Chocolate Cereal Clusters - no bake

Makes 24, depending on size

225 g plain chocolate, small pieces*

15 ml golden syrup

50 g butter/margarine

50 g cornflakes / rice krispie (puffed rice) cereal

Put chocolate, syrup and butter/margarine into bowl and cook on low for 6-7 min till chocolate has melted, stirring occasionally.

Mix together, fold in cornflakes / rice cereal.  When well mixed, spoon into 24 small muffin / cupcake cases and leave to set.  Store in refrigerator. 

*Use flavored chocolate slabs for another taste sensation 

(good housekeeping microwave cookbook)

 

Cinnamon Bread Roll Ups

sliced bread (white or brown)

cream cheese / smooth cottage cheese

+ 3/4 cup icing sugar

1 cup white/brown granulated sugar

1- ½ tsp ground cinnamon

3/4 cup butter/margarine, melted

 

Cut off the crusts, flatten each slice with a rolling pin (or a wine bottle).  Mix the cream cheese / cottage cheese with little bit of icing sugar at a time, till it’s to your taste.

Spread the mixture on each slice bread.  Carefully roll up each slice. Mix the white/brown sugar with cinnamon.  Brush each rolled-up slice with the melted butter/margarine and gently roll into the sugar-cinnamon mixture.

Preheat oven to 180 oC.  Carefully place the rolls on an ungreased baking sheet and bake for 20 minutes, or till golden brown.

As it cools down, the outside of each roll hardens.

This is seriously fabulous!!!!  A quick snack for unexpected guests.

 

Recipe:  http://rindymae.blogspot.com/2013/04/cinnamon-cream-cheese-roll-ups.html

Photo:  Alma Pretorius

 

 

No Bake Carrot and Coconut Cookies

2 cups grated carrots

3 ½ cups white sugar

2 tsp ground ginger (even topped)

1 cup water

1 ½ cup fine coconut

2 tbsp butter

 

Boil carrots, sugar, water & butter for 20 minutes.  Stir continuously.  Remove from stove.  Stir in the ginger & coconut.  Stir continuously till nearly cold.  Pour in greased plate and cut into squares when cold. (Or small muffin pans)

Recipe:  Cook with Inspiration - Alta Smit   Photo:  Alma Pretorius  

 

Cauliflower Soufflé

750 ml cauliflower, steamed, mashed with little bit of milk, butter and spices

Butter, melted

6 eggs, separated

Beat the cauliflower mash and yolks together.  Beat the egg whites till stiff peaks form and fold it into the mash mixture.  Brush a ramekin with the melted butter.  Spoon the mash mixture into the ramekin and bake for 25-30 min at 180oC.  Serve immediately.  Serves 4-6.

Recipe and photo:  Alma Pretorius