Chocolate Delight with Strawberry Sauce

500 grms dark chocolate
200 grms white marshmallow
200ml cream
1/4 cup castor sugar
4 x 75 grm turkish delight bars
1 pkt tim tams
500 grms strawberries (fresh or frozen)

Chop turkish delight, tim tams and marshmallows. Melt chocolate and stir into chopped ingredients and cream. Pour into 8" spring form tin. Let set. Place strawberries and castor sugar in blender. Blend until smooth. To serve place thin slice of chocolate delight on plate and pour strawberry sauce on top or to the side.

Source: contributed by Anne Magryn in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s/early 1990s]), p.47.

Cream Sherry Delight

Cut 1 pkt of white marshmallows in quarters. Pour over 1/2 cup sherry (sweet or cream) and soak overnight. Couple of hours before serving drain 440g can pineapple pieces, and beat 300ml carton cream till thick. Fold all together and chill.

Source: contributed by J. Edwards in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10 ['Potpourri' insert].

Whole Lemon Pudding

Cream together 2 dessertspoonsful butter and 2 tablespoonsful sugar. Add 1 egg and beat well. Then add enough S.R. Flour to make a dough of scone consistency. Line a pudding basin about 1/2" thick with dough, leaving a piece for the top. In the centre place 1 whole lemon (which has been thoroughly pricked all over) and pour over it 3/4 cup of sugar, 1 cup water and 1 dessertspoon butter. Cover with the rest of the dough, tie down securely with greased paper or cloth and steam for 2&1/2 hours. Unusual pudding of marmalade flavour with lemon-butter filling. According to the size of the basin, this recipe may be doubled or trebled.

Source: contributed by Anita Stubbs (Lodge of Fraternity, No. 214) 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.53.

Passionfruit Swansdown

3 teaspoons gelatine
Piece thin lemon peel
2 tablespoons lemon juice
2 egg yolks/whites separated
1/4 cup hot water
1/2 pint cold water
1/2 cup sugar
1/2 cup passionfruit pulp

Method: Place cold water, sugar, lemon rind in saucepan, stir till boiling, strain on to beaten egg yolks, add lemon juice and gelatine which has been dissolved in hot water. Beat well, chill until just thickening. Fold in stiffly beaten egg whites and passionfruit. Place in serving bowl and chill. Serves 6.

Source: contributed by Gwenda Norman (A.C.H. Bordertown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.41.

Baked Apples in Cream

10 medium apples, 3/4 cup sugar, 1 cup water, 1/2 cup morello cherry preserves, 4 egg yolks, 4 tbspn icing sugar, lemon peel, 4 egg whites, 2 tbspn breadcrumbs.

Method: Wash, peel and core apples. Parboil in water and sugar. Drain and arrange on greased fireproof dish. Fill apples with drained preserves. Cream egg yolks with icing sugar and grated peel. Beat egg whites, combine with creamed yolks and crumbs. Cover apples with this cream, place in mod. oven, cook until tender. Serve immediately.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11 ['Potpourri' insert].

Jewel Island

Encourage young people to eat what's good for them, serve fruit salad in a scooped out orange with bright chopped jelly garnish.

Source: contributed by C. Franke in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.42.

Ice-Cream Cheesecake

1 tspn condensed milk, and a lemon jelly which has been dissolved in 1/2 cup hot water. Beat until soft a small pkt of cream cheese. Add 6 generous scoops of vanilla icecream. Beat together till light and frothy. Set in fridge. Fill cheese base and top with whipped cream. Base:- 1/2 pkt coffee biscuits and 1/4 lb butter.

Source: contributed by K. Hayes in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.50.

Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.43.

Orange and Kiwi Tango

8 oranges
1/4 cup grenadine
4 kiwi fruit
3 tablespoons Grand Marnier
1 tablespoon sugar

1. Remove peel from one orange with a vegetable peeler. Cut peel into fine julienne strips. Place strips in saucepan[,] cover with water, boil 15 minutes.

2. Drain -- rinse under cold water -- spread on absorbent paper to dry. Bring grenadine to boil, add orange strips, reduce heat -- simmer gently uncovered until grenadine has evaporated.

3. Peel oranges thickly, removing all pith. Segment oranges[,] combine in basin with peeled and thinly sliced kiwi fruit. Sprinkle with Grand Marnier and sugar. Cover, refrigerate several hours or overnight. Serve with orange shred. Serves four.

Source: contributed by Margaret Glazbrook ('A Touch of Elegance') in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.61.

Wine Pudding

3/4 cup sugar
1/2 cup currants
1/2 cup sago
little cinnamon & cloves
3 cups water
1/2 cup port wine

Method: Place all in a saucepan, boil, stirring often til sago is clear. Serve with whipped cream or icecream.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.45.

Pineapple Bowl

1 Pineapple; 2 Firm Bananas; 1 Avocado; 1 Cup Brandy or Rum; 8 ozs. Sugar; 1 oz. Butter; 1/4 Pint Claret.

Method: Cut pineapple in half, lengthwise. Remove flesh in 1" wedges. Place these in oven-proof dish and sprinkle with brandy or rum. Place in slow oven for 15 minutes. Cool. Cut avocado into 8 pieces and sprinkle with a little lemon juice to prevent discolouration. Heat butter in pan. Add sugar and claret. Cook for 10 minutes. Add banana pieces and allow them to stand in this mixture for 30 minutes. Turn frequently. Arrange fruit pieces in the pineapple shell. Chill. Serves 4.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.52.

Rice Bubble & Date Tart

4 oz dates
1 Tbsp honey
4 cups Rice Bubbles
4 oz butter
1/2 cup sugar

Method: Heat dates, butter, honey and sugar. Stir until like syrup then mix with Rice Bubbles. Press into pie dish. Squeeze lemon juice over sliced bananas and arrange on top. Pile whipped cream on top of bananas.

Source: contributed by Lyn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.50.

Norwegian Trifle

5 eggs, separated - beat whites stiff
1 tablespoon gelatine
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup boiling water

Method: Beat all together. Have whites of eggs beaten very stiff and stir into mixture. Put aside to set -- then spread with apricot jam and whipped cream. Sprinkle with nuts or coconut.

Serve the cream separately -- it is not wasted then if all the trifle is not used immediately.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

Passionfruit Sweet

Make a lemon jelly, and when starting to set, beat well.
Add 1/2 tin condensed milk and pulp of 4 passionfruit.
Allow to set and serve with cream.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.61.

Spicy Pears

1 large can pear halves (peaches can also be used)
1/2 cup butter
1 cup brown sugar
1 tb curry powder

Method: Drain fruit, reserve juice. Place fruit in casserole dish cut side down. Melt butter in frying pan, add brown sugar and curry powder, stir until blended. Add some of the reserved juice and heat until dissolves a little. Pour over fruit. Bake in 180C oven for 20 minutes. Serve hot with cream or icecream or may be used as a vegetable dish.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.67.

Exotic Fruit Salad

Rockmelon, strawberries, passionfruit, bananas.

Method: Cut rockmelon in half and scoop out the fruit into round balls. Prepare and hull strawberries. Combine rockmelon, strawberries and passionfruit into a bowl. Refrigerate. Before serving, add bananas. Serve with cream and ice cream.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.36.

Cornflake Tart

1 cup cornflakes, 1 cup rolled oats, 1 cup coconut, 1/2 cup sugar, 1/4 lb. butter or margarine, 1 dsp. honey.

Method: Melt butter, honey and sugar, pour over dry ingredients. Press into tin and bake in a very slow oven for 15 minutes.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.27.

Fresh Pineapple Dessert

Peel and slice fresh pineapple [centre removed]. Mix the following well:
    Honey
    Chopped nuts
    Cottage cheese
Put into centre of rounds of pineapple and sprinkle with nuts.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Broken Glass Pudding

Make up 3 different coloured jellies adding 1 cup only of boiling water and set in 3 different dishes (make day before). Line a 4 x 11" loaf tin with foil. Crumble together 1 cup Wafer biscuits, 1/4 cup sugar, 1/4 cup melted butter. Put 1/2 this in bottom of tin. Mix 1 envelope of gel[a]tine with 1/4 cup cold water. Heat 1 cup pineapple juice and add to above. Whip 1 cup cream with 1/4 cup icing sugar and 1/2 teaspoon vanilla. When pineapple mixture is quite cold add cream. Cut jellies into small cubes and add to cream etc. [P]our into tin and cover with remaining crumbs. Set in fridge and serve in slices (1 envelope = 1 rounded tablespoon).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.37.

Steamed Nut Loaf

Put in saucepan --
2 cups milk
3 tablespoons Golden Syrup (heaped)
2 tablespoons butter

Warm and melt. Take from stove and add 1 level teaspoon carb. soda. Let cool, then add 3 good cups S.R. flour, 2 cups fruit.

Put into greased soup tins (1/2 fill). Cover with Alfoil. Secure with rubber band. Steam for 1&1/2 hours. Can be served hot with custard as a pudding.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.14.