Add 1-1/2 tsp. water to 3 egg yolks and mix well.
Separate egg mixture into separate containers or muffin cups, one for each color you plan to use.
Add selected food coloring to each cup to desired shade. Paint the cookies using a small paintbrush.
Baking brings out the color and puts a high gloss on the paint.
Sparkling Frosting
4 tsp Vegetable Shortening
2/3 cup Powdered Sugar
1/4 tsp Vanilla
2 tsp Milk
Colored sugar crystals for decoration
In a small bowl, mix together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp. of frosting on top of 1st layer. Add 2nd layer and continue frosting. Sprinkle with colored crystal sugars. Frosts a 2 layer cake.
Thumb Print Cookie Mix
Makes 12 cookies.
1 T Powdered Sugar
2 T Margarine
1/4 tsp Vanilla
1/2 tsp Water
1/4 C Flour
Your favorite jelly
Stir together powdered sugar, margarine, vanilla, water and flour until the flour disappears. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls at a time on an ungreased sheet or pan with space between them. Press your thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly.
Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil. Stir until the batter is smooth and chocolate colored. Pour the batter into greased and floured cake pan. Bake 13 to 15 mins. or until you see the sides of the cake separate from the pan. Remove cake and cool. Makes 1 layer cake.
Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink. Pour 3 Tbsp. of batter into greased and floured cake pan. Bake 15 mins. Repeat for second layer. Makes 2 layers.
Children's Chocolate Cake Mix
Makes 11 packages of Children's Chocolate Cake Mix for Easybake style oven.
1 cup Sugar 3 tab Unsweetened Cocoa Powder 1 1/2 cups Flour 1 tsp Baking Soda 1/2 tsp Salt 1/3 cup Vegetable Shortening
In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks.
To Use: 1 package cake mix 4 tsp. water.
Mix together and stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Follow directions for child's oven, or bake in mom's preheated 375°F oven for 12 to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool, frost with Children's Chocolate Frosting. Serves 2 children.
Children's Chocolate Frosting
Makes 9 packages of Children's Chocolate Frosting.
2 cups Powdered Sugar -- sifted 3 tablespoons Non-fat Dry Milk -- powder 1/2 cup Unsweetened Cocoa Powder 6 tablespoons Vegetable Shortening
In a medium bowl, combine icing sugar, milk powder and cocoa powder. (Sift cocoa if lumpy.) With a pastry blender, cut in he shortening. spoon about 1/3 cup of mixture into each of 9 small containers or ziplock bags and seal tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks.
To Use:
1 pkg. Children's Chocolate Frosting mix
3/4 tsp. water
In a small bowl, combine frosting mix and water. Stir with a spoon until smooth. Makes about 1/4 cup.
Children's Cookie Mix
Makes 8 packages of Children's Cookie Mix. Each package makes 9 cookies.
1 1/2 cups Quick-cooking Oats
3/4 cup Flour
1/4 teaspoon Baking Soda
3/4 cup Brown Sugar -- packed
1/2 cup Vegetable Shortening
In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles cornmeal. Spoon about 1/2 cup mixture into each of 8 mall containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks.
To Use: Raisin Chocolate Chip Cookies Each package of mix makes about 9 cookies.
1 package Children's Cookie Mix 2 teaspoons water 1 tablespoon raisins 1 tablespoon mini semi sweet chocolate chips sugar
Preheat mom's oven to 350°F, or follow directions for Easybake oven for baking cookies.
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape one teaspoon of dough at a time into a ball. Arrange on an ungreased cookie sheet. Butter bottom of a small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass. Bake 10 to 12 minutes in mom's oven or as directed in Easybake oven. Remove from oven. Cool on a rack.
Easy-Bake Brownies
Makes 6 wedges or 1/2 inch squares.
2 1/2 tablespoons Sugar
1 teaspoon Vegetable Oil
1/8 teaspoon Vanilla
4 teaspoons Chocolate Syrup
2 teaspoons Flour -- plus 1 tablespoon Flour
Stir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges or little squares.
Children's Lemon or White Cake Mix for Children's Oven
Makes 10 packages Children's Lemon Cake Mix.
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Lemon Unsweetened Drink Powder -- (Kool-Aid)
1/3 cup Vegetable Shortening
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks.
To Use: Serves 2 children.
1 pkg. Children's Lemon Cake Mix 4 teaspoons water
Preheat mom's oven to 375°F. If using an Easybake oven, follow directions for baking cakes.
Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in mom's oven or as directed in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired.
Notes: Any flavor of Kool-Aid powder can be used for a wide variety of flavors. For a white cake mix, omit the powder. If you like, a drop or two of vanilla may be added at the time the cake is prepared.
In a medium bowl, combine icing sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's White Frosting Mix.
To Use: 1 pkg. Children's White Frosting mix 3/4 teaspoon water
In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.
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