2 - 12 oz cans of frozen juice
concentrate, thawed, any flavor
1 - 32 oz bottle clear soda (7-Up,
ginger ale, Mountain Dew)
Small paper cups or zip-top
freezer bags (sandwich size).
Mix together the thawed juice concentrate
with the soda.
Ladle 1/2 cup of the mixture into each paper
cup or zip-top bag.
Place in the freezer for at least 30
Makes approximately a dozen
1 6-oz can frozen juice
2 cups plain yogurt
1 tsp vanilla
1 envelope unflavored gelatin
1/2 cup very hot water
8 small paper cups
8 popsicle sticks
Mix the yogurt, fruit juice and vanilla in a
Dissolve gelatin in the hot water.
Add the gelatin to the vanilla, yogurt and
fruit juice and stir.
Mash up the fruit and mix it in with the
rest of the stuff.
Pour the mixture into eight small paper
cups. Cover each cup with foil. Poke a popsicle stick through the center of
the foil on each cup.
Freeze for 4 hours or until frozen hard.
Peel off paper cup and EAT!! 8 servings.
This tastes good on a sunny day.
And it’s easy to make too.
1 cup plain yogurt
2 Tbsp brown sugar
Fruit (apple wedges, strawberries,
grapes, banana slices, pineapple chunks)
Mix the yogurt and sugar in a
small bowl. Serve with any of the fruit above!
Santa Clara County Council
Blue gelatin dessert, gummy fish,
clear plastic cups
Make the blue gelatin dessert
according to the directions on the box.
Pour into clear plastic cups.
Let cool in refrigerator until
partially set – about an hour.
When partially set, place a few
gummy fish in each cup.
Put them in the refrigerator until
they’re completely set.
Eat and enjoy!
Santa Clara County Council
Tuna salad (made to boys’ taste)
Toothpicks or uncooked spaghetti
noodles for masts
Hollow out top of roll.
Fill with tuna salad.
Cut cheese into triangles for
put on toothpicks or spaghetti
noodles and insert into rolls.
1 pint ice cream
12 large or 20 small cookies
Remove the ice cream from the freezer and
put in the refrigerator for about 10 minutes, until it softens slightly.
While the ice cream softens, put the
sprinkles on a piece of waxed paper.
Remove the ice cream from the refrigerator.
Place a large scoop of ice cream on top of 6 large cookies (or 10 smaller
cookies). Then press another cookie on top.
With a tablespoon, smooth the sides of the
ice cream sandwich. Then roll the sides in the sprinkles.
Serve right away, or wrap the sandwiches
individually in waxed paper or plastic bags and place them in the freezer
until you’re ready to serve them. Makes 6 to 10 sandwiches.
1/2 cup (1 stick) butter, at room
1/2 cup sugar
1 large egg
1 tsp almond extract
1/4 tsp salt
1 1/2 cups all-purpose flour
1 large egg white
1/4 cup sliced almonds
Put the butter and sugar in a mixer bowl.
have an adult use an electric mixer and beat
them on medium speed until the sugar and butter blend together into a soft
Break the egg into the batter.
Add the almond extract and salt. Mix until
With the mixer on medium speed, add the
flour a little at a time. When all the flour has been blended, the dough
should look crumbly.
Turn the dough out onto a clean surface.
Knead the dough until it is smooth and shiny, 3 to 5 minutes. (Kids
like kneading the dough.)
Shape the dough into a thick log and wrap it
in a piece of plastic wrap. Refrigerate for 1 hour.
After the dough is chilled, place an oven
rack in the center of the oven. Preheat the oven to 350.
Unwrap the dough on a cutting board.
Using a knife, carefully cut the log into
Put the slices about 1 inch apart on the
Put the egg white into a bowl. Beat the egg
white with the electric mixer until it’s very foamy and white. Use your
finger to rub egg white over the top of each cookie. (Wash your hands
before and afterward.)
Sprinkle the tops with the almonds.
Bake until the cookies are golden, about 10
Cool on a cooling rack. Makes 36 cookies.
I am not sure why these are called sand Dollar
Cookies – I don’t see five marks being made in the cookies. Maybe someone
from Longhorn Council can drop me a line. CD