KOELKAS-VRUGTEKOEK

Rika Theron

Betsanddele

Voer ‘n broodpan, 23 x 13 x 7 cm, met kleefplastiek uit en smeer met kookolie of spuit met Spray & Cook.

Meng 1 pak (500 g) glansvrugte-koekmengsel en beskuitjiestukkies (2 pakke Tennisbeskuitjies) goed.
Verhit 125 g botter en 125 ml sagte bruinsuiker in ‘n kastrol tot gesmelt.
Haal van stoof af en voeg 1 blik kondensmelk en 5 ml vanieljegeursel by.  Meng goed.
Voeg by vrugtemengsel en meng.
Skep in pan  en druk styf vas.
Verkoel in yskas tot styf.
Keer versigtig uit pan, verwyder plastiek en versier met glanskersies, engelwortel en glansvrugtestukkies.

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SMULSTAFIES

Anna Eksteen
(12 stafies)

Bestanddele
125 ml volkoringmeel
250 ml hawermout
1 ml koeksoda
125 ml klapper
125 ml bruin suiker
250 ml pitlose rosyne
150 g margarien, gesmelt
15 ml heuning

Metode
Voorverhit oond tot 180C.
Smeer die bakplaat.
Meng die volkoringmeel, hawermout, koeksoda, klapper, bruin suiker en pitlose rosyne saam in ‘n groot mengbak.
Meng die gesmelte margarien en heuning saam in ‘n aparte bak.
Roer goed.
Voeg margarien-heuningmengsel by die droë bestanddele en meng deeglik met ‘n houtlepel.
Druk die mengsel eweredig vas op die bakplaat.
Bak 20 minute lank tot goudbruin.. Sny in stafies terwyl nog warm..
Laat heeltemal afkoel.

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Chocolate Fudge Truffle Cake (gluten free, dairy free, egg free)

adapted by Ellen Allard from My New Roots blog’s Chocolate Fudge Cake with a Secret Iamglutenfree.blogspot.com

Ingredients
8 oz. 226 gram dark chocolate, melted, preferably organic
3 tbsp organic cocoa powder, preferably organic (I used cacao powder)
1 1/3 c. garbanzo beans, drained and rinsed
1 c. applesauce, unsweetened
1/2 c. maple syrup
1/2 tsp baking powder
1 large date, pitted
1 tsp Grand Marnier, optional
1/4 c. hot water

Method
Preheat oven to 350F r 175C  degrees. Lightly grease an 8″ round cake pan.
Melt chocolate either in microwave or in a pan that is set over a pan of gently boiling water.
In a blender, mix the cocoa powder, garbanzo beans, applesauce, maple syrup, baking powder, date,
Grand Marnier, and hot water until thoroughly blended and smooth.
Add the melted chocolate and blend until incorporated.

Pour into your prepared baking pan and bake for one hour.
The original recipe called for baking it for 35 – 50 minutes. I tested it at 45 minutes and it was still wiggly.
I preferred giving it another 15 minutes, which I did in five minute increments.
And even after an hour, the cake tester still came out a bit wet.
Remove from oven and place on cooling rack.
Once the cake reaches room temperature, cover with foil and place in freezer until frozen.

To serve, remove from freezer and allow to sit on counter for about 10 minutes. T
hen slice and serve either with a sprinkling of confectionary sugar or strawberry sauce. Or both
For the strawberry sauce, blend a bunch of strawberries in a blender with sweetener of choice and fresh squeezed lemon juice, if desired add some Grand Marnier.

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Chocolate Cake and Caramel Sauce. Wonderful & Fatning!!!!

Niekie Rossouw

10 big portions

Mix  Together:
1 Cup of Cake Flour
1 Table Spoon  (high) of Cacao
1 Cup of CASTOR SUGAR
1 ml salt

Mix together:    
½ Cup cooking Oil
½ Cup of water
4 egg yellow’s (yellow and white must b e kept apart)
1 teaspoon of  vanilla essens

Mix the egg yellow with the flour mixture. Beat the 4 egg white’s until firm while adding a ½ teaspoon baking powder. Mix this lightly in the flour mixture. Throw in buttered dish (large) and bake for 160 º Celsius in oven for about 30 – 35 minutes.

Boil sauce together:
1 Cup of Sugar
1 Cup of water
1 teaspoon (high) of any coffee (Ricoffy)
1 teaspoon of caramel or rum essence.

POUR THE HOT/BOILING SAUCE CAREFULLY OVER THE WARM CAKE THAT HAS JUST BEEN TAKEN FROM THE OVEN. THIS CAKE MUST NOW COOL OF PRIOR TO THE DECORATINIG WITH THE CARAMEL PUEDING.

Decorating:
1 packet caramel instant pudding (This flavor works the best.
1 Cup of Fresh Milk (250 ml)
125 ml Fresh Cream

Beat the fresh cream until firm. Now mix the instant pudding and the milk. Add the cream to the instant pudding immediately. Mix lightly. Smear this over the cooled down cake and decorate further (be creative)  (coloured vermicilly ect) It is important to keep this tart/cake in the refrigerator all the time. This can also be a pudding as it is very moist.

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Stroperige sjokoladekoek

Ilana

Genoeg vir 1 koek

Bereiding: sowat 20 minute
Baktyd: 40-45 minute

STROOP
265 ml suiker
275 ml water

KOEKBESLAG
250 ml (1 k) koekmeel
30 ml (2 e) bakpoeier
’n knippie sout
250 g (1 k) botter
125 ml (½ k) strooisuiker
200 g donkersjokolade soos Albany
5 ekstra groot eiers
30 ml (2 e) brandewyn of Frangelicalikeur

VERSIERSEL
200 g sjokolade met haselneute
30 ml (2 e) melk
Voorverhit die oond tot 180 °C.
Smeer en voer ’n diep koekpan
(24 cm in deursnee) uit met bakpapier.

STROOP

Verhit die suiker en water in ’n kastrol, bring tot kookpunt en laat prut sowat 10 minute.

BESLAG
Sif die meel, bakpoeier en sout saam in ’n groot mengbak.Smelt die botter, suiker en donkersjokolade in ’n dubbelkoker of in ’n glasbak oor kookwater of in die mikrogolfoond.Verwyder van die hitte en klits een eier op ’n slag by. Klits goed ná elke byvoeging. Giet die brandewyn of likeur by en roer tot gemeng.Vou die gesifte meelmengsel
by die eiermengsel in en meng alles goed. Giet die beslag in die voorbereide pan en bak 40-45 minute of tot gaar. Verwyder die koek uit die oond, prik dit ’n paar keer met ’n toetspen en giet die stroop oor. Maak die kante los sodra die koek afgekoel is en keer dit op ’n koekbord uit.

VERSIERSEL
Smelt die sjokolade oor ’n lae hitte of gebruik ’n dubbelkoker. Roer die melk by en roer tot ’n gladde sous vorm.
Giet die sjokoladesous bo-oor die koek en versier met gekleurde eetbare koekversiersels.

 

 

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ROOI FLUWEELKOEK:

Anna Eksteen

KOEK:
100g botter
350g suiker
2 eiers
75ml kakao
30ml kookwater
2 bottels (30ml elk) voedselkleursel
520ml koekmeelblom
5ml sout
250ml karringmelk
5ml vanieljegeursel
5ml koeksoda
5ml witasyn

VERSIERSEL:
250ml melk
90ml koekmeelblom
275ml suiker
250ml botter
5ml vanieljegeursel
sjokolade-vermicelli om bo-oor te strooi

Metode
Voorverhit die oond tot 180C. Smeer twee 20cm losboomkoekpanne met margarien. Verroom die botter en suiker saam tot lig en romerig. Voeg die eiers een vir een by en klits na elke byvoeging. Meng die kakao, kookwater en voedselkleursel saam om ‘n stywe pasta te vorm. Voeg by die botter mengsel en meng. Sif die koekmeelblim en sout saam. Meng ook die karringmelk en vanieljegeursel saam. Voeg om die beurt met die droë bestanddele by die bottermengsel. Meng laastens die koeksoda en asyn saam en voeg by die mengsel. Meng goed. Verdeel die mengsel in twee gelyke dele en skep in die voorbereide koekpanne. Bak sowat 30 minute lank of totdat pen skoon uit die middel van die koek kom.

VERSIERSEL:
Voeg ‘n bietjie van die melk by die koekmeelblom en meng tot ‘n gladde pasta. Bring die res van die melk saam met die suiker tot kookpunt. Roer gedurig. Voeg ‘n bietjie van die warm melk by die meelpasta en meng goed. Voeg by die warm melk en kook oor lae hitte tot gaar en dik. Roer gedurig. Verroom die botter tot sag. Voeg die vanieljegeursel by. Giet die melkmengsel by en klits totdat dit lyk soos styfgeklopte room. Koel af. Smeer ‘n bietjie van die versiersel op 1 koeklaag en plaas die ander koeklaag bo-op. Versier die koek met die res van die versiersel. Strooi ‘n bietjie sjokolade-vermicelli bo-oor.

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Cinnamon carrot cake

Ilana

A homely cheesecake filled with nuts and coated in cream cheese.

Ingredients
375ml cake flour
1½ tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
2 tsp ground cinnamon
½ ts pground ginger
¾ cupsunflower oil
375ml light brown sugar
3 large eggs
250g finely grated carrot
100g pecans or walnuts – roughly chopped
extra pecans or walnuts to decorate

Cream cheese icing:
75g butter
175g smooth cream cheese
375g icing sugar
½tsp vanilla extract

Method
Preheat your oven to 180°C and grease a 22cm ring tin.

Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a bowl and combine.

Place the oil, brown sugar and eggs in separate bowl and whisk on high speed for about 2 minutes until pale and combined. Add the flour mixture and whisk until almost combined. Be careful not to  over mix.

Add the grated carrots and nuts and fold in by hand until all the ingredients are combined. Pour the batter into your prepared ring tin and bake for 60 minutes or until an inserted skewer comes out clean. Allow to cool before removing from the tin.

To make the cream cheese icing:

Use an electric mixer to whisk the butter until soft and creamy. Add the cream cheese and continue to beat until fluffy and combined.

Sift in the icing sugar and add the vanilla extract. Beat until just combined and thick – do not overmix!

Store in the fridge until use.

Spread the cream cheese frosting over the cooled cake. Decorate with nuts and a fine dusting of cinnamon.

 

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CHOCOLATE PEANUT BUTTER MUG CAKE

Send in by Ilana

Ingredients
2 tablespoons butter
2 tablespoons peanut butter
1/2 teaspoon vanilla
1 egg
2 tablespoons sugar
2 tablespoons flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons chocolate chips

Method
smelt the butter in a small dish. Add the peanut butter and mix well.

In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut

butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute)

 

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Ongebakte dadel balletjies

Beshonderhede
2 eetl botter
2 eiers
500g dadels (die blokke), fyngesny
6 k klapper
1 1/5 k suiker
4 k Rice Krispies

Metode
Sit dadels in kastrol op lae hitte – laat dit net sag word. Klits eiers, suiker en botter. Voeg by dadels en kook oor lae hitte – pasop vir brand! Voeg dan Rice Krispies en klapper by en meng goed.
Rol balletjies en rol dan in klapper.

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Warm-uit-die-oond-sjokoladekoek


Bestanddele
750 ml meel
20 ml bakpoeier
500 ml strooisuiker
250 ml sagte margarien
250 ml melk
4 ekstra-groot eiers
75 ml kakao
125 ml water

Metode
Verhit oond tot 180°C. Smeer oondpan van 33 x 26cm. Sif meel en bakpoeier saam in groot mengbak. Voeg strooisuiker, margarien, melk en eiers by. Klits vir 5 minute met elektriese klitser tot goed gemeng.
Meng goed en giet in voorbereide pan. Bak ± 40 minute of tot gaar.

Versiersel:
500 g versiersuiker
50 ml margarien
50 ml kakao
75 ml kookwater

Metode
Sif versiersuiker en kakao saam.  Voeg margarien en kookwater by en meng tot margarien gesmelt het.  Giet oor warm koek.  Bedien louwarm.

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