General fitness, health and nutrition · Public discussion

Recipe: Cherry Ripe slice

Started by PeterLucas · · Last activity · 6 posts · 170 views

← Back to General fitness, health and nutrition

Thread navigation

Jump through the discussion

Go to the original post, the replies on this page, or the latest preserved contribution.

01 / Original postRecipe: Cherry Ripe slicePeterLucas · 30 Aug 2007 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6PeterLucas · 18 Sep 2007

Thread details

What we know about this thread

Original section
General fitness, health and nutrition
Published
30 August 2007
Last activity
18 September 2007
Original author
PeterLucas
Posts
6
Discussion status
Public discussion
Total views
170
Views / 30 days
0

The navigation and discussion metadata provide context. Posts remain in their original chronological order.

Showing posts 1–6 of 6
Posts remain in their original chronological order.

Text size
  1. Original post
    PeterLucas
    Archived post
    #1

    If any 'over ponders' don't know what a Cheery Ripe is.........

    http://www.cadbury.com.au/sites/cadbury/index.php?pageId=59

    Choc-Cherry Coconut slice

    Base..
    150g butter, melted
    ½-cup brown sugar
    1&1/2 cups plain flour
    1-teaspoon baking powder

    Filling..
    3 cups desiccated coconut
    395g can sweetened condensed milk
    2 eggs, lightly beaten
    200g red glace cherries, chopped

    Topping..
    200g good-quality dark chocolate, chopped
    60g butter, chopped

    Preheat oven to 180c. Grease and line base and sides of a 3cm deep,
    16.5cm x 26cm slab pan.

    Base. Combine butter and sugar in a bowl. Sift flour and baking powder
    over butter mixture. Stir to combine. Using a large metal spoon, press
    mixture into base of pan. Bake for 15mins until light golden.

    Filling. Combine coconut, condensed milk and eggs in a bowl. Mix well,
    stir in cherries. Spoon coconut mixture over warm base. Bake for a
    further 18 to 20 mins or until light golden and firm to touch. Allow to
    cool completely.

    Topping. Combine chocolate and butter in a heatproof, microwave safe
    bowl. Nuke, uncovered, on HIGH (100%) for 2 to 3 mins, stirring every
    minute with a meatal spoon until the mix is almost melted. Stir until
    smooth, and then pour over filling. Refrigerate for 15mins or until set.

    Chop it into bite size pieces, or eat as one whole slab :-)

    --
    Peter Lucas
    Brisbane
    Australia

    "People sleep safely in their beds because rough men stand ready in
    the night to do violence to those who would do them harm"
    -- George Orwell

    Report
  2. LadyJane
    Archived post
    #2
    PeterLucas said:

    Choc-Cherry Coconut slice

    Dear friend of mine has a daughter obsessed with Cherry Ripes... I
    made her a CR cheesecake last year, she thought she had me stumped
    with that request... little did she know.
    Thanks for posting the slice rec. have sent it off to her Mum who will
    be eternally grateful!

    cheers,
    so I take it Tassie was wonderful?
    and your birthday??????
    tell us the highlights....

    LadyJane
    "Never trust a skinny cook!"
    still recovering from my 50th in March & 30th wedding anniv. in
    July.... 2007... a WONDERFUL year... lol

    Report
  3. PeterLucas
    Archived post
    #3

    LadyJane <[email hidden]> wrote in
    news:[email hidden]:

    Quoted message said:
    PeterLucas said:

    Choc-Cherry Coconut slice

    Dear friend of mine has a daughter obsessed with Cherry Ripes...

    I can relate to that :-)

    Quoted message said:

    I
    made her a CR cheesecake last year, she thought she had me stumped
    with that request... little did she know.
    Thanks for posting the slice rec. have sent it off to her Mum who will
    be eternally grateful!

    I got it for a friend of mine as well. He asked me on the last day of
    the trip to go to the Chocolate factory and get him some Cherry Ripe, as
    it's his favourite as well. I already had 2 rather large blocks (after a
    factory visit earlier on), so I'll give him one and give him the recipe
    as well.
    My SO's dearest and closest sister lost her 8 year fight with cancer a
    short while before we left for Tassie, and then on the day after we
    arrived, said friend above rang me to say that we had lost a mutual
    close mate to cancer as well.

    So I figure he needs a chocolate hit right about now.

    Quoted message said:


    cheers,
    so I take it Tassie was wonderful?

    I tried my very best to make it busy and fun, so the SO could think
    about other things....... lots of glasses were raised for two dear
    friends.

    Quoted message said:

    and your birthday??????

    The SO's sisters funeral was on the 20th, my mates was on the 22nd......
    so the 23rd was a bit of a ho-hum affair. Did my best to write both of
    us off and forget about things for a bit.

    Quoted message said:

    tell us the highlights....

    Will do. As soon as I get time to scratch myself.

    Quoted message said:

    LadyJane
    "Never trust a skinny cook!"
    still recovering from my 50th in March & 30th wedding anniv. in
    July.... 2007... a WONDERFUL year... lol

    Keep it going :-)

    --
    Peter Lucas
    Brisbane
    Australia

    "People sleep safely in their beds because rough men stand ready in
    the night to do violence to those who would do them harm"
    -- George Orwell

    Report
  4. PeterLucas
    Archived post
    #4

    LadyJane <[email hidden]> wrote in
    news:[email hidden]:

    Quoted message said:


    cheers,
    so I take it Tassie was wonderful?

    Yes it was....... didn't want to come back!!

    Quoted message said:

    and your birthday??????

    A culinary and alcoholic delight :-)

    Quoted message said:

    tell us the highlights....

    The Ball And Chain in Salamanca is a *great* place to eat

    www.ballandchain.com.au

    *fantastic* wine cellar, and great steaks.

    Stayed at Somerset on the Pier ........

    http://www.somerset.com/australia/hobart/somerset_on_the_pier.html

    Didn't have to use the hire car hardly at all, as everything was only 5
    mins walk away....... except for the Casino, that was 25mins!!

    Report
  5. sf
    Archived post
    #5

    On Mon, 17 Sep 2007 23:11:17 +0000 (UTC), PeterLucas <[email hidden]>

    Quoted message said:

    The Ball And Chain in Salamanca is a *great* place to eat


    I don't doubt it.

    Quoted message said:

    www.ballandchain.com.au

    LOL! I just had to laugh that they accentuated the "real" in red or
    even felt the need to use it in front of "charcoal grill". What the
    heck are charcoal grills if they aren't real? My regular restaurants
    with "charcoal grills" use lump coal. I thought that's what
    restaurants use when it's a charcoal grill. God forbid they use
    briquettes.
    --

    History is a vast early warning system
    Norman Cousins

    Report
  6. PeterLucas
    Archived post
    #6

    sf wrote in news:[email hidden]:

    Quoted message said:

    On Mon, 17 Sep 2007 23:11:17 +0000 (UTC), PeterLucas <[email hidden]>

    Quoted message said:

    The Ball And Chain in Salamanca is a *great* place to eat


    I don't doubt it.

    Quoted message said:

    www.ballandchain.com.au

    LOL! I just had to laugh that they accentuated the "real" in red or
    even felt the need to use it in front of "charcoal grill". What the
    heck are charcoal grills if they aren't real? My regular restaurants
    with "charcoal grills" use lump coal.

    Over here, that would be a 'fake' "Charcoal grill".

    Quoted message said:

    I thought that's what
    restaurants use when it's a charcoal grill. God forbid they use
    briquettes.

    You didn't read it all, did you?

    http://www.ballandchain.com.au/therealgrill.htm

    "The real charcoal Grill.
    If you've ever had a steak that's been cooked on a real charcoal grill -
    you'd notice the difference. We're not talking about a gas or electric
    grill filled with those gimmicky little volcanic rocks. We're talking a
    real wood fire burnt down to real charcoal. And that's what makes the
    difference.

    Special flavour
    The charcoal not only sears your steak faster than artificial grills and
    traps in all the juices, it also imparts a very special flavour you've
    just got to taste to believe.

    You won't believe it
    And when you taste one of our steaks we're sure you'll agree that any
    meat you've ever tasted before, doesn't come within a bull's roar of a
    piece of beef from the Ball and Chain Grill.

    You're invited
    So if you'd like to taste beef, game, poultry, or seafood grilled on a
    real charcoal grill, we invite you to the Ball and Chain in Salamanca
    Place, Hobart. We have the only real charcoal grills in Tassie. And, one
    of the best priced range of Tassie and Mainland wines in Australia!"

    One of the reasons I've gone from using 'heat beads' to using aged
    timber for my BBQ's.
    (BTW........ I started doing that *before* I went to Tassie!!!!)

    Report

Keep exploring

Browse the sectionGeneral fitness, health and nutrition Return to CyclingForumsStart at the home page Search discussionsFind another thread

Active in the last 60 minutes

Active in this thread

0 users · 0 guests ·0 bots ·0 total

No signed-in users are active right now.

No known search crawlers active right now.