You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.


  • Time for winter salads
    With fall’s dropping temperatures, it’s time to add more salads to the menu.
  • Thanksgiving math
    Ready for the annual Thanksgiving math quiz? Q. How large a turkey do you need if you are expecting 12 guests (but possibly 14 if Aunt Sue hasn’t broken up with her
  • Passing the holiday torch
    The potatoes are wrong. The football game’s too loud. The kids aren’t dressed right.

Recipes for cooking with kids

Peach Dump Cake

2 (15-ounce) cans sliced peaches, in syrup

1 (18.25-ounce) box yellow cake mix

1 stick ( 1/2 cup) butter, softened

1/2 teaspoon ground cinnamon or nutmeg, to taste

Preheat oven to 375 degrees. Empty peaches into the bottom of one 9-by-13-inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake for 45 minutes.

For the toddlers: This recipe can be followed almost entirely by the toddler, with minimal adult help. Adults will need to open cans and cake mix, but let the toddler dump peaches and spread cake mix over fruit.

– Kimberly Dupps Truesdell

Banana Boat

1 small banana

4 to 6 ounces yogurt

1/2 cup toasted oat cereal

1/4 cup seasonal fresh fruit cut up in small pieces

All cooks need to wash their hands. Have each child peel a banana. Have safe, smooth-edged plastic knives available for children to use. Encourage the children to slice their banana into bite-size pieces. Use seasonal fruit such as apples, strawberries or blueberries. Children can help wash and prepare these fruits as well. Children can put their banana pieces in a small bowl, spoon the yogurt on top of the banana pieces and sprinkle with cereal and fruit.

– Ann Reidenbach

‘Work It Out’ Cookies

1 cup rolled oats

1/3 cup packed brown sugar

1/3 cup butter or margarine

1/2 cup of flour

1/2 teaspoon baking soda

All cooks need to wash their hands. Preheat oven to 350 degrees. Give each child a bowl and have available all the ingredients listed. Let each child measure ingredients into their bowl. Encourage them to mash, knead and squeeze using their hands until there aren’t any lumps of butter. Form into small balls and put on an ungreased cookie sheet. Have each child press cookies down down with their hands. Bake for 10 to 12 minutes. Let cool on cookie rack.

– Ann Reidenbach

Frozen Fruit Skewers with Honey-Yogurt Dipping Sauce

6 bamboo skewers or wooden sticks

1 cup fresh fruit pieces (berries, grapes, pineapple chunks)

For the dipping sauce:

1/4 cup plain yogurt

2 teaspoons honey

Have the kids place the fruit on the skewers. Encourage nibbling.

Freeze the skewers in an airtight container or a zip-top bag for at least 5 hours until frozen solid.

Just before serving, mix together yogurt and honey. Serve with frozen skewers.

Makes 6 skewers.

For the toddlers: Set out bowls with a variety of fruits and let them select which ones they would like on the skewer. Help them guide the fruit on and set on a sheet. Adults can measure out the yogurt into a bowl and let the toddler squeeze the honey in and mix with his own mini whisk.