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Holiday Baking with Kids
Fun and Easy Goodies to Make with Your Children
By Lisa Marie Metzler
72 pecan halves (about 4 ounces)
24 caramel candies
1 1/2 cups of semisweet chocolate chips
2 level tablespoons butter, softened
Heat oven to 300 degrees F. Cover cookie sheet with parchment paper or line sheet with aluminum foil shiny side up, and place pecans in a Y shape on the cookie sheet. Place one caramel candy in the center of each candy Y, and bake just until candy is melted, about five to eight minutes.
Microwave the chocolate chips with butter for about 40 seconds. Stir and place back in the microwave and heat for another 40 seconds or until the chocolate is smooth. Spread the chocolate over the candies, leaving the ends of the pecans uncovered. Yields 24 candies.
Baker's Tip: Practice by making a few candies first to see how long the caramel really takes to melt in your oven.
1 package (25 ounces) nonfat dry milk powder
1 1/2 cups non-dairy coffee creamer
3 cups instant chocolate drink mix
1 1/2 cups confectioners' sugar
1 1/2 cups miniature marshmallows
Combine all the ingredients in a large bowl and mix thoroughly. A plastic bowl with a lid mixes the ingredients fast with a few shakes. This mix makes about 16 cups. Store in an airtight container.
Baker's Tip: Store brands are excellent choices for everything but the drink mix. Use Nestle or Hershey brand for superior-tasting cocoa.
Directions for the recipient tag: In a mug, combine 1/2 cup of mix to 1 cup of boiling water. Stir, and enjoy this cocoa with our best wishes!
1 cup powdered instant nondairy creamer
1 cup chocolate flavored drink mix
3/4 cup instant coffee
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
