Shadowfoot Recipes

Ingredients

• 500g white chocolate. I used melting buttons
• 1½ cups raw almonds (with skin)
• 1 cup dried cranberries

Method

1. Melt chocolate
2. Add almonds and cranberries. Stir until well coated. Spread ½cm in lined baking tin.
3. Chill until set.
4. Break into irregular-shaped bite-sized pieces and serve.

I drizzled dark chocolate on top when I made this.

Ingredients

• 3/4 teaspoon salt
• 5/8 cup flour
• 1/3 cup cocoa
• 1/2 cup flour
• 2/3 cup brown sugar
• 2/3 cup white sugar
• 1/2 cup dark/milk chocolate chips (I chop up melting buttons)
• 1/2 cup white chocolate chips
• 1/2 cup walnuts or pecans

Directions

1. In a clean, wide mouth 1 litre jar, layer the ingredients in the order given. Start with the salt, and end with the nuts. (Finest to coarsest.)
2. Attach a decorative tag to the out side of the jar with directions.

Sand Art Brownies

1. Preheat oven to 175°C. Grease one 22cm square baking pan.
2. Pour the contents of the jar into a large bowl, and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs. Mix until just combined.
4. Pour into the prepared pan, and bake for 25-30 minutes.

This is another of my mother's recipes. I've made it a few times. It is very rich.

Ingredients
Biscuits, Crushed
125g Butter, melted
250g Cream Cheese
1/4 can Condensed Milk
1/2 Cup Cream
1/3 Cup Lemon Juice
2 Tablespoons Water
2 Teaspoons Gelatine
440g Can Crushed Pineapple

Method
Melt Butter, add to crushed biscuits, press into tray and chill.
Beat Cream Cheese until soft and smooth.
Add Condensed Milk to Cream Cheese and beat.
Dissolve Gelatine in Water and Lemon Juice and add.
Whip Cream and add.
Fold in Pineapple.
Chill for 30 minutes before serving.