Working With Kids Takes Time

It's been a busy week and I am tired, but it is a good kind of tired because of the privilege I've had working with kids that are eager to learn.  Working with kids takes time.  I have a story to share...
I went back to school after my  kids had started school.  I loved cooking, sewing and doing all the family kind of stuff and figured becoming a teacher would be an ideal job when having a family.  I had a vision- I would go to school with my kids and leave work after the kids got off and spend time with them.  Perfect way to balance work and family, right?  WRONG!  At the end of my junior year I was in an education class and we had a guest speaker that was doing her student teaching.  As she was talking, all of a sudden I heard her say, "...at midnight preparing a bulletin board."

What!?  Midnight!?  Something is wrong with this picture!?

Over the years of teaching (I've been doing this for over 20 years now!) I've learned that being a good teacher takes time. Some people ask why so much time? We can buy already prepared lessons......Whats the deal?  Well making lessons real and individual to the class takes time.  Let me give an example.  

This week we are beginning the Baking Unit.  We always begin by learning the purpose of the baking ingredients, mixing them and baking them.  Sure I could use a set lesson where I just hand them a study guide, they look up the answers to the questions, then I show them a video demonstrating  examples of the recipes, give them a test to see what they learned, correct it and I'm done.  I've done my job, right? Or have I?  

I don't think so.  When the kids go home and try to replicate the recipe and something goes wrong and they have to throw it out and never try it again because of the failure, have they really learned the information I tried to teach them?  I said "No" so to help my kids start learning the ingredients I began with the  "Mystery Lab".

When the classes came in they were given a recipe to read and then ask any questions.  After that they began to cook the food.  It was a chocolate chip cookie but I had omitted the chocolate chips so we would be able to see only the cookie.

They had to use the technique of browning butter.  That's right "brown", not "burn"!  After the students were done, each group had to give me one cookie on a paper plate and label it with their kitchen number and class period.  I had cookies that were all different shapes and sizes

.

None of them looked the same.   I wondered if they had even used the same recipe!?!

That's how I introduced the baking unit and the reason why, baking is following a chemical formula.  

You need to use the right portions, right ingredients, right mixing technique and the right baking pan and temperature or your recipe will not be consistent. T at's WHY we follow directions.  That's WHY we read carefully and ask questions if we don't understand.  We also learn how to repair or fix something if we mess up....AND ALL OF US MESS UP....INCLUDING ME!

Yes, I could just follow a canned lesson plan but to help kids learn, in my classes they need to experience mess ups and experience them many different times and learn how to fix them.
 I love it.
 There is nothing better than to see a student run up to me and say, "Mrs. Dalke, what do you think!  Try a bite! :)  

Speaking of cookies, the holidays are coming and I thought I would share one of the best sugar cookies I've ever made (A Cook's Illustrated recipe!) AND show you how you can use some of that  Halloween candy that  might be leftover.

First, mix ingredients as directed on the recipe.  Mix the candy into the dough.  I had candy corn and gumdrops I added to mine.Wet your hands with water, and roll the scooped dough into a ball.

Dip each ball into  sugar, place on cookie sheet and flatten with the bottom of a glass.

Bake until they look ALMOST DONE and take out of oven.  Allow to sit for a couple of minutes and then remove from the pan.

 Last step? Take a bite and enjoy the sweet chewiness!  Enjoy!

CHEWY SUGAR COOKIES

Makes 2 dozen cookies

INGREDIENTS

2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon table salt

1 1/2 cups (10 1/2 ounces)

2 ounces cream cheese, cut into 8 pieces

6 tablespoons (3/4 stick) unsalted butter, melted and still warm

1/3 cup vegetable oil

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract

INSTRUCTIONS

 Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.Whisk flour, baking soda, baking powder, and salt together in medium bowl. Add leftover candy and set aside.

 Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture  and leftover candy and mix with rubber spatula until soft dough forms.

 Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls.

Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Thanks to Cook's Illustrated for the sugar cookie recipe.