Kitchen Krafts

“Kitchen Krafts,” Friend, Jan. 1991, 27

Kitchen Krafts

Toasted Peanut Butter Sandwiches

1/2 cup peanut butter

1/4 cup honey

8 slices bread

2 eggs

1/2 cup milk

2 tablespoons margarine

  1. Mix the peanut butter and honey together.

  2. Spread the mixture on four slices of bread. Top with the remaining slices to make sandwiches.

  3. Mix the eggs and the milk together.

  4. Melt the margarine in a frying pan over medium heat.

  5. Dip each sandwich in the egg mixture and place in the frying pan.

  6. Brown the sandwiches on both sides.

Banana Split Salad

For each salad, you will need: a banana, 1/3 cup cottage cheese, 1/3 cup crushed pineapple, a cherry.

  1. Peel the banana, slice it in half lengthwise, then put it on a salad plate.

  2. Put a scoop of cottage cheese in the middle of the banana slices.

  3. Spoon the crushed pineapple over the cottage cheese. Top it with a cherry.

Homemade Cookie Sandwiches

1 package (18 ounces/510 g) dark chocolate cake mix

1/2 cup margarine, melted

1 egg, slightly beaten

  1. Thoroughly mix all the ingredients together.

  2. Shape the dough into firm 1″ (2.5 cm) balls.

  3. Place on an ungreased cookie sheet 2″ (5 cm) apart. Bake at 350° F (175° C) for 9–13 minutes or until set.

  4. Cool the cookies one minute on the cookie sheet, then remove them to racks to cool completely. While they are cooling, make the cream filling.

Cream Filling

2 cups powdered sugar

1/4 cup shortening

1/2 teaspoon vanilla

dash of salt

1 egg white

food coloring (optional)

  1. Mix all the ingredients together until blended, then beat the mixture on high speed for 2–3 minutes for an extra-creamy texture.

  2. Spread a generous amount of filling on half of the cookies; top with the remaining cookies to make sandwiches.

Illustrated by Shauna Mooney