Special Occasions. Home Industry Tuisbedryf Summer With compliments from Huletts

Transcription

1 Special Occasions Home Industry Tuisbedryf Summer 2008 With compliments from Huletts

2 With compliments from Huletts Sugar Met die komplimente van Huletts Suiker Contents Dear Home Industry Member Our latest Home Industry Booklet concentrates on those times in our lives when we are expected to create unique dishes of the highest culinary standards to excite the eye and surprise the palate. With good food we pay our guests the greatest compliment. It is a way to show our regard for friends and our deepest love for family and dear ones. It comforts in difficult times, it celebrates our profoundest beliefs and convictions and it marks our very best human achievements: Christmas, Easter, birthdays, christening teas and lunches, engagements, weddings and graduation parties: the very best and most memorable times of our lives. Suid-Afrikaners hou van n geleentheid om n ietsie te eet, n ietsie wat van die mees eenvoudige vergadering n spesiale geleentheid maak; waar jy met wat jy aanbied en hoe jy dit doen vir mense wys hoeveel respek jy vir hulle het en hoeveel jy vir hulle omgee. Ons almal weet hoe n soetigheidjie kan troos en n lekker ete samehorigheid tussen mense kan bevorder. In these difficult times, therefore, your culinary efforts will help bring families together and will help them to concentrate on that which is really important; not money or possessions, but family and friends. The wealth of recipes contained in this Booklet will give you the opportunity to supply your busy and often stressed customers with magical dishes, warming desserts and exquisite cakes and confectionary which will not only win them the admiration of all their guests, but also help them to change every momentous event into an occasion to enjoy and to relax a special occasion to warm the heart. Mag hierdie resepte vir spesiale geleenthede vir u nog ure se kook- en bakplesier verskaf! Thank you for the invaluable contribution you are making. Kind regards, Mathilda Pansegrouw Index 4 Biscuit curls 6 Christmas mince-pies 8 Christmas mini muffins 10 Pavlova 12 Small meringue cases 14 Moemas 18 Spoon biscuits 20 Cranberry and pistachio white chocolate stars 22 Butterscotch and walnut tartlets 24 Christmas cocktail snacks 26 Huletts competition 28 Creamy feta cheese tartlets 30 Eat with your eyes 32 Buttermilk chocolate hearts 34 Brownies 36 Creamy fudge 38 Red heart bear biscuits 41 Chocolate Easter cupcakes 42 Conversion charts 43 Easter bunny biscuits 44 Hot cross bun loaf 46 Chocolate chip muffins 48 Mother s and Father s Days 50 Dressed-up prettily for Mommy 52 Cheese bites 54 Cheese and chive muffins 56 A bite to remember 58 Lemon cupcakes Huletts 2 Huletts 3

3 A toast to 2008 biscuit curls 100 g unsalted butter 100 g (200 ml) Huletts Icing Sugar 2 ml vanilla essence 3 egg whites 100 g (180 ml) cake flour Huletts Icing Sugar, for dusting Deliciously crunchy... Preheat the oven to 200 C. In a bowl, cream the butter, sugar and vanilla essence together. Gradually beat in the egg whites; then fold in the flour until you have a smooth paste. Chill dough for about 2 hours. Spread small amounts of the mixture into strips, about 10 cm long and 1 cm wide, on a buttered baking sheet. Bake for about 4 minutes until the dough just begins to colour (keep checking). Remove from the oven and leave to cool very slightly until you can handle them. Shape the oblongs by draping them over the lengths of 3 or 4 wooden spoon handles. Leave until completely cool and set, then lift off gently. You can keep the biscuit curls in an airtight container for up to a week. Dust with icing sugar, if required. Makes ± 24 curls Huletts 4 Huletts 5

4 Christmas mince-pies Rich short crust pastry: 280 g (500 ml) flour 2 ml salt 190 g butter 15 ml Huletts White Sugar 1 egg yolk 20 ml ice water 5 ml lemon juice Filling: 1 x 454 g jar fruit mince 1 apple peeled, cored and grated 25 ml brandy Huletts Icing Sugar, for dusting Sift the flour and salt together. Rub the butter into the flour until it resembles fine bread crumbs. Add the sugar. Mix the egg yolk, water and lemon juice into the dry ingredients. Knead well. Leave the dough covered in the refrigerator for about an hour. Preheat oven to 200ºC. Mix the fruit mince, grated apple and brandy together. Roll the pastry to about 3 mm in thickness. Cut out rounds to fit greased patty pans. Cut out the same number of slightly smaller rounds to cover the filling and, using a cutter, cut a star shape out of each lid. Place ml fruit mince filling onto each base. Dampen the pastry edges with water. Place the round with the cut-out star on top. Secure the edges. Brush lightly with egg white. Bake for 15 minutes until golden brown. Remove from oven, leave to cool and dust with icing sugar. We wish you a merry Christmas and a happy New Year! ho, ho, ho Makes 16 pies Huletts 6 Huletts 7

5 christmas mini muffins 350 g (625 ml) cake flour 15 ml Moir s Baking Powder pinch of salt 250 ml Sugarbird Fruit Cake Mix 125 ml pecan nuts, chopped 100 ml Moir s Glacé Cherries 100 ml Moir s Coconut 4 extra large eggs 250 ml Huletts Castor Sugar 150 ml oil 150 ml milk 10 ml Moir s Vanilla Essence Preheat oven to 180ºC. Sift the cake flour, baking powder and salt in a large mixing bowl. Add the fruit cake mix, chopped pecan nuts, cherries and coconut. Beat the eggs, add the castor sugar, oil, milk and vanilla essence. Mix well. Add the egg mixture to the flour mixture and mix. Do not over-mix. Line muffin pans with paper cups and fill them up to ⅔ with muffin mixture. Bake for minutes until done. Dust with icing sugar. Makes ± 24 muffins Huletts 8 Huletts 9

6 A feast of meringue and cream! Pavlova 120 g egg whites (± 4 eggs) 2 ml cream of tartar 240 g (285 ml) castor sugar 15 ml Maizena 2 x 250 ml Clover Fresh Cream 5 ml vanilla essence To decorate: fresh fruit melted chocolate praline (or chopped peanut brittle) mint leaves HINT: Filled this pavlova can stand for ± 2 hours at room temperature before serving. (Do not refrigerate.) After this period it will start going soggy. Whip egg whites until stiff. Add the cream of tartar. Reserve 60 ml castor sugar and mix with Maizena. Add the remainder of the castor sugar, one tablespoon at a time, while whipping continuously. Fold in the Maizena mixture. Mix well. Spread mixture onto a well-buttered large round or square baking sheet. Spread in such a way that the centre of the meringue is slightly hollow, forming an edge on the sides. Bake for 1 hour 15 minutes at 140ºC. Allow to cool. To decorate: Fill the pavlova meringue with 500 ml whipped cream to which 5 ml vanilla essence has been added. Decorate with fresh fruit of your choice, melted chocolate drizzles, praline (or chopped peanut brittle) and mint leaves. Serves Huletts 10 Huletts 11

7 Small meringue cases 120 g egg whites (±4 eggs) 2 ml cream of tartar 240 g (285 ml) Huletts Castor Sugar 15 ml Maizena To decorate: 1 x can dairy whipped cream 5 ml vanilla essence raspberries or fresh fruit of your choice Preheat oven to 140ºC. Whip egg whites until stiff. Add the cream of tartar. Reserve 60 ml castor sugar and mix with Maizena. Add the remainder of the castor sugar, one tablespoon at a time, while whipping continuously. Fold in the Maizena mixture. Mix well. Spoon the mixture into a piping bag with a small star nozzle and pipe small nests. Bake for 1 hour 15 minutes. Allow to cool. Serving suggestion: Fill the meringues with whipped cream to which 5 ml vanilla essence has been added. Decorate with fresh fruit of your choice. Makes ± 24 meringue cases. HINT: The filled cases can stand at room temperature for ± 2 hours before serving. (Do not refrigerate.) After this period it will start going soggy. Delicious dessert... Huletts 12 Huletts 13

8 Moema was the inspiration behind this success story. With her granddaughters around the kitchen table watching her ice the Christmas cake, she laid the foundation for a love of cooking and baking in all of them. This led to the successful family business that Danielle and Mike would establish later on. moemas We all have a dream. Moemas was Danielle and Mike s dream. They started with 20 members of staff; 11 in the kitchen and 6 waiting at the tables. When they needed managers, they looked no further than Danielle s immediate family and employed Moemas daughter and grand-daughters. > T hey dreamt about a shop which would be both beautiful and uniquely splendid, a shop which would bring happiness and joy and be filled with good people and everything else that suggests excellence: good fresh food, cakes and pastries made daily on the premises with seasonal products; and only the very best quality ingredients. And that is what they got: a coffee shop that in no time had become one of the most popular and most frequented eateries in the northern suburbs of Johannesburg! Moemas is one of those special warm South African stories. It is named after Danielle s grandmother, Joy Anderson, whose eldest grandchild could not say Ouma and called her Moema instead. Huletts 14 Huletts 15

9 Not surprisingly, they do not expect their staff, whom they had all trained themselves, to work harder than they do. Their success comes from setting the example. When a kitchen processes 24 kg of flour, 25 kg of sugar, 600 eggs and 60 kg of butter a day, one can expect a slip now and then; but when somebody does make the inevitable mistake, they are there to inform, to guide and to correct the mistake. Part of their success is that they put quality first and foremost and that they are in touch with the needs of their clients. They stick to their core products but ensure that there is always something new for clients to sample and if it finds favour, it often becomes a new item on the menu. Moemas is in the Parktown Quarter in Parktown North, Johannesburg, Tel: It is well worth a visit. Huletts 16 Huletts 17

10 gift for teacher Spoon biscuits 200 g butter 165 g (200 ml) Huletts Castor Sugar 1 egg yolk 310 g (560 ml) cake flour extra Huletts Castor Sugar, for dusting Cream the butter and castor sugar until light and fluffy. Add the egg yolk and beat to combine. Mix in the flour to form a stiff dough. Wrap the dough in a plastic bag and leave to rest for 30 minutes. Make a cardboard template of a teaspoon. Roll out dough to 5 mm thickness. Cut out dough teaspoon from template. Gently place on greased baking tray and bake at 180 C for minutes until light brown. Remove biscuits from oven and sprinkle biscuits with extra castor sugar. Leave to cool. Makes ± biscuits Huletts 18 Huletts 19

11 Cranberry and pistachio white chocolate STARS 400 g white cooking chocolate, chopped 250 ml Moir s Desiccated Coconut 125 ml pistachio nuts, shelled 125 ml dried cranberries Place the chocolate in a large bowl and place over a saucepan of simmering water until the chocolate is melted and smooth. Remove from heat; add the coconut, pistachios and cranberries. Stir until well combined. Spread on baking paper to 10 mm thickness. Leave to set. Cut with a cookie cutter into desired shapes or into squares with a knife. Leave to set on kitchen counter. Do not set in fridge. Makes ± stars hint: Melt the off-cuts and set again. Cut into shapes. Huletts 20 Huletts 21

12 Butterscotch and walnut tartlets 24 small baked pastry shells 30 g butter 250 ml walnuts 60 ml Huletts Golden Syrup 60 ml cream Heat a nonstick frying pan over medium heat. Add the butter, walnuts, syrup and cream and stir until butter has melted. Increase the heat and simmer nuts for 1-2 minutes until caramelized. Spoon the warm butterscotch walnuts into pastry shells. Makes 24 tartlets It s Irresistible! Put on a pot of tea and enjoy this treat! Huletts 22 Huletts 23

13 Christmas Eve snacks Christmas cocktail snacks 10 white bread slices 50 g Clover Butro Butter Spread 15 ml mayonaise 10 Clover Cheddar Cheese Slices 10 Clover Tusser s Cheese Slices 3 large gherkins, thickly sliced 10 white cocktail onions, sliced 20 cherry tomatoes 20 cocktail sticks Spread the bread with a mixture of Butro and mayonaise. Place cheese slices on top. Using a cookie cutter cut out shapes. Skewer the gherkin, cocktail onions and cherry tomatoes. Push the skewers into bread shapes. Makes ± 20 snacks Clover recently walked off with three coveted Golds at The World Cheese Awards in Dublin, Ireland. With 2400 top international cheeses on show, this competition, hosted by The Guild of Fine Foods, is the equivalent of the Olympic Games when it comes to cheese. Clover cheese not only stood out on a worldwide level, but was also elected best South African cheese by the international panel of experts. Huletts 24 Huletts 25

14 win a weekend for two AT Sun City your last chance to enter... PLUS! R1000 cash prize also up for grabs! Home Industry Bakers have always been loyal users of Huletts Castor & Icing Sugars. Stand a chance of winning a weekend of ultimate luxury and relaxation, where other people do something for YOU for a change. q How to Enter: Cut out the barcode at the back of the 25 kg Huletts Icing Sugar or 25 kg Huletts Castor Sugar bag and send it together with your contact details to: Huletts Win A Weekend Competition, P.O. Box 3016, Saxonwold, (Remember, the more you enter the greater your chance of winning) Huletts has long been the key supplier of superior icing and castor sugar to leading industrial manufacturers in South Africa and is well known for: Consistent quality Uninterrupted supply, and A highly efficient national sales team, distribution network and technical services. For inner and outer perfection choose Huletts Icing and Castor sugars. Congratulations to our previous R1000 cash prize winners: Mrs Estelle van der Merwe from Mossel Bay Mrs Antoinette Zeelie from Kiddie Meringues, Somerser West Huletts 26 Competition details: 1. The competition started on 1 April and ends with the final draw on 15 December x R1000 cash draws on 31 May, 31 August and 15 December. 3. Your weekend away includes all travel expenses, 2 nights accomodation in the Sun City Hotel and R3000 spending money. Rules: 1. Prizes are not transferable and where relevant cannot be exchanged for cash. 2. The employees of Huletts, their immediate families and advertising agencies may not enter the competition. 3. The judges decision is final and no corre spon dence will be entered into. Huletts 27

15 Creamy Feta cheese tartlets Pastry: 120 g (250 ml) cake flour 7 ml baking powder 1 ml salt 50 ml sunflower oil 75 ml buttermilk a little extra buttermilk, if necessary Filling: 250 g Clover Feta, Traditional, Black Pepper or Herb 250 ml Clover Fresh Cream 100 ml Clover Milk 4 eggs, separated salt and white pepper (optional) additional 50 g Clover Feta, cubed sun-dried tomatoes To make the pastry, place the ingredients for the pastry in the bowl of an electric mixer or a mixing bowl to make by hand. Mix gently until the pastry holds together or mix and knead lightly by hand until dough forms. Do not overmix for it will make the pastry tough and less crumbly. Grease 12 medium (10 cm diameter) or 20 small (6 cm diameter) loose-bottomed fluted tartlet pans or shallow muffin pans well with butter. Divide the pastry between the pans. Press out the pastry evenly. Trim the pastry neatly at the edges by crimping with the fingers or cutting away with a sharp knife. Blend the cut-off bits into the crust on the base of each pie dish. Refrigerate while the filling is being made. Preheat the oven to 180 C. To make the filling, drain the feta cheese and place into the bowl of a food processor together with the cream, milk and egg yolks. Process well and adjust seasoning to taste. This will depend on the feta cheese which will be either salty enough or may need a little extra salt and pepper. Beat the egg whites in a large bowl until soft peaks form. Pour the mixture into the bowl with the beaten egg whites. Mix well until evenly combined and spoon into the prepared fluted tartlet pans or shallow muffin pans. Place a few feta cubes in each pan. Bake for about minutes until golden brown, puffy and set in the centre. Remove from the oven and allow to cool for a few minutes. Garnish with sun-dried tomatoes. Makes 12 or 20 tartlets Huletts 28 Huletts 29

16 eat with your eyes Vienna Pastry bites 1 roll ready-made puff pastry, defrosted 8-10 Enterprise Cheese Grillers 1 egg 25 ml milk Preheat oven to 200ºC. Unroll the pastry. Cut the pastry in portions large enough to roll around each griller. Secure the edges by brushing the one side with cold water and sticking the other edge to it. Place in fridge for at least 30 minutes. Beat the egg and milk together. Brush the pastry of each griller roll with this mixture. Cut griller rolls into 3 cm lengths and place on a greased baking sheet. Bake for 20 minutes until the pastry is crispy and done. Makes ± bites Asparagus ham rolls 10 slices of Enterprise Smoked Ham 100 ml mayonnaise zest of 1 orange (optional) 1 x 410 g can asparagus Flavour the mayonnaise with the orange zest and spread the ham slices with the flavoured mayonnaise. Thoroughly drain the asparagus. Place an asparagus shoot on each of the ham slices and roll up like a Swiss roll, showing the tip of the asparagus shoot on the outside of the ham roll. Makes 10 rolls Bacon, date & cherry bites 250 g Enterprise Streaky Bacon ±20 cherries or dates toothpicks Preheat oven to 180ºC. Grease a baking sheet. Roll each cherry in a bacon strip. Secure with a toothpick. Bake for ± 20 minutes until the bacon is done and crispy. Serve hot as a sweet savoury snack. Makes 20 bites coated ham rolls 250 g Enterprise Traditional Picnic Ham, grated 125 ml gouda cheese, grated 1 hard-boiled egg, very finely chopped 5 ml prepared mustard 5 ml Worcestershire sauce 10 ml mayonnaise sesame seeds, linseeds or chopped parsley for coating Mix all the ingredients together, except those for the coating. Roll into small balls and chill in fridge. Roll in sesame seeds, linseeds or chopped parsley. Place in fridge until needed. Serve as is, as a party snack, spread on savoury biscuits or Melba toast. Makes ±15 balls Huletts 30 Huletts 31

17 Valentine s Be my Valentine Buttermilk chocolate hearts 250 g (450 ml) cake flour 50 g (125 ml) cocoa 5 ml Moir s Bicarbonate of Soda 5 ml Moir s Baking Powder 1 ml salt 3 large eggs 300 g Huletts White Sugar 125 ml sunflower oil 300 ml buttermilk 5 ml Moir s Vanilla Essence 250 g Moir s Glacé Cherries Fudge icing 160 g (300 ml) Huletts Icing Sugar 125 ml cocoa 80 g Clover Butter 105 g (125 ml) Huletts Castor sugar 50 ml water Preheat oven to 180ºC. Sift the cake flour, cocoa, bicarbonate of soda, baking powder and salt together. Whisk the eggs and sugar in a large bowl until thick and pale in colour (3-5 minutes at high speed with an electric mixer). Still whisking, pour in oil in a steady stream. Stir in the buttermilk and vanilla essence. Fold in the flour and cocoa mixture - very lightly. Divide the mixture into eight small heartshaped sillicone pans, lightly dusted with flour. Bake for minutes. Leave in the oven for 10 minutes, then turn out onto a wire rack and allow to cool completely. Decorate with fudge icing, cherries and dust with cocoa. Makes ± 8 hearts Sift the icing sugar and cocoa together. Mix the water, butter and castor sugar in a saucepan. Dissolve the castor sugar over low heat, bring to the boil and boil for 1 minute. Remove from heat and add the icing sugar and cocoa all at once. Beat until smooth and shiny. Pour over chocolate cakes while still hot. Huletts 32 Huletts 33

18 Brownies 200 g dark chocolate 125 g butter (soft) 4 extra large eggs 315 g (375 ml) Huletts Castor Sugar 5 ml vanilla essence 140 g (250 ml) cake flour 30 ml cocoa 5 ml baking powder 100 g pecan nuts, chopped Preheat oven to 180ºC. Melt the chocolate in a bowl over hot water or in the microwave. Add the soft butter and beat until smooth. Leave to cool. Beat the eggs and castor sugar until very light and fluffy. Add the vanilla essence. Sift the dry ingredient together and fold into egg and sugar mixture. Pour into a greased baking dish (27 x 32 cm). Bake for 20 minutes. Leave to cool in pan before cutting into squares. Makes ± 25 The perfect Valentine s gift Melt-in-the-mouth brownies... Huletts 34 Huletts 35

19 Creamy Fudge 320 g (400 ml) Huletts White Sugar 1 can sweetened condensed milk 250 ml milk 30 ml Huletts Golden Syrup 2 ml cream of tartar 60 ml butter 5 ml vanilla essence Put sugar, condensed milk, milk, golden syrup and cream of tartar into a heavy pan. Cook and stir over low heat until the sugar has dissolved. (All the sugar must dissolve before mixture boils or the fudge will be grainy.) Boil gently, stirring constantly, until the bubbles look white (about 45 minutes). Remove from the heat, stir in the butter and beat with a wooden spoon or electric beater until thick and creamy. Add the vanilla, mix and pour into a shallow buttered dish. Cut into squares when cool. To make fudge hearts, cut out heart shapes with a cookie cutter when fudge has set. Use all the off-cuts by heating them in the microwave for a minute or two until just soft. Press together and leave to set in pan. Cut into shapes or squares. Huletts 36 Huletts 37

20 red heart bear biscuits 420 g (750 ml) cake flour 200 g (250 ml) Huletts White Sugar 5 ml cream of tartar 2,5 ml bicarbonate of soda 85 g butter 2 eggs, beaten 10 ml vanilla essence red food colouring Preheat oven to 180ºC. Sift flour, sugar, cream of tartar and bicarbonate of soda together. Rub in the butter. Add beaten eggs and vanilla essence. Mix to a firm dough. Cover dough with plastic wrap and leave to rest in fridge for 30 minutes. Mix some red food colouring with a piece of dough the size of a tennis ball. Roll out to a thickness of 5 mm and use a small heart-shaped cutter to cut out heart shapes. Keep aside. Roll the rest of the dough out to the same thickness and using a bear-shaped cutter to cut out little bears. Place on greased oven pan. Use the same size cutter that was used for the red hearts and cut out a heart from each bear. Place a red cutout heart into the open space on each bear. Bake for minutes until done. Remove from oven and leave to cool. Makes ± 36 bear biscuits Huletts 38 Huletts 39

21 E a ste r Decorate cupcakes with little yellow ducks made from icing. Let the Easter hunt begin... Make a nest by piping chocolate on top of the cupcakes chocolate easter Cupcakes 190 g butter 210 g (250 ml) Huletts Castor Sugar 3 eggs 5 ml vanilla essence 240 g (430 ml) cake flour 80 ml cocoa 15 ml baking powder 185 ml milk and water mixed Preheat the oven to 180 C. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beating well after each egg. Add the vanilla essence. Sift the dry ingredients and mix into the creamed mixture along with the liquids in 3 or 4 batches. Mix to make a smooth batter. Place paper cups in muffin pans to keep their shape. Spoon the mixture into the paper cups. Bake for about minutes. Remove from oven and leave to cool. Spread each cup cake with chocolate butter icing or pipe chocolate icing curls using a nozzle with small holes. Pipe plain icing. Place three chocolate eggs on top. Makes ± 36 cupcakes chocolate icing 130 g (250 ml) Huletts Icing Sugar 125 g butter 30 ml cocoa 10 ml instant coffee powder 5 ml vanilla essence Mix all the ingredients together and beat until light and fluffy. Add a little water if icing is too stiff. Makes ± 400 ml icing Huletts 40 Huletts 41

22 Handy Conversion Charts Sugar Equivalents 5ml 12,5ml 60ml 80ml 100ml 125ml 200ml 250ml White & SunSweet Sugars 4g 10g 50g 65g 80g 100g 160g 200g Treacle & Caramel Sugars 4g 10g 45g 60g 70g 90g 140g 180g Castor Sugar 4g 10g 50g 70g 85g 105g 170g 210g Icing Sugar 3g 7g 30g 40g 50g 65g 105g 130g Spoons Cups Oven Temperatures 1ml = ¼ teaspoon 3ml = ½ teaspoon 5ml = 1 teaspoon 15ml = 1 tablespoon 30ml = 6 tsps or 2 tbsp 60ml = 4 tbsp or ¼ cup 60ml = ¼ cup 80ml = 1 /3 cup 125ml = ½ cup 160ml = 2 /3 cup 180ml = ¾ cup 250ml = 1 cup 500ml = 2 cups 1 litre = 4 cups Very cool 140ºC / 275ºF Cool 150ºC / 300ºF Warm 160ºC / 325ºF Medium 180ºC / 350ºF Fairly hot 190ºC / 375ºF Hot 200ºC / 400ºF Very Hot 230ºC / 450ºF Ounces Pounds Liquids ½oz = 15g ¾oz = 20g 1oz = 25g 1½oz = 40g 2oz = 50g 2½oz = 60g 3½oz = 90g 4oz = 100g 5oz = 150g 6oz = 175g 7oz = 200g 8oz = 225g 9oz = 250g 10oz = 275g 11oz = 300g 12oz = 350g 13oz = 375g 14oz = 400g 15oz = 425g 1lb = 450g 2lb = 900g 2¼lb = 1kg 3lb5oz = 1,5kg 4¼lb = 2kg 1 fl oz = 15g 2 fl oz = 20g 3 fl oz = 25g 3½ fl oz = 40g 4 fl oz = 50g 5 fl oz (¼ pt) = 60g 10 fl oz (½ pt) = 90g 20 fl oz (1 pt) = 100g 1¼ pt = 150g 1½ pt = 175g 7 oz = 200g 8 oz = 225g 200 g butter 105 g (125 ml) Huletts Castor Sugar 187 ml Maizena 210 g (375 ml) cake flour 50 g (60 ml) Huletts Castor Sugar Easter bunny biscuits Preheat oven to 180ºC. Cream the butter and castor sugar together until light and creamy. Add the Maizena and cake flour and mix to a smooth dough. Roll the dough out onto a lightly floured surface until 5 mm thick. Cut with cookie cutter to desired shapes. Place on greased oven pan and bake for minutes until a light straw colour. Sprinkle extra castor sugar over biscuits while still warm. Leave to cool. Makes ± 24 bunny biscuits Huletts 42 Huletts 43

23 Hot cross Bun loaf DOUGH 560 g (1000 ml) cake flour 50 g (60 ml) Huletts Castor Sugar 5 ml salt 15 ml mixed spice 3 ml nutmeg 5 ml cinnamon 10 g instant dried yeast 60 g butter 375 ml milk 1 egg, beaten 100 ml warm water (you may need more) 200 g cake mix CROSS 100 g (180 ml) cake flour 2 ml salt 50 ml oil 125 ml milk 1 egg yolk, lightly beaten GLAZE 50 ml milk 50 ml water 40 g (50 ml) Huletts White Sugar Preheat the oven to 200ºC. Sift the dry ingredients together in a mixing bowl and add the instant dried yeast. Heat the margarine and milk until the margarine melts, then let the mixture cool slightly. Add the milk mixture and the beaten egg to the dry ingredients and add enough hot water to form a soft, manageable dough. Knead for 10 minutes until the dough is smooth and elastic. Cover the dough and leave in a warm place until it has doubled in volume. Knead the dough again and simultaneously add the cake mix. Knead until well mixed. Divide the dough into 12 equal balls. Place the balls in a greased bread pan. Cover and leave until the balls have doubled in volume. Make the batter for the crosses by mixing the first 3 ingredients with enough milk to make a batter thin enough to pipe, but thick enough to maintain its shape. Brush each hot cross bun with egg yolk and pipe the crosses on top. Bake for minutes until the loaf is browned on top. Boil the ingredients for the glaze for 4 minutes and then brush the loaf with it as soon as it has been removed from the oven. Huletts 44 Huletts 45

24 280 g (500 ml) cake flour 15 ml baking powder 2 ml salt 50 ml cocoa 80 g (100 ml) Huletts White Sugar 125 ml pecan nuts, chopped 60 ml oil 1 egg, beaten 125 ml milk 125 ml water 10 ml instant coffee 125 ml chocolate chips Chocolate chip muffins Preheat oven to 180ºC. Sift flour, baking powder, salt and cocoa. Add sugar and nuts. Whisk together the oil, egg, milk, water and coffee. Pour liquid mixture into a well in the centre of the dry ingredients. Mix lightly and quickly, using a wooden spoon. Do not beat. Fill oiled muffin pans two-thirds full. Sprinkle each muffin with chocolate chips and bake for minutes. Cool before removing. Makes 12 muffins Fun idea Spoon melted white chocolate in mini bunny moulds. Leave to set. Unmould and use as decoration on the brownies. See brownie recipe, page 34 Wrap in cellophane and tie with raffia bows Huletts 46 Huletts 47

25 Mother s Day Father s Day A classic example of how one core recipe can be used to suggest different moods. Use the Buttermilk Chocolate Hearts and Fudge Icing recipes (page 32), but change the decoration to suit the occasion. These recipes can also be used for a wedding cake or dessert when decorated with white roses and satin ribbons. Huletts 48 Huletts 49

26 dressed-up prettily for mommy See recipes Home Industry Booklet Autumn 2004 page 12 Packaging idea for moms We have featured this recipe before, but because the biscuits are so popular, we suggest you sell them in appropriate Mother s Day packaging. If a product-line is popular in your shop it is not necessary to change the basic recipe, but a change in packaging and decoration can make an old product look new and innovative. Here are some ideas for pretty cupcake toppings Huletts 50 Huletts 51

27 Father s Day Cheese bites 560 g (4 x 250 ml) cake flour 500 g (500 ml) Clover Mature Cheddar Cheese, grated 500 g (540 ml) Clover MooiRiver Butter 2 x 55 g white onion soup powder dried chilli 50 ml finely chopped nuts Preheat the oven to 200ºC. Grind the onion soup powder in a food processor (You don t want hard onion flakes in the dough). Add flour, butter and cheese and mix to a stiff dough. Divide the dough into 3 equal parts. Leave one part plain; mix dried chilli to taste to the 2nd part and mix the chopped nuts into the 3rd part. Roll the dough into long thin sausage shapes. Chill, cut into slices and place onto a greased baking sheet. Bake for minutes. Leave to cool. Store or package in an air-tight container. Makes ± 1,5 kg bites Package in clear plastic tubes Dads love these savoury bites! Huletts 52 Huletts 53

28 Cheese and chive muffins 1 egg 200 ml Clover Milk 140 g (250 ml) cake flour 10 ml baking powder 2 ml dry mustard 2 ml cayenne pepper 375 ml Clover Cheddar Cheese, grated 50 ml chives, chopped Preheat oven to 180ºC. Beat the egg and fill the jug up to the 250 ml measure with milk. Sift the dry ingredients together and add the cheese and chopped chives. Stir in the egg and milk mixture and mix. The mixture should still be lumpy. Spoon into greased mini muffin pans and bake for minutes until done. Serve warm with butter and grated cheese. Makes 24. A delicious bite-sized savoury treat! Huletts 54 Huletts 55

29 A bite to remember 80 ml Clover Fresh Cream 30 ml brandy 200 g dark chocolate, broken into pieces 65 ml cold butter, diced 120 g pistachio nuts, shelled and chopped Boil the cream in a small saucepan until reduced to about 25 ml. Remove from the heat and stir in the brandy and chocolate. Return to the stove and stir over low heat until the chocolate has melted. Beat in the small pieces of butter one at a time. Pour the mixture into a shallow dish and leave in the fridge until set, at least 30 minutes or overnight. Drop spoonfuls of the mixture on a baking sheet and cool again. Roll into balls and roll in chopped pistachio nuts. Makes ± 24 bites Watch out for the new Clover Cream packs in stores Huletts 56 Huletts 57

30 Girls Corner lemon Cupcakes 200 g (360 ml) self-raising flour 140 g (250 ml) cake flour 200 g (255 ml) Huletts Castor Sugar 5 ml baking powder 150 g soft butter 200 ml milk 3 extra large eggs 5 ml lemon essence 5 ml grated lemon rind Line muffin pans with paper cases and set aside. Place the flours, castor sugar, baking powder, butter, milk, eggs, lemon essence and rind in a food mixer and beat until the mixture is light and creamy in colour. Spoon into prepared paper cases, filling each paper case three-quarters full. Bake for minutes or until golden brown. Leave in pan for 5 minutes to cool and turn out onto a wire rack to cool completely. Makes ± 24 cupcakes glazed icing 130 g (250 ml) Huletts Icing Sugar sufficient boiling water to make a runny mixture Moir s Pink Food Colouring Mix the boiling water and icing sugar together. Add more icing sugar if mixture is too runny. Add a few drops of pink colouring. To Decorate Dust cupcakes with Huletts Icing Sugar and place plastic ballerinas on top. Spoon pink glazed icing on cupcakes and stick pastel icing stars on top. Huletts 58 Huletts 59

31 White Sugar Description White sugar crystals. Uses General sweetener used in all prime foods and beverages. Also used as a general household sweetener. SunSweet Sugar Description This is raw sugar that has a unique pale brown colour the colour varies slightly depending on seasonal factors. Uses This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries. Icing Sugar Description Finely milled white sugar with a permitted anti-caking agent added. Uses The only icing sugar that gives a smooth finish to all types of confectionery and cake icing. Castor Sugar Rainbow Sugar Cube Sugar Description Specially screened fine white sugar. Description Extra-large sugar crystals with an attractive array of colours added, with permitted colouring agent. Description White sugar specially compressed into small cube shapes. Uses These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit. Uses The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls. Uses Cubes are suitable for use in tea, coffee and cocktails. Treacle Sugar Description Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molasses is a by-product of sugar. Uses This dark brown sugar, with its familiar sticky appearance, is best used in microwave baking, meat marinades, fruit breads and dark cakes. Caramel Sugar Description This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant. Uses Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture. Yellow Sugar Description SunSweet Sugar (raw sugar) with permitted colouring added. Uses Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer. Head Office - Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, Tel (031) Fax (031) ; Gauteng: Tel (011) Cell / ; Western Cape: Tel (021) Cell ;