Dec 9, 2009

A thought, by Alex

Not too long ago we were having FHE (Family Home Evening for all you non-Mormons) and were talking about the perilous times we live in. Carl, who was conducting, thought that he should clarify.

"Who knows what perilous means," asked Carl.

"I do," calls out Alex excitedly

"Ok Alex, what?"

"It means you don't have any pears!"

Get it?

Pear-less? Perilous?

Yeah, took me half a second too! Carl got it right away though and couldn't stop laughing.  Gotta love kids!

Dec 1, 2009


Last night the boys and I decided to put together a dessert that they had read about in the story "Cook-a-Doodle-Doo". In it, the great-grandson of the Little Red Hen decides he is tired of chicken feed and wants to cook some real food. He finds great-grandma's recipe book and together with his friends makes the most magnificent Strawberry Shortcake. It is a super cute book, with a great story and lots of cooking facts added in, but best of all was the recipe it included so that you could make you very own strawberry shortcake. So that is what we did!

Here is the book

After they helped me make the shortcake, Alex got to add the whipped cream.

Jacob was the strawberry man

Another layer of shortcake, and then more whipped cream. Yum!

Here comes Jacob with more strawberries

At last it was finished, hooray!

Our two chefs with their creation. After we finished making it, the four of us all sat down to read the story together. They we all got to taste our creation and boy was it good!

So, I highly reccomend the book, but in case you can't get it, I decided to include the recipe for all of you to try for yourselves. Enjoy!

Great-Granny's Magnificent Strawberry Shortcake

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg, beaten
2/3 cup milk
3-4 cups strawberries, washed and sliced
1 cup whipping cream, whipped

Preheat oven to 450 degrees farenheit. Sift flour, then sift together again with dry ingredients. Cut in butter until mixture resembles coarse crumbs. Add egg and milk, stiffing by hand just enough to moisten.  Spread dough in greased 8 X 1 1/2-inch round pan, building up edges slightly.  Bake for 15-18 minutes. Remove cake from pan; cool on rack 5 minutes. Split in two layers; lift top off carefully. Alternate layers of cake, whipped cream and strawberries, ending with strawberries on top.