THIS SECTION:

Kids in the Kitchen

How often do you find yourself tripping over the kids’ toys on the kitchen floor, spilling ingredients on their homework, then shoo-ing them out of the room altogether? Well, here’s a solution for you. Rather than shuffle the kids away from the kitchen, why not lure them in?

That’s right. Wouldn’t it be great to have someone else bake something, anything, for the next Bake Sale or after-school snack?

Well, we have the perfect “chef” to encourage your little ones. Eleven-year-old Chef, Justin Miller, is the author of Break An Egg and Cooking with Justin: Recipes for Kids (And Parents) by the World’s Youngest Chef. In addition to creating new recipes, making special appearances and being an author, Justin is currently in the 2002 Guinness Book of World Records as The World’s Youngest Chef. On top of that the crew from a French television show arrived in Pittsburgh on Thursday, January 31 to do a feature on him.

Justin graciously offered FranticWoman.com his favorite fun desserts, including one that from his soon-to-be published new book!

Midnite’s Cat Scratch Pancakes

From the forthcoming Break an Egg by Justin Miller.

Kitchen Tools
Medium Pan/Stove or Hot Grill
Teaspoon
Tablespoon
Measuring Cup
Flour Sifter
Whisk
Large Bowl
Ladle

Ingredients
1 egg
1 cup milk
2 Tbs. Oil
1 1/4 cup Sifted Flour
1/2 tsp Salt
2 Tbs Sugar
3 tsp. Baking Powder

Mix together in a bowl the flour, salt, sugar and baking powder.

While whisking slowly, add egg, milk and oil.

After mixing pour small to medium amount to desired size on hot griddle or in a hot pan with ladle.

Over medium heat cook until it has little bubbles on top and the edges turn brown, flip it over.

Makes 4-6 depending on how large you make them.

Level of difficulty: three chef hats

Justin’s Jurassic Dessert

1 - 16-ounce package chocolate sandwich cookies
2 - cups cold milk
1 - box chocolate instant pudding
1 - 8-ounce tub whipped topping
1 - package gummy dinosaur candies
8 - 7-ounce plastic cups

Crush package of cookies in sandwich bag. To do this, place cookies in bag, close bag, and beat with a rolling pin.

Pour instant pudding into a large bowl and add 2-cups of cold milk.

Stir in whipped topping and add half of the crushed cookies. Stir for 2-minutes with a whisk. Let mixture stand for 5-minutes.

Place 3-tablespoons of crushed cookies into bottom of each plastic cup. Add instant pudding mixture until cup is one third full.

Layer cookies and pudding until cup is nearly full.

Sprinkle some of the remaining crushed cookies on top for dirt effect.

Place cups in refrigerator for 1 hour.

Place dinosaurs on top and serve.

Level of difficulty: two chef hats

Justin’s Trademark Mini-Cheesecakes

From Cooking with Justin: Recipes for Kids (And Parents) by the World's Youngest Chef by Justin Miller (Amazon Price: $9.45)
http://www.amazon.com/exec/obidos/ASIN/0836225775/franticwoma06-20

3 tubs whipped cream cheese
3 eggs
½ cup sugar
1 teaspoon vanilla extract
1 heaping tablespoon flour
1 box Vanilla Wafers
1 can cherry or blueberry filling mini paper cups

Mix all ingredients, except wafers, pie fillings and paper cups in blender.

Place paper cups in a muffin tin

Place 1 Vanilla Wafer into each paper cup

Scoop mixture from blender onto top of wafer (fill about halfway-they rise).

Bake at 350 degrees for 20-minutes.

Cool and top with pie filling.

A word from Justin: This is my favorite recipe to make.