Kitchen Krafts

Make the white sauce according to the package directions. Mix in the broccoli, carrots, and peas.

In a separate bowl, combine the two cheeses.

Cover the bottom of a 9″ x 13″ (23 cm x 33 cm) baking dish with 1 cup spaghetti sauce, then 3 lasagna noodles. Continue layering as follows: 1 1/4 cups white sauce mixture, 3/4 cup cheese, 3/4 cup spaghetti sauce, 3 noodles, 1 1/4 cups white sauce mixture, 1 cup cheese, 3/4 cup spaghetti sauce, 3 noodles. Layer and spread on evenly the remaining spaghetti sauce, white sauce, and cheese.

Bake at 350° F (175° C) for 1 1/4 hours or until noodles are done. Cool for 15 minutes before cutting into squares.

Combine the flour, baking powder, and salt.

With a pastry blender, cut the butter and cream cheese into the flour until the pieces are the size of small peas.

Add the milk and stir until the ingredients are moistened. Knead the dough into a ball.

On a floured surface, roll out the dough to 1/2″ (13 mm) thickness, then cut out biscuit rounds with a cutter dipped in flour.

To make a daisy shape, use kitchen scissors to cut five small slits around the edge of each biscuit. (Do not cut all the way to the center.) Place the biscuits on an ungreased cookie sheet.

Push in the center of each biscuit with your thumb. Spoon a bit of jam into each thumbprint.

Bake at 450° F (230° C) for 10–12 minutes or until golden brown.

Melt the butter in a saucepan over medium heat.

Mix in the brown sugar and orange juice. Cook until the mixture comes to a boil, then stir in the bananas and cook until they are heated through.

Serve hot over scoops of ice cream.