Kitchen Krafts

    “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)

    1. 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.

    2. 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.

    3. Remove the saucepan from the heat and stir in the oats.

    4. 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.

    5. 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

    1. 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.

    2. Pour in the water, cider, and vinegar. As soon as the mixture boils, reduce the heat, cover, and simmer for thirty minutes.

    3. 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