*  Exported from  MasterCook  *
 
                         Easter Mints Kids Can Make
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Chocolate
                 Desserts                         Ann’s Best
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Soft butter
      1/3   c            Light corn syrup
      1/2   ts           Salt
    1       t            Flavoring
    3 1/2   c            ( 1 lb ) sifted
                         -confectioner sugar
                         Large bowl
                         Wooden spoon
                         Paper plates
                         Pencils
 
   This is a no-cook recipe the children can mix with their hands.   Flavor it w
 ith any of the liquid flavorings in the supermarket, such   as strawberry and l
 emon. If you want, you can instead divide it into   three portions and add a fe
 w drops of food coloring to tint it   yellow, red, and green. The knead a small
  amount of flavoring into   each one. This recipe makes about 1 1/2 lbs of cand
 y.      Help the children measure all the ingredients into the large bowl.   Th
 ey can take turns stirring it with the wooden spoon until it   becomes too stif
 f. Then they can knead it with their hands. They   should continue kneading unt
 il the dough is smooth.      Give each child a paper plate and a pencil. Tell t
 hem to turn their   plates OVER and write their names on the Bottom to prevent 
 pencil   lead from getting on their mints. Help them hold their pencils   corre
 ctly. Make sure they use upper and lower case letters.      Give each child a p
 ortion of dough on his or her plate. The ch!
 ildr
 en   can pinch off pieces, roll them into balls, and press them lightly   with 
 a fork to make a fancy butter mint. Children who cannot roll the   candy into b
 alls can make snakes, cut the snakes into pieces, and   press the pieces with a
  fork. They might eat the pieces with the   fork, but that’s ok too.      Leave
  the mints on the plates and refrigerate them for 30 minutes,   until they beco
 me firm. Easter Mints taste even better the second   day, if you can keep every
 one from eating them all on the first day.   Cover with plastic wrap and keep t
 hem in the refrigerator.   Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-
 1120, Watertown,   NY   
 
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