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Childrens Recipe : Biscuits,Cakes and slices
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Message 1 of 9 in Discussion

From:

ANNIE24447 (Original Message)

Sent: 3/6/2008 3:21 AM

Quick Lunchbox biscuit reposted for Trem~
2 arrowroot biscuits
one marshmallow
white icing

Place marshmallow on 1 biscuit and microwave
for about 10 secs. (keep an eye on it though).
Place other arrowroot on top, squashing marshmallow

between the two. Ice top biscuit with white icing.
I sometimes put a face on in carob.
My daughter is happy to have one of these at morning
recess when all the other kids have cream biscuits
-

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Message 2 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:23 AM

Potato Chip Cookies reposted for CanadianShe_Wolf
Makes 48 cookes
1 pound butter (softened)
1 cup sugar
2 teaspoons vanilla
1 cup crushed potato chips
3 cups flour
as needed powdered sugar
Cream butter and sugar together, then add vanilla
and potoato chips. Gradually add flour.

Drop from a teaspoon onto an ungreased cookie sheet.

Bake at 350 degrees for 10 minutes until edges just turn brown.
While cookies are still warm, dust lightly with powdered sugar.

Message 3 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:24 AM

Turtle Cookies
Makes about 2 dozen
Ingredients
1/2 cup margarine, melted
4 tablespoon unsweetened cocoa
3/4 cup white sugar
2 eggs
1 cup flour
1 teaspoon vanilla
dash of salt (optional)
Melt margarine and then mix in cocoa. Add sugar.
Beat in eggs. Stir in flour, salt and then vanilla.
Drop from teaspoon on hot waffle iron and bake

approximately one minute. Cool on wire rack.
These cookies look like turtles.
-

Message 4 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:27 AM

Old-Fashioned Shortbread
Makes 30-35 pieces
Ingredients
200 grams butter (unsalted is best);
1/2 cup castor sugar ;
2 cups flour ;
1/4 cup rice flour ;
1/4 tsp salt ;
Method
Beat the butter and sugar together until creamy.
Sift the flour, rice flour and salt together and
work into the creamed mixture.
*Press the mixture into a greased and lined 20
cm x 30 cm slice tin.
Mark into squares or bars and prick each piece

three times with a fork.
Bake at 160 degrees Celsius for 50-60 minutes until a

light golden biscuit colour.
Cool in the tin for 30 minutes before turning out and

cutting into pieces, using the lines already marked on

the shortbread. Cool
thoroughly on a cake rack. Store in an airtight container. ~

Food Processing Method
Soften the butter. Put the butter and sugar into a processor

and process until light - about 2 mins.
Add the flour, rice flour and salt. Pulse until well
mixed. Continue from point 3 above.
Cook's Tips
Shortbread improves on keeping. The problem is
to find a secure hiding place!

Message 5 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:29 AM

Brownies
Prep Time: 15 min;total: 50 min
Makes: 12 servings, 2 brownies each
4 squares Cadbury's Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups granulated sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
Powdered sugar
MICROWAVE chocolate and butter in large microwavable
bowl on HIGH 2 minutes or until butter is melted.
Stir until chocolate is completely melted. Stir in
granulated sugar. Mix in eggs and vanilla.

Add flour and pecans; mix well. Spread into greased

foil-lined 13 x 9-inch baking pan.
BAKE at 350°F for 30 to 35 minutes or until toothpick
inserted in center comes out with fudgy crumbs.
DO NOT OVERBAKE. Cool in pan.
CUT brownie in pan into 24 decorative shapes with
1-1/2 inch star-shaped or holiday cookie cutters.
Sprinkle lightly with powdered sugar, if desired.
Reserve the trimmings for snacking or another use
(see Tip below).

tips for scraps
Note
If baking in 13x9-inch glass baking dish, bake as directed
reducing oven temperature to 325°F.
Save the Scraps
Place the brownie trimmings in a sealable freezer-weight
plastic bag and freeze up to 3 months. Then, thaw and use
to prepare an impromptu dessert by layering the brownie
scraps alternately with thawed COOL WHIP Whipped Topping
and fresh fruit, such as strawberry slices and raspberries,
or canned pie filling in a clear serving bowl.
~

Message 6 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:31 AM

Lemon & Pinenut Slice
Makes 30 pieces
Ingredients
11/4 cups pinenuts ;

1 cup sugar ;
2 cups desiccated coconut ;

2 cups rolled oats ;
275 grams butter ;

3 lemons (grated rind) ;
2 tblsp lemon juice ;
Method
Finely chop the pinenuts and place in a bowl
with the sugar, coconut and rolled oats and mix
together.
Melt the butter in a saucepan and continue
cooking until the butter has become nut brown.
Mix the butter, lemon rind and lemon juice
into the dry ingredients.
Press into a greased and lined 20cm x 30cm
slice tin.
Bake at 160C for 25-30 minutes until golden
brown. Mark into squares while warm. Cool and
then spread with lemon glaze.
Lemon glaze
Mix 2 cups sifted icing sugar with grated rind
of 2 lemons and sufficient lemon juice to make
a thin icing.
~

Message 7 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:32 AM

Kids' Favourite: Peanut Biscuits
You can easily add a handful of chocolate
chips for a treat. Yum!
Makes 30
Ingredients
125 grams butter ;

1 cup castor sugar ;
1 orange (grated rind) ;

1 egg ;
1 cup self-raising flour ;

1 cup cornflakes ;
1 cup rolled oats ;

1/2 cup chopped peanuts;
Method
Beat the butter, sugar and orange rind to a
cream. Add the egg and beat well.
Gently fold in the flour, cornflakes, rolled oats
and peanuts.
Place tablespoonfuls of the mixture on to a
greased baking tray.
Bake at 180°C for 15 minutes or until the
biscuits have browned.
Cool on a cake rack. Store in an airtight container.

Message 8 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:38 AM

Cakes:

Sour Cream Fudge Cake[ white chocolate cakes.]
Makes 1 cake
Ingredients;
125 g butter ;

100 g white chocolate ;
2 cups caster sugar ;

3 eggs ;
1 tbsp pure vanilla essence ;

grated rind 2-3 lemons ;
2 1/2 cups flour ;

2 tsp baking soda ;
1 cup sour cream ;

3/4 cup chopped pistachio nuts ;
3/4 cup boiling water ;

White chocolate ganache
100 g white chocolate, chopped,

2 tbsp cream
Pistachio nut topping
1 cup pistachio nuts and

1 cup caster sugar,

1/4 cup water
Method
Put the butter and chocolate in large bowl.

Melt by placing over hot water or microwave

on high power for 2-3 minutes until the chocolate

and butter has melted.
Be careful not to burn the chocolate.
Beat the sugar, eggs, vanilla essence and lemon rind

together until thick and creamy. Beat in the cooled

chocolate mixture.
Sift flour and baking soda. Stir in the sifted mixture and

sour cream until combined.Add boiling water and stir only

until mixed in.
Pour into 8 well-greased and paper-base-lined

13cm mini cake tins. Bake 160 degrees Celsius for

30-35 minutes or until the cakes are firm to the touch.

Cool and remove from tin.

----
To make one large cake,

pour the mixture into a well-greased and lightly floured

22-23cm ring tin. Bake at 160 degrees Celsius for 50-60

minutes until the cake is cooked when tested when a cake

skewer inserted into the middle comes out clean.
Allow the cakes to cool in the tins for 5-10 minutes before

turning out on a cake rack to cool completely.

To decorate:

Spread each cake on top with a thick layer of white chocolate

ganache and stand on the cake rack for 1-2 hours until set.

Break the Pistachio Nut Toffee into chunks and place on top

of the cakes. Sprinkle with zested lemon rind. Wrap the cakes

with wide ribbon.
White chocolate ganache:

Place the white chocolate and cream together in a small bowl

and stand over a bowl of hot water until melted. Alternatively

place in the microwave for 1-2 minutes on high. Stir until smooth.

Allow to cool before spreading on the cakes.
Pistachio nut topping:

Place the pistachio nuts on a baking tray. Place the sugar and

water into a small saucepan and place over a moderate heat,

stirring until the sugar has dissolved.
Once dissolved, stop stirring and bring the syrup to the boil and

boil rapidly until the syrup turns a light golden colour.

Pour over the pistachio nuts and allow to cool and harden.

Break into pieces to use.
~

Message 9 of 9 in Discussion

From:

ANNIE24447

Sent: 3/6/2008 3:39 AM

Easy Peasy Chocolate Cake
3 cups flour ;
1 tsp. salt ;
2 tsp. soda ;
2 cups sugar ;
6 Tbsp.cocoa ;
Sift these dry ingredients together 3 times.into large bowl
Make 2 wells.

Into one well put 2 Tbsp. vinegar,
into the other put 3/4 cup oil.

Pour 2 cups tepid water over all.
Stir until lumps are gone and put in a greased and
floured 9 x 13 inch pan.
Bake at 350 degrees F. for about 40 mins.
Notes:
this chocolate cake will be eaten very fast .

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