Ystervarkies (Lamingtons)

Benodighede
500 ml strooisuiker
4 groot eiers
250 ml olie
5 ml vanilla-geursel
750 ml meel, gesif
15 ml bakpoeier
250 ml melk
klapper


Metode
Klop die strooisuiker en eiers in menger tot dit lig en donsig
Voeg die olie en vanilla-geursel by.
Voeg die gesifte meel en bakpoeier alternatiewelik by met die melk.
Gooi die mengsel in n plat vierkantinge of reghoekige koekpan en bak by 180C vir 25 - 30 minute of tot die koek goudbruin is.
Laat afkoel en sny in gewenste grootte blokkies.


Stroop:
500 ml suiker
250 ml kookwater
45 ml kakaopoeier
15 ml botter of margarien
knippie sout

Verhit die suiker, kakao, botter en water tot dit begin borrel.
Gooi knippie sout by
Laat afkoel tot louwarm
Doop die vierkantige stukkies koek in die stroop, maak seker al die kante is goed bedek.
Rol in die klapper.

FRENCH SILK BROWNIE PIE

 

 

 

FRENCH SILK BROWNIE PIE

 

 

INGREDIENTS

 

• 1 batch of your favourite brownie mix

• 6 tablespoons butter, softened

• ½ cup sugar

• 3 ounces unsweetened chocolate, melted and cooled

• ½ cup eggs (for me that was about 1½ eggs)

• whipped cream

• chocolate shavings

 

 

INSTRUCTIONS

 

1. Prepare the brownie batter. Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. Bake for about 10-15 minutes, depending on how gooey you want the crust. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.

2. Cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy – that’s ok.

3. With your mixer on low, incorporate the eggs. As soon as they’re just incorporated, start gradually turning your mixer to a faster setting, scraping the sides as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.

4. Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.

SupaIce Cake

 

 

 

SupaIce Cake:

Ingredients:
1.Supashape High Protein Pancakes
2.Slimmers Choice Vanilla Frozen Yoghurt(tastes like ice cream)

Layer ingredients starting with pancake then "ice cream" and so on, finnishing final layer with a pancake...

And Enjoy...

 

 

ONGEBAKTE VRUGTEKOEK

ONGEBAKTE VRUGTEKOEK

(HIERDIE EEN KAN JY SOMMER 'N DAG VOOR KERSDAG BAK)

Voer broodpan, 21×11 cm uit met kleefpapaier en spuit met kossproei. ...

Breek 2 pakkies Tennis/Marie koekies in stukkies.

Roer 1 k cherries, deurgesny, by en 60 gr vrugtekoekmengsel en ook 50 gr gekapte neute.

In kastrol:

1 blikkie kondensmelk,

110 gr botter,

250 gr sjokolade en

2 t vanillageursel.. ….

Smelt saam en roer koekiemengsel by.

Meng goed deur en skep in broodpan.

Druk netjies plat en verkoel 2-3 ure.

Haal uit pan, met kleefpapier, haal papier af en sny in skywe.

Chocolate Lasagne

Ingredients

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


Instructions

– 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!

AMAZING CHOCOLATE LEMONADE CAKE

It always works out and does not fail to impress. You can even make it at the end of a dinner party when you have had a couple of glasses of bubbly!

Serves 8 to 12


Ingredients

•1 packet rich chocolate cake mix
•1 packet chocolate instant pudding mix
•2 eggs
•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


Method

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.

Black Forest Gateau

For the sponge:

Ingredients

5 eggs
140g castor
75g flour
28g cocoa
38g corn flour
1 tsp Bicarbonate of Soda
2ml vanilla essence
25g melted butter

Instructions

Line two baking sheets with baking paper and preheat oven to 180C.
Whisk together the eggs and the castor sugar together until pale and fluffy.
Sift flour, cocoa, corn flour and bicarbonate together.
Fold dry ingredients into egg mix gently to incorporate.
Add the vanilla and butter and fold in.
Divide the batter into the lined sheet pans and bake until the sponge is springy to the touch (about 15 – 20 minutes).

Tip: This can also be baked in a regular round cake tin then cut into layers once cooled.






For the Ganache:

Ingredients

280g chocolate, chopped
250ml cream
28g butter

Instructions

Place cream and butter into a pot and bring to the boil.
Pour the hot liquid over the chocolate and stir until melted.
Leave to cool completely.



To assemble:

Black cherries preserved in sugar syrup (strained and liquid reserved)
4 Tbs cherry liqueur (optional)
250ml cream
Fresh cherries with stems for garnish (use maraschino cherries if fresh not available)
Chocolate shavings



Cut each cooled cake sheet in two halves (this will give you the four layers to the gateau).
Mix together the reserved cherry liquid and the cherry liqueur. If using.
Brush liquid onto the first sponge layer then place onto serving plate.
Whisk together ½ the cream and cooled ganache to soft peaks to form the chocolate cream.
Pipe a layer of chocolate cream onto the first sponge layer then dot on some preserved cherries.
Place another sponge on top and repeat layering until you get to the top layer.
Decorate top with more piped chocolate cream, chocolate shavings and cherries.
Refrigerate for at least 30 minutes before slicing and serving.

Hazelnut Meringue Cake

Ingredients

Meringue:
5 egg whites, at room temperature
1 cup fine sugar
2/3 cup ground hazelnuts, lightly toasted...
1/2 tsp cream of tartar

Filling:
1 1/2 cups whipping cream
1 tbsp sugar
1 tbsp Hazelnut liqueur (Frangelico)
10 oz (315g) dark chocolate
1 cup ground hazelnuts
15 whole hazelnuts, toasted



Instructions

1. Preheat oven to 200F/100C.
2. Line the bottom of a baking sheet whit parchment paper. Trace four 4x8 inch (10x20 cm)rectangles. Turn paper over.
3. Beat egg whites with cream of tartar until soft peaks form. Add sugar, 1 tbsp at a time, until sugar is dissolved and beat until stiff peaks.
4. Process hazelnuts in a blender and gently fold into meringue.
5. Divide and spoon the mixture onto rectangles. Spread evenly. Bake for 11/2 - 2 hours until lightly browned and dry. Allow to cool.
6. To make the filling, beat whipping cream and sugar until stiff peaks form. Add liqueur.
7. Melt chocolate in double boiler. Spread 2/3 of the chocolate over meringue rectangles. Refrigerate for a few minutes to set the chocolate. Spread remaining chocolate over other side of 3 rectangles and place again in a frige. Place fourth rectangle (with only one side chocolate covered)uncovered side down on a serving plate and spread over the filling. Top with second rectangle and spread the filling. Repeat with other meringue and filling. Cover sides and top with filling and ground hazelnuts.
8. Decorate with melted chocolate and whole hazelnuts.

Awesome Christmas Cake Ideas

Multicolor Cakes

Mary Herbert's Triple Layer Chocolate Cake with Chocolate Buttercream

 

 

 

Serves 8 generously

 

Chocolate Cake

 

Ingredients

 

•             2½  cups all purpose flour

•             3 cups sugar

•             11/8 cup unsweetened cocoa powder

•             2¼ tsp baking powder

•             2¼ tsp baking soda

•             1/2 tsp salt

•             3 eggs

•             1½ cups whole milk

•             ¾ cup vegetable oil

•             1 tbsp real vanilla extract

•             1½ cups boiling water

 

 

Instructions

 

Preheat oven to 350F/180C.

 

Grease three 9-inch round cake pans.

 

Cut three pieces parchment paper to fit the bottom of the pans, place in pans and spray with vegetable spray.

 

Combine flour, sugar, soda, baking powder and salt in large bowl.

 

Blend well with electric mixer on low speed.

 

While on low, add eggs one at a time until mixed well.

 

Slowly add milk, oil, vanilla and put mixer on medium and blend well.

 

Put speed on low and add boiling water in slow stream.

 

When combined, pour into the prepared cake pans and bake 30 minutes or until cake tester comes out clean.

 

Cool then remove from the pan.

 

You can wrap these individually in saran wrap and freeze for later use.

 

 

Chocolate Buttercream

 

 

Ingredients

 

•             8 tbsp unsalted butter, room temp

•             2/3 cup unsweetened cocoa powder

•             3 cups confectioner's sugar, sifted

•             1/3 cup whole milk

•             2 tsp real vanilla extract

•             ¼ tsp salt

 

 

Instructions

 

Place butter and the cocoa powder in large bowl.

 

Blend on low with electric mixer til soft and well combined.

 

That takes about 30 seconds.

 

Stop mixer.

 

Put the confectioner's sugar, milk, vanilla, salt in bowl and beat with mixer on low speed til the frosting lightens and is fluffy.

 

Add more milk if it’s too thick and more confectioner’s sugar if too thin.

 

Makes plenty to fill and frost the three layer cake.

 

Swiss roll (rolkoek)

 

 

You can fill it with anything of you like, of course: caramel condensed milk became a popular filling in South-Africa, and lemon curd is worth trying too.

 

Ingredients

 

•             1/4 cup (60 ml) milk

•             3 eggs

•             1 cup (250 ml) sugar

•             1 cup (250 ml) flour

•             1 teaspoon (5 ml) cream of tartar

•             1/2 teaspoon baking soda

•             1/4 teaspoon (1 ml) salt

•             2/3 cups (160 ml) apricot jam

 

 

Method

 

Pre-heat the oven to 230°C (220°C fan bake) , and line a jelly roll tin (rolkoekpan) with baking paper or foil. (Our tin measures 38cm x 25cm)

Boil the milk, and allow to cool down.

Beat the eggs and sugar well until creamy: the mixture should be pale and thick. This will take about 10 minutes if you use a food mixer.

Sift flour, baking soda, cream of tartar and salt together.

Add dry ingredients and cooled milk to the egg mixture and combine gently.

Pour mixture into pan.

Bake for 7 to 8 minutes until golden brown. To test: gently press down on the surface of the cake, if it jumps back, it is done.

While the cake is baking, dampen a large towel with warm water and wring it out. Flatten the towel, and sprinkle with sugar.

Gently heat the jam until it is soft enough to spread easily.

When the cake is done, remove it from the oven and turn it out onto the towel.

Peel off the baking paper. You need to work fast but gently, to avoid the cake from either cooling down or breaking.

Spread an even coating of jam over the cake.

Turn the short side of the cake towards you and roll the cake into a tight spiral.

Place cake on a wire rack and allow to cool.

Let it cool a little bit (like Marietjie) or allow it to cool down to room temperature (like Jaco) before serving.

 

 

Notes:

 

You can also roll up the cake before filling it and leave it to cool down, and then unroll it to fill.

You’ll need to be very gentle, but this works well if you want to use whipped cream as a filling.

 

 

Baked Chinese New Year Cake

 

 

 

INGREDIENTS

 

•             2 tablespoons shredded, sweetened coconut

•             4 large eggs

•             1 pound (500g) sweet rice flour (about 3 cups)

•             3 cups whole milk

•             2 1/2 cups granulated sugar

•             3 tablespoons unsalted butter, melted, plus extra for coating the baking dish

•             1 teaspoon coconut extract

•             1/4 teaspoon fine salt

 

 

INSTRUCTIONS

 

Heat the oven to 350°F/180C and arrange a rack in the middle.

 

Coat a 13-by-9-inch baking dish with butter; set aside.

 

Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.

 

Place the eggs in a large bowl and lightly beat to break up the yolks.

 

Add the remaining ingredients and whisk until smooth, about 2 minutes.

 

Pour the mixture into the prepared dish and bake for 25 minutes.

 

Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.

 

Remove from the oven and let cool for 30 minutes before serving.

 

Wrap leftovers tightly with plastic wrap and refrigerate.

 

Chow

 

BANANA PUDDING POKE CAKE

BANANA PUDDING POKE CAKE

 

 

 

Ingredients

1 box yellow cake mix (& ingredients to make cake) (Vanilla cake mix will do)

2 box (small) instant banana pudding

4 cups milk

8 oz (250g) whipped topping

20 vanilla wafers, crushed

sliced bananas - use your own judgment

 

 

 

 

Directions

1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from oven and let cool for a few minutes.

 

2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

 

3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.

 

4 Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

 

5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)

(From Betty Crocker and Just a pinch)

The Country Cook

 

This e-mail is classified C2 - Vodacom Restricted - Information to be used inside Vodacom but it may be shared with authorised partners.
�This e-mail is sent on the Terms and Conditions that can be accessed by Clicking on this link https://webmail.vodacom.co.za/tc/default.html "

Chocolate Lasagna Recipe

 

 

 

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Chocolate Peppermint Log

Ingredients

1/4 cup powdered sugar
4 eggs, separated
1/2 cup and 1/3 cup Sugar, divided
... 1 tsp vanilla extract
1/3 cup cocoa
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water

Peppermint filling (recipe follows)

1 cup whipping cream, cold
1/4 cup powdered sugar
1/4 cup crushed hard peppermint candy or 1/2 tsp mint extract
optional: few drops of red food colouring

Chocolate glaze (recipe follows)

2 tbsp butter or margarine
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract





Directions

Heat oven to 190C. Line a pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup Sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup Sugar; continue beating 2 additional minutes.

Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare peppermint filling. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with chocolate glaze. Refrigerate until just before serving. Cover; refrigerate leftover dessert.

Peppermint filling (recipe follows)

Beat cold whipping cream in medium bowl until slightly thickened.

Add powdered sugar, and finely crushed hard peppermint candy or mint extract, and a few drops red food color, if desired; beat until stiff.

Chocolate glaze (recipe follows)

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened.

Do not boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating until smooth.

Makes about 3/4 cup glaze.

Birthday Cake - Boys

Birthday Cake that my sister-in-law made for her son.

 

 

 

Birthday Cake

This is the birthday cake and cupcakes that my mother made for my cousins birthday party.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spotty Dotty Cake

 

 

Who needs a birthday cake idea?

 

Bake small various coloured cake balls.

 

After they are finished, place in white cake mix and bake as directed!

 

The outcome is beautiful!!

 

 

LEMOENKOEK

LEMOENKOEK

 

 

 

Bestandele:

3 eiers geklits

1k suiker

1 en 1/2 k meel

1 en 1/2 t bakpoeier

180ml melk

Sout

45 ml margarine

 

 

Voeg suiker by eiers en klits goed. Sif meel, bakpoeier en sout saam.

Meng met eiers.

Kook melk en margarien saam.

Roer in meelmengsel. Bak 20-30 min 180.

Laat bietjie afkoel, prik en gooi sous oor.

 

 

Sous:

 

1 en 1/2 k suiker

1 k water

45 ml margarien.

 

Kook 5 min, haal af en voeg 1 k lemoensap en 45ml lemoenskil by.

Gooi oor koek

As afgekoel het, sprinkel versiersuiker oor.

Kan ook bedien met styfgeklopte room

Ek bak my koek in glasbak, gooi die stroop oor en los dit in die bak. Ek skep dit dan blokkiesgewys uit soos benodig.