On the ’craft getaway’ last weekend past we were all spoilt with absolutely beautiful food from ‘Teen Ranch’ and my dear friend Susie also spoilt us with her scrumptious snacks that were there for us to eat all weekend. Susie’s beautiful baking was such a hit the recipes were on demand so Susie was so kind to email them to me to share with you all. So not only enjoy your papercraft also enjoy your cooking
Chocolate Date Slice
125g butter or margarine
½ cup sugar
1 cup finely chopped dates
3 cups rice bubbles
200g dark or milk chocolate
Melt butter in large bowl in microwave. Add sugar and dates, stir, then microwave on high for 3 minutes, stopping and stirring after every minute. (This can also be done in a small saucepan on the stove but watch it doesn’t burn!) Add rice bubbles and stir well. Spread into paper-lined slice tray. Refrigerate. Melt chocolate and spread over base. Leave to set before cutting.
Chocolate Chip Cookies
500g butter or margarine
1 ¼ cups castor sugar
395g can sweetened condensed milk
5 cups self-raising flour
250g white chocolate bits
500g dark/milk chocolate bits
Preheat oven to 180°C. Line baking trays with baking paper. Cream butter, sugar and condensed milk with beaters until light and creamy. Add sifted flour and chocolate bits, and mix until well combined. Using approx. 1 tablespoon of mixture roll into balls. Place well-spaced onto prepared trays and flatten slightly with a fork. Bake 14-16 minutes or until light golden. Allow to stand
on trays 5 minutes before cooling on racks. Biscuits can be frozen.
Melting Moments
4 oz. butter or margarine
1 oz. icing sugar
2 oz. plain flour
2 oz. cornflour
1 teaspoon vanilla
Preheat oven to 180°C. Cream butter, icing sugar and vanilla. Add flours and stir through. Put teaspoons of mixture well-spaced on a paper-lined tray or pipe into swirls. Bake 10-15 minutes or until pale brown. I usually double this recipe.
To finish;
Put ¼ glace cherry in centre of each biscuit before baking or sandwich with flavoured icing.
Icing: Approx. 1 cup icing sugar mixed with 2 teaspoons butter, a drop of flavouring (essence or grated orange rind) and just enough milk to make spreadable.
Tropical Boiled Fruitcake
750g mixed dried fruit
1 cup brown sugar
½ cup brandy or sherry
¾ cup cold water
1 cup crushed pineapple (including juice)
185g butter or margarine
3 eggs, beaten
1 ¼ cups plain flour
1 cup self-raising flour
¼ teaspoon bicarbonate soda
½ teaspoon mixed spice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Place fruit, sugar, brandy, water, crushed pineapple and butter in a saucepan. Bring to boil, stirring continuously. Simmer over a medium heat for 3 minutes. Allow to cool. Add eggs then fold in sifted flours, soda and spices. Place in a 23cm cake pan which has been lined with foil and 2 layers of baking paper. Bake in a slow oven (150°C) for approx. 2 – 2 ¼ hours or until cooked when tested. Allow to cool in the pan (wrapped in a tea towel) before turning out.
All recipes
were cooked on regular bake. If your oven is fan-forced, you will need to reduce the oven temperatures by about 20°C. My microwave is 1000w.

This is Susie in the black shirt working away very hard on one of her projects. The beautiful flowers on the floor we gave her for all her hard work cooking. Thank you so much Susie for keeping us all well feed in between our meals and late at night it was greatly appreciated and a big hit xxxx
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