Chocolate Apricot and Coconut Slice 250g pkt plain sweet biscuits-crushed, 1 cup chopped dried apricots, 1 1/2 cups coconut, 380g tin highlander condensed milk, 125g butter, 1 heaped tablespoon cocoa, 1 cup chocolate melts. Line baking tin with baking paper. Combine biscuit crumbs, cocoa, apricots and coconut in a bowl. Melt butter and condensed milk together and add to dry ingredients. Mix well. Press into tin and set aside. Melt chocolate melts or chocolate chips in microwave and spread over base. Keep in fridge.
feespirit,
Aug 30, 6:25am
What does geletine free mean in this recipe: Passionfruit slice BASE: Buttered slice tray. 200g butter, 2 pkts wine biscuits or similar, 1/2 can of condensed milk, 1/4 cup passionfruit pulp in sweeened syrup ( buy in supermarkets), 1/4 cup desiccared coconut. Melt butter over gentle heat. Crush biscuits. Add cond. milk and passionfruit pulp to melted butter, then whisk to combine. Mix in biscuits and coconut then press into prepared tray and flatten with a rolling pin or hand. ICING: 1Tbsp butter, softened 2 Tbspcream cheese, gelatine-free, at room temperature 4 Tbsp passionfruit pulp. Then work in the icing sugar to a smooth consistency. Spread overthe base, chill and cut when cold. Keep covered in fruit until required.
dreaming4eva (141 )4:07 pm
feespirit,
Aug 30, 6:26am
Sorry to c & p the recipe, was just wondering if gelatine-free refers to the cream cheese. Didn't know there was gelatine in it anyway. Anyway thanks for posting the original recipe, it looks really nice.
maatlockk,
Aug 30, 10:54am
i tried bigred6's recipe love it!
fruitluva2,
Sep 5, 10:22pm
add later ... .
fruitluva2,
Sep 5, 10:37pm
Peach & Sour Cream Slice 340g pk buttercake mix, 1C dessicated coconut, 125g melted butter, 800g can peach slices, 300g carton cream, 1 lightly beaten egg, 1/4C milk, cinnamon sugar to taste. Preheat the oven to 180C. Lightly grease & line a shallow 20x30cm baking pan. Place unprepared cake mix in a bowl, add the coconut, stir to combine. Add the melted butter & mix well. Press the mixture into pan and bake for 10 min or until light & golden brown. Arrange peach slices across the cake base. Combine sour cream, beaten egg and milk, whisk until combined. Pour the mixture over the cake spread with a spatula. sprinkle generously with cinnamon sugar and bake for 30 min or until set and golden brown. Cool in the pan and chill until required.
bigred6,
Sep 9, 7:12am
bump b
jenna68,
Sep 10, 5:59pm
Bumping for another trader :o)
jenna68,
Sep 16, 6:43pm
... . :o)
nanof5,
Sep 18, 7:52am
Bumping... ... ... ... ...
pam.delilah,
Sep 19, 4:49am
bumping again for broken biscuits use
jenna68,
Sep 20, 6:36am
up... :O)
jag5,
Sep 20, 6:51am
Tried this one today... went to a Tupperware Party and she made this Moro Slice. 3 moro bars, or mars or whatever, 50gms butter, 3 cups rice bubbles. Melt bars and butter, mix into ricies, press into tin and refrigerate. Easy peasy. And yummy too.
nanof5,
Sep 23, 10:32pm
Bumping... ... back up... ...
homelygirl0011,
Sep 24, 1:37am
Love it: bump for me. .
jenna68,
Sep 24, 6:11pm
/... /
fruitluva2,
Sep 27, 8:58pm
Chocolate & Almond Mousse Cake. No bake 200g pk choc or vanilla wafer biscuits crushed, , 300g dark chocolate melts, 150g unsalted butter chopped, 1/3C sour cream, 300ml thickened cream, 2T icing sugar, 1/4C roasted slivered almonds. Lightly grease & line base & sides of a spring-form pan. Place biscuits over base. Put chocolate, butter, & sour cream in a pan, stir until melted. Allow to cool. Whip the thickened cream, then add sugar& mix well. Beat until smooth. Fold through chocolate mixture with the almonds. Pour over the biscuits & chill for 1-2hr. Remove from pan to serving plate. Top with sour cream or frosting & decorate with berries & broken chocolate flake.
loulou12,
Sep 28, 5:24am
bump for you
pam.delilah,
Sep 30, 5:36am
bumping for dasfi
twinsforus,
Oct 2, 7:37am
bumping for me!
jenna68,
Oct 2, 4:32pm
'... '
pam.delilah,
Oct 3, 7:54pm
bumping for bjkiwi
nanof5,
Oct 9, 3:23am
Bumping... ... . .
fox_glove,
Oct 9, 10:32am
... . save...
nanof5,
Oct 12, 2:00am
Bumping... . .
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