B.D.
I never caved to the cooking by light bulb trend with my girls, but somewhere along the line I copied a list of recipes for the Easy Bake Oven. I know you're not looking for recipes, but I thought I'd share them for you or anyone else that might be interested.
Good luck on your search!
WHITE FROSTING MIX
2 cups powdered sugar -- sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening
In a medium bowl, combine powdered sugar and milk powder. Stir with
a wire whisk to blend. With a pastry blender cut in shortening. Spoon
about 1/3 cup of mixture into each of 8 small bags. Seal tightly. Makes
8 packages. For chocolate frosting, add 1/2 cup unsweetened cocoa.
To use: Combine 1 package of the above mix plus 3/4 teaspoon water
in a small bowl. Stir well with a spoon until smooth and creamy. Makes
about 1/4 cup frosting. A drop or two of vanilla may be added if
desired.
QUICK CAKE
2 tablespoons commercial cake mix -- such as Jiffy
1 tablespoon water
Mix cake mix and water. Place in greased toy cake. Bake for 10 minutes.
Makes 1 serving.
CHOCOLATE FROSTING MIX
2 cups icing sugar
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening
1/2 cup unsweetened cocoa
In a medium bowl, combine powdered sugar, milk powder
and cocoa. Stir with a wire whisk to blend. With a
pastry blender cut in shortening. Spoon about 1/3 cup
of mixture into each of 8 small bags. Seal tightly.
Makes 8 packages.
To use: Combine 1 package of the above mix plus 3/4
teaspoon water in a small bowl. Stir well with a spoon
until smooth and creamy. Makes about 1/4 cup frosting.
A drop or two of vanilla may be added if desired.
SPARKLING FROSTING
4 teaspoons vegetable shortening
2/3 cup icing sugar
1/4 teaspoon vanilla
2 teaspoons milk
Colored sugar crystals for decoration
In a small bowl, mix together shortening, powdered
sugar, vanilla and milk until smooth and creamy.
Spread 2 tsp. of frosting on top of 1st layer. Add 2nd
layer and continue frosting. Sprinkle with colored
crystal sugars. Frosts a 2 layer cake.
To Use: Mix 1 teaspoon warm water and a little vanilla; add
icing sugar to desired consistency.
BROWNIES
2 1/2 tablespoons sugar
1 teaspoon oil
1/8 teaspoon vanilla extract
4 teaspoon chocolate syrup
2 1/2 tablespoons flour
Stir together sugar, oil, vanilla, chocolate and flour
until the batter is smooth. Pour batter into greased
and floured pan. Bake 15 minutes.
QUICK BROWNIE #2
1/3 cup graham wafer crumbs
1 teaspoon cocoa
1 tablespoon sweetened condensed milk
1/8 teaspoon vanilla
2 tablespoons chopped nuts
Blend thoroughly. Spread in well-greased pan. Bake in
oven about 10 minutes.
CHOCOLATE CAKE MIX
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening
In a medium bowl, combine sugar, cocoa powder, flour,
baking soda, and salt. Stir with a wire whisk until
blended. With a pastry blender, cut in shortening
until evenly distributed and mixture resembles corn
meal. Spoon about 1/3 cup of the mixture into each of
11 small containers with tight fitting lids or zip
lock bags. Seal containers. Label with date and
contents. Store in a cool dry place. Use within 12
weeks.
Makes 11 packages Children's Chocolate Cake Mix for
Easy Bake style oven.
To use: To one container of mix add 4 teaspoons water.
Stir with a fork or spoon until blended and smooth.
Pour mixture into greased and floured 4 inch round
miniature baking pan. Follow directions for childs
oven or bake in mom's preheated 375 degree oven for 12
to 13 minutes. Remove from oven and cool in pan on a
rack for 5 minutes. Invert onto a small plate and
remove pan. When cool frost with Chocolate Frosting.
if desired.
Serves 2 children.
CRAZY CAKE
4 1/2 teaspoons flour
3 teaspoons sugar
1/4 teaspoon cocoa
1/8 teaspoon baking powder
Dash salt
1/8 teaspoon vanilla
1/8 teaspoon vinegar
1 1/2 teaspoons vegetable oil
Mix together flour, sugar, cocoa, baking powder
and salt. Add vanilla, vinegar and vegetable oil.
Place in a greased toy cake pan. Pour 1 tablespoon of
water over batter. Mix lightly with a fork but do not
beat. Bake 10 minutes.
Makes 1 serving.
WHITE CAKE MIX
1 cup sugar
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening (Crisco)
Water
To make the cake mix: In a medium bowl combine sugar,
flour, baking soda, and salt. Stir with a wire whisk
until blended. With a pastry blender, cut in
shortening until evenly distributed & mixture
resembles cornmeal. Spoon about 1/3 cup in each of 10
Zip-Lock bags. Label with date & contents. Store in a
cool, dry place. Use within 12 weeks.
To bake: Preheat play oven following manufacturer's
directions. Grease & flour miniature cake pan. In a
small bowl, combine one container cake mix with 4
teaspoons water. Stir with a fork or spoon until
blended & smooth. Pour mixture in a prepared pan. Bake
as directed. Remove from oven, cool on a rack 5
minutes. Invert the cake on a small plate. When cool,
frost, if desired.
Variations: Add 1 teaspoon of unsweetened flavored drink powder:
Lemon, Orange, or Cherry
SCRUMPTIOUS ORANGE NUT CAKE
6 tablespoons of yellow cake mix
1 teaspoon orange zest
6 teaspoons water
1/2 tablespoon chopped pecans
1/2 tablespoon coconut
Orange Glaze:
1 tablespoon fresh squeezed orange juice
1 tablespoon sugar
1/2 tespoon orange zest
Preheat oven for fifteen minutes. Grease and flour two
round cake pans. Combine ingredients for orange
glaze and set aside.
Mix 3 tablespoons of yellow cake mix with 1/2 teaspoon
of the orange zest and 3 teaspoons of water. Pour
into one prepared cake pan and bake for fourteen
minutes.
Mix the remaining yellow cake mix with remaining 1/2
teaspoon orange zest and 3 teaspoons water. Pour into
remaining cake pan.
While the first layer is still warm and the second
layer is baking, drizzle 1 1/2 teaspoons of the orange
glaze over the top of the warm layer. Pierce the
layer several times with a toothpick to help the cake absorb the glaze.
When the second layer is finished baking, place it on
top of the first layer and drizzle it with the
remaining orange glaze. Sprinkle finished cake with nuts and
coconut.
TOFFEE TRIFLE CAKE
6 tablespoons of yellow cake mix
2 tablespoons of milk
1 small box of vanilla instant pudding mix
11/2 cups of cold milk
1 small Cool Whip softened
2 Skor or Heath candy bars (crushed)
Mix yellow cake mix with 2 tablespoons of milk until
smooth. Bake in round cake pans for about 15 minutes
each. Let cool. Cut into small squares.
Mix milk and pudding mix. Fold pudding and cool whip
together.
In a trifle dish or glass bowl, arrange the pieces
from one cake in the bottom, then cover with some of
the pudding mixture, then sprinkle 1/2 of the candy.
Repeat layers. Chill till served. Enjoy licking and
eating the leftover pudding.
COOL ICE CREAM CAKE
4 packages of chocolate cake mix
2 packages of white icing
vanilla ice cream
colored gel
Follow cake mix instructions. Bake 2 cakes.
Place ice cream into cake tin and place in
freezer for 30 minutes. Take ice cream out of tin and put in the
middle of the cakes. Decorate the cake with white icing and
gels.
RASPBERRY ORANGE CAKE
Vegetable shortening
Flour
sliced almonds
6 tablespoons of yellow cake mix
6 teaspoons orange juice
1/4 teaspoon grated orange peel
3 teaspoons raspberry jam
Preheat Easy Bake Oven for 15 minutes, or ask an adult
to preheat kitchen oven to 375 degrees. Generously
grease bottom and sides of 2 round baking pans. Flour
only bottoms of pans. Press almonds onto sides only of
greased surface. Set aside.
Stir together yellow cake mix, orange juice and grated
orange peel in mixing bowl until smooth. Pour batter
into two prepared pans.
Bake each pan in Easy Bake Oven for 12 minutes or in
your kitchen oven for 12 minutes. Remove pan from
Easy Bake Oven.
Immediately invert onto small plate.
Spread 3 teaspoons raspberry jam over top of one
cake. Lay second cake on top. Arrange six almond
slices in center of top cake to resemble blossom.
PEACH UPSIDE-DOWN CAKE
1/4 cup yellow cake mix -- * see note
3 teaspoons peach juice
2 slices peaches -- drained
brown sugar
* Note - or 1 package Easy Bake yellow cake mix.
Grease pan lightly with butter. Cover bottom of pan
lightly with brown sugar. Arrange thin slices of drained
peaches over brown sugar. Mash lightly with spoon.
Mix cake mix and peach juice until smooth. Pour cake
batter over peaches. Bake about 20 minutes. Let cool. Put cake on plate
with peaches up.
HAPPY BIRTHDAY BARBIE CAKE
4 teaspoons All-purpose flour
2 teaspoons Cocoa
1 tablepoon Sugar
1/8 teaspoons Baking powder
1 dash Salt
1/8 teaspoons Vanilla extract
4 teaspoons Water
2 teaspoons Vegetable oil
Frosting of your choice
Stir together flour, cocoa, sugar, baking powder,
salt, vanilla, water and oil. Stir until the batter is
smooth and chocolate colored. Pour the batter into
greased and floured cake pan. Bake 13 to 15 mins. or
until you see the sides of the cake separate from the
pan. Remove cake and cool. Makes 1 layer cake.
BARBIE PRETTY PINK CAKE (2 layers)
5 tablespoon Cake flour
1/4 teaspoon Baking powder
1/8 teaspoon Salt
5 teaspoons Red sugar crystals
1/4 teaspoon Vanilla extract
4 teaspoons Vegetable oil
8 teaspoons Milk
Stir together cake flour, baking powder, salt, red
sugar, vanilla, oil and milk until the batter is
smooth and pink. Pour 3 TBS. of batter into greased
and floured cake pan. Bake 15 mins. Repeat for second
layer. Makes 2 layers.
JEWELED TEA CAKES (4)
1/4 cup All-purpose flour
1/4 teaspoon Baking powder
1/8 teaspoon Salt
2 teaspoons Sugar
2 teaspoons Margarine
4 teaspoons Milk
1 teaspoon multi-colored cookie decorations
Mash together flour, baking powder, salt, sugar and
margarine until dough looks like medium-sized crumbs.
Slowly mix in the milk. Form dough into a loose ball
and divide it into 4 pieces with a spoon. Place a few
dough pieces on greased sheet or pan. Sprinkle with
cookie decorations over the top of the dough and push
them in with your fingers. Bake 20 minutes. Makes 4
tea cakes.
THUMB PRINT COOKIES (12)
1 tablespoon Powdered sugar
2 tablespoons Margarine
1/4 teaspoon Vanilla extract
1/2 teaspoon Water
1/4 cup All-purpose flour
Your favorite jelly
Stir together powdered sugar, margarine, vanilla,
water and flour until the flour disappears. Roll the
dough between your fingers and make 12 small balls,
1/2 inch each. Place a few balls at a time on an
ungreased sheet or pan with space between them. Press
your thumb into the middle of each ball to make a
thumb print. Bake 10 to 12 minutes, then remove.
Repeat until all the cookies are baked. When
the cookies are cool, fill each thumb print with
jelly. Makes 12 cookies.
SECRET CHOCOLATE CHIP COOKIES (12)
1 tablespoon Sugar
1 tablespoon Firmly packed brown sugar
2 teaspoons Margarine
1/8 teaspoon Baking powder
1/8 teaspoon Vanilla extract
1 teaspoon Water
3 tablespoons All-purpose flour
4 teaspoons Semi-sweet chocolate chips
Stir together the sugars and margarine. Add the baking
soda, vanilla, water and flour, stirring until flour
disappears. Mix in the chocolate chips. Roll the dough
between your fingers and make 12 small balls, 1/2 in.
each. Place a few balls on a greased and floured sheet
or pan with space between them. Bake 10 to 12 mins.
Repeat until all the cookies are baked. Makes 12
cookies.
BUTTERSCOTCH CANDY (6)
1/4 cup Butterscotch morsels or chips
2 teaspoons Margarine
Put margarine and morsels into the melting pan and
place the pan on the Warm/Melt area top of the oven.
Heat for 15 mins. Stir gently every 5 minutes. Using a
spoon, fill the candy molds with melted butterscotch.
Place the molds in the refrigerator for 30 mins. or
until firm. Remove from molds. Makes approx. 6
candies--depending on
the mold size.
DEEP DISH PIZZA (1)
2 tablespoons All-purpose flour
1/8 teaspoon Baking powder
1 dash Salt
1 teaspoon Margarine
2 1/4 teaspoons Milk
1 tablespoon Pizza sauce
1 1/2 tablespoon Shredded mozzarella cheese
Stir together flour, baking powder, salt and margarine
until dough looks like medium-sized crumbs. Slowly add
milk while stirring. Shape dough into a ball and place
into a greased pan. Use your fingers to pat the dough
evenly over the bottom of the pan, then up the sides.
Pour the sauce evenly over the dough, then sprinkle
with the cheese. Bake 20 mins. Remove. Makes 1 pizza.
OATMEAL FRUIT BARS
1 tablespoon shortening -- or soft butter
6 teaspoons brown sugar
1/4 cup flour
3 tablespoons milk
1/8 teaspoon baking soda
2 tablespoons quick-cooking rolled oats
dash salt
2 teaspoons applesauce -- or marmalade
Mix shortening, sugar and salt. Add flour, baking
soda, oats, and milk. Mix well. Place 1/2 of mixture
in greased pan. Press down in pan with fingertips or
back of spoon. Spread with 2 teaspoons applesauce or
marmalade. Bake about 21 minutes. Let cool and cut into slices.
Use other half for second batch of cookies.
ANGEL COOKIES
6 teaspoons butter
3 teaspoons sugar
3 teaspoons brown sugar
pinch of salt
1/4 cup flour
1/8 teaspoon cream of tartar
1/8 teaspoon baking soda
Cream together butter, sugars and salt. Add flour,
cream of tartar, and baking soda. Bake 5 minutes.
Makes one dozen one-inch cookies.
EASY CHOCOLATE CHIP COOKIE
1/4 cup commercial cookie mix
3 tablespoons water.
Mix water and cookie mix together. Yield 6 cookies (2
pans).
COOKIE MIX
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup brown sugar -- packed
1/2 cup vegetable shortening
In a medium bowl, combine oats, flour, baking soda and
brown sugar. Stir to Blend. Cut in shortening with a
pastry blender until mixture resembles corn meal.
Spoon about 1/2 cup mixture into each of 8 small
containers or ziplock bags. Seal bags tightly. Label
with date and contents. Store in a cool dry place. Use
within 12 weeks. Makes 8 packages Children's Cookie
Mix. Each package makes 9 cookies.
RAISIN CHIP COOKIES
1 package Children's cookie mix
2 teaspoons water
1 tablespoon raisins
1 tablespoon mini semi-sweet chocolate morsels
sugar
In a small bowl, combine Children's Cookie Mix, water,
raisins, and chocolate morsels. Stir with a spoon
until mixture holds together in one big ball. Shape
one teaspoon of dough at a time into a ball. Arrange
on ungreased cookie sheet. Butter bottom of a small
drinking glass. Dip buttered glass bottom in sugar.
Flatten each ball by pressing with sugar coated glass.
Bake as directed in child's play oven. Remove from
oven. Cool on a rack.
CHOCOLATE CHIP COOKIES
3 teaspoons sugar
1 1/2 teaspoons shortening
6 teaspoons flour
1/8 teaspoon baking powder
1/8 teaspoons vanilla
4 teaspoons milk
12 to 15 chocolate bits
Cream together sugar and shortening. Blend in flour,
baking powder, and vanilla. Stir in milk. Stir in
chocolate chips. Drop dough by half teaspoonfuls on
well greased pan, allowing room to spread. Bake 5
minutes. Makes 12 to 15 cookies.
SNOW MOUNDS
6 teaspoons shortening or soft butter
3 teaspoons confectioners sugar
1/8 teaspoon vanilla
1/4 cup flour
dash of salt
2 tablespoons finely chopped walnuts
confectioners sugar for rolling
Cream together butter and 3 teaspoons confectioners
sugar. Blend in vanilla, flour and salt. Add walnuts
and mix well. Shape into 1 inch balls. Place 3 balls
onto well greased Easy Bake pan. Flatten slightly.
Bake 5 minutes. When cool, roll in confectioners
sugar. Makes 10 to 12 cookies.
OATMEAL COOKIES
1/4 cup packed brown sugar
1/4 cup softened margarine
1/4 cup flour
1/4 teaspoon baking soda
1/2 cup quick oats
Cream sugar and butter together in a bowl. Mix in
flour and soda. Stir in quick oats. Form dough into
1/2-inch balls. Place on ungreased baking pan, and
press down slightly on each to flatten out a bit.
Bake. Makes about 2 dozen.
WACKY PEANUT BUTTER COOKIES
1/4 cup peanut butter
1/4 cup sugar
2 1/4 teaspoon beaten egg
1/4 teaspoon vanilla
1 tablespoon mini chocolate chips
1 tablespoon chopped nuts
Combine all ingredients and mix well. Drop by 1/2
teaspoon onto ungreased baking pan. Bake until batter
starts to become firm and is lightly browning. Makes 1
dozen. (There really isn't any flour in these
cookies....that is what makes them wacky)
CINNAMON CRISPS
1/2 cup flour
1/4 teaspoon salt
3 tablespoons shortening
1 tablespoon ice water
cinnamon and sugar
Combine flour and salt. Cut shortening in with fork
until it resembles peas. Sprinkle with water and stir
gently until dough forms a ball. Roll dough out on
lightly floured surface until about 1/8 inch thick.
Sprinkle with cinnamon and sugar. Cut into desired
shapes. Place on ungreased baking pan, and bake until
lightly browned.
SHORTCAKE
1/4 cup biscuit mix
5 teaspoons milk
Combine 1/4 cup biscuit mix and 5 teaspoons milk using
a fork. Divide into two portions. Roll one at a time
on a floured surface to fit pan. Place each in greased
pan. Bake about 10 minutes.
BISCUITS
1/4 cup commercial biscuit mix
4 teaspoons milk
Combine biscuit mix and milk with a fork. Drop by
half-teaspoonfuls onto a well greased pan. Bake 10
minutes.
Makes 8 servings.
EASY DANISH
1/4 cup commercial biscuit mix
1 1/2 teaspoon margarine
3/4 teaspoon sugar
4 teaspoons milk
1 1/2 teaspoon of your favorite jam
Combine baking mix, margarine, and sugar; mix until
crumbly. Stir in milk until dough forms, and then beat
15 strokes. Drop by 1/2 teaspoons onto lightly greased
baking pan. Press middle with thumb to make indent.
Fill indent with some jam. Bake until golden brown.
Drizzle a little frosting over the top when done
baking. To make frosting: Use 1 teaspoon water and a
little vanilla. Add powdered sugar, mixing until
smooth and to desired consistency.
CINNAMON RAISIN POCKETS
1-8 ounce can refrigerator crescent rolls (will use
1/2 of can)
1 teaspoon melted butter
1 tablespoon raisins
cinnamon and sugar
frosting (recipe follows)
Divide 1/2 can of dough into 2 rectangles. Press
perforations to seal. Brush one of the rectangles with
the butter. Sprinkle with cinnamon and sugar. Top with
sprinkling of raisins. Place other rectangle of dough
on top. Cut into 4 squares. Pinch sides of squares to
seal. Place on ungreased cooking pan, and bake until
golden. Will make 4 pockets. Drizzle a little frosting
over the top, if desired, when done baking.
To make frosting: Use 1 teaspoon water and a little
vanilla. Add powdered sugar, mixing until smooth and
to desired consistency.
BAKED APPLE
1 large apple
butter
cinnamon
1/2 teaspoon sugar
Wash large apple. Slice across apples to make slices
(rings) 1/2" thick. Use center slices. Remove center core.
Grease pan with butter. Place apple slice in pan.
Sprinkle lightly with cinnamon, then with 1/2 teaspoon sugar.
Dot top with 1/4 teaspoon butter. Bake about 20 minutes.
CARAMEL CORN
2 teaspoons Caramel Topping
1/2 cup unsalted popcorn
Preheat oven for 15 minutes. Place caramel topping on
in warming cup. Put on warming tray and cover. Warm
for 9 minutes. Drizzle the warm mixture over popcorn
and stir.
PEANUT BUTTER CAKE
5 teaspoons of peanut butter
1 teaspoon of water
2 teaspoons of chocolate chips
splash of red and green sprinkles
Mix peanut butter and water. It will be a little bit
rough. Spread butter all over the Easy Bake(r) oven pan then
spread the peanut butter in the pan - not thick, not
thin, just right. Add chocolate chips to the peanut butter in the pan
then splash on the red and the green sprinkles.
Follow Easy Bake (r) instructions to bake.
RICE CRISPY TREATS
1 teaspoon Margarine
2 teaspoon Marshmallow Cream
Rice Crispies
Preheat oven for 15 minutes.
Place margarine and marshmallow cream in the warming
cup. Put on the warming tray and cover. Warm for nine
minutes stirring occasionally. Half fill the other
warming cup with puffed rice cereal. Thoroughly mix
the puffed rice cereal with the warmed mixture of
margarine and marshmallow cream in a bowl.
Take a small amount from the bowl and form a cookie
shape. Place the shapes on a plate. Refrigerate for
about 1/2 hour or until firm.
PEANUT BUTTER FUDGE
1 cup icing sugar
5 teaspoons milk
1 teaspoon butter
1/2 teaspoon vanilla
4 teaspoons cocoa
6 teaspoons peanut butter
Mix sugar, milk, butter, vanilla, and cocoa until
smooth. Grease two baking pans with butter. Spoon mix into
pans about 1/4" deep. Spread 3 teaspoons peanut butter over
mix. Spoon another layer 1/4" thick over peanut butter.
Bake each pan about 5 minutes. Let cool. for quicker
cooling, place in refrigerator 5 minutes.
BASIC PIE RECIPE
1/3 cup pie crust mix
4 teaspoons water
6 teaspoons pie filling -- *see note
* Note - Fill pie with pre-sweetened cherry, apple, or
peach canned pie filling, mincemeat, jams, preserves or
marmalade.
Combine 1/3 cup of pie crust mix and 4 teaspoons water
with fork to form a ball. Divide and form two smaller
balls. On a floured board roll out one ball slightly
larger than the
pan. Fit into greased pan. Fill with 6 teaspoons
desired pie
filling. Roll out other ball of dough. Cut into 6
strips
each 1/4" wide. Place on pie filling for lattice top.
Bake 25 to 30 minutes.
S'MORES
Mini Chocolate Chips
2 teaspoons Marshmallow Cream
2 Graham Crackers
Preheat oven for 15 minutes.
Half fill one warming cup with mini chocolate chips.
In the other, put marshmallow cream. Put on warming
tray and cover. Warm for 6 - 9 minutes, stirring
occasionally.
Pour chocolate onto one graham cracker and the
marshmallow onto another. Sandwich them together and
enjoy.
PEANUT BUTTER TREATS
Peanut Butter
Graham Crackers
Mini Chocolate Chips
Spread a thin layer of peanut butter on a graham
cracker and top with mini-chocolate chips. Bake 5
minutes. Remove and spread the softened chocolate.
Cool slightly before eating.
NACHOS #1
4 teaspoons soft processed cheese spread
1 teaspoon water
Nacho chips
Preheat easy bake oven for 15 minutes.
Mix cheese and water in the warming cup. Place on the
warming oven and cover. Remove cover occasionally to
stir mixture. Warm until softened (about 9 minutes).
Pour on Nacho's or use as a dip.
NACHOS #2
Large tortilla chips
Bean dip (optional)
Grated cheese
Take a tortilla chip and put about 1/2 teaspoon of
bean dip on it. Top with 1/2 - 1 teaspoon of grated
cheese. Place on ungreased baking pan. Bake until
cheese is melted. Will make as many as you want.
MINI-PIZZAS
Refrigerated Pizza Dough
Tomato Sauce
Shredded Mozzarella Cheese
Spread a small amount of refrigerated pizza dough in
an Easy Bake pan and bake 7 minutes. Top with tomato
sauce and shredded mozzarella cheese. Return to oven
for 2 minutes or until cheese melts.
EASY PIZZA
1 slice of bread or 1 english muffin
1 tablespoon pizza sauce
1 1/2 tablespoon grated cheese
Take slice of bread or english muffin and spread the
pizza sauce on it. Sprinkle on other ingredients as
desired, and top with cheese. Bake until hot and
cheese has melted.
QUESADILLAS
Small flour tortillas
Shredded cheddar cheese
Cut a small flour tortilla into wedges small enough to
fit the pan. Sandwich shredded cheese between two
wedges and bake until cheese melts.
SNACK-ER-DOOS
8 Ritz type crackers
2 squares of American cheese (each square cut into 4
squares)
8 slices of hot dog
Take cracker and place 1 square of cheese on it. Top
with 1 slice of hot dog. Place on ungreased baking
pan. Bake until cheese melts. Will make 8 snacks.
CHEESE TWISTS
1-8 oz can refrigerator crescent rolls (will use 1/2
of can)
1 teaspoon melted butter
1/4 cup grated cheese
garlic salt
Divide 1/2 can of dough into 2 rectangles. Press
perforations to seal. Brush one of the rectangles with
the butter. Sprinkle with cheese and a little garlic
salt. Place the other rectangle of dough on top of
this. Cut into 10-1/2 inch strips. Twist each strip 5
times. Squeeze ends of twists to seal. Place on
ungreased cooking pan, and bake until golden. Will
make 10.
BREAD PUDDING
1 egg
1/2 cup milk
1/4 teaspoon vanilla
4 tablespoons sugar
4 slices white bread
1 teaspoon raisins -- optional
Break bread into small pieces. Mix all ingredients
together in a bowl. Grease pans lightly with butter. Fill pans
1/2 full and press down. Add 1 teaspoon milk and 1/4
teaspoon
butter on top of each pudding.
Bake 20 to 25 minutes. Makes 3 puddings.
PARFAITS
2 unfrosted cakes or some cookies (that you made)
1 small box of instant pudding (follow directions on
box to make)
1 banana
chopped nuts (peanuts are good)
In a glass bowl, make a layer of broken pieces of cake
or cookies. Top this with 1/2 of the banana, sliced.
Sprinkle with some nuts. Put 1/2 of the pudding over
this. Then, repeat the layers, ending with the pudding
on top. Sprinkle some nuts over the top. Put into
refrigerator until served. When ready to serve, you
can top with a spoonful of whipped topping if desired.
