Ethel's Bananas in Lemon Syrup

(from Mary Knox)

My mother-in-law didn't much like cooking. In fact she didn't enjoy any sort of housework, though she did it. She would much rather be acting in a play - she was a stalwart of Wellington Repertory, and before that a leading light in amateur theatricals in Otaki. So this recipe was treasured for its simplicity, as well as its deliciousness. It is still treasured in our family.

(For 2 servings - multiply as necessary)

Combine 1/2 cup sugar, 1/2 cup water and the juice of 2 medium lemons.
Heat and stir till the sugar dissolves. Pour the hot syrup over 4 bananas,
sliced once lengthwise and once crosswise, in a serving dish. Chill
overnight or for several hours. Serve with whipped cream.

Note: I find it best to make sure the bananas are cut side down,
otherwise the cut surfaces can go a bit brown. Often I add some of the
rind of the lemons (pared off with a potato peeler) to the hot water, for
extra flavour, and remove it before adding the syrup to the bananas.

Ethel Knox on her wedding day in 1927

Whisky Log

(from Emma Levy)

This dessert is another Danielle Levy masterpiece, and I actually don't have words for how divine it is.  Now that I think about it, it's possible I was underage when I was eating it.  What I remember best about it (it's been a long time in between tastings) is that I would get a cake fork and take just a minute amount, because it was SO rich - and this is when I was young, when really nothing is too rich, so who knows what trying it in one's mid-forties would be like!!  It was one of the dinner party regulars - how I miss the dinner party days.  My parents threw a lot of dinner parties and I would sit at the top of the stairs in my pjs, instead of being asleep in bed, listening to the chatter and the laughter, wishing I could go down there and be with them....  This is not a recipe you'll use as an everyday one, but give it a go as a special treat.  You won't regret it!

Ingredients
1 packet Wine Biscuits (plain sweet biscuit)
120 g Butter (softened)
1 Egg
1 cup Icing Sugar
½ cup Whisky

Icing
180 g Icing Sugar
1 Tbsp Cocoa
120 g Butter (softened)
1 tsp Coffee


Directions
1.    Cream butter and icing sugar.
2.    Add egg, crushed biscuits, and whisky.
3.    Mix well.
4.    Put in fridge for 1 hour to firm a little.
5.    Shape into a log on grease-proof paper and roll it in the paper.
6.    Chill the log in the fridge for 4-6 hours.
7.    Mix icing ingredients.
8.    Once log is firm, unwrap from paper and ice with icing. 

This log is best served chilled.

A photo of my mum, not sure at what age, but when I first saw 

it I thought it was me - now that was a weird experience!!