Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers

Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers


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Bake delicious treats for the whole family with easy recipes and step-by-step instructions

When a child is ready to take the spatula into his or her hands, it can be difficult to find recipes suited to their level, ability, and tastes that also capture their interest. Catering to ambitious chefs ages 8 to 12, this kids cookbook and culinary crash course shows your chef-in-training how to bake from start to finish. With tips for prepping and setting up the kitchen, tutorials fostering basic skills, and recipes that parents will love, Kid Chef Bakes is a kids cookbook to inspire the aspiring chef.

More than just a kids cookbook, Kid Chef Bakes contains:

  • Simple recipes―Get guidance to hone skills while making delicious treats that the whole family will enjoy.
  • Tips for prep and set-up―Learn about baking tools, equipment, and pantry essentials, including essential safety tips on how to use the oven and stove.
  • Hands-on lessons―This kids cookbook offers tutorials for developing basic cooking skills like measuring liquids vs. solids and separating eggs.

Learn how sweet it is to get your kids excited about baking with Kid Chef Bakes, an easy-to-use kids cookbook.


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Recipe Tutorial: Pie Dough

Prep time: 10 minutes (plus 30 minutes chill time) / Cook time: None (until used in a recipe) / Yield: 1 pie crust

Tools/Equipment:

• Medium bowl

• Pastry cutter (or fork or two knives; see Cutting in Butter, pg. 42)

• Plastic wrap

Mix the dry ingredients. In a medium bowl, stir together the flour and salt.

Cut in the fats. Add the butter and shortening to the dry ingredients. Using a pastry cutter (or the back of a fork or two knives), cut in the butter and shortening until pea-size crumbs of dough form.

Add the water. Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.

Refrigerate the dough. Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.

Helpful Hint: This dough can be used in a variety of recipes, including Homemade PB&J Breakfast Tarts (page 162), Mini Blueberry Peach Crostatas (page 168), and Southern Chocolate Walnut Pie (page 160).

Try Instead: Add a dash of your favorite spice like cinnamon or a little citrus zest for a fun-flavored pie crust.

INGREDIENTS:

1⅓ cups all-purpose flour

½ teaspoon table salt

4 tablespoons cold unsalted butter, cubed

¼ cup shortening

3 to 6 tablespoons ice cold water

Bake up a storm with these delicacies:

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Apple Tarte Tatin

Troubleshooting Tip: If your Tarte Tatin sticks to the pan while trying to flip it over, run a butter knife around the edges to loosen.

Coconut Explosion Cupcakes

Helpful Hint: Garnish the tops of cupcakes with additional coconut or toasted coconut if desired. To make toasted coconut, spread sweetened flaked coconut in a single layer on a baking sheet. Bake in a preheated 350˚F oven for 5 to 10 minutes, stirring occasionally, until crispy and golden brown. Keep an eye on it because it can burn quickly!

Chocolate Raspberry Turnovers

Pro Tip: If you have leftover melted chocolate, spread it on a piece of wax paper. Let the chocolate cool to harden. Then you can break it into pieces and store it in an airtight bag or container for another recipe.

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