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NGJ Kids: October 2011

September 15, 2011

Bug Swap

Bright and early, Helen hurried over to her friend Suzie’s house. She had much excitement in mind for their day of play. Along the way, she spotted a red ladybug. “Perfect!” she delighted within herself as she seized the bug and secured him in her jar. Upon arriving at Suzie’s, she briskly rapped at the door.

“Why, hello, Helen!” said Mrs. Henry in her usual kind manner. “Looking for Suzie, are you?”

“Yes, ma’am,” said Helen. She paused and then added eagerly, “I have some serious fun to tell her about.” Mrs. Henry laughed light-heartedly as she stepped aside for Helen to come in.

“Well, go on up. I believe she is having tea with Benny Bear and Mrs. June,” said Mrs. Henry. Helen ran past Mrs. Henry hastily, forgetting her manners. Stopping short in alarm, she quickly turned and performed a light curtsy.

“Thank you, ma’am,” she said.

Suzie indeed was having tea with Benny Bear and Mrs. June.

“Sue!” said Helen, as she appeared in the doorway.

“Oh, Helen! Come in! Come in! Won’t you join us for tea?”

“Not today. There’s much more fun to be had than tea!” said Helen with a happy smile.

“What kind of fun?” inquired Suzie, not at all sure that she agreed there was anything more fun to be had than tea.

“Come on outside and I’ll show ya,” whispered Helen, taking Suzie by the arm.

Suzie allowed herself to be led to the door, when she remembered Benny Bear and Mrs. June. Taking her arm away, she turned and addressed them.

“Thank you kindly Benny Bear and Mrs. June for having me over for tea.” Helen took up...

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Old-Fashioned Carrot Cake

Shoshanna (Pearl Easling)

Prep: 10 min. Cook: 25 min. Yield: 1 3-layer cake or 24 cupcakes

Cake:

Old Fashioned Carrot Cake

  • 1 cup Walnuts
  • 1/2 cup Raisins
  • 3 cups Carrots, shredded
  • 1 cup Buckweat Flour
  • 1 cup Wheat Flour
  • 2 cups Sucanat
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 2 tsp. Ground Cinnamon
  • 1½ tsp. Sea Salt
  • 4 large Eggs, lightly beaten
  • 3/4 cup Grapeseed Oil
  • 1 tsp. Vanilla Extract
  • 1-8 oz. package Cream
  • 1/2 cup Butter, softened
  • 1-16 oz. package
  • 1 tsp. Vanilla Extract

Cream Cheese Frosting:

  • 1-8 oz. package Cream Cheese, softened
  • 1/2 cup Butter, softened
  • 1-16 oz. package Powdered Sugar, sifted
  • 1 tsp. Vanilla Extract

Cake:
1. Preheat oven to 350º F. Butter three round 9-inch cake pans and line with wax paper; then butter and flour wax paper.
2. Combine first 10 ingredients in a large bowl. Add eggs, oil and vanilla, stirring until blended. Pour into prepared pans.
3. Bake for 25 minutes or until a toothpick inserted in center comes out clean.
4. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on wire racks.
5. Spread cream cheese frosting between layers, on top and sides of cake. Chill.

Cream Cheese Frosting:
1. Mix thoroughly or blend all ingredients on low.
2. Spread evenly on cake, as desired.

Recipe from Shoshanna’s Making Babies Cookbook and
DVD series, coming soon to www.BulkHerbStore.com