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Garlic, Cheddar and Chive Scones - PDF Free Download
Karamel Brownies. Karamel: 32 cream caramels (daardie caramel toffies wat in die lang boksies is) ½ k. botter 1 blik kondensmelk.
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8. If the cookies still seem a little soft don t worry it will set more as they cool. 9. Enjoy!!! 10. PS Very delicious with coffee and tea!
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Per Serving: 310 Calories; 16g Fat; 36g Protein; Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
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Garlic, Cheddar and Chive Scones Cook Time: 16 minutes Yield: about 12 scones Ingredients 2 cups all purpose flour 2 teaspoons granulated sugar 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon granulated garlic (or more, for a stronger garlic flavor) ½ teaspoon coarse salt, plus more for topping ¼ teaspoon freshly ground black pepper, plus more for topping 1 stick (½ cup) cold unsalted butter, cut into cubes 1 large egg, beaten 2 tablespoons water, cold ½ cup sour cream, cold 1 cup finely shredded cheddar cheese ¼ cup chopped fresh chives 1 egg, lightly beaten for egg wash Directions Place a rack in the center of the oven and heat to 200º C.
Line a baking sheet with parchment paper or a nonstick baking mat and set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, garlic, salt and pepper. Add the butter and work it with the tips of your fingers until the mixture is coarse and unevenly crumbly. In a small bowl, whisk together the egg, water and sour cream. Add the wet ingredients to the flour mixture. Using a rubber spatula, mix until a moist dough forms. Stir in the cheddar and chives, then transfer the dough onto a well-floured work surface. Knead the dough until it holds together, then pat it into a 1- inch thick round. Cut into 2-inch rounds using a biscuit cutter. Continue to reshape the dough scraps as needed until all the dough is used. Place the dough rounds on the prepared baking sheet and brush with the beaten egg. Sprinkle each with additional salt and pepper, then bake for 16-20 minutes. To make ahead and freeze, simply line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the freezer, adding a couple minutes to the original baking time. Source Little Spice Jar
Wacky Cake (No, Eggs, Milk, Butter or Bowls) Ingredients 1 1/2 Cups flour (all-purpose) 3 Tbsp. cocoa (unsweetened) 1 Cup sugar (All purchase sugar Granulated Pure Cane Sugar) 1 tsp. baking soda 1/2 tsp. salt 1 tsp. white vinegar 1 tsp. pure vanilla extract 5 Tbsp. vegetable oil 1 Cup water Directions (picture tutorial ) Preheat oven to 350 degrees F. Mix first 5 dry ingredients in a greased 8 square baking pan. Make 3 depressions in dry ingredients two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger
depression. Pour water over all. Mix well until smooth. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy! Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake. Miljoener se sjokoladekoek MILJOENER SE SJOKOLADEKOEK MIKROGOLF 375ml sagte bruinsuiker 1 k water 50ml brandewyn 1 k koekmeelblom 30ml bakpoeier Knippie sout 200g donker sjokolade 250g marg 5 eiers 200g heelneutsjokolade 50ml melk Bespuit n 2,5 liter tuitpan met kleefwerende kossproei Bedek die boom met n sirkel papierhanddoek. Mikrogolf 1 k suiker en die water vir 4 minute oop in n diep bak by 100% krag en roer dit Laat die stroop afkoel en roer dan 25 ml brandewyn in. Hou eenkant Sif die meel, bakpoeier en sout saam. Breek die donker sjokolade in blokkies. Mikrogolf dit saam met
die oorblywende 125ml suiker En die botter vir 4 minute oop in n diep bak by 50% krag tot gesmelt en roer dit gereeld. Klop die eiers een een by die sjokolademengsel en meng goed. Roer die oorblywende 25ml brandewyn by en dan die meelmengsel. Giet die beslag in die pan. Plaas op n omgekeerde piering in die mikrogolf Mikrogolf die beslag 15 min by 50% krag Skep die afgekoelde stroop oor die warm koek. Laat die afkoel in pan. Keer die koek versigtig uit op n opdienbord. Breek die plak heelneutsjokolade in blokkies en mikrogolf dit saam met die melk vir 2 min Oop in n diep bak by 50% krag. Roer dit goed en skep dit oor die koek Verkoel die koek in die yskas voor opdiening. Riana Human Ferreira se klam koek Riana Human Ferreira 750ml koekmeel 20ml bakpoeier 500ml suiker 5ml koeksoda 80ml kakao 500ml kookwater 250ml kookolie 10ml vanilla 50ml witasyn
Smeer oondpan Sif droe bestandele saam in pan Meng res van bestandele Gooi egalig oor droe bestandele in pan Klits dit met vurk in die droe bestandele Maak gelyk en bak in oond vir 20minute @180grade Onthou die koek word nie uitgegooi. Hy word uit pan bedien As afgekoel sit enige versiering van keuse op. Karamel kondensmelk altyd ons gunsteling Amarula Sjokoladekoek Stompie Theron Borman 60ml kakao, 100ml kookwater, 25ml van der Hum of Amarula likeur, 3 eiers, 220ml suiker, 60ml olie, 250ml koekmeel,10ml bakpoeier, 2 ml sout :- Meng die kakao met kookwater laat afkoel voeg 25ml likeur by. Klits eiers, suiker en olie saam voeg koue kakaomengsel by en meng goed. Sif droë bestanddele by en meng goed. Skep in vuurvaste bak of pan 22cmx30cm. Bak ± 32 minute of tot toetspen skoon uitkom. Stroop Maak terwyl die koek bak
200ml suiker, 250ml water, 110ml Amarula likeur. Kook suiker en water saam vir 5 minute verwyder van stoof en voeg Amarula by. Roer goed. Prik koek met vurk sodra dit uit die oond kom en gooi warm stroop oor. Laat goed koud word. Bolaag: 1 blik karamel kondensmelk, 250ml room, 1 flake sjokolade, ± 10 ingelegde Marachino kersies in stukkies gekap,:-smeer 1 blik karamelkondensmelk oor koek.klits 250ml room tot styf en smeer oor tert. Strooi flake sjokolade oor en versier met fyn gekapte kersies Stompie se sjokoladekoek Stel oond op 180 C. Sif 3 keer saam. 2 koppies koekmeel, 2 koppies strooisuiker, 4 eetlepels kakao, knippie sout.:- 5 eiers geskei, 1 koppie kookolie, 1 koppie warm water, 2 teelepels vanieljegeursel, 2 teelepels brandewyn (opsioneel) 4 teelepels bakpoeier. Klit eierwitte styf. Klits eiergele en voeg 1 koppie kookolie en 1 koppie warm water by eiergele klits goed. Voeg droë bestanddele by klits goed Voeg bakpoeier by meng goed. Voeg styfgeklopte eierwitte by en klits goed. gooi in gesmeerde
panne. Bak 30-35 minute. Laat afkoel en gooi uit pannne. Hanteer versigtig koek is baie sag. Versiersel: 250g margarine, 3 koppies versiersuiker,3 eetlepels kakao, 2 teelepels brandewyn (opsioneel), 2 teelepels vanieljegeursel. Klits tot romerig versier soos verkies Korslose Melktert Korslose melktert 4 groot eiers, geskei 250 ml witsuiker 30 ml gesmelte botter, plus ekstra vir smeer 250 ml koekmeel 5 ml bakpoeier 1 liter melk kaneelsuiker en bloubessies (opsioneel) om voor te sit 1 Verhit die oond tot 180 C en smeer n tertbak van 1,5 liter met botter. 2 Klits die eiergele en suiker saam. Voeg die gesmelte botter by. Sif die meel en bakpoeier saam. Vou dit by die eiermengsel in en meng goed. 3 Voeg die melk bietjies-bietjies op n slag by. Klits die eierwitte tot styf, maar nie droog nie. Vou dit liggies by die melkmengsel in. gooi in die gesmeerde bak. 4 Bak in die verhitte oond vir omtrent n uur of tot gestol.
OATSKOEKIES DRUK JOU OATS LEKKER STYF VAS 2 k meel 4 k.oats 2 k klapper 2 k suiker 250 g botter of margarine ek het bietjie meer gebruik se so 2 eetlepels 5 t stroop, opgehoop 2 t koeksoda Smelt botter en stroop. voeg koeksoda by. Meng droeë bestanddele gooi stroop by meng, Gooi in oondpan druk vas, bak vir 10 15 min op 180 C. Bron: My niggie se oorlede ouma se resep foto: Marie Rheeder Troskie RESEPTE-TE-KIES-EN-TE-KEUR Fran se vrou se Nat Sjokelade
Koek Koek 1 ½ k Koekmeel 1 ½ k Suiker 3 EL Kakoa 3 TL Bak poeier ½ TL Sout ¾ k Kook Olie ¾ k Water (gekook) 6 Eiers (geskei) 1 TL Vanilje geursel Metode Sif droë bestandele saam, Meng olie en kook water, gooi by droë bestandele. Klits eiergele en meng by mengsel in, klits eier witte styf en vou by die mengsel in. Bak 30 40 min in vooraf verhitte oond 180⁰ Toets pen moet skoon wees dan is koek gaar. (ons bak die koek in die foelie panne wat jy by spar koop) Dit is n enkel lag koek. Sous/Stroop (maak 5 minuute voor koek uit oond moet kom) 2 ½ k Kook water
1 ½ k Suiker 1 TL Vanilje geursel 3 EL Kits koffie poeier ( goeie gehalte werk beter) Metode Meng al die bestandele in n pot, bring tot kook, roer mengsel goed todat suiker opgelos het kook stadig vir ongeveer 5 minuute. Giet stroop oor koek sodra koek uit die oond kom. Maak seker om stroop stadig te gooi, dit moet goed intrek. Versiersel 250 ML Room Styf geklits 1 Blik Caramel Peppermint crisp 1 Flake Metode Meng room en Caramel totdat dit glad is, rasper peppermint crisp by mengsel in, versier die afgekoelde koek, breek die flake en strooi bo oor Geniet dit!!! How to make Nuns Pastry or Choux Pastry
How to make la religieuse: the nun s pastry By Cassie Harrex How to make la religieuse: the nun s pastry istockphoto.com Turn your choux pastry buns into works of art with these sweet looking pastries, commonly called The Nun. Made with lightas-air puffs filled with pastry cream and topped with a glaze, the nun s pastry looks tricky but are surprisingly a cinch with these simple steps. What is la religieuse? In French it literally means the nun, and apparently they got this name from its appearance, which is said to resemble a nun s habit. You may need to squint a little to see it though. La religieuse is made from two profiterole balls filled with pastry cream and stacked one on top of the other. Traditional la religieuse is covered with either a chocolate glaze or coffee icing; however, some of the top pastry shops have come up with far more inspiring interpretations: salted caramel, pistachio, rose or even blackcurrant. How to make choux pastry buns Choux is a light-as-air pastry that dramatically puffs up in the oven as it cooks. The pastry gets its signature airiness from the dough s high water content, which turns to steam as it cooks, pushing the pastry into voluminous shapes and leaving it hollow inside. While it is relatively easy to make, here are a few tips to ensure your choux is a success every
time: Choux pastry 80ml (1/3 cup) water 40g butter, at room temperature, cubed 50g (1/3 cup) plain flour, sifted 2 eggs, at room temperature Vegetable oil, to grease Log in to add to My Shopping List Method Related Recipes Notes Step 1 Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil. Step 2 Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape. Step 3 Preheat oven to 200 C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden. Step 4 Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and
leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool. Remember to make half your choux buns large and half small. To do this transfer the dough to a large piping bag fitted with a medium round tip. Pipe the buns out on baking paper-lined trays. You will need two trays, one each for the large and small buns. How to make pastry cream 435 ml milk 1 vanilla bean, split lengthways, seeds scraped 3 egg yolks 70 g caster sugar 50 g plain flour, sifted Step 1 Place the milk, vanilla bean and seeds, in a small saucepan. Gently heat over a medium heat until the milk comes to a simmer and almost boils. Remove from the heat. Cover and set aside for five minutes. Step 2 While the milk infuses, whisk together the egg yolks, sugar and flour in a heatproof bowl until the mix is thick and pale. Slowly whisk in the warm milk, then return the mixture to the saucepan and place over a medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture has thickened to form a thick custard. Remove from heat and strain into a medium bowl. Cover the surface with plastic wrap and place in the fridge for later. How to make a chocolate glaze 140 g dark chocolate (55% cocoa solids), coarsely chopped 70 ml thin (pouring) cream 1 tablespoon vegetable oil Step 1
Combine chocolate and cream in a small saucepan and stir over a low heat until the chocolate melts. Add the vegetable oil and give the chocolate mix a really good stir to ensure everything is well combined. Set aside to cool slightly. Assembling la religieuse Choux buns Pastry cream Chocolate glaze Large silver cachous to decorate Step 1 Place your piping bag fitted with a small plain nozzle in a jug, opening the bag out over the top of the jug. This will allow you to easily fill the bag without making a mess. Fill the bag with the chilled pastry cream. Step 2 Push a piping nozzle, or small knife, into each choux bun to make a hole. Fill the buns with pastry cream, ensuring that the cream thoroughly fills each one. You can tell this by the weight of each bun, when they start getting heavy you know they re full. Set the filled buns aside. Step 3 Coat the tops of both the small and large buns in the chocolate glaze by dipping them into the pan and allowing it to dribble off a little. Flip them over and set them on a cooling rack to set a little. While the glaze is still sticky assemble le religieuse by gently pressing a small bun on top of a large bun. Carefully place a silver cachous on top of each bun. Set aside to allow the icing to dry completely.