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.