What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Monday, June 14, 2010

Whole Grain Kids Can Make Crumb Cake or Waffles

This recipe is a good one for kids who want to make waffles or crumb cake. We bake it in a solar oven, especially during the summer. It just gets so hot here in Arizona. We make the big batch of mix and it lasts a few weeks. If you make it, be sure to use the whole wheat cake flour (or you can use all purpose flour instead of the whole wheat). If you don't know where to get whole wheat cake flour, you can also make that by just using eight cups of regular whole wheat flour and one cup of cornstarch in place of the nine cups of whole wheat cake flour.
A while ago when we shared the recipe for Whole Grain Waffle Mix we started goofing around with it in other things. In the course of the last few weeks we've added a little more spice to it:

Fluffy Fat Free Whole Grain Waffle Mix
9 cups whole wheat cake flour
1 cup sugar or crystal fructose
1/3 cup baking powder
1 T LorAnn Buttery Sweet Dough emulsion ( it's vanilla, butter, cherry, orange and hints of spice)
4 tsp salt
1/2 tsp ground clove
1 tsp fresh ground nutmeg
1 tsp fresh ground cardamom
2 tsp ground cinnamon

Combine all ingredients well, slowly drizzling the flavor emulsion into the mix and whisking well. Store in an airtight container.

We're happy to report that it makes a really mean Buttermilk crumb cake.

Bakeresse Buttermilk Crumb Cake

crumb topping:
2/3 cup sugar or granulated fructose (or Splenda)
1 tsp cinnamon
1/2 cup melted butter (or you can use extra virgin coconut oil)
1 3/4 cup Whole Grain Waffle Mix

1 1/4 cup whole grain waffle mix
1/2 cup sugar or granulated fructose
1 large egg
3/4 cup buttermilk (or 1 cup any flavor yogurt...Homemade yogurt works great!)

confectioners sugar for dusting if desired (that's the fancy name for powdered sugar)

Directions: Preheat oven to 325 degrees ( solar baking works great!). In a medium bowl, combine all the ingredients for the crumb topping until a nice crumble mass.

In a separate medium bowl, combine the cake ingredients, mixing just until moist. Do not over mix. Spread the cake batter into a greased 9 inch by 11 inch cake pan. You may dot the cake batter with fresh berries or a thin layer of jam if desired. Top with entire amount of crumb topping spread over the cake. Bake 25-30 minutes until a toothpick inserted into the cake comes out clean. Remove from the oven and cover with foil. This will help the cake to hold together and remain moist. Cool completely. Cut with a sharp knife. Dust with powdered sugar or cinnamon if desired.

There you go.

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