Ewell Horticultural Association

Junior Recipes - 2010 / 2011

Note: Quantities are given in metric and in imperial measures. Conversions are approximate so use EITHER the metric or imperial measures, not a mixture of the two.

Every effort has been made to make the conversion from Imperial to Metric measures consistent. However, in some cases the amounts have been rounded up or down to the nearest reasonable number.

Buzzy Bees

Ingredients:

4 tablespoons smooth peanut butter

1 tablespoon honey

2 tablespoons milk powder

1 tablespoon sesame seeds

1 Weetabix, crushed

Decorating – white chocolate buttons, cocoa powder, chocolate chips

Method: Mix all ingredients together, except for the decorations, and mould into ovals about 5cm (2 inches) long. Using a toothpick or similar stick, dipped in cocoa powder, draw stripes along the bodies. Insert 2 white chocolate buttons either side to make “wings”, and add two chocolate chips for eyes.

Chocolate Fridge Cake Slices

Ingredients:

225g/8oz digestive biscuits	150g/5oz golden syrup
150g/5oz milk chocolate	100g/4oz dried apricots, chopped
150g/5oz dark chocolate	75g/3oz raisins
100g/4oz butter	50g/2oz chopped nuts

Method: Put biscuits into clean plastic bag and bash until crumbs! Melt chocolate, butter and syrup in a saucepan (Be careful – get Mum or Dad to help!). Remove from heat, stir in biscuits, dried fruit and nuts. Spoon into a 20cm (8 inch) square tin lined with cling film. Leave to cool, then refrigerate for 1 – 2 hours. Cut into 12 pieces.

Plushnuggets

Ingredients:

2 large ripe bananas

2 tablespoons golden or maple syrup

225g/8oz puff pastry

Method: Peel and squash bananas, then add syrup. Roll out pastry thinly about 5mm (¼ inch) thick and cut into 7cm (2 ½ - 3 inch) circles. Put a blob of banana mix in the middle of each and draw up the edges to seal. Bake at 200C/ 400F/ Gas Mark 6 for 20 minutes.

Coconut Kisses

Ingredients:

150g/5oz butter	50g/2oz cornflour
85g/3½ oz sugar	55g/2½ oz (approx) desiccated coconut
110g/4½ oz plain flour	Glace cherries

Method: Cream butter and sugar, sift flour, cornflour and coconut, and mix all together. Make small balls, about the size of a large marble, and place apart on a greased, lined baking tray. Press a cherry in the top of each, and bake at 180C/ 350F/ Gas Mark 4 for 20 minutes.

Cheese and Tomato Straws

Ingredients:

225g/8oz puff pastry

100g/4oz Cheddar or other strong cheese, grated

2 tablespoons tomato puree

Salt and pepper

Method: Roll out the pastry to about 5mm (¼ inch) thick and spread with tomato puree. Sprinkle with the grated cheese, and season with salt and pepper. Cut into strips about 1 cm (½ inch) wide and twist the strips gently into spirals. Place on a greased baking tray and bake at 220C/ 425F/ Gas Mark 7 for about 10 minutes, until puffed and golden.

Gingerbread Men Biscuits

Ingredients:

125g/4½ oz butter	1 teaspoon bicarb of soda
100g/4oz dark brown sugar	2 teaspoons ground ginger
4 tablespoons golden syrup	Currants
325g/11oz plain flour

Method: Melt butter, sugar and syrup in a saucepan (be careful! You may get Mum or Dad to help with this). Pour into a bowl containing flour, bicarb, and ginger, and mix to a stiff dough. Turn out onto a floured surface and roll to about 5mm (½ inch) thick. Cut to form gingerbread men. Decorate using currants for eyes. Bake on a greased, lined tray for 9 – 10 minutes at 160C/ 325F/ Gas Mark 3.

Jammy Fairy Cakes

Ingredients:

100g/4oz plain flour	½ teaspoon baking powder
100g/4oz butter	2 eggs
100g/4oz caster sugar	Jam (whichever you like)

Method: Mix all ingredients except jam, and beat for 2 minutes. Spoon into fairy cake cases (about 15). Drop a dollop of jam into the middle of each cake. Bake at 190C/ 375F/ Gas Mark 5 for about 15 minutes or until golden brown.

Witchy Fingers

Ingredients:

220g/7½ oz butter	425g/1 lb plain flour
125g/4½ oz icing sugar	1 teaspoon baking powder
1 egg	1 teaspoon salt
1 teaspoon vanilla extract	Flaked almonds
1 teaspoon almond extract	Red jam

Method: Cream butter and icing sugar, add egg and both extracts. Add flour, salt and baking powder and stir till combined. Roll the dough into tablespoon sized balls, and then form into finger shaped logs and place on lined baking trays. Make wrinkle lines with a knife where the knuckles would be, and stick on an almond flake for a finger nail using a tiny amount of jam. Bake for 12 – 15 minutes, until golden, at 180C/ 350F/ Gas Mark 4.

Ewell Horticultural Association exists for the encouragement and enjoyment of Horticulture.