YAA YAA'S KITCHEN
KELLY FROM TEXAS SENT THIS IN. SHE IS VERY SPORTS MINDED
AND HER MOM DOESN'T WANT TO HAVE A LOT OF JUNK FOOD FOR SNACKS. SHE
CALLS THIS HER:
SCHOOL FUEL
SNACK
3/4 CUP BROWN SUGAR
6 TABLESPOONS MARGARINE OR BUTTER (NOT SPREAD)
3 TABLESPOONS LIGHT CORN SYRUP
1/4 TEASPOON BAKING SODA
4 CUPS CORN CHEX CEREAL
4 CUPS RICE CHEX CEREAL
1/4 CUP SEMISWEET CHOCOLATE CHIPS
1/4 CUP RAISINS (OPTIONAL)
COVER A COOKIE SHEET WITH WAXED PAPER. MICROWAVE BROWN SUGAR,MARGARINE
AND CORN SYRUP IN A LARGE MICROWAVEABLE BOWL ON HIGH FOR 1 TO 2 MINUTES,
STIRRING AFTER 1 MINUTE UNTIL MARGARINE IS MELTED. STIR IN BAKING SODA
UNTIL DISSOLVED.
STIR IN CEREALS. MIROCWAVE ON HIGH 3 MINUTES, STIRRING EVERY MINUTE.STIR
IN RAISINS (0PTIONAL). SPREAD ON COOKIE SHEET. COOL 10 MINUTES,
BREAK INTO BITE SIZE PIECES.
MICOWAVE CHOCOLATE CHIPS IN SMALL MICOWAVEABLE BOWL ON HIGH 1 MINUTE 30
SECONDS OR UNTIL CHOCOLATE CAN BE STIRRED SMOOTH.(BOWL WILL BE HOT) DRIZZLE
CHOCOLATE OVER SNACK.
REFRIGERATE 30 MINUTES OR UNTIL CHOCOLATE IS SET. STORE IN AIRTIGHT
CONTAINERS. MAKES ABOUT 8 CUPS OF SNACK.
.
BANANA
BREAD
3 1/2 cups all-purpose flour
1
1/2 cups sugar
2 teaspoons baking powder
1/2
teaspoon salt
1 1/2 cups mashed ripe bananas (3 to 4)
2 eggs
1/2 cup milk
1 teaspoon vanilla
extract
1 cup chopped nuts (optional)
Preheat oven to 350*F. Heavily grease and flour a 12 cup fluted
tube pan. Combine all ingredients in large bowl. Stir until just
blended. Pour into prepared pan. Bake 50 to 55 minutes or until
a wooden pick inserted in center of cake comes out clean. Cool 15 minutes
in pan. Turn onto rack to cool. Serve warm with butter and jam.
Thanks Tony age 11
From GEORGIA
THANKS GALE AGE 8
FROM MISSISSIPPI GALE MADE
THIS FOR A SCHOOL EXPERIMENT. HOW HOT THE SUN CAN GET AND
USING IT TO COOK FOOD. SHE MADE THE VERSION OF THE S'MORES THAT
ARE MADE IN THE MICRO WAVE, BUT USING THE SUN AS HEAT. SHE CALLED
IT:
SUNMADE
S'MORES
LINE THE INSIDE OF A LARGE BOWL WITH REYNOLDS WRAP SHINNY SIDE UP.
SMOOTH THE FOIL SO IT IS WRINKLE FREE.
PLACE A SMALLER
BOWL INSIDE THE LINED BOWL.
PUT SOME GRAHAM CRACKERS, SOME MARSHMALLOWS AND SOME
CHOCOLATE BITS IN THE SMALL BOWL.
SET THE BOWLS OUTSIDE IN THE HOT
SUN FOR ABOUT 20 MINUTES. ENJOY
YOUR SNACK.
HOMEMADE ICE
CREAM
IN A CLEAN 13-OZ COFFEE CAN, AND ONE 34-OZ COFFEE CAN....
(EMPTY)
MIX TOGETHER:
1 CUP MILK
1 CUP WHIPPING CREAM
1/2 CUP FROZEN UNSWEETENED APPLE JUICE CONCENTRATE, (THAWED)
3/4 TEASPOON VANILLA
PUT MIXTURE IN THE SMALL CAN AND PUT THE LID ON AND PLACE THE CAN IN THE
CLEAN 34-OZ COFFEE CAN. FILL THE REMAINING SPACE IN THE LARGE CAN WITH
ICE AND COVER THE ICE WITH SALT. PUT THE LARGE LID ON AND PLACE THE
CAN ON THE FLOOR. ROLL THE CAN BACK AND FORTH FOR 10 TO 12
MINUTES. OPEN UP BOTH CANS. SCRAPE DOWN THE SIDES OF THE SMALLER CAN
AND STIR IN 1 CUP OF FRESH OR FROZEN STRAWBERRIES, (MASHED) PLACE THE SMALL
LID BACK ON. POUR THE EXCESS WATER OUT OF THE LARGER
CAN AND ADD MORE ICE AND SALT. PUT LARGER LID BACK ON AND ROLL THE
CANS FOR 5 TO 7 MINUTES MORE. SERVE IMMEDIATELY OR FREEZE UNTIL
LATER. MAKES 8 SMALL SERVINGS.
THANKS,
JIMMY AGE
7 FROM: NEW YORK
Graphics by Penny Parker
NANCY
AGE
10
FROM CALIFORNIA
SENDS IN THE FOLLOWING RECIPE
ALMOND
COOKIES
1-1/2 CUPS ALMONDS (GROUND FINE)
2/3 CUPS BUTTER
1/2 CUP GRANULATED SUGAR
1 TEASPOON VANILLA
1-1/3 CUPS FLOUR
PINCH OF SALT
POWDERED SUGAR
CREAM BUTTER, ADD SUGAR, FLOUR, SALT, VANILLA AND ALMONDS. MIX ALL
TOGETHER. WORK WITH FINGERTIPS, SHAPE INTO SMALL BALLS AND FLATTEN
CAREFULLY WITH A FORK. BAKE 25 MINUTES IN A SLOW OVEN 300
DEGREES SPRINKLE WITH POWERED SUGAR
RECIPE FOR CHILDREN'S
COMFORT
START WITH PLENTY OF PATIENCE
ADD ONE LARGE HUG.
A LAP OR ARM AROUND THE SHOULDER IS BEST ADDED AT THIS TIME.
GENTLY STIR IN A BIT OF UNDERSTANDING.
BLEND WELL.
CONTINUE ADDING UNDERSTANDING UNTIL THE RIGHT TEMPERAMENT IS REACHED.
CHECK FOR TEARS OR FROWNS; ADD MORE UNDERSTANDING.
WHEN NO MORE TEARS OR FROWNS; REMAIN, TOP WITH A HANDFUL OF
ENCOURAGEMENT.
GARNISH WITH A GENEROUS SPRINKLE OF HUMOR.
Chocolate Chip Banana
Muffins
1 cup of sugar 1/2 cup milk
1/2 teaspoon salt 1 tablespoon baking soda
1/2 cup oil 2
cups flour 2 bananas smashed 1/2 cup chocolate
chips
Mix sugar, milk, salt and baking soda together in a large bowl.
Add oil, flour and smashed bananas.
Stir well. Fold in chocolate chips.
Line a muffin tin with muffin paper. Fill each muffin spot with
3/4 mixture
Bake at 350 degrees for 20-25 minutes. Cool and enjoy
CRACKER CANDY (TOFFEE)
Spread saltine crackers (or graham crackers) on a jelly roll pan.
(Cookie sheet with sides) Place them to fit exactly covering the entire
bottom on the cookie sheet.
Melt 2 sticks of butter and add 1 cup of brown sugar
Bring them to a boil then boil for 3 minutes.
Pour over the crackers.
Bake in oven at 400 for 5 minutes
Let cool for just a few minutes.
Put 12 oz package of milk chocolate chips on top and spread when melted.
Sprinkle with finely chopped nuts (optional)
After they cool put them in the freezer and leave them for about an hour
and then they will "pop" out and you can break them into pieces.
WARNING: You can't eat just one!
