Tuesday, September 24, 2013
2 cups Flour
2/3 cup Cocoa
1 tsp Salt
1 tsp Baking Soda
2 cups Sugar
1 cup Butter
2 Tbl Kahlua
4-5 Ripe Bananas (mashed)
1 cup (or more) Chopped Walnuts
Preheat oven 350*F/180C
In a bowl, sift dry ingredients together, or blend using a fork.
In a large bowl, cream sugar and butter together.
Add the eggs until well blended.
Add Kahlua and Bananas to the mixture until creamy.
Add and blend in the dry ingredients into the mixture on low until well mixed.
Add chopped walnuts.
Spray 2 loaf pans with non-stick cooking spray and add your dough to pans until half way full.
Bake at 350*F/180C for 55-60 minutes or until toothpick stuck into center of loaf comes out clean.
Makes 2 loaf's
Vicki L Theobald Brearley
Serves: Makes 6 muffins
Prep time: 20 minutes
Cooking time: 20 minutes
175 g stoneground wholemeal flour
½ cup organic rolled oats
2 t baking powder
¼ t salt
100 g organic Cheddar, grated
120 g organic pumpkin, cooked and seasoned
4 organic eggs
½ cup organic olive oil, plus extra for greasing freshly ground black pepper
60 g organic feta, cut into large cubes
3-4 T grated Parmesan
a few sprigs rosemary
Preheat the oven to 190°C.
In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar.
Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper.
Brush 6 extra-large muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one.
Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through.
Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.
Preparation time: 20 min
Cooking time: 10 min
30 ml (2 T) coriander seeds
20 ml (4 t) chilli flakes
500 ml (2 c) good olive oil
125 ml (½ c) water
125 ml (½ c) sugar
juice and rind of 1 lemon
½ cucumber, deseeded and cut into tiny cubes
1 red pepper, roasted, skin removed and cubed
20 ml (4 t) chopped fresh coriander
2 medium-size red tomatoes, cut into eighths and deseeded
3 avocados, peeled and cut into thin semicircles salt and pepper lemon juice
200 g large prawns, shelled and vein removed but retain tails SALAD rocket leaves CORIANDER OIL Toast the coriander seeds and chilli flakes in a dry pan over medium heat until fragrant.
Add the oil and heat until hot. Remove from heat and leave to stand until cold.
Drain through a fine sieve or cheesecloth. Set aside.
Pour the water into a pot, add the sugar and stir over medium heat until dissolved.
Add the lemon juice and rind, bring to the boil and continue boiling until a little syrupy but not thick (about 7 minutes).
Leave to cool.
Add the cucumber, red pepper and fresh coriander to the syrup and set aside.
Season the tomatoes and avocados with salt and pepper and drizzle with a little lemon juice to prevent discoloration.
Heat a little of the coriander oil and stir-fry the prawns until slightly pink.
Drain on kitchen paper.
Arrange a few rocket leaves and tomato and avocado slices on small plates, top with 2-3 prawns and a good spoonful of dressing.
250 g Tennis biscuits, finely crushed
200 g butter, melted
1,5 litres milk
200 g sugar
100 g flour
100 g cornflour
10 ml (2 t) vanilla essence
50 g butter
extra 250 ml (1 c) milk
1 box (90 g) caramel instant pudding
250 ml (1 c) cream
1 can (360 g) caramel condensed milk
1 slab (90 g) milk chocolate
1 Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. Chill until needed.
2 In a large microwave-proof bowl heat 1 litre (4 c) of the milk with the sugar for 10 min.
3 In a separate bowl beat the eggs, remaining 500 ml (2 c) milk, flour, cornflour and vanilla essence until smooth.
4 Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.
5 Whisk the extra milk and instant pudding together. In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.
6 When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture. Grate the chocolate over and refrigerate overnight.
1 box oreo cookies (do not use the double stuffed)
6 Tblsp butter melted
250g Cream Cheese
1/4 c. sugar
2 Tblsp cold milk
1 containerOrley Whip
2 pkgs instant chocolate pudding ( the smaller pkgs)
3 1/4 c. cold milk
1 1/2 c. mini chocolate chips
– crush pkg of oreos ( recommend using a blender, the cream filling stuck to my ziploc bag! lol)
Stir in 6 tblsp melted butter. Press into bottom of 13×9 pan. Put in the fridge.
–Mix cream cheese in mixer until fluffy. Add the 2 tblsp cold milk,sugar, and mix well. Stir in 1 1/4 c. of the cool whip. Spread over crust.
– Combine both pkgs of pudding and the 3 1/4 c. milk. whisk until thickened. spread over cream cheese layer. Allow to rest for 5 min. Spread remaining coolwhip over pudding layer, and sprinkle with 1 1/2 c mini chocolate chips. Place in fridge for at least 4 hrs to set. Enjoy!
Sunday, September 22, 2013
1 yellow cake mix
1 stick (1/2 cup) butter, softened
2/3 cup sprinkles, divided
1/2 cup (from a 14 ounce can) sweetened condensed milk
1 cup white chocolate chips
Preheat oven to 350 degrees. Line a 9x9" pan with foil and spray liberally with cooking spray.
Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment.
Mix until a thick dough forms.
Add 1/3 cup sprinkles and stir until incorporated.
Press about 2/3 of the dough into the bottom of the prepared pan.
Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles.
Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars.
Press down to flatten.
Bake bars for about 30 minutes, or until they just begin to brown.
Cool completely before slicing, otherwise the mixture will be too gooey to cut.
Optional: eat straight from pan with a fork.
Saturday, September 21, 2013
Serves 8 to 12
•1 packet rich chocolate cake mix
•1 packet chocolate instant pudding mix
•1/3 cup vegetable oil
•1 cup lemonade
•Toblerone chocolate sauce
•200g toblerone chocolate
•¼ cup/125ml thickened cream
•2 tsp Tia Maria, Kahlua or Baileys
1.Lightly grease a microwave safe ring cake pan with butter to avoid sticking.
2.Place cake mix and pudding mix in bowl and stir to combine
3.Add eggs, oil, lemonade and stir to combine.
4.Pour evenly into cake pan and place in microwave, elevate off base of microwave (use a dinner plate turned upside down).
5.Cook on high for 7-9 minutes.
6.Remove and set aside to cool for a short time. Allow to stand for 5 minutes before turning out.
7.Turn cake out onto serving plate.
8.To make the chocolate sauce place chocolate and cream in microwave jug.
9.Cook for 1 minute on high.
10.Remove and stir using a spatula.
11.Continue process for 30 seconds each time until the chocolate is melted and combines well with cream.
12.Add Tia Maria, Kahlua or Baileys.
13.Pour chocolate sauce over the cake and serve with double cream.
½K (125 ml) bruin rys
½K (125 ml) lensies
½K (125 ml) gort
3 K (750 ml) water
1 t (5 ml) gegeurde sout
1 E (15 ml) botter of olie
62,5ml gekapte pietersielie
3/4 K (187,5 ml) gerasperde wortel
SO MAAK JY:
Mikrogolf die rys, lensies, gort en water 20 minute saam in 'n toe bak by HOOG (100 %).
Maak los met 'n vurk en voeg die oorblywende bestanddele by. Meng deur en laat 'n paar minute staan.
Hierdie rys vries besonder goed en is ewe lekker met hoender of geroosterde vis.
Try out this fried rice recipe you can make in the microwave!
You will need the following:
1 cup rice (I use long grain, Jasmine or Basmati)
1 1/2 cups water
1 cup chopped vegetables (fresh or frozen)
1 medium chopped onion
2 slices bacon, chopped
1 tablespoon oil
1 tablespoon tomato sauce (ketchup)
1 tablespoon soy sauce
Combine ingredients and microwave!
Allergens: Wheat free
Prep time: 15 minutes
Cooking time: 25 minutes
1 1/2 cups cream
1/2 cup desiccated coconut
1 t vanilla extract
1/2 cup grated palm sugar
4 egg yolks, beaten
Preheat the oven to 180 C.
Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar. Bring to a simmer and stir until the sugar dissolves.
Remove from the heat and pour into a mixing bowl, along with the egg yolks. Whisk until combined, then transfer to a heatproof dish.
Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.
Remove from the oven and refrigerate to set before serving.
2 x 250 g tubs mascarpone
1 cup fresh cream
1 vanilla pod, split and seeds scraped out
2 Madeira loaf cakes
1 cup strong black coffee
1/3 cup Kahlua
100 g organic dark chocolate, grated
cocoa powder, to dust
In a large mixing bowl, whisk the mascarpone, cream and vanilla seeds until combined. Cut the Madeira cakes into slices and dip each slice into the coffee. Arrange the slices to cover the bottom and sides of your serving dish. Drizzle over the Kahlua and any remaining coffee. Spread the mascarpone mixture over the cake slices and scatter over the chocolate.
Dust generously with cocoa powder and chill overnight.
Wednesday, September 18, 2013
1 x 250g packet Marie biscuits, crushed
1 tin sweetened condensed milk
4 tablespoons Milo or 2 tablespoons cocoa powder
1/2 cup coconut
extra coconut for rolling
In a large bowl crush biscuits until small or fine. (This works well in a food processor if you have one!)
Add the Milo, coconut and condensed milk and mix until well combined.
Roll teaspoonfuls into balls with your hands and then roll in coconut to coat.
Refrigerate for 30 minutes or until firm.
Store in refrigerator.