Ours2share's Blog

Hazelwood and Churchill (Victoria, Australia) local Girl Guide information noticeboard.

Yo-yo biscuits

A light fluffy melting moment biscuit when made properly.They do not last long and are good for anything where the travel is not rough, Not good for hiking!! as they crumble. Howevere the recipe is egg and nut free.

Ingredients:

• 125g butter, softened
• 1/4 cup icing sugar, sifted
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 1/4 cup cornflour
Filling
• 30g butter, softened
• 3/4 cup icing sugar, sifted
• 1-2 teaspoons lemon juice
• 3 raspberries or strawberries.
Method:
Use an electric mixer cream butter, icing sugar and vanilla essence together. The lighter it looks at this stage the fluffier the base is when cooked.
Sift together the flour and cornflour, add to butter mixture and mix on low speed until just combined and a soft dough forms.
As the base mix has to be light and fluffy heat from hands, utensils, bowls or the kitchen in general may adversily affect the working mix. So glad wrap the bench area, tip dough onto the film, wrap up and roll into a sausage about 2cm diameter. Keeps fridge smells away from the main mix ingredients as well as firmly holding the mix in place.
Refrigerate for at least 30 minutes.
Preheat oven to 160°C.
Line two baking trays with non-stick baking paper.
Remove dough from fridge and slice into about 30 rounds.
Divide the mix into 30 equal in portions slices.
Lightly flour hands and roll each slice into a small ball.
Place each ball onto the tray about 5cm apart.
Dip a fork in flour and press each ball to 1 cm thick.
Bake for 10-15 minutes or until just starting to colour.
Cool on baking tray.

To prepare filling, beat the butter, icing sugar and enough lemon juice to make a thick paste.
To make berry filling, place half the filling in a separate bowl and stir through berries to make a beautiful base colour.

Once the biscuits are cold take a ‘top and bottom’ from the wrack and spread the base of a biscuit with filling.
Join top to bottom.
Repeat with remaining biscuits and filling.
Keeps in an airtight container for up to 5 days.

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November 1, 2009 Posted by | Uncategorized | Leave a comment

Walnut carab cookie.

Using just three ingredients the Guides learn about thickness of ingredients when using a food processor and rolling the biscuit base around in their hand. Can be stored in the fridge in a sealed container…if they aren’t eaten before hand. Makes good finger food for camp digestion and body flows so be warned….make the cookies teaspoon size. You’ll get more then to.

Recipe is a good lesson in ‘cleaning the dishes’ – properly.

Prep Time: 5 minutes
Ingredients:
• 3/4 cup raw walnuts, cashews or pecans Must be raw.
• 1/4 cup raw carob powder
• 1 cup raisins or dates.

Preparation:
Process all ingredients in a food processor until fine and sticky. Shape into balls and enjoy!
If you can’t get the mixture to hold together, add a few more raisins and a tablespoon of water.

November 1, 2009 Posted by | Uncategorized | Leave a comment

Cherry shortbread

This shortbread can be used for a ‘cherrier’ shortbread as a gift, or festive occasion.
Quantities are good for a small group of 10 kids.
A good one to make at an indoor camp as the Guides can afford to wait the 1/2 hour the mix is in the fridge.

As the cherries are extra hot when first out of oven the Guides learn patience quickly. Even though the oven temperature is only 180deg celusis the biscuits are to hot for young or inexperienced Guide to get off tray with out close supervision.

Ingredients:

• 300g butter, softened
• 1 cup icing sugar
• 3 cups plain flour
• 1/2 packet glace cherries (optional)

Method:
Cream butter and icing sugar.
Add flour, mix well, chop cherries in half and add to mixture.
Wrap in plastic wrap and place in fridge for 1/2 hour.
Roll out and either make shapes or shape into a log and cut into slices.
Line baking tray with baking paper, place shapes/rounds on tray.
Bake 180ºC for 15 mins or until pale golden.
Be careful not to overcook.

November 1, 2009 Posted by | Uncategorized | Leave a comment

Shortbread

We had a fun time making this. With 20 odd guides we had to triple the recipe though. So the Guides worked in their patrols around four big tables all joined together. That way things were close to hand and basically in the middle (? ? ? for all to reach).

The Rawleigh essence is a powerful essence. To much and the smaller children feel as though their taste buds are poisoned/assulted. So check the smell of the essence as you open it. Not with your hand above the opening but by moving the hand back and forth, past the essence bottle opening, and taking a deep breath. If the kids reaction is wow that’s strong…use less essence. If not use a little more as a ‘guestamit’ amount.

We also found that colouring the base mix with coco powder and food colours made for a more exciting time come the eating / swopping of the shortbread once baked. there were also less squobbling involved.

Makes 1 large circle or 16 fancy shapes

220g butter, softened
90g caster sugar
1/2 tsp Rawleigh Almond Essence
280 g plain flour
60g cornflour
Extra caster sugar

Beat butter until very creamy and add the sugar and Rawleigh Almond Essence.
Beat well and gradually work in the sifted flour and cornflour.
Roll out mixture on a lightly floured board and cut into shapes with fancy cutters. Sprinkle tops with extra caster sugar if desired and bake in a moderately slow oven on greased baking trays for 30 to 35 minutes.
Loosen and cool on trays.

November 1, 2009 Posted by | Uncategorized | Leave a comment

Quick and Easy Macaroons

We really like simple and scrumptious recipes. Especially when we already know one way of doing things and then we use another recipe. Once explained that we are not doing this to confuse the Girl guides but to offer an alternative for when you have not an ingredient in the cupboard then this is ‘survival’ cooking.

Besides some people really like one ingredient others another. Learning to alter recipes is Being Prepared.

Accidental learning is that the second tray takes less time to cook than the first. Explain that the oven is already hot from previously cooked tray. That different sizes of dropped mixture have a different quantity hence surface area that needs cooking. A bigger egg equals more viscous solution (moisture)in the mixture. (Smaller/ flatter equals less time cooking. Therefor vigilance is needed…no wandering away from kitchen area.

Servings: about 18 dozen

Ingredients:
• 1 1/2 cups flaked coconut
• 3 Tbsp. flour
• 1 egg white
Directions:
Combine coconut with flour in a mixing bowl.
Add in olny egg white and stir until entire mixture is moistened.
Drop by teaspoonful onto a baking sheet.
Bake at 350 degrees for 10 minutes.
Mixture is cooked when golden brown and delicious.

November 1, 2009 Posted by | Uncategorized | Leave a comment

No-bake cookies

This is an easy no-bake recipe that allows the leader or the older Guide to have time to explain, and reinforce the awareness of stove tops,extreme heat and stirring necessary as well as hot from the pan substances and patrol work paying dividens when smaller groups are used to achieve an over all goal…. i.e. that of eating.

All so good for showing how hot sugar mixes crystalizes and snap when a drop is dripped into the handy cup of cold water near by. Hopefully only used for snapping mix not burned fingers.

Ingredients:

• 2 cups sugar
• 3 tablespoons cocoa
• 1/2 cup milk
• 1/4 cup butter
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla
Method:
In a large saucepan, combine sugar, cocoa, milk and butter and place over medium-high heat.
Bring to a full boil and boil for 1 minute. Stand there and carefully count out loud as the stirrer is mixing the hot bubbling liquid.
Remove from heat and add remaining ingredients, blending well.
Working quickly, drop by teaspoonfuls onto a tray covered with baking paper and allow to cool. Put tray aside out of reach. The mix will be hot for a while so no finger poking to test.

November 1, 2009 Posted by | Uncategorized | Leave a comment

Museli balls.

Same ingrediants as the Museli Bar slice. But the ingrediants are ground down to a poder form, tossed in a bowl, mixed up with liquids and rolled into balls, tossed into a coating mix (ground coconut, little icing sugar and milk powder. Or left as they are (in the nude). Cooking takes less time as the shapes and size differ from the orginal recipe.. up to seven minutes. Place in the container (if quick enough) and eaten when ever. Not to many as these have a lot of fibre and fractose within.
Another handy recipe for the Guides to use a kitchen appliance with this time a microwave and the oven.

Ingredients:

• 1 cup dried apricots, diced
• 1 cup sultanas
• 1 cup raisins (optonal)
• 1 cup rolled oats
• 1/4 cup sunflower kernels
• 1/4 cup slivered almonds
• 1/4 cup sesame seeds(optional)
• 1/4 cup plain flour
• 60g butter or margarine
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 egg
• 1/4 cup milk
Method:
In a large bowl mix together the oats, sunflower kernels,flour,apricots and sultanas.
Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to dry ingredients.
Stir in the egg and milk until well combined.
Press into a greased and lined tin and bake for 10 minutes at 180 degrees C.
Cut into slice when cooled. Enjoy!

November 1, 2009 Posted by | Uncategorized | Leave a comment

Muesli bar slice

Another one for making before camps, hikes and picnics. When slicing these up use make sure they are in small, easy to hold and finish eating proportions… about two or three bite fulls. Other wise there’s always a mess and left overs lying around somewhere as eating sometimes gets forgotten when there are activities going on.

Ingredients:

• 1 cup dried apricots, diced
• 1 cup sultanas
• 1 cup raisins (optonal)
• 1 cup rolled oats
• 1/4 cup sunflower kernels
• 1/4 cup slivered almonds
• 1/4 cup sesame seeds(optional)
• 1/4 cup plain flour
• 60g butter or margarine
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 egg
• 1/4 cup milk
Method:
In a large bowl mix together the oats, sunflower kernels,flour,apricots and sultanas.
Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to dry ingredients. Stir in the egg and milk until well combined.
Press into a greased and lined lamington tin and bake for 15 minutes at 180 degrees C.
Cut into slice when cooled. Enjoy!

November 1, 2009 Posted by | Uncategorized | Leave a comment

Macroons

Quick, easy and simple. Allows the Guides to experiment with another setting on another house hold appliance – the electric mixer. However there are safety rules to follow and these rules are run through every time the mixer is used. The Guides found waiting for the eggs to stiffen is worth the wait.

3-4 egg whites (at room temperature)
250g castor sugar
125g ground coconut (desiccated)
squeeze lemon juice or grated rind one orange
icing sugar

Method:
Whip egg whites stiffly.
Add sugar slowly until all absorbed.
Add desiccated coconut and lemon juice or orange rind.
Drop a teaspoonful at a time on to grease proof paper or rice paper sprinkled with sugar.
Even piping with forcing bag with a plain or star nozzle.
Dust with sifted icing sugar to make tops crack.
Bake in a slow oven 160°C for 30-40 minutes.
Cool on a cake rack.

November 1, 2009 Posted by | Uncategorized | Leave a comment

Honey Joys

Be quick with these ones. They go fast. Remind the cooks that the mix is very hot when first out of the oven. We found that for social occasions using the smaller patty cases meant less wastage. Then again we do not put every one of these biscuits out at once.

Makes 24 small cases
• 90g butter or margarine
• 1/3 cup sugar
• 1 tablespoon honey
• 4 cups of cornflakes

Preheat oven to 150c.
Melt butter, sugar, and honey together in a saucepan until frothy.
Add cornflakes and mix well.
Spoon into paper patty cases.
Bake in oven for 10 minutes and cool before serving.

November 1, 2009 Posted by | Uncategorized | Leave a comment