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.

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.

Quick Recipe - Ju-Jitsu

500g mixed fruit and nuts

1 can condensed milk

1 cup SR flour

1/2 tspn each of mixed spice and nutmeg

Method: Mix all together and spread into a greased slice tin and smooth top. Bake in moderate oven 15-20 mins. Take from oven and cut into squares and leave in tin to cool. When cold cut through and remove from tin.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.36.

No-Bowl Chocolate Slice

90g melted butter

1 cup sweet biscuit crumbs

1 cup chopped mixed nuts

1&1/2 cups (185g) choc bits

1 cup coconut

400g can condensed milk

Method: Grease a 23cm square slab pan. Cover base with greaseproof paper. Pour butter into prepared tin. Sprinkle evenly with biscuit crumbs, choc bits, coconut and nuts. Drizzle with condensed milk. Bake in mod. oven for 30 mins. Cool in pan before cutting into squares.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.148.