Week 1 Pizza Sauce

Thick and Rich Pizza Sauce

2 Tbsp olive oil 

1 clove garlic, minced 

28 oz. can crushed tomatoes 

6 oz. can tomato paste 

1/2 Tbsp brown sugar 

3/4 tsp salt 

1 tsp basil 

1/2 tsp dried oregano 

Freshly cracked pepper 

Pinch crushed red pepper, optional 

Directions:

Add the olive oil and garlic to a sauce pot and cook over medium heat for 

1-­2 minutes or just until the garlic is soft and fragrant.

Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, pepper, and a pinch of red pepper flakes. Stir to combine.

Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, 

and let simmer for 15 minutes or longer.

Week 1- Pepperoni Pizza Puffs

• Pepperoni Pizza Puffs

      * 3/4 cup flour

• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1 cup of homemade pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Welcome to Cooking and Baking Class for Kids! Fall 2018

Welcome to Cooking and Baking for Kids! - Fall 2018

I believe the kitchen is the tastiest place to learn! Taking risks, learning from mistakes, following directions, fostering creativity, curiosity, resilience, becoming independent, and trying new things: these are qualities we seek to develop in our children and there’s no better place to nurture them than the kitchen. This is a “hands-on” class and every child will get participate in every lesson. 

Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com

The cost for this Elective is $100. Payment is due by next week; Friday, August 31, 2018. For your convenience, payment may be made via PayPal at ilcscookingelective@gmail.com *PLEASE select “Sending to a friend” icon to avoid additional charges.  Check or cash may be dropped off in the office at either campus or sent with your student. Please make checks payable directly to: Esmeralda Williams. Don’t forget to include your child’s name on the memo.

Recipes for this trimester are available on our Cooking/Baking blog website. Please visit this site for ALL recipes, www.ilcscookingelective.blogspot.com

If you have any questions, please don’t hesitate to contact me. 

Esmeralda Williams