| Lil' Chef Recipes Treats for your Lil' Chef & Teen Chef (& you too!) |
| www.LilChefRaleigh.com |
Lil' Chef Raleigh
10930 Raven Ridge Rd. Suite 105
Raleigh, NC 28714
10930 Raven Ridge Rd. Suite 105
Raleigh, NC 28714
| www.LilChefRaleigh.com (919) 889-2598 info@lilchefraleigh.com |
 | |  | |  | |  | |  |
 | |  | |  | |  | |  | |  |
| Campout Treats! Homemade Ice Cream Made in a Coffee Can! Ingredients: 1 1-pound coffee can with lid 1 3-pound coffee can with lid 1 pint of half and half (milk can be used instead) 1 egg, beaten (optional) 1/2 cup sugar 1 teaspoon vanilla, 2 tablespoons of chocolate syrup, or 1/4 cup of strawberries Preparation: Add all of the above ingredients to the 1 pound coffee can; mix well. Put the lid on the coffee can and secure with duct tape. Place the 1 pound coffee can into the 3 pound coffee can. Surround with crushed ice and rock salt and place the lid onto the 3 pound coffee can. Have your kids sit on the ground and roll back and forth 3 to 4 feet apart. Roll for 8 to 10 minutes. (The kids can kick the can back and forth as well.) Check to see if the ice cream is hard; if it isn't, replace the lid, add more ice and rock salt. Roll for another 8 mins. Remove the lid to the 1 pound can and serve in bowls. Serves 4-6 people. |
| Elmo's Funny Face Pizza Pies Say cheese! Get ready to put a smile on Elmo’s face and yours! Ingredients: 1 - 4oz whole wheat bagel, cut in half Tomato sauce 1/3 cup shredded low-fat mozzarella cheese 1/3 cup shredded low-fat cheddar cheese Sliced black olives and an orange pepper to decorate Elmo’s face Preparation: Preheat oven to low heat (250 degrees). Spread tomato sauce onto each half of the bagel and place on cookie sheet. Encourage children to help sprinkle the mozzarella cheese onto the bagel to make two eyes and the cheddar cheese to make a mouth. Place two sliced olives in the mozzarella cheese to complete the eyes. Place a nose onto each bagel using thin slices of an orange pepper. Bake for 5 to 8 minutes. Remove from oven when the cheese is bubbly. *Remember to keep children away from hot ovens and sharp cooking utensils. Parents handle the hot stuff, but preschoolers will be able to help spread the cheese and decorate Elmo’s face! |
| Banana Cream Pie Sweet graham cracker crust piled with layers of vanilla pudding, sliced bananas, and whipped cream -- the very sight of one of these homemade pies can tickle a kid's taste buds. Plus, making one is practically a rite of passage for young pie chefs. The only challenging part can be waiting for the pudding filling to chill (it takes a few hours) so that you can pile on the bananas and whipped cream and dig in. Ingredients: GRAHAM CRACKER CRUST 1 3/4 cups fine graham cracker crumbs 1/2 teaspoon cinnamon Big pinch of salt 6 tablespoons melted butter 1 teaspoon water VANILLA PUDDING FILLING 3/4 cup plus 2 tablespoons sugar 1/4 cup plus 2 tablespoons cornstarch 1/8 teaspoon salt 3 cups milk or half and half 3 egg yolks 2 tablespoons butter, cut into pieces 2 teaspoons vanilla extract WHIPPED CREAM AND GARNISH 11/4 cups very cold heavy cream Preparation: To Prepare the Piecrust: Heat the oven to 325º. Lightly butter a deep 9- or 10-inch pie pan. In a large mixing bowl, combine the graham cracker crumbs, cinnamon, and salt and mix the ingredients briefly with your fingers. Stir in the melted butter and water with a fork. Then use your fingers to rub together the mixture until the crumbs are uniformly moistened. Empty the crumbs into the prepared pie pan. Press them evenly into the bottom and about three quarters of the way up the sides of the pan. Bake the piecrust on the center oven rack for 8 minutes, then cool it in the pan on a rack while you make the filling. To Cook the Pudding Filling: Combine the sugar, cornstarch, and salt in a nonstick medium-size saucepan and whisk them until evenly blended. Then whisk in the milk and the egg yolks. Heat the pudding over medium heat, stirring continuously until it thickens and bubbles, about 5 minutes. Continue cooking the mixture for 1 minute more, whisking all the while to keep it from boiling. Remove the pan from the heat and whisk in the butter one piece at a time. Add the vanilla extract and whisk several more times. Immediately pour the filling into the piecrust, spreading and smoothing it with a wooden spoon. Gently press a piece of plastic wrap against the filling to keep a skin from forming. Put the pie on a cooling rack and cool to room temperature. Then chill it for at least 6 hours, or overnight. To make the Whipped Cream: Ten minutes before you're ready to assemble the pie, chill a mixing bowl and the beaters you'll use to make the whipped cream. Beat the heavy cream in the cold bowl until soft peaks form. Add the confectioners' sugar and continue to beat the whipped cream with a whisk until it is stiff but still smooth. Avoid overbeating it, or the cream will separate, much as it does when you churn butter. Remove the plastic covering from the pie and use a rubber spatula to spread a thin layer of whipped cream over the pudding. Using a butter knife, quarter the bananas lengthwise, then cut them crosswise into small chunks, letting them fall over the pie in a single layer. Mound the remaining whipped cream on top of the sliced bananas. Then garnish with shaved chocolate, if you like, and refrigerate the pie until serving time. Makes 8 to 10 servings |
