Easy Mothers Day Recipes For Kids

• Before you start, you have to wash your hands. As when you prepare food, it is important that your hands are clean and free of germs.
• Keep all the measuring spoons, measuring cups, pots and pans out in front of you that you will be using.
• Now gather all the ingredients, so that you wouldn't miss something important which will makedifference to the taste.
• Put on an apron to protect your clothes. Tie back your hair if it's long, or wear a cap to keep your hair away from the food.
• Read the recipe completely and understand the instructions before you begin.
• When you're all finished, be a good sport and wash up the dishes.
• You can leave the sharp knives for an adult to wash.

• 1 cup smooth Unsweetened Apple Sauce
• 1/2 cup Sugar, plus 1 tablespoon for sprinkling
• 1/2 cup packed Light Brown Sugar
• 2 large Eggs
• 1/4 cup Vegetable Oil
• 1/4 cup Plain Yogurt
• 1 tsp Vanilla Extract
• 2 cups Flour
• 1 tsp baking powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1/2 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1 cup Apple (peeled, cored, and finely diced)
• 1/2 cup Walnuts (chopped)

• Line a 9- by 5-inch loaf pan with waxed or parchment, then set it aside. Heat the oven to 350°.
• Combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in a large bowl. Whisk well to blend.
• In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture.
• Stir just enough to combine; do not over mix.
• Fold in the apples and walnuts.
• Scrape the batter into the prepared pan and smooth the top with a spoon. Evenly sprinkle onetablespoon of sugar over the top.
• Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 50 to 55 minutes.
• Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then removethe loaf from the pan and place it on the rack to finish cooling.

• 6 tbs Vegetable Oil
• 1 cup fresh Corn Kernels
• 1/2 tsp Salt
• 1 cup Cornmeal
• 1 cup Flour
• 3 tbsp Sugar
• 1 tbsp Baking Powder
• 1 cup Buttermilk
• 1 Egg (lightly beaten)

• Heat the oven to 375°.
• Place paper liners in a 12-cup muffin pan.
• Heat 1 teaspoon of the oil in a medium skillet.
• Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes.
• Then spread the corn onto a plate to cool slightly.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
• Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended.
• Then stir in the corn mixture.
• Divide the batter among the muffin cups.
• Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean.
• Serve warm or at room temperature.