Baking fun to keep kids busy
IF you have bored children at home during the holidays, try doing some baking with them. Most kids - from toddlers to teenagers - love the mixing and measuring, though mostly the eating at the end.
Depending on their age, let them mix, measure, decorate and clean up afterwards.
1 cup self raising flour
1 tbsp sugar
3/4 cup milk
50g butter, melted
In a bowl mix flour and sugar.
Beat in the egg and then milk at little at a time until batter is smooth and lump-free.
In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each pancake.
When large bubbles form on the surface, flip over and cook until lightly golden on the other side.
Serve with fresh fruit, a drizzle of honey, or golden syrup with fresh cream or vanilla ice cream.
1 cup full cream milk
1/3 cup Nutella
Step 1: Gather all ingredients and popsicle moulds.
Step 2: Place the milk and Nutella in a blender and blend until thoroughly combined.
Step 3: Pour into a popsicle moulds.
Step 4: Freeze and serve
This is a lush chocolate cheesecake that never fails to please at dessert time. If you want to make a nice dessert but have no oven, this recipe is for you.
1 packet Chocolate Ripple biscuits (or Romany Creams)
60g butter, melted
250g cream cheese
40g caster sugar
120ml pouring cream
200g dark chocolate, melted and cooled
2 tbsp cocoa
2 tbsp boiling water
Additional dark chocolate for decoration
Line a 20cm springform pan with baking paper.
Using a food processor, process the Chocolate Ripple biscuit with the melted butter.
Press this mixture into the base of the pan. Using a flat bottom glass, smooth the surface so there is an even base. Place in the freezer.
Using an electric mixer, mix the cream cheese and sugar until smoothly combined.
Add the boiling water to the cocoa and mix. Set aside.
In a separate bowl mix the cream until soft peaks form and add the chocolate and cocoa mixture and mix until combined.
Add the cream cheese mixture to the chocolate mixture and fold together gently.
Pour this into the pan and smooth the top until even.
Place in freezer and remove 10 minutes before you want to use it.
Garnish with chocolate shavings.
Use a sharp knife to slice this cheescake when frozen for nicely presented slices.
You can crush the biscuits in a ziplock bag with a rolling pin and mix in the melted butter if you don't have a food processor.
This cheesecake makes quite a thin slice of about 3cm thickness. If you want a larger cake, you can just double the cheescake ingredients to make a larger cake.
3 tablespoons butter or margarine
1 packet (about 40) regular marshmallows, or 4 cups miniature marshmallows
6 cups Rice Krispies breakfast cereal
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
4. Cool. Cut into 2-inch squares. Best if served the same day.
Microwave directions (alternative to stove top):
In microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Sources: Workathomemoms.com; life.familyeducation.com; kidspot.com.au; Kelloggs ricekrispies.com