Bon Appetit: Saint Alphonsus kindergarten students get cooking in the classroom

Last week the kindergarten class at Saint Alphonsus Liguori School in Prospect Heights tightened their aprons and secured their toques as part of a cross-curricular language arts project. With the help of kindergarten teacher Laura Smith and kindergarten parent Christine Szatko, the pint-sized chefs prepared an autumn favorite - caramel cheesecake apple dip.

As students took turns using an apple slicer to section and core the apples, Smith reviewed the apple tree life cycle with her class. Students eagerly demonstrated their understanding that apple trees grow from apple seeds. Kindergarten student, Molly Suerth, wrapped-up the discussion. "In the spring, apple blossoms turn into apples," added Suerth.

Once the apples were sliced, students volunteered to measure the ingredients for the dip. Jack Wyatt was one of several students who operated the stand mixer to incorporate the whipped topping, caramel sauce and cream cheese. Kindergarteners also served as kitchen timers by counting to sixty to ensure the dip was mixed for one minute.

No wait staff? No problem. As soon as the dip was blended, students volunteered to serve the dip to classmates. Manners were also put to the test as the class patiently waited until all students were served before taking the first bite of the mouth-watering culinary delight. "We are going to wait until everyone is served," Smith reminded students.

Saint Alphonsus Principal Fred Muehleman, who visited the bustling kindergarten kitchen, summed up the activity by adding, "This project represents the basis of our curriculum. Our Pre-K and Kindergarten program emphasizes engaging, hands-on learning opportunities that incorporate elements from science, technology, engineering, language arts and math. Students are exposed to real-world activities and problem solving. And they have fun doing it."

Fun indeed. Evidently the dish was a sure crowd pleaser, too. Not a sound could be heard from students as they devoured the tasty treat.

Recipe for Caramel Cheesecake Apple Dip

Recipe Source: Becky Hardin, "The Cookie Rookie"

Ingredients:

8-ounce package cream cheese, softened

1/2 cup (about 6 ounces) Cool Whip

1/2 cup white chocolate chips

1 16-ounce jar of caramel sauce

1 store bought graham cracker pie crust, crumbled

Apple slices for dipping

Instructions:

1. In an electric mixer, blend cream cheese, Cool Whip and caramel sauce until well combined.

2. Mix in white chocolate chips.

3. Break graham cracker crust into pieces, place pieces in a Ziploc bag, then seal bag and using a rolling pin crush graham cracker pieces until finely broken.

4. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust

5. You can eat immediately, or refrigerate for about an hour to allow to firm up a bit. Serve with apple slices.