Up and Quivering
To save fuel today I am giving some recipes for my favourite sweets (not that I am now able to partake), but they are so easy to make they will keep the children occupied the next rainy day. If using heat, make sure you are controlling that part.
Coffee Creams: makes about 3 dozen
1 oz (25g) butter
2 tsp instant coffee
2 tsp milk
8 oz (225g) icing sugar
Put the butter in a pan and heat gently until melted. Add the coffee and the milk and mix until the coffee has dissolved. Remove from heat. Stir in the icing sugar, a few ounces at a time until well blended and formed a smooth dough. Turn out onto a board and knead until smooth then roll out to 1/8" (3mm) thick. Cut into small circles (use the lid from a bottle of sauce or something of similar size) . Knead back any scraps and continue until all used up.
Place on a baking sheet and leave uncovered, for several hours to firm up. Store in an air-tight container, they will keep in a cool place for up to two weeks.
Coconut Ice: makes about 1 lb (450g)
3 fl oz (85ml) evaporated milk
8 oz (225g) granulated sugar
6 - 8 oz (175-225g) dessicated coconut
1 -2 drops food colouring (pink or red)
icing sugar
Put the milk and the sugar in a pan and heat gently until the sugar has dissolved. Remove from heat and stir in the coconut. Leave to cool then divide the mixture into two. Put the one half into a small loaf tin lined with greaseproof paper and press down lightly. Tint the remaining half with the colouring and put this on the top, and press down firmly. Leave in a cold place until set then turn out and remove the paper. Dust surfaces with icing sugar and cut into small slices. Store in an airtight container for up to a month.
Apricot Chocolates: makes about 10
4 - 5 no-soak apricots
3 - 4 squares of chocolate, preferably dark
Melt the chocolate in a small bowl which is standing over (not in) hot water. Split each apricot in half, then cut each half into 2 or 3 pieces. Stir these into the chocolate to coat each piece completely. Using a cocktail stick or skewer, removed each piece and place on some non-stick (silicone) paper. Leave until set. Store in an airtight tin between layers of kitchen paper. They will keep for several weeks.
Orange Twiglets:
Remove pith from orange peel and cut the peel into matchsticks. Boil in water for 2 minutes to remove bitterness. Drain and dab dry with kitchen paper. Dip into melted chocolate and remove and spread out singly on parchment paper, leave to set. Store in an airtight container for up to a week.
Hopefully I will be back with you tomorrow.
Coffee Creams: makes about 3 dozen
1 oz (25g) butter
2 tsp instant coffee
2 tsp milk
8 oz (225g) icing sugar
Put the butter in a pan and heat gently until melted. Add the coffee and the milk and mix until the coffee has dissolved. Remove from heat. Stir in the icing sugar, a few ounces at a time until well blended and formed a smooth dough. Turn out onto a board and knead until smooth then roll out to 1/8" (3mm) thick. Cut into small circles (use the lid from a bottle of sauce or something of similar size) . Knead back any scraps and continue until all used up.
Place on a baking sheet and leave uncovered, for several hours to firm up. Store in an air-tight container, they will keep in a cool place for up to two weeks.
Coconut Ice: makes about 1 lb (450g)
3 fl oz (85ml) evaporated milk
8 oz (225g) granulated sugar
6 - 8 oz (175-225g) dessicated coconut
1 -2 drops food colouring (pink or red)
icing sugar
Put the milk and the sugar in a pan and heat gently until the sugar has dissolved. Remove from heat and stir in the coconut. Leave to cool then divide the mixture into two. Put the one half into a small loaf tin lined with greaseproof paper and press down lightly. Tint the remaining half with the colouring and put this on the top, and press down firmly. Leave in a cold place until set then turn out and remove the paper. Dust surfaces with icing sugar and cut into small slices. Store in an airtight container for up to a month.
Apricot Chocolates: makes about 10
4 - 5 no-soak apricots
3 - 4 squares of chocolate, preferably dark
Melt the chocolate in a small bowl which is standing over (not in) hot water. Split each apricot in half, then cut each half into 2 or 3 pieces. Stir these into the chocolate to coat each piece completely. Using a cocktail stick or skewer, removed each piece and place on some non-stick (silicone) paper. Leave until set. Store in an airtight tin between layers of kitchen paper. They will keep for several weeks.
Orange Twiglets:
Remove pith from orange peel and cut the peel into matchsticks. Boil in water for 2 minutes to remove bitterness. Drain and dab dry with kitchen paper. Dip into melted chocolate and remove and spread out singly on parchment paper, leave to set. Store in an airtight container for up to a week.
Hopefully I will be back with you tomorrow.
posted by Shirley at 6:27 am
<< Home