T O H Fudgy Buttons Kid Cook Safe Recipes

Steps:

• In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.

Steps:

• Melt the butter in a microwave-safe bowl in the microwave or in a small saucepan on top of the stove. Note the T.O.H recipe insists on only using butter.
• If using saucepan remove from the heat.
• Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well.
• Drop by teaspoonsful onto wax paper.
• Flatten tops and shape into 1-inch patties.
• Refrigerate until serving.
• note mine must be chilled to get the right texture but of course I just may be rushing things along.
• Also if it starts to get too thick you can add a bit more milk but do so carefully. It will cause problems with it setting up right. I would add by 1/8 teaspoons Stir see if it helps if not then add the next 1/8 [like adding liquid to baking mixtures] It will also help a child understand about adding.

Steps:

• Peel and chop fruit.
• Thread onto the ice-cream sticks. First the strawberries, then pineapple and lastly the kiwifruits.
• Use a small paring knife to cut a hole into the centre of the fruits if they do not thread easily onto the ice-cream sticks.
• Refrigerate until needed.
• Suggestion-Serve with a yogurt as a dipping sauce.
• Variation- can use any fruits of your choice. They just need to be approx 3 times wider than the ice-cream stick.
• For older children you can use small wooden skewers.

Steps:

• Cream together the butter and sugar. Then add the eggs and vanilla, and mix until thoroughly combined.
• Gradually add in the dry ingredients, putting in the flour a bit at a time, until the dough is all mixed.
• Divide dough in half, wrap in plastic, and chill for at least an hour.
• Preheat oven to 325 degrees.
• Roll out dough to 1/4″ thick, and cut into rounds.
• Using a straw or the tip of an icing bag, punch holes where the buttonholes would be.
• Bake for around 10 minutes, or until the edges are just turning golden.
• Remove the cookies from the baking sheet, and allow to cool completely, else the icing will run off.
• Mix the icing by beating into the powdered sugar the egg white, and just enough water to make a runny, pourable consistency - you may need to experiment a bit with this to get a great, workable batch.
• Tint to desired colors with food coloring.
• To ice the cookies, place one or two cookies at a time on a long, flat knife.
• Hold the cookies over the bowl of icing, and spoon icing over, making sure to get the sides covered.
• Allow the excess icing to drip off, then transfer the cookies to a rack over paper to catch the drips.
• Repeat until all the cookies are covered.
• Let cookies dry for several hours (if you can wait!).

Steps:

• In a large skillet, saute onion, celery and garlic in oil until tender; cool.
• In a large bowl, combine eggs, ketchup, crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture; mix well.
• Shape into a loaf. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 1 to 1 1/4 hours or until no pink remains and a meat thermometer reads 160 degrees.
• Meanwhile, combine sauce ingredients; pour into an ungreased 8-in. square baking dish. Bake, uncovered, at 350 degrees for 1 hour or until thickened, stirring occasionally.
• Let meat loaf stand for 10 minutes before slicing; serve with sauce.