Tag Archive | butter

Eat Sum More


Eat sum more-Photo eat sum more

Eat sum more-Photo eat sum more

Eat Sum More

4 cups flour
1 cup powdered sugar
2 cups butter
0.25 teaspoon salt

Mix all the ingredients together and roll (should look like a long sausage).Cut into circles and place on a baking sheet. Preheat the oven to 350°F and
bake for about 10 minutes. If not totally baked, bake for another 10 minutes.

Bron:Annette

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Toffie Appels


Toffie Appels- Photo jwrecipes

Toffie Appels- Photo jwrecipes

Toffie Appels

Elna Kluyts

Maak: 8
Bereidingstyd: 10 minute
Gaarmaaktyd: ongeveer 30 minute

8 klein tot middelslag- rooi appels
8 stokkies vir die appels
470 ml (400 g) suiker
10 ml asyn
75 ml gouestroop
25 ml botter
rooi koskleursel
klaargemaakte springmielies (ongesout) vir versiering

1 Was die appels en droog dit goed af.
Druk ‘n stokkie in elkeen se stingelkant.
2 Verhit al die ander bestanddele behalwe die springmielies saam.
Voeg 125 ml water by.
Roer die mengsel tot die suiker opgelos het.
Verf enige kristalle wat aan die kastrol se rand vorm, met ‘n klam kombuiskwassie skoon.
3 Verhit die mengsel tot kookpunt en laat dit prut
totdat dit ‘n temperatuur van 138 °C op ‘n suikertermometer bereik.
(Of gooi ‘n druppel van die mengsel in ‘n koue bakkie water –
as dit ‘n harde, bros bal vorm, is dit reg.)
Haal dit van die plaat af en sit die kastrol in ‘n wasbak vol koue water
om die kookproses stop te sit.
Sit dan die kastrol op die werkoppervlak langs die appels.
4 Doop elke appel in die toffie en sorg dat dit oraloor bedek is.
Druk ‘n paar springmielies aan die toffie vas en
pak die toffie-appels op ‘n skinkbord wat met waspapier uitgevoer is.
Wanneer die toffie hard is,
draai die toffie-appels in sellofaanpapier toe en bind dit met ‘n kleurryke lint vas.

Toffee apples and chocolate apples

You’ll need 16 wooden iceblock sticks for this recipe.

Ingredients

16 Pink Lady or Royal Gala apples, stalks removed
1 x 375g pkt dark chocolate melts
Crushed peanuts
500g demerara sugar
125ml (1/2 cup) water
100g butter, chopped
2 tsp white vinegar
1 tbs golden syrup

Method

Step 1
Line 2 baking trays with non-stick baking paper. Insert 1 wooden iceblock stick into the core of each apple.
Step 2
Melt the chocolate melts following packet directions. Dip 1 apple, two-thirds of the way, into the chocolate and rotate to coat. Sprinkle with peanuts. Place on the lined tray to set. Repeat with 7 more apples, chocolate and peanuts.
Step 3
Place the sugar, water, butter, vinegar and golden syrup in a large saucepan over medium heat and stir until the sugar dissolves. Bring to the boil.
Step 4
Reduce heat to low and cook, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 25-30 minutes or until a sugar thermometer reaches 154°C or “crack stage”. (If you don’t have a thermometer, remove from heat and set aside until the bubbles subside. Drop 1 teaspoonful of toffee into a glass of cold water. If the toffee becomes hard, it is at crack stage.)
Step 5
Dip the remaining apples into toffee and rotate to coat. Place on the lined tray. Set aside until the toffee sets and apples have cooled completely. Serve. ❤ Rens
Toffie Appels
30 middelslag appels
30 stokkies
1 liter (4 k) suiker
375 ml water
1 ml sout
250 ml (1 k) gouestroop
rooi kleursel Was en droog appels af en steek stokkies stewig by die stingelent in. Los suiker op in water, voeg sout en stroop by en kook tot die *ligtekraakstadium (143 oC). Voeg kleursel by en roer. Dompel appels in warm mengsel (hou dit warm terwyl daarmee gewerk word, maar moet dit nie kook nie.) Laat die oortollige stroop afloop en plaas die appels met die blom-ent op gesmeerde botterpapier. Sal hard wees binne ‘n paar minute

toffieapples

Robyn Long shared Heather Pettit’s photo.

How to Make Hot Purple Candy Apples (or any other color!!)
Ingredients
6-8 medium apples (washed, dried & stems removed)**
3 cups of white sugar
½ cup light corn syrup
1 cup water
1 tsp vanilla extract
2 Tbsp white food coloring (I recommend Gel Paste)
1-2 tsp. of you color of choice – the more color you use, the brighter the apples will be!)
Candy Apple Sticks (or craft sticks or short dowels)
INSTRUCTIONS
Combine the sugar, corn syrup, and water in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil.
Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There’s no need to stir or disturb the mixture while it heats… just be patient!
While that’s going on… make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The “butter” flavor isn’t necessary, but butter makes everything better, right?
When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Then add the white gel paste and whatever color you want the apples to be… for me it was pink (and later on, orange.. but that was two different batches!). Stir it gently to get the color evenly incorporated.
You’ll want to work quickly because the candy will start to cool immediately. As soon as the colors are evenly mixed in, begin dipping your apples.
I like to tilt the pot to get them really well coated, then let the excess drip off for a few seconds. After they’re dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!!
It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate… they will get super sticky!

LIGHT CORN SYRUP SUBSTITUTE 

2 c. white sugar 
3/4 c. water 
1/4 tsp. cream of tartar 
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. 

Uncover and cook until it reaches soft ball stage. Stir often. 
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.

Suurlemoen Meringue Tert


Suurlemoen Meringue Tert - Foto Maroela Media

Suurlemoen Meringue Tert – Foto Maroela Media

Suurlemoen Meringue Tert

Rencia Odendaal Pretorius

Kors:
1 pak tennisbeskuitjies (rol fyn en meng met
100ml botter

Vulsel:
1 blik kondensmelk
125ml suurlemoensap
2 eiers geskei
50ml strooisuiker
Druk beskuitjies in tertbak. Gooi kondensmelk in bak en gooi suurlemoensap gelydelik by terwyl gedurig klits – tot lekker stywe pasta
Klits eiergele tot lig en sponsagtig
Meng alles
Gooi kondensmelkmengsel in kors
Bak vir 10min – laat afkoel
Klits eierwitte met strooisuiker bietjies gewys by tot lekker sponsig en punte vorm.
Sit eierwitte op tert en plaas in oond tot mooi goudbruin
TIP: gooi ‘n bietjie droe maizina oor tert voor jy die eierwitte opsit. Dit sal maak dat die eierwit nie loskom van die tert af nie.

Tipsy Tert


 

Tipsy tert-bron onbekend

Tipsy tert-bron onbekend

 

Tipsy Tert

Linda Theron

1 koppie fyngemaakte pitlose dadels
(Ek sit myne sommer in die voedselverwerker)
250 ml kookwater
250 ml suiker
250 ml meelblom
½ teelepel bakpoeier
¼ koppie gekapte neute (opsioneel)
2 eiers
2 eetlepels botter
¼ teelepel sout
1 teelepel koeksoda
1 teelepel gemengde speserye of gemmer

Koek:
Kook die dadels in die kookwater en voeg koeksoda by.
Room die botter en suiker.
Voeg eiers by en meng goed.
Sif die droë bestandele en voeg dit by die eiermengsel.
Roer die dadelmengsel by.
Voeg die neute by en laastens die bakpoeier.
Gooi in ‘n gesmeerde tertbak.
Bak 30 minute by 200ºC.

Stroop:
Vir die stroop kook jy:
1¼ koppie suiker
¾ koppie water
Voeg 1 eetlepel botter by en laat effens afkoel.
Voeg ¼ koppie brandewyn en een teelepel vanielje by.
Gooi die warm stroop oor die warm tert.

Oats-crunchies/Hawermout Koekies


Oats-crunchies-photo-hisheartbeatforwomen.jpg

Oats-crunchies-photo-hisheartbeatforwomen.jpg

Oats-crunchies/Hawermout Koekies

Cindy Meiburg 4 cups jungle oats, 3 cups coconut, 1 cup cake flour, 1,5 cups sugar, half a teaspoon salt all mixed together. Dissolve 1 cup butter or margarine with 3 tablespoons golden syrup (I use honey). Mix 2 teaspoons bicarbonate of soda with 4 tablespoons of milk. Mix all together. Press into a large baking sheet. Flatten with a rolling pin. Bake about 15 minutes at 350F. Lekker.

Marietjie Jardim

Hawermout koekies. Bestanddele:
2 kop hawemout
1 kop klapper
3/4 kop suiker
1 kop koekmeel
1/2 teel koeksoda
1/4 teel sout
2 eetlepel stroop
1/2 kop botter/margerine
Metode:
Smelt botter en stroop. Meng al die droë bestanddele saam. Voeg gesmelte botter mengsel by droë bestanddele en werk deeglik deur. Druk ongeveer 1cm dik in n gesmeerde bakplaat. Bak 15-20 min in oond van 190 grade C. Sny in blokkies terwyl nog warm. Laat afkoel tot koud voor jy dit uit pan verwyder

Petro Scheepers

375ml suiker. 125g botter. 30ml stroop. 500ml hawermout. 500ml klapper. 250ml ongesifte koekmeel. 1ml sot. 1eier geklits. 10ml koeksoda. Voorverhit oond 180C. Smeer rolkoekpan +/- 40x30x2cm. Smelt suiker, botter en stroop in groot kastrol oor lae hitte. Meng hawermout, klapper,koekmeel en sout in mengbak.
Laat suikermengsel bietjie afkoel roer dan die eier en koeksoda vinnig by, voeg meelmengsel by sodra koeksoda begin skuim, meng goed.
Druk krummels met spaan in pan vas. Bak 20 min tot goudbruin. Haal uit sny dadelik terwyn nog warm is in blokkies van 5cm of vinger koekies. Blokkies moet in pan afkoel. Ek gebruik my plat beskuitpan wat sommer klaar bekuitjies merk voor in pan gaan. Het dit baie gemaak heerlik ook vir koekverkoping n groot treffer!! (Beste v wenresepte – Annette Human)

Dadelhappies


Dadel happies-brono onbekend

Dadel happies-brono onbekend

Dadelhappies

250 gr botter

250ml suiker

500 gr dadels fyngesny

1 eier goed geklits

1 pak marie beskuitjies fyngerol

klapper.

Smelt botter, suiker. Voeg dadels en eier by en roer en prut tot eier mooi egalig deur gemeng is. Roer beskuitjies by. Haal van stoof af, laat net effe afkoel.

Rol in balletjies en rol in klapper of druk plat in bak en sprinkel klapper bo-oor en sny in blokkies of vingers.

Wafels


Wafel met stroop - Photo  Favim.com

Wafel met stroop – Photo Favim.com

Wafelresep

(omtrent 8 wafels)

2 koppies koekmeel
4 t bakpoeier
2 eiers
1 ¾ koppie melk
4 eetlepels gesmelte botter
Knippie sout

1. Skei die eiers
2. Klits die eiergele en melk saam.
3. Roer al die droe bestanddele by die gesmelte botter.
4. Klits die eierwitte styf.
5. Voeg die eierwitte by die mengsel.
6. Bak die wafels.
:)Wenk: Jy kan so 15ml suiker bygooi as jy wil, maar die stroop maak dit soet genoeg lekker eet

 

AARTAPPEL WAFELS

http://myfridgefood.com
Mashed potato waffels with cheese

MASH POTATO WAFFLES WITH CHEESE
http://myfridgefood.com/
Photo by: JoytheBaker.com
Ingredients
4 tablespoons butter
¼ cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon garlic powder
1 cup grated cheddar cheese
Directions
Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That’s the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm