Date: Wed, 19 Jun 1996 14:13:14 -0400
From: Kathleen Kelly-Collins <KateyKC@AOL.COM>
I went crawling today and found the chocolate archives. This recipe sounds
great and not too difficult, but I'm not sure what Compound Chocolate is. I
have never heard of it. As everybody now knows I am just learning the
computer. I am about to cut & paste the recipe, so let me know if it does
not come out right. FROM: Mary Ash (smile@owens.ridgecrest.ca.us)
I have not made this recipe because I have been too lazy to work out the
American measurements. I hope this what you were looking for.Australian
Women's Weekly.
Line a 28 cm x 18 cm (11" x 7") lamington tin with aluminum foil. Cover
base of tin with 12 ice cream wafers. Trim wafers where necessary to fit
base perfectly. Remove wafers from tin and cut remaining 12 wafers to
correspond. Combine chocolate and butter in top of double saucepan, melt
chocolate over simmering water, spread base of tin with half of chocolate.
Arrange wafers over chocolate and refrigerate while preparing filling.
Combine sweetened condensed milk, butter and golden syrup in saucepan, stir
constantly over medium heat until mixture begins to stick and bubble on the
base of the pan, continue stirring another 3 minutes; stir in peanut
butter.Spread carmel mixture evenly over wafers, arrange rest of wafers on
top. Spread wafers with remaining chocolate. Refrigerate 30 minutes or
until chocolate is set. Stand at room temperature 20 minutes before
cutting. Cut into squares and then into triangles with a sharp knife.The
recipes says Compound Chocolate is not recommended for this recipe.
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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