Kitchen Krafts

With an older person’s help, you can prepare these refreshing recipes for your family or friends. Any of these recipes would make a delicious family home evening treat. The “Hand-Tossed Ice Cream” would also be a fun family night activity.

Peanut Butter Batons

By Carol Merolla

1/4 cup chunky peanut butter

1/4 cup dry milk powder

1 tablespoon honey

1/3 cup light cream or canned milk

4 flat wooden sticks

4 peeled bananas, frozen

1/3 cup chopped peanuts

1. In a medium bowl, mix the first four ingredients together. Spoon the mixture onto a dinner plate or pie plate.

2. Insert a flat wooden stick into each frozen banana.

3. Roll each banana in the peanut butter mixture to completely coat, then sprinkle with peanuts, place in an oblong baking pan, and keep frozen until ready to serve.

Fruit Salsa

1 apple, cored and chopped

1 kiwifruit, peeled and chopped

1 can (8 ounces/227 g) crushed pineapple with juice

1 cup sliced strawberries, fresh or frozen

1/3 cup frozen orange juice concentrate, thawed

2 tablespoons brown sugar

In a medium mixing bowl, combine all the ingredients; chill. Serve with “Baked Cinnamon Strips” (see recipe on this page).

Hand-Tossed Ice Cream

By Jennifer Hughes

3/4 cup whole milk

1 cup whipping cream

1/2 cup sugar

1 teaspoon vanilla extract

2 1-quart (1-liter) sealable plastic bags

2 1-gallon (4-liter) sealable plastic bags

6–8 pounds (3–4 kg) crushed ice

2/3 cup rock salt

newspaper

heavy-duty tape

1. Place the first four ingredients into a 1-quart (1-liter) plastic bag. As you seal the bag, push out most of the air. Place the filled bag inside the other quart (liter) bag and push out most of the air as you seal it.

2. Cover the bottom of 1-gallon (4-liter) plastic bag with ice. Sprinkle 2–3 tablespoons of salt over the ice. Place the double bagged ice-cream mixture on top of the ice. Layer more ice and salt around the ice-cream mixture until the large bag is full; seal. Place the sealed bag inside another 1-gallon (4-liter) bag; seal.

3. Form the filled bags into a ball shape by covering with several layers of newspaper. Secure by wrapping tape completely around the ball.

4. Take the “ice-cream ball” outside and toss it back and forth with family members or friends for 15–20 minutes. Remove the wrappings and unseal the bags, then serve the ice cream! Makes about 2 cups.

Baked Cinnamon Strips

3/4 cup sugar

1 teaspoon ground cinnamon

6–8 flour tortillas (8″/20 cm in diameter)

1. In a large, sealable plastic bag, combine the sugar and the cinnamon.

2. Cut a tortilla into 6 strips. Lightly brush both sides of the strips with water, place in the plastic bag, seal, and shake to coat the strips. Remove the strips and arrange in a single layer on a baking sheet. Repeat this procedure with the remaining tortillas.

3. Bake at 375° F (190° C) for 8–10 minutes or until crisp. Serve immediately or let cool and store in an airtight container.

Illustrated by Kathryn Mitter