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On the Menu - October 2018
Sweet Treats to Give and Take
We're fast moving into the time of year where taking a plate when we visit with family and friends fills our evenings and weekends. Here are two quick, cheap and delicious sweet treats, perfect for making and taking on a plate, and they're so good you can give them as edible gifts too.
Marshmallow Crunch
Base
Ingredients:
4 crushed Weet-Bix
1 cup self-raising flour
1/2 cup brown sugar
1 cup coconut
125g butter,melted
Dash of vanilla extract
Method:
Pre-heat oven to 180 degrees Celsius.
Mix all dry ingredients, add melted butter and vanilla.
Press into a well-greased or baking paper lined slice tin.
Bake at 180 degrees for 20 minutes.
Allow to cool before topping with marshmallow.
Topping
Ingredients:
1 cup sugar
3/4 cup water
1 dessertspoon gelatine*
Method:
Combine all ingredients in saucepan, bring to the boil and cook for 3 minutes.
Let cool, then beat with an electric mixter until white and thick. Spread over base and sprinkle with coconut.
Make the topping as soon as the slice goes into the oven, as you do need to leave it quite a while to cool before beating.
*If you don't use gelatine, agar agar can substitute, but it will add to the cost of your slice.
We're fast moving into the time of year where taking a plate when we visit with family and friends fills our evenings and weekends. Here are two quick, cheap and delicious sweet treats, perfect for making and taking on a plate, and they're so good you can give them as edible gifts too.
Marshmallow Crunch
Base
Ingredients:
4 crushed Weet-Bix
1 cup self-raising flour
1/2 cup brown sugar
1 cup coconut
125g butter,melted
Dash of vanilla extract
Method:
Pre-heat oven to 180 degrees Celsius.
Mix all dry ingredients, add melted butter and vanilla.
Press into a well-greased or baking paper lined slice tin.
Bake at 180 degrees for 20 minutes.
Allow to cool before topping with marshmallow.
Topping
Ingredients:
1 cup sugar
3/4 cup water
1 dessertspoon gelatine*
Method:
Combine all ingredients in saucepan, bring to the boil and cook for 3 minutes.
Let cool, then beat with an electric mixter until white and thick. Spread over base and sprinkle with coconut.
Make the topping as soon as the slice goes into the oven, as you do need to leave it quite a while to cool before beating.
*If you don't use gelatine, agar agar can substitute, but it will add to the cost of your slice.
Magic Marshmallow Fudge
Ingredients:
500g icing sugar
100g white marshmallows
2 tbsp milk
100g butter
Half a teaspoon vanilla extract
Method:
Line a shallow 18cm square cake tin with baking paper.
Sift the icing sugar into a large bowl; make a hollow in the middle of the sugar.
Using scissors dipped in the icing sugar (this stops the marshmallow from sticking) snip the marshmallows in half and place in a small saucepan.
Add the milk, butter and essence to the marshmallows.
Heat the mixture slowly, stirring, until everything has melted.
Add this mix to the icing sugar and beat until it is mixed and smooth.
Spread the mix in the tin, pressing it flat with the back of a spoon.
Place in the fridge for a couple of hours before cutting into small squares.
Notes:
It would be nice with added nuts/cherries/ginger/coffee essence etc.
Ingredients:
500g icing sugar
100g white marshmallows
2 tbsp milk
100g butter
Half a teaspoon vanilla extract
Method:
Line a shallow 18cm square cake tin with baking paper.
Sift the icing sugar into a large bowl; make a hollow in the middle of the sugar.
Using scissors dipped in the icing sugar (this stops the marshmallow from sticking) snip the marshmallows in half and place in a small saucepan.
Add the milk, butter and essence to the marshmallows.
Heat the mixture slowly, stirring, until everything has melted.
Add this mix to the icing sugar and beat until it is mixed and smooth.
Spread the mix in the tin, pressing it flat with the back of a spoon.
Place in the fridge for a couple of hours before cutting into small squares.
Notes:
It would be nice with added nuts/cherries/ginger/coffee essence etc.