Caramel Slice

Base Ingredients:

115 Butter plus extra for greasing
175grams (1 Cup) of plain flour
55 Grams (1/4 Cup) of Castor Sugar

Method:

Preheat oven to 180 degrees celcius

Grease and line the base of a 20cm square shallow baking tin

Place the butter, flour and sugar in a food processor. Process until they combine together like a biscuit crumb.

Press the mixture into the prepared tin and smooth the top.

Bake in the preheated oven for 10 minutes until lightly browned and slightly risen.

Set aside to cool for 10-20 minutes while making caramel. Leave oven on.

Filling Ingredients:

30 grams of butter
40ml (2 Tablespoons) of Golden Syrup
395 grams Sweetened Condensed Milk (1 Can)

Method:

Place butter and golden syrup in a medium heavy based saucepan over medium heat, stirring occasionally.

When butter has melted, add the condensed milk.

Stir constantly over medium heat for about 9-12 minutes (Until caramel thickens).

Gently spread caramel evenly over the shortbread base.

Return to oven for a further 10 - 12 minutes. ( About 1/2 a centimetre of lightly browned caramel should form around the edges of the slice.

Allow slice to cool to room temperature.

Topping Ingredients:

150 gram Milk chocolate Melts

Method:

Melt the chocolate.

Spread melted chocolate of caramel

Refrigerate slice until chocolate is just set. About 20-30 minutes.

Remove slice from pan and cut into small pieces.

Scrummy Lemon Pie

Ingredients

125g butter melted,

125g Marie biscuits crushed.

Pouring cream

340g of condensed milk

2 large lemons

For the base

1. Mix the butter and crushed marie biscuits to form a base and press into a pie dish.

For the filling 

1. Whip some pouring cream until it is stiff. 

2. Add 340g of condensed milk (or less to suit) and incorporate. 

3. Then quickly mix in the juice of two large lemons.

4. Basically then spoon it into the dish.

Grate some dark chocolate over to garnish and refrigerate.

Fudge Brownie Pie

Fudge Brownie Pie Recipe

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Mini German Pancakes made in muffin tins. So easy!

Recipe
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
-Add your favorite toppings. And a dusting of powdered sugar. (Source: realmomkitchen.com)

Scrumptious steak & stout pie

Scrumptious steak & stout pie

Gran's Scottish Tablet Recipe

This is an incredibly sweet treat but delicious!!!



Ingredients:
2lbs of white sugar
200g tube of condensed milk
1 cup of milk
A walnut of butter

Recipe
1.Place sugar, milk, butter and condensed milk into a pan and bring to the boil.
2.Keep the mixture boiling over a steady heat for 20 minutes, stirring occasionally.
3. Remove from the heat and stir until thick
4.Pour into a greased tin and mark in squares.

Caramel Ice Cream

Serves 8 and is YUMMY!

* 300ml  cream 

* 400g ( Tin Carnation Caramel OR Top 'n' Fill 


Whip the cream until peaks are just starting to form. Mix in the caramel until well combined. Transfer into a paper lined 23cm x 13cm loaf tin and freeze overnight.

Serve on a hot afternoon to squeals of delight!!!