“Kitchen Krafts,” Friend, Oct. 1996, 47
Kitchen Krafts
Orange Sherbet Punch
1 cup cranberry juice
1 cup orange sherbet
10 ounces (283 g) ginger ale
2–3 tablespoons sugar
extra orange sherbet
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In a blender, or with a mixer, blend all the ingredients except the extra sherbet.
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Pour into glasses that have a small scoop of the extra sherbet in them.
Pumpkin Oatmeal Cookies
3/4 cup sugar
3/4 cup brown sugar
3/4 cup shortening
2 eggs
1 teaspoon each cinnamon, nutmeg, vanilla
2 cups flour
2 cups oatmeal
1 teaspoon baking powder
1 teaspoon salt
1 cup canned pumpkin
1 cup raisins
1 cup chocolate chips
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Cream together the sugars and shortening.
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Add the eggs and mix well.
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Stir in the spices and vanilla.
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Combine the flour, oatmeal, baking powder, and salt, then alternate stirring this mixture and the pumpkin into the sugar mixture.
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Add the raisins and chocolate chips and stir until evenly distributed in the batter.
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Drop by large teaspoonfuls onto a greased cookie sheet, and bake at 375° F (190° C) for about 12 minutes or until lightly browned on top.
Jack-o’-Lantern Pizza
1 frozen cheese pizza
pineapple chunks
thinly sliced ham or Canadian bacon
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Place pizza on a lightly greased cookie sheet.
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Border the pizza with alternate chunks of pineapple and ham.
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Make a jack-o’-lantern face with ham-and-pineapple-chunk eyes and teeth, and a ham nose—or whatever face-creation you like.
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Bake according to the directions on the pizza package.