Just been away, where all of the family got together to celebrate Jim’s life. We are planning another get together closer to the rest of the family, and for the littlies who never had the chance to meet Jim, as he was too sick to travel for so many years.
These were a big YES, when my kids were little and I still make them every now and again. I made a couple of trays of them today and loaded up the freezer.
1 cup Rolled Oates
1 cup Rice Bubbles
¾ cup brown sugar
½ cup peanut paste
1 cup coconut
½ cup sultanas
½ cup honey
I pkt choc bits
4 vita brits
Melt butter with sugar honey and peanut paste
Simmer for 5 mins
Add other ingredients
Press onto greased lamington tin
Cool until firm cut into bars.
I have been very busy lately, using up material scraps, making useful things from them. If you are after any of them, just let me know and I will make some for you. Firstly, is a picture of some PINS, to wear on your clothing. In the second pic is a bowl made from some rope from Bunnings, and the last pic is a pair of matching bags to use as you please.
15gm = .53oz =
20gm = .71 oz =
30gm = 1.1oz = .06lb
50gm = 1.8oz = .1lb
75gm = 2.6oz = .1.7lb
100gm = 3.5oz = .22lb
125gm = 4.4oz = .28lb
250gm = 8.8oz = .55lb
375gm = 13.2oz = .83lb
500gm = 17.6oz = 1.1lb
750gm = 26.5oz = 1.65lb
1kg = 35.2oz = 2.2lb
4 cups SR Flour
2 teas ground Cinnamon
4 teas ground ginger
250gm soft butter
2 cups caster sugar
1/2 cup golden syrup
extra sugar for rolling
Place dry ingredients in mixing bowl
Add soft butter
Mix until resembles crumbs
Beat eggs and syrup
Add to dry ingredients
Roll firm dough into balls
Dip in extra sugar
Place on baking tray with sugar side up
Bake until brown.
2 cups chopped dates
1 cup brown sugar
4 tabs butter
2 tabs baking soda
2 cups boiling water
1 1/2 cups SR Flour
1 1/2 cups Plain Flour
Place chopped dates, brown sugar, butter and baking soda in saucepan
Add boiling water and let stand until it cools
Add beaten eggs
Mix flours together and slowly add to mixture
Bake in SLOW oven for 40 – 50 mins.
Serve plain or with butter.
1/2 cup of cherry brandy (optional)
4 cups desiccated coconut
395g can sweetened condensed milk
2 teaspoons finely grated lemon rind
1/2 cup (100g) red glace cherries, finely chopped
Preheat oven to 180°C/160°C fan-forced.
Line 2 baking trays with baking paper.
Combine coconut, milk and lemon rind in a bowl. Add cherries and brandy. Stir until coconut mixture turns pink.
Using 1 level tablespoon mixture at a time, roll mixture into 40 balls. Place balls, 3cm apart, on prepared trays.
Bake, swapping trays halfway, for 12 to 15 minutes or until balls are lightly browned. Cool on trays. Serve.
You can dip these in melted chocolate as well.
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer’s cheese – queso fresco
1 teaspoon of salt (or more to taste)
Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don’t plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Yield: Enough batter for 16 mini muffin sized cheese breads.
I made these today with GF Plain Flour. Will try with GF SR Flour next time. Marlene has tried as well. Unsure what flour she used. Doesn’t seem to matter, they are beautiful with all sorts I think.
Nearly time to start making Xmas goodies. First will make some truffles. I make some great Cherry Brandy Truffles that taste just like the inside of Cherry Ripes. Will get the ingredients and make some on the weekend, and put the recipe up. I have made some Rum Balls already, don’t know if there will be any left for Xmas, but they are easy enough to make. Exciting times……………
3kg white sugar
juice from 1 lemon
Wash and sterilise jars and lids.
Place strawberries in a saucepan and stir through sugar.
Leave for 1-2 hours while sugar softens the fruit.
Add juice then cook over medium heat, stirring constantly, until fruit is soft.
Remove 1/3 of fruit. Set aside.
Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon.
Divide reserved fruit between the jars then fill with jam. Allow to cool,then seal with lids.
Creamy Margarita Pops
1¼ cup fresh lime juice (about 8 limes), plus 3 limes to slice and place on top of paper cups
3 tablespoons raw honey
1 (14 ounce) can of full fat coconut milk
3/4 cup water
¼ cup tequila
3 tablespoons fresh orange juice (about ½ an orange)
coarse sea salt, to sprinkle over limes
Pour lime juice and honey in a pitcher, or a bowl with a spout. Whisk until the honey is fully incorporated into the juice. Add coconut milk, water, tequila, and orange juice, whisk until combined. Pour into 12 (3 ounce) paper cups, I used Dixie brand, making sure to fill almost to the top. Slice the 3 reserved limes into 12 thin slices, about ¼ inch thick. Poke a popsicle stick through the center of each lime slice and place on top of cups. Freeze for, at least, five hours. When frozen, cut the paper cup off and sprinkle the exposed side of the lime with salt.
*If serving at a party, place on a platter of crushed ice. This recipe easily doubles, or triples.
Soak new towels overnight in several litres of water mixed with a cup of ammonia. The next day, wash the towels in cold water with a cup of distilled vinegar and a cup of laundry detergent.
Run new towels through the dryer’s spin cycle several times to get rid of excess lint. Clean out the lint trap after each cycle.
Add a cup of distilled vinegar to your load of towels once every few washes to help get rid of musty smells and wax buildup.
Add a half-cup of baking soda to a load of towels to restore fluffiness
1 cup water
620g (4 cups) mixed fruit
250g (1 cup) white sugar
250g (2 cups) plain flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
Preheat the oven to 150 C. Grease a 20-23cm x13 cm loaf tin and line with baking paper or alfoil.
Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to the boil, stirring occasionally, then cook gently for about 10 minutes.
Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled fruit mixture and stir until well blended.
Mix in the eggs. Pour into the greased loaf pan. (I made it in the little loaves tray and made 12 small loaves)
Bake in preheated oven for 90 minutes, until a skewer inserted into the centre comes out clean. Cool cake in the pan for at least 10 minutes before turning out onto a wire rack to cool.
I make my own dog food and have always done it.
Save heaps of dollars and I know what is in it.
I purchase some kangaroo mince from the pet shop (usually 5kg for about $25)
Add some water, some frozen veges, some cooked rice and some cooked pasta.
I also add whatever veges are left overs in the frigde, add some stock cubes for flavour.
Do not overcook as you will cook some more when you are heating.
Our “Miss Ellie” loves it as she loves her home made dog biscuits.
HOMEMADE CLEANING RECIPES makes 10 lts.
- 1½ litres water
- 1 bar Sunlight /pure laundry soap, grated OR 1 cup of Lux flakes
- ½ cup washing soda – MUST be WASHING SODA
- ½ cup borax
- 10 litre bucket
- Slotted spoon for mixing
The ingredients are measured into a saucepan containing one litre/quart of water.
Add one cup of soap flakes, half a cup of borax and half a cup of washing soda.
Start with the heat and stir.
Bring the mix to the boil, stirring all of the time, once it reaches boiling, should all be dissolved.
Once ingredients are completely dissolved, pour into bucket and fill to the top with water from the hot tap and stir it together thoroughly.
Once in your bucket, stir again, then transfer to containers.
Don’t forget to leave room to shake the liquid before use. (it always separates)
You can flavour your liquid as you like. I have used lavender and it works for me.
You only need three things and about three minutes
- A container such as a shampoo bottle or other squeeze bottle
- Clear liquid antibacterial soap
- White Vinegar
Mix equal parts vinegar and soap in your container. Shake well. You’re done.
Use the shampoo the same way you would any dog shampoo. Be careful not to get into eyes. Start with a small amount because it lathers well and work the suds deep into the coat. Rinse well and try. There is no wet dog smell and should be no residue on the dog’s coat due to the vinegar. The antibacterial aspect helps with parasites, dirt and even minor skin abrasions and itchy or flaky skin.
Found this one too, but have not tried personally as yet. Maybe someone might like to give it a try.
An Effective Natural Shampoo
- 1 cup liquid antibacterial soap or dish soap
- 1 cup apple cider vinegar or white vinegar
- 1/3 cup glycerin
- 1 quart water
- Directions: Place the water in a large container for mixing. Add the liquid soap, vinegar, and glycerin, mix well. Use as a whole-body shampoo, but avoid the ears and the eyes. Rinse very well.
1 cup tapioca seeds
5 cups water
1 cup sugar
2tabs golden syrup
Grated juice of 1 lemon plus rind.
Place tapioca and water in large saucepan
Bring to boil
Reduce heat and simmer until tapioca swells and becomes transparent
Stir so it doesn’t stick
Add sugar and mix until dissolved
Add syrup butter and lemon juice and rind.
Pour into bowl, allow to cool then chill.
Serve with cream.
- 3/4 – 1 cup of cold watermelon, cubed
- 1/4 cup of feta cheese, crumbled or cubed
- 1/4 medium red onion, cut in paper-thin slices
- 1/4 teaspoon of balsamic vinegar or balsamic vinaigrette
Place the watermelon in a bowl, top with most of the onions, then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinegar, and serve.
This recipe can be made in individual servings or multiplied and served in a large salad bowl.
- 500g long fresh red chillies, stems trimmed
- 3 garlic cloves, peeled
- 750ml (3 cups) white vinegar
- 645g (3 cups) caster sugar
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.
Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.
Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.
CAJUN SEASONING MIX.
- 2/3 cup kosher sal (not table salt
- 1/4 cup chili powder
- 1/4 cup Hungarian paprika
- 1 Tablespoon onion powder
- 1 Tablespoon coarsely ground black pepper
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 Tablespoon ground coriander
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried thyme
- 1/4 teaspoon cumin
- 1/4 teaspoon white pepper
Combine salt, chili powder, paprika, onion powder, black pepper, basil, oregano, coriander, cayenne pepper, thyme, cumin, and white pepper until well-mixed.
Place the spice mix in a glass jar and seal tightly. Store in a cool, dark place up to 3 months.
Homemade Irish Cream
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 can sweetened, condensed milk
- 1 2/3 cups Irish whiskey (Any whiskey will do )
- 1 teaspoon instant espresso granules (or instant coffee granules)
- 2 tablespoons thick chocolate syrup
- 1 teaspoon pure vanilla extract
Combine all ingredients in a large mixing bowl. Whisk everything together, making sure that mixture is well combined. Pour into bottles; seal and store in the refrigerator.