Marshmallow Cheese Cake. (Malvalekker kaaskoek)

Crust: 5 cups Tennis biscuits (crushed) 1/2 cup sugar 1/2 cup butter or margarine (melted) Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top. Filling: 140gr marshmallows (about 40 large marshmallows) 3/4 cup milk 450gr cream cheese 340 ml Container Orley Whip (beaten) Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in orley Whip. Spread into crust and sprinkle with remaining biscuit crust. Refrigerate until set. Resep van Kreatiewe kos idees se facebook  www.facebook.com/Kreatiewe.Kos.Idees    Subscribe: english_recipes-subscribe@yahoogroups.com  Subscribe: resepte-subscribe@yahoogroups.com

Crust:
5 cups Tennis biscuits (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)
Mix above ingredients. Press into top and sides of 9 x 13′ greased pan. Reserve 1/2 cup for top.
Filling:
140gr marshmallows (about 40 large marshmallows)
3/4 cup milk
450gr cream cheese
340 ml Container Orley Whip (beaten)
Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in orley Whip. Spread into crust and sprinkle with remaining biscuit crust. Refrigerate until set.
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Pumpkin Cookies with Caramel Frosting

Pumpking cookies with caramel frosting

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Dreamy custard slices

Baking time: 15 minutes Oven temperature: 180°C • 400g ready-made puff pastry Custard filling • 625ml evaporated milk • 10ml vanilla essence • 125ml condensed milk • 85ml cornflour • 6 large egg yolks • icing sugar, for dusting 1 Roll out the pastry on a lightly floured surface until 3mm thick and cut into two 15 x 25cm rectangles. 2 Grease and line a baking tray, place pastry on tray and cover with another greased baking tray to act as a weight. Bake for about 10 minutes, until puffed and golden. Allow to cool. 3 Filling In a saucepan heat the evaporated milk, vanilla essence and condensed milk until hot. Remove from heat. Mix cornflour with 125ml water to form a smooth paste and whisk into the hot milk. 4 Add the egg yolks, whisking continuously. Return mixture to the heat and simmer over a gentle heat for about five minutes, until the mixture has thickened. Allow to cool to room temperature. 5 Spread one pastry sheet with filling and top with the other pastry sheet. Refrigerate for an hour until set. Dust with icing sugar and cut into slices to serve.  Ideas recipe Subscribe: english_recipes-subscribe@yahoogroups.com  Subscribe: resepte-subscribe@yahoogroups.com

Baking time: 15 minutes
Oven temperature: 180°C
• 400g ready-made puff pastry
Custard filling
• 625ml evaporated milk
• 10ml vanilla essence
• 125ml condensed milk
• 85ml cornflour
• 6 large egg yolks
• icing sugar, for dusting
1 Roll out the pastry on a lightly floured surface until 3mm thick and cut into two 15 x 25cm rectangles.
2 Grease and line a baking tray, place pastry on tray and cover with another greased baking tray to act as a weight. Bake for about 10 minutes, until puffed and golden. Allow to cool.
3 Filling In a saucepan heat the evaporated milk, vanilla essence and condensed milk until hot. Remove from heat. Mix cornflour with 125ml water to form a smooth paste and whisk into the hot milk.
4 Add the egg yolks, whisking continuously. Return mixture to the heat and simmer over a gentle heat for about five minutes, until the mixture has thickened. Allow to cool to room temperature.
5 Spread one pastry sheet with filling and top with the other pastry sheet. Refrigerate for an hour until set. Dust with icing sugar and cut into slices to serve.
Ideas recipe
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Fudge (Mikrogolf) Koekoes

 

This is the recipe that I use all the time.

It is ready between 8 to 11 min.

Depending on the condensmilk that I use.

 

1 Tin Condens

2C Sugar

1t Vanilla

125g Margarien

Place condens, sugar and margerien in Large glass bowl.

Cook on High for 2min.

Stir.

High for 10min.

Stir occasionally.

 

When done, stir in vanilla.

 

Pour in creased lined pan and leave to cool.

Cut in squares.

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Eggless Nutty Chocolate Brownie Recipe

This eggless no-bake nutty chocolate brownie can be whipped out in just 15 minutes or less!   Ingredients: 22 Marie Biscuits 20gm cocoa powder 40gm roasted nuts (I used almond and cashew nuts) 200gm condensed milk

This eggless no-bake nutty chocolate brownie can be whipped out in just 15 minutes or less!
Ingredients:
22 Marie Biscuits
20gm cocoa powder
40gm roasted nuts (I used almond and cashew nuts)
200gm condensed milk

Break Marie biscuits in a plastic bag.   I don’t like it to be too powdery. I prefer it to be a little coarse as it will make the brownie a more interesting bite. Chop the nuts coarsely. Pour the Marie biscuit crumbs into a bowl. Add 20gram of cocoa powder. Add in the chopped nuts. Mix well. Add 200gm condensed milk. Mix really well making sure all the dry ingredients combined thoroughly with the milk.

Break Marie biscuits in a plastic bag.
I don’t like it to be too powdery. I prefer it to be a little coarse as it will make the brownie a more interesting bite.
Chop the nuts coarsely.
Pour the Marie biscuit crumbs into a bowl.
Add 20gram of cocoa powder.
Add in the chopped nuts.
Mix well.
Add 200gm condensed milk.
Mix really well making sure all the dry ingredients combined thoroughly with the milk.

Transfer into a baking tray but since I don’t have a small baking tray I just use a shallow bowl. *Line the bowl with clingwrap for easy removal later*Press firmly thoroughly. Refrigerate. Let it chill for at least 4 hours or preferably overnight.

Transfer into a baking tray but since I don’t have a small baking tray I just use a shallow bowl. *Line the bowl with clingwrap for easy removal later*Press firmly thoroughly.
Refrigerate. Let it chill for at least 4 hours or preferably overnight.

Source:  submerryn.com

 

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Squishy marshmallow brownies

200g dark chocolate 170g salted butter (or add a pinch of salt if using unsalted) 3 free range eggs (room temperature is always better) 200g soft brown sugar (caster is fine if you don’t have any) 110g plain flour About two large handfuls of small marshmallows So firstly, assemble all your ingredients together, and preheat the oven to gas 4/180 degrees. The method Step one: melt the butter and chocolate in a bain-marie – basically, a heatproof bowl (so not a plastic one) over a saucepan of just-simmering water – don’t let the bottom of the bowl come into contact with water.  Turn the water off when it’s just bubbling and stir the mixture gently until it’s combined.  Take it off the heat and allow to cool to room temperature (if you pour very hot chocolate into the eggy mixture, you risk getting blobs of scrambled egg in your brownies. Ick). Step two: meanwhile, whisk the eggs and sugar together until pale, light and frothy.  There is no raising agent in brownies, so the air whisked in at this stage will stop them being a big chocolate brick. Step three: pour in the cooled chocolate/butter mixture and stir well. Step four: lastly, add in the flour and the marshmallows..  Stir briefly until the flour disappears.  Less is more here. Baking I use a square silicone cake ‘tin’, given a little spritz of cake release spray, but any square or rectangular tin will do.  Make sure you line it very well as the brownies will stick. Step five:  bake for about 30 – 40 minutes or until the top is cracked and shiny.  The centre should still be slightly soft and squidgy. Leave to cool a little bit before slicing. Source: englishmum.com Subscribe: english_recipes-subscribe@yahoogroups.com  Subscribe: resepte-subscribe@yahoogroups.com

200g dark chocolate
170g salted butter (or add a pinch of salt if using unsalted)
3 free range eggs (room temperature is always better)
200g soft brown sugar (caster is fine if you don’t have any)
110g plain flour
About two large handfuls of small marshmallows
So firstly, assemble all your ingredients together, and preheat the oven to gas 4/180 degrees.
The method
Step one: melt the butter and chocolate in a bain-marie – basically, a heatproof bowl (so not a plastic one) over a saucepan of just-simmering water – don’t let the bottom of the bowl come into contact with water. Turn the water off when it’s just bubbling and stir the mixture gently until it’s combined. Take it off the heat and allow to cool to room temperature (if you pour very hot chocolate into the eggy mixture, you risk getting blobs of scrambled egg in your brownies. Ick).
Step two: meanwhile, whisk the eggs and sugar together until pale, light and frothy. There is no raising agent in brownies, so the air whisked in at this stage will stop them being a big chocolate brick.
Step three: pour in the cooled chocolate/butter mixture and stir well.
Step four: lastly, add in the flour and the marshmallows.. Stir briefly until the flour disappears. Less is more here.
Baking
I use a square silicone cake ‘tin’, given a little spritz of cake release spray, but any square or rectangular tin will do. Make sure you line it very well as the brownies will stick.
Step five: bake for about 30 – 40 minutes or until the top is cracked and shiny. The centre should still be slightly soft and squidgy.
Leave to cool a little bit before slicing.
Source: englishmum.com
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Vinaigrette Recipes ( Slaai Sous Resepte)

Basic Vinaigrette
This all-purpose vinaigrette is light with just a little bite, and makes even the simplest salads a culinary treat

Basic Vinaigrette

Basic Vinaigrette

Yield: Makes 3/4 cup

Ingredients

•    1/4 cup fresh lemon juice (from 1 to 2 lemons)
•    1 teaspoon honey
•    1 small shallot, minced
•    1/2 cup extra-virgin olive oil
•    1/2 teaspoon kosher salt
•    1/4 teaspoon freshly ground black pepper

Preparation

Whisk together the lemon juice, honey, and shallot in a small bowl.
Slowly add the oil in a thin stream, whisking constantly until emulsified.
Season with the salt and pepper.

Buttermilk Herb Ranch Dressing

Buttermilk Herb Ranch Dressing

Buttermilk Herb Ranch Dressing

Mayonnaise, buttermilk, fresh herbs, salt, and pepper are all you need to whip up this classic salad dressing in your own kitchen.
The prepared dressing keeps for up to one week when covered and chilled in the fridge

Prep Time: 5 minutes, plus 1 hour of chilling time
Yield: Makes 1 cup

Ingredients

•    1/2 cup mayonnaise
•    1/2 cup buttermilk
•    1 tablespoon chopped fresh chives
•    1 tablespoon chopped fresh dill
•    1 tablespoon chopped fresh oregano leaves
•    1 teaspoon kosher salt
•    1/4 teaspoon garlic powder

Preparation
Whisk all ingredients together in a medium bowl.
Chill at least 1 hour to allow the flavors to develop.
Stir dressing well before serving.

Raspberry Salad Dressing

Rasberry Salad dressing

Rasberry Salad dressing

This dressing requires just three ingredients: raspberry preserves, rice wine vinegar, and olive oil.
Serve over romaine lettuce topped with sliced onion, crumbled feta cheese, toasted pecans, and bacon.
Yield: Makes about 2 cups

Ingredients

•    1 (10-ounce) 283 Gram  jar seedless raspberry fruit spread or preserves
•    1/2 cup seasoned rice wine vinegar
•    1/4 cup olive oil

Preparation

Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted.
Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.
Romaine Salad with Raspberry Dressing:
Combine 1 head romaine lettuce, torn;
1 small red onion, sliced;
1 cup crumbled feta cheese;
1/2 cup chopped toasted pecans;
and 4 bacon slices, cooked and crumbled.
Serve with Raspberry Salad Dressing.

Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette

**See below recipe what is Cilantro
This vinaigrette perfectly complements any salad featuring fresh fish or shrimp.
Make sure to use fresh cilantro for the best flavor.
This recipe goes with Seared Tuna

Yield: 3/4 cup

Ingredients

•    1/4 cup fresh lime juice
•    2 tablespoons sugar
•    3 tablespoons rice wine vinegar
•    2 tablespoons olive oil
•    2 teaspoons finely chopped fresh cilantro
•    1 garlic clove, minced
•    1 shallot, minced
•    1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Preparation

Whisk together all ingredients until blended.

Flat leaf parsley vs Cilantro

Flat leaf parsley vs Cilantro

 All you have to remember is “P is for Parsley because the leaves are Pointy” and “C is for Cilantro because the leaves are Curved!”

Creamy Cucumber-Avocado Salad Dressing

Creamy Cucumber-Avacado Salad Dressing

Creamy Cucumber-Avacado Salad Dressing

Who says salad dressings can’t be truly healthy and nutritious?
This bright green dressing delivers a hearty nutrient punch and healthy fats from cucumber, avocado, baby spinach, and green onions.
Drizzle over mixed greens, or use as a dip for fresh, raw veggies.
This refreshing dressing is based on lots of fresh vegetables rather than the usual oil or sour cream

Ingredients
•    2 garlic cloves, minced
•    1/2 English cucumber
•    1 avocado, peeled and pitted
•    1 cup baby spinach
•    1/2 cup fresh mint leaves
•    2 spring onions* or green onions
Fresh juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon freshly ground white or black pepper
1 teaspoon sea salt

Preparation

1.    Purée all ingredients with 3/4 cup water in a food processor until smooth.
2.    *Spot spring onions’ plump bulbs in the produce aisle next to their skinnier green onion relatives.
3.    Note: Nutritional analysis is per 1/4-cup serving.

Zesty Honey-Lemon Dressing

Zesty Honey-Lemon Dressing

Zesty Honey-Lemon Dressing

Serve this salad dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli

Yield: Makes about 3/4 cup (serving size: 1 tbsp.)

Ingredients

•    1 tablespoon chopped fresh parsley
•    3 tablespoons honey
•    1 teaspoon lemon zest
•    4 tablespoons fresh lemon juice
•    2 teaspoons Dijon mustard
•    1 garlic clove, pressed
•    1/2 teaspoon salt
•    1/2 teaspoon pepper
•    1/3 cup olive oil
Preparation

Whisk together chopped fresh parsley and next 7 ingredients in a small bowl.
Add oil in a slow, steady stream, whisking constantly until smooth.
Use immediately, or store in an airtight container in refrigerator up to 5 days.
If chilled, let stand at room temperature 15 minutes. Whisk before serving.

Oregano-Feta Dressing

Oregano-Feta Dressing

Oregano-Feta Dressing

Yield: about 1 cup

Ingredients

•    3 ounces (85gram) reduced-fat feta cheese, crumbled*
•    1/4 cup nonfat buttermilk
•    3 tablespoons fresh lemon juice
•    1 garlic clove
•    1/2 teaspoon dried oregano*
•    1/4 teaspoon freshly ground pepper
•    2 tablespoons water
•    2 tablespoons olive oil
•    1/4 small green bell pepper, chopped

Preparation
Process first 7 ingredients in a food processor until smooth.
Gradually add oil in a steady stream, processing until smooth.
Add bell pepper, and pulse 3 seconds.
* 3 ounces (85gram) crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.

Creamy Lemon Vinaigrette

Creamy Lemon Vinaigrette

Creamy Lemon Vinaigrette

Greek yogurt gives Creamy Lemon Vinaigrette its irresistibly creamy texture. T
his dressing is not only delicious but it’s less than 100 calories per serving, too

Yield: Yields: About 2/3 cup (serving size: 2 tbsp.)

Ingredients

•    3 tablespoons Greek yogurt (not nonfat) or half-and-half
•    1/2 teaspoon grated lemon zest
•    3 tablespoons fresh lemon juice
•    2 tablespoons extra-virgin olive oil $
•    1 tablespoon finely chopped shallot
•    2 teaspoons honey
•    1/8 teaspoon freshly ground black pepper
•    1/8 teaspoon salt

Preparation

Whisk all ingredients until smooth

Caesar Vinaigrette

Caesar Vinaigrette

Caesar Vinaigrette

Dress your favorite greens with Caesar Vinaigrette—a quick, low-sodium variation of the original dressin

Yield: Serves 4 (serving size: about 1 tablespoon)

Ingredients

•    2 tablespoons finely grated Parmesan cheese
•    1 tablespoon fresh lemon juice
•    1/2 teaspoon anchovy paste
•    1/4 teaspoon freshly ground black pepper
•    1/4 teaspoon Worcestershire sauce
•    1 large pasteurized egg yolk
•    1 garlic clove, minced
•    2 tablespoons extra-virgin olive oil
Romaine lettuce

Preparation
Combine Parmesan cheese, lemon juice, anchovy paste, pepper, Worcestershire sauce, egg yolk, and minced garlic in a mini food processor; process 15 seconds.
With the processor on, gradually add olive oil, processing until combined.
Toss with romaine lettuce.

Basil-Orange Vinaigrette

Basil-Orange Vinaigrette

Basil-Orange Vinaigrette

Impress guests with this simple, homemade Basil-Orange Vinaigrette,
This citrusy dressing will be a favorite.

Yield: Makes 1 1/3 cups
Ingredients

•    1/2 cup sweet orange marmalade (such as Smucker’s)
•    1/3 cup red wine vinegar
•    6 fresh basil leaves, torn
•    1 tablespoon grated fresh ginger
•    1 garlic clove, sliced
•    1/2 teaspoon kosher salt
•    1/2 teaspoon freshly ground black pepper
•    1/2 cup canola oil

Preparation
Pulse orange marmalade, vinegar, basil, ginger, garlic, kosher salt, and pepper in a blender or food processor until blended.
With blender running, pour canola oil through food chute in a slow, steady stream, processing until smooth.

Strawberry Vinaigrette

Strawberry Vinaigrette

Strawberry Vinaigrette

Frozen strawberries, balsamic and rosemary combined to create a delicious salad dressing.
Recipe adapted from The Slow Roasted Italian by Mary Younkin, Barefeet in the Kitchen

Ingredients

•    8 ounces (226gram)  frozen or fresh strawberries
•    1/4 cup extra virgin olive oil
•    1/4 cup white or regular balsamic vinegar
•    2 tablespoon freshly squeezed orange juice
•    1 tablespoon honey
•    1/4 teaspoon fresh rosemary leaves, chopped
•    1/4 teaspoon kosher salt
•    1/8 teaspoon freshly cracked pepper

Preparation
Layer all ingredients into the blender in the order listed.
Puree for a minute or two, until dressing is smooth and thickened.

Blue Cheese Dressing

Blue Cheese Dressing

Blue Cheese Dressing

This thick, chunky salad dressing chock-full of blue cheese is low in fat.
From Carolyn Steele: Marathon Shores, Florida.
Serving Accompaniments: Strawberry-Orange Phyllo Cups and Apple-Leek Pork Chops.

Ingredients

•    1/2 cup(s) fat-free mayonnaise
•    2 tablespoon(s) 1% milk
•    1 tablespoon(s) lemon juice
•    1/2 teaspoon(s) sugar
•    1/4 teaspoon(s) garlic powder
•    1/4 teaspoon(s) ground mustard
•    1/2 cup(s) (2 ounces) crumbled blue cheese
•    Salad greens

Preparation
In a small bowl, combine the first six ingredients; blend until smooth.
Add blue cheese; mix well. Serve over greens.
Cover and refrigerate any extra dressing.
Yield: 14 tablespoons.

Tomato-Basil Vinaigrette

Tomato-Basil Vinaigrette

Tomato-Basil Vinaigrette

Stir the fresh basil into this Tomato-Basil Vinaigrette at the end, so its flavor pops and the basil stays green.
Drizzle Tomato-Basil Vinaigrette over mixed baby greens

Ingredients

•    2 tablespoons minced fresh basil
•    2 tablespoons balsamic vinegar
•    1 tablespoon minced shallots
•    1 teaspoon Dijon mustard
•    10 grape tomatoes
•    1 garlic clove
•    2 tablespoons olive oil
•    Mixed baby greens

Preparation
Combine basil, balsamic vinegar, minced shallots, Dijon mustard, tomatoes, and garlic clove in a mini food processor; process until smooth.
With processor on, gradually add olive oil, processing until combined.
Drizzle over mixed baby greens.

Greek Goddess Dressing

Greek Goddess Dressing

Greek Goddess Dressing

Use the dressing like you’d use any ranch or Green Goddess dressing—on salads, as a dip for veggies, or as a sauce for anything your kids claim they won’t eat.
It can also be used as a marinade, on top of baked potatoes, or served as a dipper for your oven fries.
Now you can serve creamy dressings without the guilt.

Ingredients

•    2/3 cup nonfat buttermilk
•    1/2 cup plain 2% reduced-fat Greek yogurt
•    1/4 cup canola mayonnaise
•    1 tablespoon thinly sliced shallots
•    1 tablespoon chopped fresh tarragon
•    1 tablespoon finely chopped fresh chives
•    1 tablespoon finely chopped fresh flat-leaf parsley
•    1 tablespoon fresh lemon juice
•    1/2 teaspoon kosher salt
•    1/4 teaspoon freshly ground black pepper
•    1 small garlic clove, peeled

Preparation
Place all ingredients in a blender; process until smooth.
Cover and store in refrigerator up to 1 week.

Dankie Ronell vir die resepte se deel

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Apple Butter and Pecan Cinnamon Rolls

Apple Butter and Pecan Cinnamon Rolls

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

Ingredients
Dough:
• 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

Filling:
• 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

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

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

Instructions
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.

Source: www.honestcooking.com
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Cappuccino Crème Brûlée

1½ cups sugar
2 cups half and half
1 tbsp. instant espresso coffee granules
1 tsp. vanilla
2 whole eggs
6 egg yolks
3 oz. (85Gram) Semi-Sweet Baking Chocolate
Additional instant espresso coffee granules, ground fine for garnish (if desired)

Preheat oven to 350°F. (176C)

In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth. Pour the mixture into 8 ungreased 6-oz. ramekins. Place the ramekins in a shallow roasting pan. Fill the roasting pan with hot water to halfway up the sides of the ramekins.

Bake for 30-35 minutes or just until the mixture is set. Carefully remove the ramekins from the water bath to a cooling rack and allow to cool for 30 minutes.

In a small microwaveable bowl, melt the chocolate according to package directions until melted and smooth. Divide the mixture between the ramekins and spread evenly to form a think layer of chocolate.

Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.

*Optional – top each dessert with additional fine ground instant espresso coffee granules, if desired.

Cappuccino, Crème, Brûlée

Cappuccino, Crème, Brûlée

 

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Blueberry Cheesecake

Blueberry Cheesecake

Cracker Crust
1 cup tennis biscuit crumbs (Can roll with rolling pin or use food processor until finely ground)
1/2 cup oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 180 C oven 10 to 12 minutes. Remove and let cool.

Cream Cheese Filling
1 container cream cheese, softened
1 can sweetened condensed milk (Not evaporated/ideal milk)
1/3 cup lemon juice
1 teaspoon vanilla extract

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.

Fresh Blueberry Topping
2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 tablespoon cornstarch (maizina)
1/4 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1/2 cup water
1 tablespoon lemon juice

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

 

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