TWO-MINUTE MICROWAVE FUDGE

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Jesse Pope
6 years ago
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TWO-MINUTE MICROWAVE FUDGE Ingredients 1 lb powdered sugar 2/3 cup cocoa 1/4 teaspoon salt 1/4 cup milk 2 teaspoons vanilla 1/2 cup butter or 1/2 cup margarine 1/2 cup chopped nuts (optional)

1 TWO-MINUTE MICROWAVE FUDGE Ingredients 1 lb powdered sugar 2/3 cup cocoa 1/4 teaspoon salt 1/4 cup milk 2 teaspoons vanilla 1/2 cup butter or 1/2 cup margarine 1/2 cup chopped nuts (optional) Directions Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL). Spread in 8 X 8 X 2 inch baking pan. Chill about 1 hour or until firm. Cut into pieces.

PINEAPPLE CONDENSED MILK TART 1 x ready made pie crust (or if you wish make your own) 1 Tin Condensed Milk 300ml Cream 1 can crushed Pineapple Half a cup Lemon Juice Combine Condensed Milk

2 PINEAPPLE CONDENSED MILK TART 1 x ready made pie crust (or if you wish make your own) 1 Tin Condensed Milk 300ml Cream 1 can crushed Pineapple Half a cup Lemon Juice Combine Condensed Milk and Lemon Juice in a bowl Drain juice from crushed pineapple and mix into condensed milk Whip cream stiffly and fold slowly to mixture Pour into crust and refrigerate Vanilla Custard Slice

500g. phyllo pastry sheets 1 cup unsalted butter, melted Filling 6 cups milk 1 1/4 cup fine semolina flour 6 egg yolks 1/2 cup granulated sugar 1 Tablespoon vanilla extract 2 Tablespoons unsalted

3 500g. phyllo pastry sheets 1 cup unsalted butter, melted Filling 6 cups milk 1 1/4 cup fine semolina flour 6 egg yolks 1/2 cup granulated sugar 1 Tablespoon vanilla extract 2 Tablespoons unsalted butter Icing 4 cups confectioners sugar 2 Tablespoons lemon juice 2-4 Tablespoons cold water; Direction: Preheat the oven to 350 degrees. To make the Filling, In a large saucepan, heat the milk over medium high heat until just boiling. Add the semolina flour and stir. Lower the heat to medium low. Using a whisk, beat the egg yolks with the sugar. Add a cup of the warmed milk into the egg mixture to temper and then add the egg yolk mixture to the pot. Continue to cook over medium low heat until the cream starts to thicken, stirring continuously. When the custard has thickened, remove from heat and stir in the vanilla extract and the butter. Using a sharp knife, cut the sheets in to make two stacks of 9 13 inch sheets. To prevent drying, cover one stack with wax

4 paper and a damp paper towel while working with the other. Using a pastry brush, brush the bottom and sides of a 9 13 rectangular pan with butter. You will use approximately half the phyllo sheets for the bottom of the pastry. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter. When you have almost layered half the sheets, drape two sheets of phyllo so that they extend half in the pan and half out of the pan horizontally. Add the custard in an even layer on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets on top, brushing each sheet with melted butter. Before baking, score the top layer of phyllo to enable easier cutting of pieces later. Bake for 45 minutes or until the phyllo turns a deep golden color. In a large bowl, Add confectioners sugar and combine with lemon juice, stir in enough water to make desired consistency then pour over still warm pastry. Let chill until set Jelly slice

5 Base 2 packets of Nice biscuits 3 tablespoons of melted butter Crush biscuits and add butter. Press down in tray and cool in fridge for 20 minutes Middle 2 cans of condensed milk 1.5 cups boiling water 4 teaspoons of gelatine Juice of 2 lemons Add gelatine to boiling water to dissolve and then add to the milk and lemon juice. Mix well. Pour over the biscuit base and set for at least an hour Top 2 packets of raspberry jelly 3 cups of boiling water 2 teaspoons of gelatine Mix all together until dissolved. Mix slow so you don t get bubbles. Let cool. Slowly pour over middle part. If you pour it over to fast, you will get bubbles. Set overnight in fridge. TWEE GEVREETJIES

500grams of butter ( room temperature) 1 cup of castor sugar 1tablespoon Vanilla essence 1 egg 4 cups of selfraising flour Filling 2 & 1/2 cups of fine coconut 1 cup of sugar 1 cup of water 2 sticks

6 500grams of butter ( room temperature) 1 cup of castor sugar 1tablespoon Vanilla essence 1 egg 4 cups of selfraising flour Filling 2 & 1/2 cups of fine coconut 1 cup of sugar 1 cup of water 2 sticks of cinnamon Vanilla essence For icing 2 cups of icing sugar +- 4 tbsp of milk 1 drop of pink food coloring 1 teaspoon of vanilla essence 2 tablespoons of cocoa powder Method First do your coconut filling, in a small pot or saucepan, add the coconut, sugar, water and cinnamon and cook on medium heat for about ten minutes or until all the sugar and water has dissolved. Add vanilla essence, stir, and set

7 aside to allow mixture to cool. Dough With electric mixer whisk the butter and sugar for about 3 minutes till it s light and creamy, add the egg and vanilla essence and whisk for a further 2 minutes. Now add all the flour and mix it in with your hand till a dough forms. Do not be tempted to add more flour, this is a very soft dough. Cover with clingwrap and chill in fridge for an hour. On a floured surface roll out the dough to a 1 cm thickness, cut out with flour cookie cutter or round cookie cutter, make sure you dip the cookie cutter into some flour to prevent from sticking to dough. Butter/ grease your pan, this should be the hertzoggie pan or shell pan. Next spoon enough coconut mix on biscuit dough and pat it down to make it level, about 2 teaspoons. Now bake in a preheated oven on a 180 degrees for minutes only. Take out to cool. You will get about 50 biscuits from this dough. Set aside and allow to cool a bit. Take biscuits from the pan using a butter knife. For the icing, mix the icing, vanilla essence and milk until you get a almost stiff like icing. Divide the icing into two small bowls. In the one you add the pink food coloring and stir well. In the other bowl of icing add the cocoa powder and 1 tablespoon of milk and stir till well combined. As seen on picture. Spoon a half a teaspoons worth on each half side of the biscuit on top of the coconut. Allow the icing to run level. Allow to set. Tip -test your icing by topping one Biscuit first if your icing runs over just add a little more icing sugar and stir well and start again. Delicious!

8 KAASPOFFERTJIES RESEP EN FOTO VANAF SARIE KOS 1 vel (400 g) blaardeeg 150 g cheddarkaas, gerasper 1 eier 15 ml melk STAP 1 Verhit oond tot 200 C. Rol blaardeeg n bietjie dunner en plaas helfte van kaas op een helfte daarvan. STAP 2 Vou toe en rol weer dun uit. Herhaal proses totdat al die kaas in die deeg ingerol is. STAP 3 Druk vorms daaruit en plaas op n bakplaat wat met gesmeerde bakpapier uitgevoer is. Klits eier en melk saam. Verf poffertjies met die mengsel en plaas in warm oond. Bak vir minute. Hou poffertjies in n lugdigte houe. GENIET!

9 Chocolate samoosas Try these heavenly crispy treats, filled with oozing melted chocolate. Ingredients 100 g slab Lindt chocolate 10 samoosa wrappers 1 egg vegetable oil for frying Method Break the chocolate into 10 blocks. Place 1 block at the one end of the samoosa wrapper and start folding it. Separate the egg and with a pastry brush, brush the samoosa with some egg white and make sure there are no gaps where the melted chocolate can run out. Heat enough oil in a pan to deep-fry and when the oil is hot, but not smoking- add the samoosas a few at a time and fry quickly on both sides until they are golden brown in colour. Remove from the oil with a slotted spoon and place on kitchen toweling to get rid of excess oil. Serve immediately with a dusting of icing sugar and a smooth espresso!

Source: My Easy Cooking blog Koeksisters Boetie Nel Stroop 10 koppies bruin suiker 8 koppies water Een suurlemoen se sap uitgeruk Kook ales saam die dag voor jy gaan bak en laat lekker yskoud word

10 Source: My Easy Cooking blog Koeksisters Boetie Nel Stroop 10 koppies bruin suiker 8 koppies water Een suurlemoen se sap uitgeruk Kook ales saam die dag voor jy gaan bak en laat lekker yskoud word Deeg 4 koppies koekmeel 3 teelepel bakpoeier Halwe teelepe sout 4 eetlepels stork marg 2 eiers 1 koppie melk Vryf meel /sout/bak poeier saam tot fun meng dan melk en geklitste eiers by Knie vir 15 min en los saarna in yskas vir 20 min Rol uit en vleg en bak tot goud bruin haal uit en dompel in yskoue stroop moet onder gehou word tot volgende eenin stoop

gegooi word Baileys Irish Cream Cheesecake with Chocolate Ganache Ingredients: 2 cups Oreo cookie crumbs 5 tablespoons unsalted butter, melted 3 (240g) packages cream cheese, softened 1 cup

11 gegooi word Baileys Irish Cream Cheesecake with Chocolate Ganache Ingredients: 2 cups Oreo cookie crumbs 5 tablespoons unsalted butter, melted 3 (240g) packages cream cheese, softened 1 cup granulated sugar 3 eggs 3/4 cup Bailey s Irish Cream 1/2 cup sour cream 1 teaspoon vanilla extract 1 cup heavy cream 300g bittersweet chocolate chips Instructions: 1.Preheat oven to 350F/180C degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in

12 during the baking process. 2.Combine cookie crumbs and butter together in a bowl. Press into the bottom of the prepared spring form pan. Bake for 10 minutes. Remove from oven and cool. 3.While the crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer. Beat in the eggs one at a time, being sure to scrape down the sides after adding each egg. Beat in the Bailey s, sour cream and vanilla extract. Continue beating on medium speed until smooth and silky. Pour over cooled crust. 4.Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time. 5.Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in. 6.Chill cheesecake in the refrigerator overnight. 7.The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan. 8.Bring the heavy cream to a boil in a small sauce pan. Place the chocolate chips in a bowl. Pour the boiling cream over the top of the chocolate chips. Stir until it starts to come together into a smooth chocolate mixture. Allow to set for 2 minutes. 9.Begin pouring the ganache over the cheesecake. Smoothing as necessary. 10.Chill the cheesecake for another hour. Slice and serve.

Please note that you ll need to plan ahead when making this cheesecake as it needs to chill overnight and then for another hour once the ganache has been poured on. Enjoy!

13 Please note that you ll need to plan ahead when making this cheesecake as it needs to chill overnight and then for another hour once the ganache has been poured on. Enjoy! Chocolate, Banana and tennis biscuit Icebox Cake An overnight stint in the fridge softens the biscuits and firms up the pudding to create a sliceable dessert in this icebox cake recipe. Ingredients 450ml milk chocolate, chopped 5 large egg yolks Salt 3 cups heavy cream Tennis biscuits 4 or 5 ripe bananas, very thinly sliced lengthwise Garnish: whipped cream Cook s Note

14 Unmoulded icebox cake can be refrigerated for up to 2 days. Directions Step 1 Line a 25cm loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl. Step 2 Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours. Step 3 Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers. Step 4 Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

PINEAPPLE FRIDGE TART

PINEAPPLE FRIDGE TART Grenadella tert You will need: 1 cup purée/fruit 1 1/2 packs coconut biscuits ***1 can evaporated milk*** (Must be chilled well, at least 6 hours) 1 packet lemon jelly (Jello) 2 cups heavy whipping cream