1989
Kitchen Krafts
January 1989

“Kitchen Krafts,” Friend, Jan. 1989, 27

Kitchen Krafts

By Julie Wardell

Grape Milk Shake

3/4 cup frozen grape juice concentrate

1 1/2 cups milk

2 1/3 cups softened vanilla ice cream

  1. Pour juice into bowl; blend in milk.

  2. Add ice cream, then mix with eggbeater. Serve immediately.

Simple Overnight Pecan Rolls

2 cups chopped pecans

22 frozen bread dough rolls

1 small package regular butterscotch pudding

1/2 cup butter

1 cup brown sugar

  1. Butter oblong cake pan, and line bottom with pecans.

  2. Arrange rolls evenly in pan.

  3. Sprinkle pudding over rolls.

  4. Cook butter and brown sugar in saucepan over medium heat until sugar dissolves. Pour over rolls.

  5. Refrigerate overnight.

  6. Bake at 200° F (95° C) for 30 minutes, then turn up heat to 350° F (175° C) for 35 minutes or until brown. Cool slightly, then remove with spatula.

Illustrated by Susan Schmuhl