RFDS Cookbook 'Mantle of Safety - Cookbook 2' - Slices

     carot and muesli slice cake RFDS cookbook mantle of safety cookbook 2 easy apricot slice RFDS cookbook mantle of safety 2 

Go to the Cookbook page for more details or click on images.

Also available in all eBook Formats.

travellers cookbook


RFDS Mantle of safety cookbook 2Royal Flying Doctor Service of Australia, Port Augusta Air Branch Auxiliary - cookbook 'Mantle of Safety - Cookbook 2'

The Port Augusta Air Branch Auxiliary of the Royal Flying Doctor Service of Australia has produced a cookbook titled ‘Mantle of Safety – Cookbook 2’. All the recipes in the book were supplied and compiled by all members of the Auxiliary. You can purchase a copy from the RFDS web site on their products/shop page at:


You can also lookout for it in Port Augusta and Broken Hill especially – it has some great recipes and you’ll be helping the Royal Flying Doctor Service.

(Recipes reprinted with the kind permission of the RFDS.)


carrot and muesli slice cake


Carrot & Muesli Slice/Cake

This is not only easy to make, but was really yummy and everybody loved it!

1/2 cup coconut
2 cups grated carrot (3 to 4 med carrots)
1 cup raw sugar
1 egg – beaten
125gm butter (1/2 cup) – melted
1 cup muesli (not toasted) - (I used a tropical muesli with coconut – it was really good.)
1 1/2 cups SR flour

Mix all ingredients together.
Spread into a slice tin (not too big), lined with baking paper.
Bake for 30 to 40 minutes in a moderate oven - 180°C or 350°F.
Cool in tin and then cut as required.
Viv’s hint: I like to top it with a cream cheese icing.

Cream Cheese Icing:
1 x orange – juice and 1 to 2 tspns grated rind – depending how strong you want the flavour of the orange
2 rounded tblspns softened butter (or use a little less if you like)
1/2 cup cream cheese – softened
2 cups icing sugar (you may need more, depending on the amount of juice used)
Mix the butter, cream cheese, juice and rind in a bowl, and then slowly add the icing sugar until you have a thick paste for icing the slice.


easy apricot slice

Easy Apricot Slice
This was a bit fiddly, as the dough mixture needs to be pressed into the tin, but it was worth the effort.

250gm (good 1 1/2 cups) dried apricots (buy nice, plump soft dried apricots)
1/2 cup sugar
125gm (1/2 cup) butter or margarine
125gm (generous 1/2 cup) sugar - extra
2 eggs
125gm (just under 1 cup) plain flour
125gm (just under 1 cup) SR flour
1 good pinch salt

Soften the dried apricots by placing them in a saucepan with enough water to cover.
Add 1/2 cup sugar, bring to the boil, and then simmer gently until tender and liquid thickened. Stir occasionally. (It will probably take about 10 to 15 mins)
Cream butter or margarine, sugar and eggs.
Add sifted flours & salt and make a soft dough consistency.
Spread half the mixture thinly into a swiss roll tin (not too large) – well greased or lined with baking paper. (I found it best to have clean hands, and then press the mixture evenly with my fingers around the tin.)
Spread the apricot mixture evenly over dough.
Top with remaining dough mixture and spread evenly over the apricots. (Again, use clean hands, or a knife – it is a bit fiddly. Drop spoonfuls of the dough evenly over the apricots and spread out.)
Bake in a moderate oven for 15 to 20 mins.
Remove from pan when cooked and cool.
Sprinkle over some icing sugar, or you can ice it with your favourite icing.




camp ovens View Campfire Cooking Products Links - click here
cooking events

View Outback Cooking Events & Competitions - click here

6 pack storage Viv's guide to Camping & Cooking Essentials