Child Baker to Culinary Chef

Child Baker to Culinary Chef

by Susan A. Tenteromano


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Product Details

ISBN-13: 9781490719214
Publisher: Trafford Publishing
Publication date: 12/28/2013
Pages: 56
Product dimensions: 8.50(w) x 8.50(h) x 0.12(d)

Read an Excerpt

Child Baker to Culinary Chef

By Susan A. Tenteromano, Christopher E. Sanchez

Trafford Publishing

Copyright © 2013 Susan Tenteromano
All rights reserved.
ISBN: 978-1-4907-1921-4


Safety in Cooking

Cooking is great fun and a time to create something that is totally yours to share with family and friends. Cooking involves multiple sharp tools and heat, so be careful and keep safety first. Think of your own safety and others around you by considering the following safety tips:

• Use gloves when handling hot items, such as trays and pots—everything out of the oven is hot!

• Do not put hot items on unprotected counter space. Use a heatproof mat, board, cooling tray, or a rack.

• When you are stirring food/liquids on the burner, grip the handle firmly to steady the pot.

• When cooking on a stove/burner (not stirring), turn the handle away from the heat and front to prevent accidents—less likely to knock into.

• Ask an adult for assistance when you are uncertain and need help. It's okay; we all need help!

Kitchen Hygiene

Safety and cleanliness go hand in hand; both are important in the kitchen. The following are a few ways to maintain a clean work area.

• Always, always wash your hands before starting to cook/bake, especially when handling raw meat/poultry products.

• Try to use colored cooking board designated for different type of food, such as green for vegetables, red for meat, yellow for poultry, blue for fish, and white for flour items.

• Wash all fruits and vegetables.

• Keep the cooking area clean and organized to avoid accidents and contamination.

• Always have clean clothes and paper towels handy to wipe spills.

• Check dates on all packaging—make sure they are not expired.


As you work through the kitchen and grow in this craft, you will need more and more baking/cooking tools. Listed below are some of the basic tools you will need to make the following recipes. Think of the basic tools around the kitchen you may possibly use.

• Cookie sheet

• Madeleine Pan

• Rubber spatula

• Ice Cream Scooper (small to medium)

• Whisk

• Electric mixer

• Measuring cup/measuring spoons

• Oven mitts/pot holder

• Rolling pin

• Clothes towel/paper towel

• Cutting boards

• Parchment paper

• Zester/grater

• Pastry brush

• Fine point paint brush

Sugar Cookie


Flour – 2 ¼ cup
Sweet butter – 1 cup
Sugar – 1 cup
Egg – 1
Vanilla - 1 teaspoon
Salt – ½ teaspoon
Jelly/jam of your choice
Cookie cutter of your choice
Flour – small amount set aside for dipping the
cookie cutter

Bake temperature: 325 degrees F

Bake time: 7–10 minutes

Yield: Varies on shape

Mixing instructions

• Cream together butter and sugar, then add egg, vanilla, and salt. Last, blend flour into a firm, soft dough.

• Roll out dough to approximately ¼-inch thick dough.

• Dip cookie cutter of your choice into a bowl of flour.

• Cut dough into your shape.

• Place on greased cookie sheet (can use parchment paper).

• Bake 7 to 10 minutes to a pale beige color.

• Cool and then decorate. Have fun!

Have a cookie-baking party. Invite a friend. Have fun!

Pick a shape and size

Bishop Hats



Sweet butter – 3 sticks
Sugar – 1 cup
Flour – 4 cups
Eggs – 2 whole
Lemon – 2 teaspoons, finely shredded peel
Jelly/jam of your choice

Egg Wash - Used to seal edge of cookie.

Egg yolk – 1
Water – 1 tablespoon


Confection Sugar
Water or lemon flavor extract

Bake temperature: 325 degrees F

Bake time: 10 to 12 minutes to pale beige

Yield: 35 round

Cookie Instructions

• Cream butter, sugar, and vanilla with mixer.

• Add flour slowly; use mixer partially.

• Add remaining flour and lemon peel.

• Knead together until smooth.

• Divide in half, wrap with plastic wrap. Chill for at least 1 hour.

• Roll dough into 1/8 inch thick.

• Cookie cutter – 3 inch rounds

• Dip cookie cutter into flour, then cut dough into 2-inch circles,

• Separate each circle; brush edge of circle with egg wash.

• Spoon jelly/jam in center of circle.

• Pinch the cookie, creating a three-side "bishop hat."

• Bake for 13 minutes at 325 degree F

• Cool, then drizzle with icing or melted dark chocolate

Chocolate Almond Bark


Chocolate melting chips – 16 oz
Whole almonds


Large pan
Silicone mat/parchment paper

Preparation Instructions

• Melt chocolate in double boiler pot (do not allow water to go into chocolate).

• Silicone mat on pan or parchment paper.

• Spread almonds evenly on the pan.

• Pour melted chocolate evenly over the almonds.

• Chill until firm.

• Break into desired sizes—varied sizes and shapes.

Enjoy the chocolate treat. Simply delicious!

Chocolate-Covered Pretzels


Traditional pretzel – 2 bags (allowing for breakage)
Chocolate melting chips – 16 oz
(Milk chocolate, dark or white—your choice)
Sprinkles (optional)


Wax paper, flat tray (flat surface to hold pretzels)

Preparation Instruction

• Melt chocolate of your choice—use double boiler pot.

• Dip pretzel into chocolate.

• Lay each pretzel on wax paper.

• Sprinkles of your choice.

• Refrigerate until firm.

Be creative. Make your own design. Surprise a friend.

Walnut Tarts


Cream cheese – 6 ounces
Butter – 2 sticks
All-purpose flour – 2 cups

Bake temperature: Bake at 375 degree F for 10 minutes, then lower temperature to 325 degree F for an additional 10 minutes

Bake time: Total time 20 minutes

Yield: 35 round using a 3 inch cookie cutter

Pan: Mini cupcake pan

Mixing Instruction

• Cream butter and cream cheese to smooth; add flour to blend into smooth dough.

• Roll dough into 1/8 inch thick rounds to fit into each mini cupcake to form a mini crust for each tart. Use a 3 inch round cookie cutter.


Butter (soft) – 3 tablespoons
Brown sugar – 2 ¼ cups
Eggs – 3
Walnuts (chopped) – 2 cups

Mixing Instruction

• Cream brown sugar and butter until smooth and fluffy; add eggs one at a time then chopped walnuts, mix until completed blended

• Scoop a tablespoon amount into each mini crust.

• Bake at 375 degree F for 10 minutes, then lower temperature to 325 degree F for an additional 10 minutes.

Fingerprint Cookie


Sweet butter – 1 ½ cup
Brown sugar – ¾ cup
Vanilla – 1 ½ teaspoon
Egg yolk – 2 (Save the white for later.)
Flour – 3 cups
Choice of jelly/jam: strawberry, raspberry, apricot, etc.
Choice of nuts: walnuts, almonds, hazelnuts, etc.
White or Dark chocolate – optional (for drizzle on top of cookie)

Bake temperature: 325 degrees F

Bake time: 17 minutes

Yield: 30 cookies

(It should be light tan in color; check bottom for light brown.)

Mixing Instruction

• Cream butter and brown sugar, then add egg yolks, vanilla, and nuts.

• Flour—add one cup at a time until soft, creamy mixture is formed to hold a shape.

• Shape each cookie into a small round ball, approximately 1 inch round.

• Whip egg whites to a foamy consistency.

• Roll cookie into the egg white.

• Roll into finely chopped nuts of your choice.

• Place on a parchment paper lined pan; space an inch apart.

• Imprint the center to fill with jelly/jam of your choice.

• Bake, cool, drizzle chocolate (optional). Enjoy the eating!

Swirl Cookie


Eggs – 6
Sugar – 1 ¼ cups
Sweet butter – 2 sticks
Vanilla – 1 tablespoon
Baking powder – ½ cup
Orange – grate and squeeze 1
Lemon – grate and squeeze ½
Flour – 5 /2 cups

Bake temperature: 325 degrees F

Bake time: 12 minutes, should be pale in color, light tan on bottom.

Mixing Instructions

• Cream sugar and butter together, add eggs slowly then add all ingredients, except for flour.

• Add one (1) cup of flour at a time until mixed to a soft, sticky texture.

• Set aside in a bowl with a cloth cover for an hour to allow the dough to rise.

Shaping Instructions

• Roll a small amount into a piece ½ inch thick and 9 inch long piece for each cookie, and then swirl into a circular cookie starting from the center.

• Place each cookie on a cookie sheet lined with parchment paper.


• Confection Sugar – 1 cup

• Milk – enough to dissolve sugar for icing

• Optional – added flavor

• When cookies are cool, dip into icing, sprinkle with colored non-perils.

Great holiday cookie! Enjoy the holiday with a great cookie!

French Almond Crescent Cookie


Sliced almonds - 1 ¾ cup
Sugar – 2/3 cup
Egg whites – 2, lightly beaten
Milk – 2 tablespoons
Flour – ¼ Cup – more as needed

Bake temperature: 375 degrees F

Bake time: 15 minutes

Yields: 15 to 18 cookies

Mixing Instruction

• Chop ¼ cup of almonds; set aside on fl at plate.

• Finely grind 1 ½ cup of almonds.

• Stir sugar with ground almonds.

• Stir 2/3 of the egg whites and vanilla into sugar-almond mixture.

• Pour mixture onto floured board/counter. Kneed fl our into mixture until the dough is workable to form a cookie shape.

• Flour hands to handle dough. Shape into approximately 1-inch ball. (dough will be soft)

• Shape each ball into a half-moon crescent shape.

• Brush with remaining egg whites; dip into chopped almonds.

• Arrange on parchment paper lined cookie sheet pan.

• Bake until light brown; brush with milk while warm.

• Place on cooling rack.

• Optional – dip one end of the cookie into melted chocolate

A cup of hot chocolate is awaiting you ... enjoy! Added chocolate to your to your hot chocolate!

Italian Wedding Cookie


Sweet butter - 2 sticks
Sugar - 6 tablespoons
Vanilla – ½ teaspoon
Walnuts – 1 cup
Salt – 1 pinch
Baking soda – 1 pinch
Flour - 2 cups

*Confection Sugar –Roll cooled cookie into the sugar.

Baking temperature: 325 degrees F

Bake time: 15 minutes, should be pale beige, bott om—light tan

Yield: 28 cookies (1 inch round)

Mixing Instruction

• Cream butter and sugar, then add chopped walnuts and remaining ingredients.

• Roll into small round balls (size optional).

• Bake on parchment paper lined pan

• When cookies are cool, roll into confection sugar

Not only for weddings so celebrate!

Raspberry Nut Bar


Sweet butter – 1 cup
Sugar – 2/3 cup
Eggs – 2
Hazelnuts – 1 cup Flour – 4 cups
Egg wash – 1 egg beaten with water
Raspberry jelly/jam
Chocolate – 2 cups melted (Reserved for when
the cookies are baked)

Bake temperature: 350 degrees F

Bake time: 10 to 12 minutes

Yield: varies with size

Raspberry Nut Bar

Mixing Instruction

• Cream butter and sugar, then add eggs.

• Add flour to blend together into soft dough.

• Divide into 2 parts. Wrap with plastic wrap. Refrigerate for at least 1 hour.

• Roll each part between wax paper into a rectangle, approximately 4 inches wide and approximately ¼ inch thick. Trim the sides to create rectangle shape dough.

• Brush ½ inch with egg wash along the wide side.

• Fold half of the egg washed side to seal together (egg wash allows the dough to be held together).

• Spread jelly/jam over the dough that is not folded.

• Sprinkle chopped hazelnuts over the jelly/jam.

• Bake – should be light tan.

• Cut the rectangle horizontally in half then vertically into 1-inch bar.

• Cool, dip the folded edge into melted chocolate.

• Dry on wax paper.

A rich tasting cookie, enjoy the flavors!

Lemon Squares



Sweet butter – 2 sticks
Flour – 2 cups
Confection Sugar – ½ cup

Directions for crust

Mix all ingredients, press onto a baking dish (9 × 13), bake for 15 minutes, remove from oven.


Eggs – 4
Sugar – 2 cups
Flour – 4 tablespoons
Lemon juice – 6 tablespoons
Pinch of salt - 1
Confection Sugar – sprinkle over top when
finished baking

Bake temperature: 325 degrees F

Bake time: 20 to 25 minutes

Yield: varies with the size

Filling Instructions

• Beat eggs, then add one ingredient at a time (leave out the confection sugar); mix thoroughly, then pour onto baked crust.

• Cool; sprinkle confection sugar over top.

• Cut into squares.

Enjoy the sweet and sour taste!

Sugar Twist Cookie


Puff pastry - one box
Granulated sugar – enough for surface coverage
of pastry


Rolling pin, wax paper

Bake time: 20 to 25 minutes (should be light brown in color)

Bake Temperature: 375 degree F

Yield: 26 cookies

Assembly Instruction

• Cut a piece of wax paper to be larger than the size of the puff pastry.

• Sprinkle sugar on wax paper.

• Place one sheet of puff pastry onto the sugar and then place the second sheet of puff pastry onto the sugar (creating a sandwich).

• Cover with wax paper larger than puff pastry.

• With the rolling pin, roll over the two puff pastry pieces to flatten into one piece.

• Discard the wax paper.

• After rolling, cut 3/4 -inch strips of the puff pastry from the wide side

• Cut in half width wide

• Twist (one to three turns) creating a spiral

• Place on a parchment paper lined cookie sheet pan.

• Bake

Have fun baking. Enjoy!

Shortbread-Shaped Cookies


Butter – 2 sticks
Sugar – ½ cup
All-purpose flour – 3 cups

Bake temperature: 325 degrees F

Bake time: 10 to 15 minutes (depending on the size)

Check bottom—should be light beige.

Yield: varies with size and shape

Mixing Instruction

• Cream the butter and sugar.

• Add the flour to blend into a smooth dough

• Roll out between two pieces of parchment paper to approximately ¼ inch thick

• Cut out each piece with the cookie cutter f your choice

Shape into whatever you like. Fly away with a butterfly, see the stars, or see the seashells. Enjoy your designing, share your design, it is Art!

Orange Citrus Cookie


Eggs – 5
Orange juice – 1 cup, mix and set aside
Sweet butt er – 2 sticks melted

Flour - 6 cups
Salt - 1 pinch
Sugar – 2 cups

Confection sugar – used for rolling cookie

Bake temperature: 375 degrees F

Bake time: 15 minutes, check color—should be pale beige

Mixing instruction

• Mix each section separately. (Do not add confection sugar to mixture.)

• Slowly mix the two parts together to blend completely.

• Use a small amount, shape into a ball approximately

• 1 ½ inch wide or smaller if you desire, the cookie rises

• Roll each cookie into a bowl of confection sugar.

• Place each cookie on parchment paper lined sheet pan

• Bake

Enjoy with tea or just by itself. Mouthwatering!


Excerpted from Child Baker to Culinary Chef by Susan A. Tenteromano, Christopher E. Sanchez. Copyright © 2013 Susan Tenteromano. Excerpted by permission of Trafford Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents


Acknowledgment, 4,
Introduction, 5,
Safety in Cooking, 6,
Kitchen Hygiene, 6,
Tools, 9,
Sugar Cookie, 11,
Bishop Hats, 13,
Chocolate Almond Bark, 14,
Chocolate-Covered Pretzels, 15,
Walnut Tarts, 17,
Fingerprint Cookie, 18,
Swirl Cookie, 21,
French Almond Crescent Cookie, 22,
Italian Wedding Cookie, 25,
Raspberry Nut Bar, 26,
Lemon Squares, 28,
Sugar Twist Cookie, 31,
Shortbread-Shaped Cookies, 32,
Orange Citrus Cookie, 34,
Lemon Poppy Muffin, 36,
Coconut Macaroon, 37,
Chocolate Chunk, 38,
Linzer Tart Cookie, 40,
Madeline's for Madame, 42,
Nutter Butter, 44,
Oatmeal Cookies, 46,
Pizza Dough, 47,
Banana Bread/Muffin, 49,
Meringue Clouds, 50,
Resources and Helpful Hints, 51,
Measurement Conversion, 52,

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