Walnut Pancakes

Cooking and Kids 775If you like pancakes, why not add more nutrition, such as  extra protein and fiber? It’s as simple as whipping eggs and adding the ingredients one by one.
1/2 cup olive oil
1 cup milk
1 cup ground walnuts
1 1/2 cup pancake mix
1 teaspoon real vanilla

Old World Buttery Peach-Walnut Strudel

All natural and loaded with omega 3’s, this strudel is an excellent choice for an afternoon snack, a dessert, or a fast meal. It’s great served with a glass of cold milk!


1 cup milk

2 eggs

3 teaspoons sugar

3 teaspoons dry active yeast

2 tablespoons real vanilla

1 lemon (zest and juice)

1/2 lb. unsalted butter

4 cups flour*

5 cups ground walnuts

1 cup brown sugar

1 teaspoon cinnamon

1 lb. peach jam

* Using 2 cups of whole wheat flour (and 2 cups of wheat flour) instead of 4 cups of wheat flour will add significantly to the strudel’s nutritional value.

Directions: Using a large mixing bowl, whip room-temperature butter, adding eggs, 3 teaspoons of sugar, yeast, vanilla, lemon zest and juice, and a cup of milk. When well mixed, gradually add 4 cups of flour, forming a dough that is  a bit softer than pie crust. Let the dough rest for a few minutes while preparing the walnut mixture.

In a second large bowl, add walnuts, brown sugar and cinnamon. Divide the dough into two equal parts, spreading each (one at the time) on a table cloth in a rectangular shape, approximately 12″ x 20″. Spread half the peach jam on the first half of the dough followed by half the walnut mixture. Roll the dough, keeping it 12″ wide. Bake in a 12″ x 8″ baking pan, at 350 degrees for about 50 minutes. Let cool before slicing and serving.

I love this strudel’s simplicity and wonderful taste! This recipe provides over 30 servings, making it not only tasty and healthy, but very economical as well. Wrapped in Saran wrap and refrigerated, this strudel will retain its texture and flavor for days.

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Fig Jam, the Old-Fashioned Way

This is how jams and preserves were made for hundreds of years before preservatives, artificial flavors, artificial colors, and corn syrup arrived on the scene. Using only fresh fruit, sugar, lemon, and heat, I will show you how to make all natural, preservative free, great tasting jam.

7 lb. fresh figs

2 lb. sugar (preferably raw)

Juice of 3 lemons

Ten 8 oz. jars

… and confidence that you can do this! Here are the instructions!

Have fun!


Cooking and Kids 2810


Strawberry & Honey Lemonade

Hey kids, this recipe is made just for you!  YOU CAN MAKE THIS!

2 cups fresh strawberries

2 cups cold water

2 tablespoons or more of raw honey (or raw sugar)

Juice of 2 lemons

4 cups ice

This easy-to-make, refreshing summer treat is great replacement for soda and sugary drinks. Just follow the instructions! 


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Fig Newtons

I have two beautiful fig trees in my yard. Both are so  rich with fruit that I end up making a lot of fig jam every year. Fig jam is a great ingredient of many recipes. When making this dessert I often ask kids to zest the lemon skin and squeeze the juice for me. In this recipe I used carob seed; you can substitute it for ground walnuts and your newtons will turn out even better.

1 1/2 cup unsalted butter

2 tablespoons raw sugar

1 tablespoon (or more) real vanilla

2 eggs

2 teaspoon active dry yeast

Zest of 1 lemon

Juice of 1 lemon

3/4 cup cold milk

1 1/2 cups whole wheat flour

3 cups regular wheat flour

4 cups fig jam

You can find instructions for this recipe on our Facebook page. Once  there, just click on the photo and instructions will follow. I am always here in case you need extra help while making it. Just email me on my Contact page.

Cooking and Kids 2810



Plum Tarts

You will be surprised at how easy it is to make something so pretty and tasty! Take a look at these helpful photo instructions. Just click on the arrow.

3 sticks unsalted butter

1 cup powder sugar

3 whole eggs

1 tablespoon dry active yeast

5 tablespoons cold milk

1 tablespoon real vanilla

The zest and juice of one lemon

4 cups all purpose flour

9 med. fresh plumbs, sliced

12 teaspoons raw sugar

Add powdered sugar to cold, cubed  butter, and mix. Add eggs, yeast, milk, vanilla, lemon zest, lemon juice, and flour. Form dough a bit softer than pie crust dough. Cut dough into 12 equal parts (like a pizza pie). Form each part into a little ball.

Using a rolling pin, flatten the dough balls. Set sliced plums in the middle of the dough. Top plums with 1 teaspoon raw sugar, partially wrap dough around fruit, and set  in baking pan.

Bake for 35-40 min. at 350 degrees.

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Sour Cream Berry Cake

Simple, easy, all natural treats are my favorite things to make. This Sour Cream Berry Cake is a perfect example of how easy home baking can be. Kids can help you separate egg yolks and wash the blueberries.

6 eggs (separate whites from yolks)

1 cup raw sugar

1 cup sour cream

1 cup olive oil ( or regular oil)

2 tsp. real vanilla

1/2 tsp. baking powder

2 cups all purpose flower

2 cups fresh berries

Using an electric mixer, whip egg whites well. Once whipped, add sugar and whip for another 2 minutes or until sugar is melted. Add egg yolks and whip the mixture until everything is well blended. Add sour cream, oil, vanilla, baking powder and flour, and mix again until thoroughly blended.

Pour the mixture into a baking pan and bake at 355 degrees for 10 minutes. Remove cake from the oven and add fresh berries on top. Return cake to the oven for an additional 30 minutes … and you are done! This cake is great served with a cold glass of milk, whipped cream, or ice cream!


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Cooking and Kids 2938

Almond Coconut Fruit Tart

This recipe was created one evening while Vlada casually entertained friends, a common occurrence! With pen in hand, Andrea scribed the recipe while Vlada artfully wove ingredients together. Using small apricots from her garden, Vlada sought to create a healthy and tasty dessert that is now one of Andrea’s favorites. “OH YUM … ALMOND COCONUT FRUIT TART!”

2 sticks butter (room temperature)

¾ cup powdered sugar

2 tsp. vanilla, divided

½ cup ground almond flour

½ cup ground coconut flour

2 eggs

Pinch of salt

¾ cup milk

1 tsp. baking powder

2 cups flour (plus some extra, set aside)

1 cup raw sugar

4 cups pitted, halved apricots (leave skins on)

¼ tsp. nutmeg

½ tsp. cinnamon

½ cup raw, sliced almonds

1. Preheat oven to 360 degrees.
2. Put softened butter in bowl and whip until creamy.
3. Add the following ingredients and (ideally) mix well after adding each ingredient: powdered sugar, 1 tsp. vanilla, almond flour, and coconut flour.
4. Add 2 eggs and combine well.
5. Add the following ingredients and (ideally) mix well after adding each ingredient: pinch of salt, milk, baking powder, and flour.
6. Take 2/3 of dough and put in bottom of a 13×9 baking dish. Sprinkle a little flour on the dough to keep your fingers from sticking. Press dough down along the bottom of the baking dish similar to a pie crust, but do not press the dough onto the sides of the dish.
7. Poke dough with a fork throughout the crust. Set aside.
8. In a separate bowl, combine apricots, sugar, nutmeg, cinnamon and 1 tsp. vanilla. Pour mixture evenly over dough. Set aside.
9. Add almonds to remaining dough and combine.
10. Take small pieces of remaining dough-almond mixture and place them on top of the apricots. Add more flour (approx. 1 Tbsp.) to dough as needed to prevent stickiness.
11. Bake for 30 minutes at 360 degrees.
12. Allow to cool before serving. Top with powdered sugar (optional).

This recipe could also work well with figs (skins left on)!

Cooking and Kids 2085

Vlada’s Coconut Bread Pudding

A delicious way to turn leftover bread into a decadent dessert!

6 c. cut bread (small cubes
6 eggs

2 c.  coconut milk

½ c.  raw sugar

½ c. dry cranberries

½ c. sliced almonds

½ c.  roasted coconut

¼ c. of currants

2 tablespoons real vanilla

1 tsp.  cinnamon

¼ tsp. nutmeg

jJuice of ½ lemon
Zest of ½ lemon

Instructions: Place bread cubes in a baking pan and toast them in the oven at 350’ for about 15 minutes (or until they start turning golden). In a mixing bowl add eggs, sugar, coconut milk, cranberries, vanilla, cinnamon, nutmeg, lemon juice and lemon zest. Pour the mixture over toasted bread, add sliced almonds, roasted coconut and currants. Cover with foil and and bake for about 30 minutes at 350 degrees. Serve hot with a touch of caramel or raspberry sauce.

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