Impossible Citrus Pie

4 eggs
1 cup sugar
1/2 cup melted butter
100g slivered almonds
1 cup coconut
Grated rind one orange & 1 lemon
1/2 cup lemon juice
1/2 cup orange juice
1 cup milk
1/2 cup sifted plain flour

Method: Place all ingredients in food processor and beat one minute. Place mixture into well greased 28cm pie plate and bake in 180°C oven for about 1 hour or until golden brown on top. Remove from oven to cool and set.

Serve with fresh cream and fresh fruit.

Source: contributed by Prue Trethewey in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.69.

Celebration Icecream Cake

1 cup powdered milk

2 cups water

400g can condensed milk

1 vanilla junket tablet dissolved in 1 tbspn. water

1 tspn. vanilla

1&1/2 tbspns. gelatine

3 tbspns. water (extra)

125g sultanas or raisins

60g crystallised ginger

60g glace cherries

60g slivered almonds

1/3 cup brandy

1 cup cream, whipped

Method: In a saucepan combined powdered milk, water and condensed milk. Mix well. Heat over low heat until just warm, remove. Stir dissolved junket tablet and vanilla into warm milk. Soften gelatine in extra water, stir into milk mixture, combine well. Pour into shallow tray and refrigerate until set. Turn into a large chilled bowl and beat on high speed for 10 mins. (The mixture will increase in bulk.) Combined fruits, nuts and brandy and fold into icecream. Gently fold in whipped cream. Pour mixture into a 23cm greased and lined spring form tin. Cover with foil, freeze overnight. To serve, release sides of tin and slide onto plate. Decorate with whipped cream and glace fruit. Serves 8-10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.110.

Almond Fingers

250g butter

1/2 cup caster sugar

2 tspns. grated lemon rind

2 & 1/2 cups plain flour

1 egg white

60g slivered almonds

2 tbspns. sugar extra.

Method: Cream butter, caster sugar and lemon rind, until light and fluffy. Fold in sifted flour. Beat egg-white until soft peaks form, gradually fold into creamed mixture. Place into greased 7 in. x 11 in. lamington tin, spread evenly with spatula. Sprinkle with sugar and almonds. Bake in moderate oven 3/4 hour. Cut while hot. Cool in tin.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.