I’m not usually a great fan of white chocolate as I find it a bit bland, but I think this recipe which combines it with brown sugar, condensed milk, oats and cranberries would end up full of flavour.
WHITE CHOCOLATE AND CRANBERRY COOKIES
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Category Archives: Biscuits & Slices
CHERRY RIPE SLICE (NO BAKE)
This is another no bake slice from the Keysborough Bowls Social Club Simple Slice Recipes cookbook. Cochineal is just red food colouring and a few drops will give this slice a nice cherry pink colour, just like a Cherry Ripe bar.
CHOCOLATE CORNFLAKE SLICE
This is a yummy slice combining cornflakes, coconut, sugar and chocolate. It comes from the Australian Women’s Weekly and I particularly like the Cook’s Note at the end about how to use a sandwich bag for piping the chocolate on the top. A great tip.
CHOC HEDGEHOG
This is a more upmarket version of the old hedgehog recipe which was traditionally made with Marie biscuits. This recipe substitutes sponge fingers for the biscuits, dark chocolate for the cocoa powder and also adds in almonds and cashews. Much fancier altogether and I’m guessing much more delicious.
LEMONADE SCONES
I’m afraid the scone making gene skipped a generation with me. Mum and my daughter both make terrific scones, mine could be used as paving stones. This certainly seems an unusual recipe, substituting cream for the butter and lemonade for the milk which you would traditionally use. I’ve no idea if it works, but as it was published in the cooking section of The Sun I have to assume it does. Worth trying???
PEPPERMINT CRISP SLICE (NO BAKE)
Another one of the Keysborough Bowls Social Club slices. This would be a be a good one for the kids to do – although you might need to buy extra peppermint crisps for the cooks to sample during cooking.
WANGNOO SLICE (NO BAKE)
This little recipe book compiled by the Keysborough Bowls Social Club is overflowing with great slice ideas so I’ve decided to try to post a recipe each week.
I’ve made this slice many times myself, but I have it in my collection as Wanganui Slice. I’ve always thought that it was named after the New Zealand town of Whanganui. Whatever the name, it tastes good, although it is rather on the sweet side.
FRUIT LOAF
The first Christmas cake I made was a total disaster. When I cut into it I discovered that it was still raw in the middle and totally inedible. I’d only been married a few months so of course the first thing I did was ring my Mum to find out what could be salvaged. Mum calmly told me not to panic, to put the cake in a mixing bowl, squash it all up and then pour in a cup of cold tea. Once it was all mixed through to then put it in a pudding bowl and cook it like a Christmas pudding and lo and behold it worked.
When I found this old recipe in Mum’s collection it reminded me so much of that cake/pudding disaster. I’ve always thought it was a marvellous trick that Mum knew and I think this old Fruit Loaf recipe gives a hint of where she got the idea from.
RIPE CHERRY SLICE
This homemade take on a Cherry Ripe comes from Mum’s friend Thel, who was a great cook and gave Mum some terrific recipes.
RIPE CHERRY SLICE
- 250g dark chocolate
- 30g copha
- 1½ cups coconut
- ½ cup ground almonds
- ½ cup icing sugar
- 2 egg whites
- 2 tablespoons rum
- 125g glace cherries
Melt chopped chocolate and copha in double saucepan. Line 2 – 25x8cm bar tins with foil, pour half chocolate mixture over base of each tin (reserve the other half for top). Refrigerate until set. In bowl combine coconut, ground almonds and sifted icing sugar. Add unbeaten egg whites and rum, mix well. Chop cherries roughly, add to coconut mixture and mix well. Spread over chocolate in tins, pour remaining chocolate over. Refrigerate until set. Allow to stand at room temperature 30 minutes before cutting. Remove from tins, remove foil before cutting.
POWDER PUFFS
These were one of Mum’s treats that I can remember coming home to after school and finding leftover from an afternoon tea Mum had had for her friends. They were light and filled with fresh cream with a light dusting of icing sugar, my mouth waters just remembering them.
Beb's Recipe Drawer 