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Cooking with Kids

Tuesday, July 31, 2007
Tuesday is always fun in our house. It's the day the girls and I get dirty in the kitchen, mixing up cakes, cookies and assorted other snacks for them and Daddy. Everything from chocolate cake to Pizza Scrolls are fair game on Tuesdays, altho emphasis is on things the kids can at least feel they're helping with. Athough at the ages of 2.5 and nearly 4, there's not much more than stirring they can do.

We have our favourite recipes of course, things that can be made from what we keep on hand. Cupcakes, chocolate cake, and muffins. But some of our other favourites that aren't quite as simple, well, they're sometimes the tastiest aren't they?

Sultana Apple Loaf
125g butter
3/4 cup raw or castor sugar
2 cups self-raising flour, sifted (I have used rice self-raising flour with excellent results)
2 eggs, beaten
1 lemon rind, finely grated
1 cup sultanas
1 cup apple juice
1 apple, gated

1. Preheat oven to 180C. Grease & line a loaf pan with baking paper.
2. Melt butter in a smal saucepan over meduim heat (or in the microwave) and transfer to a mixng bowl. Add all other ingredients and mix until well combined
3. Bake for 50-60 minutes or until skewer comes out clean.
4. Icing can be made by mixing 1 cup of icing sugar and 1/4 tsp of cinnamon in a microwave safe bowl. Add lemn juice and stir. Heat on high in microwave for 40-50 seconds or until runny. Pour over cake and spread to cover.

We have only once added icing to this cake, and all agree that it's not necessary. A loaf makes approximately 12 adult sized slices or 24 kid sized slices. It freezes well and is great for lunch boxes. With all that fruit in there you can almost kid yourself it's healthy. I know it's a sad commentry on me that this is one of the more complicated cakes we make on a regular basis, but I'm really not much of a cook, and simple is always better in my book. Hubby on the other hand.....

Cinnamon Scrolls
90g butter
2 cups self-raising flour, sifted
2/3 cup of milk
60g butter at room temp
2 tbsp brown sugar
1 teaspoon ground cinnamon
1/2 cup of dried fruit

1. Rub butter into flour with fingertips until mixture resemles breadcrumbs. Make a well in the centre. Add most of the milk. Mix lightly with a flat-bladed knife, to forma soft dough (add more milk if required)
2. Turn onto a lightly-floured surface. Knead lightly. Roll out into a rectangle about 25 x 40cm, and 5mm thick.
3. Prepare filling. Cream butter, sugar and cinnamon until light and fluffy. Spread over dough. Sprinkle with currants. Roll up fromt he long side. slice into 3cm pieces using a sharp knife.
4. Place rounds close together on a greased baking tray. Bake at 220c for 10-15 minutes or until golden. Allow to cool
5. Ice scrolls with 1 cup icing sugar combined with 1 tbsp boiling water.

Hubby loves taking these to work, and saves him from spending money at the bakeries and cake shops nearby. Of course I'm not much chop at pastries, so he makes his own.

**Disclaimer - all measurements are Australian metric. 1 cup = 250mL and 1 tbsp is 20mL


  1. River said...

    wonderful to have a husband who cooks. My first husband did, and through helping In the kitchen, just like yours are now, all the kids were able to cook at least three meals and desserts by age 12, unfortunately, husband no 2 has mental health problems and cannot cook much apart from a roast where everything goes into the oven and is taken out ready to eat.

    September 3, 2007 at 8:15 PM  

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