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September
24
2006

WHITE CHOCOLATE & MACADAMIA SLICE

[WD – CHRISTEE-LEE’S KITCHEN] 

250g PACKET OF PLAIN CHOCOLATE BISCUITS (CRUSHED)

150g BUTTER (MELTED)

395g CAN OF SWEETEND CONDENSED MILK

2 cups MACADAMIA NUTS (COARSELY CHOPPED)

2 cups WHITE CHOCOLATE CHIPS

1 ¾ cups DESICCATED COCONUT

1teaspoon VANILLA EXTRACT

PREHEAT OVEN TO MODERATE 180 DEG C.

LIGHTLY GREASE 20CM X 30CM SLICE PAN, LINE BASE AND SIDE WITH BAKING PAPER.

IN A BOWL, COMBIME BISCUIT CRUMBS AND MELTED BUTTER, MIX WELL. PRESS MIXTURE IN TO PREPAIRED PAN AND BAKE FOR 5 MINUTES, ALLOW TO COOL.

IN A LARGE BOWL, COMBINE CONDENSED MILK, MACADAMIAS, CHOCOLATE CHIPS, COCONUT AND VANILLA.

POUR OVER BASE, BAKE FOR 25 TO 30 MINUTES OR UNTIL GOLDEN AND SET.

COOL IN PAN, CUT INTO SQUATES, STORE IN AIR TIGHT CONTAINER

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September
24
2006

VANILLA PASSIONFRUIT SLICE

[ FC BISCUITS & SLICES P45 ]

2 SHEETS READY-ROLLED PUFF PASTRY

CUSTARD

1/3 CUP CUSTARD POWDER

¼ CUP CASTER SUGAR

1 CUP CREAM

1 ½ CUPS MILK

½ TEASPOON VANILLA ESSENCE

ICING

¼ CUP PASSIONFRUIT PULP

25g UNSALTED BUTTER

1 2/3 CUPS ICING SUGAR

PREHEAT OVEN TO MODERATELY HOT [ 210C ]. LINE TWO OVEN TRAYS WITH BAKING PAPER. PLACE PASTRY SHEETS ON PREPARED TRAYS & PRICK ALL OVER WITH A FORK. BAKE 10 TO 15 MINUTES OR UNTIL GOLDEN & CRISP. COOL ON WIRE RACK.

BLEND CUSTARD POWDER, SUGAR & CREAM IN MEDIUM HEAVY-BASED PAN. GRADUALLY STIR IN MILK & STIR CONSTANTLY OVER MEDIUM HEAT UNTIL CUSTARD BOILS & THICKENS. REMOVE FROM HEAT. STIR IN ESSENCE. PLACE PLASTIC WRAP ONTO THE SURFACE OF CUSTARD TO PREVENT A SKIN FORMING. COOL COMPLETELY.

PLACE ONE SHEET OF PASTRY ONTO A BOARD. SPREAD CUSTARD EVENLY OVER SURFACE. TOP WITH REMAINING PASTRY SHEET UPSIDE DOWN.

COMBINE PULP, BUTTER & ICING SUGAR IN MEDIUM HEATPROOF BOWL.STAND OVER PAN OF SIMMERING WATER & STIR UNTIL ICING IS SMOOTH & GLOSSY; REMOVE FROM HEAT. SPREAD ICING EVENLY OVER PASTRY. REFRIGERATE SEVERAL HOURS OR UNTIL PASTRY SOFTENS SLIGHTLY. CUT INTO SQUARES USING SERRATED KNIFE.

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September
24
2006

STRAWBERRY HAZELNUT SLICE

[WW DINNER PARTY P100]

3 EGGS [separated]

½ CUP CASTER SUGAR

1 CUP SELF RAISING FLOUR

3 TABLESPONS GROUND HAZELNUTS

3 TABLESPOONS HOT WATER

1 TEASPOON BUTTER

2 TABLESPOONS COINTREAU OR GRAND MARNIER

2 TEASPOONS MILK

EXTRA ICING SUGAR

1 TABLESPOON STRAWBERRY JAM

1 TEASPOON WATER

FILLING

1 PUNNET STRAWBERRIES

½ CUP ICING SUGAR

3 TEASPOONS GELATINE

1 ½ TABLESPOONS WATER

300ml CREAM

BEAT EGG WHITES UNTIL SOFT PEAKS FORM, GRADUALLY ADD SUGAR BEATING WELL AFTER EACH ADDITION. ADD YOKES ALL AT ONCE BEAT ONLY UNTIL COLOUR IS EVENLY MIXED THROUGH. SIFT FLOUR SEVERAL TIMES, THEN SIFT FLOUR & HAZELNUTS OVER EGG MIXTURE& FOLD THROUGH LIGHTLY [RETURN ANY REMAINING HAZELNUT IN SIFTER TO BOWL]. COMBINE HOT WATER & BUTTER, STIR UNTIL BUTTER MELTS, POUR ALL AT ONCE OVER MIXTURE, FOLD THROUGH QUICKLY. GREASE 28X18cm [11X7 INCH] LAMINGTON TIN. LINE WITH GREASEPROOF PAPER THEN GREASE PAPER. POUR MIXTURE INTO TIN & BAKE IN MODERATE  [190C] OVEN 20 TO 25 MINUTES OR UNTIL LIGHTLY BROWNED & ELASTIC TO TOUCH. TURN IMMEDIATELY ON TO WIRE RACK TO COOL.

CUT CAKE IN HALF HORIZONTALLY. LINE TIN WITH ALUMINIUM FOILBRING FOIL UP LONG SIDES OF TIN [ TO HELP REMOVE FINISHED SLICE]. PLACE BOTTOM HALF OF CAKE IN TIN, SPRINKLE COMBINES COINTREAU & MILK OVER CAKE. SPREAD PREPARED FILLING OVER CAKE, PLACE REMAINING HALF OF CAKE ON TOP. REFRIGERATE UNTIL FILLING HAS SET.

TO SERVE, REMOVE SLICE FROM TIN, TRIM EDGES & DUST TOP WITH EXTRA ICING SUGAR. HEAT JAM & WATER IN SAUCEPAN, PUSH THROUGH SIEVE. CUT RESERVED STRAWBERRIES IN HALF, BRUSH WITH GLAZE & PLACE ONE ON EACH SERVE.

FILLING

RESERVE 3 STRAWBERRIES FOR DECORATION. WASH & HULL REMAINING STRAWBERRIES, BLEND ON HIGH SPEED 30 SECONDS. ADD ICING SUGAR & BLEND A FURTHER 30 SECONDS. SPRINKLE GELATIN OVER WATER, STIR OVER HOT WATER UNTIL DISSOLVED, COOL SLIGHTLY. WHIP CREAM UNTIL SOFT PEAKS FORM, STIR IN STRAWBERRY MIXTURE, QUICKLY FOLD IN DISSOLVED GELATINE.

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September
24
2006

RUM & RAISIN SLICE

[ FC SUPERB SLICES P54 ] 

½ CUP [60g] RAISINS

1/3 CUP [80ml] DARK RUM

200g DARK CHOCOLATE [chopped]

60g BUTTER [chopped]

½ CUP CASTER SUGAR

1 CUP [250ml] THICK CREAM

1 CUP [125g] PLAIN FLOUR

3 EGGS [lightly beaten]

COCOA POWDER [to dust]

PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED 18X28cm [7X11 inch] SHALLOW TIN WITH BAKING PAPER, OVERHANGING TWO OPPOSITE SIDES. FINELY CHOP THE RAISINS & LEAVE TO SOAK IN THE RUM.

STIR THE CHOCOLATE & BUTTER IN A SMALL PAN OVER VERY LOW HEAT UNTIL MELTED. REMOVE FROM HEAT & STIR IN THE CASTER SUGAR & CREAM.

SIFT THE FLOUR INTO A BOWL. ADD THE RAISINS, CHOCOLATE MIXTURE & EGGS & MIX WELL. POUR INTO TIN & SMOOTH THE TOP WITH THE BACK OF A SPOON. BAKE FOR 25 TO 30 MINUTES OR UNTIL JUST SET. DO NOT OVERCOOK OR THE SLICE WILL BE DRY. COOL COMPLETELY, THEN REFRIGERATE OVERNIGHT BEFORE CUTTING INTO SMALL PIECES. SPRINKLE LIBERALLY WITH COCOA POWDER TO SERVE.

SUITABLE TO FREEZE.

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September
24
2006

RASPBERRY COCONUT SLICE

[ELAINE’S KITCHEN] 

2 CUPS [300g] PLAIN FLOUR

½ CUP [110g] CASTER SUGAR

90g UNSALTED BUTTER [chilled, cubed]

1 EGG

1 CUP 320g RASPBERRY JAM

TOPPING

2 CUPS [180g] DESICCATED COCONUT

¼ CUP [55g] CASTER SUGAR

3 EGGS

PREHEAT OVEN TO 200C. BRUSH A 3cm DEEP, 18x28cm SLAB TIN WITH MELTED BUTTER TO GREASE. LINE THE BASE & SIDES WITH NON-STICK BAKING PAPER.

PLACE THE FLOUR, SUGAR & BUTTER IN THE BOWL OF A FOOD PROCESSOR & PROCESS UNTIL THE MIXTURE RESEMBLES FINE BREADCRUMBS. ADD THE EGG & PROCESS UNTIL THE MIXTURE JUST FORMS A BALL.

PRESS THE MIXTURE EVENLY OVER THE BASE OF THE PREPARED TIN & BAKE FOR 10 MINUTES OR UNTIL JUST BEGINNING TO BROWN. REMOVE FROM OVEN & SET ASIDE. REDUCE HEAT TO 170C.

PLACE COCONUT, SUGAR & EGGS IN A MEDIUM BOWL. MIX WITH A FORK UNTIL WELL COMBINED.

USE A HOT KNIFE TO SPREAD THE JAM EVENLY OVER THE WARM BASE. SPOON THE COCONUT MIXTURE OVER THE JAM & USE THE BACK OF A SPOON TO PRESS GENTLY TO SMOOTH

BAKE FOR 20 MINUTES OR UNTIL THE TOP IS GOLDEN & THE BASE IS COOKED THROUGH. SET ASIDE FOR 15 MINUTES. USE THE BAKING PAPER TO LIFT SLICE OUT OF TIN & COOL ON WIRE RACK. CUT INTO SQUARES.

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September
24
2006

PASSION MALLOW SLICE

[ FC SUPERB SLICES P50 ] 

150g BUTTER

¼ CUP [60g] CASTER SUGAR

½ TEASPOON VANILLA ESSENCE

1CUP [125g] PLAIN FLOUR

½ CUP [60g] SELF-RAISING FLOUR

MARSHMALLOW TOPPING

½ CUP PASSIONFRUIT PULP

250g WHITE MARSHMALLOWS

½ CUP [125ml] MILK

2 TABLESPOONS CASTER SUGAR

2 TEASPOONS LEMON JUICE

1 ¼ CUPS [315 ml] CREAM [lightly whipped]

PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED 18×28 cm [7×11 INCH] SHALLOW TIN WITH NON-STICK BAKING PAPER,OVERHANGING TWO OPPOSITE SIDES.

BEAT BUTTER & SUGAR TILL LIGHT & CREAMY,& SUGAR HAS DISSOLVED. STIR IN VANILLA. FOLD IN SIFTED FLOURS & MIX TO A SOFT DOUGH. KNEAD GENTLY TO BRING TOGETHER.

PRESS DOUGH INTO TIN, PRICK LIGHTLY & BAKE FOR 25 MINUTES OR UNTIL GOLDEN. LEAVE TO COOL COMPLETELY.

PUT PASSIONFRUIT,MARSHMALLOWS, MILK & SUGAR IN SAUCEPAN & STIR OVER LOW HEAT UNTIL MARSHMELLOWS HAVE MELTED. ADD LEMON JUICE & POUR INTO BOWL TO COOL.REFRIGERATE, STIRRING OCCASIONALLY, FOR 30 MINUTES, OR UNTIL SLIGHTLY THICKENED. QUICKLY FOLD IN THE CREAM, POUR OVER BASE & REFRIGERATE OVERNIGHT OR UNTIL SET. CUT INTO SQUARES TO SERVE.

Damian Slices add a comment 333 views
September
24
2006

KAY’S FRUIT SLICE

[ELAINE’S KITCHEN] 

BASE

¾ CUP BROWN SUGAR

1 CUP SELF RAISING FLOUR

4oz BUTTER

RUB INGREDIENTS TOGETHER, PRESS INTO LAMINGTON TIN & BAKE [160C] FOR 12 TO 15 MINUTES.

TOPPING

1 CUP BROWN SUGAR

1 CUP COCONUT

1 ½ CUPS MIXED FRUIT

2oz NUTS [chopped]

1 TABLESPOON SELF RAISING FLOUR

2 EGGS [well beaten]

ICING SUGAR

 MIX TOGETHER SUGAR, COCONUT, MIXED FRUIT, NUTS & FLOUR. ADD EGGS. PRESS OVER BASE & BAKE FOR 30 TO 35 MINUTES. COOL IN TIN & DUST WITH ICING SUGAR.

Damian Slices add a comment 76 views
September
24
2006

FRUIT SLICE 2

[JO’S KITCHEN] 

1 CUP SELF RAISING FLOUR

1 CUP PLAIN FLOUR

1 CUP COCONUT

1 CUP SUGAR

1 CUP MIXED FRUIT

1 EGG

125g MARGARINE [melted]

¼ CUP ORANGE JUICE

¼ CUP BRANDY

LINE SLICE TRAY WITH BAKING PAPER. MIX ALL INGREDIENTS TOGETHER & PRESS INTO TIN. BAKE 170C FOR 20 TO 25 MINUTES OR UNTIL LIGHT BROWN. COOL IN TIN. WHEN COLD SPRINKLE WITH ICING SUGAR. [A FEW NUTS CAN BE ADDED IF DESIRED.]

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