We worked in stations for this activity with the primary students. Some ground flour from wheat berries with the grain grinder, some “churned” or shook heavy cream to make butter, and some mixed ingredients and rolled out dough. We had a VERY successful sweet potato harvest this year so of course we enjoyed multiple sweet potato creations, this being one:
- 1 1/2 cups cold mashed sweet potatoes
- 1/4 cup sugar
- 5 tsp/ baking powder
- 1/2 tsp baking soda
- 1/2 cup butter
- 2 cups flour
- 3 tbsp. buttermilk
- 1 tbsp maple syrup
Mix, knead, roll out with pin, cut and bake @ 425 until golden brown on top.
For the butter, we put heavy whipping cream in a half pint mason jar, with a clean penny, some sugar, cinnamon, and a pinch of salt. We shook and shook and shook until it turned into butter. (The fat globules clump and first turn to whipped cream, and eventually the air is forced out and one large fat cluster is formed.) We used the separated buttermilk in the recipe. Kids love learning about this simple yet amazing process.