Coconut Ice

As Christmas approach's I always think about making another batch of coconut ice, this may be because the weather heats up at this time of year and Coconut ice can be served chilled on a hot day, or it is the smell of coconut reminds me of many summer days covered in reef oil in a beach  Either way a great simple slice to have in the recipe draw.

Enjoy

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Coconut Ice

Recipe: 

Ingredients

• Cooking oil spray or Bakels spray
• 2 cups pure icing sugar
• 1/2 teaspoon cream of tatar
• 395g can condensed milk
• 1 teaspoon vanilla essence
• 3 cups desiccated coconut
• pink food colouring

Method

1. Spray a 20cm square tin with cooking oil or Bakels spray.
2. Shift the icing sugar with the cream of tatar into a large bowl.
3. Add condensed milk and vanilla essence and mix until well combined.
4. Add the coconut and mix well.
5. Divide into two equal amounts.  Add a small amount of pink food colour to half the mixture and mix well, adding more pink food colour if desired.
6. Press the pink mixture evenly over the base of the tin and top with the white mixture.
7. Place in the fridge to set, approxamilty 2 hours.
8. Cut into small square and serve
9. Enjoy.

Chocolate Spiders

I first came across Chocolate Spiders many years ago at a child's party, they are wonderful little treats that have the most unusual combination of ingredients.  But they work wonderfully together.  Great for children's parties or lunch box's.

Enjoy

Chocolate Spiders

Recipe: 

Ingredients

• 2 packets of Chang's fried noodles
• 4 Tablespoons Smooth Peanut Butter
• 400g cooking chocolate

Method

1. Melt the chocolate according to directions
2. Mix the Peanut Butter into the melted Chocolate and mix until smooth.
3. Add the Noodles and mix well.
4. Place tablespoon size amounts on a tray that has been lined with grease proof paper.
5. Place in the fridge for 5 minutes or until set.
6. Enjoy.

Hard Toffee, a retro treat

It must be well over 20 years since I last had Hard Toffee, but even after all that time the aroma from the cooking process bought back vivid memories of my childhood.   This recipe is for a very Hard Toffee, the type you can't bite or chew but is absolutely delicious to savour.

It is a simple recipe, but is not one for the Children to assist with as the Toffee is extremely hot.  Why not make a batch these school holidays.

Enjoy

Hard Toffee

Recipe: (makes 24)

Note:  This recipe is not for Children, the boiling point of sugar is very, very hot and can cause nasty burns.

• 3 cups caster sugar
• 30 grams butter
• 6 tablespoons hot water
• 6 tablespoons white vinegar
• 100's and 1000's to decorate

Method

1. Place 24 patty cases in patty cake pans.
2. Place all ingredients (except the 100's and 1000's) in a small saucepan and stir constantly until the sugar has dissolved.
3. Bring to boil then simmer for 10 to 15 minutes - without stirring.
4. To test if the Toffee is ready, place a small amount in a glass of cold water, when ready you will hear a  crack.  For less hard Toffee, reduce the simmer time.
5. When ready, remove Hard Toffee mixture from heat and leave to rest until the bubbles subside.
6. Pour mixture into patty cases.
7. Garnish with the 100's and 1000's and leave for about 1 hour to cool and set.
8. Enjoy