Aussie Christmas Treats
by Guest Author
Ingredients9 Vita Brits or Weet Bix cup coconut1 cup chopped raisins2 tabsp. Cocoa1 tin condensed milk3 tabsp. Bundaberg rumextra coconut
MethodMix together well in a bowl. Cover in the fridge for hour. (Thats what we do in Australia.) (Yours could probably sit in the bowl in the snow.) Shape into balls and roll in coconut.
Ingredients1 packet chocolate ripple biscuits1x 250 gram block Cadbury dairy milkpeppermint chocolate1 cup glace cherries2 ozs melted butter12 can sweetened condensed milkcoconut
MethodCrush biscuits, chop chocolate and cherries into small pieces. Add butter, condensed milk and enough coconut to make workable dough. Roll into balls or log shapes and then coat with coconut and refrigerate on foil tray. Slice or eat as desired- enjoy
Ingredients400 g strawberries30 ml brandy80 g port wine jelly powder1 large OR 2 small jam rolls, cut into 1 cm thick slices80 ml orange juice30 ml lemon juice15 ml brandy100 g pecan nuts, chopped825 g peach slices, drained785 g pineapple chunks, drained500 ml custard3 fresh granadillas, pulp removed (OR 1 x 115 g can granadilla pulp)500 ml cream, stiffly beaten
Method1. Rinse and hull the strawberries and pour over the 30 ml (2 T) brandy. Leave until needed.2. Dissolve the port wine jelly in 250 ml (1 cup) boiling water, stirring until dissolved. Add 250 ml (1 cup) cold water and stir. Leave in the fridge until set.3. Arrange the jam roll slices in the bottom and along the sides of a glass bowl.4. Mix the orange juice, lemon juice and 15 ml (1 T) brandy. Pour over the cake.5. Sprinkle with chopped nuts.6. Arrange the peach slices and pineapple chunks on top.7. Pour the custard over and chill.8. Cut the set jelly in squares and sprinkle on top of the custard.9. Pour over the granadilla pulp.10. Spoon the whipped cream into a piping bag and decorate the trifle with cream rosettes.11. Arrange the soaked strawberries between the cream rosettes. Chill until needed. Serves 10