Thi Lelum Smuneem AHS has also done send-home food preparation kits, cookie decorating with the Elders, and many more food-centred activities.
“Don't be afraid to try something new,” Jocelyn advises chefs working with children. “I think a lot of people choose to play it safe.”
“That doesn't give the kids the opportunity to try new things… I feel like you've just got to give them the opportunity to try and if it doesn't go over well, then it doesn't.”
“But if they end up liking it, then you've opened a whole new world of flavours for them.”
Pumpkin Bread Recipe:
2 cups all-purpose flour, spooned into measuring cup and levelled off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin
Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
Combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
In a large bowl (you can use an electric mixer on medium speed) beat butter and sugar until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.