by Linda Sang
75 g hazelnuts
75 g almonds
100 g brown sugar
20 g butter
1 egg white, lightly whisked.
Icing sugar for coating the rolled balls.
Method
Pulse nuts till well-broken, but not superfine to retain texture.
In a small saucepan, add butter first and melt, add sugar and egg white. Mix well and cool.
Add mix to the nuts and combine well. Mixture should be stiff. If not stiff enough add some more almond meal.
Roll into small balls, … Read more »
by Angela Marshall
Every year I make quite a few jars of this so there is something especially delicious to bring out for a quick dessert. Serve with thick cream and/or icecream, with wafers or plain.
125 g pitted prunes
125 g dried apricots (try to find good, slightly leathery, flavourful Australian apricots)
65 g sultanas
2 fresh peaches (tinned peaches will work too)
4 tblsps brandy, sherry or rum
1 cup of water and 2 cloves
130 g sugar
1 orange
by Deb Worgan
175 g cooking choc buttons (dark is delicious!)
500 g fresh strawberries stems attached.
Line a pan with baking paper.
Use a double boiler or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often to not burn.
Holding a strawberry by the stem, dip into the melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. Then place the strawberry on the baking paper. Repeat with the … Read more »
Ingredients:
1¼ cups caster sugar
2 cups Corn Flakes
250 gms dark chocolate, chopped
2 cups self-raising flour, sifted
3 x 70 gm eggs
200 gm butter
125 gms pecans, chopped
Method:
Preheat oven to 180º deg C.
Place butter and chocolate in saucepan and melt over very low heat, stirring until the mixture becomes just smooth.
Place eggs and sugar in a bowl and beat until pale … Read more »
from Georgie Adamson’s parents’ days
Another of my father’s made at Xmas
7 ozs condensed milk
1 tbsp butter
2 lbs sugar
1 cup milk
Put all ingredients into a saucepan and bring slowly to boil for a few minutes, stirring occasionally. Test consistency by dropping a little into cold water on a saucer. When the mixture is like soft putty, remove pan from heat.
Beat with a wooden spoon until mixture begins to solidify around the edges. Pour into a buttered tin and mark into bars and allow … Read more »
from Georgie Adamson’s parents’ days
6 bananas
½ cup sweet Marsala
1 tbs caster sugar
1 tbs butter
Place bananas in a greased ovenproof dish. Pour over Marsala. Sprinkle over sugar and dot with butter. Bake for about 20 mins in moderate oven. Delicious served with cream or ice cream. Serves 4.
Cost approx 90c
