Christmas Treats

When it comes to Christmas I have to admit that I love to use those good old favourite recipes. A few years ago my mum Jackie and my Aunty Dolly would invite all of the ladies of the family around on the first weekend of December and we would cook, mix, stir and blend all the favourite little tasty sweet treats. Once all the cooking was done we would share our creations between us to take home. They weren’t fancy recipes like some are today – they were recipes that could be made by the youngest to the eldest.

Rocky Road
Prep Time: 15 minutes
Setting Time: 30 minutes
Makes approx. 20 pieces
Eaten in seconds

Ingredients
1 large pack nestles chocolate melts (your choice of dark, milk or white or all three)
1 bag of mini marshmallows
½ bag of soft jelly lollies (I do like the mixed fruit jellies)
110g pistachio
110g almond slivers
½ cup coconut

Equipment
1 large mixing bowl
1 medium microwavable bowl
1 Wooden spoon
1 Spatula
1 chopping board
1 knife
1 Disposable square metal tray
1 Large airtight container with lid (to hold your creations – if they last)

Method
1. Cut the jelly lollies in half. Mix marshmallows, jellies, almonds, pistachios and coconut into a large bowl
2. Place choc melts in a microwave safe bowl and zap for 1 minute. Remove and stir with spatula. If not all the chocolate has melted zap again for 30 seconds and stir again.
3. Pour the melted chocolate over the marshmallow mix and stir well. (Giving the empty bowl to the choc-addict to lick clean).
4. Once the mixture is fully stirred pour the mix into a disposable square metal tray and place into the fridge to set. Once set remove from the tray and slice into square pieces (you set the size) and enjoy.

**I use the disposable metal trays, as they are flexible to remove the rocky road plus less washing up if you don’t have the volunteers to lick the bowls clean. ***

Rum Balls

Ingredients
¾ pack of Milk Arrowroot Biscuits
1 tin of Sweetened Condensed milk
½ – ¾ cup desiccated coconut, plus extra for rolling
2 Tbls Unsweetened cocoa powder
2 – 3 Tbls of Rum

Equipment
1 Food processor – (if you don’t have one of these use a thick zip lock bag wrapped in a tea towel and a rolling pin)
2 Medium sized bowls
1 wooden spoon
1 teaspoon
1 biscuit tray lined with cling wrap

Method
1. Place the arrowroot biscuits in a food processor and process until crushed. (Alternatively, place the biscuits into a thick zip lock bag, wrap lightly with a tea towel and bash them with a rolling pin).
2. Mix the crushed biscuits with the condensed milk, cocoa powder and coconut until thoroughly combined. Add the rum and mix. Cover and place in the fridge for 30 minutes.
3. Pour the extra coconut onto the prepared biscuit tray. With a teaspoon scoop a small amount and roll into balls and roll them on the tray to cover with the extra coconut. Once all the mixture has been rolled into balls place the tray into the fridge for a further 30 minutes to firm.