I’m not sure why this has “For Kids” on the tag, why should just the kids have them? Maybe it’s the suggestion that you add green food colouring into the peppermint flavoured cream, personally think I’d leave it out…………
There’s lots and lots of truffle recipes around and this another version by Nestle. It uses sweetened condensed milk to bind the fruit, nuts and biscuits together and has a rich chocolate coating….they look yummy.
This recipe is in a little pullout booklet from New Idea entitled Wicked Chocolate …. great name. At first I thought it was just a souffle with custard, but then I got to the “cook until firm, allow to cool, remove from moulds and serve with sauce”, so it’s more of a dumpling than a souffle.
This another one of those 70s Copha slices. I think they were popular because they didn’t need baking, made a large quantity and were quick and easy to make. All pretty good reasons when you think about it.
This recipe was published in the Woman’s Day in 1991 and uses a microwave to cook the rice. I think it would work even better if you cooked it in a rice cooker. I’d make sure I washed the rice before using it and I’d substitute cream for some of the water & milk. I think then you’d have a lovely creamy, chocolaty mix.
When my children were little I used to make a Chocolate Ripple Cake as the base for their birthday cakes. The recipe I made was the same as this one, but without the spice. The cake always taste good, although when I look back at the photos I can see that my decoration, while enthusiastic, could hardly be described as a work of art……
This recipe is another one from the Pampas Pastry Finger Food Recipe sheets. I’ve just checked to see if Pampas still make sweet tart cases and apparently they do – I just haven’t seen them around lately. If you can’t buy them you could make your own using pastry sheets.