"Recipe for Sweet biscuits"

This is the recipe that came in the child's baking set with rolling pin and cutters.

Makes approximately 18 biscuits

First collect together the things that you will need. Mixing bowl, wooden spoon, pastry board, rolling pin, pastry cutters, baking tray.

(Editor's note: I would advise that you grease the baking tray. The recipe is designed for very small cutters, of three different designs. With larger cutters you will not get 18 biscuits).

Ingredients

2 oz (56 grams) softened butter
2 oz (56 grams) caster sugar
4 oz (113 grams) plain flour
About 2 dessert spoons milk

1. Ask a grown-up to turn on the oven for you and set it at 350ºF (180ºC, Gas mark 3) with a shelf in the centre.
2. Put the butter and sugar in the mixing bowl and mix them well together with the wooden spoon until soft and creamy
3. Mix in the flour and the milk with the wooden spoon until the ingredients are mixed well together. Now using your hands, knead the mixture together, making it into a ball of dough.
4. Sprinkle a little flour onto the pastry board and rolling pin so that the dough will not stick, and roll the dough out until it is about as think as a 10p piece.
5. Using the pastry cutters, cut out shapes from the dough and put them carefully onto the baking tray, leaving spaces between each one. You should get about six of each shape but don't worry if you have more or less.
6. Now ask a grown-up to help you, and remember that the oven will be hot. Put the biscuits into the oven on the centre shelf. Cook for 10-15 minutes until the biscuits are light brown.
7. Take the biscuits out of the oven on the baking tray. Don't forget that the baking tray will be very hot, so use an oven cloth. Leave the biscuits to cool for five minutes. Lift them onto a wire cooling tray and when they are completely cold sprinkle a little sugar on top of them—DELICIOUS!
8. Store them in an airtight tin so that they will not go soft.
9. Now you can tidy up the kitchen and wash up your cooking utensils. Just wipe clean the pastry board and rolling pin; do not put them in the water.

Catherine's best baked eggs

For starter or light meal, serve one egg for each person. For a main meal for hungry and hardworking folk, you can put two large eggs in some or all of the pots.
Preheat the oven to 180º/350º/Gas 4.

You will need:

Ramekins or other small oven-proof dishes, one for each person.

Ingredients:

• Eggs: one or two per person, as explained above.
• Tzatziki: about a teaspoon per person.
• Double cream: about two tsp per person.
• Seasalt

Method

1. Break one or two eggs into each small oven-proof dish.
2. Blob a small spoonful of tzatziki into the egg white (anywhere: no need to spread it).
3. Grind a little salt over the egg.
4. Pour enough double cream over the top to more or less cover the surface. (Do this slowly: the cream will rise to the surface after a moment. Don't put more than you need).
5. Stand the dishes on a baking tray. Some people say you should put some hot water in the tray but that will slow the cooking down and makes little difference to how much they stick. 
6. Bake in the oven until the top rises and browns a little. About 10 to 15 minutes I guess.
7. Serve the eggs in the dishes, on a larger plate with toast fingers and garnish for a starter, or on a larger plate with vegetables and side dishes for a main meal.

Note: The cream is to prevent the top of the eggs going leathery: it can't be omitted. A little grated cheese can be used instead if you have no cream.

Ice cream

(Traditional Rowett childhood recipe)

Ingredients

Juice of 1 orange
Juice of half a lemon
1 mashed banana
1 cup of sugar
1 cup of cream (unspecified)
Colouring (unspecified) optional

Method

1. Put all the ingredients in a bowl
2. Whisk with a rotary whisk
3. Pour into a plastic tub
4. Freeze in the freezer or freezie bit of your fridge
5. Optional, remove during freezing a whisk again (this is not in the recipe, but then nothing is except step 2).
6. Eat on a hot day :)

Chocolate Krispies

To make 5 large bars or ten little nests (double this if you are having hungry friends round!)

Ingredients

 1 oz butter
1 oz (1 tbsp) castor sugar
2 oz (1 tbsp) golden syrup
3/4 oz (1 level tbsp) cocoa powder
1 1/2 oz (7 tbsp) rice pops

Optional: 1 tsp grated orange peel

Method

1. Melt the butter in a pan and add the syrup and the sugar. Stir until the mixture is smooth. Add the cocoa powder and mix well.
2. Fold in the rice pops (add the orange peel now if available).
3. Mix until the rice is well coated. Turn out into a non-stick loaf tin and press down with the backs of your fingers. Alternatively form into nests or clumps in paper cake cases.
4. Allow to cool. 
5. Cut the block into bars when almost cool, using a plastic spatula.