MAPLE SYRUP AND CHOC-CHIP COOKIE DOUGH ICE CREAM

This recipe was published 20 years ago in the Women’s Weekly, the lazy way to make it now would just be to use Oreo biscuits, although the making it with unbaked dough would give it a different texture.  Your choice!

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CHOCOLATE WEETBIX FINGERS

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

LAMINGTONS

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.

RIPPLED CHOC-SPICE CAKE

When my children were little I used to make a Chocolate Ripple Cake as the base for their birthday cakes.  The recipe I made was the same as this one, but without the spice.  The cake always taste good, although when I look back at the photos I can see that my decoration, while enthusiastic, could hardly be described as a work of art……

TOPSY-TURVY APRICOT PUDDING

When I first read this recipe I thought it was going to be a fairly standard apricot pudding, then I came to the addition of the cocoa and realized it was actually a Chocolate Upside Down Pudding.  I then read on to ‘serve warm with custard or cream’ and decided I could eat a piece there and then – yummy.