Anzac Biscuits

One of the most important holidays in Australia is ANZAC day, celebrated on April 25. ANZAC stands for Australian New Zealand Army Corps, and the day celebrates the brave deeds of the men who fought in World War I. There are huge celebrations held every year, and many people celebrate by making ANZAC biscuits (cookies). These cookies were created during the war when people would send them in care packages to the soldiers. You can make a batch of these anytime of the year, but make sure to bake a batch to celebrate ANZAC day!

You'll need:

• 1 cup rolled oats
• 3/4 cup dried coconut
• 2 tbsp boiling water
• 4 oz butter
• 1 cup all purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1 tbsp golden syrup (or dark corn syrup)

Directions:

Preheat oven to 300 degrees. Combine oats, coconut, flour, and sugar in a medium-sized bowl. In a saucepan, add the butter and syrup and stir over low heat until the butter melts. Mix the baking soda with the boiling water and add to the saucepan. Pour the contents of the saucepan into the flour mixture and stir with a spoon until it is solid dough. Drop small balls of the dough onto a lightly greased pan and flatten with your hand, but allow the cookies room to spread. Bake the cookies for 20 minutes or until they are golden brown. Enjoy!

Bug Juice

 

Thirsty? Try our famous bug juice! Quench your thirst and gross out your friends. Bug juice is easy to make and delicious to drink!

You'll Need:

• 1 Quart of Ginger Ale
• 1 Can of Lemonade Concentrate
• 2 Cups of Raisins
• 2 Dozen Strawberries

Directions:

1. Blend the strawberries and thawed lemonade together in the blender until smooth but thick.
   
2. Add the ginger ale and stir.
3. Pour the juice into cups, and plop a few raisins in to give it that bug infested look.

Your bug juice will look so gross you might even trick Kiweenie into taking a sip!

Like bugs? Check out our Insects Print Edtion!

F.W.'s Chocolate Chip Oatmeal Pancakes!

 

I can't stop thinking about F.W.'s chocolate chip oatmeal pancakes. They sound yummy. Can I have the recipe? Thank you!

-Melissa H. Via e-mail

 

 

Okay Melissa, it wasn't easy, but we managed to get the recipe for you. We didn't have problems because F.W. was trying to hide the secret family recipe or anything, but because he didn't have the recipe! It turns out that this is a recipe his mom taught him and he's always just remembered it, but he remembered it as a pinch of this, a dash of that, and paw full of the other thing. He had no real measurements at all! So we sent F.W. into the MCFC test kitchens, with our master chef Moo-Cow, to work out a recipe everyone could follow. It took a lot of batches of delicious pancakes to get it right, but they finally got it down to a written recipe F.W. is happy with. Here is the outcome and we have to admit, they really are delicious!

 

These are the pancakes my mom always made me back when I lived in Australia. They are my favorite and are now a favorite of my friends in the MCFC gang! I hope you lke them too. Enjoy! -F.W.

You'll Need:

• 1 cup flour
• 1 cup oats
• 1/4 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 3/4 cup milk
• 3/4 cup plain yogurt
• 2 eggs
• 1 ripe banana, mashed
• 1/2 teaspoon vanilla
• 1/4 cup melted butter (or 3 tablespoons of olive oil)
• 1 cup chocolate chips

Cooking Instructions:

1. Whisk all dry ingredients, except for chocolate chips, together in a bowl.

2. Whisk all wet ingredients together in another bowl.

3. Whisk dry ingredient mixture into wet mixture until just blended.

4. Fold chocolate chips into batter (have a few for yourself while you do this).

5. Heat skillet over medium heat and melt a thin layer of butter to coat bottom.

6. Add some pancake batter to pan (whatever size you prefer, Moo-Cow makes them big). Cook batter until bubbles form on the top and the bottoms are golden brown. Flip the pancake and cook other side until it is also golden brown.

7. Remove from pan and top with preferred pancake topping. Try not to eat too many, they're filling!

Chef's Notes:

These pancakes are not as airy as some. They have a bit more of a soft custardy center, so don't be tricked into thinking you undercooked them. They are good enough to eat without syrup if you want to cut out some sugar. Moo-Cow's also given an olive oil alternative to the butter if you would like to cut down on fat. I think they taste just as good with olive oil, as do most things that butter is normally used in. Here is a butter to olive oil conversion chart you can use in your cooking. Give it a try sometime.

Butter to Olive Oil Conversion Chart

• 1 teaspoon (butter) = 3/4 teaspoon (olive oil)
• 1 tablespoon = 2-1/4 teaspoon
• 1/4 cup = 3 tablespoons
• 1/3 cup = 1/4 cup
• 1/2 cup = 1/4 cup + 2 tablespoons
• 1 cup = 3/4 cup

 

Also, all pancakes taste better when they are cut to look like flowers
(it is scientifically proven). Here Moo-Cow demonstrates his method for
pancake flowers.

 

 

Stack your pancakes and cut a circle in the center going through all of them. Then create the flower petals by cutting in wedge shapes out from the center all the way around stack

 

 

 

 

Then top with your favorite nectar and eat!

 

 

 

 

 

See the article that spawned this question and recipe in Dinosaur Print Edition.