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Recipe File: Slices
2 INGREDIENT MUESLI BARS
This is a great recipe for using up muesli that no one will eat.
Ingredients:
3 cups muesli
1 tin condensed milk (or the equivalent in MOO Condensed Milk)
Method:
Line a slice tray with baking paper or grease very well. Pre-heat oven to 180 degrees Celsius. Mix muesli and condensend milk. Press into slice tray. Mark into slices with a knife. Bake for 25 minutes until golden. Cool in the tray. Store in air-tight container.
Contributed by Joy Sleeman
Ingredients:
3 cups muesli
1 tin condensed milk (or the equivalent in MOO Condensed Milk)
Method:
Line a slice tray with baking paper or grease very well. Pre-heat oven to 180 degrees Celsius. Mix muesli and condensend milk. Press into slice tray. Mark into slices with a knife. Bake for 25 minutes until golden. Cool in the tray. Store in air-tight container.
Contributed by Joy Sleeman
add to me muesli bars
This muesli bar recipe is so versatile. You can use any combination of add-ins. Don't like choc chips in your muesli bars? Add chopped dates instead. Worried about peanut allergies and the peanut butter? Leave it out and add double the honey. You can use any combination of dried fruits and nuts and they will still turn out to be delicious.
Ingredients:
4 cups instant rolled oats
¾ cup chocolate chips
¾ cup grated coconut
¾ cup chopped nuts/dried fruit
¾ cup honey
¾ cup peanut butter
milk as needed
Method:
Mix all ingredients together in a large bowl, adding small amounts of milk until the dough begins to stick together. Press mix into well greased large baking pan that has a ½ inch lip on the edge. Bake at 325◦ F for 40-45 minutes or until the edges just start to brown. Cut into desired size bars while still hot but do not remove from pan until completely cool.
Contributed by Cath Armstrong
Ingredients:
4 cups instant rolled oats
¾ cup chocolate chips
¾ cup grated coconut
¾ cup chopped nuts/dried fruit
¾ cup honey
¾ cup peanut butter
milk as needed
Method:
Mix all ingredients together in a large bowl, adding small amounts of milk until the dough begins to stick together. Press mix into well greased large baking pan that has a ½ inch lip on the edge. Bake at 325◦ F for 40-45 minutes or until the edges just start to brown. Cut into desired size bars while still hot but do not remove from pan until completely cool.
Contributed by Cath Armstrong
after school muesli bars
These muesli bars are lovely and crisp on the outside with a nice chewy texture in the centre. They are quite rich so cut the cooked bars into squares for approximately 16 serves.
Ingredients:
175g unsalted butter
3 tbsp golden syrup
1/2 cup firmly packed brown sugar
Juice of 1 lemon
250g rolled oats
2 tbsp slivered almonds
2 tbsp sesame seeds
50g raisins, cut
1/4 tsp ground cinnamon
Method:
Preheat the oven to 160°C (150 if fan forced). Grease and line a 26cm x 18cm slice tray. Place the butter, golden syrup, sugar and lemon juice in a saucepan over low heat until melted or melt in microwave in 20 second bursts. Place oats, almonds, seeds, raisins and cinnamon in a bowl, add butter mixture, then stir to combine. Press mixture into prepared tray and bake for 25 minutes. Turn bars out of tin onto a flat baking sheet and cook a further 15 minutes or until crisp. Cool on wire rack. Cut into squares when cold.
Ingredients:
175g unsalted butter
3 tbsp golden syrup
1/2 cup firmly packed brown sugar
Juice of 1 lemon
250g rolled oats
2 tbsp slivered almonds
2 tbsp sesame seeds
50g raisins, cut
1/4 tsp ground cinnamon
Method:
Preheat the oven to 160°C (150 if fan forced). Grease and line a 26cm x 18cm slice tray. Place the butter, golden syrup, sugar and lemon juice in a saucepan over low heat until melted or melt in microwave in 20 second bursts. Place oats, almonds, seeds, raisins and cinnamon in a bowl, add butter mixture, then stir to combine. Press mixture into prepared tray and bake for 25 minutes. Turn bars out of tin onto a flat baking sheet and cook a further 15 minutes or until crisp. Cool on wire rack. Cut into squares when cold.
anzac blondie squares
Ingredients:
150g white chocolate buttons
125g butter
1½ cups castor sugar
1 tsp vanilla extract
¼ cup golden syrup
3 eggs
1½ cups plain flour, sifted
¼ tsp baking powder, sifted
2/3 cup rolled oats
½ cup desiccated coconut
Rolled oats, extra, for sprinkling
Method:
Preheat the oven to 160 degrees Celsius. Line a 22cm square cake tin with baking paper. Melt the white chocolate and butter together over a low heat. Stir until smooth and combined. Place the sugar, vanilla extract, golden syrup and eggs in a mixing bowl and stir to combine. Sift the flour and baking powder together and add to the sugar mixture. Stir in the rolled oats and coconut. Mix well. Pour into cake tin. Sprinkle with extra oats. Bake for one hour or until just set. Cool in tin. Cut into squares to serve.
Tip of the Day, 22nd April 2014
150g white chocolate buttons
125g butter
1½ cups castor sugar
1 tsp vanilla extract
¼ cup golden syrup
3 eggs
1½ cups plain flour, sifted
¼ tsp baking powder, sifted
2/3 cup rolled oats
½ cup desiccated coconut
Rolled oats, extra, for sprinkling
Method:
Preheat the oven to 160 degrees Celsius. Line a 22cm square cake tin with baking paper. Melt the white chocolate and butter together over a low heat. Stir until smooth and combined. Place the sugar, vanilla extract, golden syrup and eggs in a mixing bowl and stir to combine. Sift the flour and baking powder together and add to the sugar mixture. Stir in the rolled oats and coconut. Mix well. Pour into cake tin. Sprinkle with extra oats. Bake for one hour or until just set. Cool in tin. Cut into squares to serve.
Tip of the Day, 22nd April 2014
anzac slice
This is my "I need to shop" morning tea I make for the family to get through a few days. I call it an Anzac slice and it only uses some really basic, staple items ( no eggs or milk).
Ingredients:
1 cup SR flour
1 cup sugar
1 cup oats
1 cup coconut
150g butter, melted
2 tbsp honey
Method:
Place all dry ingredients in a bowl Melt the butter, add honey. Mix by hand and cook in a prepared lamington tin for 18-20 mins at 180 degrees. This goes a long way, doesn't cost a stack to make and extends my visits to the supermarket for a couple of days.
Contributed by Michelle, Gymea Bay, 5th August 2009
Ingredients:
1 cup SR flour
1 cup sugar
1 cup oats
1 cup coconut
150g butter, melted
2 tbsp honey
Method:
Place all dry ingredients in a bowl Melt the butter, add honey. Mix by hand and cook in a prepared lamington tin for 18-20 mins at 180 degrees. This goes a long way, doesn't cost a stack to make and extends my visits to the supermarket for a couple of days.
Contributed by Michelle, Gymea Bay, 5th August 2009
apple cream slice
Ingredients:
Base:
125g melted butter
1cup Coconut
1pkt Vanilla Cake Mix
Method:
Mix together and press into greased slice tray. Cook in 180 Degree C Oven for 10 minutes.
Topping:
Ingredients:
400g Can Pie Apple
300g Carton Lite Sour Cream
Cinnamon
Method:
Mix together and pour onto the hot base, sprinkle with cinnamon. Return to oven for a further 10 minutes. Cool, Slice, Eat. 2
Contributed by Angela, Giralang, 2nd April 2009
Base:
125g melted butter
1cup Coconut
1pkt Vanilla Cake Mix
Method:
Mix together and press into greased slice tray. Cook in 180 Degree C Oven for 10 minutes.
Topping:
Ingredients:
400g Can Pie Apple
300g Carton Lite Sour Cream
Cinnamon
Method:
Mix together and pour onto the hot base, sprinkle with cinnamon. Return to oven for a further 10 minutes. Cool, Slice, Eat. 2
Contributed by Angela, Giralang, 2nd April 2009
apple crumble slice
This slice is delicious hot, with cream and ice-cream and it packs well in a lunchbox when it's cold. My kids love to find it in their lunchbox with cold custard, it's one of their favourite treats.
Ingredients:
2 cups SR Flour
1 cup rolled oats
½ cup brown sugar
¾ cup butter, melted
1 cup stewed apples, or 2 ½ cups fresh apples, sliced
Method:
Combine flour, rolled oats, brown sugar and melted butter. Pat half this mixture into a lined 20cm square cake tin. Spread stewed apple over the base (or layer fresh apple slices). Crumble remaining mixture over the top. Bake for 35 minutes at 180 degrees. Cut into bars when cold.
Contributed by Cath Armstrong
Ingredients:
2 cups SR Flour
1 cup rolled oats
½ cup brown sugar
¾ cup butter, melted
1 cup stewed apples, or 2 ½ cups fresh apples, sliced
Method:
Combine flour, rolled oats, brown sugar and melted butter. Pat half this mixture into a lined 20cm square cake tin. Spread stewed apple over the base (or layer fresh apple slices). Crumble remaining mixture over the top. Bake for 35 minutes at 180 degrees. Cut into bars when cold.
Contributed by Cath Armstrong
apple slices
Ingredients:
185g butter
3/4 cup sugar
2 eggs
1-1/2 cups plain flour
1 tsp cinnamon
910g can unsweetened solid pack pie apple
2 tbsp sugar, extra
icing sugar
Method:
Beat butter and sugar until creamy, add eggs one at a time, beating well after each addition. Stir in sifted flour and cinnamon.
Spread half the mixture over base of greased and paper lined/greased 18cm x 28cm lamington tin. Spread evenly with apple, sprinkle with extra sugar. Spread remaining cake mixture evenly over apple.
Bake in moderate oven 50 minutes. Cool 10 minutes in tin, before turning onto wire rack to cool. Sprinkle with icing sugar.
Contributed by Elizabeth Stevenson, 13th November 2017
185g butter
3/4 cup sugar
2 eggs
1-1/2 cups plain flour
1 tsp cinnamon
910g can unsweetened solid pack pie apple
2 tbsp sugar, extra
icing sugar
Method:
Beat butter and sugar until creamy, add eggs one at a time, beating well after each addition. Stir in sifted flour and cinnamon.
Spread half the mixture over base of greased and paper lined/greased 18cm x 28cm lamington tin. Spread evenly with apple, sprinkle with extra sugar. Spread remaining cake mixture evenly over apple.
Bake in moderate oven 50 minutes. Cool 10 minutes in tin, before turning onto wire rack to cool. Sprinkle with icing sugar.
Contributed by Elizabeth Stevenson, 13th November 2017
apricot nut cereal bars
These cereal bars contain the secret ingredient silken tofu to give you a protein-packed boost. Buy silken tofu in the dairy section of your supermarket. It also works well with other fruit/nut combinations It's a delicious cheaper way to replace the $4 protein bars we used to buy! And I know exactly what ingredients are going into them.
Ingredients:
3 cups plain rolled oats (generic brand)
1/2 cup chopped walnuts (about 60gms)
3 cups unsweetened puffed-grain cereal
2 cups chopped dried apricots (cheapest you can find)
1/4 cup plain flour
1/2 teaspoon salt
300gm silken tofu, drained
1 large egg
1/2 cup canola oil
1 cup honey
1 tablespoon vanilla essence
2 tablespoons finely grated lemon zest.
Method:
Preheat oven to 180 degrees. Coat a large Swiss roll pan with cooking spray. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, about 8 to 10 minutes. Cool a little then put oat/walnut mix into a very large bowl with the puffed cereal, apricots, flour and salt. Stir to mix. Puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor/blender until smooth and well mixed. Make a well in the centre of oat mixture, then fold in the tofu mix until combined. Spread evenly in the prepared pan. Bake until firm in the centre and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
Makes 10, although I use a larger pan to cook them and manage to get around 20. Wrap each bar with plastic wrap and keep at room temperature for up to 5 days or freeze up to 1 month.
Nutritional info based on 10 bars:
Calories, 308
Carbs 46g
Fat 12gm
Saturated Fat 1gm
Monounsaturated Fat 5gm
Protein 5gm
Cholesterol 13mg
Dietary fibre 4gm
Potassium 0mg
Sodium 87mg
Nutrition bonus: Fibre (14% of daily value)
Contributed by Susan Hodgens, 4th November 2008
Ingredients:
3 cups plain rolled oats (generic brand)
1/2 cup chopped walnuts (about 60gms)
3 cups unsweetened puffed-grain cereal
2 cups chopped dried apricots (cheapest you can find)
1/4 cup plain flour
1/2 teaspoon salt
300gm silken tofu, drained
1 large egg
1/2 cup canola oil
1 cup honey
1 tablespoon vanilla essence
2 tablespoons finely grated lemon zest.
Method:
Preheat oven to 180 degrees. Coat a large Swiss roll pan with cooking spray. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, about 8 to 10 minutes. Cool a little then put oat/walnut mix into a very large bowl with the puffed cereal, apricots, flour and salt. Stir to mix. Puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor/blender until smooth and well mixed. Make a well in the centre of oat mixture, then fold in the tofu mix until combined. Spread evenly in the prepared pan. Bake until firm in the centre and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
Makes 10, although I use a larger pan to cook them and manage to get around 20. Wrap each bar with plastic wrap and keep at room temperature for up to 5 days or freeze up to 1 month.
Nutritional info based on 10 bars:
Calories, 308
Carbs 46g
Fat 12gm
Saturated Fat 1gm
Monounsaturated Fat 5gm
Protein 5gm
Cholesterol 13mg
Dietary fibre 4gm
Potassium 0mg
Sodium 87mg
Nutrition bonus: Fibre (14% of daily value)
Contributed by Susan Hodgens, 4th November 2008
apricot slice
Ingredients:
125g butter, softened
1 cup sugar
1 cup SF flour, sifted
1 cup coconut
1/2 cup apricot nectar (or milk if you don't have apricot nectar)
3/4 cup dried apricots, finely diced
2 eggs
2 tsp vanilla extract
Method:
Pre-heat oven to 160 degrees Celsius. Grease and line a lamington tray with baking paper. Cream butter and sugar. Add sifted flour and coconut. Beat eggs, vanilla extract and apricot nectar together and add to the flour mixture. Stir in the diced apricots. Spread mixture in prepared pan. Bake 30 minutes, or until the top is golden brown. Cool and cut into squares to serve.
Contributed by Anne in Melbourne, 17th July 2013
125g butter, softened
1 cup sugar
1 cup SF flour, sifted
1 cup coconut
1/2 cup apricot nectar (or milk if you don't have apricot nectar)
3/4 cup dried apricots, finely diced
2 eggs
2 tsp vanilla extract
Method:
Pre-heat oven to 160 degrees Celsius. Grease and line a lamington tray with baking paper. Cream butter and sugar. Add sifted flour and coconut. Beat eggs, vanilla extract and apricot nectar together and add to the flour mixture. Stir in the diced apricots. Spread mixture in prepared pan. Bake 30 minutes, or until the top is golden brown. Cool and cut into squares to serve.
Contributed by Anne in Melbourne, 17th July 2013
barbara's slice
Barbara was a pre-school teacher my boys just loved, probably because of her yummy slice.
Ingredients:
1 cup crushed cornflakes
1 cup self-raising flour
1 tablespoon cocoa
1 cup coconut
1/2 cup sugar
1 dessertspoon [TM3] golden syrup
150g butter
1/2 teaspoon vanilla extract
350g cream cheese, softened
1 395g tin condensed milk
1/3 cup lemon juice
2 tablespoons dry gelatine
1 large banana, thinly sliced
Method:
Preheat oven to 180°C. Grease a slice tin and line it with baking paper.
Mix dry ingredients together in a large bowl.
Place golden syrup, butter and vanilla in a small saucepan and melt gently, or place in a small bowl and microwave on high for 20 seconds. Make a well in the centre of the dry ingredients and add the golden syrup mixture. Mix well. Press into prepared slice tin, pressing down with the back of a spoon. Bake in the oven for 15–20 minutes. Allow to cool in tin.
While base is cooling, use an electric mixer to combine cream cheese, condensed milk, lemon juice and gelatine. Beat well.
When base is cool, layer with banana slices. Spread cream cheese mixture over banana layer.
Place in fridge for at least two hours to set. When set, cut into squares to serve.
Ingredients:
1 cup crushed cornflakes
1 cup self-raising flour
1 tablespoon cocoa
1 cup coconut
1/2 cup sugar
1 dessertspoon [TM3] golden syrup
150g butter
1/2 teaspoon vanilla extract
350g cream cheese, softened
1 395g tin condensed milk
1/3 cup lemon juice
2 tablespoons dry gelatine
1 large banana, thinly sliced
Method:
Preheat oven to 180°C. Grease a slice tin and line it with baking paper.
Mix dry ingredients together in a large bowl.
Place golden syrup, butter and vanilla in a small saucepan and melt gently, or place in a small bowl and microwave on high for 20 seconds. Make a well in the centre of the dry ingredients and add the golden syrup mixture. Mix well. Press into prepared slice tin, pressing down with the back of a spoon. Bake in the oven for 15–20 minutes. Allow to cool in tin.
While base is cooling, use an electric mixer to combine cream cheese, condensed milk, lemon juice and gelatine. Beat well.
When base is cool, layer with banana slices. Spread cream cheese mixture over banana layer.
Place in fridge for at least two hours to set. When set, cut into squares to serve.
brown sugar bars
Base:
1 cup butter
½ cup icing sugar
½ tsp salt
2 cups plain flour
Filling:
2 eggs
2 cups brown sugar
2 tbsp vinegar
Method:
Pre-heat oven to 175 degrees Celsius. Grease and line two 22cm x 32cm slice tins. Cream butter and icing sugar. Add flour and salt. Mix to a dough. Mix filling and place on top of crust. Bake for 30 to 40 minutes. Cool in pans. Dust with icing sugar and cut into bars to serve.
What's for dinner with Anne, Newsletter 7:13
1 cup butter
½ cup icing sugar
½ tsp salt
2 cups plain flour
Filling:
2 eggs
2 cups brown sugar
2 tbsp vinegar
Method:
Pre-heat oven to 175 degrees Celsius. Grease and line two 22cm x 32cm slice tins. Cream butter and icing sugar. Add flour and salt. Mix to a dough. Mix filling and place on top of crust. Bake for 30 to 40 minutes. Cool in pans. Dust with icing sugar and cut into bars to serve.
What's for dinner with Anne, Newsletter 7:13
brownies
Ingredients:
150g butter
125g dark chocolate
3 eggs
1 1/2 cups caster sugar
1 cup plain flour
1 teaspoon vanilla essence
¼ cup cocoa powder
icing sugar to dust
Method:
Melt chocolate and butter over simmering water. Cool slightly. Beat eggs, sugar and vanilla together with a wire whisk. Whisk in chocolate mixture. Stir in sifted flour and cocoa, do not over beat. Pour into lined tin. Bake for 40 minutes until slightly risen in the centre and just firm when lightly touched. Leave to cool in tin. Lift out and cut into squares when completely cold. Dust with icing sugar. Store in fridge in airtight container.
150g butter
125g dark chocolate
3 eggs
1 1/2 cups caster sugar
1 cup plain flour
1 teaspoon vanilla essence
¼ cup cocoa powder
icing sugar to dust
Method:
Melt chocolate and butter over simmering water. Cool slightly. Beat eggs, sugar and vanilla together with a wire whisk. Whisk in chocolate mixture. Stir in sifted flour and cocoa, do not over beat. Pour into lined tin. Bake for 40 minutes until slightly risen in the centre and just firm when lightly touched. Leave to cool in tin. Lift out and cut into squares when completely cold. Dust with icing sugar. Store in fridge in airtight container.
cadbury brownies
Ingredients:
200g Cadbury cooking chocolate
1 cup brown sugar
2 eggs, lightly beaten
1 cup chopped pecan nuts
125g butter
2 teaspoons vanilla essence
1 cup S.R. flour, sifted
Method:
Melt chocolate and butter in microwave. Stir in sugar, vanilla, eggs, flour, pecan nuts and mix well. Pour into a well greased and lined 23cm square cake tin and bake at 160C for 40-45 mins or until firm to touch. Allow to cool in tin. Cut into approx. 6cms squares.
200g Cadbury cooking chocolate
1 cup brown sugar
2 eggs, lightly beaten
1 cup chopped pecan nuts
125g butter
2 teaspoons vanilla essence
1 cup S.R. flour, sifted
Method:
Melt chocolate and butter in microwave. Stir in sugar, vanilla, eggs, flour, pecan nuts and mix well. Pour into a well greased and lined 23cm square cake tin and bake at 160C for 40-45 mins or until firm to touch. Allow to cool in tin. Cut into approx. 6cms squares.
caramel chocolate slice
Ingredients:
Base
1 cup S.R. flour
1 cup coconut
1 cup brown sugar
125g butter, melted
Filling
400g sweetened condensed milk
30g butter
2 tablespoons golden syrup
Topping
125g dark chocolate, (chopped)
30g butter
Method:
Lightly grease 20cm x 30cm tray. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined. Press mixture over base of prepared pan. Bake in moderate oven for 15 minutes. Pour hot filling over hot base, return to oven for 10 minutes. Cool.
Spread warm topping over filling. Keep at room temperature until set.
Filling:
Combine milk, butter and golden syrup in a pan. Stir over low heat, without boiling, about 15 minutes or until mixture is golden brown. Stir constantly for best results.
Topping:
Combine chocolate and butter in pan. Stir over low heat until smooth.
Base
1 cup S.R. flour
1 cup coconut
1 cup brown sugar
125g butter, melted
Filling
400g sweetened condensed milk
30g butter
2 tablespoons golden syrup
Topping
125g dark chocolate, (chopped)
30g butter
Method:
Lightly grease 20cm x 30cm tray. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined. Press mixture over base of prepared pan. Bake in moderate oven for 15 minutes. Pour hot filling over hot base, return to oven for 10 minutes. Cool.
Spread warm topping over filling. Keep at room temperature until set.
Filling:
Combine milk, butter and golden syrup in a pan. Stir over low heat, without boiling, about 15 minutes or until mixture is golden brown. Stir constantly for best results.
Topping:
Combine chocolate and butter in pan. Stir over low heat until smooth.
caramel oat bars
Ingredients:
Cooking spray
1 pkt jersey caramels
1/2 cup cream
2 cups rolled oats
2 cups plain flour
1 cup packed light brown sugar
3/4 teaspoon bicarb soda
1 teaspoon salt
300g unsalted butter, cut into small pieces
1 cup chocolate chips
Method:
Preheat oven to 175 degrees. Spray a 22cm x 33cm baking dish with cooking spray. Line with baking paper, leaving a 5cm overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together rolled oats, flour, brown sugar, bicarb soda and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse breadcrumbs; press half of mixture onto bottom of lined pan. Bake until just set and starting to colour around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle base with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
Contributed by Cath Armstrong
Cooking spray
1 pkt jersey caramels
1/2 cup cream
2 cups rolled oats
2 cups plain flour
1 cup packed light brown sugar
3/4 teaspoon bicarb soda
1 teaspoon salt
300g unsalted butter, cut into small pieces
1 cup chocolate chips
Method:
Preheat oven to 175 degrees. Spray a 22cm x 33cm baking dish with cooking spray. Line with baking paper, leaving a 5cm overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together rolled oats, flour, brown sugar, bicarb soda and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse breadcrumbs; press half of mixture onto bottom of lined pan. Bake until just set and starting to colour around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle base with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
Contributed by Cath Armstrong
cherry ripe slice
Ingredients:
½ tin condensed milk
1 cup coconut
250g copha
125g glace cherries, chopped
red food colouring (optional)
1 cup drinking chocolate
250g pkt milk coffee biscuits
Method:
Line the base of a slice tin with milk coffee biscuits. Melt 125g copha. Mix together condensed milk, coconut, melted copha, chopped cherries and food colouring. Spread over biscuit base. Put another layer of biscuits on top of the filling. Melt remaining 125g copha and mix with drinking chocolate. Pour over top of biscuits. Chill until set, cut into fingers to serve.
½ tin condensed milk
1 cup coconut
250g copha
125g glace cherries, chopped
red food colouring (optional)
1 cup drinking chocolate
250g pkt milk coffee biscuits
Method:
Line the base of a slice tin with milk coffee biscuits. Melt 125g copha. Mix together condensed milk, coconut, melted copha, chopped cherries and food colouring. Spread over biscuit base. Put another layer of biscuits on top of the filling. Melt remaining 125g copha and mix with drinking chocolate. Pour over top of biscuits. Chill until set, cut into fingers to serve.
chocolate weetbix slice
Ingredients:
Base:
1 cup brown sugar
125g unsalted butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
2 tbsp cocoa powder
1 cup self razing flour
½ cup shredded coconut
5 crushed Weetbix
Icing:
250g cooking chocolate
2 tablespoons cream
Method:
Preheat oven to 180°C or 160°C for fan forced. Line a 20cm square slice tin with baking paper.
Combine all base ingredients in a bowl, mixing well. Press into the prepared pan. Bake for 20 minutes. While base is cooking make icing. Melt chocolate and cream in a bowl over a pan of simmering water. Stir until chocolate is melted. Remove base from oven and allow to cool 5 minutes. Pour over warm base and allow to cool. Cut into squares and serve.
Base:
1 cup brown sugar
125g unsalted butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
2 tbsp cocoa powder
1 cup self razing flour
½ cup shredded coconut
5 crushed Weetbix
Icing:
250g cooking chocolate
2 tablespoons cream
Method:
Preheat oven to 180°C or 160°C for fan forced. Line a 20cm square slice tin with baking paper.
Combine all base ingredients in a bowl, mixing well. Press into the prepared pan. Bake for 20 minutes. While base is cooking make icing. Melt chocolate and cream in a bowl over a pan of simmering water. Stir until chocolate is melted. Remove base from oven and allow to cool 5 minutes. Pour over warm base and allow to cool. Cut into squares and serve.
cereal crumb slice
Ingredients:
2 cups of dried cereal crumbs ( I save them from the bottom of the Weetbix, Weetbix Crunch, Mini Wheats etc and put them in a zip lock bag until I have 2 cups)
1 cup of any flour(self raising, plain or wholemeal)
1/2 cup coconut
2/3 cup of any sugar (brown or white)
1 cup of any choc bits (Homebrand is good)
1/2 cup of any dried fruit
4 oz melted butter or marg
1 or 2 tablespoons of milk
Method:
Melt butter in microwave or on stove. Add all other ingredients and enough milk to get a slightly moist consistency. Press into lined lamington tin and bake in moderate oven for about 30 minutes. Make up a simple icing (about 1 cup) such as lemon or chocolate and smooth over slice while still warm. Sprinkle with coconut to decorate.
Contributed by Erin Hill, 18th October 2008
2 cups of dried cereal crumbs ( I save them from the bottom of the Weetbix, Weetbix Crunch, Mini Wheats etc and put them in a zip lock bag until I have 2 cups)
1 cup of any flour(self raising, plain or wholemeal)
1/2 cup coconut
2/3 cup of any sugar (brown or white)
1 cup of any choc bits (Homebrand is good)
1/2 cup of any dried fruit
4 oz melted butter or marg
1 or 2 tablespoons of milk
Method:
Melt butter in microwave or on stove. Add all other ingredients and enough milk to get a slightly moist consistency. Press into lined lamington tin and bake in moderate oven for about 30 minutes. Make up a simple icing (about 1 cup) such as lemon or chocolate and smooth over slice while still warm. Sprinkle with coconut to decorate.
Contributed by Erin Hill, 18th October 2008
chewy muesli bars
Ingredients: (see note)
1 cup honey
2/3 cup smooth peanut butter
2 2/3 cups rolled oats
1 cup wholemeal flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup wheat germ
2 cups of mix-ins in any combination of the following: coconut, sultanas, chocolate chips, unsalted peanuts, miniature M&Ms, any finely chopped dried fruit such as dates, apricots, apples, etc.
Method:
Mix honey and peanut butter until well blended. It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff. Stir in oats, flour, wheat germ and mix-ins. If mixture seems too dry, add water 1 tbsp at a time. If it is too sticky, add oats 1 tbsp at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers. Press into a lightly greased lamington tin. Bake at 180 degrees until barely browned. This only takes about 10 - 15 minutes. DO NOT OVERBAKE! Cut while warm into desired sized bars. When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a zip bag or air-tight container. These freeze extremely well (if they last long enough!). Save the crumbs for ice cream topping. Makes about 2 dozen bars.
Note: Many people have made this recipe without adjusting the moistness as suggested but by only using the suggested measures of ingredients. This is NOT an exact recipe! If you use old-fashioned oats, you will need more moisteners. If you use chocolate chips, they melt and hold things together a little better. If you use dried fruits like raisins or apples, you would probably want to "plump" them first by soaking in boiling water for a few minutes otherwise they'll become little rocks and won't be very appetizing.
Contributed by Cath Armstrong
1 cup honey
2/3 cup smooth peanut butter
2 2/3 cups rolled oats
1 cup wholemeal flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup wheat germ
2 cups of mix-ins in any combination of the following: coconut, sultanas, chocolate chips, unsalted peanuts, miniature M&Ms, any finely chopped dried fruit such as dates, apricots, apples, etc.
Method:
Mix honey and peanut butter until well blended. It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff. Stir in oats, flour, wheat germ and mix-ins. If mixture seems too dry, add water 1 tbsp at a time. If it is too sticky, add oats 1 tbsp at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers. Press into a lightly greased lamington tin. Bake at 180 degrees until barely browned. This only takes about 10 - 15 minutes. DO NOT OVERBAKE! Cut while warm into desired sized bars. When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a zip bag or air-tight container. These freeze extremely well (if they last long enough!). Save the crumbs for ice cream topping. Makes about 2 dozen bars.
Note: Many people have made this recipe without adjusting the moistness as suggested but by only using the suggested measures of ingredients. This is NOT an exact recipe! If you use old-fashioned oats, you will need more moisteners. If you use chocolate chips, they melt and hold things together a little better. If you use dried fruits like raisins or apples, you would probably want to "plump" them first by soaking in boiling water for a few minutes otherwise they'll become little rocks and won't be very appetizing.
Contributed by Cath Armstrong
choc chip bars
Ingredients:
1 cup butter or margarine
1/4 cup sugar
3/4 cup brown sugar
1 pkt vanilla instant pudding
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 package chocolate chips
Method:
Pre-heat oven to 175 degrees Celsius. Cream butter, sugar and brown sugar. Add vanilla instant pudding. Add eggs, vanilla. Add flour with baking soda mixed in. Stir together and add chocolate chips. Pour into baking paper lined lamington tin. Bake for fifteen minutes. They should be starting to brown, but still soft.
1 cup butter or margarine
1/4 cup sugar
3/4 cup brown sugar
1 pkt vanilla instant pudding
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 package chocolate chips
Method:
Pre-heat oven to 175 degrees Celsius. Cream butter, sugar and brown sugar. Add vanilla instant pudding. Add eggs, vanilla. Add flour with baking soda mixed in. Stir together and add chocolate chips. Pour into baking paper lined lamington tin. Bake for fifteen minutes. They should be starting to brown, but still soft.
chocolate cherry slice
Ingredients:
250g butter
1 cup white sugar
2/3 cup brown sugar
2 eggs
1 pkt choc chips
2 pkts glace cherries
3 1/2 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and sugars. Add eggs one at a time. Then add in flour, and finally choc chips and cherries. Press into baking paper lined lamington tin. Bake 15 - 20 minutes, watching carefully so it doesn't over cook. Allow to cool before slicing.
250g butter
1 cup white sugar
2/3 cup brown sugar
2 eggs
1 pkt choc chips
2 pkts glace cherries
3 1/2 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and sugars. Add eggs one at a time. Then add in flour, and finally choc chips and cherries. Press into baking paper lined lamington tin. Bake 15 - 20 minutes, watching carefully so it doesn't over cook. Allow to cool before slicing.
chocolate chip slice
Ingredients:
1 cup SR flour
½cup desiccated coconut
½cup brown sugar
2 tablespoon cocoa powder
125gm butter (melted)
400 gms can sweetened condensed milk
125 gm choc bits
Icing sugar mixture to decorate
Method:
Grease base and sides of a 19cm x 29 cm slice pan
Combine flour, coconut, sugar, cocoa, butter, condensed milk in a bowl, mix well. Spread mixture into pan. Cook in a moderate oven 180c for about 30mins. Remove from oven, cool in pan. Cut into squares, decorate with sifted icing sugar. Store in airtight container.
1 cup SR flour
½cup desiccated coconut
½cup brown sugar
2 tablespoon cocoa powder
125gm butter (melted)
400 gms can sweetened condensed milk
125 gm choc bits
Icing sugar mixture to decorate
Method:
Grease base and sides of a 19cm x 29 cm slice pan
Combine flour, coconut, sugar, cocoa, butter, condensed milk in a bowl, mix well. Spread mixture into pan. Cook in a moderate oven 180c for about 30mins. Remove from oven, cool in pan. Cut into squares, decorate with sifted icing sugar. Store in airtight container.
chocolate fudge bars
Ingredients:
Base
1 cup plain flour
1/2cup sugar
1 cup coconut
1 tablespoon cocoa
185g (6oz) butter
½ teaspoon vanilla
1 egg
Chocolate Icing
1 cup icing sugar
2 tablespoons cocoa
30g (1oz) butter
1 ½ tablespoons hot water
coconut
Method:
Sift dry ingredients into bowl, add melted butter, vanilla and egg, mix well. Press mixture over base of greased 28cm x 18cm (11in x 7in) lamington tin. Bake in moderate oven 20 minutes. Cool in tin.
Chocolate Icing:
Sift icing sugar and cocoa into small bowl, add melted butter and water; mix until the icing is smooth and glossy.
When cold, ice with chocolate icing, sprinkle with coconut. Cut into bars when icing has set.
Base
1 cup plain flour
1/2cup sugar
1 cup coconut
1 tablespoon cocoa
185g (6oz) butter
½ teaspoon vanilla
1 egg
Chocolate Icing
1 cup icing sugar
2 tablespoons cocoa
30g (1oz) butter
1 ½ tablespoons hot water
coconut
Method:
Sift dry ingredients into bowl, add melted butter, vanilla and egg, mix well. Press mixture over base of greased 28cm x 18cm (11in x 7in) lamington tin. Bake in moderate oven 20 minutes. Cool in tin.
Chocolate Icing:
Sift icing sugar and cocoa into small bowl, add melted butter and water; mix until the icing is smooth and glossy.
When cold, ice with chocolate icing, sprinkle with coconut. Cut into bars when icing has set.
chocolate toffee bars
Ingredients:
250g (8 oz) butter, softened
1 teaspoon vanilla essence
1 cup brown sugar, firmly packed
2 cups flour, sifted
1 cup chocolate bits
1 egg yolk
1 cup chopped walnuts
Method:
Cream the butter and sugar; beat in the egg yolk and vanilla, then stir in the remaining ingredients. Pat into an ungreased tin about 31cm x 21cm x 2.5 cm (121/2 x 8 x 1 inch).
Bake in a preheated moderate oven (180°C/350°F) for20 minutes. Cut into bars while warm, then cool in the tin.
250g (8 oz) butter, softened
1 teaspoon vanilla essence
1 cup brown sugar, firmly packed
2 cups flour, sifted
1 cup chocolate bits
1 egg yolk
1 cup chopped walnuts
Method:
Cream the butter and sugar; beat in the egg yolk and vanilla, then stir in the remaining ingredients. Pat into an ungreased tin about 31cm x 21cm x 2.5 cm (121/2 x 8 x 1 inch).
Bake in a preheated moderate oven (180°C/350°F) for20 minutes. Cut into bars while warm, then cool in the tin.
chocolate weetbix crunch
Ingredients:
1 cup SR flour
6 Weetbix, crushed
1 cup sugar
125g butter
2 tbsp cocoa
1 egg
1 tsp vanilla extract
Method:
Mix all dry ingredients in basin. Add melted butter and beaten egg. Press into swiss roll tin. Bake in moderate over 30 mins. Ice while hot with chocolate icing. Cut into fingers when cold.
Chocolate Icing
Ingredients:
2 cups icing sugar
2 tbsp cocoa
1tsp butter
2 tbsp milk
Method:
Mix all ingredients together, adding extra milk if necessary to bring to a spreading consistency. Spread over Chocolate Weetbix Crunch while slice is still warm.
Contributed by Georgie, Warranwood, 5th April 2009
1 cup SR flour
6 Weetbix, crushed
1 cup sugar
125g butter
2 tbsp cocoa
1 egg
1 tsp vanilla extract
Method:
Mix all dry ingredients in basin. Add melted butter and beaten egg. Press into swiss roll tin. Bake in moderate over 30 mins. Ice while hot with chocolate icing. Cut into fingers when cold.
Chocolate Icing
Ingredients:
2 cups icing sugar
2 tbsp cocoa
1tsp butter
2 tbsp milk
Method:
Mix all ingredients together, adding extra milk if necessary to bring to a spreading consistency. Spread over Chocolate Weetbix Crunch while slice is still warm.
Contributed by Georgie, Warranwood, 5th April 2009
crunchy tiger treats
Ingredients:
6 cups honey nut cornflakes
1/4 cup margarine
1/3 cup peanut butter (smooth or crunchy)
300g marshmallows
Method:
Melt margarine, peanut butter and marshmallows over a low heat, stirring constantly. Quickly add cornflakes, stirring to combine. Press into a lined lamington tin. Cut into pieces. Set in fridge.
Contributed by Cath Armstrong
6 cups honey nut cornflakes
1/4 cup margarine
1/3 cup peanut butter (smooth or crunchy)
300g marshmallows
Method:
Melt margarine, peanut butter and marshmallows over a low heat, stirring constantly. Quickly add cornflakes, stirring to combine. Press into a lined lamington tin. Cut into pieces. Set in fridge.
Contributed by Cath Armstrong
dad's marshmallow slice
Base
Ingredients:
125g butter
125g sugar
1/2 tsp vanilla extract
1 egg
225g flour
1 tsp baking powder
Method:
Cream butter and sugar, add vanilla extract. Add egg then sifted dry ingredients. Press into a greased and baking paper lined lamington tin. Bake for 20 at 180C. Cool.
Filling
Ingredients:
2 dessertspoons powdered gelatine
1 cup cold water
1 cup sugar
1 egg white
1 cup icing sugar
Method:
In a small saucepan soften gelatine in cold water, add sugar and boil for approximately eight minutes. Cool. Beat white of egg until stiff, fold in icing sugar, then slowly pour in cooled gelatine. Beat on high speed until white and thick (about five minutes) and spread on base immediately. Use a wet spatula to even off the top. Sprinkle with toasted coconut.
Contributed by Cath Armstrong
Ingredients:
125g butter
125g sugar
1/2 tsp vanilla extract
1 egg
225g flour
1 tsp baking powder
Method:
Cream butter and sugar, add vanilla extract. Add egg then sifted dry ingredients. Press into a greased and baking paper lined lamington tin. Bake for 20 at 180C. Cool.
Filling
Ingredients:
2 dessertspoons powdered gelatine
1 cup cold water
1 cup sugar
1 egg white
1 cup icing sugar
Method:
In a small saucepan soften gelatine in cold water, add sugar and boil for approximately eight minutes. Cool. Beat white of egg until stiff, fold in icing sugar, then slowly pour in cooled gelatine. Beat on high speed until white and thick (about five minutes) and spread on base immediately. Use a wet spatula to even off the top. Sprinkle with toasted coconut.
Contributed by Cath Armstrong
date bubble slice
The recipe calls for butter, and butter really is better. You can substitute margarine if you have to, the slice won't be quite as rich tasting.
Ingredients:
125g butter
1 cup dates, finely chopped
1 cup sugar
1/2 tsp vanilla extract
4 cups rice bubbles
Method:
Combine the butter, vanilla, dates and sugar in a saucepan. Bring to the boil over a medium heat. Simmer, stirring constantly, for five minutes. Remove from heat and stir in the rice bubbles. Press into a baking paper lined slice tray. Set in the fridge. Cut into squares to serve.
You can top this slice with a cream cheese frosting and sprinkle with toasted coconut if you want to.
Contributed by Cath Armstrong
Ingredients:
125g butter
1 cup dates, finely chopped
1 cup sugar
1/2 tsp vanilla extract
4 cups rice bubbles
Method:
Combine the butter, vanilla, dates and sugar in a saucepan. Bring to the boil over a medium heat. Simmer, stirring constantly, for five minutes. Remove from heat and stir in the rice bubbles. Press into a baking paper lined slice tray. Set in the fridge. Cut into squares to serve.
You can top this slice with a cream cheese frosting and sprinkle with toasted coconut if you want to.
Contributed by Cath Armstrong
delectable pecan diamons
These sinfully scrumptious bars combine all the elements of biscuit and caramel for a mouthwatering treat you won’t forget!
Crust Ingredients:
1 3/4 cups plain flour
1/3 cup icing sugar
1/4 cup cornflour
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
Topping Ingredients:
1 1/4 cups (packed) light brown sugar
1/2 cup honey
1/4 cup unsalted butter
4 cups coarsely chopped pecans (about 500gm)
1/2 cup whipping cream
2 tsp vanilla extract
To make crust:
Heat oven to 175 degrees Celsius. Using aluminum foil, line a 32cm x 22cm x 5cm pan, adding about 2cm of foil to hang over the edges. Lightly butter the foil. Use a food processor to mix together flour, cornflour, icing sugar and salt. Lastly, add butter to mixture and mix until it begins to combine together. Evenly press dough into your baking pan. Bake crust for approximately 25 minutes, or until golden brown. Remove pan from oven and prepare the topping while it cools. Lower oven temp to 160 degrees Celsius.
To make topping:
Mix together brown sugar, butter and honey in a medium saucepan using medium high temperature until the sugar is dissolved and the mixture has come to a boil; let boil for one minute. Stir in cream and pecans; boil mixture until it has slightly thickened, approximately three minutes. Add vanilla. Drizzle the topping over the crust.
Bake pecan-topped crust until caramel has darkened and is bubbling thickly, around 20 minutes. Place pan on rack and cool until topping hardens.
Take slice out of pan by lifting foil and transfer to a cutting board. With a sharp, sturdy knife, cut crust into 3cm x 2cm sections in the shape of diamonds. (You can make these tasty treats one week ahead of time. Wrap in sheets of wax paper and store at room temperature in an airtight container.)
Contributed by Cath Armstrong, 24th January 2013
Crust Ingredients:
1 3/4 cups plain flour
1/3 cup icing sugar
1/4 cup cornflour
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
Topping Ingredients:
1 1/4 cups (packed) light brown sugar
1/2 cup honey
1/4 cup unsalted butter
4 cups coarsely chopped pecans (about 500gm)
1/2 cup whipping cream
2 tsp vanilla extract
To make crust:
Heat oven to 175 degrees Celsius. Using aluminum foil, line a 32cm x 22cm x 5cm pan, adding about 2cm of foil to hang over the edges. Lightly butter the foil. Use a food processor to mix together flour, cornflour, icing sugar and salt. Lastly, add butter to mixture and mix until it begins to combine together. Evenly press dough into your baking pan. Bake crust for approximately 25 minutes, or until golden brown. Remove pan from oven and prepare the topping while it cools. Lower oven temp to 160 degrees Celsius.
To make topping:
Mix together brown sugar, butter and honey in a medium saucepan using medium high temperature until the sugar is dissolved and the mixture has come to a boil; let boil for one minute. Stir in cream and pecans; boil mixture until it has slightly thickened, approximately three minutes. Add vanilla. Drizzle the topping over the crust.
Bake pecan-topped crust until caramel has darkened and is bubbling thickly, around 20 minutes. Place pan on rack and cool until topping hardens.
Take slice out of pan by lifting foil and transfer to a cutting board. With a sharp, sturdy knife, cut crust into 3cm x 2cm sections in the shape of diamonds. (You can make these tasty treats one week ahead of time. Wrap in sheets of wax paper and store at room temperature in an airtight container.)
Contributed by Cath Armstrong, 24th January 2013
dream bars
Ingredients:
Base
90g (30z) butter
1/3 cup brown sugar lightly packed
1 cup plain flour
Topping
2 eggs
½ cup brown sugar, firmly packed
1 teaspoon vanilla
1 tablespoon plain flour
½ teaspoon baking powder
11/2 cups coconut
1 cup bottled fruit mince
Method:
Base
Beat butter with sugar until light and creamy. Stir in sifted flour, mix well. Press mixture into a 28cm x 18cm (11in x 7in) greased lamington tin lined with greased paper. Bake in moderate oven 10 minutes. Remove from oven, spread with prepared topping.
Topping
Beat eggs, sugar and vanilla until thick and creamy. Fold in sifted dry ingredients, coconut and fruit mince, mix well.
Bake further 25 to 30 minutes, until firm and golden brown. Allow to cool in tin. When cold, dust with sifted icing sugar. Cut into slices.
Base
90g (30z) butter
1/3 cup brown sugar lightly packed
1 cup plain flour
Topping
2 eggs
½ cup brown sugar, firmly packed
1 teaspoon vanilla
1 tablespoon plain flour
½ teaspoon baking powder
11/2 cups coconut
1 cup bottled fruit mince
Method:
Base
Beat butter with sugar until light and creamy. Stir in sifted flour, mix well. Press mixture into a 28cm x 18cm (11in x 7in) greased lamington tin lined with greased paper. Bake in moderate oven 10 minutes. Remove from oven, spread with prepared topping.
Topping
Beat eggs, sugar and vanilla until thick and creamy. Fold in sifted dry ingredients, coconut and fruit mince, mix well.
Bake further 25 to 30 minutes, until firm and golden brown. Allow to cool in tin. When cold, dust with sifted icing sugar. Cut into slices.
easy caramel slice
My great aunty gave me this slice recipe before I was married. I have been making it at least once a fortnight ever since, it really is a family favourite.
Ingredients:
125g butter, melted
1 packet of Nice biscuits , crushed
200g milk choc chips
1 pkt glace cherries, halved
1 pkt glace ginger, chopped
120g slivered almonds
1/2 cup shredded coconut
1 can condensed milk
Method:
Pre-heat oven to 180 degrees Celsius. Combine crushed biscuits and melted butter. Press into a baking paper lined lamington tin. Sprinkle choc chips, then cherries and ginger over base. Sprinkle shredded coconut on top of choc chips. Sprinkle flaked almonds on top of coconut. Pour the can of condensed milk over the slice. Put in moderate oven for 25 minutes until brown golden brown and topping has caramelized.
Contributed by Cath, 17th June 2010
Ingredients:
125g butter, melted
1 packet of Nice biscuits , crushed
200g milk choc chips
1 pkt glace cherries, halved
1 pkt glace ginger, chopped
120g slivered almonds
1/2 cup shredded coconut
1 can condensed milk
Method:
Pre-heat oven to 180 degrees Celsius. Combine crushed biscuits and melted butter. Press into a baking paper lined lamington tin. Sprinkle choc chips, then cherries and ginger over base. Sprinkle shredded coconut on top of choc chips. Sprinkle flaked almonds on top of coconut. Pour the can of condensed milk over the slice. Put in moderate oven for 25 minutes until brown golden brown and topping has caramelized.
Contributed by Cath, 17th June 2010
easy vanilla slice
Ingredients:
2 x Puff Pastry sheets
Custard Powder
Sugar
Milk
Icing Sugar
Food Colouring
Method:
This recipe is very easy and I don't really measure anything. I use a square glass casserole dish for this, the same size as a pastry sheet and it makes a lovely deep vanilla slice. Place the two puff pastry sheets in the oven and cook until golden and crisp, cool and flatten down. In a large pot bring approximately 1- 1 1/2 litres of milk to the boil, add sugar to taste, mix four or five tablespoons of custard powder with water to dissolve and then add this to the hot milk, do not stop stirring and as soon as it starts to simmer again take it off the heat and continue stirring (this way you'll have no lumps). If the custard is not quite thick enough then dissolve more custard powder and add in, putting back on the heat. You need a really thick custard. Place one sheet of pastry in a square dish (or cut to fit any dish), pour cooled custard on top and then add the other layer of pastry. Refrigerate and cool completely. Mix icing sugar and water to a fairly thick consistency adding any colour you like and spread over top. When set cut into squares. My daughter loves all different colours so we usually end up with either a blue, green, pink etc vanilla slices, but of course you could just make a white icing. Or just dust with icing sugar.
Contributed by Karen Erickson, 31st July 2010
2 x Puff Pastry sheets
Custard Powder
Sugar
Milk
Icing Sugar
Food Colouring
Method:
This recipe is very easy and I don't really measure anything. I use a square glass casserole dish for this, the same size as a pastry sheet and it makes a lovely deep vanilla slice. Place the two puff pastry sheets in the oven and cook until golden and crisp, cool and flatten down. In a large pot bring approximately 1- 1 1/2 litres of milk to the boil, add sugar to taste, mix four or five tablespoons of custard powder with water to dissolve and then add this to the hot milk, do not stop stirring and as soon as it starts to simmer again take it off the heat and continue stirring (this way you'll have no lumps). If the custard is not quite thick enough then dissolve more custard powder and add in, putting back on the heat. You need a really thick custard. Place one sheet of pastry in a square dish (or cut to fit any dish), pour cooled custard on top and then add the other layer of pastry. Refrigerate and cool completely. Mix icing sugar and water to a fairly thick consistency adding any colour you like and spread over top. When set cut into squares. My daughter loves all different colours so we usually end up with either a blue, green, pink etc vanilla slices, but of course you could just make a white icing. Or just dust with icing sugar.
Contributed by Karen Erickson, 31st July 2010
fantasy slice
Ingredients:
375g crushed shortbread biscuits, crushed
60g crushed walnuts
100g finely chopped chocolate
2 tbsp hone
180g butter
1 cup sultanas
1 tsp coffee, dissolved in 3 tbsp hot water
Method:
Combine crushed biscuits, nuts and chocolate. Melt honey and butter over a low heat and stir into the biscuit mixture. Add the sultanas and coffee liquid, mixing well. Press into a slice tray. Set in fridge. Ice with chocolate icing.
Contributed by Cath Armstrong
375g crushed shortbread biscuits, crushed
60g crushed walnuts
100g finely chopped chocolate
2 tbsp hone
180g butter
1 cup sultanas
1 tsp coffee, dissolved in 3 tbsp hot water
Method:
Combine crushed biscuits, nuts and chocolate. Melt honey and butter over a low heat and stir into the biscuit mixture. Add the sultanas and coffee liquid, mixing well. Press into a slice tray. Set in fridge. Ice with chocolate icing.
Contributed by Cath Armstrong
fruity fingers
Ingredients:
125g butter or margarine
½ cup castor sugar
2 eggs
1 cup SR flour, sifted
1 ½ cups sultanas (mixed fruit or other dried fruit may be used)
Method:
Cream butter and sugar together until light and fluffy. Add eggs one at a time. Beat well after each addition. Lightly fold in flour followed by fruit. Spread evenly into an 18cm x 28cm lamington tin. Bake in a moderate oven 30 – 35 minutes. Cut into squares to serve.
Contributed by Cath Armstrong
125g butter or margarine
½ cup castor sugar
2 eggs
1 cup SR flour, sifted
1 ½ cups sultanas (mixed fruit or other dried fruit may be used)
Method:
Cream butter and sugar together until light and fluffy. Add eggs one at a time. Beat well after each addition. Lightly fold in flour followed by fruit. Spread evenly into an 18cm x 28cm lamington tin. Bake in a moderate oven 30 – 35 minutes. Cut into squares to serve.
Contributed by Cath Armstrong
fudgy brownies in a jar
Ingredients:
1 600ml decorative canning jar (or similar)
2 cups Brown sugar
1 cup cocoa
1 cup SR flour
1 cup choc chips
1 cup chopped nuts
Method:
Mix brown sugar, cocoa and flour together. Use a whisk to mix them all evenly. Pour into the bottom of your jar. Top with a layer of chop chips and then the layer of chopped nuts. Seal the jar.
Make a recipe card with the following instructions:
Fudge Brownie Mix
Pre-heat oven to 160 degrees Celsius. Grease a 22cm x 30cm baking dish and line the base with baking paper. In a large bowl, cream 1 cup of softened butter, add four eggs, one at a time, beating well after each addition. Add the Brownie Mix and continue to beat until batter is smooth. Spread in pan and bake for 40 - 45 minutes.
Punch a hole in one corner of the recipe card. Using 1 metre of ribbon, thread one end through the hole in the recipe card and tie it around the jar ring on the lid. You can use raffia instead of the ribbon.
1 600ml decorative canning jar (or similar)
2 cups Brown sugar
1 cup cocoa
1 cup SR flour
1 cup choc chips
1 cup chopped nuts
Method:
Mix brown sugar, cocoa and flour together. Use a whisk to mix them all evenly. Pour into the bottom of your jar. Top with a layer of chop chips and then the layer of chopped nuts. Seal the jar.
Make a recipe card with the following instructions:
Fudge Brownie Mix
Pre-heat oven to 160 degrees Celsius. Grease a 22cm x 30cm baking dish and line the base with baking paper. In a large bowl, cream 1 cup of softened butter, add four eggs, one at a time, beating well after each addition. Add the Brownie Mix and continue to beat until batter is smooth. Spread in pan and bake for 40 - 45 minutes.
Punch a hole in one corner of the recipe card. Using 1 metre of ribbon, thread one end through the hole in the recipe card and tie it around the jar ring on the lid. You can use raffia instead of the ribbon.
cheap, healthy muesli bars
Approximate $ Savings: $12.00 a week
I make these yummy, healthy, cheap, 'no nasties' muesli bars. I used to eat Carmens Original Bars as they contain no junk at all and I like to eat as pure as possible, however they are very expensive! With this recipe, I chop and change what nuts and seeds I use as I try to get all ingredients from Aldi, as this makes it extremely cheap to make. You can also substitute on of the seeds with sultanas or dried fruit if you want a change. The recipe should give you two slice trays full and makes about 30 bars.
Ingredients:
2 cups rolled oats
2 cups sesame seeds
2 cups of peanuts or almonds
2 cups pepitas
2 cups of sunflower seeds
2 cups of desiccated coconut
225gm low salt butter (or marg)
1 cup of brown sugar
1/2 cup of honey
Method:
Place all seeds and oats into a microwave container and cook on high for 9 minutes, stirring half way. DO NOT PUT A LID ON CONTAINER. Mix honey, butter and brown sugar in another micro bowl - cook on high for 4-5 minutes. Mix all ingredients together and press into slice tins. Chill in fridge then cut into bars. Eat and enjoy!
Contributed by Treacy Pederson, 5th March 2012
I make these yummy, healthy, cheap, 'no nasties' muesli bars. I used to eat Carmens Original Bars as they contain no junk at all and I like to eat as pure as possible, however they are very expensive! With this recipe, I chop and change what nuts and seeds I use as I try to get all ingredients from Aldi, as this makes it extremely cheap to make. You can also substitute on of the seeds with sultanas or dried fruit if you want a change. The recipe should give you two slice trays full and makes about 30 bars.
Ingredients:
2 cups rolled oats
2 cups sesame seeds
2 cups of peanuts or almonds
2 cups pepitas
2 cups of sunflower seeds
2 cups of desiccated coconut
225gm low salt butter (or marg)
1 cup of brown sugar
1/2 cup of honey
Method:
Place all seeds and oats into a microwave container and cook on high for 9 minutes, stirring half way. DO NOT PUT A LID ON CONTAINER. Mix honey, butter and brown sugar in another micro bowl - cook on high for 4-5 minutes. Mix all ingredients together and press into slice tins. Chill in fridge then cut into bars. Eat and enjoy!
Contributed by Treacy Pederson, 5th March 2012
hedgehog slice
Ingredients:
175g butter
2/3 cup caster sugar
1 egg, lightly beaten,
1/2 cup shelled nuts
250g pkt biscuits, broken in pieces (Homebrand work well)
4 tablespoons cocoa
2 tablespoons desiccated coconut
Method:
In a saucepan melt butter, sugar and cocoa over medium heat for 3 minutes, stirring to dissolve sugar. Remove from heat, add coconut, egg, nuts and biscuits. Press mixture into a lined lamington tin. Chill.
Chocolate Topping
250g dark or milk cooking chocolate or melts
50g butter
Melt chocolate and butter in microwave on medium for 1 minute. Spread over slice. Allow to set. Slice with hot knife.
Contributed by Andrea Roy, 6th April 2008
175g butter
2/3 cup caster sugar
1 egg, lightly beaten,
1/2 cup shelled nuts
250g pkt biscuits, broken in pieces (Homebrand work well)
4 tablespoons cocoa
2 tablespoons desiccated coconut
Method:
In a saucepan melt butter, sugar and cocoa over medium heat for 3 minutes, stirring to dissolve sugar. Remove from heat, add coconut, egg, nuts and biscuits. Press mixture into a lined lamington tin. Chill.
Chocolate Topping
250g dark or milk cooking chocolate or melts
50g butter
Melt chocolate and butter in microwave on medium for 1 minute. Spread over slice. Allow to set. Slice with hot knife.
Contributed by Andrea Roy, 6th April 2008
homemade muesli bars
This is the basic recipe courtesy of Taste.com.au. I find I have little bits of left over ingredients in the cupboard and this recipe is brilliant for using them up. Instead of the sultanas I used ½ cup of chopped apricots and ½ cup chopped dates and added 1 cup toasted mixed nuts.
Ingredients:
1 cup rolled oats
1 cup desiccated coconut
½ cup wheatgerm
¼ cup sesame seeds
½ cup sunflower kernels
½ cup pumpkin seeds (pepitas)
1 cup sultanas
125g butter
½ cup honey
1/2 cup brown sugar
Method:
Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in the fridge.
Contributed by Cheryl, Sunbury, 12th October 2009
Ingredients:
1 cup rolled oats
1 cup desiccated coconut
½ cup wheatgerm
¼ cup sesame seeds
½ cup sunflower kernels
½ cup pumpkin seeds (pepitas)
1 cup sultanas
125g butter
½ cup honey
1/2 cup brown sugar
Method:
Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in the fridge.
Contributed by Cheryl, Sunbury, 12th October 2009
jam slice
Ingredients:
2 cups SR Flour
1 ½ cups rolled oats
¾ cup butter, melted
1 cup Raspberry, strawberry or apricot jam
1 tbsp water
Method:
Mix flour, rolled oats and melted butter. Press half the mixture into the base of a greased lamington tray. Mix the jam and water and spread evenly over the base. Crumble the remaining flour/oats mixture over the top. Bake for 20 minutes in a moderate oven. Cool completely in tin before cutting into squares.
Contributed by Jenny, Greensborough, 17th April 2005
2 cups SR Flour
1 ½ cups rolled oats
¾ cup butter, melted
1 cup Raspberry, strawberry or apricot jam
1 tbsp water
Method:
Mix flour, rolled oats and melted butter. Press half the mixture into the base of a greased lamington tray. Mix the jam and water and spread evenly over the base. Crumble the remaining flour/oats mixture over the top. Bake for 20 minutes in a moderate oven. Cool completely in tin before cutting into squares.
Contributed by Jenny, Greensborough, 17th April 2005
lattice slice
Ingredients:
600 ml Cream
1 packet Vanilla Pudding Mix
1 packet Lattice Biscuits
Method:
Whisk cream and Vanilla Pudding mix together until thick and sandwich together between lattice biscuits. Quick and easy dessert! Very rich though!
Contributed by Jennifer Parker, 2nd September 2009
600 ml Cream
1 packet Vanilla Pudding Mix
1 packet Lattice Biscuits
Method:
Whisk cream and Vanilla Pudding mix together until thick and sandwich together between lattice biscuits. Quick and easy dessert! Very rich though!
Contributed by Jennifer Parker, 2nd September 2009
lemon slice
Ingredients:
1/2 tin of sweetened condensed milk
125g melted butter
1 pkt Marie biscuits ( I use no name )
1 cup shredded coconut
1 tbsp lemon juice
zested rind of 1 lemon
Method:
Crush biscuits then add all other ingredients. Mix well. Press into greased slice tin and cool in fridge. Ice with lemon icing and top with coconut. This can be made in a food processor. Just process biscuits first then add everything else.
Contributed by Wendy Gower, 17th September 2011
1/2 tin of sweetened condensed milk
125g melted butter
1 pkt Marie biscuits ( I use no name )
1 cup shredded coconut
1 tbsp lemon juice
zested rind of 1 lemon
Method:
Crush biscuits then add all other ingredients. Mix well. Press into greased slice tin and cool in fridge. Ice with lemon icing and top with coconut. This can be made in a food processor. Just process biscuits first then add everything else.
Contributed by Wendy Gower, 17th September 2011
lemon squares
Pastry
1 cup plain flour
125g butter
1/4 cup icing sugar
Filling:
2 eggs, beaten
3 tbsp lemon juice
1 cup sugar
2 tbsp plain flour
1/2 tsp baking powder
Pre-heat oven to 180 degrees Celsius. Mix pastry ingredients with a fork or your fingertips until the mixture resembles breadcrumbs. Grease and line a 20cm square cake tin. Press mixture into tin and bake 15 minutes.
Combine filling ingredients in the order listed and pour over the cooked base. Return to oven and bake a further 25 minutes. Cut into squares when cool.
1 cup plain flour
125g butter
1/4 cup icing sugar
Filling:
2 eggs, beaten
3 tbsp lemon juice
1 cup sugar
2 tbsp plain flour
1/2 tsp baking powder
Pre-heat oven to 180 degrees Celsius. Mix pastry ingredients with a fork or your fingertips until the mixture resembles breadcrumbs. Grease and line a 20cm square cake tin. Press mixture into tin and bake 15 minutes.
Combine filling ingredients in the order listed and pour over the cooked base. Return to oven and bake a further 25 minutes. Cut into squares when cool.
malteser fudge slice
Ingredients:
1 cup self raising flour
¾ cup cocoa
120g Maltesers
1 tbsp icing sugar
2 eggs, lightly beaten
¾ cup sugar
2 tbsp olive oil
2 x 200g tubs vanilla fruche
Method:
Preheat oven to 180 degrees Celsius. Line a lamington tin with baking paper. Sift flour and cocoa powder into a large bowl. Stir in Maltesers. Combine the eggs, sugar, oil and fruche with an electric mixer. Make sure all the sugar has been mixed in. Fold into flour mixture. Spread into prepared tin and bake for about 30 minutes or until firm to touch. Cool in the tin. Cut into 16 pieces and dust with icing sugar or cocoa.
Contributed by Catherine, North Bayswater, 16th June 2010
1 cup self raising flour
¾ cup cocoa
120g Maltesers
1 tbsp icing sugar
2 eggs, lightly beaten
¾ cup sugar
2 tbsp olive oil
2 x 200g tubs vanilla fruche
Method:
Preheat oven to 180 degrees Celsius. Line a lamington tin with baking paper. Sift flour and cocoa powder into a large bowl. Stir in Maltesers. Combine the eggs, sugar, oil and fruche with an electric mixer. Make sure all the sugar has been mixed in. Fold into flour mixture. Spread into prepared tin and bake for about 30 minutes or until firm to touch. Cool in the tin. Cut into 16 pieces and dust with icing sugar or cocoa.
Contributed by Catherine, North Bayswater, 16th June 2010
marie slice
Ingredients:
2 pkts Marie biscuits
1 tin condensed milk
250g butter
2 heaped tbsp of cocoa
1 tsp vanilla essence
Method:
Melt butter in a large saucepan. Add condensed milk, cocoa and vanilla and stir over low heat to combine. Add crushed biscuits and mix well. Press into a large, baking paper lined slice tray. Ice if liked. Place in fridge to set.
2 pkts Marie biscuits
1 tin condensed milk
250g butter
2 heaped tbsp of cocoa
1 tsp vanilla essence
Method:
Melt butter in a large saucepan. Add condensed milk, cocoa and vanilla and stir over low heat to combine. Add crushed biscuits and mix well. Press into a large, baking paper lined slice tray. Ice if liked. Place in fridge to set.
muesli bar slice
Ingredients:
1 cup of rolled oats / rice bubbles / corn flakes - it doesn't matter as long as it equals 1 cup (I mix it up)
1 cup sultanas / apricots - or other dried fruit
1/2 cup wholemeal SR flour
1/2 cup of raw sugar
1/2 cup of coconut
125 g butter
2 tablespoons of honey
Method:
Place butter, honey and sugar in saucepan and melt.
Mix all dry ingredients in large bowl.
Add butter mixture to dry ingredients and mix until sticky.
Press evenly into a greased slice tin. Use a potato masher to flatten out.
Bake @ 180c for 20 - 25 mins until golden.
Cut into bars/square when cold.
Keeps for 5 - 6 days in airtight container.
Contributed by Wendy(Melbourne) 2nd April 2011
1 cup of rolled oats / rice bubbles / corn flakes - it doesn't matter as long as it equals 1 cup (I mix it up)
1 cup sultanas / apricots - or other dried fruit
1/2 cup wholemeal SR flour
1/2 cup of raw sugar
1/2 cup of coconut
125 g butter
2 tablespoons of honey
Method:
Place butter, honey and sugar in saucepan and melt.
Mix all dry ingredients in large bowl.
Add butter mixture to dry ingredients and mix until sticky.
Press evenly into a greased slice tin. Use a potato masher to flatten out.
Bake @ 180c for 20 - 25 mins until golden.
Cut into bars/square when cold.
Keeps for 5 - 6 days in airtight container.
Contributed by Wendy(Melbourne) 2nd April 2011
muesli bars
Ingredients:
125 g butter
2 tbs honey
1 cup plain four
2 cups rolled oats
1/2 cup soft brown sugar
1/2 cup desiccated coconut
1/2 cup white choc bits
Method:
Grease and line a slice pan, preheat oven to 180c. Gently melt butter and honey in large pan, sift flour into bowl add oats sugar coconut and choc bits. Add butter mixture and mix well. Press into prepared pan and bake 30 min or until golden brown. Slice bars while warm, then leave in pan to cool. Makes about 24.
Contributed by Margaret Trounce, 10th November 2008
125 g butter
2 tbs honey
1 cup plain four
2 cups rolled oats
1/2 cup soft brown sugar
1/2 cup desiccated coconut
1/2 cup white choc bits
Method:
Grease and line a slice pan, preheat oven to 180c. Gently melt butter and honey in large pan, sift flour into bowl add oats sugar coconut and choc bits. Add butter mixture and mix well. Press into prepared pan and bake 30 min or until golden brown. Slice bars while warm, then leave in pan to cool. Makes about 24.
Contributed by Margaret Trounce, 10th November 2008
muesli slice bars
Ingredients:
400g toasted muesli
50g plain wholemeal flour
50g brown sugar
1 tsp cinnamon
100g honey
120g butter
handful almonds/choc chips/dried apricots/pepitas (your choice)
Method:
Mix muesli, flour, sugar and cinnamon. Add melted butter and honey and mix thoroughly. Spread evenly into greased lamington tin and bake at 180 degrees C for approximately 20 minutes. Remove from oven, cool in tin for 5 minutes, store in an airtight container.
Contributed by Marnie, 8th November 2008
400g toasted muesli
50g plain wholemeal flour
50g brown sugar
1 tsp cinnamon
100g honey
120g butter
handful almonds/choc chips/dried apricots/pepitas (your choice)
Method:
Mix muesli, flour, sugar and cinnamon. Add melted butter and honey and mix thoroughly. Spread evenly into greased lamington tin and bake at 180 degrees C for approximately 20 minutes. Remove from oven, cool in tin for 5 minutes, store in an airtight container.
Contributed by Marnie, 8th November 2008
no bake muesli bars
Ingredients:
80g rolled oats
100g crushed cornflakes
75g desiccated coconut
400g mixed dried fruit
25g milk powder
120ml honey
100g butter
100g brown sugar
100g peanut butter
Method:
Place all the dry ingredients in a large bowl and mix well. Put honey, butter, brown sugar and peanut butter into a saucepan and bring to a simmer for three minutes. Pour over the dry ingredients and stir well. The mixture will appear too dry but keep mixing. Using your hand and a piece of baking paper, firmly press into baking paper lined slice containers. Refrigerate and cut into finger size chunks when set.
Contributed by Lolita Poli, 5th November 2008
80g rolled oats
100g crushed cornflakes
75g desiccated coconut
400g mixed dried fruit
25g milk powder
120ml honey
100g butter
100g brown sugar
100g peanut butter
Method:
Place all the dry ingredients in a large bowl and mix well. Put honey, butter, brown sugar and peanut butter into a saucepan and bring to a simmer for three minutes. Pour over the dry ingredients and stir well. The mixture will appear too dry but keep mixing. Using your hand and a piece of baking paper, firmly press into baking paper lined slice containers. Refrigerate and cut into finger size chunks when set.
Contributed by Lolita Poli, 5th November 2008
nutty chocolate lunchbox slice
Ingredients:
Any cheap plain biscuits or older uneaten biscuits from your pantry
Cocoa
Chopped nuts or whatever u have lying around
Butter
Sultanas
Sugar, white or brown
Method:
Crush 1 or 2 packets of cheap biscuits or uneaten biscuits from your cupboard. Add 2 tablespoons of cocoa (or more to taste) to the crumb mix. It is optional to use whatever bits and pieces you have in slice. I used left over peanuts but you could use almonds, dried apricots, whatever flavouring you like. Add 1 cup of brown or white sugar and the other ingredients. Add 200-250 grams of melted butter. Mix until combined and bake for 30 minutes. I came up with this idea when I needed something yummy for my children's lunch box. Ice with chocolate icing or dust with icing sugar. Kids loved it.
Contributed by Riana Fox, 10th April 2014
Any cheap plain biscuits or older uneaten biscuits from your pantry
Cocoa
Chopped nuts or whatever u have lying around
Butter
Sultanas
Sugar, white or brown
Method:
Crush 1 or 2 packets of cheap biscuits or uneaten biscuits from your cupboard. Add 2 tablespoons of cocoa (or more to taste) to the crumb mix. It is optional to use whatever bits and pieces you have in slice. I used left over peanuts but you could use almonds, dried apricots, whatever flavouring you like. Add 1 cup of brown or white sugar and the other ingredients. Add 200-250 grams of melted butter. Mix until combined and bake for 30 minutes. I came up with this idea when I needed something yummy for my children's lunch box. Ice with chocolate icing or dust with icing sugar. Kids loved it.
Contributed by Riana Fox, 10th April 2014
nutty chocolate slice
Ingredients:
Rolled Oat Pastry
1 cup SR flour
1 1/2 cups rolled oats
½ teaspoon bicarbonate of soda
125g butter or margarine
½ cup sugar
2 tablespoons golden syrup
Nutty Chocolate Topping
185g cooking chocolate
60g butter or margarine
4 tablespoons golden syrup
1 cup walnuts, roughly chopped
1/2cup plain flour
1 teaspoon vanilla essence
Method:
Preheat oven to moderate ( 180oC). Place the flour, rolled oats and bicarbonate of soda in a mixing bowl. Put the butter or margarine into a saucepan and melt over a low heat. Add the sugar and golden syrup and cook, stirring, until sugar dissolves. Pour into the dry ingredients in the bowl Mix until well combined Press the rolled oat mixture into a well greased 18 x 28cm lamington tin Prick the surface all over with a fork. Place in the preheated oven and bake for 10 minutes. While the base is cooking make the topping.
Nutty Chocolate Topping:
Place chocolate, butter or margarine and golden syrup in a saucepan. Stir over low heat until chocolate melts. Remove from heat. Add walnuts, flour and vanilla essence and stir until well combined. After the base has been cooking for 10 minutes take it out of the oven and spread the topping over it Return to the oven and bake for a further 15 minutes or until top is bubbling. Cool, cut into fingers and serve.
Rolled Oat Pastry
1 cup SR flour
1 1/2 cups rolled oats
½ teaspoon bicarbonate of soda
125g butter or margarine
½ cup sugar
2 tablespoons golden syrup
Nutty Chocolate Topping
185g cooking chocolate
60g butter or margarine
4 tablespoons golden syrup
1 cup walnuts, roughly chopped
1/2cup plain flour
1 teaspoon vanilla essence
Method:
Preheat oven to moderate ( 180oC). Place the flour, rolled oats and bicarbonate of soda in a mixing bowl. Put the butter or margarine into a saucepan and melt over a low heat. Add the sugar and golden syrup and cook, stirring, until sugar dissolves. Pour into the dry ingredients in the bowl Mix until well combined Press the rolled oat mixture into a well greased 18 x 28cm lamington tin Prick the surface all over with a fork. Place in the preheated oven and bake for 10 minutes. While the base is cooking make the topping.
Nutty Chocolate Topping:
Place chocolate, butter or margarine and golden syrup in a saucepan. Stir over low heat until chocolate melts. Remove from heat. Add walnuts, flour and vanilla essence and stir until well combined. After the base has been cooking for 10 minutes take it out of the oven and spread the topping over it Return to the oven and bake for a further 15 minutes or until top is bubbling. Cool, cut into fingers and serve.
protein bars
Ingredients:
1 cup peanut butter
1 cup honey
2 scoops protein powder
2 1/3 - 3 cups of oatmeal
1-2 cups of trail mix
1/2 cup chocolate chips
Method:
In a large bowl combine oatmeal, protein powder, trail mix and chocolate chips. Let cool off slowly then pour over oatmeal mixture and combine. Press into lined tin with foil. Refrigerate until firm. Lift from pan using foil, cut into bars and wrap in plastic. Makes 12 large bars
Contributed by Maryana Cole, 4th November 2008
1 cup peanut butter
1 cup honey
2 scoops protein powder
2 1/3 - 3 cups of oatmeal
1-2 cups of trail mix
1/2 cup chocolate chips
Method:
In a large bowl combine oatmeal, protein powder, trail mix and chocolate chips. Let cool off slowly then pour over oatmeal mixture and combine. Press into lined tin with foil. Refrigerate until firm. Lift from pan using foil, cut into bars and wrap in plastic. Makes 12 large bars
Contributed by Maryana Cole, 4th November 2008
quick chocolate slice
This slice lives up to it's name - it's quick to make, and even quicker to disappear! Being no-bake and using generic ingredients it's also very frugal.
Ingredients:
½ cup sweetened condensed milk (MOO)
125g (4oz) butter
250g (8oz) milk chocolate biscuits (choc ripple, generic equivalent)
1 teaspoon vanilla extract
1 cup coconut
Chocolate Icing:
1 3/4 cups icing sugar
3 tablespoons cocoa
15g (1/2oz) butter
2 tablespoons coconut
Method:
Place condensed milk and butter in a small saucepan, stir over gentle heat until butter has melted and mixture is combined. Crush biscuits very finely, add vanilla and coconut; mix well Add warm milk and butter mixture to biscuit crumbs, mix ingredients together and combine well. Press into greased 28cm x 18cm (11in x 7in) lamington tin; refrigerate 1 hour.
Chocolate Icing:
Combine sifted icing sugar, cocoa and soft butter in bowl. Mix well to make a smooth icing. Ice slice with chocolate icing, sprinkle with coconut. When the icing has set, cut the slice into squares.
Ingredients:
½ cup sweetened condensed milk (MOO)
125g (4oz) butter
250g (8oz) milk chocolate biscuits (choc ripple, generic equivalent)
1 teaspoon vanilla extract
1 cup coconut
Chocolate Icing:
1 3/4 cups icing sugar
3 tablespoons cocoa
15g (1/2oz) butter
2 tablespoons coconut
Method:
Place condensed milk and butter in a small saucepan, stir over gentle heat until butter has melted and mixture is combined. Crush biscuits very finely, add vanilla and coconut; mix well Add warm milk and butter mixture to biscuit crumbs, mix ingredients together and combine well. Press into greased 28cm x 18cm (11in x 7in) lamington tin; refrigerate 1 hour.
Chocolate Icing:
Combine sifted icing sugar, cocoa and soft butter in bowl. Mix well to make a smooth icing. Ice slice with chocolate icing, sprinkle with coconut. When the icing has set, cut the slice into squares.
quick lunchbox slice
Ingredients:
1 cup rolled oats
1 cup SR flour
1 cup white sugar
1 cup coconut
1 egg
2 dessertspoons of golden syrup
185g melted butter
Method:
Mix dry ingredients. Add egg, golden syrup and melted butter. Spread in greased slice tray. Bake 180°C for 20 minutes.
1 cup rolled oats
1 cup SR flour
1 cup white sugar
1 cup coconut
1 egg
2 dessertspoons of golden syrup
185g melted butter
Method:
Mix dry ingredients. Add egg, golden syrup and melted butter. Spread in greased slice tray. Bake 180°C for 20 minutes.
quick marshmallow slice
This quick slice is great for using up the crumbs in the bottom of the cereal packets. Just store them in the freezer until you have enough to make the slice. I use a mixture of whatever cereals we have in the cupboard. It could be Weetbix crumbs, crushed ricies, muesli, rolled oats, bran flakes in any combination to make up the 5 cups.
Ingredients:
250 g pack marshmallows - any colour will do
120 g butter
5 cups muesli - see above about using a mixture of cereal crumbs
60g dried apricots
60g glace cherries
60g slivered almonds
Method:
Melt marshmallows and butter together. Dice apricots and cherries. Mix fruit and almonds into cereal and stir to combine. Quickly add the melted marshmallow mixture and stir to combine. At this stage you will need to be quite fast as the marshmallow will start to set. Quickly pour into a baking paper lined slice tray. Press down with the back of a wet spoon (this stops the spoon sticking to the top of the slice). Mark into squares and set in the fridge.
Contributed by Cath Armstrong
Ingredients:
250 g pack marshmallows - any colour will do
120 g butter
5 cups muesli - see above about using a mixture of cereal crumbs
60g dried apricots
60g glace cherries
60g slivered almonds
Method:
Melt marshmallows and butter together. Dice apricots and cherries. Mix fruit and almonds into cereal and stir to combine. Quickly add the melted marshmallow mixture and stir to combine. At this stage you will need to be quite fast as the marshmallow will start to set. Quickly pour into a baking paper lined slice tray. Press down with the back of a wet spoon (this stops the spoon sticking to the top of the slice). Mark into squares and set in the fridge.
Contributed by Cath Armstrong
quick muesli bars
Ingredients:
8 Weetbix, crushed
2 cups muesli
1 cup rice bubbles
1 cup bran or bran flakes (I use Sultana Bran if we have it or All Bran)
1 tin condensed milk (or MOO equivalent)
Method:
Combine all ingredients together. Line a lamington tin with baking paper. Bake 15 minutes. Remove from oven. Cut into bars in tin. Allow to cool 10 minutes then turn out onto cake rack to cool completely.
Can be drizzled with melted chocolate if desired.
Contributed by Cath Armstrong, 10th May 2016
8 Weetbix, crushed
2 cups muesli
1 cup rice bubbles
1 cup bran or bran flakes (I use Sultana Bran if we have it or All Bran)
1 tin condensed milk (or MOO equivalent)
Method:
Combine all ingredients together. Line a lamington tin with baking paper. Bake 15 minutes. Remove from oven. Cut into bars in tin. Allow to cool 10 minutes then turn out onto cake rack to cool completely.
Can be drizzled with melted chocolate if desired.
Contributed by Cath Armstrong, 10th May 2016
raspberry coconut slice
Ingredients:
Base
¾ cup plain flour
¼ cup self-raising flour
2 tablespoons sugar
90g (30z) butter
1 egg
½ cup raspberry or other jam
Topping
1 egg
2 tablespoons sugar
11/4 cups coconut
Method:
Base:
Combine sifted dry ingredients in basin Rub in butter, mix to a soft dough with lightly beaten egg. (This can also be done in a food processor; combine dry ingredients in bowl of processor, add roughly chopped cold butter, process until butter is evenly distributed through dry ingredients, add egg, process until ingredients cling together) . Press dough evenly over base of well-greased 28cm x 18cm (11in x 7in) lamington tin. Spread evenly with jam, then topping. Bake in moderate oven 25 to 30 minutes, or until golden brown. Stand 5 minutes before turning onto wire rack to cool. Cut when cold.
Topping:
Beat egg and sugar together with fork, mix in coconut.
Base
¾ cup plain flour
¼ cup self-raising flour
2 tablespoons sugar
90g (30z) butter
1 egg
½ cup raspberry or other jam
Topping
1 egg
2 tablespoons sugar
11/4 cups coconut
Method:
Base:
Combine sifted dry ingredients in basin Rub in butter, mix to a soft dough with lightly beaten egg. (This can also be done in a food processor; combine dry ingredients in bowl of processor, add roughly chopped cold butter, process until butter is evenly distributed through dry ingredients, add egg, process until ingredients cling together) . Press dough evenly over base of well-greased 28cm x 18cm (11in x 7in) lamington tin. Spread evenly with jam, then topping. Bake in moderate oven 25 to 30 minutes, or until golden brown. Stand 5 minutes before turning onto wire rack to cool. Cut when cold.
Topping:
Beat egg and sugar together with fork, mix in coconut.
simple slice & pie base
This base is perfect for slices and even sweet pies when you don't have that packet of biscuits to crumb.
Ingredients:
1 1/2 cups plain flour
1/2 cup icing sugar
1/4 tsp salt
175g (3/4 cup) cold butter cubes
Method:
Preheat oven to 180 degrees Celsius, grease a lamington tin or pie plate. Place flour, icing sugar and salt into food processor fitted with metal blade. Pulse until blended. Add cold, cubed butter and process mixture until it looks like little crumbs, about 15 seconds. Transfer mixture to prepared pan or pie dish. Press firmly onto the bottom. Bake in pre-heated oven 15 - 18 minutes until edges are golden. If using for pie base, cover with foil so that the crust doesn't burn. Delicious as the base of a slice. I used it for a cheesecake crust this week and it was great.
Contributed by Carol, Mudgegonga, 5th May 2010
Ingredients:
1 1/2 cups plain flour
1/2 cup icing sugar
1/4 tsp salt
175g (3/4 cup) cold butter cubes
Method:
Preheat oven to 180 degrees Celsius, grease a lamington tin or pie plate. Place flour, icing sugar and salt into food processor fitted with metal blade. Pulse until blended. Add cold, cubed butter and process mixture until it looks like little crumbs, about 15 seconds. Transfer mixture to prepared pan or pie dish. Press firmly onto the bottom. Bake in pre-heated oven 15 - 18 minutes until edges are golden. If using for pie base, cover with foil so that the crust doesn't burn. Delicious as the base of a slice. I used it for a cheesecake crust this week and it was great.
Contributed by Carol, Mudgegonga, 5th May 2010
Sour Cream Pineapple Slice
This is a great quick slice or dessert if you need one in a hurry.
Ingredients:
1 pkt plain cake (generic is fine)
125g butter, melted
800g tin crushed pineapple
200ml sour cream
1 egg, beaten
Method:
Pre-heat oven to 180 degrees Celsius. Line a slice tray with baking paper or grease well. Mix the melted butter into the cake mix. Press into tray. Combine the sour cream, drained, crushed pineapple and the beaten egg. Spread over the top of the cake mix. Bake for 30 minutes or until topping is set. Serve warm or cold.
Ingredients:
1 pkt plain cake (generic is fine)
125g butter, melted
800g tin crushed pineapple
200ml sour cream
1 egg, beaten
Method:
Pre-heat oven to 180 degrees Celsius. Line a slice tray with baking paper or grease well. Mix the melted butter into the cake mix. Press into tray. Combine the sour cream, drained, crushed pineapple and the beaten egg. Spread over the top of the cake mix. Bake for 30 minutes or until topping is set. Serve warm or cold.
spicy apple & oat slice
Ingredients:
1 ½ cups plain flour
1 cup rolled oats
1 cup sugar
½ cup desiccated coconut
1 teaspoon ground cinnamon
185g butter, melted
400g can pie apple
1 extra teaspoon ground cinnamon
Method:
Preheat oven to 180°C. Line a shallow 30cm x 20 cm tin with baking paper. Combine flour, oats, sugar, coconut and cinnamon in a large mixing bowl. Pour in melted butter. Firmly press 2/3 of the mixture into the tin. Place apple on top and smooth out with a fork. Sprinkle with extra cinnamon. Crumble remaining mixture over apples, press gently into apple with your fingers. Bake for approx. 35 minutes until golden. Cool and cut into squares or fingers. Serve cold as a slice or hot with cream or ice cream as a dessert.
1 ½ cups plain flour
1 cup rolled oats
1 cup sugar
½ cup desiccated coconut
1 teaspoon ground cinnamon
185g butter, melted
400g can pie apple
1 extra teaspoon ground cinnamon
Method:
Preheat oven to 180°C. Line a shallow 30cm x 20 cm tin with baking paper. Combine flour, oats, sugar, coconut and cinnamon in a large mixing bowl. Pour in melted butter. Firmly press 2/3 of the mixture into the tin. Place apple on top and smooth out with a fork. Sprinkle with extra cinnamon. Crumble remaining mixture over apples, press gently into apple with your fingers. Bake for approx. 35 minutes until golden. Cool and cut into squares or fingers. Serve cold as a slice or hot with cream or ice cream as a dessert.
sticky fruit & nut bars
These are delicious and I always get asked for the recipe when I make them!!
Ingredients:
100g Unsalted butter
2 tbsp Golden syrup (or honey)
100g mixed nuts and seeds of your choice
100g mixed dried fruit of your choice e.g. Apricots or Figs etc
100g raw sugar
100g rolled oats
Method:
Preheat oven to 200 degrees C. Lightly grease and line a 20x25cm baking tray with baking paper. Place butter and syrup in a small saucepan and melt over a low heat. Tip remaining ingredients into a food processor and pulse five or six times, or chop fruit, nuts and seeds until they are of an even size. Add melted butter and blend until well combined. Tip mixture into baking pan and press down well with your hands to flatten. Bake for 15 minutes. Remove from oven and leave to cool for five minutes. Then turn them out onto a wire rack to cool completely. Cut into 14 bars. These can be stored in an airtight container for up to a week (if they last that long and don't get eaten first).
Contributed by Lois Kearns, 6th November 2008
Ingredients:
100g Unsalted butter
2 tbsp Golden syrup (or honey)
100g mixed nuts and seeds of your choice
100g mixed dried fruit of your choice e.g. Apricots or Figs etc
100g raw sugar
100g rolled oats
Method:
Preheat oven to 200 degrees C. Lightly grease and line a 20x25cm baking tray with baking paper. Place butter and syrup in a small saucepan and melt over a low heat. Tip remaining ingredients into a food processor and pulse five or six times, or chop fruit, nuts and seeds until they are of an even size. Add melted butter and blend until well combined. Tip mixture into baking pan and press down well with your hands to flatten. Bake for 15 minutes. Remove from oven and leave to cool for five minutes. Then turn them out onto a wire rack to cool completely. Cut into 14 bars. These can be stored in an airtight container for up to a week (if they last that long and don't get eaten first).
Contributed by Lois Kearns, 6th November 2008
sue's brownies
Ingredients:
250 g butter (including amount to grease tin)
1¼cups cocoa
2½ cups sugar
1¼cups plain flour
5 eggs
1 teaspoon vanilla
chopped pecans if liked
Method:
Melt butter and cocoa together until very hot - until just bubbling- stirring from time to time so that it does not burn. Beat eggs until foamy, then beat in sugar and vanilla. Add butter and cocoa to egg mixture and combine with a few quick strokes. Add flour and stir carefully until just combined. Add nuts if using. Pour into a well greased pan (25x35cm) and bake at 180c for 25 mins.
250 g butter (including amount to grease tin)
1¼cups cocoa
2½ cups sugar
1¼cups plain flour
5 eggs
1 teaspoon vanilla
chopped pecans if liked
Method:
Melt butter and cocoa together until very hot - until just bubbling- stirring from time to time so that it does not burn. Beat eggs until foamy, then beat in sugar and vanilla. Add butter and cocoa to egg mixture and combine with a few quick strokes. Add flour and stir carefully until just combined. Add nuts if using. Pour into a well greased pan (25x35cm) and bake at 180c for 25 mins.
sultana, cheese & oat bars
Ingredients:
1 1/2cups plain flour
1 cup brown sugar
½ teaspoon baking powder
185g (6oz)butter
½ teaspoon salt
3 tablespoons apricot jam
11/2 cups rolled oats
125g (4 oz) grated tasty cheese
1 cup sultanas
Method:
Combine sifted flour, baking powder and salt with the oats and brown sugar. Rub in the butter until the mixture resembles breadcrumbs. Press half on to the base of an 18 cm x 28cm (7" x 11") slice tray. Spread with the jam and sprinkle over the grated cheese and sultanas. Spread remainder of crumble mixture over the filling, pressing so that the oats will not flake off and become dry. Bake in a moderate oven 35-40 minutes or until golden brown. Cool, and slice.
1 1/2cups plain flour
1 cup brown sugar
½ teaspoon baking powder
185g (6oz)butter
½ teaspoon salt
3 tablespoons apricot jam
11/2 cups rolled oats
125g (4 oz) grated tasty cheese
1 cup sultanas
Method:
Combine sifted flour, baking powder and salt with the oats and brown sugar. Rub in the butter until the mixture resembles breadcrumbs. Press half on to the base of an 18 cm x 28cm (7" x 11") slice tray. Spread with the jam and sprinkle over the grated cheese and sultanas. Spread remainder of crumble mixture over the filling, pressing so that the oats will not flake off and become dry. Bake in a moderate oven 35-40 minutes or until golden brown. Cool, and slice.
sweet almond tarts
Ingredients:
2 sheets shortcrust pastry
125g butter
3/4 cup sugar
2 eggs
1 cup almond meal
1/2 cup flaked almonds
Method:
Preheat oven to 160 degrees Celsius.
Cut circles from pastry to fit a 24-hole mini muffin tin. Grease pan and press a pastry circle into each hole.
Cream butter and sugar until light and creamy. Add eggs one at a time, beating well between each addition. Add almond meal and mix until smooth. Fill each pastry case to the top with the mixture. Bake for 5 minutes until the mixture begins to firm. Remove from oven and sprinkle with almond flakes.
Return to oven and cook a further 25 minutes until the mixture has set and the almonds are golden brown. Let sit five minutes then carefully remove from pan to a cake rack to cool completely. Dust with icing sugar to serve.
2 sheets shortcrust pastry
125g butter
3/4 cup sugar
2 eggs
1 cup almond meal
1/2 cup flaked almonds
Method:
Preheat oven to 160 degrees Celsius.
Cut circles from pastry to fit a 24-hole mini muffin tin. Grease pan and press a pastry circle into each hole.
Cream butter and sugar until light and creamy. Add eggs one at a time, beating well between each addition. Add almond meal and mix until smooth. Fill each pastry case to the top with the mixture. Bake for 5 minutes until the mixture begins to firm. Remove from oven and sprinkle with almond flakes.
Return to oven and cook a further 25 minutes until the mixture has set and the almonds are golden brown. Let sit five minutes then carefully remove from pan to a cake rack to cool completely. Dust with icing sugar to serve.
the piglet
This is the most decadent slice I've ever had. We had it while we were on holidays, just one slice bought from a cake shop in a country town and shared between us. What a mistake that was! We both wanted more, more, more!
It's a simple enough slice: biscuit base, caramel filling, raspberry marshmallow topping.
Here's my version of The Piglet
Base:
1 cup SR flour
1 cup coconust
1/2 cup brown sugar
125g butter, melted
Line a slice tray with baking paper. Pre-heat oven to 180 degrees Celsius. Combine all the ingredients together then press firmly into the slice tray. Bake for 12 - 15 minutes until golden brown. The base will still be soft as it comes out of the oven, but will firm up as it cools. Cool in tin.
Filling:
1 can condensed milk (or MOO equivalent)
2 tbsp golden syrup
1 tbsp butter
Combine all ingredients in a small saucepan. Cook, stirring constantly, over a medium heat until the butter and syrup have melted into the condensed milk. Bring to a boil, stirring all the time. Turn heat down and continue to cook, stirring constantly, until caramel is formed - about 10 minutes. Remove from heat and pour over base straight away. Smooth and set aside to cool.
Topping:
1 pkt (200g) pink marshmallows OR 1 quantity MOO marshmallow
1 tsp butter
Place marshmallows and butter in a large heat proof bowl. Microwave on HIGH in 1 minute bursts, stirring between, until marshmallows and butter have melted and combined. Remove from microwave and pour over slice immediately - don't dawdle or the marshmallow will start to set. Cover slice with baking paper and set aside for marshmallow to set. Dust the top with icing sugar. Cut into fingers to serve.
It's a simple enough slice: biscuit base, caramel filling, raspberry marshmallow topping.
Here's my version of The Piglet
Base:
1 cup SR flour
1 cup coconust
1/2 cup brown sugar
125g butter, melted
Line a slice tray with baking paper. Pre-heat oven to 180 degrees Celsius. Combine all the ingredients together then press firmly into the slice tray. Bake for 12 - 15 minutes until golden brown. The base will still be soft as it comes out of the oven, but will firm up as it cools. Cool in tin.
Filling:
1 can condensed milk (or MOO equivalent)
2 tbsp golden syrup
1 tbsp butter
Combine all ingredients in a small saucepan. Cook, stirring constantly, over a medium heat until the butter and syrup have melted into the condensed milk. Bring to a boil, stirring all the time. Turn heat down and continue to cook, stirring constantly, until caramel is formed - about 10 minutes. Remove from heat and pour over base straight away. Smooth and set aside to cool.
Topping:
1 pkt (200g) pink marshmallows OR 1 quantity MOO marshmallow
1 tsp butter
Place marshmallows and butter in a large heat proof bowl. Microwave on HIGH in 1 minute bursts, stirring between, until marshmallows and butter have melted and combined. Remove from microwave and pour over slice immediately - don't dawdle or the marshmallow will start to set. Cover slice with baking paper and set aside for marshmallow to set. Dust the top with icing sugar. Cut into fingers to serve.
thin mint brownies
Ingredients:
125g dark chocolate
225g butter
1 cup milk chocolate chips
4 eggs
1-3/4 cups white sugar
2 tsp vanilla extract
1 cup SR flour
2 tbsp cocoa powder
1/2 tsp salt
2 tsp instant coffee
1 drop peppermint essence
175g dark chocolate chips
Method:
Preheat the oven to 180 degrees Celsius. Grease and flour a 9×13 inch baking dish.
Chop dark chocolate. Melt the chopped dark chocolate with the butter and 1 cup of the chocolate chips in a glass bowl in the microwave for 1-1/2 minutes. Stir together. Let cool.
In a stand mixer or mixing bowl, beat together the eggs, sugar and vanilla. After the chocolate mixture has cooled, beat it into the eggs mixture. Stir in the flour, cocoa powder, and salt.
Then gently fold in the instant coffee, the drop of peppermint essence and the dark chocolate-mint baking chips*. Pour the batter into the prepared baking dish.
Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the centre.
Let Thin Mint Brownies cool slightly in tin before cutting and serving.
125g dark chocolate
225g butter
1 cup milk chocolate chips
4 eggs
1-3/4 cups white sugar
2 tsp vanilla extract
1 cup SR flour
2 tbsp cocoa powder
1/2 tsp salt
2 tsp instant coffee
1 drop peppermint essence
175g dark chocolate chips
Method:
Preheat the oven to 180 degrees Celsius. Grease and flour a 9×13 inch baking dish.
Chop dark chocolate. Melt the chopped dark chocolate with the butter and 1 cup of the chocolate chips in a glass bowl in the microwave for 1-1/2 minutes. Stir together. Let cool.
In a stand mixer or mixing bowl, beat together the eggs, sugar and vanilla. After the chocolate mixture has cooled, beat it into the eggs mixture. Stir in the flour, cocoa powder, and salt.
Then gently fold in the instant coffee, the drop of peppermint essence and the dark chocolate-mint baking chips*. Pour the batter into the prepared baking dish.
Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the centre.
Let Thin Mint Brownies cool slightly in tin before cutting and serving.
weetbix slice
Ingredients:
3 cups SR flour
3 cups desiccated coconut
9 Weetbix
2 1/4 cups brown sugar
375 g butter
1 pkt chocolate bits
Method:
Crush Weetbix. Place flour, Weetbix, coconut and sugar into bowl and stir to combine. Melt butter and mix into dry ingredients. Press into a well greased or baking paper lined lamington tray. Bake in a moderate oven approximately 20 minutes until golden brown and cooked. Immediately spread choc bits evenly over hot slice so they melt and form an icing. This slice freezes well.
3 cups SR flour
3 cups desiccated coconut
9 Weetbix
2 1/4 cups brown sugar
375 g butter
1 pkt chocolate bits
Method:
Crush Weetbix. Place flour, Weetbix, coconut and sugar into bowl and stir to combine. Melt butter and mix into dry ingredients. Press into a well greased or baking paper lined lamington tray. Bake in a moderate oven approximately 20 minutes until golden brown and cooked. Immediately spread choc bits evenly over hot slice so they melt and form an icing. This slice freezes well.
white chocolate gingerbread blondies
These little squares of deliciousness are well worth the effort in making them. They are moist and full of spice and keep in an air-tight container for up to a week, if you can resist them.
Ingredients:
2¾ cups plain flour
1¼ teaspoons bicarbonate soda
1¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
300g butter, room temperature
1¼ cups packed light-brown sugar
½ cup plus 2 tablespoons white sugar
2 large eggs, plus 1 large egg yolk
1¼ teaspoons pure vanilla extract
? cup molasses
300g white chocolate, coarsely chopped
Method:
Preheat oven to 175 degrees Celsius. Coat a large rimmed baking sheet, 40cm x 30cm with cooking spray. Line bottom with baking paper cut to fit, and coat baking paper with cooking spray. Whisk together flour, bicarb soda and spices. Beat butter, brown and white sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Stir in white chocolate. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.
Tip of the Day 21st May 2013
Ingredients:
2¾ cups plain flour
1¼ teaspoons bicarbonate soda
1¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
300g butter, room temperature
1¼ cups packed light-brown sugar
½ cup plus 2 tablespoons white sugar
2 large eggs, plus 1 large egg yolk
1¼ teaspoons pure vanilla extract
? cup molasses
300g white chocolate, coarsely chopped
Method:
Preheat oven to 175 degrees Celsius. Coat a large rimmed baking sheet, 40cm x 30cm with cooking spray. Line bottom with baking paper cut to fit, and coat baking paper with cooking spray. Whisk together flour, bicarb soda and spices. Beat butter, brown and white sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Stir in white chocolate. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.
Tip of the Day 21st May 2013
white christmas cups
Ingredients:
2 cups rice bubbles
2 cups full cream powdered milk
1 cup desiccated coconut
1cup icing sugar
180g melted Copha
120g chopped glace cherries (use the mixed packet for colour)
200g block white chocolate, melted
Method:
Mix all the ingredients, except the white chocolate, together in a large bowl. Take teaspoonfuls and drop into mini foil chocolate cases. Set in fridge at least 30 minutes. Drizzle white chocolate over the top of each cup and put back into fridge to set.
You can buy mini foil chocolate cups in Christmas colours at Big W and Kmart in the kitchenware department. You may also find them at larger supermarkets and of course home- and kitchenware stores.
Contributed by Cath Armstrong
2 cups rice bubbles
2 cups full cream powdered milk
1 cup desiccated coconut
1cup icing sugar
180g melted Copha
120g chopped glace cherries (use the mixed packet for colour)
200g block white chocolate, melted
Method:
Mix all the ingredients, except the white chocolate, together in a large bowl. Take teaspoonfuls and drop into mini foil chocolate cases. Set in fridge at least 30 minutes. Drizzle white chocolate over the top of each cup and put back into fridge to set.
You can buy mini foil chocolate cups in Christmas colours at Big W and Kmart in the kitchenware department. You may also find them at larger supermarkets and of course home- and kitchenware stores.
Contributed by Cath Armstrong