Bananas on the Barbie
Make and share this Bananas on the Barbie recipe from Food.com.
Choux Pastry- for Profiteroles, Cream Puffs or Eclairs
An easy pastry to make. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. For cream puffs sprinkle with icing sugar and fill with cream. A quick creamy filling is to blend a box of powdered dessert vanilla custard pudding mix with a carton of thickened cream (just use a balloon whisk). It’s been a long time since I have used this recipe-so my servings is a guess
Rich Christmas Fruitcake
I have been making this particular fruit cake recipe for about 28 years now. It’s a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
Caramel Slice
I started making this 30+ years ago for the DH – from a Nestles condensed milk can, the DH prefers it without the chocolate topping so I have omitted it, never done it. I’ve only recently just started to make this again for him, don’t know why I stopped doing so in the first place, so it has been a rediscovery.
Apple Cake Top
This is a really old family favourite that my mum often made. Now I make it! It’s OK with tinned pie apples (but home cooked are best), it’s good over stewed apricots, peaches, nectarines, quinces, and it’s nice to mix stewed rhubarb in with the apple when it’s available.
