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BAKE For Family Fun!
by Alice Osborne
February is BAKE for Family Fun month, and when you think about it, working together in the kitchen really is a lot of fun. And of course, find something more fun than baked goods!
DVO and Cook’n knew this truism years ago when they created their popular Cook’n CD, Cook’n for Kids. And then some years later, Dan and Kathy came up with the treasure, Cook’n with Kathy, understanding that everyone benefits from working in the kitchen together. So round up your “significant other” and create something special this month!
To get you started, here are some tasty and easy recipes everyone in your family will enjoy:
Apricot Scone Flower
The petals of this flower are the cut scones; the center of the flower, a mound of apricot preserves. For a fetching presentation, slide this off the baking sheet and onto your fanciest serving dish. This recipe will teach children how to handle and slice quick dough and zest a lemon.
 1 1/2 cups all-purpose flour
1/3 cup sugar, plus extra for sprinkling on top
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Pinch of ground nutmeg
2 tablespoons cold, unsalted butter
Grated zest of 1 lemon
1/3 cup chopped, dried apricots
3/4 cup heavy cream or whipping cream
1 tablespoon milk
1 egg yolk
2 tablespoons apricot preserves
Heat the oven to 400°F. Lightly butter a large baking sheet (preferably a light one; darker ones are more likely to make the scones brown too quickly). Set a sifter inside a large mixing bowl and have your child measure the flour, 1/3 cup of sugar, baking powder, salt, and nutmeg (in that order) into it. Sift the ingredients into the bowl.Cut the butter into small pieces and scatter them over the dry ingredients. Show your child how to rub the butter into the dry ingredients with his fingertips until it is broken into fine flakes. Have your child zest the lemon and then stir the zest and the chopped apricots into the flour.
 Download this recipe.
Brownie Pizza
Gooey and packed with chocolate, brownies are always a big hit with kids. This brownie pizza is so easy to make that even preschoolers can help stir the batter.
 Chewy brownie batter
2 1/2 cups confectioners' sugar
1/2 cup butter (1 stick), softened
2 1/2 tbsp. milk
1 tsp. vanilla extract
Red food coloring paste (available at kitchen and party supply stores)
6 oz. white chocolate
Assorted candies
Prepare the brownie recipe, with one exception: Instead of pouring the mixture into a rectangular or square pan, pour it into a lightly greased (and clean!) 12-inch pizza pan. Bake, in an oven preheated to 350 degrees, for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Cool. Meanwhile, mix up the red frosting "sauce." In a large bowl, cream the confectioners' sugar and butter.
Add the milk and vanilla extract and beat until smooth. Add 1/2 to 1 teaspoon of red food coloring paste and mix until you have the desired shade (think tomato sauce). Use a spatula or knife to spread the sauce evenly over the cooled "pizza."
Now add the toppings. For white chocolate "cheese," roughly chop or grate (adults only) white chocolate. Sprinkle it over the frosting (your kids may want to add extra cheese). For other toppings, add M&M's, chocolate chips, butterscotch chips or any other favorite candies. Use a pizza cutter to slice the brownie into 16 pieces. Present it in a pizza box (ask a local pizza parlor if you could have or buy one). Serve the Brownie Pizza at an after-school gathering, a pizza party, or--most fitting--a Brownie troop meeting. Serves 16.
Download this recipe.
Cheese Calzones
A stuffed calzone is a fun alternative to pizza. Broccoli and sausage make great fillings for this bread, but you can substitute just about any other veggie or meat you like.
 Refrigerated Pizza Dough
3/4 cup pizza sauce
1 1/2 cups grated cheese
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
Prepare refrigerated pizza dough according to directions. Grease large baking sheet. Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches. Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces the steam in the baking calzone will cook it to just the right tenderness.
Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge. Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400º.
Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful the steam inside can be very hot. Serves 4 to 6.
Download this recipe.
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