Grondboontjiebotter kaaskoek

200 g (1 pak) Romany Creams
2,5 ml (1/2 t) fyn kaneel 60 ml (4 e) botter, gesmelt

750 g (3 x 250 g-bakkies) laevet roomkaas
250 ml (1 k) strooisuiker
75 ml (5 e) gladde grondboontjie botter
60 ml (4 e) koekmeel
4 ekstra groot eiers
125 ml (1/2 k) melk

385 g (1 blik) karamelkondensmelk
200 g (1 groot plak) donker sjokolade, gesmelt
1 groot grondboontjie broslekkers, grof gekap

Stel oond op 180 C.

Kap koekies en kaneel in voedselverwerker fyn.
Voeg botter by en meng goed.
Druk koekie mengsel op bodem van losboom koekpan met 24 cm-deursnee vas.

Meng roomkaas, strooisuiker en grondboontjie botter goed.
Sif koekmeel bo-oor roomkaasmengsel en meng goed.
Klits eiers en melk goed en meng by roomkaasmengsel.
Skep vulsel in tertkors en bak vir 20 minute.
Draai hitte laer na 150C en bak vir nog 45 minute.
Sit oond af, maak oond deur effens oop en laat kaaskoek vir nog 1 uur in oond staan.

Meng kondensmelk en sjokolade.
Skep sjokolade mengsel bo-op kaaskoek en sprinkel broslekker stukkies bo-oor.
Maak kaaskoek los uit losboom koekpan en sit in skywe voor.
Hou in yskas.

Moenie broslekker te lank voor die tyd op kaaskoek sprinkel nie, want dit raak taai wanneer dit met vog in aanraking kom.

Bron vroukeur


Gesondheids koekies (1978 resep)

Koekoes Vorster

1 koppie (250ml) Heuning
1 Koppie (250ml) Grondboontjie botter
2 Koppies (2 x 250ml) volroom melk poeier

Meng alles saam en druk in pan. Sny in blokkies. Fyn gesnyde sultanas kan ook bygevoeg word.

Vir n meer gesonder opsie: gebruik laevet poeier melk en suiker vrye grondboontjie botter

Ouma grootjie se soet koekies

3 Koppies (250ml) koekmeel

2E (30ml) bakpoeier

1/4t sout

1 ¼ koppie Suiker

1 Kop botter (250ml of 227 gram) ****

3 Eiers

1t vanilla geursel


Meng al die drie droe bestandele saam en vryf die botter deur.

Meng die res van die bestandele saam en voeg by die meel/botter mengsel

Rol dun en op 180C vir ongeveer 10min of tot gaar.

Laat effens afkoel op die bakplaat

**** How to measure butter

How to Measure Butter

Have you tried to measure exactly 1 cup of butter (or tablespoon for that matter)?
Spend forever to squeeze the butter in the cup, making sure there are no spaces,
just to spend more time with a spatula trying to get every little bit of butter out of the cup again?

Q: Is 1/2 lb. of butter the same as 1/2 cup of butter? (Or margarine or baking margarine like Stork bake or Marvello)
A:  The recipe writers of the world have entered a conspiracy to make cooking with butter way more complex than it should be.
In one recipe, they ask for a half-cup of butter. In the next, they ask for 8 tablespoons.
Then they turn around and demand one stick of butter.

And the whole time, they’re asking for the same thing!
In the US, butter is mostly packaged in 1-pound boxes, with four individually wrapped quarters or sticks.
In South Africa, butter is packed 250g or 500g.
Sometimes you get a smaller brick.
Or at Woolworth’s you can get a Stick of Butter.
The margarine’s are packed in 250g, 500g or 1kg.

Each pound (S.A. 500g) is roughly two cups of butter.
Each quarter-pound stick is 8 tablespoons or a half a cup. Each tablespoon is 1/2 ounce.

To thwart the wicked aims of those recipe writers once and for all, we present the following fool-proof
Butter Measurement Translation Chart to Defeat Nefarious Recipe Writers*


Volume Sticks Weight: US & British Weight: Metric
1 Tbsp 1/8 1/2 oz 14 g
2 Tbsp 1/4 1 oz 25 g
3 Tbsp 3/8 1-1/2 oz 42 g
1/4 cup 1/2 2 oz 57 g
5 Tbsp 5/8 2-1/2 oz 72 g
6 Tbsp 3/4 3 oz 85 g
7 Tbsp 7/8 3/1/2 oz 98 g
1/2 cup 1 1/4 pound 113 g
9 Tbsp 1-1/8 4-1/2 oz 126 g
10 Tbsp 1-1/4 5 oz 142 g
11 Tbsp 1-3/8 5-1/2 oz 155 g
3/4 cup 1-1/2 6 oz 170 g
13 Tbsp 1-5/8 6-1/2 oz 184 g
14 Tbsp 1-3/4 7 oz 198 g
15 Tbsp 1-7/8 7-1/2 oz 212 g
1 cup 2 1/2 pound 227 g
17 Tbsp 1-1/8 8-1/2 oz 241 g
18 Tbsp 1-1/4 9 oz 255 g
19 Tbsp 1-3/8 9-1/2 oz 270 g
1-1/4 cups 1-1/2 10 oz 284 g
21 Tbsp 1-5/8 10-1/2 oz 298 g
22 Tbsp 1-3/4 11 oz 312 g
23 Tbsp 1-7/8 11-1/2 oz 327 g
1-1/2 cups 3 3/4 pound 341 g
25 Tbsp 1-1/8 12-1/2 oz 355 g
26 Tbsp 1-1/4 13 oz 370 g
27 Tbsp 1-3/8 13-1/2 oz 384 g
1-3/4 cups 1-1/2 14 oz 398 g
29 Tbsp 1-5/8 14-1/2 oz 412 g
30 Tbsp 1-3/4 15 oz 427 g
31 Tbsp 1-7/8 15-1/2 oz 441 g
2 cups 4 1 pound 454 g

Apple Butter and Pecan Cinnamon Rolls


















You can eat these today different ways. The bottom has an amazing pecan brown sugar topping, so you can flip it onto a plate, or you can make the gooey icing I’ve included in the recipe to make it a total sugar bomb. I served it with the icing on it and it was a huge hit, but I can imagine the rolls with just the pecan filling and a cup of black coffee would be the best pairing ever in history.

This pastry is a total pecan and sugar bomb with icing. Wash it down with a cup of black coffee and your morning is automatically on the right track.

Author: Lizzy Swartz



  • ¼-ounce (approx. 7 gram)  package yeast
  • ½ cup warm water
  • ½ cup scalded milk
  • ¼ cup sugar
  • ⅓ cup butter or shortening
  • 1 tsp salt
  • 1 egg
  • 3½ to 4 cups all-purpose flour


  • 1 9oz (approx. 266ml or 255gram) or jar of apple butter
  • 3 tbsp brown sugar
  • roughly half of 8 oz (226 gram) bag of large chopped pecans


  • 4 tbsp butter
  • ¼ cup dark brown sugar
  • remainder of chopped pecans


  • 4 tbsp butter, room temperature (important!)
  • 2 cups confectioners (Icing) sugar
  • 1 tsp vanilla
  • 3-6 tbsp hot water


  1. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover with a towel and let rise until doubled in size, usually 1 to 1½ hours in a closed microwave.
  2. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix apple butter, pecans, and brown sugar and pour it over the dough (I used a spatula to spread it). Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  3. Mix the melted butter, brown sugar, and pecans together over low-medium heat in a small saucepan. Whisk until thoroughly mixed and take off of heat. Spread it evenly into the bottom of the 9″ round pan. Place the rolls on top and let sit in a closed microwave for 45 minutes until doubled in size. A friend of mine suggested that if you’re not a morning person, you can put the dough covered overnight in the fridge and bake it in the morning.
  4. Bake at 350F (176C) for 30 minutes or until nicely browned (here in CO, it may take closer to 25), making sure to check that the center of the cinnamon rolls are equally done. Meanwhile, mix together all of the icing ingredients and put them in a plastic squeeze bottle. (You can also just drizzle the icing, but I’m a bit of a perfectionist.)
  5. Let the rolls sit for ten minutes then drizzle on the icing if you’re using it. Then eat them warm because (and I’m so serious) nothing in the world is better than a warm cinnamon roll.


Peanut butter no-bake fridge cake







1 x 200 g Tennis biscuits packet
2 x 250 g full-cream cream cheese tubs
1 x 385 g condensed milk can
450 g peanut butter
½ cup Woolworths chocolate dessert sauce
½ cup Woolworths toffee dessert sauce
1 x 250 g Woolworths chocolate hazelnut butter spread jar (optional)

Cooking Instructions
Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours. Remove from the cake tin, remove the clingwrap and place on a serving dish. Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.