The Tweens News | English

Mini Cream Puffs Filled With Strawberry Mousse!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Who doesn’t love cream puffs? These are good enough for your Dear Mother to enjoy on Mother’s Day– and filled with a pretty pink mousse.

Ingredients

Cooking Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line two cookie sheets with parchment paper.
2. In a medium saucepan combine water, butter and sugar, and bring to a boil over medium-high heat. Add the flour all at once, stirring constantly over low heat until the mixture leaves the side of the pan and forms a ball. Remove pan from heat and let cool for a minute or two.
3. With an electric mixer, beat the eggs into the flour mixture one at a time, beating well after each egg, until the batter is smooth and glossy.
4. Drop the cream puff mixture by heaping tablespoons onto the prepared cookie sheets. There should be 24 blobs of batter. Leave plenty of room between them for expansion — they’ll puff to more than double as they bake. Bake for 35 minutes, then open the oven door and quickly cut a hole into the side of each puff to allow steam to escape, and continue to bake for another 5 minutes. The puffs should be golden brown with a crisp exterior. Let cool completely.
5. Now make the filling. In a blender or food processor, puree the strawberries with the sugar until smooth. In a mixing bowl, beat the whipping cream with an electric mixer until stiff, then add the strawberry puree and beat until well mixed.
6. Slice the top off each puff and spoon in some of the strawberry mousse filling. Replace the top and arrange on a platter. When all the puffs are filled, dust lightly with powdered sugar and serve as soon as possible.

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Oatmeal, raisins and peanut butter are a classic combination, especially tasty in this no-bake, no-bowl recipe. They’re ideal for a warm summer’s day because you don’t have to turn on the oven.

Ingredients

Cooking Instructions

1. In a large saucepan combine, 2 cups sugar, 1/2 cup milk, 1/2 cup butter, and boil for 1 minute.
2. Take off heat and add peanut butter, quick cooking oats, cocoa, vanilla and raisins.
3. Stir well. Drop by teaspoon on wax paper Let sit one hour.

Servings: 18

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These caramel confections are a special treat that people just adore. They’re simple to make and tuck into a lunch bag or backpack for a sweet recess snack.

Ingredients

Cooking Instructions

1. Add 1 tablespoon of the oil to a 4-quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in a 250 degree F (120 degree F) oven to keep warm. Repeat until all corn has been popped. Set aside.
2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Remove from heat and stir in vanilla.
3. Pour caramel mixture over popped corn and stir to coat. Allow to cool slightly. Butter hands lightly; shape popcorn into balls about 3-1/2 inches in diameter.

Servings: 15

Source:

- http://recipes.kaboose.com/mini-cream-puffs-with-strawberry-mousse.html

- http://recipes.kaboose.com/no-bake-fudge-cookies.html

- http://recipes.kaboose.com/caramel-popcorn-ball-snacks.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Caramel apples have always been a favorite, but when you use candies to make them monsters they become the life of the party.

Ingredients

• 1 14-ounce bag individually wrapped caramel candies (about 50)
• 2 tablespoons milk
• 4 to 6 medium apples (see guide, page 123)

• Craft sticks
• Assorted candies  

Instructions

1. Place the unwrapped caramels in a shallow microwave-safe bowl.
2. Mix in the milk and microwave on high for 2 minutes, stirring after 1 minute (the caramels will keep their shape as they soften, so be sure to stir them).
3. When the caramels are melted, remove the dish from the microwave with pot holders and stir the sauce until smooth. Set aside to cool slightly.
4. To thoroughly coat an apple, roll it in the caramel sauce, then hold it upright so the sauce slides down the sides.
5. Generously butter a baking sheet. Twist off the apple stems and spear each fruit with a craft stick.
6. Roll one apple in the caramel sauce until it’s thoroughly coated. Place it, stick pointing up, on the baking sheet.
7. Working quickly, coat the remaining apples in the caramel sauce. The caramel coating will be gooey, so refrigerate the apple for 15 minutes or until the caramel is slightly hardened.
8. Holding the apple by the stick, use candy to turn it into a monster.
9. Refrigerate again until the caramel is hardened and the candy is set. Makes 4 to 6.

Source: http://familyfun.go.com/recipes/cooking-with-kids/caramel-apple-monsters-683198

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Bake up a giant version of a classic sweet treat. Shaped like a country-fair caramel apple, this fun dessert recipe is sure to inspire oohing and ahhing at any fall gathering.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 tsps cinnamon
• 1 tsp ground cloves
• 1/2 tsp allspice
• 2 tsps baking soda
• 1 tsp salt
• 2 eggs
• 1 1/2 cups brown sugar

• 2 cups unsweetened applesauce
• 1 cup vegetable oil
• 2 tsps vanilla extract
• 60 caramel candies
• 3/4 cup walnuts, toasted and finely chopped
• wax paper
• 1 large craft stick

Instructions

1. Heat the oven to 350 degrees.
2. Grease and flour two 1 1/2-quart oven-safe bowls.
3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt.
4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract. Add this mixture to the dry ingredients and beat until well mixed.
5. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.
6. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once the cakes have cooled, turn them over and use a long knife to even out their flat tops.
7. Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.
8. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place.
9. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it’s still warm.
10. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake.
11. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake.

Source: http://familyfun.go.com/recipes/caramel-apple-cake-682425

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Apples are big business in Monroe County, New York. Even so, Amy W., who moved to the area last year, hasn’t found a pie to beat her crunchy caramel apple delight. Last year, Amy made five different pies–for four people. “They were all good,” she says, “but this one was still the best.”

Ingredients

• PIE
• Pastry for one 9-inch piecrust
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 5 1/2 cups peeled and thinly sliced apples

• CRUMB TOPPING
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick oats
• 1/2 cup butter
• CRUNCHY CARAMEL TOPPING
• 1/2 cup chopped pecans
• 1/3 cup butterscotch caramel ice-cream sauce (Amy recommends Mrs. Richardson’s brand)

Instructions

1. Heat oven to 375 degrees. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.
2. With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream. Makes one 9-inch pie.

Source: http://familyfun.go.com/recipes/crunchy-caramel-apple-pie-684193

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The Tweens News | English

 
•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This is one of the most delicious and nutritious desserts which you can easily make by yourself, though you will have to ask an adult to help you make the caramel, as this can be slightly dangerous.

First you have to make liquid caramel. Pour five spoonfuls of sugar and three of water into a pan and toast the sugar. When the water evaporates and the sugar turns into a toasty colour, rapidly – but carefully – pour the caramel into the custard tins.

In order to make the custard, break 4 eggs into the bowl and beat. Then add 4 spoonfuls of sugar and mix it all. At last, add half a litre of milk and whip. Now pour the mixed ingredients into the tins but not up to the top, leave some centimetres so they do not overflow during the simmering process.

For the simmering take an oven tray which is deep enough and fill it thumb deep with water. Place the custards carefully on the tray avoiding that they float and make sure that the tray does not contain too much water, as otherwise it would get into the custards. Once you have placed all the custards on the tray, put it into the oven for an hour at medium temperature.

In order to know whether the custards are ready, slightly move them and if they have consistency, they are ready. Take them off the tray and leave them in the fridge for 8 hours before you serve them.

Source: http://www.wambie.com/tuttifrutti_us/news/RECEPIES__DELICIOUS_EGG_CARAMEL_CUSTARD-new_en-2008.html

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