This one is out of my recipe collection, although I suspect it’s a recipe that Mum gave to me. As you can see I typed it up and stuck it in my book with cellotape, which now makes it a bit hard to read. If you’re having trouble it’s simply: 1 cup cold tea, 1 cup raisins, 1 cup caster sugar. Soak for 1 hour. Add 2 cups Self Raising Flour, beat well cook for 1 hour in mod oven – 180oC. When it’s cool you slice and butter it – quick and tasty.
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.
These are probably my husband’s favourite type of bought biscuit. I must admit I’ve never considered making them for him as I always though they were too difficult. This recipe doesn’t look that hard though so I guess I’ll now have to give them a go.
Plain cake always sounds so boring, but in reality is tastes great. It has a heavier texture than a sponge and it goes really well with a cup of tea or coffee. Adding the lemon or orange rind to turn it into a Madeira Cake is a great idea.
This one is for ginger lovers. As it says, it’s deliciously moist, especially when left for a day before serving.
These were one of Mum’s treats that I can remember coming home to after school and finding leftover from an afternoon tea Mum had had for her friends. They were light and filled with fresh cream with a light dusting of icing sugar, my mouth waters just remembering them.
This was a dish that Mum would make as a ‘special’ dessert especially in summer. It’s light and fluffy and can be prepared before visitors arrive. I haven’t tasted it for many years, but just the name brings back memories of those meals with family and friends.
Mum’s traditional Bread and Butter pudding was made with buttered white bread and a handful of sultanas. This Apricot Delight recipe goes a step further and uses apricot loaf as the base, but really any fruit bread works just as well.
I’m not sure I ever made one of Mum’s shortbread recipes. I found this one in an Australian Women’s Weekly 100 delicious Biscuits and Slices cookbook just after I got married and it’s the one I usually make. I like it because it is cooked in a tray and cut into fingers. The metric butter measurement is 220g.
As well as lots of handwritten recipes I found this one in the collection. It comes from the side of the Rice Flour packet.
Beb's Recipe Drawer 