Meal time is family time

Holiday  turkey

Study Guide to Cook Up A Story

CHAPTER 3

Chapter 3 of the print version of Cook Up A Story  offers kids a family ghost to scare them silly. Little Miss Ellie and the princess’s pie makes for a tasty Halloween treat. Then bake two delicious dishes from Ellie’s past. Ellie’s mixed French and Native background helps us learn to appreciate foods from other cultures. Sit down for a cozy chat with your folks and unmask recipes that conjure up your own family’s skeletons. Vinny uses Ellie’s Native roots to discuss food labels we see at the store: natural, organic, local, large-scale producers… We soon see that no one size fits all. There’s a lot to learn and the choice is up to us. More

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Sweet potato makes flaky scones a snap

Sweet potato biscuits

Flaky, moist and healthy eating.

The sugar quandry

In my last post I came down pretty hard on refined white flour.  I was referring to the silky white wheat flour that bakers love to use in cakes and cookies. That’s because upon contact with the acid in our stomachs, refined flour breaks down quickly into the sugar our body uses for energy.

What’s more, refined flour likes to hang out in baked foods with ordinary sugar. Thanks to refined flour plus added sugar, our favorite cakes, cookies and biscuits deliver sugar to our blood stream in double doses. More

Blow some hot air… it’s an essential ingredient

Watch your baking soar!

I hate to admit this, but baking can be a bit iffy. Sometimes pie crusts turn out flaky. But other times, they end up as hard to chew as a bathtub mat. More

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