Apple streusal slice

These apple streusel slices are yum-malicious!! These slices are very flavorful and fruity.

Gotta admit I really need to work on my streusel making skills, I didn't freeze until very firm :D nothings wrong with the taste of course but it doesn't look as perfect as I like it to be. Well, no ones perfect and certainly not me, I know that I have a lot of room for improvement and I am more than happy to learn as I go. It is all to my benefit anyway ;)

Anyway, like I said they taste divine don't get put off by streusal, give it a shot you won't be disappointed. :)




Apple Streusal Slice (womens weekly)

butter - 220 g
caster sugar - 220 g
egg yolks - 2
plain flour - 200 g
self-raising flour - 75 g
custard powder - 2 tbs
apples thinly sliced - 4
honey - 1 tbs
lemon rind - 1 tsp

Streusel topping

plain flour - 75 g
self-raising flour - 35 g
brown sugar - 75 g
cinnamon powder - 1/2 tsp
butter chopped - 90 g

- for the streusel topping process everything until combined and cover in plastic wrap, freeze for 1 hour
- preheat oven to 180 c
- beat butter, sugar and yolks until fluffy. stir in the flours and custard powder.
- press the mixture into the pan and bake for 25 min-cool
- meanwhile, cook apples honey and rind in a medium saucepan covered for 5 min
- spread the apples over the base, coarsely grate the streusel and sprinkle on top and bake for 20 min.

Raspberry macaroon slice

I love coconut, not so much in savory dishes but I would eat anything that is sweet and has loads of coconut in it.

Do you know that coconut is derived from a Spanish word coco and it actually means monkey face? Yup I never noticed it resembles monkeys face, however, I have never seen a whole coconut first hand so can't comment on that one.

Well, moving away from the history of coconut and onto this divine raspberry macaroon slice. A very simple yet very irresistible recipe.



Raspberry macaroon slice (women's weekly)

butter - 90 g
caster sugar - 110 g
egg - 1
plain flour - 100 g
self-raising flour - 35 g
custard powder - 1 tbs
raspberry jam - 160 g (or any other flavor)

Topping

egg whites - 2
shredded coconut - 190 g
caster sugar - 55 g

- preheat oven to 180 c and grease a line a rectangular pan
- beat butter, sugar and egg and combine flours, custard powder and spread into pan top with jam
- beat egg whites lightly and stir in the sugar and coconut and sprinkle over jam
- bake for 40 min or until done

Cherry and apple slice

As I said before, cherries are in abundance here and we have a box full waiting to be eaten. And because cherries are so delicate they go bad really quick. Despite the cherry jam I made last time, there are still a lot left. So, I needed to find a way to use them once again.
I Googled "cherry recipes" and searched for a recipe that would tickle my fancy.
I don't like slices that are too dense or too sweet (well may be at times), mostly I like them light so I can have more of them. :)

I searched and searched and I searched. NOTHING!!

So I drove down to the local library and got a couple of baking books and thankfully found something relevant enough to get baking. :)

The original recipe called for berries but cherry went equally well. My Dad could not stop eating!!

Next time I make this slice Ill make double the batch so everyone gets to have them (or I can just store a couple before anyone gets their hands on them).

Cherry and apple slice



Cherry and apple slice (homestyle magazine)

unsalted butter - 150g
sugar - 310g
eggs - 2
buttermilk - 170ml
vanilla - 1tsp
self-raising flour - 250g
large apples - 2
pitted cherries - 300g

- preheat oven to 180c and line and grease baking tin
- beat the butter and mixture until pale and fluffy, add eggs and beat well
- add in the buttermilk, vanilla and sift in the flour
- spread half of the mixture and slice the apple very thinly and spread over the mixture
- top it with the remaining mixture and scatter the cherries over the top
- bake for 40min or until done

Lemon and passionfruit custard slice

For the past FIVE agonizing months, I have been eating boiled vegetables for dinner to shed some muffins kilos.

OH!! It’s such a pain.

And what’s worse is that you starve yourself crazy and you only manage to lose a KILO, a bloody KILO!!! And even worse than that is that you make this slice and end up eating all the slices in a day and a half (breakfast, lunch, snack, dinner, breakfast, lunch). And it gets more worse when you weigh yourself the next morning and find out you have gained a KILO. -_-

AHHH, this is it for me, I can no longer do this any more. I have to stop whinging, get things straight and find a solution.

Solution = I just have to get along with ma muffins!! :D

If you are willing to get along with your muffins too, then by all means have a go at this slice. You won’t regret it. Just don’t eat the whole lot. GAHH!! It’s not like you live forever. Might as well eat away while you’re here, life is too short to hold back right.

.

Lemon and passionfruit slice (adapted from homestyle cakes)

Base –

Unsalted butter – 125g

Sugar – 90g

Egg – 1

Vanilla – 1/2tsp

Plain flour – 90g

Self-raising flour – 40g

- Preheat oven to 180c and grease and line 11x7inch baking tin

- Beat the sugar and the butter until fluffy.

- Mix in the egg and vanilla

- Sift and fold in the flours

- Bake for 15-20 min or until golden and done. Cool

Custard

Custard powder – 40g

Sugar – 250g

Cornflour – 60g

Milk – 3c

Lemon – 3/4c

Passionfruit puree – 1/4c

Butter – 60g

Egg yolks – 3

- In a saucepan mix in everything well except the butter and the yolks. Make sure there are no lumps

- Stir over medium for heat for 5 min or until the custard thickens

- Cool a little and whisk in the yolks and the butter

- Pour over the base and chill for 3-4 hours

mmm