Bread And Butterfly A Tasty Treat Recipes

BREAD AND BUTTERFLY (A TASTY TREAT)

Bread and Butterfly (A Tasty Treat) image

The staff here at CGTD Institute found the inspiration for this recipe from Lewis Carroll's 'Alice in Wonderland' story. A fun yet simple cooking project designed for the wee tots.

Provided by COOKGIRl

Categories Breakfast

Time 5m

Yield 1 Bread-and-Butterfly

Number Of Ingredients 6

Ingredients

1 slice bread (white, wheat, etc. I used crumpet bread.)
whipped butter, for spreading
dyed sugar, your choice of colors (I used natural food dyes)
candy sprinkles, for garnish or non-pareils
grated coconut
mini chocolate chip

Steps:

Note: if you wish, you can dye the butter. Also, for special effects, feel free to garnish sprinkles, non pareils or other choices like shredded coconut on the butterfly. Substitutions for butter would include: frosting, cream cheese, peanut butter or other nut/seed butter, etc. Also, if you wish, you can flavor the butter or substitute with extract of your choice: almond, vanilla, coconut, etc.
First decide if you want your bread untoasted or toasted.
Use a butterfly shaped cookie cutter to cut the bread. If toasting the bread, cut out the bread first.
Place the dyed sugar on a plate.
Spread a generous amount of butter on the toast then press the bread onto the dyed sugar OR, it may be easier (especially for very young children), for them to sprinkle the sugar on top of the bread instead.
~TD~ tested-Mother approved!

BUTTERFLY CAKES

Butterfly Cakes image

Light, tasty individual cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a hit with kids!

Provided by MRSMAC4

Categories Desserts Cakes Cupcake Recipes

Time 55m

Yield 16

Number Of Ingredients 11

Ingredients

¾ cup butter, softened
¾ cup white sugar
2 tablespoons white sugar
3 eggs
1 teaspoon vanilla extract, or more to taste
1 ½ cups self-rising flour
1 cup confectioners' sugar
2 ½ tablespoons confectioners' sugar
¼ cup butter, softened
1 teaspoon vanilla extract, or to taste
½ cup raspberry jam, or as needed

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

Nutrition Facts : Calories 262 calories, Carbohydrate 35.6 g, Cholesterol 65.4 mg, Fat 12.6 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.6 g, Sodium 243.8 mg, Sugar 26.3 g

FRIED BUTTERFLIED SHRIMP

Fried Butterflied Shrimp image

These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!

Provided by Joy Fleming

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 ½ cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

Steps:

Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
In a large bowl, pour in water and mix in cornstarch and eggs.
Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g

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