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Cookless / No-bake Recipes 

 

 

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These recipes are an ideal way of introducing children to the joys of home cooking and baking.
Beware: There may be health dangers in using raw eggs nowadays with the threat of salmonella.
If in doubt use recipes in which the eggs are baked.
  1. Chocolate Biscuit Cake
  2. Chocolate Coating
  3. Chocolate Coated Biscuits
  4. Chocolate Coated Sweets
  5. Chocolate Crackles
  6. Chocolate, Macadamia and Fig Slices
  7. Chocolate Roughs
  8. Chocolate Shells
  9. Chocolate Walnuts
  10. Coconut Bars
  11. Coffee Biscuit Cake
  12. Creamy Coconut Ice
  13. Crunchy Chocolate Cake
  1. Dipped Strawberries
  2. Fruit and Nut Clusters
  3. Fruit and Nut Slices
  4. Fudge Biscuits
  5. Lemon Banana Cheesecake
  6. Mallow Slice
  7. Mars Bar Delights
  8. Marshmallow Delights
  9. Minister's Slice
  10. No-Bake Fruit Cake

Chocolate Biscuit Cake

Ingredients:

 

  • 1/2 pound of icing sugar

     
  • 2 level dessertspoons Bourneville Cocoa
  • 1 teaspoon vanilla
  • 4 ounces of margarine or butter
  • 1 egg
  • 1/2 pound biscuits which should be softened by exposure to air.


To Make: Line a straight sided cake tin (6 inches square) with greaseproof paper. Place in a basin sifted icing sugar and cocoa, egg and vanilla.
Melt the margarine or butter over a gentle heat.
It should be warm, not hot.
Pour onto ingredients in basin and mix to combine thoroughly till smooth and beginning to thicken.
Arrange alternate layers of chocolate mixture and biscuits in the prepared tin, commencing and finishing with chocolate mixture.
Stand in a cool place till set.
Remove from tin and slice as required.
 


Chocolate Coating

Ingredients:

 

  • 3 ounces margarine or butter
  • 1/2 cup drinking chocolate powder.

    Alternatively, use 8 level tablespoonfuls icing sugar and 3 level tablespoonfuls cocoa, sifted together.)


To Make: Melt the margarine or butter over gentle heat.
It should be barely warm, not hot.
Gradually add to the drinking chocolate stiring until smooth.

Chocolate Coating should not be used during very hot weather as it will not set firmly at a high temperature.


 


Chocolate Coated Biscuits

Stir Chocolate Coating till just beginning to thicken.
Dip biscuits one at a time and place on a tray covered with greaseproof paper.
Stand in a cool place till set.
Store in airtight containers in a cool place.
If mixture thickens up too quickly stand over warm water and stir till smooth.
 

 


Chocolate Coated Sweets

Portions of coconut ice, toffee, honeycomb, crystallized ginger and caramels are suitable.
Stir Chocolate Coating till just beginning to thicken.
Dip sweets one at a time and place on a tray covered with greaseproof paper.
Stand in a cool place till set.
Store in airtight containers in a cool place.
If mixture thickens up too quickly stand over warm water and stir till smooth.
 

 


Chocolate, Macadamia and Fig Slices

Ingredients:
  • 100g unsalted butter
  • 2 tablespoonfuls of runny honey
  • 300g dark chocolate (50-70% cocoa solids), broken into pieces
  • 100g milk chocolate, broken into pieces
  • 100g digestive or other sweetmeal biscuits
  • 100g shelled macadamia nuts
  • 100g ready-to-eat dried figs
  • Cocoa powder, for dusting

Methodology: Put the butter, honey and both types of chocolate in a medium pan and melt dgently, stirring from time to time.

Roughly chop the biscuits, nuts and figs. Stir into the melted chocolate mixture. Tip the mixture into the prepared tin (an 18 inch square one which you should oil. Leave to cool completely before refriderating for 2-3 hours to set.
Cut into 16 slices .
Munch heartily!


Chocolate Roughs

Add 1 cup of dessicated coconut to Chocolate Coating and mix well.
Place in small roughly shaped mounds on greaseproof paper and stand in a cool place till set.
 

 


Chocolate Shells

Prepare Chocolate Coating and stir till beginning to thicken.
Line paper cake containers to a thickness of 1/8 inch.

Stand till quite firm then tear paper away leaving complete shells of chocolate.
Fill with ice cream or marshmallow.
 

 


Fruit and Nut Clusters

Add 3/4 cup shelled peanuts and 3/4 cup dried fruit (e.g. sultanas or raisins) to prepared Chocolate Coating.

Mix in evenly.
Place in small mounds, on greaseproof paper, to set.
 

 


Chocolate Crackles

Ingredients:

 

  • 4 cups of rice crispies
  • 1 cup of coconut or dried fruit, e.g. raisins
  • 8 ounces icing sugar
  • 3 rounded tablespoons Bournville cocoa
  • 8 ounces margarine or butter

To Make: Place in a basin the rice crispies, coconut or dried fruit and sifted icing sugar and cocoa.
Melt the margarine or butter over a gentle heat.
It should be warm, not hot.
Pour onto ingredients in basin and mix thoroughly.
Spoon into paper cake containers and allow to set.
Alternatively, press into a slab cake tin (lined with greaseproof paper).
Stand till firm then cut into finger lengths.
Ideal served as biscuits or in place of wavers with ice cream.
 


Chocolate Walnuts

Ingredients:

 

  • 2 ounces margarine
  • 3 ounces dessicated coconut
  • 4 ounces icing sugar
  • Pieces of walnut
  • Chocolate bar (melted)

To Make: Beat all ingredients together.
Roll into shapes.
Cover with melted chocolate, and place walnut piece(s) on top.


Coconut Bars

Ingredients:

 

  • 6 ounces dessicated coconut
  • 2 tablespoons sugar
  • 4 tablespoons condensed milk
  • Chocolate bar, melted

To Make: Mix all ingredients together.
Roll out, cut into fingers.
Leave to cool.
Cover with melted chocolate.


Coffee Biscuit Cake

Ingredients:

 

  • 12 ounces of icing sugar
  • 2 level tablespoonful coffee essence
  • 1 teaspoon vanilla
  • 4 ounces of margarine or butter
  • 1 egg
  • 1/2 pound biscuits which should be softened by exposure to air.


To Make: Line a straight sided cake tin (6 inches square) with greaseproof paper. Place in a basin sifted icing sugar and cocoa, egg and vanilla.
Melt the margarine or butter over a gentle heat.
It should be warm, not hot.
Pour onto ingredients in basin and mix to combine thoroughly till smooth and beginning to thicken.
Arrange alternate layers of chocolate mixture and biscuits in the prepared tin, commencing and finishing with chocolate mixture.
Stand in a cool place till set.
Remove from tin and slice as required.
 


Creamy Coconut Ice

Ingredients:

 

  • 1 pound icing sugar
  • 1/2 pound coconut (dessicated)

     
  • 1 teaspoon vanilla essence
  • 2 egg whites (slightly beaten
  • 4 ounces margarine or butter

To Make: Place in a basin the sifted icing sugar, coconut, vanilla and egg whites.
Melt the margarine or butter over a gentle heat.
It should be warm, not hot.
Pour onto ingredients in basin and mix to combine thoroughly.
Press half the mixture into a shallow cake tin (6-7 inches square).
Colour remaining mixture pale pink and press onto white mixture.
Stand in a cool place till firm then cut into blocks.
Chocolate Coconut Ice
Add 2 level tablespoons cocoa blended with 1 tablespoon warm water or milk.
 


Crunchy Chocolate Cake

Ingredients:

 

  • 1/2 pound of crushed sweet biscuits

     
  • 1 egg
  • 3 level tablespoons Cadbury's Bournville Cocoa
  • 1/2 teaspoon vanilla

     
  • 1/2 teaspoon salt

     
  • 4 ounces margarine or butter
  • 5 ounces brown sugar
  • 1/2 chopped nuts

To Make: Place in a basin the crushed biscuits, egg, cocoa, salt and vanilla.
Place the butter or margarine in a saucepan and stir over a low heat until melted.
Pour onto ingredients in basin and beat for 2 minutes.
Add chopped nuts and mix well.
Press mixture into a greased 7 inch square cake tin.
Place in a cool place to become firm.
Ice with lemon icing and cut into fingerlengths.
 


Dipped Strawberries

Ingredients:

  • 1 punnet of strawberries
  • 1 bar of chocolate of your choice
  • Dessicated coconut
Methodology: Melt the chocolate.
Spear strawberry with a fork and dip in the melted chocolate until fully covered.
Dip the chocolate covered strawberry in the dessicated coconut.
Place on grease-proof paper to cool.

Fruit and Nut Slices

Ingredients:

 

  • 3 ounces brown sugar
  • 3 level dessertspoonfuls Bournville Cocoa
  • 1/2 teaspoon salt

     
  • 1/2 pound of plain biscuits (crushed finely with a rolling pin)

     
  • 1 cup chopped dried fruit e.g. dates, raisins, prunes etc.
  • 1/4 cup of crushed nuts

     
  • 4 ounces of margarine or butter
  • 3 tablespoonfuls of dark jam
  • 1 tablespoonful milk
  • 1 tablespoonful sherry
  • Dessicated Coconut

To Make: Combine in basin the sugar, cocoa, salt and biscuit crumbs.
Add fruit and nuts.
Melt the margarine or butter.
It should be warm, not hot and mix in the jam, milk and sherry.
Add liquids to dry ingredients and mix thoroughly.
Knead the mixture (in the basin) with your hands.
Shap into a roll about 11/2 inches diameter and roll in dessicated coconut.
Wrap in greaseproof paper and chill until firm.
Cut into slices before serving.
 


Fudge Biscuits

Ingredients:

 

  • 1 rounded tablespoom syrup
  • 2 ounces margarine
  • 2 rounded tablespoons sugar
  • 2 rounded tablespoons cocoa
  • A few drops vanilla essence
  • 6 ounces dried crumbs.

To Make: Melt syrup, margarine, sugar, and cocoa over a gentle heat.
Flavour to taste, then stir in the crumbs, and mix thoroughly.
Turn into a greased 7-inch sandwich tin or square tin.
Spread evenly, mark into squares, and leave for 24 hours to firm.
Toasted crushed wheatflakes make a very good substitute for the dried crumbs.


Lemon Banana Cheesecake

Ingredients:

 

  • 175g, 6 ounces sweet oat biscuits
  • 75g, 3 ounces butter
  • 225g, 8 ounces cream cheese
  • 150ml, 1/4 pint lemon yoghurt

     
  • 150ml, 1/4 pint double cream

     
  • 4-5 tablespoons thick clear honey
  • 3 bananas
  • 2 tablespoons lemon juice

To Make: Put biscuits in a thick polythene bag and crush into crumbs with a rolling pin.
Melt butter in a pan.
Stir in the biscuit crumbs.
Press the warm mixture into the base and side of a shallow 8 inch, 20 cm round flan dish.
Chill for 30 minutes, or until set.

Mix together the cream cheese and yoghurt until thick and smooth.
Whip the cream into soft peaks and fold into the cream mixture.
Add a tablespoon of the honey.
Spoon mixture onto the biscuit base and spread level.
Chill for 30 minutes, or until the filling is firm.

Just before serving, peel and slice the bananas, then toss lightly in the lemon juice.
Arrange the slices in an overlapping pattern on top of the cheesecake.
Warm the honey in the rinsed-out pan.
Spoon around each slice of cheesecake and serve.

You can replace all the dairy products with low or reduced-fat alternatives for lighter, healthier versions.
Toffee or banana yoghurts both make good alternatives to the lemon.
 


Mallow Slice

Ingredients:

 

  • 24 digestive biscuits
  • 24 mallows, cut into quarters
  • 24 cherries cut into quarters
  • 1 large tin on condensed milk
  • 4 ounces melted butter or margarine

     

  • Dessicated coconut or chocolate vermicelli to cover.

To Make: Mix all ingredients together.
Form into a sausage shape.
Roll in coconut or chocolate vermicelli.
Leave covered in the fridge overnight then scoff heartily.


Mars Bar Delights

Ingredients:

 

  • 6 Mars bars
  • 4 ounces butter or good quality margarine
  • 4 cups rice crispies

To Make: Melt Mars bars and butter together.
Mix in rice crispies and form into small balls and allow these to harden.
Eat as they are, or dip in melted chocolate and toasted coconut.


Marshmallow Delights

Ingredients:

 

  • 4 ounces marshmallows
  • 1/2 pound plain biscuits

     
  • 1/2 cup chopped nuts

     
  • 1/2 cup chopped dates

     
  • 4 ounces icing sugar
  • 4 level tablespoonfuls Cadbury's Bournville Cocoa
  • 4 ounces of margarine or butter

To Make: Marshmallows: Combine 4 ounces sugar, 1 level dessertspoon gelatine and 1/4 pint of water in a saucepan.

Stir till boiling then simmer for 2 minutes.
Cool.
Beat till white and thick and pour into a greased tin (7 inches square) to set.
Cut into blocks as required.

Cut marshmallows into small blocks.
Crush biscuits finely with a rolling pin.
Place in basin prepared marshmallows, biscuit crumbs, nuts, dates and sifted icing sugar and cocoa.
Melt the margarine or butter over a gentle heat.
It should be warm, not hot.
Pour onto ingredients in basin and mix through evenly.
Place in paper cake containers or arrange in mounds on greaseproof paper.
Stand in a cool place to set.


 


Minister's Slice

Ingredients:

 

  • 8 ounces dates
  • 4 ounces margarine
  • 3 ounces sugar
  • 2 ounces dessicated coconut
  • 2 ounces walnuts
  • 2 ounces rice crispies
  • 6 ounces cooking chocolate

To Make: Melt margarine, sugar and chopped dates.
Remove from heat and add chopped nuts, coconut and crispies.
Smooth into a greased swiss roll tin.
Cover with melted chocolate.


No-Bake Fruit Cake

Ingredients:

 

  • 1/2 pound of plain biscuits

     
  • 3 ounces brown sugar
  • 1/2 level teaspoon salt

     
  • 1 level tablespoon Bournville Cocoa
  • 1 level teaspoon mixed spice
  • 3/4 cup chopped dates

     
  • 1/4 cup chopped raisins

     
  • 1/4 cup mixed nuts

     
  • grated rind of 1 orange
  • 4 ounces margarine or butter
  • 3 tablespoonfuls of sherry or orange juice
  • 1 tablespoonful of coffee essence

To Make: Crush biscuits into fine crumbs with a rolling pin.
Place in basin with brown sugar, salt, cocoa, spice, fruit, nuts and orange rind.
Mix to combine thoroughly.
Melt the margarine or butter over a gentle heat.
It should be warm, not hot.
Add the sherry or orange juice and coffee essence to the margarine or butter.
Pour onto the ingredients in basin and mix thoroughly.
Press into a shallow tin (6 inches square or 7 inches round) lined with greaseproof paper.
Stand in a cool place till quite firm.
Remove from tin and cut into blocks as required.
May be iced with a thin chocolate icing if liked.
 


 

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