Karringmelk Beskuit/Buttermilk Rusks

This is what South Africans call “Rusks”….it is not for children when “teething”…but our children like it too, even when teething! We like to give them these Boudoir biscuits…they are soooooo yummy!! At the bottom of this post is a recipe about Banana bread, very delicious and very South African! Enjoy!

English readers, click on this link for the English translated recipe… HERE is the translated of the rusks- Enjoy!! Read the history of rusks further down in this post and find a delicous condensed milk rusk recipe at the bottom of this post.

Ek het hierdie volgende resep by ‘n vriendin gekry en boere! is dit nou lekker. Ek moet hom nog net self bak. Daarby het ek nog nie uitgekom nie en dit is nou my doelwit vir hierdie komende week! Hier in Engeland het hulle soveel “Targets”, dis targets vir elke liewe dingetjie, ‘n wonder hulle het nog nie opgekom met targets vir jou met jou troeteldiere nie, want soms is dit al wat saak maak, die targets! Nou sal ek myself een stel…om die beskuit te bak…hier kom hy!

Karringmelk beskuit
3x 500 g pakkies bruismeel
1/2 t sout
3/4 van 500g margarien
3 eiers
2k suiker
1k klapper
1t vanilla geursel
1t voedselkleursel- geel
500ml Karringmelk
Metode:
Stel die oond op 180 grade C
1. Vryf die botter in die meel en sout.
2. Klits die Karringmelk, suiker en eiers saam.
3. Voeg klapper by die meelmengsel.
4. Voeg geursel en kleursel by die eiermengsel.
5. Meng alles saam. Voeg melk by indien die deeg te styf is.
6. Smeer broodpannetjies. Plaas die deeg daarin totdat +- 1/4 van die boom bedek is, anders is die beskuit te groot.
7. Bak +- 20 minute, sny en droog uit.
8. Geniet met ‘n heerlike koppie tee!

History of Ouma Rusks.
Ouma Rusks (Afrikaans: Ouma Beskuit - literally “Ouma Rusks”; “Ouma” is a brand and proper noun meaning “Grandmother” ) are South Africa’s best-known brand of rusks - a traditional South African snack that is dipped in coffee or (less often) tea before being eaten.Owing to the South African diaspora it has become an iconic South African product that is consumed all over the world. It is usually marketed with the slogan Doop ‘n Ouma (in Afrikaans) or Dip ‘n Ouma (in South African English) (Dip a Ouma).According to the manufacturer, the history of Ouma Rusks began in the 1939 in the small Eastern Cape town of Molteno, where the effects of the Great Depression were bringing many people to their knees. During this time, a certain Ouma Greyvensteyn and her friends attended a church meeting where ways in which to help mission work were discussed. At the end of the meeting, each of the women were given a half-a-crown coin and told to multiply it using their talents, as in the Gospel. Ouma Greyvensteyn used this money to buy ingredients in order to make rusks using her family recipe. The rusks she baked proved to be extremely popular and orders continued to be placed for her rusks.Ouma Rusks are now owned by NOLA - one of South Africa’s leading food manufacturers and a division of Foodcorp. Currently, the rusks are available in single, 500 g and 1 kg packs in the following flavours:

Condensed Milk
Aniseed
Buttermilk
Muesli
Wholewheat
Original Sliced
Buttermilk Sliced
Dunkems Blueberry
Read HEREabout Rusks

Piesangbrood…soos in die Kook-en-geniet resepteboek!
Bestanddele:

1/2 koppie botter/margarien
1 koppie suiker
2 eiers
2 koppies meel
2 teelepels bakpoeier
4 - 6 piesangs …fyn gedruk
1 teelepel vanilla geursel
1/2 teelepel sout
Metode:

Stel die oond op 180 C.
Klits die botter en suiker tot romerig en glad. Voeg die vanilla geursel by. Klits die eiers goed en meng dit by. Sif die droe bestanddele en voeg dit by. Meng goed. Meng die fyngedrukte piesangs by en meng alles deeglik. Plaas die mengsel in gesmeerde broodpannetjies. Bak vir 1 uur. Laat afkoel en sit voor met botter/margarien.

:: Banana Bread::

This very traditional South African bread is best served as buttered slices. It is best to buy the bananas a few days in advance and wait until they are at their ripest, with the skin just starting to turn black.
Ingredients:
125 butter or margarine
375 ml sugar
3 eggs
5ml (1tsp) vanilla essence
250ml (1 cup) banana pulp (about 2 bananas, depending on size)
500ml (2 cups) flour
10ml (2 tsp) baking powder
1.25ml (1/4 tsp) baking soda
1.25ml (1/4 tsp) salt
25ml milk
A small 25cm cake tray (1.75L)

*The banana is best mashed in a food processor; or just cut into pieces and then mashed with a fork/potato masher.
Method:
1. Mix the butter and sugar together. If you have an electric beater, all the better.
2. Add the eggs one at a time, mixing well inbetween.
3. Add the vanilla and banana pulp, mixing well.
4. Add the dry ingredients with the milk and mix well till you have a smooth thick batter.
5. Pour into bread tin and bake for one hour at 180 degrees Celsius.
Recipe to be found here:
http://hoogendoorn.livedsl.nl/Recipes/Piesangbrood.html

This next recipe comes from Peter Veldsman, one of South Africa’s most knowledgeable food writers. I hope you enjoy it!
CONDENSED MILK RUSKS
(Makes 120 rusks)

The easy way out for those who can’t or won’t bake mosbolletjies.

1 tin (397 g) condensed milk
500 ml (2 cups) boiling water
250 g (250 ml/1 cup) butter
200 g (250 ml/1 cup) sugar
500 ml (2 cups) cold water
3 extra-large eggs, beaten
2 cakes of fresh yeast (25 g each), crumbled
1 packet (2,5 kg) cake flour
25 ml (2 T) salt
50 ml (4 T) aniseed (optional)

BAKING TINS
4 greased loaf tins

1. Mix condensed milk, boiling water, butter and sugar until butter has melted and sugar has dissolved. Add cold water, eggs, yeast and half the flour. Mix thoroughly to a smooth batter. Do not be too concerned if small pieces of yeast are still visible. Cover and leave in a warm place for 1-2 hours to allow the leavening to rise and become spongy.

2. Punch back the leavening and add salt, aniseed (if used) and enough of the remaining flour to make a soft dough. Sprinkle more flour, a little at a time, onto the dough board and knead well until the dough no longer sticks to the board. Knead for 15 minutes or until the dough is smooth and elastic. If another pair of hands is available, divide the dough into two and knead separately.

3. Complete dough by leaving it to prove, punching back, pinching into balls, packing tightly in greased baking tins and setting aside to rise again.

4. Bake the rusk loaf for 40-50 minutes. Cover with aluminium foil, shiny side up, as soon as the top becomes too brown. Turn out and leave to cool. Break into rusks and dry out.
Recipe from this site…http://www.showcook.co.za/pveldsman.htm
http://rpc.technorati.com/rpc/ping