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Autumn is in the Air: Time to Turn on the Oven and Bake

 

I love the fall…cool crisp mornings and warm sunny afternoons.

Here in Colorado, the aspen leaves will be turning to gold, while back in New England where my daughter and her family live; the maples will be wearing flaming headdresses of scarlet, crimson and purple.

 

Many parents will be helping their children plan their Halloween costumes and decorate the house with pumpkins and sheaves of autumn wheat and Indian corn.  Years ago, our local library had an annual pumpkin-painting contest and all of my children looked forward to choosing the “perfect” pumpkin to decorate and enter…hoping to win the coveted first place prize ribbon.

 

As the weather cools down, many of us start getting out the muffin pans and cookie sheets in preparation for holiday baking.  I encourage parents to include their children in meal preparation…and holiday baking is an especially fun time to have your kids in the kitchen. If you are looking for simple child-friendly recipes, you’ll find dozens of them in my book, Show Me How!

Here’s a wonderful recipe for Carrot Cake that doesn’t appear in the book.  It’s special enough for festive occasions, but simple enough so that young children can help.

 

The best thing about this cake is that it is very nutritious (one pound of carrots in each cake) and easy on the digestive system.  I recommend it for anyone who suffers from IBS or GERD problems.

CARROT CAKE

You will need: 1½ cups flour, ¾ cup sugar, 1½ tsp baking powder, ¾ tsp baking soda, 1 tsp cinnamon, ¼ cup brown sugar, 1 egg beaten, ½ cup canola oil, 1 tsp vanilla, zest of 1 orange, 1 pound baby carrots grated, ¾ cup pineapple chunks with juice (about ½ cup), 2 bowls, 1 Bundt pan lightly greased, blender or food processor.

  1. Mix in large bowl: flour, sugar, baking powder, baking soda and cinnamon.
  2. Mix in another bowl: brown sugar, beaten egg, canola oil, vanilla, orange zest.
  3. Use a blender or food processor to grate the carrots and add the pineapple chunks and juice and blend until fairly smooth.
  4. Add the carrot/pineapple mixture to the brown sugar/egg mixture and stir well till blended.
  5. Add this to the flour mixture and stir gently but thoroughly..
  6. Pour/spoon into lightly greased Bundt pan and bake at 350 degrees for 1 hour.
  7. Remove from oven and place on wire rack to cool.  After 30 minutes or so, turn upside down on a serving plate and allow the cake to continue cooling.
  8. For storage, cover with plastic wrap and keep in the refrigerator up to one week.

                                                                     For parents who are local to the Colorado Springs area

PLEASE SAVE THE DATE

STAYING HEALTHY

THIS SCHOOL YEAR!

SHOW-ME-HOW STORY-TIME PROGRAM

Saturday, September 24, 2011

12 to 12:45pm

Family Christian Store: 7165 N. Academy

719-598-1500 to RSVP

Or email vivian@positiveparentalparticipation.com

  • Bring your young children and listen to a story
  • Help your child make a simple craft project
  • Get a free flyer: Have a Healthier School Year

Vivian Kirkfield is a local author, former kindergarten and Head Start teacher and mom of three. Her parenting program and award-winning activity book for ages 2-7, Show Me How! Build Your Child’s Self-Esteem Through Reading, Crafting and Cooking, has helped thousands of parents build self-esteem, develop pre-literacy skills and create a stronger parent-child connection.

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