By Beverly Barbour
Cookies for kiddies to make all by themselves
Once the scent of Christmas hits the December air, the hands of little children begin to itch to join in the fun of getting ready for Christmas. So tie on a dishtowel apron, put wooden spoons in eager hands and set them to work. They will be busy and maybe even productive. If they stick to these recipes the cookies will even be edible.
When my sister-in-laws granddaughter comes to bake, they play “Television Show” with the granddaughter giving a cooking demonstration and explaining to her grandmother’s movie camera what she is doing as they cook together.
No-Bake Refrigerator Oatmeal Cookies
No baking means that you are even conserving energy while have fun in the kitchen. You can add chopped nuts and/or coconut, if you wish.
2 cups granulated sugar
Layout sheets of waxed paper on 2 or more cookie sheets. Measure into a saucepan the sugar, milk, cocoa, butter and peanut butter. Stir over medium heat until the mixture comes to a full boil and boil for one minute (maybe the small cook can slowly count to 60). Remove from heat and stir in oats and vanilla. With a tablespoon drop onto waxed paper. Refrigerate for 1 hour before eating. Makes about 3 dozen cookies.
These super easy bars have a caramel candy filling.
50 caramel candies (14 oz. package)
Preheat oven to 350 F. Grease and flour a 9- by 13-inch cake pan. Combine caramels with 1/3 cup of evaporated milk in a double boiler or in a heavy pan over very low heat. Stir until caramels are melted then remove from heat. In a bowl combine cake mix, melted butter (this could have been melting in oven as the oven heats, to teach children to conserve energy), the remaining 1/3 cup evaporated milk and nuts. Press half of the cake mix mixture evenly over the pan bottom. Bake for 6 minutes. Spread melted caramel mixture over the crust and sprinkle evenly with chocolate chips. Cover with remaining dough pressed lightly over caramel and chips. Bake 15 to 18 minutes, until lightly browned. Cool and store in the refrigerator. Makes 12 or more bar cookies.
Hello Dolly Bars
You can substitute graham cracker crumbs for the vanilla wafer crumbs. You can probably even substitute chocolate cookie crumbs if you are chocoholic. Be certain to use sweetened condensed milk, not regular.
1 stick butter
Preheat oven to 350 F. Melt the butter in the oven as it is heating. Mix together the crumbs and melted butter. Press into a 9- by 13-inch baking pan. Sprinkle over the top the coconut, chocolate chips and nuts. Drizzle the sweetened condensed milk over all, keeping it away from pan edges. Bake 30 minutes. Cool on a rack at least 15 minutes before cutting. Makes 24 bar cookies.
So simple and so much fun. You can use canned icing, coloring some red and green to make a Christmas tree or Santa Claus, or just ice it and sprinkle with colorful red hots or M & M’s.
1 package fudge brownie mix
Preheat oven to 350 F. Line a large cookie sheet parchment paper. Trace a 12-inch circle on the paper and set aside. Prepare brownie mix according to package directions. Pour batter in center of parchment paper on cookie sheet; spread batter evenly inside circle. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost brownie, leaving a 1-inch border unfrosted for the pizza “crust.” Decorate and serve to 12 happy kids.
This also has breakfast cereal as an ingredient. Be warned in the recipe as well, there are a lot of other tasty prepared foods that will never see the inside of a cereal bowl.
2 cups bite-size Corn Chex, or similar cereal
Lightly butter a 9- by 13-inch baking pan. Mix together in a large bowl the cereal, pretzels, candies, and raisins. Melt together in a double-boiler (or over very low heat in a heavy pan) the butter, marshmallows and peanut butter. Pour immediately over the cereal mixture; mixing well. Press into prepared pan and let stand until firm. Cut into 12 or more bar cookies.
Child’s play is where we teach children how life is lived