I’m excited because my parents are driving up to visit this weekend. So in preparation I’ve been baking a bit to have some snacks and treats in the house.
I like these rusks because they are yummy with tea and coffee and they are not too unhealthy…
You will need:
3 large eggs
60mls sunflower oil
5mls vanilla essence
1 grated apple
100g sunflower seeds
100g pumpkin seeds
1 and a half cups cake flour
1 and a half cups Nutty wheat
3 teaspoons baking powder
half a cup brown sugar
half teaspoon salt
1 teaspoon cinnamon
half cup desicated coconut
half cup Jungle oats
half cup crushed All Bran flakes
Preheat oven to 180 degrees Celsius.
Beat together eggs, buttermilk, oil and vanilla essence.
Add grated apple and the pumpkin&sunflower seeds.
In another bowel, mix dry ingredients together. Add the egg mixture to the dry mixture.
Pour mixture into oven tray.
Bake for 45 mins at 180 degrees Celsius. (or until a clean knife comes out clean.)
Allow to cool.
Cut into pieces.
Place rusks on a baking tray at 100 degrees Celsius for 8 hours until dry.
“If I tell you I love you, will you make me pancakes?”
I always remember my mom’s pancakes on a rainy day….yummy!😊And they are delicious when the sun is shining too!
Here’s the recipe:
You will need:
4 cups cake flour
4 cups milk (can substitute some milk for water for thinner consistency)
4 teaspoons baking powder
1 cup oil
1/2 cup brown vinegar
1 teaspoon salt
Mix milk/water and flour (cup by cup) with electric mixer. Add eggs, oil, vinegar and salt and mix. Add baking powder and mix again.
If mixture is too thick add a bit of water to make it thinner.
Serve with sugar, cinnamon and lemon juice. Or any other filling of your choice.
So we finally got Jeff to make his famous fudge for us. I think the last time he made this was at least 15 years ago! But he still looks like he’s in control.
You will need:
1 cup milk
1 tin condensed milk
4 cups sugar
1/2 teaspoon salt
1 teaspoon cream of tartar (dissolved in 1 teaspoon water)
1 tablespoon butter
1 teaspoon vanilla essence
Oven pan smeared with butter
Add together milk, condensed milk, sugar and salt in a pot and mix on low-medium heat on stove.
When mixture starts to boil add cream of tartar.
Keep an eye on mixture, stirring almost continously until thick. (and the mixture is a deeper caramel colour.). This takes about 40 minutes.*
Once you take the mixture off the stove add the tablespoon of butter and teaspoon vanilla essence and mix again. Press mixture into oven pan about 1cm thick and cut into blocks.**
*There’s a fine line between making perfect fudge, toffee and over-cooking! (Might take a bit of practice.) You can put a bit of cold water in a cup and add some of the mixture to this water.- If it forms a small ball and is no longer toffee consistency, then it’s ready.
**Invite people over. Don’t eat too many blocks by yourself! Too much sugar is not good for you.
This is sort of a combination of meringue and a basic pavlova. It’s best to make these the day before you intend on serving them.
(To make 6 big meringues)
4 egg whites
180g castor sugar
1/2 teaspoon vanilla
2 teaspoons Maizena
spray n cook/wax paper
For the topping:
Flake or grated chocolate
Put 4 egg whites in glass mixing bowel. Remember there must be no egg yellow, not even a little bit. Beat the eggs until you are able to form peaks.
Mix the maizena with the castor sugar and add bit by bit to the egg whites while still beating with the electric mixer. Mix in the vanilla essence with a spoon.
Spoon mixture into prepared oven tray. This should be enough for 6 large meringues.
Preheat oven and bake at 140-150 degrees Celsius for about an hour and a half. Then turn the oven off and leave meringues in the oven until the oven has completely cooled down.
Just before serving put a blob of yummy caramel yoghurt on each meringue, some banana slices and sprinkle with the grated chocolate. Delicious and relatively healthy as far as puddings go.
I eat cake because it’s somebody’s birthday somewhere.”
This is one of the sweet things I remember my mom baking for almost every birthday or event. I think she originally got the recipe from Meryl…but that was really long ago. For some reason I can’t seem to get it to taste exactly as yummy or as moist as what I remember it to be when she made it.
But here is the original recipe, and as you can see it has been used numerous times. (I’m glad I asked my mom for the recipe before the paper disintegrated!) It looks like the paper was purposefully made to look old…like when you were small and tried to make a treasure map look old by dipping it in coffee and water and burning the edges.
The Recipe is on these 2 photos:
I made it for my birthday tea this year. It’s yummy!
One day it was still summer and the next day….bam…the cold was upon us and it’s winter. Well, that’s what it felt like to me! Although I’m more a summer type of person, winter does have its pros: blankeys, cosy jackets,rugby (if that’s what you’re into), hot chocolate, soup and other warm, hearty meals. Like this ox-tail recipe which is one of our favourite. Keep warm. xxx
Ox tail recipe
You will need:
1 packet Brown onion soup
1 packet Ox tail soup
2 heaped table spoons Bisto gravy powder
2 packs ox tail (About 2kg in total)
1 litre water
2 medium onions-chopped
Gooi everything in a large oven dish. Then put it in the oven, covered, for 7-8 hours at 110 degrees cel.