Kitchen Fun for Kids, by Dr. Michael Jacobson and registered dietitian Laura Hill, which is available from the Bermuda Youth Library.

With this book, seven to 12-year-old children learn not only how to cook delicious recipes themselves, but also learn a variety of useful skills including how to crack an egg, separate the yolk and white, dice and slice foods, and measure ingredients.

Recipes are graded according to a child's abilities, tools and ingredients are clearly listed, and instructions simply given.

Here's a sampling: APPLE WAKE-ME-UP Have this apple dish with a glass of milk and whole-wheat toast, and you are ready to roll! Difficulty factor: Intermediate Yield: 1 average serving (or 2 smaller servings) Tools you will need : Measuring cups small pan with lid (big enough to hold 2 cups) wire rack or hot pad measuring spoons small, sharp knife cutting board Ingredients 1 large apple, unpeeled 1 cup apple juice 1 tablespoon raisins 1 cup Grape-Nuts cereal (not the flakes) 11 teaspoons maple syrup 1 teaspoon cinnamon Directions: 1. Wash the apple, cut it in half, and remove the stem and core. Cut the apple into small chunks and place them in a small pan.

2. Add the apple juice and raisins to the pan and cook on the stove over medium heat until it boils (bubbles). Cover the pan, turn down the heat a little, and let it boil slowly for 5 minutes.

3. Using a pot holder and both hands, remove the pan from the stove and place on a wire rack or hot pad. Stir in the cereal, syrup, and cinnamon and let the mixture stand for another 5 minutes to cool before you eat it.

BLUEBERRY PANCAKES Tools you will need : Large, nonstick frying pan or griddle wire whisk long-handled wooden spoon large mixing bowl spatula measuring cups measuring spoons medium mixing bowl Ingredients 1 cup all-purpose flour 1 cup whole-wheat flour 11 teaspoons baking powder 1 teaspoon baking soda 1 cup buttermilk 1 egg 1 egg white 1 tablespoon vegetable oil 1 cup blueberries, fresh or frozen (if frozen, there is no need to thaw the berries completely before using them) Vegetable oil spray Fresh fruit, fruit spread, or light syrup Directions : 1. In a large bowl, mix the flours, baking powder, and baking soda with a wooden spoon (about 10 circles).

2. In a medium bowl, whip the buttermilk, egg, egg white, and oil with a wire whisk until it is fluffy and light yellow (about 30 quick strokes).

3. Add the wet ingredients to the dry flour mixture. Whip with the wire whisk until it is combined but not smooth (about 20 brisk strokes) -- it should be a little bit lumpy.

4. Add the blueberries and gently mix them into the batter using the wooden spoon.

5. Heat a large, non-stick frying pan or griddle to medium-hot (350 degrees).

Spray with vegetable oil spray. Drop a tiny drop of the batter into the frying pan to test for the correct heat -- when it sizzles it is ready. Pour 1 cup of batter into the frying pan. When the pancake is all bubbly on top and the edges are starting to brown lightly, carefully flip the pancake using a spatula. Cook on this side for 1 or 2 minutes.

6. Serve the pancakes immediately, with your favourite fresh fruit, fruit spread, or light syrup.

FRUIT 'N' NUT SANDWICH FILLING A yummy lunch-box feast! Yield: Serves 4 Difficulty level: Rookie Tools you will need : Medium mixing bowl cutting board spoon measuring cup long-handled wooden spoon small, sharp knife Ingredients 1 orange 1 medium-size banana 1 cup raisins 1 cup crunchy peanut butter 8 slices whole-grain bread Directions: 1. Peel the orange and separate the sections. Remove as much of the white lining (the pith) as you can. Cut each section into 3 or 4 pieces to fill 1 cup. Save any leftover orange for a snack.

2. Peel the banana and cut it in half crosswise. Cut half into small cubes and save the other half for a snack.

3. Place the orange, banana, raisins, and peanut butter in a medium bowl and mix thoroughly with a wooden spoon.

4. Spoon the filling evenly among 4 slices of bread and top with the other 4 slices to make sandwiches, or store whatever you don't use in the refrigerator in a tightly covered jar or container.

CORNY BREAD Yield: Serves 12 Difficulty level: Intermediate Tools you will need : Measuring cups egg beater large mixing bowl 9-inch square pan toothpick measuring spoons long-handled wooden spoon small mixing bowl hot pad or wire rack timer Ingredients Vegetable oil spray 1 cup cornmeal 1 cup all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup sugar 1 teaspoon salt 1 egg 1 egg white 1 1 cups buttermilk 2 tablespoons vegetable oil 1 cup frozen corn Directions: 1. Preheat the oven to 450 degrees and lightly spray a baking pan with vegetable oil spray.

2. Combine the cornmeal, flours, baking powder, baking soda, sugar, and salt in a large bowl. Stir with a wooden spoon until well mixed.

3. Place the egg and egg white in a small bowl. Using an egg beater, whip until they are a light yellow.

4. Add the beaten eggs, buttermilk, and oil to the flour mixture. Mix with the wooden spoon until all of the dry ingredients are wet and evenly combined. Add the corn and stir until the kernels are coated with batter.

5. Pour the batter into the prepared pan. Put your oven mitts on, open the oven door, and place the pan in the middle of the centre rack. Set the timer and bake the cornbread for 20 minutes.

6. When the timer goes off, put your oven mitts back on and pull out the rack just enough to be able to insert a toothpick into the centre of the bread. If it comes out dry, then the bread is done. If the toothpick still has some wet batter on it, then cook until done.

7. Remove the bread from the oven and place on a wire rack or hot pad to cool OPEN SESAME CHICKEN Crispy and juicy chicken nuggets with a dynamite taste.

Yield: Serves 5 Difficulty level: Master Tools you will need : Plastic bag with lock top small, sharp knife measuring cups 2 small mixing bowls paper towels fork rolling pin or mallet cutting board timer measuring spoons spoon non-stick cookie sheet Ingredients Vegetable oil spray 1 pound boneless, skinless chicken breasts 2 cups spoon size shredded wheat cereal 1 cup sesame seeds 1 tablespoon chopped fresh parsley OR 1 teaspoon dried parsley 1 teaspoon garlic powder 1 teaspoon powdered ginger 1 tablespoon olive oil 1 tablespoon lemon juice 1 egg white Sauce 1 cup plain non-fat or low-fat yogurt 1 tablespoon honey 11 teaspoons Dijon-style mustard 1 teaspoon reduced-sodium soy sauce Directions: 1. Preheat the oven to 350 degrees. Coat a cookie sheet by spraying lightly with vegetable oil spray.

2. Wash the chicken breasts and pat them dry with paper towels.

3. Place the cereal in a plastic bag and crush it by rolling over it with a rolling pin or pounding it with a mallet.

4. Place the sesame seeds, parsley, garlic powder, and ginger in the bag with the crushed cereal. Close the bag and shake to mix well.

5. Place the olive oil, lemon juice, and egg white in a small bowl. Using a fork, whip them until they are foamy (about 30 quick strokes).

6. Cut the chicken into one-inch-square pieces. Dip the chicken pieces into the oil and egg mixture. Let the excess drip off and then place the chicken pieces in the plastic bag. Seal the bag and shake until they are coated with the cereal mix. Repeat until all the pieces are coated.

7. Place the coated chicken on the cookie sheet, set the timer, and bake the chicken for 15 minutes. Wash your hands, the knife, and the cutting board with hot, soapy water.

8. While the chicken is baking, place the yogurt, honey, mustard, and soy sauce in a small mixing bowl and mix with a spoon until thoroughly combined.

9. Serve the chicken nuggets with the sauce.

DEEP-SEA CASSEROLE Yield: Serves 4 Difficulty level Intermediate Tools you will need : Large mixing bowl can opener measuring spoons 6- or 8-quart pot colander small, sharp knife aluminium foil blender or food processor measuring cups long-handled wooden spoon 2-quart baking dish cutting board wire rack timer paper towels Ingredients Vegetable oil spray 6 ounces seashell pasta (2 cups) 1 61 -ounce can tuna, packed in water 5 to 6 medium-size fresh mushrooms 1 small green pepper 2 scallions (green onions) 1 cup 1 percent low-fat cottage cheese 1 cup part-skim ricotta cheese 1 cup skim milk 2 tablespoons olive oil 2 tablespoons chopped fresh parsley OR 2 teaspoons dried parsley 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon black pepper Directions: 1. Preheat the oven to 400 degrees and spray a baking dish with a light coat of vegetable oil spray.

2. Boil the pasta in a large pot according to the directions on the package.

3. While the pasta is boiling, open the can of tuna. Place the tuna in a colander and wash it with water for about 1 minute to remove most of the salt.

Place the tuna in a large mixing bowl and rinse the colander because you will use it later to drain the pasta.

4. Wipe the mushrooms with a damp paper towel and cut off the end part of each stem. Slice the mushrooms into thin pieces and place them in the large bowl.

5. Cut the green pepper in half lengthwise and remove the stem and seeds. Wash the halves, cut them into small pieces, and place them in the large bowl.

6. Wash the scallions, cut them into small pieces (use both the white bulbs and the green top), and place them in the large bowl.

7. In a blender or food processor, combine the cottage cheese, ricotta cheese, milk, olive oil, parsley, oregano, basil, and black pepper. Blend until the seasonings are combined and the mixture looks smooth (about 2 minutes).

8. Add the cooked, drained pasta and the cheese sauce to the large mixing bowl. Stir all of the ingredients using a wooden spoon until the sauce evenly coats the pasta.

9. Place the casserole ingredients into the prepared baking dish. Smooth off the top using the wooden spoon and cover with aluminium foil. Put your oven mitts on, open the oven door, and place the baking dish in the middle of the centre rack. Set the timer and bake the casserole for 10 minutes. Remove the aluminium foil (use your oven mitts!), reset the timer, and bake the casserole for another 10 minutes. Let cool on a wire rack for 10 minutes, then serve.

CINNAMON STARS Yield: Serves 2 Difficulty level: Rookie Tools you will need: Cutting board timer butter knife cookie sheet measuring spoon hot pad star-shaped cookie cutter Ingredients 2 slices oatmeal or whole wheat bread 2 teaspoons light cream cheese Cinnamon Directions: 1. Place the bread on the cutting board and cut star shapes from the centre of the bread slices. You can nibble on the crusts while you finish the recipe.

2. Place the stars on a cookie sheet, then put your oven mitts on and place the pan under the broiler of an oven. Turn the broiler on, set the timer, and cook the stars for 3 minutes or until browned.

3. Put your oven mitts back on and remove the pan from the oven. Place the pan under the broiler of an oven. Turn the broiler on, set the timer, and cook the stars for 3 minutes or until browned.

3. Put your oven mitts back on and remove the pan from the oven. Place the pan on a hot pad and spread the cream cheese with a butter knife on one side of the stars.

4. Sprinkle cinnamon over the cream cheese.