‘Kids’ Category

  1. Sticky Date Pudding

    by Shell

    Ingredients (serves 8)

    • 250g pitted dates, chopped
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 cups boiling water
    • 125g butter, softened
    • 1 cup brown sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1 3/4 cups White Wings Self-Raising Flour, sifted

    • Caramel sauce

    • 1 cup brown sugar
    • 300ml thickened cream
    • 1/2 teaspoon vanilla extract
    • 60g butter

    Method

    1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
    2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
    3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
    4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
    5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
    6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

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  2. Zucchini and Pumpkin Muffins

    by Shell

    Ingredients

    • 5 eggs
    • 150g (1 cup) self-raising flour, sifted
    • 200g zucchini, grated
    • 200g pumpkin, greated
    • 1 large onion, finely chopped
    • 200g rindless bacon, chopped
    • 1 cup grated cheddar cheese
    • 60ml (1/4 cup) vegetable oil

    Method

    1. Preheat oven to 170°C. Grease muffin tray
    2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, pumpkin, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

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  3. Zucchini Cake

    by Shell

    Ingredients

    • 5 eggs
    • 150g (1 cup) self-raising flour, sifted
    • 375g zucchini, grated
    • 1 large onion, finely chopped
    • 200g rindless bacon, chopped
    • 1 cup grated cheddar cheese
    • 60ml (1/4 cup) vegetable oil

    Method

    1. Preheat oven to 170°C. Grease and line a round cake tin.
    2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

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  4. Condensed Milk Cookies

    by Shell

    Ingredients

    500g of butter
    1, 1/2 tins of condensed milk
    1 cup of sugar
    5 cups of self-raising flour

    Method

    1. Cream sugar and butter.
    2. Add condensed milk and flour.
    3. Roll into teaspoon sized balls and press down with a fork.
    4. Place on greased trays and bake in moderate oven until golden brown (approximately 10-15 minutes).

    Before baking I divide the mixture into five and add the following ingredients for different flavoured cookies:
    1.Chocolate chips
    2.Cornflakes and sultanas
    3.Hundreds and Thousands
    4.Jam drops
    5.Milo and coconut
    You could add any number of other things like Rice Bubbles, Smarties, nuts, cinnamon and other spices and so on. The raw mixture can be frozen in balls, just thaw slightly before baking.

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  5. Biscuit necklaces

    by Shell

    Makes 20-30 biscuits

    Ingredients:

    • 250g butter, softened
    • ¾ cup caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 ½ cups plain flour
    • Icing
    • 2 cups icing sugar
    • food colouring
    • sprinkles, cachous or smarties to decorate
    • Ribbon, cut to 40-50cm lengths

    Method:

    1. Cream the butter and sugar together with a spoon in a bowl or using an electric mixer. Add the egg and vanilla and beat until smooth. Add the flour and mix until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
    2. Preheat the oven to 180°C. Line three baking trays with non-stick baking paper.
    3. Divide dough into three pieces. Roll each piece of dough on a floured surface to 5mm thick. Use your favourite cutters to cut out hearts, stars, circles etc. Place biscuits on baking trays and use a wooden skewer or toothpick to make a 5mm diameter hole in each biscuit. Cook for 10-15 minutes until golden. Cool biscuits on trays.
    4. To prepare icing, mix icing sugar with enough water to make a spreadable paste and mix in your chosen colour. Or divide icing into bowls and use 2-3 different colours. Decorate with sprinkles, cachous or smarties. Leave for 30 minutes until the icing is set. Thread ribbon through the hole in the biscuit and tie off to make a necklace. Will keep in an airtight container for 3-4 days.

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  6. Mars Bar Chocolate Crackles

    by Shell

    Ingredients:

    • 200g Mars Bars, chopped
    • 2 tbsp of pouring (thin) cream
    • 2 tsp cocoa powder, sifted
    • 3 cups Rice Bubbles
    • Canola spray
    • 100g white chocolate
    • 24 red Smarties or M&M’s

    Method:

    1. Spray a little canola spray into 2 x 12 cup mini-muffin trays.
    2. Melt the Mars Bars, cream and cocoa in a glass bowl over simmering water. The bowl should not touch water. Stir the mixture until smooth.
    3. Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.
    4. Spoon the mixture into the muffins tray and press down gently.
    5. Refrigerate for 2 hours and turn out onto a tray to decorate.
    6. Melt the white chocolate in the microwave checking and stirring it at 30 second intervals. Pour it into a piping bag while warm and snip the tip off.
    7. Turn the crackles upside down and pipe the chocolate on.
    8. Finish with a red Smartie on top of each one.

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  7. Chocolate Crackle Christmas Tree

    by Shell

    INGREDIENTS

    • ½ cup (75g) dark chocolate Melts, melted
    • coloured cachous
    • ½ cup (75g) white chocolate Melts, melted
    • thin taper candles
    • sweets
    • icing sugar mixture

    Chocolate Crackle Mixture:

    • 1½ cups (240g) icing sugar mixture
    • ¼ cup (25g) cocoa powder
    • 4 cups (140g) Rice Bubbles
    • 3/4 cup (65g) coconut
    • 100g packet Mallow Bakes
    • 250g Copha, melted
    • 1 1/3 cups (200g) dark chocolate Melts, melted

    METHOD

    1. Mark 12 crosses on sheets of baking paper; you need 2 of each size: 18cm, 16cm, 14cm, 13cm, 9cm, and 7cm. Place paper onto trays.
    2. Press 2 teaspoons of the chocolate crackle mixture into a greased 5cm star cutter; refrigerate until set. Remove the cutter carefully, repeat process to make 2 stars.
    3. Drop teaspoonfuls of remaining chocolate crackle mixture along marked crosses, press mixture together lightly; refrigerate until set.
    4. Spread one side of each star shape with a little dark chocolate; press on some of the cachous, allow to set.
    5. To assemble trees, place a small amount of dark chocolate in centre of prepared boards, press the 18cm crosses onto chocolate. Repeat process with remaining crosses and chocolate, from largest to smallest, to form 2 trees. It is important each layer is set before topping with another cross. If crosses are uneven, support underneath until chocolate has set. Secure stars to tops of trees with a little more chocolate; refrigerate until set.
    6. Drizzle white chocolate over the branches. Cut the candles into 2cm pieces; secure candles to branches with more white chocolate. Be sure candles do not touch the higher branches when alight. Attach sweets and remaining cachous to branches with a little more white chocolate.
    7. Just before serving, dust trees with sifted icing sugar.
    8. You will need 2 x 30cm round boards to support the trees. Heavy cardboard covered with gift paper, a large plate or a foil-covered upturned tray could be used. Any remaining chocolate crackle mixture can be spooned into paper patty cases. Recipe can be prepared a week ahead. Assemble trees up to 3 days before serving; keep trees refrigerated.

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