~~~ Coffee + Apricot Streusel Slice ~~~ Ingredients 90g butter 1/2 cup brown sugar 1 egg 3/4 cup self-raising flour 1/2 cup plain flour 1 tsp cinnamon 1/3 cup cream 410g can pie apricot 2 Tbsp glacé ginger, chopped 2 Tbsp NESCAFÉ Classic Instant Coffee 1/2 cup plain flour, extra 2 Tbsp brown sugar 2 Tbsp coconut 60 g butter, chopped, extra 1/2 cup plain flour, extra Preparation Time: 20 minutes Cooking Time: 30 minutes Method Beat butter and sugar until light and creamy, beat in egg.Fold in sifted flours, cinnamon and cream.Spread into greased and lined 18cm x 28cm lamington pan, top with combined apricots and ginger. Combine NESCAFÉ Classic Coffee, extra flour, extra brown sugar and coconut, rub in extra butter, form mixture into a ball, refrigerate 30 minutes, grate over slice. Bake in 200°C oven 15 minutes, reduce heat to 180°C, bake further 15 minutes, cool in pan.If desired, serve dusted with icing sugar.
jen92,
Mar 16, 8:42pm
~~ Caramel Nut + Chocolate Chip Slice ~~ Ingredients TO PREPARE PASTRY: 1 cup plain flour 1/2 cup ground almonds 1 Tbsp sugar 90 g butter, chopped 1 egg yolk 1 Tbsp water
TO PREPARE FILLING: 90 g butter, chopped 3/4 cup HIGHLANDER Sweetened Condensed Milk 1 Tbsp golden syrup 1 egg 1/2 cup self-raising flour 200 g roasted nuts, chopped 1/2 cup NESTLÉ Dark CHOC BITS
TO MAKE PASTRY: 1. Preheat oven to 180°C. 2. Combine flour, ground almonds and sugar in food processor. Add butter, process until mixture resembles breadcrumbs. Add egg yolk and water, process until mixture forms a ball.3. Press into base of foil lined 18cm x 28cm tin, bake 10 minutes. Spread filling over base. Return to oven, bake further 15-20 minutes until just set. Cut into slices.
TO MAKE FILLING: 1. Beat first three ingredients until creamy, beat in egg, fold in remaining ingredients.
jen92,
Mar 16, 8:43pm
~~~ YUMMIEST MAGIC SLICE~~~ Ingredients 1 1/2 cups plain sweet biscuits, crushed 75 g butter, melted 1 cup NESTLÉ Milk CHOC BITS 1 cup chopped raisins 1 cup desiccated coconut 1 cup flaked almonds 395 g can HIGHLANDER Sweetened Condensed Milk Makes: 24 squares Method Preheat oven to 180ºC. Grease and line 18cm x 28cm lamington pan. Combine biscuit crumbs and butter. Press mixture into pan. Sprinkle NESTLÉ Milk CHOC BITS over crumb crust. Top with raisins, coconut and almonds. Pour HIGHLANDER Sweetened Condensed Milk evenly over top. Bake for 25-30 minutes until golden brown. Cool in pan, cut into squares to serve. Hints If you like, use chopped dried apricots in place in the raisins.
fourz,
Mar 18, 10:26pm
Time to move up to the top again.
rkcroft,
Mar 18, 11:13pm
White Choc & Orange Biscuits. 115g butter, 200gm caster sugar, 1 egg, grated zest of 1 orange, 1 tsp vanilla, 200gm plain flour, 1/2tsp baking soda, 1/4tsp bkg powder, 1/4tsp salt, 225gm white choc chips. Beat butter & sugar. Add egg, orange zest & vanilla. Sift together dry ingredients & add to butter mix along with choc chips. Roll into balls & flatten slightly. Bake @ 190°C for 8-10 mins.
rkcroft,
Mar 18, 11:29pm
Some savoury biscuits to serve with drinks: Blue cheese crumbles: 190g wholemeal flour, 75gm rolled oats, 1T brown sugar, 1 1/2tsp baking powder, 1/2tsp cayenne pepper, 1/4tsp salt, 115gm butter, 50gm blue cheese, 2-3T milk. Mix all the dry ingredients reserving 2T of rolled oats into a bowl. Rub in butter. Crumble in half the blue cheese. Add milk slowly to form a soft dough. Roll out pastry onto floured surface 3mm high. Cut using cookie cutter and place on greased baking trays. Crumble the remaining cheese into a bowl & add the reserved oats. Mix together and brush the tops of the biscuits with water and press this mix on top. Bake @ 175°C for 15-20mins.
rkcroft,
Mar 18, 11:32pm
Chilli cheese thins: 300gm flour, 1/2tsp baking powder, 225gm butter, pinch of hot chilli, 115gm parmesan cheese finely grated. Sift flour & baking powder together. Rub in butter till mix resembles fine breadcrumbs. Add chilli powder & parmesan cheese and knead till mix comes together. Can all be done in food processor as well. Roll mix out between baking paper to less than 2mm thick. Cut into 1cm x 10cm lengths, prick lightly. Reroll and left over dough and repeat. Bake @ 175°C for 8-10mins until golden.
florence14,
Mar 19, 6:02am
Please keep this thread alive. by bumping or posting more.
barloo,
Mar 19, 9:04am
well worth the bump!
maitredee,
Mar 19, 10:52am
Many thanks Bev00 .
doree36,
Mar 19, 6:45pm
Creme Caramel Slice (or dessert)Scrumptious 150grms(5ozs)butter,1cup(185gr- ms/6ozs) lightly packed soft brown sugar,4 eggs,seperated,2 tablesponns golden syrup,1/4cup (30g/1 oz) plain flour,1cup(250ml/8fld ounces)milk, . Preheat oven to moderate(180c) Line a lightly greased 18x28cm(7x11 inch) shallow tin with non stick baking paper, overhanging two opposite sides.beat the butter and sugar until light and creamy. Add egg yolks and syrup and beat tountil well combined.Fold in the flour alternating with the milk. Beat egg whites into stiff peaks. Fold in butter mixture, then pour into tin. Place the tin in a large baking dish, then pour enough hot water into the dish to reach half way up the side of the tin. Bake for 30-35 minutes or until springy and dark golden on top. Remove the tin from the baking dish and leave slice to cool in the tin before lifting out to cut. Decorate each piece with a dollop of cream and your choice of fruit.Makes 12 slices, but can be cut into smaller ones if you wishENJOY
claudds,
Mar 19, 8:27pm
bumping up these gret recipes
pam.delilah,
Mar 20, 4:03pm
bumping, bumping for all
doree36,
Mar 21, 3:07am
Kiwirb - posted july 2007 Unknown slice Hope you are still around I think the slice you wanted is NAIOMA BARS They sound very similar to the ones you had at the cafe. Here is the recipe anyway,125 grms Butter,3 tablespoons cocoa,1 teaspoon vanilla essence, 2 cups crushed Malt biscuits 1/4 cup caster sugar,1 egg, beaten,1 cup cocoanut. Method: Melt butter, sugar and cocoa together over low heat,Remove from heat add beaten egg, then other ingredients, Press into sponge roll tin.(Which has been lined with baking paper overhanging paper on opposite sides to allow for easy lifting out later.) Place in fridge 30 minutes. CUSTARD FILLING 60 grms butter, 2 tablespoons Custard Powder, 2 cups icing sugar, 2 tablespoons hot water. Cream all ingredients to-gether and spread over base. Return to fridge. TOPPING: 60 grms of cooking chocolate. 1 tablespoon butter. Melt chocolate and butter in bowl over hot water, and spread over filling. Set until firm in fridge before cutting into squares.
doree36,
Mar 21, 3:50pm
sorry kiwirb Name of slice is NAINOMA BARS
brianmac,
Mar 21, 4:03pm
The bars are called "Nanaimo" bars - from Western Canada. I have not made them, but they Do sound delicious. i have a recipe,but have yet to try it.
pakiv8,
Mar 21, 8:34pm
please help can antone please help with rice bubble Bikky or slice
rkcroft,
Mar 21, 11:47pm
Chocolate Caramel Squares. 225gm butter, 150gm sugar, 225gm plain flour, 1tsp baking powder, 1T cocoa, 1 can condensed milk, 2T golden syrup, 50gm butter. Cream butter & sugar. Mix in flour, bkg powder & cocoa. Press 2/3 mix into a lined slice tin. Make caramel by heating the condensed milk, golden syrup & butter in saucepan. Cool & spread over the mix in tin. Crumble over the remainingbase mix and bake for 45 mins @ 170°C. Cut into squares.
rkcroft,
Mar 23, 5:52pm
Continental Slice. 60gm butter, 2T custard powder, 2c icing sugar, 2T hot water. Melt butter, sugar & cocoa together over low heat. Add beaten egg then sugar, biscuits & coconut. Press into a lined slice tin & pop in freezer whilst making filling. Cream filling ingredients together and spread over base. Return to freezer whilst making a standard chocolate icing. Ice with chocolate icing, leave to set in fridge and slice into small pieces. Store in fridge.
brianmac,
Mar 24, 11:49pm
bumping again if you dont put some on we will lose it like alot of other great threads.
rkcroft,
Mar 25, 12:14am
Rice Bubble Slice. 1/4c peanut butter, 60gm butter, 4c marshmallows, 4c Rice Bubbles, 200gm choc chips. Place peanut butter and butter into small saucepan. Cook over med heat stirring for 3 mins until melted and combined. Add marshmallows - cook briefly till melted. Transfer to bowl and add rest of ingredients. Stir well and spread into a lined slab pan. Refrigerate 2 hrs till set.
rkcroft,
Mar 25, 12:19am
Rice Bubble Bonbons 3 c Rice Bubbles, 1c coconut, 60gm butter, 1c marshmallows, 1/2c white choc bits. Combine Rice Bubbles and 1/2c coconut in large bowl. Spread remaining coconut on plate. Melt butter and marshmallows in small saucepan over low heat for 2 mins stirring constantly till melted and smooth. Pour over rice bubble mix and stir. Allow to cool slightly & add in choc bits. Cool for a further 5 mins until slightly firm. Using damp hands roll into balls and roll in reserved coconut.
jenna68,
Mar 27, 1:39am
hh. hh
sammygirl1,
Mar 29, 11:55pm
bump (-:
elliehen,
Mar 31, 11:19pm
Bumping for those in recent threads looking for lunchbox baking :)
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