CHILDREN'S 10 PIECE BAKING SET

Contains apron, mixing bowl, paper cups, wooden rolling pin, mixing spoon, 5 & 6 point star cutters, circle cutter, flower cutter, quality 6 cup tart / muffin pan.

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Angel Food Cake

Ingredients:

• 2 slices fresh angel food cake*
• 1 1/2 cups frozen sweetened raspberries
• 1 teaspoon vanilla
• 2 tablespoons orange juice or raspberry liqueur
• 2 tablespoons cornstarch mixed with...
• 2 tablespoons water
• 1/4 cup chocolate chips

Preparation:

Place slices of cake on plates.

Heat the raspberries with the vanilla and orange juice or liqueur and bring to a full boil. As soon as boiling point is reached, add the cornstarch-water mixture, bring again to a full boil, reduce heat and simmer, stirring constantly, for about 2 minutes or until thickened.

Serve hot sauce over cake and immediately sprinkle with chocolate chips, so they soften and melt into the sauce.

When measuring flour, fluff it in the bag then spoon into the measuring cup; level off with a knife. 

To "lighten" a hard wheat flour, spoon 2 to 4 tablespoons of cornstarch into a 1-cup dry measure, then sprinkle the flour in until full and scrape off the excess with the back side of a knife.

For better texture, try substituting buttermilk for regular milk in your cake recipe. For each cup of buttermilk used, add 1/2 teaspoon of baking soda to the dry ingredients. 

Beat butter and sugar for as long as the recipe directs.

To make a lighter cake, separate the eggs first. Add the yolks to the butter mixture, beat the egg whites then fold into the batter.

In general, use 1 1/2 teaspoons baking powder for every cup of flour in cake batters.

To speed up the softening of cold butter, grate or thinly slice it and let stand for about 10 minutes over a bowl of warm water.

Toss nuts, raisins and chopped fruits in flour first. This will help keep them suspended in batters.

To split layer cakes loop a long strand of unflavored dental floss around the center of the cake horizontally. Cross the ends and slowly and firmly pull on each end to cut cleanly through the cake.

Cool the cake thoroughly before frosting.

To moisten confectioners' sugar frostings, use other liquids in place of milk. Melted jelly, fruit juices, coffee, peanut butter (with a little milk), honey, or maple syrup are just a few alternatives.

Make chocolate whipped cream by combining 2 tablespoons each unsweetened cocoa powder and confectioners' sugar in a mixing bowl. Gradually stir in 1 cup whipping cream, then refrigerate for at least 30 minutes before beating.

KIDS MAKE GINGERBREAD MEN!!!!

INGREDIENTS350g / 12oz plain flour 175g / 6oz light soft brown sugar 100g / 4oz butter 1 medium egg 4 tablespoons of golden syrup 1 teaspoon bicarbonate of soda 1½ teaspoon of ground ginger

NOTE: You will need a rolling pin and a man shaped pastry cutter (if you want gingerbread man shapes)

COOKING METHOD

YOUR CHILD		THE ADULT
		You will need to measure out theingredients or at least help your child to do so. The pastry will be easier to mix if the butter has been removed from the fridge half an hour before starting mixing.

YOUR CHILD - Put the flour, butter, ground ginger and bicarbonate of soda in a mixing bowl. Mix it all together with fingertips until crumbly. Add sugar, syrup and egg and mix until it forms a firm pastry mix.

You - Pre-heat the oven to 180°C / 350°F / Gas Mark 4

YOUR CHILD - Using the rolling pin, roll out the pastry to about 5mm thick. Make sure the surface and the rolling pin are well dusted with flour. Cut out the shapes with a knife and/or pastry cutter

YOUR CHILD - Place the cut out pastry on a greased or non-stick baking tray. YOU - put the baking trays in the pre-heated oven. Remove after 15 minutes (check after 10 minutes).

YOUR CHILD -Find a selection of anything you like to decorate the gingerbread men and house. We used cake icing with raisins, chocolate chips and edible silver balls.

 

YOUR CHILD - Put a blob of icing on the gingerbread men where you want a decoration to stick.

Gingerbread men are easy to make,
and they're tasty to eat, make no mistake!

FRESH FRUIT TARTS

15 oz. pkg. Pillsbury all-ready pie crusts 1 tsp. flour FILLING: 5 c. assorted fresh fruit 16 oz. jar strawberry glaze 1/2 c. whipped topping 1. Allow both crust pouches to stand at room temperature 15-20 minutes. Heat oven to 450 degrees. Remove crusts from pouches; unfold and remove plastic sheets. Sprinkle flour over crusts. Using fluted round cookie cutter, cut five 4 inch circles from each crust. Fit circles, floured side down, over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each crust generously with fork. Bake at 450 degrees for 9-13 minutes or until golden brown. Cool completely; remove from muffin cups.2. In large bowl, combine fruit and strawberry glaze. Refrigerate until thoroughly chilled. Before serving, spoon 1/2 cup fruit mixture into each cooled crust; top with whipped topping. Makes 10 tarts.

Apple Bars Recipe

Ingredients

1. 2 cups whole wheat flour
2. 1 teaspoon salt
3. 1 teaspoon baking soda
4. 1 cup packed brown sugar
5. 1 cup rolled oats, such as Quaker Oats
6. 1 cup low fat margarine
7. 4 tablespoons low fat margarine
8. 6 cups thinly sliced apples

Directions

1. Mix flour, salt and baking soda. Add brown sugar and oatmeal, mix well. Cut in 1 cup margarine
2. Spread half of the crumb mixture in a buttered 9 x 13 pan.
3. Put apples on top of bottom layer. Cover with remaining crumb mixture and dot with 4 tablespoons margarine.
4. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. It is great served with ice cream!

*Tip* After slicing the apples, sprinkle the slices with drops of lemon juice. The lemon juice will keep the apples from browning.

Toffee Brownies

INGREDIENTS

200g dark chocolate

150g white chocolate

250g salted butter, cut into pieces

3 large eggs

250g dark muscovado sugar

85g plain flour

1tsp baking powder

METHOD

1. Pop the oven onto Gas 3 and line a tray you're going to pop your brownies in. I like my brownies large and flatish so go for a large tray, but for normal size brownies maybe a 9 inch tray would be better.
2. Very easy to make these. Melt the butter and sugar in a saucepan then set aside to cool. This bit's important as you don't want to end up with scrambled eggs. 
3. In the meantime whisk the eggs until pale and then add the sugar until it looks all glossy and lovely. 
4. Fold choc mix into the eggy sugary mix then sift the flour and baking powder onto the top and fold in gently. 
5. Bake for 30ish minutes until a skewer comes out with a few bits of cakey mix still on it. Then cool on a wire rack for 2 hours before you attempt to cut it. As I like my brownies really squidgy I tend to put in the fridge before cutting just to be on the safe side. 

Serves: 20 brownies