Holiday treats for kids to make

CRISPY WREATHS

Makes 20

4 x 35g slabs of creamy toffee sweets

50g butter

300g marshmallows

150g Rice Krispies

sweets for decoration

Break toffee into pieces and put in a large, microwave proof bowl with the butter. Microwave on high for 3 minutes. Remove bowl from microwave and stir until smooth.

Add the marshmallows and return to the microwave for 2 minutes.

Remove and stir until smooth.

Add the Rice Krispies in three batches, stirring, until well mixed. If you have a doughnut pan, press spoonfuls of the mixture into the pan, shaping into a ring. Allow to set. If you don't have a suitable pan, shape by hand into a ring shape or press the mixture into a Swiss roll pan and cut into squares when set.

Note: Doughnut pans are available from Home Stuff at the Bright Water Commons and Bruma Market World.




RUDOLPH CUPCAKES

Makes 18

125g butter, softened

250ml castor sugar

5ml vanilla essence

2 extra large eggs, lightly beaten

450ml flour

50ml cocoa powder

7ml baking powder

3ml bicarbonate of soda

pinch of salt

250ml buttermilk

Butter icing:

125g butter, softened

450ml icing sugar

50ml cocoa powder

50-60ml water

5ml vanilla essence

Decoration:

sweets

pretzels

Cream butter and sugar well.

Add vanilla essence.

Add eggs one at a time, beating well after each addition.

Sift flour, cocoa, baking powder, bicarbonate of soda and salt and add alternately with buttermilk to creamed mixture. Mix well.

Spoon into paper-lined muffin pans about half full. Bake at 180°C for 15 to 20 minutes until lightly golden brown.

Cool on a cooling rack and spread with icing. Use sweets for the nose and eyes and broken pretzels for the antlers.

Icing: Cream butter until soft. Add sifted icing sugar and cocoa and enough water to make an icing with a consistency that can spread well. Add vanilla essence.



PIZZA SCROLLS

Makes 8-10

500ml flour

10ml baking powder

5ml salt

250ml buttermilk

125ml pasta sauce

200g cheddar cheese, grated

Place flour, baking powder and salt in a bowl. Add enough buttermilk to mix to a stiff dough. Knead lightly until smooth.

Roll out into a 20 x 30cm rectangle. Spread with the pasta sauce and sprinkle over the grated cheese.

Roll up like a Swiss roll and cut into thick slices.

Pack the slices into a greased 20 x 30cm oven pan and bake at 180°C for 25-30 minutes until golden brown. Remove and cool.

Variations: Sprinkle over ingredients like chopped ham, pineapple or mushrooms before rolling up.



FRANKIE IN A BLANKIE

Makes 8

500ml self raising flour

5ml salt

250ml buttermilk

prepared mild mustard (optional)

150g cheese, grated

4 German frankfurters, halved

1 egg, lightly beaten

Put flour and salt in a mixing bowl and add enough buttermilk to make a stiff dough.

Turn onto a floured surface and knead until smooth. Divide the dough into 8 portions. Roll each portion into a 15cm round.

Spread each round with a little mustard. Sprinkle with grated cheese. Place a sausage half in the centre. Roll up the dough around the sausage to enclose it.

Place on a greased baking tray and brush with egg. Bake at 200°C for 10-15 minutes until golden brown. Serve with tomato sauce.




GINGERBREAD HOUSE

This project can involve the whole family: dad can draw the design, and help with construction, mom can make the icing and the kids can help decorate.


MAKING THE DOUGH

250g butter

250ml brown sugar

60ml golden syrup

2 eggs

800ml flour

10ml ground ginger

10ml ground cinnamon

Cream the butter and sugar well.

Add the syrup and beat.

Add the eggs one at a time, beating well after each addition.

Sift flour and spices and add to creamed mixture to form a stiff, but not dry dough.

Working with half the dough at a time, roll out to 5mm thickness and cut out the pieces needed for the gingerbread house, using paper templates as a guide.

Place on a paper-lined baking tray and bake at 180°C for 15-20 minutes until golden brown. Cool on tray before removing.

Note: It may be easier to roll out a piece of dough on non-stick baking paper and then place the paper template on top. Cut around template and then lift both dough and paper on to the tray. This way you don't distort the design by having to lift and move the dough.

You will need to make two quantities of this dough. There will be enough left over to cut out gingerbread men or other festive shapes.



MAKING THE ROYAL ICING

3 egg whites

750-800ml sifted icing sugar

Assortment of sweets for decorating

Put the egg whites in a bowl and beat, adding enough icing sugar to make a thick icing that will hold its shape when piped. Fill a piping bag with icing and cut off the point so you can squeeze out the icing.



DRAWING THE DESIGN

Sides of the house: Two 10 x 20cm rectangles. Cut out windows from each of these sides if you wish.

Roof: Two 15 x 20cm rectangles.

Front and back: Two 16 x 20cm rectangles. To get the angle of the roof, draw a line 10cm down from the centre of the top. Then draw a perpendicular line across.

Draw diagonal lines from the centre of the top to the sides, joining with the line already drawn across, to make a triangle. Then cut off the corners.

Cut a shape for the door from one of the two pieces.


ASSEMBLING THE HOUSE

Put the pieces on a firm board or tray large enough to hold the house.

Join front and sides of the house with a piped line of royal icing. Add the back on in the same way.

To help the house keep its shape while drying, use canned foods to support the sides.

When the frame is dry, attach the roof pieces with a line of piped royal icing on the front and back frame and the top of the side walls.

To support the roof while it hardens and stop it from sliding down, take a can of jam and let the edge of the roof rest on it.

Use bits of folded paper towel under the jam to achieve the correct support.

Once the roof has set, spread it with a layer of royal icing and decorate as desired with sweets.

Decorate the rest of the house with sweets and royal icing.

• This article was originally published on page 15 of The Star on December 10, 2009

Source : Babynet