“Kitchen Krafts,” Friend, Oct. 2001, 33
Kitchen Krafts
Cook a harvest-time dinner for your family with an older person’s help. Making, then eating or delivering No-Bake Bat Cookies would be a great family home evening activity.
No-Bake Bat Cookies
1/4 cup butter
1/4 cup milk
1 cup sugar
1 1/2 tablespoons baking cocoa
1/8 teaspoon salt
3 cups rolled oats
24 cinnamon candies (eyes)
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Trace the bat wing and ear patterns on this page; cut them out. Using these patterns, trace twenty-four wings and twenty-four ears onto the black paper and cut them out. Set aside.
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In a saucepan over medium heat, stir and melt together the butter, milk, sugar, cocoa, and salt. Stirring constantly, bring the mixture to a boil and cook for one minute.
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Remove the saucepan from the heat and stir in the oats.
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Drop the dough by heaping tablespoonfuls onto a waxed-paper-covered cookie sheet. After five minutes, use clean fingers to smooth each cookie into a ball shape.
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Insert the wings, ears, and eyes (see illustration) into the cookies. Refrigerate them for one hour before serving. Makes 12 bat cookies.
Cider Stew
5 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds (.68 kg) beef stew meat, cut into 1″ (2.5 cm) cubes
3 tablespoons cooking oil
3/4 cup water
1 1/2 cups apple cider
1 1/2 tablespoons vinegar
2 carrots, peeled and cut into 1″ (2.5 cm) pieces
2 medium potatoes, scrubbed and cut into 1″ (2.5 cm) chunks
1 cup frozen corn
1 cup frozen green beans
1 medium onion, chopped
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In a medium bowl, combine the flour, salt, and pepper. Add the meat; stir to coat. Heat the oil in a large pot over medium-high heat, then add the meat; cook and stir it until browned.
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Pour in the water, cider, and vinegar. As soon as the mixture boils, reduce the heat, cover, and simmer for thirty minutes.
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Remove the lid, stir in the remaining ingredients, turn up the heat, and bring to a boil. Then reduce the heat, cover, and simmer for 30–45 minutes more or until the vegetables are tender. Makes 6 servings.
Illustrated by Joel Poppleton