From the 'Burg to Your Kitchen

As a preschool teacher in Roaring Spring, I like to teach my kids about cooking.

I think it’s very important to teach kids early how to cook and as often as you can. My preschoolers love to cook just as much as they enjoy eating whatever tasty treat we create.

I’ve been working with my pre-schoolers about healthy eating and how we can pick foods that are not only good for us, but can taste good, too. Here are two recipes from our tasty creations.

Fruit and Cereal Snack Mix

Ingredients:

8 cups Cinnamon Toast Crunch cereal

1/2 cup dried cherries

3/4 cup dried cranberries

1 package – dried apple chips

3/4 cups raisins

Directions:

Place all ingredients in a large bowl; toss to combine. Store in air-tight containers.

Blueberry Snack Cake

Ingredients:

2 eggs, separated

2 cups flour

1-1/2 cups sugar

1/2 cup cold butter, cubed

1 tsp baking powder

1 cup 2% milk

2 cups fresh or frozen blueberries

Directions:

Place egg whites in a small bowl; let stand until needed. Preheat oven to 350 degrees F.

In a large bowl, mix flour and sugar, cut in butter until crumbly. Reserve three-quarters of a cup of the mixture for topping.

Add baking powder, milk and egg yolks to remaining mixture, beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter.

Transfer to a greased 13x9 in baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.