Recipes

Room 4 love cooking and most Fridays we bake something yummy to eat.

Here are some of our favourite recipes.

Baking with Nana Lois on PhotoPeach

Bath Salts 
(These aren't eatable but we made them for Mother's Day)

Ingredients:

1 ½ cups of Epsom Salts

¾ cup of Rock Salt

¾ cup of table salt

2 TBSP liquid hand soap

1 TBSP oil

Essential oils for scent

Food dye

Method:

Mix ingredients together. If you wish to layer the colours, divide mixture into different bowls and colour each one. Then leave in a dry, warm room overnight before storing.  I recommend you store the salts in little glass jars. 

Mother's Day Crafts on PhotoPeach

Amazing Soft and Chewy Chocolate Chip Cookies

Ready in 27 minutes These are absolutely the most amazing chocolate chip cookies ever! They are crisp on the  outside yet soft and chewy in the middle and delicious chocolate chips are spread  throughout them making them even more of a scrumptious treat. Ingredients Serves: 10 125g butter 1 cup brown sugar 1/4 caster sugar (or white sugar) 1 egg 1 tsp vanilla essence 1 cup self-raising flour 3/4 cup plain flour 1 tsp baking powder 1 cup milk chocolate chips Preparation method Prep: 15 minutes |Cook: 12 minutes 1. Preheat the oven to 160°C. 2. Melt butter in a saucepan over medium heat (or in the microwave) and set aside to cool  slightly. 3. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and  sugar is mostly dissolved. 4. Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the  vanilla. 5. Sift flours and baking powder together into a small bowl and then gradually mix into  sugar mixture until combined. 6. Stir through chocolate chips. 7. Drop rounded tablespoons of the cookie mixture onto lined baking trays. 8. Bake for 12 minutes or until golden then remove from oven and allow to cool on trays  for 3 minutes before transferring to a wire rack to cool completely. Provided by: Allrecipes

Rhubarb Muffins With Cinnamon Topping

Ingredients
1 1/4 cup  Soft Brown Sugar
1/2 cup oil
1 egg
2 tsp vanilla essence
1 cup milk
2 cup (or more) rhubarb
2 1/2 cup flour
1 tsp baking powder
pinch of salt

Topping
2 tsp cinnamon
1 tbsp butter (melted)
1/3 cup
White Sugar

Method
1. Preheat your oven to 200°C. 

2. Grease your muffin tin with either a bit of butter or non stick spray - you can use either a 6 muffin tray or 12 (whether you like big or medium size!)

3. Combine brown sugar, egg, oil, vanilla essence and milk into a mixing bowl. 

4. Mix well. 

5. Chop rhubarb into 2-3cm long chunks and add them into the bowl.

6. In a separate bowl sift dry ingredients together then blend in the rhubarb mixture into the dry ingredients. Try not to over stir it. 

7. Fill the muffin tin up to 3/4 of the way.

Topping
In a separate bowl combine cinnamon, melted butter and sugar for the topping,
then spoon on top of each of the muffins evenly. Bake for 20 - 25 minutes.

Afghan Biscuits

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes

Ingredients:
200g butter, at room temperature
1/2 cup sugar
1 1/4 cups standard plain flour
1/4 cup cocoa
2 cups cornflakes

Instructions:

1. Cream butter and sugar until light and fluffy.  Sift flour and cocoa.

2. Stir into creamed mixture. Fold in cornflakes.

3. Spoon mounds of mixture onto a greased oven tray gently pressing together. 

4. Bake at 180C for 15 minutes or until lightly browned and firm.

5. When cold ice with chocolate icing and decorate with a walnut piece if you like.

Icing:
200g dark chocolate
1/2 cup cream
25g butter
walnuts, optional

Instructions:

1. Break chocolate into top of a small bowl. Add butter and cream.

2. Set in a pot over hot water and heat, stirring constantly, unit it has melted and smooth. 

3. Alternatively, microwave on MEDIUM power for 1-2 minutes, stirring every 30 seconds.