SWEET TREATS Over 20 sweet, special treats Great gift ideas for all the family Yummy and easy recipes great for parties Bringing the light of Christ into communities Providing services for Churches of Christ in Queensland and working with Churches of Christ in Vic/Tas
About Churches of Christ Care Established in 1930, Churches of Christ Care is one of Australia s largest and most diverse not-forprofit organisations, operating more than 150 care services throughout Queensland and Melbourne, Victoria, with the support of over 3,200 staff and almost 900 volunteers. It is active in the areas of early childhood care, child, youth and family services, community housing, retirement living, home care and residential aged care services, providing Christ-inspired care and compassion to vulnerable people at different stages of their life journey. For more information about Churches of Christ Care visit our website care.cofcqld.com.au Churches of Christ Care, Early Childhood Services
Other collections available at: careearlychildhood.com.au CONTENTS Mia s banana and maple muffins... 4 Tahnia s oatmeal choc-chip cookies... 4 Tahnia s caramel custard tarts...5 Adrian s sultana scones...5 Zack s Nutella brownies... 6 Latia s apple slice... 6 Latia s nanna s choc-mint tart... 6 Sharni s gingerbread men... 7 Lila s banana bread... 8 Wyatt s yummy smoothie... 8 Jakeb s chiffon baked cheesecake... 9 Heidi s apricot smiles... 9 Pumpkin cake... 9 Pikelets...10 Max s orange, date and chocoalte slice...10 Jodie s Cherry Ripe slice... 11 Belinda s Tim Tam cheesecake... 11 Chilled fruit cup... 11 Vanillla rice pudding...12 Blueberry cake...12 Sticky date pudding... 13 Spooky spiders!... 13 Notes...14 Sweet Treats collection Page 3
Mia s banana and maple muffins 2 cups self-raising flour 1/3 cup plain flour 1/2 tsp bicarbonate soda 1/2 cup firmly packed brown sugar 1/4 cup maple flavoured syrup 2/3 cup mashed banana 2 eggs lightly beaten 1 cup milk 1/3 cup vegetable oil flour Coconut topping: 15g butter 1 tbsp maple flavoured syrup 2/3 cup flaked coconut 1. Preheat oven to 180 C 2. Sift dry ingredients into large bowl. 3. Stir in maple syrup and banana then eggs, milk and oil, spoon mixture into prepared muffin pan. 4. Sprinkle with coconut topping. 5. Bake for 20 mins. Topping: 1. Melt butter in small saucepan, add maple syrup and coconut. 2. Stir constantly over heat until coconut is lightly browned. Tahnia s oatmeal choc-chip cookies 2 cups flour 1/2 tsp salt 1/2 tsp baking powder 1/2 cup butter 1/2 cup shortening or margarine 1 cup brown sugar 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 2 cups oats (rolled or quick, not instant) 2 cups chocolate chips 2. Lightly grease a large baking tray. 3. Mix flour, salt and baking powder together in a medium bowl. 4. In a separate bowl beat butter until creamy. 5. Add sugars and beat until fluffy. 6. Beat in eggs one at a time and add vanilla extract. 7. Stir dry ingredients into wet mixture until well combined. Stir in oats and chocolate chips. 8. Drop dough on to greased baking trays. 9. Bake for 20-25 minutes until cookie edges turn golden brown. flour Churches of Christ Care, Early Childhood Services
Other collections available at: careearlychildhood.com.au Tahnia s caramel custard tarts 1 quantity sweet shortcrust pastry or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed 2 eggs, lightly beaten 1/2 cup milk 1/2 cup pouring cream 1/4 cup caster sugar 1/2 tsp vanilla extract 1/2 cup Top n Fill Caramel 1 punnet of fresh strawberries Ground nutmeg, to serve 2. Lightly grease a 12-hole, 1/3-cup capacity muffin pan. 3. Roll out pastry between two sheets of baking paper until 3mm thick. 4. Using a 10cm round cutter, cut 12 rounds from pastry. Press pastry rounds into muffin holes. Refrigerate for 10 minutes. 5. Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. 6. Remove weights and paper. Bake for a further 5-10 minutes or until pastry is golden. Allow to cool. 7. Combine eggs, milk, cream, caster sugar and vanilla extract in a jug. 8. Spoon one teaspoon of caramel into each pastry case. Spoon over egg mixture. 9. Bake tarts for 20-25 minutes or until just set (do not overcook or caramel will bubble over). 10. Dust with nutmeg, garnish with fresh strawberries. Adrian s sultana scones 1 cup orange juice 1/2 cup sultanas 2 cups flour 2 tbsp butter 1 apple - grated 1. Preheat oven to 230-250 C and line oven tray with baking paper. 2. Soak sultanas in the orange juice. Grate an apple into a microwave safe bowl. 3. Drain orange juice from the sultanas on to the apple and then microwave for one minute. 4. Allow to cool. Using fingertips rub butter into the flour. 5. Add sultanas to butter and flour mix. 6. Add the cooked apple to the mixture reserving some of the juice. 7. Mix with a knife until dough just sticking together. 8. Use the remaining juice if necessary. Gently knead dough in bowl. 9. Break off small amounts of dough and roll into balls. Bake for 8-12 minutes. Sweet Treats collection Page 5
Latia s apple slice Zack s Nutella brownies Makes 16 1/2 cup flour 1/4 tsp salt 2 eggs 1 cup Nutella 1/2 cup brown sugar 1 tsp vanilla 1/2 cup unsalted butter - melted Grease a 20cm square baking tin. 2. Sift together flour and salt; set aside. 3. Beat eggs, Nutella, brown sugar and vanilla until smooth. 4. Alternately add butter and flour mix, beating until well incorporated. 5. Spread into prepared pan. 6. Bake for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Set aside to cool on a wire rack. 1 pkt vanilla cake mix 60g butter 1 tin of pie apples (or apricots) 250ml sour cream 1 egg Cinnamon 2. Mix cake mix with butter and egg. 3. Place in biscuit tray. Cook for 15 minutes. 4. Take out of oven and place apples and sour cream on top. 5. Sprinkle with cinnamon and bake for 10 minutes. Set aside to cool and slice. Latia s nanna s choc-mint tart 1 pkt cream cheese 1/3 cup sugar 1 tsp vanilla extract Peppermint Crisp bar 1 tsp gelatine 2 tsp water 1 cup whipped cream 1. Beat cream cheese, sugar and vanilla extract. 2. Dissolve gelatine and beat into mixture. 3. Fold in whipped cream and peppermint bar. 4. Pour into tart case. Refigerate until set. Churches of Christ Care, Early Childhood Services
Other collections available at: careearlychildhood.com.au Sharni s gingerbread men 125g unsalted butter 1/3 cup brown sugar 1/4 cup golden syrup 1 lightly beaten egg 2 cups plain flour 1/4 cup self-raising flour 1 tbsp ground ginger 1 tsp bicarbonate soda 1 tbsp sultanas Icing: 1 egg white 1/2 tsp lemon juice 1 1/4 cups soft icing sugar, sifted Assorted food colourings Smarties/sultanas 2. Beat butter, sugar and syrup until light and creamy. 3. Add egg gradually, beating thoroughly after each addition. Sift dry ingredients into butter mixture. Mix with a spatula until just combined. 4. Combine dough with well-floured hands. Turn dough on to a well-floured surface and knead for one to two minutes or until smooth. 5. Line a large chopping board with baking paper. 6. Roll dough between two pieces of baking paper. Refrigerate for 15 minutes on chopping board, so dough is firm to cut. 7. Cut into shapes and continue re-rolling and cutting dough into shapes until all dough is used. 8. Place biscuits on to prepared baking trays. 9. Place sultanas for eyes and nose. 10. Bake for 10 minutes until lightly browned (if using Smarties, do not put on until iced). Icing: 1. Beat egg white until frothy. 2. Add lemon juice and icing sugar gradually. 3. Beat until smooth. 4. Divide into several small bowls and add food colourings, and decorate the gingerbread men. Fun weekend and holiday activity Sweet Treats collection Page 7
Lila s banana bread 100g softened butter 1 cup caster sugar 2 eggs 2 tsp vanilla extract 1 tsp cinnamon 2 mashed ripe bananas 2 cups plain flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Kid friendly fruit fix 2. Grease a loaf tin. In a large bowl cream the butter and sugar. 3. Add the eggs, beating well after each addition. Stir through the bananas, vanilla extract, and cinnamon, followed by the sifted flour, baking powder, baking soda and salt. 4. Pour into prepared tin and bake for one hour or until the bread feels firm to touch. 5. Remove from the pan and cool on a wire rack. 6. Option add a squeeze of honey, some walnuts or chocolate chips. Wyatt s yummy smoothie 1 sliced banana 1 tub small vanilla yoghurt 1 cup milk 1 dollop of honey 1. Put all ingredients in a blender and blend until combined. 2. Option - substitute the banana for strawberries or blueberries. Churches of Christ Care, Early Childhood Services
Other collections available at: careearlychildhood.com.au Jakeb s chiffon baked cheesecake 90g melted butter 1 1/2 cups crumbed sweet biscuits for base 500g softened cream cheese 1 cup caster sugar 3 separated eggs 1 tbsp plain flour, pinch salt 1 tsp vanilla extract 1 tbsp lemon juice 3/4 cup chilled evaporated milk 1. Combine melted butter and biscuit crumbs. 2. Press into the bottom of a 23cm spring form pan. 3. Beat softened cream cheese until smooth, blend in sugar and egg yolks. 4. Add flour, salt, vanilla extract and lemon juice, mix well; beat in evaporated milk. 5. Stiffly beat the egg whites and fold into the cheese mixture. 6. Pour on to prepared crumb crust and bake in a slow oven for 50-60 minutes or until set. Leave in oven to cool. 7. Chill for two hours. 8. Decorate with whipped cream and strawberries, or as desired. Heidi s apricot smiles 2 tbsp butter 4 tbsp sugar 2 tbsp custard powder Self-raising flour Apricot jam 1. Cream the butter and sugar, add custard powder and mix to a smooth paste. 2. Work in enough flour to make a stiff crust, roll out about quarter inch thick and spread with apricot jam. 3. Roll as though for a Swiss roll. 4. Cut into rounds, place on a greased biscuit tray and bake in hot oven for 10-15 minutes. Pumpkin cake 1 cup sugar 125g margarine 2 eggs 1 cup mashed pumpkin 2 cups sultanas or mixed fruit 2 cups self-raising flour 1/4 cup milk 2. Cream butter and sugar, add eggs and rest of ingredients and mix well with a wooden spoon. Pour into greased cake tin. 3. Bake in a moderate oven until firm and cooked. Sweet Treats collection Page 9
SNACK TIME FAVO URITE Pikelets 2 cups milk 2 eggs 2 tbsp butter 2 cups self-raising flour 2 tbsp golden syrup Cooking oil spray 1. Mix eggs and milk, add flour. 2. Melt butter in a pan over low heat. Add golden syrup. 3. Mix in melted butter and syrup. 4. Cook in frypan sprayed with oil until small bubbles appear in mixture then turn. 5. Serve with fresh fruit and yogurt or whipped cream. Max s orange, date and chocolate slice Makes 12 125g butter, chopped 1 cup brown sugar 2 eggs 1 1/4 cups self-raising flour 1/2 cup plain flour 1 cup chopped and dried pitted dates 2/3 cup orange juice 1/3 cup dark choc bits 1/4 cup chopped walnuts 1 tbsp orange zest Cream cheese icing: 250g chopped cream cheese 1/4 cup sifted icing sugar 1 tbsp grated orange zest 1/3 cup shredded toasted coconut Lightly grease a 20 x 30cm slice pan. 2. Line with baking paper. 3. In a medium bowl, using an electric beater, cream butter and sugar until light and fluffy. 4. Add eggs, one at a time, beating well after each addition. 5. Fold sifted flours, dates, juice, choc bits, walnuts and zest through, until combined. 6. Spoon into prepared pan, smoothing top. 7. Bake for 35-40 minutes until cooked when tested with a skewer. Cool in pan for 10 mins before turning on to a wire rack. 8. With electric beater, beat cream cheese and icing sugar until smooth. Stir zest through. 9. Spread over cooled slice and sprinkle with toasted coconut. Churches of Christ Care, Early Childhood Services
Other collections available at: careearlychildhood.com.au Jodie s Cherry Ripe slice 1 pkt sweet biscuits 90g melted butter 60g red glace cherries 90g melted copha 1 tablespoon sugar 3 drops red food colouring 1/2 tin condensed milk Icing: 90g cooking chocolate 30g butter or copha Base: 1. Crush biscuits and add melted butter. 2. Press into greased 28cm x 28cm tin. Set in fridge. 3. Combine ingredients well together, spread over base. Icing: 1. Melt choc pieces in microwave with butter, stir well and spread over top of slice. Cut into small fingers. Belinda s Tim Tam cheese cake 350g Tim Tams 80g melted butter 375g cubed and softened cream cheese 1/2 cup caster sugar 1 tsp vanilla extract 1 cup thickened cream 3 tsp powdered gelatin 200g melted white chocolate Chilled fruit cup Large can pineapple and orange juice Large can apricot nectar 5 passionfruit 1 can fruit salad 350ml lemonade 350ml ginger ale Ice cubes 1. Place 250g of Tim Tams in a blender or food processor and process into fine crumbs. 2. Disolve gelatin in 1/4 cup boiling water. 3. Add the butter and process to combine. 4. Press the mixture into spring form baking pan and refrigerate for 30 minutes. 5. Beat the cream cheese, sugar and vanilla extract with electric mixer until smooth, then beat in the cream. 6. Stir in the gelatin mixture and white chocolate. 7. Chop the remaining biscuits and stir into the cream mixture, then pour over the Tim Tam base. 8. Cover and refrigerate until set. 1. Combine all ingredients except lemonade and ginger ale into a punch bowl. 2. Chill thoroughly. 3. Just before serving add ginger ale and lemonade and garnish with ice cubes and mint. Sweet Treats collection Page 11
Vanilla rice pudding 120g pudding rice, such as arborio or calrose 4 1/2 cups skim milk, plus a little extra for cornflour paste 1/2 cup caster sugar 2 strips lemon zest 1 1/2 tsp cornflour 1/2 tsp vanilla extract 2 egg yolks 500g fresh berries to serve 1. Bring to boil a large pot of water, add rice and cook five minutes. 2. Drain and return to the pan. Add four cups milk, sugar and lemon zest and bring to the boil. 3. Turn heat down and simmer very slowly for 40 minutes, or until pudding is thick and most of the milk has been absorbed. 4. Discard the lemon zest. Use a little extra milk to make the cornflour into a paste and stir this into the rice pudding, together with the vanilla extract. 5. Cook a further five minutes, then remove from the heat. Stir in the egg yolk and remaining milk. 6. The pudding may be served in small bowls warm, at room temperature or chilled. Serve with in-season berries. Blueberry cake Cake: 1 large egg 1/2 cup skim milk 1/2 cup plain non-fat yoghurt 2 tbsp canola oil 1 cup plain flour 1 cup wholemeal flour 1/2 cup raw sugar 1 tbsp baking powder 1 1/2 cups blueberries Topping: 2 tbsp caster sugar 1 1/2 tbsp finely chopped walnuts 1/4 tsp ground cinnamon 1. Preheat oven to 200 C (180 C fan forced). 2. Spray a 20cm square cake tin with cooking spray. 3. To make the cake, combine egg, milk, yoghurt and oil in a bowl and whisk until smooth. 4. Sift flours, sugar and baking powder into a bowl. 5. Stir dry and liquid ingredients together until just blended. Do not over beat. 6. Fold in the blueberries and transfer batter to the prepared cake tin. 7. To make the topping, combine sugar, walnuts and cinnamon in a small bowl and sprinkle over the cake batter. 8. Bake 20-25 minutes, or until the top is golden and a skewer comes out clean. Cool in the pan on a rack for 10 minutes. 9. Cut into 12 squares and serve warm. Churches of Christ Care, Early Childhood Services
Other collections available at: careearlychildhood.com.au Sticky date pudding 250g chopped pitted dates 3/4 cup boiling water 1 tsp baking soda 185g butter 1 cup brown sugar 2 eggs 1 1/4 cups plain flour 1 tbsp custard powder 375ml light evaporated milk 1/4 cup brown sugar Extra 1/4 cup golden syrup 2. Combine dates, water and baking soda. Stand for 30 minutes. 3. Beat butter and sugar until light and creamy. Beat in eggs one at a time. 4. Fold in date mixture and sifted flour. 5. Spoon evenly into greased or lined 20cm deep round cake tin. 6. Bake in preheated oven for 50-60 minutes or until cooked when a skewer comes out clean. Caramel sauce: 1. To make caramel sauce combine custard powder with 1/3 cup of evaporated milk in a pan. Add remaining evaporated milk, extra brown sugar and golden syrup. 2. Stir over low heat until custard boils and thickens. 3. Serve sauce over pudding with ice cream. Spooky spiders! 8 mint patties or mint creme biscuits 240g pkt thin licorice 125g chocolate hard tops 200g dark or white chocolate melts 50g butter 100g pkt original fried noodles 4 white or pink marshmallows 200g pkt Pascall Fruit Allsorts 1. Line a baking tray with baking paper. 2. Lay mint patties on tray for the spider s body. Leave room between each for the legs. 3. Cut 16 lengths of licorice 4cm long. Cut each into four thin strips. This will make eight legs for each spider. 4. Arrange around the spider body. Use the chocolate hard tops to glue the legs in place and refrigerate to set. 5. Meanwhile, melt chocolate and butter in a heatproof bowl over simmering water until smooth. 6. Add noodles and stir until coated. 7. Spoon about 1 tbsp on to each spider s body and return to the fridge. 8. Halve each marshmallow to make two circles. 9. Cut 20 thin slices from the lollies for the eyes and mouths. Press the eyes firmly on to the cut side of the marshmallow. Repeat with remaining marshmallows and lollies. 10. Cut 16 small pieces of licorice for fangs. Using a toothpick make two holes in the marshmallow under the mouth and push in the fangs. Squeeze a little of the chocolate hard tops on to the back of the spider s head and press onto the body. 11. Refigerate. Sweet Treats collection Page 13
NOTES Churches of Christ Care, Early Childhood Services
Other collections available at: careearlychildhood.com.au NOTES Sweet Treats collection Page 15
Churches of Christ Care PO Box 508, Kenmore Qld 4069 P: 07 3327 1600 F: 07 3878 1268 E: care@cofcqld.com.au care.cofcqld.com.au