S Recipes
SNOW Ice Cream
Catch freshly fallen snow in a clean pan.
Beat until creamy - 3 eggs. Add 1 can condensed milk and 1 T. vanilla. Mix and add freshly fallen clean snow until mixture thickens.
Enjoy.
Stone Soup
Choose three round smooth stones. Sterilize by boiling them for several minutes in boiling water.
Make a soup stock. I usually use the turkey skeleton left from Thanksgiving for this.
The children bring either fresh or canned vegetables from home. Fresh vegetables are chopped by the children with plastic knives.
The children add the vegetables to the soup stock. The teacher adds the stones. The soup is put on a slow simmer for 1 to 1½ hours before serving.
While eating their homemade soup with crackers, the children enjoy listening to the story entitled, “Stone Soup.”
Strawberry Pop Cake
Make one box yellow cake mix as directed and bake in a 9”x13” pan. Punch holes in cake top with fork.
1 family-size box strawberry Jell-O
1½ cups hot strawberry soda
Dissolve Jell-O in soda and slowly pour over cooled cake. Refrigerate 2 hours.
Topping: Prepare 1 box vanilla instant pudding. Add 1 small container of Kool Whip. Frost top of cake and refrigerate till served.
Sugar Cookies
½ cup shortening (half margarine)
1 cup sugar
Mix together. Cream thoroughly)
Blend in:
1 tsp. vanilla
1 egg
2 T. milk
Stir together in another bowl:
2 cups flour
1 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
Stir this into the shortening mixture. Chill.
Roll dough out on floured surface. Cut with cookie cutters. Bake at 400 degrees until brown. (approx. 10 minutes)
Catch freshly fallen snow in a clean pan.
Beat until creamy - 3 eggs. Add 1 can condensed milk and 1 T. vanilla. Mix and add freshly fallen clean snow until mixture thickens.
Enjoy.
Stone Soup
Choose three round smooth stones. Sterilize by boiling them for several minutes in boiling water.
Make a soup stock. I usually use the turkey skeleton left from Thanksgiving for this.
The children bring either fresh or canned vegetables from home. Fresh vegetables are chopped by the children with plastic knives.
The children add the vegetables to the soup stock. The teacher adds the stones. The soup is put on a slow simmer for 1 to 1½ hours before serving.
While eating their homemade soup with crackers, the children enjoy listening to the story entitled, “Stone Soup.”
Strawberry Pop Cake
Make one box yellow cake mix as directed and bake in a 9”x13” pan. Punch holes in cake top with fork.
1 family-size box strawberry Jell-O
1½ cups hot strawberry soda
Dissolve Jell-O in soda and slowly pour over cooled cake. Refrigerate 2 hours.
Topping: Prepare 1 box vanilla instant pudding. Add 1 small container of Kool Whip. Frost top of cake and refrigerate till served.
Sugar Cookies
½ cup shortening (half margarine)
1 cup sugar
Mix together. Cream thoroughly)
Blend in:
1 tsp. vanilla
1 egg
2 T. milk
Stir together in another bowl:
2 cups flour
1 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
Stir this into the shortening mixture. Chill.
Roll dough out on floured surface. Cut with cookie cutters. Bake at 400 degrees until brown. (approx. 10 minutes)
T Recipes
Tacos
Children love tacos!
Let the children tear the lettuce, cube tomatoes, shred cheese, chop onion, etc. Make a serving bar with bowls of each ingredient.
Prepare taco seasoned meat.
Warm flour tortillas in an electric frying pan on low heat.
Spoon meat into tortilla shell. Let the children add their own fixings.
Texas Sheet Cake
2 cups flour
2 cups sugar
1 stick margarine
½ cup oil
¼ cup cocoa
1 cup water
½ cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 eggs
Measure oil, oleo, cocoa and water in a pan and bring to a rolling boil. Remove from heat. Mix sugar and flour together. Pour oil mixture into flour and mix well. Add buttermilk, eggs, soda and vanilla. Mix well.
Pour into greased and floured long pan or cookie sheet. Bake at 400 degrees for 15 minutes or until done. (This is a large, thin cake.)
Icing:
1 stick margarine
¼ cup cocoa
6 T. milk
Bring the above ingredients to a boil. Remove from heat. Stir in one box powdered sugar, 1 tsp. vanilla, and I cup of chopped or whole pecans.
Spread on cake while still warm.
Children love tacos!
Let the children tear the lettuce, cube tomatoes, shred cheese, chop onion, etc. Make a serving bar with bowls of each ingredient.
Prepare taco seasoned meat.
Warm flour tortillas in an electric frying pan on low heat.
Spoon meat into tortilla shell. Let the children add their own fixings.
Texas Sheet Cake
2 cups flour
2 cups sugar
1 stick margarine
½ cup oil
¼ cup cocoa
1 cup water
½ cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 eggs
Measure oil, oleo, cocoa and water in a pan and bring to a rolling boil. Remove from heat. Mix sugar and flour together. Pour oil mixture into flour and mix well. Add buttermilk, eggs, soda and vanilla. Mix well.
Pour into greased and floured long pan or cookie sheet. Bake at 400 degrees for 15 minutes or until done. (This is a large, thin cake.)
Icing:
1 stick margarine
¼ cup cocoa
6 T. milk
Bring the above ingredients to a boil. Remove from heat. Stir in one box powdered sugar, 1 tsp. vanilla, and I cup of chopped or whole pecans.
Spread on cake while still warm.
U Recipes
Ugly Duckling Cake
1 pkg. yellow cake mix
1 pkg. (4 serving size) Jell-O lemon flavor instant pudding
1 16 oz. can fruit cocktail, including syrup
4 eggs
¼ cup oil
½ cup firmly packed brown sugar
½ cup chopped nuts (optional)
1 cup Baker’s Angel Flake coconut
Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased 13”x9” pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until cake is done. Do not underbake. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake. Serve warm.
Butter Glaze:
½ cup butter
½ cup granulated sugar
½ cup evaporated milk
Combine above ingredients in saucepan and boil 2 minutes. Stir in 1 1/3 cups of coconut.
Upside Down Cake
1 stick margarine, melted
1 cup brown sugar
Pineapple slices or crushed pineapple, well drained, save the juice
Maraschino cherries
1 pkg. yellow cake mix
Pour melted margarine on the bottom of a 9”x13” baking dish. Sprinkle brown sugar to cover the entire bottom of pan. Arrange slices or crushed pineapple over sugar. Place a maraschino cherry inside each slice of pineapple or space some in crushed pineapple.
Prepare cake mix according to package directions, but use pineapple juice drained from the can with a little water instead of the water asked for in package directions. Pour cake mix over pineapple mixture.
Bake at 350 degrees for 30 to 40 minutes or until cake is done. Turn upside down while still warm.
1 pkg. yellow cake mix
1 pkg. (4 serving size) Jell-O lemon flavor instant pudding
1 16 oz. can fruit cocktail, including syrup
4 eggs
¼ cup oil
½ cup firmly packed brown sugar
½ cup chopped nuts (optional)
1 cup Baker’s Angel Flake coconut
Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased 13”x9” pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until cake is done. Do not underbake. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake. Serve warm.
Butter Glaze:
½ cup butter
½ cup granulated sugar
½ cup evaporated milk
Combine above ingredients in saucepan and boil 2 minutes. Stir in 1 1/3 cups of coconut.
Upside Down Cake
1 stick margarine, melted
1 cup brown sugar
Pineapple slices or crushed pineapple, well drained, save the juice
Maraschino cherries
1 pkg. yellow cake mix
Pour melted margarine on the bottom of a 9”x13” baking dish. Sprinkle brown sugar to cover the entire bottom of pan. Arrange slices or crushed pineapple over sugar. Place a maraschino cherry inside each slice of pineapple or space some in crushed pineapple.
Prepare cake mix according to package directions, but use pineapple juice drained from the can with a little water instead of the water asked for in package directions. Pour cake mix over pineapple mixture.
Bake at 350 degrees for 30 to 40 minutes or until cake is done. Turn upside down while still warm.