April 99
(Children's Recipes)
Playdough (April 4)
Playdough (April 4)
2-1/2 cups flour
Stir together the flour, salt and Kool-Aid. Pour the boiling water and oil over the dry ingredients and stir until the mixture forms a ball. This may take a few minutes. As the mixture cools, it will become less sticky. Once it is cool enough to handle, knead it until it is smooth. This will last several weeks if it's sealed in an airtight container (or ziplock bag) when not being used.
1/2 cup salt
2 pkgs unsweetened Kool-Aid mix
2 cups boiling water
3 T oil
Peanut Butter Cookies (April 11)
1 cup peanut butter
Preheat oven to 350 degrees. Beat peanut butter and sugar until well blended. Stir in egg and baking soda. Roll 1 tsp dough into a ball and place balls on cookie sheet. Flatten with a fork dipped in flour. Bake for 10-12 minutes until cookies are golden brown. Cool on cookie sheets for a couple of minutes before removing to a rack to cool completely.
1 cup sugar
1 egg
1 tsp baking soda
Mini Corndogs (April 18)
1 cup all-purpose flour
1/2 cup cornmeal
1 T sugar
1-1/2 tsp baking powder
1 tsp salt
2 T shortening
1 egg, beaten
3/4 cup milk
8 hot dogs, cut into thirds
Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl. With a pastry blender, cut vegetable shortening into flour mixture until it looks like fine crumbs. Add egg and milk and blend well. Heat oil to 375 degrees. Pat hotdogs dry with paper towels. Dip each hotdog into the batter and then carefully drop into hot oil and cook until golden brown. Drain on paper towels.
Crispy Cereal Cookies (April 25)
1 cup butter, softened
1 cup granulated sugar
2/3 cup brown sugar
2 eggs, beaten
1 tsp vanilla
1/2 cup peanut butter
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 cups Cheerios cereal
1-1/2 cups M&M's (chocolate covered candy)
Preheat the oven to 350 degrees. Mix butter and sugars in a large bowl. Stir in eggs, vanilla and peanut butter until well blended. Mix flour, baking powder, baking soda and salt. Stir flour mixture into creamed mixture. Stir in cereal and candies.
Drop the dough by rounded teaspoonsfuls onto an ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Cool 1 minute before removing cookies from cookie sheet. Cool on a wire rack.
Makes about 6-1/2 dozen cookies.
Zip-lock Ice Cream (April 25)
1/2 cup milk
1 T sugar
1/4 tsp vanilla
Add ingredients to pint size ziplock bag and zip shut. Place that bag into a larger ziplock bag. Add ice to fill large bag 1/2 way and add 6 T of salt. Zip that one shut and shake, turn, toss, and mix the bag. In about 5-10 minutes you have cold hands and yummy ice cream. Do not double the recipe. Kids may want to use mittens to do this.