Bakerman
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fruit ices boudoir / finger biscuit racing cars Use Smarties or Jelly Tots for wheels and a jelly baby for the racer. (Once again use water icing to stick wheels on.) crudités orange jelly slices toffee apples popcorn balls easy chocolate dipped strawberries Leave the stems on the berries. This way you can hold them by the stems when dipping. Wash and dry the strawberries. Break chocolate into small pieces and place in microwave safe bowl. Heat in microwave oven on high for 30 seconds. Check chocolate and heat another 15 – 30 seconds if needed. Holding by stems, dip each strawberry. Place on wax paper to cool. no bake quickies Have your wax paper spread and ready for the cookies. An adult can help you with the boiling part. Boil together sugar, butter, cocoa and milk for approx 2½ minutes stirring constantly. Remove from heat and add vanilla and oatmeal. Stir quickly. Drop by spoonfuls onto wax paper. Put into fridge to harden. YUM!! rice crispy bars Melt the margarine in a no-stick pan and add the entire bag of marshmallows. Stir over medium heat until the marshmallows have completely melted. Add Rice Crispy and mix together well. Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick cooking spray. Use a baggie that has been sprayed with no-stick spray to spread and flatten mixture. Cut into squares when cool. Kids love making and eating these easy treats! fresh fruit skewers marie faces sandwich shapes mini pizzas and hotdogs. coconut covered bananas Cut bananas into several chunks. Cut an orange, squeeze some of the juice onto a saucer and roll the banana in its juice. (Then eat the orange). Then roll the banana into coconut, cover well. banana dippers peanut butter cookies 1/2 cup sugar 1/2 cup brown sugar 1/4 cup butter, softened 1/4 cup shortening 1/2 cup peanut butter, plain 1 egg, beaten 1 teaspoon vanilla 1-1/4 cup flour 3/4 teaspoon soda 1/2 teaspoon baking powder 1/4 teaspoon salt
In a large bowl, cream sugars, butter, and shortening. Add peanut butter, egg, and vanilla. Mix thoroughly. Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined. Cover bowl and chill for 1 hour. Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Flatten balls in a criss-cross pattern with a fork dipped in flour. A flour-dipped cookie press or the flat bottom of a small glass may also be used. Bake 10 to 12 minutes. Store in a loosely covered container, like a cookie jar, for harder-crisper cookies. For softer cookies, store in an airtight container. chocolate star cakes 1 cup unsalted butter, softened at room temperature 1 cup castor sugar 1t vanilla extract 4 eggs 1 cup self-raising flour 3T cocoa powder ¼ cup milk
Set oven to 180ºC. Beat butter, sugar and vanilla with an electric mixer until soft and creamy. Add eggs one at a time, beating well after each addition. Add flour and cocoa, and beat well. Beat in milk. Spoon batter evenly into 15 lightly greased muffin-pan cups. Bake in a preheated oven for 15 minutes. Remove muffins from pan and cool on a wire rack. Decorate with snow icing (see below) and silver balls.
snow icing 2½ cups icing sugar 5T boiling water
Sift icing sugar into a mixing bowl. Add water and mix until smooth. chewy meringues (makes 24) 3 egg whites 110g castor sugar ¼t cream of tartar 1 drop red natural food colouring 2T cornflour 1T icing sugar 100g strawberry wafers, crushed
Set oven at 110ºC. Beat egg whites in a clean bowl with an electric mixer until foamy. Add cream of tartar and one teaspoon of the castor sugar, and beat for one minute. Add remaining castor sugar, one teaspoon at a time, beating for at least 30 seconds between additions. Add colouring and beat for 6 minutes until egg whites are very smooth and stiff peaks form. Sift cornflour and icing sugar together and fold in gently. Fold in the crushed wafers. Line a baking sheet with wax paper. With a teaspoon, drop mounds of meringues onto it. Bake in preheated oven for 1 hour. Turn in head and leave meringues in the oven while it cools down. When completely cool, store in an airtight container. small cheese and onion pizzas 1T butter 1 onion, chopped sea salt 1 sheet frozen puff pastry, thawed 2T finely chopped fresh parsley 1 cup grated cheddar 8 cherry tomatoes, sliced extra chopped parsley for garnish
Set oven at 180ºC. Heat butter in a saucepan, add onion and caramelize over low heat for about 1 hour. Remove from heat and season lightly with salt. Roll out pastry and cut out 8 circles of about 10cm in diameter. Use a knife to mark the edges, and pierce the insides with a fork. Spread a small amount of onion over each. Sprinkle with cheese and arrange slices of tomato on top. Place on a baking tray and bake in preheated oven until golden, about 20 to 25 minutes. Remove from oven and sprinkle with a little parsley.
butterfly cakes 1 cup butter, softened at room tempetature 1 cup sugar 3 eggs 1t vanilla extract 1 cup self-raising flour ¼ cup dried cranberries 1½ T cocoa powder butterflysprinkles paper or silk butterflies, mounted on toothpicks
Set the oven to 170ºC. In a mixing bowl, cream butter and sugar together. Beat in eggs and vanilla. Sift in flour and mix. Stir in cranberries. Divide batter in half and mix cocoa into one half. Fill 12 small ring moulds with chocolate mixture until they’re a quarter full. Top with the same amount of vanilla mixture. Bake in a preheated oven for 15 to 20 minutes. Remove from the moulds and let them cool on a wire rack. Fill holes with soft vanilla icing (see below). Decorate with butterfly sprinkles and paper or silk butterflies.
soft vanilla icing ½ cup butter, softened at room temperature 2 cups icing sugar, sifted 1T warm water 1t vanilla paste
Mix together until creamy |