French Mikado Chocolate Biscuit Food

SQUASH CASSEROLE

Squash Casserole image

This recipe is one I tweaked a little from the Chocolate Biscuit Tearoom Vol II Cookbook. The Chocolate Biscuit Tearoom is in Trussville, AL.

Provided by mailbelle

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups diced squash
1 small onion, chopped
3 tablespoons olive oil
1 egg, slightly beaten
1/4 cup butter
1/3 cup mayonnaise
1 tablespoon sugar
1 cup grated cheddar cheese, divided
3/4 cup Ritz cracker crumbs
1 dash garlic salt
salt and pepper (to taste)

Steps:

Saute squash and onion in olive oil; drain and put hot mixture in a bowl.
Add egg, butter, mayonnaise, sugar, 1/2 cup cheese, cracker crumbs, garlic salt, salt and pepper; mix all together.
Top with remaining 1/2 cup cheese and bake at 350 degrees for 20-30 minutes.

Nutrition Facts : Calories 432.2, Fat 38.9, SaturatedFat 16, Cholesterol 111.8, Sodium 436.2, Carbohydrate 12.8, Fiber 1.2, Sugar 7.2, Protein 10.1

CHOCOLATE ANZAC BISCUITS

Chocolate Anzac Biscuits image

I got this recipe from the Sunday Magazine in the Herald sun by Donna Hay. I wanted to take a picture, but they were gone by the time I got the camera out! A yummy addition to the great Aussie favorite!

Provided by Tisme

Categories Dessert

Time 22m

Yield 24 BISCUITS, 24 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rolled oats
1 cup plain flour
3/4 cup caster sugar
1 cup shredded coconut
125 g butter
2 tablespoons golden syrup
1 tablespoon boiling water
1/2 teaspoon bicarbonate of soda
400 g dark cooking chocolate, melted

Steps:

Preheat the oven to 160°C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside.
Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined. Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture. Pour the butter mixture in with the oats mixture and stir until well combined.
Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading. Flatten slightly and bake for 10-12 minutes or until golden in colour. Allow to cool on the tray. Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set. Make about 24.

Nutrition Facts : Calories 141.9, Fat 8.4, SaturatedFat 5.5, Cholesterol 11.1, Sodium 76, Carbohydrate 17.2, Fiber 1.5, Sugar 8.5, Protein 1.8

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