BLITSVINNIGE VRUGTEKOEK IN YSKAS: [Kan ook as nagereg ge-eet word met vla]
2 pakkies Marie beskuitjies (grof gebreek)
2 eiers
1 koppie (250ml) sagte bruin suiker
1 koppie (250ml) botter of margarien (verkieslik botter)
3 koppies (750ml) gedroogde vrugtemengsel (fruit mix)
75g glanskersies
2 sopies brandewyn of sjerrie
Smelt botter en suiker, moenie kook nie. Voeg vrugte by en kook vir 3 minute. Voeg geklitste eiers by. Roer vinnig na elke byvoegsel en kook vir nog 2 minute. Voeg Marie beskuitjies, kersies, brandewayn of sjerrie by en roer goed. Roer goed tot alles goed gemeng is. Plaas in gesmeerde broodpannetjie wat uitgevoer is met waspapier wat ook gesmeer is. Druk mengsel stewig vas en laat afkoel.Keer uit en strooi met versiersuiker voor bediening.
GEKOOKTE KOEK:
1/3 t botter
3 eiers
1½ kop suiker
Vanielje geursel
1en ¾ kop bruismeel
Smelt die botter in ‘n kastrol van 23cm.
Klits eiers goed, voeg suiker by en klop tot romerig.
Voeg vanielje by.
Vou die meel liggies in en dan die gesmelte botter.
Plas in kastrol.
Kook 20 – 30 minute oor middelmatige hitte.
Toets vir gaarheid.
Versier soos jy dit wil.
Dit kry nie water in nie en dit word in die kastrol gaar gemaak. My ma het altyd die deeg in 'n koekpannetjie bietjie kleiner as kastrol gegooi en dan in kastrol gesit om te bak. Werk soos 'n oond.
CAMPFIRE CHOCOLATE BANANA CAKE: [Recipe from: Fired-up cooking]
Preparation time: 15 min
Cooking time: 30 min
Ingredients
3/4 cup cake flour
1/2 cup sugar
1/2tsp bicarbonate of soda
1/4tsp salt
1/2tsp vanilla essence
1/4 cup cooking oil
1/2 cup water
1 banana - mashed (this is optional – you can leave this and the syrup out)
1Tbs syrup
1/2Tbs cider vinegar
Method
Make a hot fire and place your empty pot on the grid, with the lid on.
Butter the cake tin so that the cake won’t stick to it.
Mix all the dry ingredients together very well with a whisk or wooden spoon.
Mash the banana with the syrup, add to the dry ingredients.
Add the rest of the liquid ingredients and blend well, adding the vinegar last.
Pour the batter into the cake tin and place the tin onto the wire rack inside the hot pot, covering again quickly with the lid to retain the heat.
Check every 10 minutes by opening the lid a crack and peeping inside; the cake should take about 30 minutes to cook.
After 30 minutes remove the pot from the fire and test the cake by poking it with a sharp knife – if the knife comes out clean, the cake is baked.
If not, leave the lid on for a while longer, but keep it off the fire.
It should finish cooking inside it’s make-shift oven.
Remove the baked cake from the pot and turn out onto a plate
Cool and then cover with tinned Caramel Treat, or just dust with a bit of icing sugar – you can even just eat it plain or with some custard!
TREGTERKOEK:
1 geklitste eier
1½ kop meelblom
¼ t sout
2/3 kop melk
2 e suiker
¾ t bakpoeier
Goue stroop
Meng al die bestanddele goed saam, behalwe die goue stroop.
Bak in ‘n pan met olie op matige hitte en gooi stroop of heuning oor sodra gaar is.
Sit warm voor.
PEPPERMINT CRISP TERT: [Deur Huisgenoot]
Bereiding: 10 minute
Verkoeltyd: 6 uur
Genoeg vir 6 of meer mense
250 ml (1 k) vars room
397 g (1 blik) karamel-kondensmelk
3 x 49 g Peppermint Crisp-sjokolade
200 g (1 pakkie) Tea Lover’s-koekies
Klits die room styf.
Voeg die kondensmelk en die helfte van die fyngemaakte sjokolade by en roer liggies.
Moet dit nie weer klits nie, want dan sal die room loperig raak en nie behoorlik set nie.
Sit die koekies in ’n verwerker en blits tot dit soos broodkrummels is.
Maak ’n laag van koekiekrummels in jou gekose bak.
Versprei die helfte van die roommengsel oor die koekies en bestrooi met ’n bietjie sjokolade.
Skep nog ’n laag koekiekrummels en room en bedek met die oorblywende sjokolade.
Verkoel minstens 6 uur sodat die nagereg kan afkoel en set.
CAMPFIRE ORANGE CAKES:This is so much fun!
Servings: 6
Ingredients:
1 box Vinilla or Yellow Cake Mix, or other cake mix that only requires water -- try chocolate or gingerbread too!!
6 Large Thick-skinned Oranges
Heavy Foil
Water
Directions:
Slice a 2" diameter "lid" from ends of oranges and save. Remove orange guts from rind with a spoon, being careful not to damage shell. Eat the guts as you go :)
Prepare cake mix per instructions. Fill each orange half full of cake mix. Place their lids back on and wrap in foil.
Bake in hot coals or on grill about 20 minutes, turning often.
When the cakes are done you may eat them with a spoon or peel your orange and have a hot orange cake.
[Jy kan cinnamon buns ook op hierdie manier bak by die kamp.]
YSKASTERT VIR EEN: [Ingeskryf deur:Resepte Tiaan Langenegger]
As jy ooit gedink het die kampyskas is te klein om ordentlike yskastert te maak, lees 'n bietjie hier.
Jy benodig
• 1 blikkie kondensmelk
• ½ koppie suurlemoensap
• 1 pakkie Orley Whip of 2 koppies room, geklits
• 100 g pynappelstukkies
• 100 g malvalekkers, in stukkies gesnipper
• 1 pakkie aarbeijellie, aangemaak met warm water
• 1 pakkie Tennis-beskuitjies
Só maak jy
1 Meng die kondensmelk en suurlemoensap en laat staan dit tot dit dik word. Vou die room, pynappelstukkies, malvalekkers en jellie by.
2 Pak die Tennis-beskuitjies in klein bakkies en gooi ’n bietjie van die mengsel bo-op. Pak nog ’n laag koekies en gooi nog van die mengsel daarop. Jy kan die proses so drie keer herhaal, afhangende van hoe groot jou bakkies is.
3 Sit die bakkies in die yskas tot hulle gestol is. Dan is dit tyd vir voorsit – as jy wil ghrênd wees, sit glanskersies bo-op.
YSKASTERT BY DIE KAMP:
1 pak Tennis beskuitjies
2 sakkies Orley Whip
sjokolade versiersuiker
sterk, swart koffie - koud
Week beskuitjies vinnig in koue koffie. Dan dun lagie versiersuiker en dan lagie room.
Rasper Peppermint Crisp oor elke lagie room.
Boonste laag room.
Versier met vermicilli of peppermint crisp.
SUURLEMOEN MAASKAASTERT OP DIE KAMPMANIER:
1 swiss roll
1 blik kondensmelk
1 bakkie maaskaas (room tipe)
3/4 k suurlemoensap
1 1/2 t vlapoeier
1 blik perskeskywe (middelslag)
Rol Swiss roll met konfytkant na bo op in bak. Meng kondensmelk, maaskaas en suurlemoensap. Smeer egalig oor die Swiss roll. Pak skywe perskes bo-op. Kook stroop van perskes en vlapoeier. Gooi oor die tert en laat in yskas vir 1 uur.
PEPPERMINT CRISP TERT: [HUISGENOOT]
Bereiding: 10 minute
Verkoeltyd: 6 uur
Genoeg vir 6 of meer mense
250 ml (1 k) vars room
397 g (1 blik) karamel-kondensmelk
3 x 49 g Peppermint Crisp-sjokolade
200 g (1 pakkie) Tea Lover’s-koekies
Klits die room styf.
Voeg die kondensmelk en die helfte van die fyngemaakte sjokolade by en roer liggies.
Moet dit nie weer klits nie, want dan sal die room loperig raak en nie behoorlik set nie.
Sit die koekies in ’n verwerker en blits tot dit soos broodkrummels is.
Maak ’n laag van koekiekrummels in jou gekose bak.
Versprei die helfte van die roommengsel oor die koekies en bestrooi met ’n bietjie sjokolade.
Skep nog ’n laag koekiekrummels en room en bedek met die oorblywende sjokolade.
Verkoel minstens 6 uur sodat die nagereg kan afkoel en set.
ROMERIGE SPANSPEK-RANDTERT: [BAIE LEKKER!]
1 x 20cm bereide Tennisbeskuitjiekors
1 spanspek of winterspanspek
60ml strooisuiker
10ml gerasperde lemoenskil
125ml lemoensap
30ml gelatien
60ml water
1 x 310g blikkie Nestle room
125ml marmelade
25ml Cointreau of lemoensap
Verwyder pitte van spanspek.
Skep klein balletjies van spanspek uit (genoeg balletjiesom om bo-op die tert te plaas) . hou eenkant. Krap oorblywende spanspek uit en puree met suiker, lemoenskil- en sap.
Week gelatien in koue water op . smelt oor warm water . voeg by spanspek puree.
Roer Nestleroom in, gooi in voorbereide kors. Plaas in yskas tot gestol.
Net voor opdiening, rangskik balletjies bo-op gestolde spanspek. Meng Cointreau en lemoensap en borsel bo-oor balletjies . versier met gesifte versiersuiker . bedien dadelik.
ONE PAN DARK CHOCOLATE CHUNK SKILLET COOKIE: [By: Jaime from Sophistimom]
1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks
METHOD:
1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
* As many readers have pointed out, cooking time can vary greatly. When I doubled this recipe, for instance, I made it in a larger pan, and the cooking time was probably around 35 minutes. Also, it will depend on how hot your pan is when you put it in the oven, the size of it, and how well it conducts heat. When you’re making it, judge the cooking time according to the doneness of your preference. You may have to wait a little longer than the recipe says, but you won’t be sorry.
MY WENK:
Kan ook met gemak buite by die vuur gemaak word.
BROWNIES IN A CAST IRON SKILLET:
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 9 wedges
Serving Size: 1 wedge
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3 oz unsweetened baking chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 eggs
3/4 cup unbleached all purpose flour
1/4 teaspoon salt
•1 teaspoon pure vanilla extract
Instructions
1.Preheat the oven to 325 F. Place cast iron skillet on stovetop burner.
2.Cut butter into 6 chunks and place in skillet with the chocolate. Cook over very low heat, stirring occasionally with a wooden spoon.
3.Because the heat is low, it can take some time, so measure out your other ingredients while it's melting, so you aren't tempted to turn up the heat!
4.When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.
5.Add eggs, one at a time, stir well after each addition.
6.Add vanilla, stir well.
7.Add flour and salt and stir until there are no traces of flour left.
8.Use a rubber spatula around the edge of the pan to clean off the sides and get all the batter into the middle.
9.Place skillet in the oven and bake for 50 minutes. Insert a toothpick into the center to test for doneness. Toothpick should come out clean, with the possibility of a couple of crumbs. If it's still wet, put back in the oven and bake at 5 minute intervals.
10.Allow to cool on a wire rack for about 15 minutes. If you like warm brownies with ice cream and chocolate sauce (mmmmmmm!), cut a wedge now. :) Otherwise, cool brownies completely before cutting into wedges.
MY WENK:
Kan met gemak buite by vuur gemaak word.
EASY NO BAKE MILK TART:
Preparation time: 15 min
Cooking time: 20 min
200g nuttikrust biscuits
397g can condensed milk
700ml boiling water
15ml butter
50ml cold water
40g corn flour
2 large eggs - separated
½ vanilla pod – split and seeds removed with a sharp knife
1 mandarin – finely grated zest only
Finely ground cinnamon for the top
WHAT TO DO:
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish.
Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil.
In the meanwhile, mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together.
Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly.
Remove from heat.
Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture.
Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely.
Sprinkle ground cinnamon over the top and serve.
HEERLIKE KAMPTERT: [Wilna Rocher]
Ons kamp ook gereeld. Ek het 'n baie maklike tert wat ons nogal gereeld maak.
1 blikkie karamelkondensmelk
3-4 piesangs
pak tennisbeskuitjies
MAAK DAN SO:
Meng die kondensmelk en piesang. Pak die tennisbeskuitjies in 'n bak, gooi die helfte van die kondensmelk en piesang mengsel op die beskuitjies, pak weer 'n laag beskuitjies en gooi die res van die mengsel bo-op.
Sit in yskas en laat stol, sit voor met room.
Dit is heerlik, ek sal alleen so 'n bak terk opeet.
MALVATERT: [PETERJASIE - Lorette Grové]
1 blik kondensmelk
1 blik "crushed" pynappels
1 pakkie tennis- of mariebeskuitjies
botter
Gesnipperde malvalekkers
SO MAAK JY:
Meng kondensmelk, pynappels en malvalekkers goed saam
Krummelkors van mariebeskuitjies of tennisbeskuitjies met ¼ botter
Giet mengsel bo-oor kors en plaas in yskas om te stol.
RUM AND RAISIN LAYERED TART: [FOOD.COM - MITZI REDDY]
YOU WILL NEED:
1 cup (250ml) seedless raisins
250ml (1 cup) boiling water
250ml (1 cup) cream, chilled
1 can (375g) caramel condensed milk
1½ tsp. rum essence
½ tsp. vanilla essence
1packet (200g) Tennis biscuits
WHAT TO DO:
Cover the raisins with boiling water and set aside to soak.
Whip the cream, stir in the caramel condensed milk and add the vanilla and rum essences.
Beat well.
Drain the raisins and add to the cream mixture and mix with a wooden spoon.
Arrange a layer of biscuits in a medium pie dish that holds 1,5l (6 cups) and spoon a layer of the filling on top.
Repeat the layers and scatter a layer of biscuits crumbs over the last cream layer.
Chill the tart in the fridge for 2–3 hours or until set.
COLYN SE MAROELA YSKASTERT: [COLYN MAAK MAN KOS]
MAROELA YSKASTERT:
1 x Blikkie Kondensmelk
1 x Blikkie Ideal Melk (Uit yskas)
1 x Houertjie Orley Whip
1 x Pakkie Moirs Instant Poeding - Ek het Karamel en Peppermint Crisp gebruik.)
3 x Koppies Maroela Konfyt
Jou gunsteling Beskuitjies vir die Kors.
MAAK DAN SO:
Voer jou tert bak uit met die beskuitjies. Die mengsel het vir my twee gegee van so ongeveer 230mm x 230mm.
Klop die Orley Whip baie styf.
Klop die Kondensmelk en Ideal Melk saam.
Gooi nou die pakkie poeding mengsel by die Kondensmelk mengsel en klop baie goed. (Pasop vir klonte.)
Jy moet vinnig werk want die mengsel sal gou begin stol.
Vou nou die Maroela Konfyt in die mengsel in.
Laaste vou jy die Orley Whip in.
WENK:
Jy kan sekerlik die Orleywhip vervang met varsroom en die Ideal Melk met Roomkaas. Ek het gebruik wat ek het omdat ek die tert darem bietjie minder sondig te maak.
Jy kan ook 'n ander geur Poeding gebruik maar onthou as jy dit doen gaan jy die smaak verander. Die Maroela Konfyt het 'n baie subtiele smaak en kan maklik oordonder word.
As jy roomkaas gebruik kan jy gerus maar so 160ml Amaroela Likeur ook bygooi.
Another South African favourite: PEPPERMINT CRISP TART:[Sally Williams Fine Foods]
YOU'LL NEED:
1 packet tennis biscuits
1 can caramel treat
2 cups fresh cream
400g peppermint crisp chocolate, grated.
HERE'S HOW:
1. Place tennis biscuits in a dish that can fit in your fridge.
2. Mix the caramel in a mixing bowl until smooth. In a separate bowl, whisk cream until stiff peaks form.
3. Add the whipped cream and 100g of the peppermint crisp chocolate to the caramel and mix well.
4. Place a generous amount of the mixture over the tennis biscuits and spread evenly. Add another layer of tennis biscuits and caramel mixture. Continue until the dish is full and remember to end it off with a layer of the caramel mixture.
5. Sprinkle the rest of the peppermint crisp over the top and place in your fridge to set.
CAMPFIRE DUMP CAKE: [in a dutch oven]
Yellow Cake Mix
Can of Soda (we used lemon-lime)
Cherry Pie filling
Chopped Pecans
HERE'S HOW:
Create hot coals for the dutch oven. Line the dutch oven with foil and spray with some cooking spray. Dump the pie filling into the bottom of the dutch oven. Mix the cake mix & soda together in another bowl and pour over the cherry filling.
Sprinkle pecans on top. I just covered half since we had some picky eaters.
Place lid on dutch oven, cover with coals, and bake for 20-25 minutes depending on your heat. We usually use our noses to know when to test for doneness. We could really smell a strong baking smell and when we pulled it around 23 minutes. It turned out perfectly!
The filling was really hot, but that didn't stop everyone from devouring it. This is NOT a posed photo below. It was so delicious that we were practically fighting over it. Yummier than made with the conventional oven!
APPLE RING: [ I’M A LAZY MOM]
AHHHHHH!
Here’s what Emily had to say about it:
I made one in a square pan which is easier to me than trying to get it in a circle. I also peeled too many apples so I made two!
And here are Emily’s instructions:
INGREDIENTS:
Apple Ring
Apples
Brown Sugar
Cinnamon
Grands® Biscuits
1 Stick of Butter
WHAT TO DO:
Peel apples and use an apple slicer to core and slice. Sprinkle apples with a little cinnamon and brown sugar.
Melt 1 stick butter about 3/4 c brown sugar and about 1 tsp or so of cinnamon. I don’t measure, so if it looks to thick add a little more butter.
Take Grands® biscuits and slice in half. Alternate in a pan a couple apples then a biscuit, a couple of apples then a biscuit and so on. Pour the melted mixture over it and bake at 350º for about 30 minutes or until the apples are soft and the biscuits are baked.
Mm, mm, mmm! Thanks for sharing your recipe with us Emily!
Now, I would like to add that because I’m a lazy baker, I would probably not bother to peel the apples, seeing that I don’t do that for my apple pies either. *blush*
Also, to make a ring more easily, just put the recipe in a bundt pan, like you do for Lazy Sticky Buns! These recipes are very similar! So be sure and check out that recipe as well!
MY WENK:
Jy kan hom ook potbood "style" bak. Hierdie is regtig baie lekker en maak 'n heerlike nagereg met room of val ook.
OUMA SE CREMORATERT: [deur Somarie Muller]
Hierdie is weereens 'n kannie dood resept van my ouma. Syt dit altyd met verjaarsdae of Kuierhoekies gemaak toe sy nog geleef het. En dis so maklik om te maak. Dis weereens in engels vir my facebook groep.
BENODIG:
1x250gr packet cremora
125ml boiled water
DO THIS:
Desolve the cremora in water and leave in the fridge over nite. Or untill cremora is thickish.
1x tin Condensed Milk
120ml Lemon Juice
HERE'S HOW:
Beat the condensed milk and lemon juice together untill thick.. Beat the cremora untill thick and mix with condensed milk mixture. Make a base with 1 packet tennis biscuits and melted butter. Then pour mixture into the dish and leave in the fridge overnite. You can also buy a tin Strawberries of Blackberries as a topping.
NO BAKE GOLDEN OREO LEMON DESSERT: [CRASY FOR CRUSTS]
INGREDIENTS:
36 Golden Oreos, divided
3 tablespoons butter, very soft
1 box (3.4 ounces) cheesecake, lemon, coconut, or vanilla pudding
1 cup milk
4 cups whipped topping (about 12 ounces, from two 8-ounce packages), regular or fat-free
1 cup lemon curd (jarred or homemade)
WHAT TO DO:
1.Place 20 cookies in a gallon sized sandwich bag. Seal the bag except for one corner so air can escape and roll with a rolling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix with a spoon (or your hands) until the butter has been worked through. Place in the bottom of a 9x9” pan. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
2.Wipe out your bowl and add pudding mix and milk. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan.
3.Crush remaining cookies in a new gallon sized sandwich bag. Sprinkle half over pudding. Reserve the rest for the topping.
4.Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
5.Spread remaining whipped topping over the curd mixture. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours before serving.
SOUTKAASKOEK: [Deur Huisgenoot Digitaal]
Lindi Sternberg van Groenpunt, Kaapstad, verkies kook bo bak. Haar vriende is gek oor haar ongewone kookstyl met sy gesonde aanslag. Sy pas graag ou resepte aan om dit gesonder te maak. Dié soutkaaskoek was so een. Haar ma het dit gereeld gemaak. Daardie tyd is die tuna met koskleursel gekleur, maar sy verkies om dit met beet geur en kleur te gee. Sy room daarvan om ’n vegetariese bistro te begin.
Genoeg vir 8-10 mense
Bereiding: 30 min.
Verkoel: 4 uur
BENODIG:
1 pakkie (200 g) waterbeskuitjies, gekrummel
botter, genoeg vir aanklam
2 groot avokado’s, geskil en ontpit sap en skil van 1 suurlemoen
sout en peper
2 blikke (187 g elk) tuna, in water verpak, goed gedreineer
80 ml ( k) mayonnaise
2 klein rou bete, geskil en fyn gerasper
2 230 g-bakkies gladde roomkaas
80 ml ( k) room krummels
vars roketblare
MAAK SO:
Voer ’n 20 cm-losboompan uit met kleefplastiek.
1.Meng die beskuitjies met net genoeg botter om dit bymekaar te hou.
2.Maak die avokado’s fyn met die sap. Geur met die skil, sout en peper.
3.Meng die tuna, mayonnaise en beet.
4.Meng die roomkaas en room.
5.Druk ’n laag krummels in die pan. Skep die tuna, dan die avokado en dan die roomkaasmengsel oor. Sprinkel krummels oor. Verkoel minstens 4 uur.
6.Ontvorm op ’n bor en rond af met die roketblare.
SUIKERMIELIEKOEK: [Deur Huisgenoot Digitaal]
Emmarentia Furstenber van Krugersdorp sê haar man het ’n suikertand en dié koekbrood is altyd ’n wenner. Wanneer haar man haar oor naweke met ’n braai saam met vriende verras en sy niks berei het nie, kom dié bykos altyd goed te pas.
Bereiding: 10 min.
Bak: 30 min.
BENODIG:
6 eiers
250 ml (1 k) suiker
125 ml (½ k) botter
250 ml (1 k) koekmeel
5 ml (1 t) bakpoeier
’n knippie sout
1 x 410 g-blik heelpit-suikermielies
Voorverhit die oond tot 190 °C. Smeer ’n ronde oondbak met ’n deursnee van 23 cm.
MAAK SO:
1.Klits die eiers en suiker saam tot wit en donsig.
2.Voeg die botter by en klits 1 min. Sif die meel, bakpoeier en sout by die mengsel in en vou tot goed gemeng.
3.Vou die mielies in en giet die mengsel in die bak. Bak 30 min. Sit voor met spekvleis, kaas en esdoringstroop of met braaivleis.
KIWI-KAASKOEK:
BENODIG:
350 g Digestive (of sommer van iets wat jy van hou) beskuitjies, gekrummel
200 g botter, gesmelt
12 g gelatine
45 ml water
350 g roomkaas
100 g strooisuiker
225 ml ongegeurde jogurt
300 ml dik room
5 ml vanielje geursel
60 ml suiker
5 ml mielieblom
2 kiwivrugte dun gesny
MAAK SO:
Meng krummels met botter en druk op boom van losboompan. Verkoel. Klits roomkaas en suiker. Klits jogurt daarby in. Klits room styf en voeg by. Los gelatine in warm water op en roer by mengsel. Skep oor kors. Maak suikerstroop met 125 ml water en suiker aan en verdik met mielieblom. Versier koek met kiwivrugte en verglans met suikerstroop. Verkoel oornag. Die koek kan met enige vrugte versier word indien verkies.
SJOKOLADE MELKTERT: [Deur Huisgenoot Digitaal]
Lewer 1 middelslag tert
Bereiding: 15 min.
Gaarmaak: 30 min.
KORS:
100 g botter, versag
80 ml (⅓ k) gouestroop
2 eiers
50 g sjokolade, gesmelt
200 ml (¾ k) meel
5 ml (1 t) bakpoeier
’n knippie sout
VULSEL:
4 groot eiers, geskei
2 ml (½ t) vanielje-ekstrak
750 ml (3 k) melk
30 ml (2 e) meel
30 ml (2 e) mielieblom
’n knippie sout
80 ml (⅓ k) gouestroop
250 g botter, in blokkies gesny
VIR VOORSIT:
gerasperde sjokolade vir garnering
MAAK SO:
1.Voorverhit die oond tot 180 °C. Smeer ’n 23 cm-tertpan.
2.Kors:
Klits die botter en stroop saam en voeg die eiers een-een by terwyl jy ná elkeen goed klits. Roer die gesmelte sjokolade in.
3.Sif die droë bestanddele in ’n groot bak. Voeg die eiermengsel by en roer om ’n gladde pasta te vorm.
4.Sprei die korsmengsel egalig oor die bodem en kante van die voorbereide tertpan.
5.Vulsel:
Klits die eierwitte tot skuimend, voeg die vanielje-ekstrak by en klits tot stywe punte vorm.
6.Meng 125ml (½ k) van die melk met die meel, mielieblom, sout en stroop tot glad. Sit eenkant.
7.Bring die oorblywende melk tot net onder kookpunt in ’n kastrol oor matige hitte. Verwyder van die hitte en roer die meelmengsel in. Sit terug op die hitte en roer aanhoudend tot die mengsel verdik. Voeg die botter bietjie-bietjie by en meng goed. Klits die eiergele in die verhitte melkmengsel in.
8.Vou die eierwitte sagkens in. Giet in die voorbereide pan. Bak 20 minute. Laat afkoel.
9.Vir voorsit:
Strooi gerasperde sjokolade bo-oor en sit voor.
MY WENK:
Hierdie melktert kan by die kamp op jou swartpot se deksel oor die kole gebak word. Smeer deksel goed met olie of spuitwerende kossproei voordat jy die deeg op deksel sit. Sit dan foelie liggies oor die melktert en bak tot gaar. Jy kan ook 'n tertpannetjie gebruik en dit dan so bak.
CHINESE STEAMED CAKE: [recipe by Kevin Ryan]
"Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake."
INGREDIENTS:
Original recipe makes 1 9-inch square cake
•6 eggs
•1 1/4 cups white sugar
•2 1/2 tablespoons water
•1 1/2 cups cake flour
•1/2 teaspoon baking powder
•1 1/2 teaspoons almond extract
•1/4 cup confectioners' sugar for dusting
WHAT TO DO:
1.Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2.Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3.Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4.Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
BANANA RUM CREAM PIE:
Serves: 6 people
INGREDIENTS:
Pie base made with ginger biscuits 1
Brown sugar (6 tbs) 90 ml
Cream cheese, softened 230 grams
Finely grated fresh lemon zest (1tsp) 5 ml
Cream, whipped (1 cup) 250 ml
Dark rum or use 5ml (1tsp) rum essence (1 tbs) 15 ml
Firm-ripe bananas 4
WHAT TO DO:
1.Beat together cream cheese, zest, and brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
2.Whip cream and add Rum. Beat until soft peaks form.
3.Gently stir one third of whipped cream mixture into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
4.Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas.
5.Chill pie, loosely covered, at least 1 hour.
6.Decorate with banana's or grated chocolate.
2 pakkies Marie beskuitjies (grof gebreek)
2 eiers
1 koppie (250ml) sagte bruin suiker
1 koppie (250ml) botter of margarien (verkieslik botter)
3 koppies (750ml) gedroogde vrugtemengsel (fruit mix)
75g glanskersies
2 sopies brandewyn of sjerrie
Smelt botter en suiker, moenie kook nie. Voeg vrugte by en kook vir 3 minute. Voeg geklitste eiers by. Roer vinnig na elke byvoegsel en kook vir nog 2 minute. Voeg Marie beskuitjies, kersies, brandewayn of sjerrie by en roer goed. Roer goed tot alles goed gemeng is. Plaas in gesmeerde broodpannetjie wat uitgevoer is met waspapier wat ook gesmeer is. Druk mengsel stewig vas en laat afkoel.Keer uit en strooi met versiersuiker voor bediening.
GEKOOKTE KOEK:
1/3 t botter
3 eiers
1½ kop suiker
Vanielje geursel
1en ¾ kop bruismeel
Smelt die botter in ‘n kastrol van 23cm.
Klits eiers goed, voeg suiker by en klop tot romerig.
Voeg vanielje by.
Vou die meel liggies in en dan die gesmelte botter.
Plas in kastrol.
Kook 20 – 30 minute oor middelmatige hitte.
Toets vir gaarheid.
Versier soos jy dit wil.
Dit kry nie water in nie en dit word in die kastrol gaar gemaak. My ma het altyd die deeg in 'n koekpannetjie bietjie kleiner as kastrol gegooi en dan in kastrol gesit om te bak. Werk soos 'n oond.
CAMPFIRE CHOCOLATE BANANA CAKE: [Recipe from: Fired-up cooking]
Preparation time: 15 min
Cooking time: 30 min
Ingredients
3/4 cup cake flour
1/2 cup sugar
1/2tsp bicarbonate of soda
1/4tsp salt
1/2tsp vanilla essence
1/4 cup cooking oil
1/2 cup water
1 banana - mashed (this is optional – you can leave this and the syrup out)
1Tbs syrup
1/2Tbs cider vinegar
Method
Make a hot fire and place your empty pot on the grid, with the lid on.
Butter the cake tin so that the cake won’t stick to it.
Mix all the dry ingredients together very well with a whisk or wooden spoon.
Mash the banana with the syrup, add to the dry ingredients.
Add the rest of the liquid ingredients and blend well, adding the vinegar last.
Pour the batter into the cake tin and place the tin onto the wire rack inside the hot pot, covering again quickly with the lid to retain the heat.
Check every 10 minutes by opening the lid a crack and peeping inside; the cake should take about 30 minutes to cook.
After 30 minutes remove the pot from the fire and test the cake by poking it with a sharp knife – if the knife comes out clean, the cake is baked.
If not, leave the lid on for a while longer, but keep it off the fire.
It should finish cooking inside it’s make-shift oven.
Remove the baked cake from the pot and turn out onto a plate
Cool and then cover with tinned Caramel Treat, or just dust with a bit of icing sugar – you can even just eat it plain or with some custard!
TREGTERKOEK:
1 geklitste eier
1½ kop meelblom
¼ t sout
2/3 kop melk
2 e suiker
¾ t bakpoeier
Goue stroop
Meng al die bestanddele goed saam, behalwe die goue stroop.
Bak in ‘n pan met olie op matige hitte en gooi stroop of heuning oor sodra gaar is.
Sit warm voor.
PEPPERMINT CRISP TERT: [Deur Huisgenoot]
Bereiding: 10 minute
Verkoeltyd: 6 uur
Genoeg vir 6 of meer mense
250 ml (1 k) vars room
397 g (1 blik) karamel-kondensmelk
3 x 49 g Peppermint Crisp-sjokolade
200 g (1 pakkie) Tea Lover’s-koekies
Klits die room styf.
Voeg die kondensmelk en die helfte van die fyngemaakte sjokolade by en roer liggies.
Moet dit nie weer klits nie, want dan sal die room loperig raak en nie behoorlik set nie.
Sit die koekies in ’n verwerker en blits tot dit soos broodkrummels is.
Maak ’n laag van koekiekrummels in jou gekose bak.
Versprei die helfte van die roommengsel oor die koekies en bestrooi met ’n bietjie sjokolade.
Skep nog ’n laag koekiekrummels en room en bedek met die oorblywende sjokolade.
Verkoel minstens 6 uur sodat die nagereg kan afkoel en set.
CAMPFIRE ORANGE CAKES:This is so much fun!
Servings: 6
Ingredients:
1 box Vinilla or Yellow Cake Mix, or other cake mix that only requires water -- try chocolate or gingerbread too!!
6 Large Thick-skinned Oranges
Heavy Foil
Water
Directions:
Slice a 2" diameter "lid" from ends of oranges and save. Remove orange guts from rind with a spoon, being careful not to damage shell. Eat the guts as you go :)
Prepare cake mix per instructions. Fill each orange half full of cake mix. Place their lids back on and wrap in foil.
Bake in hot coals or on grill about 20 minutes, turning often.
When the cakes are done you may eat them with a spoon or peel your orange and have a hot orange cake.
[Jy kan cinnamon buns ook op hierdie manier bak by die kamp.]
YSKASTERT VIR EEN: [Ingeskryf deur:Resepte Tiaan Langenegger]
As jy ooit gedink het die kampyskas is te klein om ordentlike yskastert te maak, lees 'n bietjie hier.
Jy benodig
• 1 blikkie kondensmelk
• ½ koppie suurlemoensap
• 1 pakkie Orley Whip of 2 koppies room, geklits
• 100 g pynappelstukkies
• 100 g malvalekkers, in stukkies gesnipper
• 1 pakkie aarbeijellie, aangemaak met warm water
• 1 pakkie Tennis-beskuitjies
Só maak jy
1 Meng die kondensmelk en suurlemoensap en laat staan dit tot dit dik word. Vou die room, pynappelstukkies, malvalekkers en jellie by.
2 Pak die Tennis-beskuitjies in klein bakkies en gooi ’n bietjie van die mengsel bo-op. Pak nog ’n laag koekies en gooi nog van die mengsel daarop. Jy kan die proses so drie keer herhaal, afhangende van hoe groot jou bakkies is.
3 Sit die bakkies in die yskas tot hulle gestol is. Dan is dit tyd vir voorsit – as jy wil ghrênd wees, sit glanskersies bo-op.
YSKASTERT BY DIE KAMP:
1 pak Tennis beskuitjies
2 sakkies Orley Whip
sjokolade versiersuiker
sterk, swart koffie - koud
Week beskuitjies vinnig in koue koffie. Dan dun lagie versiersuiker en dan lagie room.
Rasper Peppermint Crisp oor elke lagie room.
Boonste laag room.
Versier met vermicilli of peppermint crisp.
SUURLEMOEN MAASKAASTERT OP DIE KAMPMANIER:
1 swiss roll
1 blik kondensmelk
1 bakkie maaskaas (room tipe)
3/4 k suurlemoensap
1 1/2 t vlapoeier
1 blik perskeskywe (middelslag)
Rol Swiss roll met konfytkant na bo op in bak. Meng kondensmelk, maaskaas en suurlemoensap. Smeer egalig oor die Swiss roll. Pak skywe perskes bo-op. Kook stroop van perskes en vlapoeier. Gooi oor die tert en laat in yskas vir 1 uur.
PEPPERMINT CRISP TERT: [HUISGENOOT]
Bereiding: 10 minute
Verkoeltyd: 6 uur
Genoeg vir 6 of meer mense
250 ml (1 k) vars room
397 g (1 blik) karamel-kondensmelk
3 x 49 g Peppermint Crisp-sjokolade
200 g (1 pakkie) Tea Lover’s-koekies
Klits die room styf.
Voeg die kondensmelk en die helfte van die fyngemaakte sjokolade by en roer liggies.
Moet dit nie weer klits nie, want dan sal die room loperig raak en nie behoorlik set nie.
Sit die koekies in ’n verwerker en blits tot dit soos broodkrummels is.
Maak ’n laag van koekiekrummels in jou gekose bak.
Versprei die helfte van die roommengsel oor die koekies en bestrooi met ’n bietjie sjokolade.
Skep nog ’n laag koekiekrummels en room en bedek met die oorblywende sjokolade.
Verkoel minstens 6 uur sodat die nagereg kan afkoel en set.
ROMERIGE SPANSPEK-RANDTERT: [BAIE LEKKER!]
1 x 20cm bereide Tennisbeskuitjiekors
1 spanspek of winterspanspek
60ml strooisuiker
10ml gerasperde lemoenskil
125ml lemoensap
30ml gelatien
60ml water
1 x 310g blikkie Nestle room
125ml marmelade
25ml Cointreau of lemoensap
Verwyder pitte van spanspek.
Skep klein balletjies van spanspek uit (genoeg balletjiesom om bo-op die tert te plaas) . hou eenkant. Krap oorblywende spanspek uit en puree met suiker, lemoenskil- en sap.
Week gelatien in koue water op . smelt oor warm water . voeg by spanspek puree.
Roer Nestleroom in, gooi in voorbereide kors. Plaas in yskas tot gestol.
Net voor opdiening, rangskik balletjies bo-op gestolde spanspek. Meng Cointreau en lemoensap en borsel bo-oor balletjies . versier met gesifte versiersuiker . bedien dadelik.
ONE PAN DARK CHOCOLATE CHUNK SKILLET COOKIE: [By: Jaime from Sophistimom]
1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks
METHOD:
1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
* As many readers have pointed out, cooking time can vary greatly. When I doubled this recipe, for instance, I made it in a larger pan, and the cooking time was probably around 35 minutes. Also, it will depend on how hot your pan is when you put it in the oven, the size of it, and how well it conducts heat. When you’re making it, judge the cooking time according to the doneness of your preference. You may have to wait a little longer than the recipe says, but you won’t be sorry.
MY WENK:
Kan ook met gemak buite by die vuur gemaak word.
BROWNIES IN A CAST IRON SKILLET:
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 9 wedges
Serving Size: 1 wedge
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3 oz unsweetened baking chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 eggs
3/4 cup unbleached all purpose flour
1/4 teaspoon salt
•1 teaspoon pure vanilla extract
Instructions
1.Preheat the oven to 325 F. Place cast iron skillet on stovetop burner.
2.Cut butter into 6 chunks and place in skillet with the chocolate. Cook over very low heat, stirring occasionally with a wooden spoon.
3.Because the heat is low, it can take some time, so measure out your other ingredients while it's melting, so you aren't tempted to turn up the heat!
4.When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.
5.Add eggs, one at a time, stir well after each addition.
6.Add vanilla, stir well.
7.Add flour and salt and stir until there are no traces of flour left.
8.Use a rubber spatula around the edge of the pan to clean off the sides and get all the batter into the middle.
9.Place skillet in the oven and bake for 50 minutes. Insert a toothpick into the center to test for doneness. Toothpick should come out clean, with the possibility of a couple of crumbs. If it's still wet, put back in the oven and bake at 5 minute intervals.
10.Allow to cool on a wire rack for about 15 minutes. If you like warm brownies with ice cream and chocolate sauce (mmmmmmm!), cut a wedge now. :) Otherwise, cool brownies completely before cutting into wedges.
MY WENK:
Kan met gemak buite by vuur gemaak word.
EASY NO BAKE MILK TART:
Preparation time: 15 min
Cooking time: 20 min
200g nuttikrust biscuits
397g can condensed milk
700ml boiling water
15ml butter
50ml cold water
40g corn flour
2 large eggs - separated
½ vanilla pod – split and seeds removed with a sharp knife
1 mandarin – finely grated zest only
Finely ground cinnamon for the top
WHAT TO DO:
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish.
Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil.
In the meanwhile, mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together.
Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly.
Remove from heat.
Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture.
Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely.
Sprinkle ground cinnamon over the top and serve.
HEERLIKE KAMPTERT: [Wilna Rocher]
Ons kamp ook gereeld. Ek het 'n baie maklike tert wat ons nogal gereeld maak.
1 blikkie karamelkondensmelk
3-4 piesangs
pak tennisbeskuitjies
MAAK DAN SO:
Meng die kondensmelk en piesang. Pak die tennisbeskuitjies in 'n bak, gooi die helfte van die kondensmelk en piesang mengsel op die beskuitjies, pak weer 'n laag beskuitjies en gooi die res van die mengsel bo-op.
Sit in yskas en laat stol, sit voor met room.
Dit is heerlik, ek sal alleen so 'n bak terk opeet.
MALVATERT: [PETERJASIE - Lorette Grové]
1 blik kondensmelk
1 blik "crushed" pynappels
1 pakkie tennis- of mariebeskuitjies
botter
Gesnipperde malvalekkers
SO MAAK JY:
Meng kondensmelk, pynappels en malvalekkers goed saam
Krummelkors van mariebeskuitjies of tennisbeskuitjies met ¼ botter
Giet mengsel bo-oor kors en plaas in yskas om te stol.
RUM AND RAISIN LAYERED TART: [FOOD.COM - MITZI REDDY]
YOU WILL NEED:
1 cup (250ml) seedless raisins
250ml (1 cup) boiling water
250ml (1 cup) cream, chilled
1 can (375g) caramel condensed milk
1½ tsp. rum essence
½ tsp. vanilla essence
1packet (200g) Tennis biscuits
WHAT TO DO:
Cover the raisins with boiling water and set aside to soak.
Whip the cream, stir in the caramel condensed milk and add the vanilla and rum essences.
Beat well.
Drain the raisins and add to the cream mixture and mix with a wooden spoon.
Arrange a layer of biscuits in a medium pie dish that holds 1,5l (6 cups) and spoon a layer of the filling on top.
Repeat the layers and scatter a layer of biscuits crumbs over the last cream layer.
Chill the tart in the fridge for 2–3 hours or until set.
COLYN SE MAROELA YSKASTERT: [COLYN MAAK MAN KOS]
MAROELA YSKASTERT:
1 x Blikkie Kondensmelk
1 x Blikkie Ideal Melk (Uit yskas)
1 x Houertjie Orley Whip
1 x Pakkie Moirs Instant Poeding - Ek het Karamel en Peppermint Crisp gebruik.)
3 x Koppies Maroela Konfyt
Jou gunsteling Beskuitjies vir die Kors.
MAAK DAN SO:
Voer jou tert bak uit met die beskuitjies. Die mengsel het vir my twee gegee van so ongeveer 230mm x 230mm.
Klop die Orley Whip baie styf.
Klop die Kondensmelk en Ideal Melk saam.
Gooi nou die pakkie poeding mengsel by die Kondensmelk mengsel en klop baie goed. (Pasop vir klonte.)
Jy moet vinnig werk want die mengsel sal gou begin stol.
Vou nou die Maroela Konfyt in die mengsel in.
Laaste vou jy die Orley Whip in.
WENK:
Jy kan sekerlik die Orleywhip vervang met varsroom en die Ideal Melk met Roomkaas. Ek het gebruik wat ek het omdat ek die tert darem bietjie minder sondig te maak.
Jy kan ook 'n ander geur Poeding gebruik maar onthou as jy dit doen gaan jy die smaak verander. Die Maroela Konfyt het 'n baie subtiele smaak en kan maklik oordonder word.
As jy roomkaas gebruik kan jy gerus maar so 160ml Amaroela Likeur ook bygooi.
Another South African favourite: PEPPERMINT CRISP TART:[Sally Williams Fine Foods]
YOU'LL NEED:
1 packet tennis biscuits
1 can caramel treat
2 cups fresh cream
400g peppermint crisp chocolate, grated.
HERE'S HOW:
1. Place tennis biscuits in a dish that can fit in your fridge.
2. Mix the caramel in a mixing bowl until smooth. In a separate bowl, whisk cream until stiff peaks form.
3. Add the whipped cream and 100g of the peppermint crisp chocolate to the caramel and mix well.
4. Place a generous amount of the mixture over the tennis biscuits and spread evenly. Add another layer of tennis biscuits and caramel mixture. Continue until the dish is full and remember to end it off with a layer of the caramel mixture.
5. Sprinkle the rest of the peppermint crisp over the top and place in your fridge to set.
CAMPFIRE DUMP CAKE: [in a dutch oven]
Yellow Cake Mix
Can of Soda (we used lemon-lime)
Cherry Pie filling
Chopped Pecans
HERE'S HOW:
Create hot coals for the dutch oven. Line the dutch oven with foil and spray with some cooking spray. Dump the pie filling into the bottom of the dutch oven. Mix the cake mix & soda together in another bowl and pour over the cherry filling.
Sprinkle pecans on top. I just covered half since we had some picky eaters.
Place lid on dutch oven, cover with coals, and bake for 20-25 minutes depending on your heat. We usually use our noses to know when to test for doneness. We could really smell a strong baking smell and when we pulled it around 23 minutes. It turned out perfectly!
The filling was really hot, but that didn't stop everyone from devouring it. This is NOT a posed photo below. It was so delicious that we were practically fighting over it. Yummier than made with the conventional oven!
APPLE RING: [ I’M A LAZY MOM]
AHHHHHH!
Here’s what Emily had to say about it:
I made one in a square pan which is easier to me than trying to get it in a circle. I also peeled too many apples so I made two!
And here are Emily’s instructions:
INGREDIENTS:
Apple Ring
Apples
Brown Sugar
Cinnamon
Grands® Biscuits
1 Stick of Butter
WHAT TO DO:
Peel apples and use an apple slicer to core and slice. Sprinkle apples with a little cinnamon and brown sugar.
Melt 1 stick butter about 3/4 c brown sugar and about 1 tsp or so of cinnamon. I don’t measure, so if it looks to thick add a little more butter.
Take Grands® biscuits and slice in half. Alternate in a pan a couple apples then a biscuit, a couple of apples then a biscuit and so on. Pour the melted mixture over it and bake at 350º for about 30 minutes or until the apples are soft and the biscuits are baked.
Mm, mm, mmm! Thanks for sharing your recipe with us Emily!
Now, I would like to add that because I’m a lazy baker, I would probably not bother to peel the apples, seeing that I don’t do that for my apple pies either. *blush*
Also, to make a ring more easily, just put the recipe in a bundt pan, like you do for Lazy Sticky Buns! These recipes are very similar! So be sure and check out that recipe as well!
MY WENK:
Jy kan hom ook potbood "style" bak. Hierdie is regtig baie lekker en maak 'n heerlike nagereg met room of val ook.
OUMA SE CREMORATERT: [deur Somarie Muller]
Hierdie is weereens 'n kannie dood resept van my ouma. Syt dit altyd met verjaarsdae of Kuierhoekies gemaak toe sy nog geleef het. En dis so maklik om te maak. Dis weereens in engels vir my facebook groep.
BENODIG:
1x250gr packet cremora
125ml boiled water
DO THIS:
Desolve the cremora in water and leave in the fridge over nite. Or untill cremora is thickish.
1x tin Condensed Milk
120ml Lemon Juice
HERE'S HOW:
Beat the condensed milk and lemon juice together untill thick.. Beat the cremora untill thick and mix with condensed milk mixture. Make a base with 1 packet tennis biscuits and melted butter. Then pour mixture into the dish and leave in the fridge overnite. You can also buy a tin Strawberries of Blackberries as a topping.
NO BAKE GOLDEN OREO LEMON DESSERT: [CRASY FOR CRUSTS]
INGREDIENTS:
36 Golden Oreos, divided
3 tablespoons butter, very soft
1 box (3.4 ounces) cheesecake, lemon, coconut, or vanilla pudding
1 cup milk
4 cups whipped topping (about 12 ounces, from two 8-ounce packages), regular or fat-free
1 cup lemon curd (jarred or homemade)
WHAT TO DO:
1.Place 20 cookies in a gallon sized sandwich bag. Seal the bag except for one corner so air can escape and roll with a rolling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix with a spoon (or your hands) until the butter has been worked through. Place in the bottom of a 9x9” pan. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
2.Wipe out your bowl and add pudding mix and milk. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan.
3.Crush remaining cookies in a new gallon sized sandwich bag. Sprinkle half over pudding. Reserve the rest for the topping.
4.Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
5.Spread remaining whipped topping over the curd mixture. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours before serving.
SOUTKAASKOEK: [Deur Huisgenoot Digitaal]
Lindi Sternberg van Groenpunt, Kaapstad, verkies kook bo bak. Haar vriende is gek oor haar ongewone kookstyl met sy gesonde aanslag. Sy pas graag ou resepte aan om dit gesonder te maak. Dié soutkaaskoek was so een. Haar ma het dit gereeld gemaak. Daardie tyd is die tuna met koskleursel gekleur, maar sy verkies om dit met beet geur en kleur te gee. Sy room daarvan om ’n vegetariese bistro te begin.
Genoeg vir 8-10 mense
Bereiding: 30 min.
Verkoel: 4 uur
BENODIG:
1 pakkie (200 g) waterbeskuitjies, gekrummel
botter, genoeg vir aanklam
2 groot avokado’s, geskil en ontpit sap en skil van 1 suurlemoen
sout en peper
2 blikke (187 g elk) tuna, in water verpak, goed gedreineer
80 ml ( k) mayonnaise
2 klein rou bete, geskil en fyn gerasper
2 230 g-bakkies gladde roomkaas
80 ml ( k) room krummels
vars roketblare
MAAK SO:
Voer ’n 20 cm-losboompan uit met kleefplastiek.
1.Meng die beskuitjies met net genoeg botter om dit bymekaar te hou.
2.Maak die avokado’s fyn met die sap. Geur met die skil, sout en peper.
3.Meng die tuna, mayonnaise en beet.
4.Meng die roomkaas en room.
5.Druk ’n laag krummels in die pan. Skep die tuna, dan die avokado en dan die roomkaasmengsel oor. Sprinkel krummels oor. Verkoel minstens 4 uur.
6.Ontvorm op ’n bor en rond af met die roketblare.
SUIKERMIELIEKOEK: [Deur Huisgenoot Digitaal]
Emmarentia Furstenber van Krugersdorp sê haar man het ’n suikertand en dié koekbrood is altyd ’n wenner. Wanneer haar man haar oor naweke met ’n braai saam met vriende verras en sy niks berei het nie, kom dié bykos altyd goed te pas.
Bereiding: 10 min.
Bak: 30 min.
BENODIG:
6 eiers
250 ml (1 k) suiker
125 ml (½ k) botter
250 ml (1 k) koekmeel
5 ml (1 t) bakpoeier
’n knippie sout
1 x 410 g-blik heelpit-suikermielies
Voorverhit die oond tot 190 °C. Smeer ’n ronde oondbak met ’n deursnee van 23 cm.
MAAK SO:
1.Klits die eiers en suiker saam tot wit en donsig.
2.Voeg die botter by en klits 1 min. Sif die meel, bakpoeier en sout by die mengsel in en vou tot goed gemeng.
3.Vou die mielies in en giet die mengsel in die bak. Bak 30 min. Sit voor met spekvleis, kaas en esdoringstroop of met braaivleis.
KIWI-KAASKOEK:
BENODIG:
350 g Digestive (of sommer van iets wat jy van hou) beskuitjies, gekrummel
200 g botter, gesmelt
12 g gelatine
45 ml water
350 g roomkaas
100 g strooisuiker
225 ml ongegeurde jogurt
300 ml dik room
5 ml vanielje geursel
60 ml suiker
5 ml mielieblom
2 kiwivrugte dun gesny
MAAK SO:
Meng krummels met botter en druk op boom van losboompan. Verkoel. Klits roomkaas en suiker. Klits jogurt daarby in. Klits room styf en voeg by. Los gelatine in warm water op en roer by mengsel. Skep oor kors. Maak suikerstroop met 125 ml water en suiker aan en verdik met mielieblom. Versier koek met kiwivrugte en verglans met suikerstroop. Verkoel oornag. Die koek kan met enige vrugte versier word indien verkies.
SJOKOLADE MELKTERT: [Deur Huisgenoot Digitaal]
Lewer 1 middelslag tert
Bereiding: 15 min.
Gaarmaak: 30 min.
KORS:
100 g botter, versag
80 ml (⅓ k) gouestroop
2 eiers
50 g sjokolade, gesmelt
200 ml (¾ k) meel
5 ml (1 t) bakpoeier
’n knippie sout
VULSEL:
4 groot eiers, geskei
2 ml (½ t) vanielje-ekstrak
750 ml (3 k) melk
30 ml (2 e) meel
30 ml (2 e) mielieblom
’n knippie sout
80 ml (⅓ k) gouestroop
250 g botter, in blokkies gesny
VIR VOORSIT:
gerasperde sjokolade vir garnering
MAAK SO:
1.Voorverhit die oond tot 180 °C. Smeer ’n 23 cm-tertpan.
2.Kors:
Klits die botter en stroop saam en voeg die eiers een-een by terwyl jy ná elkeen goed klits. Roer die gesmelte sjokolade in.
3.Sif die droë bestanddele in ’n groot bak. Voeg die eiermengsel by en roer om ’n gladde pasta te vorm.
4.Sprei die korsmengsel egalig oor die bodem en kante van die voorbereide tertpan.
5.Vulsel:
Klits die eierwitte tot skuimend, voeg die vanielje-ekstrak by en klits tot stywe punte vorm.
6.Meng 125ml (½ k) van die melk met die meel, mielieblom, sout en stroop tot glad. Sit eenkant.
7.Bring die oorblywende melk tot net onder kookpunt in ’n kastrol oor matige hitte. Verwyder van die hitte en roer die meelmengsel in. Sit terug op die hitte en roer aanhoudend tot die mengsel verdik. Voeg die botter bietjie-bietjie by en meng goed. Klits die eiergele in die verhitte melkmengsel in.
8.Vou die eierwitte sagkens in. Giet in die voorbereide pan. Bak 20 minute. Laat afkoel.
9.Vir voorsit:
Strooi gerasperde sjokolade bo-oor en sit voor.
MY WENK:
Hierdie melktert kan by die kamp op jou swartpot se deksel oor die kole gebak word. Smeer deksel goed met olie of spuitwerende kossproei voordat jy die deeg op deksel sit. Sit dan foelie liggies oor die melktert en bak tot gaar. Jy kan ook 'n tertpannetjie gebruik en dit dan so bak.
CHINESE STEAMED CAKE: [recipe by Kevin Ryan]
"Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake."
INGREDIENTS:
Original recipe makes 1 9-inch square cake
•6 eggs
•1 1/4 cups white sugar
•2 1/2 tablespoons water
•1 1/2 cups cake flour
•1/2 teaspoon baking powder
•1 1/2 teaspoons almond extract
•1/4 cup confectioners' sugar for dusting
WHAT TO DO:
1.Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2.Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3.Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4.Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
BANANA RUM CREAM PIE:
Serves: 6 people
INGREDIENTS:
Pie base made with ginger biscuits 1
Brown sugar (6 tbs) 90 ml
Cream cheese, softened 230 grams
Finely grated fresh lemon zest (1tsp) 5 ml
Cream, whipped (1 cup) 250 ml
Dark rum or use 5ml (1tsp) rum essence (1 tbs) 15 ml
Firm-ripe bananas 4
WHAT TO DO:
1.Beat together cream cheese, zest, and brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
2.Whip cream and add Rum. Beat until soft peaks form.
3.Gently stir one third of whipped cream mixture into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
4.Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas.
5.Chill pie, loosely covered, at least 1 hour.
6.Decorate with banana's or grated chocolate.