Brookvale Public School

Country of Origin : Australia
Given by : Lawson (Year 5) - 2000

Preparation time : 12 minutes /Total cook time : 20 minutes
Makes 26 biscuits

Ingredients

* 1 cup plain flour
* 2/3 cup sugar
* 1 cup rolled oats 1-cup desiccated/grated coconut
* 1/4 cup golden syrup
* 1/2 teaspoon of bicarbonate of soda
* 1 teaspoon of boiling water

Utensils

Small saucepan, mixing bowl, wooden spoon, baking tray, baking paper.

Method

Preheat oven to moderate 180 degrees.
Line 32 x 28 cm biscuit tray with baking paper
Sift flour and sugar into large mixing bowl
Add oats and coconut
Make a well or compression in the centre of mixture
Combine butter and golden syrup in small pan and stir over low heat until butter has melted and mixture is smooth
Dissolve soda in water and add to butter mixture
Add butter mixture to dry ingredients and mix in well using wooden spoon
Add 1 spoon at a time to tray and flatten with fingers
Bake for 20 mins until brown
Remove from oven and put on rack to cool

Country of Origin : Australia
Given by : Mrs Bunnetts - 2001

Ingredients
* 1.35 kg margarine
* 1.25 kg sugar
* 15 tablespoons honey
* 60 cups Corn Flakes

Utensils

Mixing bowl, wooden spoon, baking tray, baking paper.

Method

Heat margarine, sugar and honey until frothy.
Add Corn Flakes.
Mix well.
Spoon out onto baking tray.
Bake 150-160C for 10 minutes.
Allow to cool. Makes 72.

Country of Origin : Australia
Given by : Ivy Anne ( Year 5) - 2000

Ingredients

* 3 egg whites
* 1/2 cup castor sugar
* 1 cup slivered almonds, finely chopped
* 3/4 cup finely chopped dates
* 125g. dark chocolate, grated
* 300ml. carton thickened cream
* 50g. dark chocolate, grated, extra

Utensils

Spring form tin -23cm base-, foil, mixing bowl, electric mixer.

Method

 Use a springform tin, cover base (23 cm diameter) with foil, grease foil.
 Beat egg whites in small bowl  with electric mixer until soft peaks form.
 Add sugar, and beat until dissolved.
 Fold in almonds, dates and chocolate to mixture.
 Spread mixture into prepared tin, bake in moderately slow oven for about 40 minutes or until  firm; cool in tin.
 Turn out, remove foil, turn right way up on serving plate
 Cover top with whipped cream, decorate with extra grated chocolate

* Refrigerate several hours before serving.
   

Country of Origin : Germany
Given : 2000

Children in Germany really enjoy Kuchen on a winter evening. Sometimes they eat it cold with their tea.  You can use your favourite tinned (canned) fruit for it - plums, gooseberries, apricots, peaches or cherries are best.
- Serves large enough for 6 people.

Ingredients

* A little margarine for greasing the tin (pan)
* 2 Large eggs
* 4 ounces (1 cup) of plain flour
* 1/2 teaspoon of baking powder
* 2 tablespoon of granulated sugar
* 1/4 teaspoon of cinnamon
* 3 tablespoons of butter
* 8 drops of lemon essence
* 1/4 of castor sugar
* 1/2 of almonds
* 1 tin (can) of fruit, about 16 ounces
* A little extra flour
* A little whipped cream for decoration

Utensils

 Cake tin (layer cake pan) 7 inches, 1 cup, 1 bowl, 1 large mixing bowl, 1 teaspoon, 1 wooden spoon, 1 rolling pin, 1 egg whisk, 1 tablespoon, 1 can opener, 1 sieve.

Methods

Set  oven to 450* F, gas mark 8.
Grease cake tin (pan).
Separate yolks and whites of egg,  leave them aside cup and bowl.
Put flour, baking powder, granulated sugar cinnamon into mixing bowl and stir.
Make dough into ball.
Sprinkle some flour on the table and rolling pin, and roll the dough out into a circle to fit the cake tin (pan) exactly + put into the tin (pan).
Beat egg whites until they are really stiff. Gently fold the castor
sugar (super fine) and almonds into eggs white and spread mixture onto  dough.
Add the egg yolks, butter and lemon essence (exact) mix with wooden spoon.
Work  mixture together until you have a dough (it also takes a lot of  mixing).
Gather dough together with hands and you may need flour on your hands until it is smooth.
Using the sieve, drain juice from fruits.
Spoon fruits gently onto egg white mixture taking care not to break fruit.
Place it in oven. After ten minutes turn heat down to 350*F.
Cook for another 45 minutes and then decorate with whipped cream when you
Serve it.

You will deserve the grateful thanks of your effort in making this delicious kuchen.

Country of Origin : New Zealand
Given by : Amber (Year 2) - 2000

Ingredients

* 4 oz butter
* 1/2 cup of sugar
* 1 large tablespoon of honey
* 2 cups of breakfast cornflakes
* 1 cup of flour
* 1 teaspoon of baking flour

Utensils

Saucepan, baking tray.

Method

Melt butter, sugar and honey in saucepan.
Add dry ingredients and mix together.
Grease tray with teaspoon of butter.
Put teaspoons of mixture on tray. Flatten + mould into shape .
(Space uncooked biscuits on tray to allow for spreading)
Bake for 10-20 minutes at 300 degrees centigrade in oven.
Allow to cool and enjoy with a glass of milk
 

Country of Origin : Sweden
Given by : Sussan (Year 6) - 2000

Ingredients

* 2 cups of flour
* 1/4 cups of sugar
* 1/8 cups of salt
* dried fruit of choice
* 1 tablespoon of baking powder
* 1 1/4 cups of  heavy whipped cream

Utensils

Mixing bowl, wooden spoon , cutters.

Method

Mix all ingredients until just moist, don't over mix.
Add your favourite fruit to the amount you desire.
Take half of dough and knead thoroughly on lightly floured surface.
Shape into flat circle and cut into 8 pie shapes on baking  paper.
Brush shapes lightly with cream and sprinkle with sugar.
Bake at 350 degrees F until bottom of scones are golden brown.

Country of Origin : Italy
Given by : Ivana (Canteen) - 2000

Ingredients

* 500 gms savoiardi finger biscuts
* 300 mls thickend cream
* 500 gms mascapone cream
* 500 mls expresso coffee/Instant coffee(must be cold)
* 2 tablspoons liquer - Tia Maria/Karlua
* 3/4cup caster sugar
* grated chocolate
* 4 egg yolks

Utensils

Mixer, bowl, baking dish.

Method

Cream eggs and sugar until  white froth
Add mascapone cream
Beat cream till thick, combine to egg mixture
Mix liquor and coffee together
Dip biscuits one at a time quickly in coffee mixture and line the bottom of baking tray
Cover completely with cream to form a layer
Repeat step five and six till biscuts and cream are finished. 
End with a layer of cream.
Sprinkle with grated chocolate.
Refrigerate for three hours or till set.
Best chilled overnight

Country of Origin : Maine, USA
Given by : Tyler & Mike - 2000

Ingredients

* 1 cup shortening
* 1/2 tsp. salt
* 3 squares unsweetend chocolate
* 4 eggs
* 2 cup sugar
* 1 1/2 cup flour
* 1 tsp. baking powder
* 2 tsp. vanilla
* 2 tbsp. of corn syrup

Method

Melt shortening, salt and chocolate.
Cream eggs and sugar and add to chocolate
Mix well and add remaining ingredients, stir well.
Transfer batter to a greased 13 x 9 x 2 in. pan.
Place in preheated oven at 350 degrees F.
Bake for 30 minutes.

Country of Origin : Maine, USA
Given by : Caitlin - (Year 6 keypal) - 2000

Ingredients

* Cocoa
* 1+3/4 cups of cake flour
* 1+1/4  cups of milk
* 3/4 cups shortening
* 1+1/4 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 1/2 cup of   baking powder
* 3 eggs

Method 

Preheat oven to  350 degrees F.
Grease two 9-inch round cake pans. Dust pans with cocoa.
Into a large bowl : measure flour, remaining ingredients and 3/4 cup of cocoa.
With mixer at low speed, beat thoroughly, increase speed to high and beat for 2 mins.
Pour batter into pans.
Bake 30-35 mins. until toothpick inserted  in center of cake comes out clean.
Cool layers in pan on wire racks for 10 mins.
Remove from pans, cool completely on racks.

Country of Origin : Holland
Given by : Kirra Lee (Year 3) - 2001

Ingredients 

* 100g  Self-Raising flour
* 150g  minute oats
* 125g  butter
* 200g  castor sugar salt
* 1 egg
* grated rind of 1 lemon

Utensils

Baking tray, knife

Method 

Mix all ingredients to make dough.
Knead the lot and make a roll of this.
Let stand for a while, then cut square slices with knife dipped into flour.
Butter biscuit tin and flatten slices with fork.
Bake on 350 F for 20 minutes,until brown.
Lift off immediately and let cool down otherwise biscuits stick on tray.

Country of Origin : English/European
Given by : Lawson  (Year 5) - 2001

Ingredients 

* 3 eggs
* 1 cup of milk
* 1 cup of self raising flour
* butter
* maple syrup
* tub of ice cream

Utensils

Large frying pan, egg flip, egg beater, medium size mixing bowl.

Method 

Combine 1 egg, milk and flour in mixing bowl
Mix well using egg beater
Heat frying pan add large spoon full of pancake mix to pan.
When bubbles appear, flip pancake in pan immediately.
Place a few pancakes on a plate.
Add maple syrup and ice cream.

* YUM PANCAKES!!!!!!!

Country of Origin : Maine, USA
Given by : Alicia ( Year 6 Keypal) - 2000

Ingredients

* 1 cup softened butter (2 sticks)
* 1/2 cup powered suger
* 2 cup flour
* pinch of salt

Method

Preheat oven to 325 degrees.
Beat butter and sugar together.
Stir in flour and salt, mix with hands until smooth.
Press dough onto a cookie sheet. Prick all over with a fork.
Bake shortbread in middle of oven 25 minutes or slightly brown around the edges.
Remove from oven. Immediately cut into squares with a sharp kinfe.
Let cool and serve.

* Serves 10