Ma's Kitchen - Slices by Phil Towers

slices.

Annâ&#x20AC;&#x2122;s Choc-o-Nut Fingers INGREDIENTS 1 cups Self-Raising Flour 1 tbsp Cocoa Pinch of Salt Âž cup Sugar 1 cup Coconut 5 oz Margarine 1 tsp Vanilla 1 level tbsp Golden Syrup

METHOD Melt margarine and syrup over low heat and cool. Add to dry ingredients and mix well. With a fork spread into a greased slab tin (7 inch x 11 inch). Bake in a moderate oven for exactly 20 minutes. Ice while still warm with chocolate icing. Sprinkle with coconut if desired. * Do not cook longer as it will be too hard.

~ 143 ~

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Brownies INGREDIENTS 200g Butter ½ cup Cocoa 2 cups Brown Sugar 1 tsp Vanilla 1 cup Plain Flour 2 Eggs ½ cup chopped Walnuts

METHOD Melt butter and cocoa gently (don’t boil). At low heat, add sugar and vanilla . Take off heat and sift in flour and stir. Add eggs and beat well. Stir in walnuts and spread evenly in slab tin. Bake for 20 minutes in moderate oven. When cool, ice with chocolate icing.

~ 144 ~

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Chocolate Coconut Delight INGREDIENTS 1¾ cups Self-Raising Flour 2 tbsp Cocoa 1 cup Coconut ½ cup Caster Sugar ½ cup Walnut Pieces 180g Butter of Margarine 1 tsp Vanilla Essence 1 tbsp Golden Syrup Chocolate Icing: 2 cups Icing Sugar, sifted 2 tbsp Cocoa 1 tsp Vanilla 30g Butter or Margarine 2-3 tbsp Hot Water

METHOD Sift cocoa and flour together into a large bowl. Add coconut, sugar and walnuts. Mix well. Melt butter, add vanilla and golden syrup. Stir together, cool and pour over dry ingredients. Mix well. Pour into greased lamington tin. Press well. Bake in moderate oven for 20 minutes or until cooked when tested. For the icing, combine all ingredients. Mix well until smooth and spread over cool slice.

~ 145 ~

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~ 146 ~

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Chocolate Fudge Slice INGREDIENTS ¼ lb. Margarine ¾ cup Brown Sugar 1 dessertspoon Golden Syrup 1 Egg 2 tbsp Cocoa ½ cup Coconut 1 cup Self-Raising Flour 2 tbsp Milk ½ tsp Vanilla Pinch of Salt

METHOD Melt margarine in saucepan, cool and add brown sugar and beat. Add egg and golden syrup, mixing well with a wooden spoon. Add other ingredients. Spread evenly in greased lamington tin. Bake until cooked (15 to 20 minutes). Remove and immediately ice with chocolate icing (see p.146).

~ 147 ~

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Chocolate Peppermint Slice INGREDIENTS Chocolate Icing: 6 oz Butter 1 cup Coconut 1½ cups Self-Raising Flour ½ cup Brown Sugar Peppermint Layer: 3 tbsp Milk 1 tsp Peppermint Essence 2 oz Melted Copha 12 oz Icing Sugar Chocolate Icing: 3 oz melted Copha 1 tsp Coffee Powder ½ cup Drinking Chocolate

METHOD Combine flour, coconut and brown sugar. Add melted butter. Press into lamington tin and bake for 10-15 minutes in moderately hot oven. Melt copha, add milk and peppermint essence. Mix in icing sugar. Spread over hot biscuit and allow to cool thoroughly. Mix drinking chocolate and coffee powder together then add melted copha. Spread over peppermint filling and allow to set before cutting into squares.

~ 148 ~

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Coconut Slice INGREDIENTS 125g Butter or Margarine ¾ cup Sugar 1 Egg 2 cups Self-Raising Flour ⅓ cup Jam (preferably Strawberry or Apricot) Topping: 1 cup Coconut ½ cup Sugar 1 Egg, beaten

METHOD Cream butter and sugar together until creamy. Beat in egg. Fold in flour. Press into greased lamington tin. Spread jam evenly over base. For the topping, whisk all ingredients together with a fork. Spread evenly over jam. Bake in a moderate oven for 30 minutes or until cooked. Cut into squares when cold.

~ 149 ~

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Date Fudge Slice INGREDIENTS 125g Butter or Margarine 1 cup Brown Sugar 2 tbsp Cocoa 2 tbsp Golden Syrup 1 Egg, beaten 1 cup Self-Raising Flour, sifted Â˝ cup chopped Dates Â˝ cup chopped Walnuts 1 tsp Lemon Rind 60g Dark Chocolate, melted (optional)

METHOD Place butter, sugar, cocoa and golden syrup in a saucepan. Stir over a low heat until butter has melted and the ingredients are well combined. Remove from heat and cool slightly. Whisk in the egg. Combine the remaining ingredients in a bowl. Add the butter mixture and mix well. Spread evenly into a greased lamington tray. Bake in a moderate oven for 20-25 minutes. Cool, drizzle with chocolate. Allow to cool completely in tin.

~ 150 ~

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Dried Fruit Slice INGREDIENTS 2 cups Plain Flour ½ tsp Mixed Spice ¼ tsp Ground Cloves ¼ tsp Ground Cinnamon 160g Butter (chopped) 2 tbsp Water (approx.) 2 tbsp Caster Sugar Dried Fruit Filling: ½ cup chopped Pitted Dates ½ cup chopped Raisins 2 tbsp Mixed Peel ⅔ cup Water ¾ cup Currants 1 Egg, lightly beaten 1 tbsp Raw Sugar

METHOD Sift dry ingredients for pastry into bowl, stir in caster sugar, rub in butter. Add enough water to make ingredients cling together. Turn dough onto lightly floured surface, knead gently until smooth, cover and refrigerate for 30 minutes. Roll half of the pastry between sheets of greaseproof paper to forma rectangle to fit the cooking tray. Place in greased tray and bake in a moderately hot oven until browned, then cool. For the dried fruit filling, combine dates, raisins, peel and water in a pan. Bring to boil. Stir until mixture is a thick paste. Stir in currants and cool. Spread dried fruit filling evenly over pastry base. Roll remaining pastry until large enough to cover fruit; firmly press all over with your hand and trim the edges. Brush egg over the top, sprinkle with raw sugar and prick all over with a fork. Bake in moderately hot over for about 15 minutes, or until lightly browned. Cool in pan and cut into rectangles when cold.

~ 151 ~

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Ginger Crunch INGREDIENTS ¼ lb. Margarine ½ cup Brown Sugar 2 level tbsp Ground Ginger ¾ cup Plain Flour ¼ cup Self-Raising Flour ¼ cup Coconut Icing: 1 tbsp Butter 1 level tbsp Golden Syrup 1 cup sifted Icing Sugar 2 level tbsp Ginger Powder Cold Milk

METHOD Beat margarine, sugar and ginger until creamy. Sift flours and add to creamed mixture. Mix until evenly blended and add coconut. Spread in a lamington tin and bake in a moderate oven for about 15 minutes. For the icing, mix ingredients together and spread on top of the crunch while it is still warm.

~ 152 ~

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Hazel’s Creation INGREDIENTS Base: 1 cup Butter ½ cup Caster Sugar 1½ tbsp Cocoa 1 cup Coconut 1 Egg 2 cups crushed Wholemeal Biscuits ½ cup Walnut or Pecan pieces, chopped Vanilla Filling: 2 cups sifted Icing Sugar 2 oz Butter 2 tbsp Custard Powder 2 tbsp Hot Water Topping: 3 oz Cooking Chocolate 1 dessertspoon Butter

METHOD For the base, melt the butter, then add the rest of the ingredients. Place in a square tin and put in the fridge for 30 minutes. Mix the filling ingredients together and spread over base. Return to the fridge for another 30 minutes. Melt the topping ingredients and spread over filling. Store in refrigerator.

~ 153 ~

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Lemon Cheese Slice INGREDIENTS 4 oz Butter 4 oz Caster Sugar 1 Egg Yolk 1 Egg White, beaten Â˝ tsp Vanilla 1 cup Plain Flour 1 cup Self-Raising Flour Pinch of Salt Lemon Cheese: 1 cup Water Finely grated rind and juice of lemon 1 tsp Butter 1 cup Sugar 2 rounded tbsp Custard Powder

METHOD Cream butter, sugar and vanilla and add egg yolk. Beat well. Sift flours and salt and add to mixture. Roll into 2 halves. Put one half in greased tin and cover lemon cheese. Top with the other half of the pastry. Glaze with slightly beaten egg white or milk. Spread with extra caster sugar. Bake in moderate oven for 25 minutes. For the lemon cheese, boil sugar, water and lemon rind. Blend custard powder with lemon juice. Add to contents of saucepan. Stir until thickened. Add butter. Allow to cool before putting between pastries. * Should be FIRMLY thickened lemon cheese.

~ 154 ~

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Lemon Ginger Slice INGREDIENTS 4 oz Butter 4 oz Sugar 2 level tbsp Coconut 1 tbsp Lemon Juice Grated rind of 1 Lemon 1 Egg, beaten 1 Egg White, beaten Âź cup chopped Crystallized Ginger Â˝ lb. Crushed Biscuits

METHOD Place butter, sugar, coconut, egg and lemon juice in a saucepan and stir until well mixed. Cook for 2 minutes. Remove from heat and cool slightly, then add the rest of the ingredients. Press into a slab tin and when set, ice with lemon icing and sprinkle with coconut. Cut into fingers when set.

~ 155 ~

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Lemon Marshmallow Slice INGREDIENTS Base: 250g Arrowroot Biscuits, crushed 1 cup Coconut Grated rind of 1 Lemon 125g Butter or Margarine ½ cup Condensed Milk Lemon Cheese: ¾ cup Caster Sugar ¼ cup Cold Water ½ tsp Vanilla 2 tsp Gelatin ¼ cup Hot Water Coconut

METHOD Combine biscuit crumbs, coconut and lemon rind. Melt butter and add condensed milk. Stir over low heat until combined. Pour over crumb mixture. Press firmly into foil-lined lamington tin. Refrigerate. For the topping, place sugar and cold water in a bowl. Whisk with electric beater for 2-3 minutes. Sprinkle gelatin over HOT water. Dissolve while hot and add to sugar mixture. Beat until thick and white (5-10 minutes). Add vanilla and pour over slice. Sprinkle with coconut and set at room temperature.

~ 156 ~

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Lemon Syrup Slice INGREDIENTS Base: 6 oz Butter 6 oz Brown Sugar 2 Eggs 6 oz Self-Raising Flour Syrup: Juice of 1 Lemon 4 oz Caster Sugar (more or less according to the juiciness of the lemon)

METHOD Melt the butter gently, then stir in the brown sugar. Beat eggs, stir into the mixture with the flour. Turn mixture into lamington tin and smooth the surface. Cook in a moderate oven for 35-40 minutes until the surface is soft, although set and light golden brown. While the slice is cooking, mix the caster sugar with the lemon juice to form a thin paste. Remove the slice from the oven and pour or spread the syrup over the HOT base. Allow to cool and cut into slices. *Heat lemon in microwave for 15 seconds to make it juicier

~ 157 ~

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Licorice Slice INGREDIENTS 1 packet Sweet Biscuits, crushed ½ cup Coconut ½ tin Condensed Milk 375g chopped Licorice Allsorts 125g Butter 1 tbsp Golden Syrup Icing: 3 oz Copha 200g Chocolate

METHOD Heat butter, golden syrup, add condensed milk. Pour over dry ingredients and mix well. Press into lamington tin. Melt the copha and chocolate together and pour over the top of the slice. Place in fridge to set. *1½ packets of Biscuit Base can be used instead of the sweet biscuits. The biscuit base is already crushed and not so sweet.

~ 158 ~

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Mocha Slice* INGREDIENTS 4 oz Copha 2 oz Powdered Milk 4 oz sifted Icing Sugar 1 tsp Nescafe Coffee 1 tbsp Cocoa 2Â˝ cups Rice Bubbles

METHOD Melt copha and add other ingredients. Press into slab tin and when set, cut into diamonds. The slice can be iced with chocolate topped with 100s&1000s.

White Christmas INGREDIENTS 1 cup sifted Icing Sugar 1 cup Rice Bubbles 1 cup Mixed Fruit (chop if necessary) 1 cup Powdered Milk 1 cup Coconut 7 oz Copha

METHOD Melt copha and add to rest of the ingredients. Press well into slab tin. Ice with copha icing. Cut into fingers when set.

~ 159 ~

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Oaty Date Bars INGREDIENTS 4 oz Margarine 1 Egg ½ tsp Vanilla ¾ cup Brown Sugar 1½ cups Plain Flour ½ level tsp Bi-Carbonate Soda Salt ½ cup Uncle Toby’s Rolled Oats ¼ cup chopped Pecans Date Filling: 1½ cups Chopped Dates Grated rind and juice of 1 Lemon ¼ cup Water ¼ cup Brown Sugar ½ cup Chopped Pecans

METHOD For the date filling, place dates, lemon rind and juice, brown sugar and water in a saucepan. Cook over low heat until it becomes a paste. Add pecans, then mix and cool. Cream margarine and sugar. Add egg, vanilla and golden syrup. Beat well. Sift flour, salt and bicarbonate soda into creamed mixture. Add rolled oats and nuts and mix. Empty half the mixture and pat down to fit. Spread with date filling. Roll out the remaining half and fit over filling. Bake in a very moderate oven for 30 minutes or until cooked.

~ 160 ~

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Yolanda’s Coconut Slice INGREDIENTS 1 cup Self-Raising Flour, sifted Pinch of Salt 1 cup Coconut 4 oz Butter or Margarine ¾ cup Sugar 2 small Eggs, well beaten ½ cup Milk Lemon Icing

METHOD Place sifted flour, coconut and salt in a bowl. Melt butter, stir in sugar. Add to flour mixture. Then add well-beaten eggs and milk and mix thoroughly (this should be slightly fluid). Bake in greased lamington tin in a moderate oven for 20-30 minutes, or until it is firm to touch. While still warm, top fairly thinly with lemon icing. Sprinkle with coconut if desired. Cut when cool. *Freezes well.

~ 161 ~