Milo Balls

milo balls modified Tried Tested

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.

Milo Balls

Milo Balls Tried Tested

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
TRIED AND TESTED

Unbaked Blackberry Cheesecake

Unbaked Blackberry Cheesecake  Tried Tested

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
TRIED AND TESTED

Caramel Cheesecake

Caramel Cheesecake  Tried Tested
Crust
¾ packet of Tennis biscuits
60 ml coconut
80 ml melted butter/margarine

Cheesecake
180ml pineapple juice
20ml gelatin powder
250g cream cheese
300ml (1 tin) caramel (cooked condensed milk)
500ml cream
1 teaspoon vanilla

I lined the bottom and sides of a 23cm spring pan with parchment paper, to ensure that it will come out clean once frozen and you want to get creative with decoration.

1. Place biscuits in a zip lock bag and roll with a rolling pin to crush till you have fine crumbs and then mix with butter/margarine and coconut. Spread it in the bottom of your pan and pat down firmly and place in the fridge or freezer while making the topping.
2. Pour half of the pineapple juice in a microwave bowl and then add the gelatin and let it jellify for approximately 5 minutes. Heat it up in the microwave, till just melted (do not cook it) and then add the remainder of the juice and mix.
3. I made my own caramel. Pour a tin of condensed milk in a small pot, place on the stove top and bring to boil over medium/low heat, stirring continuously to prevent burning. Boil for 5-10 minutes till it thickens up and have the correct consistency of regular store bought caramel. You may not have the same brown color, but that’s not a problem, it will taste the same and work perfectly. Let it cool down before continuing with the next step.
4. Whip the cream cheese and caramel till smooth and creamy and then add the juice/gelatin and whip again. I used an electric hand mixer and it worked well.
5. Add the vanilla to cold cream in a separate bowl and beat till stiff.
6. Fold the caramel mixture into the cream mixture and pour out onto the crust.
7. Place in the freezer.
8. I took it out the following day, but 1-2 hours will also do, and then you can decorate with toasted coconut and tropical fruit, or any which way you prefer.
9. Remember to take it out of the freezer, you can defrost in the fridge, or just leave it out till ready to serve, as it should be thawed and not eaten frozen, after all it’s a cheesecake and not ice cream.
10. I had a special request from my grandson (his birthday cake) and had to decorate as per the picture. I used Wilton decorating icing.
11. Wow, it’s delicious and everybody loved it and went for a second and third piece of cheesecake.

Source: The Recipe Hunter – Highly modified from various online versions
TRIED AND TESTED