Sometimes, as I am sure we all know, it is hard to work out exactly how much fabric you might need to cut to make a quilt that is in your head and not in the pattern books. And sometimes you might end up with a weeny bit more than you actually need!
And sometimes you end up with a lot more than you actually need.
In my case that means twice as much as you need!
So here we have "Ocean Dreaming Mk1"
And "Ocean Dreaming Mk2'"
Hmm, hope the Navy Chaplain has a mate who might like one! LOL!
Now when it comes to quantities for baking I am generally much better with my accuracy!
I promised you some of the recipes from Sunday's morning tea and here they are.
First up Lemon Slice! If you like lemon flavour you will love thisLEMON SLICE
150g (1 cup) SR flour
85g ( 1 cup) desiccated coconut
100g (1/2 cup) caster sugar
100g butter melted
1 x 395g can sweetened condensed milk
125ml (1/2cup) fresh lemon juice
Preheat oven to 180°C. Brush a 16 x 26cm slab pan with melted butter to lightly grease. Line the base and two long sides with non-stick baking paper, allowing the sides to overhang.
Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool. Reduce oven temperature to 150°C.
Use a balloon whisk to mix together the condensed milk, lemon juice in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes til just firm to touch. Set aside to cool completely. Cut into slices to serve.
And now for the most dangerous slice known to man! Chocolate Caramel Slice! Seriously yum! I never used to make this because I couldn't stand having to thicken up the caramel on the stove - that would be the time the kids would start a fight etc. But then I found out that a certain Lovely Warrant Officer is rather partial to it so I decided to try and find a good recipe. Away from my blogs, where he and his wife wouldn't see it, I put out a call to various friends who bake and asked for their best version of this recipe. Then I started trying them out - I have made more Chocolate Caramel Slice in the last month that I think I have made since I had kids. And I found it! The perfect recipe! Now the basis of the recipe came from Marg from WA - and Aussie Hero Friend - but I tweaked it just a little. I exchanged copha for butter in the chocolate on the top as it gives a smoother more even finish and I just melt the chocolate and copha together in a saucepan over a low heat. Works a treat. Now be warned! This is very MOOORE-ISH!
CHOCOLATE CARAMEL SLICE
(From expert cook - Marg W from WA)
1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter melted
2 tablespoons of golden syrup
400g condensed milk
125g cooking chocolate
Combine sifted flour, sugar and coconut in a bowl. Mix in melted butter. Press into a greased 28x18cm shallow oblong baking tin. Bake at 180C for 25-30 minutes or until golden- do not over bake. To make filling, melt butter over a low heat and then stir in golden syrup and condensed milk and mix well. Pour over cooked base and bake for 20 minutes. Set aside to cool. To make topping, melt copha in a saucepan over a low heat and then add in chocolate and stir till melted. Pour over caramel and place in fridge to set. Cut when firm and store in an airtight container.
And don't say you weren't warned. This is deadly!
Till next time................happy stitching!