No show was broadcast on oct. 6, 13, 20
Edible Eyeballs
10-27-01 top
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Recipe courtesy FamilyFun Magazine
2 small packets yellow Jell-O gelatin
1¼ cups boiling water
24 blueberries
Pour boiling water over the gelatin
and stir to dissolve completely. Pour the mixture into ice cube
trays with rounded bottoms (you
should be able to fill 2 trays). Refrigerate until partially set, about
20
minutes. Push the blueberry eyeballs
into the partially set gelatin and refrigerate until thoroughly set.
Dip the ice cube tray in warm water
for 15 to 30 seconds and run a knife around the edges of each ice cube.
Turn the “eyes” out on a serving plate and refrigerate until serving
time.
Yield: 24 eyeballs
Prep Time: 40 minutes
Chocolate Cake (for Easy Bake Oven) (11-30-98) 10-27-01
1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening
Combine dry ingredients. Stir till
blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3
cup per cake or put into 11 plastic
bags and label and date. Keep in cool dry place. Keeps for 12 weeks.
Use one package of mix plus 4 teaspoons
water. Follow oven directions. Or Bake in regular oven 375°
12-13 minutes.
Chocolate Frosting (for Easy Bake Oven) (11-30-98) 10-27-01
2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening
In a bowl combine the sugar, milk
powder and cocoa. With a pastry blender cut in the shortening. Divide
into 9 plastic bags with 1/3 cup
of the mixture each. To use combine 1 pkg. with ¾ tsp. water or
more.
Easy Bake Oven Pizza 10-27-01
2 tbsps. all purpose flour
1/8 tsp. baking powder
1 dash salt
1 tsp. margarine
2¼ tsps. milk
1 tbsp. pizza sauce
1½ tbsps. shredded mozzarella
cheese
Stir together flour, baking powder,
salt and margarine until dough looks like medium sized crumbs. Slowly add
milk while stirring. Shape dough into a ball and place into a greased pan.
Use your fingers to pat the dough evenly over the bottom of the pan, then
up the sides. Pour the sauce evenly over the dough, then sprinkle with
the cheese. Bake 20 minutes. Remove. Makes 1 pizza.
Can go to www.kitchenlink.com for
more recipes.
Cool Raspberry Cream Crunch 10-27-01
2 boxes raspberry jello
2 cups boiling water
1 8 oz. pkg. cream cheese
1 8 oz. carton whipped topping
1 14 oz. can sweetened condensed
milk
5-6 cups frozen raspberries
chopped pecans
additional whipped topping (optional)
Whip cream cheese, whipped topping
together and sweetened condensed milk. In separate bowl
combine boiling water and jello.
Fold 2 mixtures together. Place raspberries into the bottom of a decorative
glass bowl. Pour the mixture over raspberries. It almost instantly solidifies.
Can refrigerate
if not stiff enough. Top with additional
whipped topping and pecans.
FRESH PEACHES IN JANUARY (7-30-99) 10-27-01
Freeze whole really ripe peaches
in freezer bag. When ready to use run under cold water 30 seconds.
Peel skin off. Put each peach in
microwave for 20 seconds.
Preparing Peaches For Freezing (From Iowa State University Extension Service 6-1988) 10-27-01
Wash peaches in cold water and sort.
Take 3 or 4 peaches and dip into boiling water until the skins loosen.
Chill. Peel and slice into containers 1/3 full of syrup. Syrup is made
of 3 cups sugar to 1 quart
of water with ½ tsp. ascorbic
acid. Cover and freeze. To use frozen fruit thaw in original package.
Pumpkin Dump Cake 10-27-01
1 large can pumpkin
1 cup evaporated milk
1 tbsp. pumpkin pie spice
Mix and pour into 9x13" cake pan.
Sprinkle box of yellow cake mix over top evenly. Melt stick butter
and drizzle over top. Sprinkle
with chopped or whole pecans. Bake 350° about 20 minutes.
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