17 Bookings: www.javeenbah.org.au Phone 0417 004 466 • Email info@javeenbah.org.au CNR STEVENS & FERRY STREETS, NERANG Rocky Road Slice • 125g butter • 1½ tblsp cocoa • ½ cup caster sugar • 1 egg, lightly beaten • 1 cup coconut • ½ cup chopped walnuts • 2 cups (250g) sweet biscuit crumbs • 100g packet pink marshmallows, roughly chopped • 2 x 100g packet white marshmallows, roughly chopped • 400g packet milk chocolate, chopped • 1/3 cup flaked almonds • 1 cup halved glace cherries Grease a 19cm x 29cm lamington pan. Combine butter, cocoa and sugar in saucepan, constantly stirring over heat without boiling until sugar is dissolved, transfer to large bowl. Stir in egg, coconut, walnuts and biscuits. Press mixture evenly over base of pan. Refrigerate 30 mins or until firm. Melt half the chocolate over hot water, remove from heat. Stir in marshmallows and almonds, spread over base, sprinkle with cherries. Melt remaining chocolate over hot water, drizzle over cherries. Refrigerate until set before cutting. Lemon Date Bubble Bars • 1½ cups (250g) chopped dates • 60g butter • ½ cup sugar • 1 tblsp lemon juice • ½ cup coconut • 3 cups Rice Bubbles • ½ cup chopped roasted unsalted peanuts • 40g butter, extra, melted LEMON GLACE ICING • 1½ cups icing sugar • 1 tsp soft butter • 2 tblsp lemon juice, approx. Grease a 19cm x 29cm lamington tin, line base and sides with paper, grease paper well. Combine dates, butter and sugar in large saucepan, stirring constantly over heat without boiling for 5 minutes or until smooth and pulpy. Remove pan from heat, stir in lemon juice, coconut, rice bubbles, peanuts, extra butter. Press mixture firmly into prepared pan, spread with icing, refrigerate until set before cutting. Lemon Glace Icing: Combine sifted icing sugar and butter in bowl, stir in enough juice to give a stiff paste. Stir over hot water until spreadable. Aunty Shirl’s Favourite Unbaked Slices Caramel nut crunch • 250g soft caramels • 100g packet marshmallows • 125g butter • 3 cups Rice Bubbles • ¼ cup chopped roasted unsalted cashew nuts • ¼ cup chopped Brazil nuts • ¼ cup roasted hazelnuts • ¼ cup chopped macadamia nuts • 30g dark chocolate Grease a 25cm x 30cm swiss roll pan. Combine caramels, marshmallows and butter in saucepan, stirring constantly over hot water until mixture is smooth. Place rice bubbles and nuts in baking dish, bake in moderate oven for about 5 mins or until lightly toasted. Combine caramel mixture with nut mixture, mix well. Press mixture quickly and evenly into prepared tin. Refrigerate until firm before cutting into triangles. Melt chocolate over hot water, cool, drizzle over triangles. Honey Muesli Bars • ¼ cup sesame seeds • 1 cup toasted muesli • 3 cups Rice Bubbles • ½ cup coconut • ¼ cup sunflower seed kernels • 125g butter • 1/3 cup honey • 1/3 cup peanut butter • ½ cup raw sugar Grease a 19cm x 29cm lamington tin. Toast sesame seeds on oven tray in moderate oven for about 5 minutes, cool to room temperature. Combine muesli, rice bubbles, coconut, sunflower and sesame seeds in bowl. Combine butter, honey, peanut butter and sugar in sauce pan, stirring constantly over heat without boiling until butter is melted and sugar is dissolved. Bring to the boil, reduce heat, simmer uncovered without stirring 5 minutes, stir into dry ingredients. Press into prepared tin, refrigerate until set before cutting.
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