family fun in the kitchen

FAMILY
FUN
IN THE
KITCHEN
FAMILY
FUN
IN THE
KITCHEN
RECIPES
Chicken Crusty Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Coconut Fish Fingers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Corn Flake Coated Fishcakes . . . . . . . . . . . . . . . . . . . . 4
Minty Lamb Pots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Banana Sticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Cheeky Monkey Birthday Cake. . . . . . . . . . . . . . . . 7-8
Chocolate Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Chocolate Crackles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Coco Pops® Ice Cream Cornets . . . . . . . . . . . . . . . . 11
Coco Pops® Mini Cupcakes . . . . . . . . . . . . . . . . . . . . 12
Cornflake Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Honey Joys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Nutty Banana Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Party Fruit Cocktails with Chocolate Fondue. . . . 16
Pumpkin Scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Rocky Road Mud Cakes . . . . . . . . . . . . . . . . . . . . . . . . 18
Vanilla and Honey Rice Pops . . . . . . . . . . . . . . . . . . 19
White Chocolate Crunch Squares . . . . . . . . . . . . . 20
Chicken Crusty
Bites
These make a yum family meal and the kids love to join in with the preparation. The great thing about them is that they
are grilled rather than fried. Make them ahead of time and keep in the fridge or freezer. Oil spray
3 skinless, boneless chicken breasts (about 500g)
2 cups (225g) Kellogg’s® Corn Flakes, roughly crushed
1/3 cup (35g) finely grated hard cheese
1 ½ teaspoon smoked paprika
2 teaspoon garlic salt
Zest of 1 lemon
¼ cup (50g) mayonnaise
Low fat mayonnaise and wedges of lemon to serve
1 Preheat the grill and line a baking tray with foil and spray with oil. 2 Cut the chicken breasts into strips. Mix together the crushed Kellogg’s® Corn Flakes, grated cheese, paprika and garlic
salt and lemon zest spread onto a dinner plate. 3 Put 3 tablespoon of mayonnaise in a large bowl, add the chicken strips and toss to coat. Lift the strips individually
and roll in the Corn Flakes mixture until evenly covered. 4 Place the chicken pieces onto a baking sheet or put onto a wire rack evenly spaced apart. Spray with oil and cook
under a grill for 5 minutes on each side. Keep an eye on them so they don’t burn. 5 Serve with the remaining mayonnaise to dip with wedges of lemon to serve.
Prep time 25 minutes
Cook time 10 minutes
Serves 4 -6 adults, 6-8 children
CHICKEN CRUSTY BITES 2
Coconut Fish
Fingers
These have a delicious oriental flavour. The sweet mango dressing makes a surprising change to traditional tomato
sauce. If serving to young kids, omit the red chilli. Make these ahead of time and freeze. Oil spray
500g white fish such as flathead 1 cup (150g) plain flour
½ teaspoon sugar
1 large egg, beaten
2 tablespoon reduced fat milk 4 cups (100g) Kellogg’s® Corn Flakes, crushed
2 cups (150g) desiccated coconut
Salt and ground black pepper
Mango Mayonnaise 1 ripe medium mango, flesh finely chopped Zest and juice of ½ lime
½ red chilli, finely chopped (optional)
1 tablespoon coriander, finely chopped 1/3 cup (80ml) sunflower oil
1 Prepare a baking sheet with foil and spray with oil. Pre heat the grill. 2 Cut the fish into 4-5cm strips. Set aside. Mix the flour and sugar together in a bowl and season. In another bowl, mix
together the eggs and milk. In the third bowl mix the crushed Kellogg’s® Corn Flakes with the coconut. 3 Coat 1 piece of fish in the flour, shaking off the excess. Dip in the egg mixture then coat in the coconut and Corn
Flakes mixture. Place on a prepared baking tray. Repeat with the remaining fish, flour, coconut and Corn Flakes mixture. 4 Spray the fish with oil and season with salt and ground black pepper. Place the fish on the top shelf and cook under
the grill for 10-15 minutes, turning once. Serve the fish fingers with lime wedges and mango dressing.
For the Mango Mayonnaise:
Put the mango, lime juice and zest in a food processor. Whiz until smooth. Add the chilli (if using) and coriander. With
the motor running gradually add the oil and process until smooth.
Prep time 25 minutes
Cook time 15 minutes
Serves 4 -6 adults, 6-8 children
COCONUT FISH FINGERS 3
Corn Flake
Coated
Fishcakes
These are economical to make as they use tinned salmon. Kids love getting stuck in and have great fun coating them, try a tuna version
as an alternative. The fishcakes can be made ahead and they freeze really well. They make a great filling for a roll with avocado and
salad or serve with garlic mayonnaise, lemon wedges and salad. 415g tinned salmon, roughly flaked, bones removed 2 ½ cups (450g) potatoes, peeled and cut into small pieces Salt and ground black pepper
3 eggs
1 spring onion, finely chopped (optional)
3 tablespoons chopped coriander
25g margarine
1 cup (150g) flour
2 cups (150g) Kellogg’s® Corn Flakes, roughly crushed ½ cup (50g) grated cheese
Oil spray
Garlic mayonnaise and lemon wedges to serve
1 Put the potatoes in a pan of cold water. Bring to the boil and cook until tender, about 15 minutes. Remove the potatoes with a slotted
spoon and set aside. Mash the potatoes by hand or push through a potato ricer. Season with salt and ground black pepper, add the
margarine. 2 Hard boil 2 eggs in a pan of boiling water, cook for 8 minutes. Drain, cool slightly then finely chop, add the eggs to the potato mixture
along with the flaked salmon, spring onion (if using) and chopped coriander. Cover and chill the mixture for 30 minutes. 3 To shape into fishcakes; lightly beat the remaining egg and put onto a flat plate, place the flour onto another dinner plate and season
well. Put the Corn Flakes onto a third dinner plate. Divide the mix into 4 and roll each section into a thick log or roll. Cut each roll into
neat circles, use lightly floured hands to round off the edges. First toss in the plate of flour and lightly dust so the entire surface is
covered. Then transfer the fishcake to the egg plate and then to the plate of crushed Kellogg’s® Corn Flakes and coat. Place onto a wire
rack. Complete this process with the remaining mixture. Chill for 30 minutes. You can freeze the fishcakes at this stage also. 4 To cook: spray a large frying pan with oil spray and cook the fishcakes in batches for 3-4 minutes on each side, lightly press each side
with a spatula whilst cooking. Serve immediately whilst still warm.
Prep time 45 minutes, plus chilling
Cook time 30 minutes
Makes 8 large fishcakes or 16 small fishcakes
CORN FLAKE COATED FISHCAKES 4
Minty Lamb
Pots
These lovely little meal time pots will be adored by the whole family. A clump of cottage pie on a plate never looks appetising, especially to children. If
you would prefer to serve it in one dish, layer it beginning with the mince and finishing with the Kellogg’s® Corn Flakes topping.
2 ½ cups (450g) potatoes, peeled and roughly chopped
¼ cup (60 ml) reduced fat milk
25g margarine
2 cups (450g) minced lamb
1 tablespoon sunflower oil (optional)
1 medium onion, finely chopped
1 large carrot or 2 small, peeled and finely chopped
400g can chopped tomatoes
400ml water
Salt and ground black pepper
1 cup (150g) baby peas
2 tablespoons mint jelly
Topping
1 cup Kellogg’s® Corn Flakes, lightly crushed
25g melted margarine
1 cup finely grated hard cheese
1 Put the potatoes in a large pan of water. Bring to the boil, cover and cook for 20 minutes until tender. Drain and press through a potato ricer, or
use a hand masher. Heat the milk and margarine in a pan and mix into the mashed potatoes.
2 In a heavy casserole dish, dry fry the lamb until browned, stirring regularly. Drain with a slotted spoon and set aside leaving the fat in the pan (if
there is only a small amount of fat remaining add 1tbsp sunflower oil). Cook the onions and carrots for 5-10 minutes until they start to turn golden.
3 Return the meat to the pan and add the chopped tomatoes and the water. Season as desired. Cover and cook for about 30 minutes, adding extra
water if the mixture looks dry. 15 minutes before the end of cooking remove the lid and bubble until the liquid has evaporated and the mixture is thick
and pulpy.
4 Add the peas 5 minutes before the end of cooking. Once cooked, take off the heat and stir in the mint jelly.
5 For the topping: mix together the Kellogg’s® Corn Flakes, margarine and grated cheese.
6 Preheat the grill. Divide the hot cooked mince mixture between 6 small pots. Spoon over a little warm mashed potato and top with the Kellogg’s®
Corn Flakes and cheese mixture. Put the dishes on a tray and place under the grill for 5-10 minutes or until golden and bubbling.
Cook’s Notes:
The pots can be made ahead of time and cooked from chilled. Place in a preheated 200ºC oven for 20-30 minutes or until golden and bubbling.
Prep time 20 minutes
Cook time 1 hour 15 minutes
Serves 4 adults or 6 children
MINTY LAMB POTS 5
Banana Sticks
½ cup shredded coconut
300g milk chocolate
2½ cups Kellogg's® Coco Pops®
12 pedestal popsicle sticks
6 bananas, peeled and cut in half
1 Preheat oven to 180°C.
2 Place the coconut onto a baking tray on the middle to top shelf of the oven and allow coconut to turn golden brown,
remove from oven and cool.
3 Place the chocolate into a medium bowl and place in the microwave for 1 minute, stir well and return to the microwave another minute.
4 Mix the Kellogg's® Coco Pops® and the coconut together and put onto a plate.
5 Push the popsicle sticks into the base of the bananas and quickly dip in the warm chocolate, roll the banana in the
Kellogg's® Coco Pops® and the coconut and place onto a baking sheet lined with greaseproof paper.
6 Refrigerate until required; allow to stand 5 minutes before serving.
Cook’s Notes:
Serve with ice cream as a special Banana Sundae treat.
Be sure to use the popsicle sticks, as they are safer for children than skewers.
Try mango or pineapple instead of banana.
Prep time N/A
Cook time N/A
Makes 12 sticks
BANANA STICKS 6
Cheeky Monkey
Birthday Cake
This cheeky chap is sure to bring a smile to your little ones face. The base of the cake is a simple chocolate cake that can
be made ahead of time and wrapped in cling wrap for up to 3 days. The cake is easy to make as you only need to make
one standard cake and the face is shaped by trimming the edges. ¾ cup (175g) margarine, plus extra for greasing
¾ cup (165g) caster sugar
3 eggs
1 teaspoon salt
1 teaspoon vanilla essence
2 cups (300g) self-raising flour
1 teaspoon baking powder
2 tablespoon cocoa powder
½ cup (85g) chocolate drops
¾ cup (100ml) reduced fat milk
Cheeky Monkey Decoration
450g shop bought vanilla icing
1½ cup (35g) Kellogg’s® Coco Pops®
¼ cup (20g) desiccated coconut
½ cup (85g) white chocolate ‘sparkle’ buttons (covered in
hundreds and thousands)
1 red chocolate button, halved for tongue
Dark chocolate writing icing tube
Banana shaped candy lollies
Halved chocolate covered raisins or peanuts for the eyes
1 Preheat the oven to 180ºC and grease a 20cm x 8cm round cake tin. Line the base with a circle of baking paper.
2 In a food processor with a whisk attachment, cream the margarine and sugar together until smooth. Mix the eggs
with the salt and gradually add them to the creamed mixture beating well between each addition. Add the vanilla
essence.
3 Sift the flour and baking powder together with the cocoa powder. Gradually fold into the creamed mixture, along
with the chocolate drops and sufficient milk to give a soft dropping consistency.
4 Spoon the mixture into the prepared tin and bake for 30 minutes. Remove from the oven, and leave to cool in the tin,
before turning out onto a wire rack.
Prep time 45 minutes
Cook time 30 minutes
Serves 8-10
CHEEKY MONKEY BIRTHDAY CAKE 7
Cheeky Monkey Birthday Cake
To decorate into a Cheeky Monkey
1 Split the cake in half and sandwich with 2 tablespoons of vanilla icing.
2 Place the cake onto a board and cut four triangles 4cm deep on opposite sides to create
the ears, about 5cm down from the top. Use a serrated knife to round off the edges to
create the little ears and form the shape of the face. The top part of the head is narrower
than the bottom part, which is wider.
3 Cover the cake with ½ of the vanilla icing using a small spatula to smooth out. Use the
cut off pieces of cake to create the raised mouth area. Squash the pieces together to create
an oblong shape; it doesn’t matter if it looks scruffy at this stage as it will be hidden by the
icing. Cover with ¼ of the remaining icing and smooth out.
4 Use a knife to mark out a heart shape for the forehead and eye area. Cover the outer
face and ears with Kellogg’s® Coco Pops®, leaving the face and the raised mouth area clear.
Once covered in Kellogg’s® Coco Pops® carefully smooth out the face area using the
remaining icing. Sprinkle this space with the desiccated coconut.
5 Use the white chocolate ‘sparkle’ buttons and halved chocolate covered raisins for the
eyes. Using the chocolate icing tube to ice a mouth and eyebrows. Use a halved chocolate
button for the nose and a halved red chocolate button for the tongue. Decorate the plate
with banana sweets and white chocolate ‘sparkle’ buttons.
CHEEKY MONKEY BIRTHDAY CAKE 8
Chocolate
Brownies
This delicious rich brownie recipe is made very moist by using cooked beetroot. Depending on your tastes use a dark chocolate or milk chocolate.
Usually children like the milk chocolate flavour. Serve at room temperature, or as a pudding with crème fraiche and mixed berries. 1½ cup (300g) margarine, plus extra for greasing
1¾ cup (300g) dark or milk chocolate, roughly chopped
2 eggs, lightly beaten
1 cup (200g) soft brown sugar
1 teaspoon vanilla essence
To serve: crème fraiche and mixed berries
1 cup (150g) plain flour
½ teaspoon salt
1 cup (200g) cooked grated beetroot
2 cups (50g) Kellogg’s® Rice Bubbles®, roughly crushed
½ cup (50g) pecan nuts, roughly chopped
1 Preheat the oven to 170ºC. Brush a 20cm x 20cm tin with margarine and line the base with baking paper.
2 Melt the margarine and chocolate in a microwave for 20 seconds, or place in a heatproof bowl over a pan of simmering water. The important thing is
not to allow the chocolate to get too hot. Once the margarine has melted remove from heat and allow the chocolate to melt.
3 In a large bowl or mixer lightly combine the eggs, sugar and vanilla. You do not need to add air, so mix until just incorporated, fold in the melted
chocolate mixture.
4 In a bowl combine the flour and crushed Kellogg’s® Rice Bubbles® with the beetroot and chopped nuts, then lightly fold into the chocolate mixture.
Do not over work the mixture.
5 Pour mixture into the lined tin and place in the centre shelf of the oven and bake for about 40 - 45 minutes. The brownie should rise about 20%
and the surface should be totally dry. Always check your brownie before the indicated time, as ovens do vary (see Cook’s Notes). Allow to cool in the
tin, before turning out.
Cook’s Notes : When you stick a skewer inside your cooked brownie it must come out covered with lots of gooey crumbs, not with dry crumbs, but it mustn’t be the type of wet
mix you started off with. It should be thicker and sticky to touch. Even if it turns out to be a little under baked, chilling it will make it set hard and you will still be able to slice
and enjoy it.
Prep time 10 minutes
Cook time 30 minutes
Makes 10 adults, 14 children
CHOCOLATE BROWNIES 9
Chocolate
Crackles
4 cups Kellogg's® Rice Bubbles®
1 cup icing sugar
1 cup desiccated coconut
250g copha®*, chopped
3 tablespoons cocoa
1 In a large bowl, mix the Kellogg's® Rice Bubbles®, icing sugar, cocoa & coconut.
2 Slowly melt the copha® in a saucepan over a low heat.
3 Allow to cool slightly.
4 Add to Rice Bubbles mixture, stirring until well combined.
5 Spoon mixture into paper patty cases and refrigerate until firm.
copha®* - Registered trade mark Peerless Foods.
*Kremalta in New Zealand.
Prep time N/A
Cook time N/A
Makes 24 crackles
CHOCOLATE CRACKLES 10
Coco Pops®
Ice Cream Cornets
These are ideal for parties as they can be ready prepared in the freezer. You can also get the kids to decorate the
cornets with their favourite chocolate sprinkles.
500ml (2 cups) soft scoop vanilla ice cream, good quality
½ cup (15g) Kellogg’s® Coco Pops®
12 small ice cream waffle cones 1 ½ cups (225g) milk chocolate 1/3 cup (80g) caster sugar
½ cup (120ml) double cream
Chocolate sprinkles
1 Spoon the ice cream into a large bowl. Add the Kellogg’s® Coco Pops® and stir gradually until evenly distributed,
return the ice cream container to the freezer and refreeze for at least 2 hours or overnight. 2 To make the topping; put all the ingredients into a thick bottomed pan. Put on a gentle heat and stir until the chocolate has melted.
3 Put a baking tray into the freezer. Get a jug of hot water ready for rinsing the ice cream scoop. Use the ice cream
scoop to scoop the ice cream into balls and place the balls onto the chilled tray. Return to the freezer until firm.
4 To serve; place an ice cream ball onto the waffle cornets, coat with the melted chocolate and decorate with sprinkles.
Cook’s Notes: Work fairly quickly so the ice cream does not get a chance to defrost and become runny.
Prep time 20 minutes, plus freezing
Cook time 20 seconds
Makes 12
COCO POPS® ICE CREAM CORNETS 11
Coco Pops®
Mini Cupcakes
These dainty mini mouthfuls of chocolate deliciousness look really appealing for a treat at kids’ parties. Make them
ahead of time and let the kids go wild with the decorating! 1/3 cup (80g) margarine
½ cup (85g) milk chocolate buttons
2 cups (50g) Kellogg’s® Coco Pops® ½ cup (35g) desiccated coconut
½ (85g) cup white chocolate
2 tablespoons double cream
Hundreds and thousands to decorate Other sweets for decoration (optional)
18-20 mini cake holders
1 In a large pan, melt the margarine and milk chocolate in the microwave for 20 seconds. Add Kellogg’s® Coco Pops®
and the desiccated coconut. 2 Add the melted chocolate and mix together. Arrange the mini paper cupcake holders on a baking sheet. Use a
teaspoon to spoon the mixture into mini paper cup holders, press down and create a dome in the centre with a little flat
top. Chill in the fridge for 10 minutes. 3 For the topping, melt the white chocolate buttons with the cream in the microwave for 20 seconds. Once the cupcakes
are firm, spoon a circle of melted white chocolate onto each cup cake. Sprinkle over a pinch of hundreds and thousands
and top with a chocolate chip or other sweet if desired. Cook’s Notes: Make sure the chocolate does not over cook in the microwave, white chocolate burns especially quickly. Alternatively, melt the
chocolate into a heatproof bowl over a pan of simmering water.
Prep time 25 minutes, plus chilling
Cook time 20 seconds
Makes 18 - 20 mini cupcakes
COCO POP ® MINI CUPCAKES 12
Cornflake
Brownies
200g butter
250g dark chocolate, chopped
3 x 70g eggs
1¼ cups caster sugar
2 cups Kellogg's® Corn Flakes
2 cups self raising flour, sifted
125g pecans, chopped
1 Preheat oven to 180°C.
2 Place butter and chocolate in a saucepan and melt over a very low heat until the mixture becomes just smooth.
3 Place eggs and sugar in a bowl and beat until pale and thick.
4 Mix in the Kellogg's® Corn Flakes, flour and nuts with a wooden spoon then fold in the chocolate mixture.
5 Divide the mixture in half and pour each half into a 20cm square cake tin lined with greaseproof paper.
6 Bake in the oven for 30 minutes or until firm to the touch. If desired, sprinkle with extra Kellogg's® Corn Flakes
before baking.
7 Allow to cool and dust with icing sugar.
8 Cut into 24 squares and store in an airtight container for up to 1 week.
Prep time N/A
Cook time 30 minutes
Makes 24 slices
CORNFLAKE BROWNIES 13
Honey Joys
90g butter or margarine
1/3 cup sugar
1 tablespoon honey
4 cups Kellogg's® Corn Flakes
1 Preheat oven to 150°C.
2 Line 24 hole patty pan with paper cases.
3 Melt butter, sugar and honey together in a saucepan until frothy.
4 Add Kellogg's® Corn Flakes and mix well.
5 Working quickly spoon into paper patty cases.
6 Bake in a slow oven 150°C for 10 minutes.
7 Cool.
Tested by The Australian Women's Weekly TEST KITCHEN.
Prep time N/A
Cook time 10 minutes
Makes 24 honey joys
HONEY JOYS 14
Nutty
Banana
Bars
These are very moreish and sophisticated afternoon treat. It can be made up to 2-3 days ahead and kept covered in an
airtight container. Use your favourite mixture of nuts for the topping or a mixture of dried fruits if you would prefer. For the topping
½ cup (100g) margarine
½ cup (100g) soft brown sugar
¼ cup (55ml) reduced fat milk
1 teaspoon vanilla extract
2 tablespoons runny honey
1 cup mixed chopped nuts such as almonds, hazelnuts, walnuts,
pecan, pistachio (use raisins, chopped apricots and dates if preferred)
2 cups (50g) Kellogg’s® Corn Flakes, roughly crushed
1 Preheat the oven to 180ºC. Grease a 20cm x20cm pan. Grease and line the base with a piece of baking paper.
2 In a food processor add the margarine, soft brown sugar, flour, baking powder and cinnamon. Process in a few short
bursts until evenly mixed. Meanwhile, peel and squash the soft banana in a bowl. Add the banana and beaten egg and
process until lightly mixed in.
3 Pour the mixture evenly into the pan and spread to each corner using a spoon. Bake for 15-20 minutes until just firm.
4 Meanwhile, make the topping. Melt the margarine, sugar, milk and vanilla in a heavy based pan. Heat until the sugar
has dissolved, then stir in the Kellogg’s® Corn Flakes and chopped nuts (or fruits if using).
5 Remove the sponge from the oven and spread with the runny honey. Tip the caramelised Kellogg’s® Corn Flakes and
nut mixture over the top and lightly press so they cover the cake evenly. Return to the oven for a further 10 minutes.
6 Allow to cool in the tin before turning out onto a board and cutting into bars.
½ cup (100g) margarine, plus extra for greasing
¼ cup (50g) soft brown sugar
1 cup (150g) plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 banana (ripe and spotted)
1 egg, lightly beaten
Prep time 20 minutes
Cook time 35 minutes
Makes 12 bars
NUTTY BANANA BARS 15
Party Fruit Cocktails with Chocolate Fondue
¼ cup (60g) margarine, plus extra for greasing
4½ cups marshmallows 1 cup chopped dried fruit and nuts such as raisin, apricots
and dates and hazelnuts, pecan or almonds
4 cups Kellogg’s® Rice Bubbles® Watermelon, Rockmelon
16 cocktail sticks
Chocolate fondue For the chocolate fondue; 1 ½ cups (225g) dark chocolate, broken into pieces
1/3 cup (80g) caster sugar
½ cup 120ml double cream
¼ cup (60ml) hot water
1 Grease and base line a 20 x 20cm square pan with greaseproof paper. 2 In a large pan melt the margarine over the low heat. Add the marshmallows and stir until completely melted.
Remove from heat and stir in the chopped dried fruit and nuts, stir until well coated. 3 Add the Kellogg’s® Rice Bubbles® and mix until evenly combined. Tip the mixture into the lined baking pan. Cover the
top with a double layer of cling wrap and use your fingers to press the mixture into the edges to flatten the surface.
Chill for 30 minutes. 4 Meanwhile prepare the fruit, using a melon baller, scoop out the melon into small balls.
5 Once the mixture has hardened, remove the cling film and turn out onto a chopping board. Using a large knife cut the
mixture into about 25 x 5cm squares. Thread the squares onto the cocktail skewers, topping and tailing with a piece of
fruit, arrange on a serving plate. Chill until ready to serve.
Chocolate Fondue
Put all the ingredients into a thick bottom saucepan. Put on a gentle heat and stir until the chocolate has melted and
the sauce is warm. Pour the chocolate sauce into a small bowl and serve with the party fruit cocktails.
Prep time 25 minutes, plus chilling
Cook time 5 minutes
Makes 25 cocktails
PARTY FRUIT COCKTAILS WITH CHOCOLATE FONDUE 16
Pumpkin Scones
2 cups self raising flour
2 teaspoons baking powder
1 tablespoon sugar
Pinch of salt
1 cup Kellogg's® Corn Flakes
1 egg
200g cooked pumpkin
1/4 - 1/3 cup milk*
1 Preheat oven to 220°C.
2 In a large bowl, combine flour, baking powder, sugar and salt, mix well. Add the Kellogg's® Corn Flakes.
3 Whisk together the egg and pumpkin puree and roughly combine with the flour mixture.
4 Add 1/4 cup of milk to the mixture and combine well.
*If mixture is too dry add remaining milk.
5 Turn out onto a floured surface and roll out to a 5cm thick rectangle. With a sharp knife, score top of scone to make
12 portions.
6 Place on a lined baking tray. Bake on middle shelf for 12-14 minutes until well puffed and golden. Remove from oven
and allow to cool on a clean tea towel.
Prep time N/A
Cook time 12 - 14 minutes
Makes 12 scones
PUMPKIN SCONES 17
Rocky Road
Mud Cakes
These pretty little cakes are fun to make with the kids. The chocolate cakes can be made ahead of time and frozen. Once completed they will need
to be eaten on the same day as decorating. ¾ cup (150g) margarine, room temperature
1 + 1/3 cup (300g) caster sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ cups (280g) plain flour
½ cup (50g) cocoa powder
¼ teaspoon baking powder
½ teaspoon bicarbonate of soda
350ml water
Topping 2 cups (350g) milk chocolate buttons
2 tablespoons double cream
2 cups (50g) Kellogg’s® Rice Bubbles®
1/4 cup (40g) chocolate covered raisins , halved
2 cups (125g) mini marshmallows
1/2 cup (35g) desiccated coconut
1 Preheat the oven to 180ºC. Arrange 24 silver cup cake holders in two 12 cup muffin tins.
2 In a food processor, beat the margarine and sugar in an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in the
vanilla. Combine the flour, cocoa, baking powder, bicarb and gently stir into the mixture, alternating with the water until just blended.
3 Spoon the mixture only half way up the cake holders, dividing evenly (there needs to be plenty of space left for the topping).
4 Bake in the preheated oven for 20 minutes or until the tops spring back when lightly pressed. Cool in the tin set over a wire rack before decorating.
5 To Decorate: put the chocolate buttons into a bowl with the cream and microwave for 20 seconds. Remove and stir until melted, there should be
enough residual heat to melt the chocolate without over heating. Cover the tops of the cooked cakes with a thin layer of melted chocolate. 6 Decorate the cakes with a scattering of Kellogg’s® Rice Bubbles®, chocolate covered raisins and mini marshmallows. Drizzle a teaspoon of
melted chocolate over each cake. Sprinkle over a pinch of desiccated coconut and chill to set.
Prep time 25 minutes, plus chilling
Cook time 20 minutes
Makes 24 cakes
ROCKY ROAD MUD CAKES 18
Vanilla &
Honey
Rice Pops
These little lollypops will be a huge hit especially at parties. Make them into animal shapes if you prefer. They can be made ahead of
time and will keep in the fridge for up to 3 days. ¼ cup (50g) margarine, plus extra for greasing
1 tablespoon honey
1 cup (175g) white chocolate buttons
1 teaspoon vanilla extract
2 cups (50g) Kellogg’s® Rice Bubbles®
To Decorate
Hundreds and thousands
3-4cm hearts and stars cutters
24 x 10cm lolly sticks
1 Grease and line the base of a 17cm x 17cm baking tin. In a large pan add the margarine, honey and ½ cup (85g) white chocolate.
Stir over a low heat until the mixture melts, add the vanilla extract. Remove from the heat and stir in Kellogg’s® Rice Bubbles® until
evenly combined.
2 Press the warm mixture into the prepared baking tin and smooth out with the back of a wet spoon, so it is evenly pressed in the tin.
Cool then chill until firm for about 1 hour.
3 Meanwhile, melt the remaining white chocolate in a microwave for 20 seconds or put into a heatproof bowl over a pan of simmering water and stir until melted (see Cook’s Notes).
4 Use heart and star shape cutters to cut out the shapes from the cooled rice mixture and put onto a baking tray. Press a lolly stick
into each shape.
5 Using a teaspoon spread the surface with the melted white chocolate. Decorate with hundreds and thousands and chill until set.
Cook’s Notes: Be careful not to over cook the white chocolate, if it gets too hot it will burn easily. Any remaining mixture can be repacked in the
tin and chilled until firm before cutting out more stars and hearts. Be sure to use lolly sticks, as they are safer for children than skewers.
Prep time 40 minutes, plus 1 hour chilling
Cook time 5 minutes
Makes 24
VANILLA & HONEY RICE POPS 19
White
Chocolate Crunch
100g margarine
¼ cup firmly packed brown sugar
1 egg yolk
¾ cup self-raising flour
1½ cups Kellogg's® Rice Bubbles®, crushed to 1 cup
180g block white eating chocolate, melted
extra, 1 cup Kellogg's® Rice Bubbles®
1 Preheat oven to 180°C. Grease a 18cm x 28cm slice pan; line base and 2 long sides.
2 Beat the margarine, sugar and yolk in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and
Kellogg's® Rice Bubbles®; mix well. Using fingers, press mixture evenly over base of prepared pan.
3 Bake, uncovered, in oven about 15 minutes or until browned lightly. Cool slightly.
4 Combine remaining ingredients in a medium bowl. Spread evenly over cooled base using back of a metal spoon;
refrigerate until firm.
5 Cut into squares.
Cook’s Notes: For an extra treat, sprinkle chocolate mixture with chocolate sprinkles or hundreds and thousands or coloured
snowflakes before refrigeration. Store in an airtight container in the fridge.
Prep time N/A
Cook time 30 minutes
Makes 15 squares
WHITE CHOCOLATE CRUNCH 20
FAMILY
FUN
IN THE
KITCHEN
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