Treats for tots to try while visiting Thomas the Tank Engine

Last week’s column began with a reminder that Fremont had company coming and it was time for all of us to mow our lawns, sweep the sidewalks and weed our gardens so we could put our best foot forward.

Well, it’s time to repeat the process because our community is hosting a major event for the next two weekends. Thomas the Tank Engine is coming to Fremont.

If you aren’t excited by that announcement, it is likely that you currently don’t have a preschooler in your life. Since Gregg and I have two granddaughters who really like Thomas and his friends, we are psyched about them being able to spend a Day with Thomas.

Thomas the Tank Engine is very useful engine who began his life in 1943 when Christopher Awdry was confined to bed with the measles. His father, the Rev. W. Awdry, weaved a tale of railroad engines to entertain his son during his illness. That was the beginning of the mythical Island of Sodor and all of the engines that work under the supervision of Sir Topham Hatt, the controller of the railroad. Rev. Awdry wrote a tale a year for 26 years and his son, Christopher, continued the saga of Thomas to entertain his son, Richard.

These tales continued to entertain countless children as a wonderful series of books and as a television series in Britain. Thomas came to the United States in 1989 when the animated series premiered on PBS. Since then, many more children and their parents have come to know and love this iconic little engine and his friends.

A Day Out With Thomas hosted by the Fremont and Elkhorn Valley Railroad includes a 25-minute train ride with Thomas pulling the cars, storytelling, music and an imagination station. Tickets are $18 and available online at www.ticketweb.com or by calling Ticketweb at 1-866-468-7630.If you need more information be sure to check out www.thomasatthefevr.com. This Web site has a frequently asked questions page that is very helpful.

For those of you who are hosting small grandchildren, nieces, nephews or friends during the next two weekends, here are a few of my favorite recipes for preschoolers. These were dishes that my children enjoyed and that I hope our grandchildren will as well.

The first two recipes of this collection are great to keep on hand for quick breakfasts for excited little ones before they take off for a day with their favorite

little engine. The Peanut Butter Rounds can also be wrapped in plastic wrap and packed in mom’s carry-on for little ones who might get hungry waiting for their ride.

Breakfast Shake

1 can (6-ounce) frozen concentrated orange juice, thawed

1 carton (8-ounce) plain yogurt

1/4 cup cold water

1 cup ice cubes

Combine all ingredients except ice cubes in a blender container; blend until frothy. With blender still running, drop in ice cubes one at a time and blend until thickened. Serves 4 little ones.

Peanut Butter Rounds

1 beaten egg

1 cup honey

3/4 cup canola oil

1/4 cup water

1 teaspoon salt

1 teaspoon vanilla

3 cups quick-cooking rolled oats

1 cup whole wheat flour

3/4 cup wheat germ

1 cup peanut-butter flavored pieces

1/2 cup sunflower nuts

In a bowl, combine egg, honey, oil, water, salt and vanilla. In a mixing bowl, stir together oats, flour and wheat germ. Add liquid mixture to dry ingredients; mix well. Stir in peanut butter pieces and sunflower nuts. Drop dough from a one-fourth cup measuring cup, 2 inches apart, onto a parchment paper lined cookie sheet. Flatten each mound to 3 inches in diameter. Bake in a 350-degree oven for 15 to 20 minutes or until light brown. Remove; cool on a wire rack.

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After a long day at the station, a childhood favorite is always in order. While my girls often enjoyed the “blue box macaroni and cheese,” they also looked forward to this homemade version. The sauce is also good on baked potatoes or broccoli.

Macaroni and Cheese Deluxe

1/4 cup butter

1/4 cup flour

2 cups hot milk

1 cup grated Colby cheese

1/4 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon pepper

3 cups cooked macaroni prepared according to package directions

Melt butter over low heat. Stir in flour until smooth and bubbly, remove from heat. Add milk gradually and return to low heat stirring constantly until thickened. Add cheese and seasoning. Stir until cheese melts. Pour over macaroni and stir to coat pasta.

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The following pudding recipe is a great dessert for little ones. It’s sweet enough to be a treat but provides calcium and protein for growing bodies.

Peanut Butter and Jelly Pudding

2 cups cold milk

3 tablespoons creamy peanut butter

1 package (4-serving) instant vanilla pudding mix

1/4 cup strawberry preserves

1/2 teaspoon water

Gradually beat peanut butter into milk in a medium size bowl. Add pudding mix and beat with an electric mixer at low speed for about two minutes or until pudding has started to thicken. Stir water into preserves to thin them just a bit. Spoon the pudding into a parfait glass with a layer of preserves and then another layer of pudding. Add a bit of whipped topping or chopped peanuts to the top of the pudding if you like. Chill well.