Stanley Knowles Children's Centre (S.K.C.C.)
Today's Place for Today's Kids!
"School Aged Child Care . . . safe, caring places for today's kids"











Banana-Strawberry Smoothies

Ingredients:
  • 2 ripe small bananas
  • 1 cup frozen unsweetened whole strawberries
  • 1 8-ounce carton vanilla low-fat yogurt ¾ cup milk
    • Directions:
  • Peel bananas. Cut bananas into chunks. Place banana chunks, frozen strawberries, yogurt, and mil into blender container.
  • Cover blender and blend on high speed about 1 minute or until mixture is smooth. Turn off blender. Pour drink into 2 glasses.
    		•

    Banana Bread

    Ingredients:
  • ½ cup Shortening
  • ½ teaspoon Salt
  • 1 cup White sugar
  • 2 Eggs (well beaten)
  • 2 cups Flour
  • 1 teaspoon Soda
  • 3-4 large bananas
  • ½ cup Nuts or other additions optional
    • Directions:
  • Mix flour, salt, and soda together. In another bowl, cream shortening and sugar together. Stir in the well mashed bananas into the creamed mixture. Add dry ingredients and mix until blended.
  • Bake at 350°F for 1 hour
    		•

    Cheese Biscuits

    Ingredients:
  • 2¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, cubed
  • 1 cup shredded old Cheddar Cheese
  • 1 cup milk
  • 1 egg, lightly beaten
    • Directions:
  • In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Pour milk over top and stir with fork to make soft, slightly sticky ragged dough.
  • With floured hands, form into ball. Turn out dough onto floured surface. With lightly floured hands, knead gently 10 times. Gently pat into ½-inch (1cm) thick round. Using 2-inch (5 cm) floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.
  • Brush tops of biscuits with egg. Bake in centre of 425°F (220°C) oven until golden, about 15 minutes. Let cool on rack.
  • If you make ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F (180°C) oven until hot and crisp, about 10 minutes.
    		•

    Do It Yourself Play Dough

    Ingredients:
  • 1 cup Flour
  • ½ cup Salt
  • 1 cup Water
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Salad Oil
  • Food coloring
    • Directions:
  • Mix together all ingredients and cook for 3 minutes over low heat.
  • Stir well. Add food coloring. Store in a plastic container. Kids love it and it is easier to clean up.
    		•

    Easy Oatmeal Muffins

    Ingredients:
  • 3 cups Milk
  • 3 cups Quick Cooking Oats
  • 3 eggs
  • ¾ cup Vegetable Oil
  • 3 cups all-purpose flour
  • ¾ cup white sugar
  • 2 tablespoons baking powder
  • 1½ teaspoons Salt
    • Directions:
  • Preheat oven to 425°F (220°C). Grease muffin cups or line with paper muffin liners.
  • In a small bowl, combine milk and oats; let soak for 15 minutes.
  • In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  • Makes 36 servings
    		•

    Granola Bars

    Ingredients:
  • 3 cups (750mL) quick cooking rolled oats (not instant)
  • 1 can (300 mL) sweetened condensed milk
  • 1 cup (250 mL) semisweet chocolate chips
  • 1 cup (250 mL) wheat germ
  • ¾ cup (175 mL) natural bran
  • ½ cup (125 mL) oat bran
  • ½ cup (125 mL) margarine, melted
    • Directions:
  • Combine all ingredients in large bowl. Press into greased, foil-lined 9 X 13-inch metal cake pan.
  • Bake in 375°F (190°C) oven for 15 to 20 minutes. Let cool in pan before cutting into bars.
    		•

    Hash brown Bake

    Ingredients:
  • 1 Bag Frozen Diced Hash browns
  • 1 Large Can Cream of Mushroom Soup
  • 250 ml Sour Cream (optional)
  • 1 cup Grated Cheddar Cheese
    • Directions:
  • Mix frozen hash browns with cream of mushroom soup. Place in 13x9 baking dish. Sprinkle grated cheese on top. Bake in a 350 degrees oven for 45 minutes or until browned.
    		•

    Pancakes

    Ingredients:
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons cooking oil
  • 1¼ flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
    • Directions:
  • Break the eggs into medium bowl and stir until eggs are fairly smooth and a bit bubbly.
  • Add the milk and cooking oil to the eggs. Mix.
  • Add all remaining ingredients. Stir just until moistened. Heat the frying pan until a few drops of water bounce all over. An electric frying pan would be 380°F (190°C). Spray the pan with no-stick cooking spray. Scoop spoonfuls of the batter onto the frying pan using the serving spoon. When tops are bubbly and the edges are a bit dry looking, turn them to brown the other sides. Spray should not be needed for the rest of the cooking. Remove with the lifter to a plate.
  • Makes 18 round pancakes.
    		•

    Fun Fruit Kabobs

    Ingredients:
  • 1 apple
  • 1 banana
  • 1/3 c. red seedless grapes
  • 1/3 c. green seedless grapes
  • 2/3 cup pineapple chunks
  • 1 cup nonfat yogurt
  • 1/4 c. dried coconut, shredded
  • or any fruit you like!!!
    • Directions:
  • Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if it's fresh. Put the fruit onto a large plate.
  • Spread coconut onto another large plate.
  • Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.
  • Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.
  • Repeat these steps with another skewer.
    		•

    Frozen Yogurt Bars

    Ingredients:
  • 1 8-oz. container of your favorite flavor of yogurt
    • Directions:
  • our yogurt into paper cups. Fill them almost to the top.
  • Stretch a small piece of plastic wrap across the top of each cup.
  • Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
  • Put the cups in the freezer until the yogurt is frozen solid.
  • Remove the plastic wrap, peel away the paper cup, and eat your pop!
    		•

    Bannock

    Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 1/4 cup butter, melted
  • 1 1/2 cups water
    • Directions:
  • Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
  • Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
  • Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
  • Top with anything you like, such as jam, butter, honey, or raisins
    		•

    Raspberry Fizz

    Ingredients:
  • 1 1/2 c. raspberry juice
  • 3 scoops raspberry sherbet
  • 1/2 c. sparkling water
    • Directions:
  • Pour all the ingredients into the blender.
  • Cover the blender and blend until the mixture is very smooth.
  • Pour your raspberry fizz into glasses and enjoy!
    		•

    Strawberry Bars

    Ingredients:
  • 1 c. flour
  • 1 c. rolled oats
  • 1/2 c. butter or margarine, softened
  • 1/3 c. light brown sugar
  • 1/4 tsp. baking powder
  • 1/8 tsp. salt
  • 3/4 c. strawberry jam
    • Directions:
  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • In a large bowl, mix everything together except the strawberry jam.
  • Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
  • Take the 2 cups of the mixture and press it into the bottom of the pan (8" X 8"). You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
  • Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
  • Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
  • Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
  • Cut the bars into 12 squares to eat and share!
    		•

    Apple Crisp

    Ingredients:
  • 4-5 apples (peeled and sliced); ½ tsp cinnamon; 3 Tbs sugar; 3 Tbs flour
  • 1 cup flour; 1 cup oats; 1 cup brown sugar; 1 cup cold butter
    • Directions:
  • Place apples into a 9X13 glass pan. In a small bowl, mix 3 Tbs flour, 3 Tbs sugar, cinnamon. Pour this into the pan of apples and mix.
  • In a large bowl, mix the 1 cup flour, oats and brown sugar. Then, slice cold butter into bowl and cut it with a fork until moist and crumbly. You might need to use your hands to do this. Spread over the apples.
  • Place in oven for about 45 mins at 350 degrees, or until golden brown. Cool for 30 mins.

    • Chewy Chocolate Macaroons

    Ingredients:
  • 5 1/3 cups flaked coconut; ½ cup Cocoa
  • 1 can (14 oz.) sweetened condensed milk.
  • 2 tsp vanilla extract.
    • Directions:
  • Heat oven to 350 degrees. Generously grease cookie sheet. In large bowl, stir together coconut and cocoa; stir in sweetened condensed milk and vanilla until well blended.
  • Drop by rounded teaspoonfuls onto prepared cookie sheet.
  • Bake 8 to 10 minutes or until almost set. Immediately remove from cookie sheet to wire rack. Cool completely. Store loosely covered at room temperature.

    • Double Chocolate Cookies

    Ingredients:
  • 1 cup butter or margarine, softened; 1 ½ cups sugar; 2 eggs.
  • 2 tsp vanilla extract; 2 cups flour; 2/3 cup cocoa
  • ¾ tsp baking soda; ¼ tsp salt; 1 ¾ cups chocolate chips; ½ cup chopped nuts (optional)
    • Directions:
  • Heat oven to 350 degrees. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture.
  • Stir in chocolate chips and nuts, if desired. Drop by tablespoonfuls onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
    		•

    Fresh Fruit Trifle

    Slice the following fruit in layers in a crystal trifle bowl:
  • Bananas; Strawberries; Seedless grapes; Kiwi; Cantaloupe; Or any other fruit you like.
  • To layer, you can use just about anything! Some suggestions are:
  • Pudding; Yogurt; Cool Whip; Lady Fingers; Graham Crackers; Vanilla Wafers.
    		•

    Apple Enchiladas

    Ingredients:
  • 1 (21 ounce) can apple pie filling
  • 6 (8 inch) flour tortillas
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter; 1/2 cup white sugar; 1/2 cup packed brown sugar; 1/2 cup water
    • Directions:
  • Preheat oven to 350F. Divide apple pie filling amongst tortillas and sprinkle with cinnamon. Roll up tortillas and place, seam side down, on a lightly greased baking pan. In a medium sauce pan bring butter, sugar and water to a boil. Reduce heat and simmer, stirring constantly, for 3 minutes. Pour sugar mixture over tortillas and sprinkle with a little extra cinnamon. Bake for approximately 20 minutes.
    		•

    Root Beer Float Cake

    Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 can or bottle of root beer
  • ¼ cup vegetable oil
  • 3 eggs; ½ confectioner's sugar; 3 tablespoons root beer
    • Directions:
  • preheat oven to 350F. Grease and flour a 10 inch Bundt pan.
  • In a medium bowl, stir together the cake mix, 12 ounces of root beer, oil and eggs until smooth. Pour batter into the prepared pan.
  • Bake for 35 to 40 minutes, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 12 inch intervals. Pour root beer glaze evenly over cake.
  • ROOT BEER GLAZE: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.
    		•

    Apple Banana Cupcakes

    Ingredients:
  • 2 cups flour; 1 tsp baking soda; 1 tsp salt; ½ tsp ground cinnamon; ½ tsp ground nutmeg
  • 2/3 cup shortening; 1 ¼ cups white sugar; 2 eggs; 1 tsp vanilla extract
  • ¼ buttermilk; 1 cup ripe bananas, mashed; 2 apples-peeled, cored and shredded
    • Directions:
  • Preheat oven to 375 degrees F. Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs on at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
    		•

    Banana Split Dessert Pizza

    Ingredients:
  • 1 (14-oz) can sweetened condensed milk; ½ cup sour cream; 6 Tbsp lemon juice, divided
  • 1 tsp. Vanilla extract; ½ cup + 1 Tbsp butter or margarine, softened and divided; 1 cup all-purpose flour; ¾ cup chopped nuts
  • 3 medium bananas, sliced and divided; 1 (8-oz) can sliced pineapple, drained and halved; 10 to 12 maraschino cherries, drained and patted dry
  • additional chopped nuts for garnish; 1 (1-oz) square semi-sweet chocolate; ¼ cup firmly packed brown sugar
    • Directions:
  • Preheat oven to 375F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla. Mix well. Chill.
  • In large bowl, beat ½ cup butter and brown sugar until fluffy. Add flour and nuts. Mix well.
  • On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming a rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
  • Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice. Arrange on top along with pineapple, cherries, and additional nuts.
  • In small saucepan over low heat, melt chocolate with remaining 1 tablespoon butter. Drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
    		•

    Caesar Salad

    Ingredients:
  • 2 tbsp White vinegar; 2 tbsp Water; 2 tbsp Oil; 2 tbsp Sugar; ½ tsp Prepared Mustard; ½ tsp Garlic Powder
  • 1 Head of Romaine lettuce; 1 ½ cups Croutons; ½ cup Grated Parmesan Cheese
    • Directions:
  • Combine first 6 ingredients in a small bowl. Stir well. Cover with plastic wrap and chill in refrigerator until you are ready to toss the salad.
  • Wash and dry lettuce. Tear or cut into bite-sized pieces. Put lettuce into large bowl. Add croutons and cheese. Pour dressing over the lettuce mixture.
    		•

    Garlic Bread

    Ingredients:
  • 2 teaspoons finely chopped garlic; 1/4 teaspoon salt ; 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 tablespoon extra-virgin olive oil; 2 tablespoons finely chopped fresh flat-leaf parsley ; 1 (15 by 3 1/2-inch) loaf Italian bread
    • Directions:
  • Preheat oven to 350 degrees F. Mince and mash garlic to a paste with salt using rounded end of a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
  • Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife, then spread garlic butter between slices.
  • Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
  • For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.
    		•

    Chocolate Oat Cookies

    Ingredients:
  • Butter or Margarine, softened(½ cup); Brown sugar, packed (1 cup); Large egg (1); Vanilla (½ tsp); Baking soda(½ tsp); Salt (¼ tsp)
  • All-purpose flour (1 cup); Quick rolled oats (1 cup); Chocolate chips (1 cup); Chopped walnuts (optional ½ cup)
    • Directions:
  • Turn oven to 350F. Put the butter or margarine into bowl. Add brown sugar, egg and vanilla flavoring. Beat on medium speed until smooth.
  • Add the rest of the ingredients. Stir with the spoon until all of the flour is mixed in. Grease the cookie sheets. Drop by rounded tablespoonfuls onto the cookie sheets, 2 inches apart.
  • Bake on center rack in the oven for 10 to 12 minutes. Remove cookie sheets to the wire rack. Let stand 2 minutes. Remove cookies to the waxed paper on the counter. Cool completely.
    		•

    Quick Chocolate Cupcakes

    Ingredients:
  • 1 ½ cups flour; ¾ cup sugar; ¼ cup cocoa; 1 tsp baking soda; ½ tsp salt
  • 1 cup water; ¼ cup vegetable oil; 1 Tbs white vinegar; 1 tsp vanilla extract
    • Directions:
  • Heat oven to 375F. Paper-line muffin tins. In a medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla. Beat with a wire whisk until batter is smooth and ingredients are well blended.
  • Pour batter into paper cups, filling each 2/3 full. Bake 16-18 minutes or until tooth pick comes out clean. Cool frost as desired.
  • Makes 18 cupcakes
    		•