Kitchen Krafts: Mother’s Day Treats

    “Kitchen Krafts: Mother’s Day Treats,” Friend, May 1982, 32

    Kitchen Krafts:

    Mother’s Day Treats

    Apple Ring Snacks

    2 apples

    1 (3-ounce) package cream cheese

    1 1/2 teaspoons honey

    2 tablespoons chopped walnuts

    2 tablespoons raisins

    1. Wash apples and remove cores, but don’t peel.

    2. Mix cream cheese in bowl until smooth.

    3. Add honey to cream cheese and mix well. Then stir in walnuts and raisins.

    4. After filling apple cavities with mixture, cut into rings.

    Pineapple-Pumpkin Upside-Down Cake

    1 (4-ounce) can sliced pineapple, drained

    1/4 cup butter

    1/4 cup honey

    3/4 cup whole wheat flour

    1/4 teaspoon each allspice, cinnamon, ground cloves, nutmeg

    1 teaspoon baking powder

    3 eggs

    1/2 cup honey

    1/2 cup canned pumpkin

    1. Drain pineapple well, melt butter in 8″ round cake pan, and add 1/4 cup honey. Arrange single slice of pineapple in center of pan. Cut remaining slices into halves, and arrange in bottom and around sides of pan.

    2. Sift flour, spices, baking powder. Beat eggs with 1/2 cup honey, and add pumpkin and flour mixture, blending until smooth. Pour batter into prepared pan. Bake at 325º for 70 minutes. Remove from oven and let stand 5 minutes. Invert pan over serving plate, allowing pan to rest over cake so syrup will drain. Serves 6–8

    Polish Butter Cookies

    1 cup soft butter

    1 cup confectioners’ sugar

    1 egg

    1 teaspoon vanilla

    2 1/2 cups flour

    2 tablespoons butter for greasing cookie sheets

    1. Thoroughly cream butter and sugar, then add egg, vanilla, and flour to make dough. Mix well.

    2. Use hands to form ball of dough. If dough is sticky, mix in more flour. Wrap dough in waxed paper and chill in freezer or refrigerator until firm.

    3. Place dough on lightly floured board or table. (Work with half of dough and leave other part in refrigerator until needed.)

    4. Roll dough 1/4″ thick. If dough sticks to rolling pin, dust it with flour.

    5. Preheat oven to 325º, and coat cookie sheets with butter.

    6. Cut out cookies and place 1″ apart on cookie sheets.

    7. Bake cookies 10 minutes or until lightly browned. Then cool on wire racks.


    2 tablespoons hot water

    1 cup sifted confectioners’ sugar

    1/2 teaspoon of your favorite flavoring

    cookie decorations—sprinkles, candy bits, etc.

    To make glaze for decorative cookies, mix together hot water and confectioners’ sugar. Stir in flavoring. Brush glaze onto cookies. Sprinkle decorations over glaze. Makes two dozen.

    Illustrated by Shauna Mooney