Chocolate and Carrots

Cake, Chocolate and Creamy Rice

These recipes are in my mother's handwriting and are housed in a battered, blue plastic folder. They are transcribed here as part of the A-Z Challenge 2019. Each day in April a new letter of the alphabet and accompanying recipes are posted.

No chocolate carrots here but a Carrot Cake ready for morning tea!

Carrot Cake
1½ cups grated carrot
1 - S.R. flour
1- Sugar
¾ - Oil
½ - Walnuts (chopped)
2 eggs
½ teaspoon mixed spice
½ - salt
1 - vanilla essence

Combine eggs, sugar, oil, vanilla & sifted dry ingredients and beat at low speed till smooth.
Stir in carrot and walnuts.
Bake in mod[erate] oven 45-50 mins

Ice when cold with -
 60 gr cream cheese (Philadelphia) [a brand name]
1 level tbspn [tablespoon] butter
1 cup icing sugar
a few drops vanilla [essence]
(beaten tog.)

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Chocolate Peppermint Slice

1 pkt malt biscuits
4 ozs Crown mints
¾ tin condensed milk
1 tablespoon cocoa
1 [tablespoon] brandy

Crush biscuits and mints (finely)
Combine all ingredients
Mix well and shape into logs and roll in cocoanut
Wrap in greaseproof paper

Of course this was not the end for this delicious recipe. After the logs were placed in the refrigerator to set, they were sliced very thinly and made a delicious sweet.

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Creamy Rice   2 hours

3 tablespoons Rice

3 -- Sugar

3 cups milk

½ oz. butter

Grated nutmeg

1 tablesppon cream

Place rice, sugar & milk in a buttered pyrex [=oven proof] dish and stir well. Add butter in sml pieces and top with nutmeg.

Bake in (325F) oven for 1½ hours stirring every 30 mins, then add cream and leave to brown about 30 mins. more.

This was one of my favourite desserts, always filling and served with extra cream. Fresh milk and cream were rarely in short supply throughout my childhood.