Traditionally Christmas cakes and puddings were made months before Christmas. I don’t ever seem to be that organised and intend to do mine tomorrow. It made me realise that it’s also time to hunt out some Christmas recipes for you. I’m surprised this one is titled ‘Traditional Christmas Cake’ as the old, traditional, recipes don’t have butter and definitely don’t have chocolate. It’s a much more modern version.
I’m lazy these days and buy prepared herb or garlic bread at the supermarket, but back in the 1970s you had to make your own. This recipe is slightly different because it has both the garlic and herbs in the one loaf. It says to slice the breadstick lengthwise, butter it and then cut into serving size pieces, again not what we usually did. Think I’d stick to just cutting it into serving size pieces and definitely wrap it in foil before you put it in the oven otherwise you’ll have butter everywhere.
I have no idea what the calorie/kilojoule count of this dessert is, but as I think you’d also have to finish it off with cream and/or icecream on top, it’s probably better not to know and just enjoy it.
I’ve included this recipe because it brings back a lot of memories. Gem scones are a cross between a scone and a muffin, but sadly impossible to cook unless you have a gem iron, which I don’t think you can buy these days. My cast iron gem iron was made for me by a friend of Mum & Dad’s, when he made one for Mum. The secret of cooking them is to get the iron super hot so that the mixture sizzles when you drop it in. They taste great and finding this recipe now makes me want to cook a batch again.
This is one of those old recipes that our mothers made from what they had in the cupboard. Nothing fancy, just cocoa, butter, weetbix, coconut, flour and brown sugar. A cheap easy slice that the kids loved. 4 ozs = 125g
Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons. The lamingtons take a bit of patience to make yourself, but are much better than the bought variety. The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.
This slice is quick to make and keeps well, two things that are hard to beat.
As you can see this recipe is from the Keysborough Bowls Social Club Simple Slice Recipe book. I’ve never made it, but I can remember seeing it on the table at a few “bring a plate” events back in the 70s when my kids were little. It’s sort of a fake vanilla slice – the plate was always empty at the end of the event it must taste good.
I was hunting through Mum’s old recipes looking for something quick and easy to make for morning tea at Mum’s retirement village this weekend and came across this recipe. I doubt anything could be much easier.
There’s really nothing different about this recipe. I think French Toast’s been made this way around the world for a long time. Must admit that the heading Tempting Tucker, followed by French Toast was what appealed to me about this cutting – so Australian ……………
Beb's Recipe Drawer 