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Archive for Wednesday, May 6, 1998

S DAY HIT

May 6, 1998

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Tangled Twisters

Shortening

1 11-ounce package refrigerated breadsticks

2 tablespoons granulated sugar

1 tablespoon butter or margarine

Preheat oven to 350 degrees. Grease a baking sheet with the shortening.

Remove breadsticks from package. Gently pull or roll each breadstick on the countertop to make a rope of dough about 20 inches long. Shape each rope of dough into a pretzel by crossing one end over the other, forming a circle and leaving 4-inch tails. Holding a tail in each hand, twist once at the crossover point. Carefully lift the tails and place over the center of the circle. Place the ends of the tails over the circle edge and tuck them under to make a pretzel shape. Press the ends to the circle to seal.

Place pretzels about 2 inches apart on the baking sheet. Place in oven and bake for about 15 to 18 minutes or until the pretzels are light brown.

While pretzels are baking, mix sugar and cinnamon in a bowl.

Put the butter or margarine in a saucepan and melt on low heat on the stove. Or put margarine or butter in a microwave safe bowl. Cover with waxed paper and microwave on high power for 20 seconds or until margarine is melted.

When pretzels are done, remove from oven and using a pancake turner transfer pretzels from the baking sheet to a cooling rack placed over waxed paper. Use a pastry brush to spread the melted margarine over the tops of the pretzels. Sprinkle with cinnamon and sugar. Serve warm.

-- Recipe from Better Homes and Gardens New Junior Cookbook.

Yummy Roast Chicken

ce at the crossover point. Carefully lift the tails and place over the center of the circle. Place the ends of the tails over the circle edge and tuck them under to make a pretzel shape. Press the ends to the circle to seal.

Place pretzels about 2 inches apart on the baking sheet. Place in oven and bake for l out the separate packet from inside the chicken. (Give it to your grown-up assistant or throw it away.)

Rinse the chicken inside and out and pat the skin dry with paper towels.

Rub the chicken on the outside with the lemon, squeezing out the juice and sprinkle all over with 1 tablespoon of the herb mixture. Put the chicken in the roasting pan. Wash your hands well with soap and hot water. Cut up the potatoes and onion in eighths and the carrots in thick slices. Surround the chicken with the vegetables and place the pan in the oven. Bake for 1 hour. When the chicken is half done, have a grown-up pull the pan out and stir the vegetables in the juices. You can also baste the chicken with the juices. Be sure to wear oven mitts and have help.

When the chicken is done, take it out of the oven and let it sit in the pan for 5 minutes. You can serve the chicken in the pan or transfer everything to a nice platter.

-- Recipe from The Magic Spoon Cookbook, Klutz Press.

Apple Crisp

2 medium tart cooking apples, pared and sliced

2 tablespoons water

3 tablespoons flour

2 tablespoons sugar

2 tablespoons margarine or butter, softened

Heat oven to 350 degrees. Divide the apple slices between two 10-ounce custard cups. Sprinkle water over apple slices

Mix flour, sugar, margarine and cinnamon with a fork until crumbly; sprinkle over apples.

Bake uncovered until the topping is light golden brown and apples are tender, about 25 to 30 minutes. Makes two servings.

-- Recipe from the Gold Medal Alpha-Bakery Children's Cookbook.

A Way-Too-Rich Hot Fudge Upside-Down Cake

e a grown-up pull the pan out and stir the vegetables in the juices. You can also baste the chicken with the juices. Be sure to wear oven mitts and have help.

When the chicken is done, take it out of the oven and let it sit in the pan for 5 minutes. You can serve the chicken in the pan or transfer everything to a nice platter.

-- Recipe from The Magic Spoon Cookbook, Klutz Press.

Apple Crisp

2 medium tart cooking apples, paol for a minute or two.

Mix dry cake ingredients in a bowl, then add the milk mixture. Mix well. Spoon the batter into an 8- or 9-inch square baking pan and smooth out with a rubber spatula.

Combine all topping ingredients except hot water in the bowl. Crush any lumps. Sprinkle this mixture evenly over the batter.

Pour the hot water slowly over the whole top. Do not stir.

Bake for 40 minutes. Let cool for 10 minutes. To serve, spoon into dessert dishes, spooning sauce from the bottom of the pan. If desired, top with whipped cream or ice cream.

-- Recipe from The Magic Spoon Cookbook, Klutz Press.

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