Recipes

Cinnamon Toast Cake [traditional and gluten free versions]

Cinnamon Toast Cake [traditional and gluten free versions]

Cake Ingredients:

* If you are not in need of a gluten free recipe, simply substitute a total of 2 cups
all purpose flour for the items marked with an *

1 1/4 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted and semi-cooled

Topping Ingredients:
1/2 cup butter, melted
1/2 cup sugar
1 1/2 teaspoon cinnamon

Preheat oven to 350F 175C degrees.
Grease a 10" square pan (8inch = 20.5cm) or 9" works as well).
Whisk together the dry ingredients for the cake.
Stir in the milk, vanilla and butter.
Pour the batter into the pan and bake for 25 minutes (27 minutes for 8" pan).

While the cake is baking, combine the topping ingredients and whisk together.
Remove the cake from the oven after 25 minutes and pour the topping across the cake.
Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling.
Let cool before serving.

Source: www.barefeetinthekitchen.com

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Memphis-Style Coleslaw

Memphis-Style Coleslaw

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon onion powder or 1 tablespoon finely grated onion
2 teaspoons celery seeds
1 large bag of coleslaw mix, plain cabbage or tri-colour deli style

In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
Add the shredded cabbage and toss until well coated.
Refrigerate for an hour before serving and up to 2 days.
Toss again right before serving.

Source: www.barefeetinthekitchen.com

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Homemade Caramel and Chocolate Sauce

Homemade Caramel and Chocolate Sauce

Give as a gift with a tub of good Vanilla ice cream

Simple Homemade Chocolate Sauce

1/2 cup unsweetened cocoa powder
1 cup sugar
1/8 teaspoon kosher salt
1/2 cup cold water
1 1/2 teaspoons vanilla

In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed.
Add the salt and the water and bring to a boil over medium to medium high heat.
Reduce to a simmer; stirring constantly.
Simmer for about 30 seconds and then remove from heat.
Let cool and then add vanilla.
Pour into a glass jar and refrigerate until needed.
Recipe makes 14oz and can easily be doubled if desired.

Homemade Caramel Sauce

1 cup sugar
1/4 water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
pinch of kosher salt

In a heavy saucepan, combine the sugar and the water.
Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes.
There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is
amber coloured; about 7-8 minutes.
Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape
the sides of the pan or splash sauce up the sides of the pan.
(This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)
Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt.
It will bubble again, but will calm quickly.
Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar
and refrigerating for storage.

Source: www.barefeetinthekitchen.com

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Flourless Chocolate Cake

Flourless Chocolate Cake

3/4 cup sugar
1/4 teaspoon fine sea salt
1/2 cup water
18 ounces (510 Gram) bittersweet dark chocolate
1 cup (227 gram) butter
6 eggs

Preheat oven to 300F (148C) degrees.
Generously grease a 10” round springform pan and set aside *.
In a small saucepan over medium heat, whisk together the sugar, salt and water.
Simmer, stirring frequently, until completely clear and the sugar is dissolved.
Remove from the heat and set aside.

In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 20 second intervals),
melt the chocolate.
Pour the melted chocolate into a large bowl or the bowl of a stand mixer.

Cut the butter into 1 inch pieces and slowly beat the butter into the melted chocolate one piece at a time.
Pour the hot sugar and water mixture into the chocolate.
Beat to combine.

Slowly add the eggs, one at a time, beating thoroughly after each egg is added to the mixture.

Pour the batter into the well-greased springform pan.
Prepare a pan (oondpan) larger than the springform pan and set
the springform inside it.
Pour about 4 cups of boiling water into the bigger pan, or enough water to fill the pan about halfway up
the sides of the springform pan.

Carefully set the pans in the oven and bake the cake in the water bath.
Bake at 300F or 148C degrees for 45-48 minutes.
The center of the cake will still look wet when it is finished baking.
Chill the cake overnight in the pan.
Remove the springform ring prior to serving.

Slice into very thin pieces and serve topped with fresh whipped cream or fresh berries. Enjoy!

Source: www.barefeetinthekitchen.com

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Monday, November 17, 2014

CROCK POT (Slow Cooker) PINEAPPLE CHICKEN with SWEET POTATOES AND CARROTS

CROCK POT (Slow Cooker) PINEAPPLE CHICKEN with SWEET POTATOES AND CARROTS

2 pounds ( approx. 1kg ) boneless skinless chicken breasts
1/3 cup brown sugar
1/4 cup soy sauce
1 cup orange juice
1 cup pineapple juice
1/4 teaspoon ginger
1 teaspoon garlic salt
1 large sweet potato-diced
6 carrots cut up
1 onion-chopped (optional)
1 small can pineapple chunks

Place cut up carrots, sweet potatoes in bottom of crock pot then add chicken breasts.
In a large bowl add, brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic
salt pour over chicken, sweet potatoes and carrots in crock pot.
About one hour before done add the small can of pineapple chunks so they can heat up with rest of food.
Cook on low until chicken is tender maybe 6 hours
High for maybe four depends on your crock pot.
In the picture I had added a chopped up onion-it was good but it is optional.
Of course if you want to cut down on the sugar in this you can get no sugar added juices
and pineapple chunks.

Source: facebook.com/groups/RecipesTipsAndMore

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Caramelized Baked Chicken Legs or Wings

Caramelized Baked Chicken Legs or Wings

2 1/2 lbs (or 1.25kg) chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

1 Preheat oven to 180 degrees Celsius of 350F degrees
2 Place chicken in a 9x13 inch baking dish.
Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3 Pour over the chicken.
4 Bake in preheated oven for one hour, or until sauce is caramelized.
5 Could also use wings or pork ribs.

Source. Food.com

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Egg Muffins

Egg Muffins

Ingredients
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green chillies
Fresh coriander
Capsicum chopped as required
You can add chicken, beef, mince cooked., spinach, sausages,
ricotta cheese and lots more as per your taste.,
Eggs 6 beaten with 2 tbsp milk salt and black pepper to taste

Method
Preheat oven at 200C
Grease your muffin tin
Add veg’s of your choice along with cheese., pour beaten egg mixture on it.,
Place muffin pan on the centre rack of a preheated oven and bake for 20-25
minutes or until muffins are light brown, puffy, and the eggs are set.
Let muffins cool for a few minutes before removing from the muffin pan or cups.
Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely
and store in plastic bag in refrigerator or freezer.
The Egg Muffins can be reheated in the microwave.

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TWO-MINUTE MICROWAVE FUDGE

Ingredients
450g Castor (strooi) sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk (62.5ml)
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine (113gram)
1/2 cup chopped nuts (optional)

Directions
Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into pieces.

Tuesday, November 4, 2014

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Monday, November 3, 2014

Hot chocolate

Hot chocolate

1 Tin Ideal Milk

2 Hand full Choclate chips

1 Table spoon Brown Sugar

1 Table spoon cocoa

½ Teaspoon Vanilla

Stir on low heat until melted and creamy.

Enjoy!

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Fudge (Koekoes)

Fudge (Mikrogolf) Koekoes

This is the recipe that I use all the time.

It is ready between 8 to 11 min.

Depending on the condensmilk that I use.

1 Tin Condens

2C Sugar

1t Vanilla

125g Margarien

Place condens, sugar and margerien in Large glass bowl.

Cook on High for 2min.

Stir.

High for 10min.

Stir occasionally.

When done, stir in vanilla.

Pour in creased lined pan and leave to cool.

Cut in squares.

Naaldwerk

https://www.dropbox.com/sh/h9n9oa7m0kcouxt/AAC9ujrokwge-VTyXLfCvEJla?dl=0

Strawberry fudge

Moira Botha Dyer Strawberry Fudge:

450g strawberry frosting;

450g slab white chocolate broken into pieces.

Method: Prepare a 22x22cm dish by spraying with cooking spray.

Microwave chocolate just until melted.

Remove & stir in strawberry frosting evenly.

Spread in prepared dish & place in fridge to set for about 1/2hr.

Cut into squares & serve.

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Red Velvet cupcakes with Piped Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html?oc=linkback

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Red Velvet Cupcakes with Cream Cheese Frosting

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ORANGE & VANILLA CAKE

ORANGE & VANILLA CAKE
BY DONNA HAYS

4 eggs
1 cup caster sugar
1 teaspoon vanilla extract
1 cup self-raising flour
150g butter, melted
1 cup almond meal (ground almonds)

sticky orange topping
1 cup caster sugar
1/2 cup water
1 vanilla bean, split and seeds scraped
2 orages, very thinly sliced

Preheat the oven to 160°C.
To make the topping, place the sugar, water and vanilla bean in a 2.5 litre capacity (10 cup) 20cm non-stick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange and simmer for 10 – 15 minutes or until the orange is soft. Remove from the heat and set aside.

Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8 – 10 minutes or until the mixture is thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the orange and bake for 40 – 45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.

HOMEMADE MARSHMALLOW FLUFF

HOMEMADE MARSHMALLOW FLUFF

BY REENI

3 large egg whites
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract

Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

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