Yes,
that
Stephen Mitchell

Delicious Delights

From 1999 & 2011, each Xmas my amazing wife created these for family, friends & work colleagues.

Upon arrival of our first son arrived in 2012, production ceased.

This page is for the people who asked.

If you love them, a small donation would be appreciated.

Chocolate Peppermint Slice

200g packet Mint Slice Biscuits
1 cup Icing Sugar
Few drops Peppermint Essence
1 tablespoon Cream
15g (½oz) Copha, Melted

Line 21 x 9cm loaf tin with foil, arrange ½ biscuits in layer on bottom. Mix other ingredients together to form thick icing. Spread over biscuit layer and arrange remaining biscuits over top. Set in fridge.

Rocky Marshmallow

BASE

3 Weetbix, Crushed finely
¾ cup Sugar
1 cup Coconut
2 tablespoon Cocoa
1 cup SR Flour
¼ lb Copha, melted
1 egg, beaten

Mix Dry ingredients, add copha and egg, mix well. Press into Slab tin and bake for 10-20 minutes.

TOPPING

2 desert spoons Gelatine
1 cup Boiling Water
1 ½ cups Sugar
Vanilla colouring

Dissolve gelatine in water, add sugar and small amount of vanilla, add colouring, beat until thickened (2-5 minutes). Spread onto cooked base when cool. Allow to set. Cut into fingers.

Chocolate Xmas Trees

250g packet plain sweet biscuits, crushed
1 cup desiccated coconut
2 tablespoons Baking Cocoa
1 tablespoon honey (optional)
395 can Sweetened Condensed milk
1 cup white or dark melts
Assortment of coconut, sprinkles silver and gold cachous - for decoration.

1. Combine biscuits, coconut, baking cocoa, honey and sweetened condensed milk in large bowl and mix well.

2. Shape teaspoonful of chocolate mixture into cones refrigerate until firm.

3. Drizzle top of cones with melted white or dark melts, decorate as desired, allow chocolate to set. Store in refrigerator.

Triple-Choc Rocky Road

200g Melts Dark
250g small pink and white marshmallows
1 cup toasted shredded coconut
150g packet Turkish Delight chocettes
2 x 250g blocks roast almond chocolate
50g Melts White

1. Lightly grease 30cm x 20cm baking pan. Melt dark chocolate and spread over base of pan.

2. In a large bowl, combine marshmallows, nuts, coconut & Turkish Delights. Melt roast almond chocolate over a pan of simmering water and when melted add to other ingredients. Mix well and spoon over chocolate base. Refrigerate until set.

3. Cut into large squares and melt white chocolate, drizzle over peices of rocky-road and store in an airtight container until required.

Peppermint Crunch

1 packet White Crown Mints
1 packet Malt Biscuits
¾ tin Condensed Milk

Crush peppermints in plastic bag, crush biscuits. Place both in bowl with condensed milk, mix well. Sprinkle paper with coconut, roll mixture into sausage in coconut. Put into fridge to set for at least 24 hours. Cut into slices to serve.

Apricot Slice

2 cups Diced Apricots
Hot Water
2 Cups SR Flour
½ cup sugar
1 cup Coconut
185 g melted Butter

Soak Apricots in Hot water for ½ - 1 hour. Drain and add other ingredients. Mix well. Press into slice tin and bake 25 minutes.

Quick Choclate Rough Fudge

100g Chocolate
395g can Sweetened Condensed Milk
1 cup Icing Sugar
½ cup Cocoa
2 cups Desiccated Coconut

Melt Chocolate. Mix condensed milk, sugar, cocoa and coconut together until smooth. Line 18cm square, shallow tin with baking paper. Cover the base, come up sides. Spread chocolate mixture into this. Refrigerate until firm. Cut into 2cm squares. Store in refrigerator.

Chery Ripe Slice

½ lb Coconut
2 oz Cherries
4 oz Copha
¾ tin Condensed Milk
½ lb Malt biscuit

Mix coconut, chopped cherries and condensed milk. Add melted copha-cochineal, mix well. Lay ½ biscuit in slab tin, cover with mixture, lay biscuit on top, ice with chocolate icing. Keep in fridge.

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