Another Recipe And A Bit Of Quilting Thrown In

I had huge plans of getting more machine quilting done today, but as we all know plans change. I moved a banquet table into the living room so that I had space and decent lighting. So of course with that comes, what's on the TV? Answer, absolutely nothing, so in went the DVD Schindler's List. I'm sure you can imagine what happened next.... You got it, the quilting stopped, but like so many others I can't just sit, so I transfered myself to the comfy chair and picked up my embroidery. What an incredible movie, and so heart wrenching.
So no progress photo's today, but instead I thought I'd share another favorite recipe. A little explanation on the coconut that's in this recipe. Dessicated coconut is dried, unlike the coconut that's found in the supermarkets here, which seems to be extremely moist. I've seen it in the bigger supermarkets and health food stores.
As I was looking through my recipe book looking for more ideas for when Hollie's home, I came across a recipe that all my kids loved when they were little and still do to this day. It seems to be a favorite with most Aussies and Kiwi's (New Zealander's). So here it is. I hope you enjoy it as much as my family does, which reminds me I really should make it for my sweetie. I mean to say I've been here for 3 years and he still hasn't tasted it. Oops....

Lamingtons are little Australian cakes that were invented as a way of using stale bread. Lamingtons appear at fetes and picnics all over Australia. They are coated in a chocolate syrup and plenty of desiccated coconut. They can be served simply on their own as a snack or have them as a dessert dish with a little good vanilla ice-cream.

Lamingtons

3 eggs

1/4 cup cornflour (cornstarch)

1/2 cup castor sugar (granulated sugar)

1 teaspoon butter

3/4 cup flour

1 teaspoon baking powder

3 tablespoons hot water

Or if you're not into baking from scratch and butter cake mix would work.

Chocolate Icing

1 lb icing sugar (confectioners sugar)

1/2 cup milk

1/3 cup cocoa

3/4 lb dessicated coconut

2 teaspoons butter

Beat eggs until light, gradually add sugar, continue beating until mixture is thick and sugar completely dissolved, approx 10 minutes. Sift dry ingredients several times, melt butter in hot water. Sift the dry ingredients over the egg mixture, fold in, then gently fold in the hot water and butter. Pour into a well greased 11in x 7in baking pan. Bake in moderate oven approx 30 minutes.

Cook cake the day before cutting and icing. Cut the cake into 24 even pieces. Hold each piece of cake on a fork. Dip each cake in icing, then toss in the coconut. Allow to stand on wire rack until icing sets.

Icing

Sift icing sugar (confectioners sugar) and cocoa into top half of a double saucepan. Add softened butter and milk, stir to mix thoroughly, stir constantly over hot water until icing is of good coating consistency. Keep icing over hot water while dipping lamingtons. If icing becomes too thick add a little extra warmed milk or water.