This is another easy slice to make and is great because it’s no bake and can be kept in the fridge until you need it.
I think this recipe deserves a photo as the jelly topping would look and taste really good. It’s another one from Mum’s bowls club slices recipe book, which sadly has no photos at all. The book would have been put together well before computers and Photoshop. It would have been typed and the cover would have had to have been done at the printers – the good old days……
I would never have imagined that you could use rice cakes to make the base of a lemon meringue pie, but this recipe from Sunrice Australia published in the Women’s Weekly does just that. In the picture the base looks quite good, it does have some crushed biscuits in there as well as coconut, so I guess it works and the filling has rice in it as well. It’s certainly a different lemon meringue pie!!
This is a more upmarket version of the old hedgehog recipe which was traditionally made with Marie biscuits. This recipe substitutes sponge fingers for the biscuits, dark chocolate for the cocoa powder and also adds in almonds and cashews. Much fancier altogether and I’m guessing much more delicious.
This little recipe book compiled by the Keysborough Bowls Social Club is overflowing with great slice ideas so I’ve decided to try to post a recipe each week.
I’ve made this slice many times myself, but I have it in my collection as Wanganui Slice. I’ve always thought that it was named after the New Zealand town of Whanganui. Whatever the name, it tastes good, although it is rather on the sweet side.