My apologies for the picture with this recipe, Mum cut the picture in half so it’s the best I could do. I thought it worth putting in to show the texture of the cake – the banana is quite chunky. That together with the wholemeal flour and coffee makes it quite a different banana cake.
After watching Mum entertain family and friends for years and years I guess I’ve picked up a lot of her habits. One of the things she always like to do was to have everything prepared before people arrived and I’ve followed in her footsteps particularly with desserts. That’s one of the reasons that this recipe appeals to me. It can be made the day before and then just taken out of the fridge when you need it – marvellous.
Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and this is the unbaked cheesecake using ricotta cheese. I’ve also add a recipe from a Nestles leaflet which uses cream cheese and sweetened condensed milk, which is a bit different. I must admit I prefer a baked cheesecake, but an unbaked or refrigerator one is quicker to make and can taste just as good.
They say the older you get the more like your mother you become and I found that out this week. My good friend Deb and I were discussing the Christmas cakes we’d just made and hers sounded very unusual. Unusual, because it’s the first time I’ve heard of the fruit being soaked overnight in strong coffee and then a block of chocolate added – no sugar, no butter – she assures me it tastes great. So like Mum, I had to ask ‘can I please have the recipe’. She got recipe from a co-volunteer at the local Op. Shop who makes it all the time and so the cycle continues…………………..
This recipe comes from a 1990s, Australian Women’s Weekly supplement entitled Old Fashioned Family Favourites. For me, the ‘old fashioned’ ice cream that Mum used to make was one that used an evaporated milk and sugar mixture that was whipped, semi frozen and then rewhipped. To me it always seemed to be very icy, nothing like today’s smooth and creamy version. I’m inclined to think that this recipe has been ‘modernized’ to use thickened cream so I’m sure it would taste a lot better than the old fashioned version I remember.
Here’s another of Mum’s pinned together recipes. If I’d realised that there was a cellotape shortage in her kitchen I would have donated a couple of rolls to her bottom drawer. I guess at least the pins kept the recipes together and saved pieces getting lost. If that had happened we’d never have had this Chocolate Cheese Brownie recipe to enjoy.