Saturday, October 28, 2017

Auburn Brunch

Cook together 1 tin sweetened condensed milk & a tablespoon of golden syrup for several minutes, stirring constantly until it thickens. Then stir in a cup of crushed cornflakes, one cup coconut, 1/2 cup chopped dried apricots, (covered with sherry & placed in a saucepan on stove to soften) and a 1/4 cup chopped nuts. Cool slightly, then roll into small balls & roll in coconut. Set in refrigerator.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.

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