Lightening Online

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I’ve been busy over the last 2 days making slices for the afternoon tea after Poppa’s funeral. There’s something about actually “doing” something that I think helps at a time like this. And cooking brings with it a certain level of comfort - at least for me.

Anyway, I’m making an assortment of slices which should do for the funeral plus some other things we have going on. And if my family is lucky, maybe a few pieces for them too (actually, they’ve already started cleaning up the bits that aren’t quite the right size or don’t look as good).

I thought some of you may be interested in the recipes I’ve been using.

Lemon Slice

An old family favourite and one I’ve put on here before. This is enough to fill a large tray (rather than the regular slice tray). Halve the recipe for smaller quantities.

1 tin condensed milk (see below for condensed milk recipe)

250g margarine

2 pkts milk arrowroot biscuits (or any plain biscuit - 250g packets)

2 cups coconut

Rind of 2 lemons

Juice of 1 lemon

Crush biscuits and mix with coconut and lemon rind. Melt margarine and add margarine, condensed milk and lemon juice to dry mixture. Stir together and press into a tin or container. Refrigerate. Ice with lemon icing (using juice from second lemon) and top with coconut

Condensed Milk

I don’t keep condensed milk on hand and this recipe is so simple and cheap to make.

1 cup dry milk powder

2/3 cup sugar

1/3 cup boiling water

3 Tbsp margarine

Mix together until smooth. Equal to 1 can of condensed milk

Easy Chocolate Slice

In the past, I’ve not been a big slice maker because I thought they were too time consuming or expensive to make (or both). This one is SO easy and reasonably quick. My kids love it and I usually have all the ingredients on hand.

3 weetbix (crushed)

1/2 cup sugar

1/2 cup SR flour

1 cup coconut

4 tsp cocoa (or more if you like it very chocolately)

125g melted butter/marg

Mix dry ingredients together. Add melted butter and mix. Press into slice/lamington tin. Bake 180C (350F) for 15 minutes. Ice with chocolate icing while still warm.

I always make a double mix and cook it in the same tray I use for the lemon slice. Usually I leave the top plain but this time I added sprinkles as I was looking for something with a variety of colour (to balance up the plate of mixed slice). It looks good.

Mars Bar Slice

I was toying with the idea of making a double batch of this one but refrained because I know I’ll end up eating too much myself if I do that. Thankfully, Mars Bars were on special for 99c each this week. It can end up being a reasonably expensive slice otherwise.

3 Mars Bars

3 Cups Rice Bubbles

90g Butter

200g Chocolate

Melt Mars Bars and Butter together then mix with rice bubbles and press into slice tray. Top with melted chocolate (you could add 30g butter to chocolate to make it a little softer).

Banana Slice

With 2 over-ripe bananas in the fridge, this one seemed like it was worth a try. I doubled the recipe to use up the 2 bananas. It’s in the oven right now so no comments on how it’s going to turn out yet.

1 cup SR flour

1/2 tsp baking powder

3/4 cup sugar

1/4 tsp bicarb soda

1 beaten egg

1/4 cup milk

1/2 cup mashed banana (this is usually 1 banana)

60g butter

1/2 tsp nutmeg

1/2 tsp cinnamon

Sift dry ingredients (LOL - I very RARELY sift ingredients and no, I didn’t here either)

Melt butter. Mix everything together and bake 20-30 minutes in lamington tin. Top with lemon icing and sprinkle with coconut.

Chocolate Mint Slice

This one looks quite effective with the green peppermint cream in between the chocolate base and chocolate on top.

Base:

4 oz butter (125g)

1/3 cup sugar

1 1/4 cups SR flour

1 Tbsp cocoa

Cream butter and sugar then stir in SR flour and cocoa. Bake 15-20 minutes in a moderate oven. Leave to cool.

Peppermint Cream:

2 Tbsp butter

2 tsp peppermint essence

1 Tbsp milk

1.5 cups icing sugar

green food colouring

Cream together and spread on base.

Icing:

2 oz copha

2 Tbsp icing sugar

2 Tbsp cocoa

Melt copha. Mix together, cool slightly then pour over peppermint cream.

OR

Melt chocolate with either copha or marg and pour over top.

Chocolate Caramel Slice

Base:

1 cup plain flour

1/2 cup brown sugar

1/2 cup coconut

125g butter, melted

Combine dry ingredients. Mix in melted butter and press into tin (18×28cm). Bake 15-20 minutes until lightly browned. Cool.

Filling:

60g butter

1 can condensed milk (see recipe above)

2 Tbsp maple syrup

Stir over low heat until smooth (or shove in the microwave like I do). Pour over base. Bake 15-20 minutes until golden. Cool.

Topping:

200g chocolate

2 tsp vegetable oil

Melt together and pour over slice. Chill until set.

I may yet also make Marita’s Anzac Slice depending on how energetic I feel once I’ve finished icing the others.

Hopefully there isn’t too much left after the weekend or my waistline is going to be in BIG trouble!!!!