March 31, 2000

Share the Fun

Bake with Kids

Nothing captures the imagination or lights up a child's eyes like a colorful
rainbow hanging in the sky. Unless it's creating! Kids love the satisfaction of making something they can actually play with or eat. But there are more benefits to developing budding young chefs and artists. Cooking teaches kids to read, follow directions and measure. It teaches simple math skills and nutrition education. It gives kids permission to play with their food by touching, washing and mixing ingredients.

These recipes and activities from the new Rainbow Bakery cookbook promise hours of cooking and creative fun with great-tasting results. They're terrific ideas for a special Saturday, rainy afternoon or family evening at home. So get out the pots and pans, and start cooking with your kids.


Kitchen Tips for Kids

  • Always ask an adult for help.
  • Be sure to put on an apron and wash your hands with soap and water
  • before you start.
  • Cool hands are important. Use pot holders or oven mitts when taking hot pans out of the oven.
  • Don't handle sharp knives. Let a grown-up do the chopping.
  • Eating raw dough or batter is not a good idea. The raw eggs can make you sick.Besides, freshly baked treats taste much better, especially with milk.
  • Follow directions carefully.

    Rainbow Sprinklers

    Sugar Cookies

    1 1/2 cups sugar
    1/2 cup (1 stick) margarine or butter, softened
    1/2 cup shortening
    2 eggs
    2 3/4 cups Gold Medal
    all-purpose flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1/4 teaspoon salt
    Colored sugar or candy sprinkles

    How To

    1 HEAT oven to 400°. Stir sugar, margarine, shortening and eggs in large bowl until mixed. Stir in flour, cream of tartar, baking soda and salt.

    2 SHAPE dough by rounded teaspoonfuls into balls. Roll balls in colored sugar or candies until coated. Put about 2 inches apart on ungreased cookie sheet.

    3 BAKE 8 to 10 minutes or until light golden and cracked on top. Right away, take cookies off cookie sheet. Makes about 6 dozen cookies.

    Oops-a-Dazy Orange Cake

    1 1/4 cups Gold Medal all-purpose flour
    1 cup sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup milk
    1/3 cup shortening
    1 teaspoon vanilla
    1 egg
    1 can (15 ounces) mandarin orange segments, drained
    Whipped topping

    How To

    1 HEAT oven to 350°. Grease and flour round pan, 9x1 1/2 inches. Beat all ingredients except orange segments and whipped topping in medium bowl with electric mixer on low speed 30 seconds, scraping bowl all the time. Beat on high speed 3 minutes, scraping bowl a few times.

    2 POUR batter into pan. Save 6 to 8 orange segments for decorating. Put the other orange segments evenly on batter.

    3 BAKE 35 to 40 minutes or until toothpick poked in center comes out clean. Cool completely. Top with whipped topping, and decorate with orange segments. Makes 6 to 8 servings.


    Cool & Crazy Dough

    1 cup Gold Medal all-purpose flour
    2 teaspoons cream of tartar
    1/2 teaspoon salt
    1 cup water
    1 tablespoon vegetable oil
    About 15 drops of your favorite food color

    How To

    1 PUT all ingredients in 1 1/2-quart saucepan. Cook over medium heat about 4 minutes, stirring very hard, until mixture forms a ball.

    2 TAKE ball of dough out of saucepan, and let it stand on the counter 5 to 10 minutes to cool.

    3 SQUEEZE dough about 30 seconds or until it is mixed and smooth. Cool completely. Use dough to make fun shapes. Store dough tightly wrapped in refrigerator up to 2 weeks. Makes about 1 1/3 cups dough.

    This dough is to play with, not to eat!


    Twisters Biscuit Sticks

    1 1/4 cups Gold Medal all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 tablespoons vegetable oil
    1/2 cup milk
    1 egg, beaten
    Favorite toppings, if you like (cinnamon sugar, oats, sesame seed or shredded cheese)

    How To

    1 STIR all ingredients except egg and toppings in medium bowl until a soft dough forms. Put dough on lightly floured surface, and shape into a ball, using floured hands.

    2 KNEAD dough by folding and pushing with the palms of your hands, then make a quarter turn. Repeat these steps to knead 10 times. Put bowl over dough, and let rest 15 minutes.

    3 HEAT oven to 425°. Divide dough into 6 pieces. Roll each piece into a rope, 15 inches long. Put on ungreased cookie sheet. Fold each rope in half, and twist halves together. Brush egg over dough. Sprinkle with your favorite topping.

    4 BAKE 9 to 11 minutes or until light golden brown. Take twisters off cookie sheet. Makes 6 twisters.

    TIPS: Add drops of food color when you add the milk for a fun, colorful bread. For a special treat, dip twisters into applesauce or cheese sauce.


    Children's Booklets

    RAINBOW BAKERY. This children's cookbook is filled with kid-pleasing recipes and activities, each represented by a friendly animal pal such as Rosie the pink pig and Rusty the red monkey. Seventy-five pages of "color-full" adventures.

    To order, send $2.50 to:
    Rainbow Bakery
    P.O. Box 2052
    Milaca, MN 56353-2052


    ALPHA-BAKERY. In this children's cookbook, you'll find the ABCs are recipes and the recipes are delicious. You and your child can have fun measuring, mixing, baking and enjoying pizza, cookies and cakes. Sixty-seven pages of recipes and activities from A to Z.

    To order, send $2.00 to:
    P.O. Box 5119
    Minneapolis, MN 55460-5119

    Offers good in U.S.A. only and expire 12/31/00. Allow up to 8 weeks for delivery.

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