I had forgotten all about these.
Mum used to make these when we were kids, as did quite a few Australian Mother's at the time. We used to love them.
I remember a friends mother used to join the cakes together with jam and/ or a cream type filling and then roll them in the jelly, they were wonderful also.
I have not included setting time for jelly in prep times.
I found this recipe in an Australian Dairy Cookbook, and these make delcious little cupcakes, with a wonderful cream cheese frosting. I think this recipe could easily be made into a larger cake if preferred.
I made this many years ago to take to a Childrens Christmas party and the kids loved them. I had forgotten all about it until I saw someone bring a plate along to a party this year. So I searched and found this recipe on the Aeroplane jelly site.
I made mine with red jelly in some and green in others for Christmas colours and it looked so good against the orange.
Found this recipe from the cook and the chef. This sauce is great served over vanilla or a rich chocolate ice cream. I think this would go well over pancakes also. I have added brandy to the original recipe, so you can leave brandy out if prefered.
I made this a few years back, and the family loved it.
I remember I needed a cheery ripe fix at the time and this did the trick!I have not included the setting time in the cooking time, as this will vary.
An easy and simple slice to make when cherries are in season. These slices are just so very nice and a little different because the recipe uses fresh cherries and not glace. Warning they are a little on the rich side, but still very yummy!
This is from an old family cookbook.
I have never made it, but one day I am going to try this........ maybe this summer! This will take 1 month before it is ready to drink.
I am posting so as not to forget to try it. ;-)
Note: Other stone fruits, one type only or a mixture, can also be made into liqueurs.
I needed a quick dip to make the other night, and found this recipe from Heinz. This tasted so much like a dip I buy at the deli, and yet for something that is so simple this dip is so expensive to buy......so why pay top price and buy a dip when something is so very easy to make and tastes great, if not better than bought ones!
Serve with your favourite water cracker or bread.
Cooking time is the time for refigeration time.
Cleaning out my recipe drawer and I came across this very old recipe for relish that I used to make many years ago. This relish keeps so well (about 6 months in a cool dry place) and I remember everyone loved it.
I used to serve it with meat (both hot and cold meats). Relish must be refrigerated after opening.
This is just the thing to make an ordinary everyday sandwich or wrap into a gourmet lunch! It is so nice served with a fresh crusty bread and cheese.
Wear gloves and protect benches when grating the beetroot as cut beetroot stains everything!
Served cold with your favourite burgers, sausages or lamb.
Yield depends on the size of jars you may use.
You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands.
You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator