Special Chocolate Cake

1&1/2 cups SR flour, pinch salt, 1 cup sugar, 1 rounded healed dspn cocoa, 1 tspn each instant coffee, ginger and cinnamon. Put dry ingredients in a bowl, add to this 1 egg and 1/2 cup milk, 1 dspn jam, 1/4 lb melted marg. Mix and then add 1/2 cup boiling water and 1/2 tspn carb soda. Bake 350 deg Gas 35 mins.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.67.

Irish Cream - Poor Man's Baileys

4 eggs
1 cup whisky
1 carton cream
1 tin condensed milk
1 Tbpsn coconut essence
1 Tbpsn instant coffee
1 Tbspn chocolate topping

Beat eggs, add other ingredients. Beat for 4 minutes.
Keep in frig, in brown bottle if you have one.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.92.

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.

Apricot Chocolate Gateau

1 x 9" sponge
1/2 pint cream
2 tbs drinking chocolate
1 tsp instant coffee
2 tbs apricot jam
juice of 1/2 large orange or some cointreau
1 tbs icing sugar

Method: Freeze sponge cake, then cut into 3 layers. Place bottom layer on serving plate. Mix orange juice or cointreau with apricot jam and cover bottom layer with half this mixture. Beat cream, drinking chocolate, coffee and icing sugar until just stiff. Cover bottom sponge layer with cream mixture. Put on next sponge layer and cover with jam mixture then cream. Put on top layer and cover entire cake with cream. Decorate with walnuts and grated chocolate. Best made day before required and kept in refrigerator.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.31 ['Autumn Menu']

Coffee Cake (1)

2 cups sugar, 1 cup margarine or substitute, 1 cup treacle or golden syrup, 1 egg, 1 cup strong cold coffee (liquid or instant coffee may be used), 2 tsp carb. soda, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 cup raisins, 5 cups plain flour (or 4 cups plain flour and 1 cup SR flour), pinch ground cloves.

Method: Cream butter and sugar, add treacle, then the egg and beat well. Add carb. soda to cold coffee and then add to mixture. Sift spices, nutmeg, cinnamon, etc. with flour and add. Lastly add raisins. Bake 350F for approx. 1-1.1/4 hours. This sometimes bakes rather unevenly but is a good standby at shearing time.

Source: contributed by P. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.77.

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.

Irish Coffee

1 x 200 gm Dark Chocolate

2 tins Condensed Milk

1 x 26 oz. Scotch Whisky

1 dessertspoon coffee powder

2 x 300 gm. cartons cream

Method: Melt chocolate with one tin condensed milk, then add all other ingredients except the cream which is then mixed in very slowly or it will curdle. If too thick add whisky or 1/2 and 1/2 with milk. Do not add ordinary milk as it will go off.

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.82.

Meatloaf in BBQ sauce

500g sausage meat

500g mince meat

1 cup bread crumbs

1 onion

2 tbs curry powder

salt and pepper to taste

1 tbs parsley

1 egg

1/2 cup milk

1/2 cup water

Garlic

Method: Combine everything together, mould in casserole dish, into an oval shape. Cook in moderate oven for 45 mins, then make the BBQ Sauce, see below. Discard the liquid and pour over the BBQ sauce, cook for 30 mins basting often.

BBQ Sauce

1/2 cup water

1/2 cup tomato sauce

1/4 cup worcestershire sauce

2 tbs vinegar

1 tbs coffee

30g butter or margarine

2 tbs lemon juice

1/4 cup brown sugar

Mix all ingredients in saucepan till dissolved.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.28

Rum Pudding

1 small jam roll

1/2 cup sugar

1 heaped tbs cocoa

1 tbs gelatine

whipped cream

1 tin Carnation milk

1 heaped tbs Nescafe

1 tbs rum

1/2 cup hot water

walnuts, cherries/strawberries

Method: Line a basin - bottom and sides with slices of jam roll. Beat chilled Carnation milk, add sugar (slowly), Nescafe, cocoa and rum. Beat in gently, then stir in gelatine dissolved in hot water (when cool). Pour mixture into basin and set in refrigerator. Turn out of basin and cover with whipped cream flavoured with rum. Decorate with walnuts and cherries or strawberries. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.28 ['Autumn Menu']

Coffee Mousse

Equipment Needed:

1 18cm mixing bowl

Food processor or egg beater

Measuring cup and spoons

Preparation Time: 15 minutes

Serves 4 to 6 persons 

Ingredients:

1 tin evaporated milk 375 grams (chilled)

1 small cup sugar

1 tablespoon gelatine dissolved in 1/2 cup hot water

1 tablespoon sherry (optional)

1 tablespoon Nescafe

Method: Beat Milk until thick and fluffy, add coffee, sugar, dissolved gelatine and sherry. Place in refrigerator to set. Cover with whipped cream, glaced cherries and nuts. Can be set in individual dishes.

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

Cassata

1/2 sponge, crumbled

2 litres vanilla ice cream

Method: Beat ice cream, divide into four bowls. Into first bowl add 1 heaped tsp Nescafe dissolved in a little water. Second bowl - add 2 tbs Creme de Menthe and green colour. Third bowl - add 1/2 tsp almond essence and 1/4 cup chopped almonds. Fourth bowl - add 2 tbs cherry brandy, 1 cup chopped crystalised cherries and a few sultanas soaked in brandy. Make a layer of each bowl in the ice cream container, sprinkling crumbs of cake between each layer. Re-freeze until hard. Can be made several days ahead. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

(Uncooked) Chocolate Dessert

Method: Place tin of ideal [sic] milk in frig. overnight. Melt 3 oz. dark chocolate, 2 tablespoons sugar and 2 tablespoons water. Dissolve 2 teaspoons gelatine in hot water and add to chocolate mixture. When mixture is cool, beat the ideal milk until light and fluffy, add the mixture, and vanilla, nescafe or rum to flavour. Pour into serving dish, decorate with whipped cream and nuts or grated chocolate.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.74.