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Cooking Club Whips Up A Fall Treat


cooking photo 1                          cooking photo 2

Student members of our cooking club gathered for our second meeting on 11/6. The featured recipe was a "Fall Apple Crunch" which can be found here on Chop Chop magazine's website


GET CREATIVE Depending on the season, you can mix up the fruit. These are some others we love: Spring Strawberry-Rhubarb: Substitute 1 pound rhubarb, scrubbed, halved lengthwise, and thinly sliced, and 1 quart strawberries, quartered, for the apples.


By most accounts it received a "thumbs up" from the students. In addition to preparing the recipe we talked some about finding the "area" of the baking pan we used, and how different pan sizes can affect baking times. We also pointed out the number of pounds in a kilogram, because the amount of apples we used weighed just about that much.  During our first 2 meetings we have covered various  tips and techniques that can be used for preparing many recipes with the students' families. We've been using this information to specifically prepare healthful dishes. We'll continue to do this throughout the year.  For our November meeting  we were fortunate to have Dana Orr from the Poe Center for Health Education here in Raleigh attend our November meeting. Ms. Orr talked to the kids about nutritional topics, and it looks like she will be able to attend more meetings.