Elvis Presley se piesang toebroodjies – Mikrogolf resep

Lewer 2 porsies
In Graceland, Memphis, moes Elvis se kok gereeld vir hom van hierdie toebroodjies maak.
‘n Bietjie gouestroop saam met die grondboontjiebotter maak dit éérs lekker.

 

 

 

 

 

4 snye witbrood
botter of margarien
grondboontjiebotter
1 groot, ryp piesang

Smeer die snye witbrood aan weerskante liggies met botter of margarien.
Smeer grondboontjiebotter op 2 snye en plak die oorblywende snye daarop vas om toebroodjies te vorm.
Verhit ‘n verbruiningsbak van 25 x 25 cm 8 minute by 100% krag.
Plaas die toebroodjies in die bak en mikrogolf dít ongeveer ‘n minuut oop by 100% krag tot goudbruin onder.
Keer die toebroodjies met ‘n spaan om en mikrogolf dit weer ongeveer ‘n minuut oop by 100% krag tot goudbruin onder.
Skil en verpulp die piesang.
Skei die snye versigtig sonder om die brood te breek.
Stapel Piesang moes op die grondboontjiebotter en plak die snye weer op mekaar.
Halveer die toebroodjies met ‘n skerp mes en eet dit dadelik.

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Banana Bread Cake with Peanut Butter Frosting

 

Banana Bread Cake with Peanut Butter Frosting 

My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.




For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
2 tsp.
3 cups Cake flour2 tsp. bicarb of soda2 tsp.3 cups Cake flour2 tsp. bicarb of soda2 tsp.3 cups Cake flour2 tsp. bicarb of soda2 tsp. baking powder1 cup of castor sugar1 cup oil1 cup milk3 eggs½ tsp. vanilla extract2 ripe bananas (mashed)

Peanut Butter frosting:1.5 cups crunchy peanut butter1.5 cups of icing sugar¾ cup of butter½ tsp. vanilla extract

Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.

Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.

 
 

 

GRONDBOONTJIE BOTTERKOEKIES

 

250 g sagte margarien
2 k suiker
2 eiers
125 ml grondboontjiebotter
10 ml koeksoda
25 ml melk
5 ml vanielje
2 k koekmeel
2 k klapper
2 k Post Toasties
2 k hawermout
Meng botter en suiker goed en roer eiers by.  Voeg grondboontjiebotter by en meng goed.  Los koeksoda in melk op, voeg geursel by en roer by bottermengsel.  Voeg res van bestanddele by en meng goed.  Vorm balletjies, druk effens plat met vurk en bak 10 minute by 180ºC.
LEWER 1,5 KG.

Crunchie Family Favourites – makes about 100 biscuits

 
250 g butter/marg         
1 ½ c sugar
30 ml peanut butter      
2 c rice crispies
2 eggs                                     
1 ½ c coconut
5 ml bicarb of soda       
2 c cake flour
5 ml salt                       
1 ½ c rolled oats
15 ml vanilla essence
1.        Pre-heat oven to 190*C (375*F).
2.       Grease the baking trays.
3.       Mix the bicarb, salt, rice crispies, coconut, flour & oats. Mix well.
4.       Cream the marg & sugar.
5.       Add the peanut butter, cream well.
6.       Beat in egg.
7.       Add the vanilla essence, mix well.
8.       Add the dry ingredients, mix well.
9.       Roll into small balls and place well apart on the baking trays, allowing room for spreading.

10.    Bake for 10-15 minutes or until golden brown.