Bluffton's newest cookbook is from an institution with the youngest residents. Bluffton Child Development Center released "Kitchen Classics" cookbook this fall. Copies are available at the Center for $12.
The book has 84 pages of recipes plus an index of recipes and additional information like ingredient substitutions, counting calories, and even napkin folding.
All recipes are from students (with help from their parents).
Here's a sample:
Five Minute Chocolate Mug Cake
From Jessica Dailey, mother of Carter, Caitlin and Coby
Care for some cold ice tea on a hot August afternoon?
Spiced Tea
From Evelyn Kalutz, mother of Ann McDowell
From the Ada Sesquicentennial Cookbook
6 c. water
4-5 family tea bags
1 tsp. cloves
1 cinnamon stick - 2 if small
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen pineapple juice
1 - 6 oz can frozen lemonade
sugar to taste
3 c. sliced fresh peaches
1 1/2 c. sugar
1 stick butter or margarine
3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
Mix peaches in 1 cup sugar. Let stand. Put butter in 2 quart casserole, place in 325 degree oven to melt. Combine remaining sugar, flour, baking powder, salt and milk.
Pour over melted butter (do not stir). Spoon speaches on top of butter (do not stir).
Here's what you can do with all those zucchini in your garden. Create a zucchini pie. This recipe is from the Bluffton Relay for Life Bluffton Community Cookbook II. Copies are on sale at Village Cut 'n' Curl, Cherry St.
ZUCCHINI PIE - From Audra Ream
1 c. cooked zucchini
1 c. sugar
1 egg
1 tbsp. flour
1 c. evaporated milk
1 1/2 tbsp. melted butter
1 tsp. vanilla
Drain the cooked zucchini and all ingredients together in a blender and mix well. Put in pie shell and sprinkle with cinnamon and sugar.
