5 Cup Slice Recipes

CONDENSED MILK SLICE

Steps:

• Heat the oven to 180 degrees C
• Place the 5 cups of dry ingredients in a large bowl
• The flour is completely optional, depending on the mix of ingredients you have chosen a little flour can help to bind things, if you have all lumpy ingredients with nothing small that mixes through, but if you have coconut, ground almond etc in the mix you don't tend to need the flour
• Pour in the tin of condensed milk, stir so that everything is covered in the condensed milk
• Decide if you are going to make cookies or a slice
• Cookies
• If you are making cookies,and you have a little flour to hand I would recommend adding a little to the mix
• Drop spoonfuls onto a lined baking tray or cookie sheet
• Bake for 5-8 minutes, you want them to be golden and a little bubbly, they will still be soft
• Cool on the tray for 5-10 minutes
• Slide baking paper off the tray and onto a cooling rack, cool completely
• Store in an airtight container, in the fridge if it's really hot and humid
• Slice
• Line a slice tin or cake tin with baking paper
• Press the mix into the tin so that it is even
• Bake for 15 -20 minutes until golden
• Cool in tin completely
• Slice into pieces and then store in an airtight container, in the fridge if it's hot

5 CUP SLICE

Steps:

• Preheat oven to 200C/400F.
• Grease and line a 20 x 30 cm lamington/sponge roll tin with baking paper.
• Make sure the paper extends up and over the sides.
• Sprinkle the pan evenly with sultana, chocolate bits, peanuts and coconut.
• Drizzle the condensed milk over the top.
• Cover with a piece of greased foil and bake in the oven for 20 minutes.
• Reduce heat to 180C/350F, remove the foil and bake for about 15 minutes until golden and firm.
• Remove from oven and cool completely in the pan.
• Drizzle with the melted chocolate and allow to set.
• Remove and slice to serve.

VANILLA SLICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
• Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
• Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.
• Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

REESES SQUARES - 5 INGREDIENTS & NO BAKE (REESE'S)

Steps:

• Combine graham crumbs, sugar and peanut butter and mix well.
• Blend in melted butter until well combined.
• Press mixture evenly into a 9 x 13 inch pan.
• Melt chocolate chips in microwave or in double boiler.
• Spread over peanut butter mixture.
• Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

5 CUP SALAD

Steps:

• Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.