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| | From:  keegan2004 (Original Message) | Sent: 6/28/2008 7:39 AM |
English Shortbread   Rich and buttery shortbread is a staple cookie in the British Isles, especially at Christmas time. This holiday season, host an authentic tea party for your kids, starring a batch of shortbread. | RECIPE INGREDIENTS: |  | 1/2 cup unsalted butter, softened | | 1/3 cup confectioners' sugar | | 1 tsp. vanilla extract | | 1/4 tsp. salt | | 1 1/4 cups all-purpose flour | | Additional confectioners' sugar (optional) | 1. Preheat the oven to 350 degrees. In a large bowl, using an electric mixer set on medium-high speed, beat the butter and sugar for about 2 minutes or until light and fluffy. Blend in the vanilla extract and salt. Lower the speed and mix in the flour. 2. Shape the dough into a disc and place it between 2 large pieces of waxed paper. Using a rolling pin, roll out the dough between the waxed paper until it is about 8 inches in diameter. If the dough is too soft, refrigerate or freeze it for 5 to 10 minutes. Remove the top sheet of waxed paper. 3. Using a plate slightly smaller than the dough as your guide, trim off the uneven edge of the dough with a sharp knife and discard. 4. Invert the circle of dough onto an ungreased baking sheet. With the tines of a fork, form a decorative border around the outside edge of the circle. Using a sharp knife or pizza cutter, cut the circle into 8 or 12 wedges. 5. Bake for 10 to 15 minutes or until the edges of the shortbread start to brown. Transfer the baking sheet to a wire rack and cool for 10 minutes. Using a large, sharp knife, retrace the cuts previously made. 6. Move the shortbread to a wire rack and cool completely. If desired, dust the top of the shortbread with confectioners' sugar. When cool, store in an airtight container at room temperature. These cookies freeze well. Makes 8 to 12 cookies. |
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1. Start with a batch of cupcakes frosted a watery blue. For each one, slice a large green gumdrop in half. Press the tip of a white chocolate chip into the cut surface of each half, centering it near the bottom edge. Squirt a dab of black decorators' icing onto each chip. Then press the frog eyes into the frosting. |
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| These sweet and summery wildflower cupcakes are sure to be a favorite pick with dessert-lovers.
| RECIPE INGREDIENTS: | | Cupcakes (made from your favorite recipe) | | Yellow frosting | | Colored gumdrops | | Large marshmallows | 1. To make one, first frost a cupcake prepared from your favorite recipe with yellow icing and place a colored gumdrop in the center. Next, set a large marshmallow on its side, press it flat with your palm, then cut it in thirds with kitchen shears. Repeat with a second marshmallow and arrange the petals around the gumdrop center. |
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My First Biscuits
 Play dough is great, but nothing beats the real thing--it's got all that same kneadable, rollable, shapeable fun, with the added promise of a fresh-baked treat. Your toddler will love to help make this wholesome baking mix, and by always keeping some on hand, you can have delicious biscuits at the drop of a bib. | RECIPE INGREDIENTS: | | Basic Mix | | 3 cups white flour | | 1 1/2 cups whole wheat flour | | 1 teaspoon salt | | 2 tablespoons baking powder | | 1 cup cold butter, cut into small pieces
| | Homemade Biscuits | | 2 cups mix (above) | | 2/3 cup milk or buttermilk | 1. Mix: Have your child whisk the dry ingredients in a large bowl (older children can help measure) and then use a pastry cutter or fork to blend in the butter until the mixture looks uniformly crumbly. Scoop it into a large jar or a gallon-size ziplock bag and store it in the refrigerator for up to 2 weeks. 2. Biscuits: In a large bowl, stir together the mix and the milk until a dough forms. Knead it a few times. (Or put the ingredients in a gallon-size ziplock bag, shake it well, then place it on the counter and let your toddler mix the dough with her fingertips and palms.) Pat or roll it out, about 1/2 inch thick, on a lightly floured surface. Use cookie cutters to punch out the biscuits, then place them on a baking sheet. Bake at 425° for 10 to 12 minutes, until lightly browned. Makes approximately ten 2-inch biscuits. |
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Blue Lagoon
With milk as a base, this berry blend is as much a meal as a beverage--just right for serving as a breakfast shake. | RECIPE INGREDIENTS: | | 1 cup fresh blueberries | | 4 scoops vanilla frozen yogurt | | 1/2 to 1 cup milk | 1. Combine the blueberries, frozen yogurt and milk in a blender or food processor. Blend until smooth, adding more milk if necessary. Serves 1. |
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Lime Cooler
 This refreshing limeade gets its subtle sweetness from honey instead of sugar. | RECIPE INGREDIENTS: | | 3/4 cup fresh lime juice | | 2/3 cup honey | | 1 quart water | | Lime wedges | 1. In a large pitcher, stir together the lime juice, honey and water. Pour into tall, ice-filled glasses and garnish with lime wedges. Serves 5. |
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Flake Shake 1 banana, mashed
caramel ice cream sauce
2 cups milk
3 scoops vanilla ice cream
2 Cadbury chocolate Flake bars* Blend banana, caramel sauce, milk, and ice cream in a blender. Remove from blender and pour or spoon into a tall glass. Crush/sprinkle one Cadbury Flake on top and then stick one whole Flake in the middle of the shake. |
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| Chocolate Fudge
3 cups brown sugar
1 tin condensed milk
250g cooking chocolate
140g margarine or butter Place all ingredients except for the chocolate in a glass bowl. Microwave on HIGH for three minutes, stir and microwave again for another three minutes. Add chocolate pieces then microwave for a further 2 minutes. Stir gently and pour into a lined shallow tray. Refrigerate and then cut into 3cm squares. | |
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No Bake Peanut Butter Balls 1/2 cup peanut butter
1/2 cup honey
1 cup crushed corn flakes cereal
2 tablespoons powdered milk
Set corn flakes aside.
Mix all other ingredients well.
Roll into balls.
Then roll again in Cornflakes until covered.
Refrigerate leftovers!!
Yummy Snack! Great with milk ! |
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These are great Hazel,will try some wit th kids |
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Ingredients
Suitable for freezing before decorating.
100g/4oz slightly softened butter
50g/2oz caster sugar
175g/6oz plain flour
pinch of salt
a few drops of vanilla essence
For the icing:
100g/6oz icing sugar sifted
½tbsp lemon juice or water
For the decoration:
small tubes red, yellow, green and black writing icing (available in most supermarkets)
mini coloured sugar balls used for cake decoration for the eyes
Method
1. Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar together either by hand with a wooden spoon or in an electric mixer at low speed until thoroughly mixed. Sift together the flour and salt and mix this into the butter mixture together with a few drops of vanilla essence to form a fairly stiff dough. If the dough is too dry add a little water. The beauty of this dough is that you don t need to leave it in the fridge to firm up but can use it straight away.
2. Form the dough into a ball using your hands, then roll out thinly on a floured work surface using a rolling pin dusted with flour. Cut into heart shapes using biscuit cutters. Collect all the trimmings together and roll these out again to make more biscuits. Arrange on greased or lined baking sheets and bake for about 12 to 15 minutes or until the biscuits are lightly golden.
3. To make the icing, put the icing sugar in a bowl with enough lemon juice or water to make a good spreading consistency. Spread the icing onto the cooled biscuits with a small palette knife. When set decorate each cookie to look like a face using the tubes of writing icing and sugar balls for eyes. | |
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Freckle Faced Bears Pam
10 oz Buttermilk biscuits
1/4 c Sesame seeds; or sunflower -seeds
36 Raisins
Heat oven to 400. Spray a cookie sheet with pam. Separate biscuits. Cut three biscuits into sixths for ears and noses and leave six biscuits whole for heads. Rol larger dough pieces into balls, roll in seeds, then flatten slightly on cookie sheets to form heads. Round three small pieces to form two ears and one nose for each head and roll in seeds. Press an ear on either side of each head near the top. Press a nose into the center of the head. Press a raisin into the center of both ears and two into the center of both ears and two into the center of the nose. Add two more above the nose to make eyes. Bake for 8 to 10 minutes, until golden brown. Freckle Faced |
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Chopped Off Fingers Pizza 1 Red bell pepper (4 oz.)
12 Sticks (1 oz. each) mozzarella
8 Small (about 5" diam.) baked pizza crusts
1 cup Pizza sauce
Core, stem and seed pepper; cut lengthwise into 1"-wide strips. Cut each strip crosswise into 1/2" pieces (fingernails). Round corners on one end of each piece. Cut each cheese stick in half crosswise. On rounded end of each stick (finger), cut out a 1/2"-square notch into which a pepper piece will fit to make a nail. Lay crusts slightly apart on 3 baking sheets, each 12"x15". Spread pizza sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins to melt, about 8 min. |
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Candy corn cookies Ingredients:
1 cup of sugar
1 cup of margarine, softened
2 1/4 cup of flour
1 egg
1 tsp vanilla
orange and yellow food coloring Directions:
1. Cream sugar and margarine, add egg and vanilla blend. Add flour.
2. Roll into three balls. Add orange coloring to one of the balls.
yellow to the other. The remaining ball has no color. Chill dough.
3. Then roll balls flat together so that the white ball is the bottom, the orange ball is in the middle and the yellow ball is the top.
4. With a knife cut the dough into 3 inch triangles. (If dough is still too sticky, add a little more flour)
5. Bake 15 min at 350F |
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Jungle Bars
Here's what you will need to make it: - 2 bananas
- 1 cup chopped dried figs
- 1 cup chopped dried apricots
- 1 cup chopped, pitted dates
- 1 cup raisins
- 2 cups granola
- 1 cup chopped toasted almonds
- 2 tablespoons almond or peanut butter
- 1 cup flaked coconut
- large bowl
- wooden spoon
- 13 x 9 inch baking pan
- plastic wrap
Here's what you have to do: 1. These bars will give you lots of ZOOMy energy from fruits and nuts, not from chocolate or processed sugar. 2. Be sure to wash your hands and check with a grown-up before you begin. 3. Put all the ingredients in a large mixing bowl and mix everything together really well. 4. Dump the mixture into a 13 x 9 inch baking pan and smoosh it with a wooden spoon. Try to press it down evenly so that it's flat across the pan. 5. Cover the pan with plastic wrap and put it in the fridge overnight to allow the flavors to blend. 6. Cut it into about 24 squares. |
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Candy Cane Cookies 1 cup butter or margarine
1 cup sifted confectioners sugar
1 egg
1-1/2 teaspoon almond flavoring OR 3/4 teaspoon peppermint flavoring
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy
1/2 cup white sugar Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope. |
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