MALTABELLA BESKUIT: [Maak tuis en neem saam na kamp of vakansie]
500ml Maltabella meel
750ml koekmeelblom
500ml semels
500ml suiker
2ml sout
10ml bakpoeier
10ml kremetart
10ml koeksoda
250g margarien
750ml karringmelk
Metode:
Voorverhit die oond tot 180C.
Smeer twee panne met margarien.
Meng al die droë bestanddele, insluitende die rysmiddels, in ‘n groot mengbak goed saam. Smelt die margarien.
Laat effens afkoel en voeg die karringmelk by.
Voeg by die droë bestanddele en meng deeglik deur.
Skep in die voorbereide panne en bak sowat 60 minute lank of totdat die toetspen skoon uit die beskuit kom.
Keer uit, en laat heeltemal afkoel.
Sny in vingers en plaas op bakplate.
Droog uit by 100C.
VINNIGSTE BESKUIT: [Neels de Ronde]
Neem witbrood.
Sny in gerieflike stukke.
Droog in oond tot brood begin goudbruin word.
Geniet saam met 'n lekker koppie koffie.
Smaaklik eet!
VINNIGE SOLDAATBESKUIT: [MAAK TUIS EN NEEM SAAM] [jpetro]
4x 500g bruismeel
20 ml sout
20 ml bakpoeier
500 ml suiker
4 eiers
30 ml anys
2x 250g botter gesmelt
4- 5 k karringmelk
Sif droë bestanddele saam. Voeg suiker en eiers by. Meng met karringmelk en gesmelte botter en anys. Knie vinnig. Deeg moet slap wees. Sit deeg in panne en bak in matige oond 350 F tot gaar. Haal uit en laat effens afkoel. breek in stukke en droog uit.
SIMBA-SKYFIE-KOEKIES: [Nancy se Kombuis] BAK TUIS EN NEEM SAAM!!
Room 1 kp bruinsuiker,
1/2 kp olie en 1 groot eier.
Roer daarna daarby : 1 kp meel en 1/2 tl vanilla.
Voeg laastens by : 1/2 kp fyn gebreekte SIMBA SKYFIES ( Fritos / Dorito's en Pringles werk ook, maar kaaskrulle en NikNaks, aikôna!)
sowel as 1/2 kp fyn neute.
Meng goed.
Drup nou teelepels vol op 'n ONGESMEERDE bakplaat, en bak sowat 10 minute tot goudbruin! 180ºC !
VEREBESKUIT: -Wenresepte3: [ANYSBESKUIT]
750ml melk,
500g botter/margarien,
400g (500ml) witsuiker,
sowat 2 liter sterk lou water,
3 koekies (25g elk) saamgeperste suurdeeg - verkrummel,
80g (75ml) sout,
5kg koekmeelblom,
3 eiers - goed geklits,
1 blik (379g) kondensmelk,
50ml suurlemoensap,
ekstra botter/margarien om die hande mee te smeer,
120g (750ml) semels (opsioneel)/Anys
1. Kook die melk, smeer en al die suiker behalwe 30 ml saam. laat dit afkoel.2. Meng 1 liter van die lou water, die suurdeeg, 15ml van die sout en die 30 ml suiker wat eenkant gehou is.
Roer genoeg van die meel hierby om `n pannekoekbeslag te vorm.
Hou dit louwarm tot goed uitgerys na sowat 15 minute.
3. Meng die eiers, kondensmelk en suurlemoensap goed.
Meng die oorblywende sout met die res van die meel. Voeg die melk-, suurdeeg- en eiermengsel by en gebruik nog sowat 1 liter lou water om die beskuit mee aan te maak en te knie.
Die deeg moenie styf wees nie.
4. Knie die beskuit 20 minute lank en smeer die hande dikwels tydens die knieery.
Bedek die deeg en laat dit goed uitrys totdat dit dubbel die oorspronklike grootte is.
5. Maak bolletjies sonder om die deeg eers af te knie.
Die bolletjies moet `n bietjie kleiner as hoendereiers wees.
Rol elke bolletjie in `n worsie tussen die ... See Morehandpalms, druk dit plat en plaas dit taamlik styf teenmekaar in gesmeerde beskuitpanne wat skuins staan. Smeer die hande met sagte of gesmelte botter/margarien terwyl die bolletjies gemaak word, want dan is dit nie nodig om tussen die bolletjies ook te smeer nie.
6. Laat die beskuit in die panne rys totdat dit gelyk met die rand van die panne is. Bak die beskuit 70 minute by 190C (375F).
7. Keer die beskuit op draadrakke uit en laat dit afkoel.
Breek dit versigtig oop, pak dit op draadrakke in die oond en droog dit oornag in`n koel oond uit met die oonddeur op `n skrefie oop.
Lewer sowat 300 lang beskuite.
MAKLIKE ANYSBESKUIT: [KOOK AFRIKAANS]
Soos met die resep vir karringmelkbeskuit, glo ek nie aan al die moeite van beskuit in bolletjies rol en in die pan pak nie. Dit is baie makliker om dit bloot as ’n brood te bak, en net netjies op te sny (verkieslik met ’n elektriese mes) wanneer dit uit die oond kom.Hier is ’n lekker anysbeskuitresep. Ek het ongelukkig nie my ouma se resep nie, maar ek het hierdie een getoets en dit is ook heerlik.
Bestanddele:
1,5 kilogram bruismeel
1 teelepel sout
250 gram botter/margarien
1,5 koppies suiker
2 koppies melk
3 eiers
2 tot 3 eetlepels anyssaad
Metode:
- Voorverhit oond tot 180˚C
- Meng die meel en sout, en vryf die botter daarin
- Maak die melk warm (nie kokend nie) en los die suiker daarin op
- Laat die melk staan om af te koel tot louwarm
- Klits die eiers, en klits dit dan saam met die melkmengsel
- Voeg die vloeistof by die droë bestanddele en meng met ’n houtlepel. Voeg nog melk by indien die deeg te droog is
- Knie goed
- Plaas in 3 gesmeerde panne en laat bak vir een uur
- Sny na gelang in stukke
- Droog oornag in oond teen 90˚C.
KAMMA KONDENSMELK VERE-BESKUIT: [BAK TUIS EN NEEM SAAM]
500g botter
150ml kondensmelk
50ml melk
600ml suiker
3 eiers
1 koekie suurdeeg
2,5kg koekmeelblom
Metode:
Smelt die botter in ‘n groot kastrol en voeg daarna melk en suiker by.
Verhit die mengsel totdat al die suiker gesmelt het en laat afkoel tot louwarm.
Klits eiers en voeg by louwarm melkmengsel.
Krummel die suur deeg in melk en eiermengsel.
Strooi 500ml van koekmeelblom oor suurdeegmengsel en klits met vurk, maak kastrol toe en laat mengsel op warm plek om te rys.
Sif die res van die koekmeelblom in ‘n knieskottel, voeg suurdeegmengsel en 500ml louwarm water by meel, meng en knie tot hanteerbare deeg.
Bedek skottel met kleefplastiek en los oornag op warm plek. Smeer groot (diep) beskuitpanne met botter of vet, verdeel beskuitdeeg in drie, rol met palms van hande in bolletjies en pak in panne, laat nog rys, bak 50 min. lank in voorverhitte oond tot 180 ° C.
Droog beskuit twaalf uur lank by 100 ° C uit en verpak. Oornag werk die beste. Onthou om oonddeur bietjie oop te laat staan.
KASERIGE SPRINGMIELIES:
Hierdie is al weer een van daai, wat werklik geen resep is nie. Eerder 'n idee. Jy kan enige gegeurde sout gebruik, of enige gewone sout.
springmielies
* cheddarkaas, fyngerasper
sout
So, maak springmielies.
Dan, sommer dadelik as dit nog vuurwarm is, gooi die fynge-rasperde kaas en genoeg sout by. Skud om te meng.
Hou die deksel op, dan sal die kaas so net-net begin smelt.
Eet!
* Vir meer "gesofistikeerde" springmielies, kan jy gerasperde parmesaankaas gebruik, met of sonder 'n sprinkel vars, gekapte kruie van jou keuse.
KARAMELSPRINGMIELIES:
Hierdie sous is genoeg vir 6 koppies "gespringde" mielies.
Om die karamelsous te maak:
50 ml bruinsuiker
25 ml margarien / botter
15 ml gouestroop
25 ml melk
2.5 – 5 ml karamelgeursel (opsioneel)
Meng die bruinsuiker, margarien / botter en gouestroop saam in 'n klein kastrol.
Roer oor 'n lae hitte totdat dit smelt – kook dan lekker vinnig vir 2 minute. Bruinsuiker sukkel vreeslik om te smelt, so moenie te veel hieroor bekommer nie – veral nie as jy dit dadelik gaan eet nie.
Gooi dan die melk by – pasop net – want as dit baie warm is, is die melk geneig om te spat.
Vir 'n ekstra karamelsmaak, kan jy karamelgeursel byvoeg.
Gooi oor die springmielies en meng om die sous te versprei.
Hou die bak styf vas! Smul!
SNACK RUSKS:
1 Kg Self-Raising Flour
15 ml Baking Powder
2 ml Salt
125 G Digestive Bran
200 G All Bran Flakes
300 G Brown Sugar
100 G Raisins
500 G Butter
2 Eggs
500mll Buttermilk
Combine all the dry ingredients and sugar. Melt butter and add.
Combine egg and mix to a soft but manageable dough. Form into balls and pack into greased loaf tins. Bake at 160ºc for 50 - 55 minutes.
Remove from oven, cool slightly, break apart and place on a tray and dry out in a cool oven.
MOS VIR MOSBESKUIT: [INTERESSANT OM TE WEET, MENS KRY
GEWOONLIK MOS BY DIE WYNKELDERS AS JY IEMAND DAAR KEN]
Max skryf: Siende dat daar in die jongste geselsbrief gepraat word oor outydse goed wat sekerlik aan die uitsterf is, hier is 'n resep om 'n suurdeeg te maak, eintlik is dit 'n insuur vloeistof, Dit was mos genoem, mense het dit gebruik om mosbeskuit en ook mosbolletjies te maak. Dit was ook gebruik om moskonfyt te maak. Ek het ongelukkig nie 'n resep vir beskuit of bolletjies nie, maar die konfyt is maklik. Kook net die vloeistof tot dit so dik soos stroop is.
MOS:
Neem baie soet druiwe en trek die korrels van die stingels af.
Spoel die korrels af, moenie afdroog met 'n lap nie, gooi die korrels in 'n konfytfles en kneus die korrels.
Gooi 'n lappie oor en laat vir twee dae tot die spulletjie begin gis.
Syg dan die vloeistof deur 'n filter af en gebruik as suurdeeg.
As dit gebruik word vir beskuit en vir ander gebak, moet die hoeveelheid oorblywende suiker in die mos in berekening gebring word.
Hierdie resep kom uit 'n plakboek van my ouers en is seker al 60 jaar oud.
HAASTIGE BESKUIT: [MAKLIKER KRY JY NIE!]
1 gekoopte rosynebrood
botter
Sny die brood in snye van ongeveer 3/4dm dik.
Smeer botter taamlik dik bo-op die snye.
Sny die snye nou in vingers sos breeds soos verlang.
Plaas op bakplaat en droog uit in matige oond tot mooi bruin aan beide kante.
SWITSERSE MELKTOFFIE: [LEKKERGOED- MAAK TUIS EN NEEM SAAM]
115 g botter
1 x 397g kondensmelk
500 ml bruinsuiker
1 ml vanilla
Smelt die botter en voeg die bruinsuiker geleidelik by. Roer dit voortdurend oor lae hitte totdat die suiker gesmelt het. Voeg die kondensmelk by en bring dit tot kookpunt. Kook dit vir 5-10 minute lank terwyl dit aanhoudend geroer word. Voeg die geursel by. Verwyder van die plaat en gooi dit in `n gesmeerde bakplaat. Laat stol en sny in blokkies.
APPELKOOSBESKUIT: [Deur Aletta Lintvelt] [BAK TUIS EN NEEM SAAM DIE VAKANSIE!]
Eksperimenteer met verskillende geure deur die jogurt in die resep te vervang met ’n koppie Bulgaarse jogurt of karringmelk wat jy in ’n versapper saam met ’n ½ koppie vars appelkose, bessies of ander vrugte pols.
Maak 40 stukke
Voorbereityd 15 minute
Baktyd 50 minute
Appelkoos gee dié luukse beskuit ’n ongewone soetsuur geurtjie wat baie lekker is saam met ’n koppie rooibostee.
Jy benodig
•1 koppie botter
•¼ koppie suiker
•½ koppie melasse
•2 eiers
•1 koppie appelkoosjogurt
•4 koppies (500 g) bruismeel
•1 koppie droëappelkose, gesnipper
•1 koppie muesli
•1 koppie Special K- of Oaties-vlokkies
Só maak jy
1.Smelt die botter en meng dit goed met die suiker, melasse, eiers en jogurt.
2.Meng die res van die bestanddele in ’n groot bak saam, voeg die jogurtmengsel daarby en meng alles goed deur.
3.Gooi die beslag in een groot, gesmeerde broodpan en bak dit in ’n oond van 180 ºC vir 45-60 minute of tot deurgaar.
4.Keer dit op ’n droograk uit en laat dit afkoel voordat jy dit in stukke sny.
5.Pak die stukke op ’n bakplaat wat met bruinpapier uitgevoer is, en droog vir minstens 3 uur teen 100 ºC
MOSBESKUIT: (DIANE ROODE HANCOX -HAAR EIE RESEPPIE)
OK, hier is die resep, dis fantasties en ek glo nie dit kan flop nie!
[Ek het gisteroggend 10:30 ingesuur en omdat so vrek warm was, was die beskuit kant en klaar gebak 21:30 gisteraand. Ek het vanoggend 3 panne ingesit om te droog vir beskuit en die ander 1 gehou om so vars te eet - Berie]
In 'n groot DIEP meng skottel sit die volgende:
250g Botter/Marg
1 Blik Kondensmelk
2koppies Suiker (kan bietjie meer insit as jy verkies)
2koppies Kookwater
Roer (ek gebruik 'n "whisk") tot botter gesmelt is & gemeng is.
Voeg By:
2koppies louwater
4 Jumbo Eiers
2pakkies droe Gis (Ek gebruik altyd die Anchor Pers pakkies)
Helfde van 2.5kg Koekmeel
Roer (weer eens my "whisk") tot goed gemeng is.
Maak goed toe & los in warm plek (nou met winter, sit ek myne op warm kombers) tot dit goed skuim gemaak het. (omtrent 2-3 ure)
Voeg by:
Res van die 2.5kg Koekmeel
2Eetlepels Sout
1boks Anys
Knie goed.
Kan nog water of meel bysit as nodig.
Moet lekker deeg vorm, nie te styf nie.
Maak weer goed toe & laat rys.
Ek doen my knie werk laaterig in die aand & los oornag om te rys. Veral in die winter. Sommertyd gaan dit baie vinnige.
Knie weer af en maak bolletjies, sit in broodpanne & maak weer goed toe, om in die panne te rys.
Bak teen 160C vir 1 uur. [Myne het in minder as 'n uur gebak -Berie]
BOLAAG:
1/2koppie Melk
1/2koppie Suiker
Kook in Mikrogolf tot suiker opgelos is. Laat KOUD word.
Die moet KOUD bo-oor die Mosbolletjies gesit word sodra dit uit die oond uitkom.
DRIE BESTANDEEL BROWNIES:[MAAK TUIS EN NEEM SAAM]
1 blik kondensmelk
2 k beskuitjie krummels (digestive koekies werk lekkker)
1 k choc chips
Meng al die bestandele saam.
Gooi in 13 x 9 gesmeerde pan.
Bak by 180ºC vir 25 minute.
Sny in blokkies en geniet.
DRIE BESTANDELE PIESANGBROOD: [Wat eet ons vanaand]
Bak 'n klomp, vries en neem saam met vakansie.
500ml Bruismeel
1 blikkie kondensmelk
6 grt. piesangs, fyngedruk
METODE:
Meng al die bestanddele deeglik.
Gooi in jou broodpan/panne.
Laat rys vir 20 minute, moenie hierdie deel uitlaat nie.
Bak dan in voorverhitte oond van 180 grade C vir 20 - 25 minute.
WENK:
Ek het so handvol gekapte neute ook bygesit, jy kan selfs die gekapte grondboontjies byvoeg.
Geniet!
PEANUT BUTTER BALLS: [BUCKEYES] [MAAK TUIS EN NEEM SAAM] HIERDIE IS TO DIE FOR!!!!! maak sommer dubbel aan!
2 cups (480 ml) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt (optional)
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 300 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (260 grams) semi sweet chocolate, coarsely chopped
1 tablespoon (15 grams) shortening
Line two baking sheets with parchment or wax paper.
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.
Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.
Makes about 60 pieces, depending on size. Preparation time 30 minutes.
DEEG SKELMPIES:
1½ kop. meelblom.
¼ tl. sout.
1½ tl. bakpoeier.
peper.
1 eier.
1 kop. melk.
METODE:
Klits eiers en melk goed.
Roer stadig by meel, sout en bakpoeier.
Doop stukkies hoender of enige koue vleis daarin en bak in warm olie.
WENK:
Jy kan basies enigiets in die degie sit en braai ook vrugte stukkies.
KAASSTROOITJIES: [MAAK TUIS EN NEEM SAAM]
3 kop. meelblom.
1 tl. sout.
250 g. gerasperde cheddarkaas.
250 g. margarien.
3 tl. bakpoeier.
½ tl. rooipeper.
METODE:
Rasper kaas.
Meng botter, meel en al die ander bestanddele saam.
Kaas laaste by.
Maak aan met water of melk tot stywe deeg.
Rol dun uit en sny in repe.
Bak teen 230 Grade C tot ligbruin.
OUTYDSE BOERE-BESKUIT: [uit KOOK EN GENIET]
Maak tuis en neem saam wanneer jy gaan kamp of met vakansie of sommer vir by die huis!
Ouma se plaas beskuit, geniet hom.
500g botter
500 ml kookmelk
10 ml sout
2.5 kg broodmeelblom
500 ml soetsuurdeeg – sien onder
Smelt jouse botter in kookmelk, voeg die sout by en laat afkoel – ek sal so ‘n knippie witpeper ook bygooi. maak ‘n holte in die meelblom en gooi die insuursel en die loumelkmengsel daarin, meng tot ‘n stywe deeg, voeg louwater by indien nodig . knie baie goed en hou op ‘n warm plek. bedek nou die deeg met ‘n vadoek en laat rys tot dubbeld die deeg se volume.
Vat die deeg in jou hande en rol die deeg uit in ‘n lang rol. plaas 2 rolle in elke broodpan wat jy met botter gesmeer en met meel geskud het, sit ook gesmelte botter tussen die twee beskuitrolle . smeer nou botter bo-oor en laat weer op ‘n warm plek rys. as die deeg weer dubbeld sy volume het, bak jy die panne teen 220 C vir 1 uur. toets vir gaarheid keer uit en breek in stukke – ek onthou die beskuit sonder fieterjasies – dit het my aan skerp bergpieke laat dink – droog uit in ‘n koel oond.
SOETSUURDEEG:
15 ml sout
15 ml goue bruinsuiker
250 ml kookwater
250 ml yskaswater
250 ml mieliemeel
250 ml warm water
Gebruik ‘n diep kastrol met ‘n deksel wat dig pas. gooi die sout, suiker, die kook-en kouewater daarin en meng met ‘n houtlepel. strooi die mieliemeel oor. maak die kastrol dig toe en laat oornag op ‘n warm plek staan. die volgende more voeg jy 250ml warm water by , asook genoeg broodmeel om ‘n matige beslag te kry. strooi ‘n bietjie meel bo-oor en sit weer die deksel op. draai die kastrol toe in ‘n handdoek en plaas op ‘n warm plek. binne 1 uur behoort die deeg gereed te wees om te knie – gebruik die soetsuurdeeg mengsel in beskuit, maar moet dit dan nie te veel knie nie.
Met die orige soetsuurdeeg moet jy maar brood bak.
BOERBESKUIT MET OF SONDER AARTAPPELSUURDEEG: [BRON ONBEKEND]
2kg koekmeel
4 pk kits suurdeeg ( aartappel suurdeeg werk better)
2 kop suiker
1 blikkie kondensmelk, aangemaak met warm water, tot lou
500g strork bake margarien
4 eiers
anys na smaak
METODE:
Sif alle droe bestandele saam behalwe suurdeeg, vryf botter in, Voeg suurdeeg by as kits gebruik
Dan eiers en kondensmelk, maak aan met lou warm water.
Hou beslag warm, laat rus as kits suurdeeg gebruik, en as aartappel suurdeeg laat dubbel rys.
Maak bolletjies en sit in panne laat weer panne vol rys,
MOENIE LAAT DEEG KOUD WORD NIE. WARM KOMBUIS OP BED IN WINTER WERK LEKKER,
Smeer deeg met bietjie kondensmelk water en laat bak, of smeer gaar beskuit met soet water as nog warm is, bak in warm oond teen 200 grade tot mooi bruin en los in panne ongeveer 45min tot 1 uur.
PERSKE (of enige ander vrugte bv. appelkoos) VERNEUK KONFYT:
[BRON ONBEKEND]
Nie almal van ons het toegang tot 'n perskeboom in ons tuin of 'n groot aantal vars perskes nie. So hier is 'n resep wat enige iemand kan maak, met 'n bietjie "skelm vernuf" - om sodoende ook jou eie konfyt te kan bottel en op die spens rak te kan sit.
DIABETE, koop die natural perske (of ander) stukke ... onversoet ... in blikke, gebruik poeier versoeter na smaak ipv suiker. (Hierdie het ek bygevoeg)
Bestanddele:
2 blikkies ingelegde perskes (822g) - "Sliced Yellow cling peaches" werk goed.
2 K suiker
Metode:
Gooi die perskes met stroop en al in 'n medium pot en kook oor lae tot medium hitte vir 'n halfuur.
Roer elke nou en dan.
Gooi nou die suiker by en kook op en kook op medium hitte vir 2 ure. (Onthou dit moenie vinnig kook nie - eerder "simmer")
Roer gereeld gedurende hierdie kook proses sodat dit nie vas brand nie.
Sodra dit lyk soos konfyt en die regte dikte bereik kan jy dit bottel.
Gooi in gesteriliseerde glas potjies en verseël.
PAULA DEEN'S 5 MINUTE FUDGE: [By FarahC ]Photo by True Texas
Prep Time: 5 mins
Total Time: 15 mins
Servings: 20-30
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"
Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.
LAYERED MINT CHOCLOLATE FUDGE: [A TASTE OF HOME]
Try this decadent variation of fudge with a refreshing hint of mint. This fudge will also add a nice touch of color and unique flavor to a homemade dessert gift box.
64 Servings
Ready In Time 2 hours, 20 minutes
Ingredients
•2 cups (12 oz. pkg.) semi-sweet chocolate chips
•1 (14 oz.) can Sweetened Condensed Milk, divided
•2 tsps. vanilla extract
•6 oz. white confectioners' coating* or 1 cup (6 oz.) premium white chocolate chips
1 tbsp. peppermint extract
•Green or red food coloring (optional)
Directions
•Line 8- or 9-inch square pan with wax paper.
•Melt chocolate chips with 1 cup sweetened condensed milk in heavy
•saucepan over low heat; add vanilla. Spread half the mixture into
•prepared pan; chill 10 minutes or until firm. Hold remaining
•chocolate mixture at room temperature.
•Melt white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
•Spread reserved chocolate mixture on mint layer. Chill 2 hours or
until firm. Remove from pan by lifting edges of wax paper; peel off
paper. Cut into squares.
Yield: About 1 3/4 pounds.
ONGEKOOKTE FUDGE:
600g Beskuitjies, Fyngemaak,
500g Versiersuiker,
380g Karamelkondensmelk,
500g Margarien, Gesmelt,
10ml Vanielje.MAAK DAN SO:
Smeer Bakplaat Van 27x39cm.
Meng Krummels En Versiersuiker.
Klits Kondensmelk Tot Glad. Klits
Margarien En Vanielje By Tot Gemeng.
Voeg Bietjie Vir Bietjie By
Krummels En Druk Vas In Bakplaat.
Plaas In Koelkas Om Hard Te Word,
Sny In Blokkies En Bêre In Lugdigte Houer In Koelkas.
Lewer Sowat 60.
KOEKIES, NEUT EN KARAMEL FUDGE: [CARMEN NIEHAUS – posted deur TOBI JOOSTE -foto ook deur hom]
Carmen Niehaus het dit vir my gegee. Ons gaan binnekort 'n reeks damesoggende doen - kyk uit.
SO MAAK JY:
Smelt 250g botter.
Voeg 500g versiersuiker by.
Roer tot lekker gesmelt.
Rol 2 pakkies Marie-buiskuitjies fyn.
Voeg die bottermengsel by die beskuitjies.
Voeg gekapte neute by. [so hand vol gekapte neute]
Roer 1 blik caramelkondensmelk by.
Druk in pan, laat afkoel, en sny!
Julle weet ek hou van maklik kook!
PAULA DEEN'S ULTIMATE EASY CHOCOLATE - PEANUT FUDGE:[PAULA DEEN'S SOUTHERN COOKING BIBLE]
Prep Time: 5 mins
Total Time: 20 mins
Serves: 32 -64 squares
Ingredients
2 cups semi-sweet chocolate chips
1 (14 ounce) cans sweetened condensed milk
2 tablespoons butter, at room temperature
1 cup salted peanuts
1 teaspoon vanilla
1 pinch salt
Directions
1.Grease an 8" square baking dish with butter, oil or cooking spray. Line with waxed paper, leaving the edges of the waxed paper to hang over the edges of the dish.
2.In a medium, heavy bottomed saucepan, melt the chocolate chips with the milk over medium low heat. Stir in the butter until completely melted. Stir in the peanuts, vanilla and salt. Using a rubber spatula spread the mixture on the bottom of the prepared pan, smoothing the top. Cover loosely with plastic wrap and refrigerate until firm, at least 4 hours.
Using a hot, dry knife, cut into 1" squares.
SNOWBALLS: [Quality Living]
Wie hou nie van snowballs nie, kinders is gaande oor dit en dit maak 'n heerlike nagereg saam met vla ook. Maak klomp tuis en neem saam met vakansie of wanneer jy gaan kamp!
INGREDIENTS
125g soft butter
125ml cream
125ml caster sugar
2½cups self raising flour
200g. raspberry or strawberry jam, (I used raspberry)
375ml boiling water
5 ml red food color
Approximately 1½ cup dessicated coconut
1 teaspoon strawberry essence (optional)
METHOD
Sift flour
Cream butter and sugar until soft.
Add cream and continue to mix together until soft and fluffy.
Add flour to cream mix.
Knead to make a soft dough.
Divide dough into 24 balls.
Flatten and place on a cookie sheet or shallow muffin pan.
Prepare baking pan by applying a a spread of melted butter.
Now dust some flour into pan.
Shake to remove excess flour.
Place flattened shapes on baking tray/trays into a 180°C/350°F oven for 9-10 minutes.
Boil water and add to jam.
Beat together with a whisk, until smooth.
Add food color and essence.
Remove baked snowballs from oven, allow to cool then add to jam mix, about 2 at a time.
Sandwich cakes.
Roll in dessicated coconut.
Place on tray to cool.
Enjoy!
PEPPERMENT PATTIES: [ALL RECIPES]
Maak tuis en neem saam, heerlik saam met na été koffie of sommer net vir die lekkerte.
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
CREAMY ORANGE FUDGE - NO COOK:
"White chocolate, cream cheese, confectioners' sugar and orange extract are the only ingredients in this easy, no-cook orange-flavored fudge." — BDE
Ingredients
Original recipe makes 1 - 8x8 inch dish
2 pounds white chocolate, melted
2 (8 ounce) packages cream cheese
6 cups confectioners' sugar
1 tablespoon orange extract
Directions
1.Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.
THREE MINUTE CUPCAKES: [MR FOOD]
MAAK TUIS EN NEEM SAAM DIS SO VINNIG EN MAKLIK en almal gaan lekker eet by die kamp! Jy kan hulle vries ook!
Whether they're for a kid's birthday party or an after-school snack, these moist chocolate cupcakes are ready in a snap and are always a welcome treat.
Serves: 6
Preparation Time: 5 min
Cooking Time: 3 min
What You'll Need:
1/2 cup sugar
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1 egg
1/4 cup mayonnaise
1/4 cup milk
What To Do:
1. Line a microwave-safe 6-cup muffin pan with paper liners, or place paper liners side by side in a microwave-safe 7-inch by 11-inch baking dish.
2.In a medium bowl, combine all ingredients and mix until well blended.
3.Spoon mixture into paper liners and cook in microwave at 80 percent power 3 minutes. Remove cupcakes and let cool before serving, or frosting, if desired.
4.For serving, you can make these really festive in no time by frosting cooled cupcakes with your gang's favorite frosting-homemade or store-bought-and topping with colored sprinkles. Oh, and remember to use paper, not aluminum, muffin liners in microwave oven.
Notes
Did you know that chocolate melts perfectly in the microwave? Simply heat it at 80 percent power, uncovered, until shiny and almost melted, then stir until completely melted and smooth. Then, for a delicious treat, simply dip strawberries, marsh-mallows, or practically anything else you want in the melted chocolate!
10 MINUTE JELL-O COOKIES: [STEPHANIE]
1½ cups salted butter softened
1 cup sugar
1 egg
1 tsp vanilla
3½ cups flour
1 tsp baking powder
4 (3 oz) pkg jello You can use any flavors you want
WHAT TO DO:
Preheat oven to 350°.
Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla.
Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.
Divide dough into 4 sections. Add a packet of jello to each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant.
Shape dough into 1-inch balls. Roll in white sugar. Place, 2 inches apart, on parchment lined baking sheets. Slightly flatten with bottom of bowl or cup.
Bake 8 to 10 minutes on lined baking sheets. Cool on baking sheets 2 min. Remove to wire racks and cool completely.
To print this recipe click JellO Cookies.
This dough is so soft and velvety to work with. You can even use it as play dough.
Yes, You heard me right! Play Dough out of cookie dough, who knew, right?!
*I, however, did not play with the dough. Nor did I allow my children to play with the dough.
Okay, maybe just a little…
Okay, A LOt! This dough is so fun to squish through your fingers! You just can’t stop yourself!!!
Don’t worry. we washed our hands. (At least I did…) Mwahahaha!
You will notice my cookies are a little flat… That’s because I had to substitute ½ cup of the butter for margarine. (I ran out of butter!) Margarine makes for a flatter cookie. This did not affect the taste, not one iota!
Absolute fruity yumminess!!!
*(Just as a little side note… We, seriously, did not play with the dough we used for the cookies we brought to VBS. ‘Cause that would just be gross y’all!)
Enjoy your weekend, Peeps!
BRAN FLAKE OR BUTTERMILK RUSKS: [BAK TUIS EN NEEM SAAM]
Makes :120 RUSKS
INGREDIENTS
1 kg pack - Golden Cloud Self-raising Flour
± 300 g - cereal bran flakes (1250 ml - 5 cups)
4ml - salt
7ml - baking powder
300 g or 375 ml -sugar (half brown is good!)
350 g or 400 ml - butter or margarine,melted but not hot
125 ml - oil
400ml -buttermilk
2 - eggs, lightly beaten
OR
INGREDIENTS- BUTTERMILK RUSKS
1 kg pack - Golden Cloud Self-raising Flour
300 g or 375 ml - sugar
5 ml - salt
15 ml - aniseed (optional)
250 g - butter or margarine
100ml - oil
500ml - buttermilk
2 - eggs
INSTRUCTION:
1. Preheat the oven to 180°C. Grease two medium-large baking trays (40 x 28 em) or 2 large loaf tins (26- 28 em) generously with margarine.
2. Combine the dry ingredients in a large mixing bowl and mix well until evenly blended. Add the melted butter or margarine, buttermilk and eggs and mix until combined. Add a little extra buttermilk only if necessary to make a firm dough.
3.Divide the mixture between the baking trays, smooth the tops and cut into 3 em wide fingers OR break off apricot size portions, roll into balls, pack tightly into the loaf tins.
4. For loaf tins, bake for 30- 40 minutes or until firm and lightly browned. For baking trays, bake for about 20- 25 minutes. Allow to cool in the tins for 5 minutes, cut into fingers again or turn out and cool completely before carefully breaking apart.
5.Place the rusks slightly apart onto baking trays and dry out for 6- 8 hours or overnight between 60- 70°C until completely dry. Place a spoon in the oven door to allow moisture to escape while drying out 180°C.
NUTELLA-SWIRLED PEANUT BUTTER CHIP BLONDIES: [AVERIE COOKS] MAAK TUIS EN NEEM SAAM - TO DIE FOR!
The blondies are super soft, moist, and so fast and easy to make. The batter comes together in one bowl, in 5 minutes, without using a mixer. Peanut butter chips are woven throughout the blondies, providing a nice burst of peanut butter flavor amdist the buttery, caramely dough. The Nutella swirls add depth, richness, and a wonderful pop of chocolate. Ready in under 30 minutes from start to finish, and flexible based on what you have. Substitute chocolate chips for the peanut butter chips or peanut butter swirls for the Nutella swirls.
YIELD: one 8x8 pan, 9 to 12 generous squares
PREP TIME: 5 minutes
COOK TIME: about 20 minutes
TOTAL TIME: 25 minutes
INGREDIENTS:
½ cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup Reese's Peanut Butter Chips (chocolate chips may be substituted)
about 1/3 cup Nutella (Homemade Peanut Butter or Homemade Chocolate Peanut Butter may be substituted)
DIRECTIONS:
1.Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2.In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3.Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4.Add the flour and stir until just combined, don't overmix.
5.Stir in the peanut butter chips.
6.Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7.Evenly add and swirl the Nutella. To create the marbled pattern shown, drizzle Nutella over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 4 or 5 evenly spaced lines through the Nutella. You're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
8.Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars shown in photographs were in 90F Caribbean heat and humidity, and very soft and melty. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
PEPPERMINT CRUNCH BALLS: [MR FOOD] LEKKER MAAK TUIS EN NEEM SAAM. OOK OULIK AS 'N KERSGESKENK AAN IEMAND!
Call 'em Candy Cane Cookies, call 'em Peppermint Crunch Balls... They won't be able to keep their hands out of the holiday cookie jar when you bake up a batch of these buttery, minty sweets! Talk about a festive Christmas cookie recipe you'll want to make year after year!
Serves: 36
Chilling Time: 1 hr
Cooking Time: 10 min
What You'll Need:
1 cup (2-sticks) butter, softened [1 stick is 125g]
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes [of enige ander pepermente wat jy kan fyn kap]
3 tablespoons granulated sugar
What To Do:
1.In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add egg and the peppermint and vanilla extracts; beat until well blended.
2.Gradually add flour and salt; mix until thoroughly blended. Cover bowl with plastic wrap and refrigerate 1 hour.
3.Preheat oven to 375 degrees F. Coat baking sheets with cooking spray.
4.In a small bowl, combine candy cane crumbs and granulated sugar. Shape chilled cookie dough into 1-1/2-inch balls and roll each ball in the candy cane mixture, coating completely. Place 2 inches apart on prepared baking sheets.
5.Bake 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.
MENG-EN-BAK-BESKUIT: [ARINA DU PLESSIS - Landbouweekblad, 27 Maart 2009]
BAK TUIS EN NEEM SAAM.
My ma het 'n handgeskrewe resepteboek vol resepte wat sy oor die jare by vriendinne gekry het. Hy val al half uitmekaar van baie gebruik, maar die meeste van die gebak waarmee ek grootgeword het, kom uit daardie boek en dis uit hom wat ek geleer koek bak het. Ek kan nie onthou dat sy dié beskuit baie gebak het toe ons klein was nie, ek onthou eerder haar lekker karringmelkbeskuit. Dié een kom egter ook uit haar boek en is so maklik en vinnig om te maak, dat ek besluit het om dit hier in te sluit. Die eindresultaat is mondwaterlekker.
1,75 kg bruismeel
750 g botter of margarien, gesmelt
2 eiers, geklits
20 ml bakpoeier
500 ml karringmelk
7 ml sout
250 ml suiker
½ pak (175 g) semelontbytvlokkies met rosyne
60 ml sonneblomsaad
60 ml papawersaad
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Smeer 'n oondbak met botter of olie. Voeg al die bestanddele, behalwe die ontbytvlokkies en sade, saam in 'n groot mengbak en meng deur tot net gemeng. (As die beskuit te droog lyk, voeg 'n skeut melk of ekstra karringmelk by. Indien te klam, voeg 'n bietjie ekstra meel by.) Druk die graanvlokkies effens fyner en voeg dit saam met die sade by die mengsel. Knie dit in die bak tot 'n sagte deeg vorm. Druk die deeg egalig in die oondpan en bak vir 40 minute tot uitgerys en deurgaar. Laat vir 10 minute in die pan afkoel, keer uit en sny in vingers. Droog die beskuit teen 100 °C uit tot bros en droog. Bêre in 'n lugdigte houer.
Lewer vyf dosyn beskuit.
THE 3-MINUTE COOKIE: [THEFAVEHEALTHRECIPES]
Ingredients:
1 bag mini salted pretzels
1 bag Hershey's Bliss white chocolates
1 bag M&M's candies
Directions:
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Place pretzels on cookie sheet. Unwrap all your chocolates. Place them on top of the pretzels.
Bake for 3 minutes on middle rack. After done, take out and place M&M's on the top. Allow to cool completely before eating. We like to put them in the fridge to help along with the process. And I like to eat these cold!
Cook's Note:
You can use any kind of chocolate you want on these. We really
like the white chocolate but you can use Hershey's kisses or the Hershey's hugs as well. Also, try using Rolo’s with this. Type with a piece of pecan. It will be like a turtle.!
Enjoy
Brandy
MY WENK:
Plaas in mikrogolf en smelt sjokolade bo-op koekie daarin.
Copy Cat Recipe: HOMEMADE VELVEETA CHEESE: [SPEND WITH PENNIES]
Ingredients:
1 cup of boiling water
6 Tablespoons of milk powder
2.2kg cheddar cheese, grated
1.5 tsp gelatin
Instructions
1. Prepare a "loaf box" by lining a small box with plastic wrap
2. Combine 1/2 cup boiling water, 3 tablespoons of milk powder and 3/4 tsp gelatin in the blender
3. Blend 5 seconds
4. Add 1/2 of the shredded cheese and blend until smooth (about 3 minutes)
5. Pour into your "loaf box"
6. Repeat with remaining ingredients and pour on top of first layer
7. Cover and refrigerate overnight before slicing
Notes
*I used a small box from some cookies and cut it in half. The dimensions of my box were 8" x 2.5" x 3"h. The size does not have to be exact but keep in mind a wide box will result in a flatter loaf.
KIT KAT CUPS:
•2 cups milk chocolate chips
•15-20 Ritz crackers
•1 tsp coconut or canola oil (coconut tends to work best for me)
WHAT TO DO:
Put the chocolate chips and oil into the bowl of a double boiler placed over simmering water (not touching the water though). Stir occasionally until the chocolate starts to melt and then stir until smooth. While the chocolate is melting place muffin cup liners into a muffin pan. Once the chocolate is melted, cover the bottom of each muffin cup (about 15-20 cups) with melted chocolate. Press a Ritz cracker on top of the melted chocolate until you see it come up around the edges. Pour a layer of melted chocolate on top of the Ritz and spread it to the edges, so that the Ritz is covered in chocolate. Place the pan in the fridge for about 20 minutes to harden. Voila!
KFC BROWNIES: [COPYCAT KFC RECIPES]
MAAK TUIS EN NEEM SAAM!
1/2 cup batter,melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
WHAT TO DO:
Nix butter,sugar,vanilla and eggs. Then add flour,cocoa ,baking powder and salt.
Bake at 180°C for 20-25min.
LEPELSTEELTJIES: [ANINA’S RECIPES]HIER'S 'N BAIE OU SMELT IN DIE MOND GUNSTELING.... BAK TUIS EN NEEM SAAM.....maak baie want hulle hou gewoonlik nie lank nie...dis soos peanuts eet, ek wil ophou, maar kan nie!!!!!
Preheat the oven to 200 degrees Celsius; prepare a mini muffin pan with non-stick spray. Makes about 3 – 4 dozen bites (depending on size of ball)
INGREDIENTS:
•500 ml all-purpose flour.
•2ml salt.
•3 ml baking powder.
•250 gr grated cheddar cheese.
•250 gr butter at room temperature.
•225 gr of jam – any kind you wish to like.
HERE'S HOW:
In a mixing bowl, sieve the flour, salt and baking powder.
Add the cheese and mix.
Lastly add the butter, and mix through with your hands until you have manageable dough.
Roll small balls, gently put it in the muffin tins, and press a hole in the middle with the back of the wooden spoon. (I used the back of a permanent marker pen, don’t judge!)
Bake for 15 minutes at 200 degrees Celsius until it starts to change to a light golden colour.
Remove, let cool, and use an icing press to gently squeeze jam in the hole. Or you can use a teaspoon if you like to make a mess…
Now, the idea is to surprise your loved one. I say, tonight, make a batch of these and sneak it into his lunchbox with a little note declaring how much you love him and with how much love you made this treat… It’s not diamonds or fast cars – but it sure does make the old heart miss a beat…
6 MINUTE MIRACLE COOKIES: [recipelion]
What's the miracle behind these 6 Minute Miracle Cookies? The fact that they're made with cake mix and just two other basic ingredients. If you've never tried cake mix recipes for cookies before, give this version a shot. It's a quick and easy way to get a sweet treat prepared for family get-togethers or parties.
INGREDIENTS:
•1 box cake mix (any flavor)
•2 eggs
•1/3 cup oil
WHAT TO DO:
1.Preheat oven to 375 degrees F.
2.Mix all ingredients together with a wooden spoon.
3.Roll mixture into 1-inch balls and place far apart on cookie sheets.
4.Flatten to 1/4" thickness with the bottom of a glass that has been dipped in flour.
5.Bake for 6 minutes.
6.Let cool a minute before removing from sheets. The cookies will firm up upon cooling.
CADBURRY EGG FUDGE: [Recipe adapted slightly from Raising 4 Princesses] NET REG VIR PAASFEES!!!!
INGREDIENTS:
•½ cup corn syrup
•¼ cup butter, softened
•1 tsp vanilla extract
•3 cup powdered sugar
•pinch of kosher salt
•1 Tbsp milk
•yellow food coloring
•16 oz milk chocolate, melted
HERE'S HOW:
1.In mixer, beat the butter and corn syrup together. Add vanilla, powdered sugar, salt and milk. Beat until smooth. Remove 2/3 of mixture to separate bowl, beat in several drops of yellow food coloring to remaining mixture.
2.Line a 9inch square baking dish with parchment paper. Melt chocolate according to package directions. Pour half of chocolate in pan to cover the bottom of dish. Spread white layer over chocolate. Drop yellow layer over the white layer, spreading gently with a knife. Pour remaining melted chocolate over, spreading evenly. Refrigerate until chocolate hardens, about 30 minutes. Cut into squares, store in covered container in refrigerator.
Enjoy!
HOMEMADE 2 INGREDIENTS FRUIT ROLLUPS: [RAINY HOT COUPONS]
INGREDIENTS:
•3 Cups of Fruit (I used Strawberries)
•Sugar (Optional)
WHAT TO DO:
1.Preheat oven to 170.
2.Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
3.Puree your fruit in food processor until smooth consistency.
4.Add sweetener of your choice (I used sugar) and sweeten to taste.
5.Pour mixture on to prepared cookie sheet about 1/8" thick.
6.Bake for 6-8 hours. Wait until your center is no longer tacky.
7.Lift plastic wrap out of cookie sheet and place on the countertop to cool.
8.Flip over onto parchment paper.
9.Remove plastic wrap.
10.Cut into strips and roll.
MA HENNA SE LUI-HUISVROU-BESKUIT: [maroelaresepte]
Ongeveer 90 stukke beskuit - BAK TUIS EN NEEM SAAM!
BESTANDDELE:
2,5 kg (± 18 x 250 ml) volkoringmeel
100 ml bakpoeier
10 ml sout
1 kg margarien of botter
170 g (750 ml) Bokomo Right Start Fibre Plus/All-Bran High Fibre
1 l karringmelk
3 eiers
700 g (875 ml) bruinsuiker
MAAK SO:
1. Voorverhit die oond tot 180°C en smeer vyf broodpanne van 280 x 100 x 70mm goed.
2. Meet die volkoringmeel, bakpoeier en sout in ‘n mengbak af.
3. Vryf die margarien of botter daarin totdat dit soos fyn krummels lyk.
4. Week die graanvlokkies in die karringmelk tot goed uitgeswel en sag.
5. Klits die eiers en suiker goed saam en roer dit tesame met die karringmelkmengsel by die meelmengsel. Meng dit tot ‘n deeg.
6. Vorm gholfbalgrootte bolletjies en plaas dit teen mekaar in die panne.
7. Bak dit 45 minute tot 1 uur of tot gaar. Laat effens afkoel in die panne en keer dit uit op ‘n draadrakkie om heeltemal af te koel.
8. Breek die bolletjies los van mekaar en plaas dit effens uitmekaar op ongesmeerde bakplate. Droog uit by 100°C.
DIVINE SOFT GINGERBREAD SPICE COOKIES: [BAK TUIS EN NEEM SAAM]
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: several batches, depends how large you make the cookies
Sugar and spice! That's the case with these little soft ginger cookies. Prepare to embrace Fall and holiday season to come with these for parties or just with milk after dinner. They are a favorite & easy to make ahead.
YOU NEED:
•2 1/4 cup flour
•2 tsp ground ginger
•1 tsp baking soda
•3/4 tsp cinnamon
•1/2 tsp ground cloves
•1/4 tsp salt
•3/4 cup butter, softened (1.5 sticks)
•1 cup baker's sugar
•1 egg
•1 T water
•1/4 cup molasses
•1/4 cup white sugar (for rolling dough before baking)
•Powdered sugar, for dusting tops of baked cookies
•Parchment paper, for lining baking pan
WHAT TO DO:
1.Preheat oven to 350.
2.Prepare large baking sheet with piece of parchment paper to fit.
3.In mixing bowl sift dry ingredients: flour, ginger, soda, cinnamon, cloves & salt.
4.Whisk dry ingreds well.
5.In bowl of electric mixer, cream butter & sugar.
6.Beat in egg, then add water and molasses, combine till smooth.
7.Gradually add dry flour mix into the wet mixture.
8.Transfer dough into smaller metal bowl and place in freezer for about 25-35 minutes (*Consistency of dough is soft set, so chilling dough allows us to make perfect rounds for baking).
9.Remove firmed dough from freezer and roll into about 1T size dough balls, in palms of hands.
10.Roll to coat each dough ball on a shallow dish with remaining sugar.
11.Place sugar covered dough balls on parchment-lined baking sheet.
12.Bake 8-10 min, till browned.
13.*Cookies will have slight crust on outside, but be soft inside!
14.Immediately cool cookies on wire baking rack.
15.Once cooled, dust tops of cookies with powdered sugar.
16.Store left over cookies in air-tight container, but also stores well in fridge and freezer.
NOTES:
These cookies are soft in nature with a slight crust to the outside, and so we have to freeze the dough down to firm the texture, so we can roll it before baking. This dough is easily made ahead and stored in an airtight container in your freezer! Just remove desired amount and bake batches as needed. These cookies are perfect at room temp, but also taste amazing stored cold or even frozen!
FRUIT AND NUT BARS: [BAK TUIS EN NEEM SAAM]
INGREDIENTS:
1 ½ cups dried fruits (any combination –raisins, apricots, dates, prunes cherries etc)
1 ½ cups nuts (any combination-pecans, walnuts, almonds, cashews etc)
7 tbsp flour
5 tbsp sugar
3 large eggs
¼ tsp nutmeg powder
½ tsp cinnamon powder
¼ tsp salt
Pinch of ground cloves
HERE'S HOW:
Mix eggs lightly in a big bowl. Add flour, sugar, nutmeg, cinnamon, cloves and salt and mix.
Stir in dried fruits and nuts
Put the mixture in a parchment lined pan (loaf pan preferred) and bake in a preheated oven at 160 degree for 1 hr. ( The extended baking time makes it dry and chewy and perfect!!)
Cool and use a very sharp knife to cut thin slices.
EASY JAM BISCUITS: [HANNEICA’S KITCHEN]
MAAK SOMMER 'N PAAR BLIKKE VOL VIR DIE VAKANSIE!
These delightful little biscuits go down a treat, wonderful for afternoon tea or kiddies parties. But it won't be long before you are making more as they don't last very long --- everybody loves them.
INGREDIENTS:
80g butter at room temperature
80ml caster sugar
30ml milk
2ml vanilla extract
250ml flour
5ml baking powder
80ml custard powder
strawberry jam
WHAT TO DO:
Preheat the oven to 180C. Line 2 baking sheets with baking paper.
Cream the butter and sugar with an electric mixer until the mixture is light and creamy. Add the milk and vanilla extract and beat until well combined. Add the custard powder and flour a little at a time, folding in until all is blended together with the butter mixture and you have a soft dough.
Taking a heaped tablespoonful of dough, roll it into a little ball and place it on a baking sheet. Press the end of a wooden spoon into the center of each to make a small indentation, making sure it does not go all the way through the dough. Fill the indentation with strawberry jam. Repeat the process until all the dough is used up. Make sure there is enough space between each dough-ball for it to spread.
Bake in the oven for 15 minutes. Remove from the oven and allow them to cool slightly on the tray before transferring to a wire rack to cool completely.
WHEAT FREE RUSKS OR BISCOTTI: [Carolié de Koster’s Wheat-free Recipes]
makes about 30 fingers
YOU NEED:
2 large eggs
125 ml sugar
2 ml salt
2 ml vanilla essence
200 ml self-raising rice flour
50 ml oil
125 ml boiling water
100 ml flaked almonds, toasted and roughly chopped
WHAT TO DO:
1.Preheat the oven to 180ºC. Grease a 28 x 20 cm ovenproof dish or a Swiss roll style tin well with non-stick cooking spray.
2.Combine the eggs, sugar, salt and essence in a large mixing bowl with an electric hand mixer until pale yellow and spongy.
3.Combine the rice flour and baking powder in a second mixing bowl and add it to the egg mixture. Mix only until combined.
4.Add the oil and water and stir to make a runny batter.
5.Pour the prepared batter into the prepared dish or tin and bake for about 20 minutes or until golden and firm to the touch.
6.Set aside to cool in the tin before transferring it to a cutting board. Cut into fingers with a serrated or electric knife.
7.Dry the rusks or biscotti out in the oven at 60 ºC for 3 to 4 hours. Set aside to cool and store in an airtight container.
NOTES:
You can also use 200 ml rice flour and 10 ml baking powder if you cannot find self-raising rice flour.
CREME DE MENTHE BROWNIES: [MR FOOD] AWESOME!!!!!
BAK TUIS EN NEEM SAAM!
COOK TIME 15 Min
Sure, we've all seen those "gourmet" brownies at our favorite bakeries and grocery stores ” the rocky road and peanut butter kinds. Well, add these to the list. They're mint brownies that look so elegant, your guests will think you bought 'em. But one bite will tell them these are too tasty to be store-bought. Yup, stand up and be proud to say that these are "homemade and hassle-free!"
YOU NEED:
•1 package (19.8 ounces) brownie mix, batter prepared according to the package directions
•1 container (16 ounces) vanilla frosting
•1 tablespoon creme de menthe flavoring (see Note)
•1/2 cup (3 ounces) semisweet chocolate chips, melted
WHAT TO DO:
1.Bake the brownie batter in a 9" x 13" baking dish according to the package directions. Allow to cool completely.
2.In a medium bowl, combine the frosting and creme de menthe flavoring; mix well. Spread over the brownies.
3.Using a fork, drizzle the melted chocolate in a criss-cross pattern over the frosted brownies. Allow the chocolate to set then cut into bars and serve.
4.Makes 12 to 15 bars.
NOTES:
Can't find creme de menthe flavoring? Just use peppermint or any mint flavoring and a few drops of green food color.
500ml Maltabella meel
750ml koekmeelblom
500ml semels
500ml suiker
2ml sout
10ml bakpoeier
10ml kremetart
10ml koeksoda
250g margarien
750ml karringmelk
Metode:
Voorverhit die oond tot 180C.
Smeer twee panne met margarien.
Meng al die droë bestanddele, insluitende die rysmiddels, in ‘n groot mengbak goed saam. Smelt die margarien.
Laat effens afkoel en voeg die karringmelk by.
Voeg by die droë bestanddele en meng deeglik deur.
Skep in die voorbereide panne en bak sowat 60 minute lank of totdat die toetspen skoon uit die beskuit kom.
Keer uit, en laat heeltemal afkoel.
Sny in vingers en plaas op bakplate.
Droog uit by 100C.
VINNIGSTE BESKUIT: [Neels de Ronde]
Neem witbrood.
Sny in gerieflike stukke.
Droog in oond tot brood begin goudbruin word.
Geniet saam met 'n lekker koppie koffie.
Smaaklik eet!
VINNIGE SOLDAATBESKUIT: [MAAK TUIS EN NEEM SAAM] [jpetro]
4x 500g bruismeel
20 ml sout
20 ml bakpoeier
500 ml suiker
4 eiers
30 ml anys
2x 250g botter gesmelt
4- 5 k karringmelk
Sif droë bestanddele saam. Voeg suiker en eiers by. Meng met karringmelk en gesmelte botter en anys. Knie vinnig. Deeg moet slap wees. Sit deeg in panne en bak in matige oond 350 F tot gaar. Haal uit en laat effens afkoel. breek in stukke en droog uit.
SIMBA-SKYFIE-KOEKIES: [Nancy se Kombuis] BAK TUIS EN NEEM SAAM!!
Room 1 kp bruinsuiker,
1/2 kp olie en 1 groot eier.
Roer daarna daarby : 1 kp meel en 1/2 tl vanilla.
Voeg laastens by : 1/2 kp fyn gebreekte SIMBA SKYFIES ( Fritos / Dorito's en Pringles werk ook, maar kaaskrulle en NikNaks, aikôna!)
sowel as 1/2 kp fyn neute.
Meng goed.
Drup nou teelepels vol op 'n ONGESMEERDE bakplaat, en bak sowat 10 minute tot goudbruin! 180ºC !
VEREBESKUIT: -Wenresepte3: [ANYSBESKUIT]
750ml melk,
500g botter/margarien,
400g (500ml) witsuiker,
sowat 2 liter sterk lou water,
3 koekies (25g elk) saamgeperste suurdeeg - verkrummel,
80g (75ml) sout,
5kg koekmeelblom,
3 eiers - goed geklits,
1 blik (379g) kondensmelk,
50ml suurlemoensap,
ekstra botter/margarien om die hande mee te smeer,
120g (750ml) semels (opsioneel)/Anys
1. Kook die melk, smeer en al die suiker behalwe 30 ml saam. laat dit afkoel.2. Meng 1 liter van die lou water, die suurdeeg, 15ml van die sout en die 30 ml suiker wat eenkant gehou is.
Roer genoeg van die meel hierby om `n pannekoekbeslag te vorm.
Hou dit louwarm tot goed uitgerys na sowat 15 minute.
3. Meng die eiers, kondensmelk en suurlemoensap goed.
Meng die oorblywende sout met die res van die meel. Voeg die melk-, suurdeeg- en eiermengsel by en gebruik nog sowat 1 liter lou water om die beskuit mee aan te maak en te knie.
Die deeg moenie styf wees nie.
4. Knie die beskuit 20 minute lank en smeer die hande dikwels tydens die knieery.
Bedek die deeg en laat dit goed uitrys totdat dit dubbel die oorspronklike grootte is.
5. Maak bolletjies sonder om die deeg eers af te knie.
Die bolletjies moet `n bietjie kleiner as hoendereiers wees.
Rol elke bolletjie in `n worsie tussen die ... See Morehandpalms, druk dit plat en plaas dit taamlik styf teenmekaar in gesmeerde beskuitpanne wat skuins staan. Smeer die hande met sagte of gesmelte botter/margarien terwyl die bolletjies gemaak word, want dan is dit nie nodig om tussen die bolletjies ook te smeer nie.
6. Laat die beskuit in die panne rys totdat dit gelyk met die rand van die panne is. Bak die beskuit 70 minute by 190C (375F).
7. Keer die beskuit op draadrakke uit en laat dit afkoel.
Breek dit versigtig oop, pak dit op draadrakke in die oond en droog dit oornag in`n koel oond uit met die oonddeur op `n skrefie oop.
Lewer sowat 300 lang beskuite.
MAKLIKE ANYSBESKUIT: [KOOK AFRIKAANS]
Soos met die resep vir karringmelkbeskuit, glo ek nie aan al die moeite van beskuit in bolletjies rol en in die pan pak nie. Dit is baie makliker om dit bloot as ’n brood te bak, en net netjies op te sny (verkieslik met ’n elektriese mes) wanneer dit uit die oond kom.Hier is ’n lekker anysbeskuitresep. Ek het ongelukkig nie my ouma se resep nie, maar ek het hierdie een getoets en dit is ook heerlik.
Bestanddele:
1,5 kilogram bruismeel
1 teelepel sout
250 gram botter/margarien
1,5 koppies suiker
2 koppies melk
3 eiers
2 tot 3 eetlepels anyssaad
Metode:
- Voorverhit oond tot 180˚C
- Meng die meel en sout, en vryf die botter daarin
- Maak die melk warm (nie kokend nie) en los die suiker daarin op
- Laat die melk staan om af te koel tot louwarm
- Klits die eiers, en klits dit dan saam met die melkmengsel
- Voeg die vloeistof by die droë bestanddele en meng met ’n houtlepel. Voeg nog melk by indien die deeg te droog is
- Knie goed
- Plaas in 3 gesmeerde panne en laat bak vir een uur
- Sny na gelang in stukke
- Droog oornag in oond teen 90˚C.
KAMMA KONDENSMELK VERE-BESKUIT: [BAK TUIS EN NEEM SAAM]
500g botter
150ml kondensmelk
50ml melk
600ml suiker
3 eiers
1 koekie suurdeeg
2,5kg koekmeelblom
Metode:
Smelt die botter in ‘n groot kastrol en voeg daarna melk en suiker by.
Verhit die mengsel totdat al die suiker gesmelt het en laat afkoel tot louwarm.
Klits eiers en voeg by louwarm melkmengsel.
Krummel die suur deeg in melk en eiermengsel.
Strooi 500ml van koekmeelblom oor suurdeegmengsel en klits met vurk, maak kastrol toe en laat mengsel op warm plek om te rys.
Sif die res van die koekmeelblom in ‘n knieskottel, voeg suurdeegmengsel en 500ml louwarm water by meel, meng en knie tot hanteerbare deeg.
Bedek skottel met kleefplastiek en los oornag op warm plek. Smeer groot (diep) beskuitpanne met botter of vet, verdeel beskuitdeeg in drie, rol met palms van hande in bolletjies en pak in panne, laat nog rys, bak 50 min. lank in voorverhitte oond tot 180 ° C.
Droog beskuit twaalf uur lank by 100 ° C uit en verpak. Oornag werk die beste. Onthou om oonddeur bietjie oop te laat staan.
KASERIGE SPRINGMIELIES:
Hierdie is al weer een van daai, wat werklik geen resep is nie. Eerder 'n idee. Jy kan enige gegeurde sout gebruik, of enige gewone sout.
springmielies
* cheddarkaas, fyngerasper
sout
So, maak springmielies.
Dan, sommer dadelik as dit nog vuurwarm is, gooi die fynge-rasperde kaas en genoeg sout by. Skud om te meng.
Hou die deksel op, dan sal die kaas so net-net begin smelt.
Eet!
* Vir meer "gesofistikeerde" springmielies, kan jy gerasperde parmesaankaas gebruik, met of sonder 'n sprinkel vars, gekapte kruie van jou keuse.
KARAMELSPRINGMIELIES:
Hierdie sous is genoeg vir 6 koppies "gespringde" mielies.
Om die karamelsous te maak:
50 ml bruinsuiker
25 ml margarien / botter
15 ml gouestroop
25 ml melk
2.5 – 5 ml karamelgeursel (opsioneel)
Meng die bruinsuiker, margarien / botter en gouestroop saam in 'n klein kastrol.
Roer oor 'n lae hitte totdat dit smelt – kook dan lekker vinnig vir 2 minute. Bruinsuiker sukkel vreeslik om te smelt, so moenie te veel hieroor bekommer nie – veral nie as jy dit dadelik gaan eet nie.
Gooi dan die melk by – pasop net – want as dit baie warm is, is die melk geneig om te spat.
Vir 'n ekstra karamelsmaak, kan jy karamelgeursel byvoeg.
Gooi oor die springmielies en meng om die sous te versprei.
Hou die bak styf vas! Smul!
SNACK RUSKS:
1 Kg Self-Raising Flour
15 ml Baking Powder
2 ml Salt
125 G Digestive Bran
200 G All Bran Flakes
300 G Brown Sugar
100 G Raisins
500 G Butter
2 Eggs
500mll Buttermilk
Combine all the dry ingredients and sugar. Melt butter and add.
Combine egg and mix to a soft but manageable dough. Form into balls and pack into greased loaf tins. Bake at 160ºc for 50 - 55 minutes.
Remove from oven, cool slightly, break apart and place on a tray and dry out in a cool oven.
MOS VIR MOSBESKUIT: [INTERESSANT OM TE WEET, MENS KRY
GEWOONLIK MOS BY DIE WYNKELDERS AS JY IEMAND DAAR KEN]
Max skryf: Siende dat daar in die jongste geselsbrief gepraat word oor outydse goed wat sekerlik aan die uitsterf is, hier is 'n resep om 'n suurdeeg te maak, eintlik is dit 'n insuur vloeistof, Dit was mos genoem, mense het dit gebruik om mosbeskuit en ook mosbolletjies te maak. Dit was ook gebruik om moskonfyt te maak. Ek het ongelukkig nie 'n resep vir beskuit of bolletjies nie, maar die konfyt is maklik. Kook net die vloeistof tot dit so dik soos stroop is.
MOS:
Neem baie soet druiwe en trek die korrels van die stingels af.
Spoel die korrels af, moenie afdroog met 'n lap nie, gooi die korrels in 'n konfytfles en kneus die korrels.
Gooi 'n lappie oor en laat vir twee dae tot die spulletjie begin gis.
Syg dan die vloeistof deur 'n filter af en gebruik as suurdeeg.
As dit gebruik word vir beskuit en vir ander gebak, moet die hoeveelheid oorblywende suiker in die mos in berekening gebring word.
Hierdie resep kom uit 'n plakboek van my ouers en is seker al 60 jaar oud.
HAASTIGE BESKUIT: [MAKLIKER KRY JY NIE!]
1 gekoopte rosynebrood
botter
Sny die brood in snye van ongeveer 3/4dm dik.
Smeer botter taamlik dik bo-op die snye.
Sny die snye nou in vingers sos breeds soos verlang.
Plaas op bakplaat en droog uit in matige oond tot mooi bruin aan beide kante.
SWITSERSE MELKTOFFIE: [LEKKERGOED- MAAK TUIS EN NEEM SAAM]
115 g botter
1 x 397g kondensmelk
500 ml bruinsuiker
1 ml vanilla
Smelt die botter en voeg die bruinsuiker geleidelik by. Roer dit voortdurend oor lae hitte totdat die suiker gesmelt het. Voeg die kondensmelk by en bring dit tot kookpunt. Kook dit vir 5-10 minute lank terwyl dit aanhoudend geroer word. Voeg die geursel by. Verwyder van die plaat en gooi dit in `n gesmeerde bakplaat. Laat stol en sny in blokkies.
APPELKOOSBESKUIT: [Deur Aletta Lintvelt] [BAK TUIS EN NEEM SAAM DIE VAKANSIE!]
Eksperimenteer met verskillende geure deur die jogurt in die resep te vervang met ’n koppie Bulgaarse jogurt of karringmelk wat jy in ’n versapper saam met ’n ½ koppie vars appelkose, bessies of ander vrugte pols.
Maak 40 stukke
Voorbereityd 15 minute
Baktyd 50 minute
Appelkoos gee dié luukse beskuit ’n ongewone soetsuur geurtjie wat baie lekker is saam met ’n koppie rooibostee.
Jy benodig
•1 koppie botter
•¼ koppie suiker
•½ koppie melasse
•2 eiers
•1 koppie appelkoosjogurt
•4 koppies (500 g) bruismeel
•1 koppie droëappelkose, gesnipper
•1 koppie muesli
•1 koppie Special K- of Oaties-vlokkies
Só maak jy
1.Smelt die botter en meng dit goed met die suiker, melasse, eiers en jogurt.
2.Meng die res van die bestanddele in ’n groot bak saam, voeg die jogurtmengsel daarby en meng alles goed deur.
3.Gooi die beslag in een groot, gesmeerde broodpan en bak dit in ’n oond van 180 ºC vir 45-60 minute of tot deurgaar.
4.Keer dit op ’n droograk uit en laat dit afkoel voordat jy dit in stukke sny.
5.Pak die stukke op ’n bakplaat wat met bruinpapier uitgevoer is, en droog vir minstens 3 uur teen 100 ºC
MOSBESKUIT: (DIANE ROODE HANCOX -HAAR EIE RESEPPIE)
OK, hier is die resep, dis fantasties en ek glo nie dit kan flop nie!
[Ek het gisteroggend 10:30 ingesuur en omdat so vrek warm was, was die beskuit kant en klaar gebak 21:30 gisteraand. Ek het vanoggend 3 panne ingesit om te droog vir beskuit en die ander 1 gehou om so vars te eet - Berie]
In 'n groot DIEP meng skottel sit die volgende:
250g Botter/Marg
1 Blik Kondensmelk
2koppies Suiker (kan bietjie meer insit as jy verkies)
2koppies Kookwater
Roer (ek gebruik 'n "whisk") tot botter gesmelt is & gemeng is.
Voeg By:
2koppies louwater
4 Jumbo Eiers
2pakkies droe Gis (Ek gebruik altyd die Anchor Pers pakkies)
Helfde van 2.5kg Koekmeel
Roer (weer eens my "whisk") tot goed gemeng is.
Maak goed toe & los in warm plek (nou met winter, sit ek myne op warm kombers) tot dit goed skuim gemaak het. (omtrent 2-3 ure)
Voeg by:
Res van die 2.5kg Koekmeel
2Eetlepels Sout
1boks Anys
Knie goed.
Kan nog water of meel bysit as nodig.
Moet lekker deeg vorm, nie te styf nie.
Maak weer goed toe & laat rys.
Ek doen my knie werk laaterig in die aand & los oornag om te rys. Veral in die winter. Sommertyd gaan dit baie vinnige.
Knie weer af en maak bolletjies, sit in broodpanne & maak weer goed toe, om in die panne te rys.
Bak teen 160C vir 1 uur. [Myne het in minder as 'n uur gebak -Berie]
BOLAAG:
1/2koppie Melk
1/2koppie Suiker
Kook in Mikrogolf tot suiker opgelos is. Laat KOUD word.
Die moet KOUD bo-oor die Mosbolletjies gesit word sodra dit uit die oond uitkom.
DRIE BESTANDEEL BROWNIES:[MAAK TUIS EN NEEM SAAM]
1 blik kondensmelk
2 k beskuitjie krummels (digestive koekies werk lekkker)
1 k choc chips
Meng al die bestandele saam.
Gooi in 13 x 9 gesmeerde pan.
Bak by 180ºC vir 25 minute.
Sny in blokkies en geniet.
DRIE BESTANDELE PIESANGBROOD: [Wat eet ons vanaand]
Bak 'n klomp, vries en neem saam met vakansie.
500ml Bruismeel
1 blikkie kondensmelk
6 grt. piesangs, fyngedruk
METODE:
Meng al die bestanddele deeglik.
Gooi in jou broodpan/panne.
Laat rys vir 20 minute, moenie hierdie deel uitlaat nie.
Bak dan in voorverhitte oond van 180 grade C vir 20 - 25 minute.
WENK:
Ek het so handvol gekapte neute ook bygesit, jy kan selfs die gekapte grondboontjies byvoeg.
Geniet!
PEANUT BUTTER BALLS: [BUCKEYES] [MAAK TUIS EN NEEM SAAM] HIERDIE IS TO DIE FOR!!!!! maak sommer dubbel aan!
2 cups (480 ml) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt (optional)
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 300 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (260 grams) semi sweet chocolate, coarsely chopped
1 tablespoon (15 grams) shortening
Line two baking sheets with parchment or wax paper.
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.
Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.
Makes about 60 pieces, depending on size. Preparation time 30 minutes.
DEEG SKELMPIES:
1½ kop. meelblom.
¼ tl. sout.
1½ tl. bakpoeier.
peper.
1 eier.
1 kop. melk.
METODE:
Klits eiers en melk goed.
Roer stadig by meel, sout en bakpoeier.
Doop stukkies hoender of enige koue vleis daarin en bak in warm olie.
WENK:
Jy kan basies enigiets in die degie sit en braai ook vrugte stukkies.
KAASSTROOITJIES: [MAAK TUIS EN NEEM SAAM]
3 kop. meelblom.
1 tl. sout.
250 g. gerasperde cheddarkaas.
250 g. margarien.
3 tl. bakpoeier.
½ tl. rooipeper.
METODE:
Rasper kaas.
Meng botter, meel en al die ander bestanddele saam.
Kaas laaste by.
Maak aan met water of melk tot stywe deeg.
Rol dun uit en sny in repe.
Bak teen 230 Grade C tot ligbruin.
OUTYDSE BOERE-BESKUIT: [uit KOOK EN GENIET]
Maak tuis en neem saam wanneer jy gaan kamp of met vakansie of sommer vir by die huis!
Ouma se plaas beskuit, geniet hom.
500g botter
500 ml kookmelk
10 ml sout
2.5 kg broodmeelblom
500 ml soetsuurdeeg – sien onder
Smelt jouse botter in kookmelk, voeg die sout by en laat afkoel – ek sal so ‘n knippie witpeper ook bygooi. maak ‘n holte in die meelblom en gooi die insuursel en die loumelkmengsel daarin, meng tot ‘n stywe deeg, voeg louwater by indien nodig . knie baie goed en hou op ‘n warm plek. bedek nou die deeg met ‘n vadoek en laat rys tot dubbeld die deeg se volume.
Vat die deeg in jou hande en rol die deeg uit in ‘n lang rol. plaas 2 rolle in elke broodpan wat jy met botter gesmeer en met meel geskud het, sit ook gesmelte botter tussen die twee beskuitrolle . smeer nou botter bo-oor en laat weer op ‘n warm plek rys. as die deeg weer dubbeld sy volume het, bak jy die panne teen 220 C vir 1 uur. toets vir gaarheid keer uit en breek in stukke – ek onthou die beskuit sonder fieterjasies – dit het my aan skerp bergpieke laat dink – droog uit in ‘n koel oond.
SOETSUURDEEG:
15 ml sout
15 ml goue bruinsuiker
250 ml kookwater
250 ml yskaswater
250 ml mieliemeel
250 ml warm water
Gebruik ‘n diep kastrol met ‘n deksel wat dig pas. gooi die sout, suiker, die kook-en kouewater daarin en meng met ‘n houtlepel. strooi die mieliemeel oor. maak die kastrol dig toe en laat oornag op ‘n warm plek staan. die volgende more voeg jy 250ml warm water by , asook genoeg broodmeel om ‘n matige beslag te kry. strooi ‘n bietjie meel bo-oor en sit weer die deksel op. draai die kastrol toe in ‘n handdoek en plaas op ‘n warm plek. binne 1 uur behoort die deeg gereed te wees om te knie – gebruik die soetsuurdeeg mengsel in beskuit, maar moet dit dan nie te veel knie nie.
Met die orige soetsuurdeeg moet jy maar brood bak.
BOERBESKUIT MET OF SONDER AARTAPPELSUURDEEG: [BRON ONBEKEND]
2kg koekmeel
4 pk kits suurdeeg ( aartappel suurdeeg werk better)
2 kop suiker
1 blikkie kondensmelk, aangemaak met warm water, tot lou
500g strork bake margarien
4 eiers
anys na smaak
METODE:
Sif alle droe bestandele saam behalwe suurdeeg, vryf botter in, Voeg suurdeeg by as kits gebruik
Dan eiers en kondensmelk, maak aan met lou warm water.
Hou beslag warm, laat rus as kits suurdeeg gebruik, en as aartappel suurdeeg laat dubbel rys.
Maak bolletjies en sit in panne laat weer panne vol rys,
MOENIE LAAT DEEG KOUD WORD NIE. WARM KOMBUIS OP BED IN WINTER WERK LEKKER,
Smeer deeg met bietjie kondensmelk water en laat bak, of smeer gaar beskuit met soet water as nog warm is, bak in warm oond teen 200 grade tot mooi bruin en los in panne ongeveer 45min tot 1 uur.
PERSKE (of enige ander vrugte bv. appelkoos) VERNEUK KONFYT:
[BRON ONBEKEND]
Nie almal van ons het toegang tot 'n perskeboom in ons tuin of 'n groot aantal vars perskes nie. So hier is 'n resep wat enige iemand kan maak, met 'n bietjie "skelm vernuf" - om sodoende ook jou eie konfyt te kan bottel en op die spens rak te kan sit.
DIABETE, koop die natural perske (of ander) stukke ... onversoet ... in blikke, gebruik poeier versoeter na smaak ipv suiker. (Hierdie het ek bygevoeg)
Bestanddele:
2 blikkies ingelegde perskes (822g) - "Sliced Yellow cling peaches" werk goed.
2 K suiker
Metode:
Gooi die perskes met stroop en al in 'n medium pot en kook oor lae tot medium hitte vir 'n halfuur.
Roer elke nou en dan.
Gooi nou die suiker by en kook op en kook op medium hitte vir 2 ure. (Onthou dit moenie vinnig kook nie - eerder "simmer")
Roer gereeld gedurende hierdie kook proses sodat dit nie vas brand nie.
Sodra dit lyk soos konfyt en die regte dikte bereik kan jy dit bottel.
Gooi in gesteriliseerde glas potjies en verseël.
PAULA DEEN'S 5 MINUTE FUDGE: [By FarahC ]Photo by True Texas
Prep Time: 5 mins
Total Time: 15 mins
Servings: 20-30
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"
Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.
LAYERED MINT CHOCLOLATE FUDGE: [A TASTE OF HOME]
Try this decadent variation of fudge with a refreshing hint of mint. This fudge will also add a nice touch of color and unique flavor to a homemade dessert gift box.
64 Servings
Ready In Time 2 hours, 20 minutes
Ingredients
•2 cups (12 oz. pkg.) semi-sweet chocolate chips
•1 (14 oz.) can Sweetened Condensed Milk, divided
•2 tsps. vanilla extract
•6 oz. white confectioners' coating* or 1 cup (6 oz.) premium white chocolate chips
1 tbsp. peppermint extract
•Green or red food coloring (optional)
Directions
•Line 8- or 9-inch square pan with wax paper.
•Melt chocolate chips with 1 cup sweetened condensed milk in heavy
•saucepan over low heat; add vanilla. Spread half the mixture into
•prepared pan; chill 10 minutes or until firm. Hold remaining
•chocolate mixture at room temperature.
•Melt white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
•Spread reserved chocolate mixture on mint layer. Chill 2 hours or
until firm. Remove from pan by lifting edges of wax paper; peel off
paper. Cut into squares.
Yield: About 1 3/4 pounds.
ONGEKOOKTE FUDGE:
600g Beskuitjies, Fyngemaak,
500g Versiersuiker,
380g Karamelkondensmelk,
500g Margarien, Gesmelt,
10ml Vanielje.MAAK DAN SO:
Smeer Bakplaat Van 27x39cm.
Meng Krummels En Versiersuiker.
Klits Kondensmelk Tot Glad. Klits
Margarien En Vanielje By Tot Gemeng.
Voeg Bietjie Vir Bietjie By
Krummels En Druk Vas In Bakplaat.
Plaas In Koelkas Om Hard Te Word,
Sny In Blokkies En Bêre In Lugdigte Houer In Koelkas.
Lewer Sowat 60.
KOEKIES, NEUT EN KARAMEL FUDGE: [CARMEN NIEHAUS – posted deur TOBI JOOSTE -foto ook deur hom]
Carmen Niehaus het dit vir my gegee. Ons gaan binnekort 'n reeks damesoggende doen - kyk uit.
SO MAAK JY:
Smelt 250g botter.
Voeg 500g versiersuiker by.
Roer tot lekker gesmelt.
Rol 2 pakkies Marie-buiskuitjies fyn.
Voeg die bottermengsel by die beskuitjies.
Voeg gekapte neute by. [so hand vol gekapte neute]
Roer 1 blik caramelkondensmelk by.
Druk in pan, laat afkoel, en sny!
Julle weet ek hou van maklik kook!
PAULA DEEN'S ULTIMATE EASY CHOCOLATE - PEANUT FUDGE:[PAULA DEEN'S SOUTHERN COOKING BIBLE]
Prep Time: 5 mins
Total Time: 20 mins
Serves: 32 -64 squares
Ingredients
2 cups semi-sweet chocolate chips
1 (14 ounce) cans sweetened condensed milk
2 tablespoons butter, at room temperature
1 cup salted peanuts
1 teaspoon vanilla
1 pinch salt
Directions
1.Grease an 8" square baking dish with butter, oil or cooking spray. Line with waxed paper, leaving the edges of the waxed paper to hang over the edges of the dish.
2.In a medium, heavy bottomed saucepan, melt the chocolate chips with the milk over medium low heat. Stir in the butter until completely melted. Stir in the peanuts, vanilla and salt. Using a rubber spatula spread the mixture on the bottom of the prepared pan, smoothing the top. Cover loosely with plastic wrap and refrigerate until firm, at least 4 hours.
Using a hot, dry knife, cut into 1" squares.
SNOWBALLS: [Quality Living]
Wie hou nie van snowballs nie, kinders is gaande oor dit en dit maak 'n heerlike nagereg saam met vla ook. Maak klomp tuis en neem saam met vakansie of wanneer jy gaan kamp!
INGREDIENTS
125g soft butter
125ml cream
125ml caster sugar
2½cups self raising flour
200g. raspberry or strawberry jam, (I used raspberry)
375ml boiling water
5 ml red food color
Approximately 1½ cup dessicated coconut
1 teaspoon strawberry essence (optional)
METHOD
Sift flour
Cream butter and sugar until soft.
Add cream and continue to mix together until soft and fluffy.
Add flour to cream mix.
Knead to make a soft dough.
Divide dough into 24 balls.
Flatten and place on a cookie sheet or shallow muffin pan.
Prepare baking pan by applying a a spread of melted butter.
Now dust some flour into pan.
Shake to remove excess flour.
Place flattened shapes on baking tray/trays into a 180°C/350°F oven for 9-10 minutes.
Boil water and add to jam.
Beat together with a whisk, until smooth.
Add food color and essence.
Remove baked snowballs from oven, allow to cool then add to jam mix, about 2 at a time.
Sandwich cakes.
Roll in dessicated coconut.
Place on tray to cool.
Enjoy!
PEPPERMENT PATTIES: [ALL RECIPES]
Maak tuis en neem saam, heerlik saam met na été koffie of sommer net vir die lekkerte.
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
CREAMY ORANGE FUDGE - NO COOK:
"White chocolate, cream cheese, confectioners' sugar and orange extract are the only ingredients in this easy, no-cook orange-flavored fudge." — BDE
Ingredients
Original recipe makes 1 - 8x8 inch dish
2 pounds white chocolate, melted
2 (8 ounce) packages cream cheese
6 cups confectioners' sugar
1 tablespoon orange extract
Directions
1.Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.
THREE MINUTE CUPCAKES: [MR FOOD]
MAAK TUIS EN NEEM SAAM DIS SO VINNIG EN MAKLIK en almal gaan lekker eet by die kamp! Jy kan hulle vries ook!
Whether they're for a kid's birthday party or an after-school snack, these moist chocolate cupcakes are ready in a snap and are always a welcome treat.
Serves: 6
Preparation Time: 5 min
Cooking Time: 3 min
What You'll Need:
1/2 cup sugar
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1 egg
1/4 cup mayonnaise
1/4 cup milk
What To Do:
1. Line a microwave-safe 6-cup muffin pan with paper liners, or place paper liners side by side in a microwave-safe 7-inch by 11-inch baking dish.
2.In a medium bowl, combine all ingredients and mix until well blended.
3.Spoon mixture into paper liners and cook in microwave at 80 percent power 3 minutes. Remove cupcakes and let cool before serving, or frosting, if desired.
4.For serving, you can make these really festive in no time by frosting cooled cupcakes with your gang's favorite frosting-homemade or store-bought-and topping with colored sprinkles. Oh, and remember to use paper, not aluminum, muffin liners in microwave oven.
Notes
Did you know that chocolate melts perfectly in the microwave? Simply heat it at 80 percent power, uncovered, until shiny and almost melted, then stir until completely melted and smooth. Then, for a delicious treat, simply dip strawberries, marsh-mallows, or practically anything else you want in the melted chocolate!
10 MINUTE JELL-O COOKIES: [STEPHANIE]
1½ cups salted butter softened
1 cup sugar
1 egg
1 tsp vanilla
3½ cups flour
1 tsp baking powder
4 (3 oz) pkg jello You can use any flavors you want
WHAT TO DO:
Preheat oven to 350°.
Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla.
Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.
Divide dough into 4 sections. Add a packet of jello to each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant.
Shape dough into 1-inch balls. Roll in white sugar. Place, 2 inches apart, on parchment lined baking sheets. Slightly flatten with bottom of bowl or cup.
Bake 8 to 10 minutes on lined baking sheets. Cool on baking sheets 2 min. Remove to wire racks and cool completely.
To print this recipe click JellO Cookies.
This dough is so soft and velvety to work with. You can even use it as play dough.
Yes, You heard me right! Play Dough out of cookie dough, who knew, right?!
*I, however, did not play with the dough. Nor did I allow my children to play with the dough.
Okay, maybe just a little…
Okay, A LOt! This dough is so fun to squish through your fingers! You just can’t stop yourself!!!
Don’t worry. we washed our hands. (At least I did…) Mwahahaha!
You will notice my cookies are a little flat… That’s because I had to substitute ½ cup of the butter for margarine. (I ran out of butter!) Margarine makes for a flatter cookie. This did not affect the taste, not one iota!
Absolute fruity yumminess!!!
*(Just as a little side note… We, seriously, did not play with the dough we used for the cookies we brought to VBS. ‘Cause that would just be gross y’all!)
Enjoy your weekend, Peeps!
BRAN FLAKE OR BUTTERMILK RUSKS: [BAK TUIS EN NEEM SAAM]
Makes :120 RUSKS
INGREDIENTS
1 kg pack - Golden Cloud Self-raising Flour
± 300 g - cereal bran flakes (1250 ml - 5 cups)
4ml - salt
7ml - baking powder
300 g or 375 ml -sugar (half brown is good!)
350 g or 400 ml - butter or margarine,melted but not hot
125 ml - oil
400ml -buttermilk
2 - eggs, lightly beaten
OR
INGREDIENTS- BUTTERMILK RUSKS
1 kg pack - Golden Cloud Self-raising Flour
300 g or 375 ml - sugar
5 ml - salt
15 ml - aniseed (optional)
250 g - butter or margarine
100ml - oil
500ml - buttermilk
2 - eggs
INSTRUCTION:
1. Preheat the oven to 180°C. Grease two medium-large baking trays (40 x 28 em) or 2 large loaf tins (26- 28 em) generously with margarine.
2. Combine the dry ingredients in a large mixing bowl and mix well until evenly blended. Add the melted butter or margarine, buttermilk and eggs and mix until combined. Add a little extra buttermilk only if necessary to make a firm dough.
3.Divide the mixture between the baking trays, smooth the tops and cut into 3 em wide fingers OR break off apricot size portions, roll into balls, pack tightly into the loaf tins.
4. For loaf tins, bake for 30- 40 minutes or until firm and lightly browned. For baking trays, bake for about 20- 25 minutes. Allow to cool in the tins for 5 minutes, cut into fingers again or turn out and cool completely before carefully breaking apart.
5.Place the rusks slightly apart onto baking trays and dry out for 6- 8 hours or overnight between 60- 70°C until completely dry. Place a spoon in the oven door to allow moisture to escape while drying out 180°C.
NUTELLA-SWIRLED PEANUT BUTTER CHIP BLONDIES: [AVERIE COOKS] MAAK TUIS EN NEEM SAAM - TO DIE FOR!
The blondies are super soft, moist, and so fast and easy to make. The batter comes together in one bowl, in 5 minutes, without using a mixer. Peanut butter chips are woven throughout the blondies, providing a nice burst of peanut butter flavor amdist the buttery, caramely dough. The Nutella swirls add depth, richness, and a wonderful pop of chocolate. Ready in under 30 minutes from start to finish, and flexible based on what you have. Substitute chocolate chips for the peanut butter chips or peanut butter swirls for the Nutella swirls.
YIELD: one 8x8 pan, 9 to 12 generous squares
PREP TIME: 5 minutes
COOK TIME: about 20 minutes
TOTAL TIME: 25 minutes
INGREDIENTS:
½ cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup Reese's Peanut Butter Chips (chocolate chips may be substituted)
about 1/3 cup Nutella (Homemade Peanut Butter or Homemade Chocolate Peanut Butter may be substituted)
DIRECTIONS:
1.Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2.In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3.Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4.Add the flour and stir until just combined, don't overmix.
5.Stir in the peanut butter chips.
6.Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7.Evenly add and swirl the Nutella. To create the marbled pattern shown, drizzle Nutella over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 4 or 5 evenly spaced lines through the Nutella. You're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
8.Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars shown in photographs were in 90F Caribbean heat and humidity, and very soft and melty. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
PEPPERMINT CRUNCH BALLS: [MR FOOD] LEKKER MAAK TUIS EN NEEM SAAM. OOK OULIK AS 'N KERSGESKENK AAN IEMAND!
Call 'em Candy Cane Cookies, call 'em Peppermint Crunch Balls... They won't be able to keep their hands out of the holiday cookie jar when you bake up a batch of these buttery, minty sweets! Talk about a festive Christmas cookie recipe you'll want to make year after year!
Serves: 36
Chilling Time: 1 hr
Cooking Time: 10 min
What You'll Need:
1 cup (2-sticks) butter, softened [1 stick is 125g]
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes [of enige ander pepermente wat jy kan fyn kap]
3 tablespoons granulated sugar
What To Do:
1.In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add egg and the peppermint and vanilla extracts; beat until well blended.
2.Gradually add flour and salt; mix until thoroughly blended. Cover bowl with plastic wrap and refrigerate 1 hour.
3.Preheat oven to 375 degrees F. Coat baking sheets with cooking spray.
4.In a small bowl, combine candy cane crumbs and granulated sugar. Shape chilled cookie dough into 1-1/2-inch balls and roll each ball in the candy cane mixture, coating completely. Place 2 inches apart on prepared baking sheets.
5.Bake 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.
MENG-EN-BAK-BESKUIT: [ARINA DU PLESSIS - Landbouweekblad, 27 Maart 2009]
BAK TUIS EN NEEM SAAM.
My ma het 'n handgeskrewe resepteboek vol resepte wat sy oor die jare by vriendinne gekry het. Hy val al half uitmekaar van baie gebruik, maar die meeste van die gebak waarmee ek grootgeword het, kom uit daardie boek en dis uit hom wat ek geleer koek bak het. Ek kan nie onthou dat sy dié beskuit baie gebak het toe ons klein was nie, ek onthou eerder haar lekker karringmelkbeskuit. Dié een kom egter ook uit haar boek en is so maklik en vinnig om te maak, dat ek besluit het om dit hier in te sluit. Die eindresultaat is mondwaterlekker.
1,75 kg bruismeel
750 g botter of margarien, gesmelt
2 eiers, geklits
20 ml bakpoeier
500 ml karringmelk
7 ml sout
250 ml suiker
½ pak (175 g) semelontbytvlokkies met rosyne
60 ml sonneblomsaad
60 ml papawersaad
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Smeer 'n oondbak met botter of olie. Voeg al die bestanddele, behalwe die ontbytvlokkies en sade, saam in 'n groot mengbak en meng deur tot net gemeng. (As die beskuit te droog lyk, voeg 'n skeut melk of ekstra karringmelk by. Indien te klam, voeg 'n bietjie ekstra meel by.) Druk die graanvlokkies effens fyner en voeg dit saam met die sade by die mengsel. Knie dit in die bak tot 'n sagte deeg vorm. Druk die deeg egalig in die oondpan en bak vir 40 minute tot uitgerys en deurgaar. Laat vir 10 minute in die pan afkoel, keer uit en sny in vingers. Droog die beskuit teen 100 °C uit tot bros en droog. Bêre in 'n lugdigte houer.
Lewer vyf dosyn beskuit.
THE 3-MINUTE COOKIE: [THEFAVEHEALTHRECIPES]
Ingredients:
1 bag mini salted pretzels
1 bag Hershey's Bliss white chocolates
1 bag M&M's candies
Directions:
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Place pretzels on cookie sheet. Unwrap all your chocolates. Place them on top of the pretzels.
Bake for 3 minutes on middle rack. After done, take out and place M&M's on the top. Allow to cool completely before eating. We like to put them in the fridge to help along with the process. And I like to eat these cold!
Cook's Note:
You can use any kind of chocolate you want on these. We really
like the white chocolate but you can use Hershey's kisses or the Hershey's hugs as well. Also, try using Rolo’s with this. Type with a piece of pecan. It will be like a turtle.!
Enjoy
Brandy
MY WENK:
Plaas in mikrogolf en smelt sjokolade bo-op koekie daarin.
Copy Cat Recipe: HOMEMADE VELVEETA CHEESE: [SPEND WITH PENNIES]
Ingredients:
1 cup of boiling water
6 Tablespoons of milk powder
2.2kg cheddar cheese, grated
1.5 tsp gelatin
Instructions
1. Prepare a "loaf box" by lining a small box with plastic wrap
2. Combine 1/2 cup boiling water, 3 tablespoons of milk powder and 3/4 tsp gelatin in the blender
3. Blend 5 seconds
4. Add 1/2 of the shredded cheese and blend until smooth (about 3 minutes)
5. Pour into your "loaf box"
6. Repeat with remaining ingredients and pour on top of first layer
7. Cover and refrigerate overnight before slicing
Notes
*I used a small box from some cookies and cut it in half. The dimensions of my box were 8" x 2.5" x 3"h. The size does not have to be exact but keep in mind a wide box will result in a flatter loaf.
KIT KAT CUPS:
•2 cups milk chocolate chips
•15-20 Ritz crackers
•1 tsp coconut or canola oil (coconut tends to work best for me)
WHAT TO DO:
Put the chocolate chips and oil into the bowl of a double boiler placed over simmering water (not touching the water though). Stir occasionally until the chocolate starts to melt and then stir until smooth. While the chocolate is melting place muffin cup liners into a muffin pan. Once the chocolate is melted, cover the bottom of each muffin cup (about 15-20 cups) with melted chocolate. Press a Ritz cracker on top of the melted chocolate until you see it come up around the edges. Pour a layer of melted chocolate on top of the Ritz and spread it to the edges, so that the Ritz is covered in chocolate. Place the pan in the fridge for about 20 minutes to harden. Voila!
KFC BROWNIES: [COPYCAT KFC RECIPES]
MAAK TUIS EN NEEM SAAM!
1/2 cup batter,melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
WHAT TO DO:
Nix butter,sugar,vanilla and eggs. Then add flour,cocoa ,baking powder and salt.
Bake at 180°C for 20-25min.
LEPELSTEELTJIES: [ANINA’S RECIPES]HIER'S 'N BAIE OU SMELT IN DIE MOND GUNSTELING.... BAK TUIS EN NEEM SAAM.....maak baie want hulle hou gewoonlik nie lank nie...dis soos peanuts eet, ek wil ophou, maar kan nie!!!!!
Preheat the oven to 200 degrees Celsius; prepare a mini muffin pan with non-stick spray. Makes about 3 – 4 dozen bites (depending on size of ball)
INGREDIENTS:
•500 ml all-purpose flour.
•2ml salt.
•3 ml baking powder.
•250 gr grated cheddar cheese.
•250 gr butter at room temperature.
•225 gr of jam – any kind you wish to like.
HERE'S HOW:
In a mixing bowl, sieve the flour, salt and baking powder.
Add the cheese and mix.
Lastly add the butter, and mix through with your hands until you have manageable dough.
Roll small balls, gently put it in the muffin tins, and press a hole in the middle with the back of the wooden spoon. (I used the back of a permanent marker pen, don’t judge!)
Bake for 15 minutes at 200 degrees Celsius until it starts to change to a light golden colour.
Remove, let cool, and use an icing press to gently squeeze jam in the hole. Or you can use a teaspoon if you like to make a mess…
Now, the idea is to surprise your loved one. I say, tonight, make a batch of these and sneak it into his lunchbox with a little note declaring how much you love him and with how much love you made this treat… It’s not diamonds or fast cars – but it sure does make the old heart miss a beat…
6 MINUTE MIRACLE COOKIES: [recipelion]
What's the miracle behind these 6 Minute Miracle Cookies? The fact that they're made with cake mix and just two other basic ingredients. If you've never tried cake mix recipes for cookies before, give this version a shot. It's a quick and easy way to get a sweet treat prepared for family get-togethers or parties.
INGREDIENTS:
•1 box cake mix (any flavor)
•2 eggs
•1/3 cup oil
WHAT TO DO:
1.Preheat oven to 375 degrees F.
2.Mix all ingredients together with a wooden spoon.
3.Roll mixture into 1-inch balls and place far apart on cookie sheets.
4.Flatten to 1/4" thickness with the bottom of a glass that has been dipped in flour.
5.Bake for 6 minutes.
6.Let cool a minute before removing from sheets. The cookies will firm up upon cooling.
CADBURRY EGG FUDGE: [Recipe adapted slightly from Raising 4 Princesses] NET REG VIR PAASFEES!!!!
INGREDIENTS:
•½ cup corn syrup
•¼ cup butter, softened
•1 tsp vanilla extract
•3 cup powdered sugar
•pinch of kosher salt
•1 Tbsp milk
•yellow food coloring
•16 oz milk chocolate, melted
HERE'S HOW:
1.In mixer, beat the butter and corn syrup together. Add vanilla, powdered sugar, salt and milk. Beat until smooth. Remove 2/3 of mixture to separate bowl, beat in several drops of yellow food coloring to remaining mixture.
2.Line a 9inch square baking dish with parchment paper. Melt chocolate according to package directions. Pour half of chocolate in pan to cover the bottom of dish. Spread white layer over chocolate. Drop yellow layer over the white layer, spreading gently with a knife. Pour remaining melted chocolate over, spreading evenly. Refrigerate until chocolate hardens, about 30 minutes. Cut into squares, store in covered container in refrigerator.
Enjoy!
HOMEMADE 2 INGREDIENTS FRUIT ROLLUPS: [RAINY HOT COUPONS]
INGREDIENTS:
•3 Cups of Fruit (I used Strawberries)
•Sugar (Optional)
WHAT TO DO:
1.Preheat oven to 170.
2.Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
3.Puree your fruit in food processor until smooth consistency.
4.Add sweetener of your choice (I used sugar) and sweeten to taste.
5.Pour mixture on to prepared cookie sheet about 1/8" thick.
6.Bake for 6-8 hours. Wait until your center is no longer tacky.
7.Lift plastic wrap out of cookie sheet and place on the countertop to cool.
8.Flip over onto parchment paper.
9.Remove plastic wrap.
10.Cut into strips and roll.
MA HENNA SE LUI-HUISVROU-BESKUIT: [maroelaresepte]
Ongeveer 90 stukke beskuit - BAK TUIS EN NEEM SAAM!
BESTANDDELE:
2,5 kg (± 18 x 250 ml) volkoringmeel
100 ml bakpoeier
10 ml sout
1 kg margarien of botter
170 g (750 ml) Bokomo Right Start Fibre Plus/All-Bran High Fibre
1 l karringmelk
3 eiers
700 g (875 ml) bruinsuiker
MAAK SO:
1. Voorverhit die oond tot 180°C en smeer vyf broodpanne van 280 x 100 x 70mm goed.
2. Meet die volkoringmeel, bakpoeier en sout in ‘n mengbak af.
3. Vryf die margarien of botter daarin totdat dit soos fyn krummels lyk.
4. Week die graanvlokkies in die karringmelk tot goed uitgeswel en sag.
5. Klits die eiers en suiker goed saam en roer dit tesame met die karringmelkmengsel by die meelmengsel. Meng dit tot ‘n deeg.
6. Vorm gholfbalgrootte bolletjies en plaas dit teen mekaar in die panne.
7. Bak dit 45 minute tot 1 uur of tot gaar. Laat effens afkoel in die panne en keer dit uit op ‘n draadrakkie om heeltemal af te koel.
8. Breek die bolletjies los van mekaar en plaas dit effens uitmekaar op ongesmeerde bakplate. Droog uit by 100°C.
DIVINE SOFT GINGERBREAD SPICE COOKIES: [BAK TUIS EN NEEM SAAM]
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: several batches, depends how large you make the cookies
Sugar and spice! That's the case with these little soft ginger cookies. Prepare to embrace Fall and holiday season to come with these for parties or just with milk after dinner. They are a favorite & easy to make ahead.
YOU NEED:
•2 1/4 cup flour
•2 tsp ground ginger
•1 tsp baking soda
•3/4 tsp cinnamon
•1/2 tsp ground cloves
•1/4 tsp salt
•3/4 cup butter, softened (1.5 sticks)
•1 cup baker's sugar
•1 egg
•1 T water
•1/4 cup molasses
•1/4 cup white sugar (for rolling dough before baking)
•Powdered sugar, for dusting tops of baked cookies
•Parchment paper, for lining baking pan
WHAT TO DO:
1.Preheat oven to 350.
2.Prepare large baking sheet with piece of parchment paper to fit.
3.In mixing bowl sift dry ingredients: flour, ginger, soda, cinnamon, cloves & salt.
4.Whisk dry ingreds well.
5.In bowl of electric mixer, cream butter & sugar.
6.Beat in egg, then add water and molasses, combine till smooth.
7.Gradually add dry flour mix into the wet mixture.
8.Transfer dough into smaller metal bowl and place in freezer for about 25-35 minutes (*Consistency of dough is soft set, so chilling dough allows us to make perfect rounds for baking).
9.Remove firmed dough from freezer and roll into about 1T size dough balls, in palms of hands.
10.Roll to coat each dough ball on a shallow dish with remaining sugar.
11.Place sugar covered dough balls on parchment-lined baking sheet.
12.Bake 8-10 min, till browned.
13.*Cookies will have slight crust on outside, but be soft inside!
14.Immediately cool cookies on wire baking rack.
15.Once cooled, dust tops of cookies with powdered sugar.
16.Store left over cookies in air-tight container, but also stores well in fridge and freezer.
NOTES:
These cookies are soft in nature with a slight crust to the outside, and so we have to freeze the dough down to firm the texture, so we can roll it before baking. This dough is easily made ahead and stored in an airtight container in your freezer! Just remove desired amount and bake batches as needed. These cookies are perfect at room temp, but also taste amazing stored cold or even frozen!
FRUIT AND NUT BARS: [BAK TUIS EN NEEM SAAM]
INGREDIENTS:
1 ½ cups dried fruits (any combination –raisins, apricots, dates, prunes cherries etc)
1 ½ cups nuts (any combination-pecans, walnuts, almonds, cashews etc)
7 tbsp flour
5 tbsp sugar
3 large eggs
¼ tsp nutmeg powder
½ tsp cinnamon powder
¼ tsp salt
Pinch of ground cloves
HERE'S HOW:
Mix eggs lightly in a big bowl. Add flour, sugar, nutmeg, cinnamon, cloves and salt and mix.
Stir in dried fruits and nuts
Put the mixture in a parchment lined pan (loaf pan preferred) and bake in a preheated oven at 160 degree for 1 hr. ( The extended baking time makes it dry and chewy and perfect!!)
Cool and use a very sharp knife to cut thin slices.
EASY JAM BISCUITS: [HANNEICA’S KITCHEN]
MAAK SOMMER 'N PAAR BLIKKE VOL VIR DIE VAKANSIE!
These delightful little biscuits go down a treat, wonderful for afternoon tea or kiddies parties. But it won't be long before you are making more as they don't last very long --- everybody loves them.
INGREDIENTS:
80g butter at room temperature
80ml caster sugar
30ml milk
2ml vanilla extract
250ml flour
5ml baking powder
80ml custard powder
strawberry jam
WHAT TO DO:
Preheat the oven to 180C. Line 2 baking sheets with baking paper.
Cream the butter and sugar with an electric mixer until the mixture is light and creamy. Add the milk and vanilla extract and beat until well combined. Add the custard powder and flour a little at a time, folding in until all is blended together with the butter mixture and you have a soft dough.
Taking a heaped tablespoonful of dough, roll it into a little ball and place it on a baking sheet. Press the end of a wooden spoon into the center of each to make a small indentation, making sure it does not go all the way through the dough. Fill the indentation with strawberry jam. Repeat the process until all the dough is used up. Make sure there is enough space between each dough-ball for it to spread.
Bake in the oven for 15 minutes. Remove from the oven and allow them to cool slightly on the tray before transferring to a wire rack to cool completely.
WHEAT FREE RUSKS OR BISCOTTI: [Carolié de Koster’s Wheat-free Recipes]
makes about 30 fingers
YOU NEED:
2 large eggs
125 ml sugar
2 ml salt
2 ml vanilla essence
200 ml self-raising rice flour
50 ml oil
125 ml boiling water
100 ml flaked almonds, toasted and roughly chopped
WHAT TO DO:
1.Preheat the oven to 180ºC. Grease a 28 x 20 cm ovenproof dish or a Swiss roll style tin well with non-stick cooking spray.
2.Combine the eggs, sugar, salt and essence in a large mixing bowl with an electric hand mixer until pale yellow and spongy.
3.Combine the rice flour and baking powder in a second mixing bowl and add it to the egg mixture. Mix only until combined.
4.Add the oil and water and stir to make a runny batter.
5.Pour the prepared batter into the prepared dish or tin and bake for about 20 minutes or until golden and firm to the touch.
6.Set aside to cool in the tin before transferring it to a cutting board. Cut into fingers with a serrated or electric knife.
7.Dry the rusks or biscotti out in the oven at 60 ºC for 3 to 4 hours. Set aside to cool and store in an airtight container.
NOTES:
You can also use 200 ml rice flour and 10 ml baking powder if you cannot find self-raising rice flour.
CREME DE MENTHE BROWNIES: [MR FOOD] AWESOME!!!!!
BAK TUIS EN NEEM SAAM!
COOK TIME 15 Min
Sure, we've all seen those "gourmet" brownies at our favorite bakeries and grocery stores ” the rocky road and peanut butter kinds. Well, add these to the list. They're mint brownies that look so elegant, your guests will think you bought 'em. But one bite will tell them these are too tasty to be store-bought. Yup, stand up and be proud to say that these are "homemade and hassle-free!"
YOU NEED:
•1 package (19.8 ounces) brownie mix, batter prepared according to the package directions
•1 container (16 ounces) vanilla frosting
•1 tablespoon creme de menthe flavoring (see Note)
•1/2 cup (3 ounces) semisweet chocolate chips, melted
WHAT TO DO:
1.Bake the brownie batter in a 9" x 13" baking dish according to the package directions. Allow to cool completely.
2.In a medium bowl, combine the frosting and creme de menthe flavoring; mix well. Spread over the brownies.
3.Using a fork, drizzle the melted chocolate in a criss-cross pattern over the frosted brownies. Allow the chocolate to set then cut into bars and serve.
4.Makes 12 to 15 bars.
NOTES:
Can't find creme de menthe flavoring? Just use peppermint or any mint flavoring and a few drops of green food color.