1 c Shortening

1 c Brown sugar

1 lg Egg

1 ts Vanilla

1 ts Salt

2 1/2 c Flour

1 c Jam

Icing sugar Cream sugar and shortening together, beat in egg and
vanilla.
Add dry ingredients.
Press dough by hand onto cookie sheet
(with raised sides).
Bake at 350 F for 20 to 25 minutes or until
golden.
While still warm, spread with jam.
When cool, sift icing
sugar over top.
Kids love these! Orginated: Cindy Easu, Duncan,
B.C.
Source: Aitken’s Bakin’, Alex Aitkin Elementary School From
the collection of K.
Deck

1 pk 12 oz.
Entenmann’s All

Butter pound loaf 8 oz Cool Whip — thawed

Assorted “jewels” such as Fruit chews, Candy necklaces, cubed
Prepared Jello Brand gelatin, raspberries, Gumdrops Or other small
candies 1 Pretzel rod, cut into 3

Pieces Miniature candy-coated Semi-sweet Chocolate candies Black
licorice 2 Pretzels cut into

3 pieces

Cut 1/2″ horizontal slice off top of cake; set slice aside.
Carefully hollow out center of cake, leaving 1/2″ shell on bottom
and sides; reserve removed cake for snacking or other use.
Spoon 1
cup of the whipped topping into cake shell.
Frost sides with 1-1/2
cups whipped topping.
Refrigerate until ready to serve.
Just before
serving, place assorted “Jewels” over whipped topping in cake
shell.
Angle reserve cake slice over jewels using pretzel rod
pieces to resemble an open chest lid.
Frost slice with remaining
whipped topping.
Decorate with miniature candy-coated semi-sweet
chocolate candies and licorice.
Add remaining pretzels to ends of
chest for handles.
Recipe By : Cool Whip Get-Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C.
EMPSON) On TUE, 28 NOV 1995
134040 -0500

1 (6 oz) can frozen orange

-juice concentrate, softened Or wuse grape juice, -cranberry
juice 1 (6 oz) can water

1 pt Vanilla ice cream, softened,

-or 2 containers of Plain yogurt Popsicle sticks Cups Whir in a
blender.
Pour into molds, insert sticks, and freeze.
POLYNESIAN
POPSICLES 1 cup skim milk 1 envelope unflavored gelatin 1/2 cup
honey or sugar 1 egg

white 1 1/4 cups apricot nectar or canned pineapple juice
popsicle sticks and cups Pour milk into blender and add gelatin.
Let soften for one minute before adding the rest of the ingredients
to whip.
Pour into molds, insert sticks, and freeze.
CREAMSICLES 1
(6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced
and

pitted 1 cup heavy cream 1 tsp sugar or honey (optional)
popsicle sticks and cups Whip cream in a blender for 30-45 seconds.
Add peaches and honey.
Whir until smooth.
Pour into molds, insert
sticks, and freeze.
CHOCOLATE POPS 1 (8 oz) container plain yogurt
2 tbsp cocoa or carob powder 2 tbsp brown

sugar or honey popsicle sticks and cups Liquify in a blender,
pour into molds, insert popsicle sticks, and freeze.
KEEP-ON-HAND
SNOW CONES Freeze orange juice (or any other flavored juice) in ice
cube trays, Pop frozen juice cubes in a plastic bag to store.
Put
three to six of these cubes at a time in a blender.
Turn blender on
and off until cubes reach snowy consistency.
Pile into a cup to
serve.
The whole batch blended at once will keep its carnival
consistency stored in a container in the freezer.
Kids can serve
themselves.
Adding a little water makes it a “slush”.
Even kids who
don’t care for orange juice like it this way.
WATERMELON POPSICLES
1 cup seedless watermelon chunks 1 cup orange juice 1 cup water
popsicle

sticks and cups Blend these ingredients into a blender, pour
into molds, insert sticks, and freeze.

6 oz Box lime jello

1/4 Head cabbage

3 Carrots, washed and peeled

1 cn (8oz) crushed pineapple,

Drained 1 cn (11oz) mandarin orange

Segments, drained
———————————–TOOLS———————————–
Grater Knife Mixing bowl Fork Plastic wrap With an adult’s help,
prepare jello according to directions on box.
Refrigerate 2 1/2
hours or until partially set.
Grate about half a cup cabbage and
half a cup carrots into a bowl.
Add the drained pineapple and
orange segments to the vegetables and mash with a fork until
mixture looks well chewed.
Remove the jello and dump the vegetables
in.
Stir gently with a fork.
Cover with plastic wrap and chill 2-4
hours until it has the consistency of a grassy pile of gelatinous
puke.Serves 8-10 chunk chompers.
From the Book: Gross Grub by
Cheryl Porter Random House ISBN 0-679-86693-0

1 pt (2 cups) heavy cream

2 tb Honey or sugar

32 Squares (16 rectangles) of

-graham crackers Sprinkles Beat cream with sweetener until
stiff.
Spread whipped cream heavily on one square and place it on a
platter.
Spread cream heavily on a second square and place it on
top of the first.
Continue until there is a stack of 4 squares.
Press down gently on the top square so the cream squeezes out of
the sides.
Spread the excess along the sides.
Repeat the procedure
until there are eight stacks.
Slide them together till sides touch
to form a rectangular cake of 2 squares by 4 squares.
Use extra
whipped cream to smooth over all the tops.
Refrigerate.
Allowing it
to chill several hours before serving enables the crackers to
soften.
A dash of sprinkles over the top adds a party flavor with
adding much additional sugar.
Hint: Use a pressurized can of
whipped cream if you don’t have the time or inclination to whip the
cream.