Fruit Slice

Fruit Slice

2 cups self raising flour

1 cup brown sugar

1 egg

1 teaspoon baking powder

125g butter

1 cup milk

1 cup mixed fruit

Sift flour, stir in sugar and rub in butter until crumbly. Place half the mixture in a 11x 7” tin and press down firmly. Into remaining mixture, mix the rest of the ingredients (this is a thin mixture) and pour onto base. Bake at 180°C oven for 40 –45 minutes. Ice with coffee icing and cut into fingers when cold.

Hilda & Whitney's Slice

Hilda & Whitney's Slice

(I call it that because Hilda gave me the recipe - so you all have to call it Whitney's slice!)

1 cup sr flour

1 cup sugar

1 cup coconut

1 cup dried fruit (tropical fruit medley is nice, but use whatever you've got. I've even added some chopped almonds and choc chips if I run out of fruit)

1 egg

125 g melted butter

splash vanilla

mix all ingredients together, lightly press into 18cm x 28 cm lamington pan, bake at 180 for 25 - 30 ins (until slightly firm)

Doesn't need icing.

This slice doesn't look like much, but it is sooo delicious - you will definitely be asked for the recipe.

Coconut Chocolate Slice

Coconut Chocolate Slice

1/2 cup sr flour

1/2 cup plain flour

2 Tblspns cocoa

2/3 cup caster sugar

3/4 cup dessicated coconut

125 g melted butter

1 egg

splash vanilla

sift flours and cocoa (if you like - i can't always be bothered).

mix all ingredients together, lightly press into 18cm x 28 cm lamington pan, bake at 180 for 25 - 30 ins (until slightly firm)

cool, ice with chocolate icing and sprinkle with toasted coconut (or 100s and 1000s!!)

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.

Weetbix Slice

½ cup butter (125g)
1 cup brown sugar
1 egg
1 tsp vanilla
2 tbsp cocoa
1 cup SR flour
½ cup coconut
1 cup crushed weetbix (approx 4 weetbix)

Melt butter. Gradually mix into rest of ingredients in a bowl. Press in microwave dish. Cook on medium for 6-8 minutes (I do 8). Ice with chocolate icing while still warm and sprinkle with extra coconut. Cut into squares.

Lynn Gosney

Janets apple slice

340g vanilla cake mix
¾ cup melted butter
400g tin of pie apple
200g sour cream

Preheat oven to 180C Mix butter and cake mix to a dough. Spread in a paper lined baking dish and bake for 15mins. Combine apples and sour cream. Spread over base and bake for another 15mins. Cool in fridge. Serve cold.