Best ever caramel slice

I have tried lots of recipes for caramel slice but this is the easiest and tastiest. I hate slicing it and having the chocolate crack in the wrong place. O.C.D. I know! This recipe works for me.

Base:

1 C plain flour

1/2 C dessicated coconut

1/2 Cbrown sugar1/2 block (125g) butter, melted

Caramel filling:

1/3 C golden syrup

125g melted butter

2 cans (395 or 400mls) sweetened condensed milk

Chocolate topping:

250g dark or milk chocolate (according to preference)

2 Tbs vegetable oil

Mix together the dry ingredients for the base and then add the melted butter. Press into a 20 x 30cm slice tin lined with baking paper and bake in 180C oven for 16-18 mins or until slightly brown around edges.

For the filling, place all the ingredients in a pan over low heat and stir constantly until caramel has thickened slightly (usually 7-8 mins). Pour over the cooked base and bake for 20 minutes. Remove from oven and cool.

To make topping, gently melt chocolate and oil together until smooth and glossy. When it is completely cooled, spread with chocolate mixture and leave to set. Slice. Makes 28

Liesa's chocolate cheesecake

Individual size chocolate cheesecake topped with strawberry.

I am not one for keeping recipes to myself, but if I was, then this is the one I would keep. It makes appearances only on special occassions like Christmas and birthdays. I have made mini sized cheesecakes in mini muffin tins for parties and individual servings for the family in regular sized muffin tins. At Christmas we always decorate it with Ferrerro Rocher chocolates just to make it a little bit more special.

Base:

1 packet Arnotts choc ripple biscuits (crushed to fine crumbs)

1/4 cup butter, melted

Cheesecake:

250g good quality dark chocolate

1 block (250g) Cream cheese

1/3 cup icing sugar

1/2 cup nutella (or a bit more cause it is so yummy)

1/4 cup boiling water

2 1/2 tsp powdered gelatine

600ml thickened cream

1/4 cup nutella (decoration)

Method:

Line base of a springform pan with baking paper cut out to fit base. Combine biscuit crumbs and melted butter and press into base of pan. Refrigerate until hardened.

Next, soften the cream cheese. I soften my cream cheese on med-low power and then beat it together with the icing sugar. Set aside. Melt chocolate in microwave on med power until smooth. While chocolate is melting whip half the cream (300ml) until soft peaks form. Set aside. Add melted chocolate to cream cheese mix along with the nutella. Disolve gelatine in water until it is clear. Add to mixture and beat until smooth and well combined. Now, with a metal spoon, gently fold the whipped cream through the cheesecake mixture until it is all combined.

Spoon into ther pan over the base and chill for 2 hours or until set.

Topping:

Whip the remainder of the cream until just whipped, use a heaped spoonful and mix together with the nutella to soften it a bit. Once the nutella is a thinner consistency, gently add it to the remaining cream, swirling to give a marbled effect. Spoon or pipe on to set cheesecake, or decorate as desired.

Note: When making smaller ones in muffin tins, for easy removal you must line the base with small rounds of baking paper or they are too difficult to remove in one piece. Trust me!

Potato Scallopini

This is a Wilson family favourite and my Mother-in-law makes it regularly for big family dinners. No one can rival how good hers tastes, even with the same ingredients. It must be something about not having cooked it yourself.

The quantity is according to preference. The basic ingredients are cooked, sliced potatoes, cooked bacon pieces (diced ham in US) sliced spring onions (shallots) sour cream (I use light sour cream), grated cheese.

Method:

In a baking dish layer potato slices to cover bottom, spread with sour cream, sprinkle with bacon pieces and shallots then repeat with potato again and so on. When layers have finished top with grated cheese and a bit of bacon and bake in 180C oven until warmed through and cheese on top has browned slightly. Lovely with a fresh salad to balance out the richness of the dish.

Cinnamon Rolls

Tara gave me this great cinnamon roll recipe that can be made in a bread machine. I have made it several times and altered a few things according to our taste. Beware, they are so yummy, that all self control will fail you!

Dough:

1/4 cup warm water

1/4 cup melted butter (less 1 Tbsp)

1/4 cup instant vanilla pudding mix

1 cup (less 1 Tbsp) warm milk

1 egg (room temp.)

1 Tbsp white sugar

1/2 tsp salt

3 3/4 C white bread mix

1 1/4 (7g) tsp active dry yeast

Cinnamon Filling:

1/4 cup butter, softened

3/4 cup packed brown sugar

1/4 cup finely chopped pecans

4 tsp ground cinnamon

Glaze:

1/2 block (125g) cream cheese

1/4 C butter, softened

1 C icing sugar

1/2 tsp vanilla extract

1 1/2 tsp milk

Method:

In the pan of your bread machine combine all dough ingredients adding wet first and then dry. Set to dough cycle; press Start.

When dough cycle has finished, turn dough out on to a lightly floured surface and roll into a

40cm x 25cm rectangle. If dough is too sticky, use extra flour when rolling. Spread with softened butter right up to the edge. In a small bowl combine the brown sugar, cinnamon and ground pecans. Sprinkle this mixture over dough up to the edges.

Roll the dough up quite firmly, beginning with the long side. Slice into about 15 or 16 pieces of even size and place slightly apart in a buttered baking dish. Let rise in a warm place for about 45 mins or until doubled in size. Rolls will now be touching. Meanwhile pre-heat oven to 175C.

Bake in preheated oven for 20-25 minutes. While rolls bake combine all the ingredients to make glaze. Remove rolls from oven and top with cream cheese glaze. Happy eating.