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Full Online Book HomeLearning KitchenAustralian - Candy - Coconut Ice
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Australian - Candy -  Coconut Ice Post by :arthurg Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3172

Click below to download : Australian - Candy - Coconut Ice (Format : PDF)

Australian - Candy - Coconut Ice

3 c icing sugar
1/2 c milk
25 gr butter
1/4 tsp. salt
3/4 c coconut
few drops red food coloring

Put icing sugar, milk, butter and salt into a saucepan. Heat gently until sugar dissolves, bring to a boil. Don’t stir. Let mixture boil to soft-ball stage. Add coconut. Remove mixture from the heat and allow to cool for 10 minutes.

Divide in half. Add food coloring to one half to make a pale pink. Beat until it starts to thicken. Pour into a buttered tin. Beat white mix and pour over pink mix in tin. Allow to cool and cut into squares.
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Australian - Breakfast -  Alpine Muesli Australian - Breakfast - Alpine Muesli

Australian - Breakfast -  Alpine Muesli
1/2 cup coconut 2 TBSP sesame seeds 2 cups rolled oats 1 cup rolled rice 1 cup rolled triticale 1/2 cup oatbran 1/2 cup wheat germ 2 TBSP sunflower seeds 2 TBSP pumpkin seeds 1/2 cup pecans or walnuts, chopped 1/2 cup hazelnuts, chopped 3/4 cup dried apricots, chopped 1/2 cup dried apples, chopped 1/2 cup sultanas Combine coconut, seeds and nuts in a frying pan on medium heat until lightly browned. Cool. Mix together with all the other ingredients and store in an airtight container (up to 3 months). Makes 9 cups. To serve it Alpine style, pour over hot

Australian - Bread -  Scones Australian - Bread - Scones

Australian - Bread -  Scones
3 c flour 2 tbsp. Baking powder 1/4 tsp. salt 75 gr butter 1 to 1-1/2 c milk Sift flour, salt and baking powder into a bowl. Rub in butter. Add milk and mix quickly with a knife into a soft dough. Knead a few times. Press scone dough onto lightly greased and floured baking sheet, cut into 12 even pieces, leave 2 cm between scones. Brush tops with milk and bake at 220°C (440°F) about 10 minutes.