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Gingerbread Biscuits

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The Bees Knees Kids
Specialising in babywear, kidswear and accessories.


Gingerbread Biscuits by Bernice

Great things to keep you busy this Winter!!
Well winter is upon us and many of us like to be indoors keeping warm! I am not sure with you but with my kids if we are inside for too long they can become quite restless and board so why not keep them busy with great activities?

A great activity to do around a story is The Gingerbread Man why not make great Gingerbread Men as well as make some play dough where the children can rein act the story or make your own gingerbread men and story characters out of paper!

Ingredients:
gingerbread man cooked.jpg
1/3 of a cup of golden syrup
Two eggs
125 grams of butter
One teaspoon of cinnamon
One cup of self raising flour
1/3 of a cup of brown sugar
One teaspoon of ground ginger
One teaspoon of vanilla essence
Two cups of plain flour


Instructions:      
1. Place the butter, the brown sugar and the golden syrup in a saucepan over a low heat until the ingredients have melted and allow the mixture to cool.
2. Sift the ground ginger, the self raising flour, plain flour, the cinnamon and place into a large bowl, make a well in the add the eggs, the vanilla and cooled syrup mixture.
3.
Mix together well.
4. Knead the ingredients to form a soft dough, then roll the dough out on a floured surface and cut out gingerbread men shapes.
5. Place the cut out gingerbread men onto greased baking trays and bake for about fifteen minutes at 160 degrees.
6. Decorate your gingerbread men with icing and chocolate buttons and whatever you like.

 

 


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Everything Fried Rice

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The Bees Knees Kids
Specialising in babywear, kidswear and accessories.

Recipe - Everything Fried Rice

By Raising Children Network

For something different, you can serve this nutritious fried rice in Asian-style bowls with spoons.

Serves 4everything fried rice.jpg
Preparation: 10 mins
Cooking time: 10 mins

2 tbsp oil
2 eggs, lightly whisked
100 gm green prawns, peeled, de-veined and chopped (optional)
1 carrot, grated
1 stick celery, finely chopped
1/4 Chinese cabbage, shredded
2 cups cooked long grain rice
1/2 cup frozen peas
2 tbsp light soy sauce
2 tbsp tomato sauce

1. Heat a wok or large frying pan over medium to high heat. Add half the oil and pour in whisked eggs. Turning the wok in a swirling motion, run egg around the sides of the pan to make a thin omelette. When cooked, turn omelette out onto a board, roll up, and cut into thin slices.
2. Reheat wok, and add remaining oil. Cook prawns in batches until cooked through and prawns change colour. Remove from wok and set aside.
3. Reheat wok. Add carrot and celery, and stir-fry for 3-4 minutes. Add cabbage, stirring for a further 2 minutes.
4. Add rice, prawns, peas, soy sauce and tomato sauce to the wok. Toss until combined and heated through.
5. Spoon into serving bowls and top with sliced egg.

Tip: if your children don't eat prawns, try this recipe with chicken strips or tofu instead. Older children might want to try using chopsticks to eat their fried rice. Keep a fork handy just in case.

 


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Easter Egg Biscuits

by Bernice

Ingredients:
185g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 cups plain flour

 

Instructions:
Preheat oven to 180C/160C fan-forced. Line 3 baking trays with baking paper.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine.

Place biscuits 4cm apart on trays.
If dough is too soft for rolling place it in fridge until until it is firmer.
Use cookie cutters I made use of an oval shape to look like an egg
Decorate when cooled
Have Fun!!

  

 
Super Swift Scones Recipe
Ingredients:
swift scones.jpg
3 cups self raising flour (sifted)
1 cup thickened full cream
1 cup lemonade

Instructions:
Mix together all ingredients and turn onto floured board. Using a rolling pin flatten the dough out until about 1.5 inch (2cm) thick. Cut into scone size.
Bake on a greased tray at 250 degrees Celsius for approximately 12 mins.

Serve with jam and cream.    
“Here today, scone tomorrow”
Makes 12

 

Photo (right): Amber, Dylan and Lorraine (modelling Vintage Kid's Eiffel Tower apron) proudly displaying their scones before they disappeared!

 
Wholemeal banana and yohurt loaf by Raising Children Network

This delicious banana bread has the goodness of yoghurt and wholemeal flour and keeps for several days.

Wholemeal banana and yoghurt bread
 

Makes 1 loaf

115 gm butter, softened
115 gm brown sugar
2 eggs
3 medium ripe bananas
200 gm vanilla yoghurt
250 gm wholemeal self-raising flour
1 tsp mixed spice

  1. Preheat the oven to 180°C. Grease and line an 11 cm x 21 cm loaf tin with baking paper.
  2. Using an electric beater, cream the butter and sugar until light. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, mash the bananas and stir in the yoghurt. Fold through egg mixture. Fold flour and mixed spice into mixture.
  4. Spoon into prepared tin and bake for 50-60 minutes, or until a skewer inserted comes out clean.
  5. Remove from oven. Allow to cool in the tin for 5 minutes before turning out onto a wire rack.

Tip: keep your bread in an airtight container, and it should stay fresh for 3-4 days.

Kids love this banana bread for breakfast, toasted and topped with a scrape of their favourite spread.
Sourced from the Raising Children Network's comprehensive and quality-assured Australian parenting website http://raisingchildren.net.au
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