Kid Fun!

Everyone loves to eat, but not everyone knows how to cook. 
We believe that if you know the basics of cooking and if you know your way around the kitchen, you'll not only become a great cook, but you'll love it, too!  We hope this section is one that you and the young "chefs" in your life find fun and easy to use every month!

Cocoa Brownies
This recipe is from a Watkins Cookbook that was published in 1925!

These rich and chewy brownies are simple to make - but you may want to bake 2 batches because they are sooooo good! 
Ingredients you will need to make one 8-inch/20-cm square pan:

• 1 cup/250 mL brown sugar
• 1 egg
• 1/4 cup/60 mL melted butter
• 1 tsp/5 mL Watkins Vanilla
• 1 cup/250 mL chopped nuts (you can substitute chocolate chips if desired)
• 1/2 cup/125 mL flour
• 2 tbsp/30 mL Watkins Baking Cocoa

Instructions:

1. Preheat oven to 350 F/180 C.
2. Mix all the ingredients together in your baking pan and spread it smooth with a butter knife or spatula. 
3. Bake for 20 minutes (check to make sure with the toothpick test). 
4. Carefully remove the brownies from the pan as soon as you take them out of the oven.
5. Cut the brownie into strips about 1 x 4 inches/2.5 x 10 cm long.
6. Roll the brownies in powdered icing sugar if desired.

What is the toothpick test? It's tricky to tell if a cake or brownies are completely cooked inside just by looking at the pan. If you're not sure, take a clean toothpick and stick it straight down into the middle of the cake then pull it straight out. If the toothpick is clean, then your cake is done - if there is cake batter stuck to, then your cake needs a few more minutes in the oven.

Fudge-Sicles
Quick, easy and fun to eat - these are a great after-school or after sports snack!
Ingredients you will need to 10-12 fudge-sicles:

• 1 tbsp/15 mL (1 envelope) unflavoured gelatin
• 1/2 cup/125 mL sugar
• 1/4 cup/60 mL Watkins Baking Cocoa or carob powder
• 1 tsp/5 mL Watkins Vanilla
• 2-1/2 cups/725 mL milk
• 1 tsp/5 mL Watkins Vanilla
• Popsicle molds or small cups
• Popsicle sticks - one for each fudge-sicle

Instructions:

1. In a saucepan, mix gelatin, sugar and cocoa (or carob).
2. Whisk in milk and cook this mixture over low heat just until the sugar and gelatin are dissolved.
3. Remove from heat and stir in vanilla.
4. Pour the mixture into a loaf pan.
5. Freeze until firm but not hard, approximately 3 hours. Be sure to check it occasionally so it does not get too hard.
6. When ready, pour the mixture into a bowl and beat with a mixer until it is smooth.
7. Pour or spoon into popsicle molds and freeze until hard. Be sure to press the mixture down into the mold while you are filling it to make sure there are no air pocket.
8. Carefully insert a popsicle stick into the center of each fudge-sicle.
9. Store in freezer.

If you do not have popsicle molds, you can use small styrofoam or paper cups instead.

Contact us if you are experiencing any problems or have questions associated with this Customer Newsletter.
Copyright 2000 - 2009 del Rio Enterprises
RR#1 Meaford ON N4L 1W5