1999
Kitchen Krafts
January 1999

“Kitchen Krafts,” Friend, Jan. 1999, 27

Kitchen Krafts

By Kim Howey

Orange Hot Chocolate

1 orange

2 cups milk

1/4 cup chocolate milk mix

large marshmallows

  1. Wash the orange with water. Using a vegetable peeler, remove four strips of the orange peel, each about 4″ (10 cm) long and 1″ (2.5 cm) wide.

  2. Heat the milk and the orange strips in a saucepan over medium heat until bubbles form around the edge.

  3. Stir in the chocolate milk mix, then remove the orange strips and pour into mugs.

  4. Roll the marshmallows flat with a rolling pin. With small cookie cutters, cut the marshmallows into shapes and place them in the drink.

Ham ’n’ Pineapple Bites

pineapple, cut into 1″ (2.5 cm) cubes

ham, cut into 1″ (2.5 cm) cubes

Place a cube of ham on a cube of pineapple, then pierce both with a toothpick. (Optional: use fancy toothpicks for a party effect.)

Crepes

2 eggs

1 cup milk

1 cup flour

4 tablespoons butter/margarine, melted

pinch of salt

butter/margarine

  1. Combine all but the last ingredient in a blender and blend for about 1 minute. (Or use a mixer or an egg beater for at least 5 minutes.)

  2. Melt about 1 teaspoon of butter/margarine in a 7″ (18 cm) frying pan until it sizzles. Pour in about 3 tablespoons of the batter.

  3. Tilt the pan from side to side so that the bottom of it is covered with a thin layer of batter.

  4. Cook the crepe on medium heat for about 1 minute; flip it over and cook for 10 more seconds.

  5. Spread jam, scrambled eggs, yogurt, or another filling (recipes follow) on crepe, then fold or roll it up.

  6. Repeat steps 2 to 5 with remaining batter.

Cheesy Filling

8 ounces (225 g) Gruyère or other hard cheese, grated

8 ounces (225 g) smoked ham, diced fine

Mix the cheese and ham together; spoon 2 to 3 tablespoonfuls into a warm crepe.

Cream and Fruit Filling

your choice of soft fruit, washed and sliced

2/3 cup heavy cream

1 1/2 tablespoons confectioners’ sugar

  1. Whip the cream and confectioners’ sugar together until stiff.

  2. Spread the cream mixture over the crepe, then fill the middle of it with the sliced fruit.

Fruit Pudding Filling

1/2 cup applesauce

2 tablespoons peanut butter

2 tablespoons honey

dash of cinnamon

Stir all ingredients together until smooth; spoon 2 to 3 tablespoonfuls into the crepe.

Strawberry Whip Filling

1 cup strawberries, washed and cut into small pieces

1 carton (8 ounces/227 g) lowfat vanilla yogurt or 1 cup whipped cream

Mix the strawberries with the yogurt or whipped cream; spoon 2 to 3 tablespoonfuls into the crepe.

Tasty Tip: Substitute other kinds of soft fruit for the strawberries.

Illustrated by Beth Jepson