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Friday, December 11, 2009

Bake/Cook/Make Day Saturday!




Bake/Cook/Make Day Saturday:





Peanut Brittle: 
  • 1 Cup Sugar
  • 1/2 Cup Light Corn Syrup
  • 1 Cup Dry-Roasted Peanuts
  • 1/4 teaspoon Salt
  • 1/4  cup Water
  • 2 Tablespoons Butter, Softened
  • 1 teaspoon Baking Soda
  • Candy Thermometer 
  • For Instructions:  Click Here
Quick and Easy Cupcakes:
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2/3 Cup Superfine Sugar
  • 1/2 Cup Soft Butter
  • 1 Cup Self-Rising Flour
  • Muffin Papers
  • Toppings(Marshmallows, Christmas M & M's, Icing, Christmas Sprinkles)
  1. Preheat the oven to 350 degrees F.  Put all the ingredients in a bowl and beat together until the mixture is smooth and slightly lighter in color.
  2. Line a muffin pan with muffin papers and half-fill each paper with the cupcake batter.
  3. Bake the cakes for 18 to 20 minutes.  You can tell they are done when they have risen up, are golden in color, and spring back into shape when pressed.
Butter Frosting:
  • 2 1/2 Cups Powdered Sugar
  • 1 Stick Butter(8 Tbsp). Softened
  • 1 Tbsp Water
  • Food Coloring
  1. Sift the powered sugar into a bowl.  In another bowl, beat the butter until creamy.  Gradually add the powered sugar to the butter, beating to keep the mixture smooth.  Finally, beat in the water.
  2. Recipe found in the book By Mom and Me Cookbook By Annabel Karmel
Peanut Butter Snowballs:
  • 1 cup creamy peanut butter
  • 1 package (11 ounces) vanilla wafers
  • 16 ounces vanilla candy coating
  • White coarse decorating sugar
  1. Spread about 1 teaspoon peanut butter on flat side of 1 cookie; top with second cookie.  Repeat using remaining cookie and peanut butter.
  2. Melt candy coating in the top of a double boiler over simmering water.  Remove from heat. (If candy coating begins to harden, return to heat.)
  3. Place each cookie sandwich on a fork and hold over pan; spoon candy coating over cookie.
  4. Transfer to waxed paper.
  5. Sprinkle cookies with sugar before coating hardens.  Allow coating to harden.
  6. Store in an airtight container in a cool place.
  7. Yield: about 3 dozen cookies
  8. Recipe found in the book: It's In The Bag! Tasty Gifts in Crafty Sacks 

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