Coffee Crisps

Description:
I saw this recipe on Susan's blog last night so I decided to steal it & try it. Frankly I've been concerned that my caffeine levels are far too low lately lol.

I've just finished making a batch of these ( I got 45 biscuits out of the quantities given, and I should add each biscuit is only bite sized.....I couldn't help but think of you Angelique, these would make a great snack for those midget fireman lmao. So how on earth they say you can get 6 dozen biscuits is beyond me....)


The taste test verdict.......these were great!

Ingredients:
1 cup butter or margarine, softened (225 grams)
1/2 cup brown sugar, packed
1/4 cup powdered sugar
2 Tbsp instant coffee granules
1 egg
2-1/4 cups all-purpose flour



Directions:
Cream margarine and sugar together. Add egg and coffee granules, stir well. Add flour and stir until fully blended.

Roll dough into 1-inch balls and arrange on a cookie sheet 2 inches apart. Flatten balls with a cookie press, the bottom of a drinking glass or any other flat, object. (I just used a fork dipped in flour to slightly flatten mine)

Bake at 350′F (180'C) for 10 to 12 minutes or until bottoms are golden. Makes 6 dozen.

Apple Cinnamon Cake

Description:
(For Jenna) Sorry it took me a couple of days to drag this recipe out.

I serve this warm as a dessert with plenty of whipped cream, but it is also quite nice eaten cold as a slice of cake.

Sometimes I use a different fruit, like peaches, raspberries or fresh cherries.

Ingredients:
- 150 grams of butter, melted
- 2 cups, approx, of well drained, lightly stewed apples, or a med can of apple pie filling.
- 1/2 cup sugar
-2 eggs
-2 cups of self raising flour
-2 teaspoons ground cinnamon
-icing sugar to dust

You can also add:
- 1/2 cup sultanas
- 1/2 cup chopped walnuts

Directions:
Mix all ingredients together and spoon into a well greased 20-23cm paper-lined springform pan.

Fan bake @ 160°c ( 320°f ) for 40-45 mins, or until golden & well cooked in the middle. Cool on a cake rack before serving. Lightly dust with icing sugar.

Crunchy Ginger & Mango Parfait

Description:
Not a true parfait, but a low calorie alternative that is just as tasty.

Ingredients:
*800gm can of mango slices (in juice)
*250 gm pkt of Ginger Nut biscuits
*2 x 200 gm tubs of fruit flavoured yoghurt
*1/2 cup toasted shredded coconut
*1/3 cup demerara sugar

Optional:
* 150 gm walnut crumbs
*whipped cream
*chocolate bar, grated

Notes:
*Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow colour.
*You can use a mango flavoured yoghurt, but this is also nice if you use vanilla or passionfruit.

Directions:
Drain the mangoes.
Reserve 1/4 cup of juice.
Cut the mango slices into bite sized pieces, cover and set aside.
Using a meat mallet or rolling pin break the ginger nut biscuits into pieces.
Process the biscuits pieces in the food processor until they resemble fine crumbs. (the first time I made this I didn't have a food processor, it took a lot of effort to do this by hand).
Combine the crumbs, coconut, sugar & nuts (optional) in a bowl. Make a well in the centre and add the juice, stir until the crumbly mixture is evenly moist.
In your parfait glasses, place a layer of mango, then yoghurt, then crumb mixture. Repeat layers ending with a layer of fruit.
Chill your parfait glasses for approx 1 hour before serving.

(Optional) Top each glass with whipped cream and grated chocolate.