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Amarula Malvapoeding Jy het nodig; 220 g strooisuiker 2 groot eiers 30 ml gladde appelkooskonfyt 125 ml melk 30 ml botter/margarien 5 ml wit asyn 185 g gewone meelblom 5 ml koeksoda 1 knypie sout Verroom die suiker en eiers met ‘n elektriese klitser totdat dit lig kleurig is, ongeveer 3 min.-5 min. Klop die konfyt in net voordat dit reg is om met die ander bestanddele gemeng te word. Verhit intussen die melk, botter/margarien en asyn in ‘n beker in die mikrogolfoond op hoog vir 30 sek.-45 sek. totdat dit warm is en die botter/margarien gesmelt is. Sif die meelblom, koeksoda en sout ‘n paar keer saam in ‘n medium bak. Vou nou die helfte van die meelblom en die helfte van die verhitte vloeistof in by die eiermengsel, en daarna die ander helfte . Sodra dit gemeng is, gooi dit in ‘n 30 cm x 20 cm-glas/keramiekskottel en bak 30 min.-45 min. in ‘n 180 GC- voorafverhitte oond totdat dit goed bruin is. As die vleispen skoon uitkom, is dit reg. Sous: Verhit saam in ‘n mediumgroot pot oor mediumhitte: 100 ml botter, 100 ml room, 60 ml suiker en 500 ml Amarula-likeur -meng net totdat die sous warm en die suiker opgelos is. Moet dit nie laat kook nie. Haal die poeding uit die oond en gebruik ‘n vleispen om gate bo in te maak (haal jou frustrasies uit!), en gooi dan die sous oor die warm poeding. Laat dit in die afgeskakelde oond met die deur effens oop totdat die sous geabsorbeer is, sowat 5 min.-10 min. Sit warm voor met vla, room of roomys. Boerekos Kookengeniet
Pynappel-en-piesangkoek ~ Huisgenoot. Dié ryk koek uit die suide van Amerika word ook die suikerbekkiekoek genoem omdat dit so lekker is. Lewer 20 blokkies Bereiding: 15 minute Baktyd: 40 minute KOEK 1 blik (440 g) fyn pynappel in stroop 250 ml (1 k) koekmeel 125 ml (1/2 k) bruismeel 2 ml (1/2 t) koeksoda 2 ml (1/2. t) fyn kaneel 2 ml (1/2 t) fyn gemmer 250 ml (1 k) sagte bruinsuiker (styf ingepak) 125 ml (1/2 k) droë klapper 250 ml (1 k) fyn gedrukte ryp piesangs 2 eiers, liggies geklits 180 ml (3/4 k) kanola-olie VERSIERSEL 30 ml (2 e) botter by kamertemperatuur 60 ml (4 e) roomkaas 5 ml (1 t) vanieljegeursel 375 ml (11/2 k) versiersuiker pekan- of okkerneute vir versiering Voorverhit die oond tot 180 °C. Smeer ’n diep vierkantige koekpan van 23 cm en voer die boom met gesmeerde bakpapier uit. KOEK Dreineer die pynappel oor ’n bakkie. Druk dit met die agterkant van ’n lepel om soveel moontlik van die stroop uit te druk. Behou 60 ml van die stroop. Plaas eenkant. Sif die koekmeel, bruismeel, koeksoda, speserye en suiker in ’n groot mengbak. Roer die pynappel, klapper, piesang, eiers, olie en die 60 ml pynappelstroop met ’n houtlepel by. Giet die mengsel in die voorbereide pan en bak sowat 40 minute of tot gaar. Laat die koek 5 minute in die pan afkoel voor dit op ’n draadrak uitgekeer word. Laat heeltemal afkoel. VERSIERSEL Klits die botter, roomkaas en geursel met ’n elektriese klitser tot lig en donsig. Voeg die versiersuiker geleidelik by en klits tot glad. Smeer die versiersel oor die koek en sny in blokkies. Plaas ’n neut op elke blokkie.
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Frozen peppermint crisp cake Make this dessert in a cake tin, freeze it overnight, and by the time you reach the picnic spot it will be cold and creamy. You need •	1 tin (375g) caramel condensed milk •	250ml cream, whipped •	3 Peppermint Crisps, crumbled •	¼ cup milk •	4 shots brandy •	2 packets Tennis biscuits Here’s how 1.	Mix the condensed milk with ¼ of the whipped cream. Mix the rest of the cream with half of the Peppermint Crisp crumbs. 2.	Combine the milk and brandy in a shallow bowl. Dunk the tennis biscuits briefly into the milk. Arrange a layer of biscuits in a 20cm x 20cm cake tin. Spread half of the caramel mixture over the biscuits, followed by half of the Peppermint Crisp cream. Repeat until all the biscuits and cream are used. Sprinkle the remaining chocolate over the top layer. 3.	Freeze for at least 4 hours or leave overnight. Remove from the freezer and place in the fridge for 30 minutes before serving. Tip You can substitute the Tennis biscuits with finger biscuits and the brandy with Amarula liqueur. Go mag
Bacon Egg Cups (open the photo for the recipe) Follow us: Be Creative
Herderspastei Maklik en vinnig! (8 porsies) •	6 aartappels, geskil •	60 ml botter •	sout en varsgemaalde swartpeper •	1 eier, liggies geklits •	1 x bolognaise-basisresep (resep volg onder) •	Verhit oond tot 200 °C. Sny aartappels in growwe stukke en plaas in ’n groot pot vol water.Kook oor hoë hitte tot aartappels sag en gaar is. Dreineer. Voeg botter by en druk fyn met ’n aartappeldrukker. Geur goed met sout en swartpeper. Verdeel maalvleis tussen 8 oondvaste bakkies of sit in een groot bak. Skep kapokaartappels bo-op en verf met geklitste eier. Bak vir 20 – 25 minute of tot goudbruin. Sit warm voor. Basisresep van bolognaise Gebruik die basisresep vir die resepte wat volg. Maak sommer die resep in groot maat en vries in kleiner porsies. (8 porsies) •	45 ml olyfolie •	250 g spek, grofgekap •	1 ui, fyngekap •	2 knoffelhuisies, gekap •	500 g maalvleis •	1 x 400 g-blik tamaties •	250 g tamatiepasta •	hand vol tiemie •	350 ml rooiwyn •	100 g parmesaankaas, gerasper •	sout en varsgemaalde swartpeper Verhit olyfolie tot warm in middelslag-pot. Voeg spek, ui en knoffel by. Roerbraai vir 5 – 8 minute of tot spek mooi bruin is. Voeg maalvleis by en braai verder vir nog 5 – 8 minute of tot die vleis bruin is. Maak seker jy roer al die klonte in die maalvleis goed sodat jy ’n lekker los vleismengsel het. Voeg blik tamaties, tamatiepasta, helfte van tiemie en al die rooiwyn by. Meng goed en sit hitte op laag. Laat stadig prut vir minstens 90 minute terwyl jy dit elke 10 minute roer. (Hoe langer die mengsel kook, hoe lekkerder die sous.) Voeg parmesaankaas en res van tiemie by. Roer weer. Geur goed met sout en varsgemaalde swartpeper. Sarie
Heerlikste Koffiekoek (1.) 4 eiers, 1k suiker. Klits tot romerig. (2.) 2e botter, 4e melk, 4e water, 1t vanilla. Smelt saam op stoof. NIE KOOK NIE (3.) 1,5k meel, 1e koffie, knypie sout. Meng met nr.1 - meng alles saam met nr.2 - strooi 2t bakpoeier oor, vou in - bak in gesmeerde oondpan vir 15-20min @ 180°C SOUS: 3/4k suiker 1,5k water 2e koffie 4e brandewyn Kook saam vir 3min en gooi oor koek sodra dit uit die oond kom. Laat koek goed afkoel. VERSIERING: 1 pakkie Karamel Kitspoeding. Maak aan soos aanwysings op pakkie en smeer oor koek. 1 blikkie Caramel Treat 1 boksie Orley Whip room (altwee sakkies in boksie) Klits room styf, vou Caramel Treat daarby in en smeer oor koek. Geniet... Net n wenk: ek bak dit gewoonlik in n oondpan. Het dit op hierdie foto vir die kerkbasaar in twee foelie tertbakke gedeel. Ek steek ook die koek met n tandestokkie vol gaatjies voordat ek die sous oorgooi - dit help net dat die koek die sous beter absorbeer. Marelize Kotze Food Lovers
Sjokolademousse Deur Barbara Joubert Jy kan donker- of melksjokolade gebruik (2 porsies) 2 eiers, geskei 65 ml strooisuiker 12,5 ml brandewyn/sterk koffie 100 g donker- of melksjokolade 50 g ongesoute botter, in blokkies gesny 125 ml room, styfgeklop Klits die eiergele en strooisuiker saam tot dik en lig van kleur. Klits die brandewyn of koffie by. Smelt die sjokolade oor warm water. Wanneer gesmelt, klits die botter blokkie vir blokkie by om ’n gladde room te vorm. Klits die sjokolademengsel by die eiergeel-en-suikermengsel. Klits eierwitte styf en vou in by die sjokolade-eiermengsel. Skep in ’n bak of glasies van jou keuse. Sit voor saam met die geklopte room en sjokolade-tuiles.
Die lekkerste Peppermint Crisp Tert resep ooit ~ OFM 1-2 Pakkies Tennisbeskuitjies 1 Blik karamelkondensmelk 1 Pakkie karamel kitspoeding Ongeveer 400 ml melk 1 houertjie room 1-2 Peppermint Crisps Klits die room styf. Rasper die Peppermint Crisps. Maak die poeding aan volgens die aanwysings op die pakkie, en klits dit dan by die karamelkondensmelk in. Pak in lae soos volg: Tennisbeskuitjies, karamel, Peppermint Crisp, room. Eindig met room en gerasperde Peppermint Crisp.
Lesersresep: Ekonomiese bros beskuit ~ Huisgenoot Maak sowat 40-50 stukke Bereidingstyd: 20 minute Baktyd: 1 uur Uitdroogtyd: oornag 5 x 250 ml (5 k) Nutty Weat 5 x 250 ml (5 k) bruismeel 500 ml (2 k) semels 30 ml (2 e) bakpoeier 500 ml (2 k) witsuiker knippie sout 500 g botter 2 eiers 500 ml (2 k) melk Voorverhit die oond tot 180 °C. Smeer ’n oondbak met botter. Sif al die droë bestanddele saam in ’n groot mengbak. Vryf die botter in die meelmengsel tot dit soos broodkrummels lyk. Klits die eiers en melk saam en voeg by die meelmengsel. Dit is nie ’n “nat” deeg nie. Druk die deeg in die voorbereide pan en bak 1 uur. tel die oond af na 60 °C, laat die beskuit 10-15 minute afkoel, sny dit in vingers, pak dit op ’n plaat en plaas in die oond. Droog dit oornag, en sit voor met warm koffie of tee. - Nettie Kruger het vir ons haar heerlike bros beskuitresep gestuur.
FOUR LAYER CHOCOLATE PUDDING Ingredients: 1 cup flour 1/2 cup chopped walnuts 1/2 cup melted butter 200 grams cream cheese 1 cup powdered sugar 1 pint (2 cups) (2x250g) heavy whipping cream For chocolate pudding: 3 cups milk 3/4 cup sugar 30 grams butter 3 tablespoons cocoa powder 3 tablespoons corn flour 1 teaspoon vanilla ¼ teaspoon salt 50 grams solid chocolate or preferred garnish NOTE: For chocolate pudding, you can prepare your own at home (which we did) or use Instant chocolate pudding, mixing it with 3 cups of cold milk. Preparation: The first layer is the crust. Chop 1/2 cup of walnuts with electric mixer as small as possible. Melt 1/2 cup of melted butter, then add 1 cup of flour. Mix them well. Press the crust dough into a 9 x 9 inch pan. Bake at 180 C for 13 minutes. Let it cool completely. Now for the second layer. Whip 1 pint of heavy whipping cream and set aside. Cream/beat the cream cheese then add 1 cup of powdered sugar to it. Beat them well. Add 1 cup of the whipped cream but do NOT mix together. Gently FOLD the whipped cream into the cream cheese. Layer the cream cheese/whipped cream mixture on top of the cooled crust. Spread evenly over the crust. Cover and place in the refrigerator. Prepare the chocolate pudding by mixing milk, sugar, butter, cacao, corn flour, salt and vanilla together. Cook it over medium-high heat till it thickens, stirring all the time. Let it cool COMPLETELY. Add the chocolate pudding over the cream cheese/whipped cream layer and refrigerate for 15 minutes. Add remaining (you may not need all of it) whipping cream to the pudding layer. Spread the whipped cream evenly. Grate 50 grams of chocolate. Sprinkle the grated chocolate on the whipped cream and… Enjoy! Cooking with Fb Friends
Decadent chocolate cake Rugby player Bryan Habana says: ‘There’s nothing more special than a home-made chocolate cake. My favourite is one that my mom-in-law makes. It makes visiting the in-laws a much better proposition!’ Serves: 8 - 10 Ingredients FOR THE CAKE 250ml cake flour 30ml cocoa powder 10ml baking powder 250ml caster sugar 125ml canola oil 125ml boiling water 4 extra-large eggs, separated 5ml baking powder FOR THE ICING 1 can (360g) caramel condensed milk 45ml apricot jam 30ml desiccated coconut 4 cups icing sugar 60ml cocoa powder 250g butter, room temperature 10ml rum essence (optional) about 75ml water cherries and toasted flaked almonds for decorating Directions 1. Preheat oven to 180°C. 2. Butter and line two cake pans. 3. Sift the flour, cocoa, 10ml baking powder and caster sugar together in a bowl. 4. Mix the oil and water together and add to the dry ingredients. 5. Beat the egg yolks and add to the mixture, mixing well. Using clean beaters, beat the egg whites together with the 5ml baking powder until stiff. Gently fold into the cake mixture. 6. Divide the mixture between the two prepared pans. Bake for 20 to 25 minutes or until the cakes pull away from the sides of the pans. Turn out and allow to cool on a cooling rack before cutting each cake in half horizontally to make four layers. 7. For the icing, mix the caramel condensed milk and apricot jam together. Divide the mixture in half and add coconut to one half. 8. Sift the icing sugar and cocoa together. Cream the butter and gradually add the icing-sugar mixture. Add the rum, if using, and the water and beat in, adding a little more water if it’s too stiff. 9. To assemble the cake, place the bottom layer on a serving plate. Spread with a quarter of the icing-sugar mixture. Place the second cake layer on top and spread with the caramel condensed milk and coconut mixture. 10. Place the third layer on top and spread with another quarter of the icing-sugar mixture. 11. Place the last layer of cake on top and spread with the caramel condensed milk and jam mixture. Ice the sides of the cake with the remaining icing-sugar mixture. 12. Decorate with cherries and toasted flaked almonds. TIP: Make sure the eggs are at room temperature and not straight out of the fridge.
Outydse karringmelkbeskuit Bestanddele 3 pakkies bruismeel (500g) 500g margarien/botter 3 eiers 500ml karringmelk 1 teelepel koeksoda (Opsioneel) 1 ½ koppies suiker 1 teelepel sout Smeer oondpan / groot bakpan goed Metode Smelt margarien/botter oor lae hitte. (Of gebruik ’n glasbeker in die mikrogolfoond vir ± 2-3 minute op hoog.) Klits die eiers deeglik en voeg die suiker geleidelik by. Klits goed tot romerig. Voeg karringmelk en gesmelte margarien/botter by en klits deeglik. Sif die bruismeel, koeksoda en sout saam. Voeg die karringmelkmengsel by en meng goed deur met ’n houtlepel. Knie nou die deeg deeglik deur vir ’n paar minute. Knyp stukkies deeg af en vorm vuisgrootte bolletjies. Pak die deegbolletjies in die gesmeerde oondpan (so drie in ’n ry) en nie te styf nie – laat ’n spasie van ongeveer 1cm tussen elk sodat dit kan uitrys. Bak ± 35 minute @ 180⁰C (350⁰F) totdat ’n oondpen skoon uitkom. Laat die gebakte beskuit afkoel in die oondpan. Neem dan elke bolletjies en sny net die buitenste korsie met ’n skerp messie – breek die res van die beskuit in porsies. Pak terug in die oondpan op rakkies en laat oornag uitdroog in die warm oond of op ’n baie lae hitte in die oond vir 3-5 uur. Lekker smul! Die Besige Huisvrou
Bar One Sauce (serves 4) A few scoops of vanilla ice-cream topped with a rich and decadent chocolate sauceis a popular treat worldwide. And when the chocolate sauce is homemade, it’s even better. Follow this easy recipe to create the creamiest Bar One sauce you have ever tasted! Ingredients: 4 Bar One chocolate bars 1 cup of cream Method: 1.	Bring water to the boil in a big pot, and put a bowl or a pan on top of it. 2.	Break the chocolate bars into small pieces, put them in the bowl/pan, and put a lid on. The steam from the boiling water will melt the chocolate slowly. 3.	Add the cream bit by bit and stir well. 4.	Cool for a minute, pour the sauce over vanilla ice-cream and enjoy! Just Easy Recipes
Pepperment-yskaskoek ~ Annerien Vermeulen (12 - 15 porsies) 2 ½ pakkies Tennis-koekies 250 ml room 200 g donkersjokolade met mentgeur 2 blikkies gekookte kondensmelk 500 ml room 2 x Peppermint Crispsjokolades Voer 'n 28 cm-losboomkoekpan uit met bakpapier. Verhit die 250 ml room en smelt die donkersjokolade daarin. Verkoel in yskas. Wanneer sjokoladeroom goed koud is, klits tot styf. Klits die 500 ml room tot styf. Voeg die gekookte kondensmelk by en pols in voedselwerker tot gemeng. Wees versigtig om die mengsel nie te veel te klits nadat die gekookte kondensmelk bygevoeg is nie, want dit kan lug verloor. Rasper die Peppermint Crispsjokolades. Wenk: Sit sjokolades in vrieskas voor jy dit rasper, dan rasper dit makliker. Voeg 3 eetlepels van kondensmelkroommengsel by die sjokoladeroommengsel om dit 'n bietjie meer smeerbaar te maak. Pak 'n laag beskuitjies onderin die koekpan. Sit 'n kwart van die karamelmengsel bo-op en maak gelyk, gevolg deur 'n derde van die sjokolademengsel. Strooi ongeveer 'n eetlepel gerasperde sjokolade bo-op. Herhaal die lae en eindig met die karamel-roomlaag. Sprinkel die res van die gerasperde sjokolade bo-oor en versier (sien wenk onder). Laat staan oornag of minstens 6 uur in die yskas sodat die koekies lekker sag kan word. Keer uit en sit voor.
Beef Lasagna There is nothing tastier than a homemade lasagna, so follow this easy recipe to create a classic and cheesy Italian dinner. Serve your lasagna with a fresh salad, and perhaps a slice or two of garlic bread. Ingredients: 250g packet instant lasagna sheets ½ cup freshly grated mozzarella cheese ½ cup freshly grated cheddar cheese ½ cup thickened or pouring cream ¼ cup freshly grated parmesan cheese Ingredients – cheese sauce: 60g butter or margarine 1/3 cup plain flour 2 cups milk 1 cup freshly grated cheddar cheese salt and pepper to taste Ingredients – meat sauce: 1 tbsp olive oil 1 onion, finely chopped 1 clove garlic, crushed 500g beef mince 2 x 425g cans tomatoes ¼ cup red wine ½ tsp ground oregano ½ tsp ground basil salt and pepper to taste Method: 1.	Preheat oven to 180°C. 2.	Brush a shallow ovenproof dish with melted butter or oil, line with lasagna sheets – breaking them to fill any gaps. Set aside. 3.	To make cheese sauce, melt butter in a medium pan. Add flour and sit for one minute. Remove from heat. Gradually add milk, stirring until mixture is smooth. Return to heat. Cook, stirring constantly, over medium heat until sauce boils and thickens. Reduce heat, simmer for three minutes. Remove from heat, add cheese, salt and pepper. Stir well until combined and set aside. 4.	To make meat sauce, heat oil in a large pan. Add onion and garlic and stir over low heat until onion is tender. Add mince. Brown well – breaking up with a fork as it cooks. Stir in undrained, crushed tomatoes, wine, oregano, basil, salt and pepper. Bring to boil. Reduce heat, simmer 20 minutes. 5.	Spoon one-third of the meat sauce over lasagna sheets. Top with one-third of the cheese sauce. Arrange a layer of lasagna sheets on top. 6.	Continue layering, finishing with lasagna sheets. Sprinkle with combined mozzarella and cheddar cheese. 7.	Pour cream over the top. Sprinkle with parmesan. 8.	Bake for 35-40 minutes or until bubbling and golden. Just Easy Recipes
Bubble-gum strawberry milkshake Jelly ~ Moirs Method Prepare Moir’s Bubble-gum jelly flavour with 225ml boiling water. Halve the mixture into equal portions. Mix one half with 100ml water and the other half with 100ml strawberry yogurt. Pour the clear half into glasses and leave to set. Then pour the yogurt half on top and place it in the fridge to set. Garnish with Moir’s cake decoration and straws.
Sour jelly Method Use Moir’s Candy Floss or Bubble-gum jelly. Mix the contents of the jelly as per the instructions of the packet. Fill the bottom of a see through glass of your choice with small marshmallows, sour worms or gummy bears. Fill your glass to the top with jelly and place in the fridge to set.
Warm chocolate pudding with coffee-cream sauce Recipe By:	Alida Ryder blog Prep Time :	15 minutes Cooking Time :	25-30 minutes Serves :	6 Ingredients 75 g butter, melted 200 g castor sugar 2 extra-large eggs 5 ml vanilla extract 250 g cake flour 2 tsp baking powder 50 g cocoa powder 1 tsp espresso 175 ml milk 250 ml fresh Ayrshire cream 200 ml double thick cream 75 g white sugar 2 Tbsp instant coffee granules Cooking Instructions 1. Pre-heat the oven to 180°c and grease a medium, oven-proof dish. 2. In a large bowl, whisk together the butter and sugar. 3. Add the eggs, one at a time, mixing well after each addition. 4. Stir in the vanilla extract. 5. Sift together the flour, baking powder cocoa powder and espresso powder. 6. Add the dry ingredients and the milk to the sugar mixture, alternatively. 7. When all the ingredients are well incorporated, transfer the batter to the prepared dish and place in the oven. 8. Allow to bake for 25-30 minutes until the pudding is still slightly moist in the middle. 9. While the pudding is baking, combine the sugar, cream and coffee in a small saucepan and bring to the boil. Allow to simmer for 5 minutes then remove from the heat and set aside. 10. Remove from the oven and serve with the coffee cream sauce.
GEMMERBIER Maak: 3-4 bottels Bereidingstyd: 20 minute, plus staantyd Kooktyd: 10 minute • 635 g (750 ml) suiker • 15 ml fyn gemmer • 7 g droë kitsgis • 12 sultanas 1 Verhit die suiker en 2 1/2 liter water in ’n kastrol. Roer tot die suiker opgelos het en haal van die plaat af. 2 Voeg twee liter koue water by en roer die gemmer by. 3 Laat die vloeistof afkoel tot lou-warm en gooi dan 125 ml daarvan in ’n bak. Voeg die gis by en roer tot opgelos. Roer dit by die res van die vloeistof. 4 Gebruik ’n tregter en gooi die vloeistof in skoon, gesteriliseerde bottels met skroefdoppies. Gooi ’n paar sultanas in elke bottel. 5 Draai die bottels styf toe en laat staan vir omtrent 24 uur by kamertemperatuur. Sit dan die bottels in die yskas. Wanneer die sultanas boontoe dryf, is die gemmerbier reg om te drink. Resepte uit toeka se dae
Paleo Omelet Muffins Ingredients 8 eggs 8 ounces cooked ham, crumbled 1 cup diced red bell pepper 1 cup diced onion 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons water Directions Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes. Recipe Box
Bacon Cheddar Beer Bread 3 cups all purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 tablespoons granulated sugar 1 1/4 cup shredded cheese 1 12 ounce bottle of beer (can is fine too) 4 slices of bacon, cooked and chopped (1/4 c real bacon bits) 2 tablespoons butter, melted Preheat oven to 350°F/180C. Prepare bread pan by greasing with butter. Set aside. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well. Stir mixture with a spoon until combined. Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes. Remove from oven and drizzle remaining butter over the top. Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top. Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose. Recipe Box
Coconut Cream Meringue Pie 1 unbaked pastry shell (9 inches) 6 tablespoons sugar 5 tablespoons all-purpose flour 1/4 teaspoon salt 2 cups milk 3 egg yolks, lightly beaten 2 teaspoons vanilla extract 1 cup flaked coconut MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 cup flaked coconut Directions Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350°F/180C for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator. Yield: 6-8 servings. Taste of Home
Moet nie alles glo wat 'n dokter sê nie!
Here is our brand new recipe for Oaty Choc Chip Cookies. Are you going to give it a try? 100g Unslated butter softened 100g Light soft brown sugar 1 Medium egg 1tsp vanilla essence 100g Rolled jumbo oats 100g self raising flour Preheat oven to 180⁰C, gas mark 4. Grease 2 baking sheets. Beat the butter and sugar together until light and fluffy and then beat in the egg and vanilla. Add the oats and sieved flour and fold in the chocolate. Place spoonfuls of the mixture on the baking sheets with a little space around them to allow for spreading. Flatten slightly with a fork. Bake for 10-15 minutes until slightly risen and golden. Cool on a wire rack
Afrikaanse Grappe & Snaakse Prente