Selected recipes from: Batter Up Kids: Delicious Desserts
by Barbara Beery
Gibbs Smith Publishers, April 2004
Hardcover, Spiral-Bound, 68 pages
Recommended Ages: 9 - 12
Ordering Information: Amazon.com
pound vanilla candy coating or vanilla almond bark (use 8 to
Food coloring, optional
8 (8-inch) pretzel rods
16 large classic-shaped pretzel twists
Assorted decorating sugars or sprinkles
candy coating according to package directions. Remove from
heat and pour into 2 or 3 small bowls. You may add 2 to 4
drops of food coloring to each bowl. Stir to blend color.
pretzel rods on foil-lined cookie sheet sprayed with nonstick
cooking spray (about 3 inches apart from each other). These
are the dragonflies' long bodies. Carefully spoon the warm
melted candy coating over each pretzel rod to cover
dip each pretzel twist in the candy coating and place one on
each side of the upper half of the pretzel rod. The pretzel
twists should actually rest on top of the pretzel rod and just
barely touch one another. This forms the dragonfly's wings.
each dragonfly pretzel with colored sugars or sprinkles. Place
cookie sheet in freezer for 5 to 10 minutes to allow candy
coating to harden on pretzels. Remove from freezer and
carefully take each dragonfly off cookie sheet to serve.
let them fly away before you have a chance to take a bite!
seedless red or green grapes
12 (6- to 8-inch) wooden skewers or colored toothpicks
12 whole strawberries with stems
1 package mini-morsel chocolate chips
a grape on a wooden skewer, sliding it all the way to the end
of the stick. This is the ladybug's head. Next place the
strawberry on the skewer, stem end first, and slide it down to
touch the grape. This is the ladybug's body. Lay the ladybug
down and carefully push the pointed ends of several chocolate
chips into the strawberry to make the ladybug's spots.
can large-size refrigerator biscuits
1 cup canned blueberry pie filling
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
1 teaspoon ground cinnamon mixed with 1/4 cup sugar
oven to 375 degrees.
a 12-cup muffin tin with nonstick cooking spray. Divide each
biscuit in half. Press half biscuit in bottom of each muffin
cup, covering bottom completely. In a small bowl, combine
blueberry pie filling, nutmeg, and almond extract. Spoon 1
tablespoon of the blueberry pie filling on top of each biscuit
half. Cover the top of the blueberry filling with the other
half of the biscuit. Sprinkle each biscuit with a little of
the cinnamon-sugar mixture.
for about 15 minutes. Serve warm.
off with an out-of-this-world flavor!
Recipes from Batter
Up Kids: Delicious Desserts by Barbara Beery
(Gibbs Smith, Publisher; $19.95/hardcover; April 2004)