Bakeless receipes please

catzwhiskaz, Jan 12, 12:06am
having wedding on saturday and doing a finger food dessert.Looking for bakless ideas - help please

lx4000, Jan 12, 12:12am
Ginger Fudge
Pkt crushed biscuits
1/2 tin condensedmilk
125gr butter
3/4c br ugar
2TBSP ginger
Melt butter, condensed milk & sugar. Add biscuits blended with ginger.

Apricot Fudge
pk tmalt biscuits
125gr butter
3/4c br sugar
1/2 tin condensed milk
1c chopped dried apricots
Stir butter, condensed milk & sugar over a low heat until butter has melted. Stir in biscuits & apricots
Ice with lemon icing (opt)

Not a slice but may be useful - Microwave Fudge
500grm icing sugar
1/4c milk
1/3c cocoa
1tsp vanilla essence
100gr butter
Cook on igh 3 mins. Remove & stir well. Cook further 3 mins. Beat until thick. Pour into a greased container & set in fridge.

Quote noonesgirl

lx4000, Jan 12, 12:14am
No bake best ever muesli slice.

125g butter
3/4c brown sugar
1/2c peanut butter
1/2c honey

1 c rolled oats
1 c rice bubbles
4 crushed weetbix
1 c coconut
1/2 - 1c dried fruit

Note that this is the basic mix only. Add in all types of seeds, nuts if you wish, cranberries, chopped apricots - anything goes. Try different cereals, different grains, etc.


Place first 4 ingredients into a microwave safe bowl and cook, stirring often for 5 minutes.
Combine all other ingredients in a large bowl and pour over the hotmix. Mix well and press into a rectangular tupperware container (or something similar).

Aternatively, sprinkle chocolate chips over the base of the container then put blogs of the hot mix over till it is all covered then press down. The heat in the mix is enough to melt the chocolate and when you turn it out, the bottom becomes the top with a fine layer of chocolate. Makes this very special.

Quote gardie

lx4000, Jan 12, 12:18am
fruit platter.

your choice of fruits, choco fish/pineapple lumps and arrange on platters.

Cheese boards are also good for those who don't have a sweet tooth


lx4000, Jan 12, 12:27am
1 packet chocolate chip biscuits
½ cup muscatel or sherry - basically any cold liquid of choice can be used including fruit juice, fizzy drink, or of course, an alcoholic drink
1¼ cups cream, whipped

Dip (don't soak because the biscuits will become too soft and soggy) the biscuits, one at a time, in the wine, then spread each biscuit with the whipped cream.
On a serving plate line up the creamed biscuits to form a log. Cover the log completely with whipped cream. Decorate as desired with e.g. chocolate chips, crumbled Flake bar, a dusting of cocoa or drinking chocolate or..... Refrigerate for at least an hour - IMO it's best the next day although the outer coating of cream may become discoloured - to overcome that problem put the thinnest coating of cream on it when making the dessert then next day, apply another thin coating of fresh whipped cream and decoration of choice.

Hope that helps. :-))

Quote 245sam

lx4000, Feb 5, 3:22am
Bliss Balls

1 C chopped Dates
1 C Raisins
70g Walnuts
1 Tspn Cocoa
1 Tspn Butter
1 tspn Milk
1 tspn Van Ess
Coconut to roll in

Place all into food processor and whiz till smooth.
Roll into balls.
Roll in coconut and place in fridge.

Sounds soo easy!!

gardie, Feb 5, 5:22am
Hahaha - was reading this and wondered who else knew about my recipe!Hope you've tried it - its awesome.

lx4000, Feb 5, 5:45am
not yet gardie!! But its on the Must Make asap list!!

Try the one above, Bliss balls !! Just finished making them as its too hot to cook anything and OMG OMG I should have timed it by 4 !! mmMmm

245sam, Feb 5, 6:07am
115g butter
85g brown sugar
½ x 395g can sweetened condensed milk
1 x 250g packet wine biscuits, crushed
½ cup firmly packed, chopped dried apricots
caster sugar

Heat the butter, brown sugar and sweetened condensed milk just until the butter melts. Remove from the heat and add the biscuits and the apricots. Mix well, then press the mixture into a greased and base-lined 19cm square tin. Allow to set for a few minutes, then sprinkle the top with caster sugar. Set in the refrigerator, then cut into fingers, and store in a covered container in the refrigerator.This freezes well too.

Please Note:recipe at#5, IMO is definitely not finger food!! but a delicious dessert to enjoy with a plate and spoon.:-))

245sam, Feb 5, 6:13am
Another couple of options that also freeze well.....

1 x 250g packet gingernut biscuits, crushed
½ cup each ofdesiccated coconutandchopped crystallised ginger
¾ cup Highlander Caramel
1 cup white melts
extra desiccated coconut - for balls

Combine the crushed biscuits, coconut and ginger in a medium bowl.Place the caramel and white melts in a medium saucepan.Cook, stirring over low heat until the chocolate is melted and the ingredients are combined.Either.....
(a) Using moist hands roll the mixture into small balls and then roll them in the extra desiccated coconut.Set on a tray in the refrigerator for 30 minutes.
Makes 28 balls.
(b) Press the mixture into a lined 28cm x 18cm tin and refrigerate until set.Cut into squares to serve.
Note:If desired, drizzle ½ cup melted White Melts over top of the slice for decoration.Makes 24 squares.

1 x 250g packet gingernuts
2-4 tbsp dark rum
150g plain dark chocolate, broken into small pieces
50g unsalted butter
1 egg
150g glace cherries
icing sugar for rolling

Put the gingernuts in a food processor and whiz until they are finely crushed.Tip the gingernut crumbs into a bowl and sprinkle them with the rum.Mix with a fork.
Place the chocolate in a bowl over a saucepan of hot, not boiling, water and leave it to melt.Stir in the butter until melted.Remove the bowl from the saucepan and beat the egg into the warm mixture.Add the crushed gingernuts and the whole cherries and mix well.Leave to cool, then form the mixture into 2 logs, each 5cm Ø.Sift the icing sugar on to a bench and roll each log in the icing sugar until well coated.Wrap the logs in greaseproof paper and chill until firm.Store in a cool place.To serve, cut into very thin slices and kept chilled until ready to serve.:-))

rose22, Apr 2, 10:02pm
Mars Bars Slice

3 Mars or moro bars, chopped
3oz butter or marge
Melt together
remove from heat and
add 3 cups rice bubbles
Press into greased or lined lamington tin and leave to set