Kitchen Krafts:

Lollipop Treats

By Erma Reynolds

Banana Lollipops

6 bananas, peeled

Popsicle sticks

2 cups chocolate chips

3 tablespoons vegetable oil

1. Cut bananas in half; insert stick in each half. Place on waxed paper in freezer one hour.

2. In double boiler melt chocolate and oil, stirring constantly.

3. Coat bananas with melted chocolate.

4. Serve immediately, or store in covered container in freezer.

Candy Lollipops

2 cups sugar

1/8 teaspoon cream of tartar

2/3 cup water

1/4 teaspoon flavoring oil

food coloring

Popsicle sticks

1. Mix sugar, cream of tartar, and water together in saucepan.

2. Boil until drop of mixture becomes hard when dropped into cold water.

3. Remove from heat and stir in desired flavoring and food coloring.

4. Pour mixture into small, greased muffin tins. When partly cool, insert sticks into each lollipop.

5. When they are firm, remove lollipops from tins.

Cereal Lollipops

1/3 cup margarine

32 marshmallows

1/8 teaspoon salt

5 cups crisp rice cereal

Popsicle or lollipop sticks

1. Melt butter, marshmallows, and salt over low heat, stirring until smooth.

2. Pour marshmallow mixture over cereal, and stir until thoroughly coated. Shape into 2″ (5 cm) balls, inserting stick into each ball.

Frozen Gelatin Lollipops

1 package (3 ounces/85 g) gelatin, any flavor

8 paper cups (5 ounces/150 ml)

Popsicle sticks

1. Dissolve gelatin in 1 cup hot water, then stir in 3 cups cold water.

2. Fill cups 3/4 full with gelatin mixture, and place in freezer. When partially frozen, insert stick and freeze until firm.

Ice-Cream Lollipops

For each lollipop, use scoop to shape ice cream into ball. Roll in shredded chocolate, chopped nuts, toasted coconut, or crushed candy, then insert Popsicle stick. Store in covered container in freezer.

Illustrated by Shauna Mooney