recursal/Fanatic-Fandom huggingface dataset:
Orange Scones Recipe

Here is a recipe on how to make Orange Scones

Fresh Orange Scones

Prep Time: 10 minutes

Cook Time: 15 minutes-25 minutes

Yield: 8 scones

zest of one large orange or two medium oranges

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, frozen

1/2 cup sour cream

1 large egg

1 cup confectioners’ sugar

1/2 tsp vanilla extract

2-4 tbs freshly squeezed orange juice

## Instructions

Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.

In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.

In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine. Grate frozen butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.

Place dough on a lightly floured surface and lightly pat into an 8" circle about 3/4" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one.

Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely. During this time, prepare glaze. Stir together melted butter, confectioner's sugar, vanilla and orange juice until smooth. Once completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon.

**Enjoy!!**
How to draw animals

#### Dog

http://www.hellokids.com/c\_17879/drawing-for-kids/drawing-lessons-for-kids/how-to-draw-animals/how-to-draw-pets/dog

#### Rabbit

http://www.hellokids.com/c\_12351/drawing-for-kids/drawing-lessons-for-kids/how-to-draw-animals/how-to-draw-easy-animals/rabbit

#### Panda

http://www.hellokids.com/c\_12349/drawing-for-kids/drawing-lessons-for-kids/how-to-draw-animals/how-to-draw-easy-animals/giant-panda

#### Pig

http://www.hellokids.com/c\_12350/drawing-for-kids/drawing-lessons-for-kids/how-to-draw-animals/how-to-draw-easy-animals/pink-pig

#### Monkey

http://www.hellokids.com/c\_26039/drawing-for-kids/drawing-tutorials-step-by-step/animals/how-to-draw-a-monkey-for-kids
10 Minute Homemade Teriyaki Sauce!

This a recipe for...10 Minute Teriyaki Sauce

\_\_\_\_Ingredients\_\_\_\_:

2 Tablespoons Honey

1/4 cup Soy Sauce

3/4 cup water

4 Tablespoons Brown Sugar

1/2 Teaspoon Minced Ginger

1/2 Teaspoon Minced Garlic

2 Tablespoons Corn Starch + 1/4 Cup Cold Water

I Tablespoon Sesame Seeds (optional)

\_\_\_\_Directions\_\_\_\_:

On the stove in a medium sized sauce pan, whisk together honey, soy sauce, water, brown sugar, minced ginger and garlic on medium heat. Dissolve cornstarch with water in a separate small bowl. Slowly stir that into the sauce and cook a few more minutes until desired thickness. If too thick, add a little more water until desired thickness. Add sesame seeds. Pour sauce over meat, fish, veggies and/or rice.

Enjoy!
Pretend Binoculars

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

Nina shows you how to make your very own binoculars out of cardboard tubes!

## Materials

* 1 long cardboard tube, or 2 small ones
* Tape
* Crayons, paint or markers
* Safety scissors

## Instructions

1. If you’re using a long cardboard tube, have a grown-up help you cut it in half. Otherwise, use 2 small tubes.
2. Tape the two tubes together to make binoculars.
3. Decorate the binoculars with crayons, markers or paint.
4. Now take a look around and discover your world through binoculars!
How To Make Chocolate Gelato

How To make Homemade Chocolate Gelato

Recipe type: Dessert

## Ingredients

* 2¼ cups 2% milk
* ⅓ cup heavy cream
* ¾ cup sugar, divided
* ½ cup unsweetened cocoa powder
* 2 ounces bittersweet chocolate, finely chopped
* 4 extra-large egg yolks
* 2 teaspoons pure vanilla extract
* Large pinch kosher salt

## Instructions

1. Heat the milk, cream, and ½ cup of sugar until the sugar dissolves and the milk starts to simmer.
2. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
3. Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer and beat on high speed for 3 to 5 minutes, until light yellow and very thick.
4. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture.
5. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly, until thickened.
6. A candy thermometer will register about 180 degrees F. Don't allow it boil!
7. Pour the mixture through a sieve into a bowl and add the vanilla and salt.
8. Place a piece of plastic wrap directly on top of the custard and chill completely.
9. Pour the custard into the bowl of an ice cream maker and process for about 45 minutes.
10. Place into freezer and eat when convenient

Enjoy your gelato!!!
Brownie Bomb Recipe

How to make a Brownie Bomb:

1 cup granulated sugar

1 cup dark brown sugar

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

4 large eggs

2 sticks (1 cup) unsalted butter

8 ounces semisweet chocolate chips

1/2 cup all-purpose flour

1/2 cup cocoa powder

1 1/2 cups heavy cream

3 tablespoons granulated sugar

1 tablespoon cocoa powder, plus more in a shaker or sifter, for serving

1/2 cup hot fudge, warmed slightly

1/3 cup chopped walnuts

## Directions

* Keep 5 rectangles as they are and cut the other 5 in half to make triangles. Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve. Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top. Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.

In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.
And you are Done Enjoy!
Apple Pear Walnut Crisp

Here is the recipe for the Apple Pear Walnut Crisp.

PREP TIME------COOK TIME----TOTAL TIME

30 mins---------40 mins---------1 hour 10 mins

## Ingredients

* 4-5 Granny Smith apples (peel, core and slice)
* 3 Bartlett pears (peel and slice)
* ½ cup walnuts (chopped)
* 1 cup sugar
* ½ tsp salt
* ½ tsp nutmeg
* 1 tsp cinnamon
* ¼ stick butter
* 2 cups flour (unsifted)
* 1 cup brown sugar (lightly packed)
* 1 cup butter (2 sticks)

## Instructions

1. Preheat oven to 400°
2. In a large mixing bowl, whisk together flour and brown sugar. Add 1 cup of butter and mix on low speed until crumbly.
3. In a medium bowl, whisk sugar, salt, nutmeg and cinnamon together and set aside.
4. Peel, core and slice apples and pears. Put in a large bowl, add walnuts.
5. Mix in sugar mixture and stir until all fruit and walnuts are coated well.
6. Pour fruit mixture into a 9 x 13 inch baking dish.
7. Add the remaining ¼ cup butter (sliced) and just place on top of the fruit mixture randomly.
8. Add the flour mixture on top of fruit and spread evenly.
9. Bake uncovered at 400° for 40 minutes.
10. Serve warm with ice cream or whipped cream.

Hope You Enjoy this Recipe here is the link to the recipe in case you want to screenshot it

Link: http://www.greatgrubdelicioustreats.com/apple-pear-walnut-crisp/

Enjoy!!!
Nina's Nighttime Cinnamon Stars

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

 Learn how to make star shaped snacks for the holidays!

 **Prep Time:** 10 minutes
**Makes:** 4 stars
**Serving Size:** 1 star for toddlers; 1–2 stars for school-age kids

## Ingredients

* 4 slices whole-wheat bread
* 1 tsp. cinnamon and 2 tsp. sugar, combined
* 2 tsp. transfat-free margarine
* 8 blueberries
* 4 slices of red apple

## Supplies

* Star-shaped cookie cutter
* Knife or apple slicer and cutting board

## Directions

1. Toast bread.
2. Cut out star using cookie cutter.
3. Spread ½ tsp. margarine on each star.
4. Sprinkle each with a pinch of cinnamon-sugar mixture.
5. Place 2 blueberries for eyes and 1 apple slice for mouth.

```
*Parents should toast the bread, but kids can cut out star shapes and decorate with cinnamon-sugar, berries, and apple slice.

```
Apple Muffin Recipe

* 2 medium apples, peeled, cored and chopped

### Directions:

1. Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper muffin liners.
2. In a medium bowl whisk together dry ingredients. Add oil, egg and milk and stir just until combined. Fold in apples. Divide batter between the 12 muffin cups.
3. In a small bowl, mix topping ingredients, blending together with a pastry cutter or fork. Sprinkle over unbaked muffins.
4. Bake 15 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean.

Enjoy!
Banjo's Laua Skirt

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

 Banjo's Luau Skirt looks stylish and tastes great!

 **Prep Time:**  5 minutes
**Makes:**  2 skirts
**Serving Size:**  1 skirt

## Ingredients

* 10 fresh peapods
* 2 tsp. low-fat creamy salad dressing (such as ranch)

## Directions

1. Microwave or steam peapods for 1-2 minutes or until al dente.
2. Place 10 peapods in a fan shape to create a “skirt.”
3. Use 1 tsp. of low-fat dressing to draw a waistband at the top of the skirt.

Parents can make sure the peapods are cooked and ready and then kids can arrange them in the shape of a skirt.

Recipe review provided by::
Cucumber Sandwich Recipe

Here is a recipe for Cucumber Sandwich's

Total Time: 10 minutes

Yield: 32 mini-sandwiches

## Ingredients

8 ounces cream cheese, softened

1/3 cup mayonnaise (mayo with olive oil is my favorite)

1 large cucumber, peeled, seeded, and finely diced

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1 tablespoon fresh dill, chopped

sliced white sandwich bread, about 16 slices

sprigs of dill for garnish

## Directions

* In a medium bowl, mix together the cream cheese and mayonnaise until completely incorporated. Add garlic powder, salt, pepper, chopped dill, and diced cucumber. Spread on 8 slices of sandwich bread. Top with sprigs of dill, then close sandwiches with remaining bread slices. Cut crusts from bread, forming square sandwiches. Cut each sandwich into quarters on the diagonal, creating 4 triangle mini-sandwiches each.
* Serve with tea. Enjoy!
Blueberry Cupcakes With A Cream Cheese Frosting

### \_\_\_\_\_\_Instructions\_\_\_\_\_\_\_\_\_

1. Preheat oven to 350 degrees. Sift cake flour into a mixing bowl, add baking powder, baking soda and salt and whisk 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade, otherwise stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla. In the liquid measuring cup used to measure buttermilk, whisk together sour cream with buttermilk until smooth. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Gently fold in blueberries.
3. Divide batter among 12 paper lined muffin cups, filling each about 3/4 full (about 1/3 cup batter in each). Bake in preheated oven 20 - 24 minutes until toothpick inserted into center comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Once cool, pipe or spread cream cheese frosting over tops and garnish with blueberries.
4. For the Cream Cheese Frosting:
5. In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade), whip cream cheese and butter until smooth and fluffy. Mix in vanilla, then stir in powdered sugar and continue to whip until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading).
6. \*Just thought I'd throw it out there, if you only have salted butter that will be fine for this recipe, simply reduce the salt to 1/4 tsp. Also, when softening your butter, you can either leave it out to nearly reach room temp, or you can heat it in the microwave, rotating it about every 4 seconds until soft (so it softens evenly). Just don't let it melt.
7. Pipe Frosting on cupcakes and Enjoy!!!
Chocolate Banana Muffins

\_\_\_\_Ingredients\_\_\_\_\_

* 1 and 1/2 cups plain/all-purpose flour 190g
* 1/2 cup cocoa powder 50g
* 3/4 cup caster/granulated sugar 150g
* 2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup chocolate chips 175g
* 1 large egg room temperature
* 2 large bananas mashed
* 2 teaspoons vanilla extract
* 1/4 cup vegetable oil 60ml
* 1 cup Greek-style yogurt 240g

\_\_\_\_\_\_Instructions\_\_\_\_\_\_\_

1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with muffin cases, then set aside.
2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
3. Whisk together the eggs, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
4. Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

Notes:

*Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.*
Ain't No Party Like a Thomas Party (Part 5)

Ain't No Party Like a Thomas Party (Part 5) is the 56th episode in the Thomas & Friends cartoon.

## Characters

### Engines

* Percy
* Oliver
* Thomas
* Gator
* Ashima
* Belle
* Rajiv (cameo)
* Rosie (cameo)
* Lexi (cameo)
* Molly (cameo)
* Rebecca (cameo)
* Daisy (cameo)
* Caitlin (debut/cameo)

### Shoppies

* Jessicake
* Rainbow Kate
* Bridie
* Rosie Bloom (cameo)
* Tiara Sparkles (cameo)

## Trivia

* Ain't No Party Like a Thomas Party was the first episode that was split into five parts.
Miles' Moon and Stars

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

 See the moon and stars right on your plate with this healthy snack.

 **Prep Time:**  10 minutes
**Makes:**  2 moon and stars
**Serving Size:**  1 moon and stars

## Supplies

* Butter knife
* Star cookie cutter or knife and cutting board

## Ingredients

* 1 whole-wheat English muffin
* 1 tsp trans fat-free margarine
* 2 slices low-fat cheddar cheese

## Directions

1. Cut muffin in half and toast both sides.
2. Spread ½ tsp. margarine on each half of English muffin.
3. Cut 2 slices of cheese into star shapes.
4. Arrange English muffin “moon” and cheese “star” on plate and serve.

**Note:** Kids can do almost everything unless you need to
cut cheese with a knife rather than a cookie cutter, in which case
parents should take the lead.

Recipe review provided by:

## Trivia

* When The Let's Go Show was discontinued, the snack was themed after Pajanimals instead.
Banana Cupcakes With Cinnamon Cream Cheese Frosting

\_\_\_\_\_\_\_Ingredients\_\_\_\_\_\_\_\_

* 2 cups (250g) all-purpose flour (Spoon & Leveled)

* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 3/4 teaspoon salt
* 1 and 1/2 cups mashed banana (about 3 large very ripe bananas)
* 1/2 cup (115g) unsalted butter, softened to room temperature
* 1/2 cup (100g) packed light or dark brown sugar
* 1/2 cup (100g) granulated sugar
* 2 large eggs, at room temperature\*
* 1/4 cup (60g) sour cream or plain yogurt, at room temperature\*
* 2 teaspoons pure vanilla extract
* 1/2 cup (120ml) buttermilk, at room temperature

\_\_\_\_\_\_\_\_Recipes\_\_\_\_\_\_\_\_\_

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.
2. **Make the cupcakes:** Whisk the flour, baking soda, cinnamon, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are flour pockets at the bottom of the bowl.
4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around **30 mini cupcakes,** bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
5. **Make the frosting:** In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
6. Frost cooled cupcakes however you'd like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Top with salted carameland/or a banana chip, if desired. Store leftovers in the refrigerator for up to 5 days.

**Make ahead tip:** Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
How To Make Cinnamon Sugared Pecans aka Candied Pecans

\_\_\_\_\_Ingredients\_\_\_\_\_\_

* 1 lb pecan halves
* 1 large egg white
* 1 Tbsp water
* 1/2 tsp vanilla extract
* 1 cup granulated sugar
* 1 tsp cinnamon
* 1/2 tsp salt

\_\_\_\_\_Instructions\_\_\_\_\_\_

Preheat oven to 250 degrees. In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy. In a separate small mixing bowl, whisk together sugar, cinnamon and salt. Add pecans to egg white mixture and toss until evenly coated. Pour half of the sugar mixture over pecans and toss several times then add remaining sugar mixture and toss until evenly coated. Pour coated pecans over a parchment paper lined baking sheet and spread into an even layer. Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool then store in an airtight container.
Strawberry Shortcake Cupcakes

* 1 cup butter, softened
* 2 cups granulated sugar
* 4 eggs, room temperature
* 1 teaspoon vanilla
* 2 and ¾ cups all purpose flour
* 2 teaspoons baking powder
* 1 cup milk, room temperature

For the Buttercream

* 1 cup (2 sticks) butter, softened
* 3 and ½ cups powdered sugar
* 2-4 tablespoons heavy cream or milk
* 1 teaspoon vanilla
* pinch of salt

For the Strawberry filling

* 3-4 cups finely diced strawberries
* 1 tablespoon granulated sugar

### \_\_\_\_\_\_Instructions\_\_\_\_\_\_\_\_

1. Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
2. In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
3. Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-15 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
4. To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.
5. Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.
6. To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.
How to Make Ribbon Bookmarks

This is on how to make ribbon bookmarks (Perfect for bookworms like me)

## Materials Needed

* Decorative Ribbon at least 1/2 in. wide
* Elastic Hair Bands
* Decorative Buttons
* Scissors
* Needle & Thread and/or Sewing machine

## Directions

Cut the ribbon into 18 inch strips. (This is for an average sized book. If you need a bookmark for a large book, you may want to measure around the book first and add length to the ribbon.) Fold one end of the ribbon over 1/4 inch. Fold it over another 1/4 inch and stitch across. You can do this by hand, or use a sewing machine. I used a zigzag stitch on my machine for a special touch. Repeat for the other end of ribbon, adding the elastic hair band before you start folding to attach it to the ribbon. Now we have one end of the ribbon bookmarks done. Half way there! Use your needle and thread to attach a button to the other end of the ribbon. And we’re all done (wasn't that fast!) hope you loved this craft as much as I did!
How To Make Black And White Cookies

\_\_\_\_\_\_\_\_\_\_Ingredients\_\_\_\_\_\_\_\_\_\_\_\_

* 1 and 3/4 cups (220g) all-purpose flour (or more as needed, see note)
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 10 Tablespoons (145g) unsalted butter, softened to room temperature
* 1 cup (200g) granulated sugar
* 1 large egg, at room temperature
* 2 teaspoons pure vanilla extract
* 1/3 cup (80g) full-fat sour cream, at room temperature\*

\_\_\_\_\_\_\_\_\_Icing\_\_\_\_\_\_\_\_\_\_

* 5 and 1/2 cups (660g) confectioners' sugar, sifted (measure before sifting)
* 7 Tablespoons (105ml) whole milk, divided
* 2 Tablespoons light corn syrup
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* 3 Tablespoons (18g) unsweetened natural or dutch-process cocoa powder

\_\_\_\_\_\_\_\_\_Directions\_\_\_\_\_\_\_\_\_\_

1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
2. Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
4. Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets-- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
5. **Make the icings:** Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
6. Spread vanilla icing onto half of the cookies-- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
7. Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

**Make ahead tip:** You'll want to bake this cookie dough right away as the baking powder is initially activated once wet. You can, however, bake the cookies in step 4, cool completely, cover tightly, and store at room temperature for up to 3 days before continuing with step 5. Frosted or unfrosted cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or frosting.
Teeny Tiny Tea Treats

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

 Teeny Tiny Tea Treats are a delicious snack that's perfect for small fingers.

 **Prep Time:**  15 minutes
**Makes:**  4 tea

 sandwiches
**Serving Size:**  2 tea sandwiches

## Ingredients

* 2 slices wheat bread
* 4 slices cucumber
* 1 tbsp. Low-fat or light cream cheese

## Directions

1. Spread the cream cheese on the bread.
2. Add sliced cucumber to sandwich.
3. Cut sandwich into 4 diamonds.

**Note:** Parents should do the cutting, but kids can spread the cream cheese and arrange the cucumbers on the bread.

Recipe review provided by:
Homemade Mint Sugar Scrub

### Instructions:

1. Place coconut oil in a bowl and microwave on HIGH 15-25 seconds until softened.
2. Start by adding 1½ cups sugar to the oil, along with the peppermint extract and green food coloring. Mix until ingredients are well combined and food coloring is evenly distributed. If mixture is too wet, add another ½ cup sugar until scrub is to desired consistency.
3. Spoon scrub into air-tight containers (such as a mason jar) and decorate with twine or ribbon.
4. Give to a friend or family member or keep it for yourself!
Crock-pot Baked Apples

These Crock-pot "Baked" Apples are a delicious way to enjoy apples this fall!

\_\_\_\_Ingredients\_\_\_\_

* 1/2 cup of Water, warm
* 3 tbs Cornstarch (or arrowroot powder)
* 6 Apples, peeled and sliced or diced
* 1 tbs Lemon juice
* 1/2 tsp of Vanilla extract
* 1/4 cup of Low sugar maple syrup (or honey)
* 1 tbs Ground cinnamon
* 1/8 tsp Ground nutmeg
* Pinch of Salt

* 1/8-1/4 cup Sweetener of choice (or to taste)

\_\_\_\_Method\_\_\_\_

The estimated total time to make this recipe is 2-4 Hours.

1. Put the warm water and cornstarch in the crockpot and whisk them until combined, and no lumps remain.
2. Put the rest of the ingredients in your slow cooker and stir them all together. Cover and cook on low for 4 hours or 2 hours on high, stirring once during cooking.
3. Serve warm with vanilla ice cream, or let cool and pour apples into a sealed container and refrigerate for up to one week!

**Enjoy!**
Bob's Build Me Up Berry Shake

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

 Can we build this Bob Build-Me-Up Berry Shake? Yes we can!

 **Prep Time:** 10 minutes
**Makes:** 2 cups ( 4 servings )
**Serving Size:** 4 fluid oz

## Ingredients

* 1/3 cup blueberries
* 1/3 cup strawberries
* 1/3 cup raspberries
* 8-oz low-fat vanilla yogurt
* 1 cup apple juice
* 1 tsp wheat germ

## Supplies

* Measuring cups and spoons
* Large bowl
* Potato masher
* Large strainer
* Mixing spoon
* Tall glass with a straw

## Directions

1. Put blueberries, strawberries and raspberries into a large bowl

and pound away with a potato masher until everything is squished.

1. Pass the mixture through a large strainer to remove as many of the seeds as possible.
2. Add the wheat germ and stir until mixed thoroughly.
3. Add the vanilla yogurt. Mix well.
4. Add the apple juice and mix well before serving.

\*Preschoolers will be able to help with every part of this recipe.

Note: Nutritional analysis may vary depending on ingredient brands used.
 Values were rounded to nearest whole number, except for iron.

Nutritional analysis and facts have been provided by:

For more information about fun family recipes and keeping kids healthy and well, visit

## **We Made This**

Be the first family to upload a photo for this!
No Churn Pumpkin Gingerbread Ice Cream

2. In a separate bowl, whisk together the condensed milk, vanilla, pumpkin puree, and spices. Gently fold in the whipped cream, then the crushed biscuits.
3. Pour the mixture into a 9x5-inch loaf pan, sprinkle with extra crushed ginger biscuits if desired, then cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.

### Notes:

*This ice cream can be frozen for up to 1 month.*
Frozen Banana Yogurt Bites

Here is a recipe for Frozen Banana Yogurt Bites.

## Ingredients

* 1 large ripe banana
* 150g Yogurt of your choice (we used natural yogurt)
* Handful of dried banana chips or Frozen slices of banana

## Method

Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start).

Peel the banana and pop it onto a plate.  Mash up with a fork until most of the lumps have gone.  Young children might find this step easier to do with a potato masher if you have one.

Tip the mashed banana into a bowl and dollop in the yogurt.  Whisk together until well combined.

Using a spoon, dollop some yogurt and banana mixture into the bottom of each cake case until all the yogurt has gone.  Top with the banana chips or Frozen Slices of Banana.  We topped half  of ours with whole ones and half with broken pieces, I think both ways looked great!

Enjoy!!!
Easter Drawings

Here are some Fun Easter Drawings!:

Easter Rabbit

Here is the Link to the video: https://youtu.be/FqJ4lqeF2k4

Easter Pusheen Cat

Here is the link to the video: https://youtu.be/2xeu19dv99w

Easter Basket Drawing

Here is the link to the Drawing Video: https://youtu.be/JOU\_LzLx5fE

Rabbit and Duck Inside Easter Eggs

here is the link to the video: https://youtu.be/MX6WaSNxeKU (Skip 3 minutes 2 get to the drawing)

Picachu in Easter Egg

Here is the link: https://youtu.be/6MjU5HI6ohA
Fluffy 3 ingredient slime. NO GLUE OR BORAX

Below is how to make fluffy, three ingredient slime!

## Ingredients

Body Wash

Shaving Cream

2 teaspoons salt

## Steps

1. Put body wash in a container
2. Put shaving cream a little less than the amount of body wash.
3. Begin to stir
4. Put around 2 teaspoons of salt slowly while stirring
5. Keep stirring and test for 10- 20 minutes

## Extra Things You Need

A container

Something to stir with(Preferably a spoon, popsicle stick, whisk, or another utensil)
Shopping Cart Rally

Shopping Cart Rally is the 20th episode in the Thomas & Friends cartoon.

## Characters

* Percy
* Philip
* Oliver
* Thomas
* James
* Emily
* Etienne
* Rajiv (cameo)
* Duck (cameo)

## Synopsis

Get ready for the race of your life with the engines! Who will win the ultimate race in Sodor?

## Plot

It's time for Sodor's ultimate race, the shopping cart rally! Percy and Philip are the announcers as Oliver, Thomas, and James race around Sodor in shopping cart race cars to the finish line! The race begins in Knapford and they speed out of the station. James deliberately throws a large eraser in the path of the others, but they overcome it. Emily sees this scene and runs away frightened, leaving a splash of milk in her path. James slides through the milk and winds up spinning out of control and crashing!

Then the remaining racers drive back into Knapford, where Thomas sends a stack of orange pop bottles tumbling into Oliver's path. A pop bottle falls into Oliver's cart but other than that Oliver escapes unscathed and quickly catches up to Thomas! It's a close race until Oliver realizes they can use the shaken up pop bottle to their advantage! Oliver uncaps the bottle and a stream of fizz propels Oliver forward at lightning speed until Oliver crosses the finish line, winning in first place! Thomas comes in second, and James comes in third with Etienne pushing her broken cart for her.

## Transcript

For a full transcript of the episode, click here.
How To Make Mint Oreo Ice-Cream

This is a recipe on how to make Mint Oreo Ice-Cream.

## Ingredients

2 cups heavy cream

2 cups 2% milk

1 cup granulated sugar

½ tsp salt

1 tsp vanilla extract

1 tsp mint extract

2-3 drops green food coloring, if desired

1 cup crushed Oreos (about 6-8 cookies)

## Instructions

1. In a large bowl, whisk together heavy cream, milk, sugar, salt, vanilla, and mint extract until combined.
2. Stir in food coloring, if using.
3. Pour the mixture into your ice cream maker and follow manufacturer's instructions, likely running for about 20 minutes. Add crushed Oreos to ice cream when it's almost done processing.
4. Transfer ice cream to containers and freeze for at least 4 hours before serving.

Enjoy!!!
Cream Cheese Frosting

* 8 oz cream cheese , softened
* 1/2 cup butter , softened (I prefer 1/4 cup unsalted and 1/4 cup salted)
* 1/2 tsp vanilla extract
* 2 cups powdered sugar

### Directions:

In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade), whip cream cheese and butter until smooth and fluffy. Mix in vanilla, then stir in powdered sugar and continue to whip until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading). \*Just thought I'd throw it out there, if you only have salted butter that will be fine for this recipe, simply reduce the salt to 1/4 tsp. Also, when softening your butter, you can either leave it out to nearly reach room temp, or you can heat it in the microwave, rotating it about every 4 seconds until soft (so it softens evenly). Just don't let it melt. Pipe Frosting on cupcakes and Enjoy!!!
Angelina's Ballet Slippers (Archive from Sprout)

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

 Just as Angelina balances on tippy-toe, these are part of a balanced diet.

 **Prep Time:** 10 minutes + 35 minutes cook time
**Makes:** 2 "slippers"

**Serving Size:** Entrée: 1⁄2 slipper for toddlers, 1 slipper for school-aged kids;
Side dish: 1⁄4 slipper for toddlers, 1⁄2 slipper for school-aged kids

## Ingredients

* 1 red pepper, cut in half with seeds removed
* 1⁄2 cup quick cook brown rice
* 1⁄2 cup vegetable stock
* 1 cup canned mixed vegetables, no added salt
* 1⁄4 tsp. black pepper
* 1 tsp. chopped fresh parsley
* 1 tsp. extra virgin olive oil
* 1 lemon
* Decorative cabbage
* 1⁄4 cup shredded cheddar cheese, divided

## Supplies

* Measuring cups and spoons
* Cutting board & knife
* Cooking pot
* Small cooking pot
* Mixing spoons
* Slotted spoon
* High-sided baking dish
* Pastry brush
* Large serving plate

## Directions

1. Preheat oven to 350 degrees.
2. Fill a pot large enough to hold pepper halves with water and bring to a boil (don’t add peppers yet).
3. In a smaller, separate pot, cook brown rice in vegetable broth according to package directions, about 5 minutes.
4. Meanwhile, blanch red pepper halves in boiling water for 3

minutes. Remove with slotted spoon and place into a high-sided baking
dish.

1. Stir mixed vegetables into prepared brown rice. Season with pepper and parsley.
2. Spoon rice mixture into each pepper half. Brush tops lightly

with olive oil, squeeze lemon to taste and sprinkle with grated cheese
(approx. 2 tbsp. cheese per pepper).

1. Place baking dish into oven and cook until the peppers are soft and the cheese is melted and golden, about 35 minutes.
2. Transfer the peppers onto a large plate and put the cabbage on

top in a criss-crossed pattern to look like the laces on a ballet shoe.

\*Parents prepare the peppers and rice. Kids can mix and fill the peppers and decorate them with cabbage laces!
Note: Nutritional analysis may vary depending on ingredient brands used.
 Values were rounded to nearest whole number, except for iron.

Nutritional analysis and facts have been provided by:
Nutella Stuffed Double Chocolate Muffins

### \_\_\_\_Instructions\_\_\_\_\_

1. Preheat the oven to 200C/400F/Gas 6. Spray or butter a 12-hole muffin pan, and set aside.
2. Whisk together the flour, sugar, baking powder, baking soda, salt, cocoa powder, and chocolate chips. Set aside.
3. Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
4. Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon 1 - 2 teaspoons of Nutella into the centres, then pour the rest of the batter over the tops.
5. Bake for 15 - 17 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.

Notes:

*Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.*
The Emoji Movie Drawings

Here are some of the drawings from the 2017 Emoji Movie

1: Chocolate chip cookie

Here is the link to the drawing video: https://youtu.be/YbQgsfzxSt4

2: Ice Cream

Here is the link to the drawing video: https://youtu.be/-5Zi-G3PgBk

3: Hi 5

Here is the link to the drawing video: https://youtu.be/su0GkyiGwmE

4: Gene Meh

Here is the link to the drawing video: https://youtu.be/V-98ZeqlEOo
Fresh Orange Scones

zest of one large orange or two medium oranges

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, frozen

1/2 cup sour cream

1 large egg

1 cup confectioners’ sugar

1/2 tsp vanilla extract

2-4 tbs freshly squeezed orange juice

### Instructions:

Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.

In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.

In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine. Grate frozen butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.

Place dough on a lightly floured surface and lightly pat into an 8" circle about 3/4" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one.

Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely. During this time, prepare glaze. Stir together melted butter, confectioner's sugar, vanilla and orange juice until smooth. Once completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon.
How To Make A Bouncy Ball

## Ingredients

½ Cup Warm Water

1 Tb Borax

1 Tb of Cornstarch

2 Tb White Liquid Glue

Food coloring

Optional: Disposable rubber gloves (I used them).

## Instructions

1. In a cup mix the warm water and the borax.
2. In another cup mix the glue, cornstarch, and food coloring.
3. Pour the glue mixture into the water-borax cup.
4. The glue mixture will harden after 10 seconds; use a fork to take it out of the water. If the glue mixture is still sticky, squish it with your hands and dip it back in the water.
5. Roll the mixture in your hands to make a ball. The more you handle the mixture the firmer it will become.
6. You are done!!!

## Notes

Keep in mind that the balls will flatten a bit after sitting for a while. Store them in small plastic containers or a plastic bag. If they get flattened roll them between your palms again, this will bring them back to the ball shape.
Salted Caramel Buttercream recipe

\_\_\_\_\_Ingredients\_\_\_\_\_\_

## Make the frosting:

1. In the bowl of an electric stand mixer or with your hand mixer, cream butter on medium high speed for about 3 to 4 minutes. Add vanilla extract and salted caramel sauce; mix until combined, scraping down the sides as needed.
2. Add 1 cup of powdered sugar and salt; beat on low until powdered sugar is incorporated. Add heavy cream and then add more powdered sugar until desired consistency is achieved.
3. Increase speed to medium, and beat until smooth and well combined for another 2 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Prepare a piping bag and fill with frosting.
Thick And Creamy Hot Chocolate

2. Add the chocolate, vanilla extract, sugar, and corn flour, and whisk until melted and smooth.
3. Continue whisking (making sure to stir in the corners of the pan to prevent the chocolate gathering there) until the mixture reaches your desired thickness.
4. Remove from the heat, and pour the hot chocolate into your favorite mugs. Top with marshmallows, whipped cream, or grated chocolate.
Juicy Lucy Burger's

Here is a recipe for a...Juicy Lucy Burger.

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Course: Dinner

Cuisine: American

Servings: 4

\_\_\_\_Ingredients\_\_\_\_

* 2 lbs ground beef (preferably chuck)
* 1 tbsp Worcestershire sauce
* 1 tsp kosher salt
* ½ tsp black pepper
* 4 slices American cheese
* Pickled jalapeño slices (optional)
* 4 brioche hamburger buns (or regular buns)
* Optional toppings for serving, such as lettuce, tomato and onion

\_\_\_\_Instructions\_\_\_\_

1. To the ground beef, add Worcestershire, salt and pepper and mix to combine.  Divide beef into eight equal portions and form gently into balls.  One portion at a time, place ball on piece of plastic wrap, fold over, and flatten into a disk with your hands.  It doesn't have to be perfect, but they should all be the same size patties.
2. Tear each slice of American cheese into 4 pieces/squares.  Place 4 torn pieces on the centers of 4 patties.  If desired, add 2 to 3 slices of pickled jalapeños on top of cheese.  Place another patty on top and then with fingers, pinch and seal all around the edges, completely sealing the cheese in all 4 burgers.
3. Heat a cast iron skillet or fire up the grill.  Cook burgers about 3 minutes a side for medium-rare, a little longer for medium.  Remove to a plate and tent with foil and let rest 5 minutes.  Meanwhile, lightly toast/grill buns.
4. Serve Juicy Lucy's on buns with any additional toppings.  Careful on that first bite!  Enjoy!

\_\_\_\_Recipe Notes\_\_\_\_

* I don't recommend lean ground beef, for these or any burger.  Use ground chuck (or 85% lean)
* This recipe makes 4 half-pound burgers.  You can make the portions a little smaller if you like, 10 portions of beef yielding 5 burgers.
* We like brioche bakery-style buns which are readily available in our supermarket.  Regular or sesame seed hamburger buns are great also.
Fields of Veggies (Archive from Sprout)

THIS IS NOT MINE. THIS IS AN ARCHIVE FROM SPROUT BEFORE IT WAS REBOOTED. ALL CREDIT GOES TO THEM.

 There's a whole ‘Field of Veggies’ in this nutritious recipe.

 **Prep Time:**  30 minutes
**Makes:**  12-16 servings
**Serving Size:**  2-inch square

## Supplies

* Pizza pan or cookie sheet depending on crust
* Knife and cutting board

## Ingredients

* Prepared whole-wheat pizza crust
* ¾ cup corn
* 1 cup fresh or frozen broccoli florets
* 1 cup sliced fresh mushrooms
* ¾ cup frozen or fresh peas
* 1 cup pizza sauce
* 1 cup low-fat or part-skim mozzarella cheese

"

## Directions

1. Preheat oven to 350º.
2. Place pizza crust on pan. If it needs to cook, follow directions on crust first.
3. Prepare each of the four vegetables by chopping them if

necessary and then steaming them until cooked or microwaving in 2 Tbsp.
water for 2-3 minutes and let cool.

1. Spread sauce over entire crust.
2. Plant each vegetable in rows across crust, alternating types of vegetables and leaving about ½ inch between the rows.
3. Sprinkle cheese in space between rows.
4. Place in oven for 5-10 minutes or until warm.
5. Cut into 2-inch squares and serve.

**Note:** Parents should bake the crust and vegetables and
make sure everything is appropriately cool prior to kids touching it,
but children can plant the vegetables on the crust.

Recipe review provided by:
Southern Pecan Pie

Here is a recipe for Pecan Pie

\_\_\_\_Southern Pecan Pie\_\_\_\_

Course Dessert---Cuisine American---Prep Time 10 minutes---Cook Time 50 minutes---Total Time 1 hour

Servings 6--- Calories 652 cal

## Ingredients

* 1 9-inch frozen pie crust or make your own
* 1 1/2 cups chopped pecans or pecan halves
* 3 eggs beaten
* 1/2 cup white granulated sugar
* 3 tbsp salted butter melted
* 1 cup dark corn syrup
* 1/4 tsp ground cinnamon
* 1 tsp vanilla extract

## Instructions

1. Preheat oven to 350F degrees.
2. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling.
3. Or, if you are using the Wham Bam pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.
4. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
5. Place the pecans into the bottom of your pie crust.
6. Then pour the filling on top of the pecans.
7. Bake for about 45-50 minutes.
8. Around the 20 minute mark, you may want to add some aluminum foil around the edges of
9. your pie crust to keep it from getting too browned.
10. Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.

**Enjoy!!!**