Monthly Archives: June 2014

CHEESE CAKE

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Baked European style cheesecake was the first cheesecake to become popular in Australia. I can remember first tasting it in a cafe in South Yarra in the mid 1960s, but it would probably have been a few years later that Mum was given this recipe. There are lots of cheesecake recipes now, but the basic baked cheesecake with a dollop of cream is still a winner. Ansett Airlines collapsed in 2001 and this is a nice souvenir of Mum and Dad’s travels around Australia.

Cheese Cake cropped

CHEESE CAKE

  • 1 cup sweet biscuit crumbs
  • 60g butter, melted
  • 250g Philadelphia cream cheese (room temperature)
  • ½ cup sugar
  • 1 dessertspoon lemon juice
  • 2 eggs
  • ½ teaspoon vanilla essence

Combine biscuit crumbs and melted butter. Press into a buttered 20cm pie plate (or springform pan). Beat cream cheese until smooth gradually add sugar. Beat in eggs and then add the lemon juice and vanilla essence. Combine well and pour into pan. Bake at 160°C for 2 hours.

RICE BUBBLE SLICE

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I’m not sure who E. Lacy was, but I’m glad Mum got this recipe from her. This slice is easy to make and a hit with the kids.

Rice Bubble Slice

RICE BUBBLE SLICE (E. LACY)

  • 3 Mars bars
  • 3 cups rice bubbles
  • 90g butter

Melt the butter and Mars bars in a saucepan, add rice bubbles. Combine well. Pour into slice tray and smooth down firmly. Put in fridge to set. Cut into fingers to serve.

BUSY BOWLERS SPONGE

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I can’t resist putting this recipe in – just for the name alone. Wasn’t sure if it actually worked, so we tested it out and can report that it’s easy to make, tastes good, but does need jam and cream to give it some moisture, but all sponges need jam and cream don’t they?

Mum took up lawn bowls in the late 1970s and she had Dad had many happy and busy years bowling competitively and for fun. Mum sometimes bowled as much as three times a week and as well there were the many social functions where the ladies took along a casserole, cake or dessert to share. I think the ‘Norma Mills’ recipe was probably made by many of the bowlers before they rushed out the door in their lovely while bowls uniforms.

Bowlers Sponge PS

“NORMA MILLS” BUSY BOWLERS SPONGE

  • ½ cup castor sugar
  • 2 eggs – room temperature **see below
  • 2 teaspoons plain flour
  • ½ cup cornflour
  • 1½ teaspoons baking powder
  • Jam & Cream

Place the sugar and whole eggs into a bowl and beat a high speed for 3 minutes. Sift plain flour, cornflour and baking powder together. Add sifted ingredients to bowl and beat at low speed for 1 minute. Line a cake tin with baking paper, pour mixture in and bake at 180°C in middle of the oven for 20 minutes. Do not open oven door under 20 minutes. When cool remove from tin, slice and fill with jam & cream. Ice or sprinkle with icing sugar, as desired.

**the original recipe says to leave the sugar and eggs in the bowl for 20 minutes before beating, this is because cold eggs, straight from the fridge, will stop is rising and make the sponge heavier