| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Kids, Misc | 24 | Servings | |
INGREDIENTS
| To make dough: | ||
| 8 | tb | Unsalted butter; at room |
| 3 | tb | Honey |
| 1 | ts | Vanilla extract |
| 1 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Vegetable oil |
| 1/2 | c | Chocolate chips |
| To make sticky sauce: | ||
| 1/2 | c | Honey |
| 2 | tb | Sugar |
| 2 | tb | Ground cinnamon |
INSTRUCTIONS
Recipe by: Creepy Cuisine, Lucy Munroe Preheat the oven to 300 degrees. In a medium bowl, mash the butter and honey with a fork until well blended. Gradually stir in the vanilla extract, flour and salt. The mixture should have a doughy consistency. Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour. Grease cookie sheets with the vegetable oil. After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls. If the dough sticks to your hands, dip them in flour. Roll out balls between your hands into snakelike shapes, about the length and thickness of your pinky. Separate each ball into 4 smaller sections and roll each section into a snake. Place snakes 1 inch apart on cookie sheets. Bake for 20 to 25 minutes, or until the snakes begin to turn light brown. Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter. Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake. Set aside until completely cooled. To prepare sticky sauce, mix honey, sugar and cinnamon in a small bowl. Drizzle over the cooled snakes and serve. Penny Halsey (ATBN65B). Posted to EAT-L Digest 04 Sep 96 Date: Thu, 5 Sep 1996 10:23:04 -0500 From: LD Goss <ldgoss@METRONET.COM>
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