I have included many favorite recipes in my books. Here are just a few. I hope you will enjoy trying them with your children!

MR. COOKIE BAKER'S SUGAR COOKIES

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
3 tablespoons milk

1. Mix together 2 cups of the flour, the baking powder and the salt.
2. Cream together the butter and sugar. Then beat in the egg, vanilla extract, and milk.
3. Stir in the flour mixture, then gradually add enough of the remaining flour to make the dough stiff enough to roll.
4. Form the dough into a ball. Chill at least 1 hour.
5. Preheat oven to 375 degrees.
6. Place the dough on a floured surface and roll out to 1/8-inch thickness. Cut with cookie cutters and place on ungreased cookie sheets.
7. Bake about 8 to 10 minutes or until nicely browned. (Makes about 4 dozen cookies.)

MR. COOKIE BAKER'S FROSTING
2 tablespoons butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk (approximate)
colored sprinkles

1. Cream together the butter, sugar, and vanilla extract.
2. Stir in 3 tablespoons of the milk. Then gradually add enough of the remaining milk to make the frosting smooth and easy to spread.
3. Spread the frosting on cookies with smooth-edged knife, then decorate with colored sprinkles.
Make the cookies colorful and have fun!

Yummy!

SUZETTE'S CREPE RECIPE
2 eggs
1 cup milk
1 cup flour
1 tablespoon melted butter
1 tablespoon sugar
1/4 teaspoon salt

Utensils: a big bowl, whisk, ladle, spatula, and a large frying pan

In the bowl, beat the eggs with a whisk. Beat in the milk. Then add the flour and mix until very smooth. Add the melted butter, sugar, and salt to the batter and blend well. It should be the consistency of very heavy cream. Add slightly more milk if necessary. (Alternatively, the mixing can be done in a blender or food processor.) The batter can be used immediately, but even better, cover and chill 1 hour or overnight.

Heat the pan and brush lightly with melted butter. Pour in a ladle-ful of batter (about 3 tablespoons). Quickly swirl the pan around so the batter spreads out thin. Cook over medium-high heat until the crêpe is set and the edges are lightly browned and lift up easily, about 2 minutes. Flip it, spread it with your favorite filling, and cook for about another minute. Fold it in half, and then in half again, creating a triangle, then serve! (makes about 8 crêpes)

Bon appetit!

ANNIE'S APPLESAUCE CAKE
1/2 cup softened butter
1 cup sugar
2 eggs
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice (optional)
1/2 teaspoon nutmeg (optional)
1 cup applesauce
2/3 cup raisins

Cream together butter and sugar in a large mixing bowl. Add eggs and beat well. Sift together flour, baking soda, baking powder, salt and spices. Add to creamed mixture alternately with applesauce, beating after each addition and blending well. Stir in raisins. Pour batter into 9" greased tube pan. Bake at 375 degrees for 45 minutes or until browned and toothpick inserted into the cake comes out clean. Cool and spread with butter frosting (same as Mr Cookie Baker's frosting above).

Delicious!

BALLERINA KISS CUPCAKES recipe

#1 Make mini MERINGUE KISSES with this easy recipe:

2 egg whites and 1/2 cup sugar

1. Preheat oven to 225 degrees.

2. Separate 2 eggs and put aside the 2 yolks (they can be added to your cupcake batter). Beat the 2 egg whites with an electric beater, until foamy. Then while continuing to beat at high speed, slowly add 1/2 cup sugar. (Optional: add several drops of food dye if you would like your kisses to be colored). When the mixture stands in stiff peaks, it is ready for baking.

3. Cover a baking sheet with parchment or wax paper (to prevent sticking). To shape the kisses, take a small spoonful of the mixture, drop it on the baking sheet with an upward motion (with the help of a second spoon in the other hand). The kisses (about 40) can probably all fit on one baking sheet.

4. Bake them in the oven for about 1/2 hour. (Bake them long enough so they are slightly hard, but not discoloring or turning brown.) When they have cooled, store them in an airtight tin or container until you use them.

#2 Bake your favorite kind of CUPCAKES (chocolate, vanilla, carrot, applesauce...? My Color and Cook Cupcakes activity book by Dover has recipes for all of these) Making them in a mini size is cute!

#3 Make your favorite kind of FROSTING (recipes are also included in the Cupcakes activity book.) (optional: add several drops of food dye to white frosting if you would like it to be colored)

#4 Take out your favorite colored SPRINKLES.

#5 Assemble your cupcakes: Frost the cupcake. Place the meringue kiss on top. Add colored sprinkles.

Your BALLERINA KISS CUPCAKES are ready to be enjoyed, while you are reading DEAR BALLERINA, of course!

These books all include recipes. Click on the book covers for more information.