Pineapple tarts

This book was in Ruby Borrowdale's own cookbook collection, 

now at the Queensland Library, Brisbane

Pineapple tarts

18 slices white bread; ½ cup sweetened condensed milk; ¼ cup chopped pecans; 1 cup pineapple filling – jam or crushed; whipped cream

Heat oven to moderately hot. Cut 18 rounds from the bread slices with a large cookie cutter. Place 6 of the rounds on a greased baking sheet and brush with condensed milk.

Cut centres from the remaining rounds with a smaller cookie cutter. Use rings of bread for sides of tarts.

Place a ring of bread on each base round of bread and brush with condensed milk. Top with a second ring and brush again with condensed milk. Sprinkle with pecans. 

Bake 10 minutes and cool. At serving spoon pineapple filling into tarts and garnish with cream. Serves 6.

(Leftover bread pieces may be used for bread pudding or breadcrumbs)

I used this delicious German jam that friends Catherine and Vic found 

at a grocer in Sydney, thank you!

It's also delicious on toast! Anne

Hawaiian chicken and savoury rice

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Glamour Girl Salad (with pineapple)

From @70sdinnerparty on Instagram

Glamour Girl Salad contributed by Mrs Mark Abilgaard

4 halves Barlett pears; 4 half slices pineapple; 4 small white candles; 8 small round peanuts; ¼ lb cheese; 1 maraschino cherry (I used a cherry tomato); cinnamon red hots (I used cinnamon powder); fruit mayonnaise dressing; 4 lettuce leaves

Place pear in centre of lettuce leaf for girl’s face. Use small peanuts for eyes and strip of cherry for mouth. Tint cheeks with cinnamon candy. Place candle in corner of mouth for cigarette and ½ pineapple ring around chin (small end of pear) for collar. Then put mayonnaise around top of head for hair and grate cheese over the mayonnaise, being careful not to get it on face. Light cigarette and serve at once. Serves 4.

What a great do-it-yourself salad idea for a children's birthday party!!!! Perhaps without the cigarette references!!! Anne 

Advertisement from the 1960s

Such deliciousness from the past!

Pineapple Sago Delight

2 tblsp sago soaked overnight. Pour water off next day and add juice of 1X 425g can Golden Circle pineapple pieces and add 1 tblsp golden syrup. Boil on the stove top until the sago is transparent. When sago is cooked, add pineapple pieces, cook a few minutes more.

Serve hot with cream.

Baked pineapple and grapefruit

Thanks for the link to this yummy dessert/entree Vicky, of Unusual Coleslaw     http://unusualcoleslaw.blogspot.com.au/ 

Baked Grapefruit

2 large grapefruit; 1 cup crushed pineapple; brown sugar; sherry (I didn't have any sherry so I used rum); 6 cherries or pieces of crystallised ginger

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5

Pineapple Jiffy Cake

Cakes and Cake Decorating by Marguerite Patten & Betty Dunleavy 1968 Australian edition

Pineapple Jiffy Cake

6 tblspn plain flour and 3 level tspn baking powder; 4 tblspn castor sugar; 2 tblspn butter or margarine; 1 beaten egg; 1 tspn vanilla essence; ½ pt milk

For the icing and decoration: 12 tblspn sieved icing sugar; 3 tblspn warmed pineapple juice, taken from a can of pineapple chunks; few drops lemon juice; few drops yellow colouring

Sieve the flour and baking powder together in a bowl and add the sugar. Mix together the melted butter, egg, vanilla essence and milk. Slowly add this to the dry ingredients and then beat thoroughly for 2 minutes for a smooth batter. Grease and line a 9” sandwich tin or a 8” square tine. Pour the batter mixture into the tin and bake for approximately 35 minutes in a moderate to moderately hot oven. 

Remove from the tin and cool on a wire rack. Beat the icing sugar, pineapple and lemon juice together until the icing becomes smooth and glossy and coats the back of the spoon. Mark a line across the centre of the cake and place a narrow strip of foil or greaseproof paper across this line. This will prevent the icing from spread.

Pour half the icing over one half of the cake, allowing it to coat the side. Add the colouring to the rest of the glace icing, remove the strip of paper and spread this icing on the other half of the cake.

Decorate with chopped pineapple, as shown in the picture, just as the icing begins to set.

Serve the remaining pineapple chunks with the cake as dessert, or the cake alone for tea.

I don't think my new career is cake decorating, but it's all about having a go isn't it??? 

And who doesn't love those little silver balls? Anne

Hot spiced pineapple juice

Good Housekeeping’s Cookery Book, compiled by the Good Housekeeping Institute 1969 London

Appetisers and Savouries: Hot Spiced Pineapple Juice

A 15oz (450ml) can of pineapple juice; 2 level tblspn sugar; 1 tblspn lemon juice; 1 X 2” (5cm) cinnamon stick

Simmer all the ingredients together for 10 minutes, remove the cinnamon stick and pour the juice into glasses.

Isami's grilled pineapple discovery

When packing up some old cookbooks recently my cousin Isami discovered this treasure from the 1960s and kindly forwarded me the grilled pineapple recipe, which is an old favourite in this household. I dare not speculate whether Isami kept this book or it made it's way to an op shop !!! Anne

The Australian Barbecue Cookbook, Winsom A Gilbert 1965

Sweets: Grilled Pineapple

Use sliced pineapple, either fresh or well drained tinned. Brush with melted butter and grill until heated through. Sprinkle with sugar – getting it all on the fruit, not the fire, if you can, and serve as soon as the sugar melts.

Pineapple Rock Cakes

Thanks to Unusual Coleslaw for this delicious rock cake recipe ! 

http://unusualcoleslaw.blogspot.com/2021/06/pineapple-rock-cakes.html

Pineapple Rock Cakes

4 oz. flour, 2 oz. ground rice, 2&1/2 oz. butter or margarine, 2&1/2 oz. castor sugar, 1 level tsp. baking powder, 1 oz. roughly chopped glace pineapple, pinch salt, 1 egg, a little milk if necessary, sprinkling castor sugar.

Method: Sift flour with salt and baking powder. Rub butter into dry ingredients. Mix in sugar, rice and pineapple. Beat egg slightly then add to mixture, adding a little milk if it does not hold together. Put mixture in spoonfuls on greased slide, sprinkling a little castor sugar on each. Bake in hot oven. Makes about 12 cakes.

Source: contributed by Mrs C. Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.53.

Julekage (Danish Christmas Fruit Loaf) with candied pineapple

The Cooking of Scandinavia, Foods of the World Series by Dale Brown and the Editors of Time-Life Books, photographed by Richard Meek 1969 Netherland

The cover of the book - no Julekage there ...

This is Julekage.

Julekage (Danish Christmas Fruit Loaf)

To make 1 large loaf: 1oz (28g) active dry or compressed yeast; 2oz (4 tblspn) castor sugar; 1/5 pint, 4oz (236ml) lukewarm milk; 1 saltspoon salt; 2 saltspoons vanilla; 2 salt spoons grated lemon rind; 2 eggs, lightly beaten; 2 saltspoons grated cardamom; ¾ to 1 lb (3 cups) sifted flour; ¾ cup mixed candied fruits (lemon, orange, cherry, pineapple) I used candied pineapple, mango and ginger; 1 tblsp flour; 1/4lb (125g) unsalted butter, softened

Sprinkle the yeast and 1 tblsp of the sugar over the lukewarm milk. Let the mixture stand in the cup for 2 to 3 minutes, then stir gently to dissolve them. Set in a warm place, perhaps in an unlighted oven. When the yeast begins to bubble in about 8 to 10 minutes, stir it gently, and, with a rubber spatula, transfer it to a large mixing bowl.

Stir in the salt, vanilla, lemon rind, eggs, cardamom and the remaining sugar. Then add ¾ lb (3 cups) of sifted flour, a little at a time, stirring it first and then kneading it with your hands until the dough becomes firm enough to be formed into a ball.

Shake the candied fruits in a small paper bag with 1 tblpsn of flour. (The flour will prevent the fruits from sticking together and enable them to disperse evenly throughout the dough). Now the add the fruits and the softened butter to the dough and knead for about 10 minutes, adding more flour if necessary, to make the dough medium soft. The finished dough should be shiny and elastic, and its surface blistered. Shape into a ball and place in a large buttered bowl. Dust the top lightly with flour, cover with a kitchen towel and set in a warm, draught-free spot (again, an unlighted oven is ideal). In 45 minutes to 1 hour the dough should double in bulk and leave a deep impression when two fingers are pressed into the centre.

After removing the dough, preheat the oven to 350°F (180°C). Punch the dough down with your fists and knead again quickly. Shape it into a fat loaf and put it into a lightly buttered 1 ½ quart loaf tin. Cover again with the towel and let the dough rise in a warm spot for 15-20 minutes until it is almost double in bulk.

Bake the julekage in the centre of the oven for 45 minutes. Remove the loaf from the tin and let cool on a cake rack. It will keep well for 2 to 3 weeks if wrapped in aluminium foil and refrigerated.

Leila’s Mum’s Pineapple Flummery

Thanks for sharing your Mum's recipe with us Leila, it is really light and delicious! Anne

"Here is an oldie that my Mum used to make.

I went to an Aeroplane jelly link to figure out what Mum used to do, as I wanted to make it the other day, and all I could remember was the chilled evaporated milk - you cannot use the skim evaporated milk. 

It makes a wonderful light dessert which is very yummy in summertime.  I have made it about 5 times in the last 6 weeks, takes no time to make but tastes so good, maybe it is because of the memories it brings back.

Any fruit works well, blueberries, strawberries, mango cubes, but I love the pineapple tart because Mum used to make it whenever we had to go to a function and we had to take a plate. Mum always kept the evaporated milk in the fridge so that if she only had an hours’ notice of visitors staying for dinner she could always make a presentable dessert.

I also love this with raspberry jelly and raspberries. The raspberries I love because they take the sweetness off the jelly" Leila

INGREDIENTS:

1 x 85 g packet Aeroplane pineapple or lemon flavour jelly; 1 cup (250 mL) combination of boiling water and juice from canned pineapple; 1 x 375 mL evaporated milk, chilled for at least 2 hours; 1 X can crushed pineapple (you cannot use fresh pineapple or the jelly will not set)

METHOD:

Combine jelly crystals and boiling water in a medium bowl. Stir until fully dissolved. Cover and refrigerate until the consistency of a thick syrup (1-2 hours).

When the jelly is at the syrupy consistency open the can of evaporated milk and in a large bowl (as it will triple in volume) beat it well using your electric mixer. When volume has increased and it looks very fluffy, slowly add the setting jelly and keep beating until well combined.

Add the crushed pineapple and stir in well.

Spoon into 8 individual serving bowls, or a cooked tart case, cover and refrigerate for a further 2 hours or until set firm. Serve with extra crushed pineapple and toasted coconut.

Lamb Rolls Billabong

One of this week’s jobs was to sort a lifetime of recipe clippings. Today I came across this souvenir cookbook of the 1964 bake-off. It was an insert in the Woman’s Day of July 13, 1964.  Ruby Borrowdale was one of the judges and there is a photo of her with the other judges.

And who was second senior grand champion? Mrs Charmaine Solomon, home cook and mother of three. 500 pounds prize, which was a fortune.

Bob and Dolly Dyer were the hosts.

I have a hard copy Best of the Bake-Off Recipes 1969 which I actually use, and some of the ones from 1964 are in it. Very disappointing that the cooks’ names are not listed with the recipes, or in fact anywhere. The recipes are “from the finalists and prizewinners of over one hundred thousand recipes submitted…”  Glad I didn’t have to sort and rank those! Ann.

Best of the Bake Off Recipes, edited and compiled by Trevor Wilson 1969 Sydney

Main Dishes: Lamb Rolls Billabong

Serves 6

12 lamb chops; 6 rashers bacon; 1 egg; 12 pineapple rings; plain flour; breadcrumbs; cooking oil

Remove bones from chops. Trim and shape each chop into a round. Wrap ½ rasher bacon round each, then secure with small wooden stick. Dip each into flour, then beaten egg and breadcrumbs. Brush with oil. Place on oven tray and bake in moderate oven 15 to 20 minutes. Serve each lamb roll on a ring of pineapple ad garnish with parsley. Serve with green peas, duchesse potatoes, glazed carrot straws and Sauce Supreme.

Sauce Supreme: 4 oz mushrooms; 1 cup canned tomato soup; ¼ cup dry white wine; ½ cup cream; 1 tblsp butter; ½ cup finely chopped shallots; 1 chicken cube; black pepper

Fry sliced mushrooms with crumbled chicken cube in butter about 5 minutes. Add shallots, soup and wine, season with black pepper. Simmer 20 minutes. Add cream and serve.

I was worried about it falling apart in the oven.  I used leg steaks and instead of wrapping the bacon I placed it on the top of the meat, no toothpick, and crumbed it all together.  After five minutes in the oven I thought “Oh No, the bacon is going to curl up as it cooks and my efforts will be wrecked.” So I turned two of them (I made four) upside down to keep the bacon flat, but all four turned out perfectly, no curling or lumpy bacon. And I only crumbed it once. Often I would crumb twice (flour, egg and crumbs, then egg and crumbs again) but had run out of egg by that stage.

 

And the flecks in my sauce are some parsley. As you can see I didn’t bother with the duchesse potatoes, carrot straws and peas. Ann. 

Hawaiian patties

http://unusualcoleslaw.blogspot.com/

Thanks for the inspiration Unusual Coleslaw, Anne

Hawaiian Patties

1 lb. minced pork fillets; 1/2 lb. minced veal; 12 thin pineapple slices; 3 level tablespoons apricot jam;1 egg; Pinch nutmeg; Salt and pepper; 6 bacon rashers

Method: Mix together the minced meats, 2 tablespoons of the jam, beaten egg, and seasonings. Using a little flour, shape into patties same size as pineapple slices, place one between each two pineapple slices, wrap in a bacon rasher, and secure with a cocktail stick. Brush over with remaining jam. Place patties on greased baking dish; bake in moderate oven 45 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.