A Child's Seasonal Treasury
REVISED EDITION
A beautiful collection of seasonal poems, songs, finger games, crafts, and recipes.
Written by Betty Jones.

After years of trying to obtain a copy for myself of this treasure, only to be disappointed in the outrageously inflated prices on Amazon due to the original copy being out of print, I am delighted to announce that Betty Jones has been able to release her revised edition of "A Child's Seasonal Treasury"

Anyone interested can purchase a copy directly from her new publisher; Holon Publishing.

Or visit Betty's new web site http://bettyjones.us/ and discover who Betty is, how she values children and nature, see sample pages of her book, as well as what tantalizing gems are to be found within it's pages.

There is also another link to her publishers site.

A Child’s Seasonal Treasury was conceived as a Waldorf-inspired resource book for parents and teachers of young children. This book was written to be used throughout the seasons with songs, verses, poems, riddles, fingerplays, games, creative drama and movement, watercolor painting, handcrafts, healthy recipes and gratitude for life that rekindles a sense of wonder.

You will also find that this revised edition is filled with more of Betty's own original writing and illustrations, as well as more recipes, hands-on activities, nature-based seasonal activities and elemental beings bringing joy in learning the "3 R's" for the young child: RHYTHM, RHYME & ROMP! read more...

Bake for Fun with your Family
This is the perfect time to share baking traditions and family recipes with your family.

Hearth Bread
This recipe, also known as "The Easiest Loaf of Bread You'll Ever Bake," appears on the back of some of the King Arthur Flour bags.

Ingredients:
• 1 tablespoon (1 packet) active dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups warm water (not over 110°F)
• 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour Cornmeal
• Boiling water

Preparation:
Mix It:
• Mix together the first four ingredients.
• Let this stand until the yeast, sugar and salt are dissolved.
• Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl.
• Turn the dough out onto a floured surface to knead.
(This may be a little messy, but don't give up!)

Knead It:
• Fold the far edge of the dough back over on itself towards you.
• Press into the dough with the heels of your hands and push away.
• After each push, rotate the dough 90 degrees.
• Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking.
• Let the dough rest while you scrape out and grease the mixing bowl.
• Knead the dough again for 2 to 3 minutes.

Let It Rise:
• Return the dough to the bowl and turn it over once to grease the top.
• Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.

Shape It:
• Punch down the dough with your fist and briefly knead out any air bubbles.
• Cut the dough in half and shape into two Italian- or French-style loaves.
• Place the loaves on a cookie sheet generously sprinkled with cornmeal.
• Let the loaves rest for 5 minutes.

Bake It:
• Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
• Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom.
• Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.

* For a lighter, crustier bread let your shaped loaves rise for 45 minutes.
*Preheat the oven and roasting pan with water to 500°F for 15 minutes.
* Mist or lightly brush the loaves with cold water, place in the oven and bake for 10 minutes.
*Lower the temperature to 400°F and bake for 10 more minutes.

Remove from the oven, let cool and devour

For heartier, more nutritious bread, substitute 2 cups of King Arthur Stone Ground Whole Wheat Flour for 2 cups of King Arthur Unbleached All-Purpose Flour.

Provided by King Arthur Flour

This recipe was found at the Homebaking Association Website
Click on link to go to their site for more information and recipes on baking.

Click here to find this recipe and others in a PDF file format

Have fun!