Yes, this website uses COOKIES! Aaaaaaaaaaah!!! Head for the hills and back country!!! Please remember: you are not here by force! You are welcome to change the cookie settings on your device or leave this website at any time. You can read our full privacy policy here. You will also find those darned, pesky affiliate links you always see webmasters disclosing all across the web these days on this website as well. You can read about them, and how the webmaster of this site may make money if you click on one or more of them and then purchase something, in the privacy policy as well.
Go To:
211 -- PLAY DOUGH
2 c. flour
2 c. water
1 c. salt
2 tbsp. oil
4 tsp. food coloring
Combine ingredients in a saucepan. Cook over low heat for 5-10 minutes when thickened. Remove from heat. Knead on pastry board. Store in airtight container.
------------------------
212 -- PUPPY CHOW
1/2 c. chocolate chips (milk chocolate)
1 c. semi-sweet chocolate chips
(divided in half)
1/2 c. margarine
3/4 c. peanut butter
12 oz. box Crispix cereal
1 c. Cheerios
1/2 c. peanuts
1 c. powdered sugar
Combine and melt milk chocolate chips, 1/2 cup semi-sweet chocolate chips, margarine and peanut butter. Pour over Crispix, Cheerios, peanuts and 1/2 cup semi-sweet chocolate chips. Let mixture cool and harden. When cool toss mixture in a bag to coat with 1 cup powdered sugar.
------------------------
213 -- SHAKE
1/2 banana
4 ice cubes
1 c. milk
2 pkg. Sweet & Low
1 tsp. vanilla
Put in blender and blend. Drink!
------------------------
214 -- PEANUT BUTTER BALLS
1 (20 oz.) jar smooth peanut butter
2 lb. powdered sugar
1 1/2 c. Rice Krispies
1 lb. soft margarine
12 oz. chocolate chips
1/4 slab paraffin
Work together the peanut butter, powdered sugar, Rice Krispies and margarine. Make into balls. Refrigerate, when firm dip in melted chips and paraffin.
------------------------
215 -- RAGGEDY ANN SALAD
Peach halves
Celery
Hard cooked eggs
Raisins
Cherries
Yellow cheese
Leaf lettuce
Body: 1 peach half. Arms and legs: Small celery sticks. Head: half a hard cooked egg. Eyes, nose, shoes and button: raisins. Mouth: piece of cherry. Hair: grated yellow cheese. Skirt: ruffles leaf lettuce.
------------------------
216 -- OYSTER CRACKERS
2 (12 oz.) bags oyster crackers
2 tsp. lemon pepper
1 pkg. original ranch dressing
2 tbsp. dill weed
1 c. Mazola oil
Place all ingredients in large container, stir well. Seal in airtight container. Best after 24 hours.
------------------------
217 -- DRIPLESS POPSICLES
1 sm. pkg. Jello (any flavor)
1 pkg. Kool-Aid (any flavor)
1 c. sugar
2 c. hot water
Mix all ingredients. Stir until dissolved. Add 2 cups cold water. Stir. Makes 18 tupperware popsicles.
------------------------
218 -- SHIRLEY TEMPLE COCKTAIL
7-Up
Maraschino cherries
Cherry juice
Pour glass about 2/3 full of 7-Up. Add about 3 maraschino cherries, also add about 1/8 teaspoon of cherry juice. Mix together and add ice.
------------------------
219 -- PUPPY CHOW
1 c. chocolate chips
1 stick margarine
1/2 c. peanut butter
Crispix cereal
2 c. powdered sugar
Melt together all 3 ingredients. Pour chocolate mixture over 8 cups of Crispix cereal. Stir to coat. Put 2 cups powdered sugar in a brown bag. Pour chocolate covered Crispix in the bag and shake! Store in an airtight container.
------------------------
220 -- BISCUIT PIZZAS
Shortening
All-purpose flour
1 pkg. (10 count) biscuits
1 (8 oz.) can pizza sauce
1 (4 oz.) pkg. shredded mozzarella
cheese
Use 1 or more of the following toppings: Sliced pepperoni
Sliced hot dogs
Chopped green pepper
Pickle relish
Sliced olives
Or your favorite topping!
1. With adult help, preheat oven to 425 degrees. Grease 1 or 2 baking sheets. 2. Sprinkle cutting board with flour, separate biscuits. Put biscuits, one at a time on floured board and using a rolling pin, roll out to about a 4 inch circle. Put on greased baking sheet. 3. Spoon about 1 1/2 tablespoons of pizza sauce on the center of each biscuit. Spread evenly over the biscuits. Top with cheese. 4. Let each person put their favorite topping on the biscuits. 5. Let an adult place the baking sheets in the oven. Bake at 425 degrees for 10-15 minutes or until crust is golden brown. Let an adult take the baking sheets out of the oven. Let cool slightly. Makes 10 fun pizzas!
------------------------
221 -- POTATO CHIP CHICKEN
Crush enough potato chips to make 1 c.
of crumbs
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
8 chicken drumsticks
Please have an adult help with this recipe! 1. Put potato chips into plastic bag. Close the bag tightly. Use a rolling pin to crush the potato chips. Pour the crumbs into a pie plate. 2. Put butter or margarine into a frying pan; let adult turn burner on low heat. When margarine melts, remove pan from burner and turn burner off. Stir in the salt and pepper and stir together well. 3. Rinse the 8 drumsticks under cold water. Use paper towels to pat dry. Place drumsticks onto wax paper. 4. Brush the chicken with melted butter, then roll each drumstick into potato chip crumbs. 5. Put the drumsticks into a baking pan. If there is any butter leftover pour on top of the drumsticks. Put baking pan into the oven. 6. Let adult turn on oven to 375 degrees. Bake about 45 minutes or until chicken is done when it is easy to poke with a fork. 7. Let adult remove chicken from the oven.
------------------------
222 -- HAMBURGER COOKIES
Vanilla wafers
Keebler caramel or mint cookies
Icing: green, orange, red (lettuce
cheese, catsup)
Sesame seeds
Attach sesame seeds with sugar water or egg white - dry. Layer: Vanilla wafers, red icing, chocolate cookie, orange icing, vanilla wafer, green icing.
------------------------
223 -- VERY EASY FRENCH TOAST
4 slices bread
1 c. milk
1-2 tbsp. maple syrup
1/2 tsp. ground cinnamon
Pinch salt
2 tbsp. vegetable oil
Margarine or butter
Maple syrup
In an 8 inch wide bowl combine milk, syrup (1-2 tablespoons), cinnamon and salt. Stir with a fork. Brush a nonstick skillet or griddle, with the oil and heat on medium setting. Dip bread one slice at a time into the milk mixture (quickly on each side). Brown the bread slices until slightly crusty. Turn and brown other side. Serve with margarine and syrup.
------------------------
224 -- CARAMEL DIP FOR FRUITS
50 Brach's or Kraft caramels
1/2 stick butter, melted
Small can evaporated milk
Remove wrappers from caramels and melt in microwave. Add butter and evaporated milk and mix together. Heat in microwave until hot. Dip apples sliced bananas or any other fruit. Leftover caramel dip can be stored in the refrigerator and reheated later.
------------------------
225 -- GRAMS SPAGHETTI
10 oz. macaroni elbows
8 oz. longhorn style Colby cheese
24 oz. can tomato juice
Cook macaroni and drain. Add tomato juice and cheese. Heat on medium until cheese melts.
------------------------
226 -- NO BAKE CHOCOLATE OATMEAL COOKIES
2 c. granulated sugar
1/2 c. milk
2 tbsp. cocoa
1/2 c. margarine
1/4 tsp. salt
1/2 c. peanut butter, smooth or chunky
3 c. quick cooking rolled oats
1 tsp. vanilla
In a large saucepan, mix sugar, milk, cocoa, margarine and salt. Bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Add peanut butter and stir until dissolved. Add oats, stirring in 1 cup at a time. Add vanilla and mix well. Wait 2-3 minutes, then drop batter by teaspoonfuls on wax paper or aluminum foil. Cool. Makes 5 dozen cookies.
------------------------
227 -- APPLE SURPRISE
1 apple
Raisins
Peanut butter
Cut apple in half. Carefully, cut out the core of the apple. Spread peanut butter where the core used to be and over surface of apple. Sprinkle raisins over the peanut butter. This is a great snack for the little ones I babysit.
------------------------
228 -- PLAY DOUGH
1 c. white flour
1/4 c. salt
2 tbsp. cream of tartar
1 c. water
2 tsp. food coloring
1 tbsp. oil
Mix flour, salt and cream of tartar in medium saucepan. Combine water, food coloring and oil; add to the flour mixture. Cook over medium heat and stir. When it forms a ball in the center of the pot, pour out and knead on a floured surface. Store in airtight containers or plastic bag.
------------------------
229 -- COOKED DOUGH AND CLAY
2 c. flour
2 c. water (add food coloring to
water)
1 c. salt
2 tsp. cream of tartar
2 tbsp. oil
Stir all ingredients together in a pot or skillet. Next cook over low heat about 5 minutes until it pulls away from sides and forms a "lump". Cool and its ready for play!
------------------------
230 -- SASSY SANTA DESSERT
8 oz. cream cheese
1/2 stick margarine
1 c. powdered sugar
12 oz. Cool Whip
2 pkg. French vanilla instant pudding
1 lg. bag Oreo cookies, crushed
3 c. milk
Mix pudding with the milk and then combine all other ingredients except for cookies. Layer half of the crushed cookies into bottom of baking pan or casserole dish. Cover with pudding mixture. Chill. Can be made a day ahead of time. Put in clay pot and top with gummy worms in and on top.
------------------------
231 -- BASIC BUBBLES
1 clean pail
1 c. Joy or Dawn dishwashing detergent
3-4 tbsp. glycerine (optional, from
your pharmacy)
10 c. clean, cold water (up to 50%
more on dry days)
Measure 10 cups of water into the pail. Add soda. Add glycerine. Stir, but not too much. You don't want froth on the top because it tends to break the bubbles. Skim off with your hand if frothy.
------------------------
232 -- IRIDESCENT SOAP BUBBLES
1 c. water
2 tbsp. liquid detergent
1 tbsp. glycerine
1/2 tsp. sugar
Mix all ingredients.
------------------------
233 -- PLAY DOUGH
2 c. white flour
2 c. water
1/8 c. vegetable oil
1 c. salt
4 tsp. cream of tartar
Mix all together in a large pot on medium heat, stirring until water evaporates, approximately 10 minutes. Stir until impossible to stir. Let cool. After cooled, separate and add food coloring, mix into dough with fingers.
------------------------
234 -- PLAY DOUGH
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
2 c. boiling water
2 tbsp. cooking oil
Food coloring
Mix together flour, salt and alum. Put flour mixture into bowls. Add hot water, oil and coloring. Stir at once, blending well. Mixture will be hot. Knead mixture like bread dough. If mixture seems sticky, add a little more flour. Store in an airtight container. It will keep for a long time as long as it is sealed after using.
------------------------
235 -- COOKED PLAY DOUGH
1 c. flour
1/2 c. salt
1 c. water
1 tbsp. vegetable oil
2 tsp. cream of tartar
Heat until ingredients form ball, add food coloring.
------------------------
236 -- NONHARDENING NO-COOK PLAY DOUGH
2 c. self-rising flour
2 tbsp. alum
2 tbsp. salt
2 tbsp. cooking oil
1 c. + 2 tbsp. boiling water
Mix and knead.
------------------------
237 -- PLAY DOUGH
1 c. flour
1 c. water
1 tbsp. oil
1 tbsp. alum
1/2 c. salt
2 tbsp. vanilla
Food coloring
Mix all dry ingredients. Add oil and water. Cook over medium heat, stirring constantly until it reaches the consistency of mashed potatoes. Remove from heat and add vanilla and color. Divide into balls and work in color by kneading. Keep in closed container when not using.
------------------------
238 -- PLAY DOUGH
1 c. flour
1 c. water
1/2 c. salt
1 tbsp. cream of tartar
1 tbsp. vegetable oil
Food coloring or powdered tempera
Mix the flour, water, salt, cream of tartar and vegetable oil together in a saucepan. Add a few drops of food coloring for pastel-colored play dough or a sprinkling of powdered tempera for brightly-colored play dough. Cook on high, stirring constantly, until the mixture reaches play dough consistency. Let cool. Keeps for several weeks if stored in a plastic bag or covered container.
------------------------
239 -- CLOUD DOUGH
6 c. flour
Powdered tempera
1 1/2 c. vegetable oil
1 c. water
Mix the flour with the desired color and amount of powdered tempera. Add the vegetable oil and water and knead well. If necessary, add more water in small amounts until the dough is soft and elastic. Store dough in a refrigerator in a covered container.
------------------------
240 -- BOOKBINDER'S PASTE
1 tsp. flour
2 tsp. cornstarch
1/4 tsp. alum (powdered)
1/3 c. water
Mix dry ingredients. Add water slowly, stirring out lumps. Cook in a double boiler over low heat, stirring constantly. Remove from heat when paste begins to thicken; it will harden more as it cools. Keep covered. Thin with water when necessary.
------------------------
241 -- SUGAR FLOUR PASTE
1 c. flour
1 c. sugar
1 qt. water (2 c. hot, 2 c. cold)
1 tbsp. powdered alum
3 drops of oil of cloves
Mix flour and sugar together. Slowly stir in 1 cup of water. Bring remainder to boil and add the mixture to it, stirring constantly. Continue to cook and stir (1/2 hour in a double boiler) until fairly clear. Remove from heat and add oil of cloves. Makes 1 quart of paste. Paste keeps a long time. Keep moist by adding small piece of wet sponge to the top of a small jar of paste.
------------------------
242 -- SOAP PAINT
1 1/2 c. soap flakes
1 c. hot or warm water
Whip with an eggbeater until stiff.
------------------------
243 -- FINGER PAINT
2/3 c. elastic dry starch
1 c. cold water
3 c. boiling water
1 c. Ivory soap flakes
Oil of cloves, a few drops
(preservative)
Calcimine pigment or vegetable
coloring
Dissolve elastic starch in cold water. Smooth lumps and add boiling water Stir constantly. Thicken but do not boil more than one minute. Add rest of ingredients (hot or cold). Use on glazed paper, newsprint, or wrapping paper.
------------------------
244 -- SALT PAINT
1/3 c. salt
1/4 tsp. food coloring
Spread in pan to dry before putting into shakers.
------------------------
245 -- CORNSTARCH PAINT
1 c. water
2 tbsp. cornstarch
Food coloring
Mix the water, cornstarch and several drops of food coloring together in a saucepan. Heat and stir the mixture until it thickens, about five minutes. Let it cool. Store in a covered container. Use the paint for fingerpainting or as an almost dripless easel paint. If the mixture becomes too thick, add water until it reaches desired consistency.
------------------------
246 -- SAND PAINT
1/2 c. sand, washed, dried and sifted
1 tbsp. powder paint
Shake onto surface brushed with watered glue. Empty plastic vitamin or soap bubble bottles make excellent containers.
------------------------
247 -- P.'S CLAY
1/2 c. flour
1/2 c. cornstarch
1 c. salt, dissolved in 3 3/4 c.
boiling water
Blend flour and cornstarch with enough water to make paste. Boil water and salt. Add to cornstarch mix and cook until clear. Cool overnight, then add 6 to 8 cups of flour and knead until you have the right consistency. Keep a metal salt shaker full of flour handy for the children to keep their clay from sticking.
------------------------
248 -- CRUNCHY DOUGH
1 shredded wheat biscuit
2 tbsp. glue
Food coloring (optional)
Crumble the biscuit into a bowl. Add the glue and food coloring. Mix the ingredients together until the cereal is completely coated. Makes enough dough for one child. Objects made with the crunchy dough will air dry in about 12 hours.
------------------------
249 -- WATER WINDOW
Empty 1/2 gal. juice or milk carton
Scissors
Plastic wrap
Packing tape
1. Cut open top and bottom of carton. Rinse thoroughly. 2. Stretch and tightly secure plastic wrap over one end of carton with packing tape. The water window is now ready for use. 3. Plastic plastic side of viewer on the water and look through the open end. The plastic wrap will slightly magnify anything that is under water.
------------------------
250 -- c
1. Cut strip of fruit leather for scarf. Gently push a pretzel stick through 2 marshmallows. Wrap scarf around end of pretzel. Add another marshmallow for head. 2. Use another pretzel to attach gumdrop hat. Make face with cloves and rolled fruit leather. Make arms with pretzels and mini-marshmallows.
------------------------
251 -- NEW WAY TO COLOR EASTER EGGS
To obtain different colors for your Easter eggs, use the following materials: For pinkish red - use fresh beets
For orange - use yellow onion skins
For yellow - use ground turmeric
For pale green - use spinach leaves
For blue - use canned blueberries
For beige to brown - use strong
brewed coffee
For brown-orange - use chili powder
Place eggs in a saucepan, then cover with water. Add a tablespoon of white vinegar for each cup of water used and one of the items from the chart below. Simmer eggs for 20 minutes.
------------------------
252 -- BAKED FRENCH TOAST WITH NUT TOPPING
1 loaf whole grain-nut bread
8 lg. eggs
2 c. milk
2 tsp. vanilla
2 c. applesauce
1/4 tsp. nutmeg
1/4 tsp. mace
1/2-1 tsp. cinnamon
Heavily butter a 9 x 13 inch pan. Cube bread and place in pan. Mix other ingredients and pour over. Refrigerate overnight. 1 c. butter
2 c. brown sugar
2 tbsp. corn syrup
1-2 c. nuts
Mix and pour over French toast before or halfway through baking time of one hour at 350 degrees. Taylorville, IL
------------------------
253 -- BANANA BREAD
3 bananas, mashed
1/2 c. butter
2 eggs
3/4 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts (optional)
Combine bananas, butter, sugar and eggs. Thoroughly blend in flour, soda and salt. Stir in nuts. Grease and flour loaf pans. Bake for 45 minutes at 350 degrees. Rochester, IL
------------------------
254 -- CHERRY COFFEE CAKE
1 c. butter
1 1/2 c. sugar
4 eggs
1 tsp. vanilla or almond
3 c. flour
1 1/2 tsp. baking powder
1 (21 oz.) can cherry pie filling
(apple, blackberry and raspberry
are good)
Cream butter and sugar together; add one egg at a time, beating well after each. Blend in flavoring. Sift together flour and baking powder and blend well with egg mixture. Spread 2/3 of dough in greased jelly roll pan. Cover with the pie filling. Spoon the rest of the batter on top and bake at 325 degrees for 30-40 minutes. Cover with glaze soon after removing from oven. Mechanicsburg, IL
------------------------
255 -- CHRISTMAS BREAD
1 c. sugar
5 eggs, separated
1 lb. dates, seeded
1/2 lb. Brazil nuts
5 oz. candied cherries
1 1/2 tsp. baking powder
1 1/2 c. flour
1 c. brandy or white wine
1 lb. English walnuts
1 lb. pecans
1 tsp. vanilla
Separate eggs. Beat whites and set aside. In separate bowl, place fruits and nuts and cover with brandy (let set 1/2 hour or longer). Mix sugar and egg yolks in another bowl, adding flour and baking powder. Drain brandy from fruit-nut mixture and add to flour mixture along with vanilla. Add fruits and nuts (whole) and fold in beaten egg whites. May use miniature loaf pans or 1 pound vegetable cans for baking. Grease and flour pans and fill 3/4 full. Bake at 350 degrees about 1 hour. Taylorville, IL
------------------------
256 -- CRANBERRY BREAD
1 c. sugar
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 tbsp. oil
2 tbsp. hot water
1/2 c. orange juice
1/2 c. chopped pecans
1 c. cranberries, cut or grated
Grease and flour loaf pans. Bake for 60 minutes at 325 degrees. Rochester, IL
------------------------
257 -- IRISH SODA BREAD
1. Mix together 1 box (2 cups) dark raisins and 1/2 cup whiskey. Bring to boil in pan. Remove from heat and set aside. 2. Cream together 1 cup butter and 1 1/2 cups sugar and add 4 eggs and beat well. 3. Combine together 5 1/2 cups flour, 2 1/2 teaspoons baking powder and 1 1/2 teaspoons salt. 4. Combine together 1 1/2 cups buttermilk or sour milk and 1/4 teaspoon baking soda. Add steps 2, 3, and 4 together mixing and beating well. Alternating dry and wet ingredients, then add raisin mixture, beating well. Bake in 2 ungreased and unfloured loaf pans at 325 degrees for 1 1/2 hours. Try to remove immediately from pans. Knock on top of loaf - if hollow sounding it is done. This is even better tasting on the second day. New Canaan, CT
------------------------
258 -- LEMON BREAD
1/2 c. butter
1 c. sugar
2 eggs
2 1/4 c. flour
2 tsp. baking powder
1 c. milk
1 lemon rind, grated
1/2 c. chopped pecans (optional)
Combine butter, sugar and eggs in large mixing bowl. Thoroughly blend in flour and baking powder and milk. Stir in lemon rind and nuts. Grease and flour loaf pan. Bake for 40 minutes at 325 degrees. Mix juice of lemon and 1/3 cup sugar and pour over bread while warm. Rochester, IL
------------------------
259 -- PUMPKIN BREAD
4 c. sugar
1 (29 oz.) can pumpkin
3 eggs
1 c. oil
5 c. flour
1 tbsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 tsp. salt
2 c. coarsely chopped dates
2 c. coarsely chopped walnuts
Combine sugar, pumpkin, and eggs in large bowl and beat by hand or with mixer until well blended. Add oil and beat to combine. Thoroughly blend in flour, soda, cinnamon, cloves and salt. Stir in dates and nuts. Fill prepared pans 3/4 full for rising during baking. Bake for one hour or until toothpick inserted near center of loaf comes out clean and bread has pulled away slightly from sides of pan. Serve with whipped cream cheese. Grease and flour four 8 x 4 inch loaf pans. Bake for 60 minutes at 350 degrees. Bread may be frozen indefinitely. Rochester, IL
------------------------
260 -- ITALIAN SAUSAGE BREAD
1 loaf frozen bread dough
1 lb. Italian sausage
1 egg
1/4 c. Parmesan cheese
1/4 c. green pepper, chopped
1/4 c. Cheddar cheese, shredded
1/4 c. onion, chopped
Butter, as needed
Butter frozen loaf of bread. Thaw loaf of bread dough, but don't let it rise (1 1/2-2 hours) and set aside. Crumble and brown sausages in skillet, drain well. Add remaining ingredients to browned sausage and mix well. Roll out bread dough the length of a cookie sheet and about 6 inches wide. Spread sausage mixture out evenly the length of the dough. Roll up dough and sausage in pinwheel fashion, tucking under ends. Place on greased cookie sheet. Generously butter the top and sides of loaf. Bake at 350 degrees for 30 minutes or until golden brown. Slice thinly when cooled. Taylorville, IL
------------------------
261 -- HOT 'N' SPICY BERRY CIDER
Try this flavor variation: Use equal parts orange juice and apple cider. If you like, stud the apple slices with whole cloves. 8 c. apple cider or apple juice
1 (10 or 12 oz.) pkg. frozen
unsweetened red raspberries or
strawberries
4 inches stick cinnamon
1 1/2 tsp. whole cloves
1 med. apple, cut into 8 wedges (opt.)
In a large saucepan, combine apple cider or juice, berries, stick cinnamon, and cloves. Bring to boiling, reduce heat. Cover and simmer cider mixture for 10 minutes. Cool slightly. Strain the cider mixture through the large strainer lined with cheesecloth. To serve: pour the cider into 8 Multi-Mugs cups; garnish each with an apple wedge, if desired. Makes 8 (8 ounce) servings.
------------------------
262 -- HOT COCOA MIX
1 lb. (9.6 oz.) Carnation dry milk
1/2 of an 11 oz. size of coffee-mate
2 c. Hershey's cocoa
3 1/2 to 4 1/2 c. sugar
Mix in large bowl with hands. Use approximately 1 1/2 tsp. per cup, add to boiling water.
------------------------
263 -- AUTUMN FROST PUNCH
1 c. water
1 pt. orange sherbet
2 cartons (8 oz. each) pineapple
yogurt
1/3 c. frozen concentrated orange
juice, softened
Soften sherbet and place in blender. Add yogurt, orange concentrate and water. Blend until smooth. Pour into serving cups. Yield: about 5 1-3 cups. (If you do not have blender, make in a large bowl using hand mixer.) If you wish, reserve part of sherbet to float on top of punch.
------------------------
264 -- HOT MULLED CRANBERRY ORANGE CUP
2 c. cranberry juice cocktail
1/3 c. sugar
8 whole cloves
1 (2 inch) cinnamon sticks
Peel from orange, cut into strips
3 c. orange juice
Cinnamon sticks (opt.)
In 2-quart saucepan stir together cranberry juice, sugar, cloves, 1 cinnamon stick and orange peel. Bring to boil. Reduce heat and simmer 10 minutes; strain. Stir in orange juice. Heat through but do not boil. Serve hot. Garnish with cinnamon sticks if desired. Makes 5 cups.
------------------------
265 -- ROASTED & SALTED NUTS
Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter or margarine per cup of nuts. Heat in a slow oven, 300 degrees for 25 to 30 minutes. Stir frequently. Spread on absorbent paper to cool. For salted nuts, sprinkle with salt while hot. OR, proceed as above, but heat in a heavy skillet over low heat, stirring until hot. Avoid overheating pecans, in particular, since the kernels darken after being removed from the fat. --FLAVORED NUTS:--
Follow recipe for roasted and salted nuts, but in place of salt, add your choice of other seasoning. Mix well and return to oven for 2 to 3 minutes. Stir often. Cool. GARLIC FLAVORED NUTS: For each cup of nuts, combine 1/2 teaspoon each of garlic salt and garlic powder. Other seasonings such as curry powder, chili powder also may be combined with seasoned salts and used to flavor nuts.
------------------------
266 -- MOCK CHAMPAGNE
1 c. sugar
1 c. water
1 c. unsweetened grapefruit juice
1/2 c. orange juice
1/3 c. grenadine syrup
Then chill. This is your punch base. Just before serving, add 2 (7 ounce) bottles of cold ginger ale. Serve in champagne glasses and when you taste it you'll wonder if someone spiked it.
------------------------
267 -- PEANUT BUTTER SANDWICH
2 slices bread
Jelly, any flavor to taste
Peanut butter to taste
Lay bread on counter. Smear peanut butter on 1 slice of bread to desired thickness. Lick knife. Put same knife in jelly jar. Get enough jelly on knife to spread other piece of bread. Slap 2 pieces of bread together (with gook on INSIDE of bread). Cut in 1/2 of 1/4 slices. Take a big bite --- ummmmm! This is especially nice when you use crunchy butter and to add a little zip -- a few raisins may be added. Serve with large glass or milk.
------------------------
268 -- WITCHES BREW PUNCH
20 c. water
1 lg. can frozen limeade
1 lg. can frozen lemonade
1 pkg. lemon-lime kool-aid
1 c.sugar (or 1 pkg. presweetened
lemon-lime kool-aid)
1/2 lg. can pineapple juice
1 lg. bottle ginger ale
Ice, crushed
Put all ingredients in large punch bowl. Drop dry ice into bowl for steaming affect. Can add cubes of lime sherbet.
------------------------
269 -- WILLIAMSBURG FRUIT PUNCH
1 qt. strong tea
1 c. lemon juice
2 c. orange juice
1 c. sugar
3/4 qt. cranberry or grape juice
1 qt. water
1 pt. ginger ale
Make tea from 4 tea bags or 6 teaspoons instant tea. Mix tea, fruit juices, sugar and chill. Just before serving, add ginger ale. Pour ice cubes in punch bowl. Serves 25 people.
------------------------
270 -- THE CAT'S WHISKERS PUNCH
1 qt. pineapple sherbet
2 (2 liter) bottles ginger ale
Half-fill punch bowl with ginger ale; add scoops of sherbet to fill the bowl. Make just before guests arrive.
------------------------
271 -- SPICED TEA
1 c. instant tea
1 c. Tang
1 c. sugar
1 tsp. cinnamon
1 lg. pkg. presweetened lemonade mix
1/4 tsp. cloves, powdered
Mix well and store in tightly covered container. Add 2 teaspoons to 1 teaspoons to 1 cup boiling water.
------------------------
272 -- WASSAIL
6 c. apple juice or cider
1 lg. can of pineapple juice
1/4 c. honey
2 tbsp. lemon juice
1 cinnamon stick
1/4 tsp. lemon rind
Mix all ingredients and cook on low heat until warm.
------------------------
273 -- THE MAKING OF GOD'S CHILDREN
24 c. of God's love
12 c. of God's miracles
7 tbsp. of honest teaching
2 tsp. constructive Bible studying
time
5 c. of positive Christian behavior
Mix well and pour into any child at least once a day. Repeat for years (0-99) or until done.
------------------------
274 -- ROSE MILK SILK BATH
2 c. powdered milk
1/2 c. colloidal oatmeal
10 drops of oil or rose geranium
2 drops of peppermint oil
1/2 c. rose water
1 perfect rose in full bloom
Draw bath and slowly add powdered milk and colloidal oatmeal, swirl bath water as they dissolve. Under the running water add oils, swirling to combine. When bath is full, add rose water, drop petals from rose into water. Use rose scented soap.
------------------------
275 -- MARJORAM SAUSAGE PLUNGE BATH
1 oz. dried marjoram leaves
10 drops of oil of Eucalyptus
Cotton bath bag (sew a pretty wash
cloth in half across bottom &
side, tie top with ribbon)
10 drops of oil of beramot
10 drops of oil of lavender
3 drops of oil of cinnamon
Eucalyptus scented soap
Place dried marjoram and eucalyptus oil in bowl and mix thoroughly. Crush and fill bath bag 2/3 way full. Run extra hot bath and toss in bath bag. When bath is full and cooled enough to soak in, add other oils, swirl.
------------------------
276 -- GONE WITH THE WIND BATH
10 drops of oil of jasmine
10 drops of oil of wisteria
1/2 c. of rose water
Carnation soap
Florida water
Run water, adding oils and rose water. After bath splash body with Florida water.
------------------------
277 -- VICTORIAN POSEY BATH
6 drops of oil of rosemary
6 drops of oil of verbena
12 drops of oil of violet
6 drops of oil of rose geranium
Lavender scented soap
Rose scented talcum powder with an
oversized puff
--Bath oil suppliers: --
Belle Star 1-800-442-7827 Aubrey Organic Bath Oils 1-800-237-4270 Green Mountain Herbs Ltd. 1-800-525-2696 Self Care Catalog 1-800-345-3371
------------------------
278 -- A HAPPY HOME
4 c. of love
2 c. of loyalty
3 c. of forgiveness
1 c. of friendship
5 spoons of hope
2 spoons of tenderness
4 qts. of faith
1 barrel of laughter
Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness and understanding and friendship and hope; sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.
------------------------
279 -- HOMEMADE PLAY DOUGH
1 c. flour
1/2 c. salt
2 tsp. cream of tartar
1 c. water
2 tbsp. oil
10 drops food coloring
Stir over low heat until firm and lumpy. Remove from pan and let cool slightly. Knead until smooth. Keep in Tupperware or plastic wrap.
------------------------
280 -- HOMEMADE "SILLY PUTTY"
2 parts Elmer's white glue
1 part Sta-flo liquid starch
Mix ingredients well. It needs to dry a bit before it is workable. It may not work well on a humid day. Store in an airtight container. NOTE: If using Elmer's school glue instead of regular white it doesn't bounce or pick up pictures. Use on a smooth surface.
------------------------
281 -- CREATIVE CLAY
1 c. cornstarch
1 1/4 c. cold water
2 c. baking soda (1 lb.)
Stir starch and soda together. Mix in cold water and stir over heat until mixture has a consistency of mashed potatoes. Turn onto a plate and cover with a damp cloth until cool enough to handle. Then knead. Use immediately or store in an airtight container. This dough has a smooth consistency good for ornaments, modeling or pottery. Dries at room temperature in 3 days or oven at 200 degrees.
------------------------
282 -- PANTRY PLANT FOOD
1 tbsp. baking powder
1 tbsp. epsom salts
1/2 tbsp. household ammonia
Combine all ingredients and store in a sealed container. Do not use more often than every 4 to 6 weeks. For watering plants or the leafy ones will crowd you out and the flowering ones may bloom themselves to death.
------------------------
283 -- GLASS CLEANER
1/4 c. Dawn
1 c. alcohol
1 c. ammonia
Add all ingredients to a gallon container and add water to make a gallon of glass cleaner. Works great!
------------------------
284 -- BOLONEY SANDWICH
2 pieces of bread
Mayonnaise
Boloney
First, I go to the frigerator get boloney out get me some bread and mayonnaise, get me a knife and cut the boloney, put the mayonnaise on it, put it together and eat it up! 3 years old
------------------------
285 -- RECIPE FOR RAISIN BREAD
1 piece of bread with raisins on it
Cook for 3 hours at 300 degrees. Taste.
------------------------
286 -- HOW TO BAKE A CAKE
Preheat oven; get out bowl, spoons and ingredients. Grease pan, crack nuts. Remove 18 toy blocks and 1 toy fire truck from kitchen table. Measure 2 cups flour; remove Billy's hand from flour; wash flour off him. Measure 1 more cup of flour to replace flour on floor. Put flour, baking powder and salt in sifter. Get dust pan and brush up pieces of bowl which Billy knocked on the floor. Get another bowl. Answer the doorbell. Return to kitchen. Remove Billy's hands from bowl. Wash Billy. Get out egg. Answer telephone. Return. Take out greased pan. Remove 1 inch of salt from pan. Look for Billy. Get another pan and grease it. Answer telephone. Return to kitchen and find Billy; remove his hands from bowl; was shortening, etc., etc. off him. Take up greased pan and find 1 inch layer of nutshells in it. Head for Billy, who flees, knocking bowl off table. Wash kitchen floor. Wash off table. Wash down walls. Wash dishes. Turn off oven. Call the baker. Lie down!!!
------------------------
287 -- QUICK PIZZA
Call our local pizza parlor and order the pizza of your choice (the toppings you would like to have on your pizza). In the city, you can have your pizza delivered, in the country you will have to go and pick it up. When you get home, you set paper plates on the table, and serve the pizza right out of the box. Do not make the mistake of getting frozen pizza, they taste like you are eating cardboard!
------------------------
288 -- CHOCOLATE CHIP COOKIES
1 roll of frozen chocolate chip cookies
Cut up dough according to package directions and put on cookie sheet. Bake as directed. Other flavors of cookies are available at your nearest grocery store.
------------------------
289 -- HUSBAND PLEASIN' STEW
Lg. can beef stew
Open the can of beef stew. Pour the stew in a medium size pan and set on the stove, turn on the burner and heat stew until it is hot. (This next part is very important.) Make a little mess in the kitchen so it looks like you have worked real hard making the stew. Take your recipe for Whop Biscuit and make them. He will think you went to extra trouble to make him a real good meal. Set the table with bowls and spoons. Put the biscuits on a plate and butter them. Light some candles and put them on the table, turn on some music and then you are ready to call your husband to eat. He will think you went to a lot of trouble to serve him "Husband Pleasin' Stew".
------------------------
290 -- STEFIE SPECIAL
1 can beef-a-roni
This is Stefie's favorite. Open the can with the can opener. Empty the beef-a-roni in a pan, put it on the stove, turn on the burner. Let this cook, stirring constantly, for about 3-5 minutes. When it is nice and hot, it is ready. You then put it in a bowl, set the table, and let it cool a few minutes, it is now ready to eat. You can serve this with crackers of your choice. This recipe is good for cooking for one person. If you are cooking for two people, you might need two cans of Beef-a-roni.
------------------------
291 -- WHOP BISCUITS
1 can biscuits
This recipe is not very difficult. You get these in the refrigerator section of your grocery. When you get these home, preheat your oven to 450 degrees. Very gently pull the outer paper off the roll of biscuits. It will tear in a diagonal strips. You then WHOP the roll of biscuits on the edge of the counter or stove - the roll will pop open. Place the biscuits on a cookie sheet. Place this in the hot oven and bake 8-10 minutes. Take your pot-holders and take the cookie sheet out of the oven. Set it on a hot pad. Wait for the biscuits to cool so you can pick them up and not burn yourself. Add butter. Very good.
------------------------
292 -- COOKING WITH KIDS
What better way to spend time with your children than cooking. You can get your children involved with meal preparation from two years on up. They may want to try more foods if you get them interested early. Have two year olds start off by letting them play with your pots, pans, mixing and measuring spoons. They will pretend they are cooking and you can play along too. Around the ages of three to four is a good time to let children help set the table. They can have fun stirring or mixing cold foods. Let them use their hands to mix doughs, toss salads, make cookies, etc. Be sure to have them wash up first. Young children should never use the stove or sharp knives. Make sure you keep handles of hot pots and pans pushed back away from little hands. Remember: (1) Be patient; (2) Plan ahead-get ingredients out before starting to cook; (3) Don't expect the finished product to look exactly like you would if you were cooking; (4) It may be messy; (5) Cleaning up can be as fun as the preparation.
------------------------
293 -- CANDY CLAY (EDIBLE CLAY)
1 (18 oz.) jar of peanut butter
6 tbsp.of honey
1/2 c. of dried milk
Mix the peanut butter and honey. Add the dried milk until you get a consistency similar to clay. *If you want chocolate clay, add some cocoa. Children can make animals if you're studying about the creation or Noah's ark. After children have made their animals, let them eat their creations.
------------------------
294 -- PLAY DOUGH (NOT EDIBLE)
1 c. flour
1/2 c. salt
2 tsp. cream of tartar
1 c. water
1 tbsp. oil
Food coloring
Cook mixture over medium heat and stir constantly for about 3 minutes or until it forms a ball. Turn onto waxed paper and knead until smooth. Store in airtight container or ziplock bag. NOTE: Play dough works well for making many kinds of science displays.
------------------------
295 -- JELLO JIGGLERS GELATIN SNACK
2 1/2 c. boiling water
4 pkg. (4 serving size) or 2 pkg. (8
serving size) Jello gelatin, any
flavor
Kitchen Tools: measuring cup, mixing
bowl, mixing spoon, 13 x 9 inch
pan, metal spatula, fun shaped
cookie cutters
Stir boiling water into gelatin. Dissolve completely. Pour the mixture slowly into 13 x 9 inch pan. Refrigerate at least 3 hours. Jigglers will be firm after 1 hour but may be difficult to remove from pan. Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Choose a fun shaped cookie cutter. Press the cutter into the Jello and then lift the cutter straight up. Use your fingers to remove jigglers from the pan. Let Mom help with a metal spatula.
------------------------
296 -- ASHLEYS FAVORITE POPCICLES
--LEMON-CICLES--
1 pkg. lemon instant pudding
2 1/2 c. water
Mix as directed on package and freeze. --FUDGE CICLES (A)--
1 pkg. instant chocolate pudding
2 1/2 c. milk
Mix as directed on package and freeze. --FUDGE CICLES (B)--
1 pkg. instant chocolate pudding
1/2 c. sugar
1/2 c. cream
2 c. milk
Mix as directed on package. Freeze. All pops can be frozen in popcicle holders or cups. NOTE: Jello or any juice will make great popcicles too! Makes 12.
------------------------
297 -- JELLO GELATIN DIXIE LOLLIPOPS
1 1/4 c. boiling water
2 pkg. (4 serving size) or 1 pkg. (8
serving size) Jello gelatin any
flavor
--TOOLS:--
Measuring cup
4 (5 oz.) dixie Kitchen cups
6 plastic straws, cut in half
Mixing bowl
Mixing spoon
Stir boiling water into gelatin. Dissolve completely let stand to cool for 15 minutes. Pour into paper cups. Refrigerate at least 3 hours. Carefully peel off the paper cups. Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices. Push a straw into each gelatin circle to create a jiggly lollipop. Servings: Makes 12 pops.
------------------------
298 -- COOKIE DUNK PUDDING
2 c. cold milk
1 pkg. (4 serving size) Jello instant
pudding any flavor
20 to 30 miniature cookies
--TOOLS:--
Measuring cup
4 dessert dishes
A leakproof 1 1/2 quart container
Pour milk into a leak proof container. Add the pudding mix. Cover tightly shake the container holding the top, up and down very fast for at least 45 seconds. Spoon half of the pudding into 4 dessert dishes. Stand 4 to 6 cookies along the sides of the dish. Top with remaining pudding. Serve immediately or refrigerate until ready to serve. Decorate the toop with more cookies. Servings: makes 4 individual cups.
------------------------
299 -- INSTANT BANANA PUDDING
1/2 sm. banana
3 tbsp. applesauce
1 tsp. plain yogurt
Mash banana. Add applesauce. Stir in yogurt. Eat! instant goodness. Serves 1. NOTE: Use a very ripe banana.
------------------------
300 -- INITIAL CRACKERS
1/2 c. flour
1/8 tsp. garlic salt
2 tbsp. sesame seeds
3 tbsp. cold butter
2 tbsp. ice water
Mix flour, garlic salt and sesame seeds. Cut in butter until crumbly. Sprinkle ice water.r Mix to form a ball. Roll skinny snakes. Form your initials. Flatten a bit on ungreased cookie sheet. Bake 15 minutes at 350 degrees. NOTE: It's cheaper to buy sesame seeds in bulk at a health food store.
------------------------
Go To:
Top of This Page
Craft Recipes & Instructions Main Index (Homepage)
Craft Recipes & Instructions 301-400 (next section)
Craft Recipes & Instructions 101-200 (previous section)
201 -- KIDS STUFF
1/4 c. corn syrup
1 c. brown sugar
1/2 c. margarine
1/4 tsp. salt
1/4 tsp. baking soda
6-10 c. popped corn
Combine margarine, brown sugar, syrup and salt. Place in microwave and bring to a full boil. Stir. Boil for 3 more minutes. Remove from microwave and add baking soda. Pour popped corn in a brown grocery bag, sprayed with cooking spray. Pour liquid over popped corn and stir. Place in microwave for 1 minute. Remove and shake bag. Return to microwave for 1 minute and shake again. Repeat twice for 30 seconds. Shake hard. Then spread on waxed paper to cool.
------------------------
202 -- CARAMEL CORN
1 stick butter
1 c. brown sugar
1/4 c. syrup
1/2 tsp. salt
1/2 tsp. baking soda
Place all ingredients into saucepan (have an adult do this). Stir over medium heat. Bring to a full boil. Stir into 1 large bowl of popped corn. Stir well.
------------------------
203 -- SILLY PUTTY
2 parts Elmers glue plus 1 part Sta-Flo liquid starch. mix well and let it dry awhile, then put into plastic easter eggs. Note: Humidity makes it necessary to add more glue or starch to get the right consistency.
------------------------
204 -- SLIME
Mix 1 cup water, 1 box of cornstarch and several drops of green food coloring. Spoon into plastic sandwich bags or jars. Label items warning that this is messy stuff play, use only on easy to clean surfaces.
------------------------
205 -- LIQUID BUBBLES
9 parts water
1 part dish detergent
1/2 part glycerin (available at
Pharmacies)
Mix and blow!
------------------------
206 -- FINGER PAINT
2 tbsp. cornstarch
2 tbsp. cold water
1 c. boiling water
Mix cornstarch and cold water in saucepan. Add boiling water and bring to a boil over medium heat. Cook until transparent. Cool and add powdered colors or food coloring. Talk may be added to make a smoother paste.
------------------------
207 -- INVISIBLE INK
Put 1 tablespoon hot water in glass. Slowly add 1 tablespoon salt and stir well. Dip cotton swab into ink. Write your name on white paper, let dry. Make name visible by rubbing with a side of a pencil. The water evaporates leaving salt on the paper. The crystals are rough and the pencil darkens them.
------------------------
208 -- PAPER MACHE
Liquid starch (full strength) or 1 1/2 cups flour and 2 cups water cooked until transparent or wallpaper paste mixed with water until the consistency of whipped cream. Tear 1 inch strips of newspaper or paper towels. Dip into one of the mixtures above. Remove the excess. Place moistened strips in thin layers over a wire or balloon form. Let each layer dry before adding a new one. Finished piece may be painted.
------------------------
209 -- AMANDA'S PIZZA MUFFINS
6 English muffins (split)
12 oz. jar pizza sauce
12 oz. mozzarella cheese, shredded
1 pkg. sliced pepperoni
Optional chopped onions, green
pepper, mushrooms, etc.
Place muffins on cookie sheet. Spread 1 1/2 tablespoons sauce per muffin. Top with 3 slices pepperoni. Sprinkle with cheese. Bake in preheated oven at 350 degrees for 10-15 minutes until cheese melts.
------------------------
210 -- RACHEL'S SOFT PRETZELS
1 pkg. yeast
1 tsp. salt
1 tsp. sugar
1 1/2 c. water
4 1/2 c. flour
Dissolve yeast into warm water. Add salt and sugar. Stir in flour. Put onto floured surface and knead 5 minutes. Divide into 12 equal pieces. Roll each piece into a 15 inch rope and shape into a shape. Moisten with water and sprinkle with salt. Bake on a greased baking sheet for 12-15 minutes at 425 degrees.
------------------------
Advertisement
1/4 c. corn syrup
1 c. brown sugar
1/2 c. margarine
1/4 tsp. salt
1/4 tsp. baking soda
6-10 c. popped corn
Combine margarine, brown sugar, syrup and salt. Place in microwave and bring to a full boil. Stir. Boil for 3 more minutes. Remove from microwave and add baking soda. Pour popped corn in a brown grocery bag, sprayed with cooking spray. Pour liquid over popped corn and stir. Place in microwave for 1 minute. Remove and shake bag. Return to microwave for 1 minute and shake again. Repeat twice for 30 seconds. Shake hard. Then spread on waxed paper to cool.
------------------------
202 -- CARAMEL CORN
1 stick butter
1 c. brown sugar
1/4 c. syrup
1/2 tsp. salt
1/2 tsp. baking soda
Place all ingredients into saucepan (have an adult do this). Stir over medium heat. Bring to a full boil. Stir into 1 large bowl of popped corn. Stir well.
------------------------
203 -- SILLY PUTTY
2 parts Elmers glue plus 1 part Sta-Flo liquid starch. mix well and let it dry awhile, then put into plastic easter eggs. Note: Humidity makes it necessary to add more glue or starch to get the right consistency.
------------------------
204 -- SLIME
Mix 1 cup water, 1 box of cornstarch and several drops of green food coloring. Spoon into plastic sandwich bags or jars. Label items warning that this is messy stuff play, use only on easy to clean surfaces.
------------------------
205 -- LIQUID BUBBLES
9 parts water
1 part dish detergent
1/2 part glycerin (available at
Pharmacies)
Mix and blow!
------------------------
Advertisement
2 tbsp. cornstarch
2 tbsp. cold water
1 c. boiling water
Mix cornstarch and cold water in saucepan. Add boiling water and bring to a boil over medium heat. Cook until transparent. Cool and add powdered colors or food coloring. Talk may be added to make a smoother paste.
------------------------
207 -- INVISIBLE INK
Put 1 tablespoon hot water in glass. Slowly add 1 tablespoon salt and stir well. Dip cotton swab into ink. Write your name on white paper, let dry. Make name visible by rubbing with a side of a pencil. The water evaporates leaving salt on the paper. The crystals are rough and the pencil darkens them.
------------------------
208 -- PAPER MACHE
Liquid starch (full strength) or 1 1/2 cups flour and 2 cups water cooked until transparent or wallpaper paste mixed with water until the consistency of whipped cream. Tear 1 inch strips of newspaper or paper towels. Dip into one of the mixtures above. Remove the excess. Place moistened strips in thin layers over a wire or balloon form. Let each layer dry before adding a new one. Finished piece may be painted.
------------------------
209 -- AMANDA'S PIZZA MUFFINS
6 English muffins (split)
12 oz. jar pizza sauce
12 oz. mozzarella cheese, shredded
1 pkg. sliced pepperoni
Optional chopped onions, green
pepper, mushrooms, etc.
Place muffins on cookie sheet. Spread 1 1/2 tablespoons sauce per muffin. Top with 3 slices pepperoni. Sprinkle with cheese. Bake in preheated oven at 350 degrees for 10-15 minutes until cheese melts.
------------------------
210 -- RACHEL'S SOFT PRETZELS
1 pkg. yeast
1 tsp. salt
1 tsp. sugar
1 1/2 c. water
4 1/2 c. flour
Dissolve yeast into warm water. Add salt and sugar. Stir in flour. Put onto floured surface and knead 5 minutes. Divide into 12 equal pieces. Roll each piece into a 15 inch rope and shape into a shape. Moisten with water and sprinkle with salt. Bake on a greased baking sheet for 12-15 minutes at 425 degrees.
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
2 c. flour
2 c. water
1 c. salt
2 tbsp. oil
4 tsp. food coloring
Combine ingredients in a saucepan. Cook over low heat for 5-10 minutes when thickened. Remove from heat. Knead on pastry board. Store in airtight container.
------------------------
212 -- PUPPY CHOW
1/2 c. chocolate chips (milk chocolate)
1 c. semi-sweet chocolate chips
(divided in half)
1/2 c. margarine
3/4 c. peanut butter
12 oz. box Crispix cereal
1 c. Cheerios
1/2 c. peanuts
1 c. powdered sugar
Combine and melt milk chocolate chips, 1/2 cup semi-sweet chocolate chips, margarine and peanut butter. Pour over Crispix, Cheerios, peanuts and 1/2 cup semi-sweet chocolate chips. Let mixture cool and harden. When cool toss mixture in a bag to coat with 1 cup powdered sugar.
------------------------
213 -- SHAKE
1/2 banana
4 ice cubes
1 c. milk
2 pkg. Sweet & Low
1 tsp. vanilla
Put in blender and blend. Drink!
------------------------
214 -- PEANUT BUTTER BALLS
1 (20 oz.) jar smooth peanut butter
2 lb. powdered sugar
1 1/2 c. Rice Krispies
1 lb. soft margarine
12 oz. chocolate chips
1/4 slab paraffin
Work together the peanut butter, powdered sugar, Rice Krispies and margarine. Make into balls. Refrigerate, when firm dip in melted chips and paraffin.
------------------------
215 -- RAGGEDY ANN SALAD
Peach halves
Celery
Hard cooked eggs
Raisins
Cherries
Yellow cheese
Leaf lettuce
Body: 1 peach half. Arms and legs: Small celery sticks. Head: half a hard cooked egg. Eyes, nose, shoes and button: raisins. Mouth: piece of cherry. Hair: grated yellow cheese. Skirt: ruffles leaf lettuce.
------------------------
Advertisement
2 (12 oz.) bags oyster crackers
2 tsp. lemon pepper
1 pkg. original ranch dressing
2 tbsp. dill weed
1 c. Mazola oil
Place all ingredients in large container, stir well. Seal in airtight container. Best after 24 hours.
------------------------
217 -- DRIPLESS POPSICLES
1 sm. pkg. Jello (any flavor)
1 pkg. Kool-Aid (any flavor)
1 c. sugar
2 c. hot water
Mix all ingredients. Stir until dissolved. Add 2 cups cold water. Stir. Makes 18 tupperware popsicles.
------------------------
218 -- SHIRLEY TEMPLE COCKTAIL
7-Up
Maraschino cherries
Cherry juice
Pour glass about 2/3 full of 7-Up. Add about 3 maraschino cherries, also add about 1/8 teaspoon of cherry juice. Mix together and add ice.
------------------------
219 -- PUPPY CHOW
1 c. chocolate chips
1 stick margarine
1/2 c. peanut butter
Crispix cereal
2 c. powdered sugar
Melt together all 3 ingredients. Pour chocolate mixture over 8 cups of Crispix cereal. Stir to coat. Put 2 cups powdered sugar in a brown bag. Pour chocolate covered Crispix in the bag and shake! Store in an airtight container.
------------------------
220 -- BISCUIT PIZZAS
Shortening
All-purpose flour
1 pkg. (10 count) biscuits
1 (8 oz.) can pizza sauce
1 (4 oz.) pkg. shredded mozzarella
cheese
Use 1 or more of the following toppings: Sliced pepperoni
Sliced hot dogs
Chopped green pepper
Pickle relish
Sliced olives
Or your favorite topping!
1. With adult help, preheat oven to 425 degrees. Grease 1 or 2 baking sheets. 2. Sprinkle cutting board with flour, separate biscuits. Put biscuits, one at a time on floured board and using a rolling pin, roll out to about a 4 inch circle. Put on greased baking sheet. 3. Spoon about 1 1/2 tablespoons of pizza sauce on the center of each biscuit. Spread evenly over the biscuits. Top with cheese. 4. Let each person put their favorite topping on the biscuits. 5. Let an adult place the baking sheets in the oven. Bake at 425 degrees for 10-15 minutes or until crust is golden brown. Let an adult take the baking sheets out of the oven. Let cool slightly. Makes 10 fun pizzas!
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
Crush enough potato chips to make 1 c.
of crumbs
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
8 chicken drumsticks
Please have an adult help with this recipe! 1. Put potato chips into plastic bag. Close the bag tightly. Use a rolling pin to crush the potato chips. Pour the crumbs into a pie plate. 2. Put butter or margarine into a frying pan; let adult turn burner on low heat. When margarine melts, remove pan from burner and turn burner off. Stir in the salt and pepper and stir together well. 3. Rinse the 8 drumsticks under cold water. Use paper towels to pat dry. Place drumsticks onto wax paper. 4. Brush the chicken with melted butter, then roll each drumstick into potato chip crumbs. 5. Put the drumsticks into a baking pan. If there is any butter leftover pour on top of the drumsticks. Put baking pan into the oven. 6. Let adult turn on oven to 375 degrees. Bake about 45 minutes or until chicken is done when it is easy to poke with a fork. 7. Let adult remove chicken from the oven.
------------------------
222 -- HAMBURGER COOKIES
Vanilla wafers
Keebler caramel or mint cookies
Icing: green, orange, red (lettuce
cheese, catsup)
Sesame seeds
Attach sesame seeds with sugar water or egg white - dry. Layer: Vanilla wafers, red icing, chocolate cookie, orange icing, vanilla wafer, green icing.
------------------------
223 -- VERY EASY FRENCH TOAST
4 slices bread
1 c. milk
1-2 tbsp. maple syrup
1/2 tsp. ground cinnamon
Pinch salt
2 tbsp. vegetable oil
Margarine or butter
Maple syrup
In an 8 inch wide bowl combine milk, syrup (1-2 tablespoons), cinnamon and salt. Stir with a fork. Brush a nonstick skillet or griddle, with the oil and heat on medium setting. Dip bread one slice at a time into the milk mixture (quickly on each side). Brown the bread slices until slightly crusty. Turn and brown other side. Serve with margarine and syrup.
------------------------
224 -- CARAMEL DIP FOR FRUITS
50 Brach's or Kraft caramels
1/2 stick butter, melted
Small can evaporated milk
Remove wrappers from caramels and melt in microwave. Add butter and evaporated milk and mix together. Heat in microwave until hot. Dip apples sliced bananas or any other fruit. Leftover caramel dip can be stored in the refrigerator and reheated later.
------------------------
225 -- GRAMS SPAGHETTI
10 oz. macaroni elbows
8 oz. longhorn style Colby cheese
24 oz. can tomato juice
Cook macaroni and drain. Add tomato juice and cheese. Heat on medium until cheese melts.
------------------------
Advertisement
2 c. granulated sugar
1/2 c. milk
2 tbsp. cocoa
1/2 c. margarine
1/4 tsp. salt
1/2 c. peanut butter, smooth or chunky
3 c. quick cooking rolled oats
1 tsp. vanilla
In a large saucepan, mix sugar, milk, cocoa, margarine and salt. Bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Add peanut butter and stir until dissolved. Add oats, stirring in 1 cup at a time. Add vanilla and mix well. Wait 2-3 minutes, then drop batter by teaspoonfuls on wax paper or aluminum foil. Cool. Makes 5 dozen cookies.
------------------------
227 -- APPLE SURPRISE
1 apple
Raisins
Peanut butter
Cut apple in half. Carefully, cut out the core of the apple. Spread peanut butter where the core used to be and over surface of apple. Sprinkle raisins over the peanut butter. This is a great snack for the little ones I babysit.
------------------------
228 -- PLAY DOUGH
1 c. white flour
1/4 c. salt
2 tbsp. cream of tartar
1 c. water
2 tsp. food coloring
1 tbsp. oil
Mix flour, salt and cream of tartar in medium saucepan. Combine water, food coloring and oil; add to the flour mixture. Cook over medium heat and stir. When it forms a ball in the center of the pot, pour out and knead on a floured surface. Store in airtight containers or plastic bag.
------------------------
229 -- COOKED DOUGH AND CLAY
2 c. flour
2 c. water (add food coloring to
water)
1 c. salt
2 tsp. cream of tartar
2 tbsp. oil
Stir all ingredients together in a pot or skillet. Next cook over low heat about 5 minutes until it pulls away from sides and forms a "lump". Cool and its ready for play!
------------------------
230 -- SASSY SANTA DESSERT
8 oz. cream cheese
1/2 stick margarine
1 c. powdered sugar
12 oz. Cool Whip
2 pkg. French vanilla instant pudding
1 lg. bag Oreo cookies, crushed
3 c. milk
Mix pudding with the milk and then combine all other ingredients except for cookies. Layer half of the crushed cookies into bottom of baking pan or casserole dish. Cover with pudding mixture. Chill. Can be made a day ahead of time. Put in clay pot and top with gummy worms in and on top.
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
1 clean pail
1 c. Joy or Dawn dishwashing detergent
3-4 tbsp. glycerine (optional, from
your pharmacy)
10 c. clean, cold water (up to 50%
more on dry days)
Measure 10 cups of water into the pail. Add soda. Add glycerine. Stir, but not too much. You don't want froth on the top because it tends to break the bubbles. Skim off with your hand if frothy.
------------------------
232 -- IRIDESCENT SOAP BUBBLES
1 c. water
2 tbsp. liquid detergent
1 tbsp. glycerine
1/2 tsp. sugar
Mix all ingredients.
------------------------
233 -- PLAY DOUGH
2 c. white flour
2 c. water
1/8 c. vegetable oil
1 c. salt
4 tsp. cream of tartar
Mix all together in a large pot on medium heat, stirring until water evaporates, approximately 10 minutes. Stir until impossible to stir. Let cool. After cooled, separate and add food coloring, mix into dough with fingers.
------------------------
234 -- PLAY DOUGH
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
2 c. boiling water
2 tbsp. cooking oil
Food coloring
Mix together flour, salt and alum. Put flour mixture into bowls. Add hot water, oil and coloring. Stir at once, blending well. Mixture will be hot. Knead mixture like bread dough. If mixture seems sticky, add a little more flour. Store in an airtight container. It will keep for a long time as long as it is sealed after using.
------------------------
235 -- COOKED PLAY DOUGH
1 c. flour
1/2 c. salt
1 c. water
1 tbsp. vegetable oil
2 tsp. cream of tartar
Heat until ingredients form ball, add food coloring.
------------------------
Advertisement
2 c. self-rising flour
2 tbsp. alum
2 tbsp. salt
2 tbsp. cooking oil
1 c. + 2 tbsp. boiling water
Mix and knead.
------------------------
237 -- PLAY DOUGH
1 c. flour
1 c. water
1 tbsp. oil
1 tbsp. alum
1/2 c. salt
2 tbsp. vanilla
Food coloring
Mix all dry ingredients. Add oil and water. Cook over medium heat, stirring constantly until it reaches the consistency of mashed potatoes. Remove from heat and add vanilla and color. Divide into balls and work in color by kneading. Keep in closed container when not using.
------------------------
238 -- PLAY DOUGH
1 c. flour
1 c. water
1/2 c. salt
1 tbsp. cream of tartar
1 tbsp. vegetable oil
Food coloring or powdered tempera
Mix the flour, water, salt, cream of tartar and vegetable oil together in a saucepan. Add a few drops of food coloring for pastel-colored play dough or a sprinkling of powdered tempera for brightly-colored play dough. Cook on high, stirring constantly, until the mixture reaches play dough consistency. Let cool. Keeps for several weeks if stored in a plastic bag or covered container.
------------------------
239 -- CLOUD DOUGH
6 c. flour
Powdered tempera
1 1/2 c. vegetable oil
1 c. water
Mix the flour with the desired color and amount of powdered tempera. Add the vegetable oil and water and knead well. If necessary, add more water in small amounts until the dough is soft and elastic. Store dough in a refrigerator in a covered container.
------------------------
240 -- BOOKBINDER'S PASTE
1 tsp. flour
2 tsp. cornstarch
1/4 tsp. alum (powdered)
1/3 c. water
Mix dry ingredients. Add water slowly, stirring out lumps. Cook in a double boiler over low heat, stirring constantly. Remove from heat when paste begins to thicken; it will harden more as it cools. Keep covered. Thin with water when necessary.
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
1 c. flour
1 c. sugar
1 qt. water (2 c. hot, 2 c. cold)
1 tbsp. powdered alum
3 drops of oil of cloves
Mix flour and sugar together. Slowly stir in 1 cup of water. Bring remainder to boil and add the mixture to it, stirring constantly. Continue to cook and stir (1/2 hour in a double boiler) until fairly clear. Remove from heat and add oil of cloves. Makes 1 quart of paste. Paste keeps a long time. Keep moist by adding small piece of wet sponge to the top of a small jar of paste.
------------------------
242 -- SOAP PAINT
1 1/2 c. soap flakes
1 c. hot or warm water
Whip with an eggbeater until stiff.
------------------------
243 -- FINGER PAINT
2/3 c. elastic dry starch
1 c. cold water
3 c. boiling water
1 c. Ivory soap flakes
Oil of cloves, a few drops
(preservative)
Calcimine pigment or vegetable
coloring
Dissolve elastic starch in cold water. Smooth lumps and add boiling water Stir constantly. Thicken but do not boil more than one minute. Add rest of ingredients (hot or cold). Use on glazed paper, newsprint, or wrapping paper.
------------------------
244 -- SALT PAINT
1/3 c. salt
1/4 tsp. food coloring
Spread in pan to dry before putting into shakers.
------------------------
245 -- CORNSTARCH PAINT
1 c. water
2 tbsp. cornstarch
Food coloring
Mix the water, cornstarch and several drops of food coloring together in a saucepan. Heat and stir the mixture until it thickens, about five minutes. Let it cool. Store in a covered container. Use the paint for fingerpainting or as an almost dripless easel paint. If the mixture becomes too thick, add water until it reaches desired consistency.
------------------------
Advertisement
1/2 c. sand, washed, dried and sifted
1 tbsp. powder paint
Shake onto surface brushed with watered glue. Empty plastic vitamin or soap bubble bottles make excellent containers.
------------------------
247 -- P.'S CLAY
1/2 c. flour
1/2 c. cornstarch
1 c. salt, dissolved in 3 3/4 c.
boiling water
Blend flour and cornstarch with enough water to make paste. Boil water and salt. Add to cornstarch mix and cook until clear. Cool overnight, then add 6 to 8 cups of flour and knead until you have the right consistency. Keep a metal salt shaker full of flour handy for the children to keep their clay from sticking.
------------------------
248 -- CRUNCHY DOUGH
1 shredded wheat biscuit
2 tbsp. glue
Food coloring (optional)
Crumble the biscuit into a bowl. Add the glue and food coloring. Mix the ingredients together until the cereal is completely coated. Makes enough dough for one child. Objects made with the crunchy dough will air dry in about 12 hours.
------------------------
249 -- WATER WINDOW
Empty 1/2 gal. juice or milk carton
Scissors
Plastic wrap
Packing tape
1. Cut open top and bottom of carton. Rinse thoroughly. 2. Stretch and tightly secure plastic wrap over one end of carton with packing tape. The water window is now ready for use. 3. Plastic plastic side of viewer on the water and look through the open end. The plastic wrap will slightly magnify anything that is under water.
------------------------
250 -- c
1. Cut strip of fruit leather for scarf. Gently push a pretzel stick through 2 marshmallows. Wrap scarf around end of pretzel. Add another marshmallow for head. 2. Use another pretzel to attach gumdrop hat. Make face with cloves and rolled fruit leather. Make arms with pretzels and mini-marshmallows.
------------------------
Advertisement
*****
You Are Halfway Through This Page
*****
*****
THE PAGE YOU ARE CURRENTLY VIEWING IS:
CRAFT RECIPES & INSTRUCTIONS
201-300
Go To:
****** This is the Halfway Mark ******
Advertisement
To obtain different colors for your Easter eggs, use the following materials: For pinkish red - use fresh beets
For orange - use yellow onion skins
For yellow - use ground turmeric
For pale green - use spinach leaves
For blue - use canned blueberries
For beige to brown - use strong
brewed coffee
For brown-orange - use chili powder
Place eggs in a saucepan, then cover with water. Add a tablespoon of white vinegar for each cup of water used and one of the items from the chart below. Simmer eggs for 20 minutes.
------------------------
252 -- BAKED FRENCH TOAST WITH NUT TOPPING
1 loaf whole grain-nut bread
8 lg. eggs
2 c. milk
2 tsp. vanilla
2 c. applesauce
1/4 tsp. nutmeg
1/4 tsp. mace
1/2-1 tsp. cinnamon
Heavily butter a 9 x 13 inch pan. Cube bread and place in pan. Mix other ingredients and pour over. Refrigerate overnight. 1 c. butter
2 c. brown sugar
2 tbsp. corn syrup
1-2 c. nuts
Mix and pour over French toast before or halfway through baking time of one hour at 350 degrees. Taylorville, IL
------------------------
253 -- BANANA BREAD
3 bananas, mashed
1/2 c. butter
2 eggs
3/4 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts (optional)
Combine bananas, butter, sugar and eggs. Thoroughly blend in flour, soda and salt. Stir in nuts. Grease and flour loaf pans. Bake for 45 minutes at 350 degrees. Rochester, IL
------------------------
254 -- CHERRY COFFEE CAKE
1 c. butter
1 1/2 c. sugar
4 eggs
1 tsp. vanilla or almond
3 c. flour
1 1/2 tsp. baking powder
1 (21 oz.) can cherry pie filling
(apple, blackberry and raspberry
are good)
Cream butter and sugar together; add one egg at a time, beating well after each. Blend in flavoring. Sift together flour and baking powder and blend well with egg mixture. Spread 2/3 of dough in greased jelly roll pan. Cover with the pie filling. Spoon the rest of the batter on top and bake at 325 degrees for 30-40 minutes. Cover with glaze soon after removing from oven. Mechanicsburg, IL
------------------------
255 -- CHRISTMAS BREAD
1 c. sugar
5 eggs, separated
1 lb. dates, seeded
1/2 lb. Brazil nuts
5 oz. candied cherries
1 1/2 tsp. baking powder
1 1/2 c. flour
1 c. brandy or white wine
1 lb. English walnuts
1 lb. pecans
1 tsp. vanilla
Separate eggs. Beat whites and set aside. In separate bowl, place fruits and nuts and cover with brandy (let set 1/2 hour or longer). Mix sugar and egg yolks in another bowl, adding flour and baking powder. Drain brandy from fruit-nut mixture and add to flour mixture along with vanilla. Add fruits and nuts (whole) and fold in beaten egg whites. May use miniature loaf pans or 1 pound vegetable cans for baking. Grease and flour pans and fill 3/4 full. Bake at 350 degrees about 1 hour. Taylorville, IL
------------------------
Advertisement
1 c. sugar
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 tbsp. oil
2 tbsp. hot water
1/2 c. orange juice
1/2 c. chopped pecans
1 c. cranberries, cut or grated
Grease and flour loaf pans. Bake for 60 minutes at 325 degrees. Rochester, IL
------------------------
257 -- IRISH SODA BREAD
1. Mix together 1 box (2 cups) dark raisins and 1/2 cup whiskey. Bring to boil in pan. Remove from heat and set aside. 2. Cream together 1 cup butter and 1 1/2 cups sugar and add 4 eggs and beat well. 3. Combine together 5 1/2 cups flour, 2 1/2 teaspoons baking powder and 1 1/2 teaspoons salt. 4. Combine together 1 1/2 cups buttermilk or sour milk and 1/4 teaspoon baking soda. Add steps 2, 3, and 4 together mixing and beating well. Alternating dry and wet ingredients, then add raisin mixture, beating well. Bake in 2 ungreased and unfloured loaf pans at 325 degrees for 1 1/2 hours. Try to remove immediately from pans. Knock on top of loaf - if hollow sounding it is done. This is even better tasting on the second day. New Canaan, CT
------------------------
258 -- LEMON BREAD
1/2 c. butter
1 c. sugar
2 eggs
2 1/4 c. flour
2 tsp. baking powder
1 c. milk
1 lemon rind, grated
1/2 c. chopped pecans (optional)
Combine butter, sugar and eggs in large mixing bowl. Thoroughly blend in flour and baking powder and milk. Stir in lemon rind and nuts. Grease and flour loaf pan. Bake for 40 minutes at 325 degrees. Mix juice of lemon and 1/3 cup sugar and pour over bread while warm. Rochester, IL
------------------------
259 -- PUMPKIN BREAD
4 c. sugar
1 (29 oz.) can pumpkin
3 eggs
1 c. oil
5 c. flour
1 tbsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 tsp. salt
2 c. coarsely chopped dates
2 c. coarsely chopped walnuts
Combine sugar, pumpkin, and eggs in large bowl and beat by hand or with mixer until well blended. Add oil and beat to combine. Thoroughly blend in flour, soda, cinnamon, cloves and salt. Stir in dates and nuts. Fill prepared pans 3/4 full for rising during baking. Bake for one hour or until toothpick inserted near center of loaf comes out clean and bread has pulled away slightly from sides of pan. Serve with whipped cream cheese. Grease and flour four 8 x 4 inch loaf pans. Bake for 60 minutes at 350 degrees. Bread may be frozen indefinitely. Rochester, IL
------------------------
260 -- ITALIAN SAUSAGE BREAD
1 loaf frozen bread dough
1 lb. Italian sausage
1 egg
1/4 c. Parmesan cheese
1/4 c. green pepper, chopped
1/4 c. Cheddar cheese, shredded
1/4 c. onion, chopped
Butter, as needed
Butter frozen loaf of bread. Thaw loaf of bread dough, but don't let it rise (1 1/2-2 hours) and set aside. Crumble and brown sausages in skillet, drain well. Add remaining ingredients to browned sausage and mix well. Roll out bread dough the length of a cookie sheet and about 6 inches wide. Spread sausage mixture out evenly the length of the dough. Roll up dough and sausage in pinwheel fashion, tucking under ends. Place on greased cookie sheet. Generously butter the top and sides of loaf. Bake at 350 degrees for 30 minutes or until golden brown. Slice thinly when cooled. Taylorville, IL
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
Try this flavor variation: Use equal parts orange juice and apple cider. If you like, stud the apple slices with whole cloves. 8 c. apple cider or apple juice
1 (10 or 12 oz.) pkg. frozen
unsweetened red raspberries or
strawberries
4 inches stick cinnamon
1 1/2 tsp. whole cloves
1 med. apple, cut into 8 wedges (opt.)
In a large saucepan, combine apple cider or juice, berries, stick cinnamon, and cloves. Bring to boiling, reduce heat. Cover and simmer cider mixture for 10 minutes. Cool slightly. Strain the cider mixture through the large strainer lined with cheesecloth. To serve: pour the cider into 8 Multi-Mugs cups; garnish each with an apple wedge, if desired. Makes 8 (8 ounce) servings.
------------------------
262 -- HOT COCOA MIX
1 lb. (9.6 oz.) Carnation dry milk
1/2 of an 11 oz. size of coffee-mate
2 c. Hershey's cocoa
3 1/2 to 4 1/2 c. sugar
Mix in large bowl with hands. Use approximately 1 1/2 tsp. per cup, add to boiling water.
------------------------
263 -- AUTUMN FROST PUNCH
1 c. water
1 pt. orange sherbet
2 cartons (8 oz. each) pineapple
yogurt
1/3 c. frozen concentrated orange
juice, softened
Soften sherbet and place in blender. Add yogurt, orange concentrate and water. Blend until smooth. Pour into serving cups. Yield: about 5 1-3 cups. (If you do not have blender, make in a large bowl using hand mixer.) If you wish, reserve part of sherbet to float on top of punch.
------------------------
264 -- HOT MULLED CRANBERRY ORANGE CUP
2 c. cranberry juice cocktail
1/3 c. sugar
8 whole cloves
1 (2 inch) cinnamon sticks
Peel from orange, cut into strips
3 c. orange juice
Cinnamon sticks (opt.)
In 2-quart saucepan stir together cranberry juice, sugar, cloves, 1 cinnamon stick and orange peel. Bring to boil. Reduce heat and simmer 10 minutes; strain. Stir in orange juice. Heat through but do not boil. Serve hot. Garnish with cinnamon sticks if desired. Makes 5 cups.
------------------------
265 -- ROASTED & SALTED NUTS
Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter or margarine per cup of nuts. Heat in a slow oven, 300 degrees for 25 to 30 minutes. Stir frequently. Spread on absorbent paper to cool. For salted nuts, sprinkle with salt while hot. OR, proceed as above, but heat in a heavy skillet over low heat, stirring until hot. Avoid overheating pecans, in particular, since the kernels darken after being removed from the fat. --FLAVORED NUTS:--
Follow recipe for roasted and salted nuts, but in place of salt, add your choice of other seasoning. Mix well and return to oven for 2 to 3 minutes. Stir often. Cool. GARLIC FLAVORED NUTS: For each cup of nuts, combine 1/2 teaspoon each of garlic salt and garlic powder. Other seasonings such as curry powder, chili powder also may be combined with seasoned salts and used to flavor nuts.
------------------------
Advertisement
1 c. sugar
1 c. water
1 c. unsweetened grapefruit juice
1/2 c. orange juice
1/3 c. grenadine syrup
Then chill. This is your punch base. Just before serving, add 2 (7 ounce) bottles of cold ginger ale. Serve in champagne glasses and when you taste it you'll wonder if someone spiked it.
------------------------
267 -- PEANUT BUTTER SANDWICH
2 slices bread
Jelly, any flavor to taste
Peanut butter to taste
Lay bread on counter. Smear peanut butter on 1 slice of bread to desired thickness. Lick knife. Put same knife in jelly jar. Get enough jelly on knife to spread other piece of bread. Slap 2 pieces of bread together (with gook on INSIDE of bread). Cut in 1/2 of 1/4 slices. Take a big bite --- ummmmm! This is especially nice when you use crunchy butter and to add a little zip -- a few raisins may be added. Serve with large glass or milk.
------------------------
268 -- WITCHES BREW PUNCH
20 c. water
1 lg. can frozen limeade
1 lg. can frozen lemonade
1 pkg. lemon-lime kool-aid
1 c.sugar (or 1 pkg. presweetened
lemon-lime kool-aid)
1/2 lg. can pineapple juice
1 lg. bottle ginger ale
Ice, crushed
Put all ingredients in large punch bowl. Drop dry ice into bowl for steaming affect. Can add cubes of lime sherbet.
------------------------
269 -- WILLIAMSBURG FRUIT PUNCH
1 qt. strong tea
1 c. lemon juice
2 c. orange juice
1 c. sugar
3/4 qt. cranberry or grape juice
1 qt. water
1 pt. ginger ale
Make tea from 4 tea bags or 6 teaspoons instant tea. Mix tea, fruit juices, sugar and chill. Just before serving, add ginger ale. Pour ice cubes in punch bowl. Serves 25 people.
------------------------
270 -- THE CAT'S WHISKERS PUNCH
1 qt. pineapple sherbet
2 (2 liter) bottles ginger ale
Half-fill punch bowl with ginger ale; add scoops of sherbet to fill the bowl. Make just before guests arrive.
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
1 c. instant tea
1 c. Tang
1 c. sugar
1 tsp. cinnamon
1 lg. pkg. presweetened lemonade mix
1/4 tsp. cloves, powdered
Mix well and store in tightly covered container. Add 2 teaspoons to 1 teaspoons to 1 cup boiling water.
------------------------
272 -- WASSAIL
6 c. apple juice or cider
1 lg. can of pineapple juice
1/4 c. honey
2 tbsp. lemon juice
1 cinnamon stick
1/4 tsp. lemon rind
Mix all ingredients and cook on low heat until warm.
------------------------
273 -- THE MAKING OF GOD'S CHILDREN
24 c. of God's love
12 c. of God's miracles
7 tbsp. of honest teaching
2 tsp. constructive Bible studying
time
5 c. of positive Christian behavior
Mix well and pour into any child at least once a day. Repeat for years (0-99) or until done.
------------------------
274 -- ROSE MILK SILK BATH
2 c. powdered milk
1/2 c. colloidal oatmeal
10 drops of oil or rose geranium
2 drops of peppermint oil
1/2 c. rose water
1 perfect rose in full bloom
Draw bath and slowly add powdered milk and colloidal oatmeal, swirl bath water as they dissolve. Under the running water add oils, swirling to combine. When bath is full, add rose water, drop petals from rose into water. Use rose scented soap.
------------------------
275 -- MARJORAM SAUSAGE PLUNGE BATH
1 oz. dried marjoram leaves
10 drops of oil of Eucalyptus
Cotton bath bag (sew a pretty wash
cloth in half across bottom &
side, tie top with ribbon)
10 drops of oil of beramot
10 drops of oil of lavender
3 drops of oil of cinnamon
Eucalyptus scented soap
Place dried marjoram and eucalyptus oil in bowl and mix thoroughly. Crush and fill bath bag 2/3 way full. Run extra hot bath and toss in bath bag. When bath is full and cooled enough to soak in, add other oils, swirl.
------------------------
Advertisement
10 drops of oil of jasmine
10 drops of oil of wisteria
1/2 c. of rose water
Carnation soap
Florida water
Run water, adding oils and rose water. After bath splash body with Florida water.
------------------------
277 -- VICTORIAN POSEY BATH
6 drops of oil of rosemary
6 drops of oil of verbena
12 drops of oil of violet
6 drops of oil of rose geranium
Lavender scented soap
Rose scented talcum powder with an
oversized puff
--Bath oil suppliers: --
Belle Star 1-800-442-7827 Aubrey Organic Bath Oils 1-800-237-4270 Green Mountain Herbs Ltd. 1-800-525-2696 Self Care Catalog 1-800-345-3371
------------------------
278 -- A HAPPY HOME
4 c. of love
2 c. of loyalty
3 c. of forgiveness
1 c. of friendship
5 spoons of hope
2 spoons of tenderness
4 qts. of faith
1 barrel of laughter
Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness and understanding and friendship and hope; sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.
------------------------
279 -- HOMEMADE PLAY DOUGH
1 c. flour
1/2 c. salt
2 tsp. cream of tartar
1 c. water
2 tbsp. oil
10 drops food coloring
Stir over low heat until firm and lumpy. Remove from pan and let cool slightly. Knead until smooth. Keep in Tupperware or plastic wrap.
------------------------
280 -- HOMEMADE "SILLY PUTTY"
2 parts Elmer's white glue
1 part Sta-flo liquid starch
Mix ingredients well. It needs to dry a bit before it is workable. It may not work well on a humid day. Store in an airtight container. NOTE: If using Elmer's school glue instead of regular white it doesn't bounce or pick up pictures. Use on a smooth surface.
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
1 c. cornstarch
1 1/4 c. cold water
2 c. baking soda (1 lb.)
Stir starch and soda together. Mix in cold water and stir over heat until mixture has a consistency of mashed potatoes. Turn onto a plate and cover with a damp cloth until cool enough to handle. Then knead. Use immediately or store in an airtight container. This dough has a smooth consistency good for ornaments, modeling or pottery. Dries at room temperature in 3 days or oven at 200 degrees.
------------------------
282 -- PANTRY PLANT FOOD
1 tbsp. baking powder
1 tbsp. epsom salts
1/2 tbsp. household ammonia
Combine all ingredients and store in a sealed container. Do not use more often than every 4 to 6 weeks. For watering plants or the leafy ones will crowd you out and the flowering ones may bloom themselves to death.
------------------------
283 -- GLASS CLEANER
1/4 c. Dawn
1 c. alcohol
1 c. ammonia
Add all ingredients to a gallon container and add water to make a gallon of glass cleaner. Works great!
------------------------
284 -- BOLONEY SANDWICH
2 pieces of bread
Mayonnaise
Boloney
First, I go to the frigerator get boloney out get me some bread and mayonnaise, get me a knife and cut the boloney, put the mayonnaise on it, put it together and eat it up! 3 years old
------------------------
285 -- RECIPE FOR RAISIN BREAD
1 piece of bread with raisins on it
Cook for 3 hours at 300 degrees. Taste.
------------------------
Advertisement
Preheat oven; get out bowl, spoons and ingredients. Grease pan, crack nuts. Remove 18 toy blocks and 1 toy fire truck from kitchen table. Measure 2 cups flour; remove Billy's hand from flour; wash flour off him. Measure 1 more cup of flour to replace flour on floor. Put flour, baking powder and salt in sifter. Get dust pan and brush up pieces of bowl which Billy knocked on the floor. Get another bowl. Answer the doorbell. Return to kitchen. Remove Billy's hands from bowl. Wash Billy. Get out egg. Answer telephone. Return. Take out greased pan. Remove 1 inch of salt from pan. Look for Billy. Get another pan and grease it. Answer telephone. Return to kitchen and find Billy; remove his hands from bowl; was shortening, etc., etc. off him. Take up greased pan and find 1 inch layer of nutshells in it. Head for Billy, who flees, knocking bowl off table. Wash kitchen floor. Wash off table. Wash down walls. Wash dishes. Turn off oven. Call the baker. Lie down!!!
------------------------
287 -- QUICK PIZZA
Call our local pizza parlor and order the pizza of your choice (the toppings you would like to have on your pizza). In the city, you can have your pizza delivered, in the country you will have to go and pick it up. When you get home, you set paper plates on the table, and serve the pizza right out of the box. Do not make the mistake of getting frozen pizza, they taste like you are eating cardboard!
------------------------
288 -- CHOCOLATE CHIP COOKIES
1 roll of frozen chocolate chip cookies
Cut up dough according to package directions and put on cookie sheet. Bake as directed. Other flavors of cookies are available at your nearest grocery store.
------------------------
289 -- HUSBAND PLEASIN' STEW
Lg. can beef stew
Open the can of beef stew. Pour the stew in a medium size pan and set on the stove, turn on the burner and heat stew until it is hot. (This next part is very important.) Make a little mess in the kitchen so it looks like you have worked real hard making the stew. Take your recipe for Whop Biscuit and make them. He will think you went to extra trouble to make him a real good meal. Set the table with bowls and spoons. Put the biscuits on a plate and butter them. Light some candles and put them on the table, turn on some music and then you are ready to call your husband to eat. He will think you went to a lot of trouble to serve him "Husband Pleasin' Stew".
------------------------
290 -- STEFIE SPECIAL
1 can beef-a-roni
This is Stefie's favorite. Open the can with the can opener. Empty the beef-a-roni in a pan, put it on the stove, turn on the burner. Let this cook, stirring constantly, for about 3-5 minutes. When it is nice and hot, it is ready. You then put it in a bowl, set the table, and let it cool a few minutes, it is now ready to eat. You can serve this with crackers of your choice. This recipe is good for cooking for one person. If you are cooking for two people, you might need two cans of Beef-a-roni.
------------------------
Advertisement
Ah! This is a long list! I'd like to bail and go back to the top of this page!
***
***
Advertisement
1 can biscuits
This recipe is not very difficult. You get these in the refrigerator section of your grocery. When you get these home, preheat your oven to 450 degrees. Very gently pull the outer paper off the roll of biscuits. It will tear in a diagonal strips. You then WHOP the roll of biscuits on the edge of the counter or stove - the roll will pop open. Place the biscuits on a cookie sheet. Place this in the hot oven and bake 8-10 minutes. Take your pot-holders and take the cookie sheet out of the oven. Set it on a hot pad. Wait for the biscuits to cool so you can pick them up and not burn yourself. Add butter. Very good.
------------------------
292 -- COOKING WITH KIDS
What better way to spend time with your children than cooking. You can get your children involved with meal preparation from two years on up. They may want to try more foods if you get them interested early. Have two year olds start off by letting them play with your pots, pans, mixing and measuring spoons. They will pretend they are cooking and you can play along too. Around the ages of three to four is a good time to let children help set the table. They can have fun stirring or mixing cold foods. Let them use their hands to mix doughs, toss salads, make cookies, etc. Be sure to have them wash up first. Young children should never use the stove or sharp knives. Make sure you keep handles of hot pots and pans pushed back away from little hands. Remember: (1) Be patient; (2) Plan ahead-get ingredients out before starting to cook; (3) Don't expect the finished product to look exactly like you would if you were cooking; (4) It may be messy; (5) Cleaning up can be as fun as the preparation.
------------------------
293 -- CANDY CLAY (EDIBLE CLAY)
1 (18 oz.) jar of peanut butter
6 tbsp.of honey
1/2 c. of dried milk
Mix the peanut butter and honey. Add the dried milk until you get a consistency similar to clay. *If you want chocolate clay, add some cocoa. Children can make animals if you're studying about the creation or Noah's ark. After children have made their animals, let them eat their creations.
------------------------
294 -- PLAY DOUGH (NOT EDIBLE)
1 c. flour
1/2 c. salt
2 tsp. cream of tartar
1 c. water
1 tbsp. oil
Food coloring
Cook mixture over medium heat and stir constantly for about 3 minutes or until it forms a ball. Turn onto waxed paper and knead until smooth. Store in airtight container or ziplock bag. NOTE: Play dough works well for making many kinds of science displays.
------------------------
295 -- JELLO JIGGLERS GELATIN SNACK
2 1/2 c. boiling water
4 pkg. (4 serving size) or 2 pkg. (8
serving size) Jello gelatin, any
flavor
Kitchen Tools: measuring cup, mixing
bowl, mixing spoon, 13 x 9 inch
pan, metal spatula, fun shaped
cookie cutters
Stir boiling water into gelatin. Dissolve completely. Pour the mixture slowly into 13 x 9 inch pan. Refrigerate at least 3 hours. Jigglers will be firm after 1 hour but may be difficult to remove from pan. Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Choose a fun shaped cookie cutter. Press the cutter into the Jello and then lift the cutter straight up. Use your fingers to remove jigglers from the pan. Let Mom help with a metal spatula.
------------------------
Advertisement
--LEMON-CICLES--
1 pkg. lemon instant pudding
2 1/2 c. water
Mix as directed on package and freeze. --FUDGE CICLES (A)--
1 pkg. instant chocolate pudding
2 1/2 c. milk
Mix as directed on package and freeze. --FUDGE CICLES (B)--
1 pkg. instant chocolate pudding
1/2 c. sugar
1/2 c. cream
2 c. milk
Mix as directed on package. Freeze. All pops can be frozen in popcicle holders or cups. NOTE: Jello or any juice will make great popcicles too! Makes 12.
------------------------
297 -- JELLO GELATIN DIXIE LOLLIPOPS
1 1/4 c. boiling water
2 pkg. (4 serving size) or 1 pkg. (8
serving size) Jello gelatin any
flavor
--TOOLS:--
Measuring cup
4 (5 oz.) dixie Kitchen cups
6 plastic straws, cut in half
Mixing bowl
Mixing spoon
Stir boiling water into gelatin. Dissolve completely let stand to cool for 15 minutes. Pour into paper cups. Refrigerate at least 3 hours. Carefully peel off the paper cups. Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices. Push a straw into each gelatin circle to create a jiggly lollipop. Servings: Makes 12 pops.
------------------------
298 -- COOKIE DUNK PUDDING
2 c. cold milk
1 pkg. (4 serving size) Jello instant
pudding any flavor
20 to 30 miniature cookies
--TOOLS:--
Measuring cup
4 dessert dishes
A leakproof 1 1/2 quart container
Pour milk into a leak proof container. Add the pudding mix. Cover tightly shake the container holding the top, up and down very fast for at least 45 seconds. Spoon half of the pudding into 4 dessert dishes. Stand 4 to 6 cookies along the sides of the dish. Top with remaining pudding. Serve immediately or refrigerate until ready to serve. Decorate the toop with more cookies. Servings: makes 4 individual cups.
------------------------
299 -- INSTANT BANANA PUDDING
1/2 sm. banana
3 tbsp. applesauce
1 tsp. plain yogurt
Mash banana. Add applesauce. Stir in yogurt. Eat! instant goodness. Serves 1. NOTE: Use a very ripe banana.
------------------------
300 -- INITIAL CRACKERS
1/2 c. flour
1/8 tsp. garlic salt
2 tbsp. sesame seeds
3 tbsp. cold butter
2 tbsp. ice water
Mix flour, garlic salt and sesame seeds. Cut in butter until crumbly. Sprinkle ice water.r Mix to form a ball. Roll skinny snakes. Form your initials. Flatten a bit on ungreased cookie sheet. Bake 15 minutes at 350 degrees. NOTE: It's cheaper to buy sesame seeds in bulk at a health food store.
------------------------
Advertisement
This is the end of the section
Craft Recipes & Instructions
Craft Recipes & Instructions
201-300,
what would you like to do next?
what would you like to do next?
Advertisement
Top of This Page
Craft Recipes & Instructions Main Index (Homepage)
Craft Recipes & Instructions 301-400 (next section)
