4 Kids 'n Us Recipes

Cake
Ingredients

1 cup all-purpose flour
1 cup bread flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon yeast
2 tablespoon butter
2 each eggs
6 to 8 tablespoon milk
Topping

1/4 cup sugar
3 tablespoons milk
1 cup almonds
Cake
Method

Sift together the flours, salt and sugar. Add the eggs one at a time
until incorporated. Then add the butter until mixed into flour mixture.
Heat milk until it is warm to touch. Add yeast to milk and dissolve.
In a mixing bowl, add the warm milk and yeast mixture to the flour until
the dough pulls away from the sides but sticks to the bottom of the
bowl. Place on a floured surface and roll into a 10 inch circle to the
thickness of 1/4 inch. Then place in a greased 10-inch cake pan. Let
sit in a warm place covered until the dough doubles in size. Then place
topping mixture on top of proofed cake and bake in a 350° for 20-25
minutes or until the top is golden brown. Let cool on wire racks. Once
cooled, slice in half lengthwise using a serrated knife. Brush both
sides with the honey and sugar mixture. Then line a 10 inch cake pan
with plastic wrap so it over hangs on the sides. Place the bottom of
cake in the pan. Spread the pudding and whipped cream mixture on the
bottom of the cake. Then place the top portion of the cake on the pudding
mixture. Place in the refrigerator until cake sets. Remove from pan
carefully from by pulling the plastic wrap. Serve.
Topping
Method

Warm milk. Add the sugar and mix until well dissolved. Remove from heat
and cool. Mix in the almonds. This will be used as a topping for the
cake.
Filling
Ingredients

3 each instant vanilla pudding mix (3 1/8 ounce box)
4 cups milk
1 1/2 cups heavy cream
METHOD
Add the pudding mix to the 4 cups of milk in a bowl. Beat with a wire
whisk or electric mixer at low speed for 2 minutes. In a separate bowl
whip the heavy cream until it forms soft peaks. Fold the heavy cream
into the pudding mixture until well incorporated.
Honey
and Sugar Mixture

1/2 cup granulated sugar
1 cup water
1/4 cup honey
METHOD
Mix together the ingredients. Heat until sugar dissolves. Cool at room
temperature.

(courtesy
of Chef Abrache)

24
oz beef tenderloin, cut into 1 inch cubes
½
cup onions, finely chopped
2
tbsp parsley, finely chopped
2
tbsp coriander, finely chopped
1
tbsp paprika
¼
cup olive oil

Salt and white pepper to taste
1
tsp cumin
8
8 inch skewer sticks

Combine
all ingredients and mix well. Put 4 ounces of beef on each skewer stick.
Cook over a bed of hot coals on a barbecue grill or broil in oven until
tender – about 5 minutes.