Monkey Bars

INGREDIENTS:

  • 1-1/2 tbsp dark rum (or apple juice)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup raisins
  • 1/2 cup mashed ripe banana
  • 1/3 cup chopped walnuts
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 cup flour
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 3 tbsp low-fat buttermilk
  • cooking spray
  • powdered sugar

STEP BY STEP:

  1. Combine the raisins & rum in a microwave safe bowl. Microwave at high for 1 minute, and set aside.
  2. Combine the flour, powder, soda & salt in a bowl, stirring well with a whisk; set aside.
  3. Combine brown sugar & butter in a large mixing bowl, beat at medium speed until well-blended. Add banana, buttermilk, vanilla & egg whites, beating well. Mix in the dry ingredients just until blended; stir in raisin mixture & walnuts.
  4. Spread the batter into an 8″ square baking pan coated with cooking spray. Bake at 350� for 30 minutes, or until golden. Cool the bars completely on a wire rack, sprinkle with powdered sugar. Yield: 16 bars

Honey Bunnies

Servings:
15 Servings

Time to make:
Not Available

Calories per Servings:
240 Calories; 10g Fat; 4g Protein; 36g Carbohydrate; 24mg Cholesterol; 271mg Sodium

INGREDIENTS:

      Batter:

  • 1 1/2 cup unbleached flour
  • 2/3 cup evaporated skim milk
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup margarine — melted
  • 1/2 cup unbleached flour — * see note
  • 1 tsp salt
  • 2 pkgs active dry yeast
  • 2 eggsGlaze:

     

  • 1/2 cup honey
  • 1/2 cup raisins
  • 1/4 cup margarine — melted

STEP BY STEP:

  1. To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water, 1/2 cup honey and 1/2 cup margarine until very warm 120-130 degrees.
  2. Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
  3. On lightly floured surface, divide dough into 15 pieces. Roll each into a 20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and 3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach ears and tail to head and body.
  4. Place bunnies on baking sheet coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden brown.
  5. Remove to wire racks. Meanwhile to prepare glaze, combine remaining honey and margarine in a saucepan until margarine has melted. Brush bunnies with glaze while warm. Then, decorate with raisins for eyes.

TIPS:

Combine 3 more cups additional unbleached flour to make a stiff batter.

Hamburger

Time to make:
13-15 minuntes

Calories per Servings:
Not Available

INGREDIENTS:

  • 3/4 cup rice flour
  • 1/4 cup potato starch
  • 1/2 cup tapioca starch
  • 2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 eggs
  • 1/3 cup oil
  • 1/2 cup milk

STEP BY STEP:

  1. Preheat oven to 400 degrees F. Mix above ingredients. In a separate bowl mix eggs, oil, milk
  2. Mix wet ingredients with dry ingredients. Spray cookie sheet with pam and then spray inside of muffin rings
  3. Put 2 very large spoonfuls of batter in each, make sure the rings aren’t to close to each other
  4. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top
  5. Should get 5 buns out of it. You can double the recipe and make a bigger batch, if you use them often. Don’t undercook or they will fall when cooling. Take out of muffin rings and let cool completely.

TIPS:

Variation: Add 1 cup grated cheddar cheese for a lovely cheese bun. For hot dogs: add 1/4 – 1/2 teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5 inches long, sprinkle sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. Take out whenever you need one. When their thawed usually microwave one for about 15-20 seconds, not to much, just to warm them up.

Easy Muffin For Kids

Servings:
12 muffins

Time to make:
20-25 minutes

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 3/4 cup all purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1/3 cup melted butter
  • 1 egg
  • strawberry jam
  • cooking oil spray

STEP BY STEP:

  1. Preheaat oven to 400 degrees F. Grease 12 muffin pans with some shortening or put a paper bake cup into each muffin cup
  2. Measure the flour, sugar, baking powder, and salt into medium mixing bowl
  3. Stir to mix with a wooden spoon. Use a fork to beat the egg in the small mixing bowl
  4. Add milk and oil. Beat with fork till well mixed. Pour milk mixture over flour mixture
  5. Stir with wooden spoon only till all flour is wet. Batter should be lumpy. Do not stir too much or muffins will be hard
  6. Spoon half the batter into muffin pans until each cup is about 1/3 full. Put 2 teaspoonful of jelly or jam on the batter in each cup. Fill muffin cups with remaining batter
  7. Bake till muffins are golden. This will take 20 to 25 minutes. Turn off oven. Remove muffins from oven. Remove muffins from pan with a table knife. Cool 5 minutes.

Chicken Nuggets

Servings:
4 persons

Time to make:
30 minutes

Calories per Servings:
Not Available

INGREDIENTS:

 

  • 2 lb chicken breast
  • 1 cup corn meal
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic salt

STEP BY STEP:

  1. Cut chicken breast into bite-sized pieces
  2. Put other ingredients into a Ziploc bag, seal, and shake to mix
  3. Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat
  4. Remove to plate. Repeat until all of the chicken is coated
  5. These can be fried in a deep fryer, in a skillet, or sprayed with PAM and baked at 350 degrees F for 30 minutes.

Christmas Stollen

Servings:

12 slices

Time to make:
120 minutes

Calories per Servings:
270

INGREDIENTS:

  • 2 oz currants
  • 2 oz raisins
  • 2 oz candied orange
  • 2 oz candied lemon
  • 4 tbsps rum
  • 5 oz butter
  • 2 oz sugar
  • 12 oz flour
  • 1/4 oz dry yeast
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 4 oz ground almonds
  • 3 oz butter to brush stollen
  • 3 oz powdered sugar to decorate stollen
  • 1/2 cup of milk or as needed
  • 2 eggs
  • zest of a lemon

STEP BY STEP:

  1. Shape dough into an oval. Press rolling pin into middle of dough once. Fold dough in half
  2. Mix currants, raisins, orange, lemon and rum and let soak overnight. Mix flour, yeast, sugar, vanilla, salt and zest of lemon
  3. Melt butter. Mix butter, eggs, almonds and add to flour. Slowly add lukewarm milk and knead the dough. If the dough is to soft, add some additional flour, if the dough is to hard add some additional milk
  4. Let stand un-refrigerated for at least 2 hours until the dough has risen visibly
  5. Add the rum and fruit mixture to the dough. Let the dough rise for another 2 hours
  6. Shape the dough into an oval. Press a rolling pin into the middle of the dough once and fold dough in half
  7. Put dough onto a parchment lined baking sheet. Bake at 350 F for approximately 1 hour
  8. Brush stollen immediately with melted butter and powdered sugar
  9. Repeat until butter and sugar are used up. Stollen should have a thick, white layer.

Christmas Salad

INGREDIENTS:

  • 2 1/4 cups drained pineapple
  • 1 1/2 cups diced celery
  • 1/8 cup whipping cream
  • 1 cup mayonnaise
  • 1 tbsp cocktail onions
  • 6 large canned pimentos

STEP BY STEP:

  1. Shredded salad greens such as: iceberg lettuce, red leaf lettuce
  2. Combine the whipping cream and mayonnaise
  3. Then combine in the mixture the pineapple, celery and onions
  4. Then stuff the pimentos with the mixture. Chill in refrigerator
  5. Serve on the shredded salad greens.

Christmas Nut Cups

Servings:
8-12 nut cups

Time to make:
30 minutes

Calories per servings:
Not Available

INGREDIENTS:

  • 2/3 cup sugar
  • 5 tbsp butter, melted
  • 1 tsp vanilla
  • 1 cup chopped walnuts
  • 2/3 cup raisins
  • 5 eggs
  • pinch of salt

STEP BY STEP:

  1. Preheat oven to 375 degrees F. Roll pastry thin and cut into 4 inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well
  2. Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.

Christmas Cranberry Punch

Servings:
16 persons

Time to make:
5 minutes

Calories per Servings:
1/2 cup – 51 calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol.

INGREDIENTS:

  • 12 oz sugar free lemon lime pop
  • 4 cup cranberry juice cocktail
  • 2 cup orange juice
  • whole cranberries

STEP BY STEP:

  1. Combine the cranberry and orange juices in a punch bowl.
  2. Pour the carbonated beverage down the sides of the bowl.
  3. Float whole cranberries on the top.

Christmas Cottage

Servings:
8-10 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 7.2 oz fluffy white frosting mix
  • 12 large gumdrops, cut in thirds
  • 2 squares of milk chocolate bar
  • 1 Sara Lee Family Size Pound Cake, frozen
  • 1 small square cookie
  • 1 large marshmallow
  • small round candies
  • chocolate decorettes

STEP BY STEP:

  1. Prepare frosting according to package directions. Cut pound cake
  2. Place roof pieces together, using frosting for “glue.”
  3. Place roof on base. Frost house, then decorate using cut gumdrops for shingle roof, candies for trim, chocolate squares for windows and cookie for door
  4. Use cake decorator or make small decorator bag by forming a cone from waxed paper; cut off tip and use cone to form icicles
  5. To make chimney, dip top and bottom of marshmallow in frosting, then dip top in chocolate decorettes. Place on roof.