Monday, October 5, 2015

Today's Agenda and a Fall Dessert

Today's Agenda
Notes from a kindergarten volunteer: The morning agenda looked full to me-all to be accomplished between 9:45 to 11:45.  
Morning meeting
Practice name writing
Listen to a story on firefighters
Practice writing  the number 5
Practice counting numbers 6-10 using stickers 
Safety Presentation by two local firefighters 
Outside looking at firetruck and spraying water with fireman's hose
Singing and reading

Well  I'm happy to report their teacher managed to get through the whole list. 
Of course the highlight was lining up to use the fireman's hose.
Enjoy the photos


   





Remember the photos I took when they were pretending to be sleeping and dreaming?





Oh what fun,

the kindergarten class had today!
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Cook's notes: A fall dessert Brandy Caramel Sauce that's easy to put together for any occasion. The sauce is creamy and decadent. It is versatile as can be served over pancakes, French toast, baked apples and ice cream e.g. maple nut, vanilla or cinnamon ice cream. Don't skip the brandy step as it elevates the sauce to a new level. Remember liquor stores carry mini-bottles that are perfect for when only a few tablespoons are needed in a recipe.
Makes 2/3 cup and was adapted from Southern Living September 2015  
Gingersnap cookie used in photo.
Ingredients:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter
  •  1/4 cup heavy cream
  • pinch of sea salt
  • 1TB. brandy
  • 3-4 TB. powdered sugar
Directions:
  • Bring brown sugar, butter, cream and salt to a boil over medium low heat, stirring constantly. Boil 1 minute and remove from heat. 
  • Whisk in brandy and powdered sugar until smooth, free of lumps and right consistency for pouring.  
  • Cool 15 minutes before serving. 

1 comment:

  1. Oh, those kids surely must have had fun.

    And, oh, that caramel sauce sounds and looks yummy. You always have the best recipes.

    ReplyDelete