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2003 Easter Cookiesr 2003 Sausages in Honey and Mustard 2003 Christmas Biscuits 2005 Dreamy White Christmas Crunch Easter Cookies –Sue Baker (April 2003 edition of magazine) Ingredients: 1 Bible, 1 cup whole pecan nuts, 1 tsp. vinegar, 3 egg whites, pinch of salt, 1 cup granulated sugar Equipment: 1 food bag, wooden spoon, greased baking tray, sticky tape Method: Preheat oven to 300 degrees, and open your Bible in a safe place on the work surface. Place pecan nuts in food bag and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Take the Bible and read: John 19:1-3. Let each child smell the vinegar. Add teaspoon of vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read John 19:28-30 Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. Read Luke 23:27 So far the ingredients are not very appetising. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16 Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the colour white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 Fold in broken nuts. Line the baking tray with grease proof paper. Drop mixture by spoonfuls onto paper. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57- 60 Place the baking tray in the oven, close the door and turn the oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66 Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and John 16:22 On Easter morning, open the oven and remove the cookies. Take a bite. Notice the Easter cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9 Source: 'Simple Pleasures' A collection of favourite recipes, Christian Ministries. Sausages in honey and mustard (April 2003 edition of the magazine) Ingredients: (serves 6) 3 tbsp oil; 3lb large sausages; 12oz clear honey; 12 oz grain mustard; salt & black pepper; 12 baps sliced almost in half. Method: Preheat the oven to 200°C/400°F/ gas mark 6. Pour some oil to cover the base of one or two roasting trays. Line up the sausages in the trays, but do not overcrowd them or it will be difficult to turn the sausages. Cook the sausages in the oven, turning them over once one side has browned. When the sausages are cooked, loosen them from the base of the trays and tip off the oil. Set aside. If you have more sausages to cook repeat the above. Put the honey and mustard into a saucepan together and stir over a medium heat. Season with salt and black pepper. Once the sauce has almost come to the boil, turn off the heat. Pile the sausages into the roasting tray and pour over the hot sauce, tossing the sausages so they are well coated. Cover the trays with tin foil and return to the oven to re-heat the sausages. Serve piping hot with two sausages in the centre of each bap. (very good served with salad) Christmas biscuits (December 2003 edition of the magazine) Ingredients: 400g plain flour, 1 tsp bicarbonate of soda, tsp ground ginger, 230g butter, 230g dark brown sugar, 2 egg whites Method: 1) Sieve flour, spices and bicarbonate of soda. 2) Cream butter and sugar until fluffy, then beat in egg whites. 3) Slowly work in dry ingredients. 4) Wrap and chill for 12 hours. 5) Heat oven to 350°C (gas mark 4). 6) Roll out to ½ cm thick. 7) Cut into shapes and place on greased baking tray. 8) Cook for 10 minutes until brown. 9) Cool then decorate. Dreamy White Christmas Crunch (December 2005 edition of Spotlight) This comprises of a base and a topping. Makes 16 pieces. Base ingredients: 2 tablespoons golden syrup 100g margarine/butter 1 desertspoon sugar 150g white chocolate 1 large packet rich tea biscuits (finely crushed and sieved) 1 tablespoon chopped nuts (optional) 50g glace cherries (chopped) 75g raisins or sultanas Topping ingredients: 25g rice crispies (coarsely crushed) 1 200g block white chocolate Desiccated coconut or icing sugar to decorate Method for base: Heat in a large saucepan the syrup, margarine (or butter), sugar and chocolate, stirringall the time. Crush the biscuits to a fine powder and add to the saucepan. Add the dried fruit, cherries and nuts to the mixture and stir thoroughly. Press into a greased Swiss roll tin (7"x6") and refrigerate for 2 hours. Method for topping: Break the chocolate into a bowl and melt. Add the crushed rice crispies to the melted chocolate. Finally: Pour the mixture over the base. Decorate with either the desiccated coconut or icing sugar and place in a fridge over night to set. Cut into 16 pieces and enjoy! Christmas biscuits (December 2007 edition of Spotlight) Ingredients 150g plain flour 125g margarine or butter Method Cream fat and sugar together Sieve flour and salt Fold flour into creamed mixture Stir until mixture forms a dough, knead up Roll out until about 5mm thick, and using a round cutter shape into biscuits Place on a baking tray at 180 degrees C for ten minutes Allow to cool and the decorate using icing pens and edible glitter |