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Children will love making and eating these easy treats!
(but please stay close while they’re mixing, stirring and having fun)
JUNGLE CRUNCH
Ingredients
6 cups Rice Krispies
1 bag of white marshmallows
3 tablespoons butter or margarine
Method
Melt the margarine in a no-stick pan and add the entire bag of marshmallows. Stir over medium heat until the marshmallows have completely melted. Add Rice Krispies and mix together well. Pour mixture into a 9" x 13" pan that has been greased or and flatten mixture. Cut into squares when cool and eat in your very own Jungle.
BANANA BOAT SNACK
You will need:
Banana
Peanut butter
Raisins
Wooden skewer or toothpick
Construction paper
Slice a small piece off the bottom of a banana and lay it on a plate so that the bottom of your cut-off is flat and touching the plate and the "ends" of the banana are pointing up.
Spread peanut butter on the top of the banana, and then place raisins on the peanut butter. (These are the sailors).
Make a small triangular flag from construction paper and write "S.S. ________ (your child's name)" on it, thread it through a wooden skewer or toothpick, and stick the skewer into the banana.
Tip: You may also want to pour some chocolate syrup around the "boat" to create "water".
FUNKY FLOWER FLUTTERBY BUTTERFLY CAKES
Ingredients
2oz (50g) soft butter or margarine
2oz (50g) caster sugar
1 egg
2 oz (50g) Self-raising flour
Raspberry or another favourite jam or Nutella!
Utensils
- Mixing bowl
- Small bowl
- Wooden spoon
- Fork
- Metal spoon
- Sieve
- Muffin tin
- Paper cases
- Wire tray
- Knife
Set oven to 400 degrees Gas no 6
Method
1. Mix together the butter/margarine and sugar until they are pale in colour, soft and creamy.
2. Add egg to creamed mixture and beat some more.
3. Sieve flour and gently fold into creamed mixture.
4. Place paper cake cases in the muffin tin.
5. Put 2 tablespoons of the mixture in each paper case.
6. Put in oven and bake for 10 minutes or until the tops are light brown and have risen).
7. Remove carefully and place on wire tray to cool.
8. When cold, cut straight across each cake, removing the top.
9. Cut each top in half.
10. Put jam on each cake and replace two half tops arranging them to look like flutterby butterfly wings.
SPACE DUST COOKIES
Ingredients
1 1/2 cups Powdered sugar
1 cup Butter or margarine
1 Egg
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
2 1/2 cups Flour
1 teaspoons Baking soda
1 teaspoons Cream of tartar
Method
Mix powdered sugar, margarine, egg and vanilla and almond extract.
Mix in flour,baking soda and cream of tartar. Cover and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Divide dough into halves. Roll out 1/2 inch thick on a lightly floured board.
Cut the dough into star shapes with cookie cutters.
Place on lightly greased cookie sheet.
Bake 7 to 10 minutes.
CARROT AND RAISIN SUNSHINE SALAD
Makes 4 to 6 servings
Ingredients
1 pound carrots (5 to 6) peeled and shredded
1/2 cup raisins
1 carton (8-ounce) lowfat vanilla yogurt
4 to 6 iceberg lettuce leaves
Preparation Time ... Chill Time
Utensils
- Food Processor
- Mixing Bowl
- Mixing Spoon
- Measuring Cups
- Plastic Wrap
- Cutting Board
- Sharp Knife
- Serving Plates
- Small Mixing Bowl
- Mixing Spoon
- Measuring Cups and Spoons
Method
1. Mix all ingredients together, except lettuce leaves, in a mixing bowl.
Cover with plastic wrap and refrigerate for 15 minutes.
2. Toss again before serving.
3. Serve on lettuce leaves.
JUNGLE TREES IN A BROCCOLI FOREST
Makes 4 servings
Ingredients
2 carrots, peeled
3 cups broccoli florets
4 cherry tomatoes
3 tablespoons parsley leaves
Dipping Sauce
1/4 cup plain non-fat yoghurt
1/4 cup light sour cream
2 teaspoons honey
2 teaspoons spicy brown mustard
Utensils
Method
1. To prepare dipping sauce, combine yoghurt, sour cream, honey, and mustard in a small bowl.
2. Hold carrots against cutting board and trim off ends. Cut each half, crosswise, then length wise to make four pieces.
3. Arrange each plate by putting two carrot pieces side-by-side in the centre. Arrange broccoli around the carrots forming a cluster.
Arrange the tomatoes at the top of the plate. Spoon dip around the base of carrots and sprinkle with parsley.
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