Friday, April 12, 2013
500g soft margarine or butter
3 cups sugar
1 tin condensed milk
250 grams syrup
5ml caramel essences
7 cups flour
Sift dry ingredients together.
Cream butter & sugar together.
Add Condensed milk, syrup & essences.
Add to dry ingredients.
Put in fridge for 30 minutes to rest.
Roll into balls.
Press flat with fork.
Bake on 180 for 10 minutes.
Insane amounts of sprinkles
1.) On a lined baking sheet, place Ritz crackers salted side down and top with an unwrapped Rolo.
2.) Bake at 275 degrees for three minutes.
3.) When they come out of the oven, press another Ritz cracker on top of the Rolos salted side up. Press down enough to form a sandwich but not too hard that the melty Rolo squishes out.
4.) Let cool and firm up completely.
5.) Dip in melted chocolate and cover in sprinkles.
6.) Let them firm up (or not) and enjoy!
( 100 Koekies )
250 g sagte botter of margarien ( 250 ml ) ( 1 k )
200 g suiker ( 250 ml ) ( 1 k )
5 ml vanieljegeursel ( 1 t )
300 g koekmeelblom ( 625 ml ) ( 2 1/ 2 k )
60 g mielieblom ( 125 ml ) ( 1/ 2 k )
100 g vlapoeier ( 200 ml ) ( 3/ 4 k + 2 t )
10 ml bakpoeier ( 2 t )
5 ml sout ( 1 t )
Melk of water, indien nodig
Klits die botter, suiker, vanieljegeursel en eiers lig en romerig. Sif die droë bestanddele saam en voeg by. Meng tot `n gladde deeg; voeg `n bietjie melk of water by, indien nodig. Vorm met `n koekiespuit en bak ligbruin in `n matige warm oond ( 190 C / 375 F ).
25ml koffie ekstrak
5 koppies koekmeel
½ teelepel sout
Klop botter en suiker goed. Meng melk en koeksoda.Meng alles met koekmeel en knie. Gebruik vleismeule of koekiedrukker en sny koekies. Bak ± 20 minute by 180C.
Kook alles saam vir 5 minute. Klop tot koud en styf. Skep in gaar koekies en sit op mekaar.
1 liter melk
250g botter of margarien
¾ koppie maizena, aangemaak met ŉ klein bietjie water
¾ koppie suiker
1 teelepel vanieljegeursel
Sit die melk en botter of margarien in ŉ pot en verhit tot die margarien gesmelt is en alles kook.
Gooi die res van die bestanddele by en kook stadig vir 10 minute. Roer deurgaans, anders brand dit aan en maak klonte.
Gooi in ŉ gesmeerde tertbak, met of sonder ŉ kors van eie keuse.
2-3 cooked chicken breasts, diced.
1-2 cups fresh chopped broccoli, cooked and hot (I steam mine in the microwave)
1 box of Penne pasta (or your favourite pasta)
1/2 cup butter
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/2 teaspoon (1 clove) minced garlic
1/4 cup freshly grated Parmesan cheese
Steam broccoli and chop chicken. Set aside. Boil and drain pasta as directed on package. Melt butter in medium saucepan over medium heat. Add minced garlic with the butter and sauté until tender. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. When sauce has reached desired consistency, stir in Parmesan cheese. Pour chicken and broccoli in the sauce and stir. Add in Pasta and toss. Sprinkle top with parmesan cheese.
This is the Amish Friendship Bread Starter Recipe that you'll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!
1 package active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)
In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
Amish Friendship Bread
Day 1-receive the starter-do nothing
Days 2, 3, and 4-stir with a wooden spoon
Day 5-Add 1 cup each flour, sugar and milk
Days 6, 7, 8, and 9-stir with a wooden spoon
Day 10-Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers or zip lock baggies, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
2/3 cup oil
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork, beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional). Grease two loaf pans with butter, sprinkle with sugar instead of flour. Bake at 325F for 45 minutes to 1 hour. Cool 10 minutes, remove from pans. Makes two loaves.
½ cup butter
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
4 large eggs
1 (4 serving size) package instant vanilla pudding mix
2 cups milk (or as called for on pudding package)
1 cup heavy cream
¼ cup icing sugar
1 teaspoon vanilla extract
¼ teaspoon salt
⅓ cup semisweet chocolate chips
2 tablespoons butter
1 cup powdered or confection
1 teaspoons vanilla extract
3 tablespoons hot water
Preheat oven to 450F/230C degrees. Lightly grease a large cookie sheet and set aside.
In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter. Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan. With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1½ x 4″ each.
Bake for 15 minutes, then reduce heat to 325F/160C and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).
For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in ¼ cup icing sugar, 1 tsp vanilla, and ¼ tsp salt. Fold whipped cream into pudding.
Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centres of éclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the éclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.
For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup confectioners' sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled éclairs. Store in the fridge.
125g botter of margarine
300ml gerasperde cheddar kaas
Stel oond op 200°C. Sif bruismeel en sout saam. Klits eier, melk en olie saam, sny die vleistof met ‘n slaplemmes in die droë bestandele in tot gemeng. Plaas deeg op meelbestrooide oppervlak, druk liggies plat en druk 12 skons af. Plaas skons teenmekaar in ‘n bakskotel van 23cm. Smelt botter en kaas saam oor lae hitte en voeg mostertpoeier en rooipeper by. Gooi oor skons. Bak 12-15min en sit dadelik voor.
Nota:- Gooi fyngekapte vars kruie by kaasmengsel indien verskies (orego, basilliekruid, salie, grasuie, pietersielie)
Prep 10 minutes
125g punnet raspberries
125g strawberries, hulled
6 cups (1.5L) mixed berry juice, chilled
4 cups (1L) lemonade
handful mint leaves
Place the raspberries and strawberries in a large bowl and use a fork to gently mash.
Stir in the juice, lemonade and mint leaves. Pour into bottles and cool in the fridge until needed.
Place the lemonade in the freezer for 1-2 hours before the picnic, but be careful not to leave it in too long or it might explode. This makes for a refreshing drink later and will help keep yur picnic basket cool.