Fruit Salad Slice
This is one of my Mum's favourite recipes, and my family seems to like it also, it is not hard to make so give it a try.
Base:
3/4 cup S.R.Flour
1/3 cup Brown Sugar
1/3 Cup Coconut
90 g melted butter
Topping:
1x 85g Pkt Lemon Jelly Crystals
1 tsp Gelatine
1 cup boiling water
1/3 cup Lemon Juice
1 x 400g Tin sweetened Condensed Milk
1 x 450g Can Fruit Salad (drained)
2 passionfruit

Base:
Line base & sides of a lamington tin with foil, then grease with butter. Combine sifted flour, brown sugar,
and coconut in a small bowl stir in melted butter until combined. Press evenly into prepared pan.
Bake in a moderate oven for 15 mins or until lightly browned. Allow to cool in pan
Topping:
Combine jelly Crystals and gelatine in a small bowl and add hot water and stir until dissolved.
Stir in Lemon juice and allow to cool to room temperature.
Stir in condensed milk and drained fruit salad, passionfruit and jelly mix and stir well until combined.
Gently pour on top of base and refrigerate until set then cut to required size pieces.

Uncooked Pavlova

This one is an easy one and much enjoyed by all. It sounds odd but give it a try
and you will soon be adding it to your favourite list.

3 tsp Gelatine
1 sml cup castor sugar
2 egg whites
pinch salt
1 cup hot water
few drops vanilla essence

Dissolve gelatine in hot water and allow to cool (but not set) place all ingredients in
a large bowl and beat until light and fluffly and thick.( will have a shiny effect).
Make a circle on a greased flat plate and build it up to approx 2.5cm high then place
remainder is spoon fulls around the edge of the circle to form a wall.
Place in the fridge until required.
Then fill the centre with fruit salad and decorate with whipped cream and strawberries or
kiwifruit.

You can use a use a square or rectangle plate also.

Hope you enjoy this one it is different as when you say pavlova most people think
dry crunchy kind. This is soft and melts in your mouth.

This one is very yummy. I first made it when the boys went on a Scout camp(we were told they boys would need healthy snacks to eat on the way), but for some reason the Scout Master did not appreciate being cooped up on a bus with 30 boys who had had a feed of dried apricot slice.
Guess all is good in moderation.

Apricot Bar
1 cup chopped dried apricots
1 cup rolled oats
1 cup sultanas
1 cup sunflower seeds
1/2 cup desiccated coconut
2 tbsp sesame seeds
1 x 400g condensed milk
1 tbsp brown sugar
60g unsalted butter
1/4 cup orange juice

1/.Place apricots, oats, sultanas, sunflower seeds, coconut and sesame seeds in a large bowl. Mix well and set aside.
2/.Place condensed milk, sugar and unsalted butter in a saucepan and stir over a low heat until butter melts.
Increase heat to med and stir constantly until the mixture thickens and becomes a caramel colour. (this will take about 20 mins) There is no short cut to this step.
3/. Cool the caramel , then stir in the orange juice and add to the fruit mix. Mix well with a wooden spoon.
4/. Spread the mixture into a greased lined lammington pan 30cm x 20cm pressing it down firmly. Chill overnight or until set.
5/. Cut into small bars and store in an airtight container in the fridge.