These are a special breakfast treat that are a winner with the kids & easy to make
What you'll need
1 cup sugar
1/2 cup butter, (1 stick), softened
3 extra large eggs
2 cups flour
1/2 cup white, whole-wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup (plus 1 tablespoon) well-shaken buttermilk
1 cup chopped pecans or walnuts
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
How to make it
Preheat oven to 375 degrees. Grease a muffin tin (or line with paper cups). In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs and beat until well mixed.
In another bowl, whisk together flour, whole wheat flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture. Then mix in the buttermilk. Add the final amount of the flour mixture, beating just until combined. The batter may still be a bit lumpy. Prepare sugar nut topping.
In a small food processor or blender, whiz together the topping ingredients. Pulse until nuts are very finely ground and ingredients are well-blended.
Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Sprinkle the top with a rounded tablespoon of the sugar nut topping. Bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool in the muffin tin for 5 minutes, and then carefully lift out to a cooling rack.
7 large eggs, at room temperature, separated (save the 7 yolks in one bowl and 6 of the whites in another)
1 1/2 cups sugar
2 teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
1/4 cup orange juice
1/4 cup lemon juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
3 cups sifted confectioners' sugar
2 tablespoons butter, extrasoft
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1/2 cup orange juice
How to make it
Set out a 9- or 10-inch-diameter tube pan with flat (not fluted) sides. Leave the pan ungreased; the cake will grip the sides as it bakes and rise higher than it otherwise would. Heat the oven to 325º F.
Sift the flour, cornstarch, and salt into a bowl. Sift the mixture a second time and then set it aside.
In a large mixing bowl, beat the egg yolks and 1 cup of the sugar with an electric mixer on medium-high speed for 5 minutes, scraping down the bowl once or twice. When you're done, the mixture should be thick, light, and greatly multiplied in volume. Then mix in the lemon and orange zests and juices and the vanilla extract on a very low speed for a few seconds, just until blended. Set aside.
In another large mixing bowl, with clean beaters, beat the egg whites and cream of tartar on medium-high speed until the whites are thick and quite foamy. Gradually add the remaining 1/2 cup of sugar while continuing to beat the egg whites on high speed until they are stiff and glossy but not dry, like a meringue (about 7 minutes).
Working quickly but gently, use a large rubber spatula to smoothly fold a third of the flour mixture into the beaten egg yolks. Next, fold in another third of the flour mixture along with a third of the beaten egg whites. Finally, fold in the rest of the flour, then the remaining egg whites, until the batter is evenly combined and no streaks of flour remain. Scrape the batter evenly into the tube pan and smooth the top with a spoon.
Bake the cake on the center oven rack, without opening the oven, for 50 minutes. When done, the cake will be a rich golden brown and a thin skewer or toothpick inserted into its center will come out clean.
Remove the cake from the oven and immediately invert the pan onto a wire rack (if you keep the cake right side up, it will compress). Leave the cake in the pan until it is completely cooled, at least 3 hours or overnight.
To remove the cake, run a thin-bladed knife up and down around the outside of the cake as well as around the center tube. Gently lift the cake from the pan by the tube. Then run a knife under the cake.
Invert the cake onto a plate and remove the tube. Gently rub your fingers around the side to remove any loose crumbs (it will make the finished cake look more attractive). Finally, invert the cake once more onto a serving plate so that it is right side up.
For the icing, combine the confectioners' sugar, butter, lemon juice, lemon zest, and about half of the orange juice in a medium mixing bowl. Whisk well, gradually adding more OJ as needed, until the glaze is smooth and fluid. Generously spoon the glaze over the cake, letting it run down the center hole and sides. Slice the cake with a serrated knife (a parent's job) and serve. Makes 14 to 16 servings.
Found this fabulous kids cookery website Spatulatta.com with some great kids cookery ideas here's a recipe from thier Teddy Bear Tea Party section they also have a You Tube Channel click HEREto view
Fancy Tea Bread
3 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of honey
1/2 cup of vegetable oil
2 tablespoons of water
1 cup dried apricots – cut in small pieces
3/4 cup of chopped walnuts
1/2 teaspoon of vanilla extract
A little adult help
A large bowl
A large spoon
A loaf pan
Heat the oven to 350 degrees (175 degrees Celsius).
Coat the inside of the loaf pan with cooking spray. We used bread pans that would make individual breads in flower shapes. There were lots of little nooks and crannies that we used our fingers to make sure that they were coated.
Mix the dry ingredients: the flour, baking soda, baking powder, salt, and sugar together.
Next, add the oil, the eggs, the water, the apricots and the walnuts. Mix it everything together just long enough for the dry ingredients to get moistened.
Pour into your baking pan.
Press the dough down so it will fill the bottom of the pan.
Bake for 35 to 40 minutes at 350 degrees (175 degrees Celsius).