Burgess - Chop, cook, munch!: fun, fast & fresh recipes for young chefs

• Find an adult who can help you. Always read through the recipe with your adult helper so you can ask questions about the recipe or equipment.
• Wash your hands with soap and water.

  Sing happy birthday to yourself for several verses to make sure your hands are clean. If you touch your hair or face, wash your hands again.

• Wear an apron to keep your clothes clean. Dont wear shirts with long, loose sleeves. If your hair is long, pull it back into a ponytail.
• Keep a damp cloth or paper towel nearby to clean up spills.
• Always use hot mitts to handle hot items from the stove, oven or microwave.
• Know where your first aid kit is located. If you touch something hot, run your hands under cold water immediately.
• Always pick up a knife or kitchen scissors by the handle. Leave sharp items on the counter until you are ready to wash them.

  Dont put them in soapy water; you might reach in and cut yourself.

• Wear shoes that are close-toed in the kitchen, as knives or scissors may fall from the counter.
• When cooking on the stove, turn handles of the pans and skillets toward the middle or back of the stove, so you wont bump handles and spill hot food.

You can have this granola with milk or yogurt for breakfast or serve in a flat-bottomed ice cream cone for a snack. Makes 7 servings Tools Large bowl
Small bowl (microwave-safe)
Measuring cup
Measuring spoons
Large mixing spoon
Jelly roll pan
Hot mitts Ingredients 3 cups rolled oats 2/3 cup sliced almonds 3/4 cup sweetened shredded coconut 1/3 cup sunflower seeds teaspoon salt 1 cup dried blueberries 1 cup dried cherries Syrup: stick ( cup) unsalted butter, melted 6 tablespoons honey teaspoon cinnamon teaspoon vanilla extract Directions: 1. Preheat oven to 325 degrees. 2. For Syrup: Melt the butter in a microwave-safe dish for 30 seconds. Stir in honey, cinnamon and vanilla. Mix well. 3. For Granola: In a large bowl combine the oats, almonds, coconut sunflower seeds and salt.

Pour syrup mixture over the granola ingredients. Stir until well mixed. 4. Evenly spread the granolain the pan. Bake in oven for 30 minutes, stirring mixture after 15 minutes. 5. Remove from oven using hot mitts. When mixture is cooled, add the dried cherries and blueberries.

Makes 2 servings Tools Cutting board
Knife
Blender Measuring cups
Serving cups Ingredients 2 bananas 1 cup frozen blueberries 2 cups orange juice 2 ice cubes Directions: 1. Peel bananas, break into chunks. Place into blender. 2. Measure out frozen blueberries and place in blender. 3. Add orange juice and ice cubes. Cover and pulse in blender until well blended. 4. Pour into cups and serve.

You can also use 2 cups chopped strawberries instead of the bananas. You can also substitute one cup of plain yogurt for one cup of orange juice. Makes 9 muffins Tools Muffin liners and pan
Large bowl
Small bowl Microwave-safe dish
Grater Measuring cups
Measuring spoons Mixing spoon Fork Hot mitts Ingredients 1 cup all purpose four
1 teaspoon baking soda
teaspoon salt teaspoon cinnamon
1/3 cup sugar
1 egg, slightly beaten
cup sour cream 2 tablespoons unsalted butter, melted cup milk cup dried cranberries Zest of one lemon Directions: 1. Preheat oven to 350 degrees. 2. Place muffin liners in muffin pan. 3. Stir together four, baking soda, salt, cinnamon and sugar in a large bowl. 5. Combine egg and sour cream. 6. Melt butter in a microwave-safe dish for 30 seconds. Cool. 7. Add butter and milk to the egg and sour cream. Mix well. 8. Combine egg mixture and four mixture. 8. Combine egg mixture and four mixture.

Add cranberries. 9. With a grater, grate only the yellow part of the lemon. Add to mixture and stir briefly, leaving lumps in batter. Too much mixing will make the batter tough. 10. Spoon mixture into muffin cups. 12. Remove from oven using hot mitts. 13. Let muffins cool slightly before serving. Makes 6 to 8 servings Tools Pie pan
Blender
Cutting board
Small knife
Spatula Measuring cups
Hot mitts Ingredients Non-stick spray for pie pan 1 slice whole wheat bread 1 cup Canadian bacon, cut into strips 1 cup shredded mozzarella cheese 1 sprig of fresh parsley leaves 2 cups lowfat cottage cheese 3 eggs Directions: 1. Preheat oven to 350 . 2. Spray pie pan with non-stick spray. 2. Spray pie pan with non-stick spray.