Boules Au Chocolat (to serve with coffee)

125g ground almonds
125g caster sugar
1-2 egg whites
1 tb melted chocolate
Chocolate sauce or chocolate topping
Raisins and crushed nuts

Method: Mix ground almonds and sugar well. Fork in enough egg white to bring mixture together and mix to a paste with the chocolate. Chill 10 minutes, then roll portions of mix into balls pressing a raisin in the middle of each one. Roll in crushed nuts and bake on greased tray for 10 minutes at 180C to just firm the boules and colour the nuts.

Source: contributed by Marjorie Smith in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.72.

Marsala Dip

1 pkt Continental French Onion Soup
2 cups sour cream
1-2 tablespoons Marsala
chocolate slices and strawberries

Method: Combine first three ingredients thoroughly and chill for one hour. Serve with chocolate slices and strawberries.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.15.

Ice Cream

Pour 4 litres softened ice cream over 2 packets marshmallows, 1/2 cup brandy, which has 1 tablespoon Nescafé dissolved in it. Leave for an hour or so. Beat ice cream and add mixture and 1/2 carton beaten cream and 1 cup chopped grilled almonds. Before serving grate a cake of chocolate over it.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.76.

Rainbow Sponge

4 eggs, pinch of salt, 3/4 cup castor sugar, 1 cup plain flour, 1/2 teaspoon cream of tartar, 1/4 teaspoon carb. soda, 3 tablespoons milk, 1 teaspoon butter, 1 scant, dessertspoon cocoa blended with one extra tablespoon warmed milk, cochineal, 3 tablespoons mock cream, warm icing, grated chocolate to decorate.

Method: Separate whites from yolks of eggs, beat whites stiffly with salt. Gradually add sugar and continue beating until all sugar is dissolved. Add egg-yolks. Fold in sifted flour, cream of tartar, and soda. Lastly, fold in hot milk and melted butter. Grease 3 sandwich tins (7 ins.). Pour one-third of mixture in one tin. Colour remainder pink and pour half into second tin. Fold blended cocoa into balance and pour into third tin. Bake 20 to 25 minutes in moderate oven. Join together with mock cream. Ice top with pink icing and decorate with chocolate.

Source: contributed by Mrs. T. C. Stott (Plympton) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Feb. 27'.

Chocolate Almond Gateau

1 x 8" sponge cake
1/4 pint strong coffee
1-2 tbs Tia Maria

Filling:
3 oz butter
1 egg yolk
1-1&1/2 oz cocoa
1-2 tbs strong coffee
3 oz sieved icing sugar
2-3 oz blanched ground almonds

To decorate:
Carton of cream
Grated chocolate
1-2 tbs Tia Maria
browned chopped almonds

Method: Line a cake tin (same diameter as the sponge) with greaseproof paper. Cut cake into 3 layers and put one into the tin. Mix the coffee and Tia Maria and moisten the bottom layer of cake.

Cream butter and add all ingredients of filling to give a soft consistency and spread half over cake. Cover with a second layer of cake and moisten with coffee mix, cover with remaining filling mix. Put on third layer of cake and moisten with rest of coffee mix. Cover with greaseproof paper and then a plate. Leave in frig at least several hours (can be days) then turn out when ready to decorate. Whip cream, add Tia Maria and spread all over cake. Decorate with almonds and chocolate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.34 ['Autumn Menu']

Home Made New Zealand Chocolate

1 lb copha, 2 cups full cream powdered milk, vanilla or lemon essence, 2 heaped cups icing sugar, 6 Tbls cocoa, pinch salt.

Method: Melt copha over hot water. Add sifted dry ingredients, then essence. Beat 10 mins. Pour into buttered tin. Cut into squares when cold. To vary flavour, add mixed fruit, ginger, raisins, nuts or coconut.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.118.

Cherry Ripe Balls

2 cups Bran Buds

1 tin condensed milk

2 cups coconut

6 oz Copha

4 oz chopped cherries

2 tabspn Bo Bo raspberry cordial extract

Method: Mix dry ingredients, add condensed milk and melted Copha. Shape into balls, let set and dip in melted chocolate. Makes approx. 6 doz.

Source: contributed by Winsome Dinning in  The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.56.

Note: Bo Bo [the Clown] raspberry cordial extract - see https://www.nfsa.gov.au/collection/curated/bobo-clown (National Film & Sound Archive [image source]); http://www.awesomeadelaide.com/tag/bobo-cordial/ (Awesome Adelaide); http://knifeandforkintheroad.com/2013/08/28/on-bobo-cordial-bottles-of-pop/ (blog)

Brandy Alexander Pie

1 carton cream

little Brandy

1 pkt Sweet biscuits

1 pkt White Marshmallows

Method:

FILLING:

Dissolve marshmallows in a double saucepan. Allow to cool. When cool, fold in whipped cream & a little brandy to taste.

BASE:

Crumb biscuits, add 1 dspn melted butter, combine fully & press into pie dish. Chill for 1 hour, add filling. Top with grated chocolate. Chill overnight. Serves 8.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.66.

Saucy Chocolate Pudding

2 oz. soft margarine

1 egg

1/2 cup sugar

1/2 cup milk

2 dessertspoons cocoa

1 cup S.R. flour

TOPPING

1/2 cup sugar

2 dessertspoons sifted cocoa

2 cups hot water

Method: Beat sugar, margarine well, add egg then 1/2 cup milk[,] cocoa, flour and mix. Put into deep pyrex dish. Top with topping in order given. Bake 30 minutes in moderate oven -- reduce heat and bake extra 10 minutes.

Source: contributed by J.G. Keller in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.54.

Walnut Tarte

3 egg whites

1 cup sugar

1 teas. baking powder

2/4 cup walnuts

12 Sao biscuits

Vanilla essence

Method: Beat egg whites[,] add sugar gradually, add coarsely chopped Sao Bisc.[,] baking powder, walnuts and vanilla, baked 350F-180C 45 mins. Top with grated choc. and whipped cream - Ref. 2 hours before serving.

Source: contributed by T. Veale in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.8.

Florencia Fingers

3 oz. butter

2 tablespoons Golden Syrup

1 oz. mixed peel chopped

1 oz. glace cherries

4 oz. rolled oats

1 oz. brown sugar

1 oz. walnuts or almonds chopped

1/2 cup flour (wholemeal plain if possible)

Method: Melt butter and syrup. Add oats, peel, cherries and nuts and flour. Mix thoroughly. Press into 7" square tin. Bake 20-30 minutes, 360F. When cool, top with 4 oz. cooking chocolate melted with 1 oz. copha.

Source: contributed by M. O'Lean, A.C.H. Mallala Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49

Magic Biscuit Bars

125gms (4ozs) melted butter

100gm pkt. choc bits

1&1/2 cups cornflakes

1&1/4 cups coconut

1 cup chopped pecan or walnuts

400gm condensed milk.

Method: Pour melted butter into a foil slab tin - sprinkle cornflakes evenly over top and press lightly into a crust. Over the crumbs sprinkle the nuts, choc bits and coconut. Pour milk evenly over all. Bake moderate oven until lightly browned and set (25-30 mins). Cool 15 minutes in tin on wire rack. Cut into squares or slices when cool.

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.6.

Edinburgh Fog

Serves 4-5.

1 Large Egg white / 1/2 pint thick cream / 4 tabs. Drambuie / 2 tabs. liquid honey

Method: Mix egg till stiff. In another bowl whip cream, Drambuie and honey together until thick. Fold egg whites in lightly but thoroughly to mixture, serve in individual glasses and allow to stand an hour till set in fridge. Add shortbread fingers when serving or grate chocolate on top.

Source: contributed by "Cousin Jenny [from Scotland]" in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.51.

Brandy Alexander Tart

2 pastry flans. (short crust)

Method: In a saucepan COMBINE 1x250 packet marshmallo[w]s, 1/2 cup milk over low heat, stirring constantly. Remove from heat, add 2 tabs. brandy, and if liked you can also add 1 teas. instant coffee dissolved in 1/4 cup boiling water, let cool.

Then add 1&1/4 cups whipped cream folding in until no trace of the cream can be se[e]n. Pour into pastry shells and refrigerate at least 4 hours before serving. Decorate with grated chocolate.

Source: contributed by D. Bannister in Our Jubilee Year Recipe Book/a> [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

Rum Balls (2)

9 Weetbix

2 tbspns Cocoa

1 cup Sultanas

1 tin Condensed Milk

1/2 cup Rum

Coconut

Method: Crush weetbix and add cocoa, sultanas, milk and rum. Mix thoroughly. Roll with wet hands into small balls and either roll in coconut or melted chocolate. Chill. Keep in airtight jar. Makes 4 dozen.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Peanut Balls

1 cup Peanut Paste

1/3 cup Margarine

1 cup icing sugar

1&1/2 cups Rice Bubbles

Method: Mix together peanut paste and margarine, fold in icing sugar and rice bubbles. Roll into small balls and refrigerate. Balls can be dipped in melted chocolate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Love Cake

1/4 lb. butter

small cup sugar

1 well-beaten egg

1/2 lb. crushed biscuits

3/4 cup chopped walnuts

1 dessertspoon cocoa

1 teaspoon vanilla essence

pinch of salt

Method: Melt butter slowly, take off fire, add sugar and egg, return to fire, cook until very hot but do not boil. (Keep stirring, as it burns quickly). Take off fire, add biscuits, cocoa, salt, walnuts and vanilla and mix well. Place in flat greased tin. Ice with chocolate icing, allow to set, cut into strips when cold. If desired, it can be decorated with chopped nuts, coconut, etc.

Source: contributed by Mrs. C. Godwin in Woodlands 1948 Silver Jubilee Cookery Book ([Glenelg] Adelaide: 1948)

Chocolate Pears

block milk chocolate

2 tbs brandy

6 tbs milk

2 egg yolks

1/2 cup sugar

Method: Melt block of chocolate. In a separate bowl beat egg yolks and sugar, add brandy and milk. Add all to chocolate mix, cook over steamer until thick. Leave stick in pears. Peel pears and steam to soften slightly or use uncooked if well ripened. Dip pears into chocolate mix, then place in individual sweets dishes and chill. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.52 ['Winter Menu']

Quick BBQ Sweet

Put a banana on its side, slit the length with a knife. In the slit place pieces of milk chocolate and heat on the BBQ until the chocolate melts. Eat hot.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Fruit Slice

1 pkt Saos

1 pkt Yo Yos

1 tin condensed milk

1 cup coconut

250g butter

1 pkt dried fruit medley

Method: Melt butter and condensed mikl [sic] then mix in the dry ingredients. Press into a lamington tray and refridgerate [sic]. Ice with melted chocolate or any other icing.

Source: contributed by Kathi Sumner in Burra Kindy Cookbook (Burra, 2002)