2013 SPRING FETE AND ART SHOW - A HUGE SUCCESS!
RBS Morgans Art Show opened on Friday night with 200 guests in attendance. A superb exhibition of more than 300 pieces presented, 28 acquisitions were made and our most successful to date. Congratulations and thanks to Cheryl Reddy, Tammy Gold and the SOCA group.
Save the Date: St Hilda’s School Fete and Art Show 11 October 2014.All 2014 Fete enquiries: Mrs Simone Crowther
Community Liasion Officer
PH: 55 777 261 or 0417 111 533
We would like to acknowledge the following sponsors for their generous support.
60g Vegetable shortening
¾ Cup sweetened condensed milk
2 Tsp.vanilla essence
3 &1/2 Cups of desiccated coconut
3 Cups icing sugar
Melt butter, shortening, condensed milk and vanilla in a microwave or a pot. Use a knife to stir in the coconut and icing sugar, mix well.
Halve recipe and press one half in to base of 20cm square baking dish and add a couple of drops of red food colouring to the other half, mix well and press on top of first half.
I like to sprinkle tope with a little extra coconut. Chill until set and cut into squares approximately 30-36. Wrap in cellophane with fun ribbon.
An oldie but a goodie….
3 Cups sugar
1 Tablespoon butter
½ Cup water
½ Teaspoon cream of tartar
Few drops red food colouring
8 Wooden ice-block sticks or wooden skewers
Put sugar,vinegar,butter and water into a saucepan. Heat gently, stirring constantly until it dissolves. Add cream of tartar and food colouring. Bring to the boil. Do not stir.Let mixture boil until the hard crack stage. While mixture ia boiling, wipe the apples.Push an ice-block stick into each stem end.Remove pan fromheat, tilt slightly and then dip an apple into the toffee, turning to coat. Put on a sheet of baking paper.Repeat with remaining apples. Leave to cool and set. Wrap in cellophane and glorious ribbon!