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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: artlg@wombat.newcastle.edu.au (Terri Gimbert)
Date: Tue, 21 Jan 1992 22:19:16 GMT
Subject: LACTO: Australian Caramel Slice
Summary: orig. subject: Re: Recipes using Golden Syrup
Archive-Name: recipes/lacto/aussie-caramel-slice
Keywords: recipe lacto aussie caramel slice
Followup-To: rec.food.veg
Organization: University of Newcastle, AUSTRALIA
Approved: aem@mthvax.cs.miami.edu
Here's my favourite recipe using golden syrup. The only other
thing I use golden syrup for is Anzac Biscuits.
This recipe comes from a wonderful old cookbook given to me by my
mother-in-law so that I can keep her son happy :-). It is a collection
of recipes put together by a women's group from two small country
towns, (Murrurundi and Quirindi), in New South Wales, Australia. Enjoy!
AUSTRALIAN CARAMEL SLICE
Base:
1/4 lb./4oz./113g/ 1/2 cup butter
1/2 cup brown sugar
1 cup dessicated coconut
1 cup self-raising flour
Melt the butter in a pan, add brown sugar to it. In a large bowl flour
and coconut. Add butter and sugar mixture to bowl of dry ingredients.
Spread into greased pan. Bake 15 minutes in moderate oven. (180 C /
250 F)
Filling:
1 can sweetened, condensed milk
1 tablespoon butter
2 tablespoons golden syrup
Melt all ingredients in saucepan. Pour over hot base. Return to oven
to bake for another 15 minutes.
Icing:
4 oz./113 g/ 1/2 cup melted copha (cooled)
1/2 cup of drinking chocolate (cocoa and sugar such as Quik)
1/2 teaspoon vanilla essence (extract)
Melt copha in a small saucepan. Add chocolate and vanilla. Pour over
cooled slice. Refrigerate util topping sets. Cut into rectangles to
serve. Note: copha is a sort of "cooking wax" I think. You can
substitute any chocolate cake icing for this icing if you choose.