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.