From: email@example.com (Doreen Randal) Date: Mon, 29 Nov 93 21:09:38 PST Sift flour into a bowl, add sugar and coconut, stir until combined. Add melted butter; mix well. Press into greased 28cm x 18cm lamington tin. Bake in mod. oven 10 mins. Remove from oven and spread with prepared caramel. Return to oven for a further 10 mins. When cold, spread with topping. Cut into squares when set. CARAMEL: Place all ingredients into saucepan, stir over low heat until caramel has thickened, bring slowly to the boil, remove from heat. TOPPING: Place chopped dark chocolate and solid white vegetable shortening in a saucepan over hot water; stir until melted. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 16|
|Calories from Fat: 150 (40%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 31.7mg||10 %|
|Sodium 204.3mg||7 %|
|Potassium 213.1mg||6 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 54g|
|Protein 3.6g||5 %|
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Calories per serving: 378
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