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.

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.

Brandied Pineapple Drink

15oz can Crushed Pineapple
1/3 cup Brandy
2 large scoops icecream
1/3 cup Lemon Juice
1/2 cup iced water

Method: Put all into blender, on high speed 30 seconds or until well whipped. Makes approximately 1&1/2 pints.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.110.

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.

Fabulous Fruit Salad

1 tin pears (drained)
2 peaches (or equivalent in sliced, tinned)
2 bananas
1 mango

Method: Slice all fruits rather larger than is usual. Pour over 1/2 cup orange juice (tinned or fresh) and a couple of tablespoons of sherry if liked. Sweeten with liquid sucaryl or 1/2 cup sugar according to dietary requirements. Serve with ice-cream, cream or custard -- or alone.

Source: contributed by Mrs. Gough Whitlam in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.53 ['Personality Pages']

Fruit Salad

1 cup stoned prunes                         } soak in 1 cup marsala 
1 cup dried apricots cut in halves  } for 24 hours or more
Add drained:
1 small tin diced pineapple
1 small tin mandarin segments
1 small tin black cherries

Method: Mix well. Serve with cream or icecream. May be kept for months in fridge.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.70.

Instant Christmas Cake

Layer one:
1 pkt. strawberry instant pudding mixed with 1 cup milk. Add 1 cup softened icecream and 1/2 cup chopped glace cherries. Place in foil lined container e.g. pudding bowl, loaf tin. Put in freezer while preparing next layer.

Layer two:
1 pkt. chocolate instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup chocolate chips. Place on top of strawberry layer.

Layer 3:
1 pkt. vanilla instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup mixed fruit (rum soaked optional). Place on chocolate layer, freeze. Turn out and decorate.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.65.

Bananas in Apricot Puree

Soak dried apricots in tea. Puree with cherry brandy. Place spoonfuls of puree on foil, top with whole bananas. Wrap in foil and heat through on barbeque or in oven. Serve with icecream and toasted almonds.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.71.

Pineapple Eggnog

1 pkt. pineapple jelly crystals
2 eggs, separated
1 tablespoon brandy or rum if desired
boiling water
2 cups vanilla icecream

Method: Add enough boiling water to jelly to make 500ml. Stir until dissolved. Beat egg yolks and stir into hot jelly. Add brandy and icecream and stir until melted. Chill slightly until thickening. Beat egg whites and fold into thickened icecream and jelly mixture. Pour into individual sweet dishes and chill. Top with a glace cherry.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.38.

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.

Gelatine Ice Cream Dessert

1 packet jelly crystals
1 cup boiling water
1 cup cold water (*or use 3/4 cup cold water and 1/4 cup sweet sherry)
1 pint vanilla ice cream

Method: Dissolve jelly crystals in boiling water and add cold water. Add ice cream by spoonfuls, stirring until melted. Chill until slightly thickened then stir well. Pour into individual dishes or one large bowl. Decorate with fresh fruit (or canned). Chill until set (approximately 1 hour). Makes 7 servings.

Source: contributed by Mrs. W. Hobbs (Secretary A.C.H. Fullarton Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

Rice Bubble Sundae

1&1/2 cups rice bubbles, 3/4 cup brown sugar, 1/4 cup butter (melted), 1 cup flaked coconut, 1/2 cup chopped walnuts, ice cream topping, 2 trays vanilla ice cream.

Method: Lightly mix rice bubbles, sugar, butter, coconut and walnuts. Put half mixture into greased 8 x 8 inch tin. Spread evenly with slightly softened ice cream. Sprinkle with remaining rice bubble mixture. Press down lightly. Cover and freeze until firm. Cut into squares and serve with topping syrup.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.45.

Peach Fantasy

8 canned peach halves

16 oz. package frozen strawberries

4 tablespoons sifted icing sugar

Vanilla ice cream

1/4 pint cream whipped and sweetened

Method: Drain the canned peach halves. Thaw the strawberries and rub though a fine sieve. Gradually beat in the icing sugar and chill the mixture. For serving place a scoop of vanilla ice-cream in each of four serving dishes and arrange two peach halves on top. Spoon over the strawberry sauce and decorate with a swirl of whipped cream. Serves 4.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.77.

Crunchy Fruit Ring

3 cups cornflakes, good Tbls butter, 3/4 cup brown sugar, stewed apples or any other fruit (very tasty with grapes).

Method: Melt butter and sugar slowly in a fairly large saucepan until light caramel colour. Lightly mix in cornflakes, toss them until thoroughly coated with syrup. Pack this into a buttered ring mould. Set aside until nearly, but not quite, cold. Lever out on to platter and fill with fruit. Serve immediately with cream or ice cream.

Source: contributed by C. Hewton in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.55.

Purple Poison Punch

[Cooking Children Can Do With Supervision]

4 cups cold milk

2 cups chilled ginger ale

1 cup cold unsweetened grape juice

1 & 1/2 cups vanilla ice cream

Method: Combine all ingredients in punch bowl. Stir with ladle. Use spoon to cut icecream into small pieces. Serve punch with ladle, add a piece of icecream to each cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.139.

Lemon Crunch Ice Cream

1 tin chilled Carnation milk

2 eggs

1/2 teaspoon salt

1/3 cup lemon juice

1/2 cup castor sugar

Topping:

1/2 cup crushed cornflakes

2 tablespoons melted butter

5 tablespoons castor sugar

Method: Whip milk until thick, add lemon juice and whip. Beat eggs, salt and sugar in another bowl. Fold into milk mixture. Pour into container to freeze. Melt butter and sugar together, add cornflakes and sprinkle on top and freeze.

Source: contributed by Mrs. J. P. Caird (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.37.

Celebration Cassata (Heavenly)

2 small bricks ice cream (1 white, 1 chocolate), 2 oz glace cherries, 1 oz mixed peel, 2 oz chopped nuts, 2 Tbls liqueur if desired, 6 chocolate peppermint biscuits, 1 12 oz can chilled Ideal milk, 1/4 cup lemon juice, 1 small can frozen orange juice, 1/2 cup sugar.

Method:

Layer I. Line plastic bowl or pudding basin with chocolate ice cream and place in freezer to harden.

Layer II. Whip Ideal milk very stiff. Gradually add lemon juice and sugar. Fold in frozen orange juice (softened). Partially freeze and cover chocolate ice cream.

Layer III. Crush biscuits, chop nuts and fruit. Mix through softened white ice cream and cover Layer II. Freeze overnight.

Serve in wedges or serve the pudding whole at the table, having covered the pudding with whipped cream and decorated with red and green cherries.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.52.

Easy Apple Crumble

3/4 cup sugar

3/4 cup flour

3/4 cup butter

3/4 cup coconut

Method: Crumble all together and sprinkle on top of cold stewed apples. Bake until brown on top.

To vary this dish add a little crushed pineapple and 1 sliced banana to the apple. Sprinkle the crumble with a little cinnamon. Serve with icecream, cream or custard.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.113.

Celebration Icecream Cake

1 cup powdered milk

2 cups water

400g can condensed milk

1 vanilla junket tablet dissolved in 1 tbspn. water

1 tspn. vanilla

1&1/2 tbspns. gelatine

3 tbspns. water (extra)

125g sultanas or raisins

60g crystallised ginger

60g glace cherries

60g slivered almonds

1/3 cup brandy

1 cup cream, whipped

Method: In a saucepan combined powdered milk, water and condensed milk. Mix well. Heat over low heat until just warm, remove. Stir dissolved junket tablet and vanilla into warm milk. Soften gelatine in extra water, stir into milk mixture, combine well. Pour into shallow tray and refrigerate until set. Turn into a large chilled bowl and beat on high speed for 10 mins. (The mixture will increase in bulk.) Combined fruits, nuts and brandy and fold into icecream. Gently fold in whipped cream. Pour mixture into a 23cm greased and lined spring form tin. Cover with foil, freeze overnight. To serve, release sides of tin and slide onto plate. Decorate with whipped cream and glace fruit. Serves 8-10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.110.

Paron med Myntasas (Pears in Mint Cream)

Large can pears

1/2-1 pint cream

3 tablespoons mint liqueur or a dew [sic] drops peppermint oil and 1 drop of green colouring

1 oz. semi sweet chocolate

6 oz. black grapes

Method: Drain pears and arrange on platter. Whip cream flavoured with liqueur and spoon onto pears (keeping shape of pears). Sliver the chocolate at room temperature with a potato peeler and sprinkle on pears. Garnish with grapes and set in fridge 2 hours or more. Serve with green lime jelly and ice cream.

Source: contributed by Mrs. Jean Last, Auxiliary Organiser in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.37.