Lilly's Purple Plastic Purse Recipes

Book

Lilly's Purple Plastic Purse
by Kevin Henkes

Lilly loves school. Have school lunch of Friday Fish Sticks and chocolate milk with Lilly.

Mr. Slinger and Lilly’s dad make some cheesy snacks for her and the rest of Lilly’s class. After lunch, try some Cheese Puff Snacks with Lilly and her friends.

Cook

Cheese Puff Snacks

Complexity: Medium. Making the dough is involved. Involves baking and stove work. Kids can help with step 5.
Time: 30 minutes prep plus 30 minutes baking.

Ingredients

1-1/2 cups water
4 oz. (1/2 cup) unsalted butter, cut into 4 chunks
1 teaspoon kosher salt
Pinch cayenne
Pinch freshly grated nutmeg
7 oz. (1-1/2 cups) all-purpose flour
6 large eggs, cracked into a small bowl; plus 1 more if needed
3/4 cup lightly toasted chopped pecans
5 oz. grated very sharp Cheddar (about 1-1/2 cups, lightly packed)
1/4 cup finely shredded Parmigiano-Reggiano

Directions

Position racks in the top and middle of the oven and heat the oven to 425ºF. Line two baking sheets with parchment.
In a medium heavy-based saucepan, heat the water, butter, salt, cayenne, and nutmeg over high heat, stirring to melt the butter. Bring to a boil and then dump in all the flour at once.
Take the pan off the heat and stir vigorously with a wooden spoon until you get a smooth, thick paste. Put the pan back on the stove, reduce the heat to low, and stir another minute or so to cook off more moisture. The dough should start to form a shiny ball and pull away from the sides and bottom of the pan.
When the dough is dry enough, take the pan off the heat. (Transfer to a stand mixer bowl now, if using.) Pour in 1 egg and then beat until it’s well blended and the dough is smooth again. Repeat five more times and then start to test the dough’s consistency: it should fall from the spoon in a nice “plop.” If it seems too stiff, whisk up the last egg and add a bit of it and test again. (Note: if you’re using a stand mixer, use the paddle attachment. Use only low speed and don’t overmix or the puffs will be tough.)
Add the pecans and cheddar to the dough and carefully fold to distribute them. With a mini ice-cream scoop or two tablespoons, drop mounds about the size of a whole walnut shell onto the baking sheets, spaced about 1 inch apart. Sprinkle the shredded Parmigiano on top.
Bake in the heated oven until puffed, deep golden brown, and just barely moist inside, 25 to 30 minutes (you’ll have to break one open to really check the doneness). Switch the positions of the baking sheets after 15 minutes for even baking. Transfer the puffs to a cooling rack. Repeat with any remaining dough. Serve when just barely warm or at room temperature.

Cook

Fish Sticks

Complexity: Simple dinner, just slice the fish, mix, coat, and bake.
Time: 15 minutes prep plus 10 minutes baking.

Ingredients

1 cup Panko breadcrumbs
1 cup whole-grain cereal flakes
1 teaspoon lemon pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
½ cup all-purpose flour
2 large egg whites, beaten
1 pound tilapia fillets, cut into ½-by-3-inch strips

Directions

Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.
Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.
Serve with tartar sauce or ketchup.