Kids Kitchen

Here are some fun, easy recipes that you can do with your parents! ALWAYS have a parent or another adult in the kitchen with you anytime you cook.

Meyenberg Tootsie Roll

What you’ll need…

2 tablespoons soft butter
1 teaspoon vanilla
1/2 cup of white syrup
3 cups powdered sugar
3/4 cup Powdered Meyenberg Goat Milk
3 tablespoons cocoa, mixed with 1 tablespoon of cooking oil

Now let’s get cooking…

Mix and knead together all ingredients and roll into 3/4″ rolls. Cut in lengths and let stand for 5 to 10 minutes. Wrap in plastic wrap.

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Meyenberg Kid-Perfect Pancakes

What you’ll need…

2 small pears or 1 large Granny Smith apple
2 tablespoons lemon juice
2 eggs
1-1/2 cups Meyenberg Goat Milk (whole or lowfat)
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar (optional)
2 tablespoons melted butter

Now let’s get cooking…

Have your favorite adult core and cut the pears or apple in 1/2-inch squares. Place the fruit in a small bowl. Squeeze 2 tablespoons of lemon juice over the apples to keep them from turning brown.

In a medium mixing bowl, beat the eggs and milk together with a fork until blended.

In another small mixing bowl, mix together the flour, cornmeal, baking powder, salt and sugar.

Using a rubber spatula, stir the dry ingredients into the bowl of wet ingredients until just moistened. Stir in the melted butter and one cup of chopped fruit until all ingredients are evenly moist (small lumps are o.k.). Don’t beat the batter… that will make the pancakes tough. For thinner pancakes, add a spoonful or two more goat milk.

Lightly coat the cooking surface with nonstick spray. Heat the griddle or skillet over medium heat until a few drops of water sizzle and dance across the surface — be careful! That means it’s hot! Use a ladle or measuring cup to carefully pour 1/2 cup (to make small pancakes) to 1 cup (for a large pancake) of the batter onto the griddle.

Cook pancakes until small bubbles open up all over the surface and the bottom of the pancake is brown (about 2 to 3 minutes). If the first pancake is too brown, lower the heat. Use a heatproof spatula to flip the pancake. If the pancake starts to break as you pick it up, it’s not cooked enough. Cook it a few more seconds.

Cook pancakes until golden brown on the other side (about 30 seconds). Remove pancakes to a plate and invert a colander over them to keep them warm. Repeat the whole process with remaining batter until all pancakes are made.

Serve the pancakes with the reserved chopped fruit and maple syrup. Serves 4 to 6.

Pancake variations: For a different type of meal, make hearty pancakes by adding herbs, ham, broccoli, spinach, or mushrooms and top with sour cream, ricotta cheese, salsa, or other sauce. To make crepes (French pancakes), add more milk to the recipe to make pancakes thinner and fill them with sausage, fruit or jam. Yum!

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Meyenberg Bubbin’ Brown Sugar Rice Pudding

What you’ll need…

1-3/4 cups water
1/3 cup lemon juice
1 cup dried sweet cherries or raisins
1/2 cup uncooked rice
4 cups Meyenberg Goat Milk
2/3 cup light brown sugar
1/2 teaspoon salt
Rind of 1/2 lemon, finely chopped
1/4 teaspoon ground cinnamon

Now let’s get cooking…

Preheat the oven to 325 degrees Fahrenheit. Butter a 1-1/2 quart baking dish.

In a saucepan, heat the water and lemon juice to boiling. Remove from the heat (ask for an adult’s help on this) and drop in the dried cherries or raisins. Let them sit for 3 minutes to absorb the liquid and plump up.

Combine the rice, milk, sugar and salt. Bake in the prepared baking dish for 1 hour, stirring often so the rice doesn’t settle to the bottom. Stir in the lemon rind, cinnamon, and cherries.

Return the dish to the oven and bake 1-1/2 hours more, or until the milk has been absorbed. Serves 6

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Meyenberg Cajeta
(a Mexican/Southwest Confection)

A wonderful dip for dried apricots, fresh tart apples slices, or strawberries… or use as a topping for a unique sundae!

What you’ll need…

1 can Meyenberg Evaporated Goat Milk
1 cup sugar
2 tablespoons butter or margarine

Now let’s get cooking…

In a 3- to 4-quart pan, combine milk, sugar and butter. PARENTS: You may want to take over at this point. Bring to a boil over high heat. Stir often for the first 10 minutes, then stir constantly (mixture scorches easily) as cajeta darkens to a medium caramel color and thickens but still flows readily from the spoon, about 20 minutes total. Cajeta thickens as it cools. Serve warm or cool in tiny bowls. To store, cover airtight and chill up to 3 month. To reheat in nonmetal container in microwave, cook on full power (100 percent) until warm, 1 to 2 minutes. Stir and serve. Makes about 1 cup. Allow 3 tablespoons for a serving.

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Thick Strawberry Meyenberg Shakes

What you’ll need…

2 cups sliced fresh or frozen strawberries
12 ounces of Meyenberg Evaporated Goat Milk, chilled
1 cup ice
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla

Now let’s get cooking…

Combine all ingredients in blender. Cover and have an adult help you process on HIGH until smooth and frothy. Makes 4 1-cup servings.

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Mouth-watering Meyenberg Muesli

What you’ll need…

2 cups rolled oats
2 cups Meyenberg whole or lowfat milk
2 tablespoons dark seedless raisins
1 apple, cored and chopped (have an adult help)
1 banana, sliced
1 orange, peeled and cubed
1 tablespoon sliced almonds
1 cup vanilla flavored yogurt

Now let’s get cooking…

Mix the rolled oats and milk before you prepare the other ingredients. Add the rest of the ingredients and mix well. Eat right away or refrigerate for later. If you want to make it ahead of time, leave the banana out until ready to serve. It will keep for two days this way. Makes about 8 servings.

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Meyenberg Barnyard Bunny Smoothies

What you’ll need…

1 cup Meyenberg whole or lowfat milk
1 tablespoon honey
1/2 cup orange juice
1/4 cup cooked carrots (can be frozen)
1/4 cup plain yogurt
6 ice cubes

Now let’s get cooking…

Combine all ingredients in blender. Cover and have an adult help you process on HIGH until smooth and frothy. Makes 4 1-cup servings.

whole milk
butter
cheddar cheese