Best Roly Poly Breakfast Balls Great For Kids Recipes
NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING
One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it! And, not just for children either, but "big" children, especially men love this pudding with lashings of custard! This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. I find the best jams for this delectable pudding are raspberry, plum and High Dumpsy Dearie; I have this recipe posted on Zaar: Recipe #253728. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional.
Provided by French Tart
Categories Dessert
Time 1h50m
Yield 1 Jam Roly Poly, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Grease/line a large rectangular baking tray - about 12 x 9 inches.
- In a large bowl, mix the flour, suet and salt together.
- Add sufficient cold water to make a pliable dough.
- Turn the dough out onto a floured board, and knead gently.
- Roll out the pastry into a rectangle of about 10 x 8 inches.
- Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
- Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
- Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
- Bake for about 30-35 minutes until golden brown.
- To Steam:.
- Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
- To Serve:.
- Serve hot, cut into slices and with custard or cream.
Nutrition Facts : Calories 544.5, Fat 28.9, SaturatedFat 15.8, Cholesterol 20.4, Sodium 11.3, Carbohydrate 63, Fiber 1.9, Sugar 12.3, Protein 6.7
CANDY TRAINS (GREAT FOR KIDS)
This is just a little project i did for my daughters class and it was a big hit. very easy, non messy, and great for the holidays.
Provided by Chef Mata
Categories Kid Friendly
Time 20m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Get one lifesaver roll pkg and tape 4 peppermints to it as if they were the wheels (double-sided tape works great).
- Then for the engineer box use a Hershey's nugget and tape on top of the lifesaver roll.
- For the steam stack use a Hershey's kiss, tape that on top of the lifesaver roll on the opposite end.
- That simple.
Nutrition Facts : Calories 130.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 2.4, Sodium 15.9, Carbohydrate 24.7, Fiber 0.4, Sugar 17.3, Protein 0.8
FRUIT CUPS
These are just awesome! I love to make them up and freeze them for breakfast or a quick snack. For kid-sized servings, use 5-oz cups and fill them with 1/2 c. of the fruit mixture (yield 24 1/2-cup servings). For a larger serving, freeze in 9-oz cups (yield 12 1-cup servings). If using the larger cup, you need to remove them about 15 minutes before serving. FYI, in my freezer I timed the 9-oz cup and it took 1 hour for it to be slushy and 2 hours to be completely frozen. Dont worry if you taste it before freezing and the mixture is a little bit tart, the flavors mellow after freezing. Great for once-a-month cooking. Enjoy!
Provided by Munchkin Mama
Categories Breakfast
Time 2h15m
Yield 12 9-oz cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
- Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
- Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.
SOUTH AFRICAN ROLY-POLY BAKED DESSERT
Keep this recipe for cold days! Everone loves it, and in South Africa it is a traditional favourite. You must have this at hand, as it is easy and quick and a delight, served as is or with ice cream or custard. Please note that I did two step-by-step photographs, which you'll find if you click on "photos". One shows how to roll up the dough, and the 2nd what the pudding and sauce look like before going into the oven.
Provided by Zurie
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 deg F/180 deg Celsius.
- Grease a suitable oven dish, like a rectangular Pyrex dish.
- Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
- Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
- It's easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
- Roll the dough out quite thinly -- on a surface sprinkled with flour -- and form a rectangle, by cutting off bits and adding it on again -- you know how.
- Spread the dough with apricot jam.
- From one of the LONG sides, roll it up like a swiss roll.
- Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
- Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
- In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
- With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you'll be left with about 3/4 cup. KEEP IT.
- Bake for about 40 - 45 minutes.
- When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
- Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
- Serve hot, with custard, ice cream or sweetened whipped cream.
LOW CARB BREAKFAST BALLS
I used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber.
Provided by Mercy
Categories Breakfast
Time 50m
Yield 48 meatballs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
- Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
- Bake at 375°F for about 25 minutes.
- Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
- NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.
Nutrition Facts : Calories 403, Fat 28.8, SaturatedFat 12.4, Cholesterol 163.1, Sodium 215.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 32.8
ROLLY POLLIES
Since I was little we've made these in my family. My mom tells me she used to do this with her mother. Traditionally it is a Christmas treat but more and more we have them at any family function where there's baking. The measurements are rough because it really is from leftover pastry from pies.
Provided by Nymphadora
Categories Dessert
Time 23m
Yield 15-20 Curls
Number Of Ingredients 3
Steps:
- Roll left over pastry dough from pies out as thin as possible.
- Spread a thin layer of room temperature butter over entire dough to edges.
- Spread a thin layer of brown sugar over entire dough to edges.
- Starting from one edge, roll dough into a long tube but not too tight.
- Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
- Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.
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