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


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!