I have written a set of lessons that can be used for family Bible study or devotional time. The lessons are suitable for approximately ages 6 to 13, but younger children can be included with some extra explanations from mom or dad. Older children of course can participate! They will probably have their own insight to share, and I have included some ideas for further study at the end. This will give older students, and curious younger ones, additional applications for the material.
The lesson begins with a memory verse. It is so important for kids to memorize scripture. Even when they don’t have a Bible handy, or mom and dad aren’t around they can still have access to God’s word on their own.
The lesson begins after the memory verse. It talks about some of the prophecies for Jesus. I encourage you to let the children read the scriptures aloud. Even very young ones can read with a little help. We want to empower our children to feel confident they can read and understand scripture!
At the end of the Bible lesson we take the learning into the kitchen with some interesting facts about one of the world’s favorite flavors – vanilla! I also include an easy recipe that kids of all ages will enjoy.
Finally there are sections to incorporate some beautiful music that complements the lesson, and also some ideas for artistic kids to get creative. At the very end are several ideas for extending the lesson for those who want to continue learning.
How Do I Use the Lesson?
You can do it in sections over the course of the week as part of a homeschool or after school Bible study. Or you can do it all at once as a family discussion time and then make and enjoy the recipe together. There is no wrong way to use it.
Toby’s Corner was one of those “special occasion” places where you took someone you wanted to impress. It was a swanky restaurant in the historic district, the old Sun Center building, in downtown Gainesville, FL. Since we were living on a beginning teacher’s salary and a graduate assistant stipend we didn’t eat there very often. But when we did we always ordered the Bananas Foster – it was their signature dessert prepared tableside with great panache. I waited for the perfect opportunity to get the recipe, all I had to do was pay attention when the waiter rolled the linen-covered cart up to the table to give us the show whose grand finale involved flaming the brandy for dramatic effect. Scribbled quickly on a scrap of paper from my purse I treasured that recipe and quickly transferred it to a notecard and stashed it in my recipe file. Now we could have that special dessert at home!
For those of you who’ve never had Bananas Foster it’s a warm caramel sauce with ripe bananas poured over vanilla ice cream for a hot-cold-creamy dessert sensation. I haven’t changed the recipe very much at all from the original, just tweaked the sweeteners so it doesn’t use quite so much refined sugar, so even if the restaurant isn’t there anymore you can still get a taste of what it was like when you make this dessert for you own special occasion. Much of the alcohol does burn off during preparation, but if you don’t want to use it then simply leave it out. The fresh orange and lemon still give it plenty of flavor. Serve this over homemade vanilla ice cream from our free ice cream e-book. To get your copy just click the link on the right hand side of this page, sign up for our newsletter, and we’ll send you the e-book with 10 delicious homemade ice cream recipes right away!
Bananas Foster Toby’s Corner Style
Have the ice cream portioned into four bowls and keep them chilled while you make the sauce. Melt together 3 Tablespoons each of butter, sucanat and real maple syrup in a wide, flat pan. Continue cooking and stirring until the mixture gets bubbly and thickens. Add the juice of 1/2 of an orange and 1/2 of a lemon plus 1/2 teaspoon of ground cinnamon. Stir and heat until bubbly again. Then add 3 Tablespoons each of Creme de Banana liqueur and brandy, flambe if desired, and then slip two bananas that have been peeled, sliced lengthwise and then again in crossways to form 8 total pieces into the warm caramel mixture. Coat the bananas with the sauce stirring to let them get warm, and then spoon the mixture over bowls of vanilla ice cream.
So I’ve been teaching Sunday School for the past two years now. But this is Sunday School like you’ve never seen it. I have the coolest classroom – it’s a little cafe with a real kitchen area. We teach Bible stories and use hands-on cooking projects to cement the lesson in the kids’ minds and hearts (and stomachs!) This week we’ve been getting ready for a big Open House to show off all the neat classrooms and creative lessons being used to teach Jesus’ Love to these sweet kids. I’m going to do a cooking demo for the Open House – I’m making Mud Cookies. We used this recipe when we taught about the Miracles of Jesus. In chapter 9 of the New Testament book of John it tells how Jesus made mud with some dirt and saliva, and rubbed it over the eyes of a man who had been born blind. He then sent the man to wash it off in one of the city fountains. When the man washed off the mud he could see!
Our cookies start out looking like a bowl of lumpy mud. In fact they look pretty gross – you mix cocoa powder with egg whites which looks an awful lot like dirt and spit. But soon after stirring and stirring the batter gets shiny, then you drop spoonfuls onto a parchment paper and bake them. What you get are the most deep, dark chocolate cookies you can imagine! My classroom recipe only makes 10 cookies because our little oven only holds that many, but you can easily double the recipe to make a bigger batch. And you will definitely want to do that because we discovered that these cookies make the perfect sandwich for homemade vanilla ice cream! Oh. My. Goodness. My son made the vanilla ice cream today from the Well Fed Family free ice cream ebook (have you gotten yours yet? sign up for the newsletter using the link on the right side of this website and we’ll send it to you for free!), we used these cookies to make ice cream sandwiches for dessert tonight. Perfect! They are just the right texture, just like those soft cookies that come with the eskimo pies from the ice cream truck. And oh so chocolatey! What a perfect way to use up the egg whites leftover from making the ice cream!
Mix everything together in a medium bowl. Use the honey if you don’t mind having a chewier cookie, the sugar will make it a little firmer but less nutritious. However these are dessert – so don’t feel like using honey means you can eat the whole batch yourself 😉 Drop by tablespoonfuls onto a parchment lined baking sheet. Bake at 350 for 8-10 minutes until they are dry on top to the touch but still springy. Cool on the baking sheet for a minute or two and then use a metal spatula to remove to a cooling rack. Use two cookies, flat sides together, with two tablespoonfuls of ice cream to make the sandwiches. Eat immediately or wrap in wax paper to freeze for later.
I can definitely see these with variations. Maybe sub peppermint extract for the vanilla for mint chocolate mud cookies. Or use any of the other ice cream flavors in our free ice cream ebook, wow, how about peanut butter ice cream with these chocolate cookies! Leave a comment and let us hear your great flavor ideas! Pin for later or share on Facebook using the links above the blog.
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Creamy, nutmeggy, cold and delicious – eggnog has always been the holiday flavor I love the most. As a kid I could hardly wait until those cartons of eggnog first hit grocery store shelves. Later, trips to Oklahoma with my husband always included a stop at Braum’s for eggnog ice cream. It didn’t occur to me this was something I could make myself I mean come on – you have to use raw eggs! Fast forward a few years – I discovered real food: pastured eggs, raw milk, raw cream – all the wonderful nutrient dense foods eaten by healthy people throughout history. My family was thriving with these foods; we’d made so many changes to our way of eating. When the holidays rolled around I was so disappointed to read the cartons on my beloved eggnog and realize I really did not want to drink this stuff anymore! That’s when I finally realized this is a drink that’s been around in some form or another since the middle ages – it’s traditional fare, you can make it yourself!
I found a recipe and adapted it to using the delicious raw milk and cream I’d been able to find locally along with some eggs from hens raised locally outdoors. I’m sharing my adapted version with you – I hope you take the time to try it this holiday season! You can make this with organic milk and cream (not ultra pasteurized), but don’t eat grocery store eggs raw.
Really Raw Eggnog
4 large eggs from pastured hens, separated into yolks and whites
1/3 cup real maple syrup
1 Tblsp sucanat or rapadura
1 pint whole, raw milk
1 cup raw cream
1 1/2 to 3 oz. bourbon (opt.)*
1 tsp freshly grated nutmeg plus more for garnish
In a large bowl or mixer, beat the egg yolks until they change color to lemony yellow. Gradually add the maple syrup and beat until well combined. Add in the milk, cream, bourbon (if desired) and nutmeg and whisk to combine. Keep this mixture chilled while you whip the egg whites.
Place the egg whites in a very clean, dry grease-free bowl of a stand mixer with a wire whisk attachment. Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sucanat and beat until the egg whites form stiff peaks.
Gently whisk the egg whites into the milk mixture. Chill well and serve garnished with more freshly grated nutmeg.
*The original recipe called for 3 oz. of bourbon but we are not big drinkers and found that half that amount was plenty to give it the flavor without overwhelming the taste completely. You can leave out the bourbon entirely if you wish.
BONUS: To make this into ice cream omit the bourbon and pour the entire mixture into the container of your ice cream freezer and freeze according to the directions for your freezer. If you leave the bourbon in the ice cream may not freeze beyond very soft-serve stage.