Have fun while raising funds

Have fun while raising funds
Jenny Morris

Fooding Around with Jenny Morris

The school year has just begun and already parents are being sent letters from their childrens’ schools asking parents to put their thinking caps on for ideas on how to raise extra school funds. Oh, that dreaded letter asking for help… I used to feel burnt out just reading it.

When I was at school it was always a cake sale. We kept it creative, but simple and if you came up with creative ideas, your stuff sold out first. Why would it be any different today? Most of the time both parents work and have enough on their plates to deal with when they get  home and have to cook dinner, help with the homework, then lay out the school clothes for the next day. By the time this is all done you almost feel brain dead. How can you then still muster the creativity to make something exciting for your child’s cake sale?

Well, when a friend of mine who has small children at school asked me for some clever ideas for “making and taking” to her child’s fundraiser, I pointed her in the direction of my library of cook books and told her to look for my copy of ‘Make Give Sell’ by Callie Maritz and Mari-Louis Guy for some inspiration and ideas. I found it to be really full of clever things to make and sell. This is what we came up with.

So, let’s make and sell!

Tiddy Oggies
I think these Tiddy Oggies are great to sell to the teachers for lunch. You can take orders up-front for them.

Makes 6
Grease a large baking tray and pre-heat the oven to 150deg C

Ingredients for pastry:

  • 3 cups cake Flour
  • 1 tsp salt
  • 100g cold butter grated
  • ½ cup cold water
  • Milk for brushing
  • Ingredients for filling:
  • 400beef cut of choice finely diced
  • 4-6 potatoes peeled and finely diced
  • 2 onions chopped
  • 2 carrots or turnips finely diced
  • 2 tsp salt
  • 1 tsp ground black pepper
  • ¾ cup beef stock

Method:
Make the pastry. Sift together the flour and salt. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. Add a splash of water at a time while stirring with the handle of a wooden spoon until a firm dough forms. Turn out onto a lightly floured surface and knead until smooth.
Filling: Mix together all the ingredients for the filling. Divide the pastry dough into six equal portions. Roll out each piece into a circle of about 23cm and trim. Equally divide the filling into six portions and add to the centre of each pastry. Dampen the edges of the pastry and carefully bring the two sides together in the middle.
Pinch and crimp the edges to close the pastry and make a frill.
Arrange the pastries on the baking tray, prick the tops of the pastry in a few places to allow the steam to escape.
Brush the tops with milk and bake for two hours.

© Make Give Sell By Callie Maritz & Mari-Louis Guy
Published by Human & Rousseau
Marshmallow Rainbow Cake
Serves 10-12

Ingredients:

  • Icing sugar for dusting
  • 2 tbsp. gelatine powder
  • 125ml cold water
  • 2 cups + 1 tbsp. castor sugar
  • ½ cups boiling water
  • Flavourants of choice: vanilla, lemon, orange or cherry essence or rose water
  • Pastel food colorant of choice

Method:
Spray an 18cm round cake pan with non-stick spray and line the bottom with baking paper. Dust with icing sugar.
In a mixing bowl of an electric mixer, soak the gelatine in the cold water. Set the mixing bowl over a double boiler, and allow the gelatine to melt. Remove from the heat and add the castor sugar and boiling water.
Attach the bowl to the mixer. Using the whisk attachment beat on high speed for 8-10 minutes until the mixture is thick and shiny. Add the flavourants of choice and stir through.
Divide the mixture into three parts and add the colorant of choice to each. Mix well and immediately spoon one colour marshmallow into the pan. Smooth the top. Then add another colour on top and repeat the process. Do not dust with icing sugar between layers as you need them to stick together. Dust the top with icing sugar.
Allow to set for 1 hour before turning out. If the cake does not come out easily, quickly immerse the pan, just the bottom and sides, into hot water, and then try again.

© Make Give Sell  By Callie Maritz & Mari-Louis Guy
Published by Human & Rousseau

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