Morgaine's Page
Recipes
INGREDIENTS
3 EGGS
300 MLS THICKENED CREAM
1 TIN CONDENSED MILK
2 DESSERTSPOONS CHOCOLATE TOPPING
1 DESSERT SPOON COFFEE ESSENCE
1 CUP SCOTCH
METHOD
Mix all ingredients in Mix N Pour Jug.
Place ice in glasses and add Baileys.
Add milk if required.
2 pkts 2 minute noodles (Chicken)
1½ cups hot water
3 tablespoons vinegar
2 tablespoons sugar
1/3 cup oil
Mix all together and let sit while working with the remaining ingredients.
¼ cabbage – finely chopped
1 bunch spring onions
2 stalks celery
2 tablespoons toasted slivered almonds
90g (3oz) butter
¾ cup raw sugar
Grated rind 1 large lemon
1 egg
2 ripe bananas, mashed well
1½ cups self-raising flour
Pinch Salt
¾ cup grated carrot
¼ cup milk
Lemon Icing (Recipe follows)
1. Beat together butter, sugar and lemon rind, add the egg and beat in, with the mashed bananas. Sift together flour and salt, add, with the carrot and beat in, mix to a soft consistency with the milk.
2. Turn into a greased loaf tin approximately 20 x 10cm (8x4in) and bake in a moderate oven 45-50 minutes, or until done when tested.
3. Carefully remove from tin, leave until cold, then top with lemon icing and dust with cinnamon.
Sift 1 ¼ cups icing sugar into a small saucepan, stir in 1 teaspoon lemon juice, stir over a low heat for a few minutes, adding a little water if a thinner icing is needed.
NOTE:- This cake keeps beautifully moist and it freezes well.
250 G PKT RICE PASTA
1 RIPE AVOCODO
1 DESSERTSPOON
SOYA MAYONNAISE
COOK PASTA UNTIL ALDENTE. COOL UNDER COLD WATER.
MASH AVOCADO ADDING SOYA MAYONNAISE.
STIR AVOCADO MIX THROUGH PASTA AND SERVE.
RUM
BALLS
5 crushed Vita-Brits
mixed fruit or sultanas
1/4 cup coconut
1/2 tin condensed milk
1 tablespoon of Cocoa
2 Tablespoons rum
Mix all dry ingredients together. Roll into small
balls. toss in extra coconut and place in fridge.
CHERRY
COCONUT BALLS
1/2 cup condensed milk
1/4 cup cherries
3/4 cup of coconut
1 cup of cornflakes crushed
2 oz melted copha
Mix all dry ingredients. Pour over melted copha. Form
into small balls and roll in coconut. Place in fridge.
APRICOT
BALLS
250 grams diced dried apricots
2 cups coconut
1 cup icing sugar
2/3 condensed milk
coconut
Mix all ingredients to-gether and form into balls.
Roll in coconut and put in fridge.
Combine in large bowl and mix well the following
1 cup rolled oats
1 cup rice bubbles
1 cup coconut
4 weetbix crushed
1/2 cup dried fruit pieces
Combine in saucepan and heat until melted
3/4 cup brown sugar
1/2 cup honey
125g butter
1/2 cup peanut butter
Then simmer, stirring constantly for 5 minutes or until mixture is thick and caramel in color, Combine honey mixture with dry ingredients and mix well. Press into lined slab tin, refrigerate until firm before cutting.
You can reduce the amount of peanut butter and add the equivalent volume into the dry ingredients of your choice of things including choc chips, marshmallow pieces, dried cranberries for nutrition and color or seeds etc.
CHOCOLATE
TOPPING
Melt 125g Copha and add 1 cup drinking chocolate stir well and pour over
bar and refrigerate until set.