February 1, 2020 / Lyn Jones / 0 Comments
GINGER CHOCOLATES
200g ‘naked ginger’ or glace ginger
1-2 rows cooking chocolate
1c dates
Put into blender and mince fine. Roll into balls. Melt choc over hot water. Dip balls in chocolate.
APRICOT CHOCOLATES (can do half quantity)
3c dried apricots – Turkish semi-dried
1-1.5c almonds?
1 pkt cream cheese 250g
2 heaped Tab honey
Blend together – leave it crunchy. Roll into balls and dip into chocolate.
FRUIT BALLS
8 crushed weetbix
1 tin sweetened condensed milk
2Tab + cocoa
3/4c coconut
1c sultanas
juice of 1 orange
1/2c chopped walnuts (opt)
Mix together. Place in fridge 30 mins. Roll into balls, toss into coconut.
(if in a hurry, skip fridge bit).
January 13, 2019 / Lyn Jones / 0 Comments
LEMON JELLY FILLING:
1 lemon (grated rind & juice)
3/4 c sugar
1 c boiling water
1 Tab arrowroot or cornflour
Mix arrowroot to a smooth paste with a little cold water. Add lemon, blend well.
Pour on 1c boiling water, stirring well. Stir over gentle heat til it thickens and clears.
When nearly cold, spread between layers on sponge cake.
ORANGE FILLING FOR ORANGE CAKE:
grated rind of 1/2 orange
30g each of sugar and butter
juice of 1 orange
2 eggs
Mix all ingredients together, put into a saucepan and stir gently over heat til it thickens.
PASSIONFRUIT BUTTER:
6 passionfruit (8 if not very juicy)
2 dess butter
2 eggs
250g sugar
Blend all ingredients together in a jug for 1 min with a wooden spoon. Stand in a pan of boiling water and cook stirring, till all the butter is melted. Cook gently another 15-20 mins, stirring now & then. Do not let it boil. Seal down in small jars.
PASSIONFRUIT FILLING:
1 egg white
juice of 2-3 passionfruit
375g icing sugar
Beat the white of egg until stiff, add icing sugar and juice.