Sunday, January 29, 2012 by Shelley Miles
February Activities, Recipes
FEBRUARY 25-National pancake week
It’s easy to give pancakes personality! Just provide your little one with raisins, cherries, berries, syrup, and whipped cream and let him or her put a face on each flapjack. Make a game of it by asking your child to create a face that’s happy, sad, mad, etc. Create a pancake puppy by using a large pancake for the face, and two smaller ones for the ears. Try making these fun Shape Pancakes – 1 part craft, 1 part cooking for a kid-pleasing breakfast treat. Betty Crocker and Howdini shows you how to make fun shaped pancakes without a mold! Try out x's and o's or a cute piggie!
How to make fun and creative pancakes for kids
So Many Cookies, So Little time
Thursday, December 3, 2009 by Shelley Miles
Christmas, Cookies, Chanukah, Recipes
So many cookies – so little time. Ever since my kids were small, we’ve always set aside an evening during the holidays to bake cookies together. When we emerged covered in flour and frosting, we’d spent a wonderful evening laughing, mixing, rolling, cutting and frosting and tasting.
The kids have graduated from mixing, to measuring, to cutting out the cookies – and now have mastered the whole process – including creating their own masterpieces – Marilyn Monroe, Batman Santa – in addition to traditional favorites.
Here are some favorite recipes for giving and eating.
Use your favorite sugar cookie recipe, or store-bought prepared sugar cookie dough- home made dough holds it’s shape best. Roll out the dough to about ¼ inch thick. Cut into triangle shapes. Add mini M&Ms, raisins or chocolate chips for eyes and and a red M&M for the nose. Press in curly or twisted pretzels for antlers. Bake according to cookie dough recipe.
Beat together 1 cup flour, 1 8 oz. package cream cheese, and 1 stick of unsalted butter and approximately 1/8 cup ice water (enough for the dough to turn into a ball). Cover, and let dough rest in refrigerator for 20 minutes. Roll out fist size balls of dough to 1/8 inch thick. Cut like a pizza into wedges. Place a ½ tsp of jam (pick your favorite) at the fat end of the wedge. Gently roll the fat end of the wedge over the jam. Continue rolling to create a crescent shape. Gently pinch the corners and place on a cookie sheet. Bake approximately 20 minutes at 350 until golden.Makes around 30 small cookies.
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