Easy Fruit Cake

Makes: 1 x 20cm round cake or 18 standard cupcakes

Ingredients:

• 1kg mixed dried fruit, seeds & nuts
• 620ml orange juice
• 2 cups SR flour

Method:

• Soak the dried fruit only overnight in the orange juice (or for a minimum of 4 hours)
• Preheat the oven to 180 degree Celsius
• Add in the nuts, seeds and flour, use a wooden spoon to combine the ingredients well
• Pour mixture into a greased 20cm square cake tin or well greased silicon muffin trays
• For the cake cook for approximately 1 hour or until golden on top and a skewer comes out clean
• For the muffin cakes cook for approximately 30-45 minutes or until golden on top and a skewer comes out clean

Recipes Notes:

• You can vary this recipe by changing the orange juice to another juice or a flavoured iced tea of your choice
• For a richer creamier cake change the juice to   milk based drink like chocolate milk or iced coffee
• Delicious heated and served with custard, whipped cream or ice-cream as a delicious dessert.
• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Five Cup Loaf

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup brown sugar
• 1 cup desiccated coconut
• 1 cup sultanas
• 1 cup milk

Method:

• Pre-heat oven to 180 degrees Celsius and grease and line a loaf tin with baking paper
• Mix all dry ingredients in a bowl and ensure the sultanas are well coated and then add in the milk and stir until well combined
• Pour the batter into the prepared tin
• Bake for 40-45 minutes until cake springs back when lightly touched in the centre.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Custard Crashes

Makes: 24 custard cookies or 12 custard crashes

Cookie Ingredients:

• 90g butter
• 2 tablespoons icing sugar
• 1 cup plain flour
• 3 tablespoons custard powder
• 3 tablespoons milk

Filling Ingredients:

• 1/4 cup butter, softened
• 1 tablespoon custard powder
• 1 cup icing sugar
• 1 tablespoon milk

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and icing sugar together until light and fluff, then add in the sifted custard powder, milk and flour mixing until well combined
• Roll into small balls and place on the prepared cookie trays, press down each ball with the tip of a fork or cookie press
• Bake for 10-15 minutes or until evenly browned
• When removing from the oven immediately loosen under each cookie with a butter knife and then sit for 5 minutes before transferring to a wire rack to cool
• To make the cookie filling , place the butter into a medium bowl, and beat with an electric mixer until it because lighten and fluffy
• Add in the custard powder and milk then gradually mix in the icing sugar until the frosting is thick and spreadable. You may need some additional icing sugar
• Beat for at least 3 minutes for it to get good and fluffy
• Find two biscuits around the same size and then spread some custard filling then press the two biscuits gently to create your completed custard crash.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is only freezer friendly for the uncooked cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Corn Uglies

Makes: 15 – 18

Ingredients:

• 1 x 400g can creamed corn
• 1 can SR flour
• 1 can grated cheese
• 1 teaspoon garlic salt or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Empty to can of creamed corn into a large mixing bowl, then use the empty can to measure the SR flour and add to the mixing bowl and finally use the can again to measure the grated cheese and add to the mixing bowl.
• Add the salt and use a wooden spoon to mix all the ingredients together until well combined
• Place 15-18 (depending on how big you want them) spoonful’s on mixture onto lined trays
• Place in the oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a cooling rack.

Recipe Notes:

• This recipe is a base recipe, you can also have delicious results when adding in other vegetables and/or meats like bacon, ham or even tuna—however do not exceed using 1 can total of additions to the recipe or it can effect the way in which the uglies bind together.
• The photo from this recipe is credited to Cooking for Kids Facebook member Kiara Mason, thanks Kiara

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Slice

Makes: approximately 24 squares

Slice Ingredients:

• 220g butter, melted
• 2 cups SR flour
• 1 cup brown sugar, lightly packed
• 1 1/2 cups desiccated coconut
• 1/2 cup unsweetened cocoa

Topping Ingredients:

• 2 tablespoons unsweetened cocoa
• 1 cup icing sugar, sifted
• 1 tablespoon milk
• 1 tablespoon butter, melted
• 1 tablespoon desiccated coconut

Method:

• Preheat the oven to 170 degrees Celsius and prepare a brownie tin by greasing well and lining with baking paper
• Place all of the above ingredients in a mixing bowl and mix together until well combined
• Spread the mixture evenly into the prepared tray and press down firmly
• Bake for 20 minutes until golden
• To make the topping, mix the cocoa and icing sugar in a bowl and stir in the butter and milk with a butter knife until smooth and well combined.
• Spread the icing evenly over the warm slice and sprinkle with coconut
• Leave to cool and set for at least 3 hours before slicing with a hot knife.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer suitable, however best served fresh

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Fudge Brownie Cookies

Makes: approximately 30 cookies

Ingredients:

• 400g dark chocolate, coarsely chopped
• 1 1/2 cups plain flour
• 125g butter, softened
• 1/2 cup brown sugar, lightly packed
• 2 eggs, rooms temperature
• 1 teaspoon baking powder

Method:

• Melt 300g of the chocolate in a heat proof bowl that is sitting over a saucepan of simmering water. Ensure that the water is not touching the base of the heat proof bowl. Once the chocolate is fully melted remove from the heat and cool to room temperature, stirring occasionally (should take about 20 minutes)
• Beat butter and sugar until just combined. Add in one egg at a time ensuring the first egg is well combined before adding in the second egg. Once the second egg is well beaten add in the cooled melted chocolate into the mixture
• Fold in the sifted flour and baking powder and the left over 100g of chopped chocolate. Once well combined cover and refrigerate for about one hour
• Preheat the oven to 180 degree Celsius
• Roll a tablespoon of the mixture into a ball and place on a baking tray about 4cm apart, then squash slightly
• Bake for 10-12 minutes or until slightly soft to touch to deliver the brownie consistency
• Cook on the baking tray for 5-10 minutes before transferring to a wire rack

Recipe Notes:

• Store in an airtight container for the maximum of 5 days (if they last that long)
• The uncooked cookie dough is freezer friendly to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Fruit Squares

Makes: approximately 20 squares

Ingredients:

• 1 cup wholemeal SR flour
• 1/2 cup desiccated coconut
• 4 weetbix biscuits, crushed
• 1/2 cup sugar
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 3 tablespoons unsweetened cocoa powder
• 175g butter, softened (or nuttalex for a dairy free alternative)
• 2 teaspoons golden syrup, rice malt syrup or honey

Method:

• Preheat oven to 180 degrees Celsius and grease and line a brownie tin
• Sift flour into a bowl and add remaining dry ingredients
• Combine butter and syrup in a saucepan and melt over medium heat
• Add liquid ingredients to dry ingredients and mix well and press well into the prepared brownie tin
• Bake in a moderate oven, 180C, for 25-30 minutes.
• Cut into 20 slices. Dust with icing sugar.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Raspberry Mousse
Serves: 6-8

Ingredients:

• 500ml thickened cream
• 2 cups raspberries, fresh or frozen
• 1/2 cup caster sugar
• 2 teaspoons gelatine

Method:

• Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed.
• Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix
• Pour into 1 large serving bowl or 6-8 individual portions and refrigerate overnight before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.