Northwest NEWS

July 24, 2000

Home & Garden

Dining In: Cookies & cake

Lollipop Cookies

   1 package (18 oz.) slice-and-bake sugar cookies
   1/2 c. raw sugar
   Pretzel sticks, about 50-60
   Assorted colored decorating gel

   Preheat oven to 350 degrees. Cut cookie dough into 1/4-inch slices (about 25-30 slices total) and sprinkle sugar over top, lightly pressing the sugar into the dough. Cut each cookie in half to form 2 semi-circles and transfer cookies to an ungreased baking sheet, placing them about 2 inches apart. Insert a pretzel stick into the flat side of each semi-circle. Bake for 8-10 minutes until lightly browned. Let cool for 1 minute and remove from sheet. When cool, decorate with colored gel to make faces or other fun designs. Makes 4-5 dozen cookies.

Banana Skateboards

   1 8-inch flour tortilla
   2 Tbsp. creamy peanut butter
   2 Tbsp. grape jam
   1/2 c. raw sugar
   4 grapes
   2 firm bananas
   Assorted colored decorating gel

   Spread tortilla with peanut butter and jelly. Roll up tortilla and cut into 4 "wheels" no larger than 1 inch wide (you will have some tortilla left over). Some of the jam will squeeze out as you cut the tortilla, so spread it around the outside of the wheel to coat all sides thoroughly. Place the wheels on a plate and sit the banana on top. Adjust the positioning of the wheels based on the length of the banana. Use colored gel to decorate the top of the skateboard. Serve immediately. Makes 2 skateboards.

Butterfly Cake

   1 8-inch round white or yellow cake (prepared vanilla frosting
   1/2 c. raw sugar
   Assorted flavored jams, such as grape, apricot, strawberry
   Small piece black licorice

   Cut cake in half. Put the rounded sides back to back on a tray or plate and cut out a small semi-circle on the flat side of each half to create the wings. Frost the sides of the cake, which will be crumbly and need plenty of frosting, then thoroughly coat with sugar. Working over the sink, carefully brush away any remaining sugar from the tray or plate. Using a butter knife, randomly place assorted jams, about 1 tsp. each, alternating different colors next to each other, on the top of the cake. Spread in small patches to resemble the random look of a stained glass window. Leave some space between the different flavors to drizzle in the sugar. Put the sugar in a zipper-sealed plastic bag and snip a small hole at one corner. Fill in the spaces between the jam with sugar to give a "stained glass" effect. Cut the licorice into 2 thin 1-inch pieces for the butterfly's antenna and insert at the top of the cake where the two semi-circles meet. Makes 12 servings.

Sandcastle Cake

   1 12-inch cardboard circle, foil, tape
   1 8-inch square white cake (prepared from cake mix) Note: leftover batter can be used for cupcakes.
   1 can (16 oz.) prepared vanilla frosting, divided
   1 c. raw sugar
   6 whole graham cracker squares
   4 cake ice cream cones
   Blue food coloring
   Gummy fish
   Jellybeans or gumdrops

   Cover the cardboard circle with foil; tape the underside. Center cake layer in the middle of cardboard. Frost the cake's top and sides, using about 1/3 of the icing, and thoroughly coat with sugar. Working over the sink, brush away any remaining sugar from the base. Break graham cracker squares at the perforations into 12 rectangles. Frost and coat both sides of the crackers with sugar, except for the bottom half of one side. Stick the unfrosted portion of the cracker onto the cake, placing 3 graham crackers on each cake side to resemble the stone "pillars" of the castle. Lightly frost ice cream cones and thoroughly coat with sugar; set aside. Tint remaining frosting with blue food coloring and spread it to the edge of the base, creating the castle's moat. Place gummy fish on the blue icing "water". Put sugared cones at each corner of the castle to make "turrets" hold in place with icing. Fill cones with jelly beans or gumdrops. Refrigerate cake until ready to serve. Serves 12.

Lollipop cookies

Lollipop cookies.