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Tweet Party RecipesHere are some quick and easy recipes thsat would be great for a kids party. Many are simple enough to make with the kids or let older ones make themselves Lemon Coconut Balls Cream butter and sugar until light and fluffy. Beat in egg. Sift dry ingredients together. Add dry ingredients alternately with lemon juice and vanilla, mixing well after each addition ingredient added. Chill dough, then form into balls about 1” in diameter; roll in coconut. Place on an ungreased cookie sheet. Bake at 350 for 12 - 15 minutes. Makes three dozen. Chocolate Walnut Clusters Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate, and then mix in dry ingredients. Fold in nuts. Drop by teaspoon onto a greased cookie sheet. Bake at 350 for 10 minutes. Makes 3 ½ dozen. Peanut Butter Crisps Cream butter and sugar together until light and fluffy. Beat in peanut butter, egg, and vanilla. Add dry ingredients and milk, mix well. Chill dough at least one hour. Roll out on lightly floured surface; cut with various shaped cookie cutters. Place on ungreased cookie sheet. Spread a teaspoon of melted chocolate in center of each cookie; sprinkle chipped peanuts on top. Bake at 375 for 10 minutes. Makes 6 dozen. Chocolate Butter Flakes Cream butter till light-colored, then gradually add sugar and beat until fluffy. Beat in egg. Blend in chocolate and vanilla. Gradually add dry ingredients, mixing well after each addition. Press dough through cookie press onto ungreased cold cookie sheet. Bake 350 for 8 - 10 minutes. Makes 7 dozen. Sweet Milk Doughnuts Mix together flour, salt, spices, and baking powder and set aside. Beat eggs and sugar together. Add vanilla, butter, milk, and dry ingredients. Make a soft dough and roll to 1/3 inch thick. Cut for doughnut thickness and drip in hot grease/oil (375 degrees). Serve plain or roll in powdered sugar. Peanut Butter Fudge Squares Combine syrup, peanut butter, butter, salt, and vanilla. Beat well. Gradually add sugar to make a very stiff mixture. Turn out on lightly greased board, knead until well-blended, working in pecans. Press into buttered 8-inch square pan. Chill until firm and cut into 2-inch squares. Written by Kimberly Hargis © Copyright 2001 All rights reserved.
Hot Chocolate Soufflé and Pink Champagne Granité
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