Mrs. Johnson's 3rd Grade Cookbook

Mrs. Johnson's 3rd Grade Cookbook

Fall is a great time to declutter your living space. Before all the holiday decorating starts, it’s nice to have a clean slate to work with. As I was tidying a few weeks ago I came across an old cookbook that my 3rd grade teacher had made for my class in 1996.

Throwback!

It seemed like a good idea to flip through and maybe adapt some of these kid-friendly recipes to my current dietary preferences. So that is what I did, and that’s what I’ll be posting this week!

To start off I have a simple method below for making herb compound butter which is used in the first recipes post going up tomorrow.

1 stick of butter

1 oz mixed fresh herbs (rosemary, sage, thyme here)

  • soften the butter so you can whisk it, but don’t melt it. I cubed and microwaved a stick of cold butter for two or three 15 second sessions. If the butter melts completely, the milk solids will separate from the fat and you’ll have a harder time using it later on.

  • chop the herbs as fine as you can and whisk them into the butter.

    • if you want to use the herb butter to spread on toast (meaning you won’t be cooking it), and you have sage in the mix like me, I highly recommend toasting the herbs in a dry hot pan on the stove or microwaving them with the butter first. Raw sage is not pleasant to the mouth.

  • Place the butter into a small tupperware or butter bell and keep in the fridge.

Mrs. Johnson's Recipes: Caitlin's Favorite Rice

Mrs. Johnson's Recipes: Caitlin's Favorite Rice

Pumpkin Week: Pumpkin Porridge (N[oatmeal])

Pumpkin Week: Pumpkin Porridge (N[oatmeal])