No Bake Christmas Cake

125g copha
250g milk coffee biscuits
90g brown sugar
1/2 teaspoon salt
1 tablespoon cocoa
125g chopped dates
1 teaspoon mixed spice
425g chopped raisins
30g chopped mixed nuts
grated rind 1 orange
3 tablespoons sherry or orange juice
1 tablespoon coffee essence

Method: Melt copha over low heat. Crush biscuits & place in large bowl with sugar, salt, cocoa, spice, fruit, nuts & orange rind. Combine sherry & coffee with melted copha, add to dry ingredients, mix thoroughly. Press mix into 15cm round lined cake tin. Refrigerate until set. Serve in small blocks, store in fridge.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.72.

Pineapple Slice

Method: Line a slice tin with Coffee Biscuits. Mix 1 tin Condensed Milk, one 15 oz (500gm) tin of crushed Pineapple (drained), 2 oz Lemon juice, 4 oz melted Copha and 2 oz Passionfruit pulp.

Spread evenly over Biscuits and place another layer of Biscuits on top of filling.

May be iced with Chocolate Icing.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.34.

Cabin Fingers

Place 1/2lb. crushed coffee biscuits, 1 tablespoon cocoa and 1/2 cup nuts in a basin. Fruit may be added.

Then stir over fire 2oz. sugar, 1/4lb. butter and 1 well-beaten egg until sugar is dissolved. Pour over mixture. Pour into shallow dish and press down hard. Leave till next day to set.

Source: contributed Mrs. A. A. Henschke, Lobethal and Mrs. H. Henschke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.67.

Chocolate Round Balls (uncooked)

Packet Coffee Biscuits

1 cup milk

2 tablespoons cocoa

1 cup sultanas

Method: Mix together in ball shapes. Poke cherry, almond or walnut into centre before rolling in coconut.

Source: contributed by A. Cicchiello in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.56.

Brandied Ginger Balls

1 packet milk coffee biscuits crushed

2 tablespoons cocoa

1 tin condensed milk

5 tablespoons preserved ginger chopped

3 tablespoons raisins chopped

3 tablespoons almonds chopped

4 ozs. (112g) copha

3 tablespoons brandy

Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.

Source: contributed by W. Oats (Ceduna Lodge, No. 101) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.83.