I love little children, and I enjoy having families of young children over for dinner. We had the joy of having a young family over yesterday that have two adorable little girls. I wanted to please their young palettes too, so I tried to plan my menu with thoughts of what children like. It’s hard enough for children to be the guests in someone’s home without having to eat something weird, you know? So, especially for the sake of the girls, I tried to stick to basics – chicken, mashed potatoes, corn on the cob. Simple flavors for young taste buds.
I also try to have a place for the children to sit where they feel comfortable. I remember how tense I felt when my girls were small and someone had us over and would seat the girls at a table with beautiful linens or pricey dishware. It made me so on edge. I want the children to enjoy the meal and I want the parents to relax too. If something spills, it’s okay. Pulling out some toys or other items they can play with after the meal will allow their mom and dad to be able to visit leisurely. ( I just realized how much like a grandmother I sound! )
I made my old favorite – Katie Brown Chicken. We tend to have more repeats for Sunday dinner than we do for weekday meals. One reason is that not everything can be left to cook while you’re at church, and it takes too long to cook some foods once you get home. The meal I fixed yesterday can be ready almost within minutes of walking in the door. That’s always a good thing for hungry adults and hungry children!
Ina Garten says to try to have a great dessert, because that’s what everyone remembers! I made a peach cobbler, but for my young guests, I had ice cream cones. They were sweet young guests, offering plenty of thanks. Their mom and dad have taught them well!
Here was my whole simple Sunday menu:
I hadn’t made a peach cobbler in a long time, but since this is peach season and I had gotten some perfect peaches, I made up a recipe from Southern Living.
2-crust pie crust
I used my standard recipe – 2 C flour, 1 tsp salt, 3/4 C Crisco, ice water.
4 cups peaches
1/2 cup sugar
1/2 tsp cinnamon
1/4 C cornstarch
1/2 C water
2 T butter or margarine, melted
1 large egg
2 T milk
1 T sugar
- Roll pie crust into a 12 inch circle. Sprinkle flour over surface. Place crust, floured side down, in a 9 1/2 inch quiche dish. Place peaches in crust.
- Combine 1/2 C sugar, cinnamon, and cornstarch; sprinkle over peaches, and drizzle with water and butter.
- Roll remaining pie crust into a 12 in. circle; place over peaches. Fold edges under and flute. I did a lattice top on mine – not pretty, but I wanted that “cobbler look”. =)
- Cut 6 slits on top of pie crust with sharp knife.
- Combine egg and milk, stirring well; brush over top of pie crust, and sprinkle evenly with 1 T sugar. Place on a baking sheet
- Bake at 350 degrees for 1 hour or until golden.
|If you boil the peaches for 30 seconds, the skins will slide right off|
|Peaches with sugar, cornstarch, cinnamon, water and butter added.|
|Messy, but homemade!|