poohstreats

WHAT YOU NEED:
                                                           INGREDIENTS:

                                                    - 2 1/2 cups all-purpose flour
                                                    - 2 teaspoons baking soda
                                                    - 1/2 teaspoon salt
                                                    - 1 cup (2 sticks) butter, softened
                                                    - 3/4 cup chunky peanut butter
                                                    - 1 cup packed light brown sugar
                                                    - 1/2 cup granulated sugar
                                                    - 2 large eggs
                                                    - 2 teaspoons vanilla extract
                                                    - (11.5-oz.) of
                                                        NESTLE CRUNCH Pieces.

HOW TO DO IT:

PREHEAT oven to 175� C

COMBINE flour, baking soda and salt in large bowl.

BEAT butter, peanut butter, brown sugar and granulated sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gently beat in flour mixture. Stir in CRUNCH pieces. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Prep � 10 min
Bake � 9 min
Cool � 15 min

Pooh�s Honey Joys

Ingredients
3 tablespoons of butter
3 tablespoons on honey
3 tablespoons of sugar
9 cups of corn flake cereal
24 muffin paper cases

*Ask a grown up to help you make this special �bite size treat�

Instructions
1. Preheat oven to 180�C
2. Line 2 cake trays with paper cases
3. In a large saucepan, melt butte, honey and sugar over a low heat*
4. Stir in corn flake cereal
5. Quickly spoon mixture into the paper cases.
6. bake for 5 minutes in the over.

Cool before eating.

Ingredients:

2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp. baking soda
4 eggs, beaten
1 (8 oz.) can crushed pineapple (with juice)
1 1/4 cups oil
2 tsp. vanilla
1 tsp. salt
3 cups carrots, grated
1 cup pecans, chopped
1 cup flaked coconut

Directions:

Preheat the oven to 175 degrees C

Sift the sugar, flour, cinnamon, baking soda and salt into
a bowl.

In a larger bowl, mix the eggs, crushed pineapple, oil,
vanilla, coconut, carrots, and pecans. Add the dry
ingredients to the liquid mixture.

Bake in a well-greased and floured 9" * 13" inch pan for 40
minutes or until toothpick comes out clean. Let cool for 1
hour.

Icing for Carrot Cake

6 oz. cream cheese softened
3 1/2 cups powdered sugar
1/2 cup butter
1 tsp. lemon juice
dash of salt

With a mixer, cream together the cream cheese and butter.
Add the salt and lemon juice. Slowly add in the powdered
sugar. Mix until smooth. Spread on the cake after it has
cooled.

Ingredients:

2oz. Plain Cooking Chocolate
1oz Butter
1lb sugar
1/2 Pint Milk

Instructions:

Add sugar and milk together in pan.

Bring to the boil,

Add grated chocolate, stir well until melted and well mixed,

simmer slowly for 10 minutes.

Remove from heat then add some vanilla essence to taste and beat until it is creamy.

Pour into an oiled tin and as it sets mark into squares with a sharp knife.

Cool before eating!!