Ours2share's Blog

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

Tea cup biscuits

Since teddies need a ‘cuppa of tea’ for refreshment and they do not want to get wet these little cups were made for all. The Guides actually had their drink bottles too.

Encouraged to be written by Clear Vision

December 11, 2009 Posted by | Churchill, Girl Guides, Hands, Leadership, refreshment | 1 Comment

Teddy in car biscuits

The ingredients where simple, the Guides had fun. The older Guides enjoyed themselves emensilly as they ‘showed’ the younger ones how to create and orgastrae the teddies into their cars. Somehow I think there were less actual cars than planned.

Encouraged to be written by Clear Vision.

December 11, 2009 Posted by | choc, Hands, Leadership, teddy biscuits | 1 Comment

Vanilla french toast

 A good treat to begin the morning.  The Guides learn to have a certain quickness when turning the toast over the cooking heat.  Also learned is hhow to turn something plain into something of a friendly surprise.
Preparation: 10 minutes
Cooking: 10 minutes  
3 eggs
1/s cup milk
1 tablespoon caster sugar
2 teaspoons vanilla essence
40g Butter

4 x 2cm-thick slices day old bread


Fresh strawberries, to serve
1/3 cup maple-flavoured syrup, to serve
Whipped cream, to serve
1) Using a fork, whisk eggs, milk, sugar and essence in a large shallow dish.
2) Melt half butter in a large frying pan.
3)Dip 2 slices of bread into egg mixture, turning to coat both sides. Let excess egg drain. Cook over moderate heat for 2 minutes each side or until golden brown.

4) Transfer to a warm plate, cover loosely with foil to keep warm. Repeat with remaining butter, bread and egg mixture. 
5) Serve at once with strawberries, syrup and cream

December 11, 2009 Posted by | Uncategorized | Leave a comment

Choc Peppermint Creams

this is a good recipe for taking to a unit meeting pre-made and cold. Allows for the youngest members to concentrate on cooky cutting, decorating and cooking. Then setting the eating area and hostessing.

You can freeze unfilled biscuits. Although the recipe makes approximately 16 we have found that it’s a good idea to double the recipe as this allows for the eating of the mixture that the little Guides always get away with.

Preparation: 30 minutes + cooling time
Cooking: 12 minutes

1 1/2 cups plain flour
1/2 cup icing sugar
1/3 cup cocoa powder
125g butter, chopped
1/4 cup milk

Peppermint Cream to serve

This recipe will makes 1 cup of peppermint cream.
Preparation: 10 minutes
50g butter, at room temperature
2/3 cup icing sugar
1/4-1/2 teaspoon peppermint essence, to taste

Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Add essence, a little at a time, to taste. Beat until well combined.

The Biscuit mix.

1) Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper or use a spray on tray.

2) Combine the flour, sugar and cocoa powder. Add the butter.

3) Mix until mixture resembles fine crumbs.

4) Add almost all milk; mix together until dough comes together in small clumps (pinch a little in your fingers then, if dry, add remaining milk).

5) Turn dough onto a clean work surface; press into a ball.

6) Divide dough into 2 portions. Roll out 1 portion, between sheets of baking paper, to 5mm thick.

7)Using a 6cm round biscuit cutter, cut dough into rounds.

8)Re-roll dough then cut out more rounds (they should total about 16).

9)Place rounds on prepared trays.

10)Repeat with remaining dough.

11)Using a 2cm heart-shaped biscuit cutter, cut centre from each round.

12) Place rounds on tray. Chill for 15 minutes.

13) Bake biscuits for 12 minutes.

14)Transfer to a wire rack; cool completely.

15) Make Peppermint Cream as recipe directs. When the biscuits are cool sandwich biscuits with cream.

December 11, 2009 Posted by | Uncategorized | Leave a comment

Pumpkin, Rocket & Fetta Risotto

Thank you to the family hat printed this recipe for us to use. Often there are people who dislike pumpkin. Making things to tempt their taste buds is often a challenge. How ever we were successful with this recipe. The trick was to use a medium type rice.

We also found that this is a good recipe to show the safe way and patience needed with the adding a liquid to something that is cooking.

Serves 4
Preparation: 15 minutes
Cooking: 50 minutes

2 tablespoons olive or rice bran oil
500g pumpkin, peeled, cut into 2cm pieces
4 bacon rashers, rind removed, chopped
1.5 litres (6 cups) chicken stock
1 medium brown onion, finely chopped
2 cloves garlic, crushed
2 cups rice
20g butter
10Og baby rocket leaves
120g fetta, crumbled
3/4 cup shaved parmesan cheese

1) Heat half the oil in a large heavy-based saucepan over moderate heat. Cook and stir pumpkin and bacon for 6-8 minutes or until pumpkin is tender. Transfer to a plate. Meanwhile, place stock in a medium saucepan over moderate heat. Bring to the boil. Reduce heat; hold at a gentle simmer.
2) Add remaining oil to pan. Cook and stir onion and garlic for 2-3 minutes or until onion softens. Stir in rice until well coated in oil and grains are glossy. Reduce heat.
3) Gradually add a ladle ful (about 1/2 cup/125ml) of the simmering stock to rice; stir constantly until all liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly and allowing all liquid to absorb before adding more. This will take about 35 minutes. Rice should be tender but firm to the bite. Remove from heat.
4) Add pumpkin, bacon, butter, rocket, fetta and half the parmesan to rice. Season to taste with salt. Spoon into shallow serving bowls; top with remaining parmesan.

Serve at once. 4

December 11, 2009 Posted by | Uncategorized | Leave a comment