The Kitchens
Welcome to the kitchens! The house elves are all working hard. They’ve offered to give you some recipes…. If you don't want them, go on back to the hall.
Rock Cakes- Note: Rock Cakes Will Become Rock Hard If Not Eaten Immediately After Baking!
Makes 3 Dozen Cookies.
3 Eggs
1/4 Cup Milk
1 Cup Butter (Softened)
3 Cups Flour
1 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1/4 Teaspoon Nutmeg
3/4 Cups Sugar
1 Cup Dried Currants
Preheat Oven To 350 Degrees.
Beat Eggs With Milk. Add Softened Butter And Beat.
Combine Flour, Baking Powder, Salt, Nutmeg And Sugar In Separate Bowl.
Add Flour Mixture To Egg, Milk And Butter Mixture And Mix Until Crumbly.
Stir In Currants.
Drop Spoonfuls Of Dough On Greased Cookie Sheet About 2 Inches Apart.
Bake For 15 Minutes Or Until Golden Brown.
Serve With Tea!!
Chocolate Frogs
Many candy-supply stores sell plastic chocolate molds in the shape of frogs. Tiny candy eyes are available, too. Look in the Yellow Pages under candy-making supplies.
(Makes 12 to 14 frogs)
1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces
1 teaspoon grated chocolate
1 plastic mold for bite-size chocolate frogs
Small candy eyes
Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes.
Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted.
Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth.
Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate.
Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds.
"Glue" eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.
TOFFEE (can be cursed and made into ton-tongue toffee)
(Makes 11/4 pounds)
2 cups sugar
8 tablespoons butter
One-half teaspoon rum or vanilla flavoring
11/4 cups water
Place all ingredients in a heavy saucepan. Stir over medium heat until sugar dissolves.
Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer. Pour into a buttered, 9-by-12-inch pan.
Let cool until almost firm to the touch. Mark into 2-inch squares with a sharp knife.
When cool, break into squares or shards.
COCKROACH CLUSTERS
(Makes about 35 clusters)
12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken in 1-inch pieces Place chocolate in a microwave-safe bowl. Microwave on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels. Drop mixture by tablespoons onto waxed paper. Let stand until firm. hr> Butterbeer
Ingredients:root beer, butter, cream
Instructions:
1. Poor root beer in a cup and butter in a small bowl.
2. Put the bowl of butter in the microwave and melt it.
3. Put the root beer in the microwave, but not to long. You want it to be moderately warm, but if it heats too long, it loses it’s fizz. And that’s no good.
4. Pour some melted butter in the root beer, but not too much.
5. Then add some cream (the same kind as you put in coffee).
It may take a few tries to get the proportions to your liking, but the proportions of the Butterbeer sold in Hogsmeade are kept a secret, so you might as well guess yourself.