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Recipes from the green kitchen at Raintree School

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(KPLR) - Raintree is a private preschool in Ballwin, with the only school-based green kitchen in the St. Louis area.

Chef Katie Brown from Raintree stopped by to explain what a green kitchen is and how it is beneficial to the students.

She showed how getting children involved in cooking helps improve their motor skills, understanding of math, reading comprehension and overall character.

Brown provided recipes for warm green bean salad, turkey hand pumpkin pie, day-after bread pudding.

Warm Green Bean Salad (yields 8 servings)


1 pound green beans, trimmed and cut in half

1 cup mushrooms, sliced

6 oz. spinach

salt and pepper to taste

1 cup French Fried Onions


6 slices bacon

2 Tbl mayonnaise

1/4 cup brown sugar

1/4 cup white vinegar

Cook bacon in skillet over medium-high heat until completely rendered.  Remove the bacon, and pour out all but 2 tablespoons of bacon fat.   Addmayonnaise, brown sugar, and vinegar and whisk until combined.

Combine green beans, mushrooms, and spinach in a large salad bowl.  Crumble finished bacon into a bowl.  Season with salt and pepper.  Pour warm dressing over salad and toss to combine.  Garnish with crispy onions and serve.

Turkey Hand Pumpkin Pie (makes one pie)


2 refrigerated pie crust rolls

1 can pumpkin puree

1 cup heavy cream

1/2 cup whole milk

2 eggs

3/4 cup brown sugar

1 Tsp pumpkin spice

1/4 Tsp salt

Preheat oven to 375 degrees.  Roll out first pie crust, press into a pie plate and crimp edges.  Mix together all other ingredients until well blended.  Pour into crust and bake for 45-50 minutes, or until center is almost set.

Meanwhile, roll out second pie crust.  Help your child trace their hand on cardstock and make a turkey figure.   Cut out the turkey to make a stencil, and use a paring knife to cut the turkey shape into the pie crust.  You may also cut out other festive shapes such as fall leaves.

Place your cut-outs on a baking sheet and bake 10 minutes or until golden brown.  Arrange cut-outs on the finished pie and allow to cool.

Day-After Bread Pudding (makes 10 servings)

6 eggs

2 cups whole milk

1 Tbl salt

2 Tsp black pepper

2 Tbl sage

 6 cups leftover bread and/or stuffing, chopped

1 cup chopped turkey

1/2 cup cranberry relish

3/4 cup sweet potatoes, diced

3/4 cup green beans, chopped

Any other leftovers you want to use up

Preheat oven to 350 degrees.  Whisk together eggs, milk, and spices.  Tear bread into pieces and completely soak in egg mixture.  Stir in all remaining ingredients.  Grease an 11x7 casserole dish with cooking spray and press mixture into dish.  Bake one hour or until completely set and golden brown. 

For more information on Chef Brown and Raintree, visit:

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