4 85 gm pkgs jello
2 ½ cups boiling water. Stir until dissolved. Pour into 9×13 pan. Chill 3 hours. Dip pan into warm water for 15 seconds to loosen jello. Cut with cookie cutter. Store in fridge.
1 1/8 cups flour
¾ cup corn meal
2 tbsp sugar
1 ½ tsp baking powder
½ tbsp salt
2 tbsp shortening (or oil)
7/8 cup milk
Mix like pancakes. Put hotdogs on popsicle sticks & dip into batter. Deep fry 2-3 min.
Makes 1 ½ – 2 dozen
1 cup corn starch
2 cups baking soda
1 ¼ cups cold water
Stir the corn starch and baking soda together in saucepan. Mix in water & cook over medium heat stirring constantly until mixture reaches a slightly moist mashed potato-like consistency. Turn out on plate & cover with a damp cloth. When cool, knead until ready for use.
Store tightly covered. To dry creations, leave at room temperature for several days.
1 cup flour
½ cup salt
2 tsp cream of tartar
1 cup water
1 tbsp oil
Cook 3 min over low heat, stirring constantly. Drop on waxed paper. Knead. Keeps well in fridge.
1 pkg pudding (cooked type)
½ cup sugar
3 ½ cups milk
½ tsp vanilla
Cook until comes to a boil. Pour into popsicle forms & freeze.
3 medium peaches, peeled & sliced
1 pkg instant vanilla pudding (4 serving size)
1 ½ cups milk
¼ cup orange juice
Combine in blender until smooth. Freeze.
2 cups yogurt, any flavour
¾ cup frozen concentrated juice, thawed
Combine & freeze. Use popsicle forms or 3 oz. paper cups & popsicle sticks. Let freeze 1 hour before putting in sticks.
Cut watermelon into pie shaped wedges. Pierce skin with knife, insert stick. Wrap in saran wrap & freeze. Works well for bananas too.
2 cups milk
4 serving size instant chocolate pudding
1 large banana sliced
1 cup mini marshmallows
Combine milk & pudding, beat 1-2 min. Add bananas & marshmallows. Freeze.
2 cups yogurt
8 oz can crushed pineapple – undrained
In blender combine until smooth. Freeze.