Chocolate Crackles with Cinnamon and Chilli

Makes : 24
4 cups rice bubbles
1 cup icing sugar
1 cup desiccated coconut
2 teaspoons ground cinnamon
½ teaspoon chilli powder, or to taste
3 tbsp cocoa, sifted
250g copha, chopped
In a large bowl, mix the Kellogg’s Rice Bubbles, icing sugar, cocoa, cinnamon, chilli & coconut.
Slowly melt the copha in a saucepan over a low heat.
Allow to cool slightly.
Add to rice bubbles mixture, stirring until well combined.
Spoon mixture into paper patty cases and refrigerate until firm

Brown Sugar Glazed Bacon

Preheat oven to 150 degrees celcius.
Line an oven dish with baking paper
     ½ cup flour,
     1/3 cup brown sugar,
     1 teaspoon freshly ground black pepper or dry English mustard
     1 teaspoon of cinnamon, optional
Coat each slice of bacon with the flour mixture
Arrange on baking tray
Bake for 30 to 40 minutes.

Ricotta and coffee cream

From Marcella Hazan
This is the most amazing low fat high flavour dessert I have ever tasted. And amazingly easy as well. Maximum effect, minimum effort.
     500g ricotta
     120g/ ¾ cup sugar
     100mls dark rum
     100 mls very strong espresso coffee
Do not overprocess or it will become runny.
To make a chocolate version substitute 5 heaped teaspoons cocoa powder and 100mls water for the coffee. 

Keena's Christmas Cake

Adapted from "More Gretta Anna Recipes"

Makes 3 cakes

500g each of currants and sultanas and rasins. Total 1.5 kg.
230g  each of mixed peel, glace ginger, chopped dates. Total 690g.
350g glace cherries.
175 mls rum
175 mls brandy
175 mls mixed essences such as vanilla, rum, and almond.
600g plain flour
250 g almonds
500g butter
500g brown sugar. I prefer using dark brown sugar. 
4 tablespoons mixed spices including cinnamon, nutmeg and a maybe a small quantity of cloves
10 eggs

Soak fruit  overnight with brandy, rum and essences, stirring occasionally to allow all the fruit to come in contact with the liquid.
Line 3 x 20cm cake tins with baking paper. For a square tin on baking paper with the 'curl' facing up. Mark the corners with pencil, then cut out squares from the 4 corners of the paper using the pencil marks as a guide. Invert the paper, and place it in the tin, folding the sides up.
Preheat oven to 170.
Place whole almonds in oven for 10-15 mins until lightly toasted.
Toss fruit mixture with flour.
Cream together butter, sugar and spices.
Add eggs and beat to incorporate. (mixture will look curdled)
Add butter/sugar mixture to fruit and mix very thoroughly
Spoon into prepared cake tins.
Bake 40 min. Rotate tins front to back and top to bottom. Bake another 30 mins. Change positions again then turn oven off and leave 20 mins.
Remove from oven and cool in tins.
Pour 1 tablespoon brandy over each cooled cake.
Wrap cake in cling wrap and then tightly in alfoil. Cake will keep for at least a year.