4 Kids 'n Us Recipes

Ingredients

12
oz. dates, chopped and blanched
8
oz. hot water
2
tsp. vanilla bean
2
tsp. baking soda
1
lbs. all-purpose flour
2
tsp. baking powder
4
oz. unsalted butter
12
oz. sugar
2
whole eggs
1/4
tsp. salt

Method
1.
Chop dates and add to hot water.
2.
Stir in vanilla and baking soda.
3.
Cream butter and sugar, then add eggs one at a time.
4.
On low speed add half flour and baking powder and all of the liquid;
mix until combined.
5.
Fold in rest of flour to mixture.
6.
Fill greased molds halfway and bake 15 minutes at 325 degrees F.

Butter
Rum Toffee Sauce
Ingredients

1
oz. butter
4
oz. heavy cream
3
oz. dark brown sugar
1/2
oz. dark rum

Method
1.
Combine butter, sugar, and cream; bring to a boil.
2.
Remove from heat and add rum. Stir until all is incorporated. Serve
hot.

Custard Sauce
Ingredients

8
egg yolks
3
oz. castor sugar
1
vanilla bean
½
pint milk
½
pint heavy cream

Method
1.
Beat the egg yolks and sugar together in a bowl until well blended.
2.
Scrape the insides of the vanilla pod, if using, into the milk and cream,
add the pod too, and bring to the boil.
3.
Sit the bowl over a pan of hot water and whisk the cream into the egg
yolks and sugar. As the egg yolks cook, the custard will thicken.
4.
Keep stirring until it starts to coat the back of a spoon, then remove
the bowl from the heat and the pod from the custard.
Serve
warm or cold. Stir the sauce occasionally until cool, to prevent a skin
forming, or cover with greaseproof paper while it cools.

Ingredients

2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Method

Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast,
and egg together for five minutes until dough is stiff. Form it like
a ball and place in a bowl, cover with plastic wrap and let proof
for 45 minutes, or until dough has doubled in size. Roll the dough
out like a sausage and cut into five ounce pieces. Roll each piece
into a ball and put them on a non-stick sheet pan and let them proof
for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency
is achieved) to make icing and place in shallow pan. Form hole in
bread using finger. Dip bread in icing (hole side down) and sprinkle
with shredded coconut. Using pastry bag, squeeze vanilla custard inside
of hole and swirl at top for decoration.
 
Vanilla
Custard
Ingredients

1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
Method

In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs,
sugar, and vanilla until the mixture doubles by volume. Add the hot
milk a few drops at a time to temper the eggs. Mix well after each
addition. Place in metal mixing bowl and place over double boiler.
Dissolve cornstarch in a little water and add in a thin stream while
stirring constantly until it thickens to proper consistency. It must
not boil. Cool by placing pan in ice bath.

YIELD: 10 servings

Ingredients:
1
pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk
2
cups heavy cream
4
tablespoons sugar
2 teaspoons vanilla extract
Strawberry
sauce:

2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice
Method:
1.
Cook rice with water and salt for 15 minutes, covered. Add milk and
cook for 30 minutes or until rice is tender and the mixture is thick.
Chill rice in the refrigerator.
2.
Whip cream and sugar and vanilla. Gently fold whipped cream into chilled
rice. Set aside in refrigerator.
3.
Place sauce ingredients in the work bowl of a blender. Mix until combined.
4.
Spoon rice mixture into serving cups. Garnish with strawberry sauce.

Ingredients

3 pounds peeled potatoes
1 ¼ cup all purpose flour
2 eggs
1 teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons butter
½ cup white bread crumbs
METHOD:
Cook
potatoes in water until tender. Cover and refrigerate 4-6 hours, then
mash thoroughly. In a bowl, combine remaining ingredients with the mashed
potatoes and mix well. Mixture should form a firm but light paste. Scoop
out mixture to desired size and roll into a ball. Cook in simmering
salted water for about 15 minutes. Remove with slotted spoon and drain
well. Serve hot with roasted meat and gravy.

Ingredients
1
Tbsp. Olive Oil
2 Tbsp. Chopped Garlic
4 Tbsp. Chopped Shallots
1 cup Button Mushrooms (sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Portabella Mushrooms (sliced)
1 cup Crimini Mushrooms (sliced)
1 cup White Wine
2 cups Heavy Cream
Method

1. In a large pot quickly sweat the shallots and garlic in olive oil.

2. Add the mushrooms starting with the buttons, crimini, portabellas,
and the shiitakes last. Give three minutes between each batch.

3. Add white wine and simmer for five minutes.

4. Add heavy cream, bring to a boil and then simmer for about 5 minutes
or until you get the correct thickness; make sure it coats the back
of a spoon well.
5.
Season with salt and pepper to taste.