking. But if you start the kids out cooking homemade cakes or homemade candy you can just about guarantee that the kids will love it, and want to do more.

Last night I was cooking a chocolate candy with my kids, 8 and 11. They loved it and I can still see the look on their face as they licked out the bowl. The enjoyment that kids get from cooking is directly related to how yummy the result is, and if you cook homemade candy the result is always yummy.

And if they learn to love cooking they’ll have a skill they’ll appreciate for the rest of their lives. And they graduate from cooking candy pretty fast.

There’s a few simple things to remember, whether they’re cooking homemade candy or anything else. Allow plenty of time, expect mess, start with a simple recipe and get them started on the simple tasks.

And always remember to keep them away from heat. Many homemade candy recipes require that you make a syrup from water and sugar, and a syrup is extremely hot, hotter than simply boiling water. So watch out, a syrup burn is nasty.

There’s some wonderful simple homemade candy recipes to begin with. I already mentioned syrup. I’ve suggest keeping away from making any candy that starts with a syrup to begin with. Many candies need a syrup, and getting the temperature right can be tricky, and a little boring for kids. So start with some simple candy recipes first. Pralines and truffles would be a good start.

But once you’re all up to skill there’s no end to the homemade candy recipes you can try. Truffles, nougats, chocolate anythings, toffees, the list goes on and on. Oh and if you try toffee make sure you do chewy toffee, it’s absolutely the best toffee ever.

There you go I’m hungry now.

But seriously, homemade candy making is a fine way to get the kids to learn, and enjoy, the art of cooking. They’re making something they will be guaranteed to love to eat, and they’re learning one of life’s essential skills.

So find yourself some simple homemade candy recipes, there’s some on my website, and get the kids into the kitchen. As well as getting lots of homemade candy to eat, they’ll thank you for it in later years, just like I thank my mom for the same thing.

By: Peter Clark

About the Author:

Want to find some great Homemade Candy Recipes? Visit Peter’s Website Homemade Candy Recipes and find out more candy making at http://homemadecandyideas.com/

Using Chocolate Molds to Make Jello-Jigglers

admin — Thu, 30 Apr 2009 12:45:19 +0000

Ever wondered what else you could do with all of those chocolate molds you have laying around? Jello jigglers are a fun way to get some additional use out of them and kids love them. They look absolutely adorable and taste great too!Any type of 3-D animal mold is sure to be a hit with your child. Chocolate molds that are a little deeper than normal work the best. Most plastic chocolate molds can withstand temperatures up to 160 degrees Fahrenheit so don’t worry about them melting. To prepare the chocolate mold, spray lightly with a cooking spray.

Follow the recipe on the jell-o box for the jell-o jigglers, not the regular jell-o recipe which is too soft. You will not be able to pull it out of the mold without breaking it apart. Once the jell-o is prepared, pour into the molds, being careful not to overfill. I find that during this step it is beneficial to have the molds sitting on a cookie sheet or something not too flexible so that you will be able to easily move the molds from the counter to the refrigerator.

Chocolate molds tend to be slightly flexible so moving can be difficult without spilling once full. Let the jello-o set up in the refrigerator.Once the jell-o has solidified, remove the molds from the refrigerator and gently pull jell-o away from the sides of the mold to loosen and then pull completely out of the chocolate mold. If you have to really pry and pull it out, it should bounce right back into shape. You’re done. Enjoy!For one of the largest selection of chocolate molds on the internet click here CHOCOLATE MOLDS

About the Author

Thomas Newkirk is owner of Custom Chocolate Shop, one of the largest resources for chocolate molds on the internet.