Molasses and Condensed Milk Fudge Recipe -Unique, Creamy and Smooth Fudge Recipe!

Molasses and Condensed Milk Fudge Recipe LR


Molasses and Condensed Milk Fudge Recipe -Unique, Creamy and Smooth Fudge Recipe!
Author: 
Recipe type: Confectionery
Cuisine: Universal
Serves: 30
 
In today's episode, we will be making a batch of smooth, creamy fudge. This fudge is like no other fudge, it is flavored with black strap molasses, giving it a deep rich flavor and aroma, second to none!
Ingredients
  • 1 380g Tin of sweetened condensed milk
  • 100ml Full cream milk
  • 400g Brown sugar
  • 115g Butter
  • 50g Blackstrap molasses
Instructions
  1. To start, you will need a medium size pot, a wood spoon or spatula, a baking sheet, 2 pieces of baking parchment, a rolling pin, and a candy or infrared thermometer.
  2. for the ingredients you will need a can of sweetened condensed milk, 400g of brown sugar, 115g of butter, 50g of black strap molasses and 100ml of full cream milk.
  3. Place all of the ingredients in the pot over medium high heat and stir until the sugar has dissolved. Bring the pot to a boil, and continue stirring constantly until the ingredients reach a temperature of 113 - 115c or 235-239f. This will take 10-15 minutes.
  4. At this point, remove the pot from the heat and allow it to cool for 5 minutes.
  5. After 5 minutes, start beating the mixture with the wooden spoon. Continue beating for 5-10 minutes until the mixture has lost its shine, and it just starts to come away from the sides and bottom of the pot. If you carry beating any longer, the fudge will end up grainy and crumbly.
  6. Pour the mixture into the lined baking sheet. Cover the mixture with the second piece of parchment, and use your rolling pin to roll the mixture into an even sheet, using the sides of the baking sheet as guides.
  7. Leave this to cool to about 35c or 95f. Use a ruler and a thin blade knife to slice the fudge into neat squares. Allow to cool completely before serving and enjoying.
  8. That's it for today folks, please like, subscribe and share, and we'll see again real soon.
  9. Please subscribe to our channel to receive notifications and updates!

 

How to Make Yeast Donuts / Doughnuts – How to Make The Best Yeast Donuts Ever!

Best Yeast Donut Recipe


How to Make Yeast Donuts / Doughnuts - How to Make The Best Yeast Donuts Ever!
Author: 
Recipe type: Dessert
Cuisine: American
 
In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
Ingredients
  • 500g Strong white bread flour
  • 15g yeast
  • 60g Sugar
  • Zest of ½ lemon
  • 4 Eggs, lightly beaten
  • 10ml Salt
  • 150ml Water
  • 125ml Softened unsalted butter
  • Oil for frying
  • Caster sugar for coating
Instructions
  1. In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever.
  2. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
  3. To start, measure 500g strong white bread flour into your mixer bowl.
  4. Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water.
  5. In addition, measure out 125g softened unsalted butter and put this aside.
  6. Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away clean from the side of the bowl.
  7. Scrape the dough down from the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing until all of the butter is combined with the dough.
  8. The dough will be glossy, smooth and very elastic.
  9. Transfer the dough to a bowl, cover with clingfilm and allow this to rise until doubled in size.... about an hour.
  10. Knock the dough back, recover the bowl and place this in your refrigerator overnight.
  11. The following day remove the dough from the refrigerator and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
  12. Allow these to rise for 4 hours in a warm place.
  13. If any of the donuts have stuck to one another, simply separate them using a knife.
  14. Half fill a large pan with oil and heat this to 180c or 350f.
  15. Fry the donuts in batches for 4 minutes, turning halfway through. Remove them from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  16. Toss the donuts in caster sugar and you're ready to sample the best donuts ever.

 

10 Minute Condensed Milk Tart – No Bake Condensed Milk Tart – Easy No Bake Tart @Whats4Chow

10 minute condensed milk tart recipe


10 Minute Condensed Milk Tart - No Bake Condensed Milk Tart - Easy No Bake Tart @Whats4Chow
Author: 
Recipe type: Cake and Tart Recipes
Serves: 2
 
Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
Ingredients
  • 360g Tennis / Tea biscuits
  • 200g Melted butter (plus 100g if mixture is too dry)
  • 770g Sweetened condensed milk
  • 1000ml Double cream yogurt
  • Cinnamon sugar for dusting
    Instructions
    1. Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
    2. To start, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter.
    3. Break the biscuits into the bowl of your food processor and zap these until reasonably fine.
    4. Drizzle the melted butter in through the feeder tube of the processor and run this until everything is well combined. Depending on what brand of biscuits you use, you may have to add an additional 100g of butter if the crumbly mixture doesn't hold together when compressed.
    5. Divide the mixture between two 22cm tart foils.
    6. Start compressing the pastry from the center outwards pressing it into the bottom corners and up the sides.
    7. Work around the edges pressing the pastry as you go.
    8. Use the back of a spoon to smooth of the base and define the bottom corner. This will help to achieve even thickness all the way through the base.
    9. Repeat this exercise with the sides, leaving the top edge rustic and rough.
    10. Continue with the second tart before transferring them both to the freezer while you continue with the filling.
    11. Pour 770g of sweetened condensed milk into a large bowl.
    12. Add 1 liter of double cream yogurt.
    13. Use a spatula to mix this until thoroughly blended.
    14. Remove the tart shells from the freezer and pour half of the filling into each shell.
    15. Dust the tops of the tarts with cinnamon sugar.
    16. Place each tart onto a heavy plate. Pop one of these into your microwave oven on maximum for 4 minutes, then repeat with the second tart.
    17. They emerge from the microwave looking just like this.
    18. Transfer the tarts to you refrigerator for at least 4 hours to set, preferably overnight.
    19. Serve your tart the following day garnished with whipped cream, and enjoy.

     

    Lemon Log Cake with Mirror Glaze – Easy No-bake Mirror Glaze Cake – Mirror Glaze Recipe

    lemon log cake recipe


    Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
    Author: 
    Recipe type: Cakes & Tarts
     
    In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
    Ingredients
    For the Crepes:
    • 500g All-purpose flour
    • 5ml Salt
    • 15ml Sugar
    • Zest of 1 large lemon
    • 4 Eggs
    • 900ml Full cream milk
    • 60ml Oil
    For the Flavoring:
    • 125ml Caster sugar
    • 5ml Ground cinnamon
    • 3 Large lemon cut into 24 wedges
    For the Mirror Glaze:
    • 150g Sugar
    • 75ml Water
    • 100g Sweetened condensed milk
    • 8g Unflavored gelatin
    • 30ml Water
    • 175g Good quality white chocolate
    Instructions
    1. Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
    2. In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
    3. To start weigh 500g all-purpose flour into a large bowl.
    4. Add 5ml salt, 15ml sugar, the zest of 1 large lemon, 60ml oil, 4 beaten eggs and 900ml full cream milk.
    5. Whisk this together until smooth, then put this aside for 30 minutes to rest.
    6. After 30 minutes, rub a little oil into a 20cm non-stick crepe pan.
    7. Place the pan over medium-high heat.
    8. When the pan is nice and hot, use a one third cup measure to pour batter into the pan. Swirl the pan to distribute the batter evenly and put it back on the flame.
    9. Allow this to cook for about 60 seconds until the bottom is golden.
    10. Flip the frepe over and continue to cook for a further 30 seconds.
    11. Remove the crepe from the pan and continue with the remaing crepes. This quantity will yield 24 crepes.
    12. For the flavoring, combine 125ml caster sugar with 5ml cinnamon and mix this until totally combined. Transfer this to a shaker bottle.
    13. Top and tail 3 large lemons and cut each one into 8 wedges.
    14. Place one crepe on your work surface and squeeze the juice of one lemon wedge evenly over the crepe.
    15. Give the crepe a generous sprinkling of the cinnamon sugar mixture.
    16. Place another crepe on top of this and repeat the process.
    17. Continue until you have a stack of 6 crepes.
    18. Pick up one side of the stack and roll it up into a log.
    19. Transfer this to a platter and continue with the remaining 3 logs.
    20. Cover the logs with clingwrap and place these in your refrigerator for at least 2 hours.
    21. For the mirror glaze, measure 150g sugar and place it in a pot. Pour in 75ml water, followed by 100g sweetened condensed milk.
    22. Measure 8g of unflavored gelatin into bowl and add 30ml water.
    23. Chop 175g of good quality white chocolate into bits and put this aside.
    24. Put the pot over medium high heat and bring this to a boil, stirring regularly.
    25. Remove the pot from the heat and add the bloomed gelatin. Stir this until the gelatin dissolves completely.
    26. Add the chocolate and stir this in until completely dissolved.
    27. Allow the glaze to cool to 29c or 84f before continuing.
    28. Remove the lemon crepe logs from the refrigerator and place the logs on a rack over a clean pan.
    29. Spoon equal amount of the glaze over each log.
    30. Return the logs to the refrigerator for 30 minutes for the glaze to set before serving.
    31. Serve the lemony logs sliced in half at an angle, or in slices, accompanied with whipped cream and enjoy.

     

    Moist Chocolate Cake Recipe – How to Make the Best Chocolate Cake!

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    Moist Chocolate Cake Recipe - How to Make the Best Chocolate Cake!
    Author: 
    Recipe type: Baking, Cake
    Cuisine: British
    Serves: 8
     
    Moist Chocolate Cake! Today we're going to look at a very special chocolate cake recipe. This chocolate cake is supremely moist and full of chocolaty flavor. It is quick and easy to make, and has a shelf life of 5 to 7 days.
    Ingredients
    • 225g Cake / all-purpose flour
    • 350g Caster sugar
    • 85g Cocoa powder
    • 7.5ml Baking powder
    • 7.5ml Bicarbonate of soda (baking soda)
    • 2 Large eggs
    • 250ml Full cream milk
    • 125ml Sunflower oil
    • 10ml Vanilla exctract
    • 250ml Boiling water
    For the Icing
    • 200g Dark chocolate
    • 175ml Cream
    Instructions
    1. To start, add 225g cake flour or all-purpose flour to your mixer bowl, along with 350g caster sugar, 85g good quality cocoa powder, 7.5ml baking powder and 7.5g bicarbonate of soda or baking soda, 2 large eggs, 250ml full cream milk, 125ml sunflower oil and 10ml vanilla extract.
    2. Place the bowl on your mixer with the beater paddle attached and mix the batter until smooth.
    3. Add 250ml boiling water a little at a time and continue mixing until well combined. The batter will be thin and glossy.
    4. Butter two 20cm or 8 inch cake tins and line the bottoms of each tin with baking parchment. The butter effectively sticks the parchment to the tin and prevents batter from flowing underneath the parchment.
    5. Pour half of the batter into each tin.
    6. Bake the cakes in a preheated oven at 180c or 350f for 25 to 35 minutes or until skewer inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely in their tins.
    7. While the cakes bake, measure out 200g of dark chocolate and cut it into bits.
    8. You will also need 175ml of cream.
    9. Melt the chocolate in your microwave in 20 second bursts, stirting between each cycle.
    10. Pour in the cream and stir this in until combined. Don't panic if the chocolate seams to granulate. Simply pop this back into the microwave for 20 seconds, and will be as smooth as silk.
    11. Set this aside to cool completely and set. If you are in a warm climate, you may need to refrigerate the mixture until it reaches a spreadable consistency.
    12. Turn the cakes out of the tins and spread the icing onto the cakes evenly.
    13. And there it is, an absolutely, supremely moist chocolate cake fit for Royalty.

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    Caramel Popcorn – How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!


    Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
    Author: 
    Recipe type: Sweets / Snacks
    Cuisine: American
     
    Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
    Ingredients
    • 200g Sugar
    • 135g Unpopped popcorn
    • 30ml Oil
    • Salt (optional)
    Instructions
    1. To start, measure out 200g sugar and 135g of unpopped popcorn.
    2. You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
    3. Place the corn in a pan large enough for the seeds to lie in a single layer.
    4. Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
    5. Flatten the seeds into a single layer and put the lid on the pan.
    6. Light the gas and set it to medium high.
    7. In about 2 minutes, the corn will start to pop.
    8. Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
    9. When the popping subsides, turn off the heat and remove the lid.
    10. Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
    11. Wipe out your pan and pour in the sugar.
    12. Place this over medium high heat.
    13. After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
    14. More and more of the sugar will melt until you have a golden mass of molten sugar.
    15. Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
    16. Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
    17. Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
    18. Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
    19. If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.

     

    How to Make Panna Cotta – Quick & Easy Panna Cotta Recipe

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    How to Make Panna Cotta - Quick & Easy Panna Cotta Recipe
    Author: 
    Recipe type: Dessert
    Cuisine: Italian
    Serves: 6
     
    Panna Cotta is a legendary Italian dessert. This creamy molded sensation is super easy to make, and can be made up to three days ahead of time and stored in the refrigerator covered with cling wrap. This is how to make your own.
    Ingredients
    • 4 Tsp Powdered gelatin
    • 90ml Water (room temp)
    • Half cup sugar
    • 1 Liter heavy cream
    • 2 Tsp Vanilla extract
    Instructions
    1. To start, pour 90ml of room temperature water into a large mixing bowl.
    2. Pour in 4 teaspoons of powdered gelatin and put this aside to bloom.
    3. Pour a half cup of sugar into a saucepan.
    4. Add a litre of heavy cream to the pot.
    5. Turn on the heat to medium and heat the cream to around 66c stirring regularly.
    6. Turn off the heat, or remove the pot from the heat if your using an electric range.
    7. Pour the hot cream over the gelatin and stir it thoroughly to combine.
    8. Add 2 teaspoons vanilla extract and stir this in.
    9. Ladle the creamy mixture into your ramikins. This will be sufficient for six 175ml ramikins if filled to brim, and seven if filled to the line.
    10. Place the ramekins on a tray or in a pan and transfer these to your refrigerator for a minimum of 3 to 4 hours to set.
    11. To turn the panna cotta out of the ramekins, run a thin blade around the edge of the bowl.
    12. Dunk the ramekin in another bowl half filled with hot water.
    13. Hold it in the water for 15 to 20 seconds.
    14. Flip the ramekin over to turn it out onto the serving plate.
    15. Serve the creamy treats immediately garnished with fruit and topped with a little extra pouring cream.
    16. Thanks for joining us today, please subscribe, like and share and we'll see you again soon.

     

    Rosh Hashanah Honey Cake – Happy Jewish New Year!!!

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    Rosh Hashanah Honey Cake - Happy Jewish New Year!!!
    Author: 
    Recipe type: Cake
    Cuisine: Jewish
     
    Happy New Year to all our Jewish viewers, and to celebrate, today I am baking a traditional Rosh Hashanah honey cake. The unique texture and flavor of this delicious treat will have everyone lining up for more.
    Ingredients
    For the Cake
    • 2.5 Cups All-purpose flour
    • 1.25 Tsp Salt
    • 1 Tsp Baking powder
    • 0.5 Tsp Baking soda
    • 0.5 Cup Water
    • 4 Large eggs
    • 90ml Unsweetened apple sauce
    • 0.25 Cup Vegetable oil
    • 0.25 Cup Orange juice
    • 1 Tsp Vanilla extract
    • 430ml Honey
    For the Icing
    • 1 Cup Icing sugar
    • 4.5 Tsp Water
    • 1 Tsp Vanilla extract
    Instructions
    1. To start, measure 2 and a half cups all-purpose flour into a large mixing bowl.
    2. To this, add 1 and a quarter teaspoons salt, 1 teaspoon baking powder and a half teaspoon baking soda. Mix this until combined and put it aside.
    3. Add a half cup of water to another jug.
    4. Whisk 4 large eggs and pour these into the water.
    5. Add a heaped quarter cup measure of unsweetened apple sauce and mix this in.
    6. Pour in a quarter cup of vegetable oil and a quarter cup of fresh orange juice.
    7. Measure a teaspoon of vanilla extract and add this.
    8. Finally pour in 430ml or 1 and 3 quarter cups of honey.
    9. Mix this thoroughly until all of the honey has mixed into the other liquid.
    10. Pour the honey mixture into the flour. Use a paddle initially to cut the flour into the mixture, then move to a large whisk.
    11. Mix this until reasonably smooth.
    12. Traditionally honey cake is baked in a 12 cup Bundt pan, but today I am going to use two 8 inch cake tins.
    13. Whichever way you choose to go, the tins need to be prepared. Butter the pans liberally.
    14. Scatter flour across the buttered surfaces and tip out any excess flour.
    15. Pour equal amounts of the batter into each of the pans.
    16. Bake the honey cake in a preheated oven at 325f or 162c for 45 to 60 minutes, and a skewer comes out clean when pressed into the center of the cake.
    17. Remove the cake from the oven and place the tins on a rack. Allow the cake to cool in the tins for 30 minutes.
    18. After this time, run a thin blade around the edge of each tin and turn them out onto the rack.
    19. Allow these to continue cooling for a further 2 hours.
    20. Once totally cooled, these can be wrapped and stored at room temperature for a few days.
    21. When you're ready to finish them off, combine a cup of icing sugar with 4 and a half teaspoons of water and a teaspoon of vanilla extract.
    22. Mix this until smooth, then drizzle it over the cakes.
    23. Allow the icing to set for 30 minutes before cutting and serving.
    24. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

     

    How to Make Pouring Cream from Milk

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    How to Make Pouring Cream from Milk
    Author: 
    Recipe type: Dairy / Dessert
     
    Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
    Ingredients
    • 75g Butter, melted
    • 175ml Full cream milk
    • ⅛ - ¼ Tsp Xanthan gum
    • Caster sugar (to taste if desired)
    Instructions
    1. To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
    2. Heat 175ml of full cream milk to around the same temperature of the butter.
    3. In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
    4. Pour the milk into a tall jug, followed by the melted butter.
    5. Add 1 eighth of teaspoon of xanthan gum to the jug.
    6. Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
    7. And here it is....
    8. To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
    9. Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
    10. Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
    11. You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
    12. That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.

     

    How to Make Buttermilk Rusks – Crunchy Dunking Biscuits!!!

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    How to Make Buttermilk Rusks - Crunchy Dunking Biscuits!!!
    Author: 
    Recipe type: Biscuits / Cookies
    Cuisine: South African
     
    In yesterdays episode we made a batch of thick, creamy cultured buttermilk. Today we're going to use this to make South Africa's traditional dunking biscuit, delicious buttermilk rusks.
    Ingredients
    • 500g Butter
    • 500g Sugar
    • 1Kg All-purpose flour
    • 15ml Baking powder
    • 10ml Salt
    • 500ml Cultured buttermilk
    • 2 Eggs
    Instructions
    1. To start add 500g of butter and 500g of sugar to a medium size pot. Place the pot over low heat and melt the butter.
    2. This recipe is on the sweeter side. You can reduce the sugar, or even replace a portion of the sugar with seedless raisins or any dried berries.
    3. While the butter melts, sift 1kg of all purpose, 15ml of baking powder and 10ml of salt into a bowl.
    4. Measure 500ml of the cultured buttermilk into a large jug. Whisk 2 eggs and add these to the buttermilk.
    5. Make a well in the center of the flour mixture and pour the buttermilk and egg into the bowl. Mixt this briefly until all of the liquid has been absorbed by the flour.
    6. Pour in the melted butter and sugar. Use your padfle to mix this into the flour mixture until no dry flour is visible.
    7. You will have a thick, lumpy batter.
    8. Pour the batter into an 11 by 14 inch baking tin and spread it out evenly across the tin.
    9. Bake the batter in a preheated oven at 180c or 350f for 60 minutes, and a skewers comes out clean when pressed into the center of the cake.
    10. Remove the pan from the oven and allow it to stand for 15 minutes.
    11. Use a long ruler and a thin blade to cut the cake into strips of about 20mm wide.
    12. Turn the pan 90 degrees and cut the strips into fingers.
    13. Use a lifter to remove these from the pan and spread the rusks out over 4 large racks.
    14. Place the racks in your oven set at 100c or 200f with door slightly ajar. Allow the rusks to dry out like this for 2 to 3 hours.
    15. And now you have a mountain of traditional rusks just ready for eating.

     

    Creamy Refrigerator Cheesecake Recipe – How to Make Amazing Cheesecake. Double Crust Cheesecake.

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    Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
    Author: 
    Recipe type: Dessert
     
    Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
    Ingredients
    For the Crust
    • 200g Graham crackers or tennis biscuits
    • 120g Butter, melted
    • 25g Sugar
    For the Filling
    • 200g Butter at room temperature
    • 200g Sugar
    • 1Egg
    • 1 Egg yolk
    • 250g Cream cheese (soft)
    • 200g Sour cream
    Instructions
    1. To start, break the crackers or t-biscuits into bits and place them in your food processor.
    2. Pulse the machine 3 or 4 times until you have an even mass of crumbs.
    3. Pour in the sugar and melted butter.
    4. Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
    5. You will end up with a crumbly mass of pastry.
    6. Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
    7. Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
    8. Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
    9. Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
    10. In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
    11. Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
    12. Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
    13. Remove the bowl from your mixer and pour in the cream cheese mixture.
    14. Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
    15. Remove the springform pan from the freezer and pour the filling into the center of the pan.
    16. Spread it out evenly from the center outwards.
    17. Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
    18. Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
    19. Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.

     

    How to Make Koeksisters – South Africa’s Favorite Sweet Pastry – Yummy South African Snacks

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    How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
    Author: 
    Recipe type: Dessert / Snacks / Confections
    Cuisine: South African
    Serves: 32
     
    Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
    Ingredients
    For the Syup
    • 500ml Water
    • 1Kg White sugar
    • 2.5ml Cream of Zest and juice of 1 Lemon
    • 8cm Cinnamon stick
    • 8-10 Slices fresh ginger
    • 5ml Glycerin
    For the Pastry
    • 4 Cups all purpose flour
    • 125g Shortening (baking lard)
    • ⅛ tsp Salt
    • 2 Eggs
    • 7.5ml Baking powder
    • 180ml Full cream milk (split 60ml / 60ml / 60ml)
    • Oil for frying
    Instructions
    1. To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
    2. Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
    3. Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
    4. Once the syrup has cooled, cover the pot and refrigerate overnight.
    5. The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
    6. Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
    7. Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
    8. Add the second batch of milk and repeat the mixing process.
    9. Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
    10. After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
    11. Sprinkle a little flour on your work surface and turn the pastry out.
    12. Work the pastry into a flat disc shape and wrap it in cling wrap.
    13. Allow this to stand for 60 minutes at room temperature.
    14. After the resting time, cut the pastry into 16 equal portions.
    15. Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
    16. Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
    17. Unfold the plastic and cut the pastry in half across the width.
    18. Cut each half into three along the length, leaving the narrower end intact.
    19. Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
    20. Half fill a wok or large pan with oil and heat this to 180c or 350f.
    21. Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
    22. Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
    23. Put the coated koeksisters aside and continue with the remaining batches.
    24. And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.

     

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