Today I taught the above named class at Cool Bean Cafe’. I had a small group of mini-chefs but a very well-behaved group. The kids also knew their way around the kitchen and some were rather young. All of them could crack eggs without getting shells in the bowl, they can measure, whisk, pour and make fresh squeezed orange juice.
Since I don’t own the rights to any photos, you will have to visit Cool Beans’ Facebook page and like them to see any pictures from today. But I did promise the recipes and menu.
Bacon and Egg Casserole with Tomatoes
Fruit kebabs with cream cheese dip
Fresh squeezed orange juice
- 6 large eggs
- 1 3/4 cups milk
- 4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
- 8 to 12 slices bacon, cooked and crumbled
- 10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
- 1 1/2 cup shredded Cheddar cheese
- salt and pepper
Heat oven to 350°. Butter a 2-quart baking dish.
Whisk eggs with milk in a bowl; set aside.
Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.
Serves 4 to 6.
Fruit Kebabs with Cream Cheese Dip
Strawberries, cleaned and hulled
Fresh Pineapple chunks
7 oz. jar of Marshmallow Cream
8 oz soften cream cheese
1/8 tsp ginger
Arrange fruit on the skewers and set aside. Mix cream cheese, ginger and marshmallow cream until blended and fluffy. Serve.
Homemade French Toast
1 cup of milk
1 1/2 tsp ground nutmeg
1 1/2 tsp cinnamon
1 tsp sugar
8 slices of bread
Mix all but bread and spray in a bowl. Pre-heat a griddle and coat with cooking spray. Dip bread into mixture and flipto coat the other side. Place on pan. Turn once when the bottom is light brown and all milk/egg mixture is cooked. Keep warm until all is done. Serve with butter and/or syrup.