Canny Mexican Mix for Jacket Potatoes – serves 4

Enough potatoes for 4 people 
(about 2 potatoes each)             
410 g can sweet corn kernels           
410 g can Mexican styled tomatoes
2 c grated cheese                             
420 g can baked beans
Butter
1.        Prepare potatoes in microwave, do not peel.
2.       Mix all 3 cans together in a contained and heat through.
3.       Cut the cooked potatoes with a cross on the top, squeeze open.
4.       Put a teaspoon of butter in each open potato.
5.       Pour enough ‘mixed can’ mixture over each potato.
6.       Cover each potato with cheese.
7.       Serve with a mixed green salad.

Note:‘Can mixture’ can also be served as an accompaniment

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Buttermilk Rusks


(makes 2 very large & 4 loaf tins)

1 kg butter/marg                           
20 ml salt
800g sugar                                    
25 ml baking powder
2 litres butter milk                        
6 eggs – beaten well
4,5 kg self-raising flour

1.        Mix all dry ingredients in a VERY LARGE mixing bowl.
2.       Melt the marg/butter.
3.       In large bowl, mix the melted butter & buttermilk, mix well.
4.       Add the BEATEN eggs. Mix well.
5.       Add the wet ingredients to the dry ingredients, mix well.
6.       Use your hands if need be. If too sticky, add more self-raising flour.
7.       Knead the dough until smooth & elastic but soft.
8.       Pre-heat the oven to 180*C (350*F).
9.       Grease all the baking tins well.
10.    Roll mixture into balls., egg shaped & size.
11.     Pack balls into the greased baking trays.
12.    Bake for about 60 minutes, or until brown and cooked through.
13.    Separate the baked rusks and dry in a cool oven over night until completely dry 

 

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Butterscotch Pudding (Teresa Meyer)

Ingrediants
1 ¼ c Self Raising Flour, sifted
½ c Firmly packed Brown Sugar
100 g Melted Butter
½ Milk
1 egg
1 t Vanilla Essence
Extra 1 c loosely packed brown sugar
1 tbsp Cornflour
⅓ cup malted milk drink powder
1½ c Boiling Water
½ c Cream

Method Honeycomb ice-cream

To make the honeycomb ice-cream, you will need a litre of rich vanilla ice-cream (or aby flavour of your choiche).You will also need a few Chrunchies. Take your ice-cream out of the freezer an let it stand for 20 minutes at room temperature untill the ice=cream softens, but does not melt. Spoon into a large mixing bowl.
Break the Chrunchies intoe very fine pieces, and add the pieces to the ice-cream and stir with a large metal spoon untill to just combine. Return the ice-cream to the freezer and freeze for 2 – 3 hours
Method Pud
Preheat the oven to 180°C
Brush a 1.25 L ovenproof dish with melted butter.
Put the flour and brown sugar in a mixing bowl and mix woth a wooden spoon to combine.
Pour butter, milk, egg and vanilla essence into a jug and beat with a fork untill mixed.
Make a well in the centr of the dry ingredients.
Pour in the milk mixture and beat with a wooden spoon untill the mioxture is smoothe and well combined.
Spoon the mixture into the prepared dish and smooth over the surface.
Put extra brown sugar, malted milk drink powder and cornflour in a small bowl and mix with fork untill well combined.
Sprinkle this mixture evenly over the pudding mixture.
Place the boiling water in a jug, add the cream and stir to combine.
Carefully pour the cream mixture over the back of a large metal spoon onto the brown sugar mixture.
Bake for 40 – 45 minutes.
Serve hot or warm with scoop of honeycomb ice-cream

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Cape Brandy Pudding – serves 8

250 g dates, chopped                         
5 ml bicarb of soda
250 ml boiling water                          
150 g butter
250 ml sugar                                      
2 eggs, beaten
500 g cake flour                                
5 ml baking powder
3 ml salt                                             
250 ml pecan or walnuts, chopped
Sauce:
250 ml sugar                                      
50 ml butter
300 ml hot water                               
40 ml vanilla essence
pinch of salt                                      
200 –250 ml brandy
1.        Divide dates into two equal portions in two separate bowls.
2.       In the one bowl, add the bicarb & boiling water. Mix well & allow to cool.
3.       Preheat oven to 180*C (350*F).
4.       Grease a large glass oven wear dish.
5.       In a large mixing bowl, cream the butter & sugar.
6.       Beat in the eggs, thoroughly.
7.       Sift the flour, baking powder & salt in a separate bowl.
8.       Add the dry mixture to the creamed mixture, mix well.
9.       Add the other chopped dates & chopped nuts, mix well.
10.    Stir in the dates/bicarb mixture. Mix well.
11.     Pour into the glass dish.
12.    Bake for 40 minutes.
13.    Sauce: In a medium saucepan, combine the water, butter & sugar. Stir until sugar is dissolved.
14.    Remove from heat & stir in the vanilla essence, salt & brandy.
15.    When the pudding is removed from the oven, prick the pudding with a knife.
16.    Pour the hot sauce over the pudding., allowing it to be totally absorbed by the pudding.
17.    Serve hot or cold with custard or fresh cream.

 

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Brandy Cream Liqueur – makes 4 X 750 ml

3 large eggs                                     
15 ml coffee powder
3 X 397 g cans full cream                
1 ½ litres long life cream
sweetened condensed milk               
20 ml vanilla essence
300 ml brandy                                 
600 ml whiskey
1.        Prepare 4 X 750 ml glass bottles. Cleaned, sterile with corks.
2.       In a large bowl, beat the eggs & coffee powder.
3.       Add the condense milk, combine well.
4.       Add the cream, vanilla essence, combine well.
5.       Add the brandy & whisky, mix until all combined.
6.       Fill the bottles, label & refrigerate.
7.       Flavour will be smoother after 1 week.

MUST BE STORED IN A REFRIGERATOR!!

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Booze Bombs – makes about 45 balls

200 g dark chocolate                  
100 ml brandy
100 ml syrup                               
100 ml whiskey or rum 
450 g marie biscuits                   
200 g nibbled almonds
1 – 2 c icing sugar for coating 
1.         Cover a tray with wax wrap.
2.        Place a few biscuits in a large plastic bag, seal & roll fine with a rolling pin. Continue until all biscuits are done.
3.        Place crumbs into a large mixing bowl.
4.        Add the nuts to the biscuits crumbs, mix.
5.        Melt the chocolate in the microwave & add to the crumbs mixture, mix well.
6.        Add the syrup to the crumb mixtures, mix well.
7.        Add the brandy/whiskey to the crumb mixture, mix very well.
8.        Roll teaspoons fulls of the mixture into balls (smaller than walnut) using your hands.
9.        Put the balls in the icing sugar, coating them well.
10.     If your hands get too sticky, use a little icing sugar.
11.      Place balls on a tray covered in wax wrap.
12.     When completed, cover the tray with cling wrap & refrigerate till hardened.
13.     When hardened, place into a container that seals well.
14.     Taste best after maturing in fridge for a week.

Can be kept in the fridge, in a sealed container for 3 weeks

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Baked Carrot Pudding – serves 6

 
250 g carrots, grated                
60 ml sugar
30 g butter                                
150 ml cake flour
3 ml baking powder                    
3 ml bicarb of soda
10 ml ground cinnamon               
5 ml ground ginger
3 ml ground nutmeg                    
60 ml sugar 1 extra large egg                
320 ml ideal milk                       
60 g butter, melted
125 ml seedless raisins              
 pinch of salt
5 ml vanilla essence             
 
Honey Brandy cream:
125 ml thick cream                       
10 ml honey
10 ml brandy
 
1.        Place grated carrots, 60 ml sugar & 30 g butter (all * ingredients) into a small saucepan.
2.       Cover & simmer, stirring occasionally, over low heat. Add extra water to prevent the carrots from burning.
3.       Simmer mixture until the carrots are very soft. 30 – 40 minutes.
4.       Allow mixture to cool.
5.       Preheat oven to 180*C (350*F).
6.       Grease a 1 litre casserole dish.
7.       In a large mixing bowl, sift together the flour, baking powder, bicarb, cinnamon, ginger, nutmeg & salt. Add the 60 ml sugar.
8.       In another bowl, lightly beat the egg, vanilla essence & ideal milk.
9.       Add the egg mixture to the dry ingredients. Mix well.
10.    Melt the 60 g butter, add to the batter mixture. Mix well. 
11.     Add the carrot mixture & raisins. Mix well.
12.    Pour the batter into the greased casserole dish.
13.    Bake for 1 hour or until golden & centre is springy to touch.
14.    Sauce: Wisk the cream, till stiff.
15.    Add the brandy & warmed honey, mix well.

16.    Serve the honey cream sauce with the hot carrot pudding.

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Asparagus Tart

Crust:
115 g soft butter                       
 1 ½ c cake flour or ½  c whole wheat flour                 
& 1 c cake flour
 2 ml salt                                   
1 egg, beaten                              
10 ml baking powder
milk if necessary           
Filling:
1 X 410 g asparagus soup               
1 X 410 g salad cut asparagus
1 ½ c grated cheddar cheese         
15 ml fresh parsley, chopped
15 ml dry mustard powder             
7 ml dried dill
2 eggs, beaten                               
1 c cake flour
½ c milk                                         
salt & milled black pepper
1 c milk                
1.        Preheat oven to 180*C (350*F).
2.       Grease a 6 X 21 X 21 glass pie dish.
3.       Crust: Sift all dry ingredients for crust.
4.       Rub butter into the flour mixture.
5.       Add the beaten egg.
6.       Mix to form a soft dough, add a little milk if necessary.
7.       Press dough into pie dish. Refrigerate..
8.       Filling: Mix the asparagus soup & pieces, herbs, salt, milled black pepper, mustard, 1 c grated cheese, flour & 1 c milk in a mixing bowl.
9.       Pour asparagus mixture into pie crust.
10.    Beat the eggs with the other ½ c milk.
11.     Season the egg mixture with salt & milled black pepper.
12.    Pour over the pie contents.
13.    Sprinkle with the other ½ c grated cheese.

14.    Bake for 45 minutes or until set & golden.

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Barbecue marinade, Basting Sauce.

    
150 ml brown vinegar                         
20 ml oil
40 ml worcester sauce                       
5 ml tobasco sauce
1 onion, grated                                  
3 cloves garlic, crushed
10 ml paprika                                    
40 ml tomato sauce
5 ml mustard powder                        
15 ml salt
5 ml ground black pepper                  
1 chicken stock cube
10 ml sugar                                        
10 ml sweet basil
5 ml thyme             
1.        Mix all the ingredients well, very well.
2.       Slash the chicken pieces
3.       Place the chicken in a marinade dish.
4.       Pour over the marinade & marinade overnight.
5.       Braai the chicken over coals & baste with the leftover marinade.

6.       Can be used for vegetables & fish

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Quick Banana Desert – serves 4-6

8 ripe bananas, peeled      
125 ml orange juice
& slices length wise         
60 ml warmed brandy
15 ml butter                      
5 ml cinnamon
40 ml brown sugar            
2 ml nutmeg
125 ml coconut             
1.        Preheat oven to 180*C (350*F).
2.       Grease a 20 X 20 cm glass square dish.
3.       Arrange cut bananas in the dish.
4.       Dot with the butter.
5.       Pour the orange juice over the bananas.
6.       Mix up the spices & sugar, sprinkle over the bananas.
7.       Sprinkle the coconut over the bananas.
8.       Bake for 30 minutes, pour over the heated brandy & flambé.

9.     Serve with ice cream or fresh cream.

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