Waves-of-Fun Cookie

Waves-of-Fun Cookie takes approximately 24 hours and 20 minutes from beginning to end. For 96 cents per serving, you get a side dish that serves 12. One serving contains 350 calories, 3g of protein, and 13g of fat. 87 people were impressed by this recipe. This recipe from Betty Crocker requires graham flour, decorating gel, egg, and frosting. Overall, this recipe earns a not so tremendous spoonacular score of 13%. If you like this recipe, you might also like recipes such as Fun Cookie Suckers, Nutella Cookie Bars: Fun, Easy, Delicious, and Funfetti Cookie Dough Truffles: Sprinkles Make Everything More Fun.

Servings: 12

Preparation duration: 35 minutes

Cooking duration: 1425 minutes

 

Ingredients:

1/2 cup butter or margarine, softened

1 tube (0.68 oz) Betty Crocker® blue decorating gel

1 egg

1 2/3 cups Gold Medal® all-purpose flour

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1 Betty Crocker® Fruit by the Foot® fruit snack roll (from 4.5-oz package)

8 teddy bear-shaped graham snacks

About 2 sticks striped gum

1 piece red pull-apart licorice

3/4 cup sugar

1/2 teaspoon vanilla

2 creme-filled wafer cookies

About 4 gummy rings candy

Equipment:

bowl

oven

frying pan

wire rack

Cooking instruction summary:

1 Heat oven to 375ºF. In large bowl, beat sugar, butter, vanilla and egg with spoon until smooth. Stir in flour. Pat dough in ungreased 12-inch pizza pan. 2 Bake 8 to 10 minutes or until set and edge is light golden brown. Cool completely in pan on wire rack, about 45 minutes. 3 Spread frosting on cookie. Squeeze decorating gel randomly in about 16 spots on frosting. Pull fork through gel to make wave designs. Place licorice on waves for "rope." Cut fruit roll into triangles; place by licorice for "flags." Place gummy rings candy on waves for inner tubes. Roll up end of gum sticks for "inflatable floats;" place on waves. Place cookies on waves for "rafts." Add graham snacks for "people." Add gum balls for "beach balls." Add gummy sharks candy.

 

Step by step:


1. Heat oven to 375ºF. In large bowl, beat sugar, butter, vanilla and egg with spoon until smooth. Stir in flour. Pat dough in ungreased 12-inch pizza pan.

2. Bake 8 to 10 minutes or until set and edge is light golden brown. Cool completely in pan on wire rack, about 45 minutes.

3. Spread frosting on cookie. Squeeze decorating gel randomly in about 16 spots on frosting. Pull fork through gel to make wave designs.

4. Place licorice on waves for "rope."

5. Cut fruit roll into triangles; place by licorice for "flags."

6. Place gummy rings candy on waves for inner tubes.

7. Roll up end of gum sticks for "inflatable floats;" place on waves.

8. Place cookies on waves for "rafts."

9. Add graham snacks for "people."

10. Add gum balls for "beach balls."

11. Add gummy sharks candy.


Nutrition Information:

Quickview
349k Calories
2g Protein
13g Total Fat
56g Carbs
1% Health Score
Limit These
Calories
349k
17%

Fat
13g
20%

  Saturated Fat
5g
37%

Carbohydrates
56g
19%

  Sugar
37g
42%

Cholesterol
33mg
11%

Sodium
133mg
6%

Get Enough Of These
Protein
2g
6%

Vitamin B2
0.21mg
12%

Selenium
7µg
10%

Vitamin B1
0.15mg
10%

Folate
37µg
9%

Vitamin A
369IU
7%

Manganese
0.13mg
7%

Vitamin B3
1mg
6%

Iron
1mg
6%

Vitamin K
6µg
6%

Fiber
1g
5%

Vitamin E
0.7mg
5%

Phosphorus
38mg
4%

Copper
0.06mg
3%

Potassium
70mg
2%

Vitamin B5
0.17mg
2%

Magnesium
6mg
2%

Zinc
0.23mg
2%

Vitamin D
0.22µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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