Applesauce and Other Fall Recipes to Make with Children

My favorite time of year, hands down, is Fall. The change of season, the change of weather, the crisp sweater feel, the leaves, the smells...and the spices, oh yes, the spices! I love cinnamon and I am so excited to share with you a delicious recipe that not only children will enjoy, but it is healthy and they can actually help you make. 

I have a super amazing bonus, you will enjoy 17+ recipes that you can make with your children this Fall (or any time of year) in this wonderful round-up. 

Homeschooling August 2013 Part 8

Inspiration...

Montessori Culture (Geography): Penpal and Postcard Exchange

K's little penpal in England, H,  got K's first letter to him! So exciting! And there are many more to come, buddy!

Play Time

Homemade Recipes: Ghee (clarified butter)

For information on why ghee is so much better than butter and how to make your own ghee at home, click here.

                                

Lunch Idea: Sweet potato rolls and tuna salad

Inspiration...

Montessori Culture (Geography): Penpal and Postcard Exchange

Our map is getting more and more postcards! Great start! From now on, we will slow down and maybe request two postcards per week until we get one from every state.

Play Time

                                          

Date night with the little man! Popcorn, movie, the works!

Full armor of God t-shirt (in Spanish), love it!

Baby girl is wearing ballet shoes! They're a little big, but she looks sooooo cute!

Chores

K's chores: watering plants out front and folding kitchen rags.
A's chore: help mom dump pasta into water.

This chore situation has been so amazing for our family! I love it!

Stephanie's Squash Bread Rolls Recipe

This recipe is definitely a keeper!!! Trust me!

*** My personal notes are in red.

1 1/2 cups cubed winter squash (I have used acorn squash, butternut squash and sweet potato... all delicious)
1 cup warm milk (I use almond milk or coconut milk or heavy whipping cream)
2 (.25 ounce) packages active dry yeast 
1/2 cup warm water (to activate the yeast) 
6 cups all-purpose flour (I use 1-1.5 cups sorghum flour and the rest is unbromated, unbleached flour)
1/2 cup white sugar (I use coconut sugar)
2 teaspoons salt (I use Kosher salt)
1/2 cup butter (room temperature) (I use ghee -clarified butter-)
Coconut Oil (for greasing) (can use other oils if you want)

Boil or roast any winter squash (acorn, spaghetti, butternut, etc.) and mash to smooth consistency (my favorite is butternut squash) (I steam the sweet potatoes for 30 minutes or roast the winter squashes for an hour at 450)

For the next four steps, I take the easy route: I put all wet ingredients in my bread machine and then all the dry ones on top. :)
In a small bowl mix yeast and warm water together
In large kitchen aid bowl mix dry ingredients: 5 cups flour, sugar, and salt together. 
Then add wet ingredients: yeast/water mix, squash, milk, and butter. 
After well mixed (about 2 minutes) slowly add the last cup of flour and kneed on a slow setting until well blended and supple


Lightly grease a large bowl and put dough in turning it to coat with the oil. 
Put damp cloth over dough bowl and let rise for about an hour (dough should double in size) (I just unplug my bread machine and let it rise in there)

Power baking pans (for non-stickiness) (I’ve noticed greasing them tends to burn the bottoms of the rolls)
Split dough into 12-18 rolls (depending what size you want) onto pans (They turn out huge. I like to make them smaller for the kids, so I end up with at least 24 rolls)

Put damp cloth over rolls and let rise again for 30-45 minutes
Preheat oven to 400F
Bake rolls for 10-15 minutes (depending on size rolls)
Enjoy!

Recipe by my wonderful friend, Stephanie Maxwell. Thank you for letting me share!