Pre-K Fun Alphabet Cooking

~ F ~

Fishy Mix Snack

1 (6 ounce) bag plain or Cheddar cheese-flavored, bite-size, fish-shaped crackers
1 (6 ounce) bag dried cranberries
1 (7 ounce) bag dried apricots, snipped
1 cup peanuts

In a medium mixing bowl combine all ingredients.
Store in an airtight container. Makes about 6 cups.

Fruit Kabobs

Have children cut up fruit with a plastic knife and put on
 kabob sticks.  They can then dip the fruit in yogurt.

Fruit Salad

1 apple
1 pear
1 orange
1 banana

Wash fruit and peel fruit. Chop fruit into bite size pieces. Place chopped
 fruit in a large and gently mix. Eat immediately. Optional extras -
ice cream, cream, yoghurt or custard poured on top of the fruit can be
 delicious. Note: Most fruits in season can be used to make fruit salad

Mini Fruit Pizzas

1 package refrigerated sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners' sugar
Assorted fresh fruit, cut into bite size pieces, such as strawberries,
 kiwi, bananas, oranges, blueberries, grapes, pineapple, etc.
1/2 cup preserves, any flavor
1 tablespoon water
Flaked coconut, optional

Cut sugar cookie dough into 1-inch slices and place on ungreased cookie
 sheet or pizza pan. Bake as directed, or until lightly browned around the
 edges. Let cool. Combine cream cheese and confectioners' sugar; mix well.
 Spread over cooled cookies. Decorate with assorted fruit and coconut, if desired.

Fruit Roll-Ups

6 to 8 slices white bread
1/2 cup (1 stick) margarine
6 to 8 teaspoons jam or jelly
Some cinnamon/sugar

Roll out bread slices until flat. Melt margarine. Brush both sides of each slice with
 margarine. Place on cookie sheet. Spoon on 1 teaspoon jam per slice spread evenly.
 Roll up bread; place seam side down on cookie sheet. Bake at 400 degrees F
 for 15 minutes. While hot, dust with a mixture of cinnamon and sugar.

Flower Power

Buy broccoli and cauliflower.  Wash and pull off leaves into separate florets. 
Steam. Sprinkle with salt and pepper or Parmesan cheese.

Fudge Caramel Apples

7 to 8 medium apples
2 tablespoons of butter
3 tablespoons of water
1/2 package of Kraft caramels
1/2 package of Kraft fudge's
1 cup of chopped nuts, optional
Candy sprinkles, optional

Wash apples and remove stems. Insert wooden skewers in stem of apples.
 In top of double boiler over hot water, heat butter and water until butter melts
. Add caramels and fudge's, heat until melted. Dip apples one at a time
 in caramel mixture then nuts or candy and sit to dry on wax paper.

Fluffernutter

Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread

Spread peanut butter onto one slice of bread. Cover with
 Marshmallow Fluff. Top with second slice of bread and enjoy!

Fruit Flavor Pancake Syrup

1 small box flavored gelatin
1/2 cup granulated sugar
2 tablespoons cornstarch
1 cup water

In saucepan mix gelatin, sugar, cornstarch and water and boil.
Pour into pitcher and serve hot on pancakes!

Fried Ice Cream

1/2 cup caramel syrup
6 ounces corn flakes
1/2 gallon vanilla ice cream
1 (12 ounce) carton Cool Whip®
12 maraschino cherries
Vegetable oil

Mix caramel with corn flakes until sticky. Scoop out ice cream and apply
 corn flake coating to cover ice cream. Store any leftover coating in refrigerator.
 Immerse ice cream ball in hot oil for 15 to 20 seconds. Place in a dish; top
 with whipped topping and a cherry. ADULTS MUST HELP WITH THIS RECIPE!

Graphics by AMR ORIGINALS