Doodlebugs Recipes

DOODLE CAKE

Steps:

• Preheat oven to 350°F.
• Mix cake ingredients together.
• Pour into 13"x9"x2" cake pan.
• Bake for about 30 minutes.
• TOPPING: Mix milk, margarine and sugar together in saucepan.
• Boil for 3 minutes over medium heat.
• Add Pecans and coconut.
• Pour over cake while still hot.

DOODLE BUGS

Steps:

• In a large bowl combine the instant potatoes and the boiling water. The potatoes will swell up and absorb the water. Add the oil and salt. Stir until well combined. Add the flour and baking powder. Stir the mixture, making a soft dough. Allow it to cool slightly, so it won't burn you when you make patties out of it.
• Heat a skillet or griddle over medium-high heat. Oil it lightly, so the Doodle-Bugs won't stick during cooking. Shape the cooled mixture into patties about 3-inches wide, and 1/2-inch thick. Place them on the hot skillet ad let them coo until they are well browned on the underside. Flip the Doodle-Bugs and brown the remaining side. This recipe makes 10-12 Doodle-Bugs.

DOODLEBUGS

Steps:

• Heat oven to 400°F.
• Combine 1 1/2 cups sugar, 1 cup margarine and eggs in bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
• Stir together 3 tablespoons sugar and cinnamon in bowl; set aside.
• Shape rounded teaspoonfuls of dough into 1 1/4-inch balls; roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until set.
• Insert 3 licorice pieces into each side of cookie for legs, while cookies are hot. Cool completely.
• Combine powdered sugar, 2 tablespoons margarine and vanilla in bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Tint with food color, if desired.
• Frost cookies. Place gumdrop onto cookie to form head. Cut additional 1/8-inch pieces of licorice and place onto frosting for spots.