Finished Aihe Cook Book!

8/20/2019 Finished Aihe Cook Book!

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Table of Contents

Easy-Peasy Kiddy Squeezy! – Easy recipes; perfect forkids to make

Pancakes – page 3

Lolly Cake – page 4

Chocolate Chip Biscuits – page 5

Jam Pudding – page 6

Honey Bubbles & Hokey Pokey – page 7

Hey where my recipes at? – Perfect recipes for everyone

Vanilla Muffins – page 9

Chocolate Brownies – page 10

Rocky Road – page 11

Banana Bread – page 12Chocolate Cake – page 13

Lamingtons – page 14

Cheesy Scones – page 15

Russian Fudge – page 16

Gluten-Free Recipes – Special Gluten-free recipes Coconut Flour Short bread Cookies – page 18

Flourless Chocolate Cake – page 19

Pineapple Caramel Pudding – page 20


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Easy-peasy,

kiddy Squeezy

Easy Recipes


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Pancakes

Ingredients

1 cup self-rising flour

2 Tbsp. sugar½ tsp finely grated lemon zest (optional)1 cup milk (or Soy/Rice milk)1 egg, lightly beaten30g butter, melted (or margarine)

Sift the flour and sugar into a bowl. Make a well in the centre of thedry ingredients. Add the lemon zest, milk, egg and meltedbutter/margarine and whisk to combine. Heat a large non-stick frying pan over medium low heat and grease lightly with butter oroil. For each pancake, place 2 tablespoons of batter into the pan.Cook for 2 minutes or until bubbles form on the surface. Turn andcook for a further 1 to 2 minutes or until the pancakes are cookedthrough.


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Lolly Cake

Ingredients

1 packet of Eskimo lollies

1 packet of malt biscuits120g of butter½ can sweetened condensed milk2 cups of desiccated coconut

Break Eskimos by hand into pieces. Crush biscuits to a roughcrumb. Melt butter and condensed milk over a gentle heat Mix allingredients together, form into a log shape then roll in coconut.

Chill for 4 hours. Slice and keep in the fridge until needed.


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Chocolate Chip Biscuits

Ingredients

½ cup butter

¾ cup brown sugar¾ cup sugar2 large eggs1 teaspoon vanilla extract1 bag chocolate chips2 ¼ cups of flour¾ teaspoon baking soda1 teaspoon of salt

Evenly position 2 racks in the middle of the oven and preheat to 375degrees F. Line 2 baking sheets with baking paper. Melt the butteron medium power in the micro wave until melted. Allow to coolslightly. Whisk the sugars, eggs, butter and vanilla in a large bowluntil smooth. Whisk the flour, baking soda and salt in another bowl.Stir the dry ingredients into the wet ingredients with a woodenspoon. Stir in the chocolate chips. Scoop spoonful’s of the dough

onto the prepared pans. Roll the dough into balls and then spacethem apart. Bake until golden. Transfer the cookies onto a coolingrack once baked and allow them to cool.


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Jam Pudding

Ingredients

Jam - 1 tbsp. (for each mug)

50g butter1 egg¼ cup of sugar½ cup of yoghurt1 cup of flour1 tsp. baking powder

Grease 4 mugs and place 1 table spoon of jam in the bottom of

each. Put the butter in a large microwave proof jug. Melt on high for20 seconds or until melted. Add the sugar and egg to the butter andbeat well. Stir in the yoghurt. Sift the flower and baking powder intoa mixing bowl. Blend the wet ingredients into the dry ingredients.Place spoonfuls of the mixture onto the jam in the mugs. Put all 4mugs in the microwave. Cook on high for 3 ½ to 4 minutes. Stand for 30 seconds. Carefully invert pudding onto the serving dish.


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Honey Bubbles

Ingredients100g of Butter100g Sugar

1 ½ tbsp. Honey3-5 Cups of Rice Bubbles

Melt the butter, sugar and honey in a saucepan, and then mix themtogether. Heat until boiling. Remove from heat and add ricebubbles. Grease a baking dish with a little butter, then spreadmixture and cut while hot. Cool in the fridge and enjoy!

Hokey - Pokey

Ingredients½ cup sugar4 tbsp. dark corn syrup

1 ½ teaspoons baking soda

Put the sugar and syrup into a

saucepan and stir together. Place

the pan onto heat and let the

mixture first melt and then bubble.(This will take about 3 min) Once off

the heat, whisk in the baking soda.

Turn this immediately onto a piece

of baking paper. Leave until set and

then break into tiny pieces. Enjoy!


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Hey where my

recipes at?

Delicious Recipes for

everyone


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Vanilla Muffins

Ingredients

1 ½ cups of self-rising flour

1-2 teaspoons of vanilla Essence2 tbsp. of milk125g of butter, softened½ of a cup of caster sugar2 eggs

Icing:350g of sifted icing sugar

Food Colouring3 tbsp. hot water

Preheat oven to 200 C.Mix all batter ingredients in a bowl, except the milk. When smooth,add milk and mix until you reach a smooth batter. Pour into muffinpans and bake in the oven for 15-20 minutes or until golden brown.Allow to cool. To make icing, mix water with icing sugar until runny

and smooth. Add food colouring. Once cakes are cool, spread icingonto muffins.


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Chocolate Brownie

Ingredients

250g Butter

½ cup of cocoa1 ½ cups of sugar4 eggsI cup of flour1 tsp of baking1 tsp of vanilla essence

Melt butter in a saucepan large enough to mix all ingredients in. mix

in cocoa, remove from heat and stir in sugar. Add eggs, mix well,

and then add vanilla essence. Sift In flour and baking powder and

mix together. Pour into a roll tin, line with baking paper. Bake at

180c for 25-30 minutes or until brownie springs back when touched

lightly.


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Rocky Road

Ingredients

125 grams soft butter 300 grams dark chocolate 3 tablespoons golden syrup 200 grams biscuits 100 grams mini marshmallows 2 teaspoons icing sugar

Melt the butter, chocolate and golden syrup in a saucepan. Scoop

out about 125ml (1/2 cup) of this melted mixture and put to one

side. Put the biscuits in a freezer and then bash them with a rollingpin. Fold the biscuit pieces and crumbs into the melted chocolate

mixture in the saucepan and then add the marshmallows. Tip in a

foil tray and flatten as best as you can with a spatula. Pour the

leftover cup of melted chocolate mixture over the marshmallow

mixture and smooth. Refrigerate for 2 hours or overnight. Cut into

pieces and dust with icing sugar.


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Banana Bread

Ingredients

250g butter, at room temperature

1½ cups sugar4 eggs2 tsp vanilla extract4 very ripe bananas, peeled and mashed (about 2 cups)2 tsp baking soda½ cup hot milk3 cups flour2 tsp baking powder

Preheat oven to 170°C. Line a medium cake tin with baking paperor prepare four 10cm-diameter tins or 12 muffin tins. Beat butterand sugar until creamy. Beat in eggs, one at a time, then vanilla andbananas. Dissolve baking soda in hot milk, add to mixture and stirto combine. Sift in flour and baking powder and fold gently intomixture using a big spoon and a large scooping action to keep themixture light. Do not over mix. Spoon mixture into prepared tin(s)

and smooth top(s). Bake until a skewer inserted in the centrecomes out clean and the top is springy to the touch. One large cakewill take 50-60 minutes; allow 45-55 minutes for medium cakes andabout 20 minutes for muffin-sized cakes. Allow to cool in tin(s) andthen turn out. Ice when cool. Store in a sealed container in a coolplace for 2-3 daysor freeze.


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Chocolate Cake

Ingredients

175g butter, softened

1 ¾ cups of sugar1 tsp. vanilla extract3 eggs2 cups of flour½ cup cocoa2 tsp baking powder1 cup of milk

Preheat the oven to 180°C. Put the butter, sugar, vanilla and eggsin a large, clean mixing bowl. Cream these ingredients until lightand pale in colour. Grease a 16cm tin with butter, then add ½ tbsp.of flour to the tin and roll the tin around until the flour has coveredthe butter completely. Tap out any excess flour. Into the creamedbutter and sugar, sift the cocoa and flour and add the bakingpowder. Measure one cup of milk and set beside the mixing bowl.As you begin to mix the dry ingredients into the creamed mixture

with your beaters, slowly pour in the milk. Once the cake batter iswell combined, pour into the greased tin. Place in oven and bake at180°C for half an hour or until the cake begins to pull away from theedge of the tin or the cake’s surface springs back to the touch.Once you remove from the oven, leave to stand for five minutes,then remove from tin and allow it to cool on a wire rack.


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Chocolate Lamingtons

Ingredients

Canola Spray

3 eggs3/4 cups caster sugar1 tsp vanilla essence3/4 cups plain white flour1/4 cup cornflour1 ½ tsp baking powder80g canola spread3 tbsp. cocoa powder

2 cup icing sugar1/3 cup desiccated coconut

Preheat oven to 190 degrees Celsius. Grease and line base of a20cm square cake tin with baking paper. Beat eggs with a pinch ofsalt. Add sugar and half the vanilla. Beat until thick and creamy. Ina separate bowl, sift together flour, cornflour and baking powder.Add to egg mixture, and then carefully fold through 60g of melted

dairy blend. Pour cake mixture into prepared tin and bake for 30min. Leave in tin for 10 min before turning out on a wire rack tocool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoain 1/3 cup boiling water. Place icing sugar in a medium size bowl.Add cocoa mixture,remaining canolablend and remainingvanilla essence. Stir

well to combine. Spoonthe icing over thelamingtons, and thensprinkle them withcoconut.


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Cheesy Scones

Ingredients

2 cups self-rising flour

1/2 teaspoon salt50g butter plus more for greasing the pan1/3 cup grated cheese¾ cup milk plus more for brushing the scones

Preheat oven to 200 degrees Celsius. Lightly grease a baking sheet

using the extra butter, then put aside.in a mixing bowl, mix flour and

salt together. Place butter in the mixture and using your fingers rubthe butter together with the flour until you have the mixture like

breadcrumbs. Mix in the milk and almost all of the cheese keeping

about 1 teaspoon. Once the batter is combined tip the mixture onto

a clean kitchen bench and knead until the mixture takes a dough

form. Knead for about 1 minute, and then roll the mixture out with a

rolling pin until the dough is about the thickness of your hand. Then

cut the dough into however many scones you want then put themnot touching side by side on the baking sheet and bake for 10

minutes. Remove from oven and then sprinkle the remaining

cheese over the top. Put back in the oven for another 2 minutes

until they are nicely golden.


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Russian Fudge

Ingredients

3 ½ cups white sugar

125g butter3 tbsp. golden sugar½ cup milk½ tsp. salt200g sweetened condensed milk (1/2 a standard can)2 tsp. vanilla essence

Place in all of the ingredients except the vanilla essence in a

medium-heavy saucepan. Warm over a gentle heat until the sugarhas dissolved. Bring to a gentle boil and cook for about 15-20

minutes until it reaches the softball stage. Remove from the heatand add the vanilla essence and beat until the fudge is creamy

and has lost its gloss. Pour into a greased cake tin. Score the topand break into pieces when it is cold.


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Gluten-Free

Recipes

Special recipes for those

allergic to gluten


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Coconut Flour Shortbread Cookies

Ingredients1/4 cup coconut flour1/4 cup Gluten-Free Flour

1/4 cup sugar1/4 cup (4 tablespoons) soft unsalted butter1/4 teaspoon salt1 large egg1/8 teaspoon coconut flavour, optional; for stronger flavour

Preheat the oven to 400°F. Lightly grease a baking sheet. Mix all the

ingredients, by hand or mixer, until well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in astand mixer. Drop the cookie dough by teaspoonfuls onto theprepared baking sheet, leaving 1" between them; these cookieswon't spread much when they bake. Use a fork to flatten eachcookie to about 1/4" thick, making a cross-hatch design. Bake thecookies for 8 to 12 minutes, until just browned on the bottom. Allowthe cookies to cool completely on the baking sheet. This makes 22

cookies.

http://www.kingarthurflour.com/shop/items/coconut-flour-1-lbhttp://www.kingarthurflour.com/shop/items/gluten-free-flour-24-ozhttp://www.kingarthurflour.com/shop/items/coconut-flavor-1-ozhttp://www.kingarthurflour.com/shop/items/coconut-flavor-1-ozhttp://www.kingarthurflour.com/shop/items/gluten-free-flour-24-ozhttp://www.kingarthurflour.com/shop/items/coconut-flour-1-lb


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Flourless Chocolate Cake

Ingredients

1 cup unsalted butter, cut into pieces, plus more for the pan

¼ cup unsweetened cocoa powder, plus more for the pan1 ¼ cups heavy cream8 ounces bittersweet chocolate, chopped5 large eggs1 cup granulated sugar½ cup sour cream¼ cup confectioners’ sugar, plus more for dusting

Heat oven to 350° F. Butter a 9-inch spring form pan and dust with

cocoa powder. In a medium saucepan, heat the butter with ¼ cup

of the heavy cream over medium-low heat until the butter is melted.

Add the chocolate and stir until melted and smooth; remove from

heat. In a medium bowl, whisk together the eggs, granulated sugar,

and cocoa powder. Whisk in the chocolate mixture. Transfer the

batter to the prepared pan and bake until puffed and set, 35 to 40

minutes. Let cool in the pan for 1 hour. Run a knife around the edge

of the cake before unmoulding. Using an electric mixer, beat the

remaining 1 cup of heavy cream with the crème fraiche and

confectioners’ sugar until soft peaks form. Dust the cake with

cocoa (or confectioners’ sugar) and serve with the whipped cream

mixture.


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Pineapple Caramel Puddings

175g Butter1/3 cup Brown Sugar

½ cup Sugar2 eggs1 tsp. Vanilla essence1 ¼ cups Almond Flour1 tsp. Baking Powder1 to taste Salt6 Pineapple Rings

Preheat oven to 170 degrees Celsius. Melt together the 50g ofbutter and brown sugar and pour over the base of 6 muffin pans.Beat the butter and sugar until pale and creamy and add eggs, oneat a time, beating well after each addition. Mix in vanilla essence.Sift over flour, baking powder and salt and gently mix. Place apineapple ring over the butter and brown sugar mixture in eachmuffin pan. Spoon batter into each pan. Bake for 20 minutes untilcakes feel firm. Allow to cool in the pans for 5 minutes and then

invert onto a platter. Before turning out you may need to carefullylevel the tops with a sharp knife so that they will sit flat when turnedout. Serve puddings!

Documents

Finished Aihe Cook Book!