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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.

Damian Slices add a comment 41 views

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.

Damian Slices add a comment 60 views

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 41 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

CAPPUCCINO SLICE

[FC SUPERB SLICES P42] 

1/3 CUP [40g] SELF RAISING FLOUR

¼ CUP [30g] PLAIN FLOUR

1 TABLESPOON COCOA POWDER

¼ CUP [60g] CASTER SUGAR

1 EGG [lightly beaten]

1 TEASPOON VANILLA ESSENCE

65g BUTTER [melted]

¼ CUP [60ml] MILK

CAPPUCCINO FILLING

350g CREAM CHEESE

100g MASCARPONE CHEESE

1/3 CUP SOUR CREAM

1/3 CUP [90g] CASTER SUGAR

3 EGGS [lightly beaten]

1 TABLESPOON COFFEE POWDER

50g DARK CHOCOLATE [grated]

PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED, 19cm [8 inch] SQUARE CAKE TIN WITH BAKING PAPER, OVERHANGING TWO OPPOSITE SIDES.

SIFT THE FLOURS & COCOA INTO A BOWL, STIR IN THE SUGAR & MAKE A WELL IN THE CENTRE. COMBINE THE EGG, VANILLA, BUTTER & MILK & STIR INTO THE WELL UNTIL JUST COMBINED. SPOON INTO THE TIN & BAKE FOR 10 TO 15 MINUTES THEN COOL COMPLETELY. REDUCE THE OVEN TO 160C.

BEAT THE CREAM CHEESE, MASCARPONE & SOUR CREAM WITH ELECTRIC BEATERS FOR 3 MINUTES, OR UNTIL SMOOTH. ADD THE SUGAR GRADUALLY & BEAT FOR 3 MINUTES MORE. ADD THE EGGS GRADUALLY BEATING WELL AFTER EACH ADDITION.

DISSOLVE THE COFFEE IN A LITTLE WARM WATER, BEAT INTO THE FILLING & POUR OVER THE BASE. BAKE FOR 30 TO 35 MINUTES, OR UNTIL SET. LEAVE IN THE TIN TO COOL COMPLETELY. DECORATE WITH GRATED CHOCOLATE TO SERVE.

Damian Slices add a comment 367 views

BRANDIED FRUIT SLICE

[ BEST RECIPES P90 ] 1 ½ cups PLAIN FLOUR

½ cap BROWN SUGAR [ firmly packed ]

125g BUTTER

TOPPING

30g BUTTER

2 tablespoons BROWN SUGAR

1 tablespoon GOLDEN SYRUP

¼ cup SELF RAISING FLOUR

90g GLACE CHERRIES

90g SULTANAS

90g DRIED APRICOTS

90g SLIVERES ALMONDS

¼ cup BRANDY

COMBINE SIFTED FLOUR & BROWN SUGAR IN BOWL, RUB IN BUTTER. PRESS FIRMLY INTO LIGHTLY GREASED LAMINGTON TIN [ 16x26cm ]. SPOON TOPPING EVENLY OVER BASE & BAKE IN MODERATE OVEN [180C ] FOR 30 MINUTES. COOL IN TIN & CUT WHEN COLD.

TOPPING

BEAT TOGETHER BUTTER, BROWN SUGAR, GOLDEN SYRUP, SIFTED FLOUR & BRANDY. ADD HALVED CHERRIES & CHOPPED DRIED APRICOTS, STIR IN SULTANAS & ALMONDS.

Damian Slices add a comment 55 views

SALMON CUTLETS WITH CREAMY DILL SAUCE

[WW GREAT BBQ P33] 

4 SALMON CUTLETS

2 TABLESPOONS OIL

CREAMY DILL SAUCE

300ML THICKENED CREAM

¼ CUP DRY WHITE WINE

2 TABLESPOONS TOMATO PASTE

2 TEASPOONS LEMON JUICE

3 GREEN SHALLOTS [chopped]

1 TABLESPOON CHOPPED FRESH DILL

COOK SALMON ON HOT GREASED BBQ PLATE OR IN PAN JUST BEFORE SERVING. SERVE WITH SAUCE.

SAUCE

COMBINE CREAM,WINE & PASTE IN PAN, STIR OVER LOW HEAT, WITHOUT BOILING, UNTIL MIXTURE THICKENS SLIGHTLY. STIR IN JUICE, SHALLOTS & DILL, REHEAT WITHOUT BOILING.

Damian Sea Food add a comment 94 views

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