Don't despair. Take the little ones into the kitchen, and try out these delicious recipes from Susie Fishbein's book Kosher by Design: Kids in the Kitchen.
For a pretty decoration, cut six thick orange slices. Place the slices on a piece of parchment paper and into the freezer. When frozen, slit a corner and hang an orange slice off the rim of each glass.
4 cups vanilla ice-cream or frozen yogurt
2 cups orange juice
4 Tbsps. milk
6 Tbsps. sugar
2 tsps. vanilla extract
Place the ice-cream, orange juice, milk, sugar and vanilla into a blender. Place cover on top.
Blend until smooth. Pour into tall glasses.
Decorate with the frozen orange slices.
Makes 6 servings.
Make sure your root beer is nice and cold when you begin the recipe, or it will melt the ice-cream too quickly. Root-beer floats are sometimes called "Black Cows." To make a "Brown Cow," substitute cola for the root beer.
hot fudge or chocolate sauce from a jar or bottle
1 pint vanilla ice-cream
2 cans or bottles (8 oz. each) of cold root beer
Get four tall glasses. Squeeze or spoon some hot fudge or chocolate sauce into each glass.
Place one scoop of vanilla ice-cream into each glass. Place each glass onto a salad or dessert plate to catch the fizzy overflow. Pour the root beer over the ice-cream to just cover it.
Add a second scoop of ice-cream. Add more root beer to cover it.
Watch the ice-cream float to the top. If you have room, add another scoop and more soda.
Top with whipped cream, hot fudge or chocolate sauce, and a maraschino cherry.
These little balls of "frozen hot fudge" are rich, creamy and irresistible. They're best served cold.
4 Tbsps. cocoa powder
1 cup whole milk
1 cup sweetened condensed milk
1 Tbsp. butter
Measure the cocoa powder into a medium pot. Add the milk and whisk.
Pour 1 cup of the sweetened condensed milk into the pot.
Turn the heat to medium, add the butter and cook the mixture, slowly stirring with the spatula or wooden spoon almost the whole time.
Make sure the mixture doesn't rise up over the sides. It will bubble as it thickens and cooks -- just make sure it doesn't rise. If you see this happening, lift the pot off the heat from the handle for a few seconds, lower flame and return the pot to the heat.
Cook for about 20 minutes. The mixture will thicken, and when you tilt the pan, the truffle mixture will not be runny. When you scoop up the chocolate, it will not drip off the spatula. Go by the thickness more than the timing. You want it thick like frosting.
Using your spatula, scoop the mixture into a bowl and place it in the refrigerator to cool for 20 minutes.
When mixture is completely cooled, rub some butter on the palms of your hands.
Using a teaspoon measure, scoop out 1 teaspoon of truffle batter into your hand and gently roll it into a ball.
Roll each ball in either sprinkles, nonpareils, cocoa or confectioners' sugar.
Place the truffles in small, paper petit four cups. Place them in the refrigerator.
Makes 25 to 30 truffles.
Vanilla Grape Tart
Your kids will wow the family with this dessert!
nonstick cooking spray
1 cup all-purpose flour
3 Tbsps. sugar
1/2 tsp. salt
1 stick unsalted butter
2 Tbsps. very cold water
1/2 cup graham-cracker crumbs
11/4 cups cold milk
1 box (3.4 oz.) instant pudding and pie-filling powder (make sure it's instant)
1 Tbsp. vanilla extract
1 cup red seedless grapes
1 cup green seedless grapes
1 Tbsp. confectioners' sugar
Preheat the oven to 375°.
Spray the bottom of a springform pan with nonstick cooking spray. (Try not to get it on the sides of the pan.) Set aside.
Attach the bowl to the food processor. Place the metal blade on the processor.
Place the flour, sugar and salt into the bowl of the processor.
Slice the stick of butter into 8 pieces, and add them to the bowl of the food processor.
Attach the lid and pulse to combine the ingredients.
Through the small hole in the lid or cover, add the cold water, Pulse until it forms a ball of dough.
Open the lid and add the graham cracker crumbs. Pulse for 1 minute until most of the crumbs are part of the dough ball.
Press the dough into the bottom of the pan, using a small offset spatula or the palm of your hand. Use your palm to get it smooth, and work it up the sides of the pan by about 2 inches.
Place the crust into the oven. Bake for 20 to 25 minutes, until golden-brown.
Remove the crust from the oven. Let it cool for 20 minutes.
To make the filling, place the milk, pudding mix and vanilla into the bowl of an electric mixer. Beat for 4 minutes, or until thickened. Spoon the filling into the crust.
On your cutting board, with a knife, slice each grape in half.
Make a ring of green grapes, cut-side down, around the outside rim of the tart. Make a ring of red grapes inside the green ring. Follow with a ring of green grapes. Continue doing this until there is no more room for grapes. You may have extra grapes.
Place the tart into the refrigerator for at least 20 minutes, or up to one day in advance.
When ready to serve the tart, release the sides of the springform pan and place the tart on a plate.
Place the confectioners' sugar in a small sieve and tap it over the tart.
Makes 10 to 12 servings.