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Cookware Essentials Kids Recipes |
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One of the best things you can do for your children is to teach them how to cook.
Young children love to help in the kitchen and baking is where most of them start to
learn the pleasure of cooking. Most of us remember with fondness, the afternoons spent
squishing dough,cutting out shapes and adding decorations to our home made biscuits
and cakes -watching them bake in the oven and then getting to eat the results!
In this section we have selected a few basic recipes that kids and Mum's & Dad's will enjoy making together!
Chocolate Crackles
Ingredients:
4 cups rice bubbles
3 tbsp cocoa
1 cup coconut
1 cup icing sugar
250g Kremelta
Method:
Melt the Kremelta in a saucepan over a low heat or in a microwave.
In a bowl mix the rice bubbles, cocoa, coconut & sifted icing sugar.
Add the Kremelta & mix until well combined.
Spoon the mixture evenly into 24 patty cake containers & set in the refrigerator.
Alternative:
A really easy recipe without the Kremelta.
All you need is chocolate melts from your baking section,
melt them in the microwave and add your ricies as much as you think
is enough, mix them together and place them in the cupcake holders and put them in
the fridge, pays to work quite quickly as the chocolate will set pretty fast.
Shortbread
Ingredients:
250g butter
1/3 cup castor sugar
2 & ¼ cups plain flour
¼ cup rice flour (or ground rice)
1 tablespoon castor sugar, extra
Method:
Cream butter and sugar in small bowl with electric mixer until light and fluffy.
Stir in sifted flours in 2 lots, knead lightly until smooth on a lightly floured surface.
Press mixture over base of 19cm x 29cm lamington pan, prick well with a fork, sprinkle with extra sugar.
Bake at 150°C for about 40 minutes or until lightly browned. Stand few minutes, cut into fingers, cool in pan.
Basic Scones
Ingredients:
2 cups self-raising flour
2 teaspoons sugar
15g butter
250ml (1 cup) milk, approximately
Method:
Grease 20cm round cake pan. Sift flour and sugar into bowl, rub in butter,
stir in enough milk to mix to a soft sticky dough. Turn dough onto floured surface,
knead lightly until smooth. Press dough out to about 2 & ½cm thickness, cut into 5cm rounds.
Place scones into prepared pan, brush with a little extra milk. Bake at 240°C for about 15 minutes.
French Toast(serves 4)
Ingredients:
3 eggs
125ml (½ cup) cream
1 & ½ tablespoons sugar
½ teaspoon grated orange rind
1 teaspoon ground cinnamon
1 tablespoon orange juice
8 slices stale white bread
125g butter, approximately
Method:
Whisk eggs, cream, sugar, rind, cinnamon and juice in bowl until combined.
Dip bread into egg mixture, drain away excess egg mixture.
Heat half the butter in large pan, add half the bread, cook until lightly browned on both sides.
Repeat with remaining butter and bread. Add a little more butter, if needed.
Serve toast sprinkled with sifted icing sugar, if desired.
Cheese Straws
Ingredients:
4 sheets flakey puff pastry
½ cup grated tasty cheese
¼ cup grated parmesan cheese
Method:
Preheat oven to 200°C. Lightly grease a baking sheet.
Lay a sheet of puff pastry on your board. Sprinkle with ½ the cheese.
Top with another sheet of pastry. Lightly roll the pastry out a little larger
in order to press the cheese into the pastry.
Cut the pastry lengthwise into strips about 1 & ½ cm wide.
Gently twist each strip into a corkscrew. Place each "straw" onto the prepared tray,
nestling them close to each other. Bake for 10-15 minutes or until golden.
Scrummy Fudge
Ingredients:
3 & 1/2 cups icing sugar
1/2 cup cocoa
125g butter, chopped
1 teaspoon vanilla essence
1/4 cup milk
Method:
Lightly grease a shallow 20cm square baking dish.
Sift icing sugar and cocoa into a large microwave-proof bowl.
Make a well in the centre with a spoon.
Put butter, essence and milk in the well. Cover lightly with baking paper.
Cook on 100% power in microwave for 2 minutes.
Beat well with a wooden spoon.
Pour into the dish and spread evenly. Cool.
Cover and refrigerate until firm.
Cut into small squares. Store in the refrigerator.
Homemade Bars
Similar to a well known and popular bar that all kids love to eat.
Ingredients:
2 & 1/2 Cups rice bubbles
1/2 Cup 100s and 1000s (we left these out)
1 & 1/2 Cups marshmellows
50g butter,plus a little extra for greasing.
Method:
Mix rice bubbles, 100s and 1000s and 1 Cup marshmallows, chopped, in a bowl.
Melt remaining marshmallows, add butter and mix together then pour over ingredients,
combining well. Pour into a greased tray and pat down.
Place in fridge to set.
Remove, cut and serve. Add chocolate drops or chocolate chips for that extra chocolate
flavour.
Vanilla Cupcakes (makes 12)
Ingredients:
125g butter
3/4 cup castor sugar
1 teaspoon pure vanilla extract
2 eggs
1 & 1/2 cups self raising flour
1/2 cup milk
Method:
Preheat oven to 180 C.
Beat butter, sugar and vanilla until pale and creamy.
Add eggs one at a time beating well after each addition.
Stir in flour and milk and mix until smooth.
Place spoonfuls of mixture into 12 patty pans, bake for 15 minutes.
Gingerbread Men
Ingredients:
4oz butter
8oz self raising flour
4oz soft brown sugar
2tsp ground ginger
1tsp mixed spice
3tbsp golden syrup
1tsp orange juice
Method:
Pre heat oven 180c. Cream butter, sugar, golden syrup and orange juice.
Add dry ingredients and knead well. Roll out on lightly floured surface.
Cut out. Bake 10–15 minutes.
Old Fashioned Pink Lemonade
Ingredients:
2 large lemons
1 1/2 cups water
1/3 cup sugar
2 large strawberries
Ice cubes as needed (optional)
Method:
Be sure an adult is nearby to help.
Cut the lemons in half across the middle.
Using a citrus juicer, squeeze the juice from each half.
You should have about 1/2 cup juice.
Pour the lemon juice into a pitcher. Add the water and sugar.
Stir with a long-handled spoon until the sugar is dissolved.
On a cutting board, using a knife, cut off the green stems from the strawberries.
Cut the strawberries in half.
Set a fine-mesh sieve over a small bowl.
Put the strawberry halves in the sieve and mash with the back of a small spoon,
pushing the berries through the sieve. Pour the strained strawberries
into the lemonade. Make sure to scrape the underside of the sieve,
adding what comes through to the juice.
Throw away anything left inside the sieve. Stir the lemonade until
well blended and pink. Cover and refrigerate until well chilled.
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