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Favorite
Kid's Meals and Recipes
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Chef Michelle’s
Yummy Zucchini-Honey Bread
A kid (and adult)
favorite at Daniel Island Academy!
Prep Time: 18 Minutes
Cook Time: 70 minutes |
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3 cups all-purpose flour
1 teaspoon baking
powder
1 teaspoon baking
soda
1 teaspoon
salt
1 tablespoon ground
cinnamon
1 cup chopped pecans
(optional) |
2 cups shredded zucchini
(1 large zucchini)
2 eggs, lightly beaten
1 ½ cups sugar
¾ cup honey
1 cup vegetable oil
2 teaspoons vanilla
extract |
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Combine ingredients in
left-hand column in a large bowl
stirring well. Combine zucchini and
remaining 5 ingredients in separate
bowl, stirring well. Add zucchini
mixture to flour mixture, stirring until
dry ingredients are moistened. Spoon
batter into two greased and floured 8 ½
x 4 ½ loafpans. Bake at 350° for 70
minutes or until a wooden pick inserted
in center comes out clean. Cool in pans
on wire racks. Yield: 2 loaves. Per ½
slice: Cal. 227 Fat 11.4g, Cholesterol
16mg, Sodium 145 mg. |
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Mini-Carmel Apples
Bite-size versions of the fall fair
treat, these tiny "caramel" apples are a
great party snack - or anytime
your kids
want a special treat. |
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4-inch lollipop sticks
Mellon baller
Granny Smith apples (1 apple makes about
8 mini-apples
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles,
shredded coconut
(optional)
Small paper candy cups
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First, cut lollipop sticks in half at an
angle (the pointy end will go into the
apple pieces easier). With the melon
baller, scoop little balls out of the
apple. Note: Each ball should have
a section of apple peel. Push lollipop
through apple peel and halfway through
apple "ball." Pat the apples
pieces dry.
Melt the chips according to directions.
Dip and swirl the mini apples in the
melted chips then roll the apples in
nuts, sprinkles, nonpareils, or coconut,
if desired. Place the mini apples in
paper candy cups to set.
Family Fun Magazine
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