Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
edium and start marination your tofu,
For tofu pour rice wine vinegar
Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
un knife through tofu, still in container, to make
Place tofu on a plate between paper
B tahini + 1 tsp cumin for a Middle Eastern flavor, 2TB
Great tasting easy to make fruit skewers for kids. A great alternative to chips
For best results, press tofu and freeze overnight. Cut into 1/2 inch thick slices.
Mix cornmeal, flour, bread crumbs, and your seasoning thoroughly in a bowl for breading.
Coat tofu slices in breading, and fry in 1/4 inch of oil in a pan for about 5 minutes on each side.
Remove from pan and drain on paper towel.
Make tartar sauce by mixing mayo, pickle, and onion well in a small bowl. Add lemon juice, salt, and pepper to taste.
Serve on a bun.
Separate thawed bread into 24- 1 1/2\" balls.
Roll each ball into a rope 14 1/2\" long.
Have children plan and design pretzel shapes (letters or numerals).
Put pretzels one inch apart on greased cookie sheet.
Let stand for 20 minutes and brush with combined egg white and water.
Sprinkle with coarse salt.
Place a shallow pan containing 1\" of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.
For best results, tofu should be \"pressed\" in order
Heat oil in large skillet.
Brown crumbled tofu in the oil for 5 minutes.
Add 2 cups water and the package of taco seasoning mix.
Simmer uncovered for 15 minutes on low, stirring occasionally.
Spoon into taco shells.
Garnish with cheese, tomatoes, lettuce, onions, or olives as desired.
Optional, For a meatier texture, I like to first freeze the tofu then defrost it.
emon juice and season. Puree for a minute or so.
In a medium sized bowl, mix together the soy sauce, garlic, ginger, miran. Place the tofu in the mixture and let sit for 30 minutes.
Mix the corn flour with the plain flour.
Take each piece of tofu from the marinade and roll in the flour mixture until it is coated completely.
Heat the oil to 180 degrees C (350 degrees F) and deep-fry the tofu pieces for 4-5 minutes or until golden brown.
Dry on a towel and serve, it is amazingly good, enjoy on it's own or with some sesame sauce or ginger sauce for dipping.
arge saucepan on high. Cook tofu, turning, for 2-3 mins, until
he drained and rinsed Hard Tofu.
Add 12 oz of
Put tofu and liquid in a blender and blend on highest speed until completely smooth.
Measure out two cups of the tofu blend and add pudding mix; beat with an electric mixer two minutes.
Can be served immediately, but is better if chilled for an hour or so.
nd oyster sauce and saute for 30 seconds. Remove from the
1. Heat a saucepan on high and add all oils.
2. Add tofu and stir-fry for two minutes.
3. Reduce heat to medium-high, add vegetables and sauce, and continue to stir-fry for an additional three minutes or until broccoli is bright green.
Tip: You may have to cut the veggies up into smaller pieces to get your toddler to eat them.
spoon tofu into blender, along with whipping cream, vanilla, and sugar.
puree til well blended.
pour into container and freeze for 3 hours.
scoop and enjoy!
Grease a small oven proof dish with olive oil, place the tofu cubes in it and brush the tofu lightly with oil.
Bake at 200 deg C for 20 minutes or until lightly browned.
Serve with a small amount of pasta sauce.