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.

Oriental Delight

2 oz Butter
1/2 cup sugar
3/4 cup SR Flour
1 tbsp Cocoa
4 tbsp Milk
1 tbsp Coffee Essence
1 cup Dates
1/2 cup Coconut
2 Eggs
1/2 cup Walnuts

Method: Beat Butter and Sugar, add Eggs, Milk, Coffee, Coconut, Cocoa, Flour, Dates and Walnuts.

Press the mixture into a greased, shallow tin and bake in a moderate oven (approx. 180°C) for 25-30 minutes.

Ice with Chocolate Icing, sprinkle with chopped Nuts

When cold, cut into fingers or squares.

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.39.

Mum's Holiday Sipper

13 oz Scotch whiskey or brandy

2 tbsp chocolate topping

1/2 tsp peppermint or coffee essence

1 ctn (250g) cream

1 tin condensed milk

Method: Do not add the whiskey or brandy until last. Mix together all other ingredients, gently mixing thoroughly. Don't over mix or it may curdle or separate. Add whiskey/brandy base and fold in. Pour into clean bottles, seal and store or refrigerate and serve chilled. Always good for New Year's Eve or an ideal Christmas/birthday gift.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002).

Irish Cream Liqueur

1 bottle whisky - any kind

2 tins condensed milk - ordinary size

1 tin Carnation milk - 375mls

200g white chocolate

2 teaspoons coffee essence

2 small cartons pure cream - not thickened (400mls)

1 cup water

Method: Stir chocolate and 1 cup water over low heat (in small saucepan) until dissolved, using a wooden spoon. In basin, mix milks, then add coffee essence and chocolate. Stir well. Fold in cream. Add whisky last. Stir well. Strain into bottles and press any lumps out with wooden spoon. Always shake well before pouring (each time). Nice served with little ice cubes. Keep in fridge.

(Makes approx. two bottles).

Source: The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.103.

Lazy Continental Cake

1 bought sponge cake
1/4 cup coffee essence
1 large carton whipped cream
3/4 cup mixed nuts
2 tablespoons brandy
100g cooking chocolate
1/2 cup mixed nuts [sic; ?=berry jam]

Method: Cut sponge into 4 layers while frozen (makes it easy to cut). Melt chocolate in saucepan over boiling water. Add coffee and brandy, beating until smooth. Cool and then mix into whipped cream. Spread each layer with berry jam and then chocolate cream mixture. Sprinkle the top of the cake with mixed nuts. Can be filled or decorated in 100 different ways.

Source: contributed by M. McLean in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p82.