With the Thanksgiving holiday looking a little different this year, it’s even more important to have some easy recipes to make with your children! The staff of the Children’s Department have two fun dishes to try!
Our first recipe is courtesy of Ms. Shalyn! According to her, “every year for the holidays, my siblings and I help my mother make Kolacky (pronounced ko·lac·ky). The recipe she uses is from her Great-Grandmother, who immigrated from what is now Slovakia (Czechoslovakia at the time) in about 1919. She has a special recipe book that has been passed down from generation to generation and now I use it to make delicious Kolacky for my family!”
Prep: 20 mins
Cook: 20 mins
Additional: 8 hrs
Total: 8 hrs 40 mins
Yield: 2 dozen
4 cups all-purpose flour
2 cups butter
1 pint vanilla ice cream
½ cup fruit preserves, any flavor
Add flour to butter and crumble in blender (or mix by hand). Add ice cream to crumbled mixture and, using dough hooks (or hands), work into dough. When dough is smooth, shape into ball and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass cup dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in the center of each. Fill thumbprints with 1/2 teaspoon fruit preserves.
Bake in the preheated oven for 20 minutes. Sprinkle with confectioners’ sugar when cool.
Stuffins are the perfect way to use up some left-over stuffing! They’re super easy, and fun for kids make! Courtesy of Forkly, here’s the recipe:
Servings: 12 stuffins
Prep Time: 20 mins
Cook Time: 30-35 mins
10 cups dried bread crumbs
1/4 cup butter or margerine
1 cup red onion, diced
1 cup celery, diced
2 tbsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 tsp ground sage
2 cups chicken broth
2 tbsp fresh parsley, chopped
Non Stick Cooking Spray
Preheat oven to 350 degrees Fahrenheit.
Spray your muffin tin with non-stick cooking spray and set aside.
Over a medium-high heat, melt your butter in a frying pan, and begin to sauté your onion and celery until softened. Mix in your garlic, salt, pepper, and sage. Set aside for a few minutes to cool before the next step.
In a large mixing bowl, add your sauteed vegetables and seasonings into your bread cubes and fresh parsley. In a separate bowl, whisk your 2 eggs into your broth, and then pour over your bread & vegetable mixture. Stir until everything is well combined and soaked through.
Scoop the mixture into the 12 muffin tins, press down, and then top some more until filled.
Bake in oven for 30-35 minutes or until they are crisped and golden brown. Let cool for 10 minutes before removing from the muffin tin. Serve hot or cold (they’re great both ways!)
For those parents who want to further explore the culinary world with their children, these are a few of our favorite cookbooks! They are all available at STPL – simply click the book cover to place a hold!
Written by Ms. Mara, Children’s Outreach Librarian