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Cooking With Kids: Kaitlyn Myros

Thursday, December 14, 2000

Tested by Kathleen Ganster

Age: 14
Parents: Tim and Karen Myros
Sibling: Paul, 11
Community: Crescent
School: Eighth-grader at Moon Township Middle School
Hobbies: Skating, cooking and hanging out with her friends
Favorite food to cook: Cakes and other baked goods
Favorite foods to eat: Barbecue ribs
Favorite subject in school: Reading
Favorite TV show: "Popular" on WB
Pets: Yellow Labrador retriever Zeus
Favorite book: "Tom Sawyer"
What she wants to be when she grows up: Cosmetologist or a chef

Kaitlyn's grandmother, Stephanie Keppel, sent us a note about Kaitlyn. According to Stephanie, the two of them started making cookies together when Kaitlyn was 6 years old. She likes to bake cookies with her younger cousins while baby-sitting, or will mix a batch of salt dough to make Christmas ornaments.

Kaitlyn said she started helping her grandmother and mother cook when she was about 6 or 7. She now cooks entire meals by herself.

"I usually cook once or twice a week," she said.

Stephanie usually makes about 40 of these nut rolls to give to family and friends over the holidays. Last year, Kaitlyn asked if she could help so that she could learn to make them.

"I gratefully took her up on the offer. I supervised the mixing of the dough -- she did all the work," said Stephanie. "I made the first roll to demonstrate and she did all the rest herself. We had a wonderful day and made more than nut rolls. We made loving memories."

Holiday Nut Rolls

8 cups flour
1 teaspoon salt
1/2 cup sugar
1 pound butter
2 packages (2 tablespoons) dry yeast
1/2 cup warm water
1 tablespoon sugar
3 extra large eggs
1 16-ounce carton sour cream

2 pounds nuts and 1 pound brown sugar, or jar of filling such as poppy seed or prune
Egg wash (1 egg beaten with 1 tablespoon water)

Mix flour, salt, sugar and butter in large bowl and cut in butter to consistency of cornmeal. Stephanie and Kaitlyn do this in quarter batches (1 stick butter, 2 cups flour) in the food processor.

Mix yeast, water and sugar and let sit a few minutes until bubbly.

Keep eggs and sour cream at room temperature and mix them in a large mixer bowl.

Add yeast mixture to mixer bowl and beat in. Add three cups of dry mix and beat in. Continue adding 1 cup at a time, switching to a dough hook when it gets too stiff. Add in enough flour (up to 2 cups) to make soft dough.

Knead until smooth and elastic, about eight to 10 minutes. Divide into as many parts as you had cups of flour. Cover with towel and let sit 10 minutes. Roll out into a rectangle. Spread generously with melted butter and a generous amount of filling. Sprinkle with ground cinnamon and golden raisins, if desired. Eliminate this step if you use a jarred filling.

Roll up jellyroll style, place on lightly greased baking sheets and let rise 60 minutes. Prick all over with a fork brush with egg wash (1 egg beaten with 1 tablespoon water) and bake in 350-degree oven for 30 to 35 minutes.

To submit a recipe to Cooking with Kids, send recipe, along with child's name, a head shot (preferably a school picture), and phone number where child can be contacted to: Cooking with Kids, Kathleen Ganster, 3142 Camberly Drive, Gibsonia, PA 15044. Questions? Call Kathleen: 724-443-1664.

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