Just like that he is five. My first grandson. His mother takes his younger brother to gym class and the big five comes to visit his grandparents. Every Monday morning. Part of what we do is school work (he is starting on the adventure of homeschooling that his mother and aunt enjoyed…and school on Monday is at Gramma’s and Pop’s house. This week we continued talking about farming. We discussed what crops he would grow if he was a farmer. He drew a picture. He went upstairs (to the yellow room) and built a field with crops (bananas, carrots, and apples) from Legos. He also reads chapter books with Pop.
And then we cooked.
These really are two very very easy recipes. My five year old grandson made them with very little help. He measured all the ingredients and even manned the electric hand mixer.
The first recipe we made was a strawberry compote to use on ice cream or a waffle or pancakes. This takes all of ten minutes to make (if Gramma cleans the strawberries the night before).
Strawberry Compote
Ingredients
1 1/2 to 2 cups of chopped fresh strawberries (which is a pint)
2 Tablespoons granulated sugar
1 Tablespoon of freshly squeezed orange juice
Directions
Rinse and dry the strawberries. Remove the green tops. Cut each berry into quarters. If the berries are extra large cut into 6 or 8 pieces.
Put half of the cut up strawberries in a heavy bottomed pan. Add the sugar and orange juice. Turn the heat on low, stir the mixture and bring it to a simmer. Stir occasionally and cook for five minutes. The berries would be partially cooked down and the mixture should be slightly syrupy.
Remove the pan from the heat and stir in the saved strawberries.
Pour the mixture from the hot pan to a bowl and cool to room temperature before serving. Refrigerate any leftovers.
We made the strawberry compote first because it needs to cool before eating.
This recipe is even more five-year-old chef ready because there is no heat involved. Just remember to get the butter out the night before so it is room temperature and soft. You do NOT want to melt or microwave it.
Cinnamon Honey Butter
Ingredients
1/2 cup softened unsalted butter
1/4 teaspoon salt
1/4 cup powdered sugar
2 Tablespoons honey
1 teaspoon cinnamon
Directions
The most important thing to do when making this Cinnamon Butter is to make sure the butter is room temperature. Don’t try to make this recipe with cold butter right out of the refrigerator. The butter needs to be soft.
The best way to mix the butter is to use a hand mixer. You can stir this by hand but the butter has to be super soft.
Place all the ingredients in a bowl and use a hand mixer to combine.
Two simple recipes. Easy to make. Very good to eat!
Grandson tasted both on his favorite waffles and gave both a thumbs up!
He asked me to take a picture of his strong muscles which he got from eating his waffles with Cinnamon Honey Butter and Strawberry Compote…so here you are.
The ingredients for these recipes were purchased from the Collingswood Farmers’ Market where my grandson now shops on Saturday mornings. His favorite things are the Muth Family popcorn and Springdale Farm’s apple cider donuts.
Where to find ingredients at the Collingswood Farmers’ Market
For the Cinnamon Honey Butter….The butter is Hillacres Pride. (made from milk from their cows grandson will tell you) and the honey is from Fruitwood Farms (and bees….)
For the Strawberry Compote…the strawberries are from Muth Family Organic Farm (but also can be purchased at Buzby Farm, Springdale Farm, Fruitwood Farm… the orange was purchased at Sara’s Produce.
yellow room upstairs 