Tag Archives: coconut

TEA CAKE

Posted on by
Reply

I’ve always thought that a Tea Cake was a cake which can be made quickly just before visitors arrive and eaten fresh and warm with a cup of tea or coffee.  Cakes made like this don’t keep well and are really best eaten the day their made.

Tea Cake

TEA CAKE

  • 1 large cup self raising flour
  • 2 tablespoons custard powder
  • Pinch of salt
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons soft margarine
  • ½ cup milk

Beat on high speed 3-4 minutes.  Place mixture in large cake tin (200ml).  Bake moderate oven 180o for about 30 minutes.  Turn out while still hot and spread with butter.  Mix together 2 teaspoons coconut, 2 teaspoons sugar and 1 teaspoon cinnamon and spread on cake.

CHOCOLATE CUSTARD SLICE

Posted on by
Reply

Back in the 80s these type of slices were quite common.  You baked the base, added a filling and then a chocolate topping.  The trick was to add a little butter to the melted chocolate otherwise the topping cracked when you cut it.  I think the custard filling in this one is a bit different and would taste quite good.

Chocolate Custard Slice compile

APPLE CRUMBLE

Posted on by
Reply

My guess is that this recipe was one of the original ones Mum started out with after she married in 1941.  I wouldn’t be surprised if it came from my paternal grandmother, who Mum lived with while Dad was overseas in the airforce during WW2.  The piece of paper looks very well used.

Apple Crumble

APPLE CRUMBLE

  • ½ cup of Self Raising Flour
  • 3 tablespoons sugar
  • 2 tablespoons coconut
  • 1 tablespoon butter

Mix together to make the crumble.  Cook apples, let cool and put crumble on top.  Bake in a moderate oven 180o until the crumble is brown, about 30 mins.

PEANUT HONEY SLICE

Posted on by
Reply

I know that cooking with nuts is not as popular these days because of all the allergy problems, but I thought this old recipe was still worth adding to the collection.

Peanut Honey Slice

PEANUT HONEY SLICE

  • 4 cups Rice Bubbles
  • 1 cup peanuts
  • ½ cup coconut
  • 2 tablespoons honey
  • 125g butter (not margarine)
  • 125g sugar

Place rice bubbles, peanuts and coconut in a bowl.  Boil honey, butter, sugar for 5 mins – only.  Pour over dry ingredients and bake 5 mins only in 180o oven.  Mark while hot and recut when cold.

 

CURRIED SAUSAGES

Posted on by
Reply

What did we do before coconut cream in a can?  The answer is in this old recipe of Mum’s.  She may not have had canned coconut cream or a jar of curry simmer sauce or paste, but Mum’s curried sausages were still great and you can see by the age of her recipe that she’d been making them for a long, long time.

Curried Sausages

 

CURRIED SAUSAGES

  • 750g sausages
  • 1 apple
  • 2 tablespoons sugar
  • Juice and grated peel of 1 lemon
  • 1 onion
  • 1 tablespoon curry powder
  • 1 dessertspoon flour
  • 2 tablespoons desiccated coconut

Put coconut in saucepan with cupful of stock or water.  Bring to boil, boil for a few minutes.  Strain off liquid, discard coconut.  Fry flour and curry powder in a little fat for a few minutes, add liquid from coconut, add sugar and lemon, stir well.  Cook until smooth, pour into saucepan.  Fry sausages till brown add to curry sauce.  Slice onion and apple, fry till brown in little of sausage fat.  Drain.  Add to sausage and curry sauce.  Cook slowly for 1 hour.  Rice or chutney may be added.

CHOCOLATE SLICE

Posted on by
Reply

Slices that used condensed milk and copha were very popular in the ’70s  and ’80s.  In our family there were quite a few recipes that were shared between Mum, my aunties and even by then my sisters-in-law.  Instead of icing the slice this one uses a bar of milk chocolate as the topping. The copha is added in to prevent the chocolate cracking when you cut it.

Chocolate Slice