Most children love helping out in the kitchen - whether preparing or cooking!The chocolate Brownies below can easily be 'made' by a child as long as Mum, Dad or big sis/bro are willing to 'help'!Charlie's Chocolate BrowniesIngredients
175g butter
2 eggs - beaten
125g light brown sugar
100g dark chocolate
75g self-raising flour
50g cocoa
1tsp boiling water
preheat oven to 190c/gas 5
Method
 Line tray with non-stick paper
Beat the eggs, butter and sugar in bowl
Whizz choc in food processor to finely chop
Add choc to butter/egg/sugar mix
Put into bowl and add flour,cocoa and water
Transfer to prepared tin
Bake for 30mins
Leave to cool and cut into 12 piecesLogan's Marshmallow FudgeIngredients
450g (1lb) Icing Sugar (preferably unrefined)
100g (4oz) White Marshmallows
2 TBSP Milk
100g (4oz) Unsalted Butter
Half a TSP Vanilla Essence
A shallow 18cm (7") Square Cake tin
Greaseproof Paper
Method
Put the tin onto a piece of greaseproof paper. Draw round it and cut out the square just inside the tin. Use a paper towel to wipe some oil onto the sides and bottom of the tin. Press in the paper square and wipe this with oil too.
Sift the Icing sugar into a large bowl. Make a small hollow in the middle of the icing sugar.
Using scissors, cut all the marshmallows in half and put them into a small pan. Add the milk, butter, and vanilla essence.
Gently heat the mixture. Stir it every now and then with a wooden spoon until everything has melted.
Pour the mixture into the hollow in the Icing sugar. Beat everything together with a spoon until it's smooth.
Put the fudge into the tin and push it into the corners. Use a spoon to make the fudge as flat as you can.
When the fudge is cool, put the tin in the fridge for about 3 hours.
Use a blunt knife to loosen the edges of the fudge, then turn it out onto a chopping board. Remove the paper.
Cut the fudge into 36 pieces. Put it back in the fridge for an hour to harden. Keep it in an airtight container.
MUST BE EATEN WITHIN A WEEK!!!
October 2008 |
