January 2008-Recipe of the Month- National Tea Month and Pie Day Recipe

Children love to be involved with cooking activities, and they love chocolate and mint--so this month's recipe combines both!  And nothing warms a body up then the smell of spices on a cold winter day, so try our spiced tea recipe and put a smile on all those little faces.  Just taking a tea break during the school day will energize the children to finish out those bleak winter days on a high note!

Chocolate Mint Pie


Ingredients needed:

Box of instant chocolate pudding
1 3/4cups milk
1 8 ounce container of frozen whipped topping-defrosted
1 graham cracker crust or 8 mini  graham cracker pie crusts
4-8 mini candy canes-crushed (on clearance after Christmas) or 8-12 round hard mints

Items needed:

Spatula
Small toy hammer or rolling pin (we have a great hammer to use,  in our Community Helpers Wooden Tool Kit)
Zip lock bag
Large quart jar with lid
Measuring cup.

Directions:

1. Wash and dry hands.
2. Put the candy canes in the zip lock bag.  Using small hammer or rolling pin, break up the candy canes by tapping on the bag. Continue to tap until the candy canes are broken into very small pieces.
3.  Put pudding powder and milk into quart jar and seal lid on tight.  Have the children take turns shaping the jar until the pudding thickens.
4.  Add the pulverized candy canes to the pudding mix and shake again. (we found that cutting off a tip of the ziplock bag made adding the crushed mint easier)
5.  Spread topping over top of pie.
6.  Pour the pudding into the pie shell(s), using the spatula to scrape out every bit of the chocolate mint filling.  Place in refrigerator for 3 minutes or longer to set up.
*  Pie may be garnished with addition candy cane pieces or chocolate shavings.  This pie goes great with a plain tea or a peppermint tea.  To make a chiffon pie, in a large bowl, fold whipped topping into pudding mix before pouring it into pie shell.


Spiced Hot Tea

Ingredients Needed:

3 tea bags or 1 large pot tea bag
3 slices of fresh orange or lemon
6-8 whole clove
small 2" piece of cinnamon
hot water

Items Needed:

knife to cut fruit
cutting board
kettle to boil water
tea pot
tea cups

Directions:

1.  Wash and dry hands.
2.  Using knife and cutting board, slice orange or lemon into 1/2 slices.
3.  Stud fruit slices with cloves
4.  Skewer fruit slices onto cinnamon stick.
5.  Place skewered fruit and tea bags into tea pot.
6.  Add hot water and let steep for 3-5 minutes.
7.  Pour into teacups and enjoy!
(This recipe is our sequencing pictures of the month)