8 0 ’ s , 9 0 ’ s , A N D N O W !

2

When we were kids we used to love the opportunity to get in the kitchen at home and whip up a tasty treat and of course make a mess.

For Emma it was pikelets, simple yet satisfying and nothing tasted better than hot pikelets straight from the fry pan covered in a combination of

strawberry jam and cream.

For Travis, it was chocolate slice with the classic CWA style icing covered in coconut in a tin tray he made with his very own hands in metal workshop class, that slice didn’t last long enough to be cut up.

As we watch our kids experiment in our kitchens, whether it’s Mac and Cheese or homemade pizzas the satisfaction we see in our children’s eyes

is enough to make up for any taste mishaps that may eventuate.

It’s that feeling of accomplishment we thought all kids in the Illawarra should have. They needed an opportunity to showcase their culinary skills in the kitchen. Over the last couple of years we’ve put adults recipes into print with our Hot Breakfast Cookbook and the My BBQ Rules bible but

in 2015 it’s time for the next generation to shine.

Please enjoy making and tasting the variety of dishes that the youngsters of the Illawarra have shared in the My Kids Recipe Rules Cookbook.

Cheers Trav & Em

Foreword

8 0 ’ s , 9 0 ’ s , A N D N O W !

My Kid’s Recipe Rules was made possible by...

3

Table of ContentsForeword ............................................................... 2

Table of Contents ............................................3

SavouryChow Mein ...........................................................5

Deconstructed Tacos........................................6

Tuna Mornay ...................................................... 7

Healthy Choice Omelette.................................8

Mango Prawn Skewers ....................................9

Cheesy Chicken Balls ...................................10

Grace’s Potato Surprise .................................11

Home Baked Pasties .......................................12

Pesto & Sun Dried Tomato Pasta .............13

Perfect Prawn & Pasta Salad .................. 14

Chicago Deep Dish Pizza ............................15

Stuffed Capsicum Surprise ....................... 16

Vietnamese Rice Paper Rolls ........................17

Mac and Cheese .............................................18

Tuna Boats ........................................................ 19

Tortillas ..............................................................20

SweetCarrot, Banana & Coconut Loaf .............22

Apple Pie .......................................................... 23

Banana & Chia Cupcakes ..........................24

Chocolate Pizza ..............................................25

Cheese Cake .................................................26

Strawberry Tart ............................................27

Choc Chip Ice Cream ....................................28

Pancakes on Sunday ......................................29

Chocolate Pretzels ........................................ 30

PartyChicken Lollipops ............................................32

Jam Drops .......................................................33

Coconut Macaroons .......................................34

Pat’s Patties .................................................... 35

Amazing Sausage Rolls ..............................36

Tea Cup Biscuits ...........................................37

Popping Rocky Road .......................................38

Rock Cakes......................................................39

Popping Candy Cupcakes ............................40

Frog in a Pond .................................................. 41

Old Fashioned Bounty Bars ........................ 42

Milo Balls .........................................................43

Hedgehog Slice ...............................................44

Chocolate Crackle .........................................45

Nutella Fairy Bread .......................................46

4

Savoury

5

Chow Mein

by Jessica of Corrimal

400 grams minced meat1 onion1 stick celery1 carrot1/2 red capsicum & 1/2 green capsicumQuarter cabbage1 cup of frozen beans1 packet of chicken noodle soup1 cup water1 tablespoon soy sauce2 tablespoon oil 1 teaspoon sesame oil1 tablespoon oyster sauce1 packet crispy noodles

Step 1. Peel and dice onion, carrot, cabbage, celery and capsicum

Step 2. Heat oil in frypan and fry onions, carrot, celery and capsicum till lightly browned

Step 3. Add minced meat and cook until browned

Step 4. Add soup mix and sauces to the 1 cup of water

Step 5. Turn heat to low and add soup mix

Step 6. Simmer for 5 minutes (lid on)

Step 7. Add cabbage and beans and cook for a further 5 minutes

Step 8. Serve with rice and crispy noodles on top

Ingredients

Method

6

Deconstructed Tacos

by Dylan, Sasha & Luka of Blackbutt

Hard & soft tacos

Mince

Cucumber

Tomatoes

Step 1. Cook the mince and stir through some salsa

Step 2. Cut/prepare salad and extras and place in

own bowls

Step 3. Warm taco shells/wraps

Step 4. Place on the table and let them go for it

Ingredients MethodCheese

Salsa

Sour cream

Avocado

Lettuce

7

Tuna Mornay

by Piper of Dapto

Sauce 60 grams of butter

1 onion, finely chopped 2 tablespoons of flour

1 1/2 cups of milk

Filling1 x 425 grams can of chunky tuna drained

1 cup of peas 150 grams of pasta (cooked)

4 hard boiled eggs 3/4 cup of cheese

Top8 slices of bread, sliced in cubes

1 tablespoon of olive oil Herbs and cheese to sprinkle on top

Step 1. Pre-heat oven to 180 degrees

Step 2. Put bread into a bowl and drizzle with the oil and toss

Step 3. Boil the pasta and the eggs

Step 4. Heat butter in a saucepan and then cook the onion

Step 5. Take off heat and add flour then gradually add milk while stirring

Step 6. Put back on heat and stir until boiled

Step 7. Combine sauce, eggs, pasta, peas, cheese and tuna

Step 8. Put cubed bread and oil on top and sprinkle with cheese and herbs

Step 9. Cook for 25-30 minutes

Ingredients

Method

8

Healthy Choice Omelette

by Aiden of Cordeaux Heights

Single serve 2-3 eggs with your choice of

fillings

For example:

Spinach and feta cheese (one quarter cup combined)

or

Diced bacon and onion (one quarter cup combined) etc.

Step 1. Heat pan with either coconut, olive, macadamia or avocado oil (lightly sprinkled)

Step 2. Break eggs into a separate bowl and whisk until you think it is ready

Step 3. Add seasoning (salt and pepper)

Step 4. Then you pour it in your pan and then you put in the filling on one half of the omelette

Step 5. When the time is right you flip it in half and then bring it into the middle

of the pan

Step 6. Flip it over when it has a slight golden colour and on the other side repeat,

then you can plate up with any sauce

Ingredients

Method

9

Mango Prawn Skewers

by Jeremy of Robertson

700 grams peeled and deveined large prawns1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 large red capsicums, cut into 1-inch pieces 2 mangoes, peeled and cut into 1-inch cubes 1 small red onion, cut into 1-inch pieces Cooking spray 8 x 12 inch (30cm) skewers2 limes, cut into wedges

Skewering small chunks of food on wooden sticks or thin metal rods is a grilling tradition. Soak wooden skewers in water for at least 30 minutes before using them on the grill or they’ll burn, and discard them after use. Metal skewers can be re-used and require no soaking.

Step 1. Preheat grill to medium-high heat (BBQ is great)

Step 2. Sprinkle prawns evenly with salt and pepper

Step 3. Thread prawns, capsicum, mango, and onion pieces alternately onto each of

8 (12-inch) skewers

Step 4. Place skewers on grill rack sprayed with cooking spray and grill for 2

minutes on each side or until prawns are done

Step 5. Squeeze juice from lime wedges over kebabs

Ingredients

Method

Note

10

Cheesy Chicken Balls

by Destiny of Koonawarra

500 grams chicken mince

Grated cheese

Chicken stock powder

1 egg

Plain flour

Step 1. Mix egg and 1 tablespoon of chicken

stock powder into chicken mince

Step 2. Make cup shapes in your hand then

put a spoon of cheese in the middle

Step 3. Shape it into a ball, roll in flour and

cook in a non-stick pan sprayed with canola oil

till golden

Step 4. ...YUMMO !

Ingredients Method

11

Grace’s Potato Surprise

by Grace of Bulli

2 x large potatoes

1/2 cup of low fat, plain, yoghurt

1 x tablespoon of avocado

1 x handful low fat grated cheddar or tasty cheese

1 x teaspoon fresh chopped chives

Salad of your choice

Step 1. Preheat oven to about 200 degrees

Step 2. Get a baking tray and pour a couple of centimeters of water into the bottom

Step 3. Put the potatoes in the tray and have an adult put it in the oven

Step 4. It should be cooked after about 45 minutes and have an adult remove it from the oven

Step 5. Cut a big cross on top of the potatoes

Step 6. Put in enough yoghurt so it runs over and then add avocado, cheese, & chives to taste

Step 7. Serve it with your favourite salad

Ingredients

Method

12

Home Baked Pasties

by Travis of Albion Park

Chicken mince

Carrot

Minced garlic

Parsley

Onion

Pastry

Potato

Egg

Breadcrumbs

Step 1. I cut the pastry into four sections then I put my

ingredients into a large bowl then mixed it all together

Step 2. Then I grab a handful for each pastry square

then I close up the eggs with a fork

Step 3. Then I put on egg wash on the outside then we

put them in the oven until they’re golden brown

Ingredients Method

13

Pesto & Sun Dried Tomato Pasta

by Daniel of Cordeaux Heights

200 grams of short & spiral pasta

2 tablespoons of pesto6 sun dried tomato halves

10ml olive oil A pinch of salt

Step 1. Fill a deep saucepan with water

Step 2. Put the deep saucepan on the stove at a high burner setting add a pinch

of salt to help boil quicker

Step 3. Once boiling, add pasta cook for approximately 12 -15 minutes then strain

in a strainer

Step 4. Put the pasta back in the original saucepan add olive oil and pesto now

(Mixing both through the oil helps the pasta not to stick together)

Step 5. Put your pasta in your serving bowl then add your sun dried tomatoes as a garnish

Ingredients

Method

14

Perfect Prawn & Pasta Salad

by Dorian of Cordeaux Heights

1 packet large spiral pasta

3 ham steaks (cubed)

1/2 red onion (diced small)

3 cups frozen raw prawns

1 1/2 cups creamy mayo

1/4 cup sweet chilli sauce

1/4 cup cocktail sauce

2 spring onions (chopped)

Step 1. Boil pasta to cooked but don’t over boil

Step 2. When pasta is 3/4 cooked, add prawns and boil until prawns are pink and cooked

Step 3. Drain pasta and prawns and rinse with cold water until both are COLD -

keep rinsing until they are

Step 4. Add ham and onions to cold pasta mix

Step 5. Stir in with mayonnaise until creamy

Step 6. Add sweet chilli and cocktail sauce & salt and pepper to taste

Step 7. Top with chopped spring onions before serving

Ingredients

Method

15

Chicago Deep Dish Pizza

by Lachlan of Farmborough Heights

Pizza dough5-6 cups plain flour2 teaspoons yeast2 1/2 cups luke warm water1 1/2 cups canola oilPinch salt and pepper

Pizza sauce2 tins diced tomatoes2 teaspoons minced garlic1/2 teaspoon pepper1/2 teaspoon salt1/2 teaspoon sugarOreganoBasil

Toppings6-10 slices pepperoni1 cabanossi stick250 grams mozzarella cheese1/2 cup parmesan cheese200 grams cooked mince

Step 1. Add yeast to warm water, stir and let stand for 5 minutesStep 2. Make a well in the flour, salt and pepper and pour in the yeastStep 3. Knead into a ball then cover bowl with cling wrap and sit near warm oven for an hour until it risesStep 4. Then on a floured bench top knead and roll into a large circle (not too thin)Step 5. For the Pizza Sauce, In a saucepan add tin tomatoes, garlic, salt, pepper, sugar, oregano and basil. Mix well and cookStep 6. In a greased 8 x 10 round tin place dough making sure the sides are covered to the topStep 7. Place all toppings and mozzarella cheese on top of dough. Then place another layer of the pizza dough on top. Then poke holes in the dough so it doesn’t rise. Then pour the pizza sauce over the top. Then add parmesan cheese over the top. Step 8. Place in a preheated oven at 200 degrees for 35-40 minutes or until cooked Step 9. Slice and serve with garlic bread

Ingredients

Method

16

Stuffed Capsicum Surprise

by Jarrod, Chelsea & Matilda of Cordeaux Heights

Step 1. Brown onions, carrot and zucchini with oil, garlic and vegeta

Step 2. Add mince and cook through and mix in tomato paste

Step 3. Cut top off capsicum and clean out

Step 4. Boil and mash potatoes with milk and butter

Step 5. Fill capsicum with mince top off with potato mash and sprinkle cheese on top

Step 6. Strip brussel sprouts leaves and mix with coconut oil, vegeta and bacon diced in a

bowl then place on tray

Step 7. Put capsicum on tray in oven and bake for 10-15 minutes at 180 degrees

Ingredients

Method

Red capsicum

Beef or kangaroo mince

Tomato paste

Grated carrot

Grated zucchini

Vegeta spice

Diced onion

Garlic

Mashed potato (milk and butter)

Grated cheese

Brussel sprouts

Bacon

Coconut oil

Vietnamese Rice Paper Rolls

by Alani of Jamberoo

500 grams chicken tenderloins Soy sauceGarlicHoney1 carrot1 cucumberA few lettuce leaves1 packet of vermicelli noodles1 packet of rice roll wraps Hoisin sauceCrushed nutsChill (optional) Shallow dish (to soak wraps in)Clean tea towels

Step 1. Thinly slice chicken - marinate (for a few hours or overnight) in a mixture of soy sauce,

honey & crushed garlic.

Step 2. Place noodles in a bowl and cover with cold water for at least 15 minutes (drain and place

in bowl when softened)

Step 3. Thinly slice lettuce and grate carrots and cucumber. Place in separate bowls.

Step 4. Put Hoisin sauce in small bowls for dipping (we have one dipping bowl each because Mum

likes chilli) top with crushed nuts.

Step 5. Cook chicken in a little coconut or olive oil.

Step 6. NOW TO MAKE WRAPS - Submerge rice paper wrap in water. Take out and place on

damp tea towel.

Step 7. Top with lettuce, carrot, cucumber and chicken (put in all in the middle so it’s easy to wrap)

Step 8. Roll one side, then the top and bottom, before rolling the other side.

Step 9. Dip in sauce and enjoy!

Ingredients

Method

I hope you love them as much as I do - Alani xx

17

Ingredients

18

Mac and Cheese

by Cooper of Corrimal

White Sauce

4 tablespoons butter

1/2 cup plain flour

2 cups milk

1 cup grated cheese

300 grams diced bacon

500 gram pack of macaroni

Step 1. Melt butter and add flour until it makes a paste, slowly add milk as it thickens

Step 2. While that is happening fry off bacon until crispy and cook macaroni in boiling water

Step 3. Once white sauce is thick, add cheese and stir until melted.

Step 4. Remove from heat, add bacon and cooked pasta.

Step 5. Place into a baking dish, sprinkle some more grated cheese, bake in oven until cheese

has melted and gone golden brown

Ingredients

Method

19

by Cooper of Corrimal

Tuna Boats

by Libby of Kiama Downs

Tuna selection of your choice in a tinCucumberSalt and pepperMayonnaise (optional)

Then you have delicious and healthy gluten free snacks for afte

r school.

Step 1. Grab a cucumber and cut in half

Step 2. Scoop the middle out of it to create a gully in the cucumber

Step 3. Line the gully with mayonnaise or any sauce your child likes

Step 4. Pour the tuna in the gullies to fill up the cucumber

Step 5. Salt and pepper to taste

Ingredients

Method

20

Tortillas

by Georgia of Woonona

2 cups flour (any flour; whole wheat, spelt, soy, or a mixture of flours)

½ teaspoon salt

¼ cup vegetable oil

1 teaspoon baking powder

½ cup milk (may possibly need to add more, up to

¾ cup)

Step 1. Sift together flour, salt, & baking powder

Step 2. Add vegetable oil & mix with fingers to get crumbs

Step 3. Add milk slowly until a sticky dough forms

Step 4. Wrap in glad wrap for 30 minutes & store in a warm place

Step 5. Turn on skillet/griddle pan/frying pan as hot as you can

Step 6. Separate out dough - usually makes 6 - and roll into balls then flatten

Step 7. Sprinkle flour on the bench/counter. Roll out each dough ball until a

few centimeters thick

Step 8. Place tortilla on hot pan & cook until they bubble (30-60 seconds),

flip & repeat

Ingredients

Method

Sweet

21

Carrot, Banana & Coconut Loaf

by Keely of Kembla Grange

Cake3 carrots grated2 bananas 1 cup of coconut flour3 eggs1/4 cup melted coconut oil2 teaspoons of cinnamon (or any spice of your choice)1 teaspoon of bicarbonate soda 1 cup of pitted dates1/2 cup of water

Icing Cream cheese 1/2-1 teaspoon cinnamon

Step 1. Preheat oven to 180 degrees

Step 2. In a blender or food processor, combine bananas, dates and coconut oil until

a creamy mixture forms

Step 3. In a large bowl mix through banana mixture with carrots, coconut flour,

baking flour, spices and eggs

Step 4. Add the water if the mixture is too thick until it becomes like a dough mixture

Step 5. Grease a cake/loaf pan and add the mixture smoothing out at all the sides

Step 6. Put into the oven and bake for 20 minutes

Step 7. Fold together the cream cheese and cinnamon and put into the fridge

Step 8. Take the cake out and let it sit for 10 minutes and then add the icing on the top

Step 9. Enjoy!

Ingredients

Method

22

Apple Pie

by Wilson of Bulli

Filing5 Granny Smith apples

6 Pink Lady apples100g caster sugar55g brown sugar

Finely grated rind and juice of 1 Lemon

1 teaspoon ground cinnamon50g Demerara sugar

Pastry280g butter diced350g plain flour80g caster sugar1 egg yolk (keep whites for later)

Step 1. Cut apple into thick slices into a large saucepan

Step 2. Add sugar, lemon rind and juice cinnamon and a pinch of salt and stir to combine, cover with

a lid and cook over medium heat, occasionally stirring until apples are tender but retain the shape

(10-20 minutes) set aside to cool

Step 3. For pastry, pulse butter, flour and sugars in a food processor until butter is the size of peas

Step 4. Remove half of the mixture and continue pulsing until the course crumbs form

Step 5. Return half processed mixture and pulse two to three times

Step 6. Whisk yolk and 40ml iced water together in a small bowl until combined and then add to

the flour mixture pulsing just until the mixture holds one pressed between two fingers

Step 7. Turn dough out onto a bench and bring together with the heel of your hand. Divide into half, flatten

each into a 12 cm disk, wrap in plastic and refrigerate to rest (2 hours)

Step 8. Preheat oven to 220 degrees. Stand pastry at room temperature for 10 minutes then

place one disc between two sheets of go between and roll to a 30 cm round, then refrigerate. Roll

remaining disc into a 26 cm around then refrigerate.

Step 9. Line pie dish with pastry and refrigerate. Fill the dish with apple filling then gently place

the pastry lip on top.

Step 10. Trim the pastry to a little beyond the rim of the dish then press and crimp the edges together

Step 11. Whisk egg white, brush the top of the pie with it, sprinkle with sugar and make a few slits in the top

Step 12. Transfer pie to oven reduce the temperature to 200 degrees and bake for 10 minutes

then reduce the temperature to 185 degrees and continue to bake, rotating the dish halfway

through cooking until the pie is golden brown set aside to cool before serving.

Ingredients

Method

23

They make a great snack for school or afternoon treat!

This recipe is great as the kids add in the fruit they would like. This week we added strawberries and blueberries!

Note

Banana & Chia Cupcakes

by Hayley & Stevie of Unanderra

2 mashed bananas2 tablespoons chia seeds1/4 cup olive oil3 eggs1/2 cup brown sugar1 cup yoghurt 1 cup coconut flour1 teaspoon baking powder1 teaspoon baking sodaPinch of salt 1/2 vanilla pod scrapped 1 cup ground oats

(may need extra yoghurt or some milk if too dry)

FrostingCream cheeseRice malt syrup Lemon zest and juice

Chocolate frostingCream cheese Sugar free Nutella

Step 1. You just mix it all up, divide into cupcake cases and bake for 15-20 minutes.

Step 2. Beat cream cheese till smooth then beat in the other ingredients

Ingredients

Method

24

Chocolate Pizza

by Carley of Unanderra

Lebanese bread

Nutella

Marshmallow

Any lollies of your choice

Step 1. Spread Nutella on the Lebanese bread like

tomato paste

Step 2. Then sprinkle the marshmallows on like cheese

(not too much or it will melt and spread across pizza)

Step 3. Then put your lollies on and put it in your oven

at 150 degrees

Step 4. After about 15 minutes check and if ready

pull out and let it cool

Step 5. After about 10 minutes cut it and ENJOY!!

Ingredients Method

25

Cheese Cake

by Isabella of Croom

250 grams packet plain sweet biscuits

125 grams butter, melted

2 x 250 grams packets cream cheese, softened

3/4 cup caster sugar

3/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon finely grated lemon skin

3 eggs

Step 1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm

round (base) spring-form cake pan.

Step 2. Process biscuits until mixture resembles fine breadcrumbs. Add butter.

Process until combined. Press mixture over base and sides of pan leaving a 2cm gap

from top. Refrigerate for 30 minutes.

Step 3. Process cream cheese, sugar, sour cream, vanilla and lemon rind until

smooth. Add eggs, 1 at a time, mix until just combined. Pour into prepared pan.

Bake for 50 minutes to 1 hour or until just set and center wobbles slightly.

Step 4. Allow to cool in oven for 2 hours, with door a little bit open. Refrigerate overnight.

Ingredients

Method

26

Strawberry Tart

by Jacinta of Albion Park Rail

175 grams plain flour90 grams butter

6 teaspoons water125 grams of your favourite jam (can be several different ones)

Step 1. Rub the butter and flour together till it is like breadcrumbs

Step 2. Add water then mush together with your hands till it’s all mixed together

Step 3. Roll into a ball like playdough then get a rolling pin and roll flat (put some

flour on the bench so it doesn’t stick)

Step 4. Cut the pastry so it fits into your muffin/cupcake tray then push carefully

into the tray

Step 5. Spoon jam carefully into each hole so that the cases are half full

Step 6. Bake for approximately 15 minutes at 160 degrees

Step 7. Take out and let it cool... If you can wait that long!

Ingredients

Method

27

Choc Chip Ice Cream

by Heidi of Dapto

Step 1. Place eggs and sugar in bowl. Stand over pan of simmering water, beat until

fluffy, pale and increased in volume.

Step 2. Add milk chocolate, mix well, remove from heat and cool.

Step 3. Using electric beaters, beat cream until soft peaks form. Fold into egg mixture.

Add dark chocolate, mix well. Pour into metal tray (4 cup capacity)

Step 4. Freeze 4-5 hours or until firm.

Ingredients

Method

3 eggs

2 tablespoons caster sugar

200 grams milk chocolate melted

1 1/3 cups cream

90 grams dark chocolate,finely chopped

28

Ingredients

Pancakes on Sunday

by Charllote of Dapto

1 egg 1 cup of self raising flour

1 cup of milkA cap full vanilla flavour

Step 1. Mix first flour and egg blend together until a dough

Step 2. Then add the milk and mix together until it’s all a

runny mixture

Step 3. Add your vanilla flavour

Step 4. Heat your frypan and use butter to cook your

pancakes

Step 5. For topping add honey and cream or you can use sugar

and lemon juice

Ingredients Method

29

Chocolate Pretzels

by Bianca of Warrawong

PretzelsCooking chocolate (white, dark or milk)Violet crumble, crunchieHundreds and thousandsPeppermint crispCoconutYour choice of what you pick for dipping

Step 1. Crush whatever you have chosen to dip pretzels in and place in bowl

Step 2. Lay paper towel on plates or tray

Step 3. With help from a parent and supervision around stove place saucepan with

water on stove

Step 4. Place chocolate into bowl and place on top of saucepan to melt chocolate stirring

Step 5. Once finished melting dip pretzels into chocolate then into crunchie, hundreds

and thousands or whatever you had choosen to use

Step 6. Place on plates or tray in the fridge to set

Ingredients

Method

30

Party

31

Chicken Lollipops

by Alexis of Farmborough Heights

1kg chicken mince

1 cup breadcrumbs

1 small carrot very finely grated

1 small zucchini very finely grated

2 tablespoons Coles Mediterranean stir in seasoning (basil, oregano, garlic and

capsicum)

1/2 cup parmesan cheese

Salt and pepper to season

Bolognese sauce (1/2 jar approx)

Parmesan cheese

Step 1. Preheat oven to 180 degrees

Step 2. In at bowl combine all the meatball ingredients and mix and squeeze

together with your hands

Step 3. Roll into ping pong size balls and put in a large lasagna dish

Step 4. Spoon a little bolognese sauce over each meatball and top with a little

parmesan cheese

Step 5. Bake for 20 minutes

Step 6. Push a paddle pop stick into each meatball and serve with salad

Ingredients

Method

32

Jam Drops

by Jordan of Albion Park

Step 1. Preheat oven to 180 degrees

Step 2. Line 2 baking trays with non-stick baking paper

Step 3. Use an electric beater to beat the butter, sugar and vanilla essence in a medium

bowl until pale and creamy

Step 4. Add the egg and beat until combined

Step 5. Sift flour over the butter mixture and stir until combined

Step 6. Use lightly floured hands to roll teaspoonfuls of mixture into balls

Step 7. Place on the prepared trays, about 5cm apart

Step 8. Use a lightly floured finger to make an indentation in the center of each ball

Step 9. Spoon 1/2 teaspoon of jam into the center of each biscuit

Step 10. Bake in preheated oven for 15 minutes, swapping trays halfway through cooking,

or until the biscuits are cooked through and light golden

Step 11. Remove biscuits from the oven and set aside on trays for 30 minutes to cool completely

Ingredients

Method

125 grams butter, softened

100 grams (1/2 cup) caster sugar

1 teaspoon vanilla essence

1 egg

190 grams (1 1/4 cups) self-raising flour

Plain flour, to dust

115 grams (1/3 cup) strawberry or raspberry jam

33

Coconut Macaroons

by Jade of Fairy Meadow

1 cup coconut1/2 cup sugar

1 tablespoon cornflour1 egg

Pinch of salt

Step 1. Mix coconut, sugar and cornflour in bowl

Step 2. Beat eggs and add salt

Step 3. Now mix everything together

Step 4. On a greased oven tray place heaped

teaspoons of mix

Step 5. Bake in moderate oven for 12-15 minutes

or until golden brown

Ingredients Method

34

Pat’s Patties

by Patrick of Kiama Downs

500 grams low fat beef mince

1 grated onion

Herbs (fresh is best, I use chives and parsley but dried are fine)

1/2 cup breadcrumbs (packet)

1 egg (lightly beaten)

2 tablespoons BBQ sauce

Hamburger roll

Favorite burger fillings (cheese, lettuce, tomato, egg etc.)

Caramelized onions (1 brown onion, 1 tablespoon real butter, 1 tablespoon brown sugar)

Step 1. Combine mince, onion, herbs, breadcrumbs, egg and sauce well

Step 2. Divide into four and shape into burger patties

Step 3. Cook on medium heat BBQ turning to make sure they don’t burn

Step 4. Put onions, butter and brown sugar on BBQ hot plate and cook until soft

and brown

Step 5. Now load bun with Pat’s Pattie, onions and all your favorite burger toppings

and enjoy the best burger ever!

Ingredients

Method

35

Amazing Sausage Rolls

by Trey of Gwynneville

4 Puff Pastry sheets

1 green apple, finely chopped

1 onion finely chopped

12 sausages

1/4 cup BBQ sauce

1 cup breadcrumbs

Milk to glaze

Step 1. Preheat oven at 180 degrees

Step 2. Cut pastry sheets in half length ways

Step 3. Take the skin off the sausages and place sausage mince in a mixing bowl

Step 4. Mash up sausages and add onions, apple, BBQ sauce & breadcrumbs

Step 5. Mix all ingredients together and divide evenly on to the pastry sheets

Step 6. Grease a baking tray

Step 7. Cut pastry in half length ways and place on the baking tray and glaze

the cigars with milk

Step 8. Cook until golden brown

Step 9. Cut up the sausage rolls into your desired size & enjoy!

Ingredients

Method

36

Tea Cup Biscuits

by Jeyda of Dapto

Arnott’s Tic Toc biscuits

Marshmallows (4 flavours)

Allen’s Freckles

Musk sticks, halved

White chocolate icing

Step 1. Place tic toc biscuits colours side up

Step 2. Put a bit of icing on bottom of

marshmallow and stick to biscuit

Step 3. Put a bit of icing on back of freckle

stick on to marshmallow

Step 4. Cut life savers in half and place

a bit of icing on cut side and stick to

marshmallow like a handle

Ingredients Method

37

Popping Rocky Road

by Alexis of Horsley

100 grams of milk melting chocolate200 grams of white melting chocolate

75 grams of mini marshmallows 25 grams of popping candy

75 grams of Cadbury jelly zingersRainbow 100’s and 1000’s for topping

Step 1. Line a container with non-stick baking paper

Step 2. Melt the milk chocolate in a microwave safe bowl for 1-1.5 minutes or until smooth

Step 3. Spread the milk chocolate evenly over the bottom of a container

Step 4. Sprinkle marshmallows, popping candy and jelly zingers evenly over the

bottom of the container

Step 5. Then melt the white chocolate on a microwave safe bowl for 40 seconds or until smooth

Step 6. Evenly spread the white chocolate over the top making sure that it goes in

all of the cracks and to the milk chocolate

Step 7. Sprinkle 100’s and 1000’s over the top to decorate

Step 8. Put it in the fridge until nearly set and then cut it into evenly spaced

pieces and then put it back into the fridge to set completely

Ingredients

Method

38

2 cups self-raising flour

1/2 cup white sugar

1 tablespoon butter

1 1/2 cup sultanas

1 egg

1/2 cup milk

Ingredients

Rock Cakes

by Oscar & Audrey of Brownsville

Step 1. Add self-raising flour and white sugar

Step 2. Rub butter into these ingredients

Step 3. Mix all other ingredients with this

Step 4. Bake at 200 degrees for 15 minutes

Step 5. You can also add some choc bits

Method

39

Popping Candy Cupcakes

by Carissa of Flinders

2 cups self-raising flour, sifted

3/4 cup caster sugar

3/4 cup milk

125 grams butter, melted, cooled

2 eggs, beaten

1 teaspoon Queen Natural Vanilla Essence

Sprinkles and lollies, to decorate

1 1/2 cups pure icing sugar

Pink food colouring, optional

1 to 1 1/2 tablespoons water

Step 1. Preheat oven to 200 degrees. Grease a 12 x 1/3-cup capacity muffin pan.

Alternatively, line holes with paper cases. Combine flour and caster sugar in a

bowl. Make a well in the center.

Step 2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal

spoon, stir gently to combine.

Step 3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or

until a skewer inserted into the center comes out clean. Stand in pan for 5 minutes

before transferring to a wire rack to cool.

Step 4. Make icing: Sift icing sugar into a bowl. Add food colouring and water.

Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with

sprinkles and lollies.

Ingredients

Method

40

Frog in a Pond

by Savannah of Warilla

2 x 65 gram packets of lime jelly

8 chocolate frogs

Skittles for decoration

Step 1. Make up jelly following the instructions on

the packet and place the hot liquid in the fridge for

around 45 minutes to cool (taking care the jelly

does not set)

Step 2. Divide 8 chocolate frogs between 4 small

serving bowls and pour the cooled liquid into the

bowls and immerse the frogs

Step 3. Return jelly to the fridge and chill for one

to two hours or until set

Ingredients

Method

41

400 grams milk chocolate

3 cups coconut flakes

1 cup condensed milk

Ingredients

Old Fashioned Bounty Bars

by Mitchell of Dapto

Step 1. Mix the condensed milk and coconut

together and form little round balls

Step 2. Place in fridge to set

Step 3. Melt chocolate

Step 4. Dip firm balls in milk chocolate &

place back in the fridge to set

Step 5. Enjoy!!

Method

42

Milo Balls

by Taylah of Woonona

2 packets of Arrowroot biscuits

2 cans of skim condensed milk

4 tablespoons of Milo

2 cups of desiccated coconut

Step 1. Smash biscuits up until breadcrumb size

Step 2. Add the 2 cans of condensed milk and the 4 tablespoons of Milo

Step 3. Stir until all mixed together

Step 4. Roll ingredients into golf ball size balls

Step 5. Roll in coconut

Step 6. Repeat steps until all ingredients is used

Step 7. Refrigerate for 3 hours

Step 8. Enjoy!

Ingredients

Method

43

Hedgehog Slice

by Lily of Albion Park

Condensed milk

Double chocolate biscuits

Peppermints

Coconut

Step 1. Put the chocolate biscuits in the

blender

Step 2. Smash the peppermints in a plastic

bag with Dad’s hammer

Step 3. Mix them all together and then put in

1/2 the can of condensed milk

Step 4. Roll into a log then roll in coconut

then put in the freezer

Ingredients Method

44

Chocolate Crackle

by Shaylen, Tiarne and Brody of Kanahooka

350 grams Dairy Milk Chocolate3 x cups of Rice Bubbles

Step 1. Melt Chocolate. Finely chop chocolate and place in a heat proof bowl over

the top of a saucepan that is half filled with water. Bring the water to a simmer

and place bowl on top. Stir chocolate with a metal spoon until melted.

Step 2. Add rice bubbles to chocolate and stir gently, taking care not to crush rice bubbles

Step 3. Spoon mixture into medium sized patty pans on a tray and put in the

fridge to set.

Step 4. Makes approximately 24 (depending on how much mixture you eat first!)

Ingredients

Method

45

Nutella Fairy Bread

by KJ of Koonawarra

Bread

Butter

Nutella

Hundreds and Thousands

Step 1. Butter the bread

Step 2. Spread Nutella on

Step 3. Sprinkle with 100’s & 1000’s

Ingredients Method

46

Notes

47