Kitchen Krafts

With a fork, prick the potatoes several times and place them in a 375° F (190° C) oven and bake them for 1–1 1/2 hours or until done.

Let the potatoes cool slightly, then cut each in half lengthwise. Without breaking the skin, carefully scoop out the potato pulp and put it into a bowl. Mash the pulp, then stir in the cheese, butter, milk, and chopped green onions.

Fill the potato skins with the pulp mixture, place them on a cookie sheet, return to the oven, and bake for 15 minutes.

To make each sail, poke a skewer diagonally through the top and bottom corners of a wrapped slice of cheese (see illustration). Push one end of the skewer into the potato to stand the sail up (see illustration). For the people, place three olives, hole side up, on each potato boat. Top each olive with a carrot slice for a hat (see illustration). Makes 6 servings.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the milk and mayonnaise and stir until just moistened. Gently fold in the bacon and cheese.

Fill greased or paper-lined muffin cups 2/3 full.

Bake at 425° F (220° C) for 15–18 minutes or until golden brown.

In a large bowl, cream together the sugars and shortening. Mix in the eggs, soda, salt, and vanilla. Stir in the flour.

Place the dough on a lightly floured surface or a piece of waxed paper. With a floured rolling pin, roll the dough into a rectangle about 1/2″ (1.3 cm) thick.

Spread the peanut butter in a 3″ (7.6 cm) wide strip lengthwise down the center of the dough leaving 2″ (5 cm) or more uncovered on each side.

Starting with a lengthwise edge (without peanut butter), roll the dough into a log.

Cut the log into 1/2″ (1.3 cm) slices and place them on a greased cookie sheet.

Look for the “smile” on each cookie, then add the raisin or chocolate chip eyes and nose on each cookie.

Bake at 350° F (175° C) for 12 minutes or until done. Wait one minute, then use a spatula to place cookies on a wire rack to cool.