Flavoured Oats

When my boys were little they were happy to have plain oats with a little honey or golden syrup. Flavoured oats in packets and boxes later became the, “can we get those”  item in our house.  No.  So I started making my oats with chocolate or strawberry flavoured milk, or we’d grate some fresh apple with sultanas/raisins or cinnamon in, then there is no need for extra sugar.  I like whole oats best. I do them in the microwave and it only takes 5 minutes.  Your favourite flavoured milk can now be your favourite flavoured oats.

Make your own quick oats by putting them in a food processor and blitz, be careful not to to end up wit oat flour.

Table cloths

I’m a tablecloth sort of person. I think it’s easier to shake one out after a meal than clean place mats and a table.   We’ve always had a 6 seater table. Table cloths can be expensive and are not always made out of kid friendly sturdy fabric. Single bed flat sheets are the best and longest lasting table cloths I’ve ever owned.  You can nappy san/bleach a sheet if food falls on it. If you buy at the end of summer sales, sheets are cheap as chips, and there are also some wonderful bright colours to match your decor.  If they are too long for your table, cut one end off and hem (easy peasy) and you could also have 2-4 matching serviettes.  Fitted single sheets are good for a BBQ table as they curl under and won’t fly off as easily in a breeze.  I own only 2 actual purpose bought tablecloths and that is because our now rectangle 6 seater expands to a square 8 seater.

Weet-Bix Slice

 

Weet-Bix Slice

Weet-Bix are a cereal biscuit.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 18
Course: Cakes, Slices & Breads
Ingredients Method Notes

Ingredients
  

  • 4 Weet - bix biscuits
  • 2 cups Plain Flour
  • 1 cups Desiccated coconut
  • 1 1/2 cup Caster sugar
  • 1/4 cups Cocoa
  • 2 teaspoons Baking Powder
  • 250 grams Butter or Marg
  • 1 teaspoon Vanilla
  • 1/4 cup Golden syrup
  • Slice icing.
  • 1 1/2 cups Icing sugar
  • 1 tablespoon Cocoa (well rounded)
  • 2 drops Vanilla

Method
 

  1. Oven 180*C. In a food processor (or by hand crush) blitz the weet-bix biscuits fairly finely,
  2. Once the weet-bix are crushed add in the flour, brown sugar, baking powder and cocoa. Give a quick blitz to mix.
  3. Add to a large bowl the coconut and the weet-bix mix and stir.
  4. In a microwave bowl or jug add butter and golden syrup. Microwave on high for about 50-60 seconds or until melted. OR Can be stirred in a saucepan on stove top.
  5. Immediately add butter and syrup mix to the weet-bix bowl. Fold into mixture making sure it's well mixed from the bottom up. It's a fairly stiff mix.
  6. Spread and press down fairly firmly and evenly into a lined lamington tray (approx 34x24cm). Bake for 20-25 mins or until done.
  7. Blend the 1 tablespoon of cocoa with icing sugar and vanilla with enough boiling water to mix to icing consistency. Ice slice straight away and leave to cool totally in tray.
  8. Cut and serve.

Notes

The slice has to be cold to take out of tray or it will crack. I lift out of the tray carefully with the baking paper onto a board, then cut.
The reason I don't put the coconut in the processor is that the coconut to me is small enough I don't want it smaller but there is no reason you can't add it to the processor.
It's a fairly big mix halve it if need be.
You can use a little less margarine but only so much before it starts to crumble.
This slice freezes well in a sealed container.
Coconut oil works with this recipe instead of butter or margarine.
Double the baking powder to make it more cake like.
I pop in some chopped walnuts for something different.

Pikelets

 

Pikelets

In our house the only difference between a pancake and a pikelet is the size and what time of day they are eaten. A pikelet is a snack and served with jam and cream. A pancake is a dessert and served with ice cream and topping or maple syrup. It's easy to remember this recipe, it's the rule of ones.
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Prep Time 3 minutes
Total Time 3 minutes
Course: Snacks & Sweets
Ingredients Method Notes

Ingredients
  

  • 1 cup Self raising flour
  • 1 cup Milk
  • 1 teaspoon Sugar
  • 1 Egg
  • 1 teaspoon White vinegar

Method
 

  1. Mix all dry ingredients together in a bowl or large jug.
  2. Mix vinegar into milk then add to dry ingredients. Crack in the egg. Mix well.
  3. Pour or spoon into a heated and greased pan (I use spray oil). Wait until bubbles form and pop, flipping onto other side till browned.
  4. Cool on a wire rack for pikelets to cool. Pancakes we eat hot off the pan.

Notes

These once cooked freeze well.
There are many ways to measure how much mix goes into the pan, measuring cups, ice cream scoops etc, I like to live dangerously and I just use a tablespoon, usually the one I made the mix with.
This is so much better for you than the pre mixes and its made with what you have at home already.
Don't want to use vinegar, try using a table spoon of fresh squeezed orange juice instead, similar acidic reactions.
Out of this mix I generally get 4 pancake sized for dessert and 6 pikelet sized to be buttered and jammed up for the next days lunches.

Sweet Batter Rolls

 

Sweet Batter Rolls

I love the fact there is no kneading for this recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 26 minutes
Course: Cakes, Slices & Breads
Ingredients Method Notes

Ingredients
  

  • 4 1/2 cups Flour
  • 3 tablespoons Caster sugar
  • 1/2 teaspoon Salt
  • 7 grams Dried yeast
  • 1 cup Milk
  • 1 1/4 cups Water
  • 1/2 cup Margerine
  • 1 Beaten egg

Method
 

  1. Combine approx 2/3 of the flour with sugar, salt and yeast in your mixer with your dough hook.
  2. Heat milk, butter and water till warm and butter melted. Can use the microwave, just don't over heat the ingredients, tepid is what you're after.
  3. Add warmed liquid and egg to the mixed flour bowl.
  4. Beat with mixer on low for 3 minutes, slowly adding the rest of flour to form a stiff batter.
  5. Cover loosely and let rise approx 30 minutes. Grease muffin pans (no paper liners the dough will stick).
  6. Stir down batter to remove bubbles. Fill muffin tins 2/3 full. Cover loosely and let rise until doubled again. About 25-30 minutes.
  7. Bake at 200*C for 15-20 minutes or until golden. Tap on top for a hollow sound.
  8. Turn out onto a wire rack to cool. Lovely eaten fresh with butter.

Notes

Can freeze these when cool.
The original recipe had 6 tablespoons of sugar, for us 3 tablespoons is enough.
I spray oil plastic wrap to loosely lay over top while rising.
You can add sultanas or raisins with spices to the dough mix. * Make half plain half with fruit.
You could leave out all but 1 teaspoon of sugar and add herbs for a savoury dinner roll.
You can ice the cooked bun.
Original recipe found at alicias recipes, my photo is used.

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