I have a terrible sweet tooth. I blame my father. He’s always liked anything sweet ranging from dessert to cakes and sweets. It would be much easier if I hadn’t inherited this gene, but I try to control myself as much as possible.
My father is a farmer. He’s worked hard all his life and has never had a weight problem. My sister thinks, and I agree, he should be allowed to indulge his sweet tooth. He can’t hurt his teeth since he has false ones. :grin:
He has a lolly jar that my sister fills periodically. There used to be a running joke. My sister would fill the jar and before she knew it, the lolly jar would be empty again. My father always denied everything and said that Joe ate them. (Joe was my sister’s big foot cat. He was a real character but he died earlier this year) This is how the conversation would go:
“My lolly jar is empty.”
“But I filled it a few days ago,” my sister would say.
“Joe has been in the lolly jar again,” my father would say. “He’s a real fiend. I told him off but he keeps eating the lollies.”
After Joe died, my father forgot for a minute. He tried the lolly jar is empty and Joe ate them.
“Ah-ha!” said my sister. “You can’t blame Joe. He isn’t here.”
My father is still trying to come up with a good excuse.
Those of you with a sweet tooth will probably curse me in a moment. I found this recipe for Coconut Ice in my favorite food magazine – Taste. It’s incredibly easy and uses the microwave rather than a saucepan on the stove top. It would be great for those times when you need to make something for a fete or school fair.
1 kg icing sugar or 2.2 pounds(confectioner’s sugar in US)
1/2 cup milk
200 g butter or 1.76 sticks of butter
4 cups long coconut threads
2 – 3 drops red food coloring
Mix the icing sugar, milk and butter in a large microwaveable bowl and microwave for 2 minutes or until the butter has melted. Stir in the coconut.
Spread half the mixture into a baking paper-lined slice tin. Smooth until flat. Add a couple of drops of red food coloring to the remaining half and mix well. Spread on top of the white layer and carefully smooth until flat. Refrigerate the coconut ice until firm then cut into squares and store in an airtight container.
Notes: If I’m making it for myself I make half the recipe. I couldn’t purchase the long coconut threads and use normal dessicated coconut. I’ve given the conversions NZ to US.
This is really yummy stuff. :grin:
Do you have a sweet tooth? What is your biggest sugary indulgence?