Meals and Snacks
Meals and Snacks
Gingerbread Royal Icing
Ingredients:
2 egg whites 3 cups of sugar
½ tsp vanilla 1/4 tsp cream of tartar
Directions:
Mix together. If you are not going to use this right away, keep moist by placing a damp towel covering bowl.
Coleslaw
Ingredients:
1 small head of cabbage 1 apple, peeled and cored
¼ cup mayonnaise ¼ cup milk
Directions:
In a bowl, mix mayonnaise and milk. Grate apple and cabbage and add to the mayonnaise and milk mixture. Keep refrigerated.
Finger Jello
Ingredients:
4 envelopes of Knox unflavoured gelatin 4 cups fruit juice
Directions:
Sprinkle 4 envelopes of Knox unflavoured gelatin over 1 cup of cold fruit juice; let stand 1 min. Add 3 cups of fruit juice, heated to boiling. Stir till gelatin is completely dissolved. Pour into 13" X 9" pan; chill till firm about 3 hours. Cut into 1" squares. Makes about 9 dozen.
Rainbow Jello - Takes 12 hours to make
Ingredients:
1 small package of each red, orange, yellow, green, blue and purple jello
500 mls. of whipping cream, NOT whipped
Directions:
Dissolve 1st colour in 1 cup boiling water. Add ¼ cup whipping cream. Stir until blended. Wait 2 minutes without disturbing. Pour into 13 " by 9" pan. Refrigerate for 2 hours and repeat layers.
Knox Blocks
Ingredients:
2 cups cold water 2 pkgs. Knox gelatin 2 cups boiling hot water 1 cup sugar 6 oz box flavoured jello
Mix together in pot then pour into 9" x 13" pan to set. Cut into squares or shapes.
Ice Pops
Ingredients:
1 pkg. Instant chocolate pudding 2 cups milk
½ cup cream ½ cup sugar
Ingredients:
Blend with wire whisk; pour into cups; cover with foil; stick popsicle stick through and freeze.
Yummy Berry Muffins
Ingredients:
1 ½ cups all purpose flour 1 egg
¾ cup white sugar 1/3 cup milk
½ teaspoon salt (I never add salt) 1 cup fresh or frozen berries
2 teaspoons baking powder 1/3 cup vegetable oil
Topping Ingredients:
½ cup sugar 1/3 cup flour
¼ cup butter 1 ½ teaspoons cinnamon
Directions:
Preheat oven to 400 degrees F. Grease muffin cups. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in berries. Fill muffin cups to the top and sprinkle with crumb topping mixture. Bake 20 to 25 minutes in the preheated oven, or until done.
Quick Rice Pudding
Ingredients:
3 cups cooked rice 3 cups milk
½ cup sugar 2 tablespoons butter or margarine
1 teaspoon vanilla extract ½ cup raisins or dried sweetened cranberries
Directions:
In a heavy saucepan, combine the rice, milk, sugar and butter. Cook over medium heat, stirring often until thickened, (about 30 minutes). Stir in the vanilla extract and raisins. Serve hot or cold. Makes 6 servings.
Peanut Butter Chews
Ingredients:
1 cup peanut butter ½ cup corn syrup
½ cup brown sugar 1 teaspoon vanilla extract
3 cups rice krispies
Directions:
Combine peanut butter, corn syrup, brown sugar and vanilla extract in a saucepan. Place over a low heat and stir until melted and thoroughly combined. Remove from heat and stir in cereal until completely coated with peanut butter mixture. Press into a lightly greased 8" square pan. Chill one hour and cut into squares.
Easy Peanut Butter Balls Ingredients: 1/2 cup of butter 2 cups smooth peanut butter 4 cups icing sugar 3 cups rice crispies 2 cups of chocolate chips
Directions: Melt butter and peanut butter in saucepan over low heat. In large bowl, mix crispy cereal with icing sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together. Form one inch or smaller balls and chill until firm. Melt chocolate and dip balls in. Rest on chilled cookie sheets until firm.
Old Fashioned Oatmeal Cookies
Ingredients:
1 cup butter or margarine 1 cup brown sugar
1 egg 1 ½ cup whole flour or ground flour
1 teaspoon salt 1 teaspoon baking soda
1 ½ cups rolled oats 1 teaspoon vanilla extract
¼ cup crushed nuts (not recommended for small children)
Directions:
Combine all ingredients above and drop by teaspoon onto greased cookie sheet. Cook in 350 degrees F preheated oven for 8 minutes or until slightly browned.
Apple Berry Crisp
Ingredients:
6 tablespoons butter, softened 2/3 cup rolled oats
1/3 cup all purpose flour 2/3 cup brown sugar
4 cups peeled apples, thinly sliced 1 teaspoon cinnamon
¼ cup teaspoon ground nutmeg 1 cup berries
Directions:
Heat oven to 350 degrees F. In a bowl, blend the butter, oats, flour and brown sugar with your fingertips until the mixture resembles crumble cookie dough. In another bowl, toss the apples and spices, then gently stir in the berries. Turn the fruit into a greased 8" square baking dish and top with the oat mixture. Bake for 30 to 35 minutes. Serve with ice cream or by itself. Makes 4 to 6 servings.
Never Fail Pie Dough
Kids can work this pie dough to death and it still works out well.
Sift:
6 cups flour and 3 tablespoons brown sugar
Add the following and mix till crumbly:
1 teaspoon baking powder 1 teaspoon of salt or less
1 pound lard (tenderflake) ¼ pound margarine
In a 1 cup measuring cup add:
1 egg 2 scant teaspoons of vinegar
enough water to make 1 cup
Mix using hands. Roll on a floured surface. This will make 3 full pies or 6 bottoms. You can split and freeze.
Doo Flickies
Using the above pastry roll out dough. Spread butter on top, sprinkle brown sugar and cinnamon. Roll, tuck in ends and cut into ½" slices. Place on greased cookie sheet and bake in 400 degree preheated oven until browned.
Memories:
When I was younger I lived in the country. Across from our home was a gas station/restaurant in which my mom use to be the opener. Five days of the week she would go in at 3 am just to bake her homemade pies. Neighbours would show up after their dinner just to have "Doe's" pie. Truckers would travel out of their way just to get a piece.
Being in the country I would travel by bus to the nearest school which was usually an hours trip. In the winter upon getting home she would surprise me with a freshly baked pan of doo flickies. Now, isn't that love? When I make a pie I always make sure I save some dough for doo flickies. Kids and adults just love them.