This weekend, for the third year in a row, I’m heading off for a fabulously fun weekend at knitting camp. Three great women from Wollongong, the owners of the wool shop, CR&K Daisy Designs, host this wonderful event each year, high up on Mt Keira where the world is green and damp and secluded. Sadly, this year RoseRed won’t be joining us although it’s not really sad because she’s putting the finishing touches on her little bundle, who is not very far from arriving.
Here’s a look at last year.
This year, I’m taking some baked goods with me. One of the recipes, Cherry Ripe Slice, was given to me by my sister, Adele. When I wrote about it on Facebook last night, lots of American friends seemed curious. So here it is. It’s a no-bake recipe.
There are recipes out there for fancier versions, using real instead of Glace cherries, and involving cream and eggs and baking and I’d love to try one, but here, for a quick fix, is the simple version. I just ate some for breakfast and feel slightly ill. But don’t let that put you off.
It uses a whole block of copha – or vegetable shortening. Are they the same thing? I am sure my arteries are groaning this very minute and I only ate a tiny square.
400g can sweetended condensed milk
250g Milk Coffee biscuits (or milk arrowroot) finely crushed
cochineal (or pink food colouring)
100g pkt glace cherries, finely chopped
2/3 cups desiccated coconut
250g choc bits
Place Copha in medium saucepan and melt over low heat. Do not boil. Add condensed milk, crushed biscuits and a little cochineal to give pink colour, stir until well combined. Remove from heat, add cherries and coconut, mix well. Press mixture into greased Swiss roll tin. (I didn’t grease my tin. I just used baking paper. It made lifting it out and slicing it so easy.)
Melt remaining copha gently and stir in chocolate, stirring until it’s all melted together. Pour over slice and refrigerate until hard.
This morning, I was amazed to see that overnight it had well and truly hardened up. Not surprising really, well you think of all the copha.
It’s delicious but oh so rich and sweet. I’ve cut it up into tiny squares because I think anything more than a mouthful is deadly.
I also made ANZAC biscuits, because it’s ANZAC day this weekend.
There are recipes for these Aussie stapes all over the net but here are a couple you could try. Cindy2Paw published hers earlier this week. Here’s one that works for chewy versions. I sent Sean to work with some of the excess biscuits and will leave him some Cherry Ripe Slice in case he gets the munchies over the weekend.
Meanwhile, I have knitting to sort out. And packing to do. And a visit from Alice shortly. See you after the weekend!