Jelly Slice

Jelly Slice

Base:

185g butter, melted (butter not marg – marg makes the base go soggy!

1 packet crushed scotch fingers (or marie or chocolate or…)

Line a 21 x 36 cm pan with baking paper

Combined melted butter and biscuits.

Press firmly into prepared pan.

Refrigerate

Middle:

2 tsp gelatine

½ cup boiling water

2 tbsp lemon juice (or as I had LOTS of lemon juice I forgot about the boiling water and had just over ½ cup of hot lemon juice!!)

395g sweetened condensed milk

Pour condensed milk into bowl.

Beat in gelatine that has been melted in (hot) lemon juice and/or boiling water.

Pour over biscuit base.

Refrigerate for one hour or until set.

Then the Jelly top:

Make jelly as per pack instructions, adding 2 tsp extra gelatine.

Cool slightly then pour over chilled slice and refrigerate one hour or until set.

Finally…

Cut up and enjoy!

Coconut Ice

Coconut Ice

2 cups sugar

½ cup milk

¾ cup coconut

1 teaspoon butter.

Boil the sugar and milk for five minutes, stirring slowly.

Add butter and coconut and boil for one minute.

Remove from fire, beat to a cream and then pour into dish.

They say a wet dish. I use baking paper.

I do this recipe twice. The first, as it, will cover the bottom of a 18 x 27cm lamington tin.

The second time I add pink colouring to make the second layer.

I really don’t like anyone else’s coconut slice. I especially don’t like the condensed milk ones!

Chocolate Slice

Chocolate Slice

BASE

125g (4oz) butter (margarine makes it flufflier!)

½ cup brown sugar, firmly packed

1 cup coconut

½ cup plain flour

1/3 cup self-raising flour

1 tablespoon cocoa

1 egg

ICING

1 cup icing sugar

1 tablespoon cocoa

1 teaspoon soft butter

1 tablespoon milk (approximately)

Base:

Melt butter over low heat add and stir in sugar, coconut, sifted flours and cocoa.

Then lightly beaten egg.

Spread mixture evenly over base of well greased 28cm x 18cm lamington tin.

Bake in moderate oven for 20minutes or until just firm to touch.  Spread with icing immediately.

Mary's yummy desserts for Julie

Julie Forbes wrote:
I was wondering if anyone knew of any delicious desert alternatives ...
It really needs to be simple

Julie, we always enjoy trifle at Christmas.
Layered up in a clear glass bowl always looks lovely.
Mine, layered from bottom to top is as follows:

broken sponge (store bought, of course)
sprinkled (or drenched depending on taste) with sherry or some other alcohol
chunks of red and then green jelly (not too much)
fruit salad (canned of course)
desiccated coconut
broken up chocolate flakes (why stop at one!)
Then topped with custard (from carton store bought) poured over and cream on
the side if you really want to be evil.
Another sprinkling of chocolate on top sometimes looks nice too.

Very simple, cold and yummy!

If you want to go hot and simple - what about chocolate self saucingpudding.
Mine is a tupperware recipe where I melt the butter in a large microwavable
container (the BIG t/ware one)
add all other ingredients mix/stir then top with final ingredients - ie
cocoa, sugar and water then microwave!
In my slow old microwave 10 minutes - a lot shorter for higher powered ones.
Here's the ingredients list:

Chocolate Self Saucing Pudding
Mix together:
60g Butter (melted)
1 ½ cups Self Raising Flour
1 cup Caster Sugar
¼ cup Cocoa
½ cup Milk
1 Egg
2 tsp Vanilla Essence

Combine sugar and cocoa then Sprinkle water over above
½ Caster Sugar
1 tablespoon Cocoa
1 ¾ cups Hot Water

Cook covered in Microwave 8 minutes*
May be dusted with icing sugar before serving.
• 8 minutes is guide for 600-750 Watt microwave.

Enjoy!

Mary's ANZAC Biscuits

Mix together: One cup each of SR flour, coconut, sugar and rolled oats.
Melt together: 4 ozs (115g) margarinie, 1 tblspn golden syrup, 1 tspn soda and 2 tblspn water.
Add to mixture.
Place heaps on greased tray and bake quickly.
Voila