Welcome to My Kitchen: Paula Deen offers cooking advice to the young and to the not so young, too

I am very proud of the comfort level our daughters and their children feel in a kitchen. When I saw Paula Deen had released a second cookbook aimed at children, “Paula Deen’s Cookbook for the Lunchbox Set,” I was curious to see what advice and recipes she would recommend to upper elementary and middle school wannabe cooks. Now I realize what a shame it is that this wonderful cookbook probably won’t fall into the hands of inexperienced cooks of all ages.

I tested the recipes for Three-Cheese Macaroni and Pimento Cheese in our own kitchen before reluctantly wrapping up the only slightly used cookbook and mailing it off to our 10-year-old granddaughter May as a Christmas gift. I say “reluctantly” because there were so many tempting recipes I didn’t have time to test.

I asked our daughter Jennifer to take photos when May stepped into their kitchen to test any recipe that she chose. I wasn’t at all surprised May chose to make Praline Crunch Brownies but I was excited that she did save samples for me to test when we arrived at their home in Savannah.
This cookbook begins with well-thought out cooking tips many of us need to be reminded of such as, “Always cook in closed-toe shoes to protect your feet from hot liquids, broken glass or dropped cans.” These tips are followed by an excellent glossary and finally instructions on  how to measure.” Recipes are grouped according to events kids might have during a school year, including the bake sale.

Perhaps the truest test of the practicality is this cookbook is Jennifer’s report that May, with a little help from her 12-year old sister Molly, were able to test the Praline Crunch Brownies for all of us without any adult assistance.

Praline Crunch Brownies
Cooking spray
1 (21-ounce) package Duncan Hine’s Family-Style Chewy Fudge Brownie mix
2 eggs
1/4 cup cold water
1/2 cup vegetable oil
1 stick butter (1/2 cup) at room temperature
1/2 cup flour
1 cup chopped nuts
1 cup packed brown sugar

Preheat the oven to 350 degrees. Spray an 8-by-11-inch baking dish with cooking spray. In a large bowl combine the brownie mix, eggs, water and oil. Stir with a wooden spoon for about 50 strokes. Pour the batter into the pan and use the back of the spoon to spread it evenly. Wash the spoon. In a small bowl stir together the butter, flour, nuts and brown sugar with the spoon until well mixed. Using your fingers, evenly distribute the topping over the brownies. Bake the brownies for about 27 to 30 minutes until the topping is bubbly and the brownies appear set.
Have an adult help you remove them from the oven. Allow the brownies to cool completely, about an hour, before you cut them into small rectangles. Store them in a flat, rectangular plastic container with a tight-fitting lid.

Three-Cheese Macaroni
Cooking spray
2 cups uncooked macaroni
1 1/2 teaspoons salt
2 cups grated sharp Cheddar cheese
2 cups shredded mozzarella cheese
1 cup Cheese Whiz
4 tablespoons butter, melted
1 cup whole milk
3 eggs, beaten
1/2 teaspoon dry mustard
1/2 teaspoon ground pepper

Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Put the macaroni in a medium saucepan and fill it about halfway with water. Add 1 teaspoon of the salt. Bring the water to a boil and stir the macaroni with a wooden spoon so it does not stick together. Let it boil on medium-high heat until it is tender, about 7 to 8 minutes. Stir several times. Let an adult help you drain the macaroni in a colander. Return the hot macaroni to the pot.

In a medium bowl mix the Cheddar cheese and the mozzarella cheese; remove 1 cup of the mixed cheeses and set aside for the topping. Put the rest of the cheese into the hot macaroni. Add the Cheez Whiz. Stir to blend. Add the remaining 1/2 teaspoon salt, mustard and pepper and whisk again. Add the egg mixture to the macaroni. Stir with the wooden spoon. Pour the macaroni mixture into the prepared baking dish. Smooth the top with the back of the spoon. Sprinkle the remaining 1 cup of cheese evenly over the top of the macaroni. Bake for 35 to 40 minutes until browned and bubbly. Serves 8.

Homemade Pimento Cheese
2 cups grated sharp Cheddar cheese
1 (2-ounce) jar pimentos with juice
1/4 cup mayonnaise
1/4 teaspoon ground pepper

Put the ingredients into a food processor and pulse until all of the ingredients are mixed, about six times. Do not puree. Get an adult to help you transfer the pimento cheese into 1-cup size plastic containers with matching lids. Put a cute holiday card on top. Refrigerate until you are ready to deliver your gift. Makes about 2 cups, enough for two 1-cup gifts and a little extra for the cook.