I like to cook, even more so when it’s with my daughter.  It’s a great bonding time for sure, but it is also a good opportunity to sneak in a few teachable moments.  When we have guests we make a sweet breakfast cornbread with a secret ingredient (sometimes vanilla, sometimes almond and yes we make them guess), and measuring everything is a very visible way to show her fractions. That cup of flour and the ¾ cup of corn meal called for in the recipe show how quarters make up the whole cup.  It was an “aha moment” when she realized that four quarters – 25 cents - add up to a dollar too. That’s very exciting math stuff when you are five and a half.  This past week of Thanksgiving we really got our hands messy, trying out pumpkin pie for the first time. Talk about a huge opportunity!  We tried making the pie from the Libby’s canned pumpkin (sorry pumpkin purists) and then from the Eagle Sweetened Condensed Milk can but it wasn’t quite what we had in mind.  We ended up modifying both recipes and then created our own.  My daughter is young, but I didn't think it was too early to begin talking how sometimes in life you need to deviate from the road map and blaze your own way when things aren’t working for you.  Thankfully the lesson was positively reinforced when the pies were given rave reviews. Whew!

 

"Try to discover

the road to success

And you'll seek but never find,

But blaze your own path

And the road to success

Will trail right behind." - Robert Brault 

 

The Peters Secret Recipe Cornbread (adapted from the Quaker Corn Meal container)
 
1-1/4 cups all purpose flour
3/4 cups enriched corn meal 
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional -- we do not use it)
1 cup skim milk
1/4 cup vegetable oil
1 egg beaten (or 2 egg whites)
 
Pre-heat oven to 400F. Grease either an 8 or 9 inch pan (8 inch makes the pieces thicker -- that is the way we like it). Mix the dry and wet ingredients separately until each are well mixed, and then combine in one large container  until dry ingredients are moist -- do not over mix.  Bake 20 to 30 minutes or until light golden brown and wooden pick inserted in the center comes out clean.  Serve warm, with butter and syrup.
 
OK - here is what make this recipe "secret."   These are "optional" flavorings we like to add, and then we ask houseguests if they can guess the secret ingredients!
 
1 teaspoon of vanilla extract (add to wet ingredients)
1/2 teaspoon of almond extract (add to wet ingredients) Do not add BOTH of these in same batch -- will not taste good -- we tried that!
Stir in a puree (about 1/2 a cup) of your favorite fruit. We have used strawberries, raspberries, and blueberries. If you do this, IMPORTANT TIP: ADD 1 TEASPOON OF BAKING POWDER TO COMPENSATE FOR EXTRA MOISTURE IN THE FRUIT.
We like to stir the fruit puree into the batter after it has been poured into the baking pan, it makes a great looking swirl!!  Enjoy!
 
Thanks to Quaker Corn Meal for the inspiration!  For other qreat recipes visit www.quakeroats.com