Preschool Christmas Recipes

Enjoy these preschool Christmas recipes as and add on to your preschool Christmas theme.

Blueberry Gingerbread Pancakes

A new twist on an old favorite.

2 cups unbleached flour
1 1/2 tsp. baking powder
1 1/4 tsp. ground ginger
3/4 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp salt
3/4 cup mild (light) molasses
3/4 cup buttermilk
2 large eggs
3 Tbsp. vegetable oil
2 cups blueberries(fresh are best, but frozen work too)
additonal vegetable oil

Sift dry ingredients into medium bowl. Whisk molasses, buttermilk, eggs, and 3 Tbsp. oil in large bowl to blend. Add dry ingredients and whisk just until smooth. Fold in blueberries.

Heat large nonstick skillet or griddle over medium-low heat. Brush with oil. Drop 3 Tbsp. batter for each pancake. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are lightly golden. The key is to cook SLOWLY, otherwise they're burned on the outside and raw and gooey on the inside. Make sure pancakes aren't too thick on the pan. Flip and cook until heated through. If desired, transfer pancakes to a preheated 200 F oven to keep warm until serving. Re-oil skillet between batches. Serve with real butter and maple syrup.

Candy Cane Fudge

3 cups sugar
1/4 tsp. salt
1 Tbsp. butter
1 1/2 tsp. vanilla
1/4 tsp. cream of tartar
1 cup half and half cream
1/2 cup chopped nuts
1/3 cup crushed candy canes

Line an 8 inch square pan with foil and set aside. In a medium saucepan, combine sugar, cream of tartar, salt and cream. Stir over low heat until sugar dissolves. Cover, allow to heat to a boil, stir occasionally. Uncover once boiling and cook till soft ball stage, without stirring. Remove from heat; add butter. Cool enough to touch bottom of pan. Stir in vanilla; beat fudge until it begins to lose it's gloss. Quickly stir in nuts and crushed candy canes and pour into foiled pan. Cool; cut into 1 inch squares. Makes about 64 pieces.

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