at play in the kitchen

Two friends share their favorite kid-friendly brunch recipes.

Helen DeFrance and Leslie Carpenter always make cooking a family affair-especially during Christmas. "For both of us, our holidays center around cooking and being in the kitchen, and that always includes our kids," explains Helen. The two friends are so enthusiastic about the importance of a family bonding over food, they hold a series of cooking classes, called Kids Are Cooking, throughout the year at the Everyday Gourmet in Jackson, Mississippi, and other locations.

For more of Helen and Leslie's delicious, kid-friendly recipes, look for their cookbook At Home Café(Basil Leaf Publications, $29.95). For information on upcoming cooking classes, visit www.athomecafe.net. SCOTT JONES

Overnight Oven-Baked French Toast

MAKES 8 SERVINGS

PREP: 15 MIN., CHILL: 8 HRS., BAKE: 45 MIN.

Dust with powdered sugar just before serving.

1 (16-ounce) French bread loaf

¼ cup butter, softened

4 large eggs

1 cup milk

¼ cup sugar

2 tablespoons maple syrup

1 teaspoon vanilla extract

½ teaspoon salt

CUT bread loaf into about 10 (¾-inch-thick) slices.

SPREAD butter evenly over one cut side of each bread slice.

ARRANGE bread, butter side up, in an ungrcased 13- x 9-inch baking dish.

WHISK together eggs and next 5 ingredients; pour over bread, pressing slices down. Cover and chill 8 hours.

REMOVE bread slices from baking dish, and place on two lightly greased baking sheets.

BAKE, uncovered, at 350° for 45 minutes or until golden.

Fruitini

MAKES 6 SERVINGS

PREP: 20 MIN.

1 banana, peeled and sliced (about ½ cup)

½ cantaloupe, cut into ½-inch cubes (about 3 cups)

½ pound grapes, halved (about 1 cup)

2 kiwifruit, peeled and sliced

1 navel orange, peeled and sectioned

10 strawberries, sliced

¼ cup powdered sugar, divided

1/3 cup fresh lemon juice, divided (about 2 lemons)

TOSS together first 6 ingredients, 2 tablcspoons powdered sugar, and 1 tablespoon lemon juice in a large bowl.

POUR remaining lemon juice into a saucer. Dip rims of 6 parfait, wine, or martini glasses in remaining lemon juice; dip rims in remaining 2 tablespoons powdered sugar.

FILL glasses with fruit mixture.

Crispy Brown Sugar Bacon

MAKES 6 SERVINGS

PREP: 15 MIN., BAKE: 25 MIN.

Twist the bacon for a texture that's crisp on the ends and chewy in the center.

1 pound hickory-smoked bacon slices

1 cup firmly packed light brown sugar

1 tablespoon cracked black pepper

CUT bacon slices in half.

COMBINE sugar and pepper in a shallow dish. Dredge bacon in sugar mixture, shaking off excess.

TWIST each bacon slice, if desired. Place bacon in a single layer on a lightly greased baking rack in an aluminum foil-lined baking pan.

BAKE at 425° for 20 to 25 minutes or until crisp. Allow bacon to cool before serving.

Cheddar Cheese Grits Casserole

MAKES 6 SERVINGS

PREP: 15 MIN.. COOK: 10 MIN., BAKE: 40 MIN.

4 cups milk

¼ cup butter

1 cup uncooked quick-cooking grits

1 large egg, lightly beaten

1 teaspoon salt

½ teaspoon pepper

2 cups (8 ounces) shredded sharp Cheddar cheese

¼ cup grated Parmesan cheese

Garnish: parsley sprigs

BRING milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

STIR in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with grated Parmesan cheese.

BAKE, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired.

COOKS' NOTES

Here are a few of Helen and Leslie's tips for getting children involved in the kitchen.

* Plan ahead. Everyone loves to make cookies, so freeze a few batches of dough to have on hand. In a moment's notice, you're ready to bake a dozen.

* Use the microwave. It's great for softening brown sugar and butter. It's also useful for extracting maximum juice from lemons and limes. Slice fruit in half, and microwave on HIGH for 15 to 20 seconds.

* Buy a roll of parchment paper. This virtually nonstick paper is perfect for wrapping and rolling out cookie dough, as well as lining baking sheets.

Copyright Southern Progress Corporation Nov 2005
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