An activity that we did at the beginning of the year that I thought was interested and that really helped to integrate geography into the classroom along with helping to creating a open and accepting classroom environment was the family recipe cook book we created. This activity lets the child share something about their life, their culture, their background, their heritage, their family, and their beliefs. Being allowed to share such ideas and feelings for children is important. Why? Just think about how children choose their friends. They pick someone that is like them, someone they can connect to, possible someone interested in the same activities etc. So why not open up the year by showing the children how they are all alike (they all have a favorite food) while teaching them about how they are all different. But remember, don't just have the child bring in a recipe- they have to be able to explain why the recipe was chosen, it's importance, and it's story. Keep in mind activity can open up to many other areas of geography. Just for fun, I have listed my recipe below.
Zucchini Bread- Mom's Famous Recipe
Ingredients:
3 Eggs, 1 cup Vegetable Oil, 2 cups Sugar, 3 tsp. Vanilla Extract, 2 cups Zucchini (about 2 large or three small), 3 cups flour, 1 tsp Salt, 1 tsp. Baking Soda, 1 tsp. Baking Powder, 1 tsp Cinnamon, ¾ cups chopped walnut- or any baking nut (optional) and lastly ¾ cups raisins (optional)
Directions
Beat together with hand mixer eggs, oil, sugar and vanilla extract. Blend zucchini, adding a pinch of water to help start the process. Add 2 cups of the blended zucchini and stir into egg, oil, sugar and vanilla mixture. Add flour, salt, soda, baking powder, baking soda and stir into zucchini mixture.Once mixture is all combined, stir in raisins and nuts (optional).Coat two loaf pans (muffins tins) with nonstick cooking spray and flour lightly to ensure bread doesn't stick. Pour mixture evenly into the two pans and bake 1 hour at 350 degrees.Stick a toothpick in center; if it comes out clean, it is done!Remove immediately from pans and rest on cooling racks.
Story Behind The Bread
This is a recipe that I have enjoyed since I was a little kid. Someone gave it to my grandmother (may have been her mother) and she’s passed it on. With this recipe, everyone is my family has their own variations (I like mine with extra raisins and no walnuts, my brother likes walnuts and no raisins). This is a recipe that we make all summer long once our garden starts producing zucchini. We probably make 20 loaves throughout the summer and between the four of us we can devour it all!
