Sesame Fruit-and-Nut Bars

Recipe created by Frances Boswell

When you're traveling out of your time zone, stash several of these addictive bars in your bag; they're made with sesame seeds, dried cherries, and walnuts. The last two ingredients are a natural source of melatonin, which can help fight jet lag, and they're high in antioxidants to combat stale, dirty air.

Servings: Makes 16 2-inch squares

Ingredients:

2 cups raw walnut pieces
1 cup raw white sesame seeds
1 cup dried tart cherries
1/2 tsp. coarse sea salt , such as Maldon or Celtic
4 Tbsp. raw coconut butter
3 Tbsp. agave nectar or dark honey

Directions:

Active time: 35 minutes
Total time: 1 hour, 35 minutes

Note: For long-term storage, these bars should be kept refrigerated. That said, a few will keep perfectly well at room temperature during a day on the go.

Preheat oven to 325°. Line an 8" square baking pan with parchment paper.

Spread walnut pieces on a rimmed baking sheet and toast in oven, shaking pan frequently, until walnuts just start to turn golden brown and smell slightly fragrant, about 15 minutes. Remove from oven, set aside in a bowl, and let stand until cool to the touch.

Repeat process with sesame seeds, toasting about 10 minutes and watching carefully so seeds do not burn. Remove from oven and let stand until cool to the touch. Transfer to a medium bowl.

Place walnuts and cherries in a food processor or blender. Process until nuts and fruit come together, coarsely chopped, to form a sticky ball.

Add nut and fruit mixture to sesame seeds. Add salt, coconut butter, and agave nectar or honey and mix, using hands, until well combined. The mixture should easily stay together when squeezed.

Press into prepared baking pan, forming a layer approximately 1/2 inch thick. Refrigerate until completely cool, about 1 hour. Cut into squares and serve.

From Oprah.com

NESTUM® Layered Prune Cake

Preparation & Cooking Time 1 hour

Serves 24 pieces

What You Need

A
¼ cup sifted self raising flour
1 cup caster sugar
1 cup NESTUM®
1 cup evaporated milk
8 egg yolks
4 egg whites
1 teaspoon essence vanilla
1 tablespoon ovallete
200g butter or margarine,
well beaten pitted prune

Make It

1.In mixing bowl, whisk ingredients A until white, then stir in beaten butter and mix well.
2.Heat griller and spoon 4 tablespoons mixture into 18”x28” lightly greased and lined rectangle pan. Spread evenly and arrange pitted prune then grill until lightly brown.
3.Then spoon again 4 tablespoons mixture and arrange prune on top and grill again until lightly brown.
4.Repeat process until mixture is used up and lastly bake in the oven with temperature 150°C for 15 minutes to dry up the side of the cake.
5.Cool cake in pan before remove it.


From www.nestle.com.my

Coffee Cereal Jelly

Preparation & Cooking Time 30 minutes

Serves 36 pieces

What You Need

A
1 packet (10g) agar-agar powder
50g sugar
500ml water
15g NESCAFÉ® CLASSIC® Coffee
30g hot water
350ml NESTLÉ® Low Fat Milk
5 sachets NESVITA® 3in1 Nutritious Cereal Drink Original
2 egg whites, beat until fluffy

Make It







1.In a saucepan, put agar-agar, water and sugar; bring to boil.
2.Meanwhile, mix NESCAFÉ® CLASSIC® Coffee with hot water and add NESTLÉ® Milk. Pour NESCAFÉ® CLASSIC® Coffee mixture into agar-agar mixture and stir well. Add NESVITA® and mix well; remove from heat.
3.Stir in beaten egg white until well combined and pour into mould or tall glasses and leave to set.


From www.nestle.com.my

Drop Scones

Preparation: 10 mins

Cooking: 15 mins

Makes: 24 pieces

Suitable for: children aged 1 year and above

Ingredients

A
2/3 cup Rice flour, sieved
½ cup Infant cereal rice
1 ½ tsp Sugar
Salt to taste

B
1 Egg, beaten well
½ cup Milk that is suitable
for your child's age
1 tbsp Cooking oil
¼ tsp Vanilla essence
¼ cup Raisins, minced

Cooking Method

1.In a bowl, add in ingredients A.
2.As you stir, gradually add in ingredients B.
3.Stir until the mixture becomes a thick batter.
4.Heat a non-stick frying pan and grease the pan with a little oil.
5.Spoon 1 tablespoon batter into the pan.
6.Cook over a low heat until bubbles begin to burst on the surface.
7.Turn over and cook the other side.
8.Serve hot with jam if desired.


From www.excellencebeginsyoung.com.my

Rolled Bread Toast

Preparation: 20 mins

Cooking: 20 mins

Makes: 2 pieces

Suitable for: children aged 1 year and above

Ingredients

A
2 slices white/whole meal bread
½ tsp strawberry jam
1 egg, lightly beaten
30 gm milk that is suitable for your child
1 tsp cooking oil

mixed together

Cooking Method

1.Remove crust from bread; spread strawberry jam on bread.
2.Roll tightly bread and chill for 10 minutes.
3.Then dip rolled bread, one at the time in beaten egg mixture.
4.Cook in lightly grease pan until browned all sides and serve


From www.excellencebeginsyoung.com.my

Trifle Pudding

Preparation: 30 mins

Cooking: 30 mins

Serves: 6 serving

Suitable for: children aged 1 year and above

Ingredients

A
250 ml Water
30 g Milk that is suitable for your child
(recipe uses NESPRAY® Milk)
½ tsp Vanilla essence
1 tsp Sugar

B
3 tbsp Custard powder
4 tbsp Water
1 Egg

Cooking Method

1.Arrange sponge cake at the bottom of pudding bowl. With a spoon, place the fruit cocktail on top of the sponge cake. Set aside.
2.In a saucepan, bring ingredients A to boil.
3.Then stir in ingredients B mixture.
4.Simmer until mixture slightly thickens.
5.Pour into prepared pudding bowl and set to chill.


From www.excellencebeginsyoung.com.my

Fruity Pancakes

Preparation: 10 mins

Cooking: 30 mins

Serves: 8 pieces

Suitable for: children aged 1 year and above

Ingredients

A
50g plain flour
30g Milk that is suitable for your child
(recipe uses NESPRAY® Milk)
1 egg
2 tsp water
400ml water
2 tbsp cooking oil
1 banana, cubed
1 medium size mango, cubed
maple syrup or honey, optional

Cooking Method

1.In a blender, add ingredients A and blend until well mix.
2.Heat frying pan, add 2 tablespoons of batter. Tilt the pan to evenly coat and cook until pancake is set and underside is golden.
3.Loosen the edges and brown the other side. Then slide out on the plate.
4.Spoon fruits into each pancake, fold and arrange on serving plates. Top with the remaining fruit and pour over a little maple syrup
5.Serve at once.


From www.excellencebeginsyoung.com.my

Beef Wrapped in Maize Leaves

Preparation: 15 mins

Cooking: 30 mins

Makes: 6 servings

Suitable for: children aged 1 year and above

Ingredients

A
80g Beef, minced
2 tbsp Coconut milk
3 Shallots
1 clove Garlic
1 piece Bread
½ tsp Coriander
1 tsp MAGGI® Concentrated Chicken Stock No Added MSG

6 pieces Maize leaves

Cooking Method

1.Mix all ingredients A.
2.Divide mixture into 6 equal portions.
3.Wrap each portion with 1 maize leaf.
4.Steam for 30 minutes.
5.Remove and serve.


From www.excellencebeginsyoung.com.my

Fresh Salad Spring Roll

Preparation: 15 mins

Cooking: 30 mins

Makes: 8 servings

Suitable for: children aged 1 year and above

Ingredients

A (Batter)
50g Plain flour
1 tsp Tapioca flour
75ml Water

B (Filling)
4 leaves Salad, finely sliced
80g Carrot, thinly sliced
80g Cucumber, thinly sliced
80g Yam bean (sengkuang), thinly sliced

C (Sauce)
1 tbsp MAGGI® Tomato Ketchup
1 clove Garlic, grated
1 tsp Lime juice

Cooking Method

1.Mix all ingredients A until it becomes even and forms a batter.
2.Heat up the pan and glaze it with oil. Then add in a scoop of batter and spread evenly.
3.Remove and put aside.
4.Mix ingredients B together
5.For each spring roll put 1 tablespoon of filling and some sauce (Ingredients C)


From www.excellencebeginsyoung.com.my

Rainbow Jelly

Preparation: 10 mins

Cooking: 30 mins

Makes: 6 servings

Suitable for: children aged 1 year and above

Ingredients

Milk mixture
1 litre Water
7g Jelly powder
100ml Milk, that is suitable for your child

A
2 Eggs
150g Granulated sugar

B (Vanilla sauce)
400ml Water
2 tbsp Milk, that suitable for your child
50g Granulated sugar
¼ tsp Vanilla powder
1 Egg yolk, beaten
2 tbsp Corn flour, dissolved in a small amount of water

50g Raisins
50g Red and green cherries, diced
1-2 drops Natural food colouring

Cooking Method

1.Heat up milk, water and jelly powder in a pot.
2.Separately, beat the eggs and granulated sugar (Ingredients A) in a bowl.
3.Pour half portion of milk mixture onto ingredients A.
4.Then pour back the milk mixture into the pot. Stir for about 2-3 minutes.
5.Add the raisins and cherries into the milk mixture. Divide into 3 portions. Add 1-2 drops of different food colouring into each portion.
6.Pour the first portion into a jelly bowl. Let it cool for 5 minutes.
7.Then pour the second portion. Cool for another 5 minutes.
8.Pour the last portion on top. Then let it cool for 20 minutes.
9.Heat all ingredients B in a pot and stir until it thickens.
10.Serve pudding with vanilla sauce.


From www.excellencebeginsyoung.com.my

Rice Biscuits

Preparation: 15 mins

Cooking: 20 minutes

Makes: 24 pieces

Suitable for: children aged 1 year and above.

Ingredients

A
1 cup NESTLÉ Infant cereal rice
¾ cup Self-raising flour, sieved
2/3 cup Icing sugar, sieved
¼ cup Mixed fruit, minced

150g Butter or margarine
1 tbsp Milk suitable for your child’s age

Cooking Method

1.Mix ingredients A into a bowl.
2.Rub in the butter or margarine until it resembles fine breadcrumbs.
3.Gradually add in milk and mix well.
4.Dust your hands with flour and form the dough into a ball.
5.Place on lightly greased baking trays, allowing room for spreading.
6.Using a fork, gently press the dough to a thickness of 5mm.
7.Bake in preheated oven at 180˚C for 10 minutes or until golden brown.
8.Remove from oven and let stand for 20 minutes.


From www.excellencebeginsyoung.com.my

Red Bean Pudding

Preparation & Cooking time: 1 hour

Serves: 12 pieces

Suitable for: children aged 2 year and above

Ingredients

A
100g red bean, boiled until soften, then puree
600ml water
10g agar-agar (jelly) powder
120g Growing up milk powder that is suitable for your child

B (Sauce)
150ml water
1 tbsp corn flour
50g cooking chocolate, chopped
50g Growing up milk powder that is suitable for your child

Cooking Method
1.In a sauce pan, pour in water, red bean and agar-agar (jelly) and bring to boil.
2.Simmer and pour in milk into the agar-agar (jelly) mixture. Mix well and remove from heat
3.Pour agar-agar (jelly) mixture into a jelly mould and keep refrigerated
4.For the sauce, mix in all the remaining ingredients into a sauce pan and bring to boil, while stirring occasionally.


From www.excellencebeginsyoung.com.my

Strawberry Pudding with Raisins

Preparation & Cooking time: 35 mins

Serves: 15 pieces

Suitable for: children aged 2 year and above


Ingredients

A
500ml water
200g strawberry
10g agar-agar (jelly) powder
120g Growing up milk powder that is suitable for your child
1 tbsp raisins
1 tsp sugar

B (Sauce)
250ml water
1 tbsp corn flour
1 tsp sugar
72g Growing up milk powder that is suitable for your child

Cooking Method
1.Blend strawberries with a little bit of water until soften and strain
2.Pour in a saucepan and mix in agar-agar (jelly) powder and sugar. Bring to boil
3.Bring to slow fire and pour in milk and raisins, mix well.
4.Pour mixture into a jelly mould
5.For the sauce – in a sauce pan, pour in water, corn flour and sugar, cook until the sugar dissolve
6.Remove from fire and pour in milk and mix well


From www.excellencebeginsyoung.com.my

Chocolate Cupcake

Preparation: 10 mins

Cooking: 25 mins

Makes: 24 pieces

Suitable for: children aged 1 year and above

Ingredients

A
75g Flour
½ tsp Baking powder
6 tbsp NESTLÉ Infant Cereals - Multi Grain and Mixed Fruits
1 tbsp Cocoa powder

B
75g Butter
75g Sugar
1 Egg
½ cup Milk that is suitable for your child

50g Cooking chocolate, melt to use as topping

Cooking Method

1.Mix ingredients A together and put aside.
2.Beat ingredients B until creamy.
3.Then add egg and ingredients A.
4.Bake for 25 minutes at 180°C.
5.Set aside to cool. When cool, spoon the melted cooking chocolate on top.


From www.excellencebeginsyoung.com.my

Honey Jelly Pudding

Preparation: 15 mins

Cooking: 25 mins

Makes: 8 servings

Suitable for: children aged 10 months and above

Ingredients

A
1 cup Milk suitable for
your child’s age
25g Butter or
margarine
1 tsp Vanilla essence

B
1/3 cup NESTLÉ Infant cereal Wheat Honey
½ cup Milk suitable for your child’s age
2 tbsp Sugar
1 tbsp Cornflour
1 Egg, lightly beaten

½ packet - Instant strawberry flavoured jelly: prepared as per pack instructions
Optional - Mandarin orange segments and cherries for decoration

Cooking Method

1.In a saucepan, warm up ingredients A.
2.Stir in ingredients B and simmer for 2 minutes; stirring all the time.
3.Pour mixture into prepared jelly or pudding glasses and set aside.
4.Prepare the instant jelly according to the pack. Then spoon onto set pudding.
5.Decorate with mandarin orange segments and cherries if desired.


From www.excellencebeginsyoung.com.my

Baked Rice Pudding

Ingredients

1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

From www.foodnetwork.com

Potato pies

Fluffy potato pies studded with ham and peas. This recipe provides plenty of stirring and whisking for kitchen helpers. Serve with your favorite sausages or burgers and a salad to complete the meal.

Preparation time :15 minutes

Ingredients

300 ml Water
150 ml Milk
1 packet (125g) MAGGI Mousline (potato purée)
10 g Butter, unsalted
1/2 tsp Salt
3 Eggs (separated into yolks and whites)
25 g Gruyere cheese, mild (grated)
50 g HERTA Jambon de Paris (cooked ham) (chopped)
50 g Peas, green, frozen

Preparation steps

Pre-heat the oven to 220°C/425°F and prepare two baking sheet/tray with sheets of baking paper or parchment.

Heat the water and milk until just boiling. Remove from the heat and add the contents of MAGGI Mousline sachet, the butter and 1/2 tsp salt. Stir once and then allow to stand for a couple of minutes.

Add the egg yolks and gruyère cheese and mix. Add the chopped HERTA ham (Jambon de Paris) and the peas and mix quickly. Do not over beat the mixture.

In a clean dry bowl whisk the egg whites until they form stiff peaks. Carefully fold these whisked egg whites into the potato mixture.

Using a spoon make 8 mounds of potato on the prepared baking trays and bake at 220°C/425°F for 15 minutes. Serve immediately.

From www.nestle.com

Pumpkin Lunch rolls

These are the perfect accompaniment to Pumpkin soup. Freeze any extras for another day.
Preparation time :2 hours

Ingredients
450 g All purpose flour
50 g Cornmeal
1 packet Yeast, powdered
3 tbsps Sugar
1 tsp Salt
250 ml NESTLÉ Long Life UHT Full Cream Milk (warm)
1 Egg (beaten)
100 g Pumpkin purée ((See end of recipe))
25 g Butter, unsalted (softened)
Milk for glazing and extra cornmeal for dusting

Preparation steps

In a large bowl combine two thirds of the flour, cornmeal, yeast, sugar and salt.

Make a well in the centre of the dry ingredients. Place the NESTLÉ Long Life UHT milk, egg, pumpkin puree and softened butter in the well.

Beat into a sticky dough. Gradually add the remaining flour until the dough pulls into a ball.

Turn the dough out onto a floured board and knead (see Cook's tip for explanation) the dough for 5-10 minutes or until it is smooth and elastic. Place the dough in an oiled bowl. Cover with some oiled plastic food wrap. Leave the bowl in a warm place for one hour to allow the dough to rise.

Punch the dough down and then shape into 18 balls of dough. Arrange in a single layer in two 24 x 24 cm/9 x 9 inch greased pans or two 24cm/9 inch round pans. Cover the dough with oiled plastic wrap and leave to rise again for 15 - 30 minutes or until doubled in size. Whilst the dough is rising pre-heat the oven to 230°C/450°F

Brush the tops of the rolls with milk and sprinkle with the extra cornmeal. Bake at 230°C/450°F for 12 - 15 minutes, cool on a wire rack.

** PUMPKIN PUREE To make the pumpkin purée boil or roast the pumpkin, without skin, until soft. Purée the cooked pumpkin flesh in a blender or liquidizer or mash using a fork or potato masher.

From www.nestle.com

Maggi Chicken Floss Dumpling

Preparation & cooking time : 1-2 hours
Serves: 20

40 pcs (130g) Dried bamboo leaves, soak overnight, drain.
40g Hemps, soak overnight, drain.
500g Glutinous rice, soak 4 hours, drain.

A.
2½ Tablespooons MAGGI Concentrated Chicken Stock.
3 Tablespoons Oil.

B.
1 sachet MAGGI Sambal Goreng Paste.
300g Cooked Chicken Breast, shredded.
2 Teaspoons MAGGI Concentrated Chicken Stock.
2 Teaspoons MAGGI Dark Soya Sauce.
½ cup Water.

1 Bring ingredients B to boil and simmer till dry. Divide into 20 portions.

2 Steam rice for 20 minutes, add ingredients A and divide into 20 portions.

3 Place 2 pieces of soaked bamboo leaves back to back and cut off the ends.

4 Lay leaves on a chopping board, spoon 1 portion of steamed rice on the leaves.

5 Flatten slightly, top with 1 portion of filling, roll up like the shape of

6 Tie the 2 ends with prepared hemps neatly, like a parcel. Steam for 30 minutes over high heat

From www.maggi.com.my

Baked Sweet Potato Fries with Cinnamon and Paprika

Serve with hamburgers, hot dogs or patty melts.

1 sweet potato per person, peeled and sliced into 1/2" strips
olive oil
salt
paprika
cinnamon

Preheat the oven to 425 F.

Peel and slice the sweet potatoes into strips. The easiest way to slice them after they're peeled is to put the potato length-wise in front of you and slice off a 1/2" strip. Set it aside, then slice the rest of the potato into 1/2" slices. Remove the last one, which will be much smaller than the rest, and stack up all the others, then slice again to create to 1/2" strips. Slice the end pieces separately.

NOTE: If you buy the sweet potatoes already sliced like I've seen at Costco and I'm sure are available elsewhere, I think this flavoring would work great, but really slicing your own is much cheaper!

Put the sweet potato strips into a bowl and pour enough olive oil in and toss to coat each piece. You don't want too much or they get mushy, trust me. Sprinkle with salt, paprika and cinnamon and toss periodically while you're sprinkling so everything is fairly evenly coated.

Turn onto a jelly roll pan, a pan with just a small lip. Bake for 30-40 minutes, turning once or twice.

From cheapcooking.com