2 INGREDIENTS TOASTED COCONUT MACAROON COOKIES
2 INGREDIENTS TOASTED COCONUT MACAROON COOKIES
6 COOKIES
These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!
100 -150 g unsweetened desiccated coconut
1 (14 ounce) can sweetened condensed milk (regular sized can NOT evaporated)
DIRECTIONS:
Pour around 3/4 of the can of condensed milk into a large bowl.
Preheat the grill or broiler to medium.
Add 100g of the coconut to the bowl and mix well.
You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
Add more coconut or condensed milk accordingly until you achieve the desired consistency.
Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
When they are lightly patched with golden brown they are ready.
Nothing beats the taste of freshly toasted coconut. Yum!
Bron: Cookie Creations
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
6 COOKIES
These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!
100 -150 g unsweetened desiccated coconut
1 (14 ounce) can sweetened condensed milk (regular sized can NOT evaporated)
DIRECTIONS:
Pour around 3/4 of the can of condensed milk into a large bowl.
Preheat the grill or broiler to medium.
Add 100g of the coconut to the bowl and mix well.
You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
Add more coconut or condensed milk accordingly until you achieve the desired consistency.
Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
When they are lightly patched with golden brown they are ready.
Nothing beats the taste of freshly toasted coconut. Yum!
Bron: Cookie Creations
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ALMOND CARAMEL CLUSTERS
ALMOND CARAMEL CLUSTERS
makes 36 caramels
1 cup toasted slivered almonds
36 Kraft caramels
225g semi-sweet chocolate
1/4 cup whipping cream
METHOD:
Spray mini-muffin tins with cooking spray.
Divide almonds between the muffin tins (about a tsp each).
Using a pair of sharp, clean scissors, snip each caramel square into four little squares (for easier melting).
Place 4 little squares (1 caramel) in each muffin tin on top of the almonds.
Bake at 180* C for 8 minutes until the caramel starts to melt.
Place in fridge to cool for several minutes. Remove caramels from muffin tins. You might have to use the edge of a knife to help pop them out.
In a double boiler over simmering water, melt chocolate. Whisk in the cream.
Dip each caramel into chocolate until coated.
Place on parchment lined cookie sheet and chill until set (about 30 minutes). Store in airtight containter.
Bron: Janet is hugry recipe
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
makes 36 caramels
1 cup toasted slivered almonds
36 Kraft caramels
225g semi-sweet chocolate
1/4 cup whipping cream
METHOD:
Spray mini-muffin tins with cooking spray.
Divide almonds between the muffin tins (about a tsp each).
Using a pair of sharp, clean scissors, snip each caramel square into four little squares (for easier melting).
Place 4 little squares (1 caramel) in each muffin tin on top of the almonds.
Bake at 180* C for 8 minutes until the caramel starts to melt.
Place in fridge to cool for several minutes. Remove caramels from muffin tins. You might have to use the edge of a knife to help pop them out.
In a double boiler over simmering water, melt chocolate. Whisk in the cream.
Dip each caramel into chocolate until coated.
Place on parchment lined cookie sheet and chill until set (about 30 minutes). Store in airtight containter.
Bron: Janet is hugry recipe
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ALFAJORES
ALFAJORES
250g butter
125g icing sugar
1 egg
375g cake flour
3ml baking powder
1(360g) Caramel Treat
(The following is optional)
2.5ml ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
DIRECTIONS:
Cream the butter and icing sugar together in a mixing bowl.
Add the egg and beat again. Sift in the flour and the baking powder. Using your fingertips, work the flour into the butter mixture to form a soft dough.
Shape into a ball.
Cover and chill for 10 minutes. When ready to bake, preheat the oven to 180C.
Roll out the chilled pastry on a floured surface to about 7mm thickness.
Use a 5 cm diameter cookie cutter and cut out the cookies.
Place them onto baking sheets lined with baking paper.
Bake the cookies in the preheated oven, until they are golden and firm, about 15-20 minutes. Remove the cookies from the oven and allow to cool. Transfer to a wire rack and allow the cookies to cool completely.
Place the caramel into a small bowl and stir in the cinnamon, cloves and nutmeg.
Spread a heaped teaspoon of the caramel mixture onto the flat side of a cookie and sandwich together with the flat side of another cookie.
Place the cookies on a platter and dust with icing sugar.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
250g butter
125g icing sugar
1 egg
375g cake flour
3ml baking powder
1(360g) Caramel Treat
(The following is optional)
2.5ml ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
DIRECTIONS:
Cream the butter and icing sugar together in a mixing bowl.
Add the egg and beat again. Sift in the flour and the baking powder. Using your fingertips, work the flour into the butter mixture to form a soft dough.
Shape into a ball.
Cover and chill for 10 minutes. When ready to bake, preheat the oven to 180C.
Roll out the chilled pastry on a floured surface to about 7mm thickness.
Use a 5 cm diameter cookie cutter and cut out the cookies.
Place them onto baking sheets lined with baking paper.
Bake the cookies in the preheated oven, until they are golden and firm, about 15-20 minutes. Remove the cookies from the oven and allow to cool. Transfer to a wire rack and allow the cookies to cool completely.
Place the caramel into a small bowl and stir in the cinnamon, cloves and nutmeg.
Spread a heaped teaspoon of the caramel mixture onto the flat side of a cookie and sandwich together with the flat side of another cookie.
Place the cookies on a platter and dust with icing sugar.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BELGAIN BISCUITS
BELGIAN BISCUITS
1 1/2 cups brown sugar
250g butter, softened
1 egg
2 1/2 teaspoons mixed spice
1 1/2 teaspoons cinnamon
2 3/4 cups plain flour
1 tablespoon baking powder
1/3 cup raspberry jam
Coloured sugar
1/4 cup white sugar
red food colouring
ICING:
1 cup pure icing sugar
1 tablespoon milk
1 teaspoon butter, melted
DIRECTIONS:
Place sugar, butter and egg into a food processor.
Process until well combined.
Add mixed spice, cinnamon, 1 3/4 cups of flour and baking powder. Pulse until combined.
Add remaining flour. Pulse until mixture comes together to form a dough.
Remove to bench.
Divide dough in half. Shape into 2 x 10cm (diameter) discs. Wrap separately in plastic wrap.
Refrigerate for 30 minutes or until firm.
Preheat oven to 180°C. Line 4 baking trays with baking paper.
Roll each pastry disc out between 2 sheets of baking paper to 5mm thick.
Using a 6cm fluted cutter, cut out biscuits.
Press remaining dough together and roll out again, continuing until you have 56 biscuits.
Place biscuits onto prepared trays.
Bake 2 trays at a time for 10 to 15 minutes or until light golden.
Stand for 5 minutes before transferring to a wire rack to cool.
Spread half the biscuits with jam. Sandwich with remaining biscuits.
Make coloured sugar: Place sugar into a snap-lock bag.
Add 1 to 2 drops of red food colouring. Rub bag between your hands until sugar and colouring are well combined.
Store in an airtight jar.
Make icing: Sift icing sugar into a small bowl. Add milk and butter.
Stir until mixture is well combined and a spreadable consistency.
If too stiff, add a little more milk. Spread over biscuits. Sprinkle with coloured sugar. Serve.
Bron: *Taste.com*
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 1/2 cups brown sugar
250g butter, softened
1 egg
2 1/2 teaspoons mixed spice
1 1/2 teaspoons cinnamon
2 3/4 cups plain flour
1 tablespoon baking powder
1/3 cup raspberry jam
Coloured sugar
1/4 cup white sugar
red food colouring
ICING:
1 cup pure icing sugar
1 tablespoon milk
1 teaspoon butter, melted
DIRECTIONS:
Place sugar, butter and egg into a food processor.
Process until well combined.
Add mixed spice, cinnamon, 1 3/4 cups of flour and baking powder. Pulse until combined.
Add remaining flour. Pulse until mixture comes together to form a dough.
Remove to bench.
Divide dough in half. Shape into 2 x 10cm (diameter) discs. Wrap separately in plastic wrap.
Refrigerate for 30 minutes or until firm.
Preheat oven to 180°C. Line 4 baking trays with baking paper.
Roll each pastry disc out between 2 sheets of baking paper to 5mm thick.
Using a 6cm fluted cutter, cut out biscuits.
Press remaining dough together and roll out again, continuing until you have 56 biscuits.
Place biscuits onto prepared trays.
Bake 2 trays at a time for 10 to 15 minutes or until light golden.
Stand for 5 minutes before transferring to a wire rack to cool.
Spread half the biscuits with jam. Sandwich with remaining biscuits.
Make coloured sugar: Place sugar into a snap-lock bag.
Add 1 to 2 drops of red food colouring. Rub bag between your hands until sugar and colouring are well combined.
Store in an airtight jar.
Make icing: Sift icing sugar into a small bowl. Add milk and butter.
Stir until mixture is well combined and a spreadable consistency.
If too stiff, add a little more milk. Spread over biscuits. Sprinkle with coloured sugar. Serve.
Bron: *Taste.com*
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BOMBOLONI
BOMBOLONI
INGREDIENTS:
7g sachet dried yeast (see note)
75g caster sugar, plus extra for rolling
3 1/3 cups (500g) plain flour
300ml warm milk
Grated rind of 1 lemon
75g softened unsalted butter, chopped
1L vegetable oil, for frying
PASTRY CREAM
6 egg yolks
100g caster sugar
40g plain flour
450ml milk
2 tsp vanilla extract
METHOD:
For pastry cream, beat yolks and sugar until pale. Sift in flour, whisking to combine. Place milk in a pan and bring to scalding point, then add to egg mixture.
Turn heat to low and return mixture to pan, stirring constantly until thick.
Add vanilla, then transfer to a bowl and cover with plastic wrap. Refrigerate to chill.
FOR BOMBOLONI:
Place yeast in a small bowl with 1 tablespoon each of sugar and flour.
Stir in warm milk. Set aside in a warm place for 15 minutes until mixture bubbles and froths.
Place remaining sugar and flour in a bowl with rind and butter, then add yeast mixture. Using your hands, combine mixture, then turn onto a floured board.
Knead for 5 minutes until smooth and elastic, then place in a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place to rise for about 2 hours.
When dough has nearly doubled in size, punch it down with your fist. Use a rolling pin to roll out dough on a lightly floured surface to about 1cm thick.
Use a 4cm pastry cutter to make 24 rounds and place on a baking tray (allowing a little room to expand).
Cover with a tea towel and set aside to rise for another hour.
Heat oil in a deep-fryer or heavy-based saucepan and heat to 180°C.
(If you don't have a deep-fryer thermometer, test a cube of bread - it should turn golden in about 2 minutes.)
You don't want oil too hot, as the bomboloni will darken before the inside is cooked, so adjust heat if necessary.
Fry, 3 or 4 at a time, until golden.
You may need to turn with tongs. Remove with tongs or a slotted spoon and drain on paper towels.
While still warm, roll in extra sugar. Cool completely.
Just before serving, use a sharp knife to make a slit in the bomboloni and pipe or spoon in the pastry cream filling.
Bron: Delicious
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
7g sachet dried yeast (see note)
75g caster sugar, plus extra for rolling
3 1/3 cups (500g) plain flour
300ml warm milk
Grated rind of 1 lemon
75g softened unsalted butter, chopped
1L vegetable oil, for frying
PASTRY CREAM
6 egg yolks
100g caster sugar
40g plain flour
450ml milk
2 tsp vanilla extract
METHOD:
For pastry cream, beat yolks and sugar until pale. Sift in flour, whisking to combine. Place milk in a pan and bring to scalding point, then add to egg mixture.
Turn heat to low and return mixture to pan, stirring constantly until thick.
Add vanilla, then transfer to a bowl and cover with plastic wrap. Refrigerate to chill.
FOR BOMBOLONI:
Place yeast in a small bowl with 1 tablespoon each of sugar and flour.
Stir in warm milk. Set aside in a warm place for 15 minutes until mixture bubbles and froths.
Place remaining sugar and flour in a bowl with rind and butter, then add yeast mixture. Using your hands, combine mixture, then turn onto a floured board.
Knead for 5 minutes until smooth and elastic, then place in a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place to rise for about 2 hours.
When dough has nearly doubled in size, punch it down with your fist. Use a rolling pin to roll out dough on a lightly floured surface to about 1cm thick.
Use a 4cm pastry cutter to make 24 rounds and place on a baking tray (allowing a little room to expand).
Cover with a tea towel and set aside to rise for another hour.
Heat oil in a deep-fryer or heavy-based saucepan and heat to 180°C.
(If you don't have a deep-fryer thermometer, test a cube of bread - it should turn golden in about 2 minutes.)
You don't want oil too hot, as the bomboloni will darken before the inside is cooked, so adjust heat if necessary.
Fry, 3 or 4 at a time, until golden.
You may need to turn with tongs. Remove with tongs or a slotted spoon and drain on paper towels.
While still warm, roll in extra sugar. Cool completely.
Just before serving, use a sharp knife to make a slit in the bomboloni and pipe or spoon in the pastry cream filling.
Bron: Delicious
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BOUDIOR BISCUITS
Lady finger biscuits, cat tongues or - as we South Africans know it - Boudoir biscuits are always a hit with the young people. Actually, come to think of it, all ages are pretty fond of these. This recipe demonstrates how easy it is to make them at home. There is no need to rush out to the shop when a craving arises - just step into your kitchen and whip up a few.
INGREDIENTS:
3 large egg yolks
2 tablespoons (25g) white sugar
½ teaspoon (2.5ml) vanilla essence
½ cup (65g) cake flour
3 large egg whites
0.625ml cream of tartar
3 tablespoons (36g) white sugar
Castor sugar for dusting
METHOD:
Pre-heat oven to 180˚C line a baking tray with baking paper. (Divide your baking paper into 7.5cm rows horizontally along the sheet.
Leave a 2cm gap after each row. Later you will pipe the 'biscuits' vertically into these 7.5cm rows with 1cm between each 'biscuit.').
In an electric mixer with a paddle attachment, beat the egg yolks and 2 tablespoons of sugar for about 5 minutes until the mixture becomes thick and creamy in colour.
Beat in the vanilla essence.
Sift the cake flour over the mixture but do not fold in.
In a clean bowl with the whisk attachment, whisk the egg whites until foamy.
Add the cream of tartar and continue to whisk until soft peaks form. Gradually add the 3 tablespoons of sugar and whisk until stiff peak forms and the whites are glossy.
Fold the whites into the yolk mixture a little at a time without over mixing.
Spoon the mixture into a piping bag and holding the bag at a 45 degree angle to the baking sheet, pipe the mixture into 7.5cm long lady fingers using the lines drawn on the baking paper as your guide. Leave about 1cm between each lady finger.
When you have piped all the 'biscuits', sift the castor sugar lightly over the top of the cookies.
Bake for 8 to 10 minutes or until the lady fingers are slightly firm but still spongy when pressed with a finger.
Put the baking sheet on a cooling rack when cooled, leave to cool slightly then remove with a flat palate knife, if you leave them to cool completely they will stick and be to hard to remove without breaking. Finish cooling the lady fingers on the cooling rack before using or storing them within an airtight container.
Bron: Jackie Cameron
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3 large egg yolks
2 tablespoons (25g) white sugar
½ teaspoon (2.5ml) vanilla essence
½ cup (65g) cake flour
3 large egg whites
0.625ml cream of tartar
3 tablespoons (36g) white sugar
Castor sugar for dusting
METHOD:
Pre-heat oven to 180˚C line a baking tray with baking paper. (Divide your baking paper into 7.5cm rows horizontally along the sheet.
Leave a 2cm gap after each row. Later you will pipe the 'biscuits' vertically into these 7.5cm rows with 1cm between each 'biscuit.').
In an electric mixer with a paddle attachment, beat the egg yolks and 2 tablespoons of sugar for about 5 minutes until the mixture becomes thick and creamy in colour.
Beat in the vanilla essence.
Sift the cake flour over the mixture but do not fold in.
In a clean bowl with the whisk attachment, whisk the egg whites until foamy.
Add the cream of tartar and continue to whisk until soft peaks form. Gradually add the 3 tablespoons of sugar and whisk until stiff peak forms and the whites are glossy.
Fold the whites into the yolk mixture a little at a time without over mixing.
Spoon the mixture into a piping bag and holding the bag at a 45 degree angle to the baking sheet, pipe the mixture into 7.5cm long lady fingers using the lines drawn on the baking paper as your guide. Leave about 1cm between each lady finger.
When you have piped all the 'biscuits', sift the castor sugar lightly over the top of the cookies.
Bake for 8 to 10 minutes or until the lady fingers are slightly firm but still spongy when pressed with a finger.
Put the baking sheet on a cooling rack when cooled, leave to cool slightly then remove with a flat palate knife, if you leave them to cool completely they will stick and be to hard to remove without breaking. Finish cooling the lady fingers on the cooling rack before using or storing them within an airtight container.
Bron: Jackie Cameron
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHEESE-BACON BISCUIT
CHEESE BACON BISCUITS
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 28 biscuits
Ingredients
1 cup (150g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ tsp cayenne pepper
1 stick (115g) butter, softened
1 cup (112g) shredded cheddar cheese
4 strips/rashers of bacon, cooked and crumbled
2 tbsp milk
INSTRUCTIONS:
Combine all-purpose flour, baking powder, salt, and cayenne pepper in a large bowl.
Mix well. Rub in butter, shredded cheese, and bacon. Mix in milk to form a soft dough.
Shape into 2 logs about 1½ inches in diameter. Wrap with plastic and refrigerate for 30 minutes.
Pre-heat oven to 375°F (190°C). Slice dough logs into ¼-inch thick slices.
Place on lightly greased baking sheet and bake for 15 minutes or until golden brown.
Cool on wire rack.
Bron: Rotin Rice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 28 biscuits
Ingredients
1 cup (150g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ tsp cayenne pepper
1 stick (115g) butter, softened
1 cup (112g) shredded cheddar cheese
4 strips/rashers of bacon, cooked and crumbled
2 tbsp milk
INSTRUCTIONS:
Combine all-purpose flour, baking powder, salt, and cayenne pepper in a large bowl.
Mix well. Rub in butter, shredded cheese, and bacon. Mix in milk to form a soft dough.
Shape into 2 logs about 1½ inches in diameter. Wrap with plastic and refrigerate for 30 minutes.
Pre-heat oven to 375°F (190°C). Slice dough logs into ¼-inch thick slices.
Place on lightly greased baking sheet and bake for 15 minutes or until golden brown.
Cool on wire rack.
Bron: Rotin Rice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE (WHITE) CHERRY CHUNKIES
WHITE CHOCOLATE CHERRY CHUNKIES
INGREDIENTS:
1 ½ Cups white chocolate chunks
1 Cup chopped macadamia nuts
½ tsp salt
1tsp bicarbonate of soda
3 Cups all-purpose flour
2 Tbsp milk
1tsp vanilla essence
2 large eggs
1Cup granulated sugar
1 Cup packed brown sugar
½ Cup softened butter
½ Cup candied cherries, chopped.
METHOD:
Preheat oven to 180*C.
In a med bowl with an electric mixer, cream butter & sugar together until light & fluffy.
Add eggs & vanilla. Set aside.
Sift together flour, bicarb & salt.
Add milk, then add flour mixture to butter mixture. In another bowl, combine nuts, cherries & chocolate chunks then add to butter mixture, stirring only to blend.
Drop by heaping tablespoons onto a greased cookie sheet, 5cm apart.
Bake for approx 11-13mins. Cool on a wire rack.
Bron: Paula Deen
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 ½ Cups white chocolate chunks
1 Cup chopped macadamia nuts
½ tsp salt
1tsp bicarbonate of soda
3 Cups all-purpose flour
2 Tbsp milk
1tsp vanilla essence
2 large eggs
1Cup granulated sugar
1 Cup packed brown sugar
½ Cup softened butter
½ Cup candied cherries, chopped.
METHOD:
Preheat oven to 180*C.
In a med bowl with an electric mixer, cream butter & sugar together until light & fluffy.
Add eggs & vanilla. Set aside.
Sift together flour, bicarb & salt.
Add milk, then add flour mixture to butter mixture. In another bowl, combine nuts, cherries & chocolate chunks then add to butter mixture, stirring only to blend.
Drop by heaping tablespoons onto a greased cookie sheet, 5cm apart.
Bake for approx 11-13mins. Cool on a wire rack.
Bron: Paula Deen
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CHIP COMFORT COOKIES
DARK CHOCOLATE CHIP COMFORT COOKIES
1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
10 oz. dark chocolate chips
chopped pecans, optional
DIRECTIONS:
Preheat oven to 350 degrees (180*C)
In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
In another bowl, cream butter, sugar and peanut butter until light and fluffy.
Add eggs and vanilla and mix until combined.
Add flour mixture to creamed mixture and mix until combined.
Stir in dark chocolate chips.
Roll cookie dough into 1-1/4 inch balls. (If desired, roll balls in chopped pecans.)
Place on parchment paper covered baking sheet.
Bake 10 minutes.
Place cookies on cookie rack to cool.
Makes about 30 2-inch cookies.
Bron: bakerella.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
DARK CHOCOLATE CHIP COMFORT COOKIES
1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
10 oz. dark chocolate chips
chopped pecans, optional
DIRECTIONS:
Preheat oven to 350 degrees (180*C)
In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
In another bowl, cream butter, sugar and peanut butter until light and fluffy.
Add eggs and vanilla and mix until combined.
Add flour mixture to creamed mixture and mix until combined.
Stir in dark chocolate chips.
Roll cookie dough into 1-1/4 inch balls. (If desired, roll balls in chopped pecans.)
Place on parchment paper covered baking sheet.
Bake 10 minutes.
Place cookies on cookie rack to cool.
Makes about 30 2-inch cookies.
Bron: bakerella.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOC CHIP COOKIES
BUTTER CHOC CHIP COOKIES
Preparation time 15 mins
Cooking time:15 mins
Serves:48
INGREDIENTS:
180g butter, softened
1/2 cup caster sugar
1/2 cup Nestle sweetened condensed milk
1 1/2 cups self raising flour
1/2 pkt Nestle dark choc bits
1/2 pkt Nestle white choc bits
1 cup Nestle milk melts, melted
METHOD:
Preheat oven to 180°C. Line 2 oven trays with baking paper
Beat butter and sugar until creamy. Beat in Nestle sweetened condensed milk.
Stir in flour, then Nestle dark choc bits and Nestle white choc bits. Mix well.
Roll heaped teaspoonfuls of mixture into balls. Place on prepared trays and press gently with a fork.
Bake for 15 minutes until golden, cool on a wire rack. Drizzle cookies with Nestle milk melts and allow to set before serving.
Bron: WOOLWORTHS
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Preparation time 15 mins
Cooking time:15 mins
Serves:48
INGREDIENTS:
180g butter, softened
1/2 cup caster sugar
1/2 cup Nestle sweetened condensed milk
1 1/2 cups self raising flour
1/2 pkt Nestle dark choc bits
1/2 pkt Nestle white choc bits
1 cup Nestle milk melts, melted
METHOD:
Preheat oven to 180°C. Line 2 oven trays with baking paper
Beat butter and sugar until creamy. Beat in Nestle sweetened condensed milk.
Stir in flour, then Nestle dark choc bits and Nestle white choc bits. Mix well.
Roll heaped teaspoonfuls of mixture into balls. Place on prepared trays and press gently with a fork.
Bake for 15 minutes until golden, cool on a wire rack. Drizzle cookies with Nestle milk melts and allow to set before serving.
Bron: WOOLWORTHS
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOC CHIP COOKIES (GLUTEN FREE)
GLUTEN FREE CHOC CHIP COOKIES
Note: You should be able to get gluten free self-raising flour from PicknPay,
Dis-Chem or a health shop. You’ll be able to get xantham gum from a specialist baking shop or possibly a health shop.
INGREDIENTS:
4 cups gluten free self raising flour
1 teaspoon xantham gum
1 teaspoon of salt
280g butter, softened
1 ½ cups brown sugar
1 cup caster sugar
2 eggs
2 teaspoon vanilla extract
1 ½ cups of chocolate chips
(makes 30)
METHOD:
Cream butter and sugar together in a stand mixer until light and creamy.
Mix flour, xantham gum and salt together in a separate bowl.
Add eggs one at a time to butter mixture and add vanilla extract
Fold in the flour mix bit by bit
Add chocolate chips
Roll dough into balls and gently press onto baking sheets
Chill in the fridge for one hour
Preheat oven to 180 degrees Celsius
Bake cookies for 12- 15 minutes or until golden
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Note: You should be able to get gluten free self-raising flour from PicknPay,
Dis-Chem or a health shop. You’ll be able to get xantham gum from a specialist baking shop or possibly a health shop.
INGREDIENTS:
4 cups gluten free self raising flour
1 teaspoon xantham gum
1 teaspoon of salt
280g butter, softened
1 ½ cups brown sugar
1 cup caster sugar
2 eggs
2 teaspoon vanilla extract
1 ½ cups of chocolate chips
(makes 30)
METHOD:
Cream butter and sugar together in a stand mixer until light and creamy.
Mix flour, xantham gum and salt together in a separate bowl.
Add eggs one at a time to butter mixture and add vanilla extract
Fold in the flour mix bit by bit
Add chocolate chips
Roll dough into balls and gently press onto baking sheets
Chill in the fridge for one hour
Preheat oven to 180 degrees Celsius
Bake cookies for 12- 15 minutes or until golden
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOC CHIP COOKIES
CHOC CHIP COOKIES
2-1/4 cups of all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups choc chips (can mix white and brown choc chips)
1 cup chopped nuts (optional)
METHOD:
Heat oven to 180 deg c
Mix together flour, baking powder and salt.
Beat butter, sugar and vanilla in a large bowl until creamy.
Add eggs and beat well.
Gradually add the flour mixture, beating well.
Stir in choc chips and nuts, if desired.
Drop by rounded teaspoons onto a greased baking tray ( i Used baking paper) .
Bake 8-10 mins or until lightly golden.
Remove from baking tray and cool on a wire rack.
Cool completely. Makes around 5 dozen cookies.
Bron: Onbekend
Plasing: Cindy Toube Skar / WATERTAND RESEPTE VIR OUD EN JONK
2-1/4 cups of all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups choc chips (can mix white and brown choc chips)
1 cup chopped nuts (optional)
METHOD:
Heat oven to 180 deg c
Mix together flour, baking powder and salt.
Beat butter, sugar and vanilla in a large bowl until creamy.
Add eggs and beat well.
Gradually add the flour mixture, beating well.
Stir in choc chips and nuts, if desired.
Drop by rounded teaspoons onto a greased baking tray ( i Used baking paper) .
Bake 8-10 mins or until lightly golden.
Remove from baking tray and cool on a wire rack.
Cool completely. Makes around 5 dozen cookies.
Bron: Onbekend
Plasing: Cindy Toube Skar / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CHIP COOKIE DOUGH BITES
CHOCOLATE CHIP COOKIE DOUGH BITES
NO EGG
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips
FOR THE COATING:
2 cups of chocolate chips (melted)
1 tablespoon shortening
METHOD:
Cream butter and sugar together.
Add remaining ingredients and mix well -- use your hands to get it together the best.
Roll into 1-inch balls.
Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is - equally delicious no matter what!
Let stand at room temperature for about 10 minutes before serving.
Store in the refrigerator.
Bron: Kelli Jo Krominga Spray
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NO EGG
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips
FOR THE COATING:
2 cups of chocolate chips (melted)
1 tablespoon shortening
METHOD:
Cream butter and sugar together.
Add remaining ingredients and mix well -- use your hands to get it together the best.
Roll into 1-inch balls.
Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is - equally delicious no matter what!
Let stand at room temperature for about 10 minutes before serving.
Store in the refrigerator.
Bron: Kelli Jo Krominga Spray
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE SHORTBREAD HEARTS WITH SALTED CARAMEL DIP
CHOCOLATE SHORTBREAD HEARTS WITH SALTED CARAMEL DIP
Makes 24
BISCUITS:
450g butter
220g Selati Icing Snow
1 tbsp vanilla essence
450g cake flour
220g custard powder
GANACHE:
250ml cream
250g dark chocolate, chopped
SALTED CARAMEL DIP:
1 cup Selati white sugar
50ml water
1 cup cream
60ml butter
1 tsp vanilla essence
Pinch of sea salt
DIRECTIONS:
For the biscuits, cream the butter, sugar, vanilla until pale.
Sift the flour and custard and fold into the creamed mixture to form a firm dough.
Wrap in cling film and chill or freeze.
Roll out onto a lightly floured surface and cut out heart shapes.
Place onto greased baking sheets and bake until golden.
Remove and cool. Sandwich together with the chilled ganache.
To make the ganache, heat the cream and pour over the chocolate. Stir until smooth then refrigerate until set.
To make the sauce, heat the sugar and water in a saucepan over low heat until dissolved.
Bring to the boil then simmer until it turns a deep caramel colour.
Remove from the heat and whisk in the cream. Return to the heat and stir until smooth.
Add butter, salt and vanilla and allow to cool slightly.
Source: Angie Boyd
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE SHORTBREAD HEARTS WITH SALTED CARAMEL DIP
Makes 24
BISCUITS:
450g butter
220g Selati Icing Snow
1 tbsp vanilla essence
450g cake flour
220g custard powder
GANACHE:
250ml cream
250g dark chocolate, chopped
SALTED CARAMEL DIP:
1 cup Selati white sugar
50ml water
1 cup cream
60ml butter
1 tsp vanilla essence
Pinch of sea salt
DIRECTIONS:
For the biscuits, cream the butter, sugar, vanilla until pale.
Sift the flour and custard and fold into the creamed mixture to form a firm dough.
Wrap in cling film and chill or freeze.
Roll out onto a lightly floured surface and cut out heart shapes.
Place onto greased baking sheets and bake until golden.
Remove and cool. Sandwich together with the chilled ganache.
To make the ganache, heat the cream and pour over the chocolate. Stir until smooth then refrigerate until set.
To make the sauce, heat the sugar and water in a saucepan over low heat until dissolved.
Bring to the boil then simmer until it turns a deep caramel colour.
Remove from the heat and whisk in the cream. Return to the heat and stir until smooth.
Add butter, salt and vanilla and allow to cool slightly.
Source: Angie Boyd
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHOC CHERRY SLICES (NO BAKE)
CHOC CHERRY SLICES
250g plain chocolate biscuits
125g melted butter
4C coconut
1Tin condensed milk
2x100g red glazed cherries quartered
125g copha (vegetable shortening) melted
rose pink food colouring &
1+1/2C melted dark chocolate.
METHOD:
Grease an 18cm x 28cm baking pan.
Line base with baking paper, extending 2cm above & sides of pan.
Place biscuits in food processor untill crumbs.
Add butter & process until combined.
Press mixture firmly into base of pan & refrigerate 30mins. Place coconut, condensed milk, cherries & copha in a bowl & mix well.
Tint mixture with a few drops of rose pink food colouring & mix again.
Spoon mixture over basen pressing down & even out as well as levelling top.
Refrigerate for 15mins. Melt chocolate & pour over top. Refrigerate for 1hr or until set before cutting into squares.
Makes 30squares
Bron :(taste.com.au)
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
250g plain chocolate biscuits
125g melted butter
4C coconut
1Tin condensed milk
2x100g red glazed cherries quartered
125g copha (vegetable shortening) melted
rose pink food colouring &
1+1/2C melted dark chocolate.
METHOD:
Grease an 18cm x 28cm baking pan.
Line base with baking paper, extending 2cm above & sides of pan.
Place biscuits in food processor untill crumbs.
Add butter & process until combined.
Press mixture firmly into base of pan & refrigerate 30mins. Place coconut, condensed milk, cherries & copha in a bowl & mix well.
Tint mixture with a few drops of rose pink food colouring & mix again.
Spoon mixture over basen pressing down & even out as well as levelling top.
Refrigerate for 15mins. Melt chocolate & pour over top. Refrigerate for 1hr or until set before cutting into squares.
Makes 30squares
Bron :(taste.com.au)
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE FRIDGE CAKE
CHOCOLATE FRIDGE CAKE
INGREDIENTS:
175g butter
2 heaped tbsp golden syrup
200g quality dark chocolate
50g quality milk chocolate
300g Rich Tea biscuits
75g mini marshmallows
50g desiccated coconut
Approximately 125g fudge bits, honeycomb bits, white chocolate bits etc
INGREDIENTS TO DECORATE:
White chocolate bits and mini marshmallows
50g quality milk chocolate, to drizzle
METHOD:
Melt the butter, syrup and the chocolate in a bowl in the microwave (or in a heavy saucepan over a very low heat) then stir until smooth
Crush the biscuits, but leaving some slightly largish chunks (Sue uses the “pulse” button on her food processor for this) then tip into the melted mixture with the marshmallows, coconut and other bits and pieces you’ve picked
Once well combined, tip into a 23cm/9 in lightly buttered square cake tin, pressing down
To decorate, top with white chocolate and marshmallows. Melt the milk chocolates and drizzle over then cool. Once set, cut into squares.
Bron: SUE LAWRENCE
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
175g butter
2 heaped tbsp golden syrup
200g quality dark chocolate
50g quality milk chocolate
300g Rich Tea biscuits
75g mini marshmallows
50g desiccated coconut
Approximately 125g fudge bits, honeycomb bits, white chocolate bits etc
INGREDIENTS TO DECORATE:
White chocolate bits and mini marshmallows
50g quality milk chocolate, to drizzle
METHOD:
Melt the butter, syrup and the chocolate in a bowl in the microwave (or in a heavy saucepan over a very low heat) then stir until smooth
Crush the biscuits, but leaving some slightly largish chunks (Sue uses the “pulse” button on her food processor for this) then tip into the melted mixture with the marshmallows, coconut and other bits and pieces you’ve picked
Once well combined, tip into a 23cm/9 in lightly buttered square cake tin, pressing down
To decorate, top with white chocolate and marshmallows. Melt the milk chocolates and drizzle over then cool. Once set, cut into squares.
Bron: SUE LAWRENCE
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE & OATMEAL NO BAKE COOKIES
CHOCOLATE & OATMEAL NO BAKE COOKIES
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp.
Vanilla
METHOD:
Add the first 4 ingredients in a saucepan.
Bring to a rolling boil, and boil for 1 minute.
Stir in the next 3 ingredients and drop onto wax/foil paper.
Let cool until set
Bron: Farmer's Blue Coral
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp.
Vanilla
METHOD:
Add the first 4 ingredients in a saucepan.
Bring to a rolling boil, and boil for 1 minute.
Stir in the next 3 ingredients and drop onto wax/foil paper.
Let cool until set
Bron: Farmer's Blue Coral
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE SQUARES
CHOCOLATE SQUARES
300g dark chocolate
3/4 C margarine
2+1/2C rice crispies
4 Tbsp syrup
2 Tbsp coconut flavoured liqueur
190g any plain cookies(crumbled)
1/2C dry coconut;
1/2C chopped walnuts/pecans;
1/2C chopped candied cherries;
30g white chocolate.
METHOD:
Place dark chocolate in a double boiler, add margarine,syrup & coconut liqueur until melted, stirring occasionally until blended.
Add broken cookie pieces, rice crispies, nuts & cherries & mix till well blended.
Line a 20cm cookie pan with parchment paper.
Pour mixture in & level, pressing down well.
Chill in fridge for about 2hrs.
Melt white chocolate & drizzle over cake. Let it set.
Carefully remove cake from pan. Discard parchment paper.
Cut up into 16 squares & serve.
Bron; The Koscher scene
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
300g dark chocolate
3/4 C margarine
2+1/2C rice crispies
4 Tbsp syrup
2 Tbsp coconut flavoured liqueur
190g any plain cookies(crumbled)
1/2C dry coconut;
1/2C chopped walnuts/pecans;
1/2C chopped candied cherries;
30g white chocolate.
METHOD:
Place dark chocolate in a double boiler, add margarine,syrup & coconut liqueur until melted, stirring occasionally until blended.
Add broken cookie pieces, rice crispies, nuts & cherries & mix till well blended.
Line a 20cm cookie pan with parchment paper.
Pour mixture in & level, pressing down well.
Chill in fridge for about 2hrs.
Melt white chocolate & drizzle over cake. Let it set.
Carefully remove cake from pan. Discard parchment paper.
Cut up into 16 squares & serve.
Bron; The Koscher scene
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT & CHOCOLATE BISCUITS
COCONUT & CHOCOLATE BISCUITS
150g butter
1 ½ cups flour
½ cup icing sugar, plus a little extra for sprinkling
Pinch of salt
1 cup coconut
2 tablespoons milk
1 cup cooking chocolate, chopped up
Preheat the oven to 180°C
Cream the butter in an electric mixer until smooth and creamy.
Now add the rest of the ingredients and mix well until the ingredients form a large ball of dough.
Now, break off small pieces of dough and roll them into bite-sized balls (with your hands) and place on a greased baking tray.
Continue to do that until all the dough has been used up. I got about 20 balls out of my mixture.
Bake for 20 minutes at 180°C. (until just turning brown)
Take the biscuits out the oven and sprinkle with a little icing sugar.
Once the biscuits have cooled (+- 30 minutes), melt the chocolate – I melted mine in the microwave which took 2 minutes but if you prefer melting the chocolate in a double boiler then do it that way.
Dip each biscuit into the chocolate so that it covers half the biscuit.
Place the biscuit on a piece of wax paper and allow the chocolate to dry.
Bron: Cookies
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
150g butter
1 ½ cups flour
½ cup icing sugar, plus a little extra for sprinkling
Pinch of salt
1 cup coconut
2 tablespoons milk
1 cup cooking chocolate, chopped up
Preheat the oven to 180°C
Cream the butter in an electric mixer until smooth and creamy.
Now add the rest of the ingredients and mix well until the ingredients form a large ball of dough.
Now, break off small pieces of dough and roll them into bite-sized balls (with your hands) and place on a greased baking tray.
Continue to do that until all the dough has been used up. I got about 20 balls out of my mixture.
Bake for 20 minutes at 180°C. (until just turning brown)
Take the biscuits out the oven and sprinkle with a little icing sugar.
Once the biscuits have cooled (+- 30 minutes), melt the chocolate – I melted mine in the microwave which took 2 minutes but if you prefer melting the chocolate in a double boiler then do it that way.
Dip each biscuit into the chocolate so that it covers half the biscuit.
Place the biscuit on a piece of wax paper and allow the chocolate to dry.
Bron: Cookies
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
COCONUT MACAROON TART SHELLS
COCONUT MACAROON TART SHELLS
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 25-30
These sweet, chewy tart shells are like coconut macaroon cookies so they actually taste great plain.
You can fill them with just about any pie or tart filling for a yummy dessert.
INGREDIENTS
2 cups coconut flakes
½ cup sugar
¼ cup plus 2 Tbsp flour
1 tsp vanilla extract
2 egg whites Instructions
METHOD:
Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
Spoon the mixture into a greased pie pan, muffin tins or mini muffin tins.
Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust.
Bake the macaroon tart shells at 375 degrees for 15 minutes or until the edges are lightly browned. (Be careful not to over bake them.)
Let them cool for a couple of minutes on a wire rack.
If you are making tartlets in muffin pans or mini muffin pans, gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.
Let them cool completely on a wire rack.
Store the macaroon tart shells in a sealed container. They can be made in advance.
This recipe makes approximately 25-30 mini tart shells, 12 regular-sized tart shells or 1 pie crust.
Bron: Itsy Bitsy Foodies Recipe
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 25-30
These sweet, chewy tart shells are like coconut macaroon cookies so they actually taste great plain.
You can fill them with just about any pie or tart filling for a yummy dessert.
INGREDIENTS
2 cups coconut flakes
½ cup sugar
¼ cup plus 2 Tbsp flour
1 tsp vanilla extract
2 egg whites Instructions
METHOD:
Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
Spoon the mixture into a greased pie pan, muffin tins or mini muffin tins.
Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust.
Bake the macaroon tart shells at 375 degrees for 15 minutes or until the edges are lightly browned. (Be careful not to over bake them.)
Let them cool for a couple of minutes on a wire rack.
If you are making tartlets in muffin pans or mini muffin pans, gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.
Let them cool completely on a wire rack.
Store the macaroon tart shells in a sealed container. They can be made in advance.
This recipe makes approximately 25-30 mini tart shells, 12 regular-sized tart shells or 1 pie crust.
Bron: Itsy Bitsy Foodies Recipe
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT PECAN MACAROONS
COCNUT PECAN MACAROONS
1 can condensed milk
2 1/2 cups coconut
1 cup chopped pecans
2 eggs
Pinch salt
Red or green cherries
DIRECTIONS:
beat egg whites firm w/ salt
Can of milk, yokes ,mix well, add pecans mix, then fold egg whites slowly in mixture
Spoon on greased pan,
Top it with cherry red-green
Bake 15-20 minutes on 350°F oven
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 can condensed milk
2 1/2 cups coconut
1 cup chopped pecans
2 eggs
Pinch salt
Red or green cherries
DIRECTIONS:
beat egg whites firm w/ salt
Can of milk, yokes ,mix well, add pecans mix, then fold egg whites slowly in mixture
Spoon on greased pan,
Top it with cherry red-green
Bake 15-20 minutes on 350°F oven
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT RUM BALLS
COCONUT RUM BALLS
INGREDIENTS;
1 cup flaked coconut
1/2 cup dark rum
1 (14 ounce) cans sweetened condensed milk
1 cup walnuts, finely chopped
1 1/3 cups flaked coconut
1 (12 ounce) packages vanilla wafers, crushed very fine
DIRECTIONS:
In a large bowl, toss together the crushed vanilla wafers, coconut and walnuts.
Stir in the sweetened condensed milk and rum; mix well.
Refrigerate for 4 hours.
Roll the dough into 1 inch balls.
Roll the balls in the remaining coconut.
Store in a tightly covered container in the refrigerator.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS;
1 cup flaked coconut
1/2 cup dark rum
1 (14 ounce) cans sweetened condensed milk
1 cup walnuts, finely chopped
1 1/3 cups flaked coconut
1 (12 ounce) packages vanilla wafers, crushed very fine
DIRECTIONS:
In a large bowl, toss together the crushed vanilla wafers, coconut and walnuts.
Stir in the sweetened condensed milk and rum; mix well.
Refrigerate for 4 hours.
Roll the dough into 1 inch balls.
Roll the balls in the remaining coconut.
Store in a tightly covered container in the refrigerator.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
COFFEE COOKIES
COFFEE COOKIES
BISCUITS:
1 kg cake flour (approximately 7 1/3 cups)
1 teaspoon (5 ml) salt
1 1/3 cups (330 ml) Demerara (yellow) sugar
400 gram butter
1 cup (250 ml) golden syrup or honey
1 tablespoon (15 ml) bicarbonate of soda
1/2 cup (125 ml) very strong black coffee (you can use a strong instant coffee such as Moccona, but should use at least 6 teaspoons)
1 teaspoon (5 ml) vanilla essence
COFFEE FUDGE FILLING:
2 tablespoons (30 ml) strong instant coffee (for instance, Moccona); use 2 1/2 tablespoons if using weaker instant coffee
2 tablespoons (30 ml) boiling water
1 1/2 cup (375 ml) white sugar
150 g butter or margarine
1/3 cup + 2 teaspoons (100 ml) milk
1 teaspoon (5 ml) vanilla
METHOD:
Sift the cake flour and salt together in a large mixing bowl.
Melt the butter, sugar and golden syrup in a saucepan and stir until sugar is dissolved. Remove from heat and cool.
Add vanilla to cooled mixture.
Dissolve the bicarbonate of soda in a little coffee. Add this mixture, and the rest of the coffee, to the cooled butter and syrup mixture.
Add to flour and knead well to form soft dough. Cover and leave overnight.
Use a sausage maker with a cookie fitting to form long strips of dough. You'll need a second person to help you! Although her mother
used an electric mincer, Marietjie use an old Meat Mincer / Sausage Maker that is cranked by hand.
Cut the cookies into even lengths. A square 5 cm cookie cutter is ideal.
Place on greased cookie sheets and bake at 200 ºC for about 12 minutes until golden brown and baked through.
Cool the biscuits on wire racks.
To make the filling, dissolve the coffee in the boiling water and add the remaining ingredients, except the vanilla.
Boil for 8 minutes, uncovered.
Remove from the stove, and beat with a wooden spoon until thick and cooled.
Sandwich the biscuits together with the coffee fudge filling.
Bron: Rainbow Cooking / Marietjie
Plasing & Foto: Marieta van Bladeren/WATERTAND RESEPTE VIR OUD EN JONK
BISCUITS:
1 kg cake flour (approximately 7 1/3 cups)
1 teaspoon (5 ml) salt
1 1/3 cups (330 ml) Demerara (yellow) sugar
400 gram butter
1 cup (250 ml) golden syrup or honey
1 tablespoon (15 ml) bicarbonate of soda
1/2 cup (125 ml) very strong black coffee (you can use a strong instant coffee such as Moccona, but should use at least 6 teaspoons)
1 teaspoon (5 ml) vanilla essence
COFFEE FUDGE FILLING:
2 tablespoons (30 ml) strong instant coffee (for instance, Moccona); use 2 1/2 tablespoons if using weaker instant coffee
2 tablespoons (30 ml) boiling water
1 1/2 cup (375 ml) white sugar
150 g butter or margarine
1/3 cup + 2 teaspoons (100 ml) milk
1 teaspoon (5 ml) vanilla
METHOD:
Sift the cake flour and salt together in a large mixing bowl.
Melt the butter, sugar and golden syrup in a saucepan and stir until sugar is dissolved. Remove from heat and cool.
Add vanilla to cooled mixture.
Dissolve the bicarbonate of soda in a little coffee. Add this mixture, and the rest of the coffee, to the cooled butter and syrup mixture.
Add to flour and knead well to form soft dough. Cover and leave overnight.
Use a sausage maker with a cookie fitting to form long strips of dough. You'll need a second person to help you! Although her mother
used an electric mincer, Marietjie use an old Meat Mincer / Sausage Maker that is cranked by hand.
Cut the cookies into even lengths. A square 5 cm cookie cutter is ideal.
Place on greased cookie sheets and bake at 200 ºC for about 12 minutes until golden brown and baked through.
Cool the biscuits on wire racks.
To make the filling, dissolve the coffee in the boiling water and add the remaining ingredients, except the vanilla.
Boil for 8 minutes, uncovered.
Remove from the stove, and beat with a wooden spoon until thick and cooled.
Sandwich the biscuits together with the coffee fudge filling.
Bron: Rainbow Cooking / Marietjie
Plasing & Foto: Marieta van Bladeren/WATERTAND RESEPTE VIR OUD EN JONK
COFFEE MERINGUE KISSES
COFFEE MERINGUE KISSES
INGREDIENTS:
3/4 cup granulated white sugar
3 teaspoons powdered instant coffee
4 egg whites, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
PREPARATIONS:
Preheat oven to 250 F.
Line cookie sheets with silpat baking pads or parchment paper.
Place sugar and instant coffee granules in a Coffee Storage fitted with the metal blade.
Process until the mixture is very fine, almost to the point of confectioners' sugar. Set aside.
Beat egg whites and vanilla in a large bowl on medium speed until very frothy.
Add cream of tartar and beat until soft peaks form.
Increase speed to high and add sugar mixture, a little at a time, until soft peaks form and the meringue is shiny.
Place meringue in a pastry bag using a Number 6 plain tube and pipe cookies into 1-1/2-inch rounds 2 inches apart on prepared pans.
(Alternatively, use a freezer ziptop bag with the piping tip or drop by the tablespoon.)
Bake for one hour, with no peeking.
Turn off oven and let cookies dry for at least 2 to 3 hours or overnight. Store in a sealed container.
Yield: about 3 dozen cookies
Bron: homecooking.about.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3/4 cup granulated white sugar
3 teaspoons powdered instant coffee
4 egg whites, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
PREPARATIONS:
Preheat oven to 250 F.
Line cookie sheets with silpat baking pads or parchment paper.
Place sugar and instant coffee granules in a Coffee Storage fitted with the metal blade.
Process until the mixture is very fine, almost to the point of confectioners' sugar. Set aside.
Beat egg whites and vanilla in a large bowl on medium speed until very frothy.
Add cream of tartar and beat until soft peaks form.
Increase speed to high and add sugar mixture, a little at a time, until soft peaks form and the meringue is shiny.
Place meringue in a pastry bag using a Number 6 plain tube and pipe cookies into 1-1/2-inch rounds 2 inches apart on prepared pans.
(Alternatively, use a freezer ziptop bag with the piping tip or drop by the tablespoon.)
Bake for one hour, with no peeking.
Turn off oven and let cookies dry for at least 2 to 3 hours or overnight. Store in a sealed container.
Yield: about 3 dozen cookies
Bron: homecooking.about.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
COOKIES & CREAM RICE CRISPIE SQUARES
COOKIES & CREAM RICE CRISPIE SQUARES
Yield: 24 rice krispie squares
INGREDIENTS:
¼ cup butter
1 bag mini marshmallows (336 g)
6 cups Rice Crispie Cereal
16 oreos, chopped, & divided
1 bag white chocolate chips (about 2 cups)
INSTRUCTIONS:
Chop or break up oreos in a ziplock bag before you begin.
Melt butter in a large non-stick pan.
Add marshmallows & stir until everything is melted.
Remove from heat & add rice cereal.
Add ¾ of the cookie crumb mixture.
Stir well & spread into a greased 9x13" pan. Pat down with hands or spatula.
Put chocolate chips in a glass dish & heat in the microwave on 50% power for 30 seconds at a time, stirring before each additional 30 seconds. Continue until melted. Spread over the top of the rice krispy treats & immediately press the remaining chopped oreos over the top.
Allow to cool. Cut & serve!
Bron: Deserts now dinner later
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
COOKIES & CREAM RICE CRISPIE SQUARES
Yield: 24 rice krispie squares
INGREDIENTS:
¼ cup butter
1 bag mini marshmallows (336 g)
6 cups Rice Crispie Cereal
16 oreos, chopped, & divided
1 bag white chocolate chips (about 2 cups)
INSTRUCTIONS:
Chop or break up oreos in a ziplock bag before you begin.
Melt butter in a large non-stick pan.
Add marshmallows & stir until everything is melted.
Remove from heat & add rice cereal.
Add ¾ of the cookie crumb mixture.
Stir well & spread into a greased 9x13" pan. Pat down with hands or spatula.
Put chocolate chips in a glass dish & heat in the microwave on 50% power for 30 seconds at a time, stirring before each additional 30 seconds. Continue until melted. Spread over the top of the rice krispy treats & immediately press the remaining chopped oreos over the top.
Allow to cool. Cut & serve!
Bron: Deserts now dinner later
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHIES
CRUNCHIES
1 Cup Flour
1 Cup Oats
3/4 Cup Sugar
3/4 Cup Coconut
1/4 lb Butter (125ml)
1 Tablespoons Syrup
2 Tablespoons Water
1 Teaspoon Baking Soda
DIRECTIONS:
Melt butter, Syrup and Water in a saucepan.
Add Baking Soda.
Mix liquid into dry ingredients. Spread mixture into baking tray.
Bake at 200 C until brown.
Cut into squares while still hot. Allow to cool in the pan.
TDC NOTE:
I found the batter too dry and had to add more water
It is super delicious: crispy yet soft inside
Bron: True, Tried and Tested Recipes by Vanessa
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHIES
1 Cup Flour
1 Cup Oats
3/4 Cup Sugar
3/4 Cup Coconut
1/4 lb Butter (125ml)
1 Tablespoons Syrup
2 Tablespoons Water
1 Teaspoon Baking Soda
DIRECTIONS:
Melt butter, Syrup and Water in a saucepan.
Add Baking Soda.
Mix liquid into dry ingredients. Spread mixture into baking tray.
Bake at 200 C until brown.
Cut into squares while still hot. Allow to cool in the pan.
TDC NOTE:
I found the batter too dry and had to add more water
It is super delicious: crispy yet soft inside
Bron: True, Tried and Tested Recipes by Vanessa
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHIES
CRUNCHIES
(serves 20-24)
Follow this easy recipe and make a batch or two of the crispiest oat crunchies on the planet.
Ingredients:
180g margarine
2 cups oats
1 cup coconut
1 cup flour
1 cup sugar
1 tbsp syrup
1 tsp bicarbonate
METHOD:
Melt butter and syrup together.
Add bicarbonate and stir until it froths.
Mix dry ingredients in.
Flatten the mixture out on a greased baking tray.
Cook at 180ºC for 20-30 minutes.
Bron: Just Easy
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
(serves 20-24)
Follow this easy recipe and make a batch or two of the crispiest oat crunchies on the planet.
Ingredients:
180g margarine
2 cups oats
1 cup coconut
1 cup flour
1 cup sugar
1 tbsp syrup
1 tsp bicarbonate
METHOD:
Melt butter and syrup together.
Add bicarbonate and stir until it froths.
Mix dry ingredients in.
Flatten the mixture out on a greased baking tray.
Cook at 180ºC for 20-30 minutes.
Bron: Just Easy
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHIES
CRUNCHIES
INGREDIENTS:
310ml (1¼ cups) flour
310ml (1¼ cups) breakfast oats
310ml (1¼ cups) coconut
185ml (¾ cups) Huletts White Sugar
20ml (4 teaspoons) Huletts Golden Syrup
125ml (½ cup) butter or brick margarine
5ml (1 teaspoon) bicarbonate of soda
45 - 60ml boiling water
METHOD:
Combine dry ingredients.
Melt the Huletts Golden Syrup and butter together.
Combine the bicarbonate of soda with the water and add to the butter mixture.
Mix together with the dry ingredients.
Press the mixture into a Swiss roll tin (or for a thicker crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC.
Gently press down the sides if they seem to rise too much.
When light brown, remove from the oven and cut into squares. Switch off the oven.
Return crunchies to the oven, for about 10 minutes to dry out.
Allow to cool before removing from tin.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHIES
INGREDIENTS:
310ml (1¼ cups) flour
310ml (1¼ cups) breakfast oats
310ml (1¼ cups) coconut
185ml (¾ cups) Huletts White Sugar
20ml (4 teaspoons) Huletts Golden Syrup
125ml (½ cup) butter or brick margarine
5ml (1 teaspoon) bicarbonate of soda
45 - 60ml boiling water
METHOD:
Combine dry ingredients.
Melt the Huletts Golden Syrup and butter together.
Combine the bicarbonate of soda with the water and add to the butter mixture.
Mix together with the dry ingredients.
Press the mixture into a Swiss roll tin (or for a thicker crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC.
Gently press down the sides if they seem to rise too much.
When light brown, remove from the oven and cut into squares. Switch off the oven.
Return crunchies to the oven, for about 10 minutes to dry out.
Allow to cool before removing from tin.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHY TOFFEE TRIANGLES
CRUNCHY TOFFEE TRIANGLES
Ingredients
125g (½ cup) butter or brick margarine
100g (½ cup) Huletts White Sugar
2 egg yolks, beaten
125ml (½ cup) rice crispies
125ml (½ cup) coconut
5ml (1 teaspoon) vanilla essence
1 x 200g packet nutty or crunchy biscuits of your choice
METHOD:
1. Melt the butter or margarine in a medium sized saucepan, and melt over low heat.
2. Add the sugar.
3. Carefully separate the eggs. Add the egg yolks to the melted butter and sugar. Keep the egg whites to use in another recipe.
4. Crush the biscuits by placing in a plastic bag and rolling with a rolling pin.
5. Add the crushed biscuits to the pan then stir in the rice crispies, coconut and vanilla essence.
6. When all the ingredients are well mixed, spoon into a greased swill roll tin. Press the mixture down well and leave until firm.
7. Cut into triangles (or squares) to serve. May be drizzled with white chocolate or glacé icing if desired.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHY TOFFEE TRIANGLES
Ingredients
125g (½ cup) butter or brick margarine
100g (½ cup) Huletts White Sugar
2 egg yolks, beaten
125ml (½ cup) rice crispies
125ml (½ cup) coconut
5ml (1 teaspoon) vanilla essence
1 x 200g packet nutty or crunchy biscuits of your choice
METHOD:
1. Melt the butter or margarine in a medium sized saucepan, and melt over low heat.
2. Add the sugar.
3. Carefully separate the eggs. Add the egg yolks to the melted butter and sugar. Keep the egg whites to use in another recipe.
4. Crush the biscuits by placing in a plastic bag and rolling with a rolling pin.
5. Add the crushed biscuits to the pan then stir in the rice crispies, coconut and vanilla essence.
6. When all the ingredients are well mixed, spoon into a greased swill roll tin. Press the mixture down well and leave until firm.
7. Cut into triangles (or squares) to serve. May be drizzled with white chocolate or glacé icing if desired.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
CUSTARD COOKIES DIPPED IN CHOCOLATE AND 100'S AND 1000'S
CUSTARD COOKIES DIPPED IN CHOCOLATE AND 100'S AND 1000'S
Cookie Press Biscuits(ek het hom van een of ander kosblad geprint - eks regtig jammer, maar kan glad nie onthou waar nie)
Makes 48
375g butter
250ml castor sugar
2extra large egg yolks
15ml vanilla
750ml flour
100ml custard powder
Pinch of salt
METODE:
Cream butter and sugar
Add egg yolks one at a time, beating well after each addition.
Add vanilla
Sift flour, custard powder and salt.
Add to creamed mixture.
Make biscuits with cookie press.
Bake 10 - 15 minutes at 180 degrees Celsius or until golden brown.
Cool on cooling racks.
Decorate with glacé icing or melted chocolate.
Bron: Onbekend
Plasing: Marieta Van Bladeren / WATERTAND RESEPTE VIR OUD EN JONK
CUSTARD COOKIES DIPPED IN CHOCOLATE AND 100'S AND 1000'S
Cookie Press Biscuits(ek het hom van een of ander kosblad geprint - eks regtig jammer, maar kan glad nie onthou waar nie)
Makes 48
375g butter
250ml castor sugar
2extra large egg yolks
15ml vanilla
750ml flour
100ml custard powder
Pinch of salt
METODE:
Cream butter and sugar
Add egg yolks one at a time, beating well after each addition.
Add vanilla
Sift flour, custard powder and salt.
Add to creamed mixture.
Make biscuits with cookie press.
Bake 10 - 15 minutes at 180 degrees Celsius or until golden brown.
Cool on cooling racks.
Decorate with glacé icing or melted chocolate.
Bron: Onbekend
Plasing: Marieta Van Bladeren / WATERTAND RESEPTE VIR OUD EN JONK
CUSTARD COOKIES
CUSTARD COOKIES
INGREDIENTS:
180g Stork Bake
125ml Icing Sugar
250ml Flour
5ml Baking powder
130ml Custard Powder
METHOD:
Preheat oven 160 degrees
Cream Stork and Icing Sugar
Sift in dry ingredients and mix we'll
Roll out dough and cut into shapes with cookie cutters
(ek het sommer bolletjies gerol en plat gedruk met 'n vurk)
Place in baking tray for 15 min
Bake until golden brown - het dit vir half uur gebak in my oond -.
Dust with little extra sifted icing sugar
Decorate if desire.
ROYAL ICING INGREDIENTS:
1 and half cups Icing Sugar (375ml)
1 Egg white
4 drops Lemon juice
Food colouring
Method
Sift Icing Sugar. Beat egg lightly and then add icing sugar gradually, beating well, until the icing reaches piping consistency.
Beat in lemon juice.
Colour small quantities of icing according to personal taste.
Spoon each colour of icing into small plastic bag and snip off one corner to make a piping bag.
Pipe detail onto the cookies
Tip: To make your own baking powder, sift together 30ml cream of tartar, 15ml bicarbonate of soda and 15ml cornflour.
Bron: Onbekend
Plasing & Foto: Melanie Verster / WATERTAND RESEPTE VIR OUD EN JONK
CUSTARD COOKIES
INGREDIENTS:
180g Stork Bake
125ml Icing Sugar
250ml Flour
5ml Baking powder
130ml Custard Powder
METHOD:
Preheat oven 160 degrees
Cream Stork and Icing Sugar
Sift in dry ingredients and mix we'll
Roll out dough and cut into shapes with cookie cutters
(ek het sommer bolletjies gerol en plat gedruk met 'n vurk)
Place in baking tray for 15 min
Bake until golden brown - het dit vir half uur gebak in my oond -.
Dust with little extra sifted icing sugar
Decorate if desire.
ROYAL ICING INGREDIENTS:
1 and half cups Icing Sugar (375ml)
1 Egg white
4 drops Lemon juice
Food colouring
Method
Sift Icing Sugar. Beat egg lightly and then add icing sugar gradually, beating well, until the icing reaches piping consistency.
Beat in lemon juice.
Colour small quantities of icing according to personal taste.
Spoon each colour of icing into small plastic bag and snip off one corner to make a piping bag.
Pipe detail onto the cookies
Tip: To make your own baking powder, sift together 30ml cream of tartar, 15ml bicarbonate of soda and 15ml cornflour.
Bron: Onbekend
Plasing & Foto: Melanie Verster / WATERTAND RESEPTE VIR OUD EN JONK
DANISH SHORTBREAD COOKIES
DANISH SHORTBREAD COOKIES
1 cup butter/margarine, softened
2/3 cup white sugar
1/2 teaspoon almond extract ( Ek het vanieljegeursel gebruik)
2 cups flour
seedless jam (ek het fyn appelkooskonfyt gebruik)
DIRECTIONS:
In a meduim bowl, cream butter and sugar until smooth
Mixed in 1/2 teaspoon almond extract (1 teaspoon vanielje)
Mix in flour until dough comes together
( Ek het ekstra meel in gemeng tot die deeg hanteerbaar was. Dit moet sag maar ferm wees. Nie droog nie)
Rol dough into 1/2 inch balls and place on non greased cookie sheets
Make a small dent in the center of each ball, using your thumb and finger, and sort of strech and flatten the hole to what you see on photo ( Ek het n balletjie gerol effens plat gedruk met my hand en die vanielje botteljie omgedraai en met die prop die gaatjie in koekie gedruk. As die botteltjie vassit druk dit in bietjie meel en werk die gaatjie oop daarmee.)
Fill the hole with jam
Bake 14 min at 180 degree C until light brown
Let cool 1minute on the cookie sheet, transfer to cooling rack
Source : Grandmothers Cookbook
Plasing & Foto: Elsie Slabbert / WATERTAND RESEPTE VIR OUD EN JONK
DANISH SHORTBREAD COOKIES
1 cup butter/margarine, softened
2/3 cup white sugar
1/2 teaspoon almond extract ( Ek het vanieljegeursel gebruik)
2 cups flour
seedless jam (ek het fyn appelkooskonfyt gebruik)
DIRECTIONS:
In a meduim bowl, cream butter and sugar until smooth
Mixed in 1/2 teaspoon almond extract (1 teaspoon vanielje)
Mix in flour until dough comes together
( Ek het ekstra meel in gemeng tot die deeg hanteerbaar was. Dit moet sag maar ferm wees. Nie droog nie)
Rol dough into 1/2 inch balls and place on non greased cookie sheets
Make a small dent in the center of each ball, using your thumb and finger, and sort of strech and flatten the hole to what you see on photo ( Ek het n balletjie gerol effens plat gedruk met my hand en die vanielje botteljie omgedraai en met die prop die gaatjie in koekie gedruk. As die botteltjie vassit druk dit in bietjie meel en werk die gaatjie oop daarmee.)
Fill the hole with jam
Bake 14 min at 180 degree C until light brown
Let cool 1minute on the cookie sheet, transfer to cooling rack
Source : Grandmothers Cookbook
Plasing & Foto: Elsie Slabbert / WATERTAND RESEPTE VIR OUD EN JONK
DEATH BY CHOCOLATE COOKIE
1 XXL Death by Chocolate Cookie.
makes 1 large cookie
INGREDIENTS:
2 Tablespoons unsalted butter, softened to room temperature
2 Tablespoons granulated sugar
2 Tablespoons light brown sugar (or dark brown)
2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dark chocolate chips + 1 Tablespoon, divided (or semi-sweet chocolate chips)
sprinkles, optional
INSTRUCTIONS:
1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
2. In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Notes
*You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.
Bron: sallysbakingaddiction.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
makes 1 large cookie
INGREDIENTS:
2 Tablespoons unsalted butter, softened to room temperature
2 Tablespoons granulated sugar
2 Tablespoons light brown sugar (or dark brown)
2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dark chocolate chips + 1 Tablespoon, divided (or semi-sweet chocolate chips)
sprinkles, optional
INSTRUCTIONS:
1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
2. In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Notes
*You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.
Bron: sallysbakingaddiction.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
ENERGY BARS DR OZ
DR OZ's ENERGY BARS
Dr. Oz's no-bake energy bars are designed to help you fight off the mid-day
slump! The combination of protein, fiber and antioxidants will stabilize your
blood sugar and rev up your energy for hours.
Ingredients
1 cup
quick-cook oats, uncooked
1/3 cup dried tart cherries
1/2 cup all-natural peanut butter
3 tbsp honey
1 tsp vanilla
Directions
Mix the ingredients together in a bowl.
Spread the mixture in
a pan and refrigerate for 2 hours.
Slice and enjoy! Return uneaten bars to
fridge for storage.
Bron: OFM / Bubblegum vir die siel
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Dr. Oz's no-bake energy bars are designed to help you fight off the mid-day
slump! The combination of protein, fiber and antioxidants will stabilize your
blood sugar and rev up your energy for hours.
Ingredients
1 cup
quick-cook oats, uncooked
1/3 cup dried tart cherries
1/2 cup all-natural peanut butter
3 tbsp honey
1 tsp vanilla
Directions
Mix the ingredients together in a bowl.
Spread the mixture in
a pan and refrigerate for 2 hours.
Slice and enjoy! Return uneaten bars to
fridge for storage.
Bron: OFM / Bubblegum vir die siel
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRIENDSHIP COOKIES
FRIENDSHIP COOKIES
2 1/2 c. sugar
2/3 c. cocoa
2 sticks melted butter
1 c. milk
6 c. oatmeal
2 tsp. vanilla
1 c. nuts
METHOD:
Combine sugar and cocoa; stir until very smooth. Add butter and milk. Microwave on high for 6 minutes or until the mixture boils rapidly.
Stir in oats, vanilla and nuts. Microwave on high for 1 minute. Drop by teaspoon on sheet of waxed paper. Chill until set.----dot
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 1/2 c. sugar
2/3 c. cocoa
2 sticks melted butter
1 c. milk
6 c. oatmeal
2 tsp. vanilla
1 c. nuts
METHOD:
Combine sugar and cocoa; stir until very smooth. Add butter and milk. Microwave on high for 6 minutes or until the mixture boils rapidly.
Stir in oats, vanilla and nuts. Microwave on high for 1 minute. Drop by teaspoon on sheet of waxed paper. Chill until set.----dot
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GINGER BISCUITS
GINGER BISCUITS
(Makes +/- 150)
9c Flour
4T Ginger Powder
5 Eggs (Ek gebruik Jumbo)
1c Syrup
2T Warm Milk
4c Sugar (Kan meer gebruik as jy wil)
25ml Bi-carb
25ml Cream of Tartar
500g Butter
Pinch of Salt
METHOD:
1. Cream sugar & butter
2. Beat eggs & add to above & mix.
3. Add 1c Syrup & mix
4. Add Bi-carb to warm milk and add to the above mixture & mix in.
5. Add flour, ginger, salt and Cream of Tartar and mix well.
6. Form balls, place onto baking tray, press a little with a fork
7. Bake at 160C for +/- 5-8mins.
NOTE:
They are still soft when taken out of oven, but get hard once cold!
Bron: Onbekend
Plasing: Diane Roode Hancox/ WATERTAND RESEPTE VIR OUD EN JONK
GINGER BISCUITS
(Makes +/- 150)
9c Flour
4T Ginger Powder
5 Eggs (Ek gebruik Jumbo)
1c Syrup
2T Warm Milk
4c Sugar (Kan meer gebruik as jy wil)
25ml Bi-carb
25ml Cream of Tartar
500g Butter
Pinch of Salt
METHOD:
1. Cream sugar & butter
2. Beat eggs & add to above & mix.
3. Add 1c Syrup & mix
4. Add Bi-carb to warm milk and add to the above mixture & mix in.
5. Add flour, ginger, salt and Cream of Tartar and mix well.
6. Form balls, place onto baking tray, press a little with a fork
7. Bake at 160C for +/- 5-8mins.
NOTE:
They are still soft when taken out of oven, but get hard once cold!
Bron: Onbekend
Plasing: Diane Roode Hancox/ WATERTAND RESEPTE VIR OUD EN JONK
GINGER BREAD MAN RECIPE
GINGER BREAD MAN RECIPE
350 g all-purpose flour
5 ml bicarbonate of soda
10 ml ground ginger
110 g butter or block margarine
175 g soft light brown sugar
1 egg beaten
60 ml golden syrup
METHOD:
Preheat oven to 180°C
Sift the flour, bicarbonate of soda and ginger into the bowl
Rub in the butter until the mixture resembles fine bread crumbs
Stir in the sugar and make a well in the centre
In another bowl beat the syrup and the egg together
Pout the syrup mixture into the well and mix to a fairly firm dough
Knead until smooth
Divide the mixture in half and roll out one half at a time on a lightly floured
surface to a 5 mm thickness
Using a GINGER BREAD MAN cookie cutter cut your shapes and place on a greased baking sheet
Bake for 8 – 10 min until golden
Leave on the baking sheet for 1 min the transfer to a wire rack to cool
Once cooled decorate them using fondant or royal icing
Bron: Pink Lemonade BAKERY
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
GINGER BREAD MAN RECIPE
350 g all-purpose flour
5 ml bicarbonate of soda
10 ml ground ginger
110 g butter or block margarine
175 g soft light brown sugar
1 egg beaten
60 ml golden syrup
METHOD:
Preheat oven to 180°C
Sift the flour, bicarbonate of soda and ginger into the bowl
Rub in the butter until the mixture resembles fine bread crumbs
Stir in the sugar and make a well in the centre
In another bowl beat the syrup and the egg together
Pout the syrup mixture into the well and mix to a fairly firm dough
Knead until smooth
Divide the mixture in half and roll out one half at a time on a lightly floured
surface to a 5 mm thickness
Using a GINGER BREAD MAN cookie cutter cut your shapes and place on a greased baking sheet
Bake for 8 – 10 min until golden
Leave on the baking sheet for 1 min the transfer to a wire rack to cool
Once cooled decorate them using fondant or royal icing
Bron: Pink Lemonade BAKERY
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
GINGER BREAD PEOPLE
GINGER BREAD PEOPLE
Ingredients
125g butter or brick margarine
125ml (½ cup) Huletts SunSweet Brown Sugar, firmly packed
1 egg
625ml (2½ cups) plain flour
5ml (1 teaspoon) bicarbonate of soda
15ml (3 teaspoons) ground ginger
40ml (2½ Tablespoons) Huletts Golden Syrup
ICING:
125ml (½ cup) Huletts Icing Sugar, mixed with a little boiling water to make a small quantity of glacé icing.
METHOD:
1. Cream the butter and sugar until light and fluffy, add egg and beat well. Gradually add sifted dry ingredients and syrup, mix well, knead lightly. Divide dough into 6 portions, and roll each portion till 3mm thick.
2. Cut out gingerbread figures with special cutters or cut around cardboard shapes with a sharp knife.
3. Bake in a moderate oven (180ºC) for 10 minutes. Cool on trays.
4. Spoon icing into a small plastic bag, snip off one corner to make a piping bag. Pipe on features and clothing. Makes about 20.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
GINGER BREAD PEOPLE
Ingredients
125g butter or brick margarine
125ml (½ cup) Huletts SunSweet Brown Sugar, firmly packed
1 egg
625ml (2½ cups) plain flour
5ml (1 teaspoon) bicarbonate of soda
15ml (3 teaspoons) ground ginger
40ml (2½ Tablespoons) Huletts Golden Syrup
ICING:
125ml (½ cup) Huletts Icing Sugar, mixed with a little boiling water to make a small quantity of glacé icing.
METHOD:
1. Cream the butter and sugar until light and fluffy, add egg and beat well. Gradually add sifted dry ingredients and syrup, mix well, knead lightly. Divide dough into 6 portions, and roll each portion till 3mm thick.
2. Cut out gingerbread figures with special cutters or cut around cardboard shapes with a sharp knife.
3. Bake in a moderate oven (180ºC) for 10 minutes. Cool on trays.
4. Spoon icing into a small plastic bag, snip off one corner to make a piping bag. Pipe on features and clothing. Makes about 20.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
GRAHAM CRACKERS HOME MADE
GRAHAM CRACKERS HOME MADE
1 cup unsalted butter, room temperature / 2 STICKS
2/3 cup dark brown sugar, packed
3 tablespoons honey
1 tablespoon molasses
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour,
1 1/3 cups graham flour, also known as whole wheat pastry flour
2 tablespoon cinnamon
1 teaspoon baking soda
pinch salt
METHOD:
In a large bowl combine the butter, brown sugar, honey, molasses, vanilla; beat well until very light and fluffy, 4 to 5 minutes.
Mix together flours, cinnamon, baking soda; Add to butter mixtures; beat just until dough comes together, about 1 minute.
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
Turn the dough out onto a piece of plastic wrap and shape into a 7-inch square. Wrap and refrigerate the dough to chill for at least 2 hours or over night.
Remove dough from refrigerator; let set about 20 minutes or so. Roll out onto lightly floured surface to about 1/8 inch thick. Cut with pizza wheel into 3 inch squares. Place on prepared cookie sheet. Poke with fork a couple of times per cracker.
You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker, this is optional.
Bake 7 minutes, rotate cookie sheet, bake an additional 7 minutes or until golden and firm.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 cup unsalted butter, room temperature / 2 STICKS
2/3 cup dark brown sugar, packed
3 tablespoons honey
1 tablespoon molasses
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour,
1 1/3 cups graham flour, also known as whole wheat pastry flour
2 tablespoon cinnamon
1 teaspoon baking soda
pinch salt
METHOD:
In a large bowl combine the butter, brown sugar, honey, molasses, vanilla; beat well until very light and fluffy, 4 to 5 minutes.
Mix together flours, cinnamon, baking soda; Add to butter mixtures; beat just until dough comes together, about 1 minute.
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
Turn the dough out onto a piece of plastic wrap and shape into a 7-inch square. Wrap and refrigerate the dough to chill for at least 2 hours or over night.
Remove dough from refrigerator; let set about 20 minutes or so. Roll out onto lightly floured surface to about 1/8 inch thick. Cut with pizza wheel into 3 inch squares. Place on prepared cookie sheet. Poke with fork a couple of times per cracker.
You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker, this is optional.
Bake 7 minutes, rotate cookie sheet, bake an additional 7 minutes or until golden and firm.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
HAZELNUT OATMEAL COOKIES
HAZELNUT OATMEAL COOKIES
1 cup butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 1/4 cups flour
1/3 cup hazelnuts, finely chopped
1 teaspoon baking soda
1 teaspoon baking powder
3 1/4 cups rolled oats, not instant
1 1/2 cups raisins (optional)
1 1/3 cups Nutella
DIRECTIONS:
Cream butter and sugars in a large bowl. Add eggs and vanilla and beat well.
slowly add dry ingredients, mixing well after each addition.
Add rolled oats and raisins. Let stand for 30 minutes.
Roll into balls, about 1 1/2 tsp in each. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 8 minutes or until golden. Cool completely.
Spread 1 tsp of nutella on the bottom of a cookie and top with another cookie. Repeat for remaining cookies.
Bron: Foodnetwork
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 1/4 cups flour
1/3 cup hazelnuts, finely chopped
1 teaspoon baking soda
1 teaspoon baking powder
3 1/4 cups rolled oats, not instant
1 1/2 cups raisins (optional)
1 1/3 cups Nutella
DIRECTIONS:
Cream butter and sugars in a large bowl. Add eggs and vanilla and beat well.
slowly add dry ingredients, mixing well after each addition.
Add rolled oats and raisins. Let stand for 30 minutes.
Roll into balls, about 1 1/2 tsp in each. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 8 minutes or until golden. Cool completely.
Spread 1 tsp of nutella on the bottom of a cookie and top with another cookie. Repeat for remaining cookies.
Bron: Foodnetwork
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOLIDAY BISCUITS
HOLIDAY BISCUITS
500g margerine
625ml sugar
3 eggs
75 ml cream
15ml vanilla essense
1500ml flour
37,5ml baking powder
10ml salt
METHOD:
Cream margarine and sugar until light and fluffy.
Beat in eggs, cream and vanilla. stir dry ingredients into creamed mixture, form into a dough. devide dough into 6 portions and flavour as given below.
Bake at 190° C for 10-12 minutes.
PLAIN:
Flatten with a fork, then sprinkle with coloured sugar or finely chopped nuts
ORANGE-NUT:
Add 12,5ml grated orange rind and 125ml finely chopped nuts to dough. drop spoonfuls on baking tray and flatten slighty.
CHOCOLATE NUT:
Melt 30g chocolate, and cool and add to dough with 125ml finely chopped nuts. proceed as before
MINCEMEAT:
Add 125ml fruit mincemeat to dough
COCONUT:
add 125ml coconut to dough. brush tops with egg white, then sprinkle with coconut
FRUIT:
Add 60g chopped candied peel, chopped sultanas or raisins.
COFFEE:
Add 5ml mixed spice to dry ingredients and substitude 15ml strong coffee for vanilla
MAKES ABOUT 6 DOZEN BISCUITS
TO FREEZE DOUGH:
Form into a 50mm cylinder, wrap in plastic film. then tinfoil. seal, date and label. after thawing, cut into 6mm thick rounds and bake as above.
BRON:YOUR FAMILY - APRIL 1980
Foto: Brenda Visser
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
500g margerine
625ml sugar
3 eggs
75 ml cream
15ml vanilla essense
1500ml flour
37,5ml baking powder
10ml salt
METHOD:
Cream margarine and sugar until light and fluffy.
Beat in eggs, cream and vanilla. stir dry ingredients into creamed mixture, form into a dough. devide dough into 6 portions and flavour as given below.
Bake at 190° C for 10-12 minutes.
PLAIN:
Flatten with a fork, then sprinkle with coloured sugar or finely chopped nuts
ORANGE-NUT:
Add 12,5ml grated orange rind and 125ml finely chopped nuts to dough. drop spoonfuls on baking tray and flatten slighty.
CHOCOLATE NUT:
Melt 30g chocolate, and cool and add to dough with 125ml finely chopped nuts. proceed as before
MINCEMEAT:
Add 125ml fruit mincemeat to dough
COCONUT:
add 125ml coconut to dough. brush tops with egg white, then sprinkle with coconut
FRUIT:
Add 60g chopped candied peel, chopped sultanas or raisins.
COFFEE:
Add 5ml mixed spice to dry ingredients and substitude 15ml strong coffee for vanilla
MAKES ABOUT 6 DOZEN BISCUITS
TO FREEZE DOUGH:
Form into a 50mm cylinder, wrap in plastic film. then tinfoil. seal, date and label. after thawing, cut into 6mm thick rounds and bake as above.
BRON:YOUR FAMILY - APRIL 1980
Foto: Brenda Visser
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOT CROSS COOKIES
HOT CROSS COOKIES
Makes 18 cookies.
Bored of buns?
Try these cute cookies instead - sure to become a family favourite.
200 g softened butter - plus extra for the trays
100 g light muscovado sugar
1 egg
250 g plain flour
1 tsp cinnamon
2 tsp baking powder
100 g sultanas
200 g white chocolate chips
DIRECTIONS:
Heat oven to 180 * C / 160 * C fan / gas 4.
Lightly butter a few baking trays.
In a large bowl, beat together the butter, sugar and egg until smooth.
Sift in the flour, cinnamon and baking powder, then combine to make a dough.
Add the sultanas and 100 g of the white chocolate and mix to combine.
Roll lumps of dough into balls the size of golf balls.
Flatten these onto the trays, leaving enough space between each for them to expand.
Bake for 10 minutes until golden - you may have to do this in batches.
Remove the cookies from the trays and cool on wire racks.
Melt the remaining white chocolate in the microwave on Low in 20 second bursts.
Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie.
Leave to set before eating.
These cookies can be stored in a cookie jar for up to 3 days.
BRON:Good Food Recipes
WATERTAND RESEPTE VIR OUD EN JONK
Makes 18 cookies.
Bored of buns?
Try these cute cookies instead - sure to become a family favourite.
200 g softened butter - plus extra for the trays
100 g light muscovado sugar
1 egg
250 g plain flour
1 tsp cinnamon
2 tsp baking powder
100 g sultanas
200 g white chocolate chips
DIRECTIONS:
Heat oven to 180 * C / 160 * C fan / gas 4.
Lightly butter a few baking trays.
In a large bowl, beat together the butter, sugar and egg until smooth.
Sift in the flour, cinnamon and baking powder, then combine to make a dough.
Add the sultanas and 100 g of the white chocolate and mix to combine.
Roll lumps of dough into balls the size of golf balls.
Flatten these onto the trays, leaving enough space between each for them to expand.
Bake for 10 minutes until golden - you may have to do this in batches.
Remove the cookies from the trays and cool on wire racks.
Melt the remaining white chocolate in the microwave on Low in 20 second bursts.
Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie.
Leave to set before eating.
These cookies can be stored in a cookie jar for up to 3 days.
BRON:Good Food Recipes
WATERTAND RESEPTE VIR OUD EN JONK
LUNCH BOX YUMMIES
LUNCH BOX YUMMIES
6 cups Honey Nut Cheerios cereal
1 bag (440gr) vanilla caramels, unwrapped
3 tablespoons water
2 cups miniature marshmallows
½ cup semisweet or milk chocolate chips
1 tablespoon margarine
¼ cup miniature candy-coated semisweet chocolate baking bits
METHOD:
Spray bottom and sides of 13x9-inch pan with cooking spray.
Place cereal in large bowl; set aside.
In medium microwavable bowl, microwave unwrapped caramels and water uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute, until mixture is smooth.
Remove from microwave.
Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated.
Gently stir in marshmallows. Pour cereal mixture into pan.
With buttered back of spoon, press mixture in pan until even.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is smooth.
Drizzle chocolate over top of cereal mixture.
Sprinkle baking bits evenly over chocolate.
Refrigerate until mixture is firm and glaze is set, about 1 hour.
With table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars.
Store in loosely covered container.
Bron: Crazy Cajun Living
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
6 cups Honey Nut Cheerios cereal
1 bag (440gr) vanilla caramels, unwrapped
3 tablespoons water
2 cups miniature marshmallows
½ cup semisweet or milk chocolate chips
1 tablespoon margarine
¼ cup miniature candy-coated semisweet chocolate baking bits
METHOD:
Spray bottom and sides of 13x9-inch pan with cooking spray.
Place cereal in large bowl; set aside.
In medium microwavable bowl, microwave unwrapped caramels and water uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute, until mixture is smooth.
Remove from microwave.
Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated.
Gently stir in marshmallows. Pour cereal mixture into pan.
With buttered back of spoon, press mixture in pan until even.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is smooth.
Drizzle chocolate over top of cereal mixture.
Sprinkle baking bits evenly over chocolate.
Refrigerate until mixture is firm and glaze is set, about 1 hour.
With table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars.
Store in loosely covered container.
Bron: Crazy Cajun Living
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
MELTING MOMENTS
MELTING MOMENTS
BISCUITS:
250g butter
1/3 cup icing sugar
1 ½ cups plain flour
½ cup corn flour
LEMON CREAM ICING:
50g Butter
1 cup icing sugar
1 tsp of finely grated lemon rind
3 tsps lemon juice
½ tsp vanilla extract
BISCUIT METHOD:
Start by whipping softened butter with electric beaters.
The butter must be soft, but definitely not liquid.
Add the icing sugar in parts and whop until combined and the mix is light and fluffy.
Add the corn flour in parts and mix well, until it is all combined. The texture should be smooth and light.
Add plain flour in half cup amounts and mix well after each addition.
The aim is to keep a light, soft, smooth mixture that will be able to be forced through a piping bag of biscuit press.
Spoon into a biscuit press and press the biscuits onto a lightly greased tray or baking paper.
Or you can use a very strong pipping bag to pipe rosettes on to the prepared tray.
Bake in moderate oven (ek het dit op 175 grade C gehad) 10-12 minutes or until golden brown.
Cool on wire rack.
Join biscuits with lemon cream icing
LEMON CREAM ICING:
Whip butter and lemon Zest with electric beaters.
Gradually add sift icing sugar and continue beating until mixture is light and creamy.
Gradually add lemon juice and vanilla.
Add extra icing sugar as needed to ensure a stiff icing mixture.
Use a butter knife to spread the icing onto the back of the biscuit, press down the other half.
TIP:
These will keep for about a week and a half in an airtight container and are usually even better on the second day.
The freshly made melting moments will be very fragile and the icing takes awhile to set firm. This is why I stack mine carefully into a tall container ready to be eaten the next day.
Bron: Onbekend
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MELTING MOMENTS
BISCUITS:
250g butter
1/3 cup icing sugar
1 ½ cups plain flour
½ cup corn flour
LEMON CREAM ICING:
50g Butter
1 cup icing sugar
1 tsp of finely grated lemon rind
3 tsps lemon juice
½ tsp vanilla extract
BISCUIT METHOD:
Start by whipping softened butter with electric beaters.
The butter must be soft, but definitely not liquid.
Add the icing sugar in parts and whop until combined and the mix is light and fluffy.
Add the corn flour in parts and mix well, until it is all combined. The texture should be smooth and light.
Add plain flour in half cup amounts and mix well after each addition.
The aim is to keep a light, soft, smooth mixture that will be able to be forced through a piping bag of biscuit press.
Spoon into a biscuit press and press the biscuits onto a lightly greased tray or baking paper.
Or you can use a very strong pipping bag to pipe rosettes on to the prepared tray.
Bake in moderate oven (ek het dit op 175 grade C gehad) 10-12 minutes or until golden brown.
Cool on wire rack.
Join biscuits with lemon cream icing
LEMON CREAM ICING:
Whip butter and lemon Zest with electric beaters.
Gradually add sift icing sugar and continue beating until mixture is light and creamy.
Gradually add lemon juice and vanilla.
Add extra icing sugar as needed to ensure a stiff icing mixture.
Use a butter knife to spread the icing onto the back of the biscuit, press down the other half.
TIP:
These will keep for about a week and a half in an airtight container and are usually even better on the second day.
The freshly made melting moments will be very fragile and the icing takes awhile to set firm. This is why I stack mine carefully into a tall container ready to be eaten the next day.
Bron: Onbekend
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MELTING MOMENTS
MELTING MOMENTS
125g butter, softened
3/4 cup (115g) plain flour
1/4 cup (45g) icing sugar mixture
1/3 cup (50g) custard powder
60g butter, softened, extra
2/3 cup (110g) icing sugar mixture, extra
2 tsp finely grated lemon rind
1 tbs lemon juice
DIRECTIONS:
Preheat oven to 160°C.
Line 2 oven trays with baking paper.
Use an electric mixer to beat butter until pale and creamy.
Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
Use your hands to roll teaspoons full of the dough mixture into balls.
Place the balls 3cm apart on the lined trays.
Use a fork dusted in icing sugar to gently flatten.
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through.
Remove from oven and set aside for 30 minutes to cool.
ICING:
Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy.
Add the lemon rind and juice and beat until combined.
Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.
Variation: Try passionfruit melting moments for a delicious change.
Simply add the strained pulp of one passionfruit to step 1 and replace lemon rind and juice with 1 tbs of passionfruit juice to make the butter cream.
Bron : Sahara Hobbs
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
125g butter, softened
3/4 cup (115g) plain flour
1/4 cup (45g) icing sugar mixture
1/3 cup (50g) custard powder
60g butter, softened, extra
2/3 cup (110g) icing sugar mixture, extra
2 tsp finely grated lemon rind
1 tbs lemon juice
DIRECTIONS:
Preheat oven to 160°C.
Line 2 oven trays with baking paper.
Use an electric mixer to beat butter until pale and creamy.
Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
Use your hands to roll teaspoons full of the dough mixture into balls.
Place the balls 3cm apart on the lined trays.
Use a fork dusted in icing sugar to gently flatten.
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through.
Remove from oven and set aside for 30 minutes to cool.
ICING:
Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy.
Add the lemon rind and juice and beat until combined.
Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.
Variation: Try passionfruit melting moments for a delicious change.
Simply add the strained pulp of one passionfruit to step 1 and replace lemon rind and juice with 1 tbs of passionfruit juice to make the butter cream.
Bron : Sahara Hobbs
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MILLIONAIRES SHORTBREAD
MILLIONAIRES SHORTBRAD
INGREDIENTS:
BASE:
250ml (1 cup) flour
125ml (½ cup) corn flour
75ml (5 Tablespoons) Castor Sugar
1ml salt
125g butter, softened
CARAMEL:
150g butter
125ml (½ cup) Castor Sugar
45ml (3 Tablespoons) Golden Syrup
1 x 225g can condensed milk (small tin)
CHOCOLATE TOPPING:
250g dark chocolate
30g butter
METHOD:
1. Sift dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough.
2. Press the dough into a lightly greased 23cm x 30cm baking tray or Swiss roll tin. Prick the dough with a fork and refrigerate for about 20 minutes.
3. Bake at 160ºC for about 45 minutes or until lightly golden. Cool before spreading on the caramel layer.
4. To make the caramel, combine butter, castor sugar and syrup in a small saucepan. Heats gently until the sugar has dissolved then add the condensed milk and bring to the boil, stirring continuously. Boil gently for about 5 - 6 minutes, stirring continuously, as condensed milk can ‘catch’ quite quickly. Spread caramel onto the biscuit base and allow setting and cooling before topping with chocolate.
5. Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth. Spread an even layer of chocolate over the caramel and allow setting before cutting into squares.
Bron: In en om die Huis
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
BASE:
250ml (1 cup) flour
125ml (½ cup) corn flour
75ml (5 Tablespoons) Castor Sugar
1ml salt
125g butter, softened
CARAMEL:
150g butter
125ml (½ cup) Castor Sugar
45ml (3 Tablespoons) Golden Syrup
1 x 225g can condensed milk (small tin)
CHOCOLATE TOPPING:
250g dark chocolate
30g butter
METHOD:
1. Sift dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough.
2. Press the dough into a lightly greased 23cm x 30cm baking tray or Swiss roll tin. Prick the dough with a fork and refrigerate for about 20 minutes.
3. Bake at 160ºC for about 45 minutes or until lightly golden. Cool before spreading on the caramel layer.
4. To make the caramel, combine butter, castor sugar and syrup in a small saucepan. Heats gently until the sugar has dissolved then add the condensed milk and bring to the boil, stirring continuously. Boil gently for about 5 - 6 minutes, stirring continuously, as condensed milk can ‘catch’ quite quickly. Spread caramel onto the biscuit base and allow setting and cooling before topping with chocolate.
5. Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth. Spread an even layer of chocolate over the caramel and allow setting before cutting into squares.
Bron: In en om die Huis
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
MILO BISCUITS
MILO BISCUITS
Yields 38 biscuits, each about 6 cm in diameter.
INGREDIENTS
• 125 gram butter
• ½ cup (125 ml/100 gram) white sugar
• ½ cup (125 ml/70 gram) soft brown sugar
• 1 egg
• ½ teaspoon (2 ml) vanilla essence
• ½ cup (125 ml/50 gram) Milo
• Pinch of salt
• 1 teaspoon (5 ml) baking powder
• 1¼ cup flour (310 ml/160 gram)
• 100 gram slab milk chocolate, chopped into chunks
or
½ cup (125 ml) chocolate chips
METHOD
1. Cream the butter and sugar together until creamy.
2. Add the egg and vanilla essence and beat well.
3. Add the Milo and mix.
4. Sift salt, baking powder and flour and add to the mixture.
5. Add the chocolate (or choc-chips) and combine well.
6. Allow the dough to rest for 10 minutes while pre-heating the oven to 180°C.
7. Use a teaspoon to measure off small balls of dough and place them on a baking tray, but not too close to each other, as the biscuits will flatten and spread out while baking.
8. Bake for 12 minutes.
9. Use a spatula to loosen each biscuit from the baking plate, but allow them to cool completely before removing them from the tray.
Bron: Rainbow cooking
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
MILO BISCUITS
Yields 38 biscuits, each about 6 cm in diameter.
INGREDIENTS
• 125 gram butter
• ½ cup (125 ml/100 gram) white sugar
• ½ cup (125 ml/70 gram) soft brown sugar
• 1 egg
• ½ teaspoon (2 ml) vanilla essence
• ½ cup (125 ml/50 gram) Milo
• Pinch of salt
• 1 teaspoon (5 ml) baking powder
• 1¼ cup flour (310 ml/160 gram)
• 100 gram slab milk chocolate, chopped into chunks
or
½ cup (125 ml) chocolate chips
METHOD
1. Cream the butter and sugar together until creamy.
2. Add the egg and vanilla essence and beat well.
3. Add the Milo and mix.
4. Sift salt, baking powder and flour and add to the mixture.
5. Add the chocolate (or choc-chips) and combine well.
6. Allow the dough to rest for 10 minutes while pre-heating the oven to 180°C.
7. Use a teaspoon to measure off small balls of dough and place them on a baking tray, but not too close to each other, as the biscuits will flatten and spread out while baking.
8. Bake for 12 minutes.
9. Use a spatula to loosen each biscuit from the baking plate, but allow them to cool completely before removing them from the tray.
Bron: Rainbow cooking
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE COOKIES
NO BAKE COOKIES
¼ cup butter
2 cups sugar
2 Tbsp cocoa
½ cup milk
½ cup peanut butter
3 cups oatmeal
1 tsp vanilla
DIRECTIONS:
Over medium heat bring butter, sugar, cocoa and milk to a full boil, boil for 1 minute.
Add peanut butter and remove from heat when all is melted.
Add vanilla and pour over oatmeal and mix well.
Drop onto wax paper and let harden.
Ready in about 15 minutes.
Makes 2 ½ dozen cookies.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
¼ cup butter
2 cups sugar
2 Tbsp cocoa
½ cup milk
½ cup peanut butter
3 cups oatmeal
1 tsp vanilla
DIRECTIONS:
Over medium heat bring butter, sugar, cocoa and milk to a full boil, boil for 1 minute.
Add peanut butter and remove from heat when all is melted.
Add vanilla and pour over oatmeal and mix well.
Drop onto wax paper and let harden.
Ready in about 15 minutes.
Makes 2 ½ dozen cookies.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE CHOCOLATE PEANUT BUTTER COCONUT BITES
NO BAKE CHOCOLATE PEANUT BUTTER COCONUT BITES
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
Optional: toasted coconut for topping
DIRECTIONS:
Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined.
Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!
BRON: New Nostalgia
WATERTAND RESEPTE VIR OUD EN JONK
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
Optional: toasted coconut for topping
DIRECTIONS:
Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined.
Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!
BRON: New Nostalgia
WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE COOKIES
XOCHIA NO BAKE COOKIES
INGREDIENTS;
2 cups sugar (substitute)
1/2 cup butter (substitute)
1/2 cup soy milk
3/4 cup chopped walnuts
3 cups quick-cooking oats
1 cup dark chocolate (Xocai X Power Squares, chopped)
1 tsp vanilla
DIRECTION:
Combine sugar, butter and milk in a pan. Bring to a boil and boil for 1 minute.
Pour mixture over nuts, oats, X Power Squares and vanilla.
Drop by teaspoonful on wax paper or foil.
Cookies will harden as they cool.
Makes 24 Cookies
Bron: Internet Resep
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS;
2 cups sugar (substitute)
1/2 cup butter (substitute)
1/2 cup soy milk
3/4 cup chopped walnuts
3 cups quick-cooking oats
1 cup dark chocolate (Xocai X Power Squares, chopped)
1 tsp vanilla
DIRECTION:
Combine sugar, butter and milk in a pan. Bring to a boil and boil for 1 minute.
Pour mixture over nuts, oats, X Power Squares and vanilla.
Drop by teaspoonful on wax paper or foil.
Cookies will harden as they cool.
Makes 24 Cookies
Bron: Internet Resep
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
NUTELLA NO BAKE COOKIES
NUTELLA NO BAKE COOKIES
INGREDIENTS:
2 c. sugar
¼ c. cocoa powder
½ c. milk
½ c. unsalted butter
½ c. Nutella
3 c. old-fashioned oats
1 tsp. vanilla essence
Pinch of salt
DIRECTIONS:
Place sugar, cocoa powder, milk, and butter in a saucepan.
Bring to a boil over medium heat; boil for 1 to 1½ minutes.
Remove saucepan from the heat and add the Nutella, oats, vanilla extract, and salt. Stir until well combined.
Drop the oat mixture by spoon-fulls onto wax paper and let cool...
Bron: The Kitchen is my Playground
Plasings: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 c. sugar
¼ c. cocoa powder
½ c. milk
½ c. unsalted butter
½ c. Nutella
3 c. old-fashioned oats
1 tsp. vanilla essence
Pinch of salt
DIRECTIONS:
Place sugar, cocoa powder, milk, and butter in a saucepan.
Bring to a boil over medium heat; boil for 1 to 1½ minutes.
Remove saucepan from the heat and add the Nutella, oats, vanilla extract, and salt. Stir until well combined.
Drop the oat mixture by spoon-fulls onto wax paper and let cool...
Bron: The Kitchen is my Playground
Plasings: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
OREO CUP OF TEA AND THINK OFF ME
OREO CUP OF TEA AND THINK OF ME
Prep time 20 minutes
Cooking time 3 minutes
Serves 12
Skill Level Print Recipe
Fun and easy to make treats which
will liven up your afternoon tea.
what you need
100g CADBURY White Chocolate Melts
12 Classic OREO
12 Marshmallows
Sprinkles for decoration
Round flat lollies, approx 5cm, halved for cup handle
MAKE IT:
HEAT half the chocolate in a bowl over simmering water until just melted. Remove from the heat and stir in the remaining chocolate until smooth.
Allow to cool and thicken a little.
SPREAD the chocolate onto the top side of each of the OREO’S.
Dunk just the very the top of each marshmallow into the chocolate, scrape off any excess on the side of the bowl then coat with the sprinkles.
Invert the marshmallow and secure onto the chocolate
base.
DUNK the cut edge of the lollies into the remaining chocolate and then fasten to the marshmallow on one side to form a handle.
Allow to firm and set before serving.
NB: If the melted chocolate on the OREO firms a little too quickly to enable the marshmallow to stick, you may need to add a little melted
chocolate to the base of the marshmallow to stick it down.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep time 20 minutes
Cooking time 3 minutes
Serves 12
Skill Level Print Recipe
Fun and easy to make treats which
will liven up your afternoon tea.
what you need
100g CADBURY White Chocolate Melts
12 Classic OREO
12 Marshmallows
Sprinkles for decoration
Round flat lollies, approx 5cm, halved for cup handle
MAKE IT:
HEAT half the chocolate in a bowl over simmering water until just melted. Remove from the heat and stir in the remaining chocolate until smooth.
Allow to cool and thicken a little.
SPREAD the chocolate onto the top side of each of the OREO’S.
Dunk just the very the top of each marshmallow into the chocolate, scrape off any excess on the side of the bowl then coat with the sprinkles.
Invert the marshmallow and secure onto the chocolate
base.
DUNK the cut edge of the lollies into the remaining chocolate and then fasten to the marshmallow on one side to form a handle.
Allow to firm and set before serving.
NB: If the melted chocolate on the OREO firms a little too quickly to enable the marshmallow to stick, you may need to add a little melted
chocolate to the base of the marshmallow to stick it down.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
OATMEAL COOKIE RECIPE
SIMPLE OATMEAL COOKIE RECIPE
1 3/4 cups butter, melted
5 cups old fashioned oats
2 cups granulated sugar
2 cups flour
4 tsp baking powder
3 eggs
1 tsp flavoring (vanilla or almond, etc)
1 cup chocolate chips, nuts, raisins, etc.
INSTRUCTIONS:
Preheat oven to 375° F (190°C - gasstowe 5)
Put oats into large mixing bowl.
Add melted butter and stir.
Add sugar and mix.
Mix baking powder and flour together and blend into oat mixture.
Mix flavoring and eggs together and blend into oat mixture.
Add chips and/or nuts/raisins and mix.
Drop by teaspoonfuls onto parchment paper lined or greased cookie sheets.
Bake about 15 minutes or until golden.
Makes about 70 - 80 cookies
NOTA: Ek het 'n klein roomys "scoop" lepel gebruik ek dink is so klein bietjie grootter as 'n teelepel.
Het ook sjokolade gesmelt en bo oor gegooi. 107 koekies uitgekry
Bron: quick-german-recipes
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
SIMPLE OATMEAL COOKIE RECIPE
1 3/4 cups butter, melted
5 cups old fashioned oats
2 cups granulated sugar
2 cups flour
4 tsp baking powder
3 eggs
1 tsp flavoring (vanilla or almond, etc)
1 cup chocolate chips, nuts, raisins, etc.
INSTRUCTIONS:
Preheat oven to 375° F (190°C - gasstowe 5)
Put oats into large mixing bowl.
Add melted butter and stir.
Add sugar and mix.
Mix baking powder and flour together and blend into oat mixture.
Mix flavoring and eggs together and blend into oat mixture.
Add chips and/or nuts/raisins and mix.
Drop by teaspoonfuls onto parchment paper lined or greased cookie sheets.
Bake about 15 minutes or until golden.
Makes about 70 - 80 cookies
NOTA: Ek het 'n klein roomys "scoop" lepel gebruik ek dink is so klein bietjie grootter as 'n teelepel.
Het ook sjokolade gesmelt en bo oor gegooi. 107 koekies uitgekry
Bron: quick-german-recipes
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER BISCUITS
PEANUT BUTTER BISCUITS
Makes approx 30 biscuits
Prep: 45 minutes
Cooking: 15 minutes
INGREDIENTS:
370 ml flour
250 ml sugar
125 ml peanut butter or margarine
1 egg, beaten
5 ml vanilla essence
4 ml baking powder
1 ml salt
METHOD:
Cream the butter or margarine and sugar together in a mixing bowl until light and creamy.
Stir in the beaten egg, mixing well to blend, then stir in the peanut butter. Sift in the dry ingredients, mixing well.
Stir in the vanilla essence.
Knead the mixture slightly to form a smooth, stiff dough, and then roll small pieces of the dough into balls.
Place the balls on a greased baking sheet and press them flat with a fork. Bake in the oven at 180°C until firm, about 15 minutes.
Allow to cool slightly in the pan, the transfer to a wire rack to cool completely.
Store in airtight containers.
NOTE:
Place the biscuits well apart on the baking sheet to allow for expansion during baking
Bron: (The Complete South African Cookbook – Magdaleen Van Wyk)
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER BISCUITS
Makes approx 30 biscuits
Prep: 45 minutes
Cooking: 15 minutes
INGREDIENTS:
370 ml flour
250 ml sugar
125 ml peanut butter or margarine
1 egg, beaten
5 ml vanilla essence
4 ml baking powder
1 ml salt
METHOD:
Cream the butter or margarine and sugar together in a mixing bowl until light and creamy.
Stir in the beaten egg, mixing well to blend, then stir in the peanut butter. Sift in the dry ingredients, mixing well.
Stir in the vanilla essence.
Knead the mixture slightly to form a smooth, stiff dough, and then roll small pieces of the dough into balls.
Place the balls on a greased baking sheet and press them flat with a fork. Bake in the oven at 180°C until firm, about 15 minutes.
Allow to cool slightly in the pan, the transfer to a wire rack to cool completely.
Store in airtight containers.
NOTE:
Place the biscuits well apart on the baking sheet to allow for expansion during baking
Bron: (The Complete South African Cookbook – Magdaleen Van Wyk)
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PEANUTBUTTER FUDGE NO BAKE COOKIES
PEANUT BUTTER FUDGE NO BAKE COOKIES
4½ c. quick cooking oats
1½ c. peanut butter
pinch of salt
½ tsp. vanilla essence
2¼ c. white sugar
¾ c. butter
¾ c. milk
METHOD:
Cover a large cookie sheet with waxed paper.
Place oatmeal, peanut butter, salt and vanilla in large (shatterproof) bowl.
In saucepan over medium heat, combine sugar, butter and milk.
Bring to a hard boil and boil for 1 minute. (Starting timing once it reaches hard boil).
Remove from heat and pour syrup over peanut butter/oatmeal mixture and stir until blended smoothly, and it begins to cool.
You'll be able to see it thickens when it's time to drop them. Let cool until set.
Yield: 2 dozen large cookies or 4 dozen smaller ones
(I stored ours in a covered container in the fridge)
Bron: Better Baker
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
4½ c. quick cooking oats
1½ c. peanut butter
pinch of salt
½ tsp. vanilla essence
2¼ c. white sugar
¾ c. butter
¾ c. milk
METHOD:
Cover a large cookie sheet with waxed paper.
Place oatmeal, peanut butter, salt and vanilla in large (shatterproof) bowl.
In saucepan over medium heat, combine sugar, butter and milk.
Bring to a hard boil and boil for 1 minute. (Starting timing once it reaches hard boil).
Remove from heat and pour syrup over peanut butter/oatmeal mixture and stir until blended smoothly, and it begins to cool.
You'll be able to see it thickens when it's time to drop them. Let cool until set.
Yield: 2 dozen large cookies or 4 dozen smaller ones
(I stored ours in a covered container in the fridge)
Bron: Better Baker
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ROMANY CREAMS
ROMANY CREAMS
INGREDIENTS:
2 small eggs
¾ cup oil
1 cup sugar
3 dessertspoons cocoa powder
3 cups desiccated coconut
500g self raising flour
125g butter
Cooking chocolate
METHOD:
In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.
Add the eggs. Mix well.
Add the coco powder and stir to combine.
Add the self raising flour & coconut and mix by hand to make fairly stiff dough.
Roll out dough to 2-3mm thick on a lightly floured surface and cut out round shapes with a biscuit cutter. Transfer onto baking sheets.
Bake in a preheated oven at 180C for approx 8-10minutes.
Allow to the biscuits to cool on a wire rack. Melt the chocolate over a double boiler.
Sandwich two biscuits together using the melted chocolate. Leave to set.
Bron: Cape Malay Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 small eggs
¾ cup oil
1 cup sugar
3 dessertspoons cocoa powder
3 cups desiccated coconut
500g self raising flour
125g butter
Cooking chocolate
METHOD:
In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.
Add the eggs. Mix well.
Add the coco powder and stir to combine.
Add the self raising flour & coconut and mix by hand to make fairly stiff dough.
Roll out dough to 2-3mm thick on a lightly floured surface and cut out round shapes with a biscuit cutter. Transfer onto baking sheets.
Bake in a preheated oven at 180C for approx 8-10minutes.
Allow to the biscuits to cool on a wire rack. Melt the chocolate over a double boiler.
Sandwich two biscuits together using the melted chocolate. Leave to set.
Bron: Cape Malay Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ROMANY CREAMS / MELTING MOMENTS
ROMANY CREAMS / MELTING MOMENTS
INGREDIENTS
500 grams of butter or margarine ( soft to the touch)
3/4 cup of vegetable oil
1 cup of icing sugar
4 &1/2 cups of plainflour
1 tsp of vanilla essence
A pinch of salt
1/2 a cup of cocoa powder
1 cup of coconut
100grams of chocolate ( melted )
METHOD:
With electric mixer , whisk butter , icing sugar together until light and fluffy , about 4 minutes. Add the oil , vanilla essence and whisk for a further 2 minutes .
Now add all the dry ingredients and mix together by hand until a dough is formed .
Take out of bowl , cover with clingwrap and chill in fridge for 20 minutes . Remember that this is a very soft dough .
Take out dough and on a floured surface or you can roll out placing dough in between two pieces of parchment paper or wax paper - for easy rolling , after rolling out , 1cm thickness , take a fork and scrape lightly all over .
Cut round shapes with round cookie cutter , make sure to dip cookie cutter in flour to prevent sticking of dough .
Now place in a oiled /greased baking sheet , four in a row . Bake in a preheated oven of 180degrees for 10 minutes .
Take out and allow to cool completed before filling with melted chocolate .
How to Melt your chocolate , break chocolate into small pieces , place in a glass heat resistant bowl , place bowl over a smaller pot filled with one cup of water that's been brought to boiling point , bring down heat for water to simmer to allow chocolate to melt slowly .
Take one biscuit , with a butterknife spread melted chocolate on bottom side of biscuit , take another biscuit and create a sandwich , with melted chocolate in the middle .
You may dribble some chocolate on top of biscuits as well and then dribble crushed nuts or mint chocolate .
Tip - allow the melted chocolate to cool a bit for better spreading .
Source: Cape Malay Cooking with Fatima Sydow
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
ROMANY CREAMS / MELTING MOMENTS
INGREDIENTS
500 grams of butter or margarine ( soft to the touch)
3/4 cup of vegetable oil
1 cup of icing sugar
4 &1/2 cups of plainflour
1 tsp of vanilla essence
A pinch of salt
1/2 a cup of cocoa powder
1 cup of coconut
100grams of chocolate ( melted )
METHOD:
With electric mixer , whisk butter , icing sugar together until light and fluffy , about 4 minutes. Add the oil , vanilla essence and whisk for a further 2 minutes .
Now add all the dry ingredients and mix together by hand until a dough is formed .
Take out of bowl , cover with clingwrap and chill in fridge for 20 minutes . Remember that this is a very soft dough .
Take out dough and on a floured surface or you can roll out placing dough in between two pieces of parchment paper or wax paper - for easy rolling , after rolling out , 1cm thickness , take a fork and scrape lightly all over .
Cut round shapes with round cookie cutter , make sure to dip cookie cutter in flour to prevent sticking of dough .
Now place in a oiled /greased baking sheet , four in a row . Bake in a preheated oven of 180degrees for 10 minutes .
Take out and allow to cool completed before filling with melted chocolate .
How to Melt your chocolate , break chocolate into small pieces , place in a glass heat resistant bowl , place bowl over a smaller pot filled with one cup of water that's been brought to boiling point , bring down heat for water to simmer to allow chocolate to melt slowly .
Take one biscuit , with a butterknife spread melted chocolate on bottom side of biscuit , take another biscuit and create a sandwich , with melted chocolate in the middle .
You may dribble some chocolate on top of biscuits as well and then dribble crushed nuts or mint chocolate .
Tip - allow the melted chocolate to cool a bit for better spreading .
Source: Cape Malay Cooking with Fatima Sydow
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
RICE CRISPIES TREATS / COOKIES & CREAM
COOKIES & CREAM RICE CRISPIE TREATS
Yield: 24 rice krispie squares
INGREDIENTS:
1/4 cup butter
1 (10.5oz) bag mini marshmallows (336 g)
(Ek het sommer grootes gebruik)
6 cups rice cereal
16 oreos, chopped, & divided
1 (12oz) bag white chocolate chips (about 2 cups)
INSTRUCTIONS:
Chop or break up oreos in a ziplock bag before you begin.
Melt butter in a large non-stick pan. Add marshmallows & stir until everything is melted.
Remove from heat & add rice cereal. Add 3/4 of the cookie crumb mixture. Stir well & spread into a greased 9x13" pan. Pat down with hands or spatula.
Put chocolate chips in a glass dish & heat in the microwave on 50% power for 30 seconds at a time, stirring before each additional 30 seconds. Continue until melted. Spread over the top of the rice krispy treats & immediately press the remaining chopped oreos over the top.
Allow to cool. Cut & serve!
Bron: dessertnowdinnerlater
Plasing & Foto : Joey Kruger /WATERTAND RESEPTE VIR OUD EN JONK
COOKIES & CREAM RICE CRISPIE TREATS
Yield: 24 rice krispie squares
INGREDIENTS:
1/4 cup butter
1 (10.5oz) bag mini marshmallows (336 g)
(Ek het sommer grootes gebruik)
6 cups rice cereal
16 oreos, chopped, & divided
1 (12oz) bag white chocolate chips (about 2 cups)
INSTRUCTIONS:
Chop or break up oreos in a ziplock bag before you begin.
Melt butter in a large non-stick pan. Add marshmallows & stir until everything is melted.
Remove from heat & add rice cereal. Add 3/4 of the cookie crumb mixture. Stir well & spread into a greased 9x13" pan. Pat down with hands or spatula.
Put chocolate chips in a glass dish & heat in the microwave on 50% power for 30 seconds at a time, stirring before each additional 30 seconds. Continue until melted. Spread over the top of the rice krispy treats & immediately press the remaining chopped oreos over the top.
Allow to cool. Cut & serve!
Bron: dessertnowdinnerlater
Plasing & Foto : Joey Kruger /WATERTAND RESEPTE VIR OUD EN JONK
RICE CRISPIE TREATS
RICE CRISPIE TREATS
90 Grams butter
7 Cups marshmallows, (white) cut into pieces
1 Pinch salt
7 Cups rice krispies
Grease a 20x30cm cake tin, line with baking paper and grease again
Melt the butter, marshmallows and salt together in a pot over a low heat until smooth.
Add the Rice Krispies and mix well.
Spoon the mixture into the lined cake tin
Grease your hands with non-stick spray or a little bit of oil and press the mixture into the tin to get rid of any air bubbles.
Spread evenly and make sure that the mixture is pressed into the corners so that you can get perfect squares once set.
Allow to cool
Bron: Eie Resep
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
90 Grams butter
7 Cups marshmallows, (white) cut into pieces
1 Pinch salt
7 Cups rice krispies
Grease a 20x30cm cake tin, line with baking paper and grease again
Melt the butter, marshmallows and salt together in a pot over a low heat until smooth.
Add the Rice Krispies and mix well.
Spoon the mixture into the lined cake tin
Grease your hands with non-stick spray or a little bit of oil and press the mixture into the tin to get rid of any air bubbles.
Spread evenly and make sure that the mixture is pressed into the corners so that you can get perfect squares once set.
Allow to cool
Bron: Eie Resep
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
RICE CRISPIE COOKIES
RICE CRISPIE COOKIES
INGREDIENTS:
2 x 125gr Tof-o-lux toffees – any creamy toffee will do.
450gr white and
pink marshmallows
125gr butter
1 x 600gr box Kellogg’s Rice Krispies
METHOD:
Place a big pot on very low heat and add the butter, toffees and marshmallows.
Let it melt while stirring occasionally. When completely melted, add the Rice
Krispies and stir while making sure that all the Rice Krispies are covered with
the sticky mixture. Pour out in a very big pan( mine is 45 x 34 cm ) and flatten
with a pallet knife. Cool and cut into blocks. Store in an air-tight container.
BRON: NINA TIMM / EASY COOKING FROM NINA'S KITCHEN
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 x 125gr Tof-o-lux toffees – any creamy toffee will do.
450gr white and
pink marshmallows
125gr butter
1 x 600gr box Kellogg’s Rice Krispies
METHOD:
Place a big pot on very low heat and add the butter, toffees and marshmallows.
Let it melt while stirring occasionally. When completely melted, add the Rice
Krispies and stir while making sure that all the Rice Krispies are covered with
the sticky mixture. Pour out in a very big pan( mine is 45 x 34 cm ) and flatten
with a pallet knife. Cool and cut into blocks. Store in an air-tight container.
BRON: NINA TIMM / EASY COOKING FROM NINA'S KITCHEN
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
SHORTBREAD
SHORTBREAD
2c Flour (heaped)
1/2c Castor Sugar
250g Butter (not Margarine) Ek het Storke Bake gebruik
1T Maizena (heaped)
Pinch of Salt
Melt butter until soft - not oily
Add castor sugar and beat well
Sift flour, maizena & salt in
Knead well
Press into pans/dish and prick all over.
Bake at 160C for 45 mins
Cut while hot and sprinkle with castor sugar.
Bron: Diane Roode Hancox
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
2c Flour (heaped)
1/2c Castor Sugar
250g Butter (not Margarine) Ek het Storke Bake gebruik
1T Maizena (heaped)
Pinch of Salt
Melt butter until soft - not oily
Add castor sugar and beat well
Sift flour, maizena & salt in
Knead well
Press into pans/dish and prick all over.
Bake at 160C for 45 mins
Cut while hot and sprinkle with castor sugar.
Bron: Diane Roode Hancox
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
SHORTBREAD
TRADITIONAL SHORTBREAD
250g butter/Margarine, at room temperature
1 cup icing sugar
1 cup cornflour
2 cups plain flour
METHOD:
Preheat oven to 150 grade C.
Cream butter and icing sugar until light and fluffy. Sift cornflour and flour together.
Mix sifted ingredients into creamed mixture, and knead well.
Roll out between two sheets of baking paper to 1 cm thickness. Cut into 3x7cm fingers, then place on the baking tray.
Prick around the edges with a fork.
Bake for 30 minutes or until pale golden.
Bron: Cookies: Collector’s Edition
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
TRADITIONAL SHORTBREAD
250g butter/Margarine, at room temperature
1 cup icing sugar
1 cup cornflour
2 cups plain flour
METHOD:
Preheat oven to 150 grade C.
Cream butter and icing sugar until light and fluffy. Sift cornflour and flour together.
Mix sifted ingredients into creamed mixture, and knead well.
Roll out between two sheets of baking paper to 1 cm thickness. Cut into 3x7cm fingers, then place on the baking tray.
Prick around the edges with a fork.
Bake for 30 minutes or until pale golden.
Bron: Cookies: Collector’s Edition
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
STAINED-GLASS BISCUITS
STAINED-GLASS BISCUITS
115g soft unsalted butter
55g caster sugar
185g (1 1/2 cups) plain flour
1-2 tbs milk
1 small bag lollies
Icing sugar, to dust
METHOD:
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Beat the butter and sugar together in a bowl until pale and creamy. Sift in the flour and stir in the milk.
Use your hands to form the mixture into a soft dough and roll it out onto a lightly floured surface until 1/2cm thick. Use a cookie cutter to cut into shapes. Cut a 1-2cm circle from the centre of each biscuit.
Carefully transfer the biscuits to the lined tray. Place a boiled lolly in the centre of each hole and bake biscuits in the oven for 15 minutes. Set aside on the tray to cool. Dust with icing sugar
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
115g soft unsalted butter
55g caster sugar
185g (1 1/2 cups) plain flour
1-2 tbs milk
1 small bag lollies
Icing sugar, to dust
METHOD:
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Beat the butter and sugar together in a bowl until pale and creamy. Sift in the flour and stir in the milk.
Use your hands to form the mixture into a soft dough and roll it out onto a lightly floured surface until 1/2cm thick. Use a cookie cutter to cut into shapes. Cut a 1-2cm circle from the centre of each biscuit.
Carefully transfer the biscuits to the lined tray. Place a boiled lolly in the centre of each hole and bake biscuits in the oven for 15 minutes. Set aside on the tray to cool. Dust with icing sugar
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
SUGAR COOKIES (BEST EVER)
BEST SUGAR COOKIES EVER
DRY INGREDIENTS
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl
WET INGREDIENTS
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
METHOD:
Blend wet ingredients until smooth in large bowl
Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 200*C for 7-8 min. Let cool.
SUGAR COOKIE FROSTING
BLEND ALL TOGETHER
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
METHOD:
Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!
Bron: Lisas Healthy Living
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BEST SUGAR COOKIES EVER
DRY INGREDIENTS
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl
WET INGREDIENTS
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
METHOD:
Blend wet ingredients until smooth in large bowl
Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 200*C for 7-8 min. Let cool.
SUGAR COOKIE FROSTING
BLEND ALL TOGETHER
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
METHOD:
Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!
Bron: Lisas Healthy Living
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SUGAR COOKIES
THE BEST ROLLED SUGAR COOKIES
1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
METHOD:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
THE BEST ROLLED SUGAR COOKIES
1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
METHOD:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SUGAR COOKIES
THE BEST ROLLED SUGAR COOKIES
1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
METHOD:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
THE BEST ROLLED SUGAR COOKIES
1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
METHOD:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SUGAR COOKIES
THE BEST ROLLED SUGAR COOKIES
1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
METHOD:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
THE BEST ROLLED SUGAR COOKIES
1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
METHOD:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
WHOOPIE PIES
CHOCOLATE WHOOPIE PIES
Time: 40 mins
Serves: 16
INGREDIENTS:
200g CADBURY Milk Chocolate Melts
250g PHILADELPHIA Block Cream Cheese, chopped
125g unsalted butter, softened
½ cup caster sugar
1 egg
1 teaspoon vanilla
1cup flour
1/3 cup CADBURY Bournville Cocoa
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ cup buttermilk
METHOD:
COMBINE the chocolate and PHILLY in a bowl over simmering water. Stir until the chocolate has melted. Remove from the heat. Chill until firm enough to spread.
CREAM together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Fold in the sifted flour, cocoa, baking powder and bicarb soda with the buttermilk until combined. Drop tablespoonfuls of mixture onto lined baking trays to make 32 allowing room for spreading.
BAKE in a hot oven 200°C for 8-10 minutes or until puffed and lightly browned around the edges. Cool completely on a rack. Spread the prepared chocolate cream over 16 bases then sandwich together. Serve immediately.
Bron: Recipe by: Trish McKenzie, Cadbury Kitchen
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE WHOOPIE PIES
Time: 40 mins
Serves: 16
INGREDIENTS:
200g CADBURY Milk Chocolate Melts
250g PHILADELPHIA Block Cream Cheese, chopped
125g unsalted butter, softened
½ cup caster sugar
1 egg
1 teaspoon vanilla
1cup flour
1/3 cup CADBURY Bournville Cocoa
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ cup buttermilk
METHOD:
COMBINE the chocolate and PHILLY in a bowl over simmering water. Stir until the chocolate has melted. Remove from the heat. Chill until firm enough to spread.
CREAM together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Fold in the sifted flour, cocoa, baking powder and bicarb soda with the buttermilk until combined. Drop tablespoonfuls of mixture onto lined baking trays to make 32 allowing room for spreading.
BAKE in a hot oven 200°C for 8-10 minutes or until puffed and lightly browned around the edges. Cool completely on a rack. Spread the prepared chocolate cream over 16 bases then sandwich together. Serve immediately.
Bron: Recipe by: Trish McKenzie, Cadbury Kitchen
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
ZOO COOKIES
ZOO COOKIES
Easy peasy, whip up a batch of cookies and cut them into shape. I used a wavy square cutter and then just cut a bit off the top to make them more oblong-y.
Once they were nice and cool I made some Royal Icing. I use
2 egg whites
a teaspoon of lemon juice
METHOD:
Beat them together until a peak forms and then beat in icing sugar until you get your desired consistency. I used a 18 count for these.
Divided the icing into 3 different bowls and coloured them pink, green and blue and left some white to do the animal shapes later.
I flooded my cookies with colour and left them to dry overnight, then piped on some white animal shapes on top.
And there you have it ZOO BISCUITS
Bron: Loryn Loves
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Easy peasy, whip up a batch of cookies and cut them into shape. I used a wavy square cutter and then just cut a bit off the top to make them more oblong-y.
Once they were nice and cool I made some Royal Icing. I use
2 egg whites
a teaspoon of lemon juice
METHOD:
Beat them together until a peak forms and then beat in icing sugar until you get your desired consistency. I used a 18 count for these.
Divided the icing into 3 different bowls and coloured them pink, green and blue and left some white to do the animal shapes later.
I flooded my cookies with colour and left them to dry overnight, then piped on some white animal shapes on top.
And there you have it ZOO BISCUITS
Bron: Loryn Loves
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SMALL TARTLETS:
AMARULA CUSTARD SLICES
AMARULA CUSTARD SLICES
Serves 8-10
750 ml Milk
250 ml Amarula
200 g Sugar
50 g Butter
1 Packet of Cream Crackers
100 g Cake Flour
65 g Cornflour
10 ml Custard Powder
2 ml Salt
100 ml Water
3 Eggs, separated
300 g Icing Sugar
40 ml Boiling Water
DIRECTIONS:
In a pot, heat milk and Amarula until just boiling.
Stir in sugar and butter until melted.
Remove from heat
Line a 30 x 20 rectangular serving dish with cream crackers. Set aside.
In a separate large bowl, mix the flour, cornflour, custard powder and salt with water.
Add egg yolks and beat until smooth.
*Note: The mix will have a few lumps in it.
Gradually add the milk to the flour mix, stirring to combine.
Pour the milk/flour mix back into the pot, place on the heat and continue stirring until thickened and cooked (About 5 minutes).
Remove from the heat.
Beat the egg whites until soft peaks form and fold into the custard.
Spoon half of the mixture over the cream cracker base, top with cream crackers in the same direction then layer the rest of the custard on top.
Finish off with a top layer of cream crackers.
To complete the pudding, make the icing by mixing the icing sugar with the boiling water and spread over the top of the cream crackers.
Allow to set in the refrigerator.
Once set, use the cream cracker size to cut a portion.
Bron: Eat with Emma
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves 8-10
750 ml Milk
250 ml Amarula
200 g Sugar
50 g Butter
1 Packet of Cream Crackers
100 g Cake Flour
65 g Cornflour
10 ml Custard Powder
2 ml Salt
100 ml Water
3 Eggs, separated
300 g Icing Sugar
40 ml Boiling Water
DIRECTIONS:
In a pot, heat milk and Amarula until just boiling.
Stir in sugar and butter until melted.
Remove from heat
Line a 30 x 20 rectangular serving dish with cream crackers. Set aside.
In a separate large bowl, mix the flour, cornflour, custard powder and salt with water.
Add egg yolks and beat until smooth.
*Note: The mix will have a few lumps in it.
Gradually add the milk to the flour mix, stirring to combine.
Pour the milk/flour mix back into the pot, place on the heat and continue stirring until thickened and cooked (About 5 minutes).
Remove from the heat.
Beat the egg whites until soft peaks form and fold into the custard.
Spoon half of the mixture over the cream cracker base, top with cream crackers in the same direction then layer the rest of the custard on top.
Finish off with a top layer of cream crackers.
To complete the pudding, make the icing by mixing the icing sugar with the boiling water and spread over the top of the cream crackers.
Allow to set in the refrigerator.
Once set, use the cream cracker size to cut a portion.
Bron: Eat with Emma
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE FRITTERS
APPLE FRITTERS
3 cups flour, sifted
2 tsp. baking powder
½ tsp. salt
1 cup sugar
1 egg, lightly beaten
4 Tbs. Cooking oil
1 tsp. vanilla extract
1/3 cup orange or lemon juice
2 cups chopped apple
DIRECTIONS:
Preheat oil to 375* F (190*c).
Combine flour, baking powder, salt and sugar; set aside.
Combine egg, cooking oil and vanilla.
Combine dry and liquid ingredients and stir to blend thoroughly. Mix juice and apples, mix well. Add to mixture, blend well.
Drop from teaspoon into hot oil.
(Basket should already be lowered into oil.)
Fry about 2 minutes or until crisp and very brown. Remove from oil and drain.
Dust with powdered sugar or a mixture of sugar and cinnamon and serve.
Or drizzle with glaze:
2 cups powdered sugar, splash vanilla and 1 ½ Tbsp milk adding milk a little at a time until consistency is good for drizzling.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
3 cups flour, sifted
2 tsp. baking powder
½ tsp. salt
1 cup sugar
1 egg, lightly beaten
4 Tbs. Cooking oil
1 tsp. vanilla extract
1/3 cup orange or lemon juice
2 cups chopped apple
DIRECTIONS:
Preheat oil to 375* F (190*c).
Combine flour, baking powder, salt and sugar; set aside.
Combine egg, cooking oil and vanilla.
Combine dry and liquid ingredients and stir to blend thoroughly. Mix juice and apples, mix well. Add to mixture, blend well.
Drop from teaspoon into hot oil.
(Basket should already be lowered into oil.)
Fry about 2 minutes or until crisp and very brown. Remove from oil and drain.
Dust with powdered sugar or a mixture of sugar and cinnamon and serve.
Or drizzle with glaze:
2 cups powdered sugar, splash vanilla and 1 ½ Tbsp milk adding milk a little at a time until consistency is good for drizzling.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CHOC TARTS
BANANA CHOC TARTS
INGREDIENTS:
1/2 cup sour cream
2 teaspoons brown sugar
Dark, milk or white chocolate
8 small precooked store bought pastry cases
Sliced banana
Maple syrup, to serve
METHOD:
Place sour cream in a bowl with brown sugar and mix until the sugar has dissolved and is fully combined.
Finely grate chocolate.
Spoon the sour cream mixture into pastry cases and top with sliced banana.
To serve, sprinkle tarts with grated chocolate and drizzle with a little maple syrup if desired.
Bron: Taste.com.au
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1/2 cup sour cream
2 teaspoons brown sugar
Dark, milk or white chocolate
8 small precooked store bought pastry cases
Sliced banana
Maple syrup, to serve
METHOD:
Place sour cream in a bowl with brown sugar and mix until the sugar has dissolved and is fully combined.
Finely grate chocolate.
Spoon the sour cream mixture into pastry cases and top with sliced banana.
To serve, sprinkle tarts with grated chocolate and drizzle with a little maple syrup if desired.
Bron: Taste.com.au
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA FRITTERS
BANANA FRITTERS
4 tablespoons flour
1 egg
1 tablespoon sugar
1 teaspoon baking powder
Bananas, sliced lengthwise and halved
About 1/ 2 Cup water
Lemon juice
Butter or oil for frying
METHOD
Squeeze lemon juice over bananas. Mix all dry ingredients.
Add beaten egg, also a little water to make a loose batter.
Dip each section of banana into batter before frying in butter or oil.
This batter can be used for any fruit.
Bron: shonaskitchen
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
4 tablespoons flour
1 egg
1 tablespoon sugar
1 teaspoon baking powder
Bananas, sliced lengthwise and halved
About 1/ 2 Cup water
Lemon juice
Butter or oil for frying
METHOD
Squeeze lemon juice over bananas. Mix all dry ingredients.
Add beaten egg, also a little water to make a loose batter.
Dip each section of banana into batter before frying in butter or oil.
This batter can be used for any fruit.
Bron: shonaskitchen
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BLUE BERRY LEMON BARS
BLUE BERRY LEMON BARS
FOR THE CRUST
1 1/2 cups graham cracker OR Tennis biscuit crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar
Zest of one lemon
FOR THE FILLING:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries
METHOD:
Preheat the oven to 180°C. Spray an 8x8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the Tennis biscuit crumbs or graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until biscuits/ cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.
Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.
Bron: Lick the bowl good
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BLUE BERRY LEMON BARS
FOR THE CRUST
1 1/2 cups graham cracker OR Tennis biscuit crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar
Zest of one lemon
FOR THE FILLING:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries
METHOD:
Preheat the oven to 180°C. Spray an 8x8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the Tennis biscuit crumbs or graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until biscuits/ cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.
Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.
Bron: Lick the bowl good
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL VANILLA PUFF BARS
CARAMEL VANILLA PUFF BARS
Makes 18 pastries
Two 12 inch square sheets puff pastry
Granulated sugar
Cut pastry in 9 squares per sheet, do not roll it out, you want the full thickness of the pastry.
Sprinkle the tops with sugar and bake for about 13-15 minutes at 375 *F (190*C) until evenly golden brown. Cool on a wire rack.
CARAMEL FILLING
1 cup sugar
1/4 cup butter cut in small cubes
4 tbsp water
1/2 cup whipping cream
DIRECTIONS:
Begin by mixing the sugar and water in a medium saucepan.
NOTE: I use a larger saucepan than seemingly required because the sugar foams up when you add the butter and cream so make sure you have a large enough pot; 1 1/2 quarts should do.
Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
Do not stir the mixture as it boils but swirl the mixture as needed to pick up any crystallization that might form at the sides.
When the color is right, quickly add the butter and stir quickly until the butter is melted.
Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.
Return to the stove at medium low heat and simmer slowly, stirring often until the mixture reaches 230* F on a candy thermometer
(just below soft ball stage).
Remove from heat and cool completely to room temperature.
VANILLA FROSTING:
2 cups icing sugar
1/2 cup softened butter
3 - 4 tbsp milk ( adjust to achieve the proper consistency)
2 tsp vanilla extract
DIRECTIONS:
Beat all together with an electric mixer until light and fluffy. Split the cooled pastries horizontally with a sharp serrated knife.
Spread a rounded teaspoon of the caramel on the bottom pastry and a heaping teaspoon of vanilla frosting on the top half of the pastry before bringing the two halves together.
Store in an airtight plastic container in the refrigerator. You can use any of you favourite jams instead of caramel...
Bron: Rock Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Makes 18 pastries
Two 12 inch square sheets puff pastry
Granulated sugar
Cut pastry in 9 squares per sheet, do not roll it out, you want the full thickness of the pastry.
Sprinkle the tops with sugar and bake for about 13-15 minutes at 375 *F (190*C) until evenly golden brown. Cool on a wire rack.
CARAMEL FILLING
1 cup sugar
1/4 cup butter cut in small cubes
4 tbsp water
1/2 cup whipping cream
DIRECTIONS:
Begin by mixing the sugar and water in a medium saucepan.
NOTE: I use a larger saucepan than seemingly required because the sugar foams up when you add the butter and cream so make sure you have a large enough pot; 1 1/2 quarts should do.
Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
Do not stir the mixture as it boils but swirl the mixture as needed to pick up any crystallization that might form at the sides.
When the color is right, quickly add the butter and stir quickly until the butter is melted.
Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.
Return to the stove at medium low heat and simmer slowly, stirring often until the mixture reaches 230* F on a candy thermometer
(just below soft ball stage).
Remove from heat and cool completely to room temperature.
VANILLA FROSTING:
2 cups icing sugar
1/2 cup softened butter
3 - 4 tbsp milk ( adjust to achieve the proper consistency)
2 tsp vanilla extract
DIRECTIONS:
Beat all together with an electric mixer until light and fluffy. Split the cooled pastries horizontally with a sharp serrated knife.
Spread a rounded teaspoon of the caramel on the bottom pastry and a heaping teaspoon of vanilla frosting on the top half of the pastry before bringing the two halves together.
Store in an airtight plastic container in the refrigerator. You can use any of you favourite jams instead of caramel...
Bron: Rock Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE TARTS (NO BAKE)
NO-BAKE CHOCOLATE TARTS
This rich chocolate tart is surprisingly easy to make for such an indulgent dessert.
INGREDIENTS:
200g shortbread or digestive biscuits
100g unsalted butter, chopped
1 tbs golden syrup
100g milk chocolate, chopped
100g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
1 tsp vanilla extract
2 tbs pure icing sugar, sifted
200ml thickened cream, plus extra to serve
Cocoa powder and halved strawberries, to garnish
METHOD:
Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring, until butter melts, then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required.
Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.
Bron: taste.com.au
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
NO-BAKE CHOCOLATE TARTS
This rich chocolate tart is surprisingly easy to make for such an indulgent dessert.
INGREDIENTS:
200g shortbread or digestive biscuits
100g unsalted butter, chopped
1 tbs golden syrup
100g milk chocolate, chopped
100g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
1 tsp vanilla extract
2 tbs pure icing sugar, sifted
200ml thickened cream, plus extra to serve
Cocoa powder and halved strawberries, to garnish
METHOD:
Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring, until butter melts, then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required.
Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.
Bron: taste.com.au
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHERRY CUSTARD PASTRIES
CHERRY CUSTARD PASTRIES
These little pastries give a lovely crispy texture, and the light sweetness of the custard, in contrast to the slight tartness of the cherries is really a delicious sensation.
You will need a greased baking tray
Prep Time: 15minutes
Cook Time: 15-25 minutes
Yield: 8 servings
INGREDIENTS:
1 packet ready rolled puff pastry. (I used a sheet measuring 30 cm x 15 cm, 275g packet) OR you can make your own flaky pastry,
FOR THE FILLING:
2 1/2 cups of milk
2 Tablespoons custard powder *
2 tablespoons of sugar
A handful of cherries. Mine were from a can.
FOR THE TOPPING:
1 Tablespoon milk (for glazing)
1 Tablespoon sugar
1/2 Tablespoon icing sugar powder
INSTRUCTIONS:
cherries stoned and cut in half
cookie cutter shapes
stretched squares
1. Heat oven to 180C, Gas 4, 350F.
2. Grease your baking tin. (if you have a silicone sheet, then no need to grease or line)
3. Make the custard, by adding custard powder, 2 tblsp sugar and the milk to a pan and heating until thick. Leave to cool until tepid.
4. Cut your cherries in half. If they are from a can then you will need to put them on some kitchen paper to drain the juice. Also remove the stones if not already done.
5. With your sheet of pastry, cut into squares, roughly 6cm x 5 cm (depends on the size of your pastry sheet)
The main thing is to make sure they are square shapes.
Alternatively, if you have a cookie cutter, you can make different shapes as seen in the photos.
piping the custard diagonally
fold one side to the center
Pipe custard in the center
Fold opposite side over and press gently in the middle to stick the pastry
Fill a piping bag with the cooled custard. I used a large nozzle, but you can choose what size depending on the size you cut your pastry shapes. You can just forget about the piping bag and spoon the custard onto the pastry, but it may get a bit messy!
If you are doing square shapes, run the custard diagonally, from point to point down the center two times,
(so you have two layers of custard on top of each other high) as in the photo opposite
Place as many halved cherries on top of the custard as you wish.
Brush all the sides with milk.
For the sqaures, fold one side over to the center, and then the other side, pressing down gently so the pastry sticks together where it is joined.
Brush all the exposed pastry with milk
Place in to oven for 5 - 20 minutes - You will need to check them as cooking times will vary depending on how big or small your pastries are and also how much filling you have used.
As a rough guide, the flower shaped ones took 15 minutes in the oven, and the folded squares took 25 minutes.
When ready (see photos below and your pastries should have puffed up and have a nice brown colour) let them cool on a rack and then give them a light dusting of icing powder.
Bron: Love Foodies.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
These little pastries give a lovely crispy texture, and the light sweetness of the custard, in contrast to the slight tartness of the cherries is really a delicious sensation.
You will need a greased baking tray
Prep Time: 15minutes
Cook Time: 15-25 minutes
Yield: 8 servings
INGREDIENTS:
1 packet ready rolled puff pastry. (I used a sheet measuring 30 cm x 15 cm, 275g packet) OR you can make your own flaky pastry,
FOR THE FILLING:
2 1/2 cups of milk
2 Tablespoons custard powder *
2 tablespoons of sugar
A handful of cherries. Mine were from a can.
FOR THE TOPPING:
1 Tablespoon milk (for glazing)
1 Tablespoon sugar
1/2 Tablespoon icing sugar powder
INSTRUCTIONS:
cherries stoned and cut in half
cookie cutter shapes
stretched squares
1. Heat oven to 180C, Gas 4, 350F.
2. Grease your baking tin. (if you have a silicone sheet, then no need to grease or line)
3. Make the custard, by adding custard powder, 2 tblsp sugar and the milk to a pan and heating until thick. Leave to cool until tepid.
4. Cut your cherries in half. If they are from a can then you will need to put them on some kitchen paper to drain the juice. Also remove the stones if not already done.
5. With your sheet of pastry, cut into squares, roughly 6cm x 5 cm (depends on the size of your pastry sheet)
The main thing is to make sure they are square shapes.
Alternatively, if you have a cookie cutter, you can make different shapes as seen in the photos.
piping the custard diagonally
fold one side to the center
Pipe custard in the center
Fold opposite side over and press gently in the middle to stick the pastry
Fill a piping bag with the cooled custard. I used a large nozzle, but you can choose what size depending on the size you cut your pastry shapes. You can just forget about the piping bag and spoon the custard onto the pastry, but it may get a bit messy!
If you are doing square shapes, run the custard diagonally, from point to point down the center two times,
(so you have two layers of custard on top of each other high) as in the photo opposite
Place as many halved cherries on top of the custard as you wish.
Brush all the sides with milk.
For the sqaures, fold one side over to the center, and then the other side, pressing down gently so the pastry sticks together where it is joined.
Brush all the exposed pastry with milk
Place in to oven for 5 - 20 minutes - You will need to check them as cooking times will vary depending on how big or small your pastries are and also how much filling you have used.
As a rough guide, the flower shaped ones took 15 minutes in the oven, and the folded squares took 25 minutes.
When ready (see photos below and your pastries should have puffed up and have a nice brown colour) let them cool on a rack and then give them a light dusting of icing powder.
Bron: Love Foodies.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
DANISH PIES - CREAM CHEESE
EASY HOME MADE CHEESE DANISH
YOU'LL NEED:
1 package frozen puff pastry (2 sheets), thawed
560gr package cream cheese, softened
1/2 cup granulated sugar
2 tsp sour cream
1 tsp vanilla essence
1/2 tsp lemon juice
1/2 cup fruit jam (optional)
1 egg white
GLAZE
1/2 cup powdered sugar
2 Tbsp milk
1/2 tsp vanilla or almond essence
Directions:
Roll out 1 sheet of the puff pastry onto a lightly floured surface and smooth out any folds. Cut into quarters.
Repeat with the other sheet of pastry.
Beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, vanilla extract and lemon juice; mix well.
Place about 2 Tbsp of the cream cheese mixture in the center of each pastry quarter.
NOTE: If you want to add any jam, make a little dent in the cream cheese mixture and fill with about 1 Tbsp of jam.
Bring the corners of the pastry square together and pinch them together, like drawing a bag closed.
Place on a parchment-lined baking sheet and brush with egg white. Repeat with the remaining pastry and filling.
Bake in a 190°C oven for 20-25 minutes or until puffed & light golden brown, turning the pan once during baking.
Let cool 20 minutes before glazing.
FOR THE GLAZE:
Whisk together the powdered sugar, milk and vanilla/almond extract.
Drizzle over the danish - to make this easy, pour the glaze into a plastic bag, snip off a corner with scissors, and pipe away!
Bron: Six in the suburb
Plasing; Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
YOU'LL NEED:
1 package frozen puff pastry (2 sheets), thawed
560gr package cream cheese, softened
1/2 cup granulated sugar
2 tsp sour cream
1 tsp vanilla essence
1/2 tsp lemon juice
1/2 cup fruit jam (optional)
1 egg white
GLAZE
1/2 cup powdered sugar
2 Tbsp milk
1/2 tsp vanilla or almond essence
Directions:
Roll out 1 sheet of the puff pastry onto a lightly floured surface and smooth out any folds. Cut into quarters.
Repeat with the other sheet of pastry.
Beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, vanilla extract and lemon juice; mix well.
Place about 2 Tbsp of the cream cheese mixture in the center of each pastry quarter.
NOTE: If you want to add any jam, make a little dent in the cream cheese mixture and fill with about 1 Tbsp of jam.
Bring the corners of the pastry square together and pinch them together, like drawing a bag closed.
Place on a parchment-lined baking sheet and brush with egg white. Repeat with the remaining pastry and filling.
Bake in a 190°C oven for 20-25 minutes or until puffed & light golden brown, turning the pan once during baking.
Let cool 20 minutes before glazing.
FOR THE GLAZE:
Whisk together the powdered sugar, milk and vanilla/almond extract.
Drizzle over the danish - to make this easy, pour the glaze into a plastic bag, snip off a corner with scissors, and pipe away!
Bron: Six in the suburb
Plasing; Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
FLOWER SHAPED MINI LEMON CURD TARTS
FLOWER SHAPED MINI LEMON CURD TARTS
1 unbaked pie crust
1 jar lemon curd
1 Tbsp powdered sugar
Mini muffin pan
Flower shaped cookie cutter
METHOD:
Preheat oven to 425°F (220°C)
Unroll the pie crust, cut out as many flowers as possible
Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces
Center each flower over a mini muffin depression
Fold alternate petals inward, and gently push the dough down into the bottom
Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals
You will end up with a flower shaped unbaked tart shell
Prick each of the bottoms of the unbaked dough shells with a fork, twice
Bake for about 5-7 min until golden brown, remove to a plate
Fill each shell with a few teaspoons of lemon curd
Dust the powdered sugar over the tops
A fancy dessert that is cute, and very simple to make
(A variety of fillings that would also work: nutella, jam, vanilla pudding or custard topped with berries the possibilities are endless)
Bron: Health for better Living
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
FLOWER SHAPED MINI LEMON CURD TARTS
1 unbaked pie crust
1 jar lemon curd
1 Tbsp powdered sugar
Mini muffin pan
Flower shaped cookie cutter
METHOD:
Preheat oven to 425°F (220°C)
Unroll the pie crust, cut out as many flowers as possible
Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces
Center each flower over a mini muffin depression
Fold alternate petals inward, and gently push the dough down into the bottom
Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals
You will end up with a flower shaped unbaked tart shell
Prick each of the bottoms of the unbaked dough shells with a fork, twice
Bake for about 5-7 min until golden brown, remove to a plate
Fill each shell with a few teaspoons of lemon curd
Dust the powdered sugar over the tops
A fancy dessert that is cute, and very simple to make
(A variety of fillings that would also work: nutella, jam, vanilla pudding or custard topped with berries the possibilities are endless)
Bron: Health for better Living
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
LEMON BAR RECIPE
THE BEST LEMON BAR RECIPE
Original recipe makes 1 - 9x13 inch pan
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
METHOD:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food colouring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
THE BEST LEMON BAR RECIPE
Original recipe makes 1 - 9x13 inch pan
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
METHOD:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food colouring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK