Honeycomb Rocky Road September 7, 2009

Not a recipe as such… but to make these, just melt chocolate (I made 2 separate lots in milk and white chocolate)….  then pour a layer about .5cm thick onto a tray (you might want to use non-stick baking paper or a silicone sheet)…. use about 1/3 of the amount of choc you have, then top with marshmallows – pretty close togther.  I used one pack of pink & white marshmallows…. the whites went into the white choc one and the pink ones in the milk chocolate one.  Then crush some honeycomb chocolate bar (I used “violet crumble”) and sprinkle between the gaps in the marshmallows.  Then top with the rest of the melted chocolate and sprinkle more honeycomb on top.  Allow to set then cut into chunks with a heated knife.

Rolled Oat Bars March 9, 2009

Ingredients:
1 c Wholemeal SR flour
2 c rolled oats
150g butter
1/2 c sugar
1 tbs golden syrup

 
Method:
Mix together the oats, flour and sugar. Melt the butter and add the golden syrup, then mix this into the dry ingredients. When combined, press into a slice tray, and bake at 160 for 15-20 mins, or until golden brown. Cut it into bars while still warm, but allow to cool in the tray before removing.

 
(From “The Failsafe Cookbook” by Sue Dengate)

Rosemary buttery Potatoes December 13, 2008

Ingredients:
Potatoes
Butter
Rosemary (fresh is best)
Chives or spring onions (optional)
garlic (optional) (I must admit, I use powder for this)
Salt & pepper
Cardamon (ground) (optional)

 
Method:
1). Chop potatoes (unpeeled) into 1/4 and boil until the skins are just starting to lift (when they are soft)
2). Drain and put back into the pot, add a good knob of butter and some fresh rosemary leaves, a sprinkle of salt and a dash of cracked pepper. You could add the optionals.
3). Carefully mix it all around so you don’t break the potato up too much, and serve.

Apricot & Coconut Balls November 16, 2008

Ingredients
250g chopped dried apricots
1 cup fruit juice
8 “weetbix/vitabrits”, crushed
1/4 cup honey
desiccated coconut to coat

 
Method:
1). Add apricots and juice to a saucepan and bring to the boil. Remove from the heat and allow to cool.
2). In a bowl, combine the weetbix, honey, and the cooked apricot mixture, and mix well.
3). Form mixture into small balls, and roll in coconut. Refrigerate until set.

Choc Coated Marshmallows November 16, 2008

These are so wickedly delightful!!!

 
Ingredients:
1 packet of marshmallows (I like the pink and white kind…)
1 block of chocolate – I like Cadbury chocolate, but just choose your favourite. No cooking/compound chocolate though, if you’re going to make this, may as well do it properly!

 
Method:
1). Place a saucepan of water on the stove, place a metal/ceramic bowl over the saucepan to create a “double boiler”. Turn the heat on to a low heat.
2). Break up the chocolate and put it into the bowl. Stir this around as it melts to prevent it burning. Gently heat this to melt the lot. Chocolate gets ruined when it’s overcooked, and it will seize if you put even a few drops of water in it, so be careful!
3). Line up the marshmallows on a tray lined with wax paper so there is about an inch space between each.
4). When the chocolate is fully melted, spoon it over each marshmallow to cover them. Place them in the fridge to set.

 
Not many of mine make it to the fridge Smile they are just as yummy (if not more so) when the chocolate is warm and gooey!

 
Variations:
Use toothpick to dip marshmallows in, rather than pouring the chocolate over them. Serve with the toothpicks still in them.

 
When the chocolate is soft, holding the toothpick, dip the coated marshmallows in 100s & 1000s, coconut, milo, grated white or dark chocolate etc.

Mars Bar Balls November 16, 2008

Mum made these once when we were kids…. she never did it again (and I’ve not done it myself yet either), so I am not sure exactly how they were made. I am sure you could use a different chocolate bar if you wanted to.

 
Ingredients:
1 packet of plain biscuits (crushed into fine crumbs)
3 Mars bars (or similar chocolate covered caramel type chocolate bar)
100s & 1000s (sprinkles)

 
Method:
1). Place the chopped up chocolate bars in a saucepan and VERY gently melt them over a low heat – don’t let them burn!
 
2). Add the biscuit crumbs to this, until you get a consistency you’ll be able to roll into balls.
 
3). take spoonfulls of this mixture and roll them into balls in the 100s & 1000s
 
4). Place on waxed paper and put in the fridge to set.

 
Variations:
You could use nuts, grated chocolate, “milo”, coconut etc. instead of 100s & 1000s

Coconut Balls (Dreams) November 16, 2008

I know these as “Dreams”, but other people might know them as Coconut truffles, or some other name.

 
Ingredients:
1 packet of plain biscuits (like “Nice” or something similar)
1 can of sweetened condensed milk
1 cup of desiccated coconut
2 tablespoons of cocoa

 
Optional – Marshmallows

 
Method:
1). Blend the biscuits into crumbs. Either use a food processor, or place them in a freezer bag and bash them with a rolling pin (tons of fun!).
2). Mix the biscuits, cocoa, milk and 1/2 the coconut together, and form this into balls (Optional, form them around a marshmallow – you might want to cut the marshmallows into 4 and make smaller ones that are more bitesize though).
3). Roll the balls in the remaining coconut, and allow to set (put in the fridge).
4). Avoid eating them all until they have set

Mars Bar Slice November 15, 2008

A VERY rich sweet

 
Ingredients:
3 cups “Rice Bubbles”
3 “Mars Bars”
90g butter
200g Milk Chocolate
30g butter extra

 
Method:
Combine mars bars and the 90g butter in a saucepan and stir over a low heat until melted. Stir in Rice Bubbles and mix well. Spread mixture out into a well greased tray. Melt the extra butter and the chocolate in a heatproof bowl over a pot of simmering water in a saucepan, when melted spread over the rice bubble mixture. Refrigerate until set

Bliss Balls November 15, 2008

(Makes about 30 balls)
 
Ingredients:
1c puffed millet or rice
1/2c coconut
1/2c sesame seeds
1/2c sunflower seeds
1/2c honey (or rice malt)
1/2c tahini paste
1c combined linseed, sunflower seed & almond meal
1c chopped nuts (almonds, cashews, brazil, hazelnuts etc)
1c chopped dried fruit

 
Method:
1). Combine the dry ingredients and gradually add in the honey and tahini, mixing well.
2). Shape the mixture into balls, and coat with coconut or sesame seeds
3). To make this mixture into muesli bars, spread out in a greased tray, slice into bars and bake until browned in a moderate oven.

 
 
(Credit for this recipe to Chrissy from Natural Parenting Forum)

Coconut Rough Slice November 15, 2008

Ingredients:
 
Base
125g melted butter
1/3c Caster Sugar
1/4c Coconut
1c Self Raising Flour
2tsp Cocoa
Pinch Salt
 
Topping
3Tb Condensed Milk
1Tb Cocoa
1c icing sugar
30g butter
1c Coconut
1tsp Vanilla essence

 
Method:
1). Combine the dry ingredients for the base, then add the melted butter and mix well. Press into a prepared lamington tray and bake at 180C for approx 25 mins
 
2). Combine the topping ingredients together (If mixture is too dry, add more condensed milk). Spread this over the cooked base with a knife that has been dipped in hot water and then dried, to help it spread. Refrigerate until set.

 
(From http://www.phpbber.com/phpbb/viewtopic.php?t=148&mforum=yummystuff)

Chocolate Slice November 15, 2008

Ingredients:
 
1c self-raising flour
3/4c coconut
1/2c sugar
1/3c cocoa powder
125g butter or margarine, melted

 
Method:
1) Preheat oven to 180°C, and prepare a slice tray.
2). Combine the dry ingredients, mixing well
3). Pour into the prepared tray, and bake for 20 mins.
4). Leave to cool slightly, then ice with chocolate icing, sprinkle with coconut, then cut into squares.

 
(From http://www.bestrecipes.com.au/recipe/Chocolate-Slice-L416.html)

Cherry & Coconut Slice November 15, 2008

Ingredients:
100g butter, at room temperature
215g (1 cup) caster sugar
3 eggs
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
105g (1/4 cups) desiccated coconut
315g (1/2 cup) cherry jam
1 x 680g jar cherries, drained on paper towel
130g (2 cups) shredded coconut

 
Method:
Preheat oven to 180°C.
Grease and line a 20 x 30cm lamington pan.
Cream butter and 1/2 the sugar.
Add 1 egg and beat until just combined.
Stir in combined flours and 20g of the desiccated coconut.
Spoon the mixture into the pan and smooth the surface.
Bake for 20 minutes or until golden. Allow to cool slightly for 10mins.

 
When Cooled, spread jam evenly on the base, then sprinkle the cherries evenly on top. Combine the remaining coconut (both types), egg and sugar. Spoon this evenly over the cherry mixture.
Bake for a further 20 minutes or until golden and set.

 
When cooked, allow to cool completely then cut into squares.

 
(From Australian Good Taste magazine http://www.taste.com.au/recipes/2121/cherry+coconut+slice)

Date slice November 15, 2008

Ingredients:
1c dates, chopped
1c Self Raising flour, sifted
1c sugar
4 “weet bix”, crushed
1tsp bi carb soda
1c boiling water
1Tb butter, melted

 
Method:
1). Mix together the dates, weetbix, sugar and butter.
2). Combine bi carb with water, and add to the date mixture.
3). Stir in the softed flour and mix well.
4). Pour into a prepared lamington tray and bake in a moderate oven for 30 mins.

Caramel Chocolate Slice November 15, 2008

Ingredients
1 cup self-raising flour, sifted
1 cup coconut
1/2 cup brown sugar
1 cup rolled oats
150g butter, melted
395g can Sweetened Condensed Milk
2 Tbsp golden syrup
30g butter, extra
200g Dark chocolate melts, melted

Method:
1). Line a lamington tray with foil, and preheat the oven to 180ºC.
2). Add the first 5 ingredients together, and mix well.
3). Bake for 10 minutes, or until golden
4). In a saucepan, combine the golden syrup, extra butter and condensed milk and bring to the boil. Reduce heat and simmer for 5 minutes, or until the mixture becomes a golden brown caramel. Stir continually.
5). Pour this caramel over the baked base, and return it to the oven, cooking for 10 minutes.
6). Allow to cool, then pour the melted chocolate over the caramel. Turn out of the pan once the slice has set, and cut into squares.

 
(Recipe from nestle)

Butterscotch Slice November 14, 2008

Ingredients
115 g margarine, melted
1 cup brown sugar
1 cup self-raising flour
1 cup coconut
 
Topping:
1 tablespoon butter, melted
2 tablespoons golden syrup
1 tin condensed milk

 

Method:

1). Combine the butter, coconut, sugar and flour.

2). Grease a lammington tray, and press mixture into this. Bake at 180C for 10-15 mins. Allow to cool

3). Combine the topping ingredients, the spread this evenly over the cooled base. Bake this for 15 minutes. After removing from the oven, while still warm, spread the melted chocolate to cover.
 
 
From http://www.bestrecipes.com.au/recipe/Butterscotch-Slice-L526.html

Vanilla Slice November 14, 2008

makes about 12?

 
Ingredients:
600mls cream
1 1/3cups milk
2 packets of vanilla pudding
Sheets of puff pastry
 
Butter icing for the top.
 
Method:
whip milk, cream and pudding. Put in the fridge. Cut the pastry sheets into individual squares (2 for each portion), prick all over with a fork, bake for about 5-10 mins until cooked but not browned. Allow to cool. Assemble by putting a pastry square, then topping in the cream filling, then another square of pastry, then ice the top with butter icing.

 
(butter icing – mix icing sugar and butter together to get the right consistency)

Chocolate Slice November 14, 2008

Ingredients
250g Butter, Melted
1 Cup Coconut
I Tb Cocoa
3 “WeetBix”, Crushed
1/2 Cup Sugar
1 Cup Self Raising Flour
Pinch Salt

 
Method:
Combine the dry ingredients together, then pour in the melted butter and mix well.
 
Press mixture into a greased lammington tin, and bake at 180C for approx 20 mins.
 
Allow to cool before spreading with chocolate icing, and a sprinkle of coconut.

(From ~Cinderella~ here)