We love fun Holiday treats around here, and St. Patrick’s Day can be so much fun to make treats for! Whether your treats are green, rainbow, gold or Leprechaun themed, your kids are sure to feel LUCKY when they get special treats on a fun day! We’ve got some yummy and fun treats from our friends over at Family Fun Magazine for you to make with your kids or for your kids.
- 3 1/2 cups flour
- 1/4 cup sugar
- 1 packet rapid rise yeast
- 1 teaspoon salt
- 3/4 cup milk, warmed to 110 degrees to 115 degrees
- 6 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons, melted for brushing
- 2 eggs, at room temperature
1. In a large bowl, whisk together the first four ingredients. In a medium bowl, whisk together the remaining three. Combine the two mixtures and stir until well blended.
2. On a lightly floured surface, knead the dough for about 10 minutes. Add a little flour if the dough is sticky. Place it in an oiled bowl and turn to coat. Cover the bowl with a damp towel and let the dough rise until doubled in size, about 1 1/2 hours.
3. Line two baking sheets with parchment paper. Punch down the dough and knead it for a few minutes to release the gas bubbles. Halve the dough; return one portion to the bowl and cover. On a lightly floured surface, roll out the other half into a 4 1/2- by 8-inch rectangle.
4. Cut the dough rectangle lengthwise into six 3/4-inch strips. Cover them with plastic wrap. On a clean surface and working with one at a time, roll and stretch a strip into a 19-inch-long rope. Form a shamrock as shown, then place it on the baking sheet and cover it with plastic wrap. Repeat with the remaining dough, placing six rolls on each baking sheet and spacing them 2 inches apart. Let the dough rise for 45 minutes.
5. Heat the oven to 350 degrees . Brush the rolls with melted butter. Bake, switching each pan’s position halfway through, until the rolls are golden brown, about 25 minutes. Let them cool slightly on a rack before serving.
Colorful and sweet, these lucky rainbows make for a delicious St. Patrick’s Day treat.
Divide sugar-cookie dough four equal portions. Add food coloring to each one and shape it into a ball. Wrap and refrigerate the dough balls for 1 to 2 hours.
Remove the dough from the refrigerator and make 10 to 12 1-inch balls from each color. Lightly flour your work surface. Flatten a ball of blue dough into a 1/2 inch thick disk. Roll a ball of green dough into a thin rope and wrap it along one side of the flattened blue ball. Repeat with a ball of yellow dough and a ball of red dough. Lay a piece of wax paper on top of the cookie and gently roll it to help the colors adhere.
Repeat the shaping and rolling steps with the remaining dough, then bake them according to your recipe directions — just be sure not to over bake them.
While the cookies are slightly warm and soft, trim their edges with a butter knife.
Celebrate Saint Pat’s with a crunchy cucumber treat. Cut 1-inch sections of an English cucumber. Halve them lengthwise and lay the pieces flat on a plate, as shown. Trim a cucumber brim for each hat and set it in place. Finish with a sliced cheese band and buckle, attached with dots of hummus or dip.
This festive St. Patrick’s Day treat offers nearly 100 percent of your daily vitamin C.
Combine a large banana (peeled, sliced, and frozen), 2 cups honeydew melon chunks, 2 kiwifruits (peeled and cut into chunks), 1 cup frozen vanilla yogurt, and 1/4 cup tightly packed parsley leaves in a blender and puree them until smooth. Serve immediately. Makes 4 cups.
This Saint Patrick’s Day snack provides a golden opportunity to entice your kids to eat fresh vegetables. To make it, fill a small bowl with dip (we used guacamole). Slice four long strips of bell peppers in various colors and arrange them as shown. Cut two small cauliflower clouds, skewer each with a toothpick, then position one on each side of the peppers. Place sliced carrot coins beside the bowl for the leprechaun’s pot of gold.
Lure wee visitors this Saint Patrick’s Day with O-shaped cereal disguised as tiny doughnuts. Prepare each variety following the steps at right and let dry on waxed paper. Add to the fun by placing them in a miniature box (get our template at familyfunmag.com/printables).
Chocolate sprinkle: Dip the tops of O-shaped cereal into melted dark or white chocolate (the tines of a fork work well for this) and cover with sprinkles.
Cinnamon sugar: Over medium-high heat, dissolve 1/2 cup sugar in 1/2 cup water. Let it cool. Dip the Os, a few at a time, in the syrup, then toss them in a small bowl of cinnamon sugar.