American Girl Cooking. Williams Sonoma

recipes in this book use a few basic cooking tools. There’s no need to go out and buy everything all at once—you can collect tools slowly over time, as you try your hand at different recipes and styles of cooking.

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      Many of the recipes in this book can be customized to include your favorite flavors. Add some personal flair to every dish!

      Snacks

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      Pour the canola oil into a large, heavy saucepan. Set the pan over medium heat, add the popcorn, and cover. Cook, shaking the pan oen, until you hear kernels popping. Continue to cook, shaking the pan continuously, until the popping slows to 3 to 5 seconds between pops. Remove the pan from the heat, carefully li off the lid, and divide the popcorn evenly between 2 bowls.

      Sprinkle 2 teaspoons of the salt and the powdered sugar over 1 bowl of popcorn. Sprinkle the cheese, buer, and remaining 1 teaspoon salt over the second bowl.

      Using clean hands or a large spoon, toss the popcorn in each bowl until well combined. Scoop the popcorn into individual bags or boxes—sweet in one and cheesy in another—and serve right away.

      ¼ cup canola oil½ cup popcorn kernels3 teaspoons salt¼ cup powdered sugar cup grated Parmesan cheese3 tablespoons unsalted buer, melted

      Sweet--Saly Popc

      Two kinds of popcorn—one a lile sweet, one a lile savory—ensures that everyone gets their favorite snack for your next movie night. Put the popcorn in cute bags or boxes and give each person their own, or just serve it in two bowls and let everyone share!

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      Preheat the oven to 400°F.

      Trim the crusts off of the bread and cut the slices into twenty-four 1-inch cubes. Transfer the cubes to a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Sprinkle with a lile salt, toss to combine, and spread the cubes into an even layer. Bake, stirring once halfway through, until the bread is golden, about 10 minutes. Remove the baking sheet from the oven and let the bread cool completely.

      Onto each wooden skewer, thread 2 bread cubes, 2 tomatoes, 2 basil leaves, and 2 mozzarella balls in any order that you like. Place the skewers on a serving dish and drizzle with the remaining 1 tablespoon olive oil. Sprinkle with a lile salt and serve right away.

       wooden skewers

      Three or four -inch-thick slices crusty country-style bread, such as Italian or sourdough tablespoons

      olive oil

      Salt

      4 cherry tomatoes4 small fresh

      basil leaves4 small fresh mozzarella balls

      Capre Kebabs

      These cute skewers put all the flavors of caprese salad on a stick! Use multicolored cherry tomatoes for extra fun, and omit the basil if you don’t like it. Make sure you toast your bread until it’s golden, but not too crisp or the cubes will be hard to skewer.

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      KEBABS

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      Deviled Eggs

      Creamy, tangy deviled eggs are a party favorite. You can personalize them by adding 1 teaspoon pickle relish or grated lemon zest and chopped fresh parsley to the yolk mixture. If you want to get fancy, use a piping bag with a star tip to pipe the yolk mixture.

      Gently place the eggs in a medium saucepan and fill the pan with enough cold water to cover the eggs. Set the pan over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.

      Fill a medium bowl with cold water. Using a sloed spoon, carefully remove the eggs from the pan and place them in the bowl. Let the eggs sit in the water for 10 minutes. Replace with new cold water, if necessary, until the eggs are cool to the touch.

      Remove the eggs from the water. Gently tap each one against the work surface and roll it back and forth under your hand, applying light pressure, to crack the shell all over. Carefully peel off the shell.

      Cut each egg in half lengthwise. Use a spoon to scoop the yolks out of the egg whites and put them in a small bowl. Place the egg-white halves on a serving plaer.

      Add the mayonnaise and mustard to the yolks. Use the spoon to mash them to a paste. Season to taste with salt and pepper.

      Spoon the yolk mixture into the egg-white halves, dividing it evenly and forming it into a mound. Sprinkle each mound with a pinch of paprika. Serve right away.

      4 large eggs tablespoons mayonnaise½ teaspoon Dijon mustardSalt and ground black pepperSweet paprika

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      Guacamol & Sa Chips

      Avocados, the main ingredient in guacamole, are not only good for you, they’re creamy and scrumptious! This much-loved dip