For those who love rhubarb this is a very easy way to serve it up as a dessert. This old recipe suggests serving it with strawberry yoghurt, which would probably be OK, but ice cream or just plain cream would possibly be even better.
This is what a curry looked like back in the 60s…..absolutely nothing like the much more complex and flavour filled ones of today. I particularly like the side dishes in the photo. Lemon slices, plain cashews, rice with sultanas are the ones I can recognize. Times certainly have changed and I don’t think I think it’s a dish you’d want to make now.
In years gone by baked apples served with a nice thick custard or ice cream was a pretty standard family winter dessert. Inexpensive, tasty and filling, not to mention quick and easy to make. This old 60s recipe Mum kept is a little more fancy as it wraps the apples in a sweet crusty coating. A little more trouble to make, but it is still inexpensive, tasty and filling.
You can definitely tell the age of this recipe by the ingredients – jelly and Carnation Evaporated Milk and in fact I found the recipe is in a Carnation Evaporated Milk pamphlet. The combination of the jelly and evaporated milk makes a really light dessert, almost like a flummery, which was one of Mum’s favourite desserts to make. It has the advantage of also not been very expensive, a bit of a bonus these days.
It’s not surprising I’ve decided to post this recipe today. Here in Melbourne we’re in the middle of a heatwave. It’s 38o outside now and the same is predicted for the next couple of days. So the idea of a bowl of nice cold ice cream is very appealing…….
I must confess that I’ve never been a fan of no bake cheesecakes, but I do like the idea of this one with the chocolate swirl on top and maybe an extra layer of whipped cream. As it’s an old 1960s recipe you’ll need to covert the butter to 125g-185g and the cream cheese to 250g.
I make rum balls, apricot balls, shortbread and a few other sweet treats each Christmas. I haven’t tried these, but I think I’d probably change the mixed peel for mixed fruit if I did. I’m not a fan of mixed peel and I think the other fruit would be nicer.
My father loved and grew rhubarb so I’m guessing that is why Mum kept this recipe. As you can tell from the colour of the paper it’s pretty old, from the 60s I think. I can’t vouch for it’s taste though, as rhubarb is one of the few things my husband totally hates so I’ve never made it. Hopefully it tastes as good as it sounds.
This recipe reminds me of Mum’s favourite dessert, Baked Jam Roll. Instead of a jam filling this has sliced apple and raisins, but it still has the same syrup poured over the top, which is the best part.
There’s no date on the magazine page this recipe is on, but I can tell it’s as early as the 1960s in a few ways. Firstly, the paper is really old, secondly the pie dish size is in inches and not centimeters and lastly the silver dish is very similar to one I was given as a wedding present in 1971. Despite it’s age it looks quite a luscious way to use tinned apricots. (Pie dish conversion 20-22cm.)
Beb's Recipe Drawer 