Cook-Your-Books #9

Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years. If you love collecting cookbooks, read them like novels and love trying out new recipes, then this is the perfect place to share. It's time to get those books (or magazines) out of the shelves, and start using them. Bake or cook anything from any of your books or magazines, and link your posts to Cook-Your-Books here at Kitchen Flavours. The linky will start on the 7th of every month right up to the end of the month. The three most viewed submissions will be featured at the next Cook-Your-Books.

Featured posts for this month

The three most viewed posts from Cook-Your-Books #8

Mini Cheese Bread by Peng's Kitchen

Chinese Preserved Meat Rice with Arrowroot by Kit Wai's 
Kitchen



Butter Cheese Cake by Amy's Baking Diary

Thank you everyone for sharing all the delicious dishes and bakes from your cookbooks!

It's now time to link-up!

A little note when submitting your post to Cook-Your-Books

1. Linky for submissions will start on the 7th of every month right up to the end of the month. The submission with the most views will be featured at the next Cook-Your-Books.
2. All submissions must be new and current posts, within the current month. Old posts will be deleted. Please link directly to your post, not your homepage.
3. Please mention from which book or magazine you are cooking or baking from.
4. Please mention Cook-Your-Books in your post and link it back to Kitchen Flavours. You may display Cook-Your-Books badge anywhere in your post.
5. Please leave a comment after you have linked.
6. Optional, but it would be great if you could visit at least one link, everyone loves visitors.

Link-up with Cook-Your-Books #9 from 7th - 28th February 2014

Gong Xi Fa Cai!!!

GONG XI FA CAI

May this year of the Mighty Horse brings you good health, good fortune and prosperity to all!

See you in a week's time! 

Joyce

Sultana and Coconut Slice

"Blondies & Brownies and Bars", our theme for this week, at I Heart Cooking Clubs (IHCC). 

This will be a short post, as I'm pooped from all the CNY baking, and my kitchen is "officially" closed, time to do some cleaning up, and after that I will be away to spend the Chinese New Year with my in-laws and my dad's. Can't wait to meet up with my sisters and families! 

Two of my favourite ingredients ; sultanas and coconut. I noticed Donna Hay's cup measurement, the weight in grams is not the standard ones that I always used. For flour measurement, I have always used the standard conversion of 1 cup equals 125gm. Hers is 150gm. Well, note my own changes (in blue) in the recipe below. And I have reduced the sugar for the topping by half, and the other half of the sugar is not missed at all. It is still a little sweet for me, as the sultanas do have a certain sweetness too.

A simple bar, nothing that special. 

It is nice with a cup of tea, though.

Sultana and Coconut Slice
(source from : donnahay.com)
150 gm butter, melted
1/2 cup (90 gm) brown sugar (70 gm)
1 cup (150 gm) plain (all-purpose) flour
1 cup (80 gm) desiccated coconut (60 gm)

Topping :
2 eggs
1 cup (175gm) brown sugar (1/2 cup)
1/2 cup (75gm) plain (all-purpose) flour, sifted
1/2 teaspoon baking powder, sifted
1-1/2 cups (240gm) sultanas

Preheat oven to 180C (355F). Place the butter, sugar, flour and coconut in a bowl and mix to combine. Press the mixture into a 20cm x 30cm tin lined with non-stick baking paper. Bake for 15 minutes or until golden. Set aside.

To make the topping, place the eggs and sugar in the bowl of an electric mixer and beat until thick and pale. Fold through the flour and baking powder and stir in the sultanas. Spread the topping over the base and bake for 25 minutes or until golden. Allow to cool in the tin and cut into squares to serve. Serves 6-8.

OT12/17/14

To see the delicious treats that everyone has made, stop by I Heart Cooking Clubs (IHCC).