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Table of Contents
Easy-Peasy Kiddy Squeezy! Easy recipes; perfect for
kids to make

Pancakes page 3
Lolly Cake page 4
Chocolate Chip Biscuits page 5
Jam Pudding page 6
Honey Bubbles & Hokey Pokey page 7

Hey where my recipes at? Perfect recipes for everyone

Vanilla Muffins page 9
Chocolate Brownies page 10
Rocky Road page 11
Banana Bread page 12
Chocolate Cake page 13
Lamingtons page 14
Cheesy Scones page 15
Russian Fudge page 16

Gluten-Free Recipes Special Gluten-free recipes

Coconut Flour Short bread Cookies page 18
Flourless Chocolate Cake page 19
Pineapple Caramel Pudding page 20

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Easy-peasy,
kiddy Squeezy!
Easy Recipes

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Pancakes
Ingredients
1 cup self-rising flour
2 Tbsp. sugar
tsp finely grated lemon zest (optional)
1 cup milk (or Soy/Rice milk)
1 egg, lightly beaten
30g butter, melted (or margarine)

Sift the flour and sugar into a bowl. Make a well in the centre of the
dry ingredients. Add the lemon zest, milk, egg and melted
butter/margarine and whisk to combine. Heat a large non-stick
frying pan over medium low heat and grease lightly with butter or
oil. For each pancake, place 2 tablespoons of batter into the pan.
Cook for 2 minutes or until bubbles form on the surface. Turn and
cook for a further 1 to 2 minutes or until the pancakes are cooked
through.

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Lolly Cake
Ingredients
1 packet of Eskimo lollies
1 packet of malt biscuits
120g of butter
can sweetened condensed milk
2 cups of desiccated coconut
Break Eskimos by hand into pieces. Crush biscuits to a rough
crumb. Melt butter and condensed milk over a gentle heat Mix all
ingredients together, form into a log shape then roll in coconut.
Chill for 4 hours. Slice and keep in the fridge until needed.

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Chocolate Chip Biscuits

Ingredients
cup butter
cup brown sugar
cup sugar
2 large eggs
1 teaspoon vanilla extract
1 bag chocolate chips
2 cups of flour
teaspoon baking soda
1 teaspoon of salt
Evenly position 2 racks in the middle of the oven and preheat to 375
degrees F. Line 2 baking sheets with baking paper. Melt the butter
on medium power in the micro wave until melted. Allow to cool
slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl
until smooth. Whisk the flour, baking soda and salt in another bowl.
Stir the dry ingredients into the wet ingredients with a wooden
spoon. Stir in the chocolate chips. Scoop spoonfuls of the dough
onto the prepared pans. Roll the dough into balls and then space
them apart. Bake until golden. Transfer the cookies onto a cooling
rack once baked and allow them to cool.

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Jam Pudding
Ingredients
Jam - 1 tbsp. (for each mug)
50g butter
1 egg
cup of sugar
cup of yoghurt
1 cup of flour
1 tsp. baking powder
Grease 4 mugs and place 1 table spoon of jam in the bottom of
each. Put the butter in a large microwave proof jug. Melt on high for
20 seconds or until melted. Add the sugar and egg to the butter and
beat well. Stir in the yoghurt. Sift the flower and baking powder into
a mixing bowl. Blend the wet ingredients into the dry ingredients.
Place spoonfuls of the mixture onto the jam in the mugs. Put all 4
mugs in the microwave. Cook on high for 3 to 4 minutes. Stand
for 30 seconds. Carefully invert pudding onto the serving dish.

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Honey Bubbles
Ingredients
100g of Butter
100g Sugar
1 tbsp. Honey
3-5 Cups of Rice Bubbles
Melt the butter, sugar and honey in a saucepan, and then mix them
together. Heat until boiling. Remove from heat and add rice
bubbles. Grease a baking dish with a little butter, then spread
mixture and cut while hot. Cool in the fridge and enjoy!

Hokey - Pokey
Ingredients
cup sugar
4 tbsp. dark corn syrup
1 teaspoons baking soda

Put the sugar and syrup into a

saucepan and stir together. Place
the pan onto heat and let the
mixture first melt and then bubble.
(This will take about 3 min) Once off
the heat, whisk in the baking soda.
Turn this immediately onto a piece
of baking paper. Leave until set and
then break into tiny pieces. Enjoy!

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Hey where my
recipes at?
Delicious Recipes for
everyone!

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Vanilla Muffins
Ingredients
1 cups of self-rising flour
1-2 teaspoons of vanilla Essence
2 tbsp. of milk
125g of butter, softened
of a cup of caster sugar
2 eggs
Icing:
350g of sifted icing sugar
Food Colouring
3 tbsp. hot water
Preheat oven to 200 C.
Mix all batter ingredients in a bowl, except the milk. When smooth,
add milk and mix until you reach a smooth batter. Pour into muffin
pans and bake in the oven for 15-20 minutes or until golden brown.
Allow to cool. To make icing, mix water with icing sugar until runny
and smooth. Add food colouring. Once cakes are cool, spread icing
onto muffins.

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Chocolate Brownie
Ingredients
250g Butter
cup of cocoa
1 cups of sugar
4 eggs
I cup of flour
1 tsp of baking
1 tsp of vanilla essence
Melt butter in a saucepan large enough to mix all ingredients in. mix
in cocoa, remove from heat and stir in sugar. Add eggs, mix well,
and then add vanilla essence. Sift In flour and baking powder and
mix together. Pour into a roll tin, line with baking paper. Bake at
180c for 25-30 minutes or until brownie springs back when touched
lightly.

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Rocky Road
Ingredients
125 grams soft butter
300 grams dark chocolate
3 tablespoons golden syrup
200 grams biscuits
100 grams mini marshmallows
2 teaspoons icing sugar
Melt the butter, chocolate and golden syrup in a saucepan. Scoop
out about 125ml (1/2 cup) of this melted mixture and put to one
side. Put the biscuits in a freezer and then bash them with a rolling
pin. Fold the biscuit pieces and crumbs into the melted chocolate
mixture in the saucepan and then add the marshmallows. Tip in a
foil tray and flatten as best as you can with a spatula. Pour the
leftover cup of melted chocolate mixture over the marshmallow
mixture and smooth. Refrigerate for 2 hours or overnight. Cut into
pieces and dust with icing sugar.

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Banana Bread
Ingredients
250g butter, at room temperature
1 cups sugar
4 eggs
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
cup hot milk
3 cups flour
2 tsp baking powder
Preheat oven to 170C. Line a medium cake tin with baking paper
or prepare four 10cm-diameter tins or 12 muffin tins. Beat butter
and sugar until creamy. Beat in eggs, one at a time, then vanilla and
bananas. Dissolve baking soda in hot milk, add to mixture and stir
to combine. Sift in flour and baking powder and fold gently into
mixture using a big spoon and a large scooping action to keep the
mixture light. Do not over mix. Spoon mixture into prepared tin(s)
and smooth top(s). Bake until a skewer inserted in the centre
comes out clean and the top is springy to the touch. One large cake
will take 50-60 minutes; allow 45-55 minutes for medium cakes and
about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and
then turn out. Ice when cool. Store in a sealed container in a cool
place for 2-3 days
or freeze.

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Chocolate Cake
Ingredients
175g butter, softened
1 cups of sugar
1 tsp. vanilla extract
3 eggs
2 cups of flour
cup cocoa
2 tsp baking powder
1 cup of milk
Preheat the oven to 180C. Put the butter, sugar, vanilla and eggs
in a large, clean mixing bowl. Cream these ingredients until light
and pale in colour. Grease a 16cm tin with butter, then add tbsp.
of flour to the tin and roll the tin around until the flour has covered
the butter completely. Tap out any excess flour. Into the creamed
butter and sugar, sift the cocoa and flour and add the baking
powder. Measure one cup of milk and set beside the mixing bowl.
As you begin to mix the dry ingredients into the creamed mixture
with your beaters, slowly pour in the milk. Once the cake batter is
well combined, pour into the greased tin. Place in oven and bake at
180C for half an hour or until the cake begins to pull away from the
edge of the tin or the cakes surface springs back to the touch.
Once you remove from the oven, leave to stand for five minutes,
then remove from tin and allow it to cool on a wire rack.

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Chocolate Lamingtons
Ingredients
Canola Spray
3 eggs
3/4 cups caster sugar
1 tsp vanilla essence
3/4 cups plain white flour
1/4 cup cornflour
1 tsp baking powder
80g canola spread
3 tbsp. cocoa powder
2 cup icing sugar
1/3 cup desiccated coconut
Preheat oven to 190 degrees Celsius. Grease and line base of a
20cm square cake tin with baking paper. Beat eggs with a pinch of
salt. Add sugar and half the vanilla. Beat until thick and creamy. In
a separate bowl, sift together flour, cornflour and baking powder.
Add to egg mixture, and then carefully fold through 60g of melted
dairy blend. Pour cake mixture into prepared tin and bake for 30
min. Leave in tin for 10 min before turning out on a wire rack to
cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa
in 1/3 cup boiling water. Place icing sugar in a medium size bowl.
Add cocoa mixture,
remaining canola
blend and remaining
vanilla essence. Stir
well to combine. Spoon
the icing over the
lamingtons, and then
sprinkle them with
coconut.

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Cheesy Scones
Ingredients
2 cups self-rising flour
1/2 teaspoon salt
50g butter plus more for greasing the pan
1/3 cup grated cheese
cup milk plus more for brushing the scones
Preheat oven to 200 degrees Celsius. Lightly grease a baking sheet
using the extra butter, then put aside.in a mixing bowl, mix flour and
salt together. Place butter in the mixture and using your fingers rub
the butter together with the flour until you have the mixture like
breadcrumbs. Mix in the milk and almost all of the cheese keeping
about 1 teaspoon. Once the batter is combined tip the mixture onto
a clean kitchen bench and knead until the mixture takes a dough
form. Knead for about 1 minute, and then roll the mixture out with a
rolling pin until the dough is about the thickness of your hand. Then
cut the dough into however many scones you want then put them
not touching side by side on the baking sheet and bake for 10
minutes. Remove from oven and then sprinkle the remaining
cheese over the top. Put back in the oven for another 2 minutes
until they are nicely golden.

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Russian Fudge
Ingredients
3 cups white sugar
125g butter
3 tbsp. golden sugar
cup milk
tsp. salt
200g sweetened condensed milk (1/2 a standard can)
2 tsp. vanilla essence
Place in all of the ingredients except the vanilla essence in a
medium-heavy saucepan. Warm over a gentle heat until the sugar
has dissolved. Bring to a gentle boil and cook for about 15-20
minutes until it reaches the softball stage. Remove from the heat
and add the vanilla essence and beat until the fudge is creamy
and has lost its gloss. Pour into a greased cake tin. Score the top
and break into pieces when it is cold.

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Gluten-Free
Recipes
Special recipes for those
allergic to gluten

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Coconut Flour Shortbread Cookies

Ingredients
1/4 cup coconut flour
1/4 cup Gluten-Free Flour
1/4 cup sugar
1/4 cup (4 tablespoons) soft unsalted butter
1/4 teaspoon salt
1 large egg
1/8 teaspoon coconut flavour, optional; for stronger flavour
Preheat the oven to 400F. Lightly grease a baking sheet. Mix all the
ingredients, by hand or mixer, until well-blended, cohesive dough
forms; this will take about 2 minutes at medium-low speed in a
stand mixer. Drop the cookie dough by teaspoonfuls onto the
prepared baking sheet, leaving 1" between them; these cookies
won't spread much when they bake. Use a fork to flatten each
cookie to about 1/4" thick, making a cross-hatch design. Bake the
cookies for 8 to 12 minutes, until just browned on the bottom. Allow
the cookies to cool completely on the baking sheet. This makes 22
cookies.

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Flourless Chocolate Cake

Ingredients
1 cup unsalted butter, cut into pieces, plus more for the pan
cup unsweetened cocoa powder, plus more for the pan
1 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
cup sour cream
cup confectioners sugar, plus more for dusting
Heat oven to 350 F. Butter a 9-inch spring form pan and dust with
cocoa powder. In a medium saucepan, heat the butter with cup
of the heavy cream over medium-low heat until the butter is melted.
Add the chocolate and stir until melted and smooth; remove from
heat. In a medium bowl, whisk together the eggs, granulated sugar,
and cocoa powder. Whisk in the chocolate mixture. Transfer the
batter to the prepared pan and bake until puffed and set, 35 to 40
minutes. Let cool in the pan for 1 hour. Run a knife around the edge
of the cake before unmoulding. Using an electric mixer, beat the
remaining 1 cup of heavy cream with the crme fraiche and
confectioners sugar until soft peaks form. Dust the cake with
cocoa (or confectioners sugar) and serve with the whipped cream
mixture.

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Pineapple Caramel Puddings

175g Butter
1/3 cup Brown Sugar
cup Sugar
2 eggs
1 tsp. Vanilla essence
1 cups Almond Flour
1 tsp. Baking Powder
1 to taste Salt
6 Pineapple Rings
Preheat oven to 170 degrees Celsius. Melt together the 50g of
butter and brown sugar and pour over the base of 6 muffin pans.
Beat the butter and sugar until pale and creamy and add eggs, one
at a time, beating well after each addition. Mix in vanilla essence.
Sift over flour, baking powder and salt and gently mix. Place a
pineapple ring over the butter and brown sugar mixture in each
muffin pan. Spoon batter into each pan. Bake for 20 minutes until
cakes feel firm. Allow to cool in the pans for 5 minutes and then
invert onto a platter. Before turning out you may need to carefully
level the tops with a sharp knife so that they will sit flat when turned
out. Serve puddings!

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