8 kop suiker
1 blikkie kondensmelk
250 gr margerien
2 kop vars melk
1 lepel goue stroop
kwart teelp kremetart
1 eetlep asyn.
Gooi al die bestndl behalwe die asyn in groot kastrl.
Meng baie goed en roer aanhoudend tot mengsel begin kook.
Wanner balletjies vorm in koue water en mengsel begin verkleur haal van stoof af.
Eerder bq langer kook as t kort.
Metode.
Klits tot dik en aan kante begin vassit.
Voor te dik klits 1 eetlep asyn by.
Gooi in rolkoek pan of vlak oond pan.
Sny blokkies voor heeltemal koud.
Dit is baie fudge en so heerlik dit smelt in jou mond
Sondag 10 Mei 2015
LEKKERSTE FUDGE
Lekkerste Fudge!!
gooi1 blikkie kondensmelk in 'n pot, en kook vir so 3min op die stoof,
gooi 4x slabs milky bar in en
3 eetlepels suurlemoensap,
gooi in n gespuite bak, laat afkoel!
Dis dood lekker
REAL STRAWBERRY FROSTING
(Enough for 18 cupcakes)
Ingredients:
1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, sifted, divided
Directions:
Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners' sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Ingredients:
1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, sifted, divided
Directions:
Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners' sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
ROLKOEK / SWISS ROLL
ROLKOEK
3 x-groot eiers
250ml strooisuiker
50ml water
250ml bruismeel
1ml sout
Appelkooskonfyt
3 x-groot eiers
250ml strooisuiker
50ml water
250ml bruismeel
1ml sout
Appelkooskonfyt
METODE:
Verhit oond tot 190°C.
Smeer rolkoekpan van 45x30x2 cm.
Voer uit met waspapier en smeer die papier ook.
Skei die eiers.
Klits die gele goed en klits suiker geleidelik by.
Hou aan klits totdat mengsel roomkleurig dik is.
Klits water bietjie bietjie by. Sif daarna die meel en sout saam bo-oor en vou in.
Klits eierwitte styf, maar nie droog nie en vou dit by die beslag in.
Skep dit in die pan en smeer egalig tot teenaan die kante.
Bak vir 10 minute of tot ligte goudbruin.
Sprei 'n klam vadoek oop en strooi suiker oor vadoek.
Keer koek daarop uit.
Trek waspapier versigtig af en sny die harde rande af.
Rol die koek saam met die vadoek op en laat 'n rukkie so afkoel.
Rol weer oop en smeer appelkooskonfyt oor.
Rol dit styf op en bewaar in lugdigte houer wanneer koud.
Verhit oond tot 190°C.
Smeer rolkoekpan van 45x30x2 cm.
Voer uit met waspapier en smeer die papier ook.
Skei die eiers.
Klits die gele goed en klits suiker geleidelik by.
Hou aan klits totdat mengsel roomkleurig dik is.
Klits water bietjie bietjie by. Sif daarna die meel en sout saam bo-oor en vou in.
Klits eierwitte styf, maar nie droog nie en vou dit by die beslag in.
Skep dit in die pan en smeer egalig tot teenaan die kante.
Bak vir 10 minute of tot ligte goudbruin.
Sprei 'n klam vadoek oop en strooi suiker oor vadoek.
Keer koek daarop uit.
Trek waspapier versigtig af en sny die harde rande af.
Rol die koek saam met die vadoek op en laat 'n rukkie so afkoel.
Rol weer oop en smeer appelkooskonfyt oor.
Rol dit styf op en bewaar in lugdigte houer wanneer koud.
CHOCOLATE BEER CAKE
Ingredients
175g self-raising flour
¼ level teaspoon baking powder
1 level teaspoon bicarbonate of soda
275g dark brown soft sugar
110g spreadable butter
2 large eggs, beaten
50g cocoa powder, sifted
200ml sweet stout
For the icing:
110g dark chocolate (minimum 70% cocoa solids), broken up
2 tablespoons sweet stout
50g spreadable butter
110g icing sugar, sifted
25g walnut pieces, finely chopped
175g self-raising flour
¼ level teaspoon baking powder
1 level teaspoon bicarbonate of soda
275g dark brown soft sugar
110g spreadable butter
2 large eggs, beaten
50g cocoa powder, sifted
200ml sweet stout
For the icing:
110g dark chocolate (minimum 70% cocoa solids), broken up
2 tablespoons sweet stout
50g spreadable butter
110g icing sugar, sifted
25g walnut pieces, finely chopped
To decorate:
8 walnut halves
Method:
Pre-heat the oven to 180°C. Sift the flour, baking powder and bicarbonate of soda into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Then simply add all the other ingredients, except the stout. Now, using an electric hand whisk, combine them for about one minute until you have a smooth creamy consistency.
Finally stir in the stout, a little at a time, until it’s all incorporated.
Next divide the mixture between the two prepared tins and bake near the centre of the oven for about 30–35 minutes.
They are cooked when you press lightly with your little finger and the centre springs back.
Then remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray.
Carefully peel back the lining by gently pulling it back.
Now lightly place the other cooling tray on top and just flip them over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
To make the icing: melt the broken chocolate with the stout in a bowl set over a pan containing 5cm of barely simmering water, without the bowl touching the water.
When it’s melted (5–10 minutes) take it off the heat. Beat in the butter and leave it to cool a little before beating in the icing sugar with an electric hand whisk.
Now transfer a third of the icing to a separate bowl and stir the chopped walnuts into that.
After the icings have cooled to a spreadable consistency, sandwich the cake with the walnut icing, then spread the remaining two thirds of the icing on the top of the cake, using a palette knife.
Finally decorate with a circle of walnut halves.
Leave the icing to set completely before storing in an airtight tin.
8 walnut halves
Method:
Pre-heat the oven to 180°C. Sift the flour, baking powder and bicarbonate of soda into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Then simply add all the other ingredients, except the stout. Now, using an electric hand whisk, combine them for about one minute until you have a smooth creamy consistency.
Finally stir in the stout, a little at a time, until it’s all incorporated.
Next divide the mixture between the two prepared tins and bake near the centre of the oven for about 30–35 minutes.
They are cooked when you press lightly with your little finger and the centre springs back.
Then remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray.
Carefully peel back the lining by gently pulling it back.
Now lightly place the other cooling tray on top and just flip them over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
To make the icing: melt the broken chocolate with the stout in a bowl set over a pan containing 5cm of barely simmering water, without the bowl touching the water.
When it’s melted (5–10 minutes) take it off the heat. Beat in the butter and leave it to cool a little before beating in the icing sugar with an electric hand whisk.
Now transfer a third of the icing to a separate bowl and stir the chopped walnuts into that.
After the icings have cooled to a spreadable consistency, sandwich the cake with the walnut icing, then spread the remaining two thirds of the icing on the top of the cake, using a palette knife.
Finally decorate with a circle of walnut halves.
Leave the icing to set completely before storing in an airtight tin.
STARBUCKS LEMON LOAF
Ingredients:
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.
Dinsdag 05 Mei 2015
Veelsydige sjokoladekoek
Sjokoladekoek: Bereiding: 10 minute; baktyd: 40-60 minute.
Bêremengsel
Maak 1 350 ml bêremengsel (genoeg vir 1 oondpankoek of ’n hoë 20 cm-koek). Bestanddele: 750 ml (3 k) koekmeelblom; 20 ml (4 t) bakpoeier; 375-500 ml (1½-2 k) witsuiker; 5 ml (1 t) koeksoda; 80 ml (⅓ k) kakao en ’n knippie sout
Sif al die bestanddele 3 maal saam en bêre dit in ’n lugdigte houer op ’n koel plek.
500 ml (2 k) kookwater;
250 ml (1 k) olie;
10 ml (2 t) vanieljegeursel;
50 ml witasyn
Versiersel
1 blik (410 g) ingedampte melk;
125 ml (½ k) suiker;
3 plakke (100 g elk) neutsjokolade, in blokkies gebreek;
bessies vir oorsprinkel.
Plaas al die bestanddele vir die versiersel in ’n kastrol en verhit oor matige hitte tot die sjokolade gesmelt is. Kook sowat ’n halfuur tot dik. Sny die koek horisontaal in die helfte indien verkies en plak die lae met van die versiersel opmekaar. Versier met orige versiersel en sprinkel die bessies oor.
Metode
Voorverhit die oond tot 180 °C. Smeer ’n 20 cm-koekpan of ’n 27 x 40 cm-oondpan goed met margarien of spuit met kossproei. Voer die kante van die koekpan uit met bakpapier om ’n kraag te vorm. Plaas die bêremengsel in ’n groot mengbak. Meng die kookwater, olie, vanieljegeursel en witasyn in ’n beker en giet egalig oor die droë bestanddele. Klits met ’n vurk tot dit gemeng is. Giet in die voorbereide pan, stamp effens om die grootste lugborrels te verwyder en bak sowat 40-60 minute tot gaar en tot ’n toetspen skoon uit die middel van die koek kom. Bedek met tinfoelie indien die koek te donker word. Keer die ronde koek uit op ’n draadrak en laat afkoel.
Bêremengsel
Maak 1 350 ml bêremengsel (genoeg vir 1 oondpankoek of ’n hoë 20 cm-koek). Bestanddele: 750 ml (3 k) koekmeelblom; 20 ml (4 t) bakpoeier; 375-500 ml (1½-2 k) witsuiker; 5 ml (1 t) koeksoda; 80 ml (⅓ k) kakao en ’n knippie sout
Sif al die bestanddele 3 maal saam en bêre dit in ’n lugdigte houer op ’n koel plek.
Bestanddele
1 x basiese bêremengsel;500 ml (2 k) kookwater;
250 ml (1 k) olie;
10 ml (2 t) vanieljegeursel;
50 ml witasyn
Versiersel
1 blik (410 g) ingedampte melk;
125 ml (½ k) suiker;
3 plakke (100 g elk) neutsjokolade, in blokkies gebreek;
bessies vir oorsprinkel.
Plaas al die bestanddele vir die versiersel in ’n kastrol en verhit oor matige hitte tot die sjokolade gesmelt is. Kook sowat ’n halfuur tot dik. Sny die koek horisontaal in die helfte indien verkies en plak die lae met van die versiersel opmekaar. Versier met orige versiersel en sprinkel die bessies oor.
Metode
Voorverhit die oond tot 180 °C. Smeer ’n 20 cm-koekpan of ’n 27 x 40 cm-oondpan goed met margarien of spuit met kossproei. Voer die kante van die koekpan uit met bakpapier om ’n kraag te vorm. Plaas die bêremengsel in ’n groot mengbak. Meng die kookwater, olie, vanieljegeursel en witasyn in ’n beker en giet egalig oor die droë bestanddele. Klits met ’n vurk tot dit gemeng is. Giet in die voorbereide pan, stamp effens om die grootste lugborrels te verwyder en bak sowat 40-60 minute tot gaar en tot ’n toetspen skoon uit die middel van die koek kom. Bedek met tinfoelie indien die koek te donker word. Keer die ronde koek uit op ’n draadrak en laat afkoel.
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