Peppermint Crush Log

1 ten cent pkt white crown peppermints crushed in plastic bag with hammer. Crush 1 pkt malt biscuits, and put both into bowl and mix with about 3/4 tin of sweetened condensed milk. Shape into roll and cover in coconut. Keep in fridge and leave for at least 24 hours before cutting for use.

Source: contributed by Stella Schumacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.52.

Malt Fruities

18 finely crushed malt biscuits, 15 marshmellows, 4 oz glace cherries, 2 oz raisins, 2 oz chopped nuts, 1 oz preserved ginger, 1/4 tspn vanilla, 1/2 can condensed milk.

Method: Cut marshmellows and cherries in halves, chop nuts and ginger. Mix well together with remaining ingredients. Shape into long roll, roll in coconut. Wrap in waxed paper or foil and chill. Keep in refrigerator and use as required. Cut into slices about 1/4 inch thick.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.47.

Stuff

1 pkt. Marshmallows

4 ozs. Ginger

4 ozs. Cherries

2 ozs. Nuts

1 pkt. Malt Biscuits

3/4 tin Condensed Milk

1/2 pkt. Mixed Fruit

Method: Crush biscuits, cut up all other ingredients. Add condensed milk and mix altogether. Roll out into sausage shape, then roll in coconut. Place in refrigerator till set, then cut into slices. Keep in refrigerator wrapped in foil.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.68

Lemon Malt Special

1/2 lb. Coconut

1 tin Condensed Milk

juice 2 Lemons

1 pkt. Malt Biscuits

Method: Line flat dish with half packet of malt biscuits, smooth side down. Mix together the coconut, condensed milk and lemon juice, and spread over the biscuits. Cover with remaining half packet of biscuits, smooth side up. Ice with green icing, or to own taste. Store in refrigerator at least one day before using.

Source: contributed by Mrs. F. Myers (Parkholme) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.23.

Lolly Banana Slice

1 pkt crushed malt biscuits

18 lolly bananas broken into 1/4's

1 tbsp golden syrup

1 cup coconut

1/4 lb margarine

1/2 tin condensed milk

Method: Melt margarine, syrup and milk together then pour over dry ingredients and mix well. Press into a greased tin. Set in fridge for 2-3 hours and cut into fingers.

Source: contributed by Elizabeth Wissell in Burra Kindy Cookbook (Burra, 2002)