Granadilla Éclairs

2 large eggs

125ml Cake flour

125ml Water

60g Butter

Filling

115g granadilla pulp

60ml icing sugar

250ml fresh cream

Preheat oven to 200’c and prepare baking tray

Makes a dozen

In a saucepan melt butter in water and allow boiling.  Sift flour in and stir with a wooden spoon until a ball forms in the middle of the pot. Leave to cool a bit and add eggs and mix until mixture is smooth.   Pipe onto tray and bake for 15minutes or until puffed and light brown. Cut a slit in the éclairs and place back in the oven to dry out.

Filling: Beat cream until still adding sugar and granadilla pulp, spoon into éclairs and dust with icing sugar.

Variation: Fill with whipped cream and chocolate icing:  50g chocolate melted 15ml butter and 375ml icing sugar.

Traditional Shortbread

Extra castor sugar

2ml Salt

250g Butter / margarine

125ml Mazina (Corn flour)

625ml cake flour

125ml Castor sugar

Preheat oven to 130’c and prepare baking tin. 16cmx26cm

Makes about 2 dozen

Mix butter and castor sugar till light and creamy then add sifted remaining ingredients. Press down into a baking tin and prick with a fork.

Bake for about an hour, cut into fingers while hot.

Delights

2ml Salt

20ml Baking powder

450g Butter

5x 250ml Cake flour

1can Condense milk

250ml Castor sugar

5ml lemon or almond essence

Preheat oven to 160’c and prepare baking trays.

Makes about 7 dozen.

Beat sugar and butter together till light and fluffy, add essence and condense milk and mix together well.  Add all remaining ingredients together and mix well to form a soft dough.  Roll into small balls and press down with a fork. 

Bake for 15 minutes or until lightly brown.

Cheese and herb Puffs

15ml Butter, melted

250ml Self raising flour

5ml baking powder

1ml salt

125ml Milk

1 Large egg

250ml Grated cheese

10ml fresh or dried parsley

2ml Mustard Powder

Preheat oven to 200’c and prepare muffin tin

Sift flour, mustard powder, baking powder, parsley and salt together and then cheese.  Whisk egg, milk and melted butter together then add to the dry ingredients.  Do not over mix.  Spoon mixture  into muffin trays and bake for 10-12minutes.

Best served warm

Butternut Rusk

375ml Mashed butternut

750ml Boiling water

5ml Cream of tarter

10ml Salt

40ml Baking powder

375ml Sugar

325g Butter / Margarine

3 large eggs

7x 250ml (1kg) Brown bread flour

Preheat oven to 180’c and prepare loaf tins baking tins

Makes about 6 dozen

Mix water, sugar, butter until sugar has dissolved, and allow cooling then adding eggs.  Sift flour, cream of tartar, salt and baking powder and add to egg mixture add the reaming flour in the sieve to resemble a runny mixture. Add butternut then pour into tins and bake for an hour.

Allow to cool before turning onto wire rack and cutting into thick slices.  Allow the rusk to dry out in a warmer drawer over night.

Tip: Cut slices with an electric knife. Allow the Rusk to dry out completely before cutting.

Pineapple Cake

80ml Milk

750ml Self Raising flour

2 Large eggs

250ml castor sugar

125g margarine / butter

Filling

60ml custard powder

440g Crushed pineapple

250ml castor sugar

2 large eggs

Preheat oven to 180’c and prepare baking tins.

Cake: Mix butter, sugar and eggs together and mix well.  Add sifted flour in turns with milk.  Divide into 4 portions into baking tins.  Bake for 20 minutes or until lightly brown. 

Filling:  Boil pineapple eggs, sugar for about 2-3 minutes till stirring consistency.  Mix custard powder with a little water and mix with pineapple mixture and allow boiling till thick.  Allow cooling.

Spread filling over the layer of cake stacking on top of each other, crumble the remaining layer on top of the top layer. Store over night in a airtight container before serving.

Quick Milk Tart

Crumb crust made with 1 packet of crushed Tennis biscuits and 125g butter, melted.

FILLING:
2 eggs
45ml (3 Tablespoons) cornflour
45ml (3 Tablespoons) flour
3ml (½ teaspoon) vanilla essence 500ml (2 cups) milk
Piece of cinnamon stick
60 - 100ml White Sugar, depending on personal taste
30ml (2 Tablespoons) butter
Cinnamon and sugar for sprinkling

CRUST: Combine the crushed Tennis biscuits and the melted butter, and press into a pie dish.

FILLING: Heat the milk with the piece of stick cinnamon to just under boiling point. Meanwhile, lightly beat the eggs with the sugar, and then add the corn flour and flour. Pour the hot milk onto this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring till the mixture becomes very thick. Thorough stirring is important to prevent the mixture from catching on the bottom of the pan, and to prevent lumps. Off the heat, add the essence and add the butter. Stir well till the butter is melted. Pour the mixture into the prepared tart crust.

Sprinkle with cinnamon sugar.

Quick & easy Beer bread

500g Self-raising flour

5ml Salt

5ml Sugar

1tin (340ml) Cold beer

Preheat oven to 180’c and prepare loaf tin. 

Sift flour, salt, and sugar.  Empty COLD   beer into dry ingredients and mix well.  Spoon mixture into loaf tin and bake for about an hour.

Variations:

Add 1tin kernel corn and 250ml grated cheese

Add 9 cloves of crushed garlic cloves and 50ml chopped parsley

Malva Pudding

Here is another Malva Pudding, it’s still a favourite. 250ml (1 cup) cake flour 5ml (1 teaspoon) bicarbonate of soda Pinch of salt 15ml (1 Tablespoon) brick margarine 125ml (½ cup White Sugar 1 egg 15ml (1 Tablespoon) apricot jam 15ml (1 Tablespoon) vinegar SAUCE: 185ml (¾ cup) cream 5ml (1 teaspoon) vanilla essence                125g brick margarine 185ml (¾ cup) White Sugar 65ml water Preheat oven to 180’c and prepare oven dish.                Cream the margarine and sugar. Add the egg and blend well. Add the apricot jam and vinegar. Mix well. Sift the dry ingredients into the creamed mixture. Pour into dish about. Cover the dish with a lid or foil and then bake for about an hour. While the pudding is being made make the sauce SAUCE: Boil the margarine, sugar and water Remove from the stove and then add the cream and the vanilla.                Pour over the hot baked pudding. Serve with ice-cream or custard.

Chocolate Brownie Squares

125ml (½ cup) brick margarine
125ml (½ cup) Brown Sugar
2 eggs
250ml (1 cup) self-raising flour
Pinch of salt
60ml (¼ cup) cocoa powder

ICING:
45ml (3 Tablespoons) margarine
45ml (3 Tablespoons) milk
60ml (¼ cup) cocoa powder
250ml (1 cup Icing Sugar

Preheat oven to 180’c and prepare square baking tin

Sift the flour, salt and cocoa powder together. Cream the margarine and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Fold the sifted dry ingredients into the creamed mixture. Turn into a tin and bake for 35-40minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin.

ICING:

Sift the cocoa powder. Melt the margarine and add the cocoa. Cook over low heat for 1 minute. Remove from the heat. Add milk and sifted icing sugar. Mix thoroughly and spread over cake in the tin. Leave to set and cut into squares.

Banana Bread

125g brick margarine
125ml (½ cup White Sugar
3 eggs
Pinch of salt
Pinch of bicarbonate of soda
10ml (2 teaspoons) baking powder
45ml (3 Tablespoons) milk
3 bananas
3ml (½ teaspoon) vanilla essence
400ml (1⅔ cup) flour

Preheat oven to 180’c and prepare loaf tin

Cream the margarine and sugar with a wooden spoon. Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence. Do Not over mix, Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the mill and mix.

Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time.

HINT:
The banana bread is best if you keep it for a few days before eating

Apple tart

PASTRY:
200g cold butter or brick margarine, cubed
1 egg
60ml (4 Tablespoons) water
750ml (3 cups) flour, sifted
Pinch of salt
60ml (4 Tablespoons) White Sugar

FILLING:
Juice and rind of one lemon
30ml (2 Tablespoons) Brown Sugar
5ml (1 teaspoon) ground cinnamon
3 Granny Smith apples, peeled, cored and cut into wedges or 1 small can of pie apples.
Approximately 375ml (1½ cups) water for poaching

Preheat oven to 190’c and prepare pie dish.

Place the flour, salt and sugar in a food processor, add the butter and process until the mixture resembles fine breadcrumbs. Lightly beat the egg and add the water. With the motor running add the water/egg mixture to the flour mixture. Process until the mixture forms a ball. Divide the pastry in half, place one half in the freezer and the remaining half in the refrigerator for at least 20 minutes before using. Press the pastry from the refrigerator onto a lightly greased baking sheet to resemble a heart shape. Bake for 5 minutes.

Remove from oven.

Poach the apples in the water and lemon juice for 5 - 8 minutes. Drain and leave to cool slightly. Arrange the apples on top of the pastry heart. Mix the brown sugar and ground cinnamon and sprinkle over the apples. Grate the pastry from the freezer over the apples to cover completely. Push the overflowing pastry up on the sides to seal in the apples. Bake at 190ºC for 10 - 15 minutes or until the pastry is lightly browned.

Dust with sifted icing sugar before serving with cream or ice cream. 

Black Forest Cake

• 5ml (1 teaspoon) vanilla essence
• 275ml boiling water
• 500ml (2 cups) flour
• 375ml (1½ cups) White Sugar
• 20ml (4 teaspoons) baking powder
• 60ml (4 Tablespoons) cocoa 
• 1ml salt
• 4 eggs, separated
• 275ml oil

Preheat oven to 180ºC and prepare two 20cm cake tins with wax paper.

Sift dry ingredients together, in a separate bowl beat egg yolks, oil and vanilla essence together, and then combine with dry ingredients with boiling water. Mix well.   Whip egg whites until stiff with an electric beater and fold into mixture. Pour batter into prepared tins and bake for 25 - 30 minutes. Once cool, slice each cake in half using string or nylon line

Drizzle each layer with a little liqueur (cherry or Kirsch) to moisten (optional). Then spread each layer with whipped cream and drained black cherries. Finally top with the remaining cream and whole cherries and decorate with Chocolate curls. 

Lamingtons

VANILLA SPONGE:
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
500ml (2 cups) Castor Sugar
4 large eggs
250ml (1 cup) oil
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk

CHOCOLATE COATING:
500ml (2 cups) White Sugar
15ml (1 Tablespoon) butter or brick margarine
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder

Desiccated coconut for coating

VANILLA SPONGE:

Preheat oven to 180’c

Beat castor sugar and eggs till light and fluffy then add oil and vanilla essence, mix well. Add sifted flour and baking powder to in turns with the milk.  Pour mixture into a greased oven tray and bake for 25 - 30 minutes or until golden brown.

Cool then cut in even size blocks.

CHOCOLATE COATING:

In a saucepan heat sugar, cocoa, butter and water till sugar has dissolved completely.  Once the mixture has cooled dp each sponge block then roll in coconut.

Apple and Carrot pudding

Lemon Sauce

125ml Sugar

60ml Water

5ml Grated Lemon rind

60ml fresh Lemon juice

Pudding:

80ml Desiccated coconut

80ml Seedless raisins or 50g chopped pecan nuts

375ml Cake flour

2ml salt

5ml Cinnamon

5ml Ground Ginger

3ml Bicarb of soda

5ml Baking Powder

250ml Sugar

375ml Grated carrots

375ml Grated apple

250ml Milk

2 Large eggs

100g Soft butter

Preheat oven to 180’c and prepare a oven proof dish.

Sift flour, salt, cinnamon, ginger, bicarb of soda, and baking powder together, and then add sugar, rub butter in with your fingers. Beat milk and eggs together and add to the butter mixture with the carrots, raisins, apple and coconut, once mixed well pour into dish and bake for 40-45minutes.

Sauce: in a saucepan, boil sugar, water, lemon juice and lemon rind together until the sugar has dissolved add butter and pour sauce over pudding as soon as the pudding comes out of the oven

Easy Swissroll

This is from an old email.  Enjoy. 125ml (½ cup) cake flour Pinch of salt 3 eggs, separated 10ml (2 teaspoons) lemon juice 125ml (½ cup) Huletts White Sugar 3ml (½ teaspoon) vanilla essence 90ml (6 Tablespoons) apricot jam 1.     Sift together the flour and salt. 2.     Beat the egg whites until stiff, then beat in the egg yolks. Beat the lemon juice, sugar and vanilla gradually into the eggs. 3.     Sift the dry ingredients in thin layers over the egg mixture and fold in lightly with a metal spoon. Repeat until all the ingredients have been used. 4.     Pour the batter along the length of a 23cm x 33cm pan lined with greaseproof paper. Press the paper down and hold the pan at an angle so that the batter will spread evenly. Level lightly if necessary. The batter should be 5mm thick, so that when baked, the cake will not be more than 12mm thick. 5.     Bake in a hot oven (200ºC) for 10 - 12 minutes. Then turn out onto a damp tea towel and pull the paper off carefully. Cut off the crisp edges to facilitate rolling. 6.     Spread a thin layer of apricot jam over the cake. Roll up and wrap in the cloth. Leave for a minute or two and then remove the cloth and allow to cool on a cooling tray.

Koeksista's

500ml (2 cups) cake flour
20ml (4 teaspoons) baking powder
3ml (½ teaspoon) salt
25ml (5 teaspoons) butter
125ml (½ cup) sour milk or buttermilk, or water and lemon juice Oil for frying

SYRUP:
1kg Huletts White Sugar
500ml (2 cups) water
2 pieces of ginger, bruised
2ml cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon

Sift together the dry ingredients and rub in the butter with the fingertips, or cut it in with a pastry blender. Mix with the liquid to soft dough which can easily be kneaded. Use more liquid if necessary. Knead thoroughly until small bubbles form under the surface of the dough, cover with a damp cloth and allow to stand for 15 minutes. Roll to a thickness of 5mm and cut into 5mm strips 7cm long. Place ends of three strips on top of the other, press together and plait. When plaited, press the ends together again. Fry in hot, deep fat (170ºC) until done and golden brown. Drain on absorbent paper for a moment and then immerse in ice cold syrup.

Remove, allow excess syrup to drip off, and leave to dry on a wire rack.

SYRUP:

Put all the ingredients into a saucepan. Heat, while stirring, until the sugar has completely dissolved. Cover and boil for one minute. Remove the lid and boil for a further 5 minutes. Do not stir. Remove from the heat and allow to cool thoroughly in a refrigerator if possible.

Makes approximately 35.

Custard Slices

CRUST:
1 roll of bought puff pastry

FILLING:
45ml (3 Tablespoons) cornflour
750ml (3 cups) milk
45ml (3 Tablespoons) Huletts White Sugar
Pinch of salt
2 eggs, beaten
5ml (1 teaspoon) butter
5ml (1 teaspoon) vanilla essence OR almond essence

VANILLA GLACÉ ICING:
250ml (1 cup) Huletts Icing Sugar
30ml hot water
Pinch of salt
2ml vanilla essence

A popular alternative to the puff pastry case is to use cream crackers - just as delicious, but without the baking.

Method

CRUST:

1.     Cut the pastry into two equal sheets and place onto baking paper. Prick the pastry a few times.

2.     Chill the pastry and then bake it in a very hot oven (230ºC) for 10 minutes.

3.     Leave to cool before filling.

FILLING:

1.     Mix the cornflour with a little of the milk.

2.     Heat the rest of the milk, sugar and salt to boiling point. Add the cornflour mixture, stir well and cook until thick.

3.     Add the hot mixture to the beaten eggs, stir and heat together until the mixture just reaches boiling point. Remove from the heat and add the butter and flavouring.

4.     Leave until well cooled and spread the filling on one crust, placing the other on top.

VANILLA GLACÉ ICING:

1.     Mix the hot water and icing sugar. Add the salt and essence and beat until smooth.

2.     Drizzle the icing over the tart and cut into squares just before serving. 

Peanut Brittle

75g brick margarine
340ml (11/3 cups) Huletts White Sugar
125ml (½ cup) Huletts Golden Syrup
250ml (1 cup) boiling water
325ml (1½ cups) salted peanuts

 Put margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat.     Turn up heat and boil mixture for half an hour, do not stir. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and will crack when broken.   Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set.

Break into pieces when hard and store in a 

Honeycomb

375ml (1½ cups) Huletts White Sugar
90ml (6 Tablespoons) Huletts Golden Syrup
30g brick margarine
5ml (1 teaspoon) bicarbonate of soda

Place the sugar and the syrup in a heavy-based saucepan. Stir to combine, then slowly bring to the boil. Add the margarine and stir until the sugar is dissolved. Bring to the boil, and boil for 3 - 4 minutes. When the mixture begins to turn brown, remove from the heat. Sieve in the bicarbonate of soda, then stir until the mixture froths up. Pour the frothing mixture into a greased 22cm square pan. Leave to set until cold and hard. When set, crack into pieces by tapping it with a wooden spoon.

Store immediately in an airtight container. 

Lemon Mousse

2tins Condense milk

250ml Fresh lemon juice

500ml Fresh cream

Mix the condense milk and the lemon juice together.  Whip the cream till stiff and fold into the condense milk mixture.

Chill for about an hour before serving.

Fudge

---

Ingredients

900g (4½ cups) Huletts SunSweet Brown Sugar
300ml (1¼ cups) milk
30ml (2 Tablespoons) Huletts Golden Syrup
100g brick margarine
397g can full cream sweetened condensed milk
5ml (1 teaspoon) vanilla essence

Method

1.     In a heavy based saucepan dissolve the sugar in the milk over a low heat.

2.     Add the syrup and the margarine. Bring to the boil and boil for 2 - 3 minutes.

3.     Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).

4.     Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27cm x 17cm pan. Cut into squares when almost hard.

Makes 54 squares.

NEIMAN-MARCUS COOKIES

This was sent t me a while ago via email, so enjoy.

2 (500 ml) cups butter
680 g chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) Bicarbonate of soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
500 g Grated Cadbury chocolate
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda.
Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180 C
The above quantities make 112 cookies. Enjoy