1987
Kitchen Krafts
January 1987

“Kitchen Krafts,” Friend, Jan. 1987, 27

Kitchen Krafts

By Julie Wardell

Pineapple Bacon Wraps

8 slices bacon

1 can pineapple chunks, drained

toothpicks

  1. Cut bacon slices in half. Wrap each piece of bacon around pineapple chunk, secure with toothpick, and place on broiler pan.

  2. Broil until bacon is crisp.

Baked French Toast

8 slices whole wheat bread

1 1/2 cups milk

3 eggs

1 tablespoon sugar

1 teaspoon vanilla

4 tablespoons butter, melted

  1. Place bread slices in single layer in large shallow container.

  2. In bowl mix milk, eggs, sugar, and vanilla together. Pour evenly over bread slices. Cover and refrigerate until mixture is absorbed (at least 1 hour or overnight).

  3. Spread 2 tablespoons melted butter on bottom of 15 1/2″ x 10 1/2″ x 1″ (39 cm x 27 cm x 2.5 cm) jelly-roll pan.

  4. Carefully place soaked bread slices in pan. Bake at 400° F (205° C) for 20 minutes; turn slices over, baste top with remaining melted butter, and bake 15 minutes more.

Banana-Orange Smoothies

2 cups plain yogurt

2 medium-size bananas

1 cup orange juice

2 tablespoons honey

Place all ingredients in blender container, and mix until smooth. Makes four 8-ounce (225 g) servings.

Illustrated by Shauna Mooney; Photo by Michael McConkie