Mmmm, dankie tannie Wynona

EET-SUM MORE Biscuit Fudge

 

Ingredients

 

250g brick margarine or butter

1 egg, beaten

1 teaspoon (5ml) vanilla essence

1 Packet (200g) BAKERS EET-SUM-MOR biscuits

500g Icing Sugar

3 Tablespoons (45ml) cocoa powder

1 teaspoon (5ml) coffee powder

 

1. Melt the margarine and add the vanilla essence, icing sugar, coffee, cocoa powder and egg.
2. Place the EET-SUM-MOR biscuits in a plastic bag.  Press lightly with a rolling pin, crush the biscuits leaving a few chunky pieces.  Mix the biscuits into the margarine mixture.  Pour mixture into a greased baking dish 18 cm x 26 cm. Put in the fridge to set. Cut into squares.
3. Store in an airtight container in the refrigerator.

 

(makes about 24 squares)

 

 

 

 

LIGHT CHERRY TART

 

Base

 

1 packet (200g) BAKERS TENNIS biscuits, crushed

½ cup (125) ml butter, melted

 

Filling

 

1 x (425g) can black cherries (stones removed)

1 ½ cup (375 ml) marshmallows, chopped

1 cup (250 ml) cream, stiffly whipped

Chocolate curls to decorate

 

1. Mix the crushed biscuits with the butter for form the crust then press into the base and sides of a (20cm in diameter) dish.
2. Drain the cherries, and reserve the syrup. Place the marshmallows and reserved syrup in a saucepan and heat slowly until the marshmallows have completely melted, leave to cool to room temperature, but do not allow to set.
3. Fold in the cream and drained cherries and spoon the mixture into the prepared crust. Place in the fridge for 6-8 hours to set.
4. Decorate with chocolate curls if desired.

 

Serves 6-8