ORANGE RUM BABA

A true Rum Baba is made with yeast, so this version is much more of a cake, but either way it’s the lovely orange and rum syrup poured over it that makes it so good.  Served with cream it makes a great dessert.

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HEDGEHOG SLICE with Rum and Sultanas

This is a modern version of the old Hedgehog recipe which only has walnuts added to the biscuits, cocoa and eggs.  A couple of tablespoons of rum, pecans and sultanas would certainly step it up a bit.

UNBAKED CHEESECAKES – Coffee and Rum, Cappuccino

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.

cheesecakes-unbaked

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

RIPE CHERRY SLICE

This homemade take on a Cherry Ripe comes from Mum’s friend Thel, who was a great cook and gave Mum some terrific recipes.

Ripe Cherry Slice cropped

RIPE CHERRY SLICE

  • 250g dark chocolate
  • 30g copha
  • 1½ cups coconut
  • ½ cup ground almonds
  • ½ cup icing sugar
  • 2 egg whites
  • 2 tablespoons rum
  • 125g glace cherries

Melt chopped chocolate and copha in double saucepan.  Line 2 – 25x8cm bar tins with foil, pour half chocolate mixture over base of each tin (reserve the other half for top).  Refrigerate until set.  In bowl combine coconut, ground almonds and sifted icing sugar.  Add unbeaten egg whites and rum, mix well.  Chop cherries roughly, add to coconut mixture and mix well.  Spread over chocolate in tins, pour remaining chocolate over.  Refrigerate until set.  Allow to stand at room temperature 30 minutes before cutting.  Remove from tins, remove foil before cutting.