Chocolate Mug Milkshake

INGREDIENTS

4 cups chocolate ice cream
2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup ground cinnamon

DIRECTIONS

In a blender, combine ice cream, milk, brown sugar, white sugar and cinnamon. Blend until smooth. Pour into glasses and serve.

Strawberry YUM

Ingridents:

1 cup water

1 cup milk

6 ounces strawberry freeze

1/4 cup sugar

10 ice cubes

1 teaspoon vanilla

4-5 scoops vanilla ice cream

6 strawberries, sliced

Method:

Add water to blender. Next add milk, strawberry freeze, and sugar. Blend for 1 minute. Add ice cubes, vanilla, ice cream and strawberries. Blend for another 1 to 2 minutes.

Best Lemonade Ever

Ingredients:

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Method:

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Banana smoothie with Milo

Ingredients:

2 cups skim milk

1 banana, roughly chopped

2 tablespoons natural yogurt

1/2 cup NESTL� Milo

5 ice cubes

Method:

Combine all ingredients in blender until thick and creamy.

Mango Tango

Ingredients:

1 cup mango slices

1 dash white grape juice

4 scoops vanilla frozen yogurt

Method:

Combine the mango slices, grape juice and frozen yogurt in a blender or food processor. Blend until smooth. Serves 1.

DESSERTS FOR KIDS

Kulfi

Ingredients:
1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom

Method:
Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Fruit with choc-hazelnut dip

Ingredients:

4 small seedless watermelon
1⁄ 2 rockmelon, seeds removed
250g seedless grapes, stems removed
Choc-hazelnut dip
1⁄ 2 cup chocolate hazelnut spread (like
Nutella)
1⁄ 2 cup creamy evaporated milk

Method:
1. Using a melon baller, scoop balls from the
watermelon and rockmelon. Arrange
melon balls and grapes on serving plates.
2. To make choc-hazelnut dip, combine
hazelnut spread and evaporated milk in a
small saucepan. Heat over medium-low
heat, stirring constantly, for 4–5 minutes
until smooth and warm. Spoon dip into
small bowls (suitable for dipping) and

serve with fruit.

Banana-Strawberry Ice Cream

Ingredients:
10 Strawberries
1 Ripe Banana
125 Mls Full Cream Milk
1 Tablespoon Honey
A Bullet Mixer or Blender
12 Ice Pop Sticks and Plastic Shot Glasses -

Method:
Have your little one wash the strawberries and then using a plastic knife slice the green stem from the top of each strawberry and place it in the mixer.
Show your little one how to measure 125mls of milk and add this to the blender.
Have your little one peel the banana and measure 1tbs of honey and add this to the mixer and blend all ingredients until well combined.
Share the mixture evenly among the 12 shot glasses and have your little one place an ice pop stick in each.
Place the shot glasses on a tray in the freezer for at least four hours to set.

Chocolate Syrup Brownies Recipe

Ingredients:

1/2 cup Butter

1 cup Sugar

3 Eggs

1 dash Salt

1 cup All purpose flour

3/4 cup Chocolate syrup -- canned

2 tablespoons Vanilla extract

3/4 cup Chopped pecans

Pecans for garnish

Directions:
Cream together butter, sugar and eggs until creamy and well blended. Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and chopped pecans. Turn mixture into well greased and lightly floured 9" square pan. Smooth top. Bake at 350degrees for about 35 minutes until stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges, cut into squares. Garnish with pecan halves, dust with powdered sugar.

Chocolate Chip Cookies

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups semisweet chocolate chips

6 tablespoons butter, softened

1 cup white sugar

1 1/2 teaspoons vanilla extract

2 eggs

1/2 cup confectioners' sugar

Directions:

Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

French toast

Ingredients:
1 egg
1/4 c. milk
dash of vanilla extract
1 tbsp. margarine
2 pieces of bread
Utensils:
medium-size bowl
mixing spoon
frying pan
stove (You'll need help from your adult assistant.)
spatula
serving plate
measuring cups and spoons

Directions:
Crack the egg into a medium-size bowl and beat well. Then mix in the milk and vanilla extract.
Put the margarine in a frying pan. Heat the pan on the stovetop on medium heat. It's hot enough when the margarine starts to bubble.
Dunk each piece of bread in the egg mixture. Make sure the bread is totally covered.
Cook the bread in the frying pan on low heat until the underside is light brown (about 5 minutes).
Use a spatula to flip the bread over, and cook again for another 5 minutes.
Use the spatula to transfer the French toast to a plate.

Serves: 2

Buttermilk pancakes

Ingredients:
2 cups plain flour
3 teaspoons baking powder
2 tablespoons caster sugar
2 eggs, lightly beaten
750mL buttermilk
75g unsalted butter, melted
Extra unsalted butter for greasing pan
For smiley faces :)
Blueberries
Strawberries, chopped

Method:
Stir the flour, baking powder and sugar together in a bowl.
Add the eggs, buttermilk and melted butter, whisk to combine.
Heat a large non-stick frypan over medium heat and melt � teaspoon of the extra butter.
Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.
Turn the pancake over gently (I don�t have the flipping-in-the-air skill perfected yet�) and cook for another minute.
Transfer cooked pancakes to a plate and keep warm (oven at 120�C) while cooking the rest of the pancakes.
To make the smiley faces, fruit-loving children (not mine) will have fun using blueberries for eyes and the chopped strawberries to make a mouth.
Bananas, kiwi fruit, peach slices for other features!

Chocolate fridge loaf

Ingredients:
200g digestive biscuits
60g pecan nuts
60g macadamia nuts
80g packet pistachio kernels
100g glace cherries
200g good-quality dark chocolate
150g unsalted butter
2 tablespoons caster sugar
icing sugar, to dust

Method:
Line a 10cm x 20cm loaf pan with plastic wrap, leaving plenty of overhang.
Place the chocolate, butter and caster sugar in a heatproof bowl over a saucepan of simmering water (bowl shouldn�t touch the water). Stir occasionally until chocolate melts.
Meanwhile, break biscuits into small pieces and place in a large bowl. Add pecans, macadamias, pistachios and cherries. Add the melted chocolate mixture and spoon into loaf pan. Press down firmly. Refrigerate overnight, then turn out onto a serving platter. Sprinkle with icing sugar and cut into hefty slices.

Biscuit wands

Ingredients:
1 cup caster sugar
125g butter, melted
1 teaspoon vanilla extract
1 cup plain flour
1 cup self-raising flour
1 egg, lightly beaten
20 icypole sticks
Assorted sprinkles

Method:
Make a simple icing with 1 cup icing and 1-2 teaspoons water.
Line two baking trays with baking paper.
Place sugar in a large bowl, melt butter and pour over sugar.
Stir well, add remaining ingredients and stir to combine.
Lightly flour a surface and roll the dough out to 8-10mm thick.
Cut out shapes; use a metal slide/spatula to carefully lift onto prepared trays.
Repeat rolling, cutting and lifting until all dough is used.
Place 5cm apart on trays (I had them too close, see picture) to allow for spreading.
Carefully push an icypole stick into each biscuit.
Bake 15 minutes until golden brown.
Remove from oven, cool slightly before removing to a wire rack to cool completely.
Spread with icing and decorate with sprinkles.
Too much fun

Bread Pudding

Ingredients:

4 cups bread cubes (lightly packed into cup-4/5 slices)

1/2 cup brown sugar (packed)

1/4 tsp salt

1/2 cup raisins (optional)

2 cups milk

1/4 cup butter

2 eggs

Preparation:

Spread bread cubes evenly in 8" round dish. Sprinkle evenly with brown sugar, salt, then raisins. Measure milk into 1-qt. measuring cup. Add butter. MICROWAVE at High 4 Minutes, until butter is melted and milk is warm. Rapidly stir in eggs with a fork and mix well. Pour over bread cubes in dish.
Microwave at Medium High 9-12 minutes, rotating dish (if mw has no turntable) 1/4 turn after 6 minutes. When cooked, center may still be slightly soft but will set up as pudding cools. Serve warm or chilled.

Makes about 6 servings.