Pinkies out, people! The Yakima Valley Museum, in partnership with the Yakima Association of Family and Consumer Sciences, will host its “High Tea and Ice Cream Social” from 1-3 p.m. Aug. 21.

More than tea will be offered during this free event at the museum. Kids can also take part in an art project in the museum’s Children’s Underground and have a chance to play outside in adjacent Franklin Park with planned games, including a Victorian ribbon game, croquet and three-legged races.

But children also will get a taste of high tea, according to Kathy Sample, the museum’s education program coordinator. The idea behind high tea, Sample said, is to bring a Victorian feel to the experience. “So there will be teacups on saucers set out with tea pots, and we’ll pretend to have a tea party.”

Most likely, said Sample, kids will drink juice instead of hot tea and snack on cookies baked by the consumer science group. Table manners will be discussed during this time, and the hosts will read aloud from selections of the “Kim” series of books, which emphasize being safe, clean and healthy. Good etiquette will be covered, including washing hands, saying “please” and “thank you,” passing food to others, and taking small bites of food.

Erwina Peterson, a former home economics education and nutrition instructor in Yakima, devised the “Kim” books in 1973, and about half a dozen titles were published in both English and Spanish.

The books feature a central, androgynous character named Kim, who can also be seen in three-minute video animations made in the ’70s (thanks to David Lynx, the museum’s curator of information and design, these short animations have been converted into DVD format and can now be viewed at the museum’s website). Sample said Peterson’s goal was to develop easy-to-read books that taught healthy eating habits for children. Yakima’s Bill Donelson supplied all of the illustrations.

Each child is encouraged to pick up a copy of “Kim’s Coloring Book” and have it stamped at the museum to receive dollar-a-scoop ice cream at the Soda Fountain social during this event.

Hey Mom, do you need a quick idea for a summertime treat or after-school snack? Fruit smoothies are easy and fun. Let the kids design their own flavors, or scroll down for a few of our favorite recipes.

3-2-1 Smoothies!
3 — The third-best thing about making smoothies is that you don’t need to run to the store: If you’ve got a cup of yogurt, a handful of frozen berries and an overripe banana, you’ve got a smoothie. Or, maybe you open the fridge and find just two gulps of orange juice and the last scoop of vanilla ice cream: Voila! Creamsicle.
2 — The second-best thing about making smoothies is that they’re delicious.
1 — Best of all? You just cleaned out the fridge.

It’s OK to experiment:

• Try using different juices, including vegetable juices.
• Add a handful of carrot or celery slices. Once it’s blended, the kids will never know they’re eating vegetables.
• Add a scoop of peanut butter.
• Substitute milk for juice, or juice for milk.
• 8-ounce servings are too large for young kids. Make popcicles with leftover mix.

PURPLE COW

Ingredients
1 cup milk, plus more if needed
1 cup frozen or fresh blackberries
2 ice cubes
1 cup yogurt
2 tablespoons sugar
A few drops of vanilla

Directions
In a blender, puree the berries with the ice cubes and milk. If you like, strain the mixture into a bowl to remove the seeds. Rinse the blender. Pour the mixture back into the blender. Add the yogurt, sugar and vanilla, blending the mixture until smooth. If it’s too thick, add more milk. Makes three 8-ounce servings; serve immediately.

ORANGE-YOU-GLAD-WE-DIDN’T-SAY-BANANA JULIUS

Ingredients
1 banana
1/3 cup frozen orange juice concentrate
1/2 cup water
1/2 cup whole milk
1/2 teaspoon vanilla extract
5 or 6 ice cubes

Directions
Combine all ingredients in a blender. Cover and blend until smooth, about 30 seconds. Three servings; serve immediately.

FUNKY MONKEY

Ingredients
1 cup vanilla yogurt
3/4 cup chocolate milk
1 banana, cut into chunks and frozen
1/4 teaspoon vanilla extract

Directions
Combine all ingredients in a blender. Cover and blend until smooth. Three servings; serve immediately.

You just need three ingredients: Chocolate chips, crunchy chow mein noodles and some sort of candy that looks like little eggs. We used speckled Easter M&Ms, but jellybeans or even peanuts could work.  I used a little more than one bag of milk chocolate chips for each 12 ounce bag of chow mein.

Line a couple cookie sheets with parchment or wax paper. This will keep the nests from sticking.

In a medium sized pan, melt the chocolate chips on the stove (medium heat), stirring so the chocolate doesn’t burn. This will only take a couple minutes. Remove from heat and add the noodles, stirring until they’re well coated. Then use a large spoon to drop a good-sized dollop of the chocolate chow mein mixture on your lined cookie sheets. Our nests are about 4 inches across.

Carefully check to make sure the mixture’s not too hot to touch, then use your fingers to shape each drop into the shape of a nest: circular with a little indent in the center. Move on to the next nest.

After you’re through forming the nests, the chocolate should still be sticky but not real warm (don’t want to melt your eggs!). Add a couple egg candies to the center of each nest. The chocolate will work like glue to hold them in.  Chill them in the fridge for at least 20 minutes (we left ours overnight).  To make them into little gifts, I placed each nest in a cellophane bag tied with a ribbon.

My kids are 5 and 3, so they were able to help stir the melting chocolate, help form the nests and add the egg candies (their favorite part). We thought the nests looked great using three eggs that were the same color (shades of blue, for example) or mixing it up. Either way, you can’t go wrong!

]]> http://www.playdateyakima.com/2009/04/08/this-ones-not-for-the-birds/feed/ 0 http://www.playdateyakima.com/2008/11/24/book-shop-hosts-cookie-contest/ http://www.playdateyakima.com/2008/11/24/book-shop-hosts-cookie-contest/#comments Tue, 25 Nov 2008 00:03:37 +0000 http://playdateyakima.com/?p=1957 Out On A Whim Children’s Book Store will host a decorated cookie contest at 3 p.m. Friday, Dec. 12.

For a chance to win a free book, children should bring in a batch of cookies they’ve decorated with holiday cheer. Store-bought cookies must be hand decorated by the child to qualify. The kids will vote to decide the winner.

Out On A Whim is located at 108 S. Third Ave. in Yakima. For more information, call 576-3635.

Preheat the oven to 450 degrees. Prepare a 9×13 casserole dish with a small amount of olive oil. Spread an even layer of Swiss cheese on the bottom of the pan. Place eggs on top of cheese without breaking the yolks (if you can!).

Pour enough half and half or whipping cream to fill in the gaps made by the eggs. Be conservative on the liquid here — use just enough. Too much will increase your baking time.

Bake in oven about 10 minutes, just long enough for the eggs to look a bit cooked but not done. Remove from oven and top with Parmesan and paprika and return to oven.

Cook another 10 minutes or until set. Serves 4-6 people as a main course. You may substitute Cheddar, Colby or Monterey Jack cheese for the Swiss.

1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs all-purpose potatoes, peeled and cut into large chunks
1/3 cup olive oil

As a time-saver, you may prepare the potatoes the night before and soak them in water to cover. Drain, and proceed.

Preheat oven to 450 degrees.

In a large plastic bag, add all ingredients, close and shake to coat potatoes evenly. Place potatoes into a shallow baking pan and discard bag. Bake, stirring occasionally until potatoes are tender and golden brown. Serves 8 people.

1 package store bought crescent roll dough
1/2 package semi-sweet chocolate chips
1 egg
Splash of water

Preheat oven to package directions and roll out dough on a prepared cookie sheet (using cooking spray if needed). Cut and separate dough into perforated triangles.

Place 1/2 teaspoon of chocolate chips in center of triangles. Beat egg with water to thin it out a little for an egg wash. Roll up crescents, and brush with a small amount of egg wash. Bake to package directions until deep golden in color. Serve warm.

When we wake up Christmas morning, making breakfast is usually one of the last things that comes to mind. With all the hubbub, shrieks of delight and the usual testing out of new toys, moms need to make life easier on themselves!

The following recipes require very little prep time, and deliver with good taste. To make things even easier, some preparation can be done in advance.

These recipes are sure to please even the pickiest little eaters, and provide warm memories for years to come. Serve with a mug of cocoa, tea, or your favorite juice.

Adrienne Humfeld lives in Yakima with her husband and daughter, Macrina. She is an avid gourmet cook, artist and writer.

Glenna’s Brunch Eggs

Onion Roasted Potatoes

Chocolate Filled Croissants

That pack of Lunchables is so tempting: It’s a full-meal deal, on sale — buy two for $6.

Yet you hesitate, knowing there must be more to lunch than masterfully marketed cracker packs.

“They’re easy, but not the most nutritious,” says Katie Wolff, a dietitian and mom. The eye-catching yellow lunch boxes are packed with preservatives and sodium, she adds.

But we know you’re busy. So we did the homework for you: We asked the experts for tips on how to pack a sack lunch that is easy, fun — and healthy.

Tip No. 1: Avoid white breads and flours, which are made from simple carbohydrates that are broken down too quickly to provide lasting energy.

“You get this big rush of sugar and then it goes away quickly,” says Dr. Ryan Moultray, a Selah family physician and father of two.

Eating too many simple sugars causes insulin resistance that leads to diabetes, Moultray warns. Whole grains provide more sustainable energy.

To keep sandwiches from becoming boring, vary the bread offerings: Sliced bread, pita pockets, dinner rolls, tortillas.

“Wraps (using whole wheat tortillas) are kind of fun,” Moultray suggests. “You can even make a peanut butter sandwich that way.”

Kids also seem to think sandwiches taste better if you cut them into fun shapes: Try diamonds, triangles or use a cookie cutter.

Tip No. 2: Include fresh fruits and vegetables.
Whole or sliced apples, oranges and bananas are noon-hour staples. Kids also enjoy berries or sliced melon, packed in reusable containers.

For easy veggies, try baby carrots, sugar snap peas or celery sticks stuffed with peanut butter.

Some kids like salads. Try a chef salad with deli meats and cheese.

Moultray suggests a pita sandwich stuffed with veggies and hummus, a paste made from chickpeas that can be used as a dip or spread. It’s high in fiber and iron. “The hummus tastes really good, so you can hide vegetables in there and it doesn’t seem as scary,” he says.

Tip No. 3: Skip the chips.
Pretzels, non-buttered popcorn and trail mix (without candy) are better choices.

Choose granola bars with caution; some brands have as much sugar as candy bars. “Trail mix is the same idea, but you’re not plastering it together” with sugar, says Moultray.

Tip No. 4: Limit sugary drinks. “Especially if kids are battling their weight, fruit juice probably isn’t the best choice,” says Wolff.

Because fruit juice contains lots of calories without the fiber to fill you up, drinking water and eating a piece of fruit is a better choice, she says.

Of course, even the best advice is often easier said than done. If you do offer juice, make sure it’s 100 percent fruit juice without extra sweeteners, Wolff says.

She treats her son’s sweet tooth with fortified chocolate milk, compromising a little sugar for the extra calcium.

What about low-cal, artificially sweetened drinks? The jury’s still out on whether they’re safe for kids, says Moultray. However, he adds: “If they’re not going to drink water, you’re going to have to find a compromise. In general, avoiding processed foods is better.”

Directions: Combine any or all of these ingredients into an airtight container and toss gently to mix. Stores for weeks.