Children's birthday menu (from 1 to 12 years old): recipes for meat dishes, snacks and all kinds of sweets (Photo)

• For children, the best option would be a buffet. To do this, you can use either a children's table or a wide and reliable ironing board. The height should be chosen according to the height of the guests.

Buffet has many advantages:

• First - do not think about where to get children's furniture. Not every family in the house can find several small chairs and tables.
• Secondly, no one persuades children to eat, which is already happiness for them. Thirdly, few children at this age know how to handle cutlery well.
• And the last thing - using the buffet, no one will interfere with your holiday program, shouting, for example: "I'm thirsty!"

• Boil milk with vanilla and granulated sugar over low heat, add butter
• After the butter has completely dissolved, slowly pour in the cocoa and milk powder, while stirring constantly.
• Boil the mixture for 10 - 15 minutes over low heat with constant stirring.
• After the mixture thickens, slowly pour it onto a flat plate in a thin layer (the bottom of the plate should be moistened with cold water)
• Cut the cooled chocolate into pieces of arbitrary shape
• When cooking, you can add dried apricots, ground peanuts, hazelnuts, raisins

• Pour gelatin with sugar with water (half a liter). Mix thoroughly until the gelatin is completely dissolved. We put on a slow fire and stir constantly, but do not boil
• We filter the hot, but not boiled, chewing mixture through nylon. In the prepared egg shell we put a cherry, strawberry or currant sprig
• Carefully pour hot jelly, cool to room temperature
• Put in the refrigerator to chill. After four hours, when the jelly has completely hardened, we proceed to peel the shell. Gelatin eggs very with a berry inside will attract the attention of all children without exception

• Put the cookies through a meat grinder, add jam, sugar and mix thoroughly
• From the resulting mass, form balls and roll them with a mixture of cocoa and powdered sugar

• We rub 6 yolks with one glass of sugar, add 0.5 liters of sour cream, the zest of one lemon, 1 kg of pitted cherries canned in their own juice and a little vanilla
• Beat thoroughly with a whisk, put into molds, and put in the freezer for 10-12 hours
• Decorate with fruit before serving.

• Knead yeast dough. When it comes up, knead, roll into a round cake, 0.5 cm thick, carefully place on a baking sheet
• Spread the filling over the dough. Raise the edges of the dough so that the filling does not slip down. Sprinkle with grated cheese, bake in a preheated oven
• When serving, cut the hot pizza into portions and sprinkle with parsley

• First, let's start making mushroom caps
• We roll out the dough in the form of a sausage and cut it into pieces of various sizes, take them in our hands and give them the appearance of mushroom caps
• Now let's start making mushroom legs
• To do this, we roll out the dough again, well, now it is thinner, 2, 4, 6 cm long (so that our mushrooms turn out to be diverse)
• We bake hats with legs in the oven
• After that, we prepare sugar syrup to glue hats with legs into a whole mushroom
• For sugar syrup, we take 150 g of sugar, add 4 tablespoons of water and boil over a fire to make a thick syrup
• Use a knife to cut holes in the hat.
• Dip the baked leg in sugar syrup, and glue it to the hat. Stack the mushrooms upside down
• Pour 2 tablespoons of water into the sugar syrup, add 2 teaspoons of cocoa, mix and boil for 3-5 minutes. Dip the hats into this mixture to give them a brown color. And we dip the legs of the mushrooms into sugar syrup And then into the poppy seeds.

• Mix gelatin and 150 ml of water and leave for 15 - 20 minutes to swell, then bring to a boil with constant stirring
• Next, take sugar (700 g), add one glass of water and boil sugar syrup for 5 minutes, mix with swollen gelatin
• Beat the gelatin mass with a blender for at least 15 minutes. Add a teaspoon of baking soda and continue beating for about 5 minutes.
• After that, add a teaspoon of citric acid and continue to beat for another 3-5 minutes
• We spread the whipped mass with the help of a confectionery syringe in portions on cling film and send it to the cold for half an hour
• After that, roll the marshmallows in powdered sugar, put on a dish, decorate and serve.

• Egg yolks must be ground with sugar, add milk (one glass)
• Boil the resulting mixture over low heat, stirring constantly until thickened.
• After that, we dilute the starch with one glass of milk and pour it into the boiled mixture. With constant stirring, cook over low heat until the foam disappears.
• To add flavor, add a teaspoon of cocoa, chopped vanilla nuts on the tip of a knife
• Remove the pan from the heat and cool to room temperature, after which we send it to the refrigerator for 4 hours
• After the ice cream has thickened, beat it with a whisk and put it in bowls, put it in the freezer for complete solidification

• Beat 5 eggs until a white foam forms with six tablespoons of boiling water, add 100 g of sugar and 1 sachet of vanilla.
• Separately, beat 5 proteins into a very steep foam, pouring 50 g of sugar into them in a stream.
• We mix 50 grams of starch, 100 g of flour, sift through a sieve onto the protein-yolk mass, add one teaspoon of soda (without a slide), quenched with vinegar, and mix everything gently.
• We spread the dough in a greased form, level it and bake in the oven at a temperature of 180 degrees for 40 - 45 minutes.
• Carefully remove the cake from the mold and cool it.
• The dough for two smaller cakes is prepared in the same way as for a large one, but laid out in molds of 20 and 14 cm and baked for 35 - 40 minutes.
• We cut each of the baked cakes into 3 layers, which we connect with butter cream.
• For butter cream, grind 300 g of softened butter until white, then in turn add 4 yolks, 150 g of powdered sugar, one can of boiled condensed milk and two tablespoons of chocolate chips into it.
• Top with frosting and decorate.

• Prepare the usual minced meat, form flattened cutlets out of it.
• Put a small piece of cheese on them, a piece of boiled egg.
• Then gently pinch, shape cutlets, breaded in any breadcrumbs and fry in a pan

• From 0.5 l of milk and 4 tbsp. spoons of semolina cook semolina, cool.
• Put 50 g of yeast, sugar, a pinch of salt and 800 g of flour into a slightly warm mass.
• Knead a stiff dough, put into molds, let rise and bake in a preheated oven over low heat for an hour. Sprinkle the finished buns with sesame seeds on top.
• We cut the buns, grease their inner surfaces with ketchup or tomato sauce, place a cutlet between the two halves, chopped tomatoes, a thin slice of cheese and a lettuce leaf.

• Bread must be cooked in a toaster or in a heated pan.
• Cheese must be rubbed or cut into very thin strips. Cut the ham very thinly too.
• You need to put ham on a piece of bread, and pour cheese on it, add tomato rings, lettuce.
• Then place a second slice of bread on top.
• We spread the toasts on a beautiful plate and surprise the little guests with how quickly you can whip up such a delicious French treat, instead of the usual and boring sandwiches with sausage or cheese.
• Garnish with three sprigs of parsley before serving.

• My prunes, remove the seeds. Pork cut into ribbons, beat off, salt and sprinkle with grated cheese
• We put prunes in the middle of the prepared strips of meat, roll up the rolls, tie them with a strong thread
• Fry the rolls in oil, put in a roasting pan, pour over with hot water, simmer until tender.
• At the end, add sour cream to the sauce
• We remove the thread, decorate the rolls with greenery

• Squeeze the juice from the strawberries and put in a cold place. Pour one and a half cups of boiling water into the remaining strawberry mass and boil for 10 minutes
• Strain 250 ml of broth and add gelatin to it
• Pour granulated sugar into the remaining strawberry broth and bring to a boil, add the swollen gelatin and stir until completely dissolved.
• Pour in the squeezed strawberry juice.
• Cool to 30 degrees and beat until fluffy
• Pour into a mold and refrigerate

• Knead the soft dough. We roll out the dough and turn it into a tourniquet (the diameter should be about three centimeters)
• Cut the dough into small pieces and make balls out of them.
• Fry the balls in boiling refined oil until golden brown and sprinkle with powdered sugar

• We put the pan on the fire and let it warm up well.
• After a minute, pour sugar into the pan, and begin to stir it, the fire can be slightly reduced
• Stir and wait for the sugar to melt.
• At the first sign of melting sugar, pour the nuts into the pan, start stirring all this so that the nuts mix with sugar
• Sugar will stick to the nuts, while the nuts themselves begin to roast, and turn into roasting
• For five minutes, you need to continuously stir the nuts, they will fry, and each piece should be covered with a thin layer of roasting
• We pour our sweets onto a deep plate previously greased with olive oil, leave the nuts to cool so that they do not turn into a dense lump, break them with a knife
• You can add a little vanillin to the melted sugar for flavor.
• But the smell of roasted nuts itself is so good that the addition of vanillin may not be necessary.
• When the nuts have cooled, put them in beautiful vases.

• Whip sour cream jelly sugar with sour cream
• Add vanillin and gelatin (3 packs per glass)
• Pour 4 different jellies into different containers (one pack - one glass of water)
• Bake two biscuit cakes: white and black
• For this you will need: three eggs, 3 tablespoons of sugar
• Beat the resulting mass until it doubles in volume.
• Gradually add 100 g of flour, mix and pour on a round, greased form
• Replace the second cake in the same way, just add cocoa, with flour
• After the cakes have cooled down, the jelly has frozen, cut the black cake, jelly and fruits into cubes, mix
• Pour jelly (from one pack) into a saucepan or deep form and wait for it to harden
• Mix chopped jelly, biscuit, fruit, put in a saucepan on frozen jelly, pour sour cream jelly, put a white cake on top, press lightly and refrigerate for three hours
• Before putting the cake on a dish, dip the pan in hot water for one second and carefully turn the dish over.