Pretty in Pink Pie

Create memories for your children by including them in some of your holiday cooking and baking projects.

From toddlers through the teen years, there are plenty of age-appropriate tasks to go around. Plus, the skills they learn today may be used for years to come.

Planning is an important first step. Choose a recipe with steps your child can help with. Toddlers and preschoolers can help gather supplies, successfully measure and add ingredients, and stir some of the mixtures. For example, younger children can help make the depressions and add the cherry in the cookie recipe, Maraschino Chocolate Thumbprint Cookies.

Cherry S'more Brownies is an intermediate skill level recipe just right for grade school aged children to practice reading a recipe, breaking eggs and mixing to improve their abilities. With a little practice, they can prepare entire recipes.

Teenagers can hone cooking skills, learn advanced preparation techniques and create entire meals. Experienced teen cooks can prepare the Chocolate Cherry Ice Cream Balls or the Pretty in Pink Pie for any family gathering.

The adult conducting the "cooking class" is reminded to keep these three tips in mind:

Be patient. Skills are being learned. Compliment successes no matter how small.

Expect a mess. Kitchens and kids can be cleaned. Use the occasion to teach clean-up skills as well.

Have fun. Food and fun go together whether it's cooking it or eating it.

1 (16-ounce) jar maraschino cherries without stems4 cups miniature marshmallows1 (8-ounce) container frozen whipped topping, thawed1 (6-ounce) graham cracker crustDrain maraschino cherries, saving the juice. Put marshmallows and maraschino juice in a large saucepan; heat over low heat, stirring constantly, until marshmallows are melted and smooth. Let cool completely, stirring occasionally to prevent a skin forming on mixture.Reserve 6 to 8 cherries for garnish; quarter remaining cherries. Fold 2 cups whipped topping and quartered cherries into marshmallow mixture; spread into graham cracker crust. Refrigerate at least 2 hours or until firm.Garnish with reserved maraschino cherries and remaining whipped topping.Makes 6 to 8 servings.

2 jars (10 ounces each) maraschino cherries without stems1½ cups all-purpose flour½ cup unsweetened cocoa¼ teaspoon salt½ teaspoon baking powder½ cup butter or margarine, softened1 cup granulated sugar1 egg1½ teaspoons vanilla1 cup semisweet chocolate chips2 tablespoons 2% milkNo-stick baking sprayDrain maraschino cherries, reserving 1 teaspoon juice. Combine flour, cocoa, salt, and baking powder in a large mixing bowl; mix well.Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended. Add egg and vanilla; mix well. Add flour mixture; mix well.Put chocolate chips and milk in a small saucepan. Stir constantly over low heat until chocolate melts. Stir in reserved maraschino cherry juice. Let cool slightly.Shape dough into 1-inch balls. Place on baking pan prepared with no-stick spray. Push in centers with thumb; spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry. Bake in 350 degree oven 10 to 12 minutes, or until cookies are firm. Remove to wire racks. Let cool completely.Store in an airtight container.Makes about 3 dozen.

1 (10-ounce) jar maraschino cherries with stems2 cups vanilla ice cream, softened1 (7.25-ounce) bottle chocolate shell toppingDrain cherries. Remove stems and save them to complete the recipe. Place cherries and 1 cup ice cream in electric blender. Pulse to combine.Combine cherry mixture with remaining 1 cup ice cream in a medium bowl; mix with a spoon. Divide between 2 small (8-ounce) bowls. Cover and freeze overnight or until firm.Line a baking sheet with wax paper. Shake chocolate shell topping 30 seconds; divide between 2 custard cups or small bowls. Remove 1 container of ice cream from freezer. Using a small ice cream scoop, scoop 1 (1Z\x-inch) ball; place on fork. Spoon chocolate shell topping over ball while holding over custard cup. Place on baking sheet; quickly insert 1 reserved cherry stem in top. (To remove ball from fork, push off gently at base with knife). Repeat with remaining ice cream. Work quickly so ice cream does not get too soft. Place cherry balls in freezer.Repeat procedure with remaining bowl of ice cream. Freeze until ready to serve.Makes 16 (1½-inch) cherry balls.Tip: If blender is unavailable, finely chop cherries and stir into ice cream.

1 (10-ounce) jar maraschino cherries without stems1 19-ounce package fudge brownie mix (for 13x9 pan)½ cup oil¼ cup water2 eggs¼ cup butter, melted8 whole graham crackers½ cup milk chocolate chips½ cup chopped pecans1 cup miniature marshmallowsDrain maraschino cherries on paper towel; cut or tear in half. Set aside. Prepare brownie mix according to package directions, using oil, water and eggs. Spread melted butter in a 13x9x12-inch pan. Cover bottom of pan with a layer of graham crackers. (If necessary, cut crackers with serrated knife to make them fit pan). Spread brownie batter over crackers.Bake in a preheated oven 5 minutes at temperature directed on the package. Sprinkle chocolate chips, pecans, cherries and marshmallows over the top. Return to oven; bake an additional 5 to 8 minutes, or until toothpick inserted in center comes out almost clean. Let cool. Cut into squares.Makes 24 squares.