Recipes - Part 9

Christmas Rocky Road

3/4 cup pistachio nuts
3/4 cup red glace cherries, halved
2 1/2 cups (250g) white marshmallows, quartered
2 x 180g PLAISTOWE Extra creamy premium white chocolate, melted

1. Combine all ingredients, mix well.
2. Immediately spread mixture into lined 18cm x 28cm lamingon pan. Refrigerate until set.
3. Cut into fingers to serve.

Makes approximately 28

Recipes - Part 8

Santa's Fruit and Nut Fudge

125g butter
395g sweetened condensed milk
1 cup brown sugar
1 1/2 cups dark melts
1 cup cubed sponge finger biscuits
1/4 cup roughly chopped roasted almonds
1/4 cup roughly chopped roasted cashews
1/2 cup halved red glace cherries

Place butter, sweetened codensed milk and brown sugar in a pan. Stir over low heat until butter has melted. Bring to boil, simmer stirring for 3 minutes.
Add dark melts, stir until combined and chocolate has melted. Stir in sponge finger biscuits, nuts and cherries, mix well.
Spoon mixture evenly into foil lined 12cm x 23cm loaf pan, cool, refrigerate until firm.
Turn out, cut into squares or slices to serve.

Christmas Crackles

2/3 cup mixed fruit
2 cups rice bubbles
1/2 cup caster sugar
1/2 cup coconut
125g copha
1/2 cup choc bits

Place rice bubbles, sugar, coconut and mixed fruit in a bowl and stir to combine.
Place copha in a small saucepan and cook over medium heat until melted. Stir through dry mixture.
Add choc bits, stir, then spoon into a patty pan tray lined with 16 paper cases. Refrigerate to set.
Makes 16

Little Fruit Fudge Puddings

1 cup (150g) raisins, chopped
1/4 cup (40g) currants
1/2 cup (60g) dry roasted almonds
1/2 cup firmly packed brown sugar
1/3 cup dark rum or orange juice
300g madeira cake, crumbled
2 teaspoon finely grated orange rind
200g dark cooking chocolate, melted

To decorate:
2 Tablespoon (20g) pistachio nuts, chopped
125g white melts, melted
2 1/2 teaspoon vegetable oil
125g white melts, extra, for bases

Combine raisins, currants, brown sugar and um in saucepan. Simmer, stirring for 3 minutes. Cool.
Finely chop almonds in a food processor. Place in a large bowl, along with cake crumbs, rind and cooled fruit mixture. Add melted chocolate and stir to combine.
Roll mixture into 3cm diameter balls and place on a lined tray. Refrigerate until firm.
Combine melted white melts and oil. Spoon into a small plastic zip lock bag. Snip a tiny piece from one corner. Pipe a little dot onto an extra white melt, then secure a pudding on top. Repeat with remaining puddings.
Drizzle remaining chocolate mixture over the top of each pudding, then decorate with pistachio nuts (this is best done in batches of about 10 at a time, as chocolate sets quickly on puddings). If chocolate in the bag stiffens, microwave for a few seconds. Store puddings in refrigerator.

Effortless Fruit and Nut Clusters

300g sultanas
100g slivered almonds
60g californian walnuts, chopped
400g dark chocolate

Spread almonds on a plate and microwave on high for 2 minutes, stir and microwave a further 2 minutes (or toast till golden in a hot oven). Set aside to cool.
Measure sultanas and walnuts into a bowl, and mix in almonds when cool.
Break up chocolate and melt in a microwave oven (allow 2 - 3 minutes, stirring every 30 seconds), or melt in a small saucepan over a pan of simmering water.
Cover a tray with baking paper.
Stir chocolate quickly through the nuts and fruit, then spoon heaped teaspoons onto the paper, shaping into little mounds. Chill in freezer or set at room temperature to retain chocolate shines.
Makes 3.
Tip: These will keep for several weeks in an airtight container in the fridge.

Christmas Shortbread

2 Tablespoons cashews, chopped
3 Tablespoons currants
2 Tablespoons glace cherries, finely chopped
250g butter (room temperature)
2 cups plain flour
2 Tablespoons rice flour
1/3 cup icing sugar

Preheat the oven to 150C.
Cut butter into small cubes.
Into the large bowl of a food processor add the flour, rice flour and icing sugar.
Add the butter pieces and chop until mixed to crumbs.
Add the nuts and fruit, mix in. Do not overwork.
Tip out and knead very gently into a soft, slightly dry dough.
Roll out on a lightly floured board and cut into desired shapes.
Line baking trays with baking paper and arrange the shortbreads, leaving some room between pieces.
Bake for 30 - 40 minutes at 150C until dry on the surface and slightly firm.
Leave to cool. Store in an airtight container.

Recipes - Part 7

Sesame Seed Nibbles

125g butter
1/2 cup white or raw sugar
2 Tablespoons honey
125g sesame seeds
1/2 cup peanuts
1/2 cup coconut
3 cups rice bubbles

Combine butter, sugar and honey in a saucepan, stir over low heat until sugar dissolves, then bring to the boil, boil gently for 5 minutes.
Remove from heat, add all remaining ingrdients and mix well. Spread evenly over greased scone slide, bake in moderate oven for 3 minutes. Break into pieces when cold or cut into small slices.

Caramel Peanut Popcorn

1/2 cup popping corn
2 Tablespoons oil
125g butter
2 Tablespoons honey
3/4 cup sugar
1/2 cup peanuts

Heat oil in large saucepan or frypan. Add corn, place lid on pan, shake pan continually until popping ceases. Place popcorn into large bowl.
Combine honey, sugar and butter inseparate pan, stir over low heat until sugar dissolves. bring to the boil, boil uncovered for 5 minutes. Remove from heat, add peanuts to syrup, then pour over popped corn. Mix until corn is well coated. Pour quickly onto a greased oven tray. Cool.

Cherry Nut Squares

250g dark chocolate
90g copha
250g glace cherries
1 cup cocnut
250g unsalted cashew nuts

Place chopped chocolate and copha into top of a double saucepan. stir over simmering water until melted. Pour quarter of chocolate mixture into greased and greased paper-lined 18cm slab tin. Sprinkle cherries, coconut and cashew nuts evenly over chocolate. Pour remaining chocolate over top. Refrigerate until set. Cut into squares.

Honeycomb

1 cup sugar
1 Tablespoon white vinegar
1 cup golden syrup
1 Tablespoon bicarbonate of soda

Place sugar, golden syrup and vinegar in a large saucepan and stir over medium heat until sugar dissolves. Continue cooking, without stirring, until a little of the mixture dropped into cold water separates into hard brittle threads that snap easily. Remove from heat and stir in the bicarbonate of soda. The mixture will immediately bubble up. Pour into a shallow, greased tin about 23cm square and place tin on a wire rack to cool. When quite cold, break into pieces. Store in layers in a tin with a tight fitting lid, putting sheets of foil between each of the layers.

Soft Fudge

125g plain milk chocolate
1/4 cup evaporated milk
50g butter
3 cups icing sugar

Lightly grease a 20cm square tin. Break up the chocolate. Put in top of a double boiler. Add butter and melt over gently simmering water. Take it off the heat, stir in evaporated milk. Sift in icing sugar, mix it all well. Press it all evenly into the tin, put in the fridge until set, cut into small squares.

Peppermint Creams

1 egg white
3 Tablespoons thick cream
3 cups icing sugar
Few drops of peppermint essence
Green food colouring (if desired)

Separate the egg white into a bowl, add cream and beat together slightly with a fork or egg beater.
Stir in half the icing sugar, beating well with a spoon until smooth, add peppermint essence, then rest of icing sugar (you will probably need to finish the mixing with your hands). Sprinkle a board with icing sugar, turn out the mixture and roll it flat.
Cut circles with a medicine cup or liquer glass, or cut with a knife into nice shapes.
Lay them carefully onto some greasproof paper on a plate to harden for 4 hours.
Note: Before rolling out, all or half the mixture can be tinted pale green for cool looking mints.
For chocolate coated creams: With a skewer, dip hardened mints into 125g dark chocolate which has been melted in a double saucepan.

Turkish Delight

60g gelatine
1 cup cold water
1 1/2 cups boiling water
4 cups white sugar
1 Tablespoon rose water (from the chemist or continental delicatessen)
Red food colouring
1/2 cup icing sugar, sifted

Soak the gelatine in the cold water in a bowl for 5 minutes.
Meanwhile, boil 1 1/2 cups water in a deep saucepan, then sift in the white sugar until it has dissolved.
Add the soaked gelatine and stir until it has melted.
Bring the mixture to boiling point and boil for 10 minutes.
Take saucepan off the stove, add rose water and colouring.
Pour mixture into a shallow wetted dish and leave overnight.
Cut turkish delight into long strips with a knife dipped in icing sugar, then snip into squares with scissors and roll in icing sugar.
Note: Don't put turkish delight in the fridge as it will turn sticky.

Christmas Damper from Australia

2 cups Self Raisin Flour
1/2 teaspoon salt
2 teaspoons sugar
1 Tablespoon butter
1 cup milk or water (enoughto make a medium or soft dough)
1 teaspoon of bicarbonate soda

Rub the butter into the flour. Knead. Mould into a Christmassy shape - a wreath, or a star. Bake in hot oven. Cook for 20 minutes until brown. Serve with butter and jam, honey or golden syrup

Mini Christmas Pavlovas

4 egg whites
1 cup castor sugar
Fresh fruit: cherries, pineapple, grapes, strawberries, kiwi fruit and banana (chopped)
600ml fresh cream, whipped with icing sugar and vanilla essence
Icing sugar for dusting
Lime and strawberry topping (optional)
Mint leaves for garnish)

Grease a large flat oven tray and sprinkle with cornflour, shaking off excess.
Beat egg whites in a clean bowl with electric mixer until stiff. Gradually add castor sugar and beat well between each addition, beating until stiff and shiny.
Place large dollops of mixture onto prepared tray, making 6 - 8 individual pavs.
Bake in a slow oven 100 to 120C, for approximately 30 - 40 minutes or until pavs are firm and dry to the touch.
Turn oven off and leave door ajar, allowing pavs to cool in the oven.
(Pavs can be cooked the day before, or several days ahead and stored in an airtight container).
Just before serving, place on individual serving plates and decorate with whipped cream and fresh fruit.
With the topping in plastic squeeze bottles, drizzle the green and red topping down the sides of the pavs so it runs onto the plate.
Serving Suggestion: Place a mint leaf on top and dust with icing sugar.

Recipes - Part 6

My Favourite Christmas Cake

5 cups (750g) dried mixed fruit
250g margrine, softened
1/2 cup caster sugar
2 teaspoon grated lemon rind
1 1/2 cups plain flour
3/4 cup port
1/2 cup brown sugar
2 teaspoon grated orange rind
4 eggs
1/2 cup S.R. flour
2 Tablespoon port, extra

In a large bowl, combine mixed fruit and port, cover and stand overnight.
Grease a deep 20cm cake pan, line base and sides with greaseproof paper, bringing paper about 5cm above the edge of the pan.
Combine margarine, sugar and rinds in a small bowl with electric mixer, add eggs one at a time, beat only until complet.
Add butter mixture to fruit mixture, mixing well.
Stir in sifted flours, mixing well.
Pour mixture into prepared pan, bake in a slow oven (150C) for about 2 1/2 hours, or until cooked.
Brush cake lightly with extra port, cover with foil, cool in pan.

White Chocolate and Cherry Truffles

Makes: 36

1 cup (200g) glace cherries, chopped
300g white cooking chocolate
120ml cream
1 cup desiccated coconut

In a heatproof bowl break up chocolate and melt in the microwave for about 3 minutes, checking and stirring every 40 seconds. Leave to cool slightly.
In another bowl whip cream to firm peaks and gently stir in chocolate, 2 - 3 Tablespoons of coconut and 3/4 of the chopped cherries.
Mix well, then cover and refrigerate until the mixture is firm enough to shape into small balls.
Coat some of the balls with left over glace cherries and remaining with desiccated coconut. Store in the fridge until ready to serve.

Candy Canes

Simmer 1 cup sugar with 1/4 cup light corn syrup, 1/4 cup water and 1/8 teaspoon cream of tartar until the mix reaches about 280 degrees on a candy thermometer. Remove from the heat and add a few drops of peppermint flavouring. Divide the syrup in half. Add red food colouring to one half; pour out separately onto the greased surfaces. Cool for 1 to 2 minutes. Pull each half separately; roll into 1/2" thick ropes. Twist coloured batch around the white batch pulling until the colours adhere. Cut with scissors into 6" long lengths; bend to crook one end.

Popcorn Balls

Melt 1 cup maragrine. Add 1 1/3 cups sugar and 1/2 cup corn syrup. Bring to a full boil and boil for 3 minutes. Remove from heat and add 1 teaspoon vanilla. Stir and pour over 4 qts popped corn and mix well. Roll popped corn into balls.

Cherry Truffles

Makes about 30

1/3 cup glace cherries, halved
2 teaspoon alcohol free cherry brandy or 1 teaspoon brandy essence
150g dark melts
60g butter
2/3 cup sweetened condensed milk
1 1/3 cup shredded coconut
1/4 cup cocoa

Combine cherries and half the brandy essence in a small bowl. Allow to sit for 1 hour.
Melt chocolate and butter in top of double saucepan.
Stir in condensed milk, remaining brandy essence and coconut. Cover, refrigerate 30 minutes or until mixture is firm.
Roll Tablespoonfs of mixture around cherry halves. Roll truffles lightly in cocoa and refrigerate for 1 hour or overnight until firm.

Fruit and Nut Truffle Logs

Makes: about 48

250g milk coffee biscuits
100g packet diced almonds
3/4 cup glace cherries, chopped
3/4 cup mixed dried fruit
400g can condensed milk
50g butter, melted
50g copha, melted
200g milk melts, melted
1 cup pecan nuts, chopped

Process biscuits into crumbs.
Combine biscuits, almonds, cherries, dried fruit, condensed milk, butter and copha in medium bowl, mix well.
Divide mixture in half. Roll each half into a log 25cm long. Wrap firmly in nonstick baking paper, refrigerate for 1 hour or until firm.
Coat each log into melted chocolate, roll in pecans, place on a baking tray lined with nonstick baking paper; refrigerate for 30 minutes or until hard.
Cut each log into 1cm slices to serve.

Marshmallows

8 Tablespoons gelatine
1 cup cold water
4 cups sugar
1 1/2 cups boiling water
2 teaspoons vanilla
1 dessertspoon lemon juice

Soften gelatine in cold water. Add sugar to boiling water. Stir to dissolve sugar, bring back to the boil. Add soaked gelatine, boil steadily for 20 minutes. Allow to cool to lukewarm. Flavour with vanilla and lemon juice. Beat until very thick and white. Pour into tins which have been rinsed out with cold water. Allow to set. Cut into squares, roll in icing sugar or toasted coconut.

To toast coconut:
Spread coconut on baking trays, bake in moderate oven (350F) for 10 to 15 minutes, shaking the trays occasionally. Alternatively, the coconut can be put into a large, heavy frypan and toasted over moderate heat. Shake pan continually so coconut does not burn.

Butterscotch

2 cups white sugar
1/2 cup brown sugar
4 dessertspons liquid glucos
1/4 cup butter
1/2 cup water
1/2 teaspoon cream of tartar

Place in a saucepan the sugars, glucose, butter and wate in which the cream of tartar has been dissolved. Stir over low heat until sugar has thoroughly dissolved.
Increase heat, bring to the boil, using a sweets thermometer, boil to 290F. Remove from heat immediately, allow bubbles to settle, then pour into a greased tin about 8 inches square or on to an oiled slab. Mark into squares with an oiled knife before it becomes cold.

Sherbet

1 cup icing sugar
1 teaspoon bicarbonate of soda
1 teaspoon tartaric acid

Sift all ingredients together into a bowl. Repeat this sifting three times. Store sherbet in an airtight container.

Sugar Coated Peanuts

500g raw peanuts (with red skins on)
2 cups sugar
2 cups water

Combine all ingredients in large, heavy frying pan. Stir over low heat until sugar has dissolved. Bring to boil. Boil steadily, uncovered for 10 minutes. Remove from heat. stir constantly with a fork until sugar crystallizes around peanuts. Turn out and cool on a tray.

Recipes - Part 5

Fruity Fudge Easter Eggs

125g butter
1/2 cup sultanas
1/2 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 1/2 cups finely crushed milk arrowroot biscuits
1/2 cup full cream milk powder
1/2 cup crushed mixed nuts
90g dark melts
30g copha white vegetable shortening
60g white melts

Place butter, sultanas and sugar into saucepan. stir over medium heat until sugar dissolves and mixture comes to the boil.
Remove from heat, add egg and vanilla. Add biscuit crumbs, full cream milk powder and nuts, mix well, cool.
Mould tablespoonfuls of mixture into egg shapes, refrigerate until firm.
Melt dark melts and copha, coat eggs and allow to set.
Decorate with melted white melts, allow to set.
Makes 20

Coconut Easter Eggs

Makes 30 eggs

500g icing sugar, sifted
3 cups coconut
400g can sweetened condensed milk
1 teaspoon vanilla
Yellow food colouring
200g chocolate melts
30g copha

Combine first four ingredients until evenly mixed. Colour one quarter of the mix with food colouring, to desired yolk colour. Form into small 1.5cm diameter balls. Shape remaining coconut ice around balls to form an egg shape, refrigerate. Melt chocolate melts and copha, mix well. Dip coconut ice eggs in chocolate, drain on wire rack, refrigerate until set.

Coffee Balls

185g butter
2 cups icing sugar, sifted
1 teaspoon vanilla
1/2 cup full cream milk powder
2 teaspoon instant coffee, dissolved in 1 teaspoon hot water
3/4 cup rolled oats
1 cup coconut
150g cooking chocolate, melted
30g copha white vegetable shortening, melted

Beat butter, icing sugar, vanilla and full cream milk powder until light and creamy.
Add instant coffee, rolled oats and coconut, mix well.
Roll teaspoonfuls of mixture into balls, refrigerate until firm.
Combine cooking chocolate and copha, use to coat coffee balls. If desired decorate with flaked almonds and glace cherries.
Makes approximately 30.

Fruit Balls

3/4 cup dried apricots
1/2 cup chopped dates
1/2 cup water
1 cup sultanas
1/2 cup coconut1 3/4 cup full cream milk powder
Extra coconut

Combine apricots, dates and water in pan, bring to boil, reduce heat, simmer 2 minutes.
Add sultanas, coconut, and full cream powdered milk, combine well.
Roll heaped teaspoonfuls of mixture into balls, roll in extra coconut, refrigerate until firm.
Makes approximately 30.

Recipes - Part 4

Marshmallow Bubbles

4 cups rice bubbles
3 Tablespoon cocoa
250g copha
250g icing sugar
1 packet marshmallows

Sift cocoa and icing sugar, add rice bubbles. Melt copha and pour over dry ingredients, mix well. Add marshmallows and allow to sit in flat dish in the fridge. Cut into squares.

Coconut Ice

Makes: 36 squares

2 egg whites
500g icing sugar, sifted
250g desiccated coconut
125g copha
1 teaspoon vanilla
Red food colouring

In the bowl of an electric mixer, lightly beat the egg whites and mix until they are foamy. Add the sifted icing sugar and coconut and mix until combined.
Melt the copha over low heat in a small saucepan, allow to cool, then pour in the vanilla into the coconut mixtue and mix together thoroughly.
Turn half the mixture into a lamington tin about 17 x 23cm, which as been lined with baking paper. Press down well with the back of a large spoon. Colour the remaining mixture with a few drops of red food colouring and mix thoroughly until you get a pale pink colour. Press onto the white mixture and place in fridge until set and chilled, before cutting into squares. The squares should be stored in the fridge.

Hint
Try making pretty green and white coconut ice by using green food colouring in place of the pink for the second half of the mixture.

Rum Balls - Recipe 2

280g cake crumbs
3 Tablespoons apricot jam
3 Tablespoons cocoa
1 Tablespoons rum
2 Tablespoons water
2 Tablespoons apricot jam, extra
Chocolate sprinkles

Mix together cake crumbs, cocoa, 3 Tablespoons of wrmed sieved apricot jam, and rum until a stiff paste is formed. Make into approximately 24 balls. Warm 2 Tablespoons of sieved jam with wter; dip the balls in this jam mixture, then coat with chocolate sprinkles. Place in paper patty cases.
Makes approx. 24

Festive Fruit Ring

Oven Temp: 200C

Pastry
1 cup S.R. flour
10g butter
20g softened butter, extra
100ml milk

Decoration
2 glace cherries
2 Tablespoons icing sugar

Filling
1 Tablespoon sultanas
1/4 teaspoon mixed spice
1 Tablespoon currents
1/4 teaspoon cinnamon
2 teapoons mixed peel
1/2 teaspoons caster sugar

Set oven at 200C. Place shelf in top 1/3.
Sift flour and salt into a bowl.
Rub butter into flour.
Make a well in centre. Add milk and mix to a soft dough.
Turn onto lightly floured board, knead 10-12 times to form a ball.
Roll into oblong 15 x 20cm. Spread with softened extra butter.
Mix filling ingredients together and sprinkle over buttered dough.
Roll up like swiss roll start with short side.
Lift onto greased oven tray and form into a half moon.
With a sharp knife make a series of cuts 3/4 of the way through the roll and 2cm apart.
Glave evenly with milk.
Mix icing sugar with a few drops of hot wate and drizzle over ring.
Decorate with chopped cherries.

Christmas Nibbles

Preparation Time: 30 minutes
Makes: about 48

250g cooking chocolate
125g crystallised ginger
1/2 cup shelled peanuts or hazelnuts
100g marshmallows
Small foil patty cases

Melt chocolate in the top of a double saucepan over gently simmering water. Drop ginger and nuts into chocolate. Stir to coat these completely.
Place each piece of chocolate - coated giner on a foil-lined tray. Place spoonfuls of the nut mixture onto foil-lined trays. Set both in the fridge.
Marshmallows may be coated in the same manner.
Alternatively, place ginger and nuts (or chopped cherries and dried fruit) into the base of small foil patty cases, pour over enough chocolate to fill each case. Set in the fridge. Keeps for up to 2 months.

Steamed Fruit Pudding

1/2 cup full cream milk powder
1 cup warm water
1/2 cup sugar
1 1/2 cups mixed fruit
40g butter
1 cup self-raising flour
1 teaspoon mixed spiced
1 teaspoon bicarbonate soda

Combine first 5 ingredients in pan, bring to boil stirring, cool 30 minutes.
Add combined sifted flour, spice and bicarbonate soda, mix well.
Spoon into greased 6 cup pudding basin, cover securely.
Steam pudding 1 1/2 hours until cooked, serve wit custard.
Serves 4-6.

Christmas Cake

500g mixed dried fruit
200g glace cherries, chopped
125g pitted prunes, chopped
125g butter
1 cup full cream milk powder
1 cup water
1 cup brown sugar
1 teaspoon mixed spice
1/4 cup sherry
1 teaspoon bicarbonate soda
2 eggs, lightly beaten
1 cup self-raising flour
1 cup plain flour

Place first 8 ingredients in pan, bring to boil stirring, reduce heat, simmer 5 minutes.
Remove from heat, stir in sherry and bicarbonate soda, cool.
Stir in remaining ingredients. Spread cake mixture evenly into greased and lined 20cm deep square cake pan.
Bake in 160C oven for 2 - 2 1/2 hours until cooked.
Serves 15-20.

Recipes - Part 3

Drinks

Citrus Spritzer
Combine in a jug or bowl, 1 cup orange juice with 1/2 cup lime juice and 850ml can pineapple juice. Chill until serving time. Top with 1.25 litre bottle chilled lemonade and ice to serve.

Melon Punch
Peel and roughly chop a small rockmelon and place in a blender with 425ml can apricot nectar and 1 1/4 cups green ginger wine. Blend mixture until smooth, in two batches if needed. Transfer to a bowl or jug and chill until serving time. Add 1.25 litre bottle of chilled dry ginger ale to serve.

Berry Punch
Place 250g strawberries, 200g raspberries and 150g blueberries in a food processor and blend until smooth. Transfer to a bowl, stir through 850ml can of peach nectar and 1/2 cup Grand Marnier. Refrigerate until serving time. Add 1.25 litre bottle of chilled lemonade when ready to serve.

Mango Champagne
Combine in a jug or a bowl, 2 x 850ml cans mango nectar with 440g can drained and diced mango and 1 Tablespoon Grand Marnier. Add 750ml bottle chilled champagne and serve immediately.

Chocolate Eggnog
Combine in a food processor, 6 eggs, 1 cup brandy, 3 cups thickened cream, 3/4 cup milk, 1/4 cup chocolate topping, 2 teaspoons vanilla essence and 1 teaspoon ground cinnamon. Serve eggnog garnished with lashings of delicious chocolate curls.

Hint: Make a non-alcoholic version of this drink forthe designated driver - use claytons in place of brandy.

Recipes - Part 2

White Christmas

2 cups rice bubbles
1 cup coconut
1 cup powdered milk
1 cup mixed fruit
1 x 100g packet mixed glace cherries, chopped
3/4 cup icing sugar, sifted
250g copha, melted and cooled

Combine rice bubbles, coconut, powdered milk, fruit, cherries and icing sugar in a large bowl. Mix well.
Pour over copha. Mix until well combined. Press into a foil-lined 18 x 28cm lamington tin.
Freeze until set. Cut into finger to serve. Store in an airtight container in the fridge.

Spuds

1 tin condensed milk
375g coconut
375g icing sugar

Mix all ingredients, roll in balls in small amount of cocoa. Set in fridge.

Walnut Fudge

60g milk melts
60g choc melts
1/3 cup chopped walnuts
1/3 cup coconut
1/3 cup condensed milk

Melt chocolates together in a heatproof bowl over a saucepan of simmering water. Add walnuts, condensed milk and coconut. Line a 15cm square tin with foil and grease. Spread mixture into prepared tin. Refrigerate until firm. Cut into squares and store in fridge.

Charlesworth Walnut Fudge

300g marshamllows
1 Tablespoon water
185g chocolate pieces
90g butter
Vanilla to taste
185g walnut coarsely chopped

Grease and line a small square 18cm tin with baking paper. Place marshmallows, butter and water into a saucepan and gently heat until melted, stirring occasionally.
Stir in the chocolate, vanilla and walnuts, continue heating until chocolate is melted. Spread mixture into greased and papered pan, cover and alow to set in the fridge.
When set, cut into squares ready for use. Put in a freezer bag and store in the fridge.

Cherry Slice

250g white melts
400g can condensed milk
200g choc melts
1 cup glace cherries, chopped
2 cups coconut
30g copha

Melt white chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat and stir in cherries, condensed milk and coconut. Mix well. Line a lamington tin with foil and grease. Spread mixture into prepared tin. Melt choc melt and copha together in a heatproof bowl over a saucepan of simmering water. Spread evenly over top of mixture. Refrigerate until firm. Cut into slices.

Chocolate Cherry Bites

100g glace cherries, halved
395g condensed milk
50g pecan nuts, coarsely chopped
75g slivered almonds
375g chocolate melts

Line an 18 x 28cm slab tin with foil or baking paper.
Place condensed milk and chocolate in microwave safe bowl. Microwave on high power for 2 minutes. Stir until smooth. Quickly stir in cherries, almonds and pecans.
Spread evenly into prepared tin. Chill for several hours or overnight. When firm, cut into 24 rectangles. Serve after dinner as a treat.

Rum Balls - Recipe 1

8 weetbix
1/2 cup sultanas
1/2 cup coconut
2 Tablespoon rum
2 Tablespoon cocoa
1 tin condensed milk

Crush weetbix and add other dry ingredients. Mix rum and condensed milk into dry mixture and combine well. Cover and chill for approx. 1 1/2 hours. Roll into balls and roll in extra coconut. Refrigerate.
Makes 30 to 40 rum balls.

Apricot Balls

227g chopped dried apricots
227g crushed plain biscuits
114g chopped marshmallows
1 cup condensed milk
57g chopped nuts
1 teaspoon vanilla essence

Mix all ingredients together, roll into balls. Mixture can also be formed into long rolls. Coat rolls or ball with coconut and refrigerate until firm. If the mixture is in rolls, slice to serve.

Chocolate Ginger Sticks

1/2 cup finely chopped dates
90g dark chocolate
60g crystallized ginger

Put ginger and dates through fine mincer or chop very finely. Shape into sticks approximately 5cm in length and 5mm wide. Place chocolate in top of double boiler, melt over hot water.
Place date and ginger sticks on wire rack, spoon chocolate over. Refrigerate until set.
Makes approx. 18

Kids Rocky Road

2 cups mini marshmallows
500g chocolate melts
1/2 cup peanuts (optional)
Sprinkles or hundreds and thousands

Melt the chocolate in the microwave on medium for 2 minutes, stir well.
Line a deep tray with baking paper. Spread marshmallows (and peanuts) over tray, then pour the melted chocolate over the top.
Sprinkle Hundreds and Thousands or sprinkles over the top and pop in the fridge to set for 30 minutes to 1 hour.

When it is ready take out of the fridge and break into pieces.

Gourmet Rocky Road

500g chocolate, melted
200g marshmallows, chopped
1/4 cup dessicated coconut
2 x 55g bars turkish delight, chopped
1/2 cup peanuts, chopped

Combine all ingredients in a large bowl and mix well.
Pour mixture into a lined slice tin and refrigerate until set.
Use a warm knife to cut the slice into small squares.

Note
The turkish delight bars can e substituted for glace cherriesor red jubes.

Aussie Freebies - Part 1

I will be updating this section quite often, because I love receiving freebies

Here is a list of free samples products in Australia


Dermaveen (Skincare & Haircare)
http://www.dermatech.com.au/
(email for samples)

Cetaphil (Skincare)
http://www.cetaphil.com.au/
(email for samples)

Milton (Baby)
http://www.miltonpharma.com/
(click on the free samles on their website)

Sanford Australia (Stationery)
http://www.sanfordaus.com.au/
(you will need to sign up for the vip - they will send samples of pens out)

ARTAV (Haircare, etc)
http://www.artav.com.au/
(send them an email asking nicely for some samples of their products that you would like to try)

Nivea (Skincare)
http://www.nivea.com.au/
(occasionally they have promotions for free samples and you can email for some samples as well. Need to check this site out regularly)

Sanctum (Skincare)
http://www.sanctumaustralia.com/
(email them for some samples)

Justine Tissue Oil (Skincare)
www.justine.com.au
(email for some samples)

Recipes - Part 1

Rocky Road

Makes: about 16 pieces

500g milk chocolate
250g packet pink and white marshmallows
2 x 100g packets red glace cherries, ½
200g packet crushed peanuts

Melt chocolate in a heatproof bowl over simmering water (or melt in a heatproof bowl in the microwave oven). Stir in marshmallows, cherries and nuts.
Pour mixture into a foil-lined 19cm x 29cm lamington tin. Refrigerate until firm. Cut into pieces to serve.

Mars Bars Slice

3 mars bars
3 Tablespoons margarine
3 cups rice bubbles

Melt margarine and mars bars in a large jug on full power, approximately 3 - 4 minutes or until mixture is smooth and liquid. Stir in quickly the rice bubbles. Press into a slice dish firmly and with the back of a spoon, smooth this to an even consistency.

This hould be done fairly quickly because it starts to cool almost immediately. For an extra, perhaps a little sprinkle of coconut looks decorative.

This cools very quickly - may be place in the fridge and cut into slices.

Note: Preparation time is 15 minutes. Allow time for setting.

Christmas Spice Cakes

100g butter
100g castor sugar
2 medium size eggs
100g self raising flour
50g sultanas
½ teaspoon mixed spice
25g icing sugar

Cream the butter and sugar well. Gradually beat in the eggs.

Fold in the sieved flour and mixed spice. Add the sultanas.

Half fill the baking cases. Bake at 190°C for 20 minutes. Cool.

Place a sprig of holly on each bun. Dust the tops with sieved icing sugar.

Rum Snowballs

10 weetbix biscuits
2 Tablespoon coconut (plus some extra for rolling)
1 Tablespoon cocoa
1 cup mixed fruit
1 tin condensed milk
2 Tablespoon rum

Crush the weetbix, then mix all ingredients together.

Take small pieces and roll into balls and then roll in coconut.

Place in fridge to set.

Makes 4 dozen.

Home made Pet Treats - Part 4

Chicken Meatballs

1kg minced chicken or pork
1 cup bread crumbs
4 eggs, lightly beaten
100g parmesan cheese
2 cloves garlic
1 handful of parsley, chopped

Preheat oven to 200C.

Blend all ingredients in a food procesor. Transfer mixture into a bowl.

Wet your hands to stop mixture from sticking and form into small balls.

Place in the oven on a tray lined with baking paper and cook for 15-20 minutes.

Serve just warm.

Tempting Training Treats

2 1/3 cups flour - plain or whole wheat
1/4 cup olive oil
1/4 cup apple sauce
1/2 cup grated cheese - like parmesan
1 large egg
1 teaspoon garlic powder
1/4 cup powdered milk - non fat

Combine all ingredients in a large bowl; mix well. Roll the dough out to size of a cookie sheet. Pat the dough onto a lightly greased cookie sheet, bring it to the edges. Using a sharp knife or a pizza cutter, cut desired sizes into dough (just score through). If you're using as tainingtreats, cut them into small pieces. Sprinkle a little extra cheese and garlic powder if desired on dough for flavour. Bake in a 180C (350F) oven for about 15 minutes until golden brown. Turn off the oven and let cool for a few hours. They will keep hardening the longer you leave them. Break them apart, store tightly covered or in the freezer.

Cat Chow Cookies

1 1/4 cup whole wheat flour
1/4 cup soy flour
1/4 cup water
1 egg
2 Tablespoons wheatgerm
2 Tablespoons molasses
2 Tablespoons margarine
1 teaspoon organic catnip

Preheat oven to 180C (350F).

In a large mixing bowl, stir together the flurs, liquid, egg, wheatgerm, molasses, margarine and catnip.

Lightly flour a rolling pin. Roll out the batter on a greased cookie sheet. cut into 1/2 inch pieces.

Bake 20-22 minutes.

Allow t cool before serving. Store the leftovers in an airtight container in a cool place.

Finicky Feline Meal

1 cup chicken boiled
1/4 cup steamed fresh broccoli
1/4 cup steamed shredded carrots
Chicken broth

Mix all the ingredients with enough chicken broth to hold it together. This same recipe can be used with fish (boil until it flakes). And you can also vary the recipe by adding rice or other vegetables. Do not use tomatoes or onions.

Heavenly Sardine Treat

2 flat cans sardines in oil
2/3 cup cooked rice
1 Tablespoon liver
1/4 cup parsley, chopped

Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in the fridge, tightly covered.

Kitty Kisses

1 can (or bag) of cat food
Ziplock bag with the corner cut
Catnip (optional)

Put cat food and optional catnip in blender or food processor and mix until it looks to be like frosting.

Put the mixture into the ziplock bag and squeeze little droppings, or "kisses" onto a cookie heet and bake in 150C (300F) oven. Time depends on how big the kisses are. Small are about 15 minutes.

Tasty Tuna Treats

8oz can tuna packed in oil
2 cups white or yellow cornmeal
2 cup flour
3/4 cup water
2/3 cup canola or vegetable oil
1/2 teaspoon salt

Preheat oven to 180C (350F). In a small mixing bowl, mix the cornmeal and flour. In a separate bowl, mix together the tuna with the oil, the wter, vegetable oil and salt. Add teh flour mixture a small amount at a time, mixing well to make sure the dry ingredients completely incorporate into the wet mixture. Roll the dough on a floured surface to about 1/4 inch thickness. Cut into small pieces and bake on a greased cookie sheet for 25-30 minutes. Store in he fridge in an airtight container.

Home made Pet Treats - Part 3

Doggie Donuts

2 cups whole wheat flour
3 Tablespoon oatmeal
1 egg, lightly beaten
1 teaspoon garlic powder
2/3 cup beef or chicken broth

Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Ct with small doughnut cutters. Re-roll scraps and repeat. Shape last bits by hand. Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer. Cook on high for 10 minutes or until firm. Let cool until hardened. Store in covered container when doggies not looking.

Dried Beef Liver
(good for treats / motivators)

Preheat oven to 250 degrees

1 lb beef liver
1 - 3 Tablespoon garlic powder
1 Large pot boiling water


Rinse the beef liver well in cool water. Place the liver in a large pot of boiling water. Add garlic powder 1 - 3 Tablespoons to water. Allow enough room in the pot to prevent boiling over, and allow to boil for at lease 1/2 to 3/4 hour or until cooked well. Let cool, cut into 1/2 inch square cubes. Spread on a foil lined cookie sheet. Bake in a 250 degree oven for at least 2 hours (longer is ok) or until dry to the touch. Liver will be shrunk to about 1/4 inch cubes when done.

This liver is very dry when done, and can be stored in the freezer in a plastic or ziplock container. The dried liver will last all day in your pocket, and won't stain your clothing, it is also much cheaper than freeze dried liver. You can keep it in small film canisters in your pocket so you dog won't smell it.

Cheese and Bacon Cookies

A tasty combination of meat, eggs and cheese. A true dog's delight

3/4 cup flour
1 teaspoon vanilla essence
1/2 teaspoon baking soda
1 1/2 cups oats
1/2 teaspoon salt
1 cup cheddar cheese, shredded
2/3 cup butter
1/2 cup whetgerm
2/3 cup brown sugar
250g bacon, trimmed of fat, chopped
1 egg

Preheat the oven to 180C.

Combine flour, soda and salt in a medium bowl. Mix well and set aside.

In a large bowl, cream butter and sugar, then slowly beat in egg and vanilla. Add flour mixture, mixing thoroughly. Stir in oats, cheese, wheatgerm and bacon.

Drop spoonfuls of mixture onto a traythat has been greased or lined with baking paper. Bake for 15-20 minutes or until brown.

Cool on a wire rack and serve, one or two at a time.

When completely cool, keep in an airtight container, in the fridge for up to two weeks.

Makes about 15 cookies.

Home made Pet Treats - Part 2

Liver Treats

1 cup flour
1 cup cornmeal
2 pounds pureed liver
2 eggs
1 teaspoon garlic powder

Mix well. Spread on cookie sheet. Bake at 180C (350F) for no more than 20 minutes. Cool, then cut into bite-size pieces and store in the freezer.

Recipe provided by http://www.divinerecipes.com/

Basic Dog Treats

1 3/4 cups whole wheat flour
1 1/4 cups oatmeal
1 1/2 Tablespoons vegetable oil
1 cup warm water

Options
1/3 cup finely grated cheese
1/4 cup peanut butter

Mix the dry ingredients together. Then mix the wet ingredients together. Blend both mixtures until a firm dough is achieved. Shape dough into an oblog roll, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 150C (300F). Lightly grease a sheet pan.
Slice roll into 1/4 inch slices, place on sheet pan and bake for about 1 hour or until treats are done, checking after 45 minutes, and then every 5 minutes thereafter.
Let them cool before giving to your best friend.

Recipe provided by http://www.divinerecipes.com/

Home made Pet Treats - Part 1

Good Pet Reward Snacks

This recipe serves two good dogs or cat

3 1/2 cups all purpose flour, plus extra
1 cup cornmeal
1/2 cup powdered nonfat milk
2 cups low-salt chicken or beef broth
1 cup rye lour
2 cups wheat germ
2 1/2 teaspoon dry yeast
1 egg beaten

Preheat oven to 150C (300F). Combine all dry ingredients in a large bowl. Add broth and mix well. Turn out dough on a floured surface and flatten with hands. Use a rolling pin to roll the dough to a 1/2 inch thickness. Use cookie cutters or a knife to shape dough into snack-size shapes (if making for cats, cut to an appropriately small size). Place the snacks cutouts on a baking sheet and brush the tops with the beaten egg. Bake the snacks for 30-40 minutes or until crisp. Allow to cool on a rack before serving to your pets. Snacks can be stored in an airtight jar.

Dr Harrys Canine Cookies

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: about 36 biscuits

2-3 cups finely chopped / minced fresh parsley
1/4 cup finely chopped carrot
1/4 cup grated mozzarella cheese
2 Tablespoon vegetable oil (preferably olive)
2 3/4 cups wholemeal flour
2 Tablespoon unprocessed bran flakes
2 teaspoon baking powder
1/2 - 1 cup water

Preheat oven to 180C. Lightly grease 2 baking sheets or put baking paper on them. In a small bowl mix the parsley, carrots, cheese and oil. In another bowl, stir togethr the flour, bran and baking powder. Add the parsley mixture and stir well. Gradually add 1/2 cup water. Mix well, adding more water if needed to make the dough moist. Knead for 1 minute on a floured surface.

Roll the dough to 1cm thickness. Using a small dog bone cookie cutter, or even a glass if you dont have cookie cutters, cut as many shapes as you can, re-rolling the scraps. Put them on the baking sheets. Bake for 20-30 minutes, or until biscuits have browned. Cool on a rack. The biscuits will harden as they cool. Store in an airtight (and dogproof) container for up to two months.

Krafty Kidz - Part 8

Wallpaper / Papier Mache Paste

1 1/2 cups white flour
1/2 cup sugar
1 Tablespoon alum
1 cup cold water
2 cups boiling water

Combine flour and sugar. Slowly add cold water and beat / mix out any lumps. Put mixture in a saucepan over a medium heat. Add the boiling water, and stirring constantly, bring the mixture to the boil. When stiff, remove from heat and add alum. Store in airtight container. Should keep for several weeks. If the paste hardens, soften by mixing in small amounts of warm water as needed.

Basic Waterproof Glue

6 Tablespoons water
2 packets unflavoured gelatin
2 Tablespoons white vinegar
2 teaspoons glycerin

Bring water to a boil. Remove from heat and stir in gelatin until it is dissolved. Add vinegar and glycerin and stir well. Let the mixture cool slightly and pour into a jar and seal tightly.

To use
This glue is best applied while warm. Apply to surfaces using a brush. Glue will gel after a few days.

To reuse
Warm by placing the jar in a pan of hot water. Good for binding leather to leather, fabrics to cardboard, paper to paper.

Krafty Kidz - Part 7

Finger Painting

1 cup cornflour
1 litre water
1 cup soap flakes (optional)
A few drops of food colouring
A few drops of dettol, eucalypus or tea tree oil (optional)

Put the cornflour into a saucepan.
Add about 2 Tablespoons of water and mix to a smooth paste.
Add the rest of the water, turn on the heat and then stir the mixture until it st6arts to thicken. (Tip: for a smoother, better result, add soap flakes. This will also stop the kids eating the paint).
Pour into seperate containers and add a different food colouring to each container.
To store - put the lids on containers and keep in the fridge for 2 or 3 days. If you want to keep the paint any longer add up to two drops of dettol, eucalyptus or tea tree oil, but having done that, don't allow the kids to eat the paint.

Bubble Painting

1/2 cup water
1/4 cup powdered tempera paint
2 teaspoon dish washing liquid

Mix the ingredients together in a small, shallow bowl. Having blank pieces of white nearby. Using a plastic drinking straw, carefully blow into the mixture until a dome of bubles form over the bowl.

Create a bubble print by placing a piece of paper on top of the bubbles and gently pressing down. The bubbles will pop against the paper, leaving an interesting print. Allow to dry. If desired, mix together several colours of bubble-paint mixture in different bowls and repeat the process in several colours on the same paper.

Krafty Kidz - Part 6

Salt and Flour Finger Paint

2 cups flour
2 teaspoon salt
3 cups cold water
2 cups hot water
Food colouring

Add the salt to the flour in a saucepan. Pour in cold water gradually and beat the mixture with an egg beater until smooth. Add the hot water and boil the mixture until it becomes glossy. Beat it until it is smooth. Mix in food colouring.

Easy Fundough (single portion)

4 Tablespoons flour
2 Tablespoon salt
3 Tablespoon water

Mix dry ingredients together. Stir in the water. Add more water or flour until dough forms a nonsticky ball.

Corn Starch and Salt Fundough

4 cups salt
1 cup cornstarch
Water

Combine salt and cornstarch in an electric skillet. Add enough water to form a paste. Cook on a medium heat setting, stirring constantly.
The dough will not be sticky like flour dough and will not mold because of the high salt content.

Peanut Butter and Honey Edible Fundough

1 cup peanut butter
1 cup honey
2 cups powdered milk

Mix all ingredients together in a bowl. Add more powdered milk if necessary to make a workable dough. Form the dough into balls and other shapes.

Invisible Writing

1 tablet of laxative
1 Tablespoon rubbing alcohol
Cotton balls
Household ammonia

Mash the laxative tablet into the Tablespoon of alcohol. Be sure the tablet is entirely dissolved. Write a message on the paper with paintbrush dipped into the solution. As the solution dries, the writing will disappear. To develop the message: dampen the cotton ball with liquid ammonia and dab it on the page. The writing will reappear.

Krafty Kidz - Part 5

Silly Slime

Materials: Corn starch, water

Mix 1 cup of corn starch with 1 cup of water. Use your hands to mix it until it is a smooth texture. You can change the texture by adding a 2nd cup of corn starch. Kids love adding food colour or paint to make the slime. They have fun making it resemble different icky substances and their imagination is more vivid then most parents want to hear described in detail!

Store in a covered contaienr. It will keep for several days.


Bread Clay

6 slices white bread, crusts removed
6 Tablespoon white glue
1/2 teaspoon detergent or 2 teaspoon glycerin
Food Colouring
Equal parts white glue and water
Acrylic paint or spray or clear nail polish

Knead bread with glue and detergent or glycerin until the mixture is no longer sticky. Separate into portions and tint with fod colouring. Let your child shape the clay. Brush the sculpture with equal parts glue and wate for a smooth appearance. Let dry overnight. Use acrylic paints or spray or clear nail polish to seal and preserve.

Soap Crayons - Recipe 2

1 cup soap flakes
2 Tablespoons water
1 Tablespoons cooking oil
Food colouring (strong colours)

Mix all the ingredients together making sure there is lots of colour, until it is a thick paste with no lumps. Roll into thick crayon like sticks. Leave for a fewdays to dry.

Krafty Kidz - Part 4

Homemade Sidewalk Chalk

Sidwalk chalk art can be a lot of fun for kids and the chalk is easy to make yourself.

1 cup plaster of paris
1/2 cup of water
Powdered tempera paint
Something to use as a mold*

Mix the water, plaster of paris and powdered tempera paint. The more tempera paint you add, the deeper the colour of the chalk will be. Then pour the mixture into your mold.

Mold Ideas
Toilet Paper rolls - A toilet paper roll work s as a mold. Just seal one end with duct tape and pour the mixture into the mold and let it dry. Let it dry for over 24 hours if using toilet paper rolls. You can line the toilet paper roll with wax paper so that the chalk will easily slide out.
Egg cartons - Egg cartons are nice because you can do numerous different colours in one mold.
Film cannisters - Just line with wax paper and the chalk will slide right out.

Note
Be sure to follow all safety prcautions on the plater of paris box. And this makes a mess!


Soap Crayons - Recipe 1

Do you have little ones who love to play in the bath? Here is how to make your own soap crayon that are perfect for those baths!

Mild powdered laundry soap
Food colouring
Ice cube trays or other small molds
Water

Add about 1 cup of the powdered laundry soap to bowl. Slowly add water by the teaspoon until it becomes a thick liquid mixture. Stir well and begin adding food colouring until it is the colour you like. Pour into icecube trays or other small mold. Set in a sunny, dry spot for a few days to allow crayons to harden. When har d, remove from mold and use!
Note
Test on your bathtub sides and walls before allowing your child to use them.

Krafty Kidz - Part 3

Fairy Dust

Aloe vera gel
Fine glitter
Bowl
Teaspoon
Small pots with lids

In a clean bowl, mix together 12 teaspoonfuls of aloe vera gel and about 1/2 teaspoon of fine glitter.

Spoon the mixture into each pot. Dcorate the lid with glitter, a sticker or a salt dough flower.
Dab a little glitter on yoru cheeks or on your shoulders and arms. Take care not to use glitter near your eyes.

Craft tip
Aloe vera is very gentle, but if you have sensitive skin do a test patch first. Rub a tiny bit of the gel on the inside of your wrist and leave for an hour. Do not use the gel if it makes your skin red and itchy.


Bubble Solution

2 1/2 quarts of water
1/2 cup glycrin
1 cup of dishwashing liquid

Mix the water and glycrin together until completely blended. Gently stir in the dishwashing liquid, trying not to create suds. Store in an airtight container for several weeks, no refrigeration needed.

Big Bubbles

2 cups Dawn dishwashing liquid
6 cups water
3/4 cup ight corn syrup

Mix ingredients in bucket. Let settle 3 - 4 hours. Makes super big bubbles.

Finger Paint

1/3 cup cornstarch
3 Tablespoons sugar
2 cups cold water
Food colouring

Mix the cornstarch, sugar and water in a medium saucepan. Cook and stir over medium heat about 5 minutes, or until thickened. Remove from heat and divide into separate cups or containers. Tint mixture in each container with a different colour and stir until well blended. Allow to cool completely. Store in an airtight container. (This paint works best if you use it the same day it is made).

Krafty Kidz - Part 2

Flour Paste

Mix 1/2 cup plain flour with a little cold water to make a smooth paste. Bring to boil over medium heat, stirring constantly. Cook for 5 minutes. Cool. Oil of cloves or peppermint can be added as a preservative. Do not use disinfectant!


Modelling Gloop

2 cups salt
2/3 cups water
1 cup cornflour
1/2 cup water (extra)

Stir salt and 2/3 cup water over low heat for 4 - 5 minutes. Remove from heat. Mix cornflour with 1/2 cup water and add to first mixture. Stir well until smooth. Return mixture to low heat and continue stirring. The "gloop" will thicken quickly. It can be stored in a plastic bag.

Soap Slime

Use a big container, mix Lux flakes and hot water with an egg beater till thick, add colour and let the children mix. (As to modelling gloop).

Krafty Kidz - Part 1

Homemade Playdough

Place 2 1/4 cups plain flour and 1 cup salt into a bowl. Combine 1/4 cup oil with 1 cup water, pour into the flour and mix well. Knead until smooth. Divide into portions and tint different colours with food colouring. Keep sealed in a jar and refrigerate when not in use.


Playdough

3 cups plain flour
1 1/2 cups salt
3 cups water
3 Tablespoon cream of Tartar
3 Tablespoons cooking oil

Mix all ingredients in saucepan, cook, stirring til mixture thickens.

When it can be squashed without it sticking to hands it is ready to use.

Food colouring may be added.

Store in airtight containers.

Slime

1 cup PVA glue
1 cup water
3 - 4 capfuls food colouring
4 level teaspoons Harpers Borax
1/2 cup hot water
Mixing bowl
Empty jar

In your bowl combine the PVA glue, cup of water and food colouring and mix togethr thoroughly.
In your empty jar mix the borax and hot water by placing on the lid and shaking til mixture is well combined.

Add the borax mixture to the glue mixture in your bowl. You will obtain a very hick clump of slime where the two mix. Simply knead and mix the ingredients with your hands until you have a smooth and elastic type mixture.

Australian Christmas Song

Dashing through the bush, in a rusty Holden Ute,
Kicking up the dust, esky in the boot,
Kelpie by my side, singing Christmas songs,
It’s Summer time and i am in my singlet, shorts and thongs

Oh! Jingle bells, jingle bells, jingle all the way,
Christmas in Australia on a scorching summer day, Hey!
Jingle bells, jingle bells, Christmas time is beaut!
Oh what fun it is to ride in a rusty Holden Ute.

Engine’s getting hot; we dodge the kangaroos,
The swaggie climbs aboard, he is welcome too.
All the family’s here, sitting by the pool,
Christmas Day the Aussie way, by the barbecue.

Oh! Jingle bells, jingle bells, jingle all the way,
Christmas in Australia on a scorching summer day, Hey!
Jingle bells, jingle bells, Christmas time is beaut!
Oh what fun it is to ride in a rusty Holden Ute.

Come the afternoon, Grandpa has a doze,
The kids and Uncle Bruce, are swimming in their clothes.
The time comes ‘round to go, we take the family snap,
Pack the care and all shoot through, before the washing up.

Oh! Jingle bells, jingle bells, jingle all the way,
Christmas in Australia on a scorching summer day, Hey!
Jingle bells, jingle bells, Christmas time is beaut!

What the words means

Holden Ute—Holden is a make of car (like ford, Toyota) and Ute rhymes with boot) is short for utility (utility vehicle).
Esky—portable cooler to carry drinks and food..
Kelpie—Australian breed of dog traditionally used to herd sheep.
Singlet—undershirt.
Thongs— beach type shoes not women’s underwear.
Swaggie—short for swagman; a drifter (person without a permanent place to live) who carried his swag (pack) as he travelled the country on foot looking for work. He was a common sight during the depression of the 1890’s and 1930’s.
We take the family snap—take a picture of the family with a camera.
Shoot through before the washing up—leave quickly so someone else has to clean up.

Christmas Craft Ideas

Christmas Bonbons

Preparation Time: 30 minutes
Makes: 8

8 cardboard cylinders (toilet rolls are ideal)
Mixed wrap lollies, to fill each bonbon
4 sheets green metallic crepe paper
16 tinsel pipe cleaners

Fill cardboard cylinders with lollies. Cut crepe paper sheets in half, wrap 1 piece of paper around each cylinder. Trim the ends to 5cm and twist to enclosed lollies.

Tie pipe cleaners around bonbons to decorate.

Put bonbons into a bowl in the middle of the table for your guest.

You can make these up to 1 week ahead.

Christmas Songs

Jingle Bell Rock

Jingle bell, jingle bell, jingle bell rock
Jingle bells swing and jingle bells ring
Snowing and blowing up bushels of fun
Now the jingle hop has begun.

Jingle bell, jingle bell, jingle bell rock
Jingle bells chime in jingle bell time
Dancing and prancing in Jingle Bell Square
In the frosty air.

What bright time, it’s the right time
To rock the night away
Jingle bell time is a swell time
To go gliding in a one-horse sleigh
Giddy-up jingle horse, pick up your feet
Jingle around the clock
Mix and a-mingle in the jingling feet
That’s the jingle bell,
That’s the jingle bell,
That’s the jingle bell rock.


Rudolph the Red-Nosed Reindeer

Rudolph, the red-nosed reindeer
Had a very shiny nose.
And if you ever saw him,
You would even say it glows.

All of the other reindeer
Used to laugh and call him names.
They never let poor Rudolph
Join in any reindeer games.

Then one foggy Christmas Eve
Santa came to say:
“Rudolph with your nose so bright,
Won’t you guide my sleigh tonight?”

Then all the reindeer loved him
As they shouted out with glee,
Rudolph the red-nosed reindeer,
You’ll go down in history!

I Saw Mommy Kissing Santa Claus

I saw mommy kissing Santa Claus
Underneath the mistletoe last night.
She didn’t see me creep
Down the stairs to have a peep;
She thought that I was tucked up in my bedroom fast asleep.
Then, I saw Mommy tickle Santa Claus
Underneath, his beard so snowy white;
Oh, what a laugh it would have been
If Daddy had only seen
Mommy kissing Santa Claus last night.

About Me

DOB: 8 July 2002

I am an Australian Kelpie x Border Collie

Things I Love:
Smackos
Going for walks
4pm Dinner time
Bananas and Watermelon
Bones from the butchers and chicken necks
Soft toys and rubber squeaky toys
Leather shoes, mobile phones, spectacles
Smelly socks

Things I Hate:
Fireworks
Motorcycle engines
Sharing my mum / owner

Food I'm not allowed to eat:
Onions
Chocolates
Cooked bones