This is a great slice for peppermint lovers – easy to make and eat.
PEPPERMINT SLICE
Melt butter and condensed milk and mix into dry ingredients and press into slice tin.
Topping:
Mix topping ingredient together and spread over cooled base. When set cut into squares.
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.
CARAMEL CORNFLAKE BISCUITS
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.
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
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.
This is a great treat for kids and adults alike.
HONEYCOMB
Bring water and sugar to the boil, add glucose. Boil about ½ hour. Take off the heat and stir in bi carb soda and beat 20 seconds. Pour into tray and leave to cool and set.
This recipe only makes a small quantity and I think Mum used it to make individual meringues that she then topped with some whipped cream and a strawberry. She would have served them at afternoon tea or supper.
MERINGUES
Whip the egg white until firm, add sugar a tablespoon at a time until combined. Fold in vanilla essence, baking powder, vinegar and water. Place teaspoonfuls on a flat tray covered in baking paper and cook at 190°C for 1 hour. Turn off heat and leave to cool in oven.
Baked European style cheesecake was the first cheesecake to become popular in Australia. I can remember first tasting it in a cafe in South Yarra in the mid 1960s, but it would probably have been a few years later that Mum was given this recipe. There are lots of cheesecake recipes now, but the basic baked cheesecake with a dollop of cream is still a winner. Ansett Airlines collapsed in 2001 and this is a nice souvenir of Mum and Dad’s travels around Australia.
CHEESE CAKE
Combine biscuit crumbs and melted butter. Press into a buttered 20cm pie plate (or springform pan). Beat cream cheese until smooth gradually add sugar. Beat in eggs and then add the lemon juice and vanilla essence. Combine well and pour into pan. Bake at 160°C for 2 hours.
I’m not sure who E. Lacy was, but I’m glad Mum got this recipe from her. This slice is easy to make and a hit with the kids.
RICE BUBBLE SLICE (E. LACY)
Melt the butter and Mars bars in a saucepan, add rice bubbles. Combine well. Pour into slice tray and smooth down firmly. Put in fridge to set. Cut into fingers to serve.
I think this recipe must have been a forerunner of the now traditional pub style Parmas. It tastes surprisingly good and works well with chicken too. You can use pre crumbed meat to make it easier, but freshly crumbed is probably nicer.
STEAK PARMA
Coat the meat pieces in egg and the breadcrumb mix, then fry lightly in oil. Place in an ovenproof dish, top with the tomato soup and sliced Mozzarella cheese. Cook in a moderate 180°C for ½ hour.
*How to coat meat in breadcrumbs: Season plain flour with salt & pepper. Beat the egg with a little milk in a shallow bowl. Mix the breadcrumbs with parmesan cheese. Coat the meat lightly with plain flour, then dip the floured meat into the egg mixture. Roll the meat in the breadcrumb mix.
These have been made countless times by Mum and I now make them for my family. They are the number one favourite with my granddaughters.
RUM BALLS
Method: Crumb biscuits (very fine). Mix milk, coconut, rum & cocoa together, add crumbs. Break into pieces and roll in coconut (extra). Put in fridge for 1 hour.
Beb's Recipe Drawer 