Honey Joys (Australian Treat)

We're doing an Australian unit study and we decided to try out a few recipes.  This was the first we tried and everyone loved them.  They're also really easy and quick to make!

Honey Joys (Australian Treat)

A classic Australian kids party treat made from Corn Flakes, so simple and easy to make, like Rice Krispies Squares! Australian Honey Joys Recipe

 Course Dessert

 Cuisine Australian

 Keyword Honey Joys

 Cook Time 15 minutes

 Servings 24 cupcakes

 Author Peter's Food Adventures

Ingredients

·      6 tablespoons /90g butter

·      1/4 cup sugar

·      2 tablespoons honey generous tablespoons

·      4 cups cornflakes

Instructions

1.   Preheat oven to 150°C/300°F

2.   Prepare 24 muffin tins lined with small paper muffin liners.

3.   In a large saucepan, melt butter, sugar and honey together until frothy.

4.   Add cornflakes to the hot butter mixture and mix until coated.

5.   Quickly spoon into prepared muffin tins and bake for 10 minutes.

Wild Rice Dish

This is a perfect fall dish and it is delicious! When I had it, it wasn't straight wild rice, but a mix of wild and white. I got the recipe from Suzette and I have no idea where she got it.

Wild Rice Dish

1 cup dry wild rice

4 cup water

1 tsp kosher salt, divided

1/4 tsp pepper

1 medium butternut* squash (7 cups)

2 Tbsp olive oil

2 Tbsp unsalted butter

1 lg shallot diced (or exchange for Garlic)

1 tsp chopped fresh thyme (or sub 1/4 tsp dried)

1/2 cup toasted pecans

1/4 cup chopped parsley, optional

2/3 cup dried cranberries

Heat oven to 425•

Rinse rice in cold water. Put rice in pan with water and 1/2 tsp kosher salt. Cover and bring to boil; turn down to simmer for 40-45 minutes. Drain when done cooking.

Meanwhile, peel and dice squash into 1 inch or bite sized squares.

Lay out squash on baking sheet in a single layer. Drizzle olive oil on squash and sprinkle with remaining ½ tsp kosher salt and pepper, tossing to combine. Bake in 425• oven for 25-30 minutes.

Place cranberries in a bowl and cover with hot water. Set aside for 5 minutes, then drain.

Return saucepan to stove. Add butter, thyme, and shallot and sauté until soft and translucent. Remove from heat. Gently add all ingredients and keep warm until serving.

*You can use any winter squash here - pumpkin, acorn, etc. I'm sure it would also be delicious with sweet potatoes, too.