Buttermilk Spiced Muffins

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
• TOPPING
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

How to make it

1. 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.
2. 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.
3. In a small food processor or blender, whiz together the topping ingredients. Pulse until nuts are very finely ground and ingredients are well-blended.
4. 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.

                                       recipe sourced at Spoonful.com

Lemon Sponge Cake

What you'll need.....

• THE CAKE
• 1 1/4 cups flour
• 2 tablespoons cornstarch
• Scant 1/2 teaspoon salt
• 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

• CITRUS GLAZE
• 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

1. 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.
2. Sift the flour, cornstarch, and salt into a bowl. Sift the mixture a second time and then set it aside.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

                                                                                                                 Recipe sourced at Spoonful.com

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 HERE to view


                                                         Fancy Tea Bread

You'll need: 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 eggs 2 tablespoons of water 1 cup dried apricots – cut in small pieces 3/4 cup of chopped walnuts 1/2 teaspoon of vanilla extract Cooking spray A little adult help	Equipment: A large bowl A large spoon A loaf pan

1. Heat the oven to 350 degrees (175 degrees Celsius).
2. 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.
3. Mix the dry ingredients: the flour, baking soda, baking powder, salt, and sugar together.
4. 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.
5. Pour into your baking pan.
6. Press the dough down so it will fill the bottom of the pan.
7. Bake for 35 to 40 minutes at 350 degrees (175 degrees Celsius).

http://www.spatulatta.com/recipes/9-teddy-bear-tea-party

Easter Recipes

Easter is just around the corner so its time to check out some delicious treats. Heres a couple  I found over on a spoonful.com
   
 Easter Cupcake Animals

What you'll need:-

• 1- 18.25 ounce box devil's food cake mix, Duncan Hines or Betty Crocker
• 1- 16 ounce tub vanilla frosting, Betty Crocker rich & creamy frosting
• yellow food coloring
• 2/3 cup sweetened flaked coconut
• 1 tube black writing icing
• red fruit leather
• 1- 16 ounce tub vanilla frosting, Betty Crocker rich & creamy frosting
• mini marshmallows
• pink decorating sugar
• 6 malted milk balls
• 12 brown mini M&M's or other mini candies
• 24 mini Tootsie Rolls

How to make it:-

1. Preheat the oven to 350 F. Line a standard muffin pan and a mini muffin pan with paper cupcake holders. Prepare the cake mix according to package instructions. Fill the muffin cups. Bake the minis for about 15 minutes and the larger cup cakes for about 25 minutes. Remove from the pans and let cool in their paper liners.
2. To decorate the chicks, tint the frosting yellow and ice the tops of 6 large cupcakes. Remove the liners from 6 minis and ice the tops and sides. Tint the coconut yellow. Roll the minis in the coconut and place on top of each large cupcake. Draw eyes with black icing. Ice the back and cover it and the top of the large cupcake with coconut. Make combs and beaks from the fruit leather.
3. To Decorate the Sheep, ice the tops of 6 large cupcakes. Cut the marshmallows in half using scissors. For ears, dip 12 marshmallow halves, cut side down, into the sugar and set aside. Arrange marshmallows on top of the cupcakes, leaving enough space in the center for a mini cupcake. Remove the paper liners from 6 minis and ice the tops and sides. Use malted milk balls for the noses, and attach the ears. Place a mini on its side on top of each large cupcake; ice the back and cover with marshmallows. Use M&M's for eyes. Place two Tootsie Rolls on each side of the cupcake for legs.

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Chocolate Easter Egg Nests

Shredded Wheat or Rice Krispies and melted chocolate make perfect nests for candy coated Easter Eggs and they are quick and easy to make.

What you'll need

• 5 large Shredded Wheat (or 2 cups spoon-size)
• 1/3 cup good quality milk chocolate chips
• 1/3 cup good quality bittersweet chocolate chips
• 1/2 stick (1/4 cup) butter
• 3 tablespoons golden syrup, such as Lyle's
• mini candy coated chocolate eggs
• OR
• 3 cups Rice Krispies
• scant 1 cup good quality semisweet chocolate chips
• 3 tablespoons butter
• 2 tablespoons golden syrup, such as Lyle's

How to make it

1. Crush the Shredded Wheat into a bowl with your fingers. Put the chocolate chips into a saucepan together with the butter and golden syrup and melt over a gentle heat.
2. Line two cookie sheets with parchment paper or aluminum foil. Stir the Shredded Wheat into the chocolate mixture and spoon eight mounds onto the lined cookie sheets, shaping into rounds with a dip in the center.
3. Chill in the refrigerator for several hours until set, then peel the nests carefully away from the parchment and fill with mini chocolate eggs.

tuna & sweatcorn fishcakes

Ingredients

Serve with grilled halved cherry tomatoes if you prefer.

• 450g peeled potatoes
• 2tbsp reduced-fat mayonnaise
• 2 x 160g cans tuna in brine or springwater, drained
• 198g can sweetcorn, drained
• 3tbsp chopped parsley
• 50g wholemeal breadcrumbs
• Spray oil
• 2 large tomatoes, sliced or cut into wedges

Method

1. Cut the potatoes into chunks, then boil in lightly salted water for 10-12 mins until tender. Drain and mash with the mayonnaise.

blueberry & banana pancakes

A delicious breakfast treat. We all love pancakes but what a great way to start the day with such a scrumptious delight! This recipe makes 6-8 pancakes.

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp baking powder
• 3/4 tsp salt
• 1 1/2 cups quick-cooking oats
• 2 cups soy milk
• 3 eggs, beaten
• 1/4 cup canola oil
• 1 tsp vanilla
• 1/2 cup blueberries
• Chopped banana
• Chocolate drops (optional)

Directions

1. Preheat a lightly buttered pan over medium heat. 
2. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
3. In a small bowl, mix oats and soy milk.
4. Whisk in eggs, oil, and vanilla. Pour the wet ingredients into the flour mixture all at once, and mix until smooth.
5. Gently fold blueberries & chopped banana into the batter. Add a few chocolate drops as an extra treat. 
6. Using a 1/4 cup scoop, pour batter onto the prepared Pan. Cook 1 to 2 minutes, or until bubbly. Flip, and continue cooking until lightly browned.

Blueberry Oatmeal Squares

What you need:

• 1½ cups quick oats
• ½ cup whole-wheat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup fresh or frozen blueberries
• 1 egg
• 1 cup skim milk
• 3 tablespoons apple sauce
• ¼ cup brown sugar

What to do:

1. Preheat oven to 350° F.
2. Coat baking pan with cooking spray.
3. Place all of the ingredients into a large bowl and mix until just combined.
4. Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
5. Allow to cool for 5 minutes and cut into square