Thursday, 16 May 2013

Making and Baking

Last night I tried out a new recipe for dinner.  Toad in the Hole  - basically sausages baked in batter,using this recipe. It looked good and tasted good, however my only advice to anyone wanting to make it would be to use a longer baking dish, like a lasagne dish so that the batter will spread out and not cook up to be too thick and doughy  in the middle.



While I was enjoying my domestic goddess moment, I also made some Rocky Melon Slice for lunchbox treats. This is a crushed weetbix base cooked, and then topped with marshmallow.  This time I added a few drops of peppermint essence and green food colouring for a change.  I sometimes make this without the cocoa in the base and it still tastes good.



Rocky Melon Slice

Base
2 1/2 weetbix - crushed finely
3/4 cup sugar
1 c flour
2T cocoa
1t baking powder
1 c coconut
175g melted butter

Marshmallow

2 dsp gelatine
1 cup boiling water
2 c sugar
Colouring  and vanilla essence if desired

Mix dry ingredients, add melted butter and mix well.  Press firmly into lined sponge roll tin about 18cm x 27 cm. Bake 180C for 15 mins.

Cool base then top with marshmallow topping:

 In a bowl dissolve the gelatine in the boiling water.  Add sugar and beat until thick and fluffy (about 10-15 minutes with a handheld electric beater), add essence and colouring if required.  Pour over base and sprinkle with a little extra coconut.  Leave until set, then cut and store in  an airtight container.

During hotter weather you may need to store this in the fridge.

Enjoy



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