Cakes/cookies/koeke/kleinkoekie | Kreatiewe Kos Idees
Archives	Fudge koek
May14	FUDGE KOEK
¾ teelepel sout 1 ½ teelepels vanielje
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Mar18	HOT MILK SPONGE
3 INGREDIENTS SPONGE CAKE Adapted by: Food.com
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Jan8	Polisiekantientert Die resep bestaan uit 2 dele
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Dec12	Maureen Adendorff Van Os
Gooi mengsel in n gesmeerde koekpan. Ek gebruik ronde springform pan. Dit is makliker om die vulsels in te sit nadat die koek af gekoel het. Bak by 175 C vir 35-40 minute. Toets met n tandestokkie om te sien of dit gaar is. As stokkie skoon uit kom is dit die ware Jakob. Laat heeltemal afkoel op n draad rakkie. In n kleinerig mengbak, klits die melk en poeding vir 2 minute.Laat staan vir 2 minute tot dit sag gestol is. Smeer poeding bo op afgekoelde koek. Maak toe en plaas in Yskas vir 15 minute. Smeer nou met vulsel op en plaas terug in Yskas tot voor opdiening. Bedien met room en Vars ontpitte Kersies SWARTWOUD-KOEKSTRUIF/BLACKFOREST TRIFLEPost by Selma Alberts
6 sjokolade-muffins of sjokolade rolkoek of sjokolade koek60 ml brandewyn (of rum)1 blik kondensmelkdie sap van 1 suurlemoen225 g Philadelphia-kaas1 blik ontpitte swartkersies (of ’n blik aarbeie)250 ml room1 FlakeVars aarbeie of kersies om te versier
Sny die muffins middeldeur en sprinkel die brandewyn oor.Klits die kondensmelk, suurlemoensap en roomkaas saam tot ’n gladde mengsel.Pak ses muffinhelftes onderin ’n glasbak.Rangskik die helfte van die kersies eweredig oor die muffins.Gooi die helfte van die roomkaasmengsel oor die muffins.Herhaal die lae (muffins, kersies, roomkaas).Bedek die bak met kleefplastiek en verkoel oornag.Net voordat jy die nagereg voorsit, klits die room styf en gooi oor die koekstruif.Krummel die Flake oor en versier met vars aarbeie.Die koekstruif is op sy lekkerste ’n dag of twee nadat dit gemaak is, maar die kans is klein dat dit so lank in die yskas sal vertoef.
BLACKFOREST CHEESECAKE Ingredients (serves 8) Melted butter, to grease 200g plain chocolate biscuits 125g butter, melted 200g good-quality dark cooking chocolate, chopped 1 tbs boiling water 1 tsp gelatine 2 x 250g pkt cream cheese, at room temperature 70g (1/3 cup, firmly packed) brown sugar 1 x 670g jar morello cherries 2 tbs caster sugar 1 tbs cornflour White chocolate curls, to decorate
Method Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch water) and stir until melted. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves. Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool. Slice cheesecake. Serve topped with cherries and chocolate curls.
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Nov19	Deur: http://www.flickr.com/
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Snackle Recipe for salty fillings 1 egg 1/2 cup milk 1/2 cup water Pinch salt and pepper 1 cup flour Method Beat egg and water well together. Add flour salt and pepper. Beat very well If the dough is too thick a little water can be added. You can also add 1/2 teaspoon Marmite dissolved in water. You can also add a little curry to the dough if you are going to make a spicy filling. This dough is enough for 2 – 3 doz For sweet fillings leave out the pepper and add a little sugar. In this case the dough might become too thin. Just add a little flour.
2 eiers 1 kop koekmeel (140 g) 1 tl suiker (5 ml) 1 tl bakpoeier (5 ml) knippie sout 1 kop water (250 ml) 3 kop olie – om wafels in te bak (750 ml)
Klits eiers liggies in mengbak. Sif die koelmeel, suiker, bakpoeier en sout by eiers in. Voeg water by. Roer tot goed gemeng. Verhit olie tot medium warm in ‘n kastrol. Plaas die yster in die olie tot baie warm. Verwyder van olie en doop in die beslag en dan weer in die warm olie. Bak tot ligbruin. Die wafels moet vanself afdop van die yster, indien nie, lig hulle van die yster met ‘n mes se punt. Sit voor met heuning of stroop van jou keuse.
SNACKLE DEEG RESEP Bestandele
1 eier 125 ml melk 250 ml ongesifte koekmeel 125 ml water 1 ml sout ½ ml peper Metode
klits eier, melk en water saam. Voeg droë bestanddele by en met meng vir ‘n lopende beslag. Die deeg kan in yskas gebêre word vir ‘n redelike tyd, genoeg vir om en by 60 doppies. Gebruik kastrol wat groot genoeg is sodat die Snackle yster maklik daarin pas. Gooi olie in en verhit die olie met die Snackle yster daarin. Die hele blokkie van die Snackle yster met bedek wees met olie anders sit deeg vas. As goed warm is, skud oortollige olie van die Snackle Yster af en doop in die beslag. Sit terug in die warm olie en bak tot goudbruin. Haal uit olie en haal bakkies af. As die olie te warm is sal die deeg afval van die yster af. As daar wel gaar doppies is wat afkom in olie haal met vurk uit en laat dreineer op kombuispapier.
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