Kids can cook along with PoohNovember 22, 2010
Visitors at the New York Public library upon entering Winnie-the-Pooh room are greeted by a life size mural of the bear and his friends sitting down to dinner. Food has always been Pooh's favorite past-time and he will forget all for a pot of honey.
The New York Public library is home to the stuffed Pooh animals owned by the real-life Christopher Robin.
Friendship, simplicity and food have always been centrifugal to A.A. Milne's classic tales. Dutton publishing, in a tribute to this, produced a book by Virginia Ellison in 1969 called 'The Winnie-the-Pooh Cookbook'. Here's a recipe for you to enjoy.
Honey gingerbread cookies
1/2 cup sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup butter or margarine, cut into small cubes and brought to room temperature
1/2 cup honey
- Into a large bowl, sift together the sugar, flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- Use your fingertips to work the butter into the dry ingredients. When thoroughly worked in, add the honey and stir until blended.
- Cover the bowl and refrigerate the dough for at least 1 hour. Line a baking sheet with parchment paper.
- When the dough is chilled, heat the oven to 350 degrees.
- On a lightly floured surface, roll the dough out about 1/8-inch thick. The dough also can be placed between sheets of parchment or waxed paper, then rolled.
- Use 3-inch cookie cutters to cut cookies from the dough, re-rolling the scraps once. Transfer the cookies to the prepared baking sheet, in batches if necessary. Bake for 12 to 15 minutes, or until just golden at the edges.
- Let the cookies cool for 1 minute on the pan, then use a spatula to transfer them to a rack to cool.
- Makes about 30 cookies. Per cookie: 108 calories; 55 calories from fat (51 percent of total calories); 6 g fat (4 g saturated; 0 g trans fats); 16 mg cholesterol; 12 g carbohydrate; 1 g protein; 0 g fiber; 117 mg sodium.
Adapted from Virginia Ellison's 'The Winnie-the-Pooh Cookbook'.