Local celebrities
and educators
talk about
their favorite
children's
books.

IR

ELIZABETH APPLEBAUM EDITOR

emember when
you were little and
snuggled right up
beside Mom and
Dad to hear a story?
A good book, lovingly read
by a parent, could cure just
about anything, from a sort-of
cold ("Really, I'm too sick to
go to school, but I'm sure
candy would help this!")
to a "this-is-the-worst-thing-
that-ever-happened-to-anyone"
depression brought on by a
.

fight with a best friend.
Then you learned to read
yourself, and could anything
have been more pleasing than
sitting in front of the entire
class and carefully articulating
each and every word of Dr.
Seuss' One Fish, Two Fish, Red
Fish, Blue Fish? (Remember
Clark from the dark, and the
Nook who couldn't cook, and
that strange pink thing that
liked its hair combed?)
Today, you can find every-

thing from spine-tingling
chillers to bittersweet short sto-
ries that teach children about
death, colorful books about
hungry caterpillars to poems
touting the most curious foods
(like spinach sundaes) imagin-
able.
The question is, where to
start looking? To get ideas, we
turned to some local celebrities
and educators and asked,
"What's your favorite children's
book?"

THE APPLETREE

Once Upon A Cookie...

16

The AppleTree's
favorite chef
creates some
delicious recipes
based on popular
nursery rhymes and
childhood stories.

ANNABEL COHEN
SPECIAL TO THE APPLETREE

THE PRINCESS
AND THE
PEANUT BUTTER
COOKIE
Thin, crunchy; egg-less
cookies fit for royalty.

1 stick butter or margarine
1 cup sugar
1 cup smooth peanut butter
2 1/2 cups flour
1 cup chocolate chips

Preheat oven to 350 degrees.
Cream together butter and
sugar. Add peanut butter and
flour, and mix until just com-
bined. Add chocolate chips

and mix to incorporate. Place
mound of cookie dough
(make 36 little mounds) on a
greased cookie sheet. Dip a
ass bottom in sugar and
press down on cookies. Bake
for 10-15 minutes until firm.
Let cookies sit on cookie sheet
for at least five minutes before
removing.

CINDEROLLAS
These sticky little sweet rolls
are so easy, you'll have plenty
of time to go to the ball!

2 Tbsp. butter
1/3 cup brown sugar
1/3 cup pancake syrup
1 cup chopped walnuts or
pecans
1 package refrigerated cres-
cent rolls
1/4 cup sugar
1 tsp. cinnamon, or more to
taste
handful of golden raisins

Preheat oven to 350 degrees.
Grease a mini-muffin tin with
12 little cups. Place a small
amount of butter in each. Di-
vide brown sugar and syrup
among cups. Divide nuts
among cups. Set aside.
Open package of crescent

rolls and lay flat on a clean
surface, dusted with flour.
Press together gaps in the
dough. Sprinkle dough with
sugar, cinnamon and raisins.
Roll up dough, jelly-roll style,
beginning on the long side.
It must be neither too tight
(else it won't cook on the
inside) or too loose (in which
case it won't fit in the muffin
tin). Stretch the roll with
your hands to make it a little
longer. Slice roll into 12
pieces. Place each slice, cut