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maorigurl007 - 2008-02-10 03:36:00

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barloo - 2008-02-10 18:38:00

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barter34 - 2008-02-11 09:43:00

Passionfruit & Lemon Slice 120gm butter, 1/2c icing sugar, 1/2tsp vanilla, 1 1/2c plain flour, 1tsp grated lemon rind. Filling: 3/4c plain flour, 1/2tsp baking powder, 3/4c coconut, 3 eggs, 1c caster sugar, 170gm jar of passionfruit pulp, 2T lemon juice, 1 tsp grated lemon rind. Cream butter & icing sugar. Add vanilla, fold in flour & zest. Press into slice tin & bake @180°C for 15-20mins. Filling: Sift flour & baking powder & add coconut. Lightly beat eggs & sugar, add passionfruit pulp, lemon juice & zest. Add in the dry ingredients and stir till combined. Pour over the cooked base and return to oven for a further 20mins. Cool & dust with icing sugar.

rkcroft - 2008-02-11 20:10:00

Jeez just found this thread, excellent, keep it bumped, some lovely treats in here :o)

jenna68 - 2008-02-12 14:44:00

Thank you Brianmac Made your crisp coconut biscuits this morning, they are very nice.
Many thanks to you for the trouble you go to posting so many super recipes.

nainmary - 2008-02-12 16:25:00

Hello Brianmac, can you help me with your recipe at #71 in this thread please. It's for the COCONUT SLICE. I would like to know how much eggs, sugar and coconut to use for the Topping please???? I want to make this slice for Saturday, but need your help. Cheers, from Jen.

jen92 - 2008-02-12 17:46:00

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brianmac - 2008-02-12 21:01:00

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brianmac - 2008-02-12 21:08:00

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brianmac - 2008-02-12 21:15:00

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brianmac - 2008-02-12 21:19:00

#409 Thanks Petal, I just found it and copied it to the recipe. Thanks too for all your amazing recipes and the time you take to type them all on here for us. I thoroughly appreciate your efforts Pam. xxxx

jen92 - 2008-02-12 21:27:00

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brianmac - 2008-02-13 07:16:00

Bumping is when one wishes to... either bring the thread or a post up to the top of MB section for another's attention or to keep it up for personal thoughts, or simply keeping the thread alive ( if near the end of the topic or on the very last page - faces possible extinction ), one uses the word "bump" for these purposes. One could write other things instead of using the word bumping as well as a form of bumping. Cheers, maybe a couple of other thoughts as well.

valentino - 2008-02-13 08:11:00

Hmmm, what's going on... a moment ago was a post what is bumping now no longer prior post, is there a little worm playing up somewhere. Sorry but I'm a little confused on this.

valentino - 2008-02-13 08:15:00

#413 What website is this Pam? Can you give me more info please, I'm keen to have a look when it's up and running.

jen92 - 2008-02-13 14:35:00

soft and chewy biscuits Has anyone got any recipes for soft and chewy biscuits (any flavours)? Thanks

indigojo - 2008-02-13 16:40:00

Chewy Almond Biscuits.... 200gm ground almonds, 1c caster sugar, 1/2c plain flour, 1/4c apricot jam (or any flavour you like), 3 egg whites at room temp - whisked, 24 whole blanched almonds. Place ground almonds, sugar and flour into bowl. Stir to combine. Add jam and egg whites. Mix well. Take 1 tablespoon of mix and shape into balls. Place onto baking trays and press and almond into the centre of each. Press down slightly to flatten. Bake for 15-18mins @ 160°C or until light golden.

rkcroft - 2008-02-13 16:56:00

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barter34 - 2008-02-13 20:42:00

great thread my printer is busy and I am looking forward to trying out some recipes this weekend. Would anyone have a recipe for Raspberry and White chocolate buscuits?. They are a big cookie that is crisp around the edges but yummy and chewy in the middle.

robyn35 - 2008-02-13 21:05:00

just made Peanut Brownies and Chinaman Chew from the other thread, DH says I can cook them again. Will try the almond one later, thanks.

indigojo - 2008-02-13 22:27:00

Passionfruit Shortbread (flavour in the icing) 250g butter, 1/3c castor sugar, 2 1/4c flour, 1/4c rice flour & 40g white choc melts melted. Passionfruit icing; 1 1/4c icing sugar sifted, 2 tbsp passionfruit pulp, 20g softened butter & 1tbsp water.Line 2 baking trays with paper. With electric beater, beat butter & sugar until light & creamy. Fold in sifted flours & mix well into a soft dough. Turn out onto a lightly floured surface, knead gently for a minute or until smooth. Roll out dough to 5mm thickness. Using a sharp knife, cut into 4 x 4 cm diamonds. Place on prepared trays. re-roll the pastry left-overs and cut into more diamonds. Bake at 160cfor 15 minutes or until the biscuits are very lightly golden browned. Stand for 5 minutes before transferring onto a wire rack to cool.

valentino - 2008-02-14 14:02:00

2nd bit... final part.. To make the icing; combine icing sugar, passionfruit pulp, butter & water in a bowl to form a smooth paste. Stand the bowl in pan of simmering water, stirring until the icing is smooth and glossy. Remove the pan from heat but leave the bowl of icing to stand in the warm water while icing the biscuits. Using a flat-bladed knife, spread each biscuit with 1/2 tsp of icing. Leave the biscuits to stand for 15 minutes to set then drizzle or pipe a decorative pattern on top with the melted white choc. Special Note: Overheating icing will make it dull 7 grainy. Try to work as quick as possible & dip the knife into hot water occasionally to give the icing a smooth finish.

valentino - 2008-02-14 14:03:00

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barloo - 2008-02-18 23:23:00

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angie461 - 2008-02-20 12:07:00

BUMPITY bump!

jenna68 - 2008-02-22 06:29:00

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mrmagoo1 - 2008-02-22 10:13:00

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brianmac - 2008-02-22 10:58:00

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brianmac - 2008-02-22 11:01:00

Fantastic Brianmac, I've had a look at Cookessentials, so I'll keep an eye on your future listings as I'm very interested in what you'll be selling.

jen92 - 2008-02-22 17:59:00

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brianmac - 2008-02-22 19:32:00

Hi Pam..... Just a wee thought, use your business name with .com ...came accross by accident in looking into yours. Cheers

valentino - 2008-02-22 19:40:00

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brianmac - 2008-02-23 07:11:00

Very good that one is aware... And is a very good advantage to you as well. Cheers

valentino - 2008-02-23 11:47:00

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brianmac - 2008-02-27 16:14:00

bumping from last page....

rkcroft - 2008-03-04 14:52:00

White Chocolate & Almond Brownies... 75gm butter, 300gm white choc, 3 eggs, 90gm caster sugar, 2tsp vanilla, 1 1/3c self raising flour, 100gm slivered almonds, 100gm white choc chips. Melt butter and choc together. In separate bowl whisk eggs, sugar and vanilla. Stir in melted choc mix and fold in flour. Stir in almonds and choc chips. Spread mix into a 20x30cm slice pan and bake @ 175°C for 20-25mins. Cool, dust with icing sugar and cut into squares. Keeps 3-4 days in airtight container.

rkcroft - 2008-03-07 13:39:00

bump bouncy bouncy

angeldrawers - 2008-03-09 22:49:00

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cookessentials - 2008-03-11 11:23:00

honey puffs any one got any recepies using honey puffs. thanks

suzanne39 - 2008-03-11 12:54:00

bump .....

suzanne39 - 2008-03-11 20:42:00

Viennese Fingers (Absolutely delicious) 100g unsalted butter softened, 1/2c icing sugar, 2 egg yolks, 1 1/2tsp vanilla essence, 1c flour, 100g dark cooking choc chopped, and 30g unsalted butter extra for icing.

Line two baking trays with baking paper. Using electric beaters, cream butter and icing sugar until light and fluffy. Gradually add egg yolks and essence and beat thoroughly. Sift flour and using a flat-bladed knife, mix until just combined and is smooth. Spoon the mixture into a piping bag fitted with a 1cm fluted nozzle and pipe the mixture into wavy 6cm lengths on prepared trays. Bake at 180c for 12 minutes or until golden brown. Allow to cool slightly on trays then transfer to wire rack to cool. Melt the choc in a small bowl over hot water and stir until choc and butter has melted together and smooth. Dip half of each biscuit into the melted choc mixture and leave to set on greaseproof paper or foil.

valentino - 2008-03-13 13:02:00

~~Chocolate Rough Slice~~ Ingredients
1 cup self-raising flour
1/4 cup desiccated coconut
1/3 cup sugar
1 Tbsp NESTLÉ Baking Cocoa
125 g butter, melted
2 cups desiccated coconut, extra
1 cup icing sugar
1 Tbsp NESTLÉ Baking Cocoa, extra
3/4 cup HIGHLANDER Sweetened Condensed Milk
100 g NESTLÉ Cooking Chocolate, melted
150 g NESTLÉ Dark CHOC BITS
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Method
Combine first 5 ingredients in a bowl, mix well.
Press mixture into base of 28cm x 18cm lamington pan.
Bake in 180°C oven 15 minutes. Remove from oven, cool slightly.
Combine remaining ingredients, mix well. Spread evenly over base, allow to cool, cut into slices.

jen92 - 2008-03-16 14:34:00

~~~ Coffee + Apricot Streusel Slice ~~~ Ingredients
90g butter
1/2 cup brown sugar
1 egg
3/4 cup self-raising flour
1/2 cup plain flour
1 tsp cinnamon
1/3 cup cream
410g can pie apricot
2 Tbsp glacé ginger, chopped
2 Tbsp NESCAFÉ Classic Instant Coffee
1/2 cup plain flour, extra
2 Tbsp brown sugar
2 Tbsp coconut
60 g butter, chopped, extra
1/2 cup plain flour, extra
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Method
Beat butter and sugar until light and creamy, beat in egg. Fold in sifted flours, cinnamon and cream. Spread into greased and lined 18cm x 28cm lamington pan, top with combined apricots and ginger.
Combine NESCAFÉ Classic Coffee, extra flour, extra brown sugar and coconut, rub in extra butter, form mixture into a ball, refrigerate 30 minutes, grate over slice.
Bake in 200°C oven 15 minutes, reduce heat to 180°C, bake further 15 minutes, cool in pan. If desired, serve dusted with icing sugar.

jen92 - 2008-03-16 14:37:00

~~ Caramel Nut + Chocolate Chip Slice ~~ Ingredients
TO PREPARE PASTRY:
1 cup plain flour
1/2 cup ground almonds
1 Tbsp sugar
90 g butter, chopped
1 egg yolk
1 Tbsp water

TO PREPARE FILLING:
90 g butter, chopped
3/4 cup HIGHLANDER Sweetened Condensed Milk
1 Tbsp golden syrup
1 egg
1/2 cup self-raising flour
200 g roasted nuts, chopped
1/2 cup NESTLÉ Dark CHOC BITS

TO MAKE PASTRY:
1. Preheat oven to 180°C.
2. Combine flour, ground almonds and sugar in food processor. Add butter, process until mixture resembles breadcrumbs. Add egg yolk and water, process until mixture forms a ball. 3. Press into base of foil lined 18cm x 28cm tin, bake 10 minutes. Spread filling over base. Return to oven, bake further 15-20 minutes until just set. Cut into slices.

TO MAKE FILLING:
1. Beat first three ingredients until creamy, beat in egg, fold in remaining ingredients.

jen92 - 2008-03-16 14:42:00

~~~ YUMMIEST MAGIC SLICE ~~~ Ingredients
1 1/2 cups plain sweet biscuits, crushed
75 g butter, melted
1 cup NESTLÉ Milk CHOC BITS
1 cup chopped raisins
1 cup desiccated coconut
1 cup flaked almonds
395 g can HIGHLANDER Sweetened Condensed Milk
Makes: 24 squares
Method
Preheat oven to 180ºC. Grease and line 18cm x 28cm lamington pan.
Combine biscuit crumbs and butter. Press mixture into pan.
Sprinkle NESTLÉ Milk CHOC BITS over crumb crust. Top with raisins, coconut and almonds. Pour HIGHLANDER Sweetened Condensed Milk evenly over top. Bake for 25-30 minutes until golden brown. Cool in pan, cut into squares to serve.
Hints
If you like, use chopped dried apricots in place in the raisins.

jen92 - 2008-03-16 14:43:00

Creme Caramel Slice (or dessert)Scrumptious 150grms(5ozs)butter,1cup(185gr-
ms/6ozs) lightly packed soft brown sugar,4 eggs,seperated,2 tablesponns golden syrup,1/4cup (30g/1 oz) plain flour,1cup(250ml/8fld ounces)milk, .
Preheat oven to moderate(180c) Line a lightly greased 18x28cm(7x11 inch) shallow tin with non stick baking paper, overhanging two opposite sides.beat the butter and sugar until light and creamy. Add egg yolks and syrup and beat tountil well combined.Fold in the flour alternating with the milk.. Beat egg whites into stiff peaks. Fold in butter mixture, then pour into tin. Place the tin in a large baking dish, then pour enough hot water into the dish to reach half way up the side of the tin. Bake for 30-35 minutes or until springy and dark golden on top. Remove the tin from the baking dish and leave slice to cool in the tin before lifting out to cut. Decorate each piece with a dollop of cream and your choice of fruit. Makes 12 slices, but can be cut into smaller ones if you wish ENJOY

doree36 - 2008-03-19 12:45:00

Kiwirb - posted july 2007 Unknown slice Hope you are still around I think the slice you wanted is NAIOMA BARS
They sound very similar to the ones you had at the cafe. Here is the recipe anyway, 125 grms Butter,3 tablespoons cocoa,1 teaspoon vanilla essence, 2 cups crushed Malt biscuits 1/4 cup caster sugar,1 egg, beaten,1 cup cocoanut. Method: Melt butter, sugar and cocoa together over low heat,Remove from heat add beaten egg, then other ingredients, Press into sponge roll tin.(Which has been lined with baking paper overhanging paper on opposite sides to allow for easy lifting out later.)
Place in fridge 30 minutes.
CUSTARD FILLING 60 grms butter, 2 tablespoons Custard Powder, 2 cups icing sugar, 2 tablespoons hot water. Cream all ingredients to-gether and spread over base. Return to fridge.
TOPPING: 60 grms of cooking chocolate. 1 tablespoon butter. Melt chocolate and butter in bowl over hot water, and spread over filling. Set until firm in fridge before cutting into squares.

doree36 - 2008-03-20 21:07:00

sorry kiwirb Name of slice is NAINOMA BARS

doree36 - 2008-03-21 09:50:00

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brianmac - 2008-03-21 10:03:00