KPPS Election Day Cake Stall Recipes For safe food handling regulations, please see the following sites: http://docs.health.vic.gov.au/docs/doc/a0da905a22ee0166ca2579b 1002307CF/$FILE/food%20safety%20rules%20poster%20A4%20%E 2%80%93%20Feb%202012%20v2.pdf http://docs.health.vic.gov.au/docs/doc/keep-hands-clean-and-foodsafe-hand-wash-poster-august-2014 Government s website on food handling http://health.vic.gov.au/foodsafety Gluten Free We d love some Gluten Free cakes/slices if you re able to help out with this. Don t forget to let us know when you drop your items off at school so that we can make sure they re clearly labelled as GF. Please place your cakes/slices on a paper plate and seal them in a bag. Pre-printed ingredient stickers will be attached to those items made from the list of cakes and slices once they are delivered to the school. If you have used a different recipe to the one provided, please list the ingredients used on a sheet of paper for labelling purposes. Cakes can be dropped off at the following times: Friday 28th Nov (School Office) 8.15am 9.30am Friday 28th Nov (School Office) 2pm 4.30pm Saturday 29th Nov (please deliver to the cake 8am onwards stall) If you have any questions please call the school or send a message via Skoolbag. Regards Glenn & Aaron On behalf of School Council
LEMON SLICE 1 pkt. Marie biscuits 1 cup coconut 115 g melted butter 1 teaspoon lemon juice ½ cup condensed milk- Grated rind lemon Crush biscuits, melt butter then add all ingredients and mix well together. Press into slice tin, refrigerate then ice with lemon icing Lemon Icing 1 heaped cup of icing sugar 30g melted butter Freshly squeezed lemon juice to mix Sift icing sugar into a bowl and mix in melted butter. Add enough orange juice to mix to a smooth consistency. Spread over cooled cake.
CARAMEL SLICE Base 1 Cup S.R Flour 1 cup brown sugar 1 cup coconut 125 gms butter melted Preheat oven 180 degree Grease or line an 18cm x 20cm slice tin Combine above ingredients,mix well and press into prepared tin Bake for 10 minutes Allow to cool while preparing caramel Caramel 1 tin 395 gms sweetened condensed milk 2 tablespoons golden syrup 30 gms butter Place 3 ingredients in saucepan and stir over medium heat until just boiling, reduce heat stir constantly for a further 4-5 minutes. Spread over the base and bake in oven for 10 mins ensuring caramel doesn t get too brown Topping 125gms dark or milk chocolate 30 gms copha Place both chocolate and copha in saucepan over a saucepan of boiling water and stir until melted When slice has cooled pour over chocolate.refrigerate till set Remove slice from refrigerator for approx ½ before cutting To cut slice without cracking chocolate topping use a sharp knife dipped in hot water
LEMON CAKE 125G softened butter 250g sugar 250g SR flour 3 eggs ½ cup milk Grated rind of 1 lemon Grease and line a 20cm (8 ) round/square tin. Cream butter and sugar. Add eggs one at a time, beating after each addition. Add ½ the flour and ½ the milk and beat for 5 minutes. Add the rest of the flour and milk and beat for a further 5 minutes. (seems like a long time but this is correct!!) Pour mixture into prepared tin and bake in moderate oven 180 degreec (160degC if fan forced) for 35-40 minutes or until a skewer is removed clean from cake. When cool, ice with orange icing. Lemon icing 1 heaped cup of icing sugar 30g melted butter Freshly squeezed lemon juice to mix Sift icing sugar into a bowl and mix in melted butter. Add enough orange juice to mix to a smooth consistency. Spread over cooled cake.
SULTANA LOAF 40 g butter 2 cups self raising flour pinch salt 1 tablespoon cinnamon 60g sugar 1 cup sultanas 1 cup (approx) milk 1. Preheat oven to 180C 2. Place flour, salt and cinnamon in a bowl 3. Rub in the softened butter to the dry ingredients 4. Add sugar and sultanas 5. Mix with milk to make firm dough 6. Place in loaf tin 7. Bake for approximately 30 minutes
BANANA CAKE ½ cup sugar 2 eggs 125g softened butter 2 cups SR flour ½ teaspoon bicarb soda dissolved in 1 tablespoon milk 2 small bananas mashed with a few drops of vanilla essence Grease and line a log tin. Cream butter and sugar. Add eggs one at a time beating in each well. Add bananas, milk and soda. Lastly fold in flour. Pour mixture into prepared tin and bake at 160deg C for a fan forced oven for approx 35 minutes. When cool, ice with lemon icing. Lemon icing 1 heaped cup of icing sugar 30g melted butter Freshly squeezed lemon juice to mix Sift icing sugar into a bowl. Add melted butter and mix. Add enough lemon juice to mix to a smooth consistency. Spread over cooled cake.
ROCKY ROAD 500 gms. Milk chocolate ¼ block copha 250 gms Pascals Marshmallows halved 1 packet confectionary raspberries halved 1 cup coconut 1 cup rice bubbles Melt chocolate in microwave. Melt copha in saucepan, then mix in melted chocolate Add halved marshmallows, raspberries, coconut and rice bubbles and mix all ingredients well. Line a slice tray with cooking paper and pour mixture in smoothing out top. Refrigerate for several hours until set
APPLE TEA CAKE 125 g butter ¾ cup sugar 2 cups self-raising flour 1 egg beaten Filling 1 large tin pie apple 2 tablespoons brown sugar 2 handfuls sultanas Cinnamon 1. Preheat oven to 180C 2. Cream butter and sugar 3. Add the flour and beaten egg and mix well 4. Line the base of a spring-form pan with baking paper and press 2/3 of the mixture into the base and sides of pan 5. Refrigerate for 20 minutes Filling 1. Remove pan from refrigerator 2. Mix the apple, brown sugar, sultanas and cinnamon together in a bowl 3. Pour into the spring-form pan 4. Cover the apple mixture with the remaining 1/3 of the mixture 5. Bake for 50 minutes 6. Remove from pan and sprinkle with icing sugar
CHOCOLATE CRACKLES (Makes about 24) 4 cups Kellogg's Rice Bubbles 1 cup icing sugar 1 cup desiccated coconut 250g copha, chopped 3 tbsp cocoa In a large bowl, mix the Kellogg's Rice Bubbles, icing sugar, cocoa & coconut. Slowly melt the copha in a saucepan over a low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined. Spoon mixture into paper patty cases and refrigerate until firm.
DATE LOAF 1 cup boiling water 1 cup dates chopped 1 teaspoon bicarb soda 2 tablespoons butter 1 egg beaten ¾ cup brown sugar 1 ½ cups self-raising flour 1. Preheat oven to 180c 2. Chop dates and add boiling water and bicarbonate soda. Leave for 10 minutes 3. Add butter and melt in the warmed date/water mix 4. Add all other ingredients and ix well 5. Line and grease a loaf tin 6. Bake for 45 minutes
EASY-MIX CARROT CAKE 2 eggs ½ teaspoon bicarb soda ½ teaspoon ground cinnamon 2 medium carrots, roughly chopped 185g butter, melted ¾ cup brown sugar, firmly packed 1 cup wholemeal self raising flour 1 cup sultanas Grease and line a 14cm x 21cm loaf tin. Combine eggs, soda, cinnamon and carrots in a food processor and process until carrots are finely chopped. Add butter and sugar and mix until combined. Stir in sifted flour and sultanas. Pour into prepared tin and bake in moderate oven 160deg fan forced for approximately 50 minutes. Stand of 5 minutes before turning on to wire rack to cool.
EASY CUPCAKES Makes 12 cupcakes Prep 10 minutes Cooking 15 minutes 1 ¾ cups self raising flour sifted 1 cup caster sugar 125 gm butter melted ½ cup milk 2 eggs, lightly beaten 1 teaspoon vanilla essence 1 tub packaged vanilla frosting 1 packet sprinkles Preheat oven to 200 degrees Lin muffin tins with patty papers 1. Put flour and sugar in bowl. Combine butter, milk, eggs and vanilla Add to sugar and flour and beat until just combined. 2. Spoon batter into each paper case until 2/3 full. Bake for 10-15 minutes or until cakes spring back when lightly pressed with fingertips. Remove from oven and stand on rack to cool. 3. Ice and decorate
CHOCOLATE CAKE 90g butter 2 level tablespoons cocoa 1 cup SR flour 1 cup sugar ½ cup milk 2 eggs ½ teaspoon vanilla essence Grease and line a 20cm/8in round cake tin. Melt the butter. Put all the other ingredients into a large basin and pour over the melted butter. Beat really hard for 3 minutes. Pour the mixture into the prepared tin and bake in a moderate oven 180 degc or 160 degc fan forced for about 35-40 minutes. When cool, ice with chocolate icing. Chocolate icing 1 heaped cup icing sugar 2 tablespoons cocoa 30g melted butter Boiling water to mix Sift icing sugar and cocoa into a bowl. Add melted butter and mix. Add enough water to mix to a smooth consistency. Spread over cooled cake.
ORANGE CAKE 125G softened butter 250g sugar 250g SR flour 3 eggs ½ cup milk Grated rind of 1 orange Grease and line a 20cm (8 ) round/square tin. Cream butter and sugar. Add eggs one at a time, beating after each addition. Add ½ the flour and ½ the milk and beat for 5 minutes. Add the rest of the flour and milk and beat for a further 5 minutes. (seems like a long time but this is correct!!) Pour mixture into prepared tin and bake in moderate oven 160degC if fan forced for 35-40 minutes or until a skewer is clean when inserted into cake. When cool, ice with orange icing. Orange icing 1 heaped cup of icing sugar 30g melted butter Freshly squeezed orange juice to mix Sift icing sugar into a bowl and mix in melted butter. Add enough orange juice to mix to a smooth consistency. Spread over cooled cake.
CHOCOLATE CHIP COOKIES 125 gm butter ½ cup brown sugar ½ cup white sugar ½ teaspoon vanilla essence 1 egg 1 ¾ cup self raising flour 125 gm chocolate pieces 1. Cream the butter and sugar until light and fluffy. Add the egg and vanilla whilst stirring. Mix in flour and finally add chocolate pieces. 2. Roll into balls with a spoon and place on greased baking tray. 3. Bake for 10 12 minutes at 180 degrees
ANZAC BISCUITS (Makes 24) 100g rolled oats 70 g plain flour 70g wholemeal plain flour 80g brown sugar 80g dessicated coconut 135 g butter 4 tablespoons golden syrup ½ teaspoon bicarb soda 1 tablespoon boiling water 1. Preheat oven to 160C 2. Combine dry ingredients in large bowl 3. Melt butter and golden syrup in a small saucepan. Dissolve bicarb soda in boiling water then add to butter and golden syrup. Stir into dry ingredients until combined 4. Place spoonfuls of the mixture on a baking tray covered with baking paper and bake for 10-15 minutes or until golden.
HONEY JOYS Ingredients 90g butter or margarine 1/3 cup sugar 1 tablespoon honey 4 cups Kellogg's Corn Flakes Preheat oven to 150 C. Line 24 hole patty pan with paper cases. Melt butter, sugar and honey together in a saucepan until frothy. Add Kellogg's Corn Flakes and mix well. Working quickly spoon into paper patty cases. Bake in a slow oven 150 C for 10 minutes. Cool.
BANANA CAKE ½ cup sugar 2 eggs 125g softened butter 2 cups SR flour ½ teaspoon bicarb soda dissolved in 1 tablespoon milk 2 small bananas mashed with a few drops of vanilla essence Grease and line a log tin. Cream butter and sugar. Add eggs one at a time beating in each well. Add bananas, milk and soda. Lastly fold in flour. Pour mixture into prepared tin and bake at 160deg C for a fan forced oven for approx 35 minutes. When cool, ice with lemon icing. Lemon Icing 1 heaped cup of icing sugar 30g melted butter Freshly squeezed lemon juice to mix Sift icing sugar into a bowl. Add melted butter and mix. Add enough lemon juice to mix to a smooth consistency. Spread over cooled cake. Chocolate Hedgehog Slice 250g packet Marie biscuits 125g butter 125g caster sugar 2 tbsp cocoa
Chocolate Hedgehog Slice 250g packet Marie biscuits 125g butter 125g caster sugar 2 tbsp cocoa 1 tsp vanilla 1 egg, lightly beaten Optional : ¾ cup chopped pecans (or walnuts or almonds), and 1 cup sultanas Line a slice tin with baking paper. Crush biscuits either by hand or in a food processor, leaving some lumps. Add nuts, sultanas (if using), cocoa and coconut. In a small saucepan, melt butter, then stir in sugar, and vanilla. Stir through biscuit mixture and then stir in egg. Press into tin with the back of a spoon. Put a bit of cold water on your fingers to press down the top so it is smooth. Icing 1½ cups icing sugar 2 tbsp cocoa 2-3 tbsp water To make icing, combine icing sugar and cocoa in a bowl and stir in enough water to form a spreadable paste. Spread icing over slice and refrigerate overnight (this makes slicing much easier). Cut into squares.