KONDENSMELKBALLETJIES:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 14, 2011 at 2:33pm.
1 Pakkie Mariebeskuitjies baie fyn gemaak
1 K Klapper
1 Blikkie Kondensmelk (Volroom)
Ekstra klapper om in te rol
Meng Kondensmelk en klapper goed en voeg dan die fyn Mariebeskuitjies by.
Meng baie goed.
Rol in Balletjies en rol dan in klapper.
Plaas op waspapier in lugdigte houer of in klein papierkoppietjies (Cup Cakes).
Variasie:
Gebruik Karamel Kondensmelk in plaas van gewone.
Druk in kersie of neut in balletjie vir 'n verrassing.
MISHOPIES: [ONGEBAKTE KOEKIES ]
by Kos vir kampeerders met idees vir kampering on Thursday, March 10, 2011 at 10:46am
2 k suiker
1 k botter (in blokkies gesny)
½ k melk of water
½ k kakao
2 k hawermout
2 k klapper
2 t vanilla
Meng suiker, botter, melk en kakao en roer oor stadige hitte totdat die suiker opgelos en die botter gesmelt is.
Verhoog die hitte en laat die mengsel kookpunt bereik.
Kook vir 5 minute sodra dit begin borrel.
Meng intussen die hawermout en klapper en hou gereed.
Verwyder kakao-mengsel van die hitte en roer die vanilla by.
Roer die hawermoutmengsel by en skep lepelsvol in hopies op ‘n gesmeerde bakplaat of skinkbord.
Laat koud word en plaas in die koelkas.
YSKASKOEKIES:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 11:24am.
2 pk. tennisbeskuitjies.
1 x 250 g. margarien ( gesmelt)
1 blik gekookte kondensmelk.
1 pk. versiersuiker.
1 dl. koffie - ekstrak.
1 dl. vanielje.
okkerneute.
Meng alles saam behalwe beskuitjies & okkerneute.
Breek beskuitjies in gemengde bestanddele.
Druk vas in gesmeerde bak.
Strooi gekapte okkerneute oor en plaas in yskas.
Wanneer gestol, sny in blokkies.
Die koekies kan lank gebêre word.
Kan ook pepermentsjokolade daarin snipper of sjokolade stukkies.
Lekker vinnig vir ietsie soets by die huis en wanneer jy kamp!
KOEKIE FUDGE: [GEEN BAKWERK]
1 x 200g Marie Beskuitjies/Tennis Beskuitjies in stukkies gebreek
1 x 250g Margarien
1 eier
Sif saam: 75ml kakao
500g versiersuiker
1 handvol Amandels
1 dop Kahlua
•Smelt margarien. Voeg kakao en versiersuiker by. Roer. Klits eiers baie vinnig by.
•Haal van stoof af. Roer Kahlua by. Voeg koekies en amandels by. Laat stol 'n rukkie in yskas.
•Rol in rolletjies in waspapier. Laat stol. Sny in skyfies en bedien saam met koffie. Hou in yskas.
HAWERMOUTVINNGERS: [uit PASELLA]
Ook lekker vir kospakkies.
(Maak 12)
115 g droë appelkose
115 g droë pitlose dadels
115 g droë appels
100 g gemengde neute, liggies gerooster
180 g hawermout of granola*
50 g sonneblomsaad
50 g pampoensaad
1-2 ryp piesangs
Plaas die appelkose, dadels en appels in ‘n voedselverwerker en verwerk tot grof gekap. Voeg die neute, granola, sade en piesangs by. Meng die beslag deeglik. Druk die beslag in ‘n voorbereide pan, bedek met kleefplastiek, verkoel oornag. Sny in vingers.
WENK:
Werk jou spyskaart uit vir die tydperk wat jy op vakansie gaan wees.
Verpak elke maaltyd waar jy kaas gaan gebruik, klaar gerasper in 'n Ziploc sakkie. Dit kan dan by die vleis in die vrieskassie gepak word.
So kan jy ook groente ens. in sulke sakkies verwerk en verpak, alles bymekaar in die vrieskas.
HAWERMOUT-EN-ROSYNTJIE-STAFIES OP 'N STOKKIE: [SARIE]
Perfek vir kinders! Dis baie voedsaam en die kinders kan dit sommer self maak, met so ’n klein bietjie hulp.
maak 6 – 8 stafies
• 140 g bruinsuiker
• 125 ml heuning
• 20 ml botter
• 300 g hawermout
• 200 g gemengde neute, gekap
• 100 g rosyntjies
• 8 sosatiestokkies
• witsjokolade, gesmelt
Bring suiker, heuning en botter oor lae hitte tot kookpunt. Verlaag temperatuur en laat prut vir 8 – 10 minute. Meng hawermout, neute en rosyntjies in ’n groot mengbak. Gooi warm stroop bo-oor en meng vinnig deur. Druk in ’n plat pan wat uitgevoer is met bakpapier, tot sowat 2 cm dik. Druk dit baie styf vas. Plaas in die yskas om af te koel. Keer uit op ’n kapplank en sny sirkels uit met ’n koekiedrukker. Druk stokkies in en sprinkel gesmelte witsjokolade bo-oor met ’n lepel.
Wenk
Jy kan die mengsel ook in stafies sny en inpak skool toe as ’n gesonde peuselhappie.
Maak tuis en neem saam na kamp of met vakansie of vir sommer die lekkerte daarvan.
PAULA DEEN'S 5 MINUTE FUDGE:
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
Directions
Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
Pour into a 8-inch pan. Cool cut into squares.
DADEL EN RICE CRISPIES BALLE: [HELENA VAN ZYL]Geskryf deur: Namibsroos
1 lb (500gr) Dadels
2 kop Suiker
6 kop Rice Crispies
2 eetlepels gesmelte Botter
4 Eiers geklits
Klapper
Laat dadels, suiker en botter saam kook vir 10 minute.
Roer goed geklitste eiers by.
Kook weer.
Voer rice crispies by.
Rol balletjies en rol dan in die klapper.
"AMERIKAANSE POTTING SOILTERT: [Lorette Grové]
4 x bokse Swart Oreo koekies
2 x bakkies maaskaas
4 x koppies melk
2 x pakkies instant pudding (Vanilla)
Rasper met grof kant al die Oreo koekies.
Meng Instant pudding met melk en voeg maaskaas by .
Vat 'n diep glas bak en pak 'n laag gerasperde koekies dan helfde van die pudding mengsel.
Maak sulke lae en heel laaste gooi van die Oreo koekies op.
"Die hele geheim van dit is die rasper van die koekies en dit moet die swart oreo koekies wees."
DADELVINGERS:
1 kop dadels
½ kop suiker
3/4 kop botter
1 pakkie Mariebeskuitjies of Rice Krispies
vanielje
1/4 kop okkerneute/pekanneute [opsioneel]
Kook die fyngesnipperde dadels, suiker en botter saam vir 10 minute.
Breek die beskuitjies fyn en voeg by.
Voeg 'n paar druppels vanielje by.
Voeg die gekapte neute by.
Smeer pan en druk die mengsel daarin vas.
Sit in yskas vir 'n rukkie.
Sny in langwerpige vingers en geniet!
KITSLEKKERS:
1 pakkie Mariebeskuitjies
1 blik kondensmelk
Klapper
Rool die beskuitjies fyn en voeg die kodensmelk by.
Rol balletjies en rol in klapper.
Plaas rukkie in yskas om te stol.
Jy kan ook ‘n pakkie jellypoeier, kleur jou keuse, in die klapper roer
voordat jy die balletjies daarin rol. Gebruik meer as een kleur afsonderlik
vir interessante lekkergoedballetjies.
Jy kan ipv Mariebeskuitjies, rice krispies of corn flakes krummel en dit
aanmaak soos resep aandui.
BROODHAPPIE BY TEE:
Ou brood
goue stroop
klapper
Sny brood in 2dm by 4dm stukkies.
Doop in warm stroop.
Rol in klapper.
Bak tot mooi bruin en bedien by tee.
VINNIGE YSKASTERT BY DIE KAMP:
Breek 1 pakkie marie beskuitjies fyn, voeg by 'n blik gekookte kondensmelk. Meng deeglik en verdeel in 2 dele. Sit een laag in terpan, smeer youngberriekonfyt [of konfyt van jou keuse] oor en dan geklopte room. Herhaal nog een keer. Sit is yskas om te verkoel.
VINNIGE MALVALEKKER TERT:
18 Malvalekkers
1 grt blok Milky bar sjokolade
½ kop melk
1 pak Orley whip styf geklits
Smelt alles goed, moenie kook nie.
Klits 2 koeverte Orley whip room styf en voeg by.
Skep in tertpan en strooi gerasperde milky baar bo-oor.
Verkoel en geniet.
HILDA SE DADELVINGERS: [7DE LAAN KOOK]
MAAK TUIS EN NEEM SAAM, LEKKER OM AAN TE PEUSEL EN GESOND OP SY EIE MANIER!
Hilda vertel: “Dis trooskos vir mense wat moeg is na liggaam, siel en gees. Wees maar gereed om met die tweede bakslag die bestanddele te verdubbel. Twintig hou skaars ’n paar dae tussen my en Oubaas.
250 g botter of margarien
250 ml suiker
500 g dadels, fyn gekap
1 eier, goed geklits
100 g (125 ml) groen glanskersies
100 g (125 ml) rooi glanskersies
1 x 200 g pakkie Mariebeskuitjies, in klein stukkies gebreek
Klapper, om oor te strooi
Smeer ’n koekpan van 26 cm x 16 cm. Verhit botter of margarien en suiker oor matige hitte en roer tot suiker gesmelt is. Verlaag hitte, voeg dadels en eier by en meng vinnig en deeglik om eier egalig te versprei.
Voeg kersies en koekiestukkies by, meng en haal van die stoof af. Giet mengsel in voorbereide pan en druk dit stewig met die agterkant van ’n glas vas. Strooi klapper oor en laat heeltemal afkoel. Sny in vingers van 3 cm x 6 cm.
Lewer 20 vingers.
DUMMY FUDGE: [PAULA DEEN]
Prep Time: 5 min
Inactive Prep Time: 10 min
Cook Time: 10 min
Serves: 10 to 15 servings
•1 cup chocolate chips
•1 cup butterscotch chips
•1 (14-ounce) can sweetened condensed milk
•1 teaspoon pure vanilla extract
•1 cup pecans (any type of nut will work)
Butter a 9 by 9-inch baking dish.
Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat.
Once smooth remove from heat.
Add vanilla and nuts.
Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.
TOBI JOOSTE SE SALTED CARAMELS:
465g suiker,
150g botter
2 koppies room.
METODE:
Bring als tot kookpunt.
Stel plaat laer, en prut vir 20min tot dit begin dik word soos fudge.
Gooi in gesmeerde pan en laat afkoel.
Sny blokkies en gooi ook soutvlokkies oor.
GEVRIESDE MIERE:
Piesangs
Grondboontjiebotter
Rosyntjies
Waspapier
METODE:
Skil n piesang en sny dit in drie dele.
Smeer n laag grondboontjiebotter op elke piesang.
Gooi die rosyntjies in n bord en rol die piesangstukke daarin sodat die rosyntjies aan die grondboontjiebotter vasklou. Draai elke piesang in n stuk waspapier toe, en sit dit vir ten minste n uur in die vrieskas.
Haal uit en geniet!
NO BAKE OATMEAL COOKIES:
It’s only right to throw in a recipe for a great oatmeal treat.
2 cups sugar
½ cup milk
¼ cup powdered cocoa
½ cup butter
3 cups quick oatmeal
½ cup peanut butter
1 Teaspoon vanilla
½ cup chopped peanuts
METHOD:
In a sauce pan, mix the sugar, milk, cocoa and butter and bring to a complete boil.
Take off heat and add the peanut butter, oatmeal, nuts and vanilla. Drop by spoonful on wax paper.
Let cool.
MARSHMALLOW EN RICE KRISPIE - BLOKKIES:
3 eetlepels botter of margarien
1 pakkie (rofweg 40) marshmallows
6 koppies Rice Krispies
SO MAAK JY:
In 'n groot kastrol oor lae hitte:
- Smelt die botter
- Voeg die marshmallows by
- Roer goed totdat alles gesmelt is
- Verwyder van hitte
- Roer Rice Krispies en meng goed totdat alles bedek is met die gesmelte
Marshmallows
- Druk plat in gesmeerde pan - so 5cm dikte
- Laat effens afkoel en sny in blokkies of stafies.
MY WENK:
Jy kan na die blokkies afgekoel het dit aan die eenkant in gesmelte sjokolade druk en op draadrakkie laat stol. Heerlik!
Jy kan ook die gesmelte sjokolade bo-oor gooi en dan dit laat afkoel en sny.
Jy kan ook vrugtestukkies insit, gekapte grondboontjies of sjokolade knopies. [buttons]
Jy kan ook klapper bysit en sprinkel met gekleurde vermicelli.
Jy kan ook gekapte kersies bysit.
NO BAKE CREAMY KOOL AID PIE: [MOMMY’S KITCHEN]
STRAWBERRY KOOL-AID PIE:
Ingredients:
1 - 8 ounce tub of Cool Whip Whipped Topping
1 - 14 ounce can of Sweetened Condensed Milk
1 - pack of unsweetened Strawberry or Lemonade Kool -Aid
1 - 9 inch Graham Cracker or Nilla Wafer Pie Crust
Directions:
Add all the ingredients together and pour into a prepared graham cracker crust.
Chill about 2 hours then serve.
NOTES:
The flavor possibilities are endless my favorites are Lemon, Straw-berry, Tropical Fruit, Orange & Pink Lemonade.
You can also use a bit of food coloring for pies like lemonade. Fruit can be added if you want.
Maybe some strawberries for strawberry pie or sliced bananas on the bottom of the crust and then pour strawberry flavor on top. You can experiment all you want.
For the lemonade pie add about 6 drops of yellow food coloring and about 1/4 cup regular sugar to tone down a bit of the tartness.
MY WENK:
Gebruik Orley whip.
Gebruik pakkies tang, drink o pop of sweeto, selfs jelly sal die ding doen.
ONGEKOOKTE KLAPPERYS: [BRON ONBEKEND]
4 x 250 ml Versiersuiker
4 x 250 ml Klapper
1 Blik Kondensmelk
2.5 ml Kremetart
knypie Sout
5 ml Vanielje geursel
Kleursel
MAAK DAN SO:
Meng alles goed saam.
As jy twee kleure wil maak, deel die klapperys in twee dele en gooi net 'n druppel of so kleursel by en meng.
Druk eers een kleur in die bak en dan die ander kleur bo-op.
Plaas in die yskas tot koel en sny in blokkies.
NO BAKE PUDDING BARS: YUM!
Ingredients
1 cup sugar
1 cup light corn syrup
2 cups creamy peanut butter
3 cups Rice Krispies
3 cups Corn Flakes
3/4 Cup unsalted butter
4 cups powdered sugar
2 4-serving packages vanilla instant pudding
1/4 cup milk
1 12-oz package semi sweet chocolate chips
1/2 cup unsalted butter
Instructions
•Line a rimmed cookie sheet with foil and set aside.
•Over medium heat combine sugar and corn syrup in a large saucepan and cook until bubbling at the edges, stirring occasionally.
•Cook, stirring, one minute more. Remove from heat and stir in peanut butter until melted.
•Stir in rice and corn cereals until completely coated. Press mixture into the lined cookie sheet.
•In saucepan over low heat, melt 3/4 cup unsalted butter.
•Remove from heat and stir in powdered sugar, vanilla pudding mix and milk. Spread pudding mixture over the cereal layer in the pan.
•In microwave or in a saucepan over low heat, melt chocolate chips and 1/2 cup butter.
•Stir until melted and creamy, spread over pudding mixture in pan.
•Refrigerate for one hour to set. Lift bars out with foil and cut into squares or triangles.
EASIEST FUDGE IN THE WORLD: [By: The Baker's Field Guide]
Get ready to enjoy the Easiest Fudge in the World! Fudge recipes just don't get any simpler than this. Make up a batch of these treats to give out as gifts this holiday season. I dare you not to eat them all first though!
Yields: 40 large fudge squares
Chilling Time: 2 hr
Ingredients
2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons (about 1/2 stick) unsalted butter, cut into pieces
2 cans (14-ounce) sweetened condensed milk
1 teaspoon vanilla extract
Instructions:
1. Thoroughly coat all inside surfaces of a 9 x 13-inch baking pan with nonstick cooking spray.
2. Melt chocolate and butter in a double boiler or in a large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.
3. Scrape fudge into prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer.
4. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8 x
Notes
Variations:
Candy Tidbits:
•For Rocky Road Fudge, add 1 1/2 cups miniature marshmallows and 1 1/2 cups chopped toasted walnuts or pecans to fudge before scraping into pan.
•For Chunky Fudge, add 1 1/2 cups dark raisins and 1 cup chopped toasted peanuts.
•For Fudge X 3, divide recipe in half. Use bittersweet chocolate for one half and spread in pan. Use milk chocolate for second half and spread in pan on top of first half. While still soft, scatter 1 cup miniature semisweet chocolate chips on top and press into surface with your fingers.
2 INGREDIENT 3 MINUTE FUDGE: [By Nyteglori - Photo by Sara 76]
•Prep Time: 3 mins
•Time: 3 mins
•Servings: 16
About This Recipe
"This is super quick and super easy. It also sets up super fast so have your buttered pan prepared. Do not use imitation chocolate chips or flavored chips such as butterscotch or peanut butter since these do not work as well. I have found however the off brand cheap frostings work best."
Ingredients
2 cups chocolate chips
1 cup room temperature frosting, any flavor
Directions
1.Melt chocolate chips and add frosting stirring quickly, as it will set up as you stir.
2.Press into buttered 8x8 pan, refrigerate for about 10 to 15 minutes before cutting into 2 inch squares.
SIX DEFFIRENT WAYS TO MAKE FROSTING:
POWDERED SUGAR FRROSTING:
1.Pour one cup of powdered sugar in a medium/small bowl.
Add 1-3 tablespoons of milk, water or orange juice. You can also use heavy cream. Keep in mind that the more liquid you add, the thinner your frosting will be.
2.Stir with a spoon.
3.Test the consistency. Make sure it is not too runny or too thick. If it is too thick, add only a little more milk. If it is too thin, add a bit more powdered sugar.
4.Refrigerate for 30-60 minutes to thicken.
5.Add flavoring. You can add lemon juice, vanilla extract, almond extract or any other flavor you like. You can also add food coloring, if desired.
6.Spread the frosting on the cake. Let the cake cool thoroughly first.
BUTTER FROSTING:
1.Beat 6 tablespoons (90g) of softened butter in a small bowl using an electric mixer. Beat until it's light and fluffy.
2.Beat in 4/3 cup (160g) of sifted powdered sugar (icing sugar) and 1 tablespoon of milk or water in two batches.
3.Spread it. Once combined, it is ready for spreading on the cake.
oThe frosting may be tinted with food coloring.
oOther buttercream frosting wikiHow articles: Make buttercream frosting, Make cocoa butter frosting, Make chocolate buttercream frosting and Make peanut butter frosting.
CHOCOLATE FROSTING:
1.Place 3 ounces (80g) of coarsely chopped dark eating chocolate with 1/4 cup (60g) of sour cream in a heatproof glass bowl.
2.Put the bowl over a small saucepan of simmering water. If you have a double-boiler, you can use that instead.
3.Stir mixture together until smooth.
4.Spread over the cake when the frosting has melted to a smooth consistency.
oSee also: How to make chocolate frosting and How to make chocolate buttercream frosting and How to make vegan chocolate frosting.
CREAM CHEESE FROSTING:
1.Beat 6 tablespoons (90g) of cream cheese with 6 tablespoons (90g) of softened butter in a small bowl. Use an electric mixer to make it easier.
2.Beat until the two ingredients are as white as possible.
3.Gradually beat in 4/3 cup (160g) sifting powdered sugar (icing sugar).
FLUFFY FROSTING:
1.Stir 5/4 cup (220g) superfine sugar (caster sugar) with 1/3 cup (80ml) of water in a small saucepan over heat without boiling. Stir until the sugar dissolves.
2.Bring to the boil for 5 minutes. Don't stir or cover. When the syrup reaches 116ºC on a candy thermometer or the syrup appears thick but not colored, it's done.
3.Remove this mixture from the heat. Leave aside to allow the bubbles to die down.
4.Beat 2 egg whites in a small bowl until soft peaks form.
5.Keeping the mixer going, pour the hot syrup in gradually in a thin stream. Then beat on high for about 10 minutes or until the mixture turns thick and cool.
6.Apply as required.
FUDGE FROSTING:
1.Stir 3.5 tablespoons (50g) butter, 1/4 cup (55g) superfine sugar (caster sugar) and 2 tablespoons of water in a small saucepan over medium heat. Do not boil. Stir until the sugar dissolves.
2.Sift 1 cup (120g) powdered sugar (icing sugar) and 2 tablespoons of cocoa powder into a heatproof bowl.
3.Gradually pour in the hot butter mixture, stirring as you pour.
4.Cover the bowl. Place in the refrigerator and chill until it turns thick.
5.For spreading on the cake, beat with a wooden spoon until the frosting becomes spreadable.
TIPS:
Powdered sugar may be labeled "confectioner's sugar" or "icing sugar". It's the same stuff. It should be a fine white powder, not little white crystals. Granulated sugar (the kind that looks like tiny crystals) will not work very well for frosting because it is not smooth.
Cinnamon, lemon juice, crushed peppermint sticks or mints, crushed cookies, or just about anything else can make your frosting even more tasty and original.
If you put some frosting in a sturdy plastic bag and cut off a little bit of the corner, you can draw designs or personalize your cake.
This frosting is also fun for cookies, after they are baked.
You can look at designs and try to recreate them on your own cake.
You can add food coloring to change the color.
TWO MINUTE HAWAIIAN PIE: [MR FOOD ] YUMMY!
No-bake Two-Minute Hawaiian Pie is a tropical fruit pie that really does take just 2 minutes to put together. Boy, is it ever delicious!
Serves: 6
Chilling Time: 2 hr
What You'll Need:
•1 (20-ounce) can crushed pineapple in syrup, undrained
•1 (6-serving-size) package instant vanilla pudding and pie filling
•1 (8-ounce) container sour cream
•1 (9-inch) prepared shortbread pie crust
•1 (8-ounce) can sliced pineapple, drained and halved
•8 maraschino cherries, drained
•2 tablespoons sweetened flaked coconut
What To Do:
1.In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
2.Cover and chill at least 2 hours before serving.
Note
•As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.
CHOC CARAMEL NOODLE NESTS: [MAGGI 2 MINUTE NOODLES]
Preparation time: 10 minutes
Cooking time: 0 minutes
Makes 18
INGREDIENTS:
1 1/3 cups (200g) NESTLÉ Dark Melts, melted
2 tbsp crunchy peanut butter
2 pkts MAGGI 2 Minute Noodles, (flavour sachets discarded)
380g can NESTLÉ Top'n'Fill Caramel
HOW TO MAKE:
1. Line 18 holes from 2, 12 hole, 1/3 cup (80mL) muffin pans with patty papers.
2. Combine NESTLÉ Dark Melts, peanut butter and lightly crushed noodles in a medium bowl; mix well. Place tablespoonfuls into prepared pans, spreading mixture to form nests. Refrigerate until set.
3. Remove nests from patty pans and place tablespoonfuls of NESTLÉ Top ‘n’ Fill Caramel into the nests, If desired, decorate with mini chocolate Easter eggs.
CHOCOLATE FRIDGE CAKE: [SUE LAWRENCE]
If you fancy trying out Sue’s cake, the recipe and step-by-step instructions can be found below.
Ingredients
• 175g butter
• 2 heaped tbsp golden syrup
• 200g quality dark chocolate
• 50g quality milk chocolate
• 300g Rich Tea biscuits
• 75g mini marshmallows
• 50g desiccated coconut
• Approximately 125g fudge bits, honeycomb bits, white chocolate bits etc
Ingredients to decorate
• White chocolate bits and mini marshmallows
• 50g quality milk chocolate, to drizzle
Method
1. Melt the butter, syrup and the chocolate in a bowl in the microwave (or in a heavy saucepan over a very low heat) then stir until smooth
2. Crush the biscuits, but leaving some slightly largish chunks (Sue uses the “pulse” button on her food processor for this) then tip into the melted mixture with the marshmallows, coconut and other bits and pieces you’ve picked
3. Once well combined, tip into a 23cm/9 in lightly buttered square cake tin, pressing down
4. To decorate, top with white chocolate and marshmallows. Melt the milk chocolates and drizzle over then cool. Once set, cut into squares.
5 MINUTE NUTELLA BROWNIE TRUFFLE BITES: [AVERIE COOKS]
[No-Bake with Vegan and Gluten-Free options]
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: about 2 dozen small pieces
All the flavor and decadence of truffles, minus the work. The tedious step of rolling dozens of balls is notably absent. These sliceable, no-bake, dense, rich bites come together in 5 minutes and are pressed into a pan and sliced, rather than rolled, a huge time-saver. They're part fudgy brownie, part chocolate cookie dough, part truffle - all in one. Creamy, very chocolaty, with a touch of hazelnut flavor and every bit as indulgent as their much more labor-intensive counterparts.
Ingredients:
¼ heaping cup Nutella (store brand chocolate-hazelnut spread may be substituted, or use Justin's Chocolate-Hazelnut Butter to keep vegan)
¼ cup unsalted butter, softened (use vegan butter or margarine to keep vegan)
½ cup confectioners' sugar
1/3 cup unsweetened natural cocoa powder + more for final dusting (Hershey's Special Dark or Dutch-process brands may be substituted)
¼ cup plus 1 to 3 tablespoons all-purpose flour, or as necessary (gluten-free flour may be substituted)
½ cup semi-sweet chocolate chips
Directions:
Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium-sized mixing bowl, combine Nutella, butter, sugar, 1/3 cup cocoa powder and stir until a thick paste is formed. Add ¼ cup flour slowly, stirring until the dough firms up and combines. Dough should be sticky enough to hold together - imagine it being pressed into the pan and you'll need to slice it - so not wet and sloppy, nor dry and crumbly. 1 to 2 tablespoons flour can make the difference between a workable dough and not. Add flour only until dough combines and if you overdo it and dough becomes too dry, add a touch more Nutella to re-moisten it. I used ¼ cup plus 2 tablespoons flour. Add chocolate chips and fold to incorporate. It will be a bit challenging to fold them in because dough is thick and dense, but keep stirring until incorporated.
Turn dough out into prepared pan, and important note is that dough should cover only two-thirds of the base of the pan; leaving a 2-inch wide column bare. This is done in order to create truffles that are the thickness shown. If dough is spread over the entire pan, truffles will be much thinner, which I don't prefer. Firmly pack and flatten dough mixture into the pan, smoothing it with a spatula. Place pan in refrigerator for at least two hours to chill before slicing and serving. Optionally, dust with a sprinkling of cocoa powder or confectioners' sugar prior to serving. Store truffles in an airtight container in the refrigerator for up to 1 month, or in the freezer for up to 3 months.
CHOCOLATE COVERED OREO BALLS:[AVERIE COOKS]
For the Balls
1 Package of Oreo Cookies (I used a 14 oz package and used all but 5 cookies from it)
1 8 oz Block or Tub of Cream Cheese (I chose Whipped Cream Cheese since I knew I was doing this by hand and thought that would be easier to work with than a block)
For the Chocolate Dip
1.5 Bags of Semi Sweet Chocolate Chips (1 bag = 12 oz, 1.5 bag = 18 oz of chocolate chips)
Optional: Vanilla extract to taste
Optional: 1/2 c Half & Half, cream, or other (nut) milk
Optional: 1/3 c (vegan) butter or butter. I’m sure coconut oil would work too but be aware of the flavor change that will happen.
Note: I found melting the chips in the microwave I have here too tricky without some milk + butter to help the process along and liquify the chocolate enough for dipping
Directions
Crush the Oreos and stir in the cream cheese.
Set in the freezer (at least 10 minutes) while making the chocolate dipping sauce.
Remove from the freezer, dip the balls, and place on parchment paper and freeze again until serving. Store in the freezer or fridge.
Yields 40 balls. If you rolled these smaller, i.e. had more patience than I did, you could get 50 out of this recipe.
DIET COKE BROWNIES: [Eat Yourself Skinny ]
1 box Betty Crocker Low-Fat Fudge Brownie mix [or any other brand of brownie mix]
1 (12 oz) can Diet Coke
WHAT TO DO:
Pour brownie mix into a medium-sized bowl and pour in your 12 oz. can of diet coke. Using a hand held mixer or whisk, combine ingredients until you see no more lumps. Pour mixture into a 9 x 9-inch pan coated with cooking spray and bake according to the package directions, adding an additional 5 to 10 minutes to the baking time. Your brownies should bake for about 40 to 45 minutes, or until a toothpick inserted comes out clean. Allow to cool for about 5 minutes and enjoy!
DUMMY FUDGE: [Recipe courtesy Paula Deen]
Prep Time: 5 min
Inactive Prep Time: 10 min
Cook Time: 10 min
Level: Easy
Serves: 10 to 15 servings
YOU'LL NEED:
1 cup chocolate chips
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup pecans (any type of nut will work)
WHAT TO DO:
Butter a 9 by 9-inch baking dish
Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.
FRENCH TOAST ROLL-UPS: [Adapted from Pati's Mexican Table]
8 roll-ups
French toast roll-ups will spice up your breakfast routine!
Ingredients
8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving
Instructions
1.Trim the crust from the bread and flatten it out with a rolling pin.
2.Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
3.In a shallow bowl whisk the eggs and milk until well combined.
4.In a separate bowl mix the sugar with the cinnamon.
5.In a skillet set over medium heat melt a tablespoon of butter.
6.Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7.Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8.Serve with maple syrup for dunking.
FIVE MINUTES NO BAKE COOKIES: [LIONRECIPES]
2 dozen
Ingredients
1/2 cup salted butter
2 cups granulated sugar
1/4 cup cocoa powder
1/8 tsp salt
1/4 cup heavy cream*
1/4 cup milk*
2 tsp vanilla extract
1/2 cup creamy peanut butter
3 cups quick oats (DON'T use old fashioned oats)
Directions
•In a medium saucepan combine butter, sugar, cocoa, salt, cream and milk. Bring mixture to a rolling boil over medium heat, stirring occasionally, then allow mixture to boil 45 seconds without stirring. Remove from heat, add in vanilla, peanut butter and quick oats. Stir mixture until combine then, working with 2 large spoons, immediately divide mixture evenly among 24 paper muffin cups (for bigger cookies you could do about 16). Allow to rest at room temperature until set.
Notes
*alternately you can use 1/2 cup half and half in place of 1/4 cup cream and 1/4 cup milk. I just always keep milk and cream on hand rather than half and half so it's what I used.
2 INGREDIENT TOASTED COCONUT MACAROON COOKIES: [Cookie Creations]
Total Time: 8 MIN
Prep Time: 5 MIN
Cook Time: 3 MIN
6 COOKIES
These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!
•100 -150 g unsweetened desiccated coconut
•1 (14 ounce) can sweetened condensed milk (regular sized can NOT evaporated)
Directions:
Pour around 3/4 of the can of condensed milk into a large bowl.
Preheat the grill or broiler to medium.
Add 100g of the coconut to the bowl and mix well.
You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
Add more coconut or condensed milk accordingly until you achieve the desired consistency.
Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
When they are lightly patched with golden brown they are ready.
Nothing beats the taste of freshly toasted coconut. Yum!
TWO INGREDIENT LEMON BARS: [YUMMY]
While I don't expect, you to get all nostalgic putting together this easy recipe, it is one of the easiest bar recipes I have ever found. All you need it a
one-step angel food cake mix and a 15 oz. can of lemon pie filling.
[white cake mix and lemon curd]
Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.
MY WENK:
Jy kan ook 'n ½ kop fruit salad inmeng vir 'n ander lekker smaak.
BUSTER BARS: [Recipe by Colleen Bierstine] TO DIE FOR!!!!!!
Ingredients:
½ package Oreo cookies, crushed
4 cups vanilla ice cream, softened
2-3 cups of Hot Fudge Sauce, divided (recipe here)
¾ cups peanuts
Whipped Cream
Directions:
1. Place the Oreos in a blender or food processor. You may need to do two batches depending on the size of your blender/processor. Pulse until crushed to the texture of your liking
2. Press the Oreos into bottom of a 8×8″ dish to make an even layer of crust.
3. Spread softened ice cream over Oreos. Place the dish in the freezer and allow time for the ice cream to freeze again.
4. Meanwhile, preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Spread peanuts out in a single layer on the tray. Roast for 5 minutes, or until you can smell the peanuts in the air.
4. Warm the fudge sauce in the microwave (15-20 sec) so that it is liquefied again but not hot. Allow to cool, but do not allow to re-solidify
5. Spread 1 cup of the melted fudge sauce on top of vanilla ice cream. Sprinkle roasted peanuts on fudge. Freeze again.
6. When ready to serve, cook remaining fudge in microwave until warm but not hot (about 20 sec). Cut buster bars into squares. Top with whipped cream and additional hot fudge.
LIQUIFRUIT TERT: [Lorette Grové]
1 Groot Liquifruit of enige ander vrugtesap
1 Pakkie Orley Whip
2 Pakkies Jellie Selfde geur as koeldrank
1 Pakkie tennisbeskuitjies
SO MAAK JY:
Verhit Liquifruit en jellie saam.
Klits Orley Whip tot styf. Meng met Jellie megsel.
Plaas beskuitjies onder in 'n bak en giet mengsel oor. Sit in yskas tot gestol.
PEANUT BUTTER, CHOCOLATE AND CASHEW POPCORN:
Serving Size: 16 cups
Ingredients
1/2 cup popcorn kernals, unpopped
1/2 cup corn syrup
1/2 cup honey
1 cup sugar
1 cup peanut butter
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup cashews
Directions
1.Pop the popcorn, removing as many unpopped kernals as possible. Lay the popcorn out on 2 large baking sheets.
2.In a saucepan, combine the corn syrup, honey and sugar. Bring to a boil. Boil 1 minute, then remove from the heat. Stir in the peanut butter and stir until melted and combined. Stir in the vanilla.
3.Pour the peanut butter mixture over the popcorn evenly. Mix gently to coat all of the popcorn.
4.In a small bowl, melt the chocolate in the microwave. Using a fork, drizzle the popcorn with the chocolate. Sprinkle the cashews over the chocolate.
THREE INGREDIENT TAGALONGS: [GET ME COOKING]
YUMMY AND SUPER EASY!
MAAK TUIS EN NEEM BLIKKE VOL SAAM ... YIP DIS SOOOOO LEKKER!
Serves 10
Prep time 10 minutes
Ingredients
10 Vanilla Wafers
3 heaped tablespoons peanut butter (creamy)
4oz chocolate (can use chocolate chips, almond bark, or any bar of your favorite chocolate)
Directions
Step 1 Spread a generous amount of peanut butter on top of each vanilla wafer.
Step 2 Melt chocolate in a small bowl, and one by one, carefully place each cookie into the chocolate. Using a spoon to pour chocolate over the tops. Scoop the cookie out of the bowl of chocolate using a fork and gently tap on the side of the bowl to help give the cookie a smooth finish. Place coated cookies on wax paper until set.
Store in a covered container at room temperature.
NO-BAKE PEANUT BUTTER CORN FLAKE BARS: [SIXSISTERSTUFF]
(Makes 15 bars) MAAK BAIE EN NEEM SAAM MET VAKANSIE OF KAMP TOE....HEERLIK!
Ingredients:
1 cup crunchy peanut butter
½ cup granulated sugar
½ cup white corn syrup
3 cups corn flakes, crushed
2 cups milk chocolate chips
Directions:
Heat peanut butter, sugar and corn syrup in a saucepan over medium heat until melted.
Remove pan from heat and stir in crushed corn flakes.
Press mixture into a greased 8"x11" pan.
Melt chocolate chips in a microwave safe bowl in 30-second increments until melted.
Stir chocolate until smooth and spread on top of the peanut butter mixture.
Let cool until firm.
MILLIONAIRE SQUARES: [ChocolateChocolateandmore]
NIE VIR DIEGENE WAT DIEET NIE, MAAR TUIS EN NEEM SAAM KAMP TOE EN/OF WANNEER JY MET VAKANSIE GAAN!
CRUST:
½ cup butter
2 cups crisp oatmeal cookies
FILLING:
½ cup chocolate chips
½ cup butter
1 large egg
2 cups confectioner's sugar
½ cup chopped pecans
INSTRUCTIONS:
1.Melt ½ cup butter in medium saucepan over low heat or in glass bowl in microwave.
2.Crush cookies, like you would for making a pie crust. I used 2/3 of my package. We won't talk about what happened to the rest. These cookies are hard, using a food processor or mini chopper like I have is easiest.
3.Combine butter and crumbs till all crumbs are moist and buttery. Reserve ¼ cup for topping. Press remaining crumbs into the bottom of a greased 8 x 8 pan. I placed a square of parchment paper on the bottom of my pan. Bake in a 350 degree oven for 5 minutes. Remove from oven and let cool completely.
4.Heat chocolate and ½ cup butter in medium saucepan on lowest heat, stirring often until chocolate is almost melted. Remove from heat and stir until smooth.
5.Add egg, beat well to combine, stir in sugar, just a spoonful at a time. Once all sugar is added and you have a smooth consistency, stir in nuts. Spread evenly over crust, using the back of a spoon.
6.Sprinkle reserved crumbs over top. Chill until firm.
7.Using the parchment paper on the bottom of the pan makes it easy to remove to a cutting board and cut evenly into squares.
I cut into 16 squares.
NO BAKE OATMEAL RAISIN CARROT BITES: [AVERIE COOKS]½ c dry old-fashioned oats + 2 tbsp reserved
¼ c carrots
¼ c pitted medjool dates (I used 4 large, moist dates)
¼ c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
DIRECTIONS:
Blend the oats and carrots in a Vita or food processor for about 10 seconds. Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated. Don’t overblend.
Remove the dough and by hand, stir in the reserved:
2 Tbsp dry oats
¼ c raisins
Form into bite-sized balls or cookie shapes. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.
Yields: 1 dozen bites the size of a quarter gumball. Store in freezer or refrigerator.
Optional:
Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips. Add frosting drizzle at the end, such as storebought Cream Cheese Frosting. Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.
Note:
For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired level.
VRUGTE EN HEUNINGSTAFIES: [DIE NATHANIEL TAFEL]
JY BENODIG:
2 k hawermout
1 k rosyne
1 k sultanas
8 Weet-Bix-porsies, gekrummel
2 k gedroogde klapper
½ k gedroogde appelkose
½ k gedroogde appels
1½ k bruinsuiker, saamgepers
1 k heuning
1 k grondboontjiebotter
250g botter
METODE:
Smeer 'n 24 x 37cm koekplaat. Meng die suiker, heuning, grondboontjiebotter en botter in 'n kastrolletjie. Roer deurentyd oor matige hitte sonder dat dit opkook totdat die botter en suiker gesmelt het. Laat opkook, verlaag die hitte, prut, roer deurentyd vir 5 minute of totdat die mengsel verdik. Meng die heuningmengsel met die droë bestanddele en vrugte, druk eweredig plat in die gesmeerde pan. Verkoel totdat dit stewig is voordat dit gesny word.
STRAWBERRY FUDGE WITH 2 INGREDIENTS:
Ingredients
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips
How to Make
1.Prepare a 9x9 pan by spray lightly with cooking spray.
2.Over a double boiler, or in the microwave, melt your white chocolate chips.
3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4.Spread in your prepared pan and place in fridge to set for 30 minutes.
5.Cut into squares to serve.
Notes
Store in refrigerator in an airtight container for up to a week.
COCONUT ICE CANDY: [ALL RECIPES]
Ingredients
Original recipe makes
1 - 7x7 inch pan
2 cups white sugar
2/3 cup water
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 drops red food coloring
Directions
1. Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
2. Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
3. Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
PEANUT BUTTER POPCORN: [ARGILLA RESEPTE]
25 ml butter/margarine
125 ml popcorn (suitable for microwave)
62.5 ml margarine/butter
100 ml brown sugar
30 ml peanut butter
10 large marshmallows
WHAT TO DO:
Put butter/margarine and popcorn kernels into Small Gourmet Roaster Bowl.
Cover and microwave for 7 – 8 minutes on high.
Place brown sugar, margarine/butter and marshmallows in a Small Classic Gourmet Roaster Bowl.
Cook for 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth.
Stir in the peanut butter until well blended.
Pour the melted mixture over the popcorn, stir quickly to coat the popcorn before the mixture cools.
Plasing; Willa Krause Groep Richardsbaai
PEANUT BUTTER CORN FLAKE TREATS:
1 cup sugar
1 cup corn syrup
1 jar (18 oz) peanut butter
6 cups corn flakes
3 oz good chocolate
WHAT TO DO:
Combine the sugar and the corn syrup in a medium saucepan. Place over medium high heat and stir until the mixture comes to a full boil. Remove from heat and stir in whole jar of peanut butter. Mix well.
Add the cornflakes to a large bowl and pour peanut butter mixture over the corn flakes and mix well talking care to coat all the corn flakes.
With a tablespoon of cookie scoop out and form into 1 – 2 inch balls depending on your preference, and place them on a cookie sheet lined to parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for 30 seconds. Stir until smooth. Drizzle over cookies.
RAW GINGERBREAD PEOPLE: [DASH OF COMPASSION]
24 mini cookies
INGREDIENTS:
3/4 cup almond meal
1 tbsp raw cacao powder
1 tbsp flax meal
1 tsp ground cinnamon
1 tsp ground ginger
pinch of nutmeg
pinch of sea salt
1/4 cup raw almond butter
3 tbsp raw agave nectar
1 tsp fresh grated ginger root
1/4 tsp pure vanilla extract
DIRECTIONS:
1.In a medium bowl, stir all ingredients together until smooth.
2.Wrap the dough mixture in plastic wrap and refrigerate for at least one hour. This helps it firm up for easier rolling.
3.Once the dough is cold and no longer sticky, roll it out between two pieces of parchment paper to about 1/4 to 1/8 thickness. Using a mini cookie cutter, cut out cookies and place them on a dehyrator tray.
4.Dehydrate at 105F for 8 to 12 hours, depending on the size of your cookies and your desired texture. Store cookies in an air-tight container in the fridge or freezer.
If you don't own a dehydrator, simply place the cut-out cookies on a cookie sheet and freeze until firm. Store them in the freezer until ready to serve (they will go soft if they sit out too long).
RAW HAZELNUT CHOCOLATE BROWNIES: [TEXANERIN BAKING]
Prep Time: 10 min
Cook Time: 0 min
Ready in: 10 min
Yield: 5 2×3-inch frosted cakes
INGREDIENTS:
FOR THE CAKE:
2 cups (254 grams) raw, unpeeled hazelnuts
1 heaping cup (172 grams) dates
½ cup (50 grams) Dutch-process cocoa powder
¼ cup (60ml) maple syrup (I used 3 tablespoons and it was fine)
½ teaspoon vanilla
FOR THE FROSTING:
1 avocado (avocados come in all different sizes so I'll just say mine was 287 grams with the pit and 212 with just the meat)
6 - 7 tablespoons (88 - 103ml) maple syrup
¼ cup (28 grams) Dutch-process cocoa powder
1 - 3 teaspoons espresso powder (not instant coffee!)
DIRECTIONS:
In your food processor, process the hazelnuts until it's a fine flour. Add the dates, cocoa powder, maple syrup and vanilla and process until a sticky dough forms.
Place the dough between two Silpats or pieces of parchment paper and roll out to about ¼ of an inch thick (or really, however thick you want it). Cut them however you like (I used 1½" circular cookie cutters) and form the excess dough into a ball, roll out again and cut out more shapes.
For the frosting, in the bowl of your food processor, combine all the ingredients until thoroughly combined and no chunks of avocado are left. It took me a few minutes to do this but it was possible. If it's not sweet enough, add more maple syrup.
The espresso flavor was really light even with quite a bit of powder, but I still liked the difference it made. Add the frosting to the cake and store in the fridge.
WIT SJOKOLADE EN SOUTKARAMEL KAASKOEK: [LANDBOU BOEREKOS] ABSOLUTE WENNER!!!!!
Hierdie is eintlik maar net ‘n yskastert met ‘n aandrok aan. Maak dit tot twee dae voor jou ete en bêre in die yskas. Bedien teen kamertempratuur. Heerlik vir ook die feesseisoen wanneer jy kamp of sommer ook by die huis saam met jou feesmaal as nagereg.
KORS:
10 mini karamelrolkoekies
VULSEL:
300g witsjokolade gekap
250ml room
3 x 230g bakkies geroomde maaskaas
5ml vanieljegeursel
60ml suurlemoensap, verkieslik vars
15ml gelatien
60ml koue water
SOUTKARAMEL:
1 x 390g blik karamelkondensmelk
3ml seesout
250ml room
VERSIERING:
Gekarameliseerde springmielies en grof gekapte geroosterde haselneute om bo-oor te sprinkel.
SO MAAK JY:
Voer ‘n gesmeerde 24cm losboomkoekpan met kleefplastiek uit en spuit liggies aan die binnekant met kossproei.
Sny elke rolkoekie in vyf ewe dit skyfies.
Pak die skyfies styf teen mekaar op die boom en teen die kante van die koekpan.
Hou eenkant.
Smelt die sjokolade en room oor lae hitte [of teen 30% krag in mikrogolf] tot glad.
Laat effens afkoel en klits die maaskaas, vanielje en suurlemoensap by.
Sprinkel die gelatine oor die koue water en laat vir 5 minute om te spons.
Smelt dan ook kookwater of in die mikrogolf, let wel smelt, nie kook nie.
Voeg dan by die maaskaasmengsel.
Meng deeglik.
Giet die vulsel in die uitgevoerde pan, bedek en verkoel vir ten minste 5 uur, maar verkieslik oornag.
VIR DIE SOUTKARAMEL:
Terwyl die maaskaaskoek stol, klits die karemelkondensmelk en seesout saam tot glad en verkoel.
Klits die room styf en vou dit by hierdie karamelmengsel.
Bedak en verkoel.
Skep die caramel op die kaaskoek net voor bediening of bedien dit apart saam.
Laat lyk die koek ekstra feestelik met die karamelspringmielies en geroosterde haselneute bo-op.
Bedien teen kamertemprateur saam met lekker moerkoffie.
PEPPERMINT CANDY CANE POPCORN:
Festive holiday peppermint candy cane popcorn that makes a perfect snack or gift!
Servings: makes 2-4 servings
Prep Time: 3 minutes
Cook Time: 2 minutes
Cool Time: 24 minutes
Total Time: 30 minutes
INGREDIENTS:
•1/4 cup popcorn kernels or 1 bag popcorn, popped
•1/3 cup peppermint candy cane, crushed
•6 ounces white chocolate, melted
WHAT TO DO:
1.Mix the popcorn, crushed candy cane and melted chocolate until well combined, spread the mixture out on a baking sheet and let sit until the chocolate has set. (Tip: Chill in the fridge if you want the chocolate to set faster.)
2.Break any large clumps up and enjoy!
HOMEMADE FRITOS: [Author: Casey Barber]
MAAK TUIS EN NEEM SAAM, heelwat goedkoper en gesonder as jy organiese produkte gebruik.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Makes 5-6 dozen crackers.
INGREDIENTS:
1 cup Medium-Grind Cornmeal (Preferably Organic from Bob’s Red Mill, of course)
½ cup Whole Wheat Flour
1½ tsp. Sea Salt
1 large Egg
¼ cup (2 oz.) Whey or Homemade Buttermilk
¼ cup (2 oz.) Olive Oil
WHAT TO DO:
1.Preheat the oven to 375 degrees Fahrenheit.
2.Whisk the cornmeal, flour, and salt together in a large bowl.
3.Whisk the egg, whey or buttermilk, and oil together in a small bowl, then stir into the dry ingredients to form a moist dough.
4.Cut a sheet of parchment paper and a sheet of waxed paper large enough to cover a standard baking sheet.
5.Turn the dough out onto the sheet of parchment paper and form it into a rough rectangle with your hands. Cover with the sheet of waxed paper and roll into a paper-thin sheet of dough with a rolling pin. If any dough starts to squeeze out from under the waxed paper, gather up the excess, place it back on an exposed corner of the parchment paper, and re-roll until you’ve maximized the space.
6.Peel the waxed paper off the dough and transfer the parchment paper to the baking sheet. Score the dough with a pizza or pastry cutter, marking a grid of ½-inch by 1½-inch strips. You don’t have to separate each little cracker; they’ll break apart easily when they’re fully baked.
7.Bake for 18-20 minutes. Transfer the parchment paper to a cooling rack and break the crackers apart as soon as they’re cool enough to touch. Cool completely before serving (if possible; the cook always needs to test a few for quality control, right?).
PEANUT BUTTER CORN FLAKE TREATS: [ SOURCE UNKNOWN]
1 cup sugar
1 cup corn syrup
1 jar (18 oz) peanut butter
6 cups corn flakes
3 oz good chocolate
WHAT TO DO:
Combine the sugar and the corn syrup in a medium saucepan. Place over medium high heat and stir until the mixture comes to a full boil. Remove from heat and stir in whole jar of peanut butter. Mix well.
Add the cornflakes to a large bowl and pour peanut butter mixture over the corn flakes and mix well talking care to coat all the corn flakes.
With a tablespoon of cookie scoop out and form into 1 – 2 inch balls depending on your preference, and place them on a cookie sheet lined to parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for 30 seconds. Stir until smooth. Drizzle over cookies.
NIGELLA SE SJOKOLADE EN PISTASIONEUT FUDGE: [KOSKENADES]
MAAK DAN SO:
Sit 350g 70% donker sjokolade wat in blokkies gekap is, 1 blikkie kondensmelk, 30g botter en ‘n knippie sout in ‘n swaarboom kastrol op lae hitte en roer tot gesmelt.
Meng 150g gekapte pistasio neute by die sjokolade en kondensmelk mengsel en roer goed.
Gooi mengsel in ‘n 23cm koekiepan, laat koud word en sny in blokkies.
KIT KAT CUPS: [UNKNOWN SOURCE]
•2 cups milk chocolate chips
•15-20 Ritz crackers [enige soutbeskuitjie werk hier]
•1 tsp coconut or canola oil (coconut tends to work best for me)
HERE'S HOW:
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!
ONE MINUTE BANOFFEE PIES: HEEEEEEEEEEEEEEEEEERLIK!
INGREDIENTS:
Digestive biscuits
1 Tin of caramel
Bananas
Cream
WHAT TO DO:
Smear a thick layer of caramel onto the digestive biscuit. Add a generous dollop of cream. Top it off with a few thin slices of banana.
MAKE AHEAD FREEZER BISCUITS: [Author: Recipe adapted by King Arthur Flour]
•Prep time:10 minutes
•Cook time:15 minutes
•Serves: 6
Make your own freezer biscuits
INGREDIENTS:
•4 cups all purpose flour
•3 teaspoons baking powder
•1 teaspoon salt
•1/2 cup or 4 ounces butter
•1 1/4 to 1 1/2 cups of milk
WHAT TO DO:
In a large bowl combine flour, baking powder, salt, and stir through to mix with a fork. Take butter and place into a plastic bag and pound out thin. Place butter into the bowl with the flour. The flattened butter will make the butter easy to work through the flour. Work the butter through the flour until it is pea sized. Start to add the milk start with 1 1/4 cups of milk. Sometimes depending upon the humidity the dough my take a little more or a little less liquid. Combine until the dough is slightly tacky and pour onto a floured board.
Press dough into a large round, about 1/2 to 3/4 inch thick. Use a biscuit cutter to cut biscuits into about 12 rounds. Place the 12 rounds onto a baking sheet that has been lined with either parchment paper or foil. Cover the biscuits with plastic wrap and freeze until very firm. This should take 2 to 3 hours. Once the biscuits are firm transfer to an air tight container or a zip top bag. Biscuits will remain fresh for 2 months in the freezer. If cooking the biscuits from the frozen state, there is no need to thaw them before cooking.
To bake the biscuits place on a baking sheet and either brush melted butter on top or brush on a little milk, this will make the tops golden brown. Bake at 475 degrees for about 8 minutes, and turn the oven off. Leave biscuits in the oven for an additional 5 to 6 minutes.
PAULA'S LOADED OATMEAL COOKIES: [Recipe courtesy Paula Deen]
Total Time: 30 min
Prep: 15 min
Cook: 15 min
about 5 dozen
Level: Easy
INGREDIENTS:
•1/2 cup (1 stick) butter, softened
•1/2 cup vegetable shortening
•1 1/2 cups packed light brown sugar
•1 egg
•1/2 cup buttermilk
•1 3/4 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 teaspoon baking powder
•1 teaspoon ground ginger
•1 teaspoon freshly ground nutmeg
•1 teaspoon ground cinnamon
•1/4 teaspoon ground cloves
•1/2 teaspoon ground allspice
•2 1/2 cups quick-cooking oatmeal
•1 cup raisins
•1 1/2 cups chopped walnuts
•1 teaspoon pure vanilla extract
BROWN BUTTER ICING INGREDIENTS:
•1/2 cup butter
•3 cups sifted powdered sugar
•1 teaspoon vanilla extract
•3 to 4 tablespoons water
WHAT TO DO:
•Preheat oven to 350 degrees F.
•Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
BROWN BUTTER ICING:
•In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 14, 2011 at 2:33pm.
1 Pakkie Mariebeskuitjies baie fyn gemaak
1 K Klapper
1 Blikkie Kondensmelk (Volroom)
Ekstra klapper om in te rol
Meng Kondensmelk en klapper goed en voeg dan die fyn Mariebeskuitjies by.
Meng baie goed.
Rol in Balletjies en rol dan in klapper.
Plaas op waspapier in lugdigte houer of in klein papierkoppietjies (Cup Cakes).
Variasie:
Gebruik Karamel Kondensmelk in plaas van gewone.
Druk in kersie of neut in balletjie vir 'n verrassing.
MISHOPIES: [ONGEBAKTE KOEKIES ]
by Kos vir kampeerders met idees vir kampering on Thursday, March 10, 2011 at 10:46am
2 k suiker
1 k botter (in blokkies gesny)
½ k melk of water
½ k kakao
2 k hawermout
2 k klapper
2 t vanilla
Meng suiker, botter, melk en kakao en roer oor stadige hitte totdat die suiker opgelos en die botter gesmelt is.
Verhoog die hitte en laat die mengsel kookpunt bereik.
Kook vir 5 minute sodra dit begin borrel.
Meng intussen die hawermout en klapper en hou gereed.
Verwyder kakao-mengsel van die hitte en roer die vanilla by.
Roer die hawermoutmengsel by en skep lepelsvol in hopies op ‘n gesmeerde bakplaat of skinkbord.
Laat koud word en plaas in die koelkas.
YSKASKOEKIES:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 11:24am.
2 pk. tennisbeskuitjies.
1 x 250 g. margarien ( gesmelt)
1 blik gekookte kondensmelk.
1 pk. versiersuiker.
1 dl. koffie - ekstrak.
1 dl. vanielje.
okkerneute.
Meng alles saam behalwe beskuitjies & okkerneute.
Breek beskuitjies in gemengde bestanddele.
Druk vas in gesmeerde bak.
Strooi gekapte okkerneute oor en plaas in yskas.
Wanneer gestol, sny in blokkies.
Die koekies kan lank gebêre word.
Kan ook pepermentsjokolade daarin snipper of sjokolade stukkies.
Lekker vinnig vir ietsie soets by die huis en wanneer jy kamp!
KOEKIE FUDGE: [GEEN BAKWERK]
1 x 200g Marie Beskuitjies/Tennis Beskuitjies in stukkies gebreek
1 x 250g Margarien
1 eier
Sif saam: 75ml kakao
500g versiersuiker
1 handvol Amandels
1 dop Kahlua
•Smelt margarien. Voeg kakao en versiersuiker by. Roer. Klits eiers baie vinnig by.
•Haal van stoof af. Roer Kahlua by. Voeg koekies en amandels by. Laat stol 'n rukkie in yskas.
•Rol in rolletjies in waspapier. Laat stol. Sny in skyfies en bedien saam met koffie. Hou in yskas.
HAWERMOUTVINNGERS: [uit PASELLA]
Ook lekker vir kospakkies.
(Maak 12)
115 g droë appelkose
115 g droë pitlose dadels
115 g droë appels
100 g gemengde neute, liggies gerooster
180 g hawermout of granola*
50 g sonneblomsaad
50 g pampoensaad
1-2 ryp piesangs
Plaas die appelkose, dadels en appels in ‘n voedselverwerker en verwerk tot grof gekap. Voeg die neute, granola, sade en piesangs by. Meng die beslag deeglik. Druk die beslag in ‘n voorbereide pan, bedek met kleefplastiek, verkoel oornag. Sny in vingers.
WENK:
Werk jou spyskaart uit vir die tydperk wat jy op vakansie gaan wees.
Verpak elke maaltyd waar jy kaas gaan gebruik, klaar gerasper in 'n Ziploc sakkie. Dit kan dan by die vleis in die vrieskassie gepak word.
So kan jy ook groente ens. in sulke sakkies verwerk en verpak, alles bymekaar in die vrieskas.
HAWERMOUT-EN-ROSYNTJIE-STAFIES OP 'N STOKKIE: [SARIE]
Perfek vir kinders! Dis baie voedsaam en die kinders kan dit sommer self maak, met so ’n klein bietjie hulp.
maak 6 – 8 stafies
• 140 g bruinsuiker
• 125 ml heuning
• 20 ml botter
• 300 g hawermout
• 200 g gemengde neute, gekap
• 100 g rosyntjies
• 8 sosatiestokkies
• witsjokolade, gesmelt
Bring suiker, heuning en botter oor lae hitte tot kookpunt. Verlaag temperatuur en laat prut vir 8 – 10 minute. Meng hawermout, neute en rosyntjies in ’n groot mengbak. Gooi warm stroop bo-oor en meng vinnig deur. Druk in ’n plat pan wat uitgevoer is met bakpapier, tot sowat 2 cm dik. Druk dit baie styf vas. Plaas in die yskas om af te koel. Keer uit op ’n kapplank en sny sirkels uit met ’n koekiedrukker. Druk stokkies in en sprinkel gesmelte witsjokolade bo-oor met ’n lepel.
Wenk
Jy kan die mengsel ook in stafies sny en inpak skool toe as ’n gesonde peuselhappie.
Maak tuis en neem saam na kamp of met vakansie of vir sommer die lekkerte daarvan.
PAULA DEEN'S 5 MINUTE FUDGE:
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
Directions
Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
Pour into a 8-inch pan. Cool cut into squares.
DADEL EN RICE CRISPIES BALLE: [HELENA VAN ZYL]Geskryf deur: Namibsroos
1 lb (500gr) Dadels
2 kop Suiker
6 kop Rice Crispies
2 eetlepels gesmelte Botter
4 Eiers geklits
Klapper
Laat dadels, suiker en botter saam kook vir 10 minute.
Roer goed geklitste eiers by.
Kook weer.
Voer rice crispies by.
Rol balletjies en rol dan in die klapper.
"AMERIKAANSE POTTING SOILTERT: [Lorette Grové]
4 x bokse Swart Oreo koekies
2 x bakkies maaskaas
4 x koppies melk
2 x pakkies instant pudding (Vanilla)
Rasper met grof kant al die Oreo koekies.
Meng Instant pudding met melk en voeg maaskaas by .
Vat 'n diep glas bak en pak 'n laag gerasperde koekies dan helfde van die pudding mengsel.
Maak sulke lae en heel laaste gooi van die Oreo koekies op.
"Die hele geheim van dit is die rasper van die koekies en dit moet die swart oreo koekies wees."
DADELVINGERS:
1 kop dadels
½ kop suiker
3/4 kop botter
1 pakkie Mariebeskuitjies of Rice Krispies
vanielje
1/4 kop okkerneute/pekanneute [opsioneel]
Kook die fyngesnipperde dadels, suiker en botter saam vir 10 minute.
Breek die beskuitjies fyn en voeg by.
Voeg 'n paar druppels vanielje by.
Voeg die gekapte neute by.
Smeer pan en druk die mengsel daarin vas.
Sit in yskas vir 'n rukkie.
Sny in langwerpige vingers en geniet!
KITSLEKKERS:
1 pakkie Mariebeskuitjies
1 blik kondensmelk
Klapper
Rool die beskuitjies fyn en voeg die kodensmelk by.
Rol balletjies en rol in klapper.
Plaas rukkie in yskas om te stol.
Jy kan ook ‘n pakkie jellypoeier, kleur jou keuse, in die klapper roer
voordat jy die balletjies daarin rol. Gebruik meer as een kleur afsonderlik
vir interessante lekkergoedballetjies.
Jy kan ipv Mariebeskuitjies, rice krispies of corn flakes krummel en dit
aanmaak soos resep aandui.
BROODHAPPIE BY TEE:
Ou brood
goue stroop
klapper
Sny brood in 2dm by 4dm stukkies.
Doop in warm stroop.
Rol in klapper.
Bak tot mooi bruin en bedien by tee.
VINNIGE YSKASTERT BY DIE KAMP:
Breek 1 pakkie marie beskuitjies fyn, voeg by 'n blik gekookte kondensmelk. Meng deeglik en verdeel in 2 dele. Sit een laag in terpan, smeer youngberriekonfyt [of konfyt van jou keuse] oor en dan geklopte room. Herhaal nog een keer. Sit is yskas om te verkoel.
VINNIGE MALVALEKKER TERT:
18 Malvalekkers
1 grt blok Milky bar sjokolade
½ kop melk
1 pak Orley whip styf geklits
Smelt alles goed, moenie kook nie.
Klits 2 koeverte Orley whip room styf en voeg by.
Skep in tertpan en strooi gerasperde milky baar bo-oor.
Verkoel en geniet.
HILDA SE DADELVINGERS: [7DE LAAN KOOK]
MAAK TUIS EN NEEM SAAM, LEKKER OM AAN TE PEUSEL EN GESOND OP SY EIE MANIER!
Hilda vertel: “Dis trooskos vir mense wat moeg is na liggaam, siel en gees. Wees maar gereed om met die tweede bakslag die bestanddele te verdubbel. Twintig hou skaars ’n paar dae tussen my en Oubaas.
250 g botter of margarien
250 ml suiker
500 g dadels, fyn gekap
1 eier, goed geklits
100 g (125 ml) groen glanskersies
100 g (125 ml) rooi glanskersies
1 x 200 g pakkie Mariebeskuitjies, in klein stukkies gebreek
Klapper, om oor te strooi
Smeer ’n koekpan van 26 cm x 16 cm. Verhit botter of margarien en suiker oor matige hitte en roer tot suiker gesmelt is. Verlaag hitte, voeg dadels en eier by en meng vinnig en deeglik om eier egalig te versprei.
Voeg kersies en koekiestukkies by, meng en haal van die stoof af. Giet mengsel in voorbereide pan en druk dit stewig met die agterkant van ’n glas vas. Strooi klapper oor en laat heeltemal afkoel. Sny in vingers van 3 cm x 6 cm.
Lewer 20 vingers.
DUMMY FUDGE: [PAULA DEEN]
Prep Time: 5 min
Inactive Prep Time: 10 min
Cook Time: 10 min
Serves: 10 to 15 servings
•1 cup chocolate chips
•1 cup butterscotch chips
•1 (14-ounce) can sweetened condensed milk
•1 teaspoon pure vanilla extract
•1 cup pecans (any type of nut will work)
Butter a 9 by 9-inch baking dish.
Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat.
Once smooth remove from heat.
Add vanilla and nuts.
Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.
TOBI JOOSTE SE SALTED CARAMELS:
465g suiker,
150g botter
2 koppies room.
METODE:
Bring als tot kookpunt.
Stel plaat laer, en prut vir 20min tot dit begin dik word soos fudge.
Gooi in gesmeerde pan en laat afkoel.
Sny blokkies en gooi ook soutvlokkies oor.
GEVRIESDE MIERE:
Piesangs
Grondboontjiebotter
Rosyntjies
Waspapier
METODE:
Skil n piesang en sny dit in drie dele.
Smeer n laag grondboontjiebotter op elke piesang.
Gooi die rosyntjies in n bord en rol die piesangstukke daarin sodat die rosyntjies aan die grondboontjiebotter vasklou. Draai elke piesang in n stuk waspapier toe, en sit dit vir ten minste n uur in die vrieskas.
Haal uit en geniet!
NO BAKE OATMEAL COOKIES:
It’s only right to throw in a recipe for a great oatmeal treat.
2 cups sugar
½ cup milk
¼ cup powdered cocoa
½ cup butter
3 cups quick oatmeal
½ cup peanut butter
1 Teaspoon vanilla
½ cup chopped peanuts
METHOD:
In a sauce pan, mix the sugar, milk, cocoa and butter and bring to a complete boil.
Take off heat and add the peanut butter, oatmeal, nuts and vanilla. Drop by spoonful on wax paper.
Let cool.
MARSHMALLOW EN RICE KRISPIE - BLOKKIES:
3 eetlepels botter of margarien
1 pakkie (rofweg 40) marshmallows
6 koppies Rice Krispies
SO MAAK JY:
In 'n groot kastrol oor lae hitte:
- Smelt die botter
- Voeg die marshmallows by
- Roer goed totdat alles gesmelt is
- Verwyder van hitte
- Roer Rice Krispies en meng goed totdat alles bedek is met die gesmelte
Marshmallows
- Druk plat in gesmeerde pan - so 5cm dikte
- Laat effens afkoel en sny in blokkies of stafies.
MY WENK:
Jy kan na die blokkies afgekoel het dit aan die eenkant in gesmelte sjokolade druk en op draadrakkie laat stol. Heerlik!
Jy kan ook die gesmelte sjokolade bo-oor gooi en dan dit laat afkoel en sny.
Jy kan ook vrugtestukkies insit, gekapte grondboontjies of sjokolade knopies. [buttons]
Jy kan ook klapper bysit en sprinkel met gekleurde vermicelli.
Jy kan ook gekapte kersies bysit.
NO BAKE CREAMY KOOL AID PIE: [MOMMY’S KITCHEN]
STRAWBERRY KOOL-AID PIE:
Ingredients:
1 - 8 ounce tub of Cool Whip Whipped Topping
1 - 14 ounce can of Sweetened Condensed Milk
1 - pack of unsweetened Strawberry or Lemonade Kool -Aid
1 - 9 inch Graham Cracker or Nilla Wafer Pie Crust
Directions:
Add all the ingredients together and pour into a prepared graham cracker crust.
Chill about 2 hours then serve.
NOTES:
The flavor possibilities are endless my favorites are Lemon, Straw-berry, Tropical Fruit, Orange & Pink Lemonade.
You can also use a bit of food coloring for pies like lemonade. Fruit can be added if you want.
Maybe some strawberries for strawberry pie or sliced bananas on the bottom of the crust and then pour strawberry flavor on top. You can experiment all you want.
For the lemonade pie add about 6 drops of yellow food coloring and about 1/4 cup regular sugar to tone down a bit of the tartness.
MY WENK:
Gebruik Orley whip.
Gebruik pakkies tang, drink o pop of sweeto, selfs jelly sal die ding doen.
ONGEKOOKTE KLAPPERYS: [BRON ONBEKEND]
4 x 250 ml Versiersuiker
4 x 250 ml Klapper
1 Blik Kondensmelk
2.5 ml Kremetart
knypie Sout
5 ml Vanielje geursel
Kleursel
MAAK DAN SO:
Meng alles goed saam.
As jy twee kleure wil maak, deel die klapperys in twee dele en gooi net 'n druppel of so kleursel by en meng.
Druk eers een kleur in die bak en dan die ander kleur bo-op.
Plaas in die yskas tot koel en sny in blokkies.
NO BAKE PUDDING BARS: YUM!
Ingredients
1 cup sugar
1 cup light corn syrup
2 cups creamy peanut butter
3 cups Rice Krispies
3 cups Corn Flakes
3/4 Cup unsalted butter
4 cups powdered sugar
2 4-serving packages vanilla instant pudding
1/4 cup milk
1 12-oz package semi sweet chocolate chips
1/2 cup unsalted butter
Instructions
•Line a rimmed cookie sheet with foil and set aside.
•Over medium heat combine sugar and corn syrup in a large saucepan and cook until bubbling at the edges, stirring occasionally.
•Cook, stirring, one minute more. Remove from heat and stir in peanut butter until melted.
•Stir in rice and corn cereals until completely coated. Press mixture into the lined cookie sheet.
•In saucepan over low heat, melt 3/4 cup unsalted butter.
•Remove from heat and stir in powdered sugar, vanilla pudding mix and milk. Spread pudding mixture over the cereal layer in the pan.
•In microwave or in a saucepan over low heat, melt chocolate chips and 1/2 cup butter.
•Stir until melted and creamy, spread over pudding mixture in pan.
•Refrigerate for one hour to set. Lift bars out with foil and cut into squares or triangles.
EASIEST FUDGE IN THE WORLD: [By: The Baker's Field Guide]
Get ready to enjoy the Easiest Fudge in the World! Fudge recipes just don't get any simpler than this. Make up a batch of these treats to give out as gifts this holiday season. I dare you not to eat them all first though!
Yields: 40 large fudge squares
Chilling Time: 2 hr
Ingredients
2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons (about 1/2 stick) unsalted butter, cut into pieces
2 cans (14-ounce) sweetened condensed milk
1 teaspoon vanilla extract
Instructions:
1. Thoroughly coat all inside surfaces of a 9 x 13-inch baking pan with nonstick cooking spray.
2. Melt chocolate and butter in a double boiler or in a large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.
3. Scrape fudge into prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer.
4. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8 x
Notes
Variations:
Candy Tidbits:
•For Rocky Road Fudge, add 1 1/2 cups miniature marshmallows and 1 1/2 cups chopped toasted walnuts or pecans to fudge before scraping into pan.
•For Chunky Fudge, add 1 1/2 cups dark raisins and 1 cup chopped toasted peanuts.
•For Fudge X 3, divide recipe in half. Use bittersweet chocolate for one half and spread in pan. Use milk chocolate for second half and spread in pan on top of first half. While still soft, scatter 1 cup miniature semisweet chocolate chips on top and press into surface with your fingers.
2 INGREDIENT 3 MINUTE FUDGE: [By Nyteglori - Photo by Sara 76]
•Prep Time: 3 mins
•Time: 3 mins
•Servings: 16
About This Recipe
"This is super quick and super easy. It also sets up super fast so have your buttered pan prepared. Do not use imitation chocolate chips or flavored chips such as butterscotch or peanut butter since these do not work as well. I have found however the off brand cheap frostings work best."
Ingredients
2 cups chocolate chips
1 cup room temperature frosting, any flavor
Directions
1.Melt chocolate chips and add frosting stirring quickly, as it will set up as you stir.
2.Press into buttered 8x8 pan, refrigerate for about 10 to 15 minutes before cutting into 2 inch squares.
SIX DEFFIRENT WAYS TO MAKE FROSTING:
POWDERED SUGAR FRROSTING:
1.Pour one cup of powdered sugar in a medium/small bowl.
Add 1-3 tablespoons of milk, water or orange juice. You can also use heavy cream. Keep in mind that the more liquid you add, the thinner your frosting will be.
2.Stir with a spoon.
3.Test the consistency. Make sure it is not too runny or too thick. If it is too thick, add only a little more milk. If it is too thin, add a bit more powdered sugar.
4.Refrigerate for 30-60 minutes to thicken.
5.Add flavoring. You can add lemon juice, vanilla extract, almond extract or any other flavor you like. You can also add food coloring, if desired.
6.Spread the frosting on the cake. Let the cake cool thoroughly first.
BUTTER FROSTING:
1.Beat 6 tablespoons (90g) of softened butter in a small bowl using an electric mixer. Beat until it's light and fluffy.
2.Beat in 4/3 cup (160g) of sifted powdered sugar (icing sugar) and 1 tablespoon of milk or water in two batches.
3.Spread it. Once combined, it is ready for spreading on the cake.
oThe frosting may be tinted with food coloring.
oOther buttercream frosting wikiHow articles: Make buttercream frosting, Make cocoa butter frosting, Make chocolate buttercream frosting and Make peanut butter frosting.
CHOCOLATE FROSTING:
1.Place 3 ounces (80g) of coarsely chopped dark eating chocolate with 1/4 cup (60g) of sour cream in a heatproof glass bowl.
2.Put the bowl over a small saucepan of simmering water. If you have a double-boiler, you can use that instead.
3.Stir mixture together until smooth.
4.Spread over the cake when the frosting has melted to a smooth consistency.
oSee also: How to make chocolate frosting and How to make chocolate buttercream frosting and How to make vegan chocolate frosting.
CREAM CHEESE FROSTING:
1.Beat 6 tablespoons (90g) of cream cheese with 6 tablespoons (90g) of softened butter in a small bowl. Use an electric mixer to make it easier.
2.Beat until the two ingredients are as white as possible.
3.Gradually beat in 4/3 cup (160g) sifting powdered sugar (icing sugar).
FLUFFY FROSTING:
1.Stir 5/4 cup (220g) superfine sugar (caster sugar) with 1/3 cup (80ml) of water in a small saucepan over heat without boiling. Stir until the sugar dissolves.
2.Bring to the boil for 5 minutes. Don't stir or cover. When the syrup reaches 116ºC on a candy thermometer or the syrup appears thick but not colored, it's done.
3.Remove this mixture from the heat. Leave aside to allow the bubbles to die down.
4.Beat 2 egg whites in a small bowl until soft peaks form.
5.Keeping the mixer going, pour the hot syrup in gradually in a thin stream. Then beat on high for about 10 minutes or until the mixture turns thick and cool.
6.Apply as required.
FUDGE FROSTING:
1.Stir 3.5 tablespoons (50g) butter, 1/4 cup (55g) superfine sugar (caster sugar) and 2 tablespoons of water in a small saucepan over medium heat. Do not boil. Stir until the sugar dissolves.
2.Sift 1 cup (120g) powdered sugar (icing sugar) and 2 tablespoons of cocoa powder into a heatproof bowl.
3.Gradually pour in the hot butter mixture, stirring as you pour.
4.Cover the bowl. Place in the refrigerator and chill until it turns thick.
5.For spreading on the cake, beat with a wooden spoon until the frosting becomes spreadable.
TIPS:
Powdered sugar may be labeled "confectioner's sugar" or "icing sugar". It's the same stuff. It should be a fine white powder, not little white crystals. Granulated sugar (the kind that looks like tiny crystals) will not work very well for frosting because it is not smooth.
Cinnamon, lemon juice, crushed peppermint sticks or mints, crushed cookies, or just about anything else can make your frosting even more tasty and original.
If you put some frosting in a sturdy plastic bag and cut off a little bit of the corner, you can draw designs or personalize your cake.
This frosting is also fun for cookies, after they are baked.
You can look at designs and try to recreate them on your own cake.
You can add food coloring to change the color.
TWO MINUTE HAWAIIAN PIE: [MR FOOD ] YUMMY!
No-bake Two-Minute Hawaiian Pie is a tropical fruit pie that really does take just 2 minutes to put together. Boy, is it ever delicious!
Serves: 6
Chilling Time: 2 hr
What You'll Need:
•1 (20-ounce) can crushed pineapple in syrup, undrained
•1 (6-serving-size) package instant vanilla pudding and pie filling
•1 (8-ounce) container sour cream
•1 (9-inch) prepared shortbread pie crust
•1 (8-ounce) can sliced pineapple, drained and halved
•8 maraschino cherries, drained
•2 tablespoons sweetened flaked coconut
What To Do:
1.In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
2.Cover and chill at least 2 hours before serving.
Note
•As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.
CHOC CARAMEL NOODLE NESTS: [MAGGI 2 MINUTE NOODLES]
Preparation time: 10 minutes
Cooking time: 0 minutes
Makes 18
INGREDIENTS:
1 1/3 cups (200g) NESTLÉ Dark Melts, melted
2 tbsp crunchy peanut butter
2 pkts MAGGI 2 Minute Noodles, (flavour sachets discarded)
380g can NESTLÉ Top'n'Fill Caramel
HOW TO MAKE:
1. Line 18 holes from 2, 12 hole, 1/3 cup (80mL) muffin pans with patty papers.
2. Combine NESTLÉ Dark Melts, peanut butter and lightly crushed noodles in a medium bowl; mix well. Place tablespoonfuls into prepared pans, spreading mixture to form nests. Refrigerate until set.
3. Remove nests from patty pans and place tablespoonfuls of NESTLÉ Top ‘n’ Fill Caramel into the nests, If desired, decorate with mini chocolate Easter eggs.
CHOCOLATE FRIDGE CAKE: [SUE LAWRENCE]
If you fancy trying out Sue’s cake, the recipe and step-by-step instructions can be found below.
Ingredients
• 175g butter
• 2 heaped tbsp golden syrup
• 200g quality dark chocolate
• 50g quality milk chocolate
• 300g Rich Tea biscuits
• 75g mini marshmallows
• 50g desiccated coconut
• Approximately 125g fudge bits, honeycomb bits, white chocolate bits etc
Ingredients to decorate
• White chocolate bits and mini marshmallows
• 50g quality milk chocolate, to drizzle
Method
1. Melt the butter, syrup and the chocolate in a bowl in the microwave (or in a heavy saucepan over a very low heat) then stir until smooth
2. Crush the biscuits, but leaving some slightly largish chunks (Sue uses the “pulse” button on her food processor for this) then tip into the melted mixture with the marshmallows, coconut and other bits and pieces you’ve picked
3. Once well combined, tip into a 23cm/9 in lightly buttered square cake tin, pressing down
4. To decorate, top with white chocolate and marshmallows. Melt the milk chocolates and drizzle over then cool. Once set, cut into squares.
5 MINUTE NUTELLA BROWNIE TRUFFLE BITES: [AVERIE COOKS]
[No-Bake with Vegan and Gluten-Free options]
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: about 2 dozen small pieces
All the flavor and decadence of truffles, minus the work. The tedious step of rolling dozens of balls is notably absent. These sliceable, no-bake, dense, rich bites come together in 5 minutes and are pressed into a pan and sliced, rather than rolled, a huge time-saver. They're part fudgy brownie, part chocolate cookie dough, part truffle - all in one. Creamy, very chocolaty, with a touch of hazelnut flavor and every bit as indulgent as their much more labor-intensive counterparts.
Ingredients:
¼ heaping cup Nutella (store brand chocolate-hazelnut spread may be substituted, or use Justin's Chocolate-Hazelnut Butter to keep vegan)
¼ cup unsalted butter, softened (use vegan butter or margarine to keep vegan)
½ cup confectioners' sugar
1/3 cup unsweetened natural cocoa powder + more for final dusting (Hershey's Special Dark or Dutch-process brands may be substituted)
¼ cup plus 1 to 3 tablespoons all-purpose flour, or as necessary (gluten-free flour may be substituted)
½ cup semi-sweet chocolate chips
Directions:
Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium-sized mixing bowl, combine Nutella, butter, sugar, 1/3 cup cocoa powder and stir until a thick paste is formed. Add ¼ cup flour slowly, stirring until the dough firms up and combines. Dough should be sticky enough to hold together - imagine it being pressed into the pan and you'll need to slice it - so not wet and sloppy, nor dry and crumbly. 1 to 2 tablespoons flour can make the difference between a workable dough and not. Add flour only until dough combines and if you overdo it and dough becomes too dry, add a touch more Nutella to re-moisten it. I used ¼ cup plus 2 tablespoons flour. Add chocolate chips and fold to incorporate. It will be a bit challenging to fold them in because dough is thick and dense, but keep stirring until incorporated.
Turn dough out into prepared pan, and important note is that dough should cover only two-thirds of the base of the pan; leaving a 2-inch wide column bare. This is done in order to create truffles that are the thickness shown. If dough is spread over the entire pan, truffles will be much thinner, which I don't prefer. Firmly pack and flatten dough mixture into the pan, smoothing it with a spatula. Place pan in refrigerator for at least two hours to chill before slicing and serving. Optionally, dust with a sprinkling of cocoa powder or confectioners' sugar prior to serving. Store truffles in an airtight container in the refrigerator for up to 1 month, or in the freezer for up to 3 months.
CHOCOLATE COVERED OREO BALLS:[AVERIE COOKS]
For the Balls
1 Package of Oreo Cookies (I used a 14 oz package and used all but 5 cookies from it)
1 8 oz Block or Tub of Cream Cheese (I chose Whipped Cream Cheese since I knew I was doing this by hand and thought that would be easier to work with than a block)
For the Chocolate Dip
1.5 Bags of Semi Sweet Chocolate Chips (1 bag = 12 oz, 1.5 bag = 18 oz of chocolate chips)
Optional: Vanilla extract to taste
Optional: 1/2 c Half & Half, cream, or other (nut) milk
Optional: 1/3 c (vegan) butter or butter. I’m sure coconut oil would work too but be aware of the flavor change that will happen.
Note: I found melting the chips in the microwave I have here too tricky without some milk + butter to help the process along and liquify the chocolate enough for dipping
Directions
Crush the Oreos and stir in the cream cheese.
Set in the freezer (at least 10 minutes) while making the chocolate dipping sauce.
Remove from the freezer, dip the balls, and place on parchment paper and freeze again until serving. Store in the freezer or fridge.
Yields 40 balls. If you rolled these smaller, i.e. had more patience than I did, you could get 50 out of this recipe.
DIET COKE BROWNIES: [Eat Yourself Skinny ]
1 box Betty Crocker Low-Fat Fudge Brownie mix [or any other brand of brownie mix]
1 (12 oz) can Diet Coke
WHAT TO DO:
Pour brownie mix into a medium-sized bowl and pour in your 12 oz. can of diet coke. Using a hand held mixer or whisk, combine ingredients until you see no more lumps. Pour mixture into a 9 x 9-inch pan coated with cooking spray and bake according to the package directions, adding an additional 5 to 10 minutes to the baking time. Your brownies should bake for about 40 to 45 minutes, or until a toothpick inserted comes out clean. Allow to cool for about 5 minutes and enjoy!
DUMMY FUDGE: [Recipe courtesy Paula Deen]
Prep Time: 5 min
Inactive Prep Time: 10 min
Cook Time: 10 min
Level: Easy
Serves: 10 to 15 servings
YOU'LL NEED:
1 cup chocolate chips
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup pecans (any type of nut will work)
WHAT TO DO:
Butter a 9 by 9-inch baking dish
Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.
FRENCH TOAST ROLL-UPS: [Adapted from Pati's Mexican Table]
8 roll-ups
French toast roll-ups will spice up your breakfast routine!
Ingredients
8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving
Instructions
1.Trim the crust from the bread and flatten it out with a rolling pin.
2.Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
3.In a shallow bowl whisk the eggs and milk until well combined.
4.In a separate bowl mix the sugar with the cinnamon.
5.In a skillet set over medium heat melt a tablespoon of butter.
6.Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7.Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8.Serve with maple syrup for dunking.
FIVE MINUTES NO BAKE COOKIES: [LIONRECIPES]
2 dozen
Ingredients
1/2 cup salted butter
2 cups granulated sugar
1/4 cup cocoa powder
1/8 tsp salt
1/4 cup heavy cream*
1/4 cup milk*
2 tsp vanilla extract
1/2 cup creamy peanut butter
3 cups quick oats (DON'T use old fashioned oats)
Directions
•In a medium saucepan combine butter, sugar, cocoa, salt, cream and milk. Bring mixture to a rolling boil over medium heat, stirring occasionally, then allow mixture to boil 45 seconds without stirring. Remove from heat, add in vanilla, peanut butter and quick oats. Stir mixture until combine then, working with 2 large spoons, immediately divide mixture evenly among 24 paper muffin cups (for bigger cookies you could do about 16). Allow to rest at room temperature until set.
Notes
*alternately you can use 1/2 cup half and half in place of 1/4 cup cream and 1/4 cup milk. I just always keep milk and cream on hand rather than half and half so it's what I used.
2 INGREDIENT TOASTED COCONUT MACAROON COOKIES: [Cookie Creations]
Total Time: 8 MIN
Prep Time: 5 MIN
Cook Time: 3 MIN
6 COOKIES
These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!
•100 -150 g unsweetened desiccated coconut
•1 (14 ounce) can sweetened condensed milk (regular sized can NOT evaporated)
Directions:
Pour around 3/4 of the can of condensed milk into a large bowl.
Preheat the grill or broiler to medium.
Add 100g of the coconut to the bowl and mix well.
You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
Add more coconut or condensed milk accordingly until you achieve the desired consistency.
Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
When they are lightly patched with golden brown they are ready.
Nothing beats the taste of freshly toasted coconut. Yum!
TWO INGREDIENT LEMON BARS: [YUMMY]
While I don't expect, you to get all nostalgic putting together this easy recipe, it is one of the easiest bar recipes I have ever found. All you need it a
one-step angel food cake mix and a 15 oz. can of lemon pie filling.
[white cake mix and lemon curd]
Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.
MY WENK:
Jy kan ook 'n ½ kop fruit salad inmeng vir 'n ander lekker smaak.
BUSTER BARS: [Recipe by Colleen Bierstine] TO DIE FOR!!!!!!
Ingredients:
½ package Oreo cookies, crushed
4 cups vanilla ice cream, softened
2-3 cups of Hot Fudge Sauce, divided (recipe here)
¾ cups peanuts
Whipped Cream
Directions:
1. Place the Oreos in a blender or food processor. You may need to do two batches depending on the size of your blender/processor. Pulse until crushed to the texture of your liking
2. Press the Oreos into bottom of a 8×8″ dish to make an even layer of crust.
3. Spread softened ice cream over Oreos. Place the dish in the freezer and allow time for the ice cream to freeze again.
4. Meanwhile, preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Spread peanuts out in a single layer on the tray. Roast for 5 minutes, or until you can smell the peanuts in the air.
4. Warm the fudge sauce in the microwave (15-20 sec) so that it is liquefied again but not hot. Allow to cool, but do not allow to re-solidify
5. Spread 1 cup of the melted fudge sauce on top of vanilla ice cream. Sprinkle roasted peanuts on fudge. Freeze again.
6. When ready to serve, cook remaining fudge in microwave until warm but not hot (about 20 sec). Cut buster bars into squares. Top with whipped cream and additional hot fudge.
LIQUIFRUIT TERT: [Lorette Grové]
1 Groot Liquifruit of enige ander vrugtesap
1 Pakkie Orley Whip
2 Pakkies Jellie Selfde geur as koeldrank
1 Pakkie tennisbeskuitjies
SO MAAK JY:
Verhit Liquifruit en jellie saam.
Klits Orley Whip tot styf. Meng met Jellie megsel.
Plaas beskuitjies onder in 'n bak en giet mengsel oor. Sit in yskas tot gestol.
PEANUT BUTTER, CHOCOLATE AND CASHEW POPCORN:
Serving Size: 16 cups
Ingredients
1/2 cup popcorn kernals, unpopped
1/2 cup corn syrup
1/2 cup honey
1 cup sugar
1 cup peanut butter
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup cashews
Directions
1.Pop the popcorn, removing as many unpopped kernals as possible. Lay the popcorn out on 2 large baking sheets.
2.In a saucepan, combine the corn syrup, honey and sugar. Bring to a boil. Boil 1 minute, then remove from the heat. Stir in the peanut butter and stir until melted and combined. Stir in the vanilla.
3.Pour the peanut butter mixture over the popcorn evenly. Mix gently to coat all of the popcorn.
4.In a small bowl, melt the chocolate in the microwave. Using a fork, drizzle the popcorn with the chocolate. Sprinkle the cashews over the chocolate.
THREE INGREDIENT TAGALONGS: [GET ME COOKING]
YUMMY AND SUPER EASY!
MAAK TUIS EN NEEM BLIKKE VOL SAAM ... YIP DIS SOOOOO LEKKER!
Serves 10
Prep time 10 minutes
Ingredients
10 Vanilla Wafers
3 heaped tablespoons peanut butter (creamy)
4oz chocolate (can use chocolate chips, almond bark, or any bar of your favorite chocolate)
Directions
Step 1 Spread a generous amount of peanut butter on top of each vanilla wafer.
Step 2 Melt chocolate in a small bowl, and one by one, carefully place each cookie into the chocolate. Using a spoon to pour chocolate over the tops. Scoop the cookie out of the bowl of chocolate using a fork and gently tap on the side of the bowl to help give the cookie a smooth finish. Place coated cookies on wax paper until set.
Store in a covered container at room temperature.
NO-BAKE PEANUT BUTTER CORN FLAKE BARS: [SIXSISTERSTUFF]
(Makes 15 bars) MAAK BAIE EN NEEM SAAM MET VAKANSIE OF KAMP TOE....HEERLIK!
Ingredients:
1 cup crunchy peanut butter
½ cup granulated sugar
½ cup white corn syrup
3 cups corn flakes, crushed
2 cups milk chocolate chips
Directions:
Heat peanut butter, sugar and corn syrup in a saucepan over medium heat until melted.
Remove pan from heat and stir in crushed corn flakes.
Press mixture into a greased 8"x11" pan.
Melt chocolate chips in a microwave safe bowl in 30-second increments until melted.
Stir chocolate until smooth and spread on top of the peanut butter mixture.
Let cool until firm.
MILLIONAIRE SQUARES: [ChocolateChocolateandmore]
NIE VIR DIEGENE WAT DIEET NIE, MAAR TUIS EN NEEM SAAM KAMP TOE EN/OF WANNEER JY MET VAKANSIE GAAN!
CRUST:
½ cup butter
2 cups crisp oatmeal cookies
FILLING:
½ cup chocolate chips
½ cup butter
1 large egg
2 cups confectioner's sugar
½ cup chopped pecans
INSTRUCTIONS:
1.Melt ½ cup butter in medium saucepan over low heat or in glass bowl in microwave.
2.Crush cookies, like you would for making a pie crust. I used 2/3 of my package. We won't talk about what happened to the rest. These cookies are hard, using a food processor or mini chopper like I have is easiest.
3.Combine butter and crumbs till all crumbs are moist and buttery. Reserve ¼ cup for topping. Press remaining crumbs into the bottom of a greased 8 x 8 pan. I placed a square of parchment paper on the bottom of my pan. Bake in a 350 degree oven for 5 minutes. Remove from oven and let cool completely.
4.Heat chocolate and ½ cup butter in medium saucepan on lowest heat, stirring often until chocolate is almost melted. Remove from heat and stir until smooth.
5.Add egg, beat well to combine, stir in sugar, just a spoonful at a time. Once all sugar is added and you have a smooth consistency, stir in nuts. Spread evenly over crust, using the back of a spoon.
6.Sprinkle reserved crumbs over top. Chill until firm.
7.Using the parchment paper on the bottom of the pan makes it easy to remove to a cutting board and cut evenly into squares.
I cut into 16 squares.
NO BAKE OATMEAL RAISIN CARROT BITES: [AVERIE COOKS]½ c dry old-fashioned oats + 2 tbsp reserved
¼ c carrots
¼ c pitted medjool dates (I used 4 large, moist dates)
¼ c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
DIRECTIONS:
Blend the oats and carrots in a Vita or food processor for about 10 seconds. Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated. Don’t overblend.
Remove the dough and by hand, stir in the reserved:
2 Tbsp dry oats
¼ c raisins
Form into bite-sized balls or cookie shapes. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.
Yields: 1 dozen bites the size of a quarter gumball. Store in freezer or refrigerator.
Optional:
Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips. Add frosting drizzle at the end, such as storebought Cream Cheese Frosting. Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.
Note:
For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired level.
VRUGTE EN HEUNINGSTAFIES: [DIE NATHANIEL TAFEL]
JY BENODIG:
2 k hawermout
1 k rosyne
1 k sultanas
8 Weet-Bix-porsies, gekrummel
2 k gedroogde klapper
½ k gedroogde appelkose
½ k gedroogde appels
1½ k bruinsuiker, saamgepers
1 k heuning
1 k grondboontjiebotter
250g botter
METODE:
Smeer 'n 24 x 37cm koekplaat. Meng die suiker, heuning, grondboontjiebotter en botter in 'n kastrolletjie. Roer deurentyd oor matige hitte sonder dat dit opkook totdat die botter en suiker gesmelt het. Laat opkook, verlaag die hitte, prut, roer deurentyd vir 5 minute of totdat die mengsel verdik. Meng die heuningmengsel met die droë bestanddele en vrugte, druk eweredig plat in die gesmeerde pan. Verkoel totdat dit stewig is voordat dit gesny word.
STRAWBERRY FUDGE WITH 2 INGREDIENTS:
Ingredients
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips
How to Make
1.Prepare a 9x9 pan by spray lightly with cooking spray.
2.Over a double boiler, or in the microwave, melt your white chocolate chips.
3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4.Spread in your prepared pan and place in fridge to set for 30 minutes.
5.Cut into squares to serve.
Notes
Store in refrigerator in an airtight container for up to a week.
COCONUT ICE CANDY: [ALL RECIPES]
Ingredients
Original recipe makes
1 - 7x7 inch pan
2 cups white sugar
2/3 cup water
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 drops red food coloring
Directions
1. Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
2. Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
3. Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
PEANUT BUTTER POPCORN: [ARGILLA RESEPTE]
25 ml butter/margarine
125 ml popcorn (suitable for microwave)
62.5 ml margarine/butter
100 ml brown sugar
30 ml peanut butter
10 large marshmallows
WHAT TO DO:
Put butter/margarine and popcorn kernels into Small Gourmet Roaster Bowl.
Cover and microwave for 7 – 8 minutes on high.
Place brown sugar, margarine/butter and marshmallows in a Small Classic Gourmet Roaster Bowl.
Cook for 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth.
Stir in the peanut butter until well blended.
Pour the melted mixture over the popcorn, stir quickly to coat the popcorn before the mixture cools.
Plasing; Willa Krause Groep Richardsbaai
PEANUT BUTTER CORN FLAKE TREATS:
1 cup sugar
1 cup corn syrup
1 jar (18 oz) peanut butter
6 cups corn flakes
3 oz good chocolate
WHAT TO DO:
Combine the sugar and the corn syrup in a medium saucepan. Place over medium high heat and stir until the mixture comes to a full boil. Remove from heat and stir in whole jar of peanut butter. Mix well.
Add the cornflakes to a large bowl and pour peanut butter mixture over the corn flakes and mix well talking care to coat all the corn flakes.
With a tablespoon of cookie scoop out and form into 1 – 2 inch balls depending on your preference, and place them on a cookie sheet lined to parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for 30 seconds. Stir until smooth. Drizzle over cookies.
RAW GINGERBREAD PEOPLE: [DASH OF COMPASSION]
24 mini cookies
INGREDIENTS:
3/4 cup almond meal
1 tbsp raw cacao powder
1 tbsp flax meal
1 tsp ground cinnamon
1 tsp ground ginger
pinch of nutmeg
pinch of sea salt
1/4 cup raw almond butter
3 tbsp raw agave nectar
1 tsp fresh grated ginger root
1/4 tsp pure vanilla extract
DIRECTIONS:
1.In a medium bowl, stir all ingredients together until smooth.
2.Wrap the dough mixture in plastic wrap and refrigerate for at least one hour. This helps it firm up for easier rolling.
3.Once the dough is cold and no longer sticky, roll it out between two pieces of parchment paper to about 1/4 to 1/8 thickness. Using a mini cookie cutter, cut out cookies and place them on a dehyrator tray.
4.Dehydrate at 105F for 8 to 12 hours, depending on the size of your cookies and your desired texture. Store cookies in an air-tight container in the fridge or freezer.
If you don't own a dehydrator, simply place the cut-out cookies on a cookie sheet and freeze until firm. Store them in the freezer until ready to serve (they will go soft if they sit out too long).
RAW HAZELNUT CHOCOLATE BROWNIES: [TEXANERIN BAKING]
Prep Time: 10 min
Cook Time: 0 min
Ready in: 10 min
Yield: 5 2×3-inch frosted cakes
INGREDIENTS:
FOR THE CAKE:
2 cups (254 grams) raw, unpeeled hazelnuts
1 heaping cup (172 grams) dates
½ cup (50 grams) Dutch-process cocoa powder
¼ cup (60ml) maple syrup (I used 3 tablespoons and it was fine)
½ teaspoon vanilla
FOR THE FROSTING:
1 avocado (avocados come in all different sizes so I'll just say mine was 287 grams with the pit and 212 with just the meat)
6 - 7 tablespoons (88 - 103ml) maple syrup
¼ cup (28 grams) Dutch-process cocoa powder
1 - 3 teaspoons espresso powder (not instant coffee!)
DIRECTIONS:
In your food processor, process the hazelnuts until it's a fine flour. Add the dates, cocoa powder, maple syrup and vanilla and process until a sticky dough forms.
Place the dough between two Silpats or pieces of parchment paper and roll out to about ¼ of an inch thick (or really, however thick you want it). Cut them however you like (I used 1½" circular cookie cutters) and form the excess dough into a ball, roll out again and cut out more shapes.
For the frosting, in the bowl of your food processor, combine all the ingredients until thoroughly combined and no chunks of avocado are left. It took me a few minutes to do this but it was possible. If it's not sweet enough, add more maple syrup.
The espresso flavor was really light even with quite a bit of powder, but I still liked the difference it made. Add the frosting to the cake and store in the fridge.
WIT SJOKOLADE EN SOUTKARAMEL KAASKOEK: [LANDBOU BOEREKOS] ABSOLUTE WENNER!!!!!
Hierdie is eintlik maar net ‘n yskastert met ‘n aandrok aan. Maak dit tot twee dae voor jou ete en bêre in die yskas. Bedien teen kamertempratuur. Heerlik vir ook die feesseisoen wanneer jy kamp of sommer ook by die huis saam met jou feesmaal as nagereg.
KORS:
10 mini karamelrolkoekies
VULSEL:
300g witsjokolade gekap
250ml room
3 x 230g bakkies geroomde maaskaas
5ml vanieljegeursel
60ml suurlemoensap, verkieslik vars
15ml gelatien
60ml koue water
SOUTKARAMEL:
1 x 390g blik karamelkondensmelk
3ml seesout
250ml room
VERSIERING:
Gekarameliseerde springmielies en grof gekapte geroosterde haselneute om bo-oor te sprinkel.
SO MAAK JY:
Voer ‘n gesmeerde 24cm losboomkoekpan met kleefplastiek uit en spuit liggies aan die binnekant met kossproei.
Sny elke rolkoekie in vyf ewe dit skyfies.
Pak die skyfies styf teen mekaar op die boom en teen die kante van die koekpan.
Hou eenkant.
Smelt die sjokolade en room oor lae hitte [of teen 30% krag in mikrogolf] tot glad.
Laat effens afkoel en klits die maaskaas, vanielje en suurlemoensap by.
Sprinkel die gelatine oor die koue water en laat vir 5 minute om te spons.
Smelt dan ook kookwater of in die mikrogolf, let wel smelt, nie kook nie.
Voeg dan by die maaskaasmengsel.
Meng deeglik.
Giet die vulsel in die uitgevoerde pan, bedek en verkoel vir ten minste 5 uur, maar verkieslik oornag.
VIR DIE SOUTKARAMEL:
Terwyl die maaskaaskoek stol, klits die karemelkondensmelk en seesout saam tot glad en verkoel.
Klits die room styf en vou dit by hierdie karamelmengsel.
Bedak en verkoel.
Skep die caramel op die kaaskoek net voor bediening of bedien dit apart saam.
Laat lyk die koek ekstra feestelik met die karamelspringmielies en geroosterde haselneute bo-op.
Bedien teen kamertemprateur saam met lekker moerkoffie.
PEPPERMINT CANDY CANE POPCORN:
Festive holiday peppermint candy cane popcorn that makes a perfect snack or gift!
Servings: makes 2-4 servings
Prep Time: 3 minutes
Cook Time: 2 minutes
Cool Time: 24 minutes
Total Time: 30 minutes
INGREDIENTS:
•1/4 cup popcorn kernels or 1 bag popcorn, popped
•1/3 cup peppermint candy cane, crushed
•6 ounces white chocolate, melted
WHAT TO DO:
1.Mix the popcorn, crushed candy cane and melted chocolate until well combined, spread the mixture out on a baking sheet and let sit until the chocolate has set. (Tip: Chill in the fridge if you want the chocolate to set faster.)
2.Break any large clumps up and enjoy!
HOMEMADE FRITOS: [Author: Casey Barber]
MAAK TUIS EN NEEM SAAM, heelwat goedkoper en gesonder as jy organiese produkte gebruik.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Makes 5-6 dozen crackers.
INGREDIENTS:
1 cup Medium-Grind Cornmeal (Preferably Organic from Bob’s Red Mill, of course)
½ cup Whole Wheat Flour
1½ tsp. Sea Salt
1 large Egg
¼ cup (2 oz.) Whey or Homemade Buttermilk
¼ cup (2 oz.) Olive Oil
WHAT TO DO:
1.Preheat the oven to 375 degrees Fahrenheit.
2.Whisk the cornmeal, flour, and salt together in a large bowl.
3.Whisk the egg, whey or buttermilk, and oil together in a small bowl, then stir into the dry ingredients to form a moist dough.
4.Cut a sheet of parchment paper and a sheet of waxed paper large enough to cover a standard baking sheet.
5.Turn the dough out onto the sheet of parchment paper and form it into a rough rectangle with your hands. Cover with the sheet of waxed paper and roll into a paper-thin sheet of dough with a rolling pin. If any dough starts to squeeze out from under the waxed paper, gather up the excess, place it back on an exposed corner of the parchment paper, and re-roll until you’ve maximized the space.
6.Peel the waxed paper off the dough and transfer the parchment paper to the baking sheet. Score the dough with a pizza or pastry cutter, marking a grid of ½-inch by 1½-inch strips. You don’t have to separate each little cracker; they’ll break apart easily when they’re fully baked.
7.Bake for 18-20 minutes. Transfer the parchment paper to a cooling rack and break the crackers apart as soon as they’re cool enough to touch. Cool completely before serving (if possible; the cook always needs to test a few for quality control, right?).
PEANUT BUTTER CORN FLAKE TREATS: [ SOURCE UNKNOWN]
1 cup sugar
1 cup corn syrup
1 jar (18 oz) peanut butter
6 cups corn flakes
3 oz good chocolate
WHAT TO DO:
Combine the sugar and the corn syrup in a medium saucepan. Place over medium high heat and stir until the mixture comes to a full boil. Remove from heat and stir in whole jar of peanut butter. Mix well.
Add the cornflakes to a large bowl and pour peanut butter mixture over the corn flakes and mix well talking care to coat all the corn flakes.
With a tablespoon of cookie scoop out and form into 1 – 2 inch balls depending on your preference, and place them on a cookie sheet lined to parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for 30 seconds. Stir until smooth. Drizzle over cookies.
NIGELLA SE SJOKOLADE EN PISTASIONEUT FUDGE: [KOSKENADES]
MAAK DAN SO:
Sit 350g 70% donker sjokolade wat in blokkies gekap is, 1 blikkie kondensmelk, 30g botter en ‘n knippie sout in ‘n swaarboom kastrol op lae hitte en roer tot gesmelt.
Meng 150g gekapte pistasio neute by die sjokolade en kondensmelk mengsel en roer goed.
Gooi mengsel in ‘n 23cm koekiepan, laat koud word en sny in blokkies.
KIT KAT CUPS: [UNKNOWN SOURCE]
•2 cups milk chocolate chips
•15-20 Ritz crackers [enige soutbeskuitjie werk hier]
•1 tsp coconut or canola oil (coconut tends to work best for me)
HERE'S HOW:
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!
ONE MINUTE BANOFFEE PIES: HEEEEEEEEEEEEEEEEEERLIK!
INGREDIENTS:
Digestive biscuits
1 Tin of caramel
Bananas
Cream
WHAT TO DO:
Smear a thick layer of caramel onto the digestive biscuit. Add a generous dollop of cream. Top it off with a few thin slices of banana.
MAKE AHEAD FREEZER BISCUITS: [Author: Recipe adapted by King Arthur Flour]
•Prep time:10 minutes
•Cook time:15 minutes
•Serves: 6
Make your own freezer biscuits
INGREDIENTS:
•4 cups all purpose flour
•3 teaspoons baking powder
•1 teaspoon salt
•1/2 cup or 4 ounces butter
•1 1/4 to 1 1/2 cups of milk
WHAT TO DO:
In a large bowl combine flour, baking powder, salt, and stir through to mix with a fork. Take butter and place into a plastic bag and pound out thin. Place butter into the bowl with the flour. The flattened butter will make the butter easy to work through the flour. Work the butter through the flour until it is pea sized. Start to add the milk start with 1 1/4 cups of milk. Sometimes depending upon the humidity the dough my take a little more or a little less liquid. Combine until the dough is slightly tacky and pour onto a floured board.
Press dough into a large round, about 1/2 to 3/4 inch thick. Use a biscuit cutter to cut biscuits into about 12 rounds. Place the 12 rounds onto a baking sheet that has been lined with either parchment paper or foil. Cover the biscuits with plastic wrap and freeze until very firm. This should take 2 to 3 hours. Once the biscuits are firm transfer to an air tight container or a zip top bag. Biscuits will remain fresh for 2 months in the freezer. If cooking the biscuits from the frozen state, there is no need to thaw them before cooking.
To bake the biscuits place on a baking sheet and either brush melted butter on top or brush on a little milk, this will make the tops golden brown. Bake at 475 degrees for about 8 minutes, and turn the oven off. Leave biscuits in the oven for an additional 5 to 6 minutes.
PAULA'S LOADED OATMEAL COOKIES: [Recipe courtesy Paula Deen]
Total Time: 30 min
Prep: 15 min
Cook: 15 min
about 5 dozen
Level: Easy
INGREDIENTS:
•1/2 cup (1 stick) butter, softened
•1/2 cup vegetable shortening
•1 1/2 cups packed light brown sugar
•1 egg
•1/2 cup buttermilk
•1 3/4 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 teaspoon baking powder
•1 teaspoon ground ginger
•1 teaspoon freshly ground nutmeg
•1 teaspoon ground cinnamon
•1/4 teaspoon ground cloves
•1/2 teaspoon ground allspice
•2 1/2 cups quick-cooking oatmeal
•1 cup raisins
•1 1/2 cups chopped walnuts
•1 teaspoon pure vanilla extract
BROWN BUTTER ICING INGREDIENTS:
•1/2 cup butter
•3 cups sifted powdered sugar
•1 teaspoon vanilla extract
•3 to 4 tablespoons water
WHAT TO DO:
•Preheat oven to 350 degrees F.
•Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
BROWN BUTTER ICING:
•In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.