Young Cook´s

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B.L.T. Hot Dogs

8 hot dogs
8 regular thin-cut bacon slices
8 iceberg lettuce leaves
8 hot dog buns
1 c diced tomatoes (about 2 cups)

What you will need:
measuring cup
cutting board
chef's knife
small baking sheet
oven mitts or pot holders

Position rack in center of oven and preheat oven to 375°F.
Wrap each hotdog with a slice of bacon, tucking both edges under so that the bacon does not come unwrapped during baking.
Place the hot dogs on a small baking sheet. Bake for 40 to 45 minutes, until the bacon is crispy and well browned. Using oven mitts or pot holders, remove the baking sheet from the oven.
Stack the lettuce leaves on the top of each other and roll up tightly. Thinly slice into ribbonlike strips (shredded).
Place one hot dog in each bun and top with tomatoes and lettuce.
Serve with mustard and mayonnaise or other desired condiments.
Recipe From: Emeril's There's a Chef in My World!: Recipes That Take You Places

Chewy Energy Circles

1 c unbleached all-purpose flour
3/4 c soy protein powder
1/2 tsp salt
2 c rolled oats
1/2 tsp cinnamon
2/3 c brown sugar
1/2 c raisins
1 1/2 vanilla yogurt
1/4 c canola oil

You will need:
nonstick spray for the pan
standard muffin pans
large bowl
dry measuring cups
measuring spoons
2 cup capacity liquid measuring cup (or small bowl same size)
small whisk
long handled wooden spoon
rubber spatula

Preheat oven to 375°F. Spray 24 standard size muffin cups with nonstick spray.
Combine the flour, protein powder, and salt in large bowl.
Add the oats, cinnamon,, brown sugar and raisins and mix with clean hands.
Measure the yogurt into a 2 cup measure (or small bowl, same size). Add the oil and use a fork or small whisk to combine them directly in the cup (or bowl).
Add wet to dry, and mix with hands until completely combined.
Place approximately 1 1/2 tablespoons of the batter in each muffin cup and pat or poke into place.
Bake in the center of the oven for 12 to 15 minutes, or until brown around the edges. Transfer to a rack and cool for at least 10 minutes, then eat!
Makes about 24 small circles.
Recipe From: Salad People And More Real Recipes: A New Cookbook for Preschoolers & Up


2 tsp (3/4 pkg) yeast
3 c unbleached flour
1 tblsp sugar
1/2 tsp salt
2 tblsp butter, plus extra for greasing
1 c water, plus 8 cups for boiling
5 tsp baking soda
coarse salt (optional)

Mix the yeast, flour, sugar, salt, 2 tablespoons butter and 1 cup water together in a large bowl with your hands. Fold the dough over and over again, until it's smooth and firm. If it's too sticky, add a little bit of flour; if it's too tough, add a tiny bit of water. The dough is ready when it doesn't stick to your hands too much.
Divide the ready dough into twelve equal parts. Roll each part into a long snake, as you would play dough. Make each snake into an "O" and twist the ends at the top together several times, then pull them down to the bottom of the "O". Do they look like pretzels now? Do they at least sort of look like pretzels? Good.

Pretzel Icon

Set the pretzels on a cookie sheet and cover them with a dish cloth. Let them rise in a warm, draft-free place for 45 minutes. Heat the oven to 475°F.
Put 4 cups water and 5 teaspoons baking soda in a large non-aluminum saucepan and bring it to a light boil. As soon as the water boils, turn the heat down to low and drop in the pretzels three to four at a time to cook for about 1 minute.
Take the pretzels out of the water with a spoon, and set them on a greased cookie sheet(s). If you want, sprinkle them with coarse salt.
Bake for 10 - 12 minutes or until golden brown.
Eat while warm.
Recipe From: Loaves of Fun: A History of Bread with Activities and Recipes from Around the World

Cinnamon Toast

1 tblsp butter or margarine
1/4 tsp cinnamon
1 tblsp sugar
2 pieces of bread

1. Put the butter in a teacup.
2. Run some hot water from the faucet into the pan. Set the teacup in the pan of hot water. Stir the butter until it gets soft.
3. Add the cinnamon and the sugar to the soft butter. Stir until the mixture is creamy.
4. Toast the bread.
5. While the toast is still hot, spread half the butter mixture on each piece. Makes 2 pieces.

Rosemary Pan Bread

3 c (750ml) all-purpose flour
1 tsp salt
3 tsp dried yeast granules (or 1 oz / 8gms compressed yeast)
1/2 tsp sugar
7 tblsp olive oil
1 c (250ml) warm water (baby bottle warm) *
2 tblsp fresh chopped rosemary

* It should feel tepid or lukewarm. A liquid that is lukewarm where you can still test the temperature with your finger and not get burned. About 98 degrees°F or 33°C.

Put the yeast and sugar in the water and stir until it dissolves. Let it sit for 5 minutes.
Combine the flour and salt in a mixer or food processor (with a steel blade). Add 2 tablespoons of olive oil to the water. Turn on the machine and slowly add the water mix to the flour. Stop the moment it forms a ball. Scrape it onto a floured surface and knead with floured hands until smooth (about 5 minutes or more).
All the ball of dough to rest in a bowl, covered with plastic wrap until it doubles in size (30 - 40 minutes).
Take the dough out of the bowl and punch it down - but don't knead it. Put it in the center of an oiled baking pan about 9" x 12" x 3/4 " (23cm x 30cm x 1 1/2cm). Cover with a dishtowel.
Pre-heat the oven to 375°F (190°c; Gas #5). After ten minutes, roll (or press out) the dough until it almost covers the bottom of the pan (neatness does not count here!) Cover with the towel and let it rest 10 minutes.
Paint the dough with the olive oil, sprinkle on the rosemary and extra salt and bake until golden (about 15 minutes).
To serve, cool on rack. Slice into squares. Eat while it's warm.
Recipe From: Cooking With Herb: The Vegetarian Dragon

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