Author Archives: bebsrecipes

MARS BAR CHEESECAKE

Posted on by
Reply

This refrigerator cheesecake is hard to beat.

Mars Bar Cheese Cake cropped

MARS BAR CHEESECAKE

  • 250g plain chocolate biscuits, crushed
  • 125g butter, melted
  • 3 teaspoons gelatine,
  • ¼ cup water
  • 375g cream cheese
  • ½ cup castor sugar
  • 1 teaspoon vanilla essence
  • 300ml thickened cream
  • 3 x 60g Mars bars, chopped
  • Extra cream and flaked almonds, to decorate

Combine crushed biscuits and butter in a bowl, mix well. Press mixture evenly over base and sides of a 22cm springform tin. Refrigerate until firm.

Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir till dissolved, cool slightly. Beat cheese, sugar and essence in small bowl with electric mixer till smooth. Beat cream in a separate small bowl till soft peaks form. Stir gelatine mixture into the cream cheese mixture, stir in cream and Mars bars. Pour into crust. Refrigerate till set. Decorate with extra cream and flaked almonds. Not suitable to freeze.

GREEN TOMATO PICKLE

Posted on by
Reply

At the end of each summer there were always tomatoes left on the plants in Dad’s vegie patch that weren’t going to ripen once the warm sunny days had gone. Rather than waste them Mum would use them to make Green Tomato Pickle. Throughout the year she made a variety of jams and pickles using whatever produce came to hand and that meant we always had a supply of homemade jams, marmalades, chutneys and pickles in the cupboard to spread on toast and sandwiches.

Green Tomato Pickle cropped

GREEN TOMATO PICKLE

  • 3 kg green tomatoes
  • 1 kg onions
  • 500g beans
  • 500g sugar
  • 5 cups brown vinegar
  • 1 teaspoon turmeric
  • 1 dessertspoon mustard
  • 1 tablespoon whole spice & cloves (in bag)
  • 2 tablespoons plain flour

Chop tomatoes, onions and beans. Put in large pot with vinegar and spices. Bring to the boil. Stir in flour blended with a little water to thicken mixture. Boil for ½ hour. Pour into sterilized jars.

JAM DROPS

Posted on by
Reply

I don’t know how old these biscuits are, I’ve dated this version of Mum’s as 1940s, but I think they have been around for a lot longer than that. I do know though that they are still a great family favourite.

Jam Drops

JAM DROPS

  • 125g butter
  • 125g sugar
  • 1 egg
  • 125g plain flour
  • 125g Self Raising flour
  • Jam

Cream butter and sugar, add egg, then sifted flours. Mix well. Roll into small balls, place on paper lined tray. Make a well in the centre by pressing your thumb into the mixture. Fill indentation with jam. Bake at 180°C for 15 minutes.

PEPPERMINT SLICE

Posted on by
Reply

This is a great slice for peppermint lovers – easy to make and eat.

Peppermint Slice

PEPPERMINT SLICE

  • 125g melted butter
  • ½ tin condensed milk
  • ¾ cup coconut
  • 250g Marie biscuits
  • 1 level tablespoon cocoa

Melt butter and condensed milk and mix into dry ingredients and press into slice tin.

Topping:

  • 1 cup icing sugar
  • 2 tablespoons melted butter
  • 1 tablespoon peppermint essence

Mix topping ingredient together and spread over cooled base. When set cut into squares.

CAULIFLOWER SOUP with Blue Cheese

Posted on by
Reply

In winter a pot of soup was usually made each week. In the early years Mum made it by boiling bones, vegetables and a split pea mix together, cooling, removing the bones and fat and then reboiling to serve. The soup was full of vegetables and small pieces of meat and was almost a meal in itself. With the advent of tinned soup and stock cubes this process became quicker and easier, with more flavour combinations. This recipe with the blue cheese was something quite different for Mum.

Cauliflower Soup

CAULIFLOWER SOUP

  • 1 cauliflower
  • 1 onion
  • 2 potatoes
  • 2 rashers of bacon, chopped
  • 3 chicken stock cubes
  • 125g blue cheese
  • Cream to serve, if desired

Chop the cauliflower, onion and potatoes. Fry onion and bacon, add cauliflower and potatoes. Barely cover with water, add 3 chicken stock cubes – boil until tender, then blend. If liked add blue cheese before serving. Serve with a swirl of cream.

CARAMEL CORNFLAKE BISCUITS

Posted on by
Reply

I’ve given these the title ‘Caramel Cornflake Biscuits’ as I don’t think – Biscuits (Dot Beagley) – really describes them. I’ve made a version of them for years for my family, but this recipe looks like it was quite a bit earlier than that. I think it’s a good example of how the old recipes keep on going.

Biscuits - Dot Beagley

CARAMEL CORNFLAKE BISCUITS

  • 1 cup brown sugar
  • 1 cup Self Raising Flour
  • 1 cup sultanas
  • 1 cup coconut
  • 1 cup corn flakes – lightly crushed
  • 125g butter
  • 1 teaspoon cinnamon
  • 1 egg

Melt the butter and add to the other ingredients. Add beaten egg. Place teaspoons of mixture on a tray lined with baking paper. Press mixture together with fingers. Bake 180°C for 8-10 minutes or until golden brown. Leave on tray to cool for a few minutes and then lift off with a spatula onto wire rack to finish cooling.

PEANUT BISCUITS

Posted on by
Reply

These biscuits are lovely and crunchy and taste great..Peanut Biscuits

PEANUT BISCUITS

  • 125g butter
  • Breakfast cup of sugar
  • 2 teaspoons cocoa
  • 1 egg
  • 125g unsalted peanuts
  • Heaped cup Self Raising Flour

Melt the sugar, butter and cocoa together in a saucepan, add well beaten egg, add flour and peanuts. Put teaspoonfuls on a paper lined tray. Bake at 200°C for about 10 minutes.

MARSHMALLOW BALLS

Posted on by
Reply

I found this recipe among the collection and thought it sounded like something kids would like – marshmallows are always a winner. We decided to try it out to see what it tasted like. My daughter made them up and reports back that her girls loved them, but she found them quite bland. Mum must have thought that also, because she changed the biscuits from Digestives to Granitas, which have a bit more texture and flavour. My daughter thinks using Chocolate Ripple biscuits would be a good way to add extra flavour for adults. We’ll try that next time.

Marshmallow Balls PS

MARSHMALLOW BALLS

  • 1 tin condensed milk
  • 125g butter, melted
  • 1 packet Granita biscuits (or Chocolate Ripple) – finely crushed
  • 1 cup coconut
  • Marshmallows

Mix the milk, butter, biscuits & coconut together. Break into pieces and roll into a ball, flatten out and wrap mixture around a marshmallow. Refrigerate until set.

PIKELETS

Posted on by
Reply

An old favourite, but still good today topped with jam and cream. I think this recipe varies from current ones by the use of sour milk. Sour milk was made by taking fresh milk, adding vinegar or lemon juice and standing in a warm place until it soured. Mum always used sour milk when she made banana cake and it gave it a great taste.

Piklets cropped

PIKELETS

  • 1 cup Self Raising flour
  • Pinch salt
  • ½ teaspoon bi-carb soda
  • 3 tablespoons sugar
  • 1 egg
  • ½ cup sour milk (or fresh milk soured with 1 teaspoon vinegar)
  • 1 dessertspoon melted butter

Sift dry ingredients, add sugar, beat milk and egg together and mix into dry ingredients, add melted butter. Heat a frypan and brush with a little extra melted butter, drop tablespoons of the mixture into the pan and cook until bubbles appear on the surface. Turn and cook on other side.