Alicat
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« on: February 04, 2009, 09:43:22 am » |
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These are tried and true.
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Alicat
Guest
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« Reply #1 on: February 04, 2009, 09:45:51 am » |
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American Crunch
(6 ozs) 4 ozs butter (¾ cup) ½ cup sugar (1 ½ cups) ¾ cup coconut (1 ½ tspns) 1 teaspoon baking powder (1 ½ tbspns) 1 tablespoon cocoa
Melt butter and sugar, add other ingredients, and mix well. Press into a baking tin (20 x 20cms) and bake at 150oC for about 20 minutes. Ice crunch while hot. Cut into squares while still warm.
Icing – (2 cups) 1 cup sifted icing sugar (2 cups) 1 cup coconut (2 tbspn)1 tablespoon cocoa (2 ozs) 1 oz melted butter vanilla essence a little hot water
Mix ingredients smoothly, adding hot water in necessary. For the 1 ½ mixture, my oblong tin is 28 x 21cms. I double the icing ingredients, which makes it easier to spread over the larger area.
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Alicat
Guest
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« Reply #2 on: February 04, 2009, 09:46:46 am » |
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Eggless Munchies
8 ozs butter 1 cup sugar 1 large tablespoon golden syrup 2 heaped cups flour 2 teaspoons baking powder 1 cup sultanas ½ cup walnuts 1 teaspoon essence vanilla pinch salt
Beat butter and sugar, golden syrup and vanilla essence until well creamed. Add fruit and nuts and mix in. Add sifted flour, baking powder and salt. Mix well, and press into a large baking tin.
Bake in a moderate oven (180oC/350oF) 20-30 minutes (depending on oven).
This is a large mixture. I use my large baking/roasting pan – 29 x 27cms.
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Alicat
Guest
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« Reply #3 on: February 04, 2009, 09:48:09 am » |
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Nutty Caramel Fingers
Base 4 ozs butter 1 teaspoon baking powder 4 ozs sugar 1 tablespoon cocoa 1 egg ¼ teaspoon salt 8 ozs flour chopped nuts
Beat butter and sugar to a cream, add egg, then sifted dry ingredients. Press into a lined or greased baking tin (28 x 21cms). Sprinkle chopped nuts over the top and press in. Bake at 160oC for 15 minutes.
Remove from the oven, and spread prepared caramel on top, while hot.
Return to the oven and bake for a further 15 minutes. Allow to cool, then spread with chocolate butter icing. Cut into slices when cold.
Caramel 1 tin sweetened condensed milk 1 tablespoon butter 2 tablespoons golden syrup
Warm together until they combine. Pour over the half baked cake.
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Alicat
Guest
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« Reply #4 on: February 04, 2009, 09:48:52 am » |
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Rice Bubble Honey Slice
113g butter 113g sugar 1 teaspoon essence 2 tablespoons honey 4 cups rice bubbles ½ cup walnuts ½ cup coconut
Place butter, sugar and honey into a medium saucepan and bring to the boil. Boil gently for 5 minutes.
Remove from the heat and stir in essence. Add rice bubbles, nuts and coconut and mix well.
Pour into a well greased shallow tin and leave to set.
Cut into bars or squares while still warm.
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Alicat
Guest
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« Reply #5 on: February 04, 2009, 09:51:11 am » |
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Spiced Chocolate Walnut Cake This is a seriously nice cake
250g butter 1 cup sugar 4 eggs 1 ½ cups flour 1 teaspoon cream of tartar ½ teaspoon baking soda 2 dessertspoons cocoa teaspoon mixed spice 1 cup chopped walnuts
Beat butter and sugar. Add eggs, and beat well. Add sieved dry ingredients, and walnuts. Mix well. Bake at 180oC for about 45 minutes. When cold, ice with chocolate icing. Put chopped walnuts on top.
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Alicat
Guest
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« Reply #6 on: February 04, 2009, 09:52:10 am » |
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Walnut Squares (double mix)
8 ozs butter 4 ozs sugar 4 tablespoons condensed milk vanilla essence 2 cups flour 2 teaspoons baking powder ¾ cup chopped walnuts
Icing – 4 ozs butter, 2 teaspoons condensed milk, 8 ozs icing sugar
Melt butter, sugar, condensed milk and vanilla. Add walnuts and dry ingredients, and mix well. Press into a flat tin (mine is 28 x 21cms).
Bake in a moderate oven, 180oC for about 20 minutes.
Bring the icing ingredients to the boil, and pour over the cooked baking while hot. Cut into square when cold.
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