HELLO DOLLY BARS

HELLO DOLLY BARS

125g Margarien
1 k Tennisbeskuitjiekrummels
1 k Klapper
1 k 'Chocolate chips'
1 k gekapte Pecan of enige ander Neute
1 Blik Kondensmelk


Smelt margarien, meng met koekiekrummels en druk vas in 'n bakpan van ± 23cm X 30cm. (27cm X 34cm)
Strooi klapper oor, dan sjokolade en dan laaste neute.
Drizzle kondensmelk oor.
Bak 25 min by 180ºC.
Laat effens afkoel en sny in blokkies voordat dit heeltemal koud is.

BACON AND VEGETABLE 2 MINUTE NOODLE CUPS

BACON AND VEGETABLE 2 MINUTE NOODLE CUPS



When you have kids in the house there is always a few packets of 2 minute noodles in the pantry on stand-by. Throw in some ham and some hidden grated vegetables and you have a great snack that kids (and adults!) love. Great for parties and lunchboxes.

GLUTEN FREE:
Use gluten free 2 minute noodles and Gluten free chicken stock ( Vegeta, Massell)

INGREDIENTS
2 x 85 grams packets chicken two-minute noodles
2 teaspoons chicken stock powder
3 cups grated vegetables (zucchini, mushroom, corn, spring onion, capsicum and carrot)
2 eggs lightly beaten
1 teaspoon Dijon mustard
½ cup light sour cream/mayonnaise
½ cup chopped ham or bacon
1 cup light tasty cheese

METHOD
Preheat oven to 180 ˚C /160˚C fan-forced. Lightly spray a tray of 12 hole muffin pan with olive oil. Cook noodles as directed on packet discarding the chicken sachet. Drain and rinse under cold water. Place in a bowl. Add the chicken stock powder, Dijon mustard, grated vegetables, egg, light sour cream and bacon. Mix to combine. Spoon equal portions in muffin pans and top with cheese. Bake for 20-25 minutes or until set.
HANDY HINTS
Works well with cooked rice, vermicelli or any other small cooked pasta shapes. You can also make it in the Texas muffin tins. Try adding soy sauce/oyster sauce for extra flavour.

Creme De Menthe Brownies

makes one 9 x 13 pan

1/2 cup butter, at room temperature

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 tablespoons cocoa powder (I used Hershey’s Special Dark)

2/3 cups chocolate chips (optional)

mint layer

2 cups powdered sugar

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1/4 cup creme de menthe

chocolate fudge layer

1 1/2 cups chocolate chips

4 tablespoons unsalted butter

Preheat oven to 350 degrees F.

Butter and flour a 9 x 13 inch cake pan.

In the bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then add vanilla. With the mixer on medium speed add in flour, cocoa and salt, mixing until just combined. Fold in chocolate chips.

Spread batter in the pan. Bake for 18-20 minutes, or until toothpick inserted in center comes out almost clean. Let cool completely before adding mint layer. When cool, beat butter and powdered sugar together in the bowl of an electric mixer, making sure to scrape down the sides until combined. Add in creme de menthe and mix until smooth and mixture completely comes together. Spread on brownie layer, then refrigerate until set, about 1-2 hours.

Melt chocolate and butter together (either in a double boiler or in the microwave – I do it in 30 second increments, stirring until smooth), then pour over top of mint layer. Refrigerate until set, another 1-2 hours. These are great right out of the fridge, but I especially love them once they have sat at room temperature and are super fudgey.

Note: these can be made in an 8×8 pan for thicker brownies, but they are super sweet. I love rich desserts and was happy with the 9 x 13 pan.

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.

Homemade Snickers Bars

Makes one 9×13 pan

Bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminium cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

STROMBOLI PIZZAROL

STROMBOLI PIZZAROL

Porsies: 4

1 sakkie brooddeeg (kry by naaste supermark)
1 pakkie spinasie
1 koppie mozarella, gerasper
1 koppie ricotta
4 knoffeltoontjies, fyngemaak
sout
sesamsaad


Stel oond op 210 grade Celsius.
Druk die deeg uit op die tafel met jou hande en sny in twee dele.
Laat staan.
Braai knoffel in pan vir nie langer nie as 30 sekondes.
Voeg spinasie en sout na smaak by.
Voeg die twee kase by.
Meng dit en smeer dit oor die deeg.
Rol of vou elke stuk deeg toe.
Plaas in oond vir 5 minute, haal uit, smeer met melk en eier en strooi sesamsaad oor.
Bak vir 'n verdere 7 minute.
Bedien met slaai.

Cheese Straws

INGREDIENTS

1 roll puff pastry, defrosted

250ml Gruyère cheese, finely grated

pinch cayenne pepper

milk, for brushing the pastry

METHOD

1. Preheat the oven to 180°C. Line a baking sheet with baking paper.

2. Roll out the puff pastry with a rolling pin.

3. Sprinkle the cheese over half the puff pastry and add a pinch of cayenne pepper. Fold the other half of the pastry over the top and roll over again with the rolling pin.

4. With a sharp knife, cut the pastry into 1,5cm wide and 15cm long strips. Twist these and lay them on the baking sheet. Brush with a little milk and bake for 20 minutes or until golden brown.

5. These are delicious on their own or served with soup.

This recipe serves 6 - 8.