ALMOND CHOCOLATE TORTE (NO BAKE)
ALMOND CHOCOLATE TORTE (NO BAKE )
INGREDIENTS
2/3 cup sliced almonds, toasted
8 ounces semisweet chocolate, chopped
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy whipping cream, whipped
DIRECTIONS
Set aside 1 tablespoon almonds for garnish.
Chop remaining almonds; sprinkle into a greased 9-in. springform pan.
In a microwave, melt chocolate; stir until smooth. Cool slightly.
In a large bowl, beat cream cheese and sugar until smooth.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
Cook and stir over low heat until gelatin is completely dissolved.
Beat into cream cheese mixture.
Beat in melted chocolate until smooth. Fold in whipped cream.
Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Yield: 10-12 servings.
Bron: Onbekend
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
2/3 cup sliced almonds, toasted
8 ounces semisweet chocolate, chopped
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy whipping cream, whipped
DIRECTIONS
Set aside 1 tablespoon almonds for garnish.
Chop remaining almonds; sprinkle into a greased 9-in. springform pan.
In a microwave, melt chocolate; stir until smooth. Cool slightly.
In a large bowl, beat cream cheese and sugar until smooth.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
Cook and stir over low heat until gelatin is completely dissolved.
Beat into cream cheese mixture.
Beat in melted chocolate until smooth. Fold in whipped cream.
Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Yield: 10-12 servings.
Bron: Onbekend
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
AMARULA-CHOCOLATE TART
AMARULA-CHOCOLATE TART
INGREDIENTS:
BISCUIT BASE:
75 g butter, melted
15 ml (1 tablespoon) sugar
1 packet Digestive biscuits, crushed
AMARULA LAYER:
55 ml cornflour
50 ml water
3 large eggs
15 ml cold water
6 ml gelatine
250 ml (1 cup) cream
150 ml (3/5 cup) Amarula Cream
5 ml (1 teaspoon) instant coffee dissolved in a bit of water
5 ml (1 teaspoon) vanilla essence
45 ml caster sugar
50 g butter, cubed
dark chocolate layer:
6 ml gelatine
15 ml water
150 ml (3/5 cup) thick cream
3 large eggs, separated
220 g dark cooking chocolate
PREPARATIONS:
Make the base. Mix the melted butter, sugar and crushed biscuits together and press into the base of a greased 22 cm diameter spring form cake tin. Place in the freezer for 30 minutes.
Make the Amarula Cream layer. Combine the cornflour and water in a small mixing bowl. Beat in the eggs and set aside. Soak the gelatine in 15 ml cold water. Heat the cream until nearly boiling in a saucepan. Pour onto the egg mixture whisking very well. Return to the saucepan and, using a whisk, stir the mixture until it just starts to boil. Don’t allow the mixture to boil as it will curdle. Remove from the heat and stir until smooth. (If it does curdle, all is not lost. Blend it in a food processor until smooth.)
Micro wave the gelatine for a few seconds until dissolved and stir into the Amarula mixture with the coffee, vanilla essence and butter. Spoon on top of the biscuit base and return to the refrigerator.
Make the dark chocolate layer. Soak the gelatine in the 15 ml cold water. Whisk the egg yokes and cream together. Melt the chocolate in a double boiler. Add the cream and egg mixture and whisk over the heat until it thickens. Micro wave the gelatine for a few seconds until dissolved and stir into the chocolate mixture. Beat the egg whites until stiff and fold into the chocolate mixture. Spoon the chocolate mixture on top of the Amarula mixture. Cover the tin with plastic cling wrap and freeze until very firm.
Remove from the freezer and allow the stand at room temperature for 30 minutes before decorating and serving.
Bron:Koskaperjolle 2
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
BISCUIT BASE:
75 g butter, melted
15 ml (1 tablespoon) sugar
1 packet Digestive biscuits, crushed
AMARULA LAYER:
55 ml cornflour
50 ml water
3 large eggs
15 ml cold water
6 ml gelatine
250 ml (1 cup) cream
150 ml (3/5 cup) Amarula Cream
5 ml (1 teaspoon) instant coffee dissolved in a bit of water
5 ml (1 teaspoon) vanilla essence
45 ml caster sugar
50 g butter, cubed
dark chocolate layer:
6 ml gelatine
15 ml water
150 ml (3/5 cup) thick cream
3 large eggs, separated
220 g dark cooking chocolate
PREPARATIONS:
Make the base. Mix the melted butter, sugar and crushed biscuits together and press into the base of a greased 22 cm diameter spring form cake tin. Place in the freezer for 30 minutes.
Make the Amarula Cream layer. Combine the cornflour and water in a small mixing bowl. Beat in the eggs and set aside. Soak the gelatine in 15 ml cold water. Heat the cream until nearly boiling in a saucepan. Pour onto the egg mixture whisking very well. Return to the saucepan and, using a whisk, stir the mixture until it just starts to boil. Don’t allow the mixture to boil as it will curdle. Remove from the heat and stir until smooth. (If it does curdle, all is not lost. Blend it in a food processor until smooth.)
Micro wave the gelatine for a few seconds until dissolved and stir into the Amarula mixture with the coffee, vanilla essence and butter. Spoon on top of the biscuit base and return to the refrigerator.
Make the dark chocolate layer. Soak the gelatine in the 15 ml cold water. Whisk the egg yokes and cream together. Melt the chocolate in a double boiler. Add the cream and egg mixture and whisk over the heat until it thickens. Micro wave the gelatine for a few seconds until dissolved and stir into the chocolate mixture. Beat the egg whites until stiff and fold into the chocolate mixture. Spoon the chocolate mixture on top of the Amarula mixture. Cover the tin with plastic cling wrap and freeze until very firm.
Remove from the freezer and allow the stand at room temperature for 30 minutes before decorating and serving.
Bron:Koskaperjolle 2
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE ROSE PUFF PASTRY
APPLE ROSE PUFF PASTRY
INGREDIENTS:
250 g puff pastry dough (pre-thawed);
Two red apples;
Three tablespoons of sugar;
Powered sugar for dusting;
Water.
PREPARATIONS:
Cut apples into thin slices (about 2 mm in thickness).
Pour 200 ml of water into a pot and bring to boil. Add sugar and the apple slices and boil for 2-3 minutes. Then drain the water.
Roll the thawed dough to a thickness of 1-2 mm and cut into strips of 3 cm wide and 25-30 cm long.
Put 5 pieces of apple slices on the strip of dough, as shown in the picture, and wrap the dough strip into a tube, forming a beautiful rose. Tuck the bottom of the dough inside.
Place the apple roses on baking sheet and put in the oven preheated at 200 degree.
Bake for 30 minutes.
When cool off, sprinkle with powdered sugar using a strainer.
The apple rose puff pastry is ready to serve. Enjoy!
Bron: i creative ideas
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
APPLE ROSE PUFF PASTRY
INGREDIENTS:
250 g puff pastry dough (pre-thawed);
Two red apples;
Three tablespoons of sugar;
Powered sugar for dusting;
Water.
PREPARATIONS:
Cut apples into thin slices (about 2 mm in thickness).
Pour 200 ml of water into a pot and bring to boil. Add sugar and the apple slices and boil for 2-3 minutes. Then drain the water.
Roll the thawed dough to a thickness of 1-2 mm and cut into strips of 3 cm wide and 25-30 cm long.
Put 5 pieces of apple slices on the strip of dough, as shown in the picture, and wrap the dough strip into a tube, forming a beautiful rose. Tuck the bottom of the dough inside.
Place the apple roses on baking sheet and put in the oven preheated at 200 degree.
Bake for 30 minutes.
When cool off, sprinkle with powdered sugar using a strainer.
The apple rose puff pastry is ready to serve. Enjoy!
Bron: i creative ideas
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
APPLE ROSE PIE
Author Notes: This recipe comes from a Rumanian baker discovered on Pinterest. I found this to be so deliciously different with it's creamy custard filling, and such - Suze
Serves 6-8
FOR THE DOUGH
9 tablespoons butter, softened
1.2 cups powdered sugar
1 egg
1 teaspoon vanilla
1 teaspoon orange zest
1 cup finely ground almonds
1 1/4 cup flour
FOR THE FILLING:
1 1/2 cup whole milk
1/2 cup white wine (I used a Souvignon Blanc, but a sweeter wine like a Muscato might be interesting!)
3 egg yolks
1 teaspoon vanilla
1 teaspoon orange zest
1/2 cup sugar
4 tablespoons flour
5-6 crisp red apples (like Gala, Braeburn or Fuji )
METHOD:
Preheat oven to 350ºF. Grease and flour a pie pan.
For the dough: In the bowl of a mixer, cream butter and sugar. Add vanilla extract and orange zest. Then, add the egg and almond meal.
Add the flour and mix until it all comes together. It will be quite a soft dough, but remember, the less you handle it, more flaky and delicious will be :)
Transfer the dough to the pie pan and spread it around covering the base and sides of the pan. Chill in the refrigerator while you prepare the filling.
For the filling: Combine the flour, sugar, vanilla and orange zest. Mix and add the eggs and a splash of the milk. Once it has the consistency of a paste, add the remaining milk and wine.
Transfer to a sauce pan; bring it to a boil. Transfer to a bowl and cover the surface of the cream with clear plastic wrap then set aside to cool.
Meanwhile, Begin peeling your apples in a circular spiral -try to get them as thick as possible-, continuing all the way toward the core (you're using the whole apple, not just the peel.) Don't be concerned if some strips are shorter, as you can still use them.
Wrap the apple strips into a rosebud by curling them around your finger.
Bake the pie until the dough is baked and the apples are a little bit golden (1 hour to 1 1/4 hour.) Your time may vary, so start checking your pie after 1 hour.
Serve at room temperature
Bron: Food52.com
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
Serves 6-8
FOR THE DOUGH
9 tablespoons butter, softened
1.2 cups powdered sugar
1 egg
1 teaspoon vanilla
1 teaspoon orange zest
1 cup finely ground almonds
1 1/4 cup flour
FOR THE FILLING:
1 1/2 cup whole milk
1/2 cup white wine (I used a Souvignon Blanc, but a sweeter wine like a Muscato might be interesting!)
3 egg yolks
1 teaspoon vanilla
1 teaspoon orange zest
1/2 cup sugar
4 tablespoons flour
5-6 crisp red apples (like Gala, Braeburn or Fuji )
METHOD:
Preheat oven to 350ºF. Grease and flour a pie pan.
For the dough: In the bowl of a mixer, cream butter and sugar. Add vanilla extract and orange zest. Then, add the egg and almond meal.
Add the flour and mix until it all comes together. It will be quite a soft dough, but remember, the less you handle it, more flaky and delicious will be :)
Transfer the dough to the pie pan and spread it around covering the base and sides of the pan. Chill in the refrigerator while you prepare the filling.
For the filling: Combine the flour, sugar, vanilla and orange zest. Mix and add the eggs and a splash of the milk. Once it has the consistency of a paste, add the remaining milk and wine.
Transfer to a sauce pan; bring it to a boil. Transfer to a bowl and cover the surface of the cream with clear plastic wrap then set aside to cool.
Meanwhile, Begin peeling your apples in a circular spiral -try to get them as thick as possible-, continuing all the way toward the core (you're using the whole apple, not just the peel.) Don't be concerned if some strips are shorter, as you can still use them.
Wrap the apple strips into a rosebud by curling them around your finger.
Bake the pie until the dough is baked and the apples are a little bit golden (1 hour to 1 1/4 hour.) Your time may vary, so start checking your pie after 1 hour.
Serve at room temperature
Bron: Food52.com
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
APPLE PIE WITH ROSES
APPLE PIE WITH ROSES
FOR THE DOUGH:
125 g soft butter
70 g powdered sugar
1 pkg vanilla sugar
1 teaspoon grated orange peel
1 egg
100 g finely ground almonds
150 g flour
FOR THE CREAM :
400 ml milk
100 ml white wine
3 egg yolks
1 pkg vanilla sugar
1 teaspoon grated orange peel
6 tablespoons sugar
4 tablespoons flour
5-6 apples
DIRECTIONS:
Beat soft butter with powdered sugar, vanilla sugar and orange peel.
Add egg and ground almonds.
Add flour gradually to make a soft dough.
Dust a 22/24 cm greased baking pan with flour.
Spread the dough evenly in it.
Place in refrigerator while preparing the cream.
For the cream, in a sauce pan mix the flour with vanilla sugar and orange peel.
Add yolks and a little milk. Stir until smooth.
Pour in the remaining milk and wine. Bring the cream slowly to a boil, stirring constantly until thickened, then let it cool.
Optionally you also can use instant vanilla cream or pudding.
With a vegetables peeler cut the apples in long strips without removing the crust. Wrap the strips into apple roses.
Pour the cream on top of the dough and arrange the apple florets close to each other.
Glaze the roses by slightly brushing them with the warmed apricot jam.
Bake cake in preheated oven at 180 Celsuis until the dough is baked and apples become golden. Let the cake fully cool. Enjoy
Bron Tastebook.com / Anita Couch
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
FOR THE DOUGH:
125 g soft butter
70 g powdered sugar
1 pkg vanilla sugar
1 teaspoon grated orange peel
1 egg
100 g finely ground almonds
150 g flour
FOR THE CREAM :
400 ml milk
100 ml white wine
3 egg yolks
1 pkg vanilla sugar
1 teaspoon grated orange peel
6 tablespoons sugar
4 tablespoons flour
5-6 apples
DIRECTIONS:
Beat soft butter with powdered sugar, vanilla sugar and orange peel.
Add egg and ground almonds.
Add flour gradually to make a soft dough.
Dust a 22/24 cm greased baking pan with flour.
Spread the dough evenly in it.
Place in refrigerator while preparing the cream.
For the cream, in a sauce pan mix the flour with vanilla sugar and orange peel.
Add yolks and a little milk. Stir until smooth.
Pour in the remaining milk and wine. Bring the cream slowly to a boil, stirring constantly until thickened, then let it cool.
Optionally you also can use instant vanilla cream or pudding.
With a vegetables peeler cut the apples in long strips without removing the crust. Wrap the strips into apple roses.
Pour the cream on top of the dough and arrange the apple florets close to each other.
Glaze the roses by slightly brushing them with the warmed apricot jam.
Bake cake in preheated oven at 180 Celsuis until the dough is baked and apples become golden. Let the cake fully cool. Enjoy
Bron Tastebook.com / Anita Couch
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
APPLE CRUMBLE CAKE/ EXPRESSO
APPLE CRUMBLE CAKE / EXPRESSO
Makes 2 loaves
Ingredients:
CRUMBLE:
60g Sasko cake flour
40g Demerara sugar
40g cold unsalted butter, diced
CAKE:
140ml oil
120ml milk
2 extra large eggs
1 tsp vanilla
1 tsp cinnamon
Zest of 1 lemon
1 x 500g Sasko Quick Treats Vanilla muffin mix
FILLING:
1 x tin pie apples, drained
½ cup Demarera sugar
1 tsp ground cinnamon
METHOD:
Preheat oven to 150°C. Grease and line a loaf tin.
To make the crumble, stir the flour and sugar to combine. Rub the butter into the flour with your fingertips until coarse breadcrumbs. Set aside.
Whisk the oil, milk, eggs, vanilla, cinnamon and lemon zest until combined.
Stir in the Sasko Quick Treats vanilla muffin mix until smooth.
Spoon into prepared cake tins and level the top. Mix the pie apples, sugar and cinnamon and spoon over the cake batter.
Sprinkle the crumble evenly over the surface and bake for 50-60 minutes or until the skewer comes out clean and the crumble is lightly golden.
Cool in tin for 10 minutes, before removing it from the tin and cooling it on a wire rack.
Bron; Sasko
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Makes 2 loaves
Ingredients:
CRUMBLE:
60g Sasko cake flour
40g Demerara sugar
40g cold unsalted butter, diced
CAKE:
140ml oil
120ml milk
2 extra large eggs
1 tsp vanilla
1 tsp cinnamon
Zest of 1 lemon
1 x 500g Sasko Quick Treats Vanilla muffin mix
FILLING:
1 x tin pie apples, drained
½ cup Demarera sugar
1 tsp ground cinnamon
METHOD:
Preheat oven to 150°C. Grease and line a loaf tin.
To make the crumble, stir the flour and sugar to combine. Rub the butter into the flour with your fingertips until coarse breadcrumbs. Set aside.
Whisk the oil, milk, eggs, vanilla, cinnamon and lemon zest until combined.
Stir in the Sasko Quick Treats vanilla muffin mix until smooth.
Spoon into prepared cake tins and level the top. Mix the pie apples, sugar and cinnamon and spoon over the cake batter.
Sprinkle the crumble evenly over the surface and bake for 50-60 minutes or until the skewer comes out clean and the crumble is lightly golden.
Cool in tin for 10 minutes, before removing it from the tin and cooling it on a wire rack.
Bron; Sasko
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE CRUMBLE TART
APPLE CRUMBLE TART
500g flour
12,5ml baking powder
Salt
375g sugar
250g marg
Pie apples
2eggs
125ml milk
METHOD:
Mix dry ingredients thorougly
Rub marg in wth finger tips add eggs and milk to thick pastry
Press into pie dish add apples on top cover with crumbled dough on top bake 25-45 minutes at 180'C.
When cold top with cream
Bron: Chrissie Havlicek
Plasing: Christina Havlicek-du Plessis
APPLE CRUMBLE TART
500g flour
12,5ml baking powder
Salt
375g sugar
250g marg
Pie apples
2eggs
125ml milk
METHOD:
Mix dry ingredients thorougly
Rub marg in wth finger tips add eggs and milk to thick pastry
Press into pie dish add apples on top cover with crumbled dough on top bake 25-45 minutes at 180'C.
When cold top with cream
Bron: Chrissie Havlicek
Plasing: Christina Havlicek-du Plessis
APPLE TART WITH BRANDY SAUCE FOR SUNDAY
APPLE TART WITH BRANDY SAUCE FOR SUNDAY
INGREDIENTS
1 cup sugar
3 tablespoons margarine
3 large eggs
1 cup selfraising flour
2 ml baking powder
pinch of salt
¼ cup (60 ml) milk
1 small tin(385 g) of tart apples
BRANDY SAUCE
1½ cup sugar
¼ cup brandy
1 tablespoon margarine
1 teaspoon vanilla
¾ cup of water
DIRECTIONS:
Preheat oven to 180 °C. Beat together the margarine and sugar while adding the eggs one by one.
Beat well. Sift the the flour, baking powder, salt to the margarine mixture.
Slowly add the milk. Add the apples and mix well. Pour into greased tart dish. Bake for 30-40 minutes untill light brown and done.
Mix the sauce ingredients together. While stirring continuously heat to boiling point.
Pour the hot sauce slowly over the apple tart as soon as it comes out of the oven.
Bron: Die Bloubakkie
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
1 cup sugar
3 tablespoons margarine
3 large eggs
1 cup selfraising flour
2 ml baking powder
pinch of salt
¼ cup (60 ml) milk
1 small tin(385 g) of tart apples
BRANDY SAUCE
1½ cup sugar
¼ cup brandy
1 tablespoon margarine
1 teaspoon vanilla
¾ cup of water
DIRECTIONS:
Preheat oven to 180 °C. Beat together the margarine and sugar while adding the eggs one by one.
Beat well. Sift the the flour, baking powder, salt to the margarine mixture.
Slowly add the milk. Add the apples and mix well. Pour into greased tart dish. Bake for 30-40 minutes untill light brown and done.
Mix the sauce ingredients together. While stirring continuously heat to boiling point.
Pour the hot sauce slowly over the apple tart as soon as it comes out of the oven.
Bron: Die Bloubakkie
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
APPLE CRUMBLE
APPLE CRUMBLE
(serves 4-6)
A crumble is a dish of British origin and contains stewed fruit topped with a crumbly mixture of butter, flour and sugar. Follow this easy recipe to make a delicious apple crumble dessert for your next dinner party, and serve it with scoops of vanilla ice cream or decadent dollops of whipped fresh cream.
INGREDIENTS:
1 can (400g) unsweetened pie apples
1 tsp cinnamon
25ml sugar
25ml raisins
1 cup flour
½ cup brown sugar
90g margarine
METHOD:
Mix apples, cinnamon, sugar and raisins and place in a greased pie plate.
Sift flour and brown sugar and rub in margarine (crumble mixture).
Sprinkle crumble mixture over the apples.
Bake at 200° C for 30 minutes.
Serve hot or cold with cream.
Bron: Just Easy
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
(serves 4-6)
A crumble is a dish of British origin and contains stewed fruit topped with a crumbly mixture of butter, flour and sugar. Follow this easy recipe to make a delicious apple crumble dessert for your next dinner party, and serve it with scoops of vanilla ice cream or decadent dollops of whipped fresh cream.
INGREDIENTS:
1 can (400g) unsweetened pie apples
1 tsp cinnamon
25ml sugar
25ml raisins
1 cup flour
½ cup brown sugar
90g margarine
METHOD:
Mix apples, cinnamon, sugar and raisins and place in a greased pie plate.
Sift flour and brown sugar and rub in margarine (crumble mixture).
Sprinkle crumble mixture over the apples.
Bake at 200° C for 30 minutes.
Serve hot or cold with cream.
Bron: Just Easy
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE PIE
APPLE PIE
INGREDIENTS:
45ml Margarine
250ml castor sugar
2 extra large eggs
250ml flour
5ml baking powder
2,5ml salt
60ml milk
1 x 385g can pie apples
TOPPING:
250ml sugar,
250ml cream,
5ml vanilla
DIRECTIONS:
Preheat oven to 180°C. Grease a 22cm cake tin.
Cream margarine and sugar until light and fluffy.
Add eggs one at a time and beat well after every addition.
Sift together the flour, baking powder and salt and fold into the creamed
mixture, alternating with the milk.
Spoon the batter into the prepared cake tin and arrange the apples on top.
Bake for 30-40min, or until toothpick test clean. While the tart is baking, bring the cream, vanilla and sugar to the boil and simmer gently for 5 min. Pour over the tart as soon as it comes out of the oven. (The cream mixture must be hot.)
TIP: Maak die kante van die tert los sodat die stroop onder die tert kan inloop, help met ‘n mes totdat al die stroop oor die tert gegooi is.
Bron: Women’s Value 1995
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
45ml Margarine
250ml castor sugar
2 extra large eggs
250ml flour
5ml baking powder
2,5ml salt
60ml milk
1 x 385g can pie apples
TOPPING:
250ml sugar,
250ml cream,
5ml vanilla
DIRECTIONS:
Preheat oven to 180°C. Grease a 22cm cake tin.
Cream margarine and sugar until light and fluffy.
Add eggs one at a time and beat well after every addition.
Sift together the flour, baking powder and salt and fold into the creamed
mixture, alternating with the milk.
Spoon the batter into the prepared cake tin and arrange the apples on top.
Bake for 30-40min, or until toothpick test clean. While the tart is baking, bring the cream, vanilla and sugar to the boil and simmer gently for 5 min. Pour over the tart as soon as it comes out of the oven. (The cream mixture must be hot.)
TIP: Maak die kante van die tert los sodat die stroop onder die tert kan inloop, help met ‘n mes totdat al die stroop oor die tert gegooi is.
Bron: Women’s Value 1995
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE CRISP CHEESE CAKE
APPLE CRISP CHEESE CAKE
INGREDIENTS:
1/2 cup Tennis Biscuit Crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (90 gr each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter
DIRECTIONS:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the
bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling.
For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter
until crumbly. Sprinkle over apple.
Bake at 180°C for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving, remove sides of pan. Refrigerate leftovers.
Yield: 4 servings.
Bron: Grandma's Kitchen
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1/2 cup Tennis Biscuit Crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (90 gr each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter
DIRECTIONS:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the
bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling.
For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter
until crumbly. Sprinkle over apple.
Bake at 180°C for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving, remove sides of pan. Refrigerate leftovers.
Yield: 4 servings.
Bron: Grandma's Kitchen
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
APPLE TART (VERY TASTY)
TASTY APPLE TART
Serves 10
INGREDIENTS:
BASE:
1 Extra Large Egg
125 ml (85 g) Huletts Sugalite
62 ml ( ¼ cup) Fat Free Milk
250 ml (1 cup) Self-raising Flour
1 large tin (765 g) Sliced Pie Apples
SAUCE:
1 tin (380 g) Low Fat Evaporated Milk
50 ml (34 g) Huletts Sugalite
10 ml (2 tsp) Caramel Essence
METHOD:
BASE:
Beat the egg and Huletts Sugalite together until light and creamy.
Add the milk and sift in the flour. Mix well.
Add the apples and pour the mixture into a greased 22 cm x 22 cm ovenproof dish.
Bake in a preheated oven at 180°C for 30–40 minutes.
SAUCE:
Boil the milk and Huletts Sugalite over a low heat, stirring continuously.
Remove from the stove and add caramel essence.
Pour sauce over hot tart
Bron: Huletts
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves 10
INGREDIENTS:
BASE:
1 Extra Large Egg
125 ml (85 g) Huletts Sugalite
62 ml ( ¼ cup) Fat Free Milk
250 ml (1 cup) Self-raising Flour
1 large tin (765 g) Sliced Pie Apples
SAUCE:
1 tin (380 g) Low Fat Evaporated Milk
50 ml (34 g) Huletts Sugalite
10 ml (2 tsp) Caramel Essence
METHOD:
BASE:
Beat the egg and Huletts Sugalite together until light and creamy.
Add the milk and sift in the flour. Mix well.
Add the apples and pour the mixture into a greased 22 cm x 22 cm ovenproof dish.
Bake in a preheated oven at 180°C for 30–40 minutes.
SAUCE:
Boil the milk and Huletts Sugalite over a low heat, stirring continuously.
Remove from the stove and add caramel essence.
Pour sauce over hot tart
Bron: Huletts
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE BAKLAVA
APPLE BAKLAVA
Sauteing the apples first to let the water evaporate ensures a crisp crust.
Ingredients:
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
½ teaspoon cinnamon
NUT MIXTURE:
2 ½ cups walnuts, chopped
½ cup granulated sugar
½ teaspoon grated lemon peel ( 2 ml)
½ teaspoon cinnamon (2 ml)
24 sheets phyllo
½ cup unsalted butter, melted
2 tablespoons plain dry bread crumbs (30 ml)
2 tablespoons honey (15 ml)
APPLE LAYER:
Peel and slice apples. Melt butter in Dutch oven over high heat.
Add apples, sugar and cinamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20minutes.
Cool.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 degrees F. (200°C or Gas 6)
Trim phyllo sheets to 13 x 9−inch rectangles; cover with plastic wrap.
Brush a 13 x 9−inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter.
Spread 2cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixtureon top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
With sharp knife, cut lengthwise through pastry and filling into 1 ½ “wide strips, then cut diagonally at 2” intervals to make diamonds.
Bake 35 to 40 minutes or until golden.
Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack. Serve warm
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Sauteing the apples first to let the water evaporate ensures a crisp crust.
Ingredients:
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
½ teaspoon cinnamon
NUT MIXTURE:
2 ½ cups walnuts, chopped
½ cup granulated sugar
½ teaspoon grated lemon peel ( 2 ml)
½ teaspoon cinnamon (2 ml)
24 sheets phyllo
½ cup unsalted butter, melted
2 tablespoons plain dry bread crumbs (30 ml)
2 tablespoons honey (15 ml)
APPLE LAYER:
Peel and slice apples. Melt butter in Dutch oven over high heat.
Add apples, sugar and cinamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20minutes.
Cool.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 degrees F. (200°C or Gas 6)
Trim phyllo sheets to 13 x 9−inch rectangles; cover with plastic wrap.
Brush a 13 x 9−inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter.
Spread 2cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixtureon top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
With sharp knife, cut lengthwise through pastry and filling into 1 ½ “wide strips, then cut diagonally at 2” intervals to make diamonds.
Bake 35 to 40 minutes or until golden.
Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack. Serve warm
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE CAKE - GERMAN
GERMAN APPLE CAKE
INGREDIENTS:
3 - 5 apples,
½ cup butter, room temperature
¾ cup sugar
2 eggs
1 tsp lemon juice
1 ¾ cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup milk
powdered sugar
INSTRUCTIONS:
Preheat oven to 350° F ( 180°C )
Grease bottom and sides of a 10-inch spring form pan
Peel, quarter, and core apples.
Thinly slice each quarter several times without cutting all the way through. Do this just before you place them on cake.
The apples "open" when they are baked.
In a medium bowl, beat butter and sugar, eggs and lemon juice until creamy
Blend flour, baking powder, and salt.
Stir into sugar mixture alternately with the milk
Spread batter in the pan. Arrange apple quarters as shown
Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean
Cool in pan on wire rack. Remove the cake from pan.
Dust with powdered icing sugar just before serving. Put a tablespoon of icing sugar into a small sieve.
Gently strike the sieve with a spoon to sprinkle sugar evenly over cake.
TIPS: Add ½ to 1 tsp almond flavoring instead of or as well as the lemon juice
Bron: "Apfelküchen"
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3 - 5 apples,
½ cup butter, room temperature
¾ cup sugar
2 eggs
1 tsp lemon juice
1 ¾ cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup milk
powdered sugar
INSTRUCTIONS:
Preheat oven to 350° F ( 180°C )
Grease bottom and sides of a 10-inch spring form pan
Peel, quarter, and core apples.
Thinly slice each quarter several times without cutting all the way through. Do this just before you place them on cake.
The apples "open" when they are baked.
In a medium bowl, beat butter and sugar, eggs and lemon juice until creamy
Blend flour, baking powder, and salt.
Stir into sugar mixture alternately with the milk
Spread batter in the pan. Arrange apple quarters as shown
Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean
Cool in pan on wire rack. Remove the cake from pan.
Dust with powdered icing sugar just before serving. Put a tablespoon of icing sugar into a small sieve.
Gently strike the sieve with a spoon to sprinkle sugar evenly over cake.
TIPS: Add ½ to 1 tsp almond flavoring instead of or as well as the lemon juice
Bron: "Apfelküchen"
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
4 INGREDIENTS APPLE SLICE
4 INGREDIENT APPLE SLICE
APPLE SLICE INGREDIENTS:
340g pkt vanilla cake mix ( or 1 pkt. GF golden butter cake mix)
175 gr butter, melted
400g can of pie apples (tin of apples or stewed, thats your choice)
200g - sour cream
DIRECTIONS:
Preheat oven to 180c/360F.
Melt butter, then mix butter and cake mix, and press into a paper lined rectangular baking dish.
(Spread evenly in a paper lined rectangular baking dish) and bake for 15 mins.
Combine apple and sour cream in a bowl.
After the cake and butter mix has been par baked for 15 minutes, spread apple and sour cream mix on top the the cake base and return to oven for another 15 minutes.
Cool completely in the fridge. (so it can set). Serve cold.
Optional: sprinkle nutmeg on top of apple and sour cream before returning to the oven for 15 minutes.
There are so many variations, we have made literally hundreds of this slice and it is always a hit.
You can used tinned mangoes, peaches, even cherries.
Bron: From Book 2 Gluten Free 4 Ingredients for kids book
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE SLICE INGREDIENTS:
340g pkt vanilla cake mix ( or 1 pkt. GF golden butter cake mix)
175 gr butter, melted
400g can of pie apples (tin of apples or stewed, thats your choice)
200g - sour cream
DIRECTIONS:
Preheat oven to 180c/360F.
Melt butter, then mix butter and cake mix, and press into a paper lined rectangular baking dish.
(Spread evenly in a paper lined rectangular baking dish) and bake for 15 mins.
Combine apple and sour cream in a bowl.
After the cake and butter mix has been par baked for 15 minutes, spread apple and sour cream mix on top the the cake base and return to oven for another 15 minutes.
Cool completely in the fridge. (so it can set). Serve cold.
Optional: sprinkle nutmeg on top of apple and sour cream before returning to the oven for 15 minutes.
There are so many variations, we have made literally hundreds of this slice and it is always a hit.
You can used tinned mangoes, peaches, even cherries.
Bron: From Book 2 Gluten Free 4 Ingredients for kids book
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APRICOT CAKE-COCONUT MERINGUE
APRICOT CAKE - COCONUT MERINGUE
125 grams Butter or margarine
100 grams castor sugar
1 Pk Vanilla sugar
1 pinch Salt
1 pc Lemon, grated peel
3 Egg Yolks
200 grams Flour
2 tsp Baking powder
2 tbsp Cream
2 tbsp Rum, apricot juice or milk
750 g Apricots, fresh
3 egg whites
75 grams Powdered sugar
80 grams Shredded coconut
METHOD:
Butter or margarine until fluffy. Powdered sugar, vanilla sugar, salt, lemon zest, egg yolks and add.
Flour and baking powder, seven, stir in the cream and rum, milk or juice.
Dough into greased well with breadcrumbs sown emphasize spring-form pan, spread the drained, halved apricots on it.
IN APPROACH:
Oven at 175°C for 30-35 minutes.
Beat egg whites with sugar until stiff, fold in shredded coconut, spread it on the hot cake with a spoon and pull tops.
Bake another 10-15 minutes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
125 grams Butter or margarine
100 grams castor sugar
1 Pk Vanilla sugar
1 pinch Salt
1 pc Lemon, grated peel
3 Egg Yolks
200 grams Flour
2 tsp Baking powder
2 tbsp Cream
2 tbsp Rum, apricot juice or milk
750 g Apricots, fresh
3 egg whites
75 grams Powdered sugar
80 grams Shredded coconut
METHOD:
Butter or margarine until fluffy. Powdered sugar, vanilla sugar, salt, lemon zest, egg yolks and add.
Flour and baking powder, seven, stir in the cream and rum, milk or juice.
Dough into greased well with breadcrumbs sown emphasize spring-form pan, spread the drained, halved apricots on it.
IN APPROACH:
Oven at 175°C for 30-35 minutes.
Beat egg whites with sugar until stiff, fold in shredded coconut, spread it on the hot cake with a spoon and pull tops.
Bake another 10-15 minutes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APRICOT JAM TART
Serves 4 – 6
125 g butter or margarine, softened
125 ml (½ cup) sugar
1 extra-large egg
5 ml (1 tsp) vanilla essence
375 ml (1½ cups) Blue Ribbon cake flour
5 ml (1 tsp) baking powder
2 ml (½ tsp) salt
200 ml (¾ cup) smooth apricot jam
Cream butter and sugar together. Add egg and well until light and creamy. Add essence.
Sift flour, baking powder and salt together and add to creamed mixture. Mix well to a firm dough.
Press two thirds of dough onto base and sides of a greased 23 cm tart dish. Chill the remaining dough for 5 – 10 minutes to firm up.
Spread jam over base. Grate the chilled dough over the jam base. Bake in a preheated oven at 180 °C for about 20 minutes. Leave to cool and cut into slices.
BRON:Blue Ribbon.
125 g butter or margarine, softened
125 ml (½ cup) sugar
1 extra-large egg
5 ml (1 tsp) vanilla essence
375 ml (1½ cups) Blue Ribbon cake flour
5 ml (1 tsp) baking powder
2 ml (½ tsp) salt
200 ml (¾ cup) smooth apricot jam
Cream butter and sugar together. Add egg and well until light and creamy. Add essence.
Sift flour, baking powder and salt together and add to creamed mixture. Mix well to a firm dough.
Press two thirds of dough onto base and sides of a greased 23 cm tart dish. Chill the remaining dough for 5 – 10 minutes to firm up.
Spread jam over base. Grate the chilled dough over the jam base. Bake in a preheated oven at 180 °C for about 20 minutes. Leave to cool and cut into slices.
BRON:Blue Ribbon.
AVOCADO PIE
AVOCADO PIE
Yields: 8 servings
Prep time: 15 min
INGREDIENTS:
1 (9-inch) homemade or store-bought prepared Graham Cracker Pie Crust
1/4 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed lemon juice
1 envelope unflavored gelatin
3 medium-size very ripe avocados, mashed
( If an avocado is ripe, it will yield to a gentle pressure)
1 can sweetened condensed milk
1/2 cup heavy cream
1/2 cup sour cream
GRAHAM CRACKER CRUST
This is a great graham cracker crust, not dry or crumbly. It is sweet, almost like caramel
1 cup graham cracker crumbs
1/4 cup butter , melted
1/3 cup light brown sugar or 1/3 cup white sugar , for less sweet crust
DIRECTIONS:
Mix ingredients together.
Press onto bottom and up sides of pan until desired size.
Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
Fill!
PREPARATIONS:
Refrigerate graham cracker crust until well chilled.
In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.
In a large bowl or the food processor, combine gelatin mixture, mashed avocados, and sweetened condensed milk.
Pour mixture into prepared graham cracker pie crust.
Refrigerate at least 2 hours or until the filling is firm.
In a small bowl, whip heavy cream and sour cream together until stiff peaks form.
Serve pie topped with prepared whipped cream mixture.
Makes 8 servings.
Bron: Leo Porter
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Yields: 8 servings
Prep time: 15 min
INGREDIENTS:
1 (9-inch) homemade or store-bought prepared Graham Cracker Pie Crust
1/4 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed lemon juice
1 envelope unflavored gelatin
3 medium-size very ripe avocados, mashed
( If an avocado is ripe, it will yield to a gentle pressure)
1 can sweetened condensed milk
1/2 cup heavy cream
1/2 cup sour cream
GRAHAM CRACKER CRUST
This is a great graham cracker crust, not dry or crumbly. It is sweet, almost like caramel
1 cup graham cracker crumbs
1/4 cup butter , melted
1/3 cup light brown sugar or 1/3 cup white sugar , for less sweet crust
DIRECTIONS:
Mix ingredients together.
Press onto bottom and up sides of pan until desired size.
Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
Fill!
PREPARATIONS:
Refrigerate graham cracker crust until well chilled.
In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.
In a large bowl or the food processor, combine gelatin mixture, mashed avocados, and sweetened condensed milk.
Pour mixture into prepared graham cracker pie crust.
Refrigerate at least 2 hours or until the filling is firm.
In a small bowl, whip heavy cream and sour cream together until stiff peaks form.
Serve pie topped with prepared whipped cream mixture.
Makes 8 servings.
Bron: Leo Porter
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA SPLIT CAKE
BANANA SPLIT CAKE
CRUST:
1 1/2 cup crushed graham crackers
1 cup sugar, divided
1/3 cup butter, melted
FILLING:
2x 250 gr pkg cream cheese
1 can crushed pineapple, drained
6 bananas, divided
2 pkg vanilla instant pudding
2 cups cold milk
2 cups cool whip, divided
1 cup chopped pecans
METHOD:
Mix graham cracker crumbs, 1/4 cup sugar and butter.
Press into bottom if 13x9-inch pan.
Beat cream cheese and remaining sugar with mixer until well blended.
Spread carefully over crust and top with pineapple.
Slice 4 bananas and arrange over pineapple.
Beat pudding mix and milk with whisk for 2 min until well blended.
Stir in 1 cup cool whip and spread over banana layer in pan.
Top with remaining cool whip.
Refrigerate for 5 hours.
Slice remaining banana just before serving and arrange over dessert, then top with nuts
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CRUST:
1 1/2 cup crushed graham crackers
1 cup sugar, divided
1/3 cup butter, melted
FILLING:
2x 250 gr pkg cream cheese
1 can crushed pineapple, drained
6 bananas, divided
2 pkg vanilla instant pudding
2 cups cold milk
2 cups cool whip, divided
1 cup chopped pecans
METHOD:
Mix graham cracker crumbs, 1/4 cup sugar and butter.
Press into bottom if 13x9-inch pan.
Beat cream cheese and remaining sugar with mixer until well blended.
Spread carefully over crust and top with pineapple.
Slice 4 bananas and arrange over pineapple.
Beat pudding mix and milk with whisk for 2 min until well blended.
Stir in 1 cup cool whip and spread over banana layer in pan.
Top with remaining cool whip.
Refrigerate for 5 hours.
Slice remaining banana just before serving and arrange over dessert, then top with nuts
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERMILK PIE
BUTTERMILK PIE
½ cup buttermilk (maak jou eie ½ kop melk en ½ eetl asyn)
1 and ¾ cups sugar
2 large eggs
3 tbsp flour (eetlepel)
pinch of salt
½ cup butter
1tsp vanilla (eetlepel)
nutmeg
METHOD:
Preheat oven to 400°F/200C.
Mix everything together and pour into an unbaked 9″ pieshell.
Sprinkle the top lightly with nutmeg.
Bake 15min. Reduce oven to 350°F/180C and bake 45min.
Cool to allow filling to set.
Bron: Onbekend
Plasing &Foto Daleen Fratter/WATERTAND RESEPTE VIR OUD EN JONK
BUTTERMILK PIE
½ cup buttermilk (maak jou eie ½ kop melk en ½ eetl asyn)
1 and ¾ cups sugar
2 large eggs
3 tbsp flour (eetlepel)
pinch of salt
½ cup butter
1tsp vanilla (eetlepel)
nutmeg
METHOD:
Preheat oven to 400°F/200C.
Mix everything together and pour into an unbaked 9″ pieshell.
Sprinkle the top lightly with nutmeg.
Bake 15min. Reduce oven to 350°F/180C and bake 45min.
Cool to allow filling to set.
Bron: Onbekend
Plasing &Foto Daleen Fratter/WATERTAND RESEPTE VIR OUD EN JONK
COCONUT PIE
AMAZING COCONUT PIE
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)
DIRECTIONS:
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.
Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate.
Sprinkle with coconut.
Bake at 180°C for 40 minutes or until center of pie is set and top is golden brown.
(It took me closer to 50-55 minutes).
Serve warm or cool on a wire rack. Store leftover pie in refrigerator.
Bron: the retro kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE BISQUICK MIX
5 Cups CAKE FLOUR
3 Tablespoons Baking Powder
2 Teaspoons Salt
1 Cup Margarine
In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening.
You can use a pastry blender, however, I find it easier to just use my hands to get it mixed in really well.
Store in an airtight container. Use the same as you would use Bisquick in a recipe
Note: If you have objections to using shortening you can substitute butter,
but you will then need to keep your homemade baking mix in the refrigerator.
Bron: Make your own zone
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)
DIRECTIONS:
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.
Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate.
Sprinkle with coconut.
Bake at 180°C for 40 minutes or until center of pie is set and top is golden brown.
(It took me closer to 50-55 minutes).
Serve warm or cool on a wire rack. Store leftover pie in refrigerator.
Bron: the retro kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE BISQUICK MIX
5 Cups CAKE FLOUR
3 Tablespoons Baking Powder
2 Teaspoons Salt
1 Cup Margarine
In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening.
You can use a pastry blender, however, I find it easier to just use my hands to get it mixed in really well.
Store in an airtight container. Use the same as you would use Bisquick in a recipe
Note: If you have objections to using shortening you can substitute butter,
but you will then need to keep your homemade baking mix in the refrigerator.
Bron: Make your own zone
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE PEPPERMINT CRISP FRIDGE CAKE
CHOCOLATE PEPPERMINT CRISP FRIDGE CAKE
Serves 6-8
100g butter
300g milk chocolate, chopped
½ tin condensed milk (eat the rest with a spoon)
200g shortbread biscuits, broken
160g peppermint crisp bars, chopped
80g white marshmallows
Cocoa powder, for dusting
DIRECTIONS:
In a saucepan, combine the butter, milk chocolate and condensed milk over low heat and stir until melted.
In a separate bowl, break the biscuit into pieces and combine with the peppermint crisp chunks and marshmallows. Line a standard loaf tin with a sheet of baking paper and set aside. Combine the melted chocolate mixture with the biscuit mixture and stir until combined. Pour into the lined loaf tin and place in the fridge until completely set. Unmould and cut into slices.
TIP: Swop out the biscuits, peppermint crisp and marshmallows for any combination of nuts, sweets or dried fruit.
Bron: Katelyn Williams
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE PEPPERMINT CRISP FRIDGE CAKE
Serves 6-8
100g butter
300g milk chocolate, chopped
½ tin condensed milk (eat the rest with a spoon)
200g shortbread biscuits, broken
160g peppermint crisp bars, chopped
80g white marshmallows
Cocoa powder, for dusting
DIRECTIONS:
In a saucepan, combine the butter, milk chocolate and condensed milk over low heat and stir until melted.
In a separate bowl, break the biscuit into pieces and combine with the peppermint crisp chunks and marshmallows. Line a standard loaf tin with a sheet of baking paper and set aside. Combine the melted chocolate mixture with the biscuit mixture and stir until combined. Pour into the lined loaf tin and place in the fridge until completely set. Unmould and cut into slices.
TIP: Swop out the biscuits, peppermint crisp and marshmallows for any combination of nuts, sweets or dried fruit.
Bron: Katelyn Williams
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CUSTARD LAYERED TART
CUSTARD LAYERED TART
1 litre (4c) full cream milk
60ml (1/4 c) custard powder
80ml (1/3 c) Cornflour
1 can condenced milk
100gr Stork Bake cubed
1 egg, whisked
2 packets Tennis Biscuits
ground cinnamon
METHOD:
Heat 750ml (3c) milk with cinnamon sticks to just below boiling point. Leave to stand for 10 minutes teh nremove and discard the cinnamon stick.
Mix the custard powder and cournflour with the rest of the milk and the condenced milk till smooth
Add the warm milk, return tot the heat and bring to boil, whisking constantly.
Simmer until thickened and cooked. Remove from the heat and beat in the Stork bake and egg
Arrange a layer of Tennis Biscuits on the base of a 35 x 20 cm pie dish
Spoon a thin layer of the custard on top, sprinkle with a little groud cinnamon and top with another layer of biscuits.
Repeat the custard and biscuit layers, ending with a layer of custard and a sprinkling of cinnamon
Leave to cool to room temperature and chill over night in the fridge.
Bron: Onbekend
plasing & Foto: Marizane Zani Robi Mathyssen / WATERTAND RESEPTE VIR OUD EN JONK
CUSTARD LAYERED TART
1 litre (4c) full cream milk
60ml (1/4 c) custard powder
80ml (1/3 c) Cornflour
1 can condenced milk
100gr Stork Bake cubed
1 egg, whisked
2 packets Tennis Biscuits
ground cinnamon
METHOD:
Heat 750ml (3c) milk with cinnamon sticks to just below boiling point. Leave to stand for 10 minutes teh nremove and discard the cinnamon stick.
Mix the custard powder and cournflour with the rest of the milk and the condenced milk till smooth
Add the warm milk, return tot the heat and bring to boil, whisking constantly.
Simmer until thickened and cooked. Remove from the heat and beat in the Stork bake and egg
Arrange a layer of Tennis Biscuits on the base of a 35 x 20 cm pie dish
Spoon a thin layer of the custard on top, sprinkle with a little groud cinnamon and top with another layer of biscuits.
Repeat the custard and biscuit layers, ending with a layer of custard and a sprinkling of cinnamon
Leave to cool to room temperature and chill over night in the fridge.
Bron: Onbekend
plasing & Foto: Marizane Zani Robi Mathyssen / WATERTAND RESEPTE VIR OUD EN JONK
PUFF PASTRY FLOWERS
PUFF PASTRY FLOWERS
It looks so beautiful and tasty that you cannot wait to eat all at once? It’s easy to make, let’s try now. If you don’t want sweet ones, try to add salt into dough and fry directly, it will be good, too.
Materials:
Ready puff pastry
Egg for lubrication
Filling of your choice, but should not be liquid, you can take red bean paste or prunes
For decoration during serving – jam, chocolate
STEPS:
Roll out the puff pastry into a formation about 0.5 cm
Cut discs of it with a cookie cutter.
Then put a prune in each disc’s centre and make a star shape of the puff pastry as shown.
Cut the top parts of this star and bring the cut parts to the centre by folding them in the way shown.
Pinch the centre so as to secure the flower’s shape.
Make more in the same way and deep fry in oil until golden.
Top the flower centres with jam and enjoy with chocolate sauce.
Source: Stylish Board
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PUFF PASTRY FLOWERS
It looks so beautiful and tasty that you cannot wait to eat all at once? It’s easy to make, let’s try now. If you don’t want sweet ones, try to add salt into dough and fry directly, it will be good, too.
Materials:
Ready puff pastry
Egg for lubrication
Filling of your choice, but should not be liquid, you can take red bean paste or prunes
For decoration during serving – jam, chocolate
STEPS:
Roll out the puff pastry into a formation about 0.5 cm
Cut discs of it with a cookie cutter.
Then put a prune in each disc’s centre and make a star shape of the puff pastry as shown.
Cut the top parts of this star and bring the cut parts to the centre by folding them in the way shown.
Pinch the centre so as to secure the flower’s shape.
Make more in the same way and deep fry in oil until golden.
Top the flower centres with jam and enjoy with chocolate sauce.
Source: Stylish Board
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
GERMAN BEE STRING CAKE (BIENENSTICH)
Ingredients:
Dough:
2 ¼ cups flour
¼ cup butter
2 Tbsps. sugar
1 ½ tsps. yeast
¾ tsp. salt
2 eggs
¼ cup water
Topping:
6 Tbsps. butter
⅓ cup sugar
3 Tbsps. honey
2 Tbsps. cream
1 ½ cups sliced almonds
Filling:
2 tsps. unflavored gelatin
2 Tbsps. water
1 cup cream
1 3-oz. package instant vanilla pudding mix
1 tsp. vanilla extract
Combine all of the dough ingredients in the bowl of a stand mixer. Stir together until mixture becomes cohesive. Using dough hook, knead for 5 minutes on medium speed. If you don't have a stand mixer, transfer dough from the bowl to a lightly floured work surface, and knead for 5 minutes until smooth. After kneading dough, place in a lightly oiled bowl turning to grease all sides. Cover with plastic wrap, and let rise for one hour.
Grease two 8-in. round cake pans. Punch down dough and transfer to a lightly oiled surface. Divide in half and roll each piece into a ball. Place one ball in each pan and pat and stretch dough to fill pan. Let rest for 30 minutes. Once dough has rested for about 20 minutes, begin to make topping.
Melt the butter in a small saucepan over medium heat. Add the sugar, honey and cream. Bring mixture to a boil stirring constantly. Boil 3 to 5 minutes until mixture turns light amber in color. Stir in sliced almonds, and let cool slightly. If needed, stretch dough again to edges of pans. Spread mixture over the dough in the pans. Bake for 25 to 28 minutes in a preheated 350° oven until edges are golden brown. Let cool in pans for 30 minutes. Run knife around edges to loosen and remove from pans. Let cakes continue to cool completely.
Carefully split each cake in half horizontally using a long serrated knife. Set cakes aside and make filling.
Soften gelatin in the 2 tablespoons water. Heat mixture in the microwave on low until gelatin has melted and the mixture is clear. Let cool slightly.
Beat cream until soft peaks form. Fold a bit of the whipped cream into the gelatin, then fold that back into the remaining whipped cream.
Mix the instant pudding with the milk and vanilla stirring for 2 minutes. Immediately fold the whipped cream/gelatin mixture into the pudding. Work quickly because the pudding will begin to set up. Fill the cakes. You can serve immediately, but I prefer it once it's had a chance to chill for a while.
BRON: Wannabe Culinarian recipe
Dough:
2 ¼ cups flour
¼ cup butter
2 Tbsps. sugar
1 ½ tsps. yeast
¾ tsp. salt
2 eggs
¼ cup water
Topping:
6 Tbsps. butter
⅓ cup sugar
3 Tbsps. honey
2 Tbsps. cream
1 ½ cups sliced almonds
Filling:
2 tsps. unflavored gelatin
2 Tbsps. water
1 cup cream
1 3-oz. package instant vanilla pudding mix
1 tsp. vanilla extract
Combine all of the dough ingredients in the bowl of a stand mixer. Stir together until mixture becomes cohesive. Using dough hook, knead for 5 minutes on medium speed. If you don't have a stand mixer, transfer dough from the bowl to a lightly floured work surface, and knead for 5 minutes until smooth. After kneading dough, place in a lightly oiled bowl turning to grease all sides. Cover with plastic wrap, and let rise for one hour.
Grease two 8-in. round cake pans. Punch down dough and transfer to a lightly oiled surface. Divide in half and roll each piece into a ball. Place one ball in each pan and pat and stretch dough to fill pan. Let rest for 30 minutes. Once dough has rested for about 20 minutes, begin to make topping.
Melt the butter in a small saucepan over medium heat. Add the sugar, honey and cream. Bring mixture to a boil stirring constantly. Boil 3 to 5 minutes until mixture turns light amber in color. Stir in sliced almonds, and let cool slightly. If needed, stretch dough again to edges of pans. Spread mixture over the dough in the pans. Bake for 25 to 28 minutes in a preheated 350° oven until edges are golden brown. Let cool in pans for 30 minutes. Run knife around edges to loosen and remove from pans. Let cakes continue to cool completely.
Carefully split each cake in half horizontally using a long serrated knife. Set cakes aside and make filling.
Soften gelatin in the 2 tablespoons water. Heat mixture in the microwave on low until gelatin has melted and the mixture is clear. Let cool slightly.
Beat cream until soft peaks form. Fold a bit of the whipped cream into the gelatin, then fold that back into the remaining whipped cream.
Mix the instant pudding with the milk and vanilla stirring for 2 minutes. Immediately fold the whipped cream/gelatin mixture into the pudding. Work quickly because the pudding will begin to set up. Fill the cakes. You can serve immediately, but I prefer it once it's had a chance to chill for a while.
BRON: Wannabe Culinarian recipe
BRANDY-CHILLI CHOCOLATE TART
A decadent, strictly adult dessert. Serve sliced with a scoop of ice cream or drizzled with cream. Omit the brandy if you prefer.
INGREDIENTS
Pastry
1 cup PnP self-rising flour
50 grams cocoa powder
3 tbsp PnP icing sugar
125 grams PnP butter, chilled
2 large egg yolks
2 tbsp cold water
Filling
400 grams dark chocolate chips, chopped
2 tbsp brandy
1 pinch fresh chilies, deseeded, finely chopped
250 grams mascarpone cheese
METHOD
Preheat oven to 200ºC
Pastry:
Mix flour, cocoa, icing sugar and butter until mixture resembles breadcrumbs.
Add egg and water
Knead to form a dough
Wrap in clingfilm and cool for an hour
Grease a 22-24cm loose bottomed tart tin with a little butter
Place dough on a flour-dusted surface and roll into a large circle
Place pastry over tin and fold in the edges to line the dish.
Blind bake* for 20 minutes
Remove from oven and leave to cool
Filling:
Place chocolate and brandy into a heatproof bowl.
Place over a saucepan of boiling water (ensure water doesn’t touch the bowl). Heat to melt. Remove from heat.
Add chilli and mascarpone
Whisk to combine, pour into pastry shell and refrigerate to set
*Blind bake: Bake pastry lined with parchment paper and filled with uncooked beans to shape the pastry.
BRON: Pick ‘n Pay Recipes
WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
Pastry
1 cup PnP self-rising flour
50 grams cocoa powder
3 tbsp PnP icing sugar
125 grams PnP butter, chilled
2 large egg yolks
2 tbsp cold water
Filling
400 grams dark chocolate chips, chopped
2 tbsp brandy
1 pinch fresh chilies, deseeded, finely chopped
250 grams mascarpone cheese
METHOD
Preheat oven to 200ºC
Pastry:
Mix flour, cocoa, icing sugar and butter until mixture resembles breadcrumbs.
Add egg and water
Knead to form a dough
Wrap in clingfilm and cool for an hour
Grease a 22-24cm loose bottomed tart tin with a little butter
Place dough on a flour-dusted surface and roll into a large circle
Place pastry over tin and fold in the edges to line the dish.
Blind bake* for 20 minutes
Remove from oven and leave to cool
Filling:
Place chocolate and brandy into a heatproof bowl.
Place over a saucepan of boiling water (ensure water doesn’t touch the bowl). Heat to melt. Remove from heat.
Add chilli and mascarpone
Whisk to combine, pour into pastry shell and refrigerate to set
*Blind bake: Bake pastry lined with parchment paper and filled with uncooked beans to shape the pastry.
BRON: Pick ‘n Pay Recipes
WATERTAND RESEPTE VIR OUD EN JONK
TIPSY TART (BRANDY TART)
TART:
250g (1 cup) dates, chopped
185ml boiling water
5ml (1 teaspoon) bicarbonate of soda
30ml (2 Tablespoons) butter or brick margarine
250ml (1 cup) Huletts White Sugar
1 egg
375ml (1½ cups) cake flour
20ml (4 teaspoons) baking powder
Pinch of salt
60ml (¼ cup) pecan nuts, chopped
SYRUP:
310ml (1¼ cups) Huletts White Sugar
185ml wat
5ml (1 teaspoon) vanilla essence
15ml (1 Tablespoon) butter
60ml (¼ cup) brandy
Method
1. Pour boiling water over dates and bicarbonate of soda. Allow to cool.
2. Beat butter/margarine, sugar and egg together.
3. Sift dry ingredients and add, alternately with the date mixture.
4. Stir in nuts and pour into 2 x 20cm greased tart plates and bake at
180ºC for 30 - 40 minutes. Remove from oven, and allow to cool.
5. Dissolve the sugar in the water and boil for 5 minutes.
6. Add the vanilla essence, butter and brandy. Pour over cooled tarts.
7. Decorate with piped whipped cream and cherries.
BRON HULLETTS RECIPYS
WATERTAND RESEPTE VIR OUD EN JONK
250g (1 cup) dates, chopped
185ml boiling water
5ml (1 teaspoon) bicarbonate of soda
30ml (2 Tablespoons) butter or brick margarine
250ml (1 cup) Huletts White Sugar
1 egg
375ml (1½ cups) cake flour
20ml (4 teaspoons) baking powder
Pinch of salt
60ml (¼ cup) pecan nuts, chopped
SYRUP:
310ml (1¼ cups) Huletts White Sugar
185ml wat
5ml (1 teaspoon) vanilla essence
15ml (1 Tablespoon) butter
60ml (¼ cup) brandy
Method
1. Pour boiling water over dates and bicarbonate of soda. Allow to cool.
2. Beat butter/margarine, sugar and egg together.
3. Sift dry ingredients and add, alternately with the date mixture.
4. Stir in nuts and pour into 2 x 20cm greased tart plates and bake at
180ºC for 30 - 40 minutes. Remove from oven, and allow to cool.
5. Dissolve the sugar in the water and boil for 5 minutes.
6. Add the vanilla essence, butter and brandy. Pour over cooled tarts.
7. Decorate with piped whipped cream and cherries.
BRON HULLETTS RECIPYS
WATERTAND RESEPTE VIR OUD EN JONK
BANANA CREAM PIE-CARAMEL-CHOCOLATE DRIZZLE
BANANA CREAM PIE - CARAMEL- CHOCOLATE DRIZZLE
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
2 teaspoons vanilla
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 Graham Cracker Crust (Tennis Biscuits )
9 firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract for whipped cream
Caramel ice cream topping or sauce
Chocolate ice cream topping or sauce
Shaved chocolate, for garnish
Confectioner's sugar, for garnish
DIRECTIONS:
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, and vanilla in a large heavy-bottomed saucepan over medium heat.
Bring to a gentle boil, whisking to dissolve the sugar.
Remove from the heat. Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color.
Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks.
Gradually add the egg mixture to the hot cream, whisking constantly.
Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes.
(The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.)
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula.
Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly.
Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly.
For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center.
Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least four hours.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff
peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices.
Transfer the slices to dessert plates.
Fill a pastry bag or a Ziploc bag with hole in the bottom corner with the whipped cream and pipe onto each slice.
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve
Bron; Welcome Home
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
2 teaspoons vanilla
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 Graham Cracker Crust (Tennis Biscuits )
9 firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract for whipped cream
Caramel ice cream topping or sauce
Chocolate ice cream topping or sauce
Shaved chocolate, for garnish
Confectioner's sugar, for garnish
DIRECTIONS:
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, and vanilla in a large heavy-bottomed saucepan over medium heat.
Bring to a gentle boil, whisking to dissolve the sugar.
Remove from the heat. Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color.
Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks.
Gradually add the egg mixture to the hot cream, whisking constantly.
Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes.
(The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.)
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula.
Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly.
Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly.
For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center.
Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least four hours.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff
peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices.
Transfer the slices to dessert plates.
Fill a pastry bag or a Ziploc bag with hole in the bottom corner with the whipped cream and pipe onto each slice.
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve
Bron; Welcome Home
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
BANANA COCONUT CREAM PIE
BANANA COCONUT CREAM PIE
INGREDIENTS
FOR THE CRUST:
• Basic Pie Dough
For the filling:
• 3 medium ripe bananas
• 3 tablespoons cornstarch
• 3/4 cup whole milk
• 4 large egg yolks
• 1 (14-ounce) 425ml can coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
For the topping:
• 1 cup heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 3/4 cup toasted, sweetened flaked coconut
INSTRUCTIONS
FOR THE CRUST:
1. Heat the oven to 350°F /180*C and arrange a rack in the lower third. Lightly flour a work surface and roll the dough into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal. Pierce the base of the crust with a fork several times, line with a piece of parchment paper, and fill with pie weights or dried beans.
2. Bake until the dough starts to set, about 20 minutes. Remove the pie weights and parchment paper and continue to bake until the dough is dry and slightly brown, about 25 minutes more. Remove from the oven and let cool completely.
For the filling:
1. Cut bananas into 1/4-inch-thick slices and overlap to fill the bottom of the cooled crust; set aside.
2. Place cornstarch in a medium bowl and whisk in 1/2 cup of the milk, then the yolks, until incorporated and smooth.
3. In a large saucepan whisk together coconut milk, sugar, salt, and remaining milk and bring to a boil over medium heat. Once boiling, slowly whisk in yolk mixture and reduce heat to medium low. Using a rubber spatula, constantly stir and scrape the bottom of the pot to prevent scorching; cook until mixture reaches 180°F on an instant-read thermometer, about 5 to 10 minutes.
4. Remove from heat and stir in vanilla. Pour hot custard into pie crust and let cool to room temperature, about 15 minutes. Once cool, cover and refrigerate until firm and chilled, at least 30 minutes or up to 12 hours.
For the topping:
1. When ready to serve, combine cream and powdered sugar in a chilled mixing bowl and whip until medium peaks form. Spread evenly over the surface of the pie and sprinkle toasted coconut over cream. Serve immediately or chill up to 8 hours.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
FOR THE CRUST:
• Basic Pie Dough
For the filling:
• 3 medium ripe bananas
• 3 tablespoons cornstarch
• 3/4 cup whole milk
• 4 large egg yolks
• 1 (14-ounce) 425ml can coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
For the topping:
• 1 cup heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 3/4 cup toasted, sweetened flaked coconut
INSTRUCTIONS
FOR THE CRUST:
1. Heat the oven to 350°F /180*C and arrange a rack in the lower third. Lightly flour a work surface and roll the dough into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal. Pierce the base of the crust with a fork several times, line with a piece of parchment paper, and fill with pie weights or dried beans.
2. Bake until the dough starts to set, about 20 minutes. Remove the pie weights and parchment paper and continue to bake until the dough is dry and slightly brown, about 25 minutes more. Remove from the oven and let cool completely.
For the filling:
1. Cut bananas into 1/4-inch-thick slices and overlap to fill the bottom of the cooled crust; set aside.
2. Place cornstarch in a medium bowl and whisk in 1/2 cup of the milk, then the yolks, until incorporated and smooth.
3. In a large saucepan whisk together coconut milk, sugar, salt, and remaining milk and bring to a boil over medium heat. Once boiling, slowly whisk in yolk mixture and reduce heat to medium low. Using a rubber spatula, constantly stir and scrape the bottom of the pot to prevent scorching; cook until mixture reaches 180°F on an instant-read thermometer, about 5 to 10 minutes.
4. Remove from heat and stir in vanilla. Pour hot custard into pie crust and let cool to room temperature, about 15 minutes. Once cool, cover and refrigerate until firm and chilled, at least 30 minutes or up to 12 hours.
For the topping:
1. When ready to serve, combine cream and powdered sugar in a chilled mixing bowl and whip until medium peaks form. Spread evenly over the surface of the pie and sprinkle toasted coconut over cream. Serve immediately or chill up to 8 hours.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA SPLIT CAKE/TART
BANANA SPLIT CAKE / TART
INGREDIENTS:
2 cups graham crackers
1 stick butter
4 bananas
1 can crushed pineapple drained
2 eggs or 2/3 cup egg substitute
2 cups confectioner's sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans
METHOD:
Melt 1 stick butter and mix with 2 cups graham cracker crumbs. Pat into the bottom of a 9"x13" baking pan.
Mix eggs or eggs substitute with confectioners sugar using an electric mixer. Beat well and then pour over the graham cracker crust.
Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries. Next cover this with whipped topping.
Drain the maraschino cherries and place them on top either randomly or on what would be each serving. Sprinkle walnuts on top.
Chill for about 2 hours before serving
BRON:(Linda Anderson)
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 cups graham crackers
1 stick butter
4 bananas
1 can crushed pineapple drained
2 eggs or 2/3 cup egg substitute
2 cups confectioner's sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans
METHOD:
Melt 1 stick butter and mix with 2 cups graham cracker crumbs. Pat into the bottom of a 9"x13" baking pan.
Mix eggs or eggs substitute with confectioners sugar using an electric mixer. Beat well and then pour over the graham cracker crust.
Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries. Next cover this with whipped topping.
Drain the maraschino cherries and place them on top either randomly or on what would be each serving. Sprinkle walnuts on top.
Chill for about 2 hours before serving
BRON:(Linda Anderson)
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA SPLIT CAKE/TART
BANANA SPLIT CAKE/TART
INGREDIENTS:
CRUST:
Make a cookie crust of your choice
Filling
4 bananas
1 can crushed pineapple drained
2 eggs
2 cups confectioner's sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans
METHOD:
Mix eggs or eggs confectioners sugar using an electric mixer. Beat well and then pour over the graham cracker crust.
Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries. Next cover this with whipped topping.
Drain the maraschino cherries and place them on top either randomly or on what would be each serving. Sprinkle walnuts on top.
Chill for about 2 hours before serving
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
CRUST:
Make a cookie crust of your choice
Filling
4 bananas
1 can crushed pineapple drained
2 eggs
2 cups confectioner's sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans
METHOD:
Mix eggs or eggs confectioners sugar using an electric mixer. Beat well and then pour over the graham cracker crust.
Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries. Next cover this with whipped topping.
Drain the maraschino cherries and place them on top either randomly or on what would be each serving. Sprinkle walnuts on top.
Chill for about 2 hours before serving
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CUSTARD NUTELLA PIE
CRUST
2 1/2 cups graham cracker crumbs (~1.5 sleeves)
1/3 cup sugar
1/4 cup mashed banana (1/2 banana)
1/4 cup (1/2 stick) unsalted butter, melted How to:
Blend graham crackers, sugar, butter, and banana in food processor
Spread crust in a pie pan and let sit in the freezer for about 30min (preheat oven to 350)
Bake crust in oven for ~15 min until it begins to brown and let cool
Spread about 1/2 a jar of nutella on the bottom and sides of the crust and set in refrigerator until custard is ready
CUSTARD:
3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter
1 vanilla bean or 1 teaspoon vanilla extract
HOW TO:
Combine all ingredients (except milk and vanilla) in a bowl, and whisk
Heat milk and vanilla on medium heat until hot but not boiling
Add 1 cup of hot milk to egg yolk mixture and whisk
Add egg mixture back to the hot milk and bring the mixture just up to a bubble- it will thicken to a pudding consistency
Remove from heat and let cool
When cool, alternate the custard with layers of sliced bananas.
Chill and serve
BRON:AMAMDAGHASSAEI
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 1/2 cups graham cracker crumbs (~1.5 sleeves)
1/3 cup sugar
1/4 cup mashed banana (1/2 banana)
1/4 cup (1/2 stick) unsalted butter, melted How to:
Blend graham crackers, sugar, butter, and banana in food processor
Spread crust in a pie pan and let sit in the freezer for about 30min (preheat oven to 350)
Bake crust in oven for ~15 min until it begins to brown and let cool
Spread about 1/2 a jar of nutella on the bottom and sides of the crust and set in refrigerator until custard is ready
CUSTARD:
3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter
1 vanilla bean or 1 teaspoon vanilla extract
HOW TO:
Combine all ingredients (except milk and vanilla) in a bowl, and whisk
Heat milk and vanilla on medium heat until hot but not boiling
Add 1 cup of hot milk to egg yolk mixture and whisk
Add egg mixture back to the hot milk and bring the mixture just up to a bubble- it will thicken to a pudding consistency
Remove from heat and let cool
When cool, alternate the custard with layers of sliced bananas.
Chill and serve
BRON:AMAMDAGHASSAEI
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CUSTARD PIE (IMPOSSABLY EASY)
INGREDIENTS
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
METHOD:
1 Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
2 In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
3 Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
4 Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
BRON: SOURCE: bettycrocker
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
METHOD:
1 Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
2 In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
3 Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
4 Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
BRON: SOURCE: bettycrocker
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CHOC TART
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
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:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
2 teaspoons brown sugar
Dark, milk or white chocolate
8 small precooked store bought pastry cases
Sliced banana
Maple syrup, to serve
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:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
BANANA CARAMEL TART
250g Tennis biscuits crushed
100g butter
1 can of Caramel treat
4 small bananas
Fresh cream
Grated chocolate
Method
Blitz together biscuits and melted butter.
Press into 1 big pie dish or individual little ramekins
Chill for 10 minutes.
Spoon caramel treat on base and chill for an hour
Carefully remove tart from dish/ramekins
Whip cream into soft peaks
Fold in bananas
Spoon over caramel
Decorate with banana slices & grated chocolate.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
100g butter
1 can of Caramel treat
4 small bananas
Fresh cream
Grated chocolate
Method
Blitz together biscuits and melted butter.
Press into 1 big pie dish or individual little ramekins
Chill for 10 minutes.
Spoon caramel treat on base and chill for an hour
Carefully remove tart from dish/ramekins
Whip cream into soft peaks
Fold in bananas
Spoon over caramel
Decorate with banana slices & grated chocolate.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL BANANA CAKE ROLL
Ingredients (cake)
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites1 tablespoon confectioners’ sugar
Directions (cake)
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
Stiff Peaks
Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack
NOTE: Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.
Ingredients (filling)
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping
Directions (filling)
In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites1 tablespoon confectioners’ sugar
Directions (cake)
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
Stiff Peaks
Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack
NOTE: Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.
Ingredients (filling)
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping
Directions (filling)
In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
CHOCOLATE BANANA CAKE ROLL
Ingredients:
Cake:
5 large Eggs
500ml Milk
STEP 2: In a large bowl cream together eggs and sugar until light and fluffy. Gradually add the flour and cocoa. Blend together well.
STEP 3: Pour into the jelly roll pan and bake for 20-25 minutes.
STEP 4: Meanwhile boil the milk and sugar in a pot, add the vanilla pudding and cook while stirring till it thickens into a cream. Cool completely. Then add butter and cream until you have nice and smooth cake filling (sometimes I add ground walnuts into the filling).
STEP 5: When the cake is done. Take a clean and wet dishcloth and spread it onto the surface. Remove the cake from the jelly roll pan and place it on the dishcloth with the wax paper still attached. Roll together tight and let it cool.
STEP 6: After the cake is cool. Unwrap it, remove the wax paper, put the cake down on the surface which is lightly covered with icing sugar (for no sticking). Spread the filling (leave some filling for icing the cake). Peel two bananas and place them lengthwise on the edge of the cake and roll tightly again.
STEP 7: Spread the rest of the filling evenly over the roll
STEP 8: You can cover your cake with shredded coconut, walnuts or melted chocolate (the choice is yours).
BRON:bibisculinaryjourney
WATERTAND RESEPTE VIR OUD EN JONK
Cake:
5 large Eggs
- 1/2 cup Sugar
- 1/2 cup Cake Flour
- 2 Tbsp Cocoa
500ml Milk
- 2 packages/3oz Original Vanilla Pudding (stove top cooking style )
- 2 sticks of Butter (room temperature)
- 1/2 cup Sugar
- 1/2 cup Ground Walnuts (optional)
STEP 2: In a large bowl cream together eggs and sugar until light and fluffy. Gradually add the flour and cocoa. Blend together well.
STEP 3: Pour into the jelly roll pan and bake for 20-25 minutes.
STEP 4: Meanwhile boil the milk and sugar in a pot, add the vanilla pudding and cook while stirring till it thickens into a cream. Cool completely. Then add butter and cream until you have nice and smooth cake filling (sometimes I add ground walnuts into the filling).
STEP 5: When the cake is done. Take a clean and wet dishcloth and spread it onto the surface. Remove the cake from the jelly roll pan and place it on the dishcloth with the wax paper still attached. Roll together tight and let it cool.
STEP 6: After the cake is cool. Unwrap it, remove the wax paper, put the cake down on the surface which is lightly covered with icing sugar (for no sticking). Spread the filling (leave some filling for icing the cake). Peel two bananas and place them lengthwise on the edge of the cake and roll tightly again.
STEP 7: Spread the rest of the filling evenly over the roll
STEP 8: You can cover your cake with shredded coconut, walnuts or melted chocolate (the choice is yours).
BRON:bibisculinaryjourney
WATERTAND RESEPTE VIR OUD EN JONK
BOSTON CREAM PIE
CAKE:
80 grams butter, softened
200 grams all-purpose flour, sifted
3 1/2 teaspoons baking powder
1/2 teaspoon salt
200 grams granulated sugar
200ml and 2 tablespoons milk
1 teaspoon vanilla extract
2 large eggs
CREAM FILLING:
50 grams sugar
3 tablespoons cornstarch
1/4 teaspoon salt
300ml milk
3 egg yolks, beaten
1 teaspoon vanilla extract
CHOCOLATE GLAZE:
1 1/2 cups whipping cream
6oz semi-sweet chocolate chips
2 tablespoons unsalted butter, cut into chunks
How to make Boston Cream Pie Dessert
Step 1: Preheat the oven to 375°F.
Step 2: In a large bowl, mix the melted butter with the flour, baking powder, salt, and sugar gradually.
Step 3: After well-blended, add in 1 cup milk and vanilla extract.
Step 4: Stir until the dry ingredients are dampened.
Step 5: Combine eggs and remaining milk into the mixture.
Step 6: Pour into a layer cake pan.
Step 7: Place into preheated oven and bake it for 20 minutes.
Step 8: Take cake out from oven and let it cool completely.
Step 9: For Cream Filling, combine sugar, cornstarch and salt in a bowl.
Step 10: Stir it with 1 cup milk until smooth, and then, adding remaining milk.
Step 11: Cook it on low heat, stir until smooth and thickened; stir egg yolk with the mixture.
Step 12: Cook it for another 2 minutes and let it cool completely before adding vanilla.
Step 13: For Chocolate Glaze, cook the whipping cream until near boiling.
Step 14: Stir the chocolate with hot cream.
Step 15: Put the cake with cream filling and topping with chocolate glaze.
BRON: COOKING-WITH-US
WATERTAND RESEPTE VIR OUD EN JONK
80 grams butter, softened
200 grams all-purpose flour, sifted
3 1/2 teaspoons baking powder
1/2 teaspoon salt
200 grams granulated sugar
200ml and 2 tablespoons milk
1 teaspoon vanilla extract
2 large eggs
CREAM FILLING:
50 grams sugar
3 tablespoons cornstarch
1/4 teaspoon salt
300ml milk
3 egg yolks, beaten
1 teaspoon vanilla extract
CHOCOLATE GLAZE:
1 1/2 cups whipping cream
6oz semi-sweet chocolate chips
2 tablespoons unsalted butter, cut into chunks
How to make Boston Cream Pie Dessert
Step 1: Preheat the oven to 375°F.
Step 2: In a large bowl, mix the melted butter with the flour, baking powder, salt, and sugar gradually.
Step 3: After well-blended, add in 1 cup milk and vanilla extract.
Step 4: Stir until the dry ingredients are dampened.
Step 5: Combine eggs and remaining milk into the mixture.
Step 6: Pour into a layer cake pan.
Step 7: Place into preheated oven and bake it for 20 minutes.
Step 8: Take cake out from oven and let it cool completely.
Step 9: For Cream Filling, combine sugar, cornstarch and salt in a bowl.
Step 10: Stir it with 1 cup milk until smooth, and then, adding remaining milk.
Step 11: Cook it on low heat, stir until smooth and thickened; stir egg yolk with the mixture.
Step 12: Cook it for another 2 minutes and let it cool completely before adding vanilla.
Step 13: For Chocolate Glaze, cook the whipping cream until near boiling.
Step 14: Stir the chocolate with hot cream.
Step 15: Put the cake with cream filling and topping with chocolate glaze.
BRON: COOKING-WITH-US
WATERTAND RESEPTE VIR OUD EN JONK
BOSTON CREAM PIE
Butter Cake:
1 ¾ cups cake flour, see substitute below
½ tsp salt
2 tsp baking powder
1/3 cup butter
1/3 tsp vanilla
1 cup sugar
2 egg, separated
1/2 cup milk, divided
Butter two 7 or 8 inch layer pans or 12 muffin tins. Preheat oven to 375 degrees F.
Sift together cake flour, salt and baking powder, set aside. Cream butter thoroughly then add vanilla. Beat in sugar gradually; beat until fluffy. Beat in egg yolks.
Stir in ½ cup flour mixture. Stir in ¼ cup milk; add ½ cup flour mixture and ¼ cup milk; add remaining flour; beat well.
Beat egg whites until stands up in soft peaks; fold into batter. Spoon batter into prepared cake pans or muffin tins.
Bake 20 to 30 minutes. Remove from oven; cool completely.
Cake Flour Substitute: For every cup of cake flour use ¾ cup all purpose flour plus 2 Tbsp cornstarch.
Put cake layers together with Rich Cream Filling, see below.
Dust cake top with confectioners’ sugar or spread with Chocolate Frosting, see below.
Rich Cream Filling:
½ cup sugar
3 Tbsp flour or 1 Tbsp cornstarch
Small pinch salt
3/4 cup milk
1 egg or 2 egg yolks, slightly beaten
Add flavoring, see variations below
¼ cup heavy cream
In small heavy sauce pan put sugar, flour and salt; stir in milk. Cook and stir over low heat until mixture thickens, about 5 minutes or so. Add slightly beaten egg; cook and stir 3 minutes longer. Add flavoring, see variations below; let cool. Beat heavy cream until stiff; fold into cooled filling; chill. Put cake layers together with Rich Cream Filling.
Rich Cream Filling Flavoring variations:
Banana Cream Filling: Add 1 cup mashed banana pulp that has been forced through strainer and 2 Tbsp lemon juice.
Caramel Cream Filling: Use 1/2 cup flour added to 1/3 cup caramel syrup
Chocolate Cream Filling: Increase sugar to 1 cup. Heat milk with 2 oz. unsweetened chocolate. Add splash vanilla with heavy cream.
Coffee Cream Filling: Flavor to taste with instant coffee granules.
Chocolate Frosting:
2 oz. unsweetened chocolate
1 Tbsp butter
½ cup milk
2 cups confectioners’ sugar
½ tsp vanilla
In double boiler or heavy sauce pan cook chocolate, butter and milk over low heat until chocolate melts. Stir well. Let stand until luke-warm; stir in confectioners’ sugar and vanilla. Beat until thick enough to spread.
BRON:G F Cookbooks
WATERTAND RESEPTE VIR OUD EN JONK
1 ¾ cups cake flour, see substitute below
½ tsp salt
2 tsp baking powder
1/3 cup butter
1/3 tsp vanilla
1 cup sugar
2 egg, separated
1/2 cup milk, divided
Butter two 7 or 8 inch layer pans or 12 muffin tins. Preheat oven to 375 degrees F.
Sift together cake flour, salt and baking powder, set aside. Cream butter thoroughly then add vanilla. Beat in sugar gradually; beat until fluffy. Beat in egg yolks.
Stir in ½ cup flour mixture. Stir in ¼ cup milk; add ½ cup flour mixture and ¼ cup milk; add remaining flour; beat well.
Beat egg whites until stands up in soft peaks; fold into batter. Spoon batter into prepared cake pans or muffin tins.
Bake 20 to 30 minutes. Remove from oven; cool completely.
Cake Flour Substitute: For every cup of cake flour use ¾ cup all purpose flour plus 2 Tbsp cornstarch.
Put cake layers together with Rich Cream Filling, see below.
Dust cake top with confectioners’ sugar or spread with Chocolate Frosting, see below.
Rich Cream Filling:
½ cup sugar
3 Tbsp flour or 1 Tbsp cornstarch
Small pinch salt
3/4 cup milk
1 egg or 2 egg yolks, slightly beaten
Add flavoring, see variations below
¼ cup heavy cream
In small heavy sauce pan put sugar, flour and salt; stir in milk. Cook and stir over low heat until mixture thickens, about 5 minutes or so. Add slightly beaten egg; cook and stir 3 minutes longer. Add flavoring, see variations below; let cool. Beat heavy cream until stiff; fold into cooled filling; chill. Put cake layers together with Rich Cream Filling.
Rich Cream Filling Flavoring variations:
Banana Cream Filling: Add 1 cup mashed banana pulp that has been forced through strainer and 2 Tbsp lemon juice.
Caramel Cream Filling: Use 1/2 cup flour added to 1/3 cup caramel syrup
Chocolate Cream Filling: Increase sugar to 1 cup. Heat milk with 2 oz. unsweetened chocolate. Add splash vanilla with heavy cream.
Coffee Cream Filling: Flavor to taste with instant coffee granules.
Chocolate Frosting:
2 oz. unsweetened chocolate
1 Tbsp butter
½ cup milk
2 cups confectioners’ sugar
½ tsp vanilla
In double boiler or heavy sauce pan cook chocolate, butter and milk over low heat until chocolate melts. Stir well. Let stand until luke-warm; stir in confectioners’ sugar and vanilla. Beat until thick enough to spread.
BRON:G F Cookbooks
WATERTAND RESEPTE VIR OUD EN JONK
BUTTERSCOTCH MERINGUE PIE
Ingredients
1/2 (14.1-ounce) package refrigerated pie crusts
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
6 egg yolks
2 1/2 cups milk
1 (11-ounce) package butterscotch morsels
2 tablespoons butter
Swiss Meringue
Instructions
Preheat oven to 450º. Fit pie crust into a 9-inch pie plate. Fold edges under and crimp. Using a fork, prick bottom and sides of crust. Bake for 10 to 12 minutes or until lightly browned. Let cool completely on a wire rack.
In a small bowl, whisk together sugar, cornstarch, and salt. In a large saucepan, whisk together egg yolks and milk. Gradually whisk sugar mixture into egg mixture until blended. Bring to a boil over medium-high heat; cook, whisking constantly, for 1 minute.
Remove from heat; stir in butterscotch morsels and butter until melted and smooth. Spoon butterscotch mixture into prepared crust. Cover with plastic wrap, and chill overnight or until firm.
Spread Swiss Meringue over chilled butterscotch filling. Brown meringue with a welder’s or kitchen torch, if desired.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
1/2 (14.1-ounce) package refrigerated pie crusts
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
6 egg yolks
2 1/2 cups milk
1 (11-ounce) package butterscotch morsels
2 tablespoons butter
Swiss Meringue
Instructions
Preheat oven to 450º. Fit pie crust into a 9-inch pie plate. Fold edges under and crimp. Using a fork, prick bottom and sides of crust. Bake for 10 to 12 minutes or until lightly browned. Let cool completely on a wire rack.
In a small bowl, whisk together sugar, cornstarch, and salt. In a large saucepan, whisk together egg yolks and milk. Gradually whisk sugar mixture into egg mixture until blended. Bring to a boil over medium-high heat; cook, whisking constantly, for 1 minute.
Remove from heat; stir in butterscotch morsels and butter until melted and smooth. Spoon butterscotch mixture into prepared crust. Cover with plastic wrap, and chill overnight or until firm.
Spread Swiss Meringue over chilled butterscotch filling. Brown meringue with a welder’s or kitchen torch, if desired.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
CREAMY BUTTERSCOTCH PIE
Ek sal net my gewone Tennisbeskuitjie en botter vir 'n "crust" gebruik
1 (9 inch) pie shell, baked
1 (375gr) can evaporated milk
3/4 cup brown sugar
1/4 cup cornstarch
3 egg yolks, (Keep whites for meringue)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons margarine or butter
Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk.
Add butter in one piece.
Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens.
Stir constantly because this will burn easily.
Once thickened, remove from heat and pour into pie crust.
Meringue
3 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
Start beating egg whites, adding sugar while beating.
Add vanilla and continue until peaks are formed.
Spread on pie covering entire pie.
Bake in preheated 350 degree oven until brown on top or place under broiler to brown.
Bron: The souther Lady Cooks
WATERTAND RESEPTE VIR OUD EN JONK
1 (9 inch) pie shell, baked
1 (375gr) can evaporated milk
3/4 cup brown sugar
1/4 cup cornstarch
3 egg yolks, (Keep whites for meringue)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons margarine or butter
Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk.
Add butter in one piece.
Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens.
Stir constantly because this will burn easily.
Once thickened, remove from heat and pour into pie crust.
Meringue
3 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
Start beating egg whites, adding sugar while beating.
Add vanilla and continue until peaks are formed.
Spread on pie covering entire pie.
Bake in preheated 350 degree oven until brown on top or place under broiler to brown.
Bron: The souther Lady Cooks
WATERTAND RESEPTE VIR OUD EN JONK
BUTTERMILK PIES
This recipe makes TWO pies - Two pie shells unbaked..
2 1/2 cups sugar
6 eggs
1 cup coconut, (Optional)
1 cup pecans, (Or walnuts)
1 cup buttermilk,
1/2 cup butter,
2 tablespoon flour,
1 tablespoon vanilla
Mix all ingredients and pour into pie shells - bake at 350 for about an hour
BRON:(Thanks Linda Lurtz and Gloria Hudson Simmons)
WATERTAND RESEPTE VIR OUD EN JONK
2 1/2 cups sugar
6 eggs
1 cup coconut, (Optional)
1 cup pecans, (Or walnuts)
1 cup buttermilk,
1/2 cup butter,
2 tablespoon flour,
1 tablespoon vanilla
Mix all ingredients and pour into pie shells - bake at 350 for about an hour
BRON:(Thanks Linda Lurtz and Gloria Hudson Simmons)
WATERTAND RESEPTE VIR OUD EN JONK
SNICKER BROWNIE ICE CREAM PIE
This baby is rich. Perfectly rich. It rocks 4 layers of awesome:
1. Brownie
2. Caramel and chocolate sauce
3. Chopped snickers
4. Peanut butter ice cream
A snicker lovers dream.
SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE
Snickers Peanut Butter Brownie Ice Cream Cake
1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
250gr cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
250ml Cool Whip, thawed
1 bottle chocolate sundae syrup (Here’s the one I used)
1 bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at
temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top
edge of the pan, since the cake will probably be a little taller than your pan.
If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1 cup caramel sauce and 1 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1 cup caramel sauce and 1 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Bron: Life, Love and Sugar
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1. Brownie
2. Caramel and chocolate sauce
3. Chopped snickers
4. Peanut butter ice cream
A snicker lovers dream.
SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE
Snickers Peanut Butter Brownie Ice Cream Cake
1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
250gr cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
250ml Cool Whip, thawed
1 bottle chocolate sundae syrup (Here’s the one I used)
1 bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at
temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top
edge of the pan, since the cake will probably be a little taller than your pan.
If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1 cup caramel sauce and 1 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1 cup caramel sauce and 1 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Bron: Life, Love and Sugar
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE ECLAIR CAKE
CHOCOLATE ECLAIR CAKE
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
INSTRUCTIONS:
Preheat oven to 400*F.
Lightly grease a 9″X13″ glass baking pan.
ECLAIR CRUST:
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
FILLING:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.
*If you want to make this even better use homemade whipped cream.
Bron: Onbekend
Plasing & Foto: Melanie Verster / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE ECLAIR CAKE
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
INSTRUCTIONS:
Preheat oven to 400*F.
Lightly grease a 9″X13″ glass baking pan.
ECLAIR CRUST:
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
FILLING:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.
*If you want to make this even better use homemade whipped cream.
Bron: Onbekend
Plasing & Foto: Melanie Verster / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE IRISH CREAM BROWNIE PIE
Prep Time: 15 minutes
Cook Time: 25 minutes for brownies
CHILL time should be minimum 4 hours.
Yield: 6 - 8 Persons
You will need
8 inch pie dish
and a 9 inch greased square pan for the brownies.
Recipe from Peggy Mitchell
This recipe consists of a base, a filling, a topping and a brownie cake which is used in both the filling and the topping. The only baking you need to do is for the brownies.
Ingredients
The base
2 cups / 230 g of graham cracker crumbs
3 TBS, butter,
1 TBS of granulated sugar
The Filling
8 ozs / 225 g of cream cheese,
1/2 cup / 100 g of sugar,
1/3 cup/ 30 g of cocoa powder..
1 large chocolate candy bar of your choice (leave a chunk of it for decorating the top)
Extra chocolate pieces of your choice
a 1/4 cup / 60 ml of milk
4 TBS of Hot fudge
3 TBS Irish Crème Liquor
The Topping
1 cup / 240 ml of heavy cream,
1 TBS of Confectionary sugar
2 TBS of Irish Crème Liquor
Irish Crème Brownie filling & topping
½ cup / 100 g melted butter
1 TBS of Irish Crème liquor
½ cup / 60 g all purpose flour
¼ tsp of baking powder
1 cup / 200 g of granulated sugar
2 eggs
1/3 cup / 40 g unsweetened cocoa powder
¼ tsp salt
Instructions
Make the base:
Melt butter and add to the graham crackers & sugar. Mix well and finely pack the mix into the pie dish and up the sides.
Make the filling:
1. In a bowl, mix cream cheese, sugar and cocoa powder. Blend well.
2. Melt 1 large chocolate candy bar of your choice with a 1/4 cup of milk and combine.
3. I added 4 TBS of Hot fudge to the mix for an extra kick.
4. Let chill for 1 hour
Make the Irish Cream Brownies
1. Mix all the brownie ingredients to incorporate, then add to a greased 9 inch square pan
2. Bake for 20-25 mins at 350 F / 180 C / Gas 4 in
When cooled chunk up and add to a layer in between layers of your pudding mix. Reserve some for your garnish.
To make the topping:
In a mixer add the cream, confectioners sugar & Irish cream liqueur and whip.
Add on top of the chocolate layer and take another chunk of candy bar and grind over the top of the pie as well as shreds of chocolate pieces of your choice. Garnish with Bites of brownie, dusting of your favorite chocolate bar ( I chose mint for it’s a Irish crème pie, and toffee bites.
WATERTAND RESEPTE VIR OUD EN JONK
Cook Time: 25 minutes for brownies
CHILL time should be minimum 4 hours.
Yield: 6 - 8 Persons
You will need
8 inch pie dish
and a 9 inch greased square pan for the brownies.
Recipe from Peggy Mitchell
This recipe consists of a base, a filling, a topping and a brownie cake which is used in both the filling and the topping. The only baking you need to do is for the brownies.
Ingredients
The base
2 cups / 230 g of graham cracker crumbs
3 TBS, butter,
1 TBS of granulated sugar
The Filling
8 ozs / 225 g of cream cheese,
1/2 cup / 100 g of sugar,
1/3 cup/ 30 g of cocoa powder..
1 large chocolate candy bar of your choice (leave a chunk of it for decorating the top)
Extra chocolate pieces of your choice
a 1/4 cup / 60 ml of milk
4 TBS of Hot fudge
3 TBS Irish Crème Liquor
The Topping
1 cup / 240 ml of heavy cream,
1 TBS of Confectionary sugar
2 TBS of Irish Crème Liquor
Irish Crème Brownie filling & topping
½ cup / 100 g melted butter
1 TBS of Irish Crème liquor
½ cup / 60 g all purpose flour
¼ tsp of baking powder
1 cup / 200 g of granulated sugar
2 eggs
1/3 cup / 40 g unsweetened cocoa powder
¼ tsp salt
Instructions
Make the base:
Melt butter and add to the graham crackers & sugar. Mix well and finely pack the mix into the pie dish and up the sides.
Make the filling:
1. In a bowl, mix cream cheese, sugar and cocoa powder. Blend well.
2. Melt 1 large chocolate candy bar of your choice with a 1/4 cup of milk and combine.
3. I added 4 TBS of Hot fudge to the mix for an extra kick.
4. Let chill for 1 hour
Make the Irish Cream Brownies
1. Mix all the brownie ingredients to incorporate, then add to a greased 9 inch square pan
2. Bake for 20-25 mins at 350 F / 180 C / Gas 4 in
When cooled chunk up and add to a layer in between layers of your pudding mix. Reserve some for your garnish.
To make the topping:
In a mixer add the cream, confectioners sugar & Irish cream liqueur and whip.
Add on top of the chocolate layer and take another chunk of candy bar and grind over the top of the pie as well as shreds of chocolate pieces of your choice. Garnish with Bites of brownie, dusting of your favorite chocolate bar ( I chose mint for it’s a Irish crème pie, and toffee bites.
WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE BANOFFEE PIES
Makes 6.
250 g dark chocolate digestive biscuits
180 g unsalted butter
1 tbs cocoa powder - plus extra to dust
½ firmly packed cup brown sugar (100 g)
395 g can condensed milk
75 g dark chocolate - melted
1 tbs golden syrup
300 ml thickened cream
2 small bananas - sliced
Finely crumb biscuits in a food processor.
Melt 80 g butter and add to crumbs with cocoa.
Process to combine.
Press into six 10 cm loose bottomed tart pans.
Chill for 20 minutes until bases are firm.
Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted.
Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel.
Remove from heat, then add chocolate and golden syrup, stirring to combine.
Fill tart shells with caramel mixture, smoothing tops with a palette knife.
Chill for at least 1 hour to set.
Whip cream until soft peaks form.
When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.
BRON:Taste.com Recipes - Valli Little
WATERTAND RESEPTE VIR OUD EN JONK
250 g dark chocolate digestive biscuits
180 g unsalted butter
1 tbs cocoa powder - plus extra to dust
½ firmly packed cup brown sugar (100 g)
395 g can condensed milk
75 g dark chocolate - melted
1 tbs golden syrup
300 ml thickened cream
2 small bananas - sliced
Finely crumb biscuits in a food processor.
Melt 80 g butter and add to crumbs with cocoa.
Process to combine.
Press into six 10 cm loose bottomed tart pans.
Chill for 20 minutes until bases are firm.
Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted.
Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel.
Remove from heat, then add chocolate and golden syrup, stirring to combine.
Fill tart shells with caramel mixture, smoothing tops with a palette knife.
Chill for at least 1 hour to set.
Whip cream until soft peaks form.
When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.
BRON:Taste.com Recipes - Valli Little
WATERTAND RESEPTE VIR OUD EN JONK
CARROT CAKE ROLL
Yield: 12 servings
Ingredients
For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
175g cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
Preheat oven to 180 degrees (350'F). Line a jelly roll/swiss roll (25cmx36cm)(10x15inch) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting.
Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
Notes
Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!
BRON:Mamaw June's Recies
Ingredients
For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
175g cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
Preheat oven to 180 degrees (350'F). Line a jelly roll/swiss roll (25cmx36cm)(10x15inch) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting.
Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
Notes
Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!
BRON:Mamaw June's Recies
CARROT CAKE ROULADE-PINEAPPLE CREAM CHEESE
Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.
more about:
For the filling
8 oz. cream cheese, at room temperature
4 oz. (1/2 cup) unsalted butter, softened
4 oz. (1 cup) confectioners’ sugar
1 tsp. pure vanilla extract
2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
For the cake
Unsalted butter, softened, for the pan
3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
1-1/2 tsp. finely grated orange zest
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cloves
1/2 tsp. kosher salt
5 large eggs, separated, whites at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 Tbs. confectioners’ sugar
To finish
2 Tbs. confectioners’ sugar
1/4 tsp. ground cinnamon
Make the filling
In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.
Make the cake
Position a rack in the bottom third of the oven and heat the oven to 350°F.
Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.
Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature
In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.
In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.
In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.
Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.
While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.
Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.
Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.
Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral
Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.
Finish the cake
With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.
Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.
BRON: Fine Cooking
more about:
For the filling
8 oz. cream cheese, at room temperature
4 oz. (1/2 cup) unsalted butter, softened
4 oz. (1 cup) confectioners’ sugar
1 tsp. pure vanilla extract
2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
For the cake
Unsalted butter, softened, for the pan
3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
1-1/2 tsp. finely grated orange zest
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cloves
1/2 tsp. kosher salt
5 large eggs, separated, whites at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 Tbs. confectioners’ sugar
To finish
2 Tbs. confectioners’ sugar
1/4 tsp. ground cinnamon
Make the filling
In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.
Make the cake
Position a rack in the bottom third of the oven and heat the oven to 350°F.
Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.
Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature
In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.
In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.
In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.
Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.
While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.
Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.
Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.
Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral
Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.
Finish the cake
With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.
Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.
BRON: Fine Cooking
CHOCOLATE SALTED CARAMEL TART
Makes 6 small 8-cm tarts or one big 22-cm tart
For the Crust:
• 110 gr butter, softened;
• 100 gr sugar;
• 1 large egg yolk;
• 130 gr all purpose flour;
• 30 gr dutch processed cocoa powder.
In a large bowl, beat butter and sugar until creamy. Beat in the egg yolk. Combine the flour and cocoa powder and add them to the butter mixture. Mix in until it just comes together. Roll out the dough or form it just pressing it with your fingers into 6 8-cm rings laid down on a paper lined baking tray. Fridge the tarts shells for an hour to set. Meanwhile preheat the oven to 180º C. Prick the tart shells all over with a fork and blind bake until cooked through, about 15 minutes. Cool on a wire rack.
For the Caramel:
• 125 ml water;
• 400 gr granulated sugar;
• 60 gr glucose;
• 125 ml heavy cream;
• 110 gr butter (if using salted butter skip the salt below);
• 15 gr flaked sea salt.
In a saucepan, whisk together the sugar, glucose and the water and bring to a boil. Salt can be added at this initial step (skip if using salted butter), but I prefer to add it at the end in order to preserve the salt crystals. Cook without stirring until amber colour, if using a candy thermometer it should reach 180º C . Remove the pan from heat and whisk in the butter and the cream until smooth. Pour caramel into cooled tart shells and refrigerate until firm, around 4 hours.
For the Ganache:
• 120 gr heavy cream;
• 120 gr high quality dark chocolate (we used Cacao Barry's Tanzanie);
• Sea salt or kosher salt for garnish
Bring the cream to a simmer. Then pour the hot cream over the chocolate. Wait for a minute, then stir to obtain a smooth ganache. Pour the ganache evenly over the tarts and refrigerate for further 4 hour. Before serving sprinkle with sea salt, but not before as it will melt away.
Tip: If you have any caramel left, wait till it hardens, then tear small pieces of it and dip them in dark chocolate.
EK HET BIETJIE GAAN OPLEES OOR DIE DUTCH COCOA POWDER, JY KAN GEWONE COCOA GEBRUIK.
Bron: CHOCOLATE SALTED CARAMEL TART
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
For the Crust:
• 110 gr butter, softened;
• 100 gr sugar;
• 1 large egg yolk;
• 130 gr all purpose flour;
• 30 gr dutch processed cocoa powder.
In a large bowl, beat butter and sugar until creamy. Beat in the egg yolk. Combine the flour and cocoa powder and add them to the butter mixture. Mix in until it just comes together. Roll out the dough or form it just pressing it with your fingers into 6 8-cm rings laid down on a paper lined baking tray. Fridge the tarts shells for an hour to set. Meanwhile preheat the oven to 180º C. Prick the tart shells all over with a fork and blind bake until cooked through, about 15 minutes. Cool on a wire rack.
For the Caramel:
• 125 ml water;
• 400 gr granulated sugar;
• 60 gr glucose;
• 125 ml heavy cream;
• 110 gr butter (if using salted butter skip the salt below);
• 15 gr flaked sea salt.
In a saucepan, whisk together the sugar, glucose and the water and bring to a boil. Salt can be added at this initial step (skip if using salted butter), but I prefer to add it at the end in order to preserve the salt crystals. Cook without stirring until amber colour, if using a candy thermometer it should reach 180º C . Remove the pan from heat and whisk in the butter and the cream until smooth. Pour caramel into cooled tart shells and refrigerate until firm, around 4 hours.
For the Ganache:
• 120 gr heavy cream;
• 120 gr high quality dark chocolate (we used Cacao Barry's Tanzanie);
• Sea salt or kosher salt for garnish
Bring the cream to a simmer. Then pour the hot cream over the chocolate. Wait for a minute, then stir to obtain a smooth ganache. Pour the ganache evenly over the tarts and refrigerate for further 4 hour. Before serving sprinkle with sea salt, but not before as it will melt away.
Tip: If you have any caramel left, wait till it hardens, then tear small pieces of it and dip them in dark chocolate.
EK HET BIETJIE GAAN OPLEES OOR DIE DUTCH COCOA POWDER, JY KAN GEWONE COCOA GEBRUIK.
Bron: CHOCOLATE SALTED CARAMEL TART
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
CORNFLAKE TART
• Crust:
• 150g sugar
• 1tsp ground cinnamon
• 150g cornflakes, crushed
• 150g butter, melted
• Filling:
• 4tbsp plain flour
• 150g sugar
• 750ml milk
• 30g butter
• 4 eggs, separated
Method
1. Preheat the oven to 160°C/gas mark 3.
2. Make the crust first. In a bowl, mix the sugar and cinnamon together, then mix in the cornflakes and the melted butter. Fill the base and sides of a 25cm square dish with the cornflake mixture. Set aside.
3. Now make the filling. Mix the flour and sugar in a bowl, then add enough of the milk to make a smooth paste. Set aside. Heat the rest of the milk in a saucepan over a medium heat and bring to the boil. Gradually pour the hot milk into the flour paste, whisking constantly.
4. Transfer the milk mixture back into the saucepan and add the butter. Whisk constantly over a low heat until the mixture thickens. Set aside to cool, laying a sheet of cllingfilm on the surface to prevent a skin forming.
5. Once the mixture reaches room temperature, beat the egg yolks lightly and whisk them into the batter. Whisk the egg whites in a clean bowl and fold into the batter. Pour into the prepared cornflake crust and spread evenly.
6. Bake in the oven for about 45 minutes, or until set. Serve warm or cold
WATERTAND RESEPTE VIR OUD EN JONK
• 150g sugar
• 1tsp ground cinnamon
• 150g cornflakes, crushed
• 150g butter, melted
• Filling:
• 4tbsp plain flour
• 150g sugar
• 750ml milk
• 30g butter
• 4 eggs, separated
Method
1. Preheat the oven to 160°C/gas mark 3.
2. Make the crust first. In a bowl, mix the sugar and cinnamon together, then mix in the cornflakes and the melted butter. Fill the base and sides of a 25cm square dish with the cornflake mixture. Set aside.
3. Now make the filling. Mix the flour and sugar in a bowl, then add enough of the milk to make a smooth paste. Set aside. Heat the rest of the milk in a saucepan over a medium heat and bring to the boil. Gradually pour the hot milk into the flour paste, whisking constantly.
4. Transfer the milk mixture back into the saucepan and add the butter. Whisk constantly over a low heat until the mixture thickens. Set aside to cool, laying a sheet of cllingfilm on the surface to prevent a skin forming.
5. Once the mixture reaches room temperature, beat the egg yolks lightly and whisk them into the batter. Whisk the egg whites in a clean bowl and fold into the batter. Pour into the prepared cornflake crust and spread evenly.
6. Bake in the oven for about 45 minutes, or until set. Serve warm or cold
WATERTAND RESEPTE VIR OUD EN JONK
CREME PIE
Ingredients:
1 box of your favorite chocolate biscuits
60 ml melter butter
8 bananas
2x360g tins caramel treat
250 ml double thick cream
Whipped cream (die spuit room) pecan nuts and sliced bananas to decorate
METHOD
Put biscuits in a food processor and pulse until you have fine crumbs.
Add melted butter to the crumbs and then press half into a glass loaf pan
Slice bananas and place on top of crumbs. Top with a layer of caramel treat,
Spread double thick cream on top of caramel and then repeat the layers: crust, bananas,caramel and double cream.
Decorate with the whipped cream, pecan nuts and sliced bananas.
WATERTAND RESEPTE VIR OUD EN JONK
1 box of your favorite chocolate biscuits
60 ml melter butter
8 bananas
2x360g tins caramel treat
250 ml double thick cream
Whipped cream (die spuit room) pecan nuts and sliced bananas to decorate
METHOD
Put biscuits in a food processor and pulse until you have fine crumbs.
Add melted butter to the crumbs and then press half into a glass loaf pan
Slice bananas and place on top of crumbs. Top with a layer of caramel treat,
Spread double thick cream on top of caramel and then repeat the layers: crust, bananas,caramel and double cream.
Decorate with the whipped cream, pecan nuts and sliced bananas.
WATERTAND RESEPTE VIR OUD EN JONK
COCONUT & CORNFLAKE CUSTARD TART
250 ml crushed Bokomo Corn Flakes
Half a 200 g packet MOIR’S Tea Lovers Biscuits, crushed
125 ml melted butter
80 ml castor sugar
2.5 ml cinnamon
125 ml melted butter
4 x 250 ml milk
45 ml butter
140 ml MOIR’S Custard Powder
80 ml sugar
5 ml MOIR’S Vanilla Essence
80 ml MOIR’S Desiccated Coconut, toasted
1. Mix the corn flakes, biscuit crumbs, sugar and cinnamon
with the melted butter.
2. Press onto the bottom of a 25 x 25 cm deep dish.
3. Heat 750 ml of the milk together with the butter.
4. Mix the custard powder, sugar and vanilla with the remaining milk.
5. Stir until thick and pour onto the prepared base.
6. Leave to cool and sprinkle with toasted coconut.
WATERTAND RESEPTE VIR OUD EN JONK
Half a 200 g packet MOIR’S Tea Lovers Biscuits, crushed
125 ml melted butter
80 ml castor sugar
2.5 ml cinnamon
125 ml melted butter
4 x 250 ml milk
45 ml butter
140 ml MOIR’S Custard Powder
80 ml sugar
5 ml MOIR’S Vanilla Essence
80 ml MOIR’S Desiccated Coconut, toasted
1. Mix the corn flakes, biscuit crumbs, sugar and cinnamon
with the melted butter.
2. Press onto the bottom of a 25 x 25 cm deep dish.
3. Heat 750 ml of the milk together with the butter.
4. Mix the custard powder, sugar and vanilla with the remaining milk.
5. Stir until thick and pour onto the prepared base.
6. Leave to cool and sprinkle with toasted coconut.
WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE MALT ICE CREAM CAKE
Ingredients
1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired
Use an indulgent chocolate ice cream for double the chocolate pleasure.
WATERTAND RESEPTE VIR OUD EN JONK
1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired
- 1 Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
- 2 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- 3 Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
- 4 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- 5 Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Use an indulgent chocolate ice cream for double the chocolate pleasure.
WATERTAND RESEPTE VIR OUD EN JONK
CREMORA TART
A profound taste sensation-sour and sweet, but not as in-your-face as lemon meringue.
Less than 1 hour
Serves: 12
Recipe Type: Desserts
Main Ingredients
1 packet Tennis biscuits, finely crushed
50 grams salted butter, melted
250 grams Cremora
250 ml hot water
2 cans PnP condensed milk
250 ml PnP lemon juice
1 tbsp pumpkin seeds, toasted, for serving
1 drizzle honey, for serving
Mix Tennis biscuits with butter, press into the bottom of a tart tin and refrigerate to set.
Stir Cremora into hot water until completely dissolved.
Cool to room temperature.
Whisk condensed milk and Cremora mixture together in a bowl.
Add lemon juice, a little at a time, whisking until mixture thickens considerably–you might not need all the lemon juice.
Pour filling into tart base, smooth with a spatula and refrigerate to set.
Scatter over toasted pumpkin seeds and drizzle with honey before serving.
BRON: pickn pay
Less than 1 hour
Serves: 12
Recipe Type: Desserts
Main Ingredients
1 packet Tennis biscuits, finely crushed
50 grams salted butter, melted
250 grams Cremora
250 ml hot water
2 cans PnP condensed milk
250 ml PnP lemon juice
1 tbsp pumpkin seeds, toasted, for serving
1 drizzle honey, for serving
Mix Tennis biscuits with butter, press into the bottom of a tart tin and refrigerate to set.
Stir Cremora into hot water until completely dissolved.
Cool to room temperature.
Whisk condensed milk and Cremora mixture together in a bowl.
Add lemon juice, a little at a time, whisking until mixture thickens considerably–you might not need all the lemon juice.
Pour filling into tart base, smooth with a spatula and refrigerate to set.
Scatter over toasted pumpkin seeds and drizzle with honey before serving.
BRON: pickn pay
BLACK FOREST CHERRY PASTRY DESSERT
Ingredients
· 1 package Soda Crackers (unsalted tops)
· 1 package instant chocolate pudding mix
· 2 cups milk (to make pudding)
· I carton Cool Whip (large - 1 litre)
· 1 can cherry pie filling
Instructions
· Line bottom of 9 X 13 inch baking dish with soda crackers.
· Prepare pudding mix according to package instructions. Gently pour 1/2 over crackers and spread.
· Gently spread 1/2 carton of Cool Whip over pudding
· Cover Cool Whip layer with a layer of soda crackers.
· Gently pour remaining pudding over crackers. Cover with remaining Cool Whip.
· Cover with Saran Wrap and refrigerate at least 6 hours, preferably overnight.
· Serve, topping each piece with some cherry pie filling.
Hints:
· Use low-fat Cool Whip and low-fat pudding if desired.
· Add this recipe to your list of quick Christmas recipes. Since you quickly make it ahead of time, preferably the day before, there's no hassle the day of the party.
BRON:Quick German Recipes
WATERTAND RESEPTE VIR OUD EN JONK
· 1 package Soda Crackers (unsalted tops)
· 1 package instant chocolate pudding mix
· 2 cups milk (to make pudding)
· I carton Cool Whip (large - 1 litre)
· 1 can cherry pie filling
Instructions
· Line bottom of 9 X 13 inch baking dish with soda crackers.
· Prepare pudding mix according to package instructions. Gently pour 1/2 over crackers and spread.
· Gently spread 1/2 carton of Cool Whip over pudding
· Cover Cool Whip layer with a layer of soda crackers.
· Gently pour remaining pudding over crackers. Cover with remaining Cool Whip.
· Cover with Saran Wrap and refrigerate at least 6 hours, preferably overnight.
· Serve, topping each piece with some cherry pie filling.
Hints:
· Use low-fat Cool Whip and low-fat pudding if desired.
· Add this recipe to your list of quick Christmas recipes. Since you quickly make it ahead of time, preferably the day before, there's no hassle the day of the party.
BRON:Quick German Recipes
WATERTAND RESEPTE VIR OUD EN JONK
TRIPLE COCONUT CREAM PIE
Ingredients
2 cups milk
2 cups sweetened shredded coconut
1 vanilla bean
2 large eggs
3/4 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
1/4 cup cold unsalted butter, cut into pieces
1 BAKED COCONUT PIECRUST
1 1/2 cups whipping cream, chilled
1/2 teaspoon vanilla extract
1 1/2 cups unsweetened coconut "chips" (large-shred coconut) or 1 cup sweetened shredded coconut
Garnish: 1 (4- to 6-ounce) bar white chocolate, shave
directions
1. Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
2. Whisk together eggs, 1/2 cup plus 2 tablespoons sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.)
3. Fill baked Coconut Piecrust with pastry cream, smoothing surface. Beat whipping cream, remaining 1/4 cup sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
4. Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 180°C(350° )for 7 to 8 minutes or until golden, stirring twice. Cool. Top pie with coconut, and garnish, if desired.
2 cups milk
2 cups sweetened shredded coconut
1 vanilla bean
2 large eggs
3/4 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
1/4 cup cold unsalted butter, cut into pieces
1 BAKED COCONUT PIECRUST
1 1/2 cups whipping cream, chilled
1/2 teaspoon vanilla extract
1 1/2 cups unsweetened coconut "chips" (large-shred coconut) or 1 cup sweetened shredded coconut
Garnish: 1 (4- to 6-ounce) bar white chocolate, shave
directions
1. Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
2. Whisk together eggs, 1/2 cup plus 2 tablespoons sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.)
3. Fill baked Coconut Piecrust with pastry cream, smoothing surface. Beat whipping cream, remaining 1/4 cup sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
4. Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 180°C(350° )for 7 to 8 minutes or until golden, stirring twice. Cool. Top pie with coconut, and garnish, if desired.
MAKEOVER COCONUT CREAM PIE
Ingredients
1 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 cups fat-free milk
2 egg yolks, lightly beaten
1-1/4 cups flaked coconut, divided
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 reduced-fat graham cracker crust (8 inches)
1 tablespoon cornstarch
1/2 cup water
3 egg whites
Directions
In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts.
Place crust on a baking sheet; add filling and set aside.
For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form.
Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled. Yield: 8 servings
1 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 cups fat-free milk
2 egg yolks, lightly beaten
1-1/4 cups flaked coconut, divided
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 reduced-fat graham cracker crust (8 inches)
1 tablespoon cornstarch
1/2 cup water
3 egg whites
Directions
In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts.
Place crust on a baking sheet; add filling and set aside.
For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form.
Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled. Yield: 8 servings
BEST COCONUT CREAM PIE
Ingredients
2-1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 egg, separated
1/2 cup plus 1 tablespoon cold water, divided
FILLING:
2 cups sugar
2/3 cup all-purpose flour
Dash salt
6 cups 2% milk
8 egg yolks, lightly beaten
2 cups flaked coconut
2 teaspoons vanilla extract
1 teaspoon coconut extract
MERINGUE:
6 tablespoons sugar
3 tablespoons cornstarch
1-1/2 cups water
8 egg whites
Additional flaked coconut
Directions
In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge.
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks.
For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells.
For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear.
In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form.
Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 2 pies (6-8 servings each)
2-1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 egg, separated
1/2 cup plus 1 tablespoon cold water, divided
FILLING:
2 cups sugar
2/3 cup all-purpose flour
Dash salt
6 cups 2% milk
8 egg yolks, lightly beaten
2 cups flaked coconut
2 teaspoons vanilla extract
1 teaspoon coconut extract
MERINGUE:
6 tablespoons sugar
3 tablespoons cornstarch
1-1/2 cups water
8 egg whites
Additional flaked coconut
Directions
In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge.
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks.
For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells.
For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear.
In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form.
Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 2 pies (6-8 servings each)
OLD FASHIONED COCONUT CREAM PIE
I guess my second favorite meringue pie after chocolate has to be coconut. It's an old southern classic dessert and I think people seem to think it's hard to make, but actually it's not with the right recipe and tips for the meringue. Here is what you will need:
1 9" pie shell
Pie Filling
1 cup sugar
3 egg yolks
1/4 cup cornstarch
2 cups milk
1 Tbs. butter
1 tsp. vanilla
1 1/2 cups coconut
Meringue
3 egg whites
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla
Take the eggs out of the refrigerator an hour or so before you are going to make the pie. A key to getting a good high meringue is that the egg whites be at room temperature.
Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned. About 15 minutes.
Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat. Stir frequently until it starts to thicken and bubble. Once it is thick add the butter, vanilla, and a cup of coconut and stir together. Pour filling into the pie shell.
For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. Make sure your bowl and beaters are completely clean and dry before you start making the meringue. Any oil or residue will cause the meringue not to be high and light.
This is what the meringue should look like when it's stiff enough.
Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around. Sprinkle with 1/2 cup of coconut. Place in a 180 degree(350 degree) oven until it just starts to brown. It takes about 10 minutes. Watch it carefully because ovens vary.
1 9" pie shell
Pie Filling
1 cup sugar
3 egg yolks
1/4 cup cornstarch
2 cups milk
1 Tbs. butter
1 tsp. vanilla
1 1/2 cups coconut
Meringue
3 egg whites
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla
Take the eggs out of the refrigerator an hour or so before you are going to make the pie. A key to getting a good high meringue is that the egg whites be at room temperature.
Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned. About 15 minutes.
Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat. Stir frequently until it starts to thicken and bubble. Once it is thick add the butter, vanilla, and a cup of coconut and stir together. Pour filling into the pie shell.
For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. Make sure your bowl and beaters are completely clean and dry before you start making the meringue. Any oil or residue will cause the meringue not to be high and light.
This is what the meringue should look like when it's stiff enough.
Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around. Sprinkle with 1/2 cup of coconut. Place in a 180 degree(350 degree) oven until it just starts to brown. It takes about 10 minutes. Watch it carefully because ovens vary.
COCONUT MERINGUE CAKE
It is not baked in a cake pan but in a pie dish!
Makes 12 servings
BATTER
115 g butter/margarine (½ cup)
100 g castor sugar (½ cup)
2 egg yolks
140 g cake flour (1 cup)
5 ml baking powder (1 t)
Pinch of salt
125 ml milk (½ cup)
2 ml finely grated lemon peel (½ t)
TOPPING
2 egg whites
100 g sugar (½ cup)
80 g coconut (1 cup)
Preheat the oven to 180C.
Grease an ovenproof 1 litre pie dish.
Cream the butter or margarine and castor sugar well.
Beat in the egg yolks.
Sift the cake flour, baking powder and salt together.
Add the flour mixture and milk alternately into the sugar mixture.
Stir in the lemon peel.
Spoon the batter into the pie dish and smooth the top.
Whisk the egg whites until very stiff.
Slowly add the sugar and coconut and stir until just mixed. Spread over the batter with a fork.
Bake for about 20 minutes until done.
Makes 12 servings
BATTER
115 g butter/margarine (½ cup)
100 g castor sugar (½ cup)
2 egg yolks
140 g cake flour (1 cup)
5 ml baking powder (1 t)
Pinch of salt
125 ml milk (½ cup)
2 ml finely grated lemon peel (½ t)
TOPPING
2 egg whites
100 g sugar (½ cup)
80 g coconut (1 cup)
Preheat the oven to 180C.
Grease an ovenproof 1 litre pie dish.
Cream the butter or margarine and castor sugar well.
Beat in the egg yolks.
Sift the cake flour, baking powder and salt together.
Add the flour mixture and milk alternately into the sugar mixture.
Stir in the lemon peel.
Spoon the batter into the pie dish and smooth the top.
Whisk the egg whites until very stiff.
Slowly add the sugar and coconut and stir until just mixed. Spread over the batter with a fork.
Bake for about 20 minutes until done.
AMAZING COCONUT PIE
How easy is this? A pie that makes its own crust!
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick * (Resep onder geplaas)
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.
Bake at 180°C for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes). Serve warm or cool on a wire rack. Store leftover pie in refrigerator.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick * (Resep onder geplaas)
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.
Bake at 180°C for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes). Serve warm or cool on a wire rack. Store leftover pie in refrigerator.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
COCONUT CREAM PIE
Ingredients
1 pie crust, baked
2 boxes vanilla pudding, cooked per instructions for pies
whipped topping or whipped cream
3/4 cup + 3 tablespoons flaked coconut
Preparation
1.Put 3 tablespoons of coconut in a pie tin and brown slightly; set aside.
2.Prepare pudding according to package directions; after pudding has come to a boil, add the 3/4 cup of coconut. Cool 5 minutes, stirring twice. Pour into cooled baked pie crust. Let cool for 3 hours. Add whipped cream or whipped topping over pie. Sprinkle the slightly-browned coconut on top.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
1 pie crust, baked
2 boxes vanilla pudding, cooked per instructions for pies
whipped topping or whipped cream
3/4 cup + 3 tablespoons flaked coconut
Preparation
1.Put 3 tablespoons of coconut in a pie tin and brown slightly; set aside.
2.Prepare pudding according to package directions; after pudding has come to a boil, add the 3/4 cup of coconut. Cool 5 minutes, stirring twice. Pour into cooled baked pie crust. Let cool for 3 hours. Add whipped cream or whipped topping over pie. Sprinkle the slightly-browned coconut on top.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
COCONUT PINEAPPLE TART
INGREDIENTS
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2cup pineapple preserves
1/2cup sliced almonds, toasted*
2egg whites
1/4cup sugar
1cup shredded coconut
1/2teaspoon vanilla
DIRECTIONS
1 Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.2 In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.3 Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
BRON:Pillsbury
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2cup pineapple preserves
1/2cup sliced almonds, toasted*
2egg whites
1/4cup sugar
1cup shredded coconut
1/2teaspoon vanilla
DIRECTIONS
1 Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.2 In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.3 Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
BRON:Pillsbury
NO BAKE ECLAIR CAKE
NO BAKE ECLAIR CAKE:
INGREDIENTS:
1 package Graham crackers/Tennis biscuits/Nice biscuits/Marie or own choice
2 small packets vanilla instant pudding
3 1/2 cups milk (I used skim)
250 ml. Cool whip/Cream/Orley Whip
INGREDIENTS FOR THE FROSTING / ICING
3 tablespoons of Cocoa
1 1/2 cups powdered sugar/icing sugar/
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting/icing a little thicker. If it’s too thick, just add a little more milk.
DIRECTIONS:
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole biscuits on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of biscuits, top with remaining pudding and another layer of whole biscuits, then carefully spread the icing on the biscuits.
Chill over night or for at least 8 hours.
Bron: Six Sisters
Plasing; Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 package Graham crackers/Tennis biscuits/Nice biscuits/Marie or own choice
2 small packets vanilla instant pudding
3 1/2 cups milk (I used skim)
250 ml. Cool whip/Cream/Orley Whip
INGREDIENTS FOR THE FROSTING / ICING
3 tablespoons of Cocoa
1 1/2 cups powdered sugar/icing sugar/
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting/icing a little thicker. If it’s too thick, just add a little more milk.
DIRECTIONS:
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole biscuits on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of biscuits, top with remaining pudding and another layer of whole biscuits, then carefully spread the icing on the biscuits.
Chill over night or for at least 8 hours.
Bron: Six Sisters
Plasing; Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE
NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE
INGREDIENTS
CRUST
2 cups Oreo crumbs
1/4 cup butter
2 tbsp sprinkles
CHEESECAKE
3 X 25O gr packets cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)
1 tbsp milk
250 ML Cool whip (or homemade whipped cream)
Additional Cool Whip for topping
Sprinkles for topping
INSTRUCTIONS:
Combine Oreo crumbs, melted butter and sprinkles.
Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
Gently stir in Cool Whip (or homemade whipped cream).
Pour filling into crust and smooth the top.
Refrigerate for about 5 hours or until firm.
Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.
Store in refrigerator until ready to serve.
Bron: Fairy Feet
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE
INGREDIENTS
CRUST
2 cups Oreo crumbs
1/4 cup butter
2 tbsp sprinkles
CHEESECAKE
3 X 25O gr packets cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)
1 tbsp milk
250 ML Cool whip (or homemade whipped cream)
Additional Cool Whip for topping
Sprinkles for topping
INSTRUCTIONS:
Combine Oreo crumbs, melted butter and sprinkles.
Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
Gently stir in Cool Whip (or homemade whipped cream).
Pour filling into crust and smooth the top.
Refrigerate for about 5 hours or until firm.
Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.
Store in refrigerator until ready to serve.
Bron: Fairy Feet
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
OLD FASION EGG CUSTARD PIE
3 eggs, beaten
3/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. nutmeg
2 c. milk, scalded
1 unbaked 9 inch pie shell
Nutmeg
Combine eggs and sugar, beating well. Add salt, vanilla, and 1/2 teaspoon nutmeg. Gradually add milk, stirring constantly. Pour mixture into pie shell and sprinkle with nutmeg.
Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake an additional 25 minutes or until knife inserted halfway between center and edges comes out clean. Cool thoroughly before serving
BRON:Shared from: Bonnie's Southern Living
WATERTAND RESEPTE VIR OUD EN JONK
3/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. nutmeg
2 c. milk, scalded
1 unbaked 9 inch pie shell
Nutmeg
Combine eggs and sugar, beating well. Add salt, vanilla, and 1/2 teaspoon nutmeg. Gradually add milk, stirring constantly. Pour mixture into pie shell and sprinkle with nutmeg.
Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake an additional 25 minutes or until knife inserted halfway between center and edges comes out clean. Cool thoroughly before serving
BRON:Shared from: Bonnie's Southern Living
WATERTAND RESEPTE VIR OUD EN JONK
OLD FASIONED EGG CUSTARD PIE
1 refrigerated or frozen unbaked pie crust
1 egg white, lightly beaten
3 whole eggs plus one egg yolk, beaten
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ½ cups whole milk
¼ teaspoon ground nutmeg
Preheat the oven to 400 degrees. If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
Prick the crust all over with the tines of a fork.
Brush thoroughly with beaten egg white.
This helps prevent the crust from becoming soggy.
Set the crust aside.
In a medium bowl, add the beaten eggs, sugar, salt, and vanilla.
Beat together. Using a wire whisk, add the milk.
Place the prepared pie crust on a baking sheet.
Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
Sprinkle the top with nutmeg.
Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
Remove from the oven and transfer to a cooling rack.
May be served either cold or at room temperature.
Bron: Welcome Home
WATERTAND RESEPTE VIR OUD EN JONK
1 egg white, lightly beaten
3 whole eggs plus one egg yolk, beaten
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ½ cups whole milk
¼ teaspoon ground nutmeg
Preheat the oven to 400 degrees. If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
Prick the crust all over with the tines of a fork.
Brush thoroughly with beaten egg white.
This helps prevent the crust from becoming soggy.
Set the crust aside.
In a medium bowl, add the beaten eggs, sugar, salt, and vanilla.
Beat together. Using a wire whisk, add the milk.
Place the prepared pie crust on a baking sheet.
Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
Sprinkle the top with nutmeg.
Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
Remove from the oven and transfer to a cooling rack.
May be served either cold or at room temperature.
Bron: Welcome Home
WATERTAND RESEPTE VIR OUD EN JONK
COCOLATE COCONUT CREAM TORTE
Bottom Layer Crust
1 cup raw almonds or p
ecans, soaked 2 hours, rinsed
1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.
6-8 large firm strawberries, de-stemmed and sliced 1/8” thick
Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.
Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.
Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
1 cup raw almonds or p
ecans, soaked 2 hours, rinsed
1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.
6-8 large firm strawberries, de-stemmed and sliced 1/8” thick
Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.
Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.
Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
CHOCOLATE ECLAIR CAKE
Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (250gr) package cream cheese, softened
1 large box (55 gr ) vanilla instant pudding
3 cups milk
1 250gr container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 200°C
Lightly grease a 9″X13″ baking stone.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil.
Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg.
Spread mixture into pan, covering the bottom and sides evenly.
*If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.)
You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding.
Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps.
Let cool in fridge.
When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.
*If you want to make this even better use homemade whipped cream.
Bron: Isobel Dunkley - Independent Advanced Director w. The Pampered Chef(R)
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (250gr) package cream cheese, softened
1 large box (55 gr ) vanilla instant pudding
3 cups milk
1 250gr container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 200°C
Lightly grease a 9″X13″ baking stone.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil.
Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg.
Spread mixture into pan, covering the bottom and sides evenly.
*If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.)
You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding.
Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps.
Let cool in fridge.
When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.
*If you want to make this even better use homemade whipped cream.
Bron: Isobel Dunkley - Independent Advanced Director w. The Pampered Chef(R)
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
MARTHA'S ESPRESSO CREAM PIE
A classic match, coffee and pie become one in this favourite from Martha Stewart. A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavour and provides a bitter crunch that's perfect with its sweet softness.
0:20
To Prep 0:20
To Cook 15
INGREDIENTS CAPABLE COOKS
DIFFICULTY 12
SERVINGS 0
AVG RATING
(0 Members)
Super Food Ideas - May 2013 , Page 86
Recipe by Martha Stewart
Photography by Christopher Baker
• 3/4 cup white sugar
• 1/4 cup cornflour
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 2 tablespoons instant espresso powder
• 4 large egg yolks
• 1/4 cup coffee liqueur
• 1 teaspoon pure vanilla extract
• 60g unsalted butter, chopped, softened
• 1/3 cup dark-chocolate-covered coffee beans
• 300ml cold thickened cream
• 1 tablespoon pure icing sugar
• Extra 2 teaspoons instant espresso powder
Chocolate base
• 250g plain chocolate biscuits
• 80g unsalted butter, melted
Preheat oven to 180°C/160°C fan-forced.
Make Chocolate base: Using a food processor, process biscuits until finely chopped. Add butter. Pulse until well combined. Press mixture over the base and side of a 23cm-round pie dish. Bake for about 10 minutes or until base darkens slightly. Cool completely on a wire rack.
Combine white sugar, cornflour and salt in a medium saucepan. Whisk in milk and espresso powder. Cook over medium-high heat, stirring constantly, for about 7 minutes or until bubbling and thick.
Whisk egg yolks in a medium heatproof bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, for 30 seconds or until mixture comes to a simmer.
Remove from heat. Stir in coffee liqueur and vanilla. Add butter, 1 piece at a time, whisking until butter melts before adding next piece. Cool custard for about 10 minutes, in saucepan on a wire rack, whisking occasionally.
Pour custard into biscuit base. Cover surface with plastic wrap. Refrigerate for at least 4 hours (or overnight) or until custard filling is set and firm.
Place coffee beans in a snap-lock bag. Using a rolling pin, crush beans into pieces. Reserve 1 tablespoon of larger coffee bean pieces.
Whisk cream, icing sugar and extra espresso powder until stiff peaks form. Fold small coffee bean pieces into whipped cream mixture. Spread over pie. Sprinkle with reserved coffee bean pieces. Serve immediately.
Cook's note: Base can be stored overnight.
Preparation time excludes 5 hours refrigeration time.
As seen in Martha Stewart Living magazine. Reprinted with permission from Martha Stewart Living Omnimedia, Inc. (c) (2013) All rights reserved. For more from Martha Stewart visit marthastewart.com.
JOEY KURGER
0:20
To Prep 0:20
To Cook 15
INGREDIENTS CAPABLE COOKS
DIFFICULTY 12
SERVINGS 0
AVG RATING
(0 Members)
Super Food Ideas - May 2013 , Page 86
Recipe by Martha Stewart
Photography by Christopher Baker
• 3/4 cup white sugar
• 1/4 cup cornflour
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 2 tablespoons instant espresso powder
• 4 large egg yolks
• 1/4 cup coffee liqueur
• 1 teaspoon pure vanilla extract
• 60g unsalted butter, chopped, softened
• 1/3 cup dark-chocolate-covered coffee beans
• 300ml cold thickened cream
• 1 tablespoon pure icing sugar
• Extra 2 teaspoons instant espresso powder
Chocolate base
• 250g plain chocolate biscuits
• 80g unsalted butter, melted
Preheat oven to 180°C/160°C fan-forced.
Make Chocolate base: Using a food processor, process biscuits until finely chopped. Add butter. Pulse until well combined. Press mixture over the base and side of a 23cm-round pie dish. Bake for about 10 minutes or until base darkens slightly. Cool completely on a wire rack.
Combine white sugar, cornflour and salt in a medium saucepan. Whisk in milk and espresso powder. Cook over medium-high heat, stirring constantly, for about 7 minutes or until bubbling and thick.
Whisk egg yolks in a medium heatproof bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, for 30 seconds or until mixture comes to a simmer.
Remove from heat. Stir in coffee liqueur and vanilla. Add butter, 1 piece at a time, whisking until butter melts before adding next piece. Cool custard for about 10 minutes, in saucepan on a wire rack, whisking occasionally.
Pour custard into biscuit base. Cover surface with plastic wrap. Refrigerate for at least 4 hours (or overnight) or until custard filling is set and firm.
Place coffee beans in a snap-lock bag. Using a rolling pin, crush beans into pieces. Reserve 1 tablespoon of larger coffee bean pieces.
Whisk cream, icing sugar and extra espresso powder until stiff peaks form. Fold small coffee bean pieces into whipped cream mixture. Spread over pie. Sprinkle with reserved coffee bean pieces. Serve immediately.
Cook's note: Base can be stored overnight.
Preparation time excludes 5 hours refrigeration time.
As seen in Martha Stewart Living magazine. Reprinted with permission from Martha Stewart Living Omnimedia, Inc. (c) (2013) All rights reserved. For more from Martha Stewart visit marthastewart.com.
JOEY KURGER
FUDGE SUNDAE PIE
1 cup evaporated milk
1 cup semisweet chocolate chips
1 cup miniature marshmallows
1/4 teaspoon salt
1/2 (12 ounce) package vanilla wafers
1 quart vanilla ice cream, softened
1/4 cup pecans
Directions:
1. In a medium saucepan over medium heat, combine evaporated milk, chocolate chips, marshmallows, and salt; stir until chocolate and marshmallows melt and mixture smoothes and thickens. Remove from heat and let cool.
2. Line a 9-inch pie plate with vanilla wafers. Spoon half of ice cream over wafers and spread evenly, then top with half of chocolate/marshmallow mixture. Repeat layers and top with pecans; freeze 3 to 5 hours, until firm.
from AllRecipes.com
WATERTAND RESEPTE VIR OUD EN JONK
1 cup semisweet chocolate chips
1 cup miniature marshmallows
1/4 teaspoon salt
1/2 (12 ounce) package vanilla wafers
1 quart vanilla ice cream, softened
1/4 cup pecans
Directions:
1. In a medium saucepan over medium heat, combine evaporated milk, chocolate chips, marshmallows, and salt; stir until chocolate and marshmallows melt and mixture smoothes and thickens. Remove from heat and let cool.
2. Line a 9-inch pie plate with vanilla wafers. Spoon half of ice cream over wafers and spread evenly, then top with half of chocolate/marshmallow mixture. Repeat layers and top with pecans; freeze 3 to 5 hours, until firm.
from AllRecipes.com
WATERTAND RESEPTE VIR OUD EN JONK
CUSTARD FLAN- BERRIES
Makes 1 flan
Pastry
375 ml (210 g) Snowflake cake flour
3 ml salt
110 g cold butter or margarine
30 ml sugar
1 extra-large egg yolk, beaten
Filling
3 extra-large eggs
1 extra-large egg yolk
60 ml (50 g) castor sugar
500 ml fresh cream
5 ml vanilla or caramel essence
Topping
125 g fresh raspberries or any other fruit of choice
icing sugar for dusting
Pastry: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add castor sugar.
Add beaten egg yolk to dry ingredients and cut in with a knife. Knead lightly to a firm pastry. Wrap in plastic wrap and let rest in refrigerator for about 30 minutes.
Roll out pastry onto a lightly floured surface, to a thickness of 3 mm. Line a greased rectangular shaped loose-bottom flan pan. Prick the base with a fork and place in the refrigerator for about 10 minutes.
Bake blind in a preheated oven at 190 °C for 10 minutes. Remove beans and greaseproof paper. Reduce oven temperature to 150 °C.
Filling: Beat eggs, egg yolk and castor sugar together until light and creamy. Add cream and essence and beat for a few seconds. Spoon custard mixture into pastry base. Bake for about 25 minutes until set. Leave to cool.
Top with raspberries and dust with icing sugar.
BRON:Snowflake.
WATERTAND RESEPTE VIR OUD EN JONK
Pastry
375 ml (210 g) Snowflake cake flour
3 ml salt
110 g cold butter or margarine
30 ml sugar
1 extra-large egg yolk, beaten
Filling
3 extra-large eggs
1 extra-large egg yolk
60 ml (50 g) castor sugar
500 ml fresh cream
5 ml vanilla or caramel essence
Topping
125 g fresh raspberries or any other fruit of choice
icing sugar for dusting
Pastry: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add castor sugar.
Add beaten egg yolk to dry ingredients and cut in with a knife. Knead lightly to a firm pastry. Wrap in plastic wrap and let rest in refrigerator for about 30 minutes.
Roll out pastry onto a lightly floured surface, to a thickness of 3 mm. Line a greased rectangular shaped loose-bottom flan pan. Prick the base with a fork and place in the refrigerator for about 10 minutes.
Bake blind in a preheated oven at 190 °C for 10 minutes. Remove beans and greaseproof paper. Reduce oven temperature to 150 °C.
Filling: Beat eggs, egg yolk and castor sugar together until light and creamy. Add cream and essence and beat for a few seconds. Spoon custard mixture into pastry base. Bake for about 25 minutes until set. Leave to cool.
Top with raspberries and dust with icing sugar.
BRON:Snowflake.
WATERTAND RESEPTE VIR OUD EN JONK
FUDGE PICASSO
FUDGE PICASSO
Serves 8-10
BASE:
100 g bittersweet chocolate
3 tbsp water
4 eggs, separated
½ cup sugar
100 g walnuts, chopped
2 tbsp flour
MOUSSE FILLING:
100 g bittersweet chocolate
3 tbsp water
1 cup heavy cream
ICING:
2 tbsp sugar
2 tbsp water
2 tbsp cocoa powder
3 tbsp butter
50 g bittersweet chocolate
DIRECTIONS:
Preheat oven to 180°C.
Grease and wax-paper the bottom of a 10″ springform pan.
Melt the chocolate in a double boiler or in the microwave, add the water and mix well.
Beat egg whites stiff with the sugar.
Fold in the chocolate, nuts and flour.
Spoon mixture into the pan and bake for 40 minutes.
When the cake is baked it sinks in the middle. Cool completely.
MOUSSE FILLING:
Melt chocolate as before and add water.
Whip the cream and gradually Add the chocolate while whipping.
Spoon the mousse onto the base, ice and keep chilled.
ICING:
Put sugar and water in a small pot and heat to melt the sugar.
Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth.
Using a spoon, drizzle on the cake. Grated chocolate or chocolate curls can be substituted for the icing
Bron: English Recipes Epos Vriende
Plasing : Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
Serves 8-10
BASE:
100 g bittersweet chocolate
3 tbsp water
4 eggs, separated
½ cup sugar
100 g walnuts, chopped
2 tbsp flour
MOUSSE FILLING:
100 g bittersweet chocolate
3 tbsp water
1 cup heavy cream
ICING:
2 tbsp sugar
2 tbsp water
2 tbsp cocoa powder
3 tbsp butter
50 g bittersweet chocolate
DIRECTIONS:
Preheat oven to 180°C.
Grease and wax-paper the bottom of a 10″ springform pan.
Melt the chocolate in a double boiler or in the microwave, add the water and mix well.
Beat egg whites stiff with the sugar.
Fold in the chocolate, nuts and flour.
Spoon mixture into the pan and bake for 40 minutes.
When the cake is baked it sinks in the middle. Cool completely.
MOUSSE FILLING:
Melt chocolate as before and add water.
Whip the cream and gradually Add the chocolate while whipping.
Spoon the mousse onto the base, ice and keep chilled.
ICING:
Put sugar and water in a small pot and heat to melt the sugar.
Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth.
Using a spoon, drizzle on the cake. Grated chocolate or chocolate curls can be substituted for the icing
Bron: English Recipes Epos Vriende
Plasing : Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
SEX IN A PAN
SEX IN A PAN
CRUST
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter
1 cup flour
CREAM CHEESE LAYER
1 X 250gr package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup whipped cream or cool whip
VANILLA PUDDING:
1 package of instant vanilla pudding (144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
CHOCOLATE PUDDING
1 package of instant chocolate pudding (144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
LAST LAYER:
2 cups whipped cream or cool whip
shaved chocolate
DIRECTIONS:
Preheat oven to 350 F degrees.
Spray a 9x13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly.
Spread the chocolate pudding over the cream cheese, then the vanilla pudding.
Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.
Bron: Jo Cooks
Plasing: Henriette Wessels/WATERTAND RESEPTE VIR OUD EN JONK
SEX IN A PAN
CRUST
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter
1 cup flour
CREAM CHEESE LAYER
1 X 250gr package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup whipped cream or cool whip
VANILLA PUDDING:
1 package of instant vanilla pudding (144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
CHOCOLATE PUDDING
1 package of instant chocolate pudding (144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
LAST LAYER:
2 cups whipped cream or cool whip
shaved chocolate
DIRECTIONS:
Preheat oven to 350 F degrees.
Spray a 9x13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly.
Spread the chocolate pudding over the cream cheese, then the vanilla pudding.
Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.
Bron: Jo Cooks
Plasing: Henriette Wessels/WATERTAND RESEPTE VIR OUD EN JONK
HOT CROSS TART
Ingredients(Serves: 8 )
BISCUIT BASE
2 boxes SPAR "Chocolate Crunchies" biscuits, finely crushed
100 g SPAR margarine, melted
2 ml ground cinnamon
FILLING
150 g treacle sugar
1 tub SPAR smooth plain cottage cheese
2,5 ml ground cinnamon
1 ml ground cloves
1 ml ground nutmeg
5 ml vanilla essence
15 ml gelatine, soaked in 100 ml cold water
250 ml SPAR cream, chilled and stiffly whipped
60 ml seedless raisins
Method
Mix together the biscuit base ingredients, and press firmly into the sides and base of a 20 cm shallow greased tart plate or loose-base cake pan. Refrigerate.2. Beat together the first 6 filling ingredients.3. Warm the soaked gelatine in the microwave to dissolve, for no more than 20 seconds on 100% Power.
Cool to room temperature and pour in a steady stream over the cheese mixture while beating.
Blend in half of the whipped cream thoroughly and pour this filling into the chilled biscuit base. Sprinkle over the raisins. Chill for 3-4 hours or overnight.
Pipe the remaining whipped cream through the opening of a piping bag, without a serrated nozzle, for the Cross over the top.
Hints and Tips
Nuttikrust biscuits may be used instead
BRON: Spar.
WATERTAND RESEPTE VIR OUD EN JONK
BISCUIT BASE
2 boxes SPAR "Chocolate Crunchies" biscuits, finely crushed
100 g SPAR margarine, melted
2 ml ground cinnamon
FILLING
150 g treacle sugar
1 tub SPAR smooth plain cottage cheese
2,5 ml ground cinnamon
1 ml ground cloves
1 ml ground nutmeg
5 ml vanilla essence
15 ml gelatine, soaked in 100 ml cold water
250 ml SPAR cream, chilled and stiffly whipped
60 ml seedless raisins
Method
Mix together the biscuit base ingredients, and press firmly into the sides and base of a 20 cm shallow greased tart plate or loose-base cake pan. Refrigerate.2. Beat together the first 6 filling ingredients.3. Warm the soaked gelatine in the microwave to dissolve, for no more than 20 seconds on 100% Power.
Cool to room temperature and pour in a steady stream over the cheese mixture while beating.
Blend in half of the whipped cream thoroughly and pour this filling into the chilled biscuit base. Sprinkle over the raisins. Chill for 3-4 hours or overnight.
Pipe the remaining whipped cream through the opening of a piping bag, without a serrated nozzle, for the Cross over the top.
Hints and Tips
Nuttikrust biscuits may be used instead
BRON: Spar.
WATERTAND RESEPTE VIR OUD EN JONK
ICE CREAM SANDWICHES
12 Whipping Cream - 500ml
Chocolate sauce/Caramel Sauce - 2 tbsps each
Oreo Cookies Broken - 6 - 12 cookies
Take 12 ice cream sandwiches and layer until you have a square like in the picture. Top with enough whipped cream to cover all sides of the sandwich tower. Top with chocolate and caramel ice cream sauces and half a dozen or more broken oreo cookies. Keep in the fridge until ready to serve or serve immediately.
BRON:Cool Products & Ideas
WATERTAND RESEPTE VIR OUD EN JONK
Chocolate sauce/Caramel Sauce - 2 tbsps each
Oreo Cookies Broken - 6 - 12 cookies
Take 12 ice cream sandwiches and layer until you have a square like in the picture. Top with enough whipped cream to cover all sides of the sandwich tower. Top with chocolate and caramel ice cream sauces and half a dozen or more broken oreo cookies. Keep in the fridge until ready to serve or serve immediately.
BRON:Cool Products & Ideas
WATERTAND RESEPTE VIR OUD EN JONK
LEMON MERINGUE PIE
LEMON MERINGUE PIE
1 Tin Condensed Milk
3 Large Eggs
½ Cup Lemon Juice
½ Cup Castor Sugar
1 x As Easy As Pie Crust
METHOD:
Heat oven to 160 degrees
Separate egg whites and yolks into 2 different bowls
Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!)
Add castor sugar slowly and continue whisking – set aside
Mix egg yolks and then add tin of Condensed Milk
Measure half a cup of lemon juice and add to yolk mixture
Beat for about a minute – mixture will start setting
Add egg mixture to READY MADE PIE BASE
Top with Meringue and spread evenly on top
Bake at 160 for 25 minutes.
Cool pie on oven rack
Refrigerate Pie and ENJOY!
Bron: My all time favourite
Plasing: Antonomia Fiona Matthews/WATERTAND RESEPTE VIR OUD EN JONK
LEMON MERINGUE PIE
1 Tin Condensed Milk
3 Large Eggs
½ Cup Lemon Juice
½ Cup Castor Sugar
1 x As Easy As Pie Crust
METHOD:
Heat oven to 160 degrees
Separate egg whites and yolks into 2 different bowls
Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!)
Add castor sugar slowly and continue whisking – set aside
Mix egg yolks and then add tin of Condensed Milk
Measure half a cup of lemon juice and add to yolk mixture
Beat for about a minute – mixture will start setting
Add egg mixture to READY MADE PIE BASE
Top with Meringue and spread evenly on top
Bake at 160 for 25 minutes.
Cool pie on oven rack
Refrigerate Pie and ENJOY!
Bron: My all time favourite
Plasing: Antonomia Fiona Matthews/WATERTAND RESEPTE VIR OUD EN JONK
LEMON TART
WARM LEMON TART
INGREDIENTS:
Melted butter, for greasing
4 eggs
1 cup sugar
½ cup almond meal
1 cup desiccated coconut
1 cup lemon juice (about 4 lemons)
270ml can light coconut milk
½ cup plain flour, sifted
1 tsp baking powder, sifted
2 tbsp caster sugar
Pure sifted icing sugar, for dusting
300ml thickened cream, lightly whipped Notes
Almond meal, also known as ground almonds, can be bought from all supermarkets. You can also make it yourself by grinding whole blanched almonds (the ones without brown skin) in a food processor or blender. Do not over-grind or the meal will quickly become a paste. Almond meal should be stored in a sealed container in a cool, dry place or, for longer storage, in the fridge. Use meal within a few months.
METHOD:
1. Preheat oven to 180ºC. Brush a 26cm pie plate or similar with melted butter. Separate eggs and put yolks, sugar, almond meal, coconut, lemon juice, coconut milk, flour and baking powder in a medium mixing bowl and whisk until just combined.
2. Whisk eggwhites and caster sugar with electric beaters in a medium glass mixing bowl until soft peaks form. Add whites to egg mixture and fold in until just combined.
3. Spoon mixture into prepared pie plate and bake for 30-35 minutes or until firm to touch and golden.
4. Stand for 5 minutes before dusting with icing sugar. Cut tart into wedges and serve with a dollop of lightly whipped cream.
Author: Better Homes and Gardens Magazine - July 2009
Stylist: Mary Harris
Photographer: Chris L Jones
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
WARM LEMON TART
INGREDIENTS:
Melted butter, for greasing
4 eggs
1 cup sugar
½ cup almond meal
1 cup desiccated coconut
1 cup lemon juice (about 4 lemons)
270ml can light coconut milk
½ cup plain flour, sifted
1 tsp baking powder, sifted
2 tbsp caster sugar
Pure sifted icing sugar, for dusting
300ml thickened cream, lightly whipped Notes
Almond meal, also known as ground almonds, can be bought from all supermarkets. You can also make it yourself by grinding whole blanched almonds (the ones without brown skin) in a food processor or blender. Do not over-grind or the meal will quickly become a paste. Almond meal should be stored in a sealed container in a cool, dry place or, for longer storage, in the fridge. Use meal within a few months.
METHOD:
1. Preheat oven to 180ºC. Brush a 26cm pie plate or similar with melted butter. Separate eggs and put yolks, sugar, almond meal, coconut, lemon juice, coconut milk, flour and baking powder in a medium mixing bowl and whisk until just combined.
2. Whisk eggwhites and caster sugar with electric beaters in a medium glass mixing bowl until soft peaks form. Add whites to egg mixture and fold in until just combined.
3. Spoon mixture into prepared pie plate and bake for 30-35 minutes or until firm to touch and golden.
4. Stand for 5 minutes before dusting with icing sugar. Cut tart into wedges and serve with a dollop of lightly whipped cream.
Author: Better Homes and Gardens Magazine - July 2009
Stylist: Mary Harris
Photographer: Chris L Jones
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER PIE
1 chocolate cookie pie crust (Romany Creams or any other)
250gr cream cheese
1 cup creamy peanut butter
½ cup granulated sugar
1 teaspoon vanilla extract
250gr frozen whipped topping, thawed (or fresh cream whipped)
chocolate syrup, and grated chocolate; optional garnishes
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated.
Bron: Keyingredient
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
250gr cream cheese
1 cup creamy peanut butter
½ cup granulated sugar
1 teaspoon vanilla extract
250gr frozen whipped topping, thawed (or fresh cream whipped)
chocolate syrup, and grated chocolate; optional garnishes
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated.
Bron: Keyingredient
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PEPPERMINT CRISP TART
Ingredients
1 packet tennis biscuits
1 can caramel treat
2 cup cream - fresh
400g Peppermint Crisp chocolate bars - grated
METHOD:
Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered.
Place the caramel in a mixing bowl and mix until smooth.
In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip.
Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and combine well.
Spread a generous amount of the mixture over the tennis biscuits and spread evenly.
Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full.
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.
Serve with a dollop of cream or as desired.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 packet tennis biscuits
1 can caramel treat
2 cup cream - fresh
400g Peppermint Crisp chocolate bars - grated
METHOD:
Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered.
Place the caramel in a mixing bowl and mix until smooth.
In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip.
Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and combine well.
Spread a generous amount of the mixture over the tennis biscuits and spread evenly.
Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full.
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.
Serve with a dollop of cream or as desired.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
COOL & CREAMY LIME BARS
1 1/2 cups Tennis Biscuit crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime
2 large egg yolks
1-14 oz. can sweetened condensed milk
1/2 cup lime juice
Heat the oven to 350F (180°C), then grease pan, line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).
Combine the Tennis Biscuit crumbs, melted butter, sugar, and zest.
Press into the prepared pan, pressing the crust mixture one inch up the side of the pan.
Bake for 10 minutes.
Allow to cool completely.
Once the crust is cooled combine the egg yolks and condensed milk until well mixed.
Stir in the lime juice and combine. It will begin to thicken slightly.
Pour the filling into the crust, making sure the filling reaches the edges.
Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour, overnight is better.
Pull the bars out of the pan using the parchment paper and transfer to a cutting board.
Cut into 16 squares with a serrated knife.
To make cutting cleaner wipe the knife with a damp cloth between cuts.
Store in the refrigerator in an air tight container. They last for about five days.
Bron: Welcome Home
Plasing: Henriette Wessels
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime
2 large egg yolks
1-14 oz. can sweetened condensed milk
1/2 cup lime juice
Heat the oven to 350F (180°C), then grease pan, line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).
Combine the Tennis Biscuit crumbs, melted butter, sugar, and zest.
Press into the prepared pan, pressing the crust mixture one inch up the side of the pan.
Bake for 10 minutes.
Allow to cool completely.
Once the crust is cooled combine the egg yolks and condensed milk until well mixed.
Stir in the lime juice and combine. It will begin to thicken slightly.
Pour the filling into the crust, making sure the filling reaches the edges.
Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour, overnight is better.
Pull the bars out of the pan using the parchment paper and transfer to a cutting board.
Cut into 16 squares with a serrated knife.
To make cutting cleaner wipe the knife with a damp cloth between cuts.
Store in the refrigerator in an air tight container. They last for about five days.
Bron: Welcome Home
Plasing: Henriette Wessels
COOL & CREAMY LIME BARS
1 1/2 cups Tennis Biscuit crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lime
2 large egg yolks
1 Can sweetened condensed milk
1/2 cup lime juice
Heat the oven to 350°F 180°C), then grease an 8″ square pan, line it with parchment paper
that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).
Combine the Tennis Biscuit crumbs, melted butter, sugar, and zest.
Press into the prepared pan, pressing the crust mixture one inch up the side of the pan.
Bake for 10 minutes. Allow to cool completely.
Once the crust is cooled combine the egg yolks and condensed milk until well mixed.
Stir in the lime juice and combine. It will begin to thicken slightly.
Pour the filling into the crust, making sure the filling reaches the edges.
Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour, overnight is better.
Pull the bars out of the pan using the parchment paper and transfer to a cutting board.
Cut into 16 squares with a serrated knife.
To make cutting cleaner wipe the knife with a damp cloth between cuts.
Store in the refrigerator in an air tight container. They last for about five days.
Bron: Welcome Home
Plasing: Henriette Wessels
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lime
2 large egg yolks
1 Can sweetened condensed milk
1/2 cup lime juice
Heat the oven to 350°F 180°C), then grease an 8″ square pan, line it with parchment paper
that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).
Combine the Tennis Biscuit crumbs, melted butter, sugar, and zest.
Press into the prepared pan, pressing the crust mixture one inch up the side of the pan.
Bake for 10 minutes. Allow to cool completely.
Once the crust is cooled combine the egg yolks and condensed milk until well mixed.
Stir in the lime juice and combine. It will begin to thicken slightly.
Pour the filling into the crust, making sure the filling reaches the edges.
Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour, overnight is better.
Pull the bars out of the pan using the parchment paper and transfer to a cutting board.
Cut into 16 squares with a serrated knife.
To make cutting cleaner wipe the knife with a damp cloth between cuts.
Store in the refrigerator in an air tight container. They last for about five days.
Bron: Welcome Home
Plasing: Henriette Wessels
JELL-O EASY PATRIOTIC PIE
what you need
1-1/2 cups boiling water, divided
1 pkg. JELL-O Berry Blue Flavor Gelatin
1 cup ice cubes, divided
1 HONEY MAID Graham Pie Crust
1 pkg. JELL-O Strawberry Flavor Gelatin, or any red flavor
1 cup thawed COOL WHIP Whipped Topping
make it
ADD 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
MEANWHILE, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
SPREAD COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.
kraft kitchens tipsBEST OF SEASONGarnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of crust before covering with the blue gelatin.
WATERTAND RESEPTE VIR OUD EN JONK
1-1/2 cups boiling water, divided
1 pkg. JELL-O Berry Blue Flavor Gelatin
1 cup ice cubes, divided
1 HONEY MAID Graham Pie Crust
1 pkg. JELL-O Strawberry Flavor Gelatin, or any red flavor
1 cup thawed COOL WHIP Whipped Topping
make it
ADD 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
MEANWHILE, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
SPREAD COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.
kraft kitchens tipsBEST OF SEASONGarnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of crust before covering with the blue gelatin.
WATERTAND RESEPTE VIR OUD EN JONK
LEMON RASPBERRY BARS
1½ cups TEnnis Biscuit crumbs
6 Tbsp. butter, melted
¼ cup sugar
the zest of one lemon
2 large egg yolks
1 (14 oz.) can fat-free sweetened condensed milk
½ cup fresh lemon juice (about 3 lemons worth)
1 tsp. lemon zest
170 gr fresh raspberries
Preheat your oven to 350°F (180°C)
Spray an 8 × 8 inch baking dish with nonstick spray. In a mixing bowl, stir together the Tennis Biscuit crumbs, lemon zest and sugar.
Add the melted butter and stir together, until all of the crumbs are evenly coated.
Pour the mixture into the prepared baking dish and press the crust firmly into place with a spoon, and one inch up the sides of the pan.
Bake the crust for 10 minutes and then let cool on a wire rack before adding the filling.
Once the crust has cooled, stir together the sweetened condensed milk and the egg yolks with a whisk.
Add the lemon juice and zest and whisk together until the mixture is nice and smooth.
Add the fresh berries and carefully, using a large spoon, fold the berries into the lemon mixture.
Don’t mix them too harshly, as you don’t want to break up the berries.
Try to keep them whole.
Once the berries are mixed in, pour the filling into the cooled crust and spread it out evenly.
Bake, in the preheated oven, for 15 minutes, or until the mixture is set.
Jiggle the pan a little.
If the filling stays put, it’s done. Cool, on a wire rack, for an hour.
Then, cover the dish and chill, at least one hour, until ready to slice and serve.
These bars keep well in the refrigerator for five days.
Bron: Welcome Home
Plasing: Henriette Wessels
6 Tbsp. butter, melted
¼ cup sugar
the zest of one lemon
2 large egg yolks
1 (14 oz.) can fat-free sweetened condensed milk
½ cup fresh lemon juice (about 3 lemons worth)
1 tsp. lemon zest
170 gr fresh raspberries
Preheat your oven to 350°F (180°C)
Spray an 8 × 8 inch baking dish with nonstick spray. In a mixing bowl, stir together the Tennis Biscuit crumbs, lemon zest and sugar.
Add the melted butter and stir together, until all of the crumbs are evenly coated.
Pour the mixture into the prepared baking dish and press the crust firmly into place with a spoon, and one inch up the sides of the pan.
Bake the crust for 10 minutes and then let cool on a wire rack before adding the filling.
Once the crust has cooled, stir together the sweetened condensed milk and the egg yolks with a whisk.
Add the lemon juice and zest and whisk together until the mixture is nice and smooth.
Add the fresh berries and carefully, using a large spoon, fold the berries into the lemon mixture.
Don’t mix them too harshly, as you don’t want to break up the berries.
Try to keep them whole.
Once the berries are mixed in, pour the filling into the cooled crust and spread it out evenly.
Bake, in the preheated oven, for 15 minutes, or until the mixture is set.
Jiggle the pan a little.
If the filling stays put, it’s done. Cool, on a wire rack, for an hour.
Then, cover the dish and chill, at least one hour, until ready to slice and serve.
These bars keep well in the refrigerator for five days.
Bron: Welcome Home
Plasing: Henriette Wessels
FROZEN LEMON PUDDING
1 Tin Condensed milk
3-4 Lemons ( Juice & Grated rind )
250 ml Fresh cream
1 Packet Tennis biscuits
Beat cream untill stiff.
Add lemon juice and rind to condensed milk and strir.
Mix all together.
Put on a layer of tennis biscuits.
Use a plastic dish which is suitable for the deepfreeze and cover it with cling wrap, tin foil or lid.
Remove from deepfreeze a short while before serving.
Decorate with bright coloured edible flowers, mint leaves or grated lemon peel.
Ek het nou nie foto vir dit nie, maar het dit al voorheen gemaak en kan werklik se hierdie poeding is fantasties lekker
WATERTAND RESEPTE VIR UD EN JONK
3-4 Lemons ( Juice & Grated rind )
250 ml Fresh cream
1 Packet Tennis biscuits
Beat cream untill stiff.
Add lemon juice and rind to condensed milk and strir.
Mix all together.
Put on a layer of tennis biscuits.
Use a plastic dish which is suitable for the deepfreeze and cover it with cling wrap, tin foil or lid.
Remove from deepfreeze a short while before serving.
Decorate with bright coloured edible flowers, mint leaves or grated lemon peel.
Ek het nou nie foto vir dit nie, maar het dit al voorheen gemaak en kan werklik se hierdie poeding is fantasties lekker
WATERTAND RESEPTE VIR UD EN JONK
MILK TARTS:
CRUSTLESS MILK TART
CRUSTLESS MILK TART
2 tbsp (25 ml) melted butter
3 eggs (white and yolk separated)
1/2 cups (125 ml) sugar
1 cup (250 ml) flour
1 t (5 ml) baking powder
1/4 tsp (1ml) salt
1 t (5ml) vanilla essence
3 cups (750 ml) milk
METHOD:
Preheat oven to 190 degrees C ( 375 F )
Beat egg white until stiff and frothy
Blend butter, yolks, sugar Sift flour, salt and baking powder together and add to egg mixture
Stir in milk and vanilla essence. Blend well. (Be careful to avoid lumps)
Fold beaten egg whites in and pour the mixture into a deep pie dish.
Bake immediately at 190 degrees C ( 375 F ) for 40 minutes or until the mixture is set. Serve warm
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 tbsp (25 ml) melted butter
3 eggs (white and yolk separated)
1/2 cups (125 ml) sugar
1 cup (250 ml) flour
1 t (5 ml) baking powder
1/4 tsp (1ml) salt
1 t (5ml) vanilla essence
3 cups (750 ml) milk
METHOD:
Preheat oven to 190 degrees C ( 375 F )
Beat egg white until stiff and frothy
Blend butter, yolks, sugar Sift flour, salt and baking powder together and add to egg mixture
Stir in milk and vanilla essence. Blend well. (Be careful to avoid lumps)
Fold beaten egg whites in and pour the mixture into a deep pie dish.
Bake immediately at 190 degrees C ( 375 F ) for 40 minutes or until the mixture is set. Serve warm
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CRUSTLESS AMARULA MILK TART
CRUSTLESS AMARULA MILK TART
Preparation time: 15 min
Cooking time: 40 min
This recipe is too delicious for words!
INGREDIENTS:
3 Tbs melted butter
3 eggs -separated
1 cup sugar
1 cup cake flour
1 tsp baking powder
1 ml salt
900 ml milk
100 ml Amarula Cream Liqueur
Ground cinnamon - for dusting
Servings:6
METHOD:
Preheat oven to 180°C
Cream the butter, egg yolks and sugar together until creamy.
Sieve the cake flour, baking powder and salt and add to the sugar/egg mixture.
Mix in the milk and Amarula and mix well.
Beat egg whites until stiff and fold into mixture.
Pour into a deep tart dish and sprinkle cinnamon on top.
Bake in the oven for 40 minutes until set.
Note: For a more traditional milk tart, use 1 litre of milk, and no Amarula.
BRON:News 24
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Preparation time: 15 min
Cooking time: 40 min
This recipe is too delicious for words!
INGREDIENTS:
3 Tbs melted butter
3 eggs -separated
1 cup sugar
1 cup cake flour
1 tsp baking powder
1 ml salt
900 ml milk
100 ml Amarula Cream Liqueur
Ground cinnamon - for dusting
Servings:6
METHOD:
Preheat oven to 180°C
Cream the butter, egg yolks and sugar together until creamy.
Sieve the cake flour, baking powder and salt and add to the sugar/egg mixture.
Mix in the milk and Amarula and mix well.
Beat egg whites until stiff and fold into mixture.
Pour into a deep tart dish and sprinkle cinnamon on top.
Bake in the oven for 40 minutes until set.
Note: For a more traditional milk tart, use 1 litre of milk, and no Amarula.
BRON:News 24
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CRUSTLESS AMARULA MILKTART
CRUSTLESS AMARULA MILKTART
INGREDIENTS:
3 Tbs melted butter
3 eggs -separated
• 1 cup sugar
• 1 cup cake flour
• 1 tsp baking powder
• 1ml salt
• 900 ml milk
• 100 ml Amarula Cream Liqueur
• Ground cinnamon - for dusting
METHOD:
Preheat oven to 180°C
Cream the butter, egg yolks and sugar together until creamy.
Sieve the cake flour, baking powder and salt and add to the sugar/egg mixture.
Mix in the milk and Amarula and mix well.
Beat egg whites until stiff and fold into mixture.
Pour into a deep tart dish and sprinkle cinnamon on top.
Bake in the oven for 40 minutes until set.
NOTE: For a more traditional milk tart, use 1 litre of milk, and no Amarula.
Bron: Africa this is why I live here / Lydia Campbell
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3 Tbs melted butter
3 eggs -separated
• 1 cup sugar
• 1 cup cake flour
• 1 tsp baking powder
• 1ml salt
• 900 ml milk
• 100 ml Amarula Cream Liqueur
• Ground cinnamon - for dusting
METHOD:
Preheat oven to 180°C
Cream the butter, egg yolks and sugar together until creamy.
Sieve the cake flour, baking powder and salt and add to the sugar/egg mixture.
Mix in the milk and Amarula and mix well.
Beat egg whites until stiff and fold into mixture.
Pour into a deep tart dish and sprinkle cinnamon on top.
Bake in the oven for 40 minutes until set.
NOTE: For a more traditional milk tart, use 1 litre of milk, and no Amarula.
Bron: Africa this is why I live here / Lydia Campbell
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
MILKTART TEACUPS
Prep time: 10 mins Cook
time: 20 mins
Total time: 30 mins
Serves: 6
Ingredients
•4 Cups of full cream milk
•150 g Sugar
•½ t Salt
•4 Large eggs separated
•90g Maizina powder mixed with some of the milk (mix through until it has that thick cream consistency)
•¾ t Almond essence
•3T Butter (not margarine)
•Cinnamon Sugar Mixture
•50ml Sugar
•5ml Ground cinnamon
•Amaretti biscuits
Instructions
1.Mix the milk, sugar and salt in pot and bring to boil.
2.In the meanwhile beat the egg yolks slowly adding the Maizina.
3.Pour this mixture very slowly in the milk mix – I use a hand egg-beater to mix it in – to avoid lumps
4.Cook for 5 minutes till cooked.
5.Add the almond essence and the butter. Stir well.
6.Beat the egg whites until soft peaks start to form then slowly fold this in the custard.
7.Please always taste again for seasoning.
8.Pour in cups, sprinkle with cinnamon sugar and serve with amaretti biscuits.
Bron: Anel Potgieter
Plasing: Tiana Botes
time: 20 mins
Total time: 30 mins
Serves: 6
Ingredients
•4 Cups of full cream milk
•150 g Sugar
•½ t Salt
•4 Large eggs separated
•90g Maizina powder mixed with some of the milk (mix through until it has that thick cream consistency)
•¾ t Almond essence
•3T Butter (not margarine)
•Cinnamon Sugar Mixture
•50ml Sugar
•5ml Ground cinnamon
•Amaretti biscuits
Instructions
1.Mix the milk, sugar and salt in pot and bring to boil.
2.In the meanwhile beat the egg yolks slowly adding the Maizina.
3.Pour this mixture very slowly in the milk mix – I use a hand egg-beater to mix it in – to avoid lumps
4.Cook for 5 minutes till cooked.
5.Add the almond essence and the butter. Stir well.
6.Beat the egg whites until soft peaks start to form then slowly fold this in the custard.
7.Please always taste again for seasoning.
8.Pour in cups, sprinkle with cinnamon sugar and serve with amaretti biscuits.
Bron: Anel Potgieter
Plasing: Tiana Botes
GINGER MILK TART-CARAMEL MACADAMIS-NUT-BRITTLE
Makes: 1 large tart or 8 small tarts
Time: 40 mins + 40 mins to chill
Ingredients:
PASTRY
500g (3¼ cups) cake flour, sifted
100g icing sugar, sifted
250g cold butter, cut into cubes
2 large eggs, beaten
15 – 30ml (1 – 2 tbsp) milk
CUSTARD
2 large eggs
45ml (3 tbsp) cornflour
625ml (2½ cups) milk
10g (1 tbsp) butter
250g tin of condensed milk
5ml (1 tsp) vanilla extract
10ml (2 tsp) ground ginger
5ml (1 tsp) ground cinnamon
CARAMEL
300g (1¼ cups) castor sugar
125ml (½ cup) water
100g whole salted macadamia nuts
Method:
To make the pastry, combine the flour, icing sugar and butter in a large bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Add the eggs and milk to the dry ingredients and mix until the mixture comes together to form a soft, crumbly dough. Do not overwork the pastry as it will become chewy and tough. Wrap the pastry in plastic wrap and put it into the fridge for 40 minutes to chill.
Preheat the oven to 180°C. Remove the dough from the fridge and grease 8 x 10cm fluted tart tins. Lightly dust a work surface and roll the pastry out to fit the tins. Place in the tins, prick with a fork, cover with baking paper and baking beans and bake blind for 10 minutes. Remove the baking paper and bake for a further 5 minutes until the pastry is golden.
For the custard, whisk the eggs, cornflour and 1 cup of milk together.
Heat the remaining milk in a small saucepan. Add the butter and condensed milk, stirring continuously. Remove the milk mixture from the heat, add the egg mixture, vanilla, ginger and cinnamon, and whisk well. Return to the heat, whisking until the mixture thickens, about 8 minutes.
Remove from the heat when the mixture coats the back of a spoon and divide among the pastry cases. Let to cool down before eating it.
For the caramel, combine the sugar and water in a non-stick frying pan and bring to the boil. Do not stir the sugar mixture; it should take 6 – 7 minutes for the caramel to form.
Remove from the heat, add the nuts, and pour onto a well-oiled tray to cool. Serve shards of caramel with the tarts.
BRON:Food and Home Magazine.
WATERTAND RESEPTE VIR OUD EN JONK
Time: 40 mins + 40 mins to chill
Ingredients:
PASTRY
500g (3¼ cups) cake flour, sifted
100g icing sugar, sifted
250g cold butter, cut into cubes
2 large eggs, beaten
15 – 30ml (1 – 2 tbsp) milk
CUSTARD
2 large eggs
45ml (3 tbsp) cornflour
625ml (2½ cups) milk
10g (1 tbsp) butter
250g tin of condensed milk
5ml (1 tsp) vanilla extract
10ml (2 tsp) ground ginger
5ml (1 tsp) ground cinnamon
CARAMEL
300g (1¼ cups) castor sugar
125ml (½ cup) water
100g whole salted macadamia nuts
Method:
To make the pastry, combine the flour, icing sugar and butter in a large bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Add the eggs and milk to the dry ingredients and mix until the mixture comes together to form a soft, crumbly dough. Do not overwork the pastry as it will become chewy and tough. Wrap the pastry in plastic wrap and put it into the fridge for 40 minutes to chill.
Preheat the oven to 180°C. Remove the dough from the fridge and grease 8 x 10cm fluted tart tins. Lightly dust a work surface and roll the pastry out to fit the tins. Place in the tins, prick with a fork, cover with baking paper and baking beans and bake blind for 10 minutes. Remove the baking paper and bake for a further 5 minutes until the pastry is golden.
For the custard, whisk the eggs, cornflour and 1 cup of milk together.
Heat the remaining milk in a small saucepan. Add the butter and condensed milk, stirring continuously. Remove the milk mixture from the heat, add the egg mixture, vanilla, ginger and cinnamon, and whisk well. Return to the heat, whisking until the mixture thickens, about 8 minutes.
Remove from the heat when the mixture coats the back of a spoon and divide among the pastry cases. Let to cool down before eating it.
For the caramel, combine the sugar and water in a non-stick frying pan and bring to the boil. Do not stir the sugar mixture; it should take 6 – 7 minutes for the caramel to form.
Remove from the heat, add the nuts, and pour onto a well-oiled tray to cool. Serve shards of caramel with the tarts.
BRON:Food and Home Magazine.
WATERTAND RESEPTE VIR OUD EN JONK
OTHER TARTS:
COCONUT MARSHMALLOW CREAM MERINGUE PIE
Ingredients Original recipe makes 2 pies
5 cups light cream
1/4 cup butter
1 cup white sugar
3 eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallows
1 1/4 cups flaked coconut
2 (9 inch) pie shells, baked
9 egg whites
1 teaspoon cream of tartar
1 1/2 cups white sugar
DIRECTIONS:
For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.
Bron:Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
5 cups light cream
1/4 cup butter
1 cup white sugar
3 eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallows
1 1/4 cups flaked coconut
2 (9 inch) pie shells, baked
9 egg whites
1 teaspoon cream of tartar
1 1/2 cups white sugar
DIRECTIONS:
For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.
Bron:Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE ECLAIR CAKE
NO BAKE ECLAIR CAKE
INGREDIENTS:
2x pcts Tennis biscuits
2 vanilla instant pudding
3 1/2 cups milk (I used skim)
250ml Orley whip
INGREDIENTS FOR THE FROSTING:
3 tablespoons of Cocoa
1 1/2 cups Icing sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients till smooth.
Add more Icing sugar if you like the frosting a little thicker.
If it’s too thick, just add a little more milk.
DIRECTIONS:
Mix pudding and milk in a bowl.
Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray.
Place a layer of whole Tennis Biscuits on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of Tennis Biscuits, top with remaining pudding and another layer of Tennis Biscuits, then carefully spread the frosting on the biscuits.
Chill over night or for at least 8 hours.
Bron: Granny Mouses House/Ouma Muis se Huis
Foto: Ali Rossouw
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE ECLAIR CAKE
INGREDIENTS:
2x pcts Tennis biscuits
2 vanilla instant pudding
3 1/2 cups milk (I used skim)
250ml Orley whip
INGREDIENTS FOR THE FROSTING:
3 tablespoons of Cocoa
1 1/2 cups Icing sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients till smooth.
Add more Icing sugar if you like the frosting a little thicker.
If it’s too thick, just add a little more milk.
DIRECTIONS:
Mix pudding and milk in a bowl.
Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray.
Place a layer of whole Tennis Biscuits on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of Tennis Biscuits, top with remaining pudding and another layer of Tennis Biscuits, then carefully spread the frosting on the biscuits.
Chill over night or for at least 8 hours.
Bron: Granny Mouses House/Ouma Muis se Huis
Foto: Ali Rossouw
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
NO-BAKE STRAWERRY ICEBOX CAKE
serves 8 to 12 1 kg fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 24 to 28 whole crackers) graham crackers (tennis biscuits)
60g dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 23cmx33cm (9x13inch) baking pan, or a similarly-sized platter. Lay down six graham crackers/tennis biscuits. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
Bron: The Kitch
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 24 to 28 whole crackers) graham crackers (tennis biscuits)
60g dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 23cmx33cm (9x13inch) baking pan, or a similarly-sized platter. Lay down six graham crackers/tennis biscuits. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
Bron: The Kitch
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER BANANA ICEBOX PIE
This chilled, creamy pies is the dessert equivalent of a swimming hole--so refreshing you can't help but dive in.
Yield: Makes 8 servings
Hands-on:30 Minutes
Total:9 Hours, 10 Minutes
Ingredients
2 cups cinnamon graham cracker crumbs (about 15 sheets)
1/2 cup finely chopped honey-roasted peanuts
1/2 cup butter, melted
1 (4-oz.) semisweet chocolate baking bar, chopped
2 cups whipping cream, divided
1 (8-oz.) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 large bananas, sliced
Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts
Preparation
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
2. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.
3. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
4. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.
5. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.
BRON:Southern Living
Yield: Makes 8 servings
Hands-on:30 Minutes
Total:9 Hours, 10 Minutes
Ingredients
2 cups cinnamon graham cracker crumbs (about 15 sheets)
1/2 cup finely chopped honey-roasted peanuts
1/2 cup butter, melted
1 (4-oz.) semisweet chocolate baking bar, chopped
2 cups whipping cream, divided
1 (8-oz.) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 large bananas, sliced
Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts
Preparation
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
2. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.
3. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
4. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.
5. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.
BRON:Southern Living
PEANUT BUTTER CHOCOLATE ECLAIR CAKE
1 box chocolate TENNIS BISCUITS OR ROMANY CREAMS
(there will be a few Biscuits left over)
2 boxes vanilla instant pudding
1 cup peanut butter
3 ½ cups milk
1 x )250gr / 250ml) container Cool Whip
1 can chocolate frosting
Spray bottom of 9 x13 pan with cooking spray.
Line the bottom of the pan with Biscuits .
In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes.
Fold in whipped topping. Pour half the pudding mixture over biscuits .
Place another layer of whole biscuits on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of biscuits .
Heat the container of prepared frosting, uncovered for 1 minute.
Pour over top of cake. Refrigerate for at least 12 hours before serving!
By: Cooking with Kelly
NOTA: Vir die wat nie Chocolate Frosting kan koop in klaar blikkie nie hier is 'n resep:
SJOKOLADE VULSEL EN VERSIERSEL
250g versiersuiker
50ml botter/margarine
5ml vanilla
25ml kakao
2 eetl koue water
Metode:
Room die margarine en voeg die versiersuiker, kakao en geursel geleidelik by.
Voeg water by en klits tot baie lig en donsig.
Bron: Knuppeldik aan Koningskos
(there will be a few Biscuits left over)
2 boxes vanilla instant pudding
1 cup peanut butter
3 ½ cups milk
1 x )250gr / 250ml) container Cool Whip
1 can chocolate frosting
Spray bottom of 9 x13 pan with cooking spray.
Line the bottom of the pan with Biscuits .
In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes.
Fold in whipped topping. Pour half the pudding mixture over biscuits .
Place another layer of whole biscuits on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of biscuits .
Heat the container of prepared frosting, uncovered for 1 minute.
Pour over top of cake. Refrigerate for at least 12 hours before serving!
By: Cooking with Kelly
NOTA: Vir die wat nie Chocolate Frosting kan koop in klaar blikkie nie hier is 'n resep:
SJOKOLADE VULSEL EN VERSIERSEL
250g versiersuiker
50ml botter/margarine
5ml vanilla
25ml kakao
2 eetl koue water
Metode:
Room die margarine en voeg die versiersuiker, kakao en geursel geleidelik by.
Voeg water by en klits tot baie lig en donsig.
Bron: Knuppeldik aan Koningskos
PACAN PIE
1 roll short crust pastry
125g pecan nuts
60g butter
160g brown sugar
3 eggs beaten
100ml golden syrup
5ml vanilla essence
Line pie dish and bake blind at 180°C for 10min
Arrange nuts over partially cooked case
Lightly beat melted butter, sugar and eggs together.
Add syrup while beating until foamy. Add essence.
Pour egg mixture over nuts.
Bake at 180°C for 40-45min. Leave to set.
Bron: Snowflake book of baking
Plasing & Foto: Christina Havlicek du Plessis
125g pecan nuts
60g butter
160g brown sugar
3 eggs beaten
100ml golden syrup
5ml vanilla essence
Line pie dish and bake blind at 180°C for 10min
Arrange nuts over partially cooked case
Lightly beat melted butter, sugar and eggs together.
Add syrup while beating until foamy. Add essence.
Pour egg mixture over nuts.
Bake at 180°C for 40-45min. Leave to set.
Bron: Snowflake book of baking
Plasing & Foto: Christina Havlicek du Plessis
STRAWBERRY JOGURT TART
Serves 8
Make this strawberry tart as a tea-time treat or dessert and try different fruit flavours of jelly and yoghurt
the next time you make it.
½ x 200 g packet Marie biscuits
2 tbsp (30 ml) soft tub margarine, melted
1 x 80 g packet strawberry jelly powder
300 ml strawberry flavoured low-fat yoghurt
1 x 250 g tub plain smooth low-fat cottage cheese
Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
Mix biscuit crumbs with margarine. Press onto the base of a tart dish.
Dissolve the jelly powder with ½ cup boiling water and allow to cool, but not set
Mix yoghurt and cottage cheese and stir into the cooled jelly.
Pour over biscuit crumbs and refrigerate for 3 hours or overnight.
Serve cold with fresh fruit.
Bron: Talana Kluits ( SA Heart and Stroke Foundation)
Plasing: Henriette Wessels
Make this strawberry tart as a tea-time treat or dessert and try different fruit flavours of jelly and yoghurt
the next time you make it.
½ x 200 g packet Marie biscuits
2 tbsp (30 ml) soft tub margarine, melted
1 x 80 g packet strawberry jelly powder
300 ml strawberry flavoured low-fat yoghurt
1 x 250 g tub plain smooth low-fat cottage cheese
Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
Mix biscuit crumbs with margarine. Press onto the base of a tart dish.
Dissolve the jelly powder with ½ cup boiling water and allow to cool, but not set
Mix yoghurt and cottage cheese and stir into the cooled jelly.
Pour over biscuit crumbs and refrigerate for 3 hours or overnight.
Serve cold with fresh fruit.
Bron: Talana Kluits ( SA Heart and Stroke Foundation)
Plasing: Henriette Wessels
TEN MINUTE VANILLA SLICE
TEN MINUTE VANILLA SLICE
1 Packet Tennis Biscuits
300ml thickened cream
1 cup milk
1 packet vanilla instant pudding
Icing sugar
Vanilla extract
HOW TO MAKE THE VANILLA SLICE
Cover the base of a 23cm slab tin with half of the biscuits, plain side down.
Place cream, milk and pudding powder in a bowl and beat for one minute until thick and smooth.
Pour the pudding mixture over the biscuit base and spread evenly.
Top the pudding with the remaining biscuits plain side down.
Pop the icing sugar and a splash of vanilla extract (or essence if that’s what you have) in a bowl then slowly add boiled water until it reaches a nice consistency. Spread icing over the top layer of biscuits then pop it all in the fridge. Or eat some. I ate some, of course.
Store in the fridge until needed.
Bron: Fairy Feet
Plasing & Foto / WATERTAND RESEPTE VIR OUD EN JONK
TEN MINUTE VANILLA SLICE
1 Packet Tennis Biscuits
300ml thickened cream
1 cup milk
1 packet vanilla instant pudding
Icing sugar
Vanilla extract
HOW TO MAKE THE VANILLA SLICE
Cover the base of a 23cm slab tin with half of the biscuits, plain side down.
Place cream, milk and pudding powder in a bowl and beat for one minute until thick and smooth.
Pour the pudding mixture over the biscuit base and spread evenly.
Top the pudding with the remaining biscuits plain side down.
Pop the icing sugar and a splash of vanilla extract (or essence if that’s what you have) in a bowl then slowly add boiled water until it reaches a nice consistency. Spread icing over the top layer of biscuits then pop it all in the fridge. Or eat some. I ate some, of course.
Store in the fridge until needed.
Bron: Fairy Feet
Plasing & Foto / WATERTAND RESEPTE VIR OUD EN JONK
TENNIS BISCUIT PYRAMID CHEESECAKE
1 Cup sugar
1/4 lb butter or margarine
1 egg
250 g creamed cottage cheese
2 tsp vanilla essence
2 packets tennis biscuits (24 biscuits)
Flake or cherries (optional) chocolate sauce (optional)
Fresh Cream (optional)
Cream together sugar and butter or margarine. Beat egg, add creamed cottage cheese and vanilla essence. Mix well. On a large sheet of tinfoil place 12 tennis biscuits in 3 rows. (4 in each) and spread with the above mixture. Pack another layer of biscuits on top (making sure each biscuit is lined up over one below) and spread remaining mixture evenly over this layer . Optional - Put a flake (or row of cherries) down the centre. Carefully put your hands under the tinfoil and bring the first and third rows of biscuits up to meet, thus forming a pyramid or a triangle Seal the tinfoil at the edges and on top and place in freezer. When firm, cover with fresh cream and sprinkle flake (or chocolate icing or melted chocolate). Serve as required straight from freezer and keep the rest frozen (keeps for weeks).
1/4 lb butter or margarine
1 egg
250 g creamed cottage cheese
2 tsp vanilla essence
2 packets tennis biscuits (24 biscuits)
Flake or cherries (optional) chocolate sauce (optional)
Fresh Cream (optional)
Cream together sugar and butter or margarine. Beat egg, add creamed cottage cheese and vanilla essence. Mix well. On a large sheet of tinfoil place 12 tennis biscuits in 3 rows. (4 in each) and spread with the above mixture. Pack another layer of biscuits on top (making sure each biscuit is lined up over one below) and spread remaining mixture evenly over this layer . Optional - Put a flake (or row of cherries) down the centre. Carefully put your hands under the tinfoil and bring the first and third rows of biscuits up to meet, thus forming a pyramid or a triangle Seal the tinfoil at the edges and on top and place in freezer. When firm, cover with fresh cream and sprinkle flake (or chocolate icing or melted chocolate). Serve as required straight from freezer and keep the rest frozen (keeps for weeks).