Sandre Moore’s most treasured childhood memories are of being read to and watching her parents happily bustle about in the kitchen. As a parent, she wants to ensure that her own children gain the sense of family and security she did through these traditions. And in writing “The Fairy Tale Cookbook,” she has given families marvelous ways to enjoy quality time.

A wide variety of stories are included. Moore’s recollections are woven into each tale, which includes an easy-to-follow recipe. For instance, the story “Big, Beautiful, Bountiful Breakfasts” is followed by a recipe for King Babar’s French Toast. After finding familiar tales, it’s also fun to check the synopses and discover new must-reads before your next trip to the library or bookstore.

Some of the narratives such as “Cinderella” and “Curious George” are ones you’ll probably remember from your own childhood. Others such as “Cloudy with a Chance of Meatballs” and “If You Give a Kid Something Sweet” are newies but goodies. And don’t let the words “Fairy Tale” in the book’s title lull you into thinking that it is geared for the preschool and primary-grade set. Some works such as Jules Verne’s “From the Earth to The Moon” and H.G. Wells’ “The War of the Worlds” would appeal to older, more sophisticated readers. The goodies for the Baby Sitters Club Slumber Party – designer pizza, crunchy munchies and indoor s’mores – are perfect for the middle-school crowd.

Reading the book is like chatting with a favorite neighbor. You may be moved to tears or laughter when Moore’s insightful observations hit close to home. Here is a woman who cooks in the real world, fully aware that many households don’t have kitchens full of the latest gadgets or unlimited amounts of shopping time and money.

If your cooking experiences have been frustrating or limited, don’t let that stand in the way. Each recipe starts with a list of the equipment as well as ingredients needed. Tasks are graded P & K (parent and kid), P (parent), or K (kid) by level of difficulty. In the front, sections on cooking safety, tool selection, and shopping provide basics in a way that does not talk down to the novice chef. Recipes are grouped into the categories of big, beautiful, bountiful breakfasts; loveable lunches; delicious dinners; smacky snacks; and sweets for the sweetest, for ease of selection.

There could not be a more child-friendly cookbook. The process of food preparation is embraced. The lack of picture-perfect illustrations frees adults from a potentially paralyzing “mine would never be that good” fear of failure. Experimentation and substitution are encouraged.

Savor “The Fairy Tale Cookbook.” Make it truly your own. Then use it as an inspiration to unleash your clan’s creativity. What recipes can you create from your own favorite stories? Do you have a special hobby or passion that can open new windows on the world of children’s literature?

In Moore’s words, “No matter how large or small your family is, cooking together can be the most important few minutes of your life. And remember – the most important ingredient in any dish is always love.”

Baked Ham From Brer Rabbit’s New Year’s Eve Supper

2 to 3-pound ham

4 large jars of apricot baby food

1 cup brown sugar

1 tablespoon spicy mustard

10 whole cloves

1 small can of apricot halves

baking pan or casserole

mixing bowl

knife

spoon

measuring spoons

can opener

measuring cup

Preheat the oven to 350 degrees F.

Place the ham in the baking dish. Score the top of the ham diagonally with the knife in one direction, then the opposite direction, so the lines intersect in X’s. In the mixing bowl, combine all of the baby food, brown sugar, and mustard. Open the can of apricots and pour 1/4 cup of syrup in the measuring cup (P & K). Add syrup to the mixing bowl (K). Stir the ingredients until they are mixed thoroughly.

Stick the cloves into the top of the ham where the lines intersect. Spoon the apricot mixture over the top of the ham and allow it to run down the sides (P). Put 3 to 4 apricot halves, cut side down, on top of the ham (P & K). Put the baking dish into the oven and bake for 1 hour and 15 minutes.

Mouse’s Butterscotch Sand Cookies

11/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine

3/4 cup brown sugar

3/4 sugar

1/2 teaspoon vanilla extract

1 egg

16-ounce package butterscotch bits (M&Ms or other morsels can be used too)

1/2 teaspoon cinnamon

2 mixing bowls

stirring spoon

measuring cup

measuring spoons

baking sheets

2 small spoons

spatula

wire rack for cooling

Preheat the oven to 350 degrees.

In one mixing bowl, combine flour, baking soda, and salt (P & K). In the other bowl cream the butter and sugars together (P & K). Add the egg, vanilla, and cinnamon to the butter mixture and stir thoroughly (P & K).

Pour the egg mixture gradually into the flour mixture and stir after each addition (P & K) so the batter is smooth. Pour the butterscotch morsels into the batter and stir until all the morsels are evenly dispersed (P & K). Put the dough in the refrigerator to chill for about 30 minutes.

When the dough has chilled, use the teaspoons to drop the dough onto the baking sheets (P & K), about 1 1/2 to 2 inches apart because the cookies “spread out” as they bake.

Put the baking sheet in the oven and bake 9 to 12 minutes, until the cookies are a light golden brown (P).

Remove the cookies from the oven (P) and let the sheet cool for just a few minutes. Remove the cookies from the baking sheet with the spatula (P & K) and place them on the wire rack to cool completely.