Homeschooling Cooking Class
Guest Article - Rachel Mitchell
My son Lee has always struggled with reading, and math. He
is a "right brain" child. During the summer before the third
grade, I did a lot of researching and praying about changing
the way I did things. I decided Charlotte Mason's "gentle art
of learning" sounded like a good idea. I do not follow her
ideas exactly but I was able to glean much from the many
websites and book I purchased. One idea I ran across was
dedicating one day a week to art, poetry, music, and nature
study. I thought why not cooking. After all, cooking is an art.
It did take some
time before we actually started the cooking
class. This actually turned out to be a good thing. Lee
needed a change in the schedule as we have been doing a
tremendous amount of remedial work in the areas of reading,
spelling and math and have not had much time for extra
curricula. One day after perusing the "Shepherd's Hill"
web pages, I was once again inspired to instate our
"Art Appreciation" day. We started by deciding to do
a family geography dinner, including my sister and her
family once a month. In addition, if there is a particular
holiday that month, we will study that. These are both
conducted on Fridays. (We just completed a wonderful
short study on George Washington and the war of Trenton
in honor of President's Day.) I then asked Lee in passing
would he be interested in a cooking class after we
finished our work on Friday mornings. I really did not
have to ask, I knew what the answer would be. He was
enthusiastic and understood that if he does
not cooperate
and does not get his work done that morning, there will be
no cooking class.
We started our first cooking class with a wonderful
recipe, Spiced Moravian Cookies. In class, I attempt
to explain every step and why things are in the order
they are, and what the ingredient does. I also let him
start tasting from the beginning to see how the new
ingredient affects the taste of the particular recipe.
The
fun thing about these cookies is all the different spices, in
particular black pepper. He is learning how important
the spices and flavorings are to the particular recipe.
Whenever someone tasted the cookies, we made him
or her guess the secret ingredient. He is learning the
proper way to handle the electric mixer and
why adding
flour and turning it on high is not a good idea. That is
one lesson that usually only takes once. He is learning
to identify the different measurements on the measuring
cups and measuring spoons. He is learning to read
the recipe and things have an order and a reason for
them. (What a good life lesson!) In addition,
he has
learned how to set the temperature and timer on the
oven and oven safety. He has learned about proper
placement of the cookies on the cookie sheet and
used a small ice cream scoop to drop almost 65
chocolate chip cookies! I must say with much
diligence and patience.
Another blessing we have experienced since beginning
our cooking class is that my dear sister will come over
on Fridays and we have tea and cookies. I have told
Lee that we will not always make cookies. We will
have to move on to other deserts or foods. However, I
do not know how well that will go over with my sister.
I do take our cooking classes seriously. I look at this
as I am not "just baking cookies" with Lee, but I am
conducting a cooking class to one of the most important
people I know (besides my Lord Jesus Christ). I find it
works out better for us if we set a scheduled
time for
these lessons or they would probably not happen. If
I have any choice, I do not schedule anything, and
I remind my dear husband that I am not available
for appointments on Friday morning. I am instructing a
cooking class.
Moravian Spice Cookies
½ cup (1 stick) butter, softened
¾ cup firmly packed dark brown
sugar
1 egg yolk
¼-cup molasses
½ tsp vanilla extract
2 cups flour
½ tsp baking soda
¼ tsp salt
1 tsp
ground cinnamon
1 tsp ground ginger
½ tsp grated nutmeg
½ tsp ground allspice or cloves (I use cloves)
1 tsp finely
ground pepper (preferably white -
I used black)
In a large bowl, use an electric mixer on medium
speed to beat butter and brown sugar until light
and fluffy. Beat in egg yolk, molasses, and vanilla.
In a medium bowl, stir
together flour, baking soda,
salt, and spices.
Beat flour and spices together with molasses mixture
until well blended. Refrigerate for at least one our
or until firm. Preheat oven to 350 degrees. On waxed
paper, roll dough into very thin (1/8 inch) rectangle.
(I used wax paper on top and bottom-every few
rolls I would remove paper and flip dough
so it didn't
stick). (I put back into refrigerator a few more
minutes after rolling.) Using sharp knife or pastry
cutter, Slice into 1 ½ inch squares. (I used a spatula
to remove from wax paper.)
Place
on ungreased baking sheets and bake for
8 - 10 minutes or until set but edges are not dark.
Cool briefly on pan, then remove to wire rack.
Store in airtight container. Makes eight dozen
cookies (I don't think mine made that many.)
Thanks Rachel - this is excellent!!!