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Sunday, January 10, 2010
Kate’s Cooking: COFFEE STREUSEL SLICE
The column today involves what is probably my favourite thing to eat with coffee or to have amongst other goodies for an afternoon tea with friends. It is not too expensive to make and is truly delicious in flavour. I have given this recipe out a lot over the years and I thought you all might like to try it. The recipe may look like a lot of work at first glance, but this really isn’t so and you will, I am sure, enjoy it. So here then is COFFEE STREUSEL SLICE.
125gm (4 ounces) butter or margarine
¼ cup sugar
1 ¼ cups flour
½ teaspoon baking powder
Cream the butter and sugar and stir in the flour and mix to a firm dough. Press evenly into a greased swiss roll tin or an expandable baking dish that gives you a 12x10” base (approx.) Bake in a moderate oven for about 10 minutes then follow this by spreading the base with the filling and then grate the topping over the filling and bake for a further 10 to 15 minutes until the topping feels firm. Stand for at least 15 minutes before cutting into bars and leave to cool on a wire rack.
400gm can sweetened condensed milk
30gm (1 ounce) butter or margarine
2 tablespoons maple syrup (golden syrup in British countries is good)
3 teaspoons instant coffee powder
approx. 1/3 cup chopped walnuts
Combine the condensed milk, butter or margarine, syrup and coffee in a saucepan and stir over a medium heat until mixture begins to show signs of a bubble or two and stir fast until mixture becomes thick and starts to catch on the base. (about 3 minutes) Stir in the walnuts.
1 cup flour
2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
125gm (4xoz.) butter or margarine
Sift the dry ingredients into a bowl and rub in the butter or margarine. Mix to a firm dough and refrigerate for at least 30 minutes.
Take care out there and enjoy this lovely coffee slice and keep well and warm.
A NOTE FOR YOU: did you know that a camel can close its nostrils in a sandstorm. How’s that for a strange ending to a cooking column.
Cheers everyone, Kate.