Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and these are baked cheesecake recipes. I like the idea of changing the basic cream cheese cheesecake by adding a few extra ingredients. The Sultana Ricotta though is a different style using ricotta cheese instead of cream cheese it gives a softer texture to the cheesecake.
Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and these are the bases recipes. I usually make the traditional plain biscuit one using Marie biscuits and occasionally the chocolate but I like the idea of having all four on the one page, it saves having to look them up.
There’s still plenty of time to make your Christmas Pudding, but if you end up needing to make one on Christmas Eve there’s no need to panic – this recipe is the answer.
This recipe comes from a 1990s, Australian Women’s Weekly supplement entitled Old Fashioned Family Favourites. For me, the ‘old fashioned’ ice cream that Mum used to make was one that used an evaporated milk and sugar mixture that was whipped, semi frozen and then rewhipped. To me it always seemed to be very icy, nothing like today’s smooth and creamy version. I’m inclined to think that this recipe has been ‘modernized’ to use thickened cream so I’m sure it would taste a lot better than the old fashioned version I remember.
This cutting from the Herald Sun Checkout cooking page says ‘any old trifle is dead easy, but a “great” trifle has mystique’. A trifle overdone perhaps, but a good trifle is a great summer dessert. These versions seem to have come from the inaugural ‘Great Trifle’ competition – unsurprisingly not a competition that’s around anymore. Equally I’m not quite sure of how these recipes would work today, but there’s some interesting combinations in them!!!!!
Personally I’m not mad about tinned strawberries, they always seem to be too mushy, despite that this recipe looks interesting. I think it would work with fresh or frozen strawberries which are a lot firmer. I’d try it with blueberries as well.
My husband would say that nothing you can add to rhubarb could make it taste any better, but Mum and Dad enjoyed a bowl of stewed rhubarb with custard or ice cream and she must have thought this recipe would be a nice change. Obviously she couldn’t find the scissors to cut it out, I think it’s just lucky she didn’t rip through through more of it.
Although this is one of Mum’s handwritten recipes quite honestly I can’t say I ever remember her using it. Our whole family remembers Mum’s pancakes, how she made them individually and how you had to wait your turn for your next one – they were scrumptious. But no treacle syrup, they were always served with butter and sugar and for the more adventurous lemon squeezed on the top. Still, this does sound good, just not how Mum served them.
I know a dessert with canned peaches is very old fashioned, but having just come back from the fruit shop where new season peaches were selling for $15 a kilo, I think sometimes you have no choice. At least using amaretti biscuits modernizes the recipe a bit.
This recipe was in a liftout booklet from the Women’s Weekly back in October 1991. It’s another take on the old bread and butter pudding with the twist being fruit loaf and banana instead of plain old white bread and butter.
Beb's Recipe Drawer 