Roast Pork Spare Ribs

ROAST PORK SPARE RIBS

 

taken from Herald Sun 1/4/1997.

 

INGREDIENTS

 

Pork spare ribs, approximately  3 per person

packet of prepared seasoning made to instructions.

sprinkle of onion salt, herbs or spices of your choice.

bacon bits moistened (Masterfood Dried Bacon) or as mum did, made her own. See link http://www.ehow.com/how_5057206_make-bacon-bits.html

METHOD

1.  Put prepared seasoning between each rib(side by side).  Hold together with 4 long skewers (2 each side).
2.  Spray pork crackling with vegetable oil and sprinkle with onion salt, herbs, spices and bacon chips.
3. Bake in hot oven until crackling crisps. Then lower heat to moderate and bake until meat is tender.
4. Serve with baked potatoes, gravy and vegetables of your choice or green salad.


 

 



 



Apricot Sago Cream

APRICOT SAGO CREAM

taken from Herald Sun 1/4/1997.

 

 

As I remember, this is a delicious dessert.  Mum used to peel the lemon rind with a vegetable peeler  because, as mum said, it makes it easier to remove from the mixture.

 

INGREDIENTS

 

4 tablespoons sago

2 and 1/2 cups of milk

pinch salt

rind of 1 lemon finely peeled

4 eggs, separated

1/4 cup of sugar

apricot jam

1/4 cup of sugar extra

 

METHOD

 

1.   Using a vegetable peeler peel the lemon for its rind making sure it is finely peeled.

2.   Combine sago, milk, pinch of salt, and lemon rind  in a pot.

3    Cook for 15 minutes stirring occasionally.

4.   Separate  2 eggs.

5.   Beat egg yolks and sugar until light.

6.   Beat into sago mixture.

7.   Beat 2 egg whites until stiff and fold in.

8.   Pour into a greased oven dish, place in a dish of hot water and bake in a moderate oven for  

      20 minutes.

9.    Remove from oven and spread top with apricot jam.

10.  Beat 2 remaining egg whites with a 1/4 cup sugar. Pile on top. 

11.  Bake until meringue is golden.  Serve with cream or ice cream.

 



Lattice Cheesecake Slice

LATTICE CHEESECAKE SLICE

taken from Herald Sun 1/4/1997.

 

 

INGREDIENTS

 

2 packets of lattice biscuits

250g cream cheese (at room temperature)

250g unsalted butter (at room temperature)

200g caster sugar

1 sachet gelatine

1/4 cup boiling water

juice of a half a lemon. (lemon at room temp)

 

METHOD

 

1.   Line a lamington tin with baking paper.

2.   Arrange one packet of the lattice biscuits side down on the paper. Put aside.

3.   Juice the half of lemon.  If your lemon is firm, put in microwave to soften.

4.   Beat the cream cheese, butter and sugar with the lemon juice until smooth.

5.   Mix the sachet of gelatine with the boiling water  until dissolved.

6.   Add gelatine mixture to the cream cheese mixture.  Beat again until smooth.

7.   Pour over biscuits.

8.   Top with the other packet of biscuits, being sure to place them sugar side up this time.

9.   Refrigerate until set.

10. Cut and enjoy.

 

If you wish to make these as mini cheesecake slices, you can either cut the biscuits (step 2) or wait until they are set.

 

Mum used to make these cheesecake slices.  Lattice biscuits are great because they are patterned. However, when these biscuits are unavailable, mum used to use other biscuits that also have a pattern on them.  From time to time, she used to use SAO  biscuits (dry biscuits) which, had the effect of making the cheesecake slice not as sweet and less calories. 



Chocolate chip Biscuits

CHOCOLATE CHIP BISCUITS

Taken from Herald Sun 1/4/1997.

 

Mum used to say that these biscuits were supposed to be very crisp, buttery and sugary.  These biscuits spread as they cook and have an uneven, sometimes even wrinkled appearance, which is as they should be.



INGREDIENTS:

125g Butter (room temperature)
Pinch salt
1/2 cup caster sugar
1/2 cup brown sugar
1/2 teaspoon vanilla essence
1 egg
1 and 1/4 cups plain flour
1/2 teaspoon bicarbonate soda
1 tablespoon hot water
1/2 cup chopped walnut pieces (or peanuts or other nuts)
200g choc bites.

METHOD

1.  Grease baking trays.
2.  Cream butter and vanilla until softened.
3.  Add salt and both kinds of sugar.
4. When light and fluffy, add egg and beat through.
5. Mix in half the flour.
6.  Mix the bicarbonate soda with hot water and stir through the remaining flour, nuts and chocolate bits.  The mixture will be quite soft and creamy.
7. Put heaped teaspoons of the mixture onto the tray with a space between them so they can spread.
8. Bake in a moderate oven (160C fan forced or 180C for 12-15 minutes or until a deep golden brown all over.
9. When ready remove and leave to stand a minute. Transfer to a rack until crisp.  Be sure to store in well sealed container so they retain their crisp texture.

Plum Fool

PLUM FOOL  
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert. 

INGREDIENTS:

500G stoned plums, cut into quarters.

100mls apple juice

½ cup soft brown sugar

2 eggs, separated

Pinch of cinnamon.

¾ cup cream, lightly whipped.

 

METHOD

1.     Place plums, apple juice and sugar in pot.

2.     Bring to the boil, then reduce heat.

3.     Cover and simmer for 10 minutes or until plums are tender.

4.     Separate eggs. Put whites aside.

5.     Beat egg yolks with cinnamon.

6.     Fold into fruit mixture.

7.     Heat briefly until mixture thickens slightly. Do not boil.

8.     Cool and chill mixture.

9.     Whisk egg whites until stiff and fold into plum mixture with cream.

 

 

Apricot Fool

APRICOT  FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

INGREDIENTS:

Family sized can of apricot halves in light syrup, drained

1 and ¾ cups cream

3 tablespoons orange liqueur (Grand Marnier, Cointreau)

I tablespoon  shredded mint leaves.

 

METHOD

1.     Mush apricots to a course pulp.

2.     Whisk cream to soft peaks.

3.     Fold through apricots, liqueur and mint.

 

Frommage Fraise and Strawberry Fool

taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

250G strawberries hulled

1 tablespoon icing sugar sifted

250mls frommage frais

½ cup crème fraiche

 

METHOD

1.     Hull strawberries.

2.     Crush strawberries lightly with a fork. Sprinkle with icing sugar.

Fold in frommage frais and crème fraiche.

Grappa Fool

GRAPPA  FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

1 and ¼ pure cream

2 tablespoons icing sugar sifted.

¾ mascarpone, stirred with fort to loosen.

I tablespoon grappa ( or brandy or gin)

 

METHOD

1.Whip cream with icing sugar until soft peaks form.

2.With a spatula, stir in mascarpone lightly and quickly but do not overbeat.

3. Stir in grappa ( or brandy or gin).

Rhubarb and Apple Fool

RHUBARB AND APPLE FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

500G rhubarb stalks cut into 1.5cm lengths

2 medium apples, peeled and coarsely chopped.

100mls apple juice

2-3 tablespoons of runny honey.

2 cups of cream.

 

METHOD

1.Place rhubarb, apple, juice and honey in pot.

2.Gently cook for 8-10 minutes or until fruit is soft but retains its shape.  Cool.

3.Whisk cream to soft peaks.

4.Fold through mixture.

Blackberry Fool.

BLACKBERRY FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

500G Blackberries ( fresh or frozen)

½ cup of caster sugar

2 tablespoons of water

1 and ½ cups of pure cream

2 tablespoons crème de cassis (or other berry liqueur)

 

METHOD

1.     Place blackberries, sugar and water in a pot.

2.     Gently cook over medium heat for about 5 minutes or until juice runs from the fruit.  Then cool.

3.     Whip cream to soft peaks.

4.     Stir in blueberries with fork, crushing as you fold.

5.     Spoon a little crème de cassis to serve.