Banana Oatmeal Cake
Shortening
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup chopped nuts
2/3 cup raisins
Heat oven to 350ş.
Grease rectangular pan with
Shortening
Beat in large bowl with wooden spoon:
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg
Mix in:
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
Stir in:
2/3 cup chopped nuts
2/3 cup raisins
Spread batter in pan.
Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
Cool completely on wire rack.
Yield:
“1 Cake”
Per serving: 275 Calories (kcal); 14g Total Fat; (45% calories from fat); 4g Protein; 35g Carbohydrate; 13mg Cholesterol; 218mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Utensils You Will Need
Rectangular pan, 13 × 9 × 2 inches • Pastry brush • Large Bowl •
Liquid measuring cup • Dry-ingredient measuring cups • Fork •
Measuring spoons • Wooden spoon • Pot holders • Toothpick • Wire
cooling rack
Apple-Cinnamon Bread
Shortening
2 cups cooking apples
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Heat oven to 350ş.
Grease bottom only of loaf pan with:
Shortening
Adult help: Cut apples into fourths, then core, peel and chop to measure 2
cups:
About 2 medium cooking apples
Mix in large bowl with wooden spoon:
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla
2 large eggs
Stir in until smooth (batter will be thick):
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Stir in:
The chopped apples
1/2 cup chopped walnuts
1/2 cup raisins
Spread batter in pan.
Mix in small bowl, then sprinkle over batter:
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Bake 50 to 55 minutes or until toothpick poked about 1 inch from center
comes out clean. Adult help: Immediately remove bread from pan to wire
rack. Cool. Store bread tightly covered.
1 loaf (16 slices)
Yield:
“1 Loaf”
Per serving: 221 Calories (kcal); 9g Total Fat; (37% calories from fat); 4g Protein; 32g Carbohydrate; 27mg Cholesterol; 185mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Utensils You Will Need
Loaf pan, 9 × 5 × 3 inches • Pastry brush • Cutting board • Sharp
knives • Large Bowl • Dry-ingredient measuring cups • Measuring
spoons • Wooden spoon • Small bowl • Pot holders • Toothpick •
Wire cooling rack
Witches’ Hats
32 foil-wrapped milk chocolate kisses — unwrapped
1 (11 1/2 ounce) package fudge-striped shortbread cookies (32
cookies)
1 (4 1/4 ounce) tube orange or red decorating icing
Attach chocolate kiss to chocolate bottom of each cookie with decorating
icing. Pipe decorating icing around base of each chocolate kiss to form a
ribbon and bow.
Yield:
“32 Cookies”
Chill:
“0:15″
Per serving: 78 Calories (kcal); 4g Total Fat; (45% calories from fat); 1g Protein; 10g Carbohydrate; 1mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : “I Don’t Have That”
Any 1 1/2 to 2 1/2-inch solid chocolate or chocolate-covered
cookies can be used instead of the shortbread cookies.
Witches’ Brooms
1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
10 pretzel rods (about 8 1/2 inches long) — cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
1/3 cup butterscotch-flavored chips
Heat oven to 350ş. Beat brown sugar, butter, water and vanilla in medium
bowl with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt. Shape dough into twenty 1 1/4-inch balls.
Place pretzel rod halves on ungreased cookie sheet. Press ball of dough
onto cut end of each pretzel rod. Press dough with fork to resemble
bristles of broom. Bake about 12 minutes or until set but not brown.
Remove from cookie sheet to wire rack. Cool completely.
Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt
shortening and chocolate chips in 1-quart saucepan over low heat, stirring
occasionally, until smooth; remove from heat. Spoon melted chocolate over
brooms, leaving about 1 inch at top of pretzel handle and bottom halves of
cookie bristles uncovered.
Place butterscotch chips in microwavable bowl. Microwave uncovered on
Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds, until chips
can be stirred smooth. Drizzle over chocolate. Let stand until chocolate
is firm.
Description:
“Sweep up lots of Halloween fun when you serve these bewitchen’
treats. They’re great to serve for birthday and school parties.”
Yield:
“20 Cookies”
Bake:
“0:12″
Per serving: 158 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g Protein; 19g Carbohydrate; trace Cholesterol; 137mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tip
Don’t try to rush when melting chocolate. Chocolate burns easily
when exposed to high heat. That’s why we recommended melting it
over low heat.
Rocky Road Cookies
1 cup semisweet chocolate chips
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 cup chopped nuts
48 (about) miniature marshmallows
Melt 1/2 cup of the chocolate chips and the butter in 1-quart saucepan
over low heat, stirring occasionally, until smooth; remove from heat. Cool
slightly.
Heat oven to 400ş. Mix melted chocolate mixture, flour, sugar, baking
powder, vanilla, salt and eggs in large bowl with spoon. Stir in nuts and
remaining 1/2 cup chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased
cookie sheet. Press 1 marshmallow into center of each cookie. Bake 8 to 12
minutes or until almost no indentation remains when touched in center.
Immediately remove from cookie sheet to wire rack.
Yield:
“48 Cookies”
Per serving: 87 Calories (kcal); 5g Total Fat; (47% calories from fat); 1g Protein; 11g Carbohydrate; 8mg Cholesterol; 42mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Beginner cookie makers can help with this recipe by pressing the
marshmallows into the cookie dough.
Make It Your Way
Try using colored or the fun seasonal-shaped miniature
marshmallows in place of the little white ones.
Multigrain Cutouts
1 cup sugar
2/3 cup shortening
3 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup wheat germ
3/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
Baked-On Frosting — (recipe follows)
BAKED-ON FROSTING
2/3 cup all-purpose flour
2/3 cup butter or margarine — softened
1 tablespoon hot water
Heat oven to 350ş. Beat sugar and shortening in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in remaining ingredients
except Baked-On Frosting.
Roll about one-third of dough at a time 1/8 inch thick on lightly floured
surface. Cut with sports-shape cookie cutters. Place 1 inch apart on
ungreased cookie sheet.
Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe
frosting on unbaked cookies to outline or decorate. Bake 12 to 14 minutes
or until edges are light brown. Cool 1 to 2 minutes; remove from cookie
sheet to wire rack.
BAKED-ON FROSTING:
Mix flour and butter until smooth. Stir in hot water.
Description:
“This recipe makes a not-too-sweet cookie that can be cut into any
shape to carry out a party theme.”
Yield:
“72 Cookies”
Per serving: 70 Calories (kcal); 4g Total Fat; (47% calories from fat); 1g Protein; 8g Carbohydrate; trace Cholesterol; 43mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Wheat Germ
Wheat germ is the embryo of the wheat kernel and is a very
concentrated source of vitamins. It also is a good source of
fiber, which contributes great texture to these cookies.
Mini Elephant Ears
Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) — thawed
1/2 cup sugar
1 teaspoon ground cinnamon
Heat oven to 375ş. Lightly grease cookie sheet. Sprinkle sugar over
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick rectangle,
12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center
of rectangle. Fold long sides of rectangle toward center line, leaving 1/4
inch uncovered at center. Fold rectangle lengthwise in half to form strip,
12 × 2 1/2 inches, pressing pastry together.
Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
cinnamon. Coat slices with sugar mixture. Place about 2 inches apart on
cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies
begin to turn golden brown. Immediately remove from cookie sheet to wire
rack. Cool completely.
Yield:
“30 Cookies”
Per serving: 59 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Make It Your Way
Here’s another idea, Chocolate and Peanut Butter-Dipped Elephant
Ears! Melt 1 ounce semisweet baking chocolate in 1-quart saucepan
over low heat, stirring occasionally. Melt 3 tablespoons peanut
butter-flavored chips in another 1-quart saucepan over low heat,
stirring occasionally. Dip one end of cookie into chocolate and
the other into peanut butter for two taste treats in one cookie.
Place on waxed paper until chocolate and peanut butter are firm.
Malted Milk Cookies
2 cups packed brown sugar
1 cup butter or margarine — softened
1/3 cup sour cream
2 teaspoons vanilla
2 eggs
4 3/4 cups all-purpose flour
3/4 cup natural-flavor malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Malted Milk Frosting — (recipe follows)
MALTED MILK FROSTING
3 cups powdered sugar
1/2 cup natural-flavor malted milk powder
1/3 cup butter or margarine — softened
3 tablespoons milk (3 to 4 tablespoons)
1 1/2 teaspoons vanilla
Heat oven to 375ş. Beat brown sugar, butter, sour cream, vanilla and eggs
in large bowl with electric mixer on medium speed, or mix with spoon. Stir
in remaining ingredients except Malted Milk Frosting.
Roll one-third of dough at a time 1/4 inch thick on lightly floured
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet. Bake 10 to 11 minutes or until almost no
indentation remains when touched in center. Immediately remove from cookie
sheet to wire rack. Cool completely. Frost with Malted Milk Frosting.
MALTED MILK FROSTING:
Mix all ingredients until smooth and spreadable.
Yield:
“60 Cookies”
Per serving: 154 Calories (kcal); 5g Total Fat; (29% calories from fat); 2g Protein; 25g Carbohydrate; 8mg Cholesterol; 127mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
Malted milk powder isn’t something you use daily, so to keep it
tasting fresh, store the opened jar in the refrigerator or freezer
up to 12 months. You’ll find malted milk powder in your
supermarkets with other ice-cream toppings.
Make It Your Way
To make Chocolate Malted Milk Cookies, substitute
chocolate-flavored malted milk powder for the natural malted milk
powder in both the cookie dough and frosting. To double the malt
flavor, sprinkle frosting with coarsely crushed malted milk balls
and press them in slightly to help them stick.
Magic Window Cookies
1 cup sugar
3/4 cup butter or margarine — softened
1 teaspoon vanilla
OR
1/2 teaspoon lemon extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped
hard candy
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking powder and salt.
Cover and refrigerate about 1 hour or until firm.
Heat oven to 375ş. Cover cookie sheet with aluminum foil. Roll one-third
of dough at a time 1/8 inch thick on lightly floured cloth-covered
surface. Cut into desired shapes. Place 1 inch on foil. Cut out designs
from cookies, using smaller cutters or your own patterns. Place whole or
partially crushed pieces of candy in cutouts, depending on size and shape
of design, mixing colors as desired. (To crush candy, place in heavy
plastic bag and tap lightly with rolling pin; because candy melts easily,
leave pieces as large as possible.)
Bake 7 to 9 minutes or until cookies are very light brown and candy is
melted. If candy has not completely spread within cutout design,
immediately spread with knife. Cool completely on foil. Remove cookies
gently.
Yield:
“72 Cookies”
Chill:
“1:00″
Per serving: 45 Calories (kcal); 2g Total Fat; (40% calories from fat); 1g Protein; 6g Carbohydrate; 5mg Cholesterol; 38mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Cookie Tips
Use Halloween cookie cutters and cut out sections to be filled
with hard candy. When making the “magic windows,” try different
colors of candy. Place candy pieces to form stripes, polka dots
and swirls.
Make It Your Way
Make Christmas Magic Window Cookies by cutting dough with
Christmas cutters and filling the holes with red and green
candies. Create the hole for a hanger by pressing a drinking straw
through the dough before baking.
Halloween Cutout Cookies
1 1/2 cups powdered sugar
1/2 cup butter or margarine — softened
1/2 teaspoon vanilla
2 eggs
4 cups Bisquick® Original baking mix
11 drops yellow food color
7 drops red food color
2 tablespoons baking cocoa
Egg Yolk Paint — (recipe follows)
EGG YOLK PAINT
1 egg yolk
1/4 teaspoon water
Food colors
Beat powdered sugar, butter, vanilla and eggs in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in baking mix until soft
dough forms. Divide dough in half. Mix yellow and red food colors into 1
half to make orange dough; mix cocoa into other half to make chocolate
dough. Cover and refrigerate doughs separately 1 to 2 hours or until
chilled.
Heat oven to 400ş. Roll one-fourth of the dough at a time 1/8 inch thick
on floured cloth-covered surface. (Keep remaining dough refrigerated until
ready to roll.) Cut orange dough with 2- to 3-inch pumpkin-shaped cookie
cutter and chocolate dough with medium-size cat-shaped cookie cutter.
Place 1 inch apart on ungreased cookie sheet.
Prepare Egg Yolk Paint. Paint faces on pumpkins and cats. Bake 5 to 7
minutes or until edges are light brown. Remove from cookie sheet to wire
rack.
EGG YOLK PAINT:
Mix egg yolk and water. Divide mixture among a few small custard cups.
Tint each with a different food color. If paint thickens while standing,
stir in a few drops water.
YIELD: 6 to 7 dozen cookies
Yield:
“84 Cookies”
Per serving: 44 Calories (kcal); 2g Total Fat; (41% calories from fat); 1g Protein; 6g Carbohydrate; 10mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Cookie Tips
When rolling out dough, always start at the center and roll toward
the outside edges.
To prevent sticking, dip cookie cutters into baking mix, flour or
powdered sugar and shake off the excess before cutting dough.
The egg yolk paint is perfectly safe to use because the cookies
are baked after it’s been painted on.
Ginger Cookie Clock
1 cup sugar
1/2 cup butter or margarine — softened
1/4 cup molasses
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Sugar
Heat oven to 375ş. Grease 12-inch pizza pan or large cookie sheet. Mix 1
cup sugar, the butter, molasses and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in remaining ingredients except
sugar.
Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch circle
on cookie sheet. Shape reserved dough into numbers and arrows; place on
dough in pan to resemble the face of a clock. Sprinkle with sugar. Bake
about 10 minutes or until golden brown. Cool completely. Cut or break into
pieces.
Yield:
“42 Pieces”
Bake:
“0:10″
Per serving: 66 Calories (kcal); 2g Total Fat; (31% calories from fat); 1g Protein; 11g Carbohydrate; 4mg Cholesterol; 98mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
You don’t have to decorate your giant cookie only as a clock. For
variety, try decorating it as a jack-o’-lantern, ladybug, face or
anything else you like. Squeezing dough through a garlic press or
potato ricer is very handy for making dough into “hair.”
Make It Your Way
Create Giant Pizza Cookie Slices by pressing all the dough into
the pizza pan or onto the cookie sheet. Use a pizza cutter to cut
the dough into 16 wedges. After baking and cooling the pizza
cookie, decorate with frosting and candy. Recut along the lines to
serve the slices.
Giant Colorful Candy Cookies
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 cups candy-coated chocolate candies
Heat oven to 375ş. Beat sugars, butter, vanilla and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
salt and baking soda. Stir in candies.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2
inches apart onto ungreased cookie sheet. Flatten dough slightly with
fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4
minutes; carefully remove from cookie sheet to wire rack.
Description:
“Kids know what they like, and they love these cookies! The colorful
little candy-coated chocolate pieces make these cookies fun to look at
and to eat!”
Yield:
“18 Cookies”
Per serving: 362 Calories (kcal); 16g Total Fat; (39% calories from fat); 4g Protein; 51g Carbohydrate; 24mg Cholesterol; 286mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates
NOTES : Cookie Tips
Once you’ve used cookie/ice-cream scoops to make cookies, you’ll
never go back to doing it with two spoons. Look for the scoops in
grocery stores, specialty cookware shops and cake decorating
shops.
“I Don’t Have That”
Candy-coated peanut butter covered candies can be used instead of
the chocolate candies.
Caramel Apple Cookies
1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Red paste food color, if desired
About 24 wooden sticks with rounded ends
Caramel Glaze — (recipe follows)
CARAMEL GLAZE
1 (14 ounce) package vanilla caramels
1/4 cup water
Heat oven to 400ş. Beat sugar, butter and shortening in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in vanilla and
eggs. Stir in flour, baking soda and salt. Stir in food color to tint
dough red.
Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut
with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on
ungreased cookie sheet. Insert wooden stick into side of each cookie. Bake
8 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from
cookie sheet to wire rack. Cool completely. Spread top third of each
cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to
allow glaze to drizzle down cookie.
CARAMEL GLAZE:
Heat caramels and water in 2-quart saucepan over low heat, stirring
frequently, until melted and smooth. If glaze becomes too stiff, heat over
low heat, stirring constantly, until softened.
Yield:
“24 Cookies”
Per serving: 237 Calories (kcal); 10g Total Fat; (38% calories from fat); 3g Protein; 34g Carbohydrate; 17mg Cholesterol; 167mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates
NOTES : Make It Your Way
Here’s another fall idea, try making Leaf Cookies. Make the dough
as directed above—except omit red food color paste and Caramel
Glaze. Divide dough into 3 equal parts. Stir 8 drops yellow food
color into 1 part dough to make yellow dough. Stir 8 drops yellow
and 3 drops red food color into another part dough to make orange
dough. Stir 10 drops red, 8 drops green and 3 drops yellow food
color into remaining dough to make brown dough.
Drop small portions of each of the 3 colors of dough close
together in random pattern onto lightly floured cloth-covered
surface. Roll doughs together into marbled pattern to 1/8-inch
thickness. Cut with 2 1/2- to 3-inch leaf-shaped cookie cutter.
Place on ungreased cookie sheet. Bake 6 to 7 minutes or until no
indentation remains when touched in center. Remove from cookie
sheet; cool on wire rack. About 4 dozen cookies.
Candy Corn Shortbread
3/4 cup butter or margarine — softened
1/4 cup sugar
2 cups all-purpose flour
Yellow food color
Red food color
Beat butter and sugar in large bowl with electric mixer on medium speed,
or mix with spoon. Stir in flour. Divide dough into 6 equal parts. Combine
3 parts dough; mix with 10 drops yellow food color and 4 drops red food
color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow
food color to make yellow dough. Leave remaining part dough plain.
Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic
wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4 inches.
Place yellow rectangle centered on orange rectangle. Shape plain dough
into 9-inch roll, 3/4 inch in diameter. Place roll on center of yellow
rectangle. Wrap plastic wrap around dough, pressing dough into triangle so
that dough will resemble a kernel of corn when sliced. Refrigerate about 2
hours or until firm.
Heat oven to 350ş. Cut dough into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.
Remove from cookie sheet to wire rack.
____________________
Stack dough so that the orange rectangle is on the bottom and the
uncolored roll of dough is on top.
Description:
“What’s Halloween without candy corn? These tender, buttery cookie
wedges look just like giant pieces of the Halloween favorite.”
Yield:
“36 Cookies”
Chill:
“2:00″
Per serving: 64 Calories (kcal); 4g Total Fat; (53% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 45mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Shortbread is one of the simplest doughs to mix with only 3 basic
ingredients—margarine or butter, sugar and flour.
Green Goddess Dressing
Children love this dressing.
¾ cup of mayonnaise
2 scallions with four inches of green left on thinly chopped
2 tbs. chopped flat leaf parsley
2 tsp. dried tarragon – or use 2 tbs. of fresh without twigs
2 tsp. snipped fresh chives
Optional:
2 anchovy fillets, minced
1. Blend in a blender.
2. Refrigerate for one hour.
Yield: ¾ cup
Cupcake Flowers
Great for a school party or goofy ladies lunch with kids.
1 recipe yellow cake, baked in greased and floured mini muffin tins
1 recipe frosting (either Best Chocolate Frosting or Vanilla Buttercream)
50 (12-inch) lollipop sticks
Candy flowers, or assorted candies to make flowers (e.g. mini candy coated chocolates, mini gum drops, little hard candies, etc.)
10 decorative heavy plastic cups
Ribbon for decorating
1. Frost each of the mini cupcakes with the frosting of your choice.
2. Decorate each with flowers or candy. Insert a stick into each mini cupcake.
3. Place 5 of the mini cupcake “lollipops” into each cup.
4. Decorate the cup with ribbon.
5. Place a “vase” of the cupcake flowers at each place setting.
Yield: Serves 10
Overview of Snack Food for Kids
• Many snack foods are high in fat, sugar and sodium.
• Choosing such fatty foods often can have a negative effect on the child’s overall nutrition.
Sweet Snacks
• The young child’s preference for sweets is related to parents.
• Children whose parents ate sweets frequently were likely to eat sweets more often than those whose parents seldom ate sweets.
• Sweet eating is also related to the amount of television watched by the child and also to the parents’ attitude toward giving the child sweets and watching TV themselves.
Snacks & Dental Health
• The most common nutritional disease of childhood is dental caries (cavities).
• On an average a five year old has as many as three cavities.
• Decayed and/or lost teeth can result in pain and discomfort, talking with a lisp, damage to the permanent teeth and inability to chew normally as well as being expensive now and to patch up in the future as well.
• Almost all foods can contribute to dental caries, but sweets are to blame the most. Recent research has shown that the important factor is not how many sweets are eaten, but rather how often they are eaten.
• Eating sweet foods as snacks is more likely to result in tooth decay than eating them at meals.
• Dental caries also depends on what type of sweet is eaten.
• Sticky foods tend to cause more cavities than comparable amounts of non sticky sweet foods such as liquids.
Snacks & Obesity
• Elementary age children gain weight faster than height.
• Their body proportions begin to change during adolescence.
• They need more nutrients than their adult parents.
• Eating between meals can lead to excessive weight gain because so many snack foods are high in fat and sugar.
Follow these guidelines to help your child learn weight- conscious snacking habits:
• Plan snacks as part of the daily food plan.
• Serve snacks and meals that satisfy a child’s need for extra nutrients and for different types of foods–crunchy, soft, chewy, smooth, hot, cold, sweet, sour, bland, and spicy.
• Never offer food as a reward for good behavior.
• Limit intake of sweet beverages.
Snacks & Iron Deficiency
• Poor eating habits often lead to iron deficiency.
• You should avoid this problem by choosing iron-rich snacks, such as peanut butter, watermelon, meat and iron-fortified cereals.
• However, raisins can be added to cereals or used in salads, cookies or bread.
• Although raisins are a good source of iron, they are not recommended for snacks because of their sticky consistency which causes dental caries.
Snack Tips
• Snacks are a good way to introduce new foods.
• When shopping, let your kid help pick out fruits, vegetables, and cheese as they’ll be more interested in eating them.
• Plan and prepare extra servings like sandwiches, salads, cups of soup.
• Offer snacks at regular times, such as midmorning and mid afternoon.
• Don’t let them nibble constantly during the day.
• Avoid giving high sugar, fatty and salty snacks, such as candy, potato chips, and so on and so on.
• Avoid giving Caffeine-containing beverages, such as coffee, tea, and some soft drinks.
Lunch, Think Variety!
• Lunch is always a big issue.
• To keep lunches from getting boring and unappealing, try new foods.
• Think of variety.
• The following few tips will help you prepare a perfect lunch.
Sandwiches
• Sandwiches are a great way to create a nutritionally balanced food.
• They can include the best combination of carbohydrates, protein, fat, vitamins, and minerals.
• And they are easy to make!
• You can give them various shapes to make them attractive so that they don’t look boring.
• Experiment with bread.
• Instead of white bread, try whole wheat or whole grain (brown bread).
Fruits/Vegetables
• Fruits are great source of vitamins.
• Don’t forget to add the fruits and vegetables to your lunch.
• Getting five servings a day is easier when you include these in your lunch.
• Fruit and vegetables are the original snack food, they are fast and easy to prepare.
• Try a new variety of fruit or vegetable each week.
Dairy
• If a glass of milk is not possible, try another dairy product, such as yogurt or cheese. Yogurt comes in many tasty varieties and can be low in fat.
• Add a slice of cheese on your sandwich or pack cheese sticks.
Apple-Popcorn Brittle
1 quart popped popcorn*
2 cups apple and cinnamon flavored cereal
1 cup cocktail peanuts
3/4 cup apple juice**
1 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
In a bowl, toss together popped popcorn, cereal and peanuts. Set aside.
Butter sides of a heavy 2-quart saucepan. In a saucepan, combine apple
juice, sugar, corn syrup, vinegar and salt. Cook over medium heat,
stirring constantly until sugar dissolves and mixture begins to boil. Cook
to hard ball stage (250 degrees Fahrenheit on a candy thermometer).
Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to
coat. Spread in a buttered 15 1/2 × 10 1/2 × 1-inch baking pan. Cool until
hardened. Break into pieces.
Per serving: 142 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 59mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
NOTES : *1 ounce of unpopped popcorn kernels (2 tablespoons household
measure) makes approximately 1 quart of popped popcorn.
**3/4 cup apple pop wine may be used instead of apple juice.
Apple Cinnamon Shake
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Apple Cinnamon tea bags
1/4 teaspoon cinnamon (optional)
In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.)
Per serving: 543 Calories (kcal); 29g Total Fat; (46% calories from fat); 10g Protein; 65g Carbohydrate; 116mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2 Other Carbohydrates
Serving Ideas : Garnish with whipped cream.
Apple Cinnamon Bars
1 1/4 cups all-purpose flour
1 1/4 cups powdered sugar
3/4 cup softened butter
1 cup granulated sugar
1 8-ounce package cream cheese
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon water
12 Stash Apple Cinnamon tea bags
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until
crumbly. Pat into a greased 13 × 9-inch baking pan. Bake at 375 degrees
for 7 to 10 minutes or until lightly browned.
For the Filling
Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs,
2 tablespoons of flour, 1/2 teaspoon baking powder, salt, contents of 10
Stash Apple Cinnamon tea bags and 2 tablespoons melted butter until
mixture is well blended. Spread over crust in pan. Return to oven for 15
to 20 minutes or until set.
___________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and
the contents of 2 Stash Apple Cinnamon tea bags until smooth. Spread over
the filled crust while still warm. Let cool.
Per serving: 258 Calories (kcal); 14g Total Fat; (48% calories from fat); 3g Protein; 31g Carbohydrate; 62mg Cholesterol; 188mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
Almond Honey Crunch
1 cup slivered almonds
1/4 cup honey
1 tablespoon butter
1 tablespoon grated orange peel
Dash salt
2 1/2 cups corn flakes
Combine almonds, honey, butter, orange peel and salt in heavy frying pan.
Cook over low heat, stirring constantly, until almonds are golden. Remove
from heat. Add corn flakes and mix carefully. Spread on buttered baking
sheet. When cool, break into small pieces.
Per serving: 210 Calories (kcal); 13g Total Fat; (50% calories from fat); 5g Protein; 23g Carbohydrate; 4mg Cholesterol; 126mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
All-Star Pork Meatballs
1 pound ground pork
1 tablespoon onion flakes
3/4 teaspoon crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1/4 cup catsup
3 tablespoons brown sugar
1 teaspoon dry mustard
In a large bowl, combine ground pork, onion, corn flakes, salt, pepper and
egg. In a small bowl stir together catsup, brown sugar and dry mustard.
Spoon 2 tablespoons of the catsup mixture into the pork and mix well.
Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place
in the muffin tin. Coat the top of each meatball with the remaining catsup
mixture. Bake for 30 minutes at 375şF.
Per serving: 211 Calories (kcal); 14g Total Fat; (59% calories from fat); 13g Protein; 8g Carbohydrate; 75mg Cholesterol; 354mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Alaska Seafood Pizza
1 package pizza crust mix — (or make your own)
3/4 cup crab meat
3/4 cup tiny shrimp
1/2 cup crushed pineapple
5 sliced mushrooms
1 4 1/4-ounce can sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese — grated
1 cup white Cheddar cheese — grated
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple,
mushrooms, olives, green pepper, Mozzarella and Cheddar cheese.
Bake at 350ş for 30 minutes.
Per serving: 262 Calories (kcal); 11g Total Fat; (38% calories from fat); 16g Protein; 25g Carbohydrate; 62mg Cholesterol; 350mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
After School Fruit ‘N Nut Snack Bread
3 cups all-purpose flour (3 to 3 1/2 cups)
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped walnuts — toasted
3 tablespoons sugar
1 package Rapid Rise yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
Confectioners’ sugar
In large bowl, combine 1 1/2 cups flour, dates, apricots, walnuts, sugar,
undissolved yeast and salt. Heat milk, water and butter until very warm
(125 to 130şF); stir into dry ingredients. Stir in enough remaining flour
to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
On lightly floured surface, roll dough to 12-inch circle or 10- × 15-inch
rectangle. Place on greased pizza pan or baking sheet. Bake at 400şF for
20 minutes or until done. Remove from pan; cool on wire rack. Sift
confectioners’ sugar on top. Cut into wedges, strips, or squares to serve.
Serve with whipped cream cheese or creamy peanut butter, if desired.
Per serving: 174 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 28g Carbohydrate; 9mg Cholesterol; 168mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates
“Rocky Road” Frozen Pie
1 cup Smucker’s Reduced Sugar Strawberry
Preserves
1 8-ounce container lite or regular whipped topping — thawed
1 cup mini marshmallows
1/2 cup mini semi-sweet chocolate chips
OR
1/2 cup regular chocolate chips — coarsely chopped
1/4 cup toasted pecans
1 prepared 8-inch chocolate crumb crust
Place preserves in a chilled, medium mixing bowl. Using a rubber spatula,
fold in one cup of the whipped topping and blend well. Gently fold in
remaining whipped topping; do not blend thoroughly— streaks of topping may
remain.
Quickly stir in marshmallows, chocolate chips and pecans. Spoon into
prepared crust and smooth the top of the pie with a rubber spatula.
Freeze at least 2 hours or overnight. To serve, cut into wedges.
Wagons
2 Celery stalks
12 Toothpicks
16 Carrot rounds
1/2 c Peanut butter; cheese spread or ranch dressing
20 Raisins
Cut celery stalks crosswise into two pieces each, about 3″ long. Push toothpicks through sides of celery to form axles for four wheels. Fill celery wagon with peanut butter, cheese or dressing. Stick carrot rounds onto ends of toothpicks. Cover tips with raisins. Stick a toothpick into the end of the celery at a 45 degree angle to form wagon handle. Cover tip with raisin.
Teddy Bear Carousel
1 Apple; cored
8 Teddy grahams
2 Gummi bears
1/4 c Peanut butter; creamy
8 Toothpicks
Cut apples crosswise into 1/4″ slices to form circles. Discard or eat top and bottom of apple. Spread two circles with peanut butter. Stick four toothpicks, equal distances apart, around the edge of of apple circle, peanut butter side up. Top with second apple circle, peanut butter side up, and secure to tops of toothpicks to form a carousel. Stand four teddy grahams in the peanut butter between the toothpicks. Place a gummi bear in the center of the carousel roof. Repeat to make a
second carousel. Serve, being careful with toothpicks.
Snake Hot Dogs
1 Hot dog
1 Hot dog bun
Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog) down half the length of the hot dog. For the other half of the hot dog do the same thing but make the slits on the opposite side. When boiled (or microwaved) the hot dog will twist like a snake. Serve on a hot dog bun with chili or cheese if desired.
Rudolph the Reindeer
1/4 c Peanut butter; creamy
2 sl Whole wheat bread
16 Raisins
4 Cherries
16 Pretzels; twist style
Spread peanut butter on bread slices and cut each slice into four triangles. Turn triangles so point is down, then place two raisins in center for eyes. Cut cherry in half and place one half at bottom
point for nose. Break twist pretzels to make antlers and place at upper two corners. Variation: Turn pretzel down near nose to make cats with whiskers.
Rock Candy
2 c granulated sugar
Heavy cord
1 c water
Put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it
will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan). Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil. Place the pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in a few hours. The next day, remove the cord from the jar, pour the sugar liquid back into the
saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any excess string and enjoy.