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arty Recipe ideas for kids
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THIS RECIPES ARE FOR SALE IN BOOK FORM: R 140 per book
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Recipe for Popcorn Balls

Childrens party Ideas | kids party recipes | Popcorn Balls

  • Make your popcorn then melt about 3 Tbsp unsalted butter over a low heat.
  • Add about ½ slab of white chocolate and ½ a packet of marshmallows.
  • Cook, stirring, until the chocolate and marshmallows are all melted.
  • Remove from the heat and stir in the popcorn (just add a little popcorn at a time until you feel the mix is right). Shape into balls the size of a child’s fist, either by hand or using an ice-cream scoop.
  • Add a bamboo skewer if you like. Transfer the balls to a baking sheet lined with baking paper and allow to set for about 30 minutes.
  • These can be made the day before the party but won’t keep for much longer than that.
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Recipe for Fruit Kebabs

Childrens party Ideas | kids party recipes | Fruit Scewers

  • First cut off the sharp ends of bamboo skewers, as these can be dangerous for young children.
  • If you like, dye the skewers in party colours using food colouring.
  • Cut chunks of melon, pineapple, strawberries, kiwi fruit and apple and thread these onto the skewers. Serve piled high on a brightly coloured platter.
  • If you like, use biscuit cutters to cut fruit into shapes appropriate to your theme.
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Recipe for Creamy Chocolate Fudge

Childrens party Ideas | kids party recipes | Chocolate fudge

  • 500g cooking chocolate
  • 1 tin Condensed Milk
  • 1 teaspoon vanilla extract
  • Combine condensed milk, broken chocolate and vanilla extract in a saucepan and place over another saucepan that is half filled with water.
  • Heat the double saucepan and stir continuously as the mixture melts.
  • Once melted line a small slice tin with baking paper and pour in the fudge.
  • Place in fridge until cool and then cut into bite sized pieces.
  • Store in fridge.
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Recipe for Cheese Twists

Childrens party Ideas | Kids party recipes | Cheese Twists

  • Puff Pastry (as many sheets as you would like to make)
  • Tomato sauce
  • Vegemite Pesto Chutney etc
  • Grated parmesan cheese
  • Place 1 sheet of puff pastry on bench, slightly thawed.
  • Spread your topping of choice over the whole sheet.
  • Sprinkle the cheese over the top of the sheet of pastry and very gently press.
  • Cut the pastry sheet in half.
  • Cut each half into approx 2 cm wide strips, pick each strip up, twist carefully, place on a baking tray lined with baking paper, into 180ºC degrees oven for 10 - 12mins, or until puffed and brown.
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Recipe for Cheese Rolls

Childrens party Ideas | Kids party recipes | Cheese Rolls

  • Puff Pastry
  • Grated Cheese
  • Tomato Paste
  • Defrost pastry.
  • Spread tomato paste on pastry sheet.
  • Add grated cheese.
  • Roll the pastry like a long spring roll then slice into rounds.
  • Cook in medium preheated oven for approx 20 - 25 minutes or until golden.
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Recipe for Rice Krispies Treat

Childrens party Ideas | Kids party Recipes |} Rice Krispies Treat

  • 3 tablespoons margarine
  • 1 packet marshmallows
  • 4 cups miniature marshmallows
  • 1 can of condensed milk
  • 6 cups of rice krispies
  • Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add condensed milk, stirring until well combined.
  • Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated
  • Using buttered spatula or waxed paper, press mixture evenly into medium size pan coated with cooking spray. Cut into squares when cool. Best if served the same day.
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Recipe for Crunchy Toffee Triangles

Childrens party Ideas | Kids Party Recipes | Crunchie Toffee Triangles

  • 125g (½ cup) butter or brick margarine
  • 100g (½ cup) Huletts White Sugar
  • 2 egg yolks, beaten
  • 125ml (½ cup) rice crispies
  • 125ml (½ cup) coconut
  • 5ml (1 teaspoon) vanilla essence
  • 1 x 200g packet nutty or crunchy biscuits of your choice
  • Melt the butter or margarine in a medium sized saucepan, and melt over low heat.
  • Add the sugar.
  • Carefully separate the eggs. Add the egg yolks to the melted butter and sugar. Keep the egg whites to use in another recipe.
  • Crush the biscuits by placing in a plastic bag and rolling with a rolling pin.
  • Add the crushed biscuits to the pan then stir in the rice crispies, coconut and vanilla essence.
  • When all the ingredients are well mixed, spoon into a greased swill roll tin. Press the mixture down well and leave until firm.
  • Cut into triangles (or squares) to serve. May be drizzled with white chocolate or glacé icing if desired
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Recipe for Crunchies

Childrens party Ideas | Kids Party Recipes | Cruncies

  • 310ml (1¼ cups) flour
  • 310ml (1¼ cups) breakfast oats
  • 310ml (1¼ cups) coconut
  • 185ml (¾ cups) Huletts White Sugar
  • 20ml (4 teaspoons) Huletts Golden Syrup
  • 125ml (½ cup) butter or brick margarine
  • 5ml (1 teaspoon) bicarbonate of soda 45 - 60ml boiling water
  • Combine dry ingredients.
  • Melt the Huletts Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.
  • Mix together with the dry ingredients.
  • Press the mixture into a Swiss roll tin (or for a thicker crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC. Gently press down the sides if they seem to rise too much.
  • When light brown, remove from the oven and cut into squares. Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out.
  • Allow to cool before removing from tin.
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Recipe for Creamy Fudge

Childrens party Ideas | Kids Party Recipes | Vanilla Fudge

  • 900g (4½ cups) Huletts SunSweet Brown Sugar
  • 300ml (1¼ cups) milk
  • 30ml (2 Tablespoons) Huletts Golden Syrup 100g brick margarine
  • 397g can full cream sweetened condensed milk
  • 5ml (1 teaspoon) vanilla essence
  • In a heavy based saucepan dissolve the sugar in the milk over a low heat.
  • Add the syrup and the margarine. Bring to the boil and boil for 2 - 3 minutes.
  • Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
  • Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27cm x 17cm pan. Cut into squares when almost hard. Makes 54 squares.
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Recipe for Caramel Popcorn

Childrens party Ideas | Kids Party Recipes | Caramel Popcorn

  • 20ml butter or brick margarine
  • 375ml Huletts SunSweet Brown Sugar
  • 90ml cold water
  • 6 cups popped popcorn
  • Melt the butter and add the sugar and water.
  • Stir over moderate heat until dissolved, then bring to the boil. Cover with a lid, cook for about 3 minutes, or until the steam has washed the sugar crystals down from the sides of the pot.
  • Boil until soft ball stage has been reached (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
  • Remove from heat and pour over popcorn, stirring gently to coat completely.
  • When cool enough to handle, mould into balls or lollipops, and insert a small stick, if desired.
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Recipe for Buttered Brazil Nuts

Childrens party Ideas | Kids Party Recipes | Buttered Brazil Nuts

  • 500ml (2 cups) Huletts White Sugar
  • 125ml (½ cup) water
  • 30ml (2 Tablespoons) Huletts Golden Syrup
  • 185ml (¾ cup) Huletts White Sugar
  • 125g unsalted butter
  • 15ml (1 Tablespoon) white vinegar
  • 500ml (2 cups) whole Brazil nuts
  • Line two biscuit trays with baking paper.
  • Combine sugar, water, syrup, butter and vinegar in a medium, heavy-based pan. Stir over medium heat, without boiling until butter has melted and sugar has dissolved. Brush sugar crystals from the sides of the pan with a wet pastry brush. Bring to the boil, reduce heat slightly, then boil without stirring for about 20 minutes (or until a teaspoon of the mixture dropped into cold water reaches soft crack stage - 138ºC). Remove from heat immediately.
  • Using a wooden spoon, dip each whole nut into the butterscotch mixture. Place onto prepared trays to set, Store between sheets of greaseproof paper in an airtight container at room temperature for up to 7 days.
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Recipe for Gingerbread Men

Childrens party Ideas | Kids Party Recipes | Gingerbread Men

  • 125g butter or brick margarine
  • 125ml (½ cup) Huletts SunSweet Brown Sugar, firmly packed
  • 1 egg
  • 625ml (2½ cups) plain flour
  • 5ml (1 teaspoon) bicarbonate of soda
  • 15ml (3 teaspoons) ground ginger
  • 40ml (2½ Tablespoons) Huletts Golden Syrup
  • ICING: 125ml (½ cup) Huletts Icing Sugar, mixed with a little boiling water to make a small quantity of glacé icing.
  • Cream the butter and sugar until light and fluffy, add egg and beat well. Gradually add sifted dry ingredients and syrup, mix well, knead lightly. Divide dough into 6 portions, and roll each portion till 3mm thick.
  • Cut out gingerbread figures with special cutters or cut around cardboard shapes with a sharp knife.
  • Bake in a moderate oven (180ºC) for 10 minutes. Cool on trays.
  • Spoon icing into a small plastic bag, snip off one corner to make a piping bag. Pipe on features and clothing. Makes about 20.
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Recipe for Lammingtons

Childrens party Ideas | Kids Party Recipes | Lamingtons

VANILLA SPONGE:

  • 500ml (2 cups) Huletts Castor Sugar
  • 4 large eggs
  • 250ml (1 cup) oil
  • 5ml (1 teaspoon) vanilla essence
  • 750ml (3 cups) flour, sifted
  • 15ml (1 Tablespoon) baking powder
  • 250ml (1 cup) milk Desiccated coconut for coating

CHOCOLATE COATING:

  • 500ml (2 cups) Huletts White Sugar
  • 250ml (1 cup) hot water
  • 45ml (3 Tablespoons) cocoa powder
  • 15ml (1 Tablespoon) butter or brick margarine

VANILLA SPONGE:

  • Whisk castor sugar and eggs in a mixer until light and fluffy.
  • Add oil and vanilla essence, mix well.
  • Add sifted flour and baking powder to mixture alternatively with milk.
  • Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown. • Allow to cool and cut into squares.

CHOCOLATE COATING:

  • Heat sugar, cocoa, butter and water until bubbly.
  • Allow to cool, dip sponge squares into sauce and roll in coconut.
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Recipe for Honeycombs

Childrens party Ideas | Kids Party Recipes | Honeycombs

  • 375ml (1½ cups) Huletts White Sugar
  • 90ml (6 Tablespoons) Huletts Golden Syrup
  • 30g brick margarine
  • 5ml (1 teaspoon) bicarbonate of soda
  • Place the sugar and the syrup in a heavy-based saucepan. Stir to combine, then slowly bring to the boil.
  • Add the margarine and stir until the sugar is dissolved. Bring to the boil, and boil for 3 - 4 minutes.
  • When the mixture begins to turn brown, remove from the heat.
  • Sieve in the bicarbonate of soda, then stir until the mixture froths up.
  • Pour the frothing mixture into a greased 22cm square pan. Leave to set until cold and hard.
  • When set, crack into pieces by tapping it with a wooden spoon. Store immediately in an airtight container.
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Recipe for Macaroons

Childrens party Ideas | Kids Party Ideas | Macaroons

  • 2 egg whites
  • ¾ cup Huletts Castor Sugar
  • 1 ½ cups desiccated coconut
  • 200g dark chocolate, melted
  • Preheat oven to 150ºC. Line two oven trays with baking paper. Beat eggs whites in a small bowl until firm peaks form. Add sugar gradually, beating well after each addition and until sugar has dissolved and the mixture is thick and glossy.
  • Transfer to a large bowl and add the coconut. Using a large metal spoon, fold gently until the ingredients are just combined. Drop level tablespoons of the mixture onto the trays, about 5cm apart. Bake for 20 minutes or until golden brown.
  • Cool completely on a wire rack. Dip bases in melted chocolate and allow to set.
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Recipe for Streusel Coffee Bread

Childrens party Ideas | Kids Party Recipes | Streuusel Coffee Bread

  • 500g flour Pinch of salt
  • 10g (1 packet) instant dry yeast
  • 60 - 75ml milk
  • 60g (4 Tablespoons) butter or brick margarine
  • 150ml lukewarm water
  • 125ml (½ cup) Huletts White Sugar
  • 2 large eggs, beaten

STREUSEL MIXTURE:

  • 125ml (½ cup) Huletts SunSweet Brown Sugar
  • 60ml flour
  • 10ml (2 teaspoons) ground cinnamon
  • 45g (3 Tablespoons) butter, melted
  • 40g pecan nuts, chopped (optional)
  • Sift the flour and salt into a bowl. Add the instant dry yeast.
  • Warm the milk slightly and stir in the butter until it melts. Mix in the water, sugar and beaten eggs.
  • Make a well in the centre of the dry ingredients. Pour in enough of the liquid ingredients and mix with a wooden spoon so that the dough comes away from the sides of the bowl. Knead the dough well until it becomes smooth and elastic.
  • Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 20 minutes.
  • Prepare the Streusel mixture: combine all the ingredients in a bowl and set aside.
  • Knock the dough down and divide it into two equal pieces. Press one piece down into the bottom of a greased 23cm pan.
  • Sprinkle half the Streusel mixture over this layer of dough.
  • Roll the remaining piece into a long sausage shape. Working on top of the streusel mixture and starting from the centre, form a spiral shape by wrapping the sausage around itself (like sausage on a braai). Press down well to cover the Streusel mixture.
  • Sprinkle the remaining Streusel mixture on top of the spiral.
  • Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
  • Bake in a preheated oven at 200ºC for 25 minutes or until a skewer inserted into the centre comes out clean. Makes 1 bread.
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Recipe for Koeksisters

Childrens party Ideas | Kids Party Recipes | Koeksisters

  • 500ml (2 cups) cake flour
  • 20ml (4 teaspoons) baking powder
  • 3ml (½ teaspoon) salt
  • 25ml (5 teaspoons) butter
  • 125ml (½ cup) sour milk or buttermilk, or water and lemon juice Oil for frying

SYRUP:

  • 1kg Huletts White Sugar
  • 500ml (2 cups) water
  • 2 pieces of ginger, bruised
  • 2ml cream of tartar
  • Pinch of salt Grated rind
  • and juice of ½ lemon
  • Sift together the dry ingredients and rub in the butter with the fingertips, or cut it in with a pastry blender.
  • Mix with the liquid to a soft dough which can easily be kneaded. Use more liquid if necessary.
  • Knead thoroughly until small bubbles form under the surface of the dough, cover with a damp cloth and allow to stand for 15 minutes.
  • Roll to a thickness of 5mm and cut into 5mm strips 7cm long. Place ends of three strips on top of the other, press together and plait. When plaited, press the ends together again.
  • Fry in hot, deep fat (170ºC) until done and golden brown. Drain on absorbent paper for a moment and then immerse in ice cold syrup.
  • Remove, allow excess syrup to drip off, and leave to dry on a wire rack.

SYRUP:

  • Put all the ingredients into a saucepan. Heat, while stirring, until the sugar has completely dissolved. Cover and boil for one minute.
  • Remove the lid and boil for a further 5 minutes. Do not stir.
  • Remove from the heat and allow to cool thoroughly in a refrigerator if possible. Makes approximately 35.
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Recipe for Peanut Brittle

Childrens party Ideas | Kids Party Recipes | Peanut Brittle

  • 75g brick margarine
  • 340ml (11/3 cups) Huletts White Sugar
  • 125ml (½ cup) Huletts Golden Syrup
  • 250ml (1 cup) boiling water
  • 325ml (1½ cups) salted peanuts
  • Margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat.
  • Turn up heat and boil mixture for half an hour, do not stir. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and will crack when broken.
  • Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set. 4
  • Break into pieces when hard and store in a jar.
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Recipe for Apple Tart

Childrens party Ideas | Kids Party Recipes | Apple Tart

PASTRY:

  • 750ml (3 cups) flour, sifted
  • Pinch of salt
  • 60ml (4 Tablespoons) Huletts White Sugar
  • 200g cold butter or brick margarine, cubed
  • 1 egg 60ml (4 Tablespoons) water

FILLING:

  • 3 Granny Smith apples, peeled, cored and cut into wedges or 1 small can of pie apples. Approximately
  • 375ml (1½ cups) water for poaching Juice and rind of one lemon
  • 30ml (2 Tablespoons) Huletts SunSweet Brown Sugar
  • 5ml (1 teaspoon) ground cinnamon
  • Place the flour, salt and sugar in a food processor, add the butter and process until the mixture resembles fine breadcrumbs.
  • Lightly beat the egg and add the water. With the motor running add the water/egg mixture to the flour mixture. Process until the mixture forms a ball.
  • Divide the pastry in half, place one half in the freezer and the remaining half in the refrigerator for at least 20 minutes before using.
  • Press the pastry from the refrigerator onto a lightly greased baking sheet to resemble a heart shape. Bake at 190ºC for 5 minutes. Remove from oven.
  • Bake at 180º C for 10 - 15 min.
  • Poach the apples in the water and lemon juice for 5 - 8 minutes. Drain and leave to cool slightly.
  • Arrange the apples on top of the pastry heart.
  • Mix the brown sugar and ground cinnamon and sprinkle over the apples.
  • Grate the pastry from the freezer over the apples to cover completely.
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Recipe for Coconut Jam Squares

Childrens party Ideas | Kids Party Recipes | Coconut Jam Squares

BASE INGREDIENTS:

  • 90g (6 Tablespoons) brick margarine
  • 125ml (½ cup) Huletts White Sugar 1 egg 250ml (1 cup) flour
  • 3ml (½ teaspoon) baking powder Pinch of salt
  • 125ml (½ cup) jam of your choosing TOP LAYER

INGREDIENTS:

  • 2 eggs
  • 85ml (1/3 cup) Huletts White Sugar
  • 500ml (2 cups) coconut
  • Make the topping first: beat the eggs lightly, then beat in the sugar and coconut. Set aside till needed.
  • Now make the base: cream the margarine, sugar and egg till smooth.
  • Stir in the flour, baking powder and salt.
  • Spread the mixture into a greased baking tin approximately 28cm x 18cm.
  • Spread with the red jam and cover evenly with the coconut topping.
  • Bake at 180ºC for 40 minutes. The coconut topping should be golden brown.
  • Leave to cool in the tin, then cut into squares when cold.
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Recipe for Chocolate Brownie Squares

Childrens party Ideas | Kids Party Recipe | Chocolate Brownies

  • 250ml (1 cup) self-raising flour
  • Pinch of salt
  • 60ml (¼ cup) cocoa powder
  • 125ml (½ cup) brick margarine
  • 125ml (½ cup) Huletts SunSweet Brown Sugar
  • 2 eggs

ICING:

  • 60ml (¼ cup) cocoa powder
  • 45ml (3 Tablespoons) margarine
  • 45ml (3 Tablespoons) milk
  • 250ml (1 cup) Huletts Icing Sugar
  • Sift the flour, salt and cocoa powder together.
  • Cream the margarine and sugar until light and fluffy. Add the eggs one at a time beating well after each addition.
  • Fold the sifted dry ingredients into the creamed mixture. Turn into a greased 22cm square tin.
  • Bake at 180ºC for 30 - 40 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin.

ICING:

  • Sift the cocoa powder. Melt the margarine and add the cocoa. Cook over low heat for 1 minute.
  • Remove from the heat. Add milk and sifted icing sugar. Mix thoroughly and spread over cake in the tin. Leave to set and cut into squares.
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