Simple pleasures (+recipes)

One of my first memorable kitchen experiences was making old-fashioned chocolate fudge cake. I was about 4 and my mother let me crush wine biscuits by placing them in a strong paper bag and hitting them with a rolling pin.
They crashed to the floor and, before she could stop me, I had swept them up and put them in the bowl with the dried fruit and cocoa powder.
I still think unbaked sweet treats are a great way to encourage kids to try their hand in the kitchen. They are quick and easy to prepare, electricity is conserved and there's usually less washing up.
Often nourishing cereals and dried fruits can be incorporated into unbaked treats, making them suitable for the lunch box.
However, as with traditional baking, using level measurements and metric measuring spoons and cups helps reduce the risk of failure. Whatever the method of preparation, good results depend on a carefully balanced proportion of ingredients.
RECIPES
GLUTEN-FREE CRAZY CRAISIN LOG
2 x 250g packets gluten-free coconut biscuits or similar
20 marshmallows, cut into quarters
1 cup each: craisins, mixed dried fruit
1/2 cup chocolate chips
395g can sweetened condensed milk
1/2 cup desiccated coconut
Finely crush the biscuits in a food processor. Combine with the marshmallows, craisins, dried fruit and chocolate chips. Gradually stir in the condensed milk, until well combined.
Form into two logs about 3cm in diameter. Roll in coconut. Wrap in film and refrigerate until firm.
Slice to serve. Makes about 30

LEMON SQUARES
Base: 100g butter
1/2 can sweetened condensed milk
250g packet malt or wine biscuits, finely crushed
1 cup desiccated coconut
finely grated rind 1 lemon
Icing: 100g cream cheese
25g butter
finely grated rind 1 lemon
1 1/4 cups icing sugar
Garnish: grated lemon peel, chopped candied peel or icing flowers
Grease the base of a 28cm x 20cm slice pan. Line the base with baking paper.
Melt the butter and combine with the condensed milk. Add the remaining ingredients and press into the pan. Level the top by rolling with a straight-sided glass.
To prepare the icing, soften the cream cheese and butter and beat together well. Add the lemon rind. Gradually mix in the icing sugar to the required consistency. Spread over the biscuit base and refrigerate.
When firm, cut into squares and decorate the top as preferred. - Makes about 35
CHOCOLATE ROUGHS
150g dark chocolate, chopped
1 tablespoon warm water
2 teaspoons butter
2 cups breakfast cereal - cornflakes, puffed rice cereal or desiccated coconut
Place the chocolate, water and butter in a microwave-proof bowl. Cook on medium (50 per cent) power for 1-2 minutes or until just melted. Stir well and continue cooking for 30 seconds.
Add sufficient cereal or desiccated coconut to make a stiff mixture. Mix carefully.
Place heaped teaspoons of the mixture on to a wax paper-lined baking tray. Chill. -Makes about 25
DATE TRUFFLES
3/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon vanilla essence
250g pitted dates, chopped
150g butter
2 cups desiccated coconut
1 cup coarsely crushed corn flakes, plain muesli or similar
extra coconut for coating
Place the sugar, egg, and vanilla essence into a saucepan and mix well. Add the dates and butter and bring to the boil. Simmer for 2 minutes. Cool.
Add the coconut and cereal. Form into 2.5 cm balls and toss in the extra coconut. Store in an airtight container and refrigerate.-Makes about 40
LAZY LEMON PIE
Crumb crust: 250g vanilla wine biscuits or similar, finely crushed
125g butter, melted
finely grated rind 1 lemon
Filling: 1 teaspoon powdered gelatine
2 tablespoons water
3/4 cup lemon honey
1 cup cream
Combine the crushed biscuits, butter and lemon rind. Press on to the sides and base of a well-greased 18cm loose-based cake pan or 20cm pie plate. Chill.
Soak the gelatine in the water for 5 minutes. Dissolve over hot water or in the microwave. Combine with the lemon honey.
Whip the cream until thick. Fold into the lemon mixture. Pour into the prepared crumb crust. Chill for several hours, until set. Serve topped with more whipped cream or fresh berries dusted with icing sugar. -Serves 6-8
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