Muffin recipes…and lots more yum!

English readers: please slide down for the English recipe!
You can also visit THIS post on my blog for rusks-recipes – the link will open in a new window- and on THIS LINK you will find delicious SA-recipes. The link will open in a new window.
Heerlike Muffin resep!
Hierdie resep kom uit ‘n Rooi Rose van so ‘n klompie jare terug, daarmee wil ek se dit is so van 2001 of net voor 2001. Enige persoon kan dit maak, selfs ‘n 9jarige kind! Ek kan dit se want ek het die ondervinding daarvan! Ek gee hom soos hierdie einste 9jarige gewoond was om hom te lees en te bak! Die reseppies aan die einde van die possie kom van ‘n boek vir kinders. Jy kan op die images kliek om dit af te druk of om beter te kan lees! Hiedie Spogbeskuit reseppie kom uit een van die Huisgenoot se Wenresepte! Dis ‘n HEERLIKE resep!! Geniet dit! Jy kan dit ook “nat” eet! dis vir my lekkerder nat…maar ek sê nooit nee dankie as hy gedroog  is!

Muffin resep

1.Stel oond op 140grade C
2. Meng saam: 500 ml Nutty Wheat meel (volkoringmeel)
10 ml koeksoda (of 20 ml bakpoeier
5 ml sout
625 ml bruin suiker
500 ml semels
3.Meng saam in ‘n ander bak: 2 eiers, 125 ml olie, 500 ml melk en 5 ml vanielje geursel.
4.Meng dan die “nat”-bestanddele by die droe bestanddele en meng deeglik.
5.Voeg dan by: 250 ml kersies wat in stukkies gesny is.
6.Smeer koekpannetjies vir muffins en skeep lepels vol deeg daarin.
7.Bak die muffins vir 20 minute.
As jy ‘n broodjie maak, bak hom vir 1 uur in die oond.
LW: As die deeg te slap is, kan jy nog 250 ml nutty wheat by voeg
LEKKER EET!

Muffin recipe….very delicious!
This recipe is so easy, even a child of age 9 – at least- can bake!
here it goes…

1. Preheat oven to 140 deg C
2. Mix together – this is the dry ingredients :
500 ml Nutty Wheat flour
10 ml  of bicarbonate of soda (or 20 ml baking powder)
5 ml salt
625 ml brown sugar
500 ml bran
Mix in a separate bowl:(“wet” ingredients) 2 eggs, 125ml oil, 500ml milk and 10 ml vanilla
Mix the dry ingredients and the “wet” ingredients in one bowl thoroughly and add 250 ml cherries – cut in small pieces.
Coat the muffin pans with oil/margarine. If the dough is too runny, you may add 250 ml flour.
Bake your muffins for about 20 min and ENJOY!!

The following recipe is a rusk recipe…made with nutty wheat flour…and I will translate it for you as it’s now well after midnight…so see you l-a-t-e-r! and the other recipes on the images are from a book – as you can see – for children…. I might translate some of them for you later too….just keep checking back and…patience! my dear friend!

 

Image: Hatfield tuisnywerheid se website! Dit gee jou nastenby ‘n idee hoe die beskuit gaan lyk…

Spogbeskuit
700g botter of margarien
875ml karringmelk
500g (625ml) suiker
4 eiers
1pak (350 g ) Raisin Bran-ontbytgraanmengsel
1pak (300g) Honey Crunch-ontbytgraanmengsel
1,5 kg bruismeel
40g (50ml) bakpoeier
7 ml sout
Metode:
Stel oond op 180C (350F) en smeer 3-4 beskuitpanne.
Smelt botter in n groterige kastrol.
Haal van stoof af en klop karringmelk suiker en eiers by tot goed gemeng.
Meng res van mengsel met n houtlepel by.
Meng goed (deeg is slap).
Skep in panne, maak gelyk en bak 45-60 min.
Keer op draadrak uit en laat heeltemal afkoel.
Sny in beskuitgrootte en droog uit by 100grade C
Lewer 7dosyn middelslag – beskuite.

Ongebakte Koekies

Malva Yskastert

Rotskoekies

Pynappel-en-Kaastert

Bak en Kook vir die Kleinspan Volume 1 deur Hester Jacobs
ISBN:0-620 26649-X
Danie Theronstraat 215, Pretoria Noord
Faks: 012-546-4640
Tel: 082 670 1145

Die boek begin met Mates, Wenke, Soorte Vitamiens, 2 bladsye met kooktermes en 4 bladsye inhoudsopgawe, alles redelik groot gedruk vir maklike lees vir jong kinders wat al kan lees. By elke afdeling is daar illustrasies en daar is spasies vir notas aan die einde van elke afdeling, genoeg spasie vir ten minste een langerige reseppie of ander notas. Hierdie boek sal maklik deur ‘n sterk Gr2-kind gebruik kan word en baie beslis enige Gr3-kind wat nie leesprobleme ondervind nie. Dis beslis baie oulik vir enige Taal-Onnie wat “Instruksies” met kinders doen.

Warm Chocolate Brownies!

Serves 6

125g butter
175g caster sugar
2 eggs
125g plain flour
55g cocoa powder
1⁄4 tsp baking powder
pinch salt

Preheat the oven to 170C/150C fan/325F/gas 3. Use a little butter to grease a 15cm x 20cm deep baking tin and line the base with baking paper.
Melt the remaining butter and set aside to cool.
Meanwhile, in a large bowl, whisk together the sugar and eggs. Pour in the melted butter and whisk again.
Sift together the remaining ingredients and fold into the egg mixture.Transfer to the prepared tin and level the top.
Bake for 25 minutes or until a skewer when inserted at the centre comes out with just a few crumbs on. Leave to cool in the tin for 20 minutes before slicing.
SERVE WITH an optional swirl of melted chocolate and ice cream or berry sorbet (see below).

FOR THE SORBET Destalk 50g redcurrants, 50g blackberries and 50g blueberries. Place 350ml water in a pan with 200g sugar and 1 tbsp liquid glucose. Gently heat until dissolved. Add all the fruit and bring to a gentle simmer for 5 minutes. Remove from the heat and leave to go cold. Drain the fruit, reserving the liquid and berries separately. Churn the fruit liquid in an ice-cream machine until you have a nearly frozen sorbet. Transfer to a plastic tub and fold the berries through. Freeze overnight. Remove from the freezer at least 30 minutes before serving.

Source: dailymail.co.uk

Petits pois muffins
Makes 12 large sweet muffins

INGREDIENTS

100g butter
2 medium eggs
200ml milk
2 tbsp maple syrup
1⁄2 tsp vanilla essence
300g self-raising flour
1 tsp baking powder
75g caster sugar
200g frozen petits pois
15g butter
1 tbsp reduced-fat crème fraîche

METHOD
Line a 12-hole muffin tin with paper muffin cases. Preheat the oven to 200C/180C fan/ 400F/gas 6.
Gently melt the butter in a pan. Remove from the heat and set aside.
In a bowl, whisk the eggs. Stir in the milk, maple syrup and vanilla essence. Pour the melted butter into the bowl and mix with a fork. Sift the flour and baking powder into a separate bowl. Add the caster sugar.
Cook the petits pois in boiling water for 5 minutes. Drain and then purée in a food processor, or using a hand blender, with the 15g butter and the crème fraîche.
Add the pea mixture to the flour mixture and stir with a fork. Then add all the remaining ingredients and quickly mix until the flour is fully moistened. Don’t over mix. The muffin batter will be a little lumpy.
Divide the batter among the muffin cases and bake in the oven for 20 minutes. The muffins will rise and be lightly golden when ready. Leave to cool in the tin for a few minutes before turning out on to a wire rack to cool completely.

Source: dailymail.co.uk

WORTELKOEK IN MIKROGOLF

Bestanddele:
180 gr / 370 ml Koekmeelblom
10 ml Kaneel
8 ml Koeksoda
3 ml Neutmuskaat
3 ml Sout
750 ml Gerasperde Wortels
300 gr / 375 ml Suiker
250 ml Olie
100 gr / 250 ml Neute gekap
3 Eiers Geklop

Versiersel (Die versiersel is bietjie baie vir die koek * kan dit verminder)
250 gr Gladde maaskaas
120 gr Botter
50 gr / 125 ml Okkerneute gekap
5 ml Vanieljegeursel
400 gr / 800 ml Versiersuiker – gesif

Voorbereiding:
Sif meelblom, kaneel, koeksoda, neut, sout saam. Hou eenkant.
Meng wortels met suiker, olie, neute en eiers. Meng goed.
Voeg droë bestanddele by. Roer goed. Skep mengsel in ‘n diep mikrogolfringpan met ‘n deursnee van 250 mm. (Gat in middel).
Plaas pan op ‘n omgekeerde piering en mikrogolf 10 * 11 minute by 100% krag.
Laat effens afkoel. Keer op ‘n dienbord uit.
Versiersel
Klop maaskaas tot glad. Voeg botter by. Klop goed.
Voeg neute en geursel by. Meng deeglik. Voeg versiersuiker geleidelik by.
Klop dit tot die verlangde tekstuur. Smeer oor koek

 _____________________________________

500 ml meel 10 ml bakpoeier
2,5 ml koeksoda
5 ml sout
500 ml gerasperde wortel
125 ml neute, gekap
10 ml kaneel
500 ml suiker
250 ml olie
4 eiers
1 klein blikkie fyn pynappel
Vulsel:
110 ml botter
375 ml versiersuiker
100 ml geroomde kaas
5 ml vanielje

Sif die meel, bakpoeier, koeksoda, sout en kaneel saam. Voeg dan die suiker, olie en eiers by en meng goed. Voeg die wortel, gedreineerde pynappel en neute by en meng goed. Sit in 3 koekpanne wat gesmeer is en bak teen 350ºC vir 40 minute of tot gaar. Koel af en versier met die vulsel. Die bestandele hiervoor moet goed gemeng word.

Skoor het bogenoemde twee resepte aan my voorsien. Dankie Skoor! Sien ook Skoor se resepteblog: http://netresepte.wordpress.com

 

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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.

On this next link you will find only recipes in Afrikaans..tons of it. The link will open in a new window.

https://chessaleeinlondon.wordpress.com/2007/06/30/heerlike-suid-afrikaanse-resepte/

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

Hierdie volgende reseppie het ek van ‘n blog-leser gekry, sien haar boodskap in die kommentaar-boks hier. Ek plaas haar resep hier. Geniet dit!

Hier is ‘n Karringmelk beskuit resep – ‘n wenner!! (Dit was op die karringmelk houer).
1 kg Bruismeel; 5ml sout; 200ml suiker; 250g botter of magarien; 500ml karringmelk; 2 eiers; 25ml olie.
Metode: 1. Meng bruismeel en sout. 2. Vryf botter of margarine in (tot dit fyn korreltjis is). 3. Klits suiker, eiers, olie en karringmelk in ‘n aparte houer. 4. Voeg nou die “nat” mengsel by die “droee” mengsel. 5. Meng baie deeglik en plaas in ‘n gesmeerde oondpan – krap dit gelyk met ‘n vurk. (Ek maak nie bolletjies nie, dit neem te veel tyd!) 6. Bak ongeveer 45min by 180 grade Celsius – so ligbruin bo-op. 7. Haal uit oond, laat effens afkoel, dop uit pan en breek in stukkies. 8. Droog uit in oond. (Toe die kinders klein was het hulle dit net so sag geeet!)
Dis gou om te maak en baie lekker!!!
http://rpc.technorati.com/rpc/ping

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