Kid Cooks in the News
Do any of you happen to live near Freeport, IL? If so, have I got what looks like a great opportunity for you. The Freeport Journal-Standard has a feature article this week about Danny Hershey, a local 12-year-old who loves to cook and spends loads of time in the kitchen. Danny has special dietary needs, and he enjoys finding ways to make tasty gluten-free and dairy-free items. In fact, many of the Hershey family’s friends and family received baked goods made by Danny as Christmas presents! Danny is so into cooking that his parents have had to set up a cooking curfew — no cooking after midnight — or he would be at it all night sometimes. That’s one dedicated kid.
Now, you’re all waiting for me to get to the opportunity, right? It seems the reporter for this story is looking for more local kids who love to cook. The spotlight is a regular feature. Know any under-12s who might want a turn in the spotlight?
Even if you don’t happen to live in this paper’s area, you might enjoy this recipe, one of Danny’s favorites. And it just might get your own kids so excited about cooking that they will need a cooking curfew!
Pretzel Salad
2 2/3 cups crushed pretzels
1 1/2 sticks butter
1 container whipped topping (Cool Whip)
1 cup sugar
1 (8 ounce) package cream cheese, softened
1 large box strawberry gelatin
2 cups hot water
2 small boxes frozen strawberries
Mix crushed pretzels and butter. Press into bottom of 9 by 13-inch pan to form crust. Bake for 10 minutes in 400-degree oven. Cool.
Add sugar to softened cream cheese and mix well. Fold cream cheese mixture into whipped topping and gently spread on the crust. Dissolve gelatin in hot water. Add strawberries.
When it starts to thicken, spread on the cream cheese layer. Danny says this is best made the night before.
Recipe from The Journal-Standard.
