Makes 12 pieces

A delightful chocolate crunch suggestion with crunchy biscuits and chunks of Dime Bar – gorgeous!

ingredients:

• 25g (1oz) butter or margarine
• 300g (12oz) milk chocolate*
• 100g (4oz) JUVELA Gluten-Free Tea Biscuits, roughly broken
• 5 Dime Bars, broken into pieces

You will need: 15cm (6inch) square tin, lined with foil

Method:

In a large bowl, melt together the butter and chocolate. Stir in the broken biscuits and Dime bars and mix together well. Transfer to prepared tin and press into tin with the back of a spoon. Chill until set.

From Juvela

3 cups granulated sugar
3/4 cup butter
1 (5-ounce) small can evaporated milk (about 2/3 cup)
1 (12-ounce) package semisweet chocolate chips
1 (7-ounce) jar marshmallow creme
1 cup chopped nuts, toasted*
2 teaspoons vanilla extract

1. Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
2. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234°F (110°C), stirring constantly to prevent scorching. Remove from heat.
3. chocolate and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
4. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Cool at room temperature at least 4 hours.
5. Store in tightly covered container at room temperature.

Makes about 80 (1-inch) squares.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.

From cooksrecipes

A great old fashion Halloween recipe. Kids love them and they are easy to make. Perfect for a Halloween party or special treat.

Ingredients

8 apples
1 cup chopped nuts (peanuts are best)
1 cup heavy cream
3/4 cup light corn syrup
1/2 cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
8 craft sticks (pointy on one end)

Preparations

Thoroughly wash and dry apples and insert craft sticks firmly. Line a baking pan with parchment paper. Place chopped nuts in bowl. Over high heat cook 3/4 cup of cream, corn syrup, butter and sugar until the syrup is golden (280 degrees on a candy thermometer). Remove from heat and carefully add remaining cream and vanilla. Stir and mix through. Dip each apple into the caramel and swirl to coat. Once coated, dip into nuts and then place on parchment lined baking pan to cool. (Makes 8 apples)

Variations

Nuts are optional. Can be replaced with confetti sprinkles, mini M&Ms, or mini marshmallows.

From babycenter

This recipe is an amalgamation of several different recipes that I’ve found in my travels and it seems to be the best by far – ask anyone at my work! =)

Ingredients:

1/3 cup Butter, softened
2/3 cup Sugar
1 cup Bananas, mashed
2 Eggs, large
2 Tablespoons Whole Milk
2 cups Flour
3/4 teaspoon salt
1 1/4 teaspoon Baking Powder  (remember to double if using British kind!)
1/2 teaspoon Baking soda
1 cup Walnuts, chopped

Method:

Preheat your oven to 175 degrees Celsius (350 F).  Grease a large loaf pan and set aside.   Cream butter and sugar together until light and creamy.  Add in mashed bananas, eggs, and milk.  Mix until incorporated.  Sift together all the dry ingredients and add to wet mixture.  Add in nuts.  Pour into large loaf pan and bake at for about an hour or until cake tester inserted in middle comes out clean.  Leave to sit for 10-15 minutes on a wire rack, then remove from pan, and continue to cool on wire rack.

HINT:
To get extra flavour from the walnuts first place them on a baking tray and put into the oven for 8-10 minutes to toast them – or until you smell their aroma.  Leave them to cool while mixing bread.

I’ve also added chocolate chips to this bread and before you say ‘ick’ try it and let me know (address on the index page) how you found it!  Sort of reminds me of a chocolate covered frozen banana but in cake form!  I know weird!
Metric/Imperial Equivalents:

85 grams / 3 ounces butter
155 grams / 5.5 ounces sugar
225 grams / 8 ounces mashed bananas
450 grams / 16 ounces flour
100 grams / 4 ounces walnuts

I have rounded these measurements to the nearest convenient amount.

From Mystic Bunny

Crepe is a break in the routine of a fast food nation since the recipe or recipes are easy to prepare and quick to cook. Crepe is also a versatile choice for diners who wanted to try something new most of the time.

Making crepes can utilize those leftovers in the refrigerator and transform them into another dish. Crepes vary according to their fillings. Fillings may be a dessert-like treat glazed with caramel, chocolate, or your choice of sauce or a sumptuous savory lunch/dinner packed with protein-rich meat and vegetables.

Crepes are almost similar to pancakes. Sometimes, crepes are also called “thin pancakes” especially if these wraps are served as desserts. The difference is the thickness of the crust and the sweetness of the batter.

Crepe batter can be made in a single batch, wraped according to serving sizes and chilled in the freezer for future meals.

Some of the diners would not be convince how these batter-based dish can be filling. Why not try these suggested recipes for now and be creative with this wraped meals afterwards.

Basic Crepe Batter:

Ingredients:
3 large whole eggs
1 1/3 cups full cream milk
1/2 cup unbleached, all-purpose flour
1 teaspoon salt
5 tablespoons melted unsalted butter (optional: brushed on the skillet)

Procedure:

Combine all ingredients in a large mixing bowl and blend until a smooth consistency is achieved. Pour a tablespoon to 1/2 cup of the batter at a time into a 8″ skillet or a nonstick pan over medium heat. Flip the crepe when the edges are crispy. Be careful in fliping the crepe since it can be torn easily. Use a spatula to lift the edges of the crepe and use your hand to flip the crepe so the form would be retained.

Cook the crepe until you achieve a light golden brown color. Do not overcook. The crepe should be soft and not crunchy. Let it cool.

Tip: If you are in a hurry or you do not have these ingredients at home, pancake mix is a great altenative to make the batter. However, pancake mix can only be used if you are serving a dessert crepe since it is sweet.

Dessert: Chocolate-Banana Crepe Recipe

 

Ingredients:
4 crepes
2 bananas
1 cup Nutella (a chocolate hazelnut spread available in most supermarkets)
1/2 cup walnuts or any nuts, chopped (optional)

Procedure:

Spread approximately 1/2 cup Nutella on each crepe. Peel and cut bananas lengthwise, using a half for each crepe. Sprinkle the bananas with walnuts and roll the crepe.

Savory Crepe: Mushroom and Sausage Crepe Recipe

Ingedients:
4 crepes
500 grams sausage of your choice
2 tablespoons butter
250 grams sliced mushrooms (if canned, drain the water)
1 tablespoon chopped green onions
Parmesan Cheese

Procedure:

Cook the sausage and set aside. Melt 2 tablespoons butter in a large pan over low heat to prevent it from burning easily and add the sliced mushrooms and chopped green onions. Increase the heat to medium and cook it for 2 minutes or until vegetables are crisp-tender. Drain the excess oil and stir in 1/2 cup of Parmesan cheese. Add the cooked sausage and wrap your desired amount of filling in the crepe.

Don’t let the French cuisine intimidate you as you encounter crepes in your meals. Let these crepes fill in your tummy in minutes and have another batch to indulge yourself with.

From tsibog