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FRUIT SLICE

[SHAY’S KITCHEN] 

1 CUP SELF RAISING FLOUR

1 CUP COCONUT

1 CUP SUGAR

1 CUP MIXED FRUIT

1 EGG

125g MARGARINE [melted]

LINE SLICE TRAY WITH BAKING PAPER. MIX ALL INGREDIENTS TOGETHER & PRESS INTO TIN. BAKE 170 TO 180C FOR 20 TO 25 MINUTES OR UNTIL LIGHT BROWN. COOL IN TIN. WHEN COLD SPRINKLE WITH ICING SUGAR. [A FEW CRUSHED NUTS CAN BE ADDED IF DESIRED]

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DOUBLE CHOCOLATE FUDGE SLICE

[ELAINE’S KITCHEN] 

BASE

100g MELTED BUTTER

1/3 CUP BROWN SUGAR

¼ CUP FINELY CHOPPED NUTS

1 CUP PLAIN FLOUR

¾ TEASPOON BAKING POWDER

PRE-HEAT OVEN TO 180C. LINE SLICE TRAY.

COMBINE BUTTER SUGAR & NUTS IN BOWL. ADD FLOUR & BAKING POWDER. MIX UNTIL WELL COMBINED. PRESS INTO TIN & BAKE 18 MINUTES OR UNTIL FIRM TO TOUCH

FILLING

1 CAN [395g] CONDENSED MILK

1 CUP BROWN SUGAR

125g CHOPPED BUTTER

100g CHOPPED COOKING CHOCOLATE

1 CUP [100g] ROUGHLY CHOPPED NUTS

COMBINE MILK, SUGAR & BUTTER IN 8 CUP CAPACITY MICROWAVE BOWL. COOK UNCOVERED, STIRRING EVERY 2 MINUTES FOR 6 TO 8 MINUTES ON HIGH. MIXTURE WILL THICKEN & BECOME GOLDEN. STAND ONE MINUTE. ADD CHOCOLATE & STIR UNTIL MELTED. STIR IN NUTS. POUR OVER WARM BASE & SET ASIDE TO COOL COMPLETELY.

ICING

60g CHOPPED BUTTER

200g CHOPPED DARK CHOCOLATE

MELT BUTTER OVER MEDIUM HEAT. REDUCE TO LOW, ADD CHOCOLATE, STIR CONSTANTLY UNTIL SMOOTH. POUR OVER FUDGE FILLING & REFRIGERATE 15 MINUTES TO SET

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DATE & WALNUT SLICE

[MUM’S KITCHEN] 

125g MARGARINE

¾ CUP BROWN SUGAR

2 EGGS

1 ½ CUPS SELF RAISING FLOUR

¾ CUP DATES [chopped]

¾ CUP WALNUTS [chopped]

1 TABLESPOON COCOA

VANILLA

2 TABLESPOONS MILK

CREAM BUTTER & SUGAR. ADD EGGS ONE AT A TIME BEATING WELL. ADD DATES, NUTS & VANILLA THEN FLOUR, COCOA & MILK. PRESS INTO GREASED SLAB TIN & BAKE 20 MINUTES AT 180C.

WHEN COOL TOP WITH CHOCOLATE ICING & SPRINKLE WITH EXTRA CHOPPED NUTS

ICING

ICING SUGAR MIXTURE

COCOA

BUTTER

HOT WATER

MIX TOGETHER ALL INGREDIENTS

Damian Slices add a comment 923 views

CHOCOLATE WALNUT SLICE

[ELAINE’S KITCHEN] 

BASE

½ CUP SELF RAISING FLOUR

PINCH SALT

4oz BUTTER

1 CUP ROLLED OATS

½ CUP BROWN SUGAR

PLACE DRY INGREDIENTS IN BOWL, MIX, ADD MELTED BUTTER. PRESS INTO LAMINGTON TIN & BAKE IN MODERATE OVEN [180C] FOR 10 MINUTES

FILLING

2oz BUTTER

2oz DARK CHOCOLATE

1/3 CUP SUGAR

1 EGG

1/3 CUP SELF RAISING FLOUR

1/3 CUP PLAIN FLOUR

¼ CUP MILK

2oz CHOPPED NUTS

½ TEASPOON VANILLA

MELT BUTTER & CHOCOLATE OVER HOT WATER, ADD SUGAR & BEATEN EGG & MIX WELL. ADD FLOURS ALTERNATELY WITH MILK, STIR IN VANILLA & NUTS. POUR OVER BASE, BAKE FOR 25 MINUTES THEN STAND FOR 10 MINUTES.

ICING

½oz BUTTER

1oz CHOCOLATE

¾ CUP SIFTED ICING SUGAR

1 TEASPOON VANILLA

2 TABLESPOONS HOT WATER

MELT BUTTER & CHOCOLATE OVER HOT WATER, ADD ICING SUGAR, VANILLA & WATER. BEAT UNTIL SMOOTH. POUR OVER FILLING. CUT WHEN ICING IS SET.

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CHOCOLATE MINT SQUARES

[WW DINNER PARTY NO 2  P39] 

1 CUP SUGAR

150ML EVAPORATED MILK

2 TEASPOONS LIQUID GLUCOSE

15g BUTTER

100g WHITE MARSHMALLOWS

250g DARK CHOCOLATE

125g DARK CHOCOLATE [extra]

4-6 DROPS OIL OF PEPPERMINT OR PEPPERMINT ESSENCE

COMBINE SUGAR, MILK, GLUCOSE & BUTTER  IN HEAVY BASED SAUCEPAN WITH BASE 18cm DIAMETER [COOKING TIME WILL VARY IF LARGER OR SMALLER SAUCEPAN IS USED]. CHOP CHOCOLATE ROUGHLY. PLACE EXTRA CHOCOLATE OVER HOT WATER TO MELT. [IT IS IMPORTANT ALL INGREDIENTS ARE READY BEFORE STARTING TO COOK]. GREASE 28x18cm LAMINGTON TIN, LINE WITH FOIL; BRING ENDS OF FOIL OVER NARROW ENDS OF TIN. [THIS WILL MAKE IT EASY TO REMOVE SLICE FROM TIN].

STIR MIXTURE OVER MEDIUM HEAT WITHOUT BOILING UNTIL SUGAR IS DISSOLVED. INCREASE HEAT, BRING TO BOIL, STIRRING CONSTANTLY. WHEN MIXTURE HAS REACHED A ROLLING BOIL, BOIL FOR EXACTLY 4 MINUTES, STIRRING BRISKLY THE WHOLE TIME. DURING THIS TIME KEEP MIXTURE BOILING AS RAPIDLY AS POSSIBLE WITHOUT BOILING OVER; COLOUR OF MIXTURE WILL DARKEN SLIGHTLY, TURNING TO THE COLOUR OF CREAMED HONEY.

REMOVE SAUCEPAN FROM HEAT, QUICKLY ADD CHOCOLATE & MARSHMALLOWS, STIR BRISKLY UNTIL MELTED. ADD PEPPERMINT, MIX WELL.

SPREAD MIXTURE EVENLY INTO TIN WITH SPATULA, SMOOTH TOP. SPREAD EVENLY WITH EXTRA MELTED CHOCOLATE. REFRIGERATE 2 HOURS BEFORE CUTTING INTO SMALL SQUARES OR STICKS.

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CHOCOLATE FRUIT COCONUT SLICE

[ELAINE’S KITCHEN] 

BASE

150g MELTED BUTTER

½ CUP BROWN SUGAR

1 ½ CUPS PLAIN FLOUR

1 TEASPOON BAKING POWDER

PREHEAT OVEN TO MODERATE [180C]. LINE SLICE TRAY. COMBINE BUTTER, SUGAR, FLOUR & BAKING POWDER & PRESS MIXTURE INTO TRAY. BAKE FOR 15 MINUTES.

FILLING

3 CUPS DESICCATED COCONUT

395g CONDENSED MILK

2 EGGS [lightly beaten]

200g CHOPPED FRUIT OF YOUR CHOICE eg APRICOTS, CHERRIES, PINEAPPLE

COMBINE CONDENSED MILK, COCONUT, EGGS & FRUIT. SPOON OVER BASE & COOK A FURTHER 20 MINUTESUNTIL GOLDEN BROWN. COOL.

TOPPING

60g BUTTER [chopped]

200g MILK COOKING CHOCOLATE

MELT BUTTER & CHOCOLATE OVER HOT WATER. POUR OVER SLICE & ALLOW TO SET.

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CARAMEL FINGERS

[NORMA’S KITCHEN] 

125g BUTTER

90g BROWN SUGAR

1 EGG [beaten]

1 CUP PLAIN FLOUR

1 TEASPOON BAKING POWDER

PINCH SALT

1 CUP DATES [chopped] or fruit of choice

1/3 CUP WALNUTS [finely chopped]

GREASE SLICE TIN.

MELT BUTTER OVER LOW HEAT, ADD BROWN SUGAR & BEAT WELL. ADD EGG THEN SIFTED FLOUR, BAKING POWDER & SALT. MIX WELL THEN ADD DATES & WALNUTS. PRESS INTO PREPARED TIN & BAKE IN MODERATE OVEN [180C] FOR 20 MINUTES. CUT INTO SQUARES WHILE HOT THEN LEAVE TO COOL IN TIN. WHEN COOL DUST WITH ICING SUGAR IF DESIRED.

Damian Slices add a comment 39 views

CARAMEL CHOCOLATE SLICE

[CATH’S KITCHEN]

BASE

1 CUP SELF RAISING FLOUR

1 CUP BROWN SUGAR [lightly packed]

1 CUP COCOANUT

125g MARGARINE

SIFT FLOUR INTO BOWL, ADD SUGAR & COCOANUT. STIR UNTIL COMBINED. MELT MARGARINE & ADD TO DRY INGREDIENTS. PRESS INTO GREASED 11X7 INCH TIN & BAKE IN MODERATE OVEN [180C] FOR 10 MINUTES. REMOVE FROM OVEN, SPREAD WITH PREPARED CARAMEL & RETURN TO OVEN FOR A FURTHER 5 MINUTES. WHEN COOL SPREAD WITH TOPPING.

CARAMEL

440g CAN CONDENSED MILK

2 TABLESPOONS GOLDEN SYRUP

30g MARGARINE

PLACE ALL INGREDIENTS IN SAUCEPAN & STIR OVER LOW HEAT UNTIL CARAMEL HAS THICKENED. BRING SLOWLY TO THE BOIL THEN REMOVE FROM HEAT.

TOPPING

125g DARK COOKING CHOCOLATE [chopped]

30g COPHAMELT CHOCOLATE & COPHA OVER LOW HEAT.

Damian Slices add a comment 45 views

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