I have had alot of people wanting my recipes and it's hard to send to everyone.

I am still determined not to clogg and over load the recipe/ cooking section so I'm going to post all of my cakes, biscuits and deserts recipes in here , and in another post all of my main courses , meat and vegetable recipes , that way they are all in the one spot.

Feel free to request recipes or ask me any cooking question .

@ knell @Penny4 @Irene Anthony @Ricki @vegiepatch @Luckyus @Ezzy @mark godwin @Leenie @DLHM @Bullwinkle @Useless @Clancieblue

 

[Suzanne rose]

These are traditional Greek shortbread which are so delicious and addictive.

Although they are made at any time throughout the year they traditionally made at Christmas


Greek shortbread for @Knell

I Have made these hudres of times

makes approx 24 to 30

Ingredients

125g blanched almonds
1 teaspoon oil
250g unsalted butter
1 teaspoon vanilla essence
1 egg yolk
375g / 2 2/3 cups plain flour
1 teaspoon baking flour ( make sure it's still fresh)
Around 1/4 cup icing sugar
2 tablespoon ouzo optional

Method

Preheat oven 180°C 160 fan forced
1. Coat almonds in the oil and roast in oven 5 to 10 minutes Or until lightly golden brown, then crush.

2. Melt butter in saucepan until it has just melted . Remove from heat and cool.

3. Beat butter well, add 4 tablespoon icing sugar, ouzo and vanilla essence and beat.

4. Add egg and almonds, mix well, gradually add sifted flour and baking powder.

5. Knead mixture lightly, mould dough into half moon shapes.

6. Place on a tray that has been lined with baking paper. Bake in the oven 180 °C for 15 to 20 minutes.

7. Allow to cool on trays for 2 to 3 minute moves Remove from tray and place on either another piece of baking paper or waxed paper which has been lightly dusted with icing sugar.

8. While still warm sift icing sugar over biscuits making sure they are well covered. Cool completely before storing in an airtight container
I add more sifted icing sugar before serving

Enjoy xxx

 

[Knell]

Wonderful! Guess what I will be doing tomorrow yay! Thanks again! x

 

[Suzanne rose]

Walnut and Almond Filled Biscuits
Makes around 24 to 30

This is another recipe I have made 100s of times. It's easy, it's delicious and it will impress your guest.




Ingredients

125g Unsalted butter
1/2 cup vegetable oil
1/2 cup milk
1/4 cup water
3 1/2 cups Plain flour
1 teaspoon baking powder
3/4 cup icing sugar approx

FILLING

125G GROUND WALNUTS
125G ALMONDS, GROUND
1 TEASPOON NUTMEG
1 TEASPOON CINNAMON
3/4 CUP SUGAR
1/2 CUP WATER

METHOD

1. Combine filling Ingredients in a saucepan and bring to the boil, then simmer for 10 to 15 minutes. Set aside.

2. Melt butter, add to oil, milk,water and baking powder and mix well.

3. Add the flour and mix with hands to form a dough that comes together and is soft but not sticky. Add more flour if necessary.

4. Roll out dough to 6mm / 1/4 inch thickness and cut into 5cm /2 inch circles. I use a cup or you can just use a cookie cutter.

5. Place spoonfuls of the filling in the centre of each circle and fold and press edges together.

6. Place on a baking tray that is lined with baking paper and cook in a pre heated moderate oven 180°C or 160 fan forced for 10 to 15 minutes. We don't want them brown. They will be a pale colour

7. Remove from tray and place on either new baking paper or waxed paper and sprinkle liberally with icing sugar ( sift icing sugar ) all over while biscuit is still hot.

Cool completely before storing in an airtight container..note these will keep for weeks if stored properly

 

[Suzanne rose]

Honey Cookies
These are a Greek honey cookie, very easy and really delicious
I have been making these for over 40 years

Makes around 48


Ingredients

375ml vegetable oil or similar
1 cup 250g sugar
1 orange juiced
80 mls Brandy ( optional)
1 1/2 teaspoon cinnamon
4 1/2 ( 550g) cups plain flour
2 teaspoon Baking powder
125g chopped walnuts
Cinnamon extra

Syrup

1 cup sugar
1 cup honey
3/4 cup water
2 Cinnamon stick

Method

1. Beat oil and sugar until thick n frothy

2. Add orange juice, brandy, Cinnamon and baking powder . Beat well

3. Slowly add the flour , dough needs to be workable and not sticky. if need be add more flour.

4. Take walnut size pieces of dough and roll into thick oblong shapes.

5. Place on a grease tray or line with baking paper. Don't have to close together. Using a fork press down.

6. Place in a preheated oven 180°C 160°C fan-forced Bake for 20 to 25 minutes
Remove and cool on a wire rack

7. Dip and soak cookies in Syrup a few at a time in the hot Syrup. Remove and arrange on a platter. Sprinkle each cookie with coarsely ground walnuts and Sprinkle with extra Cinnamon

Syrup

Place all Syrup ingredients in a small saucepan. Bring to the boil , then turn temperature down to very low and simmer 5 minutes

 

[Suzanne rose]

Easy Pineapple Slice

• 45 minutes prep time + 7 hours fridge time
• makes 24

Recipe by taste
INGREDIENTS

• 250g plain sweet biscuits I use Arnotts Marie
• 
  125g butter, melted
• 
  440g can crushed pineapple
• 
  60ml (1/4 cup) boiling water
• 
  3 teaspoons gelatine powder
• 
  500g cream cheese, at room temperature, chopped
• 
  395g can sweetened condensed milk
• 
  2 teaspoons vanilla extract
• 
  Yellow food colouring, to tint, optional
• 
  300mls thickened cream
• 
  2 tbsp icing sugar

METHOD

• Step 1
  Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
• 
  Step 2
  Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Press mixture firmly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.
• 
  Step 3
  Meanwhile, drain the pineapple, reserving 60ml (1/4 cup) of the juice.
• 
  Step 4
  Place the boiling water in a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.
• 
  Step 5
  Meanwhile, use electric beaters to beat the cream cheese until smooth. Add the reserved pineapple juice, condensed milk and vanilla. Beat until combined. Add the gelatine and beat until combined. Fold in the pineapple. Tint mixture yellow with food colouring, if using.
• 
  Step 6
  Pour mixture over prepared base in pan. Smooth top. Place in the fridge for 6 hours or overnight until set.
• 
  Step 7
  Use electric beaters to beat the cream and sugar until firm peaks form. Spread evenly over the cheesecake layer. Place in the fridge for 30 minutes or until chilled.
• 
  Step 8
  Cut the slice into squares to serve.

RECIPE NOTES​

This recipe requires 7 hours refrigeration

 

[Suzanne rose]

Greek Donuts and very Addictive​

[IMG alt="Suzanne rose"]https://seniorsdiscountclub.com.au/data/avatars/s/33/33177.jpg?1700342660[/IMG]
By Suzanne rose

• Dec 6, 2022
• Replies 10

Greek Tradition is when your baby cuts their first tooth then you make these.
I think it's just an excuse to make these melt in the mouth goodness

Crunchy and soft traditional Greek donuts. There are so many ways you can enjoy them! My favourite way is with plenty of honey and cinnamon . If you don't want honey then omit the honey and roll in cinnamon sugar Yum!

1 tsp dry yeast.
1 Tbsp sugar.
2 cups warm water.
3 cups plain flour.
¼ tsp salt.
Flavourless oil for frying. I use vegetable oil
Crushed nuts of your choice – walnuts optional
Honey for drizzling.
Cinnamon for dusting.

1. In a bowl mix together yeast, sugar and half the water. Allow it to sit for approximately 20 minutes or until it bubbles.

2. In another bowl combine flour and salt. Add the activated yeast mixture along with the other half of the water. Stir well to combine. The dough be very wet. Set aside and allow it to sit in a warm spot for an hour or so until it has risen.
3. Once the dough has risen, set up your donut station. Fill your pan with enough oil 3-4 cm deep and turn it to medium high heat. Whilst the oil is heating, get a cup and add with the same oil and place a spoon in the oil. This will assist you to scoop the dough out from your hands. The lubricated spoon will ensure it does not stick as you place the dough into the oil and helps for the donut to stay round.
4. When the oil is heated, rub some oil onto one of your hands and place it in the dough. Collect some dough in your hand and squeeze it through your thumb and index finger using the oiled spoon to scrape it away and drop carefully into the oil. It is important not to overcrowd your pan. Allow loukoumades to cook until golden on both side, scoop them out and place them on an absorbent paper towel. Transfer them onto a plate, drizzle with honey first, then cinnamon .

Enjoy hot!

 

[Suzanne rose]

The Easiest Caramel Slice​

• Nov 12, 2022

I make this today after 2 weeks of my 19 year old son nagging me..

I would make this alot when the kids were in school and the above son and his older brother would take extra for their friends , he said the boys at school were willing to buy it if I made more.

Ingredients:

BASE​

• 1 cup flour, plain/all purpose
• 1/2 cup brown sugar , loosely packed
• 1/2 cup desiccated coconut
• 125g unsalted butter , melted

CARAMEL FILLING​

• 125g unsalted butter , roughly chopped
• 1/2 cup brown sugar , loosely packed
• 1 tsp vanilla extract (or essence)
• 395g sweetened condensed milk

CHOCOLATE TOPPING​

• 200g dark or milk chocolate I use Cadbury milk chocolate
• 1 tbsp vegetable oil

Method :

BASE​

• Preheat oven to 180°C or (fan 160°C)
• Grease and line a 28x 18cm (lamington pan) rectangle pan with baking paper Have overhang for ease of removal.
• Mix together Base ingredients and press into a pan I use either back of a fork or spoon.
• Bake for 15 minutes until the surface is golden. Cool in fridge if you have time

CARAMEL​

• Lower oven to oven to 160°C/320°F (fan 140°C)
• Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
• When bubbles appear, add condensed milk. Whisk constantly for 5 minutes , until you start getting some big slow bubbles on the base.
• Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
• Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
• Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch.

CHOCOLATE​

• Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 2 x 30 sec).
• Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
• Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

Enjoy !!!!

 

[Suzanne rose]

Wagon Wheel Slice​

This slice taste exactly like wagon wheels.

The recipe isn't as long as it looks
Scroll down to the bottom for hints and substitutes

Ingredients​

For the Shortbread Base​

• 150 g ( ⅔ cup) unsalted butter, melted
• 1 tsp vanilla essence
• ⅓ cup caster sugar
• 1 ⅓ cups plain flour
• 1 tbsp cornflour
• ½ cup raspberry jam

For the Marshmallow​

• 1 tbsp powdered gelatine
• 1 cup cold water
• 1 cup caster sugar
• 1 tsp vanilla essence
• Pink food colouring, optional

For the Chocolate Topping​

• 200 g block dark roughly chopped
• 1 tsp vegetable oil

Instructions​

For the Shortbread Base​

1. Preheat the oven to 180°C (355°F). Grease and line a 20 x 30 cm (9 x 12 inch) slice pan with baking paper, allowing at least 3 cm (1 inch) of baking paper to overhang for easy removal of the slice.
2. Stir together the melted butter, vanilla essence, and caster sugar until well combined. Sift over the plain flour and cornflour. Stir until well combined and a soft dough forms.
3. Press dough evenly into the prepared pan. You can use a cylindrical glass to help roll the dough flat. Bake for 17-20 minutes or until golden.
4. In a small bowl, stir jam vigorously until loose and runny. Spread evenly over the warm biscuit base. Set aside the base to cool slightly.

For the Marshmallow​

1. In a small mixing jug, combine gelatin powder and ¼ cup of the cold water. Set aside for 5 minutes
2. Meanwhile, combine caster sugar and remaining ¾ cup of water in a medium saucepan. Stir over low-medium heat until sugar has completely dissolved. Remove from heat and stir in gelatin until gelatin dissolves. Stir in vanilla essence.
3. Transfer to the large bowl of an electric stand mixer fitted with a whisk attachment. Beat for 8-10 minutes or until the mixture becomes paler and very fluffy. It will triple in volume and hold soft peaks. Add food colouring one drop at a time, beating well in between, until desired pink colour is reached.
4. Using a flat spatula or the back of a spoon, carefully spread the marshmallow over the jam and biscuit base. Allow to sit at room temperature for 1 hour or until the marshmallow has set.

​

For the Chocolate Topping​

1. In a medium heat-proof bowl, stir together chopped chocolate and oil. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.
2. Using a silicon spatula or the back of a spoon, carefully spread chocolate over marshmallow. Refrigerate for 1 hour or until chocolate has set.
3. Carefully remove slice from the pan using the overhanging baking paper. Transfer to a chopping board. Place a large, sharp knife under very hot running water then dry with a tea towel. Use the hot knife to cut the slice into 16 even pieces (this will stop the chocolate from cracking). Enjoy!

Notes​

Storage

• You can keep the cooked slice un-refrigerated in an airtight container for up to 5 days.

Substitutions & Tips

• Jam: you can substitute raspberry jam with your favourite berry jam.
• Marshmallow: you can substitute 1 tsp of vanilla essence with 1 tsp of raspberry or strawberry essence if you want a flavoured marshmallow.
• Chocolate: many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality . Substitute the 200 g block of chocolate with 200 g ( 1 heaped cup) of high quality dark or semi-sweet chocolate chips.
• Using milk chocolate: you can use milk chocolate for the chocolate topping although this will make the slice sweeter.

 

[Suzanne rose]

Snickerdoodles​

These are a really delicious addictive biscuit and sooo very easy to make

Prep time: 20 min. Bake time: 10 - 12 min.
Makes 30

Recipe is from tasteofhome

Ingredients​

• 1/2 cup butter, softened
• 1 cup plus 2 tablespoons sugar, divided
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1-1/2 cups plaain flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 teaspoon ground cinnamon

Directions​

1. Preheat oven to 180°C or 170°C fan-forced
2. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
3. In a small bowl, mix cinnamon and remaining 2 Tbsp. sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased  baking Tray lined with bakung paper
4. Bake until light brown, 10-12 minutes. Remove from trays to wire racks to cool.

 

[Suzanne rose]

Bread n Butter Pudding​

[IMG alt="Suzanne rose"]https://seniorsdiscountclub.com.au/data/avatars/s/33/33177.jpg?1700342660[/IMG]
By Suzanne rose

• Nov 28, 2023
• Replies 17

Ok this takes me back to my childhood and a desert that was often served after our Sunday roast dinner.

This recipe is from RecipeTin Eats which is pretty close to my Nan's.

Prep: 10minutes mins
Cook: 25minutes mins
Servings 6 to 8

Ingredients​

• 8 heaped cups white bread, or 12 slices of thick bread preferably slightly stale, cut into 2.5 cm / 1" cubes ( see notes )
• 1 cup sultanas or raisins

EGG MIXTURE:​

• 3 eggs
• 1 1/2 cups milk (low or full fat, not zero fat)
• 1 cup thickened cream (or any other cream, Note 2 for only milk option)
• 3 tbsp / 40g unsalted butter, melted and cooled
• 1/2 cup white sugar
• 1 tsp cinnamon powder
• 1 tsp vanilla extract

FINISHES / SERVING​

• 30g / 2 tbsp unsalted butter, melted - for top pre baking
• 20g / 1 1/2 tbsp unsalted butter, melted - for brushing post baking (optional)
• Icing sugar , for dusting
• Ice cream, cream or custard

Instructions​

• Preheat oven to 180°C or 160 fan-forced
• Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
• Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
• Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre ). If you have lots of sultanas on the surface, poke them below the surface .
• Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
• Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
• Serve - rest for a few minutes, then serve immediately, with toppings of choice! My favourites are ice cream or custard

Recipe Notes:​

1. Bread - Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread,  hot cross buns or brioche, anything!

Measuring bread -.Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Can't provide a weight as breads differ in density. Don't get hung up on exact measurement - you'll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn't get soaked through = dry pudding!

Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.

Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture .

2. Cream - The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.

2. Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.

NUTRITION INFORMATION:​

Calories:426cal (21%)Carbohydrates:50g (17%)Protein:9g (18%)Fat:22g (34%)Saturated Fat:10g (63%)Cholesterol:106mg (35%)Sodium:358mg (16%)Potassium:291mg (8%)Fiber:2g (8%)Sugar:17g (19%)Vitamin A:885IU (18%)Vitamin C:1mg (1%)Calcium:205mg (21%)Iron:2mg (11%)

 

[Suzanne rose]

Christmas Triffle

Now this is a dessert that will truly impress your friends.
When I make this , I have one daughter who will finish off anything that remains.

Recipe looks long but really isn't

Recipe by recipetineats my favourite cook.

Ingredients​

• 1 x 450g Madeira cake or Pound cake store bought but feel to make it
• 1/3 cup orange , apple or other fruit juice (or 2 tbsp brandy)
• 7 tsp gelatine powder
• 6 cups Cranberry juice, original (ie WITH sugar added, not No Added Sugar, Note 2)
• 500 – 750g strawberries , halved
• 1 each punnet blueberries, raspberries

CREAM:​

• 2 1/2 cups thickened cream
• 3 tbsp white sugar (caster sugar ok)
• 1 1/2 tsp vanilla extract

HOMEMADE THICK CUSTARD (OR 900G 1 TUB PAULS DOUBLE THICK VANILLA CUSTARD )​

• 3 cups milk (full or low fat)
• 1/4 cup caster sugar
• 1 tsp vanilla bean paste (or extract)
• 1/4 cup caster sugar extra
• 4 egg yolks ( I use the whites and make a pavlova )
• 1/2 cup cornflour

Instructions​

• Cut cake into 2 cm / 0.8" cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.
• Optional extra: Scatter over 1/2 to 1 punnet halved strawberries (this is not in ingredients list).

CRANBERRY JELLY:​

• Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.
• Meanwhile, put remaining room temperature cranberry juice into a very large bowl. Sprinkle gelatine all across surface (don't dump in one place, else you get lumps). Whisk until mostly dissolved (will finish dissolving in next step).
• Pour in hot cranberry juice. Whisk until gelatin is fully dissolved.

JELLY LAYER 1:​

• Pour HALF the warm jelly liquid carefully down the side of the trifle dish so the cake pieces are submerged. Refrigerate the trifle dish uncovered for 1.5 hours until it is partly set. It needs to be set enough so you can gently place a strawberry on it and it will stay on the surface. Proceed to Custard Layer steps.
• Pour remaining warm jelly in a bowl and leave on the counter. DO NOT refrigerate.
• Meanwhile, make the custard so it is ready to use (see below).

CUSTARD LAYER:​

• Remove trifle from fridge. Whisk the room temperature custard to loosen. Spoon onto the jelly, smooth surface, press against wall of glass to seal (stops jelly bleed so you get neat layers). Refrigerate uncovered for 1 hour until the surface has firmed up a bit – just enough to hold the jelly (jelly is soft, so custard doesn't need to be fully set).

PARTIALLY SET REMAINING JELLY​

• Put the jelly in the bowl in the fridge at the same time to thicken a bit but not fully set. Refrigerate for 1 hour, but check at 30 minutes to ensure it isn't setting too fast. The jelly should be sloppy but spoonable, scoops up in a small mound. If it fully sets, you'll end up with a "broken glass" effect on the next jelly layer rather than a clear layer

JELLY LAYER 2:​

• Remove trifle and jelly from fridge. Jelly should be sloppy. Carefully spoon over jelly, smooth surface. Scatter over 1 punnet halved strawberries (or half each raspberries and strawberries). Refrigerate for 3 hours+ (can leave in fridge for 48 hours, until ready to assemble).

ASSEMBLING:​

• Cream: Beat cream, sugar and vanilla until softly whipped.
• Once jelly is set, just before serving, top with cream, then pile over remaining berries. Dust with icing sugar.
• Serve!! PS It is imperative to ensure every servings includes a bit of every layer in the trifle

HOMEMADE CUSTARD:​

• Bring milk, ¼ cup sugar and vanilla to a simmer in a large saucepan over medium heat. Do not boil.
• In a large bowl, whisk together remaining ¼ cup sugar and yolks, then whisk in cornflour until smooth.
• While whisking, carefully pour in about ½ cup of milk mixture. Once mixed in, slowly pour in remaining milk while whisking. Once incorporated and smooth, pour back into saucepan.
• Return saucepan to stove over low heat. Whisk constantly until it becomes thick and custardy – this will happen quite quickly, about 45 seconds (ie it is liquidy when you start, then suddenly it thickens). Once thickened, remove immediately from heat (it will continue to thicken as it cools).
• Immediately pour into a bowl and cover with cling wrap, pressing onto surface. Leave on the counter to cool to room temp until trifle is ready to layer with custard. Makes 750ml.

Recipe Notes:​

1. CAKE: Any cake will work fine with this. Pound and Madeira are ideal and readily available at supermarkets. Homemade Vanilla Cake will also work a treat.

2.Gelatine powder: I use McKenzie’s sold in the baking aisle, US: 3 x 7g sachets Knox plain gelatin, UK: 2 x 12g sachets Dr Oetker (close enough to 21g)

4 Cranberry juice – you MUST use Cranberry Juice with sugar added, such as Ocean Spray brand called Cranberry Classic here in Australia. Otherwise your jelly won’t be sweet at all (Cranberries are sour). Cranberry Juice is sold in the aisles.

 

[Suzanne rose]

Easy Chocolate Truffles perfect to give as a gift​

As Christmas is fast approaching I want to add some amazing chocolate truffles recipes .
Wrapped in little boxes or even just cellophane paper with ribbon makes a perfect gift

I'm adding a few in this post so read on.

SOFT CENTRED WHITE CHOC TRUFFLES

Ingredients:

1 1/2 cups white chocolate melts melted

1/4 cup creme fraiche (this is found in the fridge section normally where the cream is or creamed cheese )

1 1/2 either dark chocolate or milk chocolate melts. Melted

Method:

1. Grease and line a small baking tray with baking paper.

2. Combine white chocolate melts and creme fraiche, refrigerate for 1 to 2 hours or until firm

3. Roll heaped tablespoons of chocolate mixture into balls, place on prepared tray. Refrigerate 30 minutes

4. Place dark / milk chocolate melts in microwave and cook for 1 minute, stir, repeat at 30 second intervals until melted.

5 working quickly , using 2 forks, dip truffles into chocolate.
Shake off any excess. Return truffles to tray. Refrigerate until set.

TIM TAM TRUFFLES.

Ingredients :
250g Tim Tam's
1 cup of coconut
1 can condensed milk around 300g give or take

Method :

1. Crush tintams in blender, add condensed milk.
2 . Roll into balls then roll in coconut
3. Refrigerate on lined tray until set around 2 hours.


OREO TRUFFLES

Ingredients:

2 x 150g packets of Oreo biscuits
250g cream cheese softened
100g of dark or milk chocolate. Melted

METHOD:

1. Blend biscuits in a processor or crush by hand to form crumbs

2 . Add softened cream cheese and mix together then take enough mixture to form small balls

3 . Using 2 forks dip into melted chocolate
Either dip just the top or the whole ball

4. Place on tray and refrigerate


ANOTHER TIM TAM TRUFFLE

Ingredients:

395 g condensed milk
250g tin tam biscuits
180g white chocolate
100g milk chocolate
1 cup coconut. (Optional )

METHOD :

1. Crush biscuits in food processor until fine crumbs then transfer to a large bowl.

2. Heat condensed milk and milk chocolate in a saucepan stir on low until chocolate has melted and is smooth.

3. Pour chocolate mixture over biscuit crumbs and mix through , refrigerate for 20 minutes.

4. Line a tray with baking paper

5. Take tablespoons of mixture and form into balls. Place on tray and refrigerate for 3 hours.

6. MELT white chocolate and roll balls into mixture using 2 forks. Shake excess off and place back on tray and refrigerate until chocolate has set

NOTE Optional after dipping balls in white chocolate you can then roll in coconut before refrigerating or for variety roll only half of them in coconut then refrigerate .
The coconut is purely optional they are amazing without the coconut.

I will add more later today

Please ask questions if needed I'm happy to answer