PEARS BAKED IN CIDER

I really like the sound of this baked pear dessert.  The combination of pears, fruit and nuts, cream and creme fraiche – not forgetting the cider – is quite appealing.  It’s probably more a cool weather dessert, although maybe it would work served chilled on a warm night.

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COLD LEMON PUDDINGS

Individual lemon puddings that you can make for dessert before anyone arrives seem like a great idea to me.  As I’ve said before, I like to spend as little time as I can in the kitchen once the visitors have arrived, so these seem perfect – although I would add a dollop of thick cream for serving.

APPLE BRANDY CHEESECAKE

This recipe sent me off googling ‘apple brandy’ as I thought sprinkling that instead of straight brandy on to the fruit might give it an extra kick.  I had Calvados in mind, but I discover there’s other apple flavoured liqueurs on the market these days, so maybe it would be worth trying one of those instead.

RAISIN LOAF

This one is out of my recipe collection, although I suspect it’s a recipe that Mum gave to me.  As you can see I typed it up and stuck it in my book with cellotape, which now makes it a bit hard to read. If you’re having trouble it’s simply:  1 cup cold tea, 1 cup raisins, 1 cup caster sugar.  Soak for 1 hour.  Add 2 cups Self Raising Flour, beat well cook for 1 hour in mod oven – 180oC.  When it’s cool you slice and butter it – quick and tasty.

CHICKEN MOROCCAN-STYLE CASSEROLE

Did you think using chickpeas in a recipe was a new thing?  This Moroccan style casserole from a 1990s, Australian Women’s Weekly supplement Clever Casseroles disproves this.  This recipe is more than 20 years old and a. is Moroccan style and b. uses chickpeas – everything old is new again…….and it even includes a couscous recipe.

chicken-casseroles-moroccan-style

RUM AND RAISIN ICE CREAM

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.

old-fashioned-favourites-rum-raisin-ice-cream