Mum used to make fruit jelly desserts fairly often back when I was growing up. They’ve definitely gone out of fashion and these days I only make jelly to put into my trifles or when my granddaughters visit. They like them topped with chocolates and sprinkles. This old recipe would certainly be a bit more healthy, especially if I used fresh fruit, but I’m guessing they wouldn’t like it quite as much. It could still be a good dessert though, especially at children’s parties.
I’ve never thought of combining a hamburger with a hot dog, but the people at Carnation Milk obviously did back around 1960s. Maybe it could be a new McDonalds meal……
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.
Beb's Recipe Drawer 