It’s really easy to grab a packet of chips and a tub of dip to have when friends come over, but if you’ve got the time to make them these homemade cheese biscuits are terrific. They don’t take that long to do and they go really well with a drink.
Here’s another of Mum’s pinned together recipes. If I’d realised that there was a cellotape shortage in her kitchen I would have donated a couple of rolls to her bottom drawer. I guess at least the pins kept the recipes together and saved pieces getting lost. If that had happened we’d never have had this Chocolate Cheese Brownie recipe to enjoy.
Back in the 80s these type of slices were quite common. You baked the base, added a filling and then a chocolate topping. The trick was to add a little butter to the melted chocolate otherwise the topping cracked when you cut it. I think the custard filling in this one is a bit different and would taste quite good.
Mum collected this recipe from the Herald Sun cooking page, Checkout. The note with it says it was sent in by a lady from New Jersey in America. Just shows how even before the internet recipes were shared around the world.
These are a step up from the usual Chocolate Crackles – extra luscious!!!!
Mum and Dad joined a bowling club in the late 1970s and it took over from golf as their sporting passion. I didn’t realize until I started sorting out Mum’s recipes what an influence that also had on her cooking. There’s recipes from her bowling friends, the club magazine and in this case from Bowls in Victoria magazine.
This another of Mum’s recipes that she’s pinned together when she couldn’t find the cellotape. It was probably published before mayonnaise in all it’s different varieties was available in the supermarket. If you don’t want to go to the trouble of making the mayonnaise use about a cup of a plain bought one and add the mustard and parsley.
Christmas Mincemeat doesn’t have meat it and Plum Puddings don’t have plums in them – makes you wonder how these dishes got their names, doesn’t it. This year I’ve decided not to make a large Christmas Pudding I think I’ll make individual puddings instead. This old recipe uses sago, you can substitute tapioca if you need to.
The easy way to make a Frozen Christmas Pudding is just to soak fruit in brandy and stir it through softened bought ice cream and then re-freeze it. While this recipe does use bought ice cream it takes the frozen pudding concept a bit further by separating the three colors in neopolitan ice cream adding cake and Marsala soaked fruit which turns it into a Cassata Christmas Pudding. Now I’ve found it in Mum’s collection I’m thinking of making it myself this Christmas.
Although Mum always made a hot Christmas Pudding I found this recipe for a frozen pudding in her collection and while it’s similar to my version it has some different ingredients and I’m sure would taste great.
Beb's Recipe Drawer 