I used to cook with my oldest grandson before he started school and we would make pizza normally once a week.
One day while we made pizza my young granddaughter was playing nearby while my grandson and I discussed how we should make coleslaw to serve with it. Two minutes later we heard a thud as his sister, barely past two years old, proceeded to help us by getting a cabbage from the fridge. After that she always had to be included.
This recipe was shared with me years ago by a neighbour who said her husband made it all the time.
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Cliff’s pizza crust
- 2 1/2 c. flour
- 1 tbsp. white sugar
- 1 tbsp. fast-rising yeast
- 1 tsp. salt
- 1 c. tepid water
- 3 tbsp. canola oil
Put all ingredients in food processor, using your mixing blade process one minute or less if dough is mixed. Let the dough sit five minutes then roll it out to size of your pizza pan.
I let the pizza crust rise on the pizza pan while I cook mushrooms and bacon. Put a thin layer of pizza sauce on crust, then a layer of shredded mozzarella cheese, bacon, and top with fried mushrooms. Bake at 425 F for 20 to 25 minutes.
Makes a thick 12-inch crust or a thin 16-inch. You could use whatever toppings you want on the pizza.
My youngest granddaughter has always wanted to help make butter tarts. She started by learning to measure the ingredients and now at 10 is able of make them from scratch. Grandpa teased her his butter tart had less raisins than hers. Blake made sure he couldn’t accuse her of that again by putting exactly one heaping half tablespoon of raisins in each tart.
Blake’s butter tart recipe
- 1 1/2 c. raisins
- 1/3 c. butter (not margarine)
- 3/4 c. brown sugar
- 3/4 c. corn syrup
- 1/8 tsp. salt
- 2 eggs slightly beaten
- 1 tsp. vanilla
- 2 tsp. vinegar
- dash nutmeg, cinnamon or allspice
Pour boiling water over raisins and let stand for 10 minutes. Drain and dry. Combine rest of ingredients by hand with spoon or whisk. Do not use the mixer. Put raisins in bottom of tart shell. Fill two-thirds full with butter mixture. Bake at 400 F for 10 minutes. Lower heat to 350 F for five to 10 minutes.
Blake and I always triple the butter tart filling recipe because it’s enough filling if you make never-fail pastry with a pound of lard to make four dozen tarts. We cook the tarts in my oven for 20 minutes at 400 F. In her mom’s oven, that would be a little too long. All ovens seem to cook differently.
One day, Blake’s older brother decided he was going to help us make tarts. Blake started telling him exactly what I had told her over the years and it made me realize I may sound a little bossy and set in my ways.
One of my granddaughters is away at college now and often texts me a photograph of what she makes for her supper, giving me new ideas for a change in our menu. The time you take cooking with children will give you great memories and when they leave home you know they can make their own meals.
A couple of weeks ago Blake informed me she had taught her brother to make a grilled cheese sandwich. She informed me that Dad says, “if I teach him how to make things I won’t have to make them for him.”
It’s important to teach children about the safe use of appliances in the kitchen.
This summer, Blake and I canned peaches together. I hate to admit it but she was better at skinning peaches than Grandma.
