Rocky Road
December 25, 2016 Sandra
Leave a comment

375g Dark cooking chocolate melts, 100g eating chocolate broken,  20g Kremelta,  40g butter,   1 tbsp cocoa, 200g small marshmallows,   2/3  cup shredded coconut,  1/3 cup sultanas,  100g pecans,  1 cup chopped nuts of choice.

  1. Place the cooking and eating chocolate, Kremelta & butter into a glass bowl. Microwave uncovered on med high for 3 minutes or until chocolate  has softened.* And sift the cocoa in.
  2. Using a spatula, stir the chocolate mixture until smooth, then transfer to a large mixing bowl.
  3. Add the marshmallows, coconut, sultanas, pecans & 3/4 cup of the chopped nuts. Mix thoroughly.
  4. Press the mixture into a sponge roll tin, spreading out into the  corners. Scatter over the remaining nuts, lightly pressing them into the chocolate. Refrigerate for 15 Minutes or until set.
  5. Remove from the tin and cut into small chunks. Dust with cocoa  if desired.

* when chocolate first comes out of the microwave, it looks as if  still holding  form. Don’t worry it actually has melted . Just stir slowly until the mixture becomes smooth.

Uncategorised
Impossible Quiche
December 25, 2016 Sandra
Leave a comment

3 eggs,  1 & 1/2 cup milk, 1 tbsp oil, 1 cup grated cheese, 1/2 cup self- raising flour, 1 chopped onion, plus other fillings you choose eg peppers, bacon, ham,  spinach & mushrooms.

Beat the eggs, put all the ingredients in a large mixing bowl, put a lid on it and give it a good shake.

Put into a greased oven dish. Bake for 1/2  hour 180C.

Uncategorised
Buck Eyes
December 25, 2016 Sandra
Leave a comment

1 part butter

2 part peanut butter

3 part icing sugar

Mix altogether  and make into small balls. Put into the fridge to set.

Melt 1 part Kremelta  to  6 parts Chocolate together. Dip one side of the balls in the chocolate.

Refrigerate again.

Uncategorised
Truffles
December 25, 2016 Sandra
Leave a comment

4 oz butter, 4 oz icing sugar, 4 oz coconut, 2 tbsp cocoa.

Melt butter, and add to dry ingredients.

Roll into balls and cover with coconut.

Uncategorised
Apricot Fudge
December 25, 2016 Sandra
Leave a comment

3 oz brown sugar, 4 oz butter, 1/2 tin condensed milk , 1 packet crushed wine biscuits, 1 cup chopped dried apricots.

Melt sugar, butter and condensed milk together in a pot.  Add biscuits and apricots.

Press into sponge roll tin, and ice  with melted chocolate.

Uncategorised
Butterscotch
December 25, 2016 Sandra
Leave a comment

Secrets of success are fast boiling and constant stirring.

1 cup sugar, 2 tbsp water, 1 tbsp malt vinegar, 1/2 a good tbsp golden syrup, 2 oz butter 1/4 tsp salt.

Put all ingredients in a large saucepan, bring slowly to the boil, stirring all the time.

Once it is boiling, boil rapidly  for about 7 -8 minutes, when the mixture  begins to darken  and reaches soft ball stage,  (put a small spoonful into a cold glass of water, it forms small balls).

When this stage is  reached , pour into greased dish, or (silicon moulds ). When it nearly set , mark it into squares  and then when set it should break  into squares  easier.

Uncategorised
Ginger Ale Fruit Cake
December 24, 2016 Sandra
Leave a comment

Soak overnight in half a pint of ginger ale (300ml): 1/2 a lb each of sultanas, dates, currants & raisins,  2 oz Peel.

1/2 lb butter, 1/2 lb sugar, 4 eggs,  10 oz  flour, 1 tsp baking powder.

 

cream butter and sugar very well. Beat in eggs one at a time, then add sifted flour and baking powder.

Add soaked fruit and lastly 1/2 a tsp each of vanilla , lemon essence & almond essence.

Bake 3 hours in a prepared tin at 275 – 300 F.

A prepared tin is one that has two layers of newspaper on the base and then two layers of baking paper that go up the sides as well.

Uncategorised
Carrot Cake
December 24, 2016 Sandra
Leave a comment

1/2 cup chopped walnuts , 1/2 cup sultanas,  2 large carrots grated (250g), 1& 1/4 cups flour, 1 tsp salt, 1 tsp baking soda, 2 tsp cinnamon,

1 tsp ground all-spice,  3 eggs,  3/4 cup brown sugar, 1/2 cup sugar,  3/4 cup  vege oil.

Have nuts, sultanas, & carrots mixed together.

Sift dry ingredients together.

Beat eggs , sugar & oil together well. Stir in carrot mixture and mix well. Fold in dry ingredients, mixing no more than you have to.

Pour into a cake tin or muffin tins that have been prepared well.

Bake for about 20 -30 minutes for a large cake or  12- 15 minutes for muffins.

Cake is cooked when center springs back, and a skewer comes out clean.

Leave to cool for 5 -10 minutes before removing from tins. Ice when cold.

To make  cream  cheese icing mix  25 g softened ( not melted )  and 1/2 cup cream cheese . Beat in a tsp vanilla and 3 cups icing sugar, till smooth.

Can all be made in a food processor.

Uncategorised
Chocolate Banana Muffins
December 24, 2016 Sandra
Leave a comment

2 cups of Self- Raising flour, 1/2 cup castor sugar, 1/2 cup chocolate chips , 1/2 tsp salt, 100g butter , 1 cup milk, 1 egg , 1 tsp vanilla and 1 cup of mashed bananas (about 2-3 bananas).

In a bowl put the first four ingredients.

In a pot melt the butter, then add the egg , milk and essence. Mix well .

Add the wet mixture to the dry ingredients. Fold together carefully with mashed bananas.

Put into greased muffin tins.

Cook for 12-15 minutes at 220C

Uncategorised
Girdle Scones
December 24, 2016 Sandra
Leave a comment

1 cup of flour, pinch of salt, 2 teaspoons baking powder, 1/2 a cup of milk.

Sift flour, baking powder & salt into a mixing bowl.

Pour milk and mix quickly  to a light  dough , knead lightly and roll out to 1 inch thick. Cut into 4.

Preheat  frying pan to 180C and place scones directly onto the frying pan base. Cook for about five minutes on each side.

Uncategorised