Cannonballs – isn’t that a great name for these dried fruit treats. Unsurprisingly the recipes come from an old Sunbeam Foods recipe sheet. They’re not all that different, but the good thing is that they’re both gluten free.
While these little vegetarian pies look great with their lattice topping, if you can’t be bothered cutting the design into the pastry it’s much easier to top them with an ordinary pie lid and they taste won’t be any different.
Finding cake recipes that are gluten free is easier in 2019 than it was back in the 1980s, so this fruit loaf was probably very unusual and a joy to find back then. It has the added bonus that it keeps for 2 months and can be frozen – although it wouldn’t be cheap to make. Then what gluten free product is cheap?
Eggplant Dip or Baba Ganoush is a fairly easy dip to make and as this recipe can be made two days ahead and is vegetarian, it has a lot going for it. The gluten content wasn’t something we considered back in the 80s when this recipe was printed, and slices of bread have been used to thicken it. If that’s a problem for you, you could substitute GF tahini for the bread.
I’ve taken the liberty of renaming this recipe. I don’t think Little Muffin Pies gives any indication of what they actually are. The only muffin connection seems to be the muffin shape, which means that you could use any pie dish as long as it was deep enough to hold the mixture and stand the egg upright. I like the idea of biting into it and discovering the egg………….
Breakfast or Brunch? I’m not too sure when you should have these, but I am sure that they’ll taste good when you do. They come from a 1980s booklet put out by the Australian Diary Corporation which is introduced by the bearded chef, Peter Russell-Clarke. Beside having some great recipes the booklet describes cheeses from Cheddar through to Pecorino and has a chart of which wine to have with which cheese. It’s a great little booklet. (If you don’t want to go to the trouble of making scones, it could work on bread roll or a muffin.)
I haven’t seen this Italian dessert on a menu for a long time or for that matter made it myself for years. It was one of our go-to dinner party recipes back in the 80s. Maybe it’s time it made a comeback.
One of the best things about summer is that stone fruit is in season and, as this recipe says, that makes it the right time to make this delicious Italian dessert.
Here’s one for entertaining this summer, actually it pretty good all year round. I’ve been making it since the 80s and it still tastes great and feeds a crowd.
When my children were at primary school I helped put together a cookbook as a fundraiser. The school community were asked to send in contributions and we ended up with lots of great recipes. The mother who sent this one in added the note about it being a good ‘first baking’ cake and it definitely is. It’s been made many times in my household by both the kids and me. The added bonus is that it also tastes great.
Beb's Recipe Drawer 