Page 21 of 22 FirstFirst ... 1119202122 LastLast
Results 361 to 378 of 389

Thread: Biscuits, Slices and Brownies

  1. #361

    Join Date
    Dec 2005
    Location
    In Bankworld with Barbara
    Posts
    14,235

    Default

    MWA-HA-HA!!! I am aren't I? It is simply divine - the original recipe only had ordinary choc icing on it, but the ganache is sooooo much better for a slice that is so rich and fudgy.


  2. #362
    SugarDust Guest

    Default

    Think I'm gonna have to copy all the BB recipes and make up a BB recipe book for use at home!

  3. #363

    Join Date
    Mar 2007
    Posts
    7,167

    Default

    I made this yesterday, yummmmmmmmmmmmmmmmmm...............
    Do I have to keep it in the fridge?

  4. #364

    Join Date
    Oct 2004
    Location
    In my Zombie proof fortress.
    Posts
    6,449

    Default

    Just realised that I have all those ingredients!! Should I or shouldn't I

  5. #365

    Join Date
    Oct 2007
    Location
    Ever so slowly going crazy...
    Posts
    2,275

    Default

    Yes, Astrid, yes you should......


    I make a simular one with pecans instead of coconut, but then the kiddies can't take it to school..... Thanks Trillian, this will be perfect... and delish!!!

  6. #366

    Join Date
    Oct 2008
    Location
    Over The Rainbow
    Posts
    1,146

    Default

    Omg my mouth is watering right now need energy wish i had it to make something yummmmm like this.

  7. #367

    Default

    How well will shreaded coconut work intsed of desicated?

    Gonna give this a go ready for supper tonight but will have to make butter icing - no cream or choc in house.

  8. #368

    Join Date
    Sep 2007
    Location
    South Gippsland
    Posts
    3,778

    Default

    that sounds deliciously evil Trillian ... love it. I am so going to make a batch of this for my baby shower.

    Nae x

  9. #369

    Join Date
    Mar 2007
    Posts
    7,167

    Default

    Quote Originally Posted by Heaven View Post
    Do I have to keep it in the fridge?
    anyone?

  10. #370

    Join Date
    Oct 2007
    Location
    Ever so slowly going crazy...
    Posts
    2,275

    Default

    I HATE fudges and slices to be cold and "fridge-y" tasting, so always put it in the cupbourd, but it never lasts too long anyway!!!
    Should be fine babe....

  11. #371

    Join Date
    Sep 2007
    Location
    South Gippsland
    Posts
    3,778

    Default

    Heaven - I would say so - at the very least for the ganache part of the recipe. Maybe lock it into an air tight container.

    I know when I make my mud cakes if they are left out for a while the ganache goes soft and can ooze a little (but then I also add alcomohole to it )

    Nae x

  12. #372

    Join Date
    Oct 2007
    Location
    Ever so slowly going crazy...
    Posts
    2,275

    Default

    oops....

    I always use ganache icing on cupcakes for the kids, and its always been fine in my cake tins in the cupbourd... but then again, with 5 of them eating them, they are only last 2 days!!

  13. #373

    Join Date
    Mar 2007
    Posts
    7,167

    Default

    Yeah I reckon it would be better room temp too but was wondering about the ganache, hmm......
    pmsl, I'll prob eat it in 2 days by myself anyway.

  14. #374

    Join Date
    May 2007
    Location
    Perth, WA
    Posts
    842

    Default Your favourite slice recipe?

    I am looking for some quick sweet slice recipes. I have a few slice cookbooks and my own favs but often I find the best slice recipes come handed from people iykwim? I prefer ones that don't take three or four layers to do! I have a number off here- the hedgehog, malteser, cherry ripe.... already down pat!

  15. #375

    Join Date
    Dec 2006
    Location
    In my own private paradise
    Posts
    15,281

    Default

    i have one that has a coconut chocolate biscuit base and custard icing top - will drag out the recipe tomorrow and post - DD due to wake up any minute

  16. #376

    Join Date
    Sep 2008
    Location
    In a cloud of madness.
    Posts
    4,054

    Default

    I do an anzac biscuit base with a lemon icing drizziled over the top. Always goes down well.
    xx

  17. #377

    Join Date
    May 2007
    Location
    Perth, WA
    Posts
    842

    Default

    Jen- Is the Anzac one chewy or crunchy? BG- that sounds yummy!

  18. #378

    Join Date
    Oct 2006
    Location
    Sydney
    Posts
    4,103

    Default

    My mum just taught me an easy peasy treacle slice a few weeks ago. I've made a few batches since!

    Melt 125g butter in a medium saucepan with 1/4 C brown sugar and (generous) 1/4 C treacle. Allow to cool. Beat in 1 egg. Mix a cup of sultanas and about 3/4 cup of SR flour (maybe a bit more... go by feel. The thicker the mixture the more biscuity as opposed to fudgy it will be). Bake in slow-mod oven for 15-20 mins.

    Very simple. You can put a vanilla icing on it too, but I prefer it without. (And I like it fudgy )

Page 21 of 22 FirstFirst ... 1119202122 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •