Kids Fun Recipes

Chocolate Spiders version #1

4 cups semisweet chocolate baking chips

Melt chocolate chips in top of double boiler. Let stand over the water
until water is cool, about 10 minutes. Place wax paper on cookie sheet.
Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch
tip.

Squeeze chocolate onto wax paper in the shape of spiders. If
chocolate is runny it needs to be cooled longer. Chill the spiders for
about 10 minutes. When hard peel off wax paper. Store in refrigerator
laid flat.



Easter Mints Kids Can Make

1/3 c Soft butter
1/3 c Light corn syrup
1/2 ts Salt
1 ts Flavoring
3 1/2 c ( 1 lb ) sifted confectioner's sugar
Large bowl
Wooden spoon
Paper plates
Pencils

This is a no-cook recipe the children can mix with their hands. Flavor it
with any of the liquid flavorings in the supermarket, such as strawberry
and lemon.

If you want, you can instead divide it into three portions and add a few
drops of food coloring to tint it yellow, red, and green.
The knead a small amount of flavoring into each one.
This recipe makes about 1 1/2 lbs of candy.

Help the children measure all the ingredients into the large bowl. They
can take turns stirring it with the wooden spoon until it becomes too
stiff. Then they can knead it with their hands. They should continue
kneading until the dough is smooth.

Give each child a paper plate and a pencil. Tell them to turn their plates
OVER and write their names on the Bottom to prevent pencil lead from
getting on their mints. Help them hold their pencils correctly. Make sure
they use upper and lower case letters.

Give each child a portion of dough on his or her plate. The children can
pinch off pieces, roll them into balls, and press them lightly with a fork
to make a fancy butter mint.

Children who cannot roll the candy into balls can make snakes, cut the
snakes into pieces, and press the pieces with a fork. They might eat
the pieces with the fork, but that's ok too.

Leave the mints on the plates and refrigerate them for 30 minutes, until
they become firm. Easter Mints taste even better the second day, if you
can keep everyone from eating them all on the first day. Cover with
plastic wrap and keep them in the refrigerator.