Fruit Honey & Oat Bars 1 cup rolled oats;1 cup rice bubbles;4 weetbix,crushed;1 cup coconut; 1/4 cup choped dried apricots;1/4 cup chopped dried apples;3/4 cup brown sugar,firmly packed;1/2 cup honey;1/2 cup peanut butter;125g butter.Grease a 19x29cm lamington pan.Combine oats,rice bubbles,coconut and fruit in lge bowl.Combine sugar,,honey, p butter and butter in saucepan,stir constantly over heat cont.
brianmac,
Jul 19, 9:27pm
without boiling until butter is melted and sugar dissolved. Bring to the boil,reduce heat,simmer,stirring constantly for 5 mins or until mixture thickens. Stir mixture into dry ingredients and mix well. Press into pan, refrigerate till set before cutting.
purplegoanna,
Jul 20, 1:40am
without me going thru the enitre thread..can someone please suggest a SOFT slice, last week i made a chocolate brownie, the week before lemon slice...i need a slice for the tin for the week,..but hubby has no teeth so it has to be softish....i was going to make cherry cocnut slice but he dosnt do coconut..
rkcroft,
Jul 20, 2:34am
purplegoanna, this ginger & almond slice is nice and soft.175gm butter, 1c caster sugar, 1 egg, 1 1/2c flour, 2T milk, 100gm ground almnds, 1tsp ground ginger, 125gm glace ginger chopped, 70gm flaked almonds. Beat together butter & sugar till creamy. Beat in egg, then flour alternating with the milk. Stir in the ground almonds, ginger & glace ginger. Pat mix into a lined slice tin 18x28cm and press in flaked almonds. Bake for 35mins@ 190°C. Cool and dust with icing sugar. Cut into fingers.
rkcroft,
Jul 20, 2:44am
or this chocolate one although it does have some coconut in it. 1c brown sugar, 1 egg, 1/2 tsp vanilla, 125gm melted butter, 3/4c flour, 1 tsp baking powder, 3T cocoa, 1/2c coconut. Mix all dry ingredients together and stir in melted butter. Press into slice tin and bake @ 180°C for 20mins or until cooked. Cool & ice with chocolate icing.I normally double recipe as its quite small.
lennyb1,
Jul 20, 8:20am
Coconut macaroons (dead easy) Combine 2 beaten (whole) eggs, 140g (2/3c) caster sugar, & about 160g coconut. Drop by teaspoonfuls onto greased baking sheet & bake in preheated 190C oven for about 10 minutes, until lightly browned. (Let cool for at least 10 minutes before removing from baking sheet, though.)
lennyb1,
Jul 20, 8:26am
Toll House bars 2-1/3c flour, (can substitute 1/3c cocoa for flour to make double chocolate), 1t baking soda, 1t salt. Cream together 200g softened butter, 3/4c each of white & hard-packed brown sugar, 1t or so vanilla. Beat in 2 eggs, add flour mixture. Add 1c chopped walnuts & 1 chopped 250g block Whittakers Dark Block. Spread it in an ungreased pan (mine is 37cm x 25cm) & bake in a preheated 190C oven for 25min. You'll have an easier time getting it out of the pan if you refrigerate it first, otherwise the center pieces will be a bit too gooey.
lennyb1,
Jul 20, 8:30am
Lemon bars Crust: 175g softened butter, 1/2c icing sugar, 2c flour, dash salt. Cut dry ingredients into butter (it will look dry), pat into 10x12in or 9x13in pan lined with baking paper, bake at 175C for 14 minutes. Filling: 4 beaten eggs, 2c sugar, 1/3c flour, 3/4c fresh lemon juice, (or any quantity from 1/2c – 1c), grated zest from the lemons used for the juice, dash salt. NB - I have a lemonade tree, so I add 1t 1/2t citric acid too. Mix these ingredients together, pour onto baked crust, bake 25min at 175C. When cool, sift icing sugar over the top, cut into bars.
brianmac,
Jul 20, 11:35pm
Melt N Mix Shortbread 250g butter;1/3 cup icing sugar;1/3 cup cornflour;1/4 cup sugar;1/2 tsp vanilla;2 1/3 cups plain flour. Melt butter over low heat,allow to cool slightly.Sift icing sugar and cornflour into a bowl,add sugar. Add butter and vanilla,beat mixture until thick and creamy.Add sifted flour,mix well. Press mix into an 18x28cm lamington tin.Smooth over with a spatula;mark into fingers with sharp knife.Prick each slice with a fork.Bake in mod oven 30mins or until light golden.Cut into fingers while warm. Cool in tin.
brianmac,
Jul 20, 11:39pm
Peanut Caramel Squares 125g butter;1/2 cup sugar;1 egg yolk;1 cup plain flour;1/4 cup s.r flour;2 tbsp custard powder;1/4 tsp salt. TOPPING:1/2 cup brown sugar,lightly packed;1 tbsp golden syrup;90g butter;125g roasted,unsalted peanuts. Cream butter & sugar until light & fluffy,add egg yolk,mix well.Add sifted flours,custard powder & salt,mix to a firm dough.Press into 18x28cm lamington tin.Bake in mod oven 15 mins cont.
brianmac,
Jul 20, 11:42pm
or until golden brown Remove from oven and spread with topping,return to oven for a further five minutes.Allow to cool in tin. Cut into squares. TOPPING:Place brown sugar,golden syrup and butter in a small saucepan,stir over low heat until butter is melted and sugar dissolved.Simmer gently five mins. Stir in roughly chopped peanuts.
purplegoanna,
Jul 21, 1:40am
without me going thru the enitre thread.can someone please suggest a SOFT slice, last week i made a chocolate brownie, the week before lemon slice.i need a slice for the tin for the week,.but hubby has no teeth so it has to be softish.i was going to make cherry cocnut slice but he dosnt do coconut.
brianmac,
Jul 21, 9:51am
bump **
enchanted1,
Jul 21, 10:48pm
Rice bubble squares - with a difference 2 1/2 cup rice bubbles, 1 cup desiccated coconut, 1 cup chopped peanuts, 125grm butter, 1/2 cup caster sugar, 1/2 cup honey, 200grm pkt jersey caramels.Line a shallow tray and brush with oil or butter. Combine the ricies,coconut & peanuts , make a well in centre. Place butter, sugar & honey in small pan & stir over low heat until just melted and mix is smooth. Pour this butter mix into the well and mix until combined. Spread into tin pressing down till smooth. Refrigerate 2hrs till firm. Melt caramels in pan over low heat till smooth, spread over base and set. Cut into fingers, makes 24
enchanted1,
Jul 21, 10:57pm
Nutty sweet potato slice - soooo yum 150grm butter, 1/4 cup soft brown sugar, 1/3 cup honey, 2 eggs-lightly beaten, 1 cup firmly packed grated sweet potato, 1 cup ground almonds, 1 tsp mixed spice, 1 cup SR flour, 1/2 cup plain flour, 1/2 cup flaked almonds. Prehaet oven to 180, brush shallow tin with oil or butter, line with baking paper. Beat butter, sugar & honey until creamy; gradually add eggs beating well after each addition. Transfer to a large bowl then add sweeet potato, ground almond, spice and sifted flours. Spread into tin - smooth surface and sprinkle with flaked almonds. Bake 40 minutes till skewer comes out clean, allow to cool and cut - makes 18
pam.delilah,
Jul 22, 2:58am
for bluefairy2 Coffee fudge slice Makes 30-36 pieces 125g butter 1 x 400g can sweetened condensed milk 1 tablespoon sweetened coffee essence 1 packet vanilla wine biscuits, crushed 1/2 cup coconut 1/2 cup raisins 1/2 cup Coffee Sugar 1/2 cup chopped walnuts Preheat oven to 180C. Line a 30 x 20 cm sponge roll tin with non-stick baking paper. In a large bowl, melt the butter & condensed milk together, stir until well blended. Add the coffee essence & stir well. Add other ingredients & mix to combine. Press into the prepared tin. Bake for 20 minutes. Cool in the tin & ice with coffee icing when cold. Coffee Icing: 25g butter, melted 1 tablespoon sweetened coffee essence 2 1/2 cups Icing Sugar.
pam.delilah,
Jul 22, 2:59am
#2... COFFEE SLICE ½ cup strong, fresh coffee 150g butter ½ cup dark, muscovado cane sugar, tightly packed 1 tsp vanilla 2 tsp finely ground coffee 1½ cups flour 70g pecan nuts, finely chopped Preheat oven to 190deg. Line a 20cm x 20cm baking pan with baking paper, Make the coffee and put ¼ cup of it into the fridge to cool. Soften butter and cream with sugar, vanilla and finely ground coffee. Slowly pour the ¼ cup of warm coffee into the mix and beat to combine and until light and fluffy. Sift the flour and fold into mix alternately with the cooled coffee. Finally, fold in the chopped pecans, then spread the mix in the prepared pan and bake for 30 minutes or until a cake skewer comes out clean.
pam.delilah,
Jul 22, 3:00am
cont. #2 Allow slice to sit in the pan for 10 minutes before lifting out of pan and turning out onto a wire rack to cool before icing. Vanilla cream cheese icing: 125g cream cheese 1 heaped tsp of sifted icing sugar 1 tsp vanilla Finely grated rind of 4 lemons, OR 100g of finely grated chocolate Beat cream cheese, icing sugar and vanilla until thick and creamy. Spread over the cooled slice, then sprinkle with lemon rind (my preference) or finely grated chocolate.
pam.delilah,
Jul 22, 3:02am
# 3 Coffee Caramel Slice BASE:
125grams softened butter 1/4 cup of sugar 1 egg 1 cup flour 1 teaspoon baking powder
FILLING:
1 can sweetened condensed milk 2 tablespoons golden syrup 25grams butter 2 tps instant coffee powder 2 tps boiling water CHOCOLATE ICING:
2 cups icing sugar 3 tablespoons cocoa 25gramsmelted butter Boiling water Preheat oven to 180C (350 F). Makebase. Creambutter and sugar, add the egg then dry ingredients. Mix well. Press mixture into the base of a well greased and baking paper lined 20x30cm sponge roll tin. Bake for 15mins.
While the base is cooking prepare the caramel filling. Place all ingredients into a small saucepan and cook over a medium heat, stirring constantly, for 4-5 minutes until the mixture has thickened and become caramel like. Pour this over the cooked base and return it to the oven to bake for a further 5 minutes. Remove from the oven and cool completely. When cold ice with chocolate icing and cut into squares.
pam.delilah,
Jul 22, 3:04am
# 4 Coffee & Walnut Slice
100g butter 1 teaspoon vanilla essence 4 tablespoons double espresso (or make a small quantity of very strong coffee in a plunger) 1 tablespoon golden syrup 1½ cups brown sugar 2 eggs, beaten 1 cup plain flour 1 teaspoon baking powder 1 cup coarsely chopped walnuts 50g melted butter 1½ cups icing sugar
Preheat the oven to 160C. Beat the butter, vanilla, 2 tablespoons of the coffee, the golden syrup and sugar together until smooth. Add the eggs and beat again. Fold in the flour with the baking powder and walnuts, then pour into a lined sponge roll tin and bake for 30-35 minutes.
To make the icing, beat the butter, icing sugar and remaining coffee together until creamy. Ice when the slice has cooled, sprinkling the top with additional chopped walnuts if desired. Chill before slicing. Makes around 24 pieces.
pam.delilah,
Jul 22, 3:06am
#5 COFFEE STREUSEL SLICE BASE: 125g butter; 1/4 cup sugar; 1 cup plain flour; 1/4 cup self raising flour. FILLING:400g can condensed milk; 30g butter; 2 tbsp golden syrup; 3 tsp instant coffee powder; 1/3 cup finely chopped walnuts. TOPPING: 1 cup plain flour; 2 tsp cinnamon; 1/3 cup soft brown sugar,firmly packed; 125g butter. BASE: Cream butter and sugar till just combined,stir in sifted flours in two lots,mix to a firm dough. Press evenly over base of well greased 30 x 25cm Swiss roll tin. Bake in moderate oven 10 mins. Spread with filling.Grate topping evenly over surface, bake in mod oven a further 10-15 mins or until topping is firm to touch.Stand 15 mins before cutting.
pam.delilah,
Jul 22, 3:07am
cont. #5 FILLING:Combine con milk,butter,g syrup & coffeee in saucepan,stir over med heat till mix begins to bubble on base of pan,continue stirring briskly for 3 mins or until mix is thick and is beginning to catch on base of pan, stir in walnuts cont... TOPPING: Sift dry ingredients into basin, rub in butter. Mix to a firm dough.Refrigerate 30 mins before grating coarsely
barloo,
Jul 23, 1:24am
bump along
pam.delilah,
Jul 23, 2:59am
#2. COFFEE SLICE ½ cup strong, fresh coffee 150g butter ½ cup dark, muscovado cane sugar, tightly packed 1 tsp vanilla 2 tsp finely ground coffee 1½ cups flour 70g pecan nuts, finely chopped Preheat oven to 190deg. Line a 20cm x 20cm baking pan with baking paper, Make the coffee and put ¼ cup of it into the fridge to cool. Soften butter and cream with sugar, vanilla and finely ground coffee. Slowly pour the ¼ cup of warm coffee into the mix and beat to combine and until light and fluffy. Sift the flour and fold into mix alternately with the cooled coffee. Finally, fold in the chopped pecans, then spread the mix in the prepared pan and bake for 30 minutes or until a cake skewer comes out clean.
pam.delilah,
Jul 23, 3:07am
cont. #5 FILLING:Combine con milk,butter,g syrup & coffeee in saucepan,stir over med heat till mix begins to bubble on base of pan,continue stirring briskly for 3 mins or until mix is thick and is beginning to catch on base of pan, stir in walnuts cont. TOPPING: Sift dry ingredients into basin, rub in butter. Mix to a firm dough.Refrigerate 30 mins before grating coarsely
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