Wonderful waffles for all

Tiny little crispy squares that make up this breakfast food serve to keep in place whatever fruit masterpiece you and your little one can create.

Last week was hope to National Waffle Day, Aug. 24, which happens to be the anniversary of the first U.S. patent for a waffle iron. Granted to New Yorker Cornelius Swarthout, the patent for a device to bake waffles was granted in 1869. His early invention required the use of a coal stove and simple offered a griddle with a cover that required flipping to cook both sides. While this patent inspired the national holiday, it is far from the beginning from this cherished breakfast treat.

In honor of all things waffle, and getting a good, healthy start to your morning, we’re going to make the crispy, delicious breakfast food this week.

Altering a recipe from MrBreakfast.com, sift together 2 cups of flour, 3 tablespoons of sugar, 2 tablespoons of baking powder and a ½ teaspoon of salt then set aside. In a small bowl, beat 2 egg whites until stiff, then set aside.

In a medium bowl, beat the two egg yolks well. Then stir in 1 ¼ cup of milk. Add sifted dry ingredients to egg yolks and mix until moistened. Be careful not to over mix! Add 1/3 cup vegetable oil then folk in the egg whites. Lastly, add 1 cup of freshly-washed blueberries into the mix.

Preheat any waffle maker for at least 4 to 5 minutes, then put your batter in. You’ll know the waffles are down when they’re crisp and brown. You may want to slice some peaches to put on top.

The waffles you’re about to make can be traced back to the 13th Century when ancient Greeks would cook flat cakes between two metal plates. They preferred topping the morning meal with cheeses and herbs.

The modern waffle originated with a wafer, very light thin crisp cakes baked between wafer irons in the Middle Ages. They made the crispy food by using two metal plates connected by a hinge with each plate connected to a wooden handle. It was placed over a fire and flipped to cook both sides. By the 14th Century, street vendors called waferers began selling wafers.

Even the common spelling of waffles took some time. Pilgrims brought Dutch wafles to America in the 1600. The word waffle, specifically with two f’s, didn’t appear in English print until 1735. Long after he served as president, Thomas Jefferson brought a long-handled, pattered waffle iron to the U.S. after a trip to France.

Moms could start relying on frozen waffles in 1953 when Frank Dorsa’s Eggo appeared in supermarkets. Did you know the Eggo was invented in San Jose?

The great thing about waffles is the endless possibilities. Change up the fruit depending on what’s in season to create new flavors, and new family favorites.

Scrumptious strawberry sweets

Some smells bring back memories. In that way, strawberries are like summer.

There’s a sweet smell that feels the air and regardless of what’s being made in the kitchen, adding strawberries makes it sweet and summer-like. Many fruits can be that way.

Funny thing about strawberries — they aren’t fruit. They’re part of a flower, the receptacle of the flower of the plant to be exact. Bright, red and delicious, strawberries have a very long history of over 2,200 years. They were found in Italy as far back as 234 B.C. In the 18th century, people in Argentina feared strawberries were poisonous. Early settlers in Massachusetts, on the other hand, grew fond of strawberries grown by local American Indians.

Strawberries are readily available in California, which is home to over to over 23,000 square acres of the plant. If all the strawberries produced in California in a single year were laid berry to berry, it would wrap around the world 15 times. California produces over 1 billion pounds of strawberries annually. But California is not the only place where strawberries are grown. Strawberries are grown in every state in America and all providences in Canada.

While eating the naturally sweet treat, point out to your little one some unique traits about strawberries like it’s the only fruit with seeds on the outside. On average, a single strawberry has 200 seeds.

Including fruit into the diet of you and your children can be as simple as offering snacks or as a healthy addition to nearly all desserts. Making those desserts does not need to be time consuming!

Twist the classic bruschetta with fruit, courtesy of allrecipes.com. You’ll need a baguette of choice, 1 tablespoon of butter softened, 2 cups of chopped strawberries and ¼ cup of sugar.

Cut the baguette into slices. Preheat the oven to broil. Spread a thin layer of butter on each side of the bread. Arrange the bread slices in a single layer on a large baking pan.

Place the bread in the oven for 1 to 2 minutes, until lightly toasted. Spoon some chopped strawberries onto each piece of toast; then sprinkle sugar over the strawberries.

Place under the broiler again until caramelized, 3 to 5 minutes. Serve right away.

Cooling down on the Fourth!

Today is a day all about red, white and blue!

The Fourth of July marks the day of paying homage to independence. One lasting symbol of that freedom is our flag. Did you know the American flag was designed by a woman?

Betsy Ross designed the flag in 1776. It’s rumored that Betsy impressed President George Washington with her ability to cut a five-point star with a single snip of her scissors! Can you do that? Us either…

The flag was actually adopted in 1777 with specific instructions that the flag of the United States be 13 stripes, alternate red and white; that the union be 13 stars, white in a blue field representing a new constellation.” 

In honor of the flag, we’re featuring a culinary not to Old Glory from cookbook author and FamilyFun contributor Ken Haedrich.  This chilled treat is made by layering strawberry sorbet and vanilla and blueberry-flavored ice cream in a loaf pan, chilling each layer until it’s firm. Served with homemade blueberry sauce and fresh fruit, it’s a sweet, summery ending to any Independence Day meal.

To make the blueberry sauce, combine 1 pint of freshly rinsed blueberries and 1 tablespoon of water in a medium-size saucepan. Partially cover the pan; then bring the mixture to a simmer over medium heat. Continue simmering the berries until they begin to break down, about 2 minutes. Stir in a ½ cup of sugar and cook the berries until they become soft, about 1 to 2 minutes more.

Stir together 1 ½ tablespoons of lemon juice and 1 ½ tablespoons of cornstarch in a small bowl until evenly blended. Stir the mixture into the berries; then cook them at a low boil, stirring constantly, for 1 1/2 minutes. Remove the sauce from the heat and transfer it to a medium-size bowl. When the sauce is cooled, cover it and place it in the refrigerator to chill.

For the dessert, start by lining a 9- by 5-inch metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3-inch overhang on all sides, then chill the pan in the freezer for 10 minutes.

Place the 1 pint of strawberry sorbet in the refrigerator for 30 minutes to soften, then spoon the sorbet into the pan and mold it, using a sheet of plastic wrap to smooth the top as needed. Cover it with foil and freeze it for 2 hours. The last 30 minutes, soften the 1 ½ quarts of vanilla ice cream in the refrigerator. Remove the pan from the freezer, add half the vanilla ice cream, mold it, cover it with foil, and freeze it and the remaining ice cream for 30 minutes. For the third layer, mix the remaining ice cream with 3/4 cup of the blueberry sauce, and add it to the pan. Freeze the dessert for one more hour.

Chill a platter in the refrigerator for 15 minutes. Right before serving, thin the remaining blueberry sauce with a spoonful of water or orange juice. Invert the dessert onto the platter, unwrap it, and garnish it with fresh berries. Use a sharp knife to slice the dessert, and serve it with the sauce.

Once finished, share your patriotic treat with ones you love at a barbecue! It will be a tasty way to be patriotic and end a great meal.  

Kids Culinary Adventures’s Blog!~ “In the Mix!”

Bon Appetit!

Welcome to the new Kids Culinary Adventures blog, the official source for information, insight, and updates about Kids Culinary Adventures , and really super kewl  food stuff!

Kids Culinary Adventures aka known as “KCA”, is made up of a few of passionate food enthusiasts and professional culinary experts who share their passion with families all over the world ;via the internet and more so, locally in the San Francisco Bay Area at our culinary learning center! Thanks to their work, KCA is a starting place for children, teens and families to learn about , nutrition and cooking outside the box!  We are also a learning platform to anchor academics!

We thought now was the right time to open the oven door and start a food blog with our  community about what’s happening with the world of kids cooking , heath , nutrition and food education! Click here for more secret info “About us”

We  “Pinky Swear” we intend to use this blog to:

– Pass useful information to families that contain emphasis on food , health and education
– Provide authentic messages to you about the food community
– Highlight interesting enhancements, both current and future regarding food and fun!
Additionally……. we want to hear from you! Double dog dare ya!

Chef Gigi and the Kids Culinary Adventures Staff!