This is one of those pies where you combine all the ingredients, pour them into a pie dish and hey presto when you take it out of the oven the coconut, sugar & flour have risen to the surface to make a crust. The strawberry and blueberry filling is a little unusual though and the almonds on top add a lovely crunch.
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.
Not sure how often friends ‘drop in for afternoon tea’ these days, but if you get a last minute call to say they’re on the way this quick and easy tea cake might work for you. Although I think I’d take the time to cut the apricots up and not just add them whole to the mixture.
A friend was giving lemons away this morning, so it seems like a good time to share this recipe. The filling is a coconut lemon curd and sounds yummy. I also like the idea that you can freeze any leftovers, if there are any that is!!
I was looking for a nice warming winter dessert when I found this recipe. It’s probably best served cold, but it might work warm or at least not straight out of the fridge.
Long ago Mum gave me the recipe for homemade lemon butter, it was always a favourite when the lemon tree was producing lots of fruit. Nowadays it’s a lot easier to just buy a jar at the supermarket – doesn’t taste as good though. So for this recipe if you’ve got the time, and the lemons, you can use homemade, but if not go with the bought variety.
This slice is quick to make and keeps well, two things that are hard to beat.
I guess you could rename these Coconut Macaroons, maybe not quite the traditional ones that you make with condensed milk, but still a quick and a gluten free treat for everyone.
I would never have imagined that you could use rice cakes to make the base of a lemon meringue pie, but this recipe from Sunrice Australia published in the Women’s Weekly does just that. In the picture the base looks quite good, it does have some crushed biscuits in there as well as coconut, so I guess it works and the filling has rice in it as well. It’s certainly a different lemon meringue pie!!
Beb's Recipe Drawer 