Children Learn Culture Through Cooking

Recipes: Learn Geography, History and Culture

 Families can celebrate simple recipes from around the world and learn a little about geography, history, and culture.

   Whether ancestors called it mousse, junket, blancmange, creme, pannukakku or Tiramisu, custards are fun to make with kids. Although all are slightly different, this custard takes ten minutes to mix.

  The STEM science concept behind custard is coagulating a protein. It is the process of changing a liquid protein like eggs or milk into a solid by heating. Protein coagulation is one of the main reasons food changes when it is cooked. You can look up the interesting history of custard and bread, too.  

Easy Custard  

This recipe serves four. You’ll need two eggs, 2 cups milk, 

Easy Custard Recipe

½ c sugar, ¼ teaspoon salt, 3 tablespoons vanilla, dash of cinnamon and nutmeg (optional).   You can cut down on the sugar, nutmeg and cinnamon, especially if you are going to put chocolate chips or sweet berries on top.  Whisk ingredients together. Pour into 4 ungreased custard cups or put into a small baking pan both ungreased. Place in a cake pan with about 3/4 inch hot water.  Bake uncovered 350 degrees 50-55 minutes. It is done when a knife makes a little slice clean through. Cool and serve warm or chilled. Store in the refrigerator. Custard can also be made stove top with almond milk and no eggs if there are allergies.

Spotted Dog Bread

Spotted Dog Bread Recipe 

 Yeast was not always available for bread throughout history.  Here is Irish soda bread, Spotted Dog, or Fari. You will need 2 ½ cups whole wheat flour, 1 ¼ cups white flour, (or use only white flour) 3 T sugar, 1 tsp baking soda, 3/4 tsp salt, 2/3c currants or raisins may be flour dusted, 4 T cold butter cut in pieces, 1 1/3 c buttermilk or (milk and 1 T vinegar or lemon juice set out), 1 large egg, 2 T melted butter. Preheat oven 400 degrees. Lightly grease round cake pan. Whisk together the flours, sugar, baking soda, salt, and currants or raisins.

  In a separate bowl whisk together buttermilk and egg. Pour this mixture into a center hole of dry ingredients and mix. The dough will be stiff. If it's too crumbly add another tablespoon or two of buttermilk. Knead the dough no more than a couple times. Shape it into a ball. Flatten the ball slightly, and place the loaf in your pan. Use a sharp knife to cut a 1/2"deep traditional cross in the loaf. Bake for about 45 to 55 minutes, until golden brown or toothpick inserted in the center comes out clean. Remove and brush with melted butter, if desired. The acid in buttermilk and the base in soda produce trapped carbon dioxide bubbles which make dough rise. For more see grandparentsteachtoo.blogspot.com, wnmufm.org/Learning Through the Seasons, Pinterest, and Facebook.