MOTHER'S KITCHEN KIDS IN THE KITCHEN

(Page 4 of 4)

February/March 1993
 
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1 cup carob powder1/2 cup honey1 cup peanut butter (smooth)1 cup powdered milk3/4 teaspoon almond extract

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Mix together ingredients with hands or wooden spoon. If too sticky, add more powdered milk. Give your children a two-inch ball to handle like playdough. After creating and experimenting with different shapes, they can decorate their fudge with coconut, raisins, and nuts such as sliced almonds, etc.

*This "fudge" may not look all that appetizing, but if you don't react negatively, your child won't even notice.

Surprise Muffins

1 egg1/4 cup oil1/4 cup honey1 tablespoon lemon juice1 cup milk1/4 cup oat bran (or wheat germ)2 cups whole wheat pastry flour, sifted1 1/2 teaspoons baking powder
*1/3 cup sugar free jam or jelly

Preheat oven to 3750 F. Line a muffin pan with 12 paper liners. Beat egg, honey, lemon juice, milk, and oat bran together. Add flour and baking powder; mix briefly. Fill muffin cups half full. Then have your child place a teaspoon of jam in the middle of each one. Don't take long, though-the baking powder is working. Spoon the rest of batter on top until cups are at least X full. Bake for 20 minutes until light brown.

*The "surprise" can also be carob chips, raisins-whatever you think of.

Fruit Kebobs

party toothpicksfresh fruit: pineapple, grapes, kiwis, bananas, orangesshredded coconut (optional)

Slice fruit in bite sized pieces, place them on toothpicks, and sprinkle with flakes of coconut. This recipe may seem a bit simple, but kids just love to play with the different fruit shapes and color combinations.

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