Cooking is a life skill, and now seems to be a great time to educate kids about the basics of working in the kitchen. In these videos, kids get to be hands-on to prepare a variety of dishes, while learning about kitchen safety and nutrition. If you have questions about these demonstrations or recipes, please email the instructor.  We'd love to see you enjoying your home made meals, so be sure to post yourself and tag @countrysideymca! 


 
Click HERE or on the photo for a virtual cooking class to make these yummy cinnamon scones!
Click HERE for a printable version of the recipe. 

 

Ingredients for Scone
1 cup butter milk (or 1 cup milk mixed with 1-2 TBSP white vinegar and let sit 10 minutes=buttermilk)
3 cups flour
1/3 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 Tbsp ground cinnamon
3/4 cup chilled butter, cut up
3/4-1 cup cinnamon chips

Icing
6 Tbsp granulated sugar
1-2 Tbsp milk
1 Tbsp ground cinnamon

Preparation
1. Preheat oven to 400°F. Use a lined baking sheet.
2. Combine dry ingredients together in a large bowl. Stir with a fork to mix well and aerate.
3. Cut chilled butter into the flour mixture using a pastry blender, two knives or your fingers until mixture resembles fresh crumbs
4. Add chips. Mix a little then add the buttermilk. Mix only until dry ingredients are moistened.
5. Lightly flour your hands then gather the dough into a ball and press so it holds together.
6. Turn dough out onto lightly floured surface. Knead lightly 12 times (or in the large bowl like I in the video).
7. Divide dough in two and pat each half into a circle 3/4 inches thick.
8. In a small bowl combine the milk, cinnamon and sugar, stirring to blend. Cover top of dough with glaze. I add enough sugar to make a thick liquid (crunchier).
9. Cut each circle into eight pie-shaped pieces. Place the scones slightly apart on the baking sheet.
10. Bake for about 12-15 minutes or until tops are browned.
11. Serve hot.
12. Remove them from baking sheet if you are cooling them (they will stick).

Tips from the teacher

• I use my fingers to mix in the butter and just make sure that the chilled butter is well squished…I also cut my butter up before adding it to the mix…almost into pea size pieces for easier squishing.
• This recipe is very forgiving. I have used 1% milk with vinegar for the buttermilk with no problems. Buttermilk is something I NEVER have on hand.
• Definitely powder your hands before working with dough!
• Over kneading makes it a tougher scone and causes the dough not to rise as much.
• Scones stick to sheet if allowed to cool on it.
• When using stoneware, cooking time is longer by 5-10 minutes.
• These scones are soft, more like a muffin than a crunchy cookie.
• I have only found the cinnamon chips at Meijers.
• If placed close together, it takes longer to bake.

 

 

 



Click HERE or on the photo for a virtual cooking class to make these yummy cinnamon scones!
Click HERE for a printable version of the recipe. 

 

Ingredients for Scone
1 cup butter milk (or 1 cup milk mixed with 1-2 TBSP white vinegar and let sit 10 minutes=buttermilk)
3 cups flour
1/3 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 Tbsp cocoa powder
3/4 cup chilled butter, cut up
3/4-1 cup chocolate chips
1 tsp. vanilla extract

Icing
6 Tbsp granulated sugar
1-2 Tbsp milk
1 Tbsp cocoa powder

Preparation
1. Preheat oven to 400°F. Use a lined baking sheet.
2. Combine dry ingredients together in a large bowl. Stir with a fork to mix well and aerate.
3. Cut chilled butter into the flour mixture using a pastry blender, two knives or your fingers until mixture resembles fresh crumbs
4. Add chips. Mix a little.
5. Mix butter milk and vanilla together then add to the flour. Mix only until dry ingredients are moistened.
6. Lightly flour your hands then gather the dough into a ball and press so it holds together.
7. Turn dough out onto lightly floured surface. Knead lightly 12 times (or in the large bowl like I in the video).
8. Divide dough in two and pat each half into a circle 3/4 inches thick.
9. In a small bowl combine the milk, cocoa powder and sugar, stirring to blend. Cover top of dough with glaze. I add enough sugar to make a thick liquid (crunchier).
10. Cut each circle into eight pie-shaped pieces. Place the scones slightly apart on the baking sheet.
11. Bake for about 12-15 minutes or until tops are browned.
12. Remove them from baking sheet if you are cooling them (they will stick).

Tips from the teacher

1. I use my fingers to mix in the butter and just make sure that the chilled butter is well squished...I also cut my butter up before adding it to the mix...almost into pea size pieces for easier squishing.
2. This recipe is very forgiving. I have used 1% milk with vinegar for the buttermilk with no problems. Buttermilk is something I NEVER have on hand.
3. Definitely powder your hands before working with dough!
4. Over kneading makes it a tougher scone and causes the dough not to rise as much.
5. Scones stick to sheet if allowed to cool on it.
6. When using stoneware, cooking time is longer by 5-10 minutes.
7. These scones are soft, more like a muffin than a crunchy cookie.
8. I have only found the cinnamon chips at Meijers.
9. If placed close together, it takes longer to bake.

 

Click HERE or on the photo for a virtual cooking class to make these yummy cinnamon scones!

Click HERE for a printable version of the recipe. 

Ingredients:

10 large eggs
1/3 cup milk
5 to 8 ounces of bulk sausage
6 ounces frozen chopped spinach, thawed and drained
1/2 cup grated cheddar cheese
1 rolled ready made pie crust
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation:

1. Preheat oven to 375F.10 large eggs
2. Take the ready made pie crust out of the refrigerator.
3. Fry the sausage in a skillet. Place in a bowl to cool.
4. Roll out the pie crust and place it in the pie tin. Crimp or cut the edges, according to your preferences.
5. Break the eggs into a large mixing bowl. Check for egg shell before whisking. Add the milk, salt and pepper. Whisk eggs until thoroughly mixed.
6. Add the well drained spinach and cooled sausage. Mix until the spinach is all broken up.
7. Add the cheese and whisk together.
8. Pour the egg mixture into the pie shell.
9. Bake for 20 minutes.
10. Check center of quiche. If it is very runny, cook 10 more minutes. Check again.
11. When the center of the quiche is mostly solid (some liquid is due to the melted cheese), remove from oven and let cool for 5 minutes.
12. Cut and serve!