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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, 18×28cm 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 [7x11 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.

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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.

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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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September
24
2006

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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September
24
2006

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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September
24
2006

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

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