Louis Rusks


Makes 30 big rusks.

650 g of Cake flour
15 ml of cream of tartar
12.5 ml of salt
400 g of sugar
250 g butter/margarine at room temperature,
250 ml buttermilk
10 ml of baking soda
1 Egg

Preheat the oven to 200C. Grease a 45x30x2cm oven tray/ oven pan or spray with a non-sticking agent.

Sift the cake flour, cream of tartar and salt together. Add the sugar and mix. Rub the butter with the fingertips into the flour mixture until it creates fine crumbs.

Mix 25 ml of the buttermilk with the baking soda. Add it to the flour mixture. Beat the rest of the buttermilk and the egg together. Keep 25 ml of the mixture back to brush over the rusks and add the rest to the flour mixture.

Mix well into a dough. Divide the dough into 8 equal pieces. Shape each piece on a floured dough board into a (approx)28 cm sausage and flatten it slightly. Cut each sausage into 4 equal lengths. Place the pieces slightly apart in the pan.

Brush the remaining 25 ml buttermilk and egg mixture onto the rusks.
Bake them for about 30 minutes or until cooked on the middle oven rack.
Let the rusks cool slightly, break them open and dry in a cool oven.

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Frikadelle in ‘n Kombersie



1 kg maalvleis
3 snye witbrood, in melk geweek
gerasperde ui
2 eiers
50g meel
sout en peper en ander geurmiddels na smaak

400ml melk
2 eiers
knypie sout
500 ml meel

Meng al de bestandele van die frikadelle saam en rol in bolletjies. Meng al die bestandele van die beslag saam en doop frikadelle daaarin. Braai die gedoopte frikadelle in diep olie.

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1 prepared pizza crust [ready-made bread dough]
1 tbsp butter, melted
½ cup provolone cheese, shredded
1 tbsp parmesan cheese
1 tbsp dried basil
¼ tsp garlic salt

Preheat oven to 220°C. Unroll dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not separate strips. Bake for 10-12 min or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with hot sauce.

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Rum-en-Rosyne Tert


1 pakkie tennis beskuitjies
1 Blik kondensmelk
2 sakkies orley whip
7ml rum geursel
½ koppie pitlose rosyne

Bedek rosyne met warm water en laat staan vom uit te swel. Klits Orley Whip styf en voeg kouer kondensmelk, geursels en rosyne by. Pak laag op laag en plaas in die yskas. Bedien koud.

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Onwerklike Tert

Ongeveer 12 skywe

4 eiers
50 ml margarien
250 ml suiker
125 ml koekmeelblom
2 ml sout
3 ml bakpoeier
500 ml melk
250 ml klapper
5 ml vanielje

Plaas bestanddele in ‘n mengbak en klits goed totdat al die bestanddele goed gemeng is. Giet in ‘n gesmeerde oondvaste 24 cm tertbord en bak sowat 45 – 55 min. by 180°C of totdat die bo-kors goudbruin is en die vlavulsel gestol is.

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Peanut Butter Cookie Recipe

Lynette Muller

Ingredients and Method
Preheat the oven to 180 degrees. In a large mixing bowl, stir together 1 cup creamy peanut butter, 1 cup sugar, and 1 egg until smooth. Scoop the dough onto a lined baking sheet. (Roll doug into balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container.

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1 koppie suiker.
3/5 koppie gekapte neut.
1/3 teel. koeksoda.
1/2 teel. sout.
1 koppie olie.
3 eiers.
1 1/3 koppie meelblom.
1/2 teel. bakpoeier.
2 teel. kaneel.
2 koppie gerasperde wortels.

Klits suiker en olie saam. Voeg eiers een vir een by. Meng goed. Sif droë bestanddele saam en voeg by eiermengsel. Voeg nou gerasperde wortels by en meng. Voeg neute by. Bak vir 3/4 – 1 uur in ‘n ronde gesmeerde pan.

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1 pak. Tennisbeskuitjies
2 sakkies Orley Whip
sjokolade versiersuiker aangemaak
1 koppie sterk, swart koffie – koud
Peppermint Crisp Sjokolade

Week beskuitjies vinnig in koue koffie. Dan dun lagie versiersuiker en dan lagie room. Rasper Peppermint Crisp oor elke lagie room. Boonste laag room. Versier met vermicilli of peppermint crisp.

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Koue – Gaarvleis Tert

2 koppie gaar gemaalde vleis
1 koppie koue gaar aartappel in blokkies gesny
1 blik klein heel sampioene
1 meduim ui
1 eeteel tamatiesous
1/4 tl.sout
1 eier
1 eeteel botter
gerasperde kaas
1 eeteel worcestersous
1/2 koppie melk

Dreineer sampioene maar bewaar water. Smelt botter in kastrol,voeg sampioene en fyngesnyde ui by en braai tot ligbruin oor lae hitte. Voeg vleis en aartappels by, braai vir nog 2 minute. Voeg al die bestanddele by behalwe eier, melk en kaas. Voeg sampioenwater by en laat net opkook. Skep vulsel in voorbereide kors, verkieslik aartappelkors. Klits melk en eier saam, giet bo-oor.
Sprinkel gerasperde kaas oor en sit hier en daar ‘n stukkie botter. Bak vir omtrent 20 minute in warm oond teen 220°C.

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Oats Squares


oil, for greasing
100g butter, cubed
100g golden syrup
50g mixed seeds, such as pumpkin, sunflower, linseed and sesame
50g dried cranberries
50g raisins
50g dried apricots, cut into sixths
250g oats
1 large free-range egg, beaten

Preheat the oven to 180C . Lightly oil a shallow 20cm loose-based square cake tin and line the base and sides of the tin with baking parchment.

Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.

Spoon into the prepared tin and press until well flattened. (It’s important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18–20 minutes, or until golden and lightly browned around the edges.

Mark the baked oats into 12 pieces without cutting all the way through, this will make it easier to cut the squares when it’s cool. Leave until cold then cut the squares with a sharp knife.

Store in an airtight container, interleaved with baking parchment or foil for up to three days.

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