DATE BALLS

DATE BALLS

DATE BALLS Corlea 

200g package of plain biscuits like Arrowroot or plain tea biscuits
500g regular pitted dates
225g butter
1 egg, beaten
2/3 cup sugar
1tsp vanilla extract
Unsweetened coconut to coat

Melt butter, sugar, and vanilla together in a saucepan.
Add dates and simmer until entire mixture is soft – it takes a good 20-30 minutes, even with constant stirring and mushing!
Temper the egg into the mixture and cook together for another few minutes.
Break the biscuits into small pieces (this might involve a hammer or heavy rolling pin) in a large bowl.
Add the date mixture to the biscuits and mix to combine.
Allow it to cool (I did about 20 minutes in the fridge) and then roll into balls.
Roll each ball in unsweetened coconut to coat.

Source: Corlea Smit – an old recipe compilation between friends
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Milo Balls

 

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)
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Toni’s comment:  My husband loved them and I made the adjustments in the recipe.

Milo Balls

Milo Balls 

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.

Posted by Toni Schell
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Unbaked Blackberry Cheesecake

Unbaked Blackberry Cheesecake  

Mix all the ingredients and arrange in small glass bowls or one large dish
200 g fresh blackberries
250 g cream cheese
125 g mascarpone cheese
125 ml (½ c) fresh cream
rind of 1 lemon
30 ml berry sugar

200 g Crumbed biscuits – it should be a bit chunky
40 ml margarine – melted
30 ml coconut

Decorate with extra blackberries
Puree the blackberries.
Mix blackberries, cream cheese, mascarpone cheese, fresh cream, lemon rind and berry sugar. Best to use a hand mixer, and whip till smooth and well blended.
Mix the biscuits, margarine and coconut till wet and then use as indicated below.
Place a layer of the biscuits in your serving dish, then top with a 1/3 of the cream cheese mixture, and repeat till you have 3 layers of biscuits and end with cream cheese.
Garnish with additional blackberries.
Wrap your bowl (glad wrap) and leave in the fridge for a minimum of 2 hours and serve.

Just made these, and cannot wait to serve to our guests tomorrow!!!

Source: The Recipe Hunter – Esmé’s own creation
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