Ingredients 1 x 250g packet Marie biscuit, crushed ½ x tin condensed milk ½ x cup applesauce 10 x tablespoon milo 1 cup coconut 3 x 1/3 cup oats Extra coconut for rolling
Method In a large bowl crush biscuits until fine. (This works well in a food processor if you have 1) Add the milo, coconut and condensed milk, applesauce, oats and mix until it’s well combined. Put in the freezer for 1hour makes it easier to roll. Roll teaspoon full into balls with your hand and then roll in coconut to coat. Refrigerate for 30 minutes or until firm. I like it better in the freezer.
Source: Toni Schell (modified version) TRIED AND TESTED Toni’s comment: My husband loved them and I made the adjustments in the recipe.
Ingredients 1 x 250g packet marie biscuit, crushed 1 x tin condensed milk 4 x tablespoon milo ½ cup coconut Extra coconut for rolling
Method In a large bowl crush biscuits until fine. (This works well in a food processor if you have 1) Add the milo, coconut and condense milk and mix until it’s well combined. Roll teaspoon full into balls with your hand and then roll in coconut to coat. Refrigerate for 30 minutes or until firm.
I’m experimenting with rice puddings and found this fun take on it with a fluffy meringue topping:
4 cups milk ½ cup long grain rice ½ teaspoon salt 4 egg yolks, room temperature 1/3 cup white sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 4 egg whites, room temperature 3 tablespoons white sugar
Preheat oven to 350°F. Grease or line a 9×9″ casserole dish. Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 20 minutes. Beat egg yolks, 1/3 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed. Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish. Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish. Bake for 15 to 20 minutes or until the custard has set and the meringue has browned.
1 1/2 cups cooked rice 2 cups milk, divided 1/4 teaspoon salt 1 egg, beaten 1/4 cup white sugar 1 tablespoon butter 1 teaspoon vanilla extract
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir constantly until thick and creamy, 15 to 20 minutes. Don’t try to cut this time sort, and don’t stop stirring – this is what gives you that perfect creamy consistency. Temper the beaten egg into the mixture slowly. Then stir remaining 1/2 cup milk and white sugar into the rice mixture, stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
You can add raisins, cinnamon, or allspice if you’d like. It’s delicious just as it is, too. Even on a scorching hot day, my family is gobbling it up! I’m glad I made a double batch.
6 cups flour 6 heaped teaspoons baking powder 2 cups sugar 250g margarine 500ml buttermilk 2 eggs Pinch of salt
Mix dry ingredients rub butter into flour mixture Mix eggs and buttermilk together and add to flour mixture Knead lightly and put in pans Bake for 1 hour at 350 degrees F Let it cool, break into rusks and dry in 190 degrees F oven for 4-5 hours with spoon wedged in the door till completely dry.