#1: Sadie’s class is exploring the countries of the world, and I’ve been called upon to make a French recipe for her third grade class. I’m looking for something that won’t chain me to the kitchen (it’s due next Wednesday – a mere FIVE days before Christmas) and will appeal to the palates of 8 year olds.
#2: Sherry, a friend from high school, is looking for a diabetic-friendly chocolate chip cookie recipe (and any other diabetic-friendly recipes) using Stevia. Does anyone have any tried-and-true suggestions?
If so, please leave a comment below or shoot me an email at LauraRebeccasKitchenATgmailDOTcom. Thanks!
Laura Rebecca's Kitchen 
http://www.cooks.com/rec/view/0,1913,159176-227195,00.htmlbuche de noelfrost with chocolate icing w/those spearmint leaves.
Hmmm, how about Tarte Tatin for the French recipe?http://homecookkirsten.blogspot.com/2006/09/apple-tarte-tatin.htmlNot sure on logistics so this may not work, but I have made this earlier in the day and just let it sit at room temp until serving and it was just fine.Plus it’s SOOO easy and the ingredients not difficult to procur. And what little kid hates what is essentially apple pie?
Crepes are fun to make. Most 8-year olds can handle tilting a small saute pan, with supervision. Any kind of filling can be used, and you can make these sweet or savory.Basic Crepe Batter2 large eggs1/2 cup milk4 tablespoons all-purpose flour1 teaspoon melted butter, or canola oilMix all ingredients together in a medium bowl to make a smooth batter. To cook each crepe, heat about 1/4 teaspoon of butter in a small non-stick saute or egg pan, about 7-8″ diameter. With a small ladle, pour in about 2 tablespoons of batter, tilting pan quickly to to cover bottom of pan. Cook over medium heat until lightly browned on the edges, turn and lightly brown the other side. Stack crepes between paper towels or waxed paper. To serve as dessert, place two spoonfuls of desired filling in center of crepe, such as fresh fruits, warm apple slices with cinnamon, sliced bananas, etc. Roll up and dust with powdered sugar or top with sweetened whipped cream. Makes about 5-6 medium crepes.