Cream Cheese Slice


Cream Cheese Slice is the third offering from the Magnificently Simple Marvellous Slice Recipes Cookbook.

1 packet Arnott’s Lattice Biscuits
1/2 Cup caster sugar
1 tspn gelatine dissolved in 1 Tblspn hot water
125gm cream cheese
125gm butter
2 tspns lemon juice

Line a square cake tin with baking paper, then line with nine of the biscuits.

Cream the butter and cheese together really well. (Check for lumps. I didn’t, but wish I had).

Gradually beat in the sugar, then add the remaining ingredients. Spread over the biscuits, then top with another nine biscuits. Refrigerate, Cut into nine pieces.

You should have two biscuits left over, perfect for taste testing the cream cheese mixture before you wash out the bowl.

Caramel Slice

Caramel Slice 5

Caramel Slice is the second recipe from the Magnificently Simple Marvellous Slice Recipes cook book, of which I intend to make every recipe from. The recipe book was originally a fundraiser for the Geelong Multiple Sclerosis Auxilary. I can’t find any recent details for the Auxiliary on the internet, so they may now be part of MS Australia. The book sold for $1.

This recipe for Caramel Slice is very, very easy and very, very nice.  I’ve adapted the chocolate icing to suit my own tastes (as per my earlier post from the first recipe in the book, Wangnoo Slice, I don’t use Copha in my cooking), but have included the original icing recipe for anyone who does.

I used a packet of Arnotts Morning Coffee biscuits, but you could use any square or rectangular shaped plain sweet biscuit. Don’t use round biscuits as they will leave gaps in the base. Also, even though the biscuits I used are called ‘Morning Coffee’, they are not coffee flavoured.

1 packet Morning Coffee biscuits

3 teaspooons brown sugar

125gm butter

1 tin sweetened condensed milk

1 Tablespoon golden syrup. 

Line a slice tin with aluminium foil and place the biscuits along the bottom. Crush the remaining biscuits.

Caramel Slice 4

Put the butter, sugar, golden syrup and sweetened condensed milk into a heavy saucepan and simmer for eight minutes, stirring continuously. Stir in the crushed biscuits and pour over the biscuit base.

Caramel Slice 2

Cool and ice, then refrigerate before cutting into squares. Do as I say and not as I do, make sure the slice has set properly before cutting it, otherwise the icing will crack.


1 and a half Cups icing sugar

1 and a half  Tblspns cocoa

2 and 1/4 Tblspns water

Place all ingredients into a saucepan and stir until warm. Pour over the slice then refrigerate until set, before cutting into squares.

Original Icing Recipe using Copha

2 oz Copha

2 oz drinking chocolate


Wangnoo Slice (Wanganui Slice?)

Wangnoo Slice (No Bake)

Wangnoo Slice is the first recipe from my project to make every recipe from the Magnificently Simple Marvellous Slice Recipes book.  I’ll give you fair warning straight away though, this slice is delicious. If you (like me) can eat sweetened condensed milk straight out of the tin, Wangnoo Slice could even be described as dangerous.

After some research (I love Google), I’ve come to believe that the name of Wangnoo Slice was mis-spelled in my recipe book by the person who submitted the recipe (name unknown), as I found similar recipes from New Zealand called ‘Wanganui Slice’.

The original recipe uses Copha (a vegetable fat shortening made from hydrogenated cocolnut oil), but as I don’t like Copha’s waxy texture, I’ve adapted the recipe using chocolate to suit my taste. I have put the recipe for the original base using Copha at the bottom of the post, because using Copha, icing sugar and cocoa is a cheaper option than chocolate if you are on a budget.

The Magnificently Simple Marvelous Slice recipe book is from an age where the author assumes you know what you are doing in the kitchen, so they don’t always give you a method to follow. When this recipe got to the part about icing the slice, the only direction given was “ice with chocolate icing.”

I’ve included the chocolate icing recipe I used, which is adapted from an even older cookbook, The P.W.M.U. Cookery Book from 1904.

Wangnoo Slice


4 Cups crushed cornflakes

200 gm milk chocolate

1/2 Cup coconut

Mix the melted chocolate into the cornflakes and coconut, and then press half the mixture using a metal spoon into a lined slice tray and refrigerate. (BTW, he who eats all of our leftovers made this slice tray for me about 20 years ago, and it has seen a lot of service in that time).

Wangnoo Slice base


200gm sweetened condensed milk

2 Tblsns golden syrup

85gm butter

1/4 Cup brown sugar

1 tspn vanilla extract

Place all ingredients into a saucepan and stir over a low heat until the mixture thickens.

Making Caramel Wangnoo Slice

Spread the caramel mixture over the base, then spread the remainder of the cornflake mixture over the top and press down to make a flat surface. Refrigerate before icing.


1 Cup icing sugar

1 Tblspn cocoa

1 and a half Tblspns water

Place all ingredients into a saucepan and stir until warm. Pour over the slice then refrigerate until set, before cutting into squares.

Original Base using Copha (can be used instead of the Base recipe above)

4 Cups crushed cornflakes

1 Cup icing sugar

125gm Copha

1/2 C coconut

2 Tblsons cocoa

Melt copha and mix with dry ingredients before spreading half of the mixture into a lined slice tin.

New Project – Make Every Recipe from this Recipe Book

MS Cookbook

Maybe I’m slightly obsessive, but I’ve always wanted to work my way through a recipe book, making every recipe from cover to cover.

When the movie Julie and Julia came out, I was beside myself with joy, to find that I wasn’t the only one who shared this compulsion. Julie and Julia was based on a blog called The Julie/Julia Project, where Julie Powell documents working her way through Julia Child’s recipe book, ‘Mastering the Art of French Cooking’.

My preference is baking with sugar (and to be completely honest, Julie Powell’s project is so far beyond my cooking abilities that I wouldn’t even enjoy the challenge she set herself), so when M recently gave me the cookbook in the photo above, I knew I had found my own recipe book to make every recipe in.

The book is titled Magnificently Simple Marvellous Recipes and was a fundraiser sold by the Geelong Multiple Sclerosis Auxiliary around 30 to 35 years ago for $1. There are 47 recipes, and nearly all of them appeal to my sweet tooth.

M is going to be so happy she gave me this recipe book once she starts getting samples!