My Coocking Book

Strawberry Yogurt Crepes Make 1 serving
Ingredients
-Fresh strawberries – ¾ cup per crepe.
-Vanilla yogurt (or yogurt flavor of your choice) ½ to ¾ cup per crepe.
-Crepes –You can find pre-packaged ready to use crepes in the produce section of most grocery stores or make your own.
-Optional- blueberries, bananas or other fruit.

Steps
1. - Wash your hands.
2. - Lay crepe flat onplate.*
3.- Starting at one corner and ending at the opposite corner, spoon ½ to ¾ cup of yogurt onto crepe in a line approximately 1 ½ “ wide.*
4. - Sprinkle ¾ cup sliced strawberries over yogurt. Add other fruit if desired.*
5. - Wrap crepe closed by folding outside corners (the corners without any yogurt or fruit) across the line of yogurt and fruit.*
6. - Add whipped topping (optional) andgarnish with more few strawberries.*
7. – Enjoy!
*Let your child do these steps

Age of the child recipe is appropriate for: 3-5 years old
Group size to work with: 4-5 children
How to modify the recipe for a younger or dev.challenged child
When we work with younger children, they can help to rinse the strawberries and remove strawberry caps and with the help of the teacher they can preparetheir crepes. On the other hand, when we work with dev. challenged child, we can do the following: Hearing loss: we can use cooking charts/cards. Vision disabilities: we can arrange each ingredient in a way that the child can easily take what he or she needs in order to prepare the recipe.
Nutrition highlights
Strawberries provide vitamin C, calcium and iron. Yogurt provides vitamin A, vitamin C,calcium and iron. Crepes provide iron and calcium in small amounts. In this recipe we find a combination of the fruit group, the dairy group and the grain group.
What skills are required?
Children will apply their fine motor skills when they rinse and remove the caps of the strawberries. Also they will practice those skills when they slice and sprinkle the fruit. The same happens when theywrap the crepes.
Specific tools that may be needed
Paper or plastic plates, measure cups, spoons and plastic knives. If the children are going to help to rinse the strawberries with must have access to a sink and a strainer to place the fruit and paper towels.
Concepts related to math: Measurement and counting (let children count the fruit)
Concepts related to language and literacy: Newvocabulary like the word crepe. Introduce other words like sprinkle, slice, wrap and lay.
Concepts related to science: We can give children whipped topping that has to be prepared, so they can see the change from liquid to semi-solid.
Concepts related to social studies: Talk about were crepes come from, and give them information about the country were they are mainly prepared. Show them a map andpictures of the country.

Baked Oatmeal Cakes Makes 8 servings
Ingredients
-1 egg
-1 ½ cup oats, regular of quick cooking
-1/4 cup brown sugar, packed
-1/2 cup milk
-1/4 cup canola oil
-1/4 cup finely chopped pecans
-1 tsp baking powder
-1/2 tsp salt
-1/2 tsp cinnamon

Steps
1. - Wash hands.
2. - Preheat oven to 350 degrees F. Grease one 8’’ or 9’’ square pan.*
3. - Beat eggin a medium bowl. Add the remaining ingredients and combine.*
4. - Press the mixture into greased square pan* and bake at 350 degrees for 25-30 minutes.
5. - Cool and cut into eight bars.*
6. - Enjoy!
*Let your child do these steps

Age of the child the recipe is appropriate for: 4-5 years old
Group size to work with: 3-4 children
How to modify the recipe for a younger or dev.challenged child
This recipe can be prepared by younger children because they can mix the ingredients and press the mixture into the pan. The teacher must be very careful when putting the pan in the oven making sure that the children are not close to the oven and when the pan is out of the oven this must be placed away from the children, so they won’t get burn (the same safety measures must be apply to...