The last few times I’ve had Almond Bread, I’ve been really lazy and bought it. It’s not hard to make though and although this recipe says to store it for 5 days before cutting it, I don’t think it needs that long and really 5 days is way too long to wait to eat it.
I’ve never been very good at making toffee, but thankfully this peanut brittle looks a little easier, especially if you have a candy thermometer. I can remember dropping lots of trial drops of toffee onto a saucer of cold water, just hoping that it was finally done. A thermometer would be sooooo much easier.
I was watching an English TV program the other night where the family ate lots of expensive bought snacks. The aim of the program is to cut the amount a family spends at the supermarket and to eat more healthily. The presenter showed them how to make Muesli Bars for a fraction of the cost of bought snacks. That reminded me of this old recipe from Mum’s Keysborough Bowls cookbook. Worth trying??
I think the only thing I can say about these biscuits is – once they’re out of the oven and cooled, make yourself a cup of coffee, sit down and enjoy them…….
Last week I made three different sweet treats – rum balls, chocolate fruit balls and white chocolate, lemon and almond balls – for our family Christmas get together. I’ve been making them for years and they’ve become somewhat of a family tradition. I’m thinking that maybe next year I’ll try these chocolate coconut drops as well and see what the family thinks of them.
Making your own liqueurs was a fun thing to do back in the 70s when every dinner party finished with liqueurs or port. They’re not so fashionable these days, but maybe they’ll make a comeback on day and these two recipes will be worth a try (although I think I’d substitute a brewed coffee for the instant).
We’ve just entered Lockdown No. 3 here in Melbourne and are really hoping it doesn’t last as long as the last one. If, like us, over the past year Zooming with friends or just sitting locked in at home has seen you enjoy a lot more alcohol than you normally do, this recipe could be the answer. Non-alcoholic fruit punch. Of course, the desperate can always add a little something extra if needed……
This is definitely a tempting slice, but I’m not sure it needs Festive in the title, I think it would be good any time of the year, not just at Christmas. It’s a great combination of chocolate, fruit and Amaretto biscuits and doesn’t need baking – how can you go wrong with that?
Now the calendar has ticked over to December I’ve realised that I’d better get onto Christmas planning. What’s more important food or presents? How good is it if you can combine the two. When my children were at school I used to make a variety of sweet treats to give to their teachers. I’d put them in a jar or basket decorate, it with with Christmas ribbon and problem solved. One of those treats was White Christmas, made with copha and milk powder. This White Christmas is a step up from that as it uses white chocolate, butter and icing sugar and is great for all those who don’t like copha.
This is an old 1950s (or thereabouts) recipe for chocolate covered caramel balls. With the schools shutting down for an extended time it could be a project for the kids. Obviously, they’ll need supervision with cooking the tin of condensed milk, but the rolling out of the balls could be a fun and messy job for them.
Beb's Recipe Drawer 