The Tweens News | English

Iced Peach Tea with Berries!

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

Why settle for ordinary iced tea when you can beat the summer heat with this honey sweetened peach tea.

Ingredients

Cooking Instructions

1. Bring water to a boil. Add tea bags; brew 4-5 minutes. Mix tea and honey.
2. Divide ice and berries between two large glasses. Divide hot tea between glasses.

Make-Ahead

Preparation Time: 5 minutes

Ready In: 10 minutes

Servings: 2 (3/4-cup) servings

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

Don’t be put off by the name. There’s no egg (nor is there cream.) This has been a favorite sweet treat enjoyed by generations of New Yorkers. Try it. You’ll love it!

Ingredients

Cooking Instructions

1. In a tall glass pour seltzer and milk. Stir to mix, and head will form. Add syrup and mix just to combine with milk, leaving the white frothy head white. Drink at once.

Substitution(s)

Tips & Tricks

Source:

- http://recipes.kaboose.com/iced-peach-tea-berries.html

- http://recipes.kaboose.com/egg-cream.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.

Warm, gooey, fresh! What could be better than this unbeatable combination of juicy summer berries and chocolate sandwiched between toasted cake slices?

Ingredients

Cooking Instructions

1. Heat grill to medium. On one side of two slices of pound cake spread about 1-1/2 teaspoons chocolate-hazelnut. Top one slice with one quarter of the raspberries and the second piece of pound cake, spread-side down. Brush butter on outside faces of the sandwiches. Repeat with remaining ingredients.
2. Grill 1 minutes turning half-way through.

Substitution(s)

Make it Faster

Source: http://recipes.kaboose.com/pound-cake-sandwiches-chocolate-hazelnut.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.

Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that’s perfect for Valentine’s Day.

Ingredients

• 1 purchased refrigerated pie pastry for 9-inch pie
• 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 teaspoons vanilla extract
• 2 cups raspberries, rinsed and dried
• Sifted powdered sugar

Cooking Instructions

1. Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
2. Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
3. Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
4. Arrange raspberries over chocolate; sprinkle with powdered sugar.

Source: http://recipes.kaboose.com/raspberry-chocolate-heart-tart.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.

Make breakfast special with these heart-shaped buttermilk pancakes topped with a sweet ane easy-to-make raspberry-maple sauce. Other than tasting great, they can also be made ahead a reheated for an any-time treat.

Ingredients

Pancakes:

• 1-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/3 cups buttermilk
• 1 large egg, at room temperature, lightly beaten
• 3 tablespoons butter, melted

Maple Raspberry Sauce:

• 3/4 cup seedless red raspberry jam
• 3 tablespoons maple syrup

Cooking Instructions

1. In a large bowl whisk flour, sugar, baking powder, baking soda and salt to combine.
2. Make a well in the dry ingredient. In the well add the buttermilk, egg and butter. Stir to moisten. It will not be smooth.
3. Grease and heat griddle over medium low heat. For each pancake, pour 1/4 cup of batter onto griddle Cook about 1-2 minutes, or until bubbles appear on the top of the pancakes. Turn and cook about 1-2 minutes more or until just cooked through. Repeat with remaining batter.
4. With 3-inch heart-shaped cookie cutter, cut pancakes into hearts.
5. For sauce: In medium microwavable bowl cook raspberry jam with maple syrup on high; stir to combine. Continue to heat in 30 second intervals, stirring to combine, until raspberry jam is melted.

Make-Ahead

Pancakes can be made ahead, cooled, then wrapped well and frozen up to 1 month.

Tips & Tricks

Reheat frozen pancakes in toaster. Reheating them this way they will have the very thin, crunchy layer on the sides of the pancakes.

A microwave can also be used to reheat frozen pancakes. Reheating them this way the pancakes will have a uniform soft texture.

Source: http://recipes.kaboose.com/valentine-pancakes-with-maple-raspberry-sauce.html

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