THE RECIPE HUT
KIDS RECIPES
1/2 c milk.................................................1/4 tsp salt
1 pkg active dry yeast................................1/2 tsp ground anise or anise flavoring
1/4 c sugar...............................................3 eggs
1/4 c butter -- melted.................................3 c flour
Preheat oven to 400 degrees F. Scald the milk and when lukewarm add to the yeast. Add the
sugar, butter, salt, anise and the eggs unbeaten, and enough flour to handle. Let rise until light.
Make into 3 inch oblong rolls, place close together in a buttered pan in rows, two inches apart.
Let rise again and bake 20 minutes. When cold cut in 1/2 inch slices and brown evenly in the
oven. If desired you can ice with a glaze made from confectioner's sugar or dust with
confectioner's sugar.
1 cup salt .....................................................1/3 cup water
1/2 cup cornstarch ........................................1/4 cup cold water
Food coloring or tempera paints (optional)
Heat the salt and 1/3 cup of water over medium-high heat for about 4 minutes, stirring
occasionally. (An adult should prepare this mixture, which gets quite hot and bubbly.)
Remove from heat and add the cornstarch and 1/4 cup cold water. The mixture should now
look like thick mashed potatoes; stir until it thickens, then let cool for a few minutes before
kneading. If the dough feels too sticky at first, your child can work in some extra cornstarch as
she kneads. Add food coloring, if desired. WHAT TO MAKE: When dry, this dough is heavy and
durable, which makes it excellent for larger items, such as candlesticks, small bowls, trivets or a
lasting impression of your child's hand. Cornstarch Clay's sticky consistency is also a plus when
sculpting figures: A tail or head easily attaches to a body with a gentle push. One batch of dough
is enough to make a slew of snowmen ornaments, Noah's ark figures or dollhouse characters.
DRYING TIME: 1 to 4 days. STORAGE: Cornstarch Clay will keep unrefrigerated for up to 2
weeks when stored with a small bit of wet sponge in a plastic bag or sealed container.
6 ts Corn starch; divided.....................3 ts Water; divided
3 ts Cold cream; divided.....................Food coloring
6 c Muffin tin
In each cup of the muffin tin, put 1 teaspoon of cornstarch, 1/2 teaspoon
each of cold cream and water. Add a different color food coloring to each
cup. Mix well. Now you are ready. See if you can get your grown-up
assistant to sit still and let you practice. Servings: one happy child!
9 c Chex cereal (Wheat, Rice, And Corn)
1 c Semi-sweet chocolate pieces (chocolate chips)
1/2 c Peanut butter
1/4 c (1/2 stick) margarine
1/4 ts Vanilla
1 1/2 c Powdered sugar
Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl,
combine chocolate pieces, peanut butter and margarine.
Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1
minute. Stir in vanilla. Pour over cereal, stirring until all pieces are
evenly coated. Place cereal mixture and sugar in a large resealable plastic
bag. Shake until all pieces are well coated. Spread on waxed paper to cool.
Store in a resealable plastic bag or other airtight container. 4 servings.
2 cups flour............................1 cup salt
1/2 Cup water.......................1 teaspoon vinegar
Food coloring.........................1/4 Teaspoon peppermint extract
In a large bowl, mix the flour and salt. Slowly add the water and vinegar and stir with a wooden
spoon until the mixture is stiff. Then pick up the dough and knead until pliable. Divide the dough
into separate pieces for each color desired. Poke your finger or the end of the wooden spoon
into the center of each section and drop in the food coloring and peppermint extract. Knead until
the color is uniform and the dough is smooth. Store,
tightly covered and labeled, in a plastic bag or container in the refrigerator. Dough will keep for
months if you return it to the refrigerator after each use.
Take the dough out of the refrigerator about 5 minutes before you're ready to use. If you like
something you made and want to make it permanent, you can leave it to air dry for 24 hours or
place it in a warm oven at 200 degrees for several hours.
1 c Peanut butter
1/2 c Honey or corn syrup
3 1/2 c Cornflakes
1 lg Bowl and a wooden spoon
Paper plates and a marker
Sesame seeds or wheat germ or finely ground nuts
A real treat for children. They can eat it warm or cold. Help the children measure the peanut
butter and honey into a small pot. Stir constantly over medium heat until blended.
Remove from heat. Microwave directions: The children can measure the peanut butter and
honey into a large microwave bowl. Microwave on high for 1 minute. Remove from micro.
Let the children stir til smooth. Help the children measure and add 3 1/2 cups cornflakes. They
can take turns stirring the mixture with a spoon. If everyone is hungry and can't wait, given them
a paper plate and spoon and let them eat while its warm.
To shape into balls, chill the dough for 30 minutes in the refrigerator. After the dough is stiff, put
a portion on each child's plate. They can pinch off small pieces, roll them into balls, and them
roll the balls in sesame seeds, wheat germ, or finely ground nuts. Store these snacks in the
refrigerator on the children's plates.
2 Bananas.........................................1/2 c Orange juice
1/2 c Wheat germ, coconut, crushed -cereal, nuts, or granola
Cut bananas into one-inch thick slices. Push a fork or popsicle stick into a banana slice. Dip it in
orange juice; then roll in one of the crunchy foods. May be frozen if desired to make banana
pops. Another version is to dip the banana pieces in melted chocolate and freeze. This makes a
frozen chocolate popcicle.
6 Egg whites.........................................Spoon and Mixer
1 c Sugar..............................................Parchment paper
Red food coloring.................................Cookie sheet
Pink or red cake crystals......................Popsickle sticks
2 sm Bowls..........................................Spatula and some toothpicks
lg Mixing bowl
Help children position oven rack on the lowest shelf, and preheat oven to 200F. Separate the
whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl
of whites. Rapidly beat the eggs until they form stiff peaks.
Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar
has been added, the whites should now form stiff, shiny peaks. Add tow to three drops of red
food coloring Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the
parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick
gently into the center of the tongue, leaving about 2" of stick hanging o Bake about 3 hours or
until tongues are completely dry to the touch.
Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers.
Serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus
(marshmallow topping) down the length of the lickers. Servings 2.
fruit preserves, frozen fruits(thawed), fresh fruits, or yogert
waffles (can be prepared ahead) or use frozen waffles
Simple, just top one waffle with what ever filling you want, then cover with another waffle and
heat slightly in microwave. Children love these!
If you need me..........
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