Posted by sherry on January 13, 2001 at 14:44:02:
In Reply to: Easy recipes posted by Kailyn on January 12, 2001 at 22:25:16:
: Does anyone have any easy recipes kids can make?like dessert or treats you can make for parties??
MMMMM
-----------------
Rudolph Sandwiches
Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches Kids
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dark sliced bread
Peanut butter
Cherries
Thin pretzel sticks
M&M's
Trim crust of 1 slice bread. Cut into 1/2 to make 2 triangles. Spread 1
peanu
t butter. Put other piece on top. Decorate with M&M's for eyes,
cherry for no
se and pretzels for antlers.
busted by sooz
----------------------
Sites: Kids
This is the recipe for Little Gator's famous "Cat POOP Cookies
There are two flavors: chocolate (dark brown), and gingerbread (light brown).
I seldom measure carefully so amounts may need adjustment, especially on flavoring. The cookies are dense and not very sweet. This is necesssary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won't look like shit.
Chocolate ingredients:
1/2 cup honey
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
grape-nuts(tm) cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup (1 and 1/3 stick) butter or margarine, or lard
1 egg
2 and 1/3 cups whole wheat flour
spices-ginger, cinnamon, cloves to taste (maybe 1/2 tsp each)
Grape-Nuts (tm) cereal
Mix-ins:
coconut (tapeworms)
chocolate chips
butterscotch chips
peanut butter chips
cooked spagetti or ramen noodles (roundworms)
corn
peanuts
M&Ms [tm]
"Those puffy pastel things you find at chinese restaurants" (shrimp chips - to look like the cat ate styrofoam packing pellets - I haven't tried this)
To make:
Microwave the honey till it bubbles (about 1 minute).
Add the butter, (I've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any.
Add the egg,
Mix well, then mix in all the other stuff. Add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge.
Roll dough logs of random length and the diameter of cat poops. Roll logs in grape-nuts and bake at 350 degrees till done (maybe 10 to 15 minutes but with my flaky oven you never know). Note: someone with a reliable oven says it's closer to 20 minutes for him. (thanks Paul!)
Serve in a disposable cat litter box on a bed of Grapenuts cereal, with a cat litter scoop. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. I imagine brown sugar might work as a substitute for the new clumping litters, but I haven't tried it. I've been told that mixing brown sugar with the Grapenuts "sweetens up the cookie a bit while still looking truly hideous."
This recipe worked especially well at the halloween party where the table was already decorated with plastic flies.
PENNSYLVANIA MILK PUNCH....Kids Kan Do
Ready in 15 minutes or less
A reminder of the orange creamsicles enjoyed in the past.
Nutritional Analysis & Diabetic Exchanges
Serves: 20
4 c. milk
1 qt. orange sherbet, softened
1 pint vanilla ice cream, softened
1 liter lemon-lime soda
In a mixing bowl, beat milk, sherbet and ice cream until frothy. Pour into a punch bowl. Stir in soda. Serve immediately.
NUTRITIONAL ANALYSIS: One 3/4 cup serving (prepared with skim milk, fat-free ice cream and diet soda) equals: 91 calories, 61 mg sodium, 3 mg cholesterol, 18 gm carbohydrate, 3 gm protein, 1 gm fat, 0 fiber. DIABETIC EXCHANGES: 1 starch.
--------------------------------------------------------------------------------
SAILBOAT SALADS...Kids Kan Do
Plan ahead....needs to chill
Serves: 4
1 pkg. (3 oz.) berry blue gelatin
1 c. boiling water
1 c. cold water
1 can (29 oz.) peach halves, drained
4 toothpicks
2 thick slices process American cheese
2 c. torn lettuce
Place gelatin in a bowl; add boiling water and stir until gelatin is dissolved. Stir in cold water.
Pour gelatin onto four salad plates; refrigerate until firm.
For BOAT: Place a peach half, cut side up, in the center of each plate. (Refrigerate the rest of the peaches for another use.)
Cut cheese slices in half diagonally. For SAIL, carefully insert a toothpick into the top center of each triangle. Bend cheese slightly, push toothpick bottom center of the cheese. Insert toothpick into edge of peach.
Arrange lettuce around plate.
--------------------------------------------------------------------------------
STRAWBERRY MUFFIN CONES
Yield: 15
2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 carton (6 oz.) strawberry yogurt
1/2 c. vegetable oil
1 c. chopped fresh strawberries
15 cake ice cream cones (about 3-in. tall
1 c. semisweet chocolate chips
1 T. shortening
Colored sprinkles
In a large bowl, combine the first 5 minutes. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened.
Place the ice cream cones in muffin cups; spoon about 3 T. batter into each cone. Bake at 375-F for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
In a saucepan over low heat, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; decorate with sprinkles.
NOTE: These muffin cones are best served the same day they're prepared. Muffins can be baked in paper liners instead of ice cream cones.
--------------------------------------------------------------------------------
CHERRY CRUMB PIE....Kids Kan Do
Serves: 6-8
1 T. cornstarch
1 T. cold water
1 can (21 oz.) cherry pie filling
1 graham cracker crust (9-in.)
In a bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust.
TOPPING:
1/3 c. all-purpose flour
1/3 c. quick-cooking oats
2 T. sugar
2 T. brown sugar
3 T. cold butter or margarine
Combine flour, oats and sugars in a small bowl; cut in the butter until crumbly. Sprinkle over filling.
Bake at 375-F. for 35-40 minutes or until crust is golden and filling is bubbly. Cool on a wire rack; refrigerate until chilled.
--------------------------------------------------------------------------------
Kid Approved...CHEESY CAULIFLOWER
Serves: 8
1 large head cauliflower (about 2 lb.), broken into florets
1/3 c. butter or margarine
1/3 c. all-purpose
3/4 tsp. salt
1/4 tsp. pepper
2-1/2 c. milk
1 c. frozen peas
1/2 c. sliced fresh mushrooms
1-1/2 c. (6 oz.) shredded cheddar cheese, 'divided'
In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper, until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat.
Drain cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350-F for 15 minutes. Uncover, bake 10 minutes longer or until heated through.
--------------------------------------------------------------------------------
NEVER-FAIL YEAST ROLLS....Kids Kan Do
Yield 2 dozen
1 pkg. (1/4 oz.) active dry yeast
1-1/2 c. warm water (110-F to 115-F)
3-1/4 c. all-purpose flour
1 pkg. (9 oz.) yellow or white cake mix
1/2 tsp. salt
Melted butter or margarine
In a large mixing bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (DO NOT KNEAD). Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half.
Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning
at the wide end; place point side down on greased baking sheets. Brush with melted butter.
Cover and let rise until doubled, about 25 minutes. Bake at 350-F for 12-15 minutes or until golden.
-----------------------------------
Cashew Caramel Bars
Submitted by: Cookie Recipe.com Staff
" This cashew-caramel combination is reminiscent of a candy bar. "
Ingredients:
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup cashews, chopped
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup salted cashews, chunked
1/4 cup brown sugar
Directions:
1 Preheat oven to 350 degrees F. Grease 9-inch baking pan.
2 To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan. Bake for 20 to 25 minutes.
3 While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
4 Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.
Makes 30 bars
===============
Of course, we think our ice cream is just fine with nothing more than a spoon and a bowl. But these recipes show you can fiddle with a pretty darn good ice cream -- and make it even better.
CHOCOLATE-CARAMEL DELIGHT
1 pkg. (18 1/4 oz.) German chocolate cake mix
1 pkg. (14 oz.) caramels
1/2 cup evaporated milk
6 tbsp. butter or margarine
1 cup chopped pecans
1 cup (6 oz.) semisweet chocolate chips
Turkey Hill Vanilla Ice Cream and pecan halves (optional)
Mix cake according to package directions. Set aside half of the batter; pour remaining batter into a greased and floured 9 x 13-inch pan. Bake at 350 degrees for 18 minutes. Meanwhile, in a saucepan over low heat, melt the caramels, milk, and butter. Remove from the heat and add nuts. Pour over cake. Sprinkle with chocolate chips. Pour reserved batter over top. Bake 20-25 minutes more, or until cake springs back when lightly touched. Cool. Cut into squares. If desired, top each with a scoop of ice cream and pecan half.
CHOCOLATE INSANITY ICE CREAM PIE
1 chocolate pie shell (crust)
1 lb. mint-chocolate chips
1/2 gal. Turkey Hill Chocolate-Marshmallow Ice Cream
1 8-oz. container of Chocolate Cool Whip
Allow the ice cream and cool whip to soften to the point that they are spreadable. When they have reached this point, cover the bottom of the pie shell (crust) with up to 3/4 of the mint-chocolate chips.
Stir the remaining chips into the ice cream. Spread the mixture into the pie shell, adding ice cream until you?ve filled to the top edge. Liberally slather the Chocolate Cool Whip over the top, until the ice cream is completely covered. If you didn?t use up all of the chips, sprinkle some of them over the top as decoration.
Freeze the pie until solid (generally a good idea to allow at least 12 hours between preparation and serving). If frozen hard, it will cut more easily with a heated knife. 8 servings.
SIX-LAYER FROZEN SWEETIE PIE
1 premade graham cracker pie crust
1/2 cup creamy peanut butter
1/4 cup honey
1 qt. Turkey Hill Vanilla Ice Cream, softened
1/2 cup cashews, chopped
6 oz. chocolate fudge topping
Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of ice cream mixture into pie crust. Sprinkle with half of chopped cashews. Drizzle 4 oz. fudge sauce over cashews. Spoon remaining ice cream mixture into pie crust. Sprinkle with remaining cashews. Drizzle 2 oz. fudge sauce over cashews. Freeze until firm (about 6 hours). Garnish with whipped topping and additional fudge if desired.