I’ve been making a chocolate swirl cheesecake for the family for many years and Mum has always enjoyed it. I think that’s what prompted her to cut this recipe out of the New Idea. It’s a great way of turning an old favorite into a slice or you can still serve it up as a dessert.
This slice looks quite luscious, but then you can’t go far wrong with chocolate, sultanas, cherries, coconut and almonds – can you?
This is another great way to use Hot Cross Buns. It’s really just a fancy Bread and Butter Pudding, but I like this recipe because it combines Easter Eggs and Hot Cross Buns – all the Easter treats at once!!
With Easter so close and Hot Cross Buns everywhere it seems like a great time to share a couple of Hot Cross Bun recipes. My son in law loves Hot Cross Buns so I made this dessert for him to try last weekend. The Hot Cross Bun & chocolate base was great, but we all agreed that the topping needed a bit more custard and less cream. It’s well worth trying though.
It looks like Mum’s collected this recipe off the back of the condensed milk tin. I don’t especially remember her making it, but it looks great and I think I’ll try it out myself.
I don’t remember Mum making lots and lots of biscuits, but she did make quite a few slices in her time. Unbaked ones like this one were always a favourite, especially in summer when using the oven heated up the kitchen too much. These days with air conditioners that isn’t so much of a problem, but unbaked slices are still a quite a good way to make a sweet treat.
When microwaves first appeared on the scene we were told you could cook anything in them and I think this recipe dates back to that time. I now find the microwave indispensible, but use it mainly as a tool to cook vegetables, melt butter or chocolate, defrost meat and to make white sauces. I found that the traditional oven was better for casseroles, roasts and baking in general, but there’s no denying this recipe would cook more quickly this way and could be worth trying.
This is a great example of Mum collecting the ingredients and basic cooking method and working the rest out as she went along. The way it’s been written down it looks like the block of Hazelnut Chocolate was almost an afterthought, but it certainly adds to the flavour. When we made it we changed the almond to hazelnuts, but you could make it with plain chocolate and the almonds if you liked, I guess that would make it a Choc Almond Slice though. The verdict the way we made it was Yummm.
CHOCOLATE HAZELNUT SLICE
Combine butter, condensed milk and golden syrup. When mixed add crushed biscuits, almonds and melted block of chocolate. Mix well and spread into tray. Put in fridge until set.
Don’t know where Mum got this recipe from, but I’m guessing she tasted it somewhere and was told the recipe by the cook. She either wrote it down then or when she got home. I’ve added a few instructions, but it’s typical of the hand written recipes from Mum’s collection, just the ingredients and she would work the rest out for herself. They taste great.
CHOCOLATE NOODLES
Melt the chocolate and peanut butter together, stir in noodles. Place spoonfuls on tray lined with baking paper and refrigerate until set.
Mum has always been a chocolate lover and this recipe with three types of chocolate ticked all the boxes for her.
TRIPLE CHOC BROWNIES
Grease a 20cm square cake pan, line base and sides with baking paper. Combine butter and dark choc in pan, stir over heat until melted and smooth. Cool slightly. Stir in sugar and eggs then sifted flour, fold in white and milk choc. Spread mixture evenly in prepared pan. Bake moderate oven for about 35 mins or until mixture is firm to touch. Cool in pan. Sprinkle with icing sugar over top, if desired.
Beb's Recipe Drawer 