Lyn's Recipe Collection
90g (3oz) butter
1/2 c brown sugar
2.5 Tab milk
2 Tab cocoa
1/4 c chopped nuts
1 tsp vanilla
250g milk arrowroot biscuits
Crush biscuits finely. Heat b&s, milk & cocoa until boiling. Cool slightly, add to crumbs, add V & nuts.
Turn into well-greased tin, pressing down firmly with fingers. When cool and set, ice with choc icing. When icing is set, cut into squares.
3c All-Bran
2 Tab jam
1 c chopped dates
1 tsp cinnamon
1 tsp vanilla
5 level Tabs powdered milk
1/2c ginger ale
1.5c mixed fruit
1/2c chopped cherries or nuts
1/4 tsp nutmeg
1/2 c lump-free icing sugar
125g copha
Combine crushed All-Bran with ale & jam in a large mixing bowl and set aside while you prepare rest. Add other ingredients except copha and mix thoroghly. Add melted copha and mix again.
Turn into an 18 or 20 cm tin lined with waxed paper. Press down firmly. Leave several hours or better still overnight. Ice as desired. Chopped ginger or glace fruit can be used.