ut truffles in the refrigerator for a shiny outer coating.
olden brown. Let the cookies cool for 2 minutes away from the
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
Put everything into large bowl.
Mash, knead or beat with hands.
Shape into walnut size balls.
Butter bottom of glass. Place balls in ungreased cookie sheet.
Dip glass in sugar and lightly mash balls to flatten.
Re-dip glass in sugar each time. Bake at 350\u00b0 for 10 minutes.
Makes 3 1/2 dozen.
Preheat oven to 350 degrees F (175 degrees C).
Beat egg yolks and margarine together until well blended. Stir in vanilla. Gradually add cake mix while beating with an electric mixer. Mixture should be stiff. If it is sticky to the touch, refrigerate for 20 minutes.
Form teaspoonfuls of the dough into balls, and roll in sugar. Place on ungreased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 11 minutes for soft cookies, and for 13 minutes for crispy cookies.
Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Great tasting easy to make fruit skewers for kids. A great alternative to chips
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
Spray a large Bundt pan with Pam.
Put rolls in pan and sprinkle other ingredients over the top.
Let set overnight in uncovered pan.
In the morning, bake at 375\u00b0 for 25 minutes. Invert on large plate.
Serves 12.
Easy recipe for kids.
Separate thawed bread into 24- 1 1/2\" balls.
Roll each ball into a rope 14 1/2\" long.
Have children plan and design pretzel shapes (letters or numerals).
Put pretzels one inch apart on greased cookie sheet.
Let stand for 20 minutes and brush with combined egg white and water.
Sprinkle with coarse salt.
Place a shallow pan containing 1\" of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Crush cookies in food processor or in
aking a double or triple recipe for the whole family or a
ood color to tint the cookies yellow. Gel-paste food color
Melt morsels over medium heat.
Remove from heat and stir in the noodles and nuts.
Drop onto wax paper and refrigerate until they set.
Easy and fun for kids!
Melt butter and marshmallows together; add vanilla and green food coloring.
Stirring on low heat, mix in corn flakes until all are colored.
Cool.
Drop on wax paper by teaspoon.
Decorate with cinnamon hots.
Flatten a bit to shape like a wreath.
Fun and easy!
Great for kids to help!
Also need 8 to 10 (7 oz.) Clear plastic Cups.
Decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts.
Pour milk into a large mixing bowl.
Add pudding mix.
Beat with whisk until well blended, 1 to 2 minutes.
Let stand for 5 minutes.
Stir in whipped topping and half of the crushed cookies.
Place 1 tablespoon crushed cookies into bottom of cups.
Fill cups 3/4 full with pudding mixture.
Top with remaining crushed cookies.
Refrigerate for 1 hour.
Decorate with the candy.
ntil smooth. Cover and refrigerate for 30 mins.
Preheat the
FOR COOKIES: Preheat oven to 350 degrees.<