PRINTABLE LEARNING FOLDER FOR THE EARLY YEARS

Whether you are teaching your prechooler at home or working with them in preparation for school, here is a printable learning binder for you.

I made this folder with my three-year old in mind, as well as a few topics that I knew I would be covering with my preschooler this year.

The folder is organized with the easiest pages toward the beginning and then progressing to the back with more challenging topics like money and time.

Marshmallow Crispy Treats

Marshmallow Crispy Treats
You'd think that would make the kids happy, and although that's fine with me, it seems the adults find it particularly irresistible.

If I can find a pan of edible disco glitter in one of my cupboards, I sprinkle it a little while the marshmallow is still sticky, but it has some pearly, glowing appeal as it is.

It's also nicely cut into squares, then each piece pierced with a white birthday cake candle and placed on a stand. Alternatively, you can turn this into a selectable pud by cutting the plate into tiny squares so that people can throw you directly into your mouth.

Melt the butter in a large, heavy saucepan over low heat.
Add the marshmallows and cook gently until completely melted and mixed with constant stirring.
Remove the pan from the heat and immediately add the cereal. Mix it gently until it is well covered.
Press the mixture into a greased pan (32 x 23 cm). You may need to wear CSI vinyl gloves and push into the corners as they are very sticky. Smooth the top and then sprinkle over the edible glitter or sprinkle when tilted.
Allow the marshmallow crispy squares to cool completely in the can and cut into 24 squares.

Bourbon Chocolate Pecan Pie

Bourbon Chocolate Pecan Pie
Preheat oven to 325 degrees F (165 degrees F).
In a small pot, combine sugar, corn syrup and butter or margarine. Cook over medium heat with constant stirring until butter or margarine melts and sugar dissolves. Cool something
Mix eggs, bourbon, vanilla and salt in a large bowl. Mix well. Slowly pour the sugar mixture into the egg mass and stir constantly. Stir in chocolate pieces and pecans. Pour the mixture into the cake cup.
Bake in a preheated oven for 50 to 55 minutes or until the dough is firm. Can be served warm or chilled.
Preheat oven to 325 degrees F (165 degrees F).
In a small pot, combine sugar, corn syrup and butter or margarine. Cook over medium heat with constant stirring until butter or margarine melts and sugar dissolves. Cool something
Mix eggs, bourbon, vanilla and salt in a large bowl. Mix well. Slowly pour the sugar mixture into the egg mass and stir constantly. Stir in chocolate pieces and pecans. Pour the mixture into the cake cup.
Bake in a preheated oven for 50 to 55 minutes or until the dough is firm. Can be served warm or chilled.
I love a good pecan pie. The sweet, sticky filling; the crunchy, roasted nuts. It's one of four pie varieties that stand at our Thanksgiving Dessert every year for as long as I can remember.

Golden Peach Pie

Golden Peach Pie
Make the pie dough. Mix flour, butter and salt with the fingertips or the pulse function of a food processor until the mixture resembles a coarse meal. There should be butter pies in the mixture.
Add egg yolks and vinegar to 1/4 cup of ice water and stir to mix. Pour 4 teaspoons of this mixture over the dough and stir gently or let it pulse. Collect a golf ball sized dough and squeeze it to combine. If it does not stick together, add a little more liquid and stir or pulse, and check it again. Repeat as needed.
Turn the dough onto a lightly floured surface and fold it into a rough ball. Divide the ball in half with a knife or a spatula, then divide each serving in half again and then in 8 portions. Smooth each serving of dough once or twice with the heel of your hand to widen the balls of butter, and then fold the dough into a ball. Divide this ball in half.
Smooth each ball into a 5- or 6-inch disk, one slightly larger than the other. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.
Preheat oven to 425. Making cake filling: Mix the peaches, lemon juice, sugar and flour in a large bowl and mix gently. Put aside.
Remove the larger dough slice from the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pate. Add peaches. Sprinkle with the ground nutmeg.

Easy Coconut Cream Pie

Easy Coconut Cream Pie
So, Pie is something that I have developed more love and appreciation over the last few years. I grew up with a lot of cakes, cupcakes and ice cream, but not with a lot of cakes. It's a bit surprising, as my dad is such a cake, but with the exception of pumpkin pie (Gimme, Gimme!) We did not have much as a child.

But now that I have learned of my father's love and enjoyed it more, it was fun to make different cakes and share them with him. This is a cake he has been waiting for a while. He is a lover of coconut cream cake. When I did that, my mother took most of it (and the many trials) home, which he loved very much.

And since my mother wants to freeze my desserts for later, she had to try my grandma on her last visit. She loved it and said it was delicious and rich!

Buttermilk Pecan Pie

Buttermilk Pecan Pie
DIRECTIONS
Preheat oven to 300 degrees.
Add cream butter and sugar, 1/2 cup of sugar at once.
Stir in vanilla. Stir eggs individually. Mix flour and salt; add a small amount each.
Stir buttermilk.
Sprinkle the pecans into the bottom of the cake crust, pour custard over the pecans and bake for 1 hour and 30 minutes.
Best served at room temperature.
directions
In a bowl of cream butter and sugar. Add eggs one at a time and beat well after each addition. Add flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the cake pan. Bake at 325 ° for 55 minutes or until the dough is firm. Cool off on a grate. Store in the fridge.
Stir the pecan halves, light brown sugar and dark corn syrup in a small bowl. Spread the mass on the jelly roll pan and bake it every 12 minutes, and stir for 12 to 15 minutes or until the glaze thickens.
Remove the pan from the oven and spread the pecans in wax on a single layer of wax paper. Allow the pecans to cool completely and separate them with a spoon when cooling.

Marshmallow-Almond Key Lime Pie

Preheat the oven to 350. Put flour, brown sugar and 1/2 cup of almonds in a food processor; Process until almonds are finely chopped. Add melted butter and honey; process until friable. Press down on the bottom and top of a greased 9-inch device. Cake plate. Bake for 8-10 minutes or until lightly browned. Cool off on a grate.
Beat 5 ounces of cream cheese, milk, lime zest, lime juice and salt in a large bowl until blended. Add egg yolk; only beat at low speed until combined. Pour into the crust. Bake for 15-20 minutes or until the center is almost set. Cool off on a grate.
In the meantime, place marshmallows and butter in a small heavy saucepan; Cook and stir over medium heat until melted. Put in a large bowl. Beat the remaining cream cheese until it is mixed. Beat in cream. Cover cool until cold.
Beat chilled marshmallow mixture lightly and flaky. Distribute over pie; sprinkle with the remaining almonds. Keep cool until served.
publisher's Note
To roast nuts, bake them in a shallow oven at 350 ° C for 5-10 minutes, or cook them in a pan over low heat until lightly browned and occasionally stirred.
nutritional information