Rolo Cookies

Very yummy, can be made with the Rolo filling or without, whatever takes your fancy.

Yield: 36 cookies
Cook Time: 12 - 15 minutes

Ingredients:
36 Rolo chocolates

2 1/2 cups all purpose flour

1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
30 ml milk
1 teaspoons vanilla extract

Castor sugar (for rolling the cookie dough balls in)

Directions
1. Place Rolos in the freezer to freeze

2. Preheat oven to 180 degrees C. Line a baking sheet with parchment paper or silicone mat. Set aside.

3. In a medium bowl, sift flour, baking powder, salt, and cocoa. Set aside.

4. Mix the eggs, milk and vanilla

5. With a mixer, cream butter and sugars together until smooth. Add milk mixture. Mix until blended.

6. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

7. Bake cookies for 12 - 15 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Custard slices

Makes 27 slices

The cracker base means there is almost no work involved in making these all-time favourites.

1 packet (200 g) cream crackers

1 litre milk

200 g (250 ml) white sugar

50 g (60 ml) butter or margarine

70 g (125 ml) cake flour

50 g (100 ml) cornflour

12,5 ml custard powder

2 ml salt

125 ml cold water

3 eggs

5 ml vanilla essence

250 g (475 ml) icing sugar

25 ml boiling water

10 ml lemon juice

Arrange the crackers in rows of 3 in the bottom of a shallow 30 x 23 cm rectangular dish taking care that the break line in the middle of each lies crosswise across the dish.

Microwave the milk, white sugar and butter or margarine, uncovered, in a deep 2 litre dish for about 10 minutes on 100 power to scald; stir occasionally so that the sugar will melt faster.

In a medium-sized mixing bowl, combine the cake Hour, cornflour, custard powder and salt.

Beat the cold water and eggs together and blend into the flour mixture. Beat a little of the milk mixture into the flour mixture, then beat the flour mixture into the rest of the milk mixture.

Microwave the filling, uncovered, for 7 minutes on 70 power, beating well with a whisk at 14 minute intervals. Stir in the vanilla essence.

Spoon the filling onto the crackers in the dish and smooth the top. Cover this layer with a layer of crackers arranged exactly as before.

Allow to stand for a while at room temperature to cool, then chill in the refrigerator.

Sift the icing sugar and blend it with the boiling water and lemon juice. Top the crackers with this, then return the dish to the refrigerator to firm.

Cut into slices the size of half a cracker immediately before serving.

(Annette Human - Microwave Winners 1988)

Grandma’s Stewed Bananas

This is my late mother-in-law's recipe .... my favourite favourite dessert!

6 bananas               1 cup sugar

1 TBL custard powder    Juice of 1 lemon

2 cups water

Peel and slice the bananas and place in a pot with the water, sugar and lemon juice. Bring to the boil and simmer for a few minutes until the bananas puff up. Add the custard mixed with a little warm water and bring to the boil again. Serve at room temperature with ice cream.

Ursula's Date Loaf

This recipe is the best date loaf I have come across. So moist and tasty, thanks Ursula !!

Batter : Cream the following together until well mixed.

125g melted marg or butter
400g sugar
2 large eggs, beaten
500g flour
2 tsp baking powder

Date mixture : Bring to the boil and fold into creamed mixture

250g pitted dates
2tsp bicarb
500ml boiling water

Pour the batter into a greased ring pan or 2 loaf pans, and bake for + - 40mins.

Sauce : Boil the following together for 5mins.

1 cup cream
1 cup caramel sugar
1 TBL marg or butter 

Pour sauce over baked loaf while still warm.

** Ursula says she makes half the sauce amount as she does not like too much sauce, up to you xx