Bread and Jam for Frances Recipes

Book

Bread and Jam for Frances
by Russell Hoban

Frances only likes eating bread and jam, which is a good snack once in a while, but maybe not all the time. Eat some Bread and Jam with Frances.

Then, join her friend Albert for his Albert's School Lunch with a peanut butter, apple, and banana sandwich, a hard boiled egg, a cupcake, and chocolate milk.

Cook

Bread and Jam

Complexity: Easy as popping bread in the toaster and spreading the jam.
Time: Depends on your toaster :-)

Ingredients

Bread
Jam

Directions

Find a slice of your favorite bread. Warm it in the toaster, or leave it cold.
Spread a thick layer of yummy, fruity jam on top. What a great treat for any time of day! Our favorite jam is strawberry rhubarb, with big chunks of fruit.

Cook

Albert's School Lunch

Complexity: Slice fruit, spread peanut butter on bread, and assemble.
Time: 5 minutes.

Peanut Butter and Banana Sandwich

Ingredients

Two slices of your favorite sandwich bread
Half a Gala, Pink Lady, or your favorite sweet and crisp apple
Half a banana
Generous spread of peanut butter
Chocolate milk

Directions

Peel the apple if you would like, and slice it up nice and thin.
Slice the banana thinly as well.
Spread a generous amount of peanut butter on one side of the bread and top with the banana and apple.
Top with the other slice of bread (and more peanut butter if you would like) and slice in half to eat. Pour a glass of chocolate milk on the side.

Cook

Hard Boiled Egg

Complexity: Just requires a pot with water.
Time: 20 minutes.

Ingredients

As many eggs as you would like

Directions

Fill the pot with more than enough water to cover the eggs (but don’t put them in yet). Boil the water.
When the water is boiling, gently set the eggs in using tongs or a spoon.
Turn the heat down to low and cook for 20 minutes.
After the eggs are done, rinse them under cool water (helps with shell removal) and remove the shells.

Cook

Cupcake

Complexity: Involves mixing and whisking – great for kids to be involved. Frosting requires a stand mixer.
Time: 15 minutes prep plus 20 minutes baking.

Ingredients

Cupcake ingredients

1 & ⅓ cup all-purpose flour
1 & ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, melted and cooled
1 cup sugar
1 large egg
¼ cup Greek yogurt (plain or vanilla)
¾ cup milk (buttermilk is best, but any kind works)
2 tsp vanilla extract

Buttercream frosting ingredients

6 Tbs butter or margarine, softened
2 ⅔ cups powdered sugar
½ cup cocoa
⅓ cup milk
1 tsp vanilla extract

Directions

Cupcake directions

Preheat oven to 350F and line a muffin pan with 12 paper liners.
In a large bowl, toss together the flour, baking powder and salt. Set aside.
In a medium bowl, whisk together the melted butter and sugar. Add in the egg, milk, yogurt and vanilla. Stir to combine.
Add the wet ingredient to the dry ingredients. Whisk until just smooth and combined.
Divide the batter amongst the 12 muffin cups. They will be almost full.
Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Frosting directions

In a mixer, cream the butter.
Add powdered sugar alternately with milk; beat to spreading consistency (additional milk may be needed).
Blend in vanilla.

The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Combine all on one plate and serve with chocolate milk.

Join Albert in the special way he eats his lunch: Tuck napkin under chin, arrange lunch neatly on desk, use specially packed salt shaker on hard-boiled egg, and proceed to take one bite of everything, in order, so that sandwich, milk, and side dishes all "come out even."