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Table of Contents

Easy-Peasy Kiddy Squeezy! Easy recipes; perfect for kids to make

Pancakes page 3

Lolly Cake page 4

Chocolate Chip Biscuits page 5

Jam Pudding page 6

Honey Bubbles & Hokey Pokey page 7

Hey where my recipes at? Perfect recipes for everyone

Vanilla Muffins page 9

Chocolate Brownies page 10

Rocky Road page 11

Banana Bread page 12

Chocolate Cake page 13

Lamingtons page 14

Cheesy Scones page 15

Russian Fudge page 16

Gluten-Free Recipes Special Gluten-free recipes

Coconut Flour Short bread Cookies page 18

Flourless Chocolate Cake page 19

Pineapple Caramel Pudding page 20

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Easy-peasy, kiddy Squeezy!

Easy Recipes

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Pancakes

Ingredients

1 cup self-rising flour 2 Tbsp. sugar tsp finely grated lemon zest (optional) 1 cup milk (or Soy/Rice milk) 1 egg, lightly beaten 30g butter, melted (or margarine)

Sift the flour and sugar into a bowl. Make a well in the centre of the dry ingredients. Add the lemon zest, milk, egg and melted butter/margarine and whisk to combine. Heat a large non-stick frying pan over medium low heat and grease lightly with butter or oil. For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.

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Lolly Cake

Ingredients

1 packet of Eskimo lollies 1 packet of malt biscuits 120g of butter can sweetened condensed milk 2 cups of desiccated coconut

Break Eskimos by hand into pieces. Crush biscuits to a rough crumb. Melt butter and condensed milk over a gentle heat Mix all ingredients together, form into a log shape then roll in coconut. Chill for 4 hours. Slice and keep in the fridge until needed.

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Chocolate Chip Biscuits

Ingredients cup butter cup brown sugar cup sugar 2 large eggs 1 teaspoon vanilla extract 1 bag chocolate chips 2 cups of flour teaspoon baking soda 1 teaspoon of salt Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with baking paper. Melt the butter on medium power in the micro wave until melted. Allow to cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon. Stir in the chocolate chips. Scoop spoonfuls of the dough onto the prepared pans. Roll the dough into balls and then space them apart. Bake until golden. Transfer the cookies onto a cooling rack once baked and allow them to cool.

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Jam Pudding

Ingredients Jam - 1 tbsp. (for each mug) 50g butter 1 egg cup of sugar cup of yoghurt 1 cup of flour 1 tsp. baking powder Grease 4 mugs and place 1 table spoon of jam in the bottom of each. Put the butter in a large microwave proof jug. Melt on high for 20 seconds or until melted. Add the sugar and egg to the butter and beat well. Stir in the yoghurt. Sift the flower and baking powder into a mixing bowl. Blend the wet ingredients into the dry ingredients. Place spoonfuls of the mixture onto the jam in the mugs. Put all 4 mugs in the microwave. Cook on high for 3 to 4 minutes. Stand for 30 seconds. Carefully invert pudding onto the serving dish.

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Honey Bubbles

Ingredients 100g of Butter 100g Sugar 1 tbsp. Honey 3-5 Cups of Rice Bubbles Melt the butter, sugar and honey in a saucepan, and then mix them together. Heat until boiling. Remove from heat and add rice bubbles. Grease a baking dish with a little butter, then spread mixture and cut while hot. Cool in the fridge and enjoy!

Hokey - Pokey

Ingredients cup sugar 4 tbsp. dark corn syrup 1 teaspoons baking soda

Put the sugar and syrup into a

saucepan and stir together. Place

the pan onto heat and let the

mixture first melt and then bubble.

(This will take about 3 min) Once off

the heat, whisk in the baking soda.

Turn this immediately onto a piece

of baking paper. Leave until set and

then break into tiny pieces. Enjoy!

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Hey where my recipes at? Delicious Recipes for

everyone!

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Vanilla Muffins

Ingredients

1 cups of self-rising flour 1-2 teaspoons of vanilla Essence 2 tbsp. of milk 125g of butter, softened of a cup of caster sugar 2 eggs Icing: 350g of sifted icing sugar Food Colouring 3 tbsp. hot water Preheat oven to 200 C. Mix all batter ingredients in a bowl, except the milk. When smooth, add milk and mix until you reach a smooth batter. Pour into muffin pans and bake in the oven for 15-20 minutes or until golden brown. Allow to cool. To make icing, mix water with icing sugar until runny and smooth. Add food colouring. Once cakes are cool, spread icing onto muffins.

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Chocolate Brownie

Ingredients

250g Butter cup of cocoa 1 cups of sugar 4 eggs I cup of flour 1 tsp of baking 1 tsp of vanilla essence

Melt butter in a saucepan large enough to mix all ingredients in. mix

in cocoa, remove from heat and stir in sugar. Add eggs, mix well,

and then add vanilla essence. Sift In flour and baking powder and

mix together. Pour into a roll tin, line with baking paper. Bake at

180c for 25-30 minutes or until brownie springs back when touched

lightly.

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Rocky Road

Ingredients 125 grams soft butter 300 grams dark chocolate 3 tablespoons golden syrup 200 grams biscuits 100 grams mini marshmallows 2 teaspoons icing sugar

Melt the butter, chocolate and golden syrup in a saucepan. Scoop

out about 125ml (1/2 cup) of this melted mixture and put to one

side. Put the biscuits in a freezer and then bash them with a rolling

pin. Fold the biscuit pieces and crumbs into the melted chocolate

mixture in the saucepan and then add the marshmallows. Tip in a

foil tray and flatten as best as you can with a spatula. Pour the

leftover cup of melted chocolate mixture over the marshmallow

mixture and smooth. Refrigerate for 2 hours or overnight. Cut into

pieces and dust with icing sugar.

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Banana Bread

Ingredients 250g butter, at room temperature 1 cups sugar 4 eggs 2 tsp vanilla extract 4 very ripe bananas, peeled and mashed (about 2 cups) 2 tsp baking soda cup hot milk 3 cups flour 2 tsp baking powder

Preheat oven to 170C. Line a medium cake tin with baking paper or prepare four 10cm-diameter tins or 12 muffin tins. Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas. Dissolve baking soda in hot milk, add to mixture and stir to combine. Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix. Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes; allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.

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Chocolate Cake

Ingredients 175g butter, softened 1 cups of sugar 1 tsp. vanilla extract 3 eggs 2 cups of flour cup cocoa 2 tsp baking powder 1 cup of milk Preheat the oven to 180C. Put the butter, sugar, vanilla and eggs in a large, clean mixing bowl. Cream these ingredients until light and pale in colour. Grease a 16cm tin with butter, then add tbsp. of flour to the tin and roll the tin around until the flour has covered the butter completely. Tap out any excess flour. Into the creamed butter and sugar, sift the cocoa and flour and add the baking powder. Measure one cup of milk and set beside the mixing bowl. As you begin to mix the dry ingredients into the creamed mixture with your beaters, slowly pour in the milk. Once the cake batter is well combined, pour into the greased tin. Place in oven and bake at 180C for half an hour or until the cake begins to pull away from the edge of the tin or the cakes surface springs back to the touch. Once you remove from the oven, leave to stand for five minutes, then remove from tin and allow it to cool on a wire rack.

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Chocolate Lamingtons

Ingredients

Canola Spray 3 eggs 3/4 cups caster sugar 1 tsp vanilla essence 3/4 cups plain white flour 1/4 cup cornflour 1 tsp baking powder 80g canola spread 3 tbsp. cocoa powder 2 cup icing sugar 1/3 cup desiccated coconut Preheat oven to 190 degrees Celsius. Grease and line base of a 20cm square cake tin with baking paper. Beat eggs with a pinch of salt. Add sugar and half the vanilla. Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, and then carefully fold through 60g of melted dairy blend. Pour cake mixture into prepared tin and bake for 30 min. Leave in tin for 10 min before turning out on a wire rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine. Spoon the icing over the lamingtons, and then sprinkle them with coconut.

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Cheesy Scones

Ingredients

2 cups self-rising flour 1/2 teaspoon salt 50g butter plus more for greasing the pan 1/3 cup grated cheese cup milk plus more for brushing the scones

Preheat oven to 200 degrees Celsius. Lightly grease a baking sheet

using the extra butter, then put aside.in a mixing bowl, mix flour and

salt together. Place butter in the mixture and using your fingers rub

the butter together with the flour until you have the mixture like

breadcrumbs. Mix in the milk and almost all of the cheese keeping

about 1 teaspoon. Once the batter is combined tip the mixture onto

a clean kitchen bench and knead until the mixture takes a dough

form. Knead for about 1 minute, and then roll the mixture out with a

rolling pin until the dough is about the thickness of your hand. Then

cut the dough into however many scones you want then put them

not touching side by side on the baking sheet and bake for 10

minutes. Remove from oven and then sprinkle the remaining

cheese over the top. Put back in the oven for another 2 minutes

until they are nicely golden.

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Russian Fudge

Ingredients

3 cups white sugar 125g butter 3 tbsp. golden sugar cup milk tsp. salt 200g sweetened condensed milk (1/2 a standard can) 2 tsp. vanilla essence

Place in all of the ingredients except the vanilla essence in a medium-heavy saucepan. Warm over a gentle heat until the sugar

has dissolved. Bring to a gentle boil and cook for about 15-20 minutes until it reaches the softball stage. Remove from the heat and add the vanilla essence and beat until the fudge is creamy

and has lost its gloss. Pour into a greased cake tin. Score the top and break into pieces when it is cold.

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Gluten-Free Recipes

Special recipes for those allergic to gluten

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Coconut Flour Shortbread Cookies

Ingredients 1/4 cup coconut flour 1/4 cup Gluten-Free Flour 1/4 cup sugar 1/4 cup (4 tablespoons) soft unsalted butter 1/4 teaspoon salt 1 large egg 1/8 teaspoon coconut flavour, optional; for stronger flavour

Preheat the oven to 400F. Lightly grease a baking sheet. Mix all the ingredients, by hand or mixer, until well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer. Drop the cookie dough by teaspoonfuls onto the prepared baking sheet, leaving 1" between them; these cookies won't spread much when they bake. Use a fork to flatten each cookie to about 1/4" thick, making a cross-hatch design. Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet. This makes 22 cookies.

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Flourless Chocolate Cake

Ingredients

1 cup unsalted butter, cut into pieces, plus more for the pan cup unsweetened cocoa powder, plus more for the pan 1 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 large eggs 1 cup granulated sugar cup sour cream cup confectioners sugar, plus more for dusting

Heat oven to 350 F. Butter a 9-inch spring form pan and dust with

cocoa powder. In a medium saucepan, heat the butter with cup

of the heavy cream over medium-low heat until the butter is melted.

Add the chocolate and stir until melted and smooth; remove from

heat. In a medium bowl, whisk together the eggs, granulated sugar,

and cocoa powder. Whisk in the chocolate mixture. Transfer the

batter to the prepared pan and bake until puffed and set, 35 to 40

minutes. Let cool in the pan for 1 hour. Run a knife around the edge

of the cake before unmoulding. Using an electric mixer, beat the

remaining 1 cup of heavy cream with the crme fraiche and

confectioners sugar until soft peaks form. Dust the cake with

cocoa (or confectioners sugar) and serve with the whipped cream

mixture.

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Pineapple Caramel Puddings

175g Butter 1/3 cup Brown Sugar cup Sugar 2 eggs 1 tsp. Vanilla essence 1 cups Almond Flour 1 tsp. Baking Powder 1 to taste Salt 6 Pineapple Rings

Preheat oven to 170 degrees Celsius. Melt together the 50g of butter and brown sugar and pour over the base of 6 muffin pans. Beat the butter and sugar until pale and creamy and add eggs, one at a time, beating well after each addition. Mix in vanilla essence. Sift over flour, baking powder and salt and gently mix. Place a pineapple ring over the butter and brown sugar mixture in each muffin pan. Spoon batter into each pan. Bake for 20 minutes until cakes feel firm. Allow to cool in the pans for 5 minutes and then invert onto a platter. Before turning out you may need to carefully level the tops with a sharp knife so that they will sit flat when turned out. Serve puddings!