Tag Archive | koeke

Vriendskapskoek


Vriendskapskoek - Foto extraordinarymomsnetwork.wordpress.com

Vriendskapskoek – Foto extraordinarymomsnetwork.wordpress.com

Vriendskapskoek

Martie Steyn

 

Bestanddele vir Plantjie

125 ml Koekmeelblom

2 ml Suiker

125 ml Lou melk of water (of mengsel van die twee)

2 ml Aktiewe droë suurdeeg of ¼ koekie saamgeperste suurdeeg

Metode

Plantjie

Meng al die bestanddele goed saam en laat 2-3 ure staan op ‘n warm

plek tot skuimerig. Roer dit af en gooi dit in ‘n glasbottel met ‘n

skroefdeksel.

Dit kan ook ‘n in ‘n mengbak gesit word wat met waspapier of

kleefplastiek bedek is.

Dag 1

Voeg by die plantjie die volgende:

250 ml Melk

250 ml Koekmeelblom

125 ml Suiker

Roer tot gemeng,

bedek en plaas in koelkas.

Dag 2 tot 4

Roer elke dag een keer om,

bedek en plaas terug in die koelkas.

Dag 5

Voeg die volgende by:

250 ml melk

250 ml Koekmeelblom

125 ml Suiker

Roer tot gemeng,

bedek en plaas in koelkas.

Dag 6 tot 9

Roer elke dag een keer om,

bedek en plaas terug in die koelkas.

Dag 10

Gee 250 ml van die mengsel

aan ‘n vriendin. Bêre 250 ml van die mengsel vir jouself. Wanneer jy die

volgende mengsel aanmaak begin dan by dag 1. Gebruik die oorblywende mengsel om

jou vriendskaps koek mee te bak. Bak teen 180° C vir 30 minute. Toets en indien

nodig bak verder tot gaar.

Botterkoek/koeke


Botterkoek - Foto hongskitchen.blogspot.com

Botterkoek – Foto hongskitchen.blogspot.com

Botterkoek

Rencia Odendaal Pretorius

Meng saam:

2 ½ kop meel

1tl sout

½ kop sagte botter

2/3 kop melk

1 en kwart  kop suiker

3 tl bakpoeier

Meng goed

Voeg by:

1 tl vanilje

3 eiers

Bak vir ongeveer 25min by 375grade F

 

4 Koppie Koek

(kan met gemak 2x aangemaak word vir plat pankoek)

Bestandele:

4 koppies meel

4 eiers

4tl bakpoeier

250gr botter

2 kop suiker

2 kop melk

½ tl  sout

1 tl vanilje

Room botter en suiker en voeg eiers by

Voeg droe bestandele en melk by

Voeg vanilje by

Bak vir 1 uur by 180grade C

Botterkoek resep vir  cup cakes :

Bestandele:

200 g meel

10 ml bakpoeier

150 g strooisuiker

2.5 ml sout

125 g botter / margarien

125 ml melk

2 eiers

 

Voorverhit die oond tot 180 °C.

Smeer 24 kolwyntjiehouers in kleure en patrone van jou keuse.

Meng al die bestanddele in ‘n voedselverwerker en verwerk tot glad. Of meng dit in die elektriese menger – klits dit vir 3 minute aaneen. Skep 30 ml van die deeg in elke houertjie. Bak vir 20 minute. Haal die kolwyntjies uit die oond en plaas op ‘n afkoelrakkie om af te koel voordat jy hulle begin versier.

 

Sjokolade of Wit koek

(Estelle Bosman)

Bestanddele Koek

1 k Meelblom

1 k Suiker

1 t Bakpoeier

3 e Kakao

4 Eiers

½ k Kookwater

½ k Olie

1 t Vanielje

Knippie Sout

 

Klits eierwitte styf en voeg bakpoeier by en hou eenkant. Sif die droë bestanddele saam en voeg suiker by. Verhit die olie en water en voeg by meelmengsel. Roer dit goed. Klop eiergele en vanielje saam en voeg by mengsel. Vou eierwitte in mengsel en gebruik metaallepel. Plaas mengsel in panne en bak vir 25 minute teen 180º C.

Vir ‘n wit koek laat die kakao uit.

Cake Pops


‘n Maklike manier om CAKE BALLS/POPS te maak.

Cake Pops - Foto  mit Ben und Bellchen

Cake Pops – Foto mit Ben und Bellchen

Jy kan die volgende klaar gemaakte mengsels gerbuik of die bier boks resep:

Snowflake se sjokolade en vanilla muffin mengsel

Snowflake of Moir’s se Moist Boks Koek mengesles en gooi  pakkie instant poeding van dieselfde geur as die koek mengsel by.

Bierboks resep:

Yolanda Jansen 

Voeg by mekaar:

2 kop kookwater

160 ml kookolie

10 ml vanilla

Klits saam tot Donssig:

8 eiers

3 k strooisuiker

Sif Saam:

4 kop koekmeel

30 ml bakpoeier

30 ml maizena

Knippie sout

(45 ml kakao vir sjokolade koek)

Voeg die droë en nat bestandele om die beurt by die eier en suiker. Meng net tot als gemeng is! As jy te lank meng maak dit gate in die koek.

Bak vir 45-60 min @ 180grade

Wenke:

Spuit die pan met Spray en Cook aan albei kante!

Jy kan die deeg opdeel en dan elkeen verskillend kleur vir ‘n kleurvolle effek

Wag totdat die pos afgekoel het as dit gaar is, doop stokkies in gesmelte sjokolade en druk in die cake pops.  Verkoel vir’n rukkie sodat die stokkies kan “set” in die cake pops.  Naar ‘n paar minute haal dan weer uit en wag totdat dit kamer temepatuur is voor jy dit verder versier met gesmelte sjokolade.

*

Cake Pop Frosting

Classic Frosting

Whipped Frosting

•           3 large egg whites

•           3/4 cup sugar

•           Pinch of salt

•           1/3 cup water

•           1/4 teaspoon pure vanilla extract

Directions

1In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

*

Chocolate Frosting Recipe

Ingredients

•           1/2 cup sugar

•           1/2 cup baking cocoa

•           3 tablespoons cornstarch (maizina)

•           1 cup cold water

•           4-1/2 teaspoons butter

•           1 teaspoon vanilla extract

Directions

In a saucepan, combine the sugar, , cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.

 

 

HOMEMARK het nou ‘n Cake Pops pannetjie te koop vir R299.00

 

 

Cake pops recipe

These cake pops are balls of cake mixed with icing and covered in a hard chocolate shell. They are great for parties and cute when you want something a little bit fancy.

Ingredients:

  • 1 box chocolate cake, prepared ( I used Betty Crocker Devils food cake)
  • 1 container Betty Crocker creamy deluxe frosting, chocolate
  • 1 bag (375g) white chocolate melts
  • Sprinkles of your choice
  • Lollypop sticks

Method:

Cut the prepared cake in half and crumble by rubbing the two halves together.

Pour in the creamy deluxe frosting and mix using a spoon.

Line a baking tray with baking paper and form the balls by rolling a tablespoon full in your hands for your cake pops.

Put the tray in the freezer for 20 minutes.

To melt the chocolate, put a saucepan of water 1/3 full on the stove. Bring to the boil and melt the chocolate in a heatproof bowl over the water, ensuring that the water is not touching the bottom of the bowl. Turn off the heat but leave the bowl sitting over the hot water.

Remove the cake balls from the freezer 10 at a time and push the lollypop stick about 1cm into the ball. Dip them into the chocolate and cover with sprinkles.

Remove the next 10 cake balls and repeat until completed.

CAKE POPS

Recipe by: Hannah Lewry
Serves: about 10
Category: Easy / Kid-friendly / Quick
Prep time: 30 minutes
Ingredients:
1  vanilla or chocolate sponge cake or any cake recipe you desire
1/4 cup low-fat cream cheese
For decorating use any or a mix of these
Woolworths Swiss dark chocolate
homemade or store-bought icing
food colourings
flavour extracts
silver balls or any edible decorations from the bakery section
10 kebab skewers, cut in half
Cooking instructions:

Using your fingertips crumble the cake in a large mixing bowl.

Add your cream cheese and mix it through evenly, adding more to achieve a mixture that holds together easily. If the cake is ready-iced, simply mix in the icing and use a little less cream cheese.

Pinch off bite-size portions and mould into small balls. Ensure each ball is quite compact so that it holds.

Insert the skewers into each ball. Chill in the fridge for at least half an hour so that they set properly and are easier to handle.

Melt your chocolate over gentle heat, or pop in the microwave on high for 30 seconds at a time, stirring often to prevent it from burning or melting unevenly.

Have your decorations ready in bowls or plates – you have to work fast now!

Take the chilled balls out of the fridge and carefully dip into the melted chocolate, swirling them to coat evenly. Then sprinkle on your decorations.

Place in the freezer immediately to set before moving them to the fridge to keep until you are ready to serve.

It’s a good idea to get a square piece of polystyrene to put your skewers in so that they don’t fall over when you store them.

If you are using icing, you don’t need to freeze them – simply keep in the fridge. Follow our recipe for festive icing-enrobed allspice biscuit bells for homemade icing. Alternatively, Woolworths sells chocolate and vanilla bean icing kits that can be used.

Cook’s note: Homemade cake pops are best eaten on the day.

TASTE’s take: You could also use a regular Madeira loaf or chocolate cupcakes, or make your own chocolate brownie cake at home. Or try our flourless chocolate cake, replacing the rum with a drop or two or rum essence for kids’ pops. If you’re a Woolworths cardholder, note that Woolworths Swiss dark chocolate, chocolate cupcakes and flour are on the WRewards list!

link vir slideshow: http://www.tastemag.co.za/HowTo-5241/Make-cake-pops.aspx

Easy Cake Pops Instructions

1. Line your large cake pan with foil.

2. Now grease the foil sray a cook.

3. Use any cake mix as and follow directions on packet.

4. Allow the cake to cool.

5. Put your baked cake in a large mixing bowl.

6. Use your hands to crumble the entire cake.

7. Add about 1/2 of the package of chocolate frosting to the crumbled cake.
8. The chocolate frosting is what acts as a glue to hold the cake balls together.
9. Now its time to get dirty. Use your hands to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened.
10. Your cake mix should be moist enough to shape into a large ball and keep its shape.

11. Roll your cake mix into about 7 cm balls using the palms of your hands. (You should be able to get 35-40 cake balls from a single batch of cake mix.)

12. Now we prepare the chocolate shell. Pour one entire package of melting chocolate into a microwave safe bowl. Follow the melting instructions on the package. *Be sure not to burn the candy melts or they will taste super yucky*

13. Pull out your melted chocolate and stir thoroughly with a spoon until COMPLETELY smooth. 14. Once smooth, add a large spoon full of butter to the chocolate to thin out the consistency a bit. Stir thoroughly again.

15. Take a cake pop and dip into the chocolate about 3cm. And then place it into the center of your cake ball.

This will act as a glue keeping your cake pop and stick attached.
Then place your cake pop in the Styrofoam to harden.
Continue with the remaining cake pops.
16. Now you are ready to coat your cake pops in the chocolate.
This is the most tricky step of the entire recipe. It took me some practice before I was good at evenly coating the chocolate on the pop.
17. The key is to place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy. Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.

18. Now its time to make your pops look extra pretty. Use the remainder of your white chocolate for the drizzle. If you run out, make more following the steps above. Add the GEL food coloring of your choice until you receive your desired color. The liquid food coloring will immediately harden and ruin your chocolate. Fill a Ziploc bag with your colored white chocolate. Cut a small hole in one corner of the Ziploc back so that you can drizzle the colored chocolate over your pops. Now let your pops dry and then you are done!

Grenadella koek


Grenadella Koek

Grenadella Koek

Grenadellakoek

• Deur:http://maroelamedia.co.za/blog/boeretroos/grenadellakoek/

LEWER 1 GROOT KOEK
Koek

Bestandele:

4 ekstra groot eiers, geskei
250 ml (1 k) strooisuiker
125 ml (½ k) olie
125 ml (½ k) warm water
220 g (2 x 110 g-blikkies) grenadellamoes
2,5 ml (½ t) grenadella geursel
560 ml (2¼ k) koekmeel
15 ml (1 e) bakpoeier
knypie sout

Versiersel
500 g (1 klein pakkie) versiersuiker, gesif
125 g (½ blok) sagte botter
Ongeveer 60 ml (4 e) warm water
55 g (½ blikkie) grenadellamoes
5 ml (1 t) grenadellageursel

Bolaag
55 g (½ blikkie) grenadellamoes
5 ml (1 t) strooisuiker
2,5 ml (½ t) mielieblom
5 ml (1 t) water
Stel oond op 180 °C.

Metode
1. KOEK Klits eiergele en strooisuiker tot liggeel.
2. Meng olie, water grenadellamoes en -geursel bymekaar. Voeg by eiergele en klits goed saam.
3. Sif koekmeel, bakpoeier en sout saam. Voeg by eiergeelmengsel en roer tot goed gemeng.
4. Klits eierwitte tot styf en vou by beslag in.
5. Voer twee koekpanne met 22 cm-deursnee met bakpapier en verdeel beslag so gelyk moontlik tussen koekpanne.

6. Bak koek vir 25 tot 30 minute of tot toetspen skoon uitkom.
7. VERSIERSEL Klits versiersuiker, botter, water, grenadellamoes en -geursel tot lig en romerig.
8. Smeer helfte van versiersel op een koek, plaas tweede koek bo-op en smeer orige versiersel op.

9. BOLAAG Verhit grenadellamoes en strooisuiker in mikrogolf vir 1 minuut.
10. Maak mielieblom en water tot pasta aan en roer by warm grenadellamengsel. Mikrogolf mengsel tot verdik.
11. Laat eers bietjie afkoel en skep bo-op koek.

EK DINK – AS JY NIE DIE GRENADELLA GEURSEL KRY NIE, DIT MISKIEN VERVANG KAN WORD MET VANILLA GEURSEL ??

Resep oorspronklik gepubliseer in 50 beste gebak uit Vrouekeur

Piesangbrood/koek en Piesang Muffins


Piesangbrood

Piesangbrood

RENCIA SE PIESANGBROOD:

2 kop meel

125 gr botter

1 kop suiker

3 eiers

4 eetl warm melk

¼ tl koeksoda

2 tl bakpoeier

4/5 groot ryp piesangs

Sout

Klop botter en suiker – voeg eiers by

Voeg fyngemaakte piesangs by

Meng  meel, bakpoeier en sout en voeg by b.g.

Los koedsoda op in melk en voeg by b.g.

Bak in broodpanne ongeveer 1 en ¼ uur by 180 grade

Ek gooi partykeer gekapte neuter – so handjie vol ook by die brood – baie lekker

Piesang en wortel brood

Piesang en wortel koek

PIESANG EN WORTELKOEK (ook geskik vir muffin pannetjies en cupcakes)

Rencia Odendaal Pretorius

250 ml suiker

250 ml olie

3 eiers

375 ml meel

10ml bakpoeier

20ml kaneel

8ml koeksoda aangemaak met bietjie melk

250 ml piesang mouse

250ml grof gerasperde wortels

125 gr gekapte neute

Versiersel:

Verroom

110 ml ml botter en 375 ml versiersuiker

Roer by 100ml room maaskaas en 8 ml vanilje

Verroom suiker, olie en eiers

Voeg by meel, bakpoeier, kaneel en koeksoda

Meng piesangs, wortels en neute by

Bak vir 25/30 min by 180 grade

Laat heeltemal afkoel en smeer versiersuiker bo-oor.

HIERDIE KOEK VRIES BAIE LEKKER – EK MAAK MYNE GEWOONLIK IN BROODPANNETJIES

Piesang Muffins

Piesang Muffins

PIESANG MUFFINS

SARIE KOS

Omtrent 24 muffins

240 g (430 ml) meel

15 ml bakpoeier

3 ml sout

25 ml suiker

1 eier, geklits

225 ml melk

50 ml kookolie

2 ryp piesangs, fyngedruk met ’n vurk

papierbakkies, om die muffins in te bak

versiersuiker, om oor te sif

Laat Mamma of Pappa die oond tot 220 °C verhit.

Sif die meel, bakpoeier en sout saam in ’n groot mengbak.

Gooi die suiker by.

Klits die eier, melk en olie saam in ’n ander bak.

Gooi die geklitste eiermengsel en fyngedrukte piesangs by die droë bestanddele en meng goed met ’n houtlepel.

Sit die papierbakkies in jou muffinpannetjie en smeer of spuit hulle.

Skep die mengsel in die bakkies en bak vir 15 – 20 minute teen 220 °C.

Haal baie versigtig uit en laat afkoel op ’n afkoelrak. (Onthou altyd: as jy iets uit die oond moet haal, vra liewer vir Mamma of Pappa om te help.)

Sif ’n klein bietjie versiersuiker oor vir die mooi.

Piesang brood-muffins

Mari Shaw

500ml meel
5ml koeksoda
5ml fyn kaneel
10ml bakpoeier
1ml sout
200ml donkerbruin suiker
2 jumbo eiers
125g gesmelte botter
60ml melk
3 groot lekker ryp piesangs
Metode
Sif meel, bak poeier, kaneel koeksoda sout saam.
Klits eiers, suiker, gesmelte botter en melk in ander bak, voeg piesang by en roer met groot lepel tot gemeng voeg by meel en roer tot gemeng beslag moet klonterig wees.
Skep in pan of muffin pan bak 25 min tot gaar in 200c voorverhitte oond! Kan ook fyn neute by beslag gooi of bo oor voor bak!:)

MAKLIKE PIESANGBROODJIE MET 3 BESTANDELE

6 Ryp piesangs fyngedruk

500ml Bruismeel

1 Blikkie kondensmelk

Meng goed saam en laat 20minute rys in pannetjie. Bak @ 180 grade C (as hitte van bo en onder in oond kom) vir 20-25 minute. As jou oond nie van bo en onder hitte gee nie, bak @ 160 grade C vir 40 minute.

Botterkoek


Botterkoek

Botterkoek

Rencia Odendaal Pretorius

Meng saam:

2 ½ kop meel

1tl sout

½ kop sagte botter

2/3 kop melk

1 en kwart  kop suiker

3 tl bakpoeier

Meng goed

Voeg by:

1 tl vanilje

3 eiers

Bak vir ongeveer 25min by 375grade F

 

4 KOPPIE  KOEK

(Vir sjokolade koek, voeg 4 eetl kakoa by)

4 koppies meel

4 eiers

4tl bakpoeier

250gr botter

2 kop suiker

2 kop melk

½ tl  sout

1 tl vanilje

Room botter en suiker en voeg eiers by

Voeg droe bestandele en melk by

Voeg vanilje by

Bak vir 1 uur by 180grade C

Amarula Koek/Poeding


Amarula Koek of Poeding

Amarula Koek of Poeding

60 ml Kakao

125 ml kookwater

3 eiers

220 ml suiker

60 ml olie

250 ml koekmeel

10 ml bakpoeier

2 ml sout

STROOP

200 ml suiker

250 ml water

60 ml Amarula-likeur

1 blik karamelkondensmelk

styf geklopte room vir versiering Flake-sjokolade

Stel oond op 180 grade Celsius.

Beslag: 1. Meng kakao met kookwater en laat dit afkoel.

2. Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik.

3. Sif res van droë bestanddele by en meng goed.

4. Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom.

Stroop:1. Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed. .2. Prik koek met ‘n vurk sodra dit uit die oond kom en gooi warm stroop oor.Versier:1. Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor. 2. Versier met Flake indien verkies (nie Pepperment Crisp nie, want dit belemmer die smaak). Dis ‘n heerlike klam koek wat lekker klam bly.