PEANUT CARAMEL BALLS

2 packets peanut butter timtam biscuits
3/4 of can caramel top and fill (approx.)
1 tablespoon cocoa, sifted
1 - 1 1/2 cups salted peanuts

blitz or crush peanuts.

blitz or finely crush timtams.

in a medium sized bowl, mix the biscuits, cocoa and enough top and fill to make well combined and sticky to touch (at least 3/4 can, maybe a bit more)

roll teaspoonfuls of mix into balls and roll in peanuts.

place into small patty pans if desired.

refrigerate for 1/2 hour.

store in airtight container.

FRIED CABBAGE

1/2 small cabbage, diced
10 rashers shortcut bacon, diced
1 large onion, diced
2 - 3 teaspoons minced garlic
1 tablespoon canola oil
salt and pepper to taste

in a large frypan, fry bacon until just brown. remove from pan.

using same pan, add oil and saute garlic
and onion till just clear.

add cabbage and bacon. cover. cook on low heat and stir occassionally until cabbage is soft.

add salt and pepper.

serve.

some red capsicum would be good in this too. (I didn't have any)

PEPPERMINT ICECREAM

2 x 600 ml thickened cream
2 cans condensed milk
3 peppermint crisp bars blitzed or finely crushed
6 teaspoons peppermint essence
12 drops green food colour

in a large deep bowl, beat cream and condensed milk till thickened, about 5 minutes.

beat in rest.

pour into 3 litre container and freeze overnight or until set.

APRICOT TOFFEE CAKE WITH CRUMBLE.

CRUMBLE

1/2 cup plain flour
1/2 cup rolled oats
1/4 cup brown sugar
1/3 cup dessicated coconut
1 teaspoon cinnamon.
90 grams butter, softened

preheat oven to 180 c
place baking paper onto a small tray.

everything into a bowl and rub in butter till well combined.

spread over tray and cook till nicely brown, stirring frequently.

cool.

CAKE

1 large can apricot halves, well drained
1 1/2 cups brown sugar
125 grams butter, softened
2 eggs
1 1/2 cups self raising flour
3/4 cup milk

oven at 180c

grease and line bottom of a springform tin with baking paper.

evenly sprinkle bottom of tin with 1/2 a cup of the brown sugar.

cover with apricots (centres up)

with an electric mixer, cream butter and other 1 cup of brown sugar.

add eggs 1 at a time, beating well.

add flour and milk, beating till well combined.

pour evenly over apricots.

cook for 40 - 45 minutes or until a skewer comes out clean.

remove sides from tin and invert cake onto plate (apricots on top)

serve hot with whipped cream sprinkled with crumble.

CHOCOLATE ORANGE BALLS

2 packets dark chocolate timtams biscuits
finely grated zest of 1 large orange
3/4 can condensed milk
1 cup coconut
orange food colouring to colour coconut if desired

blitz or finely crush timtams

mix timtams, orange zest and condensed milk together until well combined.

roll teaspoonfuls of mix into balls and roll in coconut.

store in airtight container.