This is another of those slice recipes that Mum’s bowls club gathered together for their Simple Slices Recipes fund raiser booklet. Those ladies certainly had a great collection of recipes and enjoyed sharing them for the club.
I’m usually not a fan of cheesecake style desserts that use gelatine as a setting agent, but in this case I think the chocolate and cherries add good strong flavours and should make it taste really good. I also like the idea of using Gaiety biscuits for the base.
Mum chopped this recipe off the back of a packet of Sunrice. The packet has a use by date of 15 Apr 2005 so it’s a fairly recent recipe as far as her collection goes. The tomato pasta sauce also gives it’s age away.
Not sure how often friends ‘drop in for afternoon tea’ these days, but if you get a last minute call to say they’re on the way this quick and easy tea cake might work for you. Although I think I’d take the time to cut the apricots up and not just add them whole to the mixture.
When my children were little I used to make a Chocolate Ripple Cake as the base for their birthday cakes. The recipe I made was the same as this one, but without the spice. The cake always taste good, although when I look back at the photos I can see that my decoration, while enthusiastic, could hardly be described as a work of art……
Today is the 1st day of Spring here in Melbourne. You could argue that it’s too late in the year to post a soup recipe, but for soup lovers like me, it’s never too late!!!
These are a slight twist on ordinary rock cakes. The addition of peanut butter gives them a lovely nutty flavour. It’s another treat that would be good in the lunch box.