As some of you may know, my little grandson Connor is an honorary member of the Just A Pinch Kitchen Crew. Like his grandma, he has a passion for cooking… and for eating! He has helped me out in the kitchen on more than one occasion, and is always looking for ways to get more involved with the Recipe Club (sometimes more than his tender years will allow). Recently, he raised this to an art form… literally!
Just the other afternoon, Connor found some recipes on a can of Clabber Girl baking powder that he wanted to help me prepare in the Test Kitchen. I appreciated his verve, but explained that in the Test Kitchen we only prepare recipes that have been posted to the website.
I probably should have been prepared for what came next when I saw a familiar thoughtful look cross his face. He disappeared for a few moments then led me by the hand over to my computer. There I found the Clabber Girl recipes “posted to the website” with two pieces of clear tape!
Unsure of whether to laugh or scold, I played along and explained that in order to win a Blue Ribbon the recipe submitter also had to have a profile picture. “No problem,” he said, and after a few creative minutes he’d “posted” a profile pic of himself too. That did it, my laughter couldn’t be contained!
Maybe it’s just the grandma in me – or perhaps the lifelong foodie – but this tickled me to no end. I do believe we have a true Just A Pinch-er in the making on our hands!
Have you been wanting to get the young ones in your life involved in your cooking? Go ahead, there’s no time like the present! Every meal has the potential to become a priceless memory. And this grandma couldn’t be more grateful for these precious moments.
(By the way, here’s one of the recipes from Clabber Girl that Connor couldn’t wait to try!)
2 1/2 cups all-purpose flour
1 1/2 cups butter (no substitutes)
1 cup Clabber Girl Cornstarch
2/3 cups powdered sugar
2 tablespoons orange juice
2 teaspoons grated orange peel Frosting:
1 1/2 cup sifted powdered sugar
1/2 cup butter, softened
1 teaspoon grated orange peel
1 tablespoon orange juice (no pulp)
Preheat oven to 350 degrees F.
Combine flour, butter, Clabber Girl Cornstarch, powdered sugar, orange juice and peel in large mixer bowl. Beat at low speed until well mixed and dough forms (2 to 3 minutes). Scrape bowl often.
Divide dough in half, then in half again to yield four balls. Shape each quarter into a 1 inch diameter roll (for larger cookies make a thicker, shorter roll). Wrap in plastic wrap and refrigerate until firm (at least 1 hour).
With a sharp knife, cut each roll into 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake for 9-12 minutes (cookies will not brown). Cool before frosting.
Meanwhile, combine all frosting ingredients in small mixing bowl. (If using dried orange peel, soak in orange juice a few minutes to soften before adding sugar and butter). Beat on medium speed until fluffy (about 2 minutes). Frost cooled cookies.
Makes about 120 1-inch round cookies. Cut ingredient amounts in half for a smaller batch.