“Kitchen Krafts,” Friend, Feb. 1987, 17
Kitchen Krafts
Snowball Cookies
1/2 cup chopped pecans or walnuts
1 cup chopped dates
3 cups miniature marshmallows
30 vanilla wafers, crushed
1 can condensed milk
1 cup coconut
-
Put nuts, dates, and marshmallows into bowl. Add vanilla wafer crumbs and condensed milk; stir until well mixed.
-
Shape mixture into small balls. If mixture is too soft, place in refrigerator for about five minutes.
-
Spread coconut on plate, then roll balls in coconut. Refrigerate cookies at least thirty minutes.
Strawberry Shake
1 cup unsweetened frozen strawberries
1 cup milk
4 tablespoons sugar or 6 packets artificial sweetener
2 teaspoons lemon juice
-
Mix all ingredients in blender.
-
Blend at high speed until smooth. Makes three 8-ounce (225-g) servings.
Pink Popcorn
2 cups sugar
2/3 cup half-and-half
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
2–4 drops red food coloring
6 quarts popped popcorn
-
Mix all ingredients except popcorn together, and cook to just firm-ball stage (230° F/110° C on candy thermometer).
-
Pour mixture slowly over popcorn, stirring to coat evenly. Spread on waxed paper to cool. Note: mixture will not cluster together to form balls.
Quick Mini Pizzas
round snack crackers
small jar pizza sauce
shredded mozzarella cheese
-
Arrange crackers on ungreased cookie sheet.
-
Spread pizza sauce on each cracker and sprinkle cheese on top.
-
Place under broiler for a few minutes until cheese melts.