PECAN CHOC-CHIP SLICE

Using condensed milk to make slices was a lot more common back 1980s than it is today, but it certainly makes a nice slice. The first time I cooked with pecans was around that time as well. I made an ‘exotic’ American Pecan Pie, using pecans and the hard to obtain ingredient, corn syrup. I think this slice recipe probably dates from a little later than that, especially as it comes from an ad for Riverside an Australian company which urges readers to join the All Australian Pecan Club.

Pecan  Choc-chip Slice

SULTANA CAKE-SLAB

Mum saved this recipe from the Herald and Sun cooking column. I think it’s a great slice/slab cake recipe as you don’t need to cream the butter and sugar, you just put the sultanas, water, butter and sugar into a pot, heat then cool, then add the dry ingredients – couldn’t be easier. I made it without the nuts, but I’m sure with them tastes good as well. It certainly disappeared fast.

Sultana Cake-Slab

CHOCOLATE HAZELNUT SLICE

This is a great example of Mum collecting the ingredients and basic cooking method and working the rest out as she went along. The way it’s been written down it looks like the block of Hazelnut Chocolate was almost an afterthought, but it certainly adds to the flavour. When we made it we changed the almond to hazelnuts, but you could make it with plain chocolate and the almonds if you liked, I guess that would make it a Choc Almond Slice though. The verdict the way we made it was Yummm.

Choc Hazelnut Slice CROP

 

CHOCOLATE HAZELNUT SLICE

  • 1 block Hazelnut chocolate
  • 125g butter
  • ½ tin condensed milk
  • 2 tablespoons golden syrup
  • 1 packet slivered almonds
  • 1 packet Marie biscuits

Combine butter, condensed milk and golden syrup. When mixed add crushed biscuits, almonds and melted block of chocolate. Mix well and spread into tray. Put in fridge until set.

PEPPERMINT SLICE

This is a great slice for peppermint lovers – easy to make and eat.

Peppermint Slice

PEPPERMINT SLICE

  • 125g melted butter
  • ½ tin condensed milk
  • ¾ cup coconut
  • 250g Marie biscuits
  • 1 level tablespoon cocoa

Melt butter and condensed milk and mix into dry ingredients and press into slice tin.

Topping:

  • 1 cup icing sugar
  • 2 tablespoons melted butter
  • 1 tablespoon peppermint essence

Mix topping ingredient together and spread over cooled base. When set cut into squares.

NOUGAT SLICE

Mum’s sisters all worked in dressmaking before they married, but Mum, just to be different, worked in a bookbinding business. Doreen was one of her friends there so I think this recipe originates from the 1940s. It’s obviously before packet mixed fruit, which is a much easier alternative now. The addition of dates and apricots would add a bit of extra flavour though.

Nougat Slice cropped

NOUGAT SLICE

  • 125g butter, melted
  • 1 heaped cup Self Raising Flour
  • Pinch of salt
  • 155g castor sugar
  • 1 cup coconut
  • 1 cup mixed fruit (½ cup mixed fruit, some dates & dried apricots & cherries) cut finely
  • Walnuts or almonds
  • 1 egg, beaten
  • Almond essence

Melt the butter and put aside to cool. Sift flour, salt and sugar together and put in a basin, add coconut, mixed fruit & nuts. Add beaten egg to melted butter and then mix into dry ingredients with some almond essence. Press into slice tin and bake 20 mins at 190°C. Ice when cold (you could use vanilla or chocolate icing and sprinkle with coconut, if desired).

MENA’S BOILED FRUIT CAKE

This more of a fruit slice than a traditional fruit cake. The fresh fruit makes it quite moist and it’s nice sliced and buttered.

Mena's Boiled Fruit Cake cropped

MENA’S BOILED FRUIT CAKE

  • ½ carton margarine
  • 1 cup water
  • 1 cup sugar
  • 1 packet mixed fruit
  • 2 oranges
  • 2 ripe bananas
  • 2 apples
  • Cherries & nuts (walnuts, pecans)
  • 2 eggs, beaten
  • 3 cups self raising flour
  • 1 heaped teaspoon nutmeg
  • 1 heaped teaspoon cinnamon

Put the margarine, water, sugar and mixed fruit into a saucepan and boil. Set aside to cool. Squeeze 2 oranges, save juice, finely dice peel and add to saucepan. Mash 2 bananas, grate 2 apples, add to saucepan with cherries and nuts. When cool add orange juice and 2 eggs, then sifted flour & spices. Bake 160°C for ¾ hour in 3 small loaf tins.

RICE BUBBLE SLICE

I’m not sure who E. Lacy was, but I’m glad Mum got this recipe from her. This slice is easy to make and a hit with the kids.

Rice Bubble Slice

RICE BUBBLE SLICE (E. LACY)

  • 3 Mars bars
  • 3 cups rice bubbles
  • 90g butter

Melt the butter and Mars bars in a saucepan, add rice bubbles. Combine well. Pour into slice tray and smooth down firmly. Put in fridge to set. Cut into fingers to serve.

TRIPLE CHOC BROWNIES

Mum has always been a chocolate lover and this recipe with three types of chocolate ticked all the boxes for her.

Triple Choc Brownies cropped

TRIPLE CHOC BROWNIES

  • 125g butter
  • 200g dark chocolate, chopped
  • ½ cup caster sugar
  • 2 eggs, lightly beaten
  • 1¼ cups plain flour
  • 150g white chocolate, chopped
  • 100g milk chocolate, chopped

Grease a 20cm square cake pan, line base and sides with baking paper. Combine butter and dark choc in pan, stir over heat until melted and smooth. Cool slightly. Stir in sugar and eggs then sifted flour, fold in white and milk choc. Spread mixture evenly in prepared pan. Bake moderate oven for about 35 mins or until mixture is firm to touch. Cool in pan. Sprinkle with icing sugar over top, if desired.

CARAMEL SLICE

This is a no bake slice that is easy to make and liked by everyone.Caramel Slice cropped

CARAMEL SLICE

  • 250g Marie biscuits
  • 3 tablespoons brown sugar
  • 1 tablespoon golden syrup
  • 3 tablespoons condensed milk
  • 125g butter

Break biscuits into small pieces and place in buttered dish or pan. Combine in saucepan the brown sugar, golden syrup, condensed milk and butter. Bring to boil and simmer for 10 mins. Pour over biscuit pieces stirring to distribute evenly. Leave overnight in fridge and then cut into squares and serve.