| Fairies & Fairy Land FairyLand Food |
Toadstools
1 Saltine cracker
1 Small piece of Hershey bar
1 ts Peanut butter
1/2 Large marshmallow
Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmallow. Microwave
20 seconds. Grown ups will love these as much as the kids do. They are addicting!!
Gelatine Rainbow
6 1/4 c Boiling water
2 Jello(red); 4 serving size
2 Jello(Orange); 4 serving
2 Jello(Lemon); 4 serving
2 Jello(Lime); 4 serving
2 Jello(Berry Blue); 4 serving
8 oz Cool whip
Stir 1 1/4 cups boiling water into each flavour of gelatin in separate bowls until completely
dissolved (2 minutes). Pour each flavour into separate 8 or 9" square pans. Refrigerate 3 hours or
until firm. Cut each pan into 1" cubes. Arrange rows of different colour gelatine cubes to form a
rainbow on a large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool
whip at each end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until
ready to serve.
MINIATURE CHERRY CHEESECAKES
3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers
Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put
cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling.
Chill.
STRAWBERRY ANGEL FOOD CAKE
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out
of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip
into cream cheese mixture. Fill tunnelled cake with mixture and replace lid on cake. Extra mixture
can be placed in centre hole.
MINI CHEESECAKES
2 (8 oz.) pkgs. cream cheese, room temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling - cherry, lemon, pineapple, etc.
Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper
liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at 350 degrees for 15 to
20 minutes or until set. Chill and add topping. Makes 24. *Watch carefully - DO NOT overbake,
they'll puff up while baking and drop down a little while cooling.
TWINKIE CAKE
1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies,
followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas
and pineapple. Spread Cool Whip on top. Refrigerate and enjoy!
LITTLE CHOCOLATE CUPCAKES
1/4 c. butter
1 c. sugar
1/2 c. milk
2 eggs
2 sq. melted chocolate
1 c. pastry flour (Wondra)
1 tsp. baking powder
1 tsp. vanilla
Cream butter. Add sugar slowly, then the beaten egg yolks. Melt chocolate and add flour and
baking powder sifted together, alternating with milk. Add vanilla and fold in stiffly beaten egg white.
Bake in greased muffin pan -- try 10 minutes at 350 degrees.
1 Saltine cracker
1 Small piece of Hershey bar
1 ts Peanut butter
1/2 Large marshmallow
Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmallow. Microwave
20 seconds. Grown ups will love these as much as the kids do. They are addicting!!
Gelatine Rainbow
6 1/4 c Boiling water
2 Jello(red); 4 serving size
2 Jello(Orange); 4 serving
2 Jello(Lemon); 4 serving
2 Jello(Lime); 4 serving
2 Jello(Berry Blue); 4 serving
8 oz Cool whip
Stir 1 1/4 cups boiling water into each flavour of gelatin in separate bowls until completely
dissolved (2 minutes). Pour each flavour into separate 8 or 9" square pans. Refrigerate 3 hours or
until firm. Cut each pan into 1" cubes. Arrange rows of different colour gelatine cubes to form a
rainbow on a large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool
whip at each end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until
ready to serve.
MINIATURE CHERRY CHEESECAKES
3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers
Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put
cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling.
Chill.
STRAWBERRY ANGEL FOOD CAKE
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out
of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip
into cream cheese mixture. Fill tunnelled cake with mixture and replace lid on cake. Extra mixture
can be placed in centre hole.
MINI CHEESECAKES
2 (8 oz.) pkgs. cream cheese, room temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling - cherry, lemon, pineapple, etc.
Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper
liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at 350 degrees for 15 to
20 minutes or until set. Chill and add topping. Makes 24. *Watch carefully - DO NOT overbake,
they'll puff up while baking and drop down a little while cooling.
TWINKIE CAKE
1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies,
followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas
and pineapple. Spread Cool Whip on top. Refrigerate and enjoy!
LITTLE CHOCOLATE CUPCAKES
1/4 c. butter
1 c. sugar
1/2 c. milk
2 eggs
2 sq. melted chocolate
1 c. pastry flour (Wondra)
1 tsp. baking powder
1 tsp. vanilla
Cream butter. Add sugar slowly, then the beaten egg yolks. Melt chocolate and add flour and
baking powder sifted together, alternating with milk. Add vanilla and fold in stiffly beaten egg white.
Bake in greased muffin pan -- try 10 minutes at 350 degrees.
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