Chocolate Crunchies

Chocolate Crunchies

250ml (1 cup) flour, sifted
250ml (1 cup) rolled oats
250ml (1 cup) sugar
250ml (1 cup) desiccated coconut
5ml (1 tsp) bicarbonate of soda
30ml (2 tbs) cocoa powder
125g butter or margarine
30ml (2 tbs) golden syrup

Topping:

250ml (1 cup) icing sugar, sifted
30ml (2tbs) cocoa powder
30ml (2 tbs) butter or margarine
5ml (1 tsp) vanilla essence
30ml (2 tbs) milk

To make the crunchies:

1. Combine dry ingredients.
2. Place butter and golden syrup in a heat-resistant bowl, microwave on 100% (high) power, one to two minutes.  Add mixture to dry ingredients and combine well.
3. Press mixture into a lightly greased 250mm square container, microwave on 50% (medium) power, six to eight minutes, then on 100% (high) power, one to two minutes.

Hint:  I find pressing the mixture down halfway through cooking time results in a smooth, even top.  Use a potato masher works well.

Topping:  Combine all ingredients, mix well, microwave on 100% (high) power, one to two minutes or until mixture is smooth.  Pour over crunchies while still hot, allow to cool, then cut into squares.
Makes 36

To bake conventionally:
Press into a greased and lined 250mm square baking pan.  Bake at 180 degrees Celsius for 20 minutes.  Spread topping over crunchies while hot.  Allow to cool before cutting into squares.

Gifts from your kitchen

Today is a holiday here in South Africa, lovely sunshine weather so I think it is a good idea to give you those recipes I promised.  We only have nine days to Christmas and shopping is a nightmare.  Yesterday I went to the mall (I don't like mall shopping) managed to get what I wanted.  Got home tired, my feet and legs were aching,  I prefer my kitchen where I can work

 

at my own pace.  Enjoy!

Where are the Christmas puddings?

I've just come back from the mall and I am absolutely exhausted!  What makes my shopping expedition even worse is, I wanted to buy a Christmas pudding.  No luck.  I guess you want to know why I am buying instead of making.  My granddaughter Alexandra loves my summer version of Christmas pudding.  I take a 900g pudding and a litre vanilla ice-cream.  Break the pudding up into crumbs and mix into the vanilla ice-cream, spoon into a ring-mould dish (I have a glass one) and freeze.  To serve turnout out onto a serving plate and decorate with fruit or just serve (as I do) with a Orange Brandy Sauce.  Simple and easy to make.
Getting back to my shopping expedition.  From Woolworths to Pick-n-Pay I just could not find a 900g ordinary (please no fancy puddings) pudding made with lots of fruit and brandy. Checkers had puddings, ummm?  What has happened to Warings?  Some stores did not even know what I was talking about??  That's my story I will post you my recipe and results.  Also keep viewing my blog as I am going to give you some lovely recipes for gifts from your kitchen.

Cherry Toppping

Vanilla Ice Cream with Cherry Topping

60ml (4 tbs) flour
2.5ml (1/2 tsp) ground cinnamon
30ml (2 tbs) butter or margarine, melted
425g can stoned black cherries, drained
15ml (1 tbs) fresh lemon juice
one litre vanilla ice cream
fresh mint to decorate

1. Sift together flour and spices into small bowl. 
2. Stir in melted butter.
3. Arrange cherries in lightly greased pie plate, sprinkle with lemon juice.
4. Sprinkle crumb mixture over cherries, microwave on 100% (high) power, four to five minutes.
5. Allow to stand a few minutes until crispy.  Spoon over ice cream.
6. Serve at once, decorate with mint leaves.

Serves four

Spend less time in the kitchen!

Hi everyone,  the holidays are here schools are closing for the December holidays.  It's time to spend more time with friends and family.  I've got two quick microwave desserts which can be made in five minutes. 

Peppermint Crisp Pudding

I've made these in individual serving glasses but you can use a square dish or any dish of your choice.  You also don't have to use digestive biscuits, here once again the choice is yours.  The recipe will serve about six.

200g packet digestive biscuits, crumbled
60g butter or margarine, melted
15ml (1 tbs) soft brown sugar
90g Peppermint Crisp bars, broken into pieces
3 extra-large eggs, separated
30ml (2 tbs) hot black coffee
Peppermint Crisp and whipped cream to decorate

1. Combine biscuit crumbs, melted butter and brown sugar.
2. Divide half mixture among six tall dessert glasses.
3. Place chocolate in a heat-resistant bowl, microwave on 50% (medium) power, or until melted, stirring once.
4. Lightly beat egg yolks and coffee, add to chocolate, mix well.
5. Beat egg whites until stiff, fold gently but thoroughly into chocolate mixture.
6. Spoon half chocolate mixture over biscuit layer, top with remaining biscuit mixture.
7. Spoon remaining chocolate mixture over top, allow to set in refrigerator
8. Decorate with whipped scream and slivers of Peppermint Crisp before serving.

Serves six

We back to the ginger bread fireplace, here is it how it's done!!

GINGERBREAD  FIREPLACE

One quantity basic Gingerbread dough
Royal icing
125g Toppers chocolate biscuits (use 4 from the packet)
300 mm diameter cardboard circle covered with foil
61g packet Smarties
4 Chocolate logs
Brown, red, green and yellow food colourings
Cornflour
200g packet fruit jubes
150g packet fruit Sparklers
Piping bag with No 3 nozzle
3 packets red Life Savers
100g mini liquorice all sorts

NB:  Look at the picture of the fireplace and if you cant find the suggested sweets use what is available.

1. For the top:    Cut off a piece of dough to make a oblong 19mm x 7mm, roll out to 5mm thickness.
Place on absorbent paper towel, microwave on 100% (high) power one to two minutes.

TAKE NOTE:  Keep a constant eye on the microwave oven, interrupting cooking cycle every 30 seconds.  Press down dough with a spoon or egg lifter for an even finish  DO NOT OVERCOOK - due to high sugar content, biscuits can burn and become inedible  if microwaved too long.  Allow to cool completely overnight, biscuits will harden.

2. For the back:  You follow the exact method for the top only the size is 17mm x 17mm and the microwave time is two to three minutes on 100% (high) power.

3. For the front:  You need a 17mm x 17mm cut out 10mm x 13mm to make opening for the fireplace.  Microwave on 100% (high) power one to two minutes.

4. For the sides:   You need two 7mm x 7mm for the sides.  Microwave on 100% (high) power, one to two minutes.

5. Oval rug:  15mm x 10mm.  Microwave on 100% (high) power, two to three minutes.

6. Stockings:  Cut out two stockings size 3mm x 5mm each, both stockings together microwave on 100% (high) power for 30 seconds.

ROYAL ICING

6 x 250ml (6 cups) icing sugar, sifted
3 extra large egg whites, lightly frothed
2.5ml (1/2 tsp) cream of tartar

Beat together all ingredients with electric beater, about six to eight minutes, or until thick and fluffy.

NOW FOR THE FUN PART OF PUTTING YOUR YULETIDE FIREPLACE TOGETHER



Step 1:  Spread a layer of white royal icing over the mantel.  Split chocolate biscuits, scrape off filling.  Position biscuits on icing.

 

 

Step 2:  Cover a cardboard circle big enough to position the fireplace on.  Cover with foil.  Draw a guideline on circle where sides and back of fireplace are to be positioned.  (To cut a perfect circle, use the microwave turntable as a guide).  Pipe a little royal icing on guideline marks.  Position back and side of fireplace.

 

 

Step 3:  Attach front piece by piping icing along edges, press together.  Support pieces with a heavy object until hardened.

 

 

Step 4:  Arrange chocolate logs inside fireplace.

 

 

 

 

Step 5:  Colour 125ml (1/2 cup) icing chocolate brown

 

 

Step 6:  Arrange sweets over front and sides of fireplace, as desired, secure with icing.

 

 

Step 7:  Colour 250ml (1 cup) icing leaf green and 125ml (1/2 cup) bright red.  With a No 3 nozzle, decorate rug, piping rows of green stars around outer edge of rug and filling centre with red stars.  Set aside to dry.

 

Step 8:  Make a flame cut-out from firm white paper, finger paint with red and yellow icing to resemble a fire.

 

 

Step 9:  Finger paint with icing the stockings as desired.  Dip your finger in cornflour and smooth the top.   Allow to dry completely.   Dilute a little red icing to paint around and on stocking.  Use green icing, pipe holly leaves, dot centres with red icing for berries.

 

 

TO COMPLETE:

 

 

Position mantel on top of fireplace, back should be flush, so there is a slight overhang in front and on sides.   Make three candleholders, using Life Savers.  Vary the sizes cutting candles to fit each size.  Position on top.  Arrange holly leaves on top of mantel, secure with icing.  Position stockings on mantel, secure with icing.  Position the flame.  Complete by placing the rug in front of the fire.  Use a small basket or cover a small box and fill with remaining sweets.

 

 



Christmas Tree with a difference

I received a request for cheese platters so I got out all my home economics books of years gone by checking out what I had been taught and forgot!  Cheese platters are interesting and always a winner especially at this time of the year.  What about giving a little festive flair to your cheese platter?  Here it is!

 

 

Christmas tree cheese platter