Dried Cherry Scones
Description: Moist scone exuding flavors of your favorite dried fruit and chocolate.
Sensory Objectives: [Tactile] When Dough is Put on the board very gentle hand needing is required and hands will get quite sticky!
Speech Objectives: Fresh Vs. Dried Fruits, why wouldn’t fresh Cherries work? (Too Much Moisture) How could we change up the Ingredients? (orange zest? In addition to or instead of?)
Bacon & Cheese Egg Bake
Description: Great for big family or with friends!
Sensory Objectives: The bacon is a little slippery to cut, might be easier partially frozen. Lots of smells with this! Bacon as well as garlic and onion powder smell strong. When eating there are several different textures combined.
Speech Objectives: discuss how many people this will serve (we say around 12). What other things could be added to change the flavor or texture? Would jalapenos make this hot? Would spinach make it more healthy?
Aunt Laura´s Pancakes
Description: Made from scratch pancakes like mom used to make!
Sensory Objectives: Sifting will make the flour fluffier. Touch before & after sifting. Pouring the batter in the same size circles on the frying pan will use some fine motor skills. Flipping the pancakes will use other motor skills.
Language Objectives: is this the only kind of pancake? What about crepes? What are your favorite toppings for pancakes?
Aunt Nancy´s Muffins
Description: Oatmeal and bran muffins that are moist made with orange juice!
Sensory Objectives: Cinnamon and pumpkin pie spice will make these smell yummy as they bake. The batter will look brown and lumpy, but when baked they will look delicious and toasty brown.
Language Objectives: Look at the ingredients – what makes these healthier than other muffins? What other dried fruit could you use instead of cranberries? When would these be good to serve? With what other food?