1996
Kitchen Krafts
October 1996

“Kitchen Krafts,” Friend, Oct. 1996, 47

Kitchen Krafts

Orange Sherbet Punch

1 cup cranberry juice

1 cup orange sherbet

10 ounces (283 g) ginger ale

2–3 tablespoons sugar

extra orange sherbet

  1. In a blender, or with a mixer, blend all the ingredients except the extra sherbet.

  2. Pour into glasses that have a small scoop of the extra sherbet in them.

Pumpkin Oatmeal Cookies

3/4 cup sugar

3/4 cup brown sugar

3/4 cup shortening

2 eggs

1 teaspoon each cinnamon, nutmeg, vanilla

2 cups flour

2 cups oatmeal

1 teaspoon baking powder

1 teaspoon salt

1 cup canned pumpkin

1 cup raisins

1 cup chocolate chips

  1. Cream together the sugars and shortening.

  2. Add the eggs and mix well.

  3. Stir in the spices and vanilla.

  4. Combine the flour, oatmeal, baking powder, and salt, then alternate stirring this mixture and the pumpkin into the sugar mixture.

  5. Add the raisins and chocolate chips and stir until evenly distributed in the batter.

  6. Drop by large teaspoonfuls onto a greased cookie sheet, and bake at 375° F (190° C) for about 12 minutes or until lightly browned on top.

Jack-o’-Lantern Pizza

1 frozen cheese pizza

pineapple chunks

thinly sliced ham or Canadian bacon

  1. Place pizza on a lightly greased cookie sheet.

  2. Border the pizza with alternate chunks of pineapple and ham.

  3. Make a jack-o’-lantern face with ham-and-pineapple-chunk eyes and teeth, and a ham nose—or whatever face-creation you like.

  4. Bake according to the directions on the pizza package.

Photo by Welden Andersen