Rea's Recipes: slices

Showing posts with label slices. Show all posts

Tuesday, 20 February 2007

Pecan Bars

Base- 90g butter
half cup brown sugar
1 and a third cups plain flour
half teaspoon baking powder
quarter cup pecan nuts chopped

Topping- 3 eggs
1 cup dark corn sugar
1 third cup brown sugar
1 third cup plain flour
1 tsp vanilla
1 cup pecan nuts (chopped)
pecan halves to decorate

Cream butter and sugar tog. til light and fluffy. Stir in flour, baking powder nuts and combine well. Firmly press into well greased 23cm x 29cm baking dish. Bake in mod oven 10 mins. Mix all topping ingreds. and put on top, bake until set

Date and Pecan Slice

4 oz butter
4 oz brown sugar
4 oz self raising flour
half cup dates
half cup pecan nuts
1 egg
Vanilla Essence

Melt butter and sugar mix in egg and vanilla essence- nuts and flour
Press into tin. Mod oven, ice with lemon icing.

Apple Crumble Slice

Base- 125g butter
half cup sugar
1 egg
1 cup plain flour
half cup self raising flour

Filling- 4 large Granny S apples
3 tabs caster sugar
quarter cup water

Topping- 1 cup Corn Flakes lightly crushed
1 cup cocoanut
3 tabs Condensed Milk

Beat butter and sugar till light and fluffy. Add egg beat well. Fold in flour, mix well. Spread over base of 20cm x 30cm lamington pan
Cook in mod oven 180 C for 25 mins, cool
Filling- peel core and slice apples. Place in saucepan with sugar and water. Cover, cook over med heat until apples are just tender. Cool
Topping- Combine cornflakes, cocoanut and milk, mix well. Spoon filling evenly over base sprinkle with topping. Cook in mod oven 10 mins or until golden brown.

Wednesday, 10 January 2007

Honey Nut Slice

From Woman's Day

1 and half cups Kellogg's Corn Flakes
1 cup rolled oats
1 cup dessicated coconut
two thirds cup chopped unsalted toasted macadamia nuts
half cup caster sugar
125g melted butter
one third cup honey

Grease a 19cmx 29cm slice pan. Line base and two opposite sides with baking paper, extending paper 5cm above edges of pan. Combine Corn Flakes, oats, coconut, nuts and sugar in large bowl. Stir in butter and honey, mix well. Spread into prepared pan. Cook in a moderate oven , 180C, for about 20 min or until lightly browned. Cool slice in pan. Cut slice into squares to serve. Slice can be drizzled with melted dark, white or milk chocolate for a different flavour.

Thursday, 4 January 2007

Zucchini Slice

12 oz zucchini
1 large onion
2 rashers bacon
1 cup grated cheese
1 cup self-raising flour
half cup oil
5 eggs
salt and pepper

Trim ends from zucchini, leave unpeeled and grate coarsely. Peel and finely chop onion. remove rind and finely chop bacon. Combine zucchini, onion, bacon, cheese, flour, oil, slightly beaten eggs. Season with salt and pepper. Pour into well-greased lamington tin and bake in moderate oven 30-40 min until brown.

About this project

After Marea died in 2001, her eldest grandchild was given her old collection of recipes. Some were handwritten and some had been carefully cut out of magazines and newspapers, and pasted into old exercise books. They reflected another era of Australian cooking, and many of the recipes were a record of the type of home-cooked food that was prevalent during the 1950s to 1980s. In January 2007 her grandchild decided to transcribe Marea's recipes, to create an "online family kitchen history". Marea's recipes are now available to her children, her grandchildren, and to anyone with an interest in the history of Australian cooking.

History of Australian cooking

Prior to WWII, the everyday cooking of white Australian families could be described as "meat and three veg": basic, with rare use of seasonings, spices or herbs. Cooking was defined by Australians' colonial heritage and strong British influence. A lack of refrigeration also influenced the types of foods that could be made, especially in the summer. After the strong influx of immigrants in the 1950s, more exotic ingredients were available. Immigrants came from countries including Greece, Lebanon, Italy, China and Japan. Ginger was used in new ways. Garlic made a new appearance. Soy sauce and oyster sauce were new ingredients. Australian household cooking of the 50s, 60s and to an extent, the 70s was still relatively simple, with an emphasis on good-value and thrifty cooking, making dishes go a long way, re-inventing dishes in new ways and often providing high-calorie filling food for family members who did physical work. At this time families were larger by today's standards, and women were entering the workforce in greater numbers, although they still held the traditional responsibility of doing most of the shopping and cooking for the family. Magazines and newspapers provided support for working women by printing recipes with few ingredients, that made use of cheap commercial products and that could be quickly made after work. However, until multiculturalism became widely known and accepted in the 70s and 80s, most home-cooked food still clung hard to its British roots. Paul Keating's Labor Government was an advocate of multiculturalism in the 1990s. As a result, immigration increased and Australians learnt more about different countries and cultures. Greater public space was allocated to foreign cultures, their traditions, history and their cuisine. Since the 1990s Australian home cooking has become more global, stylish and sophisticated than ever before, with an emphasis on quality fresh ingredients and simple preparation.