Grandkids Cooking 101

Yesterday Nicky, Bucky ( 3 1/2 year olds ) and Bubbe made butterfly cakes.

They were curious. "What are butterfly cakes?" "You’ll see." I replied.

Settled at the table on high stools, a Princess plastic mat in front of Nicky and Thomas the Train mat for Bucky, they helped drag out the contents of a recycled Neiman Marcus bag. One little white Tupperware container with a taupe lid held the makings of butter cream, another contained powdered sugar, and then there was the silver sugar sifter, the top covered with Scotch tape so nothing would spill transporting it from Bubbe’s house to their house. Bucky couldn’t wait to remove the sticky tape "to see what’s inside."

This was pre-introductory cooking 101. And it was fun. Little sponge cakes had been baked in my kitchen the day before. Toddlers don’t have the patience to wait half an hour for the baking, then another half hour to cool until they come to the exciting part – spreading on the sweet butter cream and transforming the cakes into butterflies.

"Watch this, then you can do it" I said, slicing off the top of a sponge cake, just like slicing off a muffin top. With a couple blunt knives and a lot of crumbs, Nicky and Bucky cut off the tops of the remaining cakes. They were ecstatic "Look, I’m cutting off their heads," said Jonathon wielding his knife. Little fingers scooped up the crumbs, popping them into their mouths, enjoying each crumb as we adults might savor the finest beluga caviar from sturgeon that swim in the Caspian Sea. "Now, it’s time to make the butterflies." Two pairs of blue eyes watched every move as I spread one beheaded cake with pink butter cream. They looked longingly at the white stuff. "Yes you can dip your fingers into that powder – it’s sugar, not salt." "You’re funny," chuckled Nicky, her favorite comment when Pop-pop or Bubbe do something silly.

Then the exciting part. The sliced tops were cut in half, then two pieces were stuck into the frosting to resemble wings. Nicky and Bucky took turns. Never mind that the wings were wobbly and that while some wings were almost hidden under a heavy blanket of powdered sugar, others had barely a sprinkle. Proudly Nicky meticulously placed the cakes on a plate. "Butterfly cakes, we made butterfly cakes," they screamed gleefully. And Bubbe, the voice of reason for the moment, whipped the plate away, "this is dessert!"

Now I find myself cutting out recipes to make with the grandkids and simplifying others so that they can cook by themselves – or almost. Today it was a one bowl brownie recipe. "They’ll have a ball with this one," I thought. "And they love chocolate." What kid doesn’t? Doggies in their winter coats? To you and me these are " pigs in blankets." Kosher cocktail frankfurters wrapped in biscuit dough, a terrific do-it-yourself snack. Then there are peanut butter and raisin roll ups using the spongy white Sunshine bread of the 70’s. (Artisan breads had not yet emerged as American kitchen staples) and "jammy apples", apple wedges, dipped in melted jelly and then rolled in chopped nuts, the latter definitely only for 3 plus year olds. And to go with dessert? In the blender, whirl fresh or frozen strawberries with milk, pour into little glasses and you have Pink Magic – Snow White’s favorite potion.

Soon it’s the twins’ birthday. We’ll bake the cakes in Bubbe’s kitchen but first I have to figure out how to make a Princess cake for Nicky and a Thomas the Train cake for Bucky.

Tune in next month.

Note: make sure that the chairs or stools are high enough so that grandkids can stir and mix at a comfortable level. Adults need to help with all of these recipes.

Butterfly cakes
makes 9

1 cup all-purpose flour

2 teaspoons baking powder

1 stick (4 ounce) butter, softened

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla extract

butter cream (recipe below)

confectioners sugar to dust

Preheat oven to 350F. Place 9 paper muffin cases in a muffin cup tray. Stir together the flour and baking powder. Set aside. Place butter and sugar in a bowl. Beat with electric mixer until pale and fluffy. Add one egg and 2 tablespoons of the flour mixture. Mix well. Beat in vanilla and remaining egg with 2 more tablespoons flour mixture. Add remaining flour gradually beating at low speed, and scraping down sides of bowl. Bake in preheated oven for 18-20 minutes or until risen and firm. Cool on wire tray. Cut a slice from the top of each cake, then cut in half, crosswise. Spoon a little butter cream on cut surface of each cake. Insert two "wings" in each. Dust with confectioners sugar

Butter Cream:2 tablespoons softened butter, 1/2 cup confectioners sugar

2 teaspoons milk or cream if needed

Whip butter until pale. Gradually stir in confectioners sugar. Add about 2 teaspoons milk or cream for a softer consistency.

Banana Raisin Roly Polys
makes 4

1/2 ripe banana

2 tablespoons butter, melted

brown sugar

4 slices soft white bread

about 3 tablespoons raisins

In a cup or small bowl, mash the banana with a fork. Set aside. Place the butter and about 1/4 cup brown sugar in separate shallow dishes.

Cut the crusts from the bread. Lay the bread on a flat surface and with a rolling pin, roll out thinly.

Spread each slice with mashed banana. Sprinkle with raisins.

Roll up like a jelly roll. Roll in the melted butter and then in brown sugar.

Place in toaster oven, turning to toast all sides. Adult should use tongs to turn. Cool before eating.

Pink Magic: in blender place 6 hulled, sliced strawberries and 1 1/2 cups milk. Whirl to blend. Serve in small glasses with a spoon to sup.

One – Bowl Brownies
makes 12

1 cup semisweet chocolate chips, divided

1 stick (8 tablespoons) unsalted butter, cut in 8 pieces

1 cup sugar

2 eggs

1/2 cup all purpose flour

2 teaspoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

Preheat the oven to 350F. Spray an 8 or 9-inch baking pan with non-stick cooking spray.In a medium bowl, place 1/2 cup chocolate chips and the butter. Microwave on Medium for 2 minutes. Stir and continue in microwave for 2 minutes longer or until the chocolate is soft and butter is melted. Stir with a wooden spoon to mix. Let cool for a few minutes. Whisk in the sugar, eggs, flour, cocoa and vanilla. Pour batter into prepared pan. Sprinkle with remaining chocolate chips.(don’t worry if they get clumped in one area.) Bake 20 minutes or until still wet in center. Cool and cut into squares with a knife dipped in hot water.

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