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Posts Tagged ‘teaspoon vanilla’

pancake charlie

This pancake recipe is fairly kid friendly…well, except for the hot griddle and all. Adults will have to oversee the use of the griddle and give some instruction on pancake flipping.

Ingredients:

  • 1 1/2 cup flour
  • 3 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 teaspoons butter (melted)
  • 1 1/4 cup milk
  • 1 egg
  • Cooking spray

Preparation:

In a large mixing bowl, add all dry ingredients — flour, baking powder, sugar and salt. Hollow out a place in the center of the dry ingredients.Melt butter in a microwave safe container (Set at low power for 20 seconds. It’s OK if it’s not completely melted.) Pour butter, milk, egg and vanilla in center of dry ingredients.

Using an electric mixer, with adult supervision, mix on low until all ingredients are well mixed. Use a spoon to scrape flour from the side of the bowl.

Spray griddle with cooking spray. Preheat electric griddle to 300 degrees. For a stove top griddle use medium-high heat. (For kids who are just learning to flip pancakes a griddle is recommended over a frying pan.)

Fill a ladle half full with batter and slowly pour on griddle. Repeat, leaving plenty of space between pancakes for easy flipping.

When pancakes are filled with small bubbles, gently slide a spatula under the pancake and flip. Cook for another 30-45 seconds and use spatula to lift off the griddle.

Important! While these “Kids Can Cook” recipes are written with kids in mind, they are not necessarily meant for kids to make without adult help. Kids’ ages and level of cooking knowledge will affect how much help they need in the kitchen. So kids, always ask your parents before cooking anything!

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Delightful Carrot Cake

Be patient – this smells fantastic while it is cooking – wait until it has cooled before serving, though!

Ready in 1 hour

Ingredients

Serves: 24
  • 4 eggs
  • 400g (14oz) caster sugar
  • 350g (12oz) carrot baby food
  • 1 teaspoon vanilla extract
  • 350ml (12 fl oz) vegetable oil
  • 250g (9oz) plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 225g (8oz) crushed pineapple, drained
  • 125g (4 1/4 oz) chopped walnuts
  • 150g (5oz) raisins
  • Cream cheese icing:
  • 115g (4 oz) cream cheese
  • 115g (4 oz) butter
  • 275g (10 oz) icing sugar
  • 1 tsp of vanilla extract
  • reparation method

    Prep: 10 mins | Cook: 50 mins

    1.
    Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
    2.
    In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
    3.
    Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
    4.
    When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!

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