Boil butter or oleo, sugar and milk for 1 minute, no more, as it gets sugary.
Turn off heat.
Add to hot mixture the remaining ingredients.
Mix all ingredients together well and drop on wax paper or greased pan.
Great.
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.
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
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.
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
getables and lemon zest, saute' for 6 or 7 minutes -
and drop into broth, and cook for 10 minutes or until done
cookie sheet.
Bake for 50 minutes.
Remove from
udding mix, milk and vanilla for 2 minute.
Fold in
ontainer, cover tightly, and freeze for several hours or overnight to
Cream butter and syrup.
Add other ingredients and mix until smooth.
Roll into balls and mash on wax paper.
Good for kids to make.
asy to make fruit skewers for kids. A great alternative to chips
ccording to manufacturer's instructions for the ice cream freezer/churn
prinkled wheat germ and bake for 15 to 20 minutes or
tablespoon of sunflower oil for 5-6 minutes until soft
Combine butter, icing sugar and chocolate chips in a microwavable bowl.
Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut.
Chill.
ut truffles in the refrigerator for a shiny outer coating.
utter and saute the shallot for 5-6 minutes until soft
Cream together Marshmallow Creme and softened cream cheese. Slice apples and take out seeds (for kids).
Dip apples.
Can refrigerate.
set aside. (there is no time listed for marinating. I just mix