Mike Berenstain - The Berenstain Bears country cookbook : cub-friendly cooking with an adult
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Country Cookbook
Cub-Friendly Cooking with an Adult By Mike Berenstain Based on the characters created by Stan & Jan Berenstain ZONDERKIDZ The Berenstain Bears' Country Cookbook Copyright 2015 by Berenstain Publishing, Inc. Illustrations 2015 by Berenstain Publishing, Inc. Requests for information should be addressed to: Zonderkidz, 3900 Sparks Dr. SE, Grand Rapids, Michigan 49546 ISBN 978-0-310-74764-2 (eBook) All Scripture quotations, unless otherwise indicated, are taken from The Holy Bible, New International Version, NIV. Copyright 1973, 1978, 1984, 2011 by Biblica, Inc. Used by permission. All rights reserved worldwide. Any Internet addresses (websites, blogs, etc.) and telephone numbers in this book are offered as a resource. They are not intended in any way to be or imply an endorsement by Zondervan, nor does Zondervan vouch for the content of these sites and numbers for the life of this book. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or trans mitted in any form or by any means electronic, mechanical, photocopy, recording, or any other except for brief quotations in printed reviews, without the prior permission of the publisher. Zonderkidz is a trademark of Zondervan.
Editor: Mary Hassinger Design: Cindy Davis
Contents 
Mama Bear was always telling the cubs, Breakfast is a very important meal. She knew if her cubs started their day with a healthy breakfast they would have plenty of energy for a busy morning of school, baseball, soccer, or whatever they were up to that day. What are the best foods to eat for breakfast, Mama? Sister Bear asked one day. Lets head to the kitchen, cubs! We can look through my cookbooks and find some recipes. Then well cook up a healthy breakfast for all of us to enjoy, Mama said as she, Brother, Sister, and Honey Bear headed for the kitchen. working together to make a delicious meal to share. 
Breakfast 
Bear-y Delicious Scones What you need: Scones: 1 box scone mix (or your favorite recipe) 1 cup fresh or frozen blueberries 2 tablespoons chocolate chips Glaze: 1 cup powdered sugar 12 tablespoons milk 1 tablespoon soft butter 1/2 teaspoon vanilla or lemon flavoring Directions Mix scones according to package directions. Breakfast Bear-y Delicious Scones What you need: Scones: 1 box scone mix (or your favorite recipe) 1 cup fresh or frozen blueberries 2 tablespoons chocolate chips Glaze: 1 cup powdered sugar 12 tablespoons milk 1 tablespoon soft butter 1/2 teaspoon vanilla or lemon flavoring Directions Mix scones according to package directions. Add blueberries, and mix in gently. Roll scone dough 1/2-inch thick. Cut into 12 circles with a 2-inch cookie cutter. Place 8 of the scones on an ungreased baking sheet to make teddy bear heads. Cut the other four scones into four pie-shaped pieces each to make teddy bear ears. Attach two pieces on each and shape to look like rounded ears.
Bake according to package directions. While scones bake, combine glaze ingredients and mix with spoon. Remove baked scones from oven and cool slightly. While still warm, frost scones with a thin layer of glaze. Add chocolate chips to each scone for eyes and a nose. Serve with butter and honey.
Yield: 8 scones
Bunny Biscuits What you need: 1 tube (71/2 oz.) refrigerated buttermilk biscuits 10 choclate chips 5 raisins 20 slivered almonds Directions Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 inches apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two chocolate chip eyes, one raisin nose, and four slivered almond whiskers. Bake at 375 degrees for 810 minutes or until biscuits are browned. Cool slightly. Yield: 5 servings
Serve with honey for a sweet treat. 
Bear-y Good Oatmeal
Directions Boil water, then stir in oatmeal, nutmeg, and cinnamon. Boil about two minutes. Turn down the heat and let simmer a couple more minutes, until it reaches the desired consistency. Remove from heat. Divide into 2 bowls and add milk. Top with peaches and honey and sprinkle with cinnamon and nutmeg. Yield: 2 servings What you need: 2 cups water 2/3 cup old-fashioned oatmeal 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 12 tablespoons honey 1/2 cup almond milk (or regular milk) 1 peach, peeled and cut in thin slices Nutmeg and cinnamon to sprinkle on top
Crepes with Berries What you need: 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted Strawberries and blueberries, optional Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop 1/4 cup of the batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Serve hot. You can fill with whipped cream or custard. Also, top with berries for a healthy breakfast.
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