Tag Archives: butterscotch

Date Butterscotch Slice

Standard

Another school year underway, and so begins another round of fund raising opportunities with food.

Our first event for the year was our Welcome Night Movie on the Green.  Families come early for kids to eat and play until dark, and then everyone settled on the grass in front of a giant screen to watch Ice Age 4.  Even if you’ve seen the movie, it’s a wonderful way to start the school social calendar!

The key is to start the event early-  so that at some point in the proceedings pretty much everyone there decides they need something to eat!

One of my contributions to the night was this lovely slice.  It has vague pretensions to health, with dates and wholemeal flour, and isn’t too sweet. The texture is soft and slightly chewy, but not too heavy.

Date Butterscotch Slice

Recipe

  • 250g dried dates, chopped
  • 3/4 t bicarb soda
  • 190g butter
  • 1 1/2 c wholemeal flour
  • 2 t baking powder
  • 1 t vanilla
  • 3 eggs
  • 75 ml milk

Preheat oven to 180C. Line 20 x 30 cm baking pan with baking paper.

Place dates and 225ml water in a saucepan. Bring to boil.  Reduce heat and simmer gently for about 5 minutes or until water almost completely absorbed. Add baking soda and mix well. Set aside to cool.

Dates heating

Process butter, flour, baking powder, vanilla, eggs and milk in a food processor until well mixed.  Add the dates and mix until just combined. Pour batter into prepared tray.  Cook for 20 minutes or until skewer inserted into the centre comes out clean.  Leave to cool.

Date Butterscotch Slice uniced

Topping

  • 50ml milk
  • 45 g butter
  • 3 T dark brown sugar
  • 125g icing sugar
  • toasted coconut to decorate

Heat milk, butter and brown sugar in a saucepan until sugar is dissolved.  Remove from heat and add sifted icing sugar, stirring as you add it to avoid lumps.  Stir until very smooth and paler in colour.  Spread over cooled slice and top with coconut.

Date Butterscotch Slice2

Advertisements

Chocolate Oatmeal Squares

Standard

With school starting back yesterday the sprogs were very grumpy indeed. It’s not that they don’t like school. It’s just that they like not being at school so much more. These holidays they scored an extra week off due to a visit from some of our American family, and I find that the longer the time off, the harder it is to get them back into the school head space.  It starts with begging to stay down south, “just one more night, just one…. pleeeez??” When that doesn’t work, the ‘headaches’ and coughing begin. Poor things, they strain themselves so much to sound convincing that they actually do end up with sore throats. And so it goes on…  It is really an impressive effort.

But… after lengthy discussion about the necessity of going, and the promise of a scrumptious chocolate treat for recess, they give in and agree to feel better by morning and get up early enough to be dragged off to school. The treat of choice, these chocolate squares, are very rich, loaded with choc bits, and topped with a butterscotch icing.  Very decadent and a rare treat.

Recipe

  • 8 T unsweetened cocoa (my favourite is the Woolworths Home Brand for a darker richer result)
  • ¾ c butter
  • 1 c water
  • 1 c oats
  • 1 c raw sugar
  • 1 c brown sugar, lightly packed
  • 3 large eggs
  • 60 ml cherry brandy
  • 1 t vanilla extract
  • 2 c plain flour
  • 2 t baking powder
  • ½ t salt
  • ¾ c dark chocolate bits

Preheat oven to 180C. Line a 33 x 23 cm baking pan. Melt butter and cocoa in saucepan over medium heat. Add water and bring to boil. Remove from heat and beat in oats, sugars, eggs, brandy and vanilla.  Add flour, baking powder and salt in 3 batches, and beat on medium til fully blended with each batch.  Stir in choc bits.

Pour into baking pan and cook for 15-20 minutes or until a skewer inserted into the middle comes out clean.  Cool the cake before icing. The squares are best eaten the next day but are also nice when iced still slightly warm, for a softer lighter square.

Icing

  • ½ c butter
  • 1 c brown sugar, lightly packed
  • ¼ c milk
  • 1 ½ – 1 ¾ c icing sugar

Melt butter in saucepan and stir in brown sugar. Bring to boil and stir constantly for 2 minutes. Remove from heat and stir in milk. Cool slightly.  Gradually stir in sifted icing sugar.  Continue to stir as mixture cools further, until it thickens to a spreadable consistency. Decorate as desired.