Kitchen Krafts

“Kitchen Krafts,” Friend, Feb. 1996, 15

Kitchen Krafts

Fruity Valentine Pancakes

your favorite pancake recipe or mix

red food coloring

1/4 to 1/3 cup applesauce

2 bananas, sliced thin


syrup, jam, or preserves

  1. Make the pancake batter, but if it calls for oil or shortening, use only half of what it calls for.

  2. Stir 2–3 drops of the food coloring into the batter until it is a pretty pink.

  3. Gently stir in the applesauce and bananas.

  4. Heat the griddle and form some batter in the shape of a heart on it.

  5. While the first side is cooking, very carefully push raisins in a decoration on the top side. When the batter is bubbly, turn the pancake over and cook the other side.

  6. Serve the pancakes, raisin side up, with syrup or jam or preserves.

Chocolate Whip

3 tablespoons cocoa

1/3 cup sugar

4 cups milk

red construction paper

a straw for each person (optional)

  1. Blend cocoa, sugar, and milk in a blender, or put into a jar with a screw-on lid and shake vigorously until blended.

  2. (Optional) Draw and cut a heart out of red construction paper, cut two 1/2″ (6 mm) slits in the middle of it, slip the top of the straw through the slits, then serve the Chocolate Whip with the decorated straw.

Black-Bean Microwave* Soup

1 large onion, chopped

6 ounces (170 g) ham, in half-bite-size pieces

garlic to taste

2 cans (each 15 ounces/425 g) black beans, drained

1 can (14.5 ounces/411 g) chicken broth

1 tablespoon red wine vinegar

  1. In a large (12-cup) microwavable bowl, combine the onion, ham, and garlic. Place in the microwave and cover it with the lid to the bowl or a piece of waxed paper.

  2. Heat on High for 3 minutes; stir; then continue heating another 2–3 minutes until the onion is tender.

  3. Set aside 2/3 cup of the beans and puree the rest of them in a blender with half of the broth until they are smooth.

  4. Mix together all the ingredients in the large bowl, return it to the microwave, and heat on High ten minutes more, stirring every 3–4 minutes.

Photos by Maren Mecham