Mommies Are Fun Recipes

August 5, 2006 National Mustard Day

2006-08-05T05:43:00.000-07:00

For National Mustard Day I decided that homemade pretzels were the way to go. Have fun making these!

Soft Pretzels-
Ingredents-

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions-

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt.
Make a well in the center; add the oil and yeast mixture.
Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet.
Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

August 2, 2006 Watermelon Cookies

2006-08-02T20:24:00.000-07:00

Since August third is National Watermelon Day I looked for recipes containing watermelon but they weren't very "Kid friendly" so I found this watermelon cookie recipe which is yummy and cute so I decided it was just as good. Enjoy!

Watermelon Cookies-
Ingredients-

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup shortening
3/4 cup white sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
3 drops red food coloring
1/3 cup mini semi-sweet chocolate chips
1 1/2 cups confectioners' sugar
2 tablespoons water
3 drops green food coloring

Directions-

Combine flour, baking powder and salt in a small mixing bowl.
Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well.
Stir in egg, milk, and vanilla.
Gradually add flour mixture to creamed mixture, mixing well.
Add a small amount of red food coloring to color dough as desired, beating until blended.
Shape dough into a ball; cover and chill at least 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Divide dough in half; store one portion in refrigerator.
Roll remaining portion to 1/4 inch thickness on a lightly floured surface.
Cut dough with a 3-inch round cookie cutter; cut circle in half.
Place on an ungreased cookie sheet.
Press several chocolate mini chocolate chips in each cookie.
Repeat with remaining dough.
Bake for 8 to 10 minutes (do not brown).
Cool on wire racks.

Make Frosting-

Combine powdered sugar and water, mixing until smooth.
Add a small amount of green food coloring, mixing until blended.
Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.

July 29, 2006 Ice Cream Sandwiches

2006-07-31T20:54:00.000-07:00

August first is National Ice Cream Sandwich Day...I looked for an ice cream sandwich recipe and couldn't find one but I assume you could use any chocolate cookie and put ice cream in the middle. I did find this recipe which isn't exactly the same thing but it sounds just as yummy. Enjoy!

Sorbet and Gingersnap Sandwiches-
Ingredients-

1 pint of any flavor sorbet
12 large gingersnap cookies

Directions-

Spoon orange sorbet onto one cookie, top with another cookie.
Repeat until cookies are gone.
Wrap individually in plastic wrap, and freeze until firm.
You can also freeze them in a container instead of wrapping.

August Cupcake Of The Month

2006-07-29T05:57:00.000-07:00

Here it is, the August Cupcake Of The Month. They are just as cute as they are good to eat. Enjoy!

Cupcake Bugs- (Makes 30 Mini Cupcakes)
Ingredients-

1 Box (18.25 oz) White or Chocolate Cake Mix
1 Can (16 oz) Vanilla Frosting
Assorted Food Coloring
Assorted Decorative Candies
Tubes Of Decorating Icing

Directions-

Bake in mini tins according to package directions. Let cool.
Divide frosting among several small bowls and color each with your choice of food coloring.
Frost cupcakes and decorate with candies and icing to look like bugs.
Serve to your little bugs!