[mr_g]

i am sorry babe but i am gonna vote on this one

[mr_g]

well i got snow for christmas one way or the other thanks heaps Satch

MERRY CHRISTMAS TO EVERYONE ON FCC

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BOILED FRUIT CAKE1 cup water

620g (4 cups) mixed fruit
250g (1 cup) white sugar
190g butter
250g (2 cups) plain flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten

Prep: 15 minutes | Cook: 1 hour 30 minutes
1. Preheat the oven to 150 C. Grease a 20-23cm x13 cm loaf tin and line with baking paper or alfoil.
2. 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.
3. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled fruit mixture and stir until well blended.
4. Mix in the eggs. Pour into the greased loaf pan.
5. 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.

to add a bit of a kick soak ur mixed fruit in rum or whiskey for 2 weeks before hand

[mr_g]

BOILED FRUIT CAKE1 cup water

620g (4 cups) mixed fruit
250g (1 cup) white sugar
190g butter
250g (2 cups) plain flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten

Prep: 15 minutes | Cook: 1 hour 30 minutes
1. Preheat the oven to 150 C. Grease a 20-23cm x13 cm loaf tin and line with baking paper or alfoil.
2. 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.
3. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled fruit mixture and stir until well blended.
4. Mix in the eggs. Pour into the greased loaf pan.
5. 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.

to add a bit of a kick soak ur mixed fruit in rum or whiskey for 2 weeks before hand

[mr_g]

If you don’t have a food processor, crush the biscuits in a blender or place the biscuits in a plastic bag and roll over them with a rolling pin until they are finely crushed. Place biscuit crumbs in a large bowl. Very finely chop the apricots and add to the bowl with the biscuit crumbs.

Add marshmallows, nuts, 20g coconut, and white chocolate to the biscuit mixture and stir until well combined. Separate any clumps of marshmallow to ensure the marshmallow is evenly distributed throughout the mixture. Add combined condensed milk and vanilla to the bowl, and stir until well combined.

Place extra 80g of coconut in a medium bowl. Roll mixture into balls and then coat with coconut.

Place apricot balls in a single layer in an airtight container. Refrigerate for at least 2 hours before serving.

Christmas gift idea: Wrap apricot balls in clear cellophane and tie with a ribbon

[mr_g]

If you don’t have a food processor, crush the biscuits in a blender or place the biscuits in a plastic bag and roll over them with a rolling pin until they are finely crushed. Place biscuit crumbs in a large bowl. Very finely chop the apricots and add to the bowl with the biscuit crumbs.

Add marshmallows, nuts, 20g coconut, and white chocolate to the biscuit mixture and stir until well combined. Separate any clumps of marshmallow to ensure the marshmallow is evenly distributed throughout the mixture. Add combined condensed milk and vanilla to the bowl, and stir until well combined.

Place extra 80g of coconut in a medium bowl. Roll mixture into balls and then coat with coconut.

Place apricot balls in a single layer in an airtight container. Refrigerate for at least 2 hours before serving.

Christmas gift idea: Wrap apricot balls in clear cellophane and tie with a ribbon

[mr_g]

APRICOT BALLS

125g Nice biscuits (we use Arnott’s brand)
125g dried apricots
60g white marshmallows, finely chopped (use a knife or kitchen scissors)
30g (2 1/2 tablespoons) crushed nuts (peanuts)
20g (1/4 cup) desiccated coconut
40g white chocolate, finely chopped
220g (2/3 cup) sweetened condensed milk
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
80g (1 cup) desiccated coconut, for rolling balls

Place biscuits and dried apricots in a food processor. Process on medium-high speed for about 30 seconds, or until biscuits are finely crushed and apricots are very finely chopped. Transfer biscuit and apricot mixture to a large bowl.

[mr_g]

APRICOT BALLS

125g Nice biscuits (we use Arnott’s brand)
125g dried apricots
60g white marshmallows, finely chopped (use a knife or kitchen scissors)
30g (2 1/2 tablespoons) crushed nuts (peanuts)
20g (1/4 cup) desiccated coconut
40g white chocolate, finely chopped
220g (2/3 cup) sweetened condensed milk
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
80g (1 cup) desiccated coconut, for rolling balls

Place biscuits and dried apricots in a food processor. Process on medium-high speed for about 30 seconds, or until biscuits are finely crushed and apricots are very finely chopped. Transfer biscuit and apricot mixture to a large bowl.

[mr_g]

RUM BALLS
1 packet plain sweet biscuits (Nice, Arrowroot, Marie or Wheatmeal Biscuits)
3 tblspns cocoa powder, sifted to remove lumps
1 cup desiccated coconut
1 can sweetened condensed milk**
2-3 tblspns rum (Bundaberg rum works well)*
1 cup extra coconut (for rolling finished balls in)
Rum Ball Recipe Method

Finely crush biscuits in a food processor (or you could put them into a zip lock bag and crush with a rolling pin). Add cocoa power, coconut, sweetened condensed milk and rum to crushed biscuits. Combine all ingredients well (you should end up with a stiff mixture). If it is a particularly hot day, or your mixture isn’t quite stiff enough for the balls to hold their shape, put the mixture in the fridge for 30 minutes or so before rolling.

Take large teaspoons of mixture and roll into balls using your hands, then roll balls in extra coconut to coat. Place in a single layer on a baking sheet or shallow plastic container and put in freezer. Once frozen, put into a container and keep in the freezer until ready to use.

Rum balls will last for weeks in the freezer, so you might want to make a couple of batches, well in advance of Christmas. For a great Christmas gift idea place 5-6 balls into the centre of a square of cellophane, bring ends of cellophane together in a parcel and tie with a ribbon.

If you have some extra time, and want to make the Rum Balls slightly more special, take whole roasted almond or macadamia nuts, encase in the Rum Ball mixture, roll into balls, then dip into melted chocolate and place in the freezer.

[mr_g]

RUM BALLS
1 packet plain sweet biscuits (Nice, Arrowroot, Marie or Wheatmeal Biscuits)
3 tblspns cocoa powder, sifted to remove lumps
1 cup desiccated coconut
1 can sweetened condensed milk**
2-3 tblspns rum (Bundaberg rum works well)*
1 cup extra coconut (for rolling finished balls in)
Rum Ball Recipe Method

Finely crush biscuits in a food processor (or you could put them into a zip lock bag and crush with a rolling pin). Add cocoa power, coconut, sweetened condensed milk and rum to crushed biscuits. Combine all ingredients well (you should end up with a stiff mixture). If it is a particularly hot day, or your mixture isn’t quite stiff enough for the balls to hold their shape, put the mixture in the fridge for 30 minutes or so before rolling.

Take large teaspoons of mixture and roll into balls using your hands, then roll balls in extra coconut to coat. Place in a single layer on a baking sheet or shallow plastic container and put in freezer. Once frozen, put into a container and keep in the freezer until ready to use.

Rum balls will last for weeks in the freezer, so you might want to make a couple of batches, well in advance of Christmas. For a great Christmas gift idea place 5-6 balls into the centre of a square of cellophane, bring ends of cellophane together in a parcel and tie with a ribbon.

If you have some extra time, and want to make the Rum Balls slightly more special, take whole roasted almond or macadamia nuts, encase in the Rum Ball mixture, roll into balls, then dip into melted chocolate and place in the freezer.

[Author]

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