any ideas for making a recipe book with my students?

Question

I wanna make a special recipe book for my students with recipes they can make with their mums. I ask from each child to bring a recipe and then we ll make the book. I was thinking of making an index and the cover for each child that will colour it. So what else u think i would include?

- Any recipes from me?
- A nutrition introduction?
- Some healhty recipes ? (any suggested links?)

I ll appreciate any ideas. Even a good recipe u think i should definetely include!

Thx so much in advance!:)

Answer 1

My kids did this in school. One year the teacher had them bring a recipe with a special meaning, Including a paragraph to tell why the recipe was special. Some of the stories were touching. ( I would bake these cookies with my grandma beofre she died) Some were funny (my mom made this for company and dropped it. It splattered all over the kitchen)

I like the idea of asking other members of the faculty to contribute too!

Answer 2

You've been given some good suggestion. But I have some questions for you.

Will this be a self-published book or professionally published?

How many kids, and recipes will you have in the book?

Unless you plan to have several hundred recipes, I believe it will be much cheaper to Self-Publish. You can get binding at Office Depot at a very modest charge.

Having some nutrition info, and a conversion chart are good ideas, as is having recipes contributed by other teachers and yourself. Just be sure the teacher recipes are kid friendly.

You might consider taking some photos of your kids cooking to use on section dividers and the cover.

I also suggest you save all the recipes and have your class add to them on an annual basis. In the next few years, you might accumulate enough recipes to justify professional printing and widespread sales.

Good Luck,
Doc Hudson, another budding cookbook writer

Answer 3

How old are the kids?

I think a nutriction introduction would be good for middle school and below. One thing that's ALWAYS helpful, though, is measurment conversions in the front.

And recipes from you is a great idea. That way, you've contributed exactly what they were required to. :)

As for healthy recipes, you could try:
http://www.foodfit.com/

Answer 4

Why not get all the faculty to add a recipe to your book?
Maybe add the food pyramid?

Answer 5

cheese cake--- Items needed--- 12-13 in. Spring form pan, two 8 oz containers of sour cream, Five 8 oz packages of cream cheese ROOM TEMPERATURE.... 2 eggs, 1tsp vanilla extract, 1 and 1/3 cups sugar, 1 package of gram crackers OR vanilla waffers and 1/3 stick of MELTED butter.
1. Crush gram crackers or vanilla waffers in a food processor until they are a coarse powder... mix in 2 tsp of sugar and melted butter... mix until butter is blended with crumbs... PRESS into bottom of the spring form pan... set aside...
2. In a large mixing bowl, put room temp cream cheese, sour cream, vanilla, and 1 cup of sugar... after mixing---taste-- if not sweet enough add more sugar to taste---mix until cream cheese is smooth and thickly creamy---place in spring form pan on top of crumb mixture. TAP sides of pan to make sure cream cheese is disbursed evenly in the pan and put on the middle rack of a 375 degree oven for 15 minutes---
3. Reduce heat to 325 for an HOUR or until sides of top turn a LIGHT golden brown...turn oven off and let cheese cake sit for at LEAST another hour in the oven while it cools.. (this helps to eliminate cracking on the top.
4. Once cooled to room temp, place in refrigerator--wait at LEAST two hours or more before serving... top with pinaples, strawberry jam, APPLE filling, or chocolate sauce and serve or just serve plain....

You could make a page for SUBSTITUTIONS---for example if a recipe calls for SHORTNING, what could be used to substitute--- there are HUNDREDS of substitution ideas on the internet... what to use instead of eggs, etc...

another easy recipe: Chicken & Rice

ingredients:. One can each of Cream of celery, cream of mushroom, cream of brocolli and cream of chicken soup. One to 1 and 1/2 cups of UNCOOKED instant rice (ie Minute rice is what I usually use), boneless breast of chicken--3-5 breasts depending on the size of the breasts... one 9X13 pyrex or metal backing dish...

pour rice into bottom of backing dish. Pour soups together in a big bowl and mix till all are blended and then pour that mixture over the rice and stir so all the rice is coated with soup... cut chicken into 1 inch pieces and line the top of the mixture with the chicken ---place in a 325 degree oven for 45 minutes to an hour----dish is done when the top is a VERY LIGHTLY GOLDEN color.. .. Sounds awful---tastes great!!!! and very easy to prepare...