Gourmet Ice cream – No Ice-cream Machine Required! (New method)

homemade ice cream

Gourmet Ice cream - No Ice-cream Machine Required! (New method)
Recipe type: Dessert
Cuisine: South African
Serves: 6 portions
How to make gourmet ice-cream at home without a machine!
  • 600ml Whipping cream
  • 15ml Vanilla extract
  • 385g Sweetened condensed milk (1 standard can)
  • 4 Tbs (60ml) Instant pudding powder
  1. Place the cream and instant pudding powder in your mixer bowl and whip this until stiff.
  2. In another jug, combine the sweetened condensed milk and vanilla extract.
  3. Fold this into the whipped cream mixture until combined.
  4. Pour the mixture into a shallow dish and cover with clingfilm.
  5. Place the dish in your freezer for at least 3 hours before serving, and enjoy.


How to Make Condensed Milk at Home

How to Make Condensed Milk S

How to Make Condensed Milk at Home
Recipe type: Dessert
In our previous episode I spoke about fake condensed milk that is flooding the markets around the world – if you missed it, the link is in the description below. Today I am going to show you how to make your own condensed milk at home using just milk and sugar.
  • 2¼ Cups full cream milk
  • ⅔ Cup White sugar + 1 Tbs
  1. Since most recipes call for condensed milk on can measurements, this recipe will make the exact equivalent of a single can of condensed milk. If you need 2 cans, simply double up the recipe and adjust the timings accordingly.
  2. The added bonus of making your own condensed milk is that it works out at roughly half the price of store-bought condensed milk.
  3. To start, measure out 2 and one quarter cups of full cream milk, and 2 thirds of a cup of sugar plus one tablespoon. You can use any white sugar, however I prefer to use caster sugar as it is highly refined and contains less impurities, resulting in less scum or slag that has to be skimmed from the top of the pot.
  4. Place a heavy bottomed pot over medium heat and pour in the milk and sugar. Stir this until the sugar has dissolved. You will know when it is dissolved as the bottom of the pot will be smooth.
  5. At this stage, remove the spatula from the pot and wait until the milk just comes to a gentle simmer around the edges.
  6. Reduce the heat and allow this to simmer gently for 35-40 minutes. The exact timing will depend on what pot you use, your stove, and many other variables.
  7. During this stage it is important not to disturb the milk in any way. Stirring or agitating the milk will knock sugar crystals that form on the edges of the pot back into the mixture, and this will result in a grainy condensed milk.
  8. When the milk has reduced to half of it’s original volume, use a spoon dipped in a little water to skim off any slag or scum.
  9. If the milk coats you spoon and drips off from the spoon like pouring cream, the process is complete.
  10. Remove the pot from the heat and pour the condensed milk through a sieve to strain out any skin and slag that you may have missed with the spoon.
  11. Allow the condensed milk to cool to room temperature before covering and refrigerating. The condensed milk will last for 6 months under refrigeration.
  12. As the condensed milk cools it will thicken dramatically to the consistency of store-bought condensed milk.
  13. And there we have it, silky-smooth creamy condensed milk made right here at home.
  14. That’s it for today folks, please like, subscribe and share, and we’ll see you again real soon.


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!
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!
  • 1 380g Tin of sweetened condensed milk
  • 100ml Full cream milk
  • 400g Brown sugar
  • 115g Butter
  • 50g Blackstrap molasses
  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!


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!
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!
  • 200g Sugar
  • 135g Unpopped popcorn
  • 30ml Oil
  • Salt (optional)
  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 Coffee Cookies – Easy Homemade Cookie Recipe

How to Make Coffee Cookies - Easy Homemade Cookie Recipe
Recipe type: Cookies
Cuisine: South African
Serves: 60
Today we're going to make a batch of delectable coffee cookies so that you can still get your coffee fix even if you don't own a coffee machine.
For the Dough
  • --------------------
  • 1kg All-purpose flour / cake flour
  • 5ml Salt
  • 15ml Bicarbonate of soda / baking soda
  • 320ml Sugar
  • 400g Butter
  • 240ml Golden syrup
  • 125ml Espresso
  • 5ml Vanilla extract
For the Filling
  • -------------------
  • 45ml Strong instant coffee
  • 30ml Boiling water
  • 375ml Sugar
  • 150g Butter
  • 100ml Full cream milk
  • 7.5ml Vanilla extract
  1. To start, sift 1kg of all-purpose or cake flour into your stand mixer bowl, along with 5ml salt and 15ml bicarbonate of soda.
  2. Place 320ml of sugar, 400g butter, 250ml golden syrup and 125ml of espresso in a pot.
  3. Place the pot over medium heat and stir the mixture until the butter has melted and all of the sugar has dissolved.
  4. Remove the pot from the heat and stir in 5ml of vanilla extract and then allow the mixture to cool to room temperature.
  5. Pour the mixture into your mixing bowl and run the machine is well combined and you have a smooth dough.
  6. Transfer the dough to a bowl, cover with clingwrap and allow this to stand overnight at room temperature.
  7. The following day, line at least 2 large baking sheets with baking parchment.
  8. Scoop out a tablespoonful of the dough. Roll it into a ball and place it on the sheet.
  9. Flatten the ball and pattern the cookie with the tines of a fork.
  10. Make sure to leav a half inch of space between each cookie as they will rise and spread quite considerably as they bake.
  11. Bake the cookies in batches in a preheated oven at 200c for 12 minutes per batch.
  12. Remove the cookies from the oven and transfer them to cooling racks.
  13. To make creamy coffee centers, dissolve 3 tablespoons of strong instant coffee in 30ml of boiling water in a pot.
  14. Add 100ml of full cream milk, followed by 375ml of sugar.
  15. And finally 150g of butter.
  16. Place the pot over medium high heat and bring it to a boil, stirring regularly.
  17. When the mixture starts to boil, allow it to boil quite vigorously for 8 minutes.
  18. Remove the pot from the heat. Stir in 5ml of vanilla extract, andallow the filling to cool to room temperature, stirring it regularly.
  19. It will thicken to paste that resembles peanut butter.
  20. To assemble the cookies, spread a teaspoonful of the filling onto a cookie.
  21. Place another cookie on top of this and squeeze the cookies together gently to spread the filling evenly.
  22. Continue until all of the cookies are complete.
  23. Store the cookies in an airtight container, if they last long enough to require storage.


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.
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.
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
  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
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.
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
  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.


How to Make Honeycomb – Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!

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How to Make Honeycomb - Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!
Recipe type: Candy
How to Make Honeycomb - quick and easy honeycomb recipe! Whether you decide to coat these little wonders with chocolate or just have them plain, honeycomb is just super yummy.
  • 75ml Water
  • 320ml Caster sugar
  • 120ml Corn syrup, Lyle's Golden Syrup, or glucose syrup
  • ⅛ tsp Cream of tartar
  • 5ml White vinegar
  • 7.5ml Bicarbonate of soda (baking soda)
  • Chocolate to coat (optional)
  1. Place the corn syrup or Lyles golden syrup or glucose syrup, caster sugar, cream of tartar, white wine vinegar and water in a deep pot.
  2. Half fill a large pan with water at room temperature.
  3. Place the pot over medium high heat and stir the mixture until the sugar has dissolved and everything is well combined.
  4. Bring the mixture up to 300f or 154c. To judge this you will need to use a candy thermometer or an infrared thermometer.
  5. While the mixture heats up, line an 8 x 8 inch baking pan with baking parchment.
  6. As the mixture comes to the correct temperature, remove the pot from the heat and carefully lower it into the pan of water.
  7. Add the bicarbonate of soda and whisk this into the mixture.
  8. The mixture will froth up like a volcano.... this is why you need a deep pot.
  9. The cooling bath cools the mixture just enough to ensure a nice fine texture of bubble in the honeycomb.
  10. Remove the pot from the cooling bath and pour the honeycomb into the lined baking pan. Quickly level off the surface and put this aside to set.
  11. Once the mixture has set solid, turn it out from the pan.
  12. Use your meat mallet and a butter knife as a chisel to fracture the honeycomb into bite sized pieces.
  13. And there it is.... a beautifully finely texture honeycomb to add a little sweetness to the beginning of your new year.


How to Bake Festive Short Bread – Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!

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How to Bake Festive Short Bread - Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!
Recipe type: Baking
Festive shortbread is an amazing replacement for the traditional fruit mince pies. Super easy to make, and super quick, this tasty treat can only make your festive season better.
For the Base
  • 125g Butter, softened
  • 125ml Caster sugar
  • 1 Egg, Beaten
  • 5ml Baking powder
  • Pinch of salt
  • 500g Fruit mince
For the Topping
  • 250ml Sugar
  • 310ml Shredded coconut
  • 1 Egg, beaten
  • 50g Ground almond
  1. For the first step, measure out the softened butter and caster sugar and beat one egg.
  2. For the second step, sift the flour, baking powder and salt.
  3. Place the sugar and butter in you stand mixer with the beater attached. Beat the mixture until it is combined.
  4. Swap out the beater for the whisk and zap the sugar butter mixture on high speed until well creamed... about 2 minutes.
  5. Add the beaten egg and mix this in for 60 seconds.
  6. Swap out the whisk for the beater and add the sifted flour mixture.
  7. Beat this at high speed for 2 to 3 minutes until everything is well mixed, and you have a crumbly pastry that holds together when compressed.
  8. Grease an 8 inch square baking pan with butter.
  9. Pour in the pastry and spread it around the pan.
  10. Press it down lightly to smooth out the surface.
  11. Pour in the fruit mince and spread this evenly across the pastry.
  12. For the crunchy topping, measure out the sugar, desiccated coconut, and ground almond, and beat one egg.
  13. Pour this all into a mixing bowl and use a fork to blend this to a sticky crumbly mass.
  14. Pour this over the pan and spread it evenly without compressing the mixture.
  15. Bake the festive shortbread in a preheated oven at 180c or 350f for 35 minutes until crispy and golden on top.
  16. Remove the pan from the oven and allow it to cool for 15 minutes before cutting into squares.
  17. You can serve this immediately, however, like any fruit mince treat, it ages excellently over the following 2 to 3 days, and only gets better.


Deep-Fried Super-Cheesy Bites – A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!

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Deep-Fried Super-Cheesy Bites - A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
These deep-fried super-cheesy bites are insanely good. Strong blue cheese and fruit jam enclosed in American cheese slices then crumbed a deep-fried results in the most amazing sweet savory flavor and texture combination.
  • 16 Slices American processed cheese
  • 3 Heaping tablespoons fruit preserve / jam
  • 80g Creamy blue cheese
  • 250ml Fine bread crumbs
  • 250ml All-purpose flour
  • 2 Eggs, beaten
  • Oil for deep-frying
  1. You will need 16 slices of American cheese. For those not in North America, this the processed cheese slices that come individually wrapped in plastic sheets.
  2. In addition, measure out 3 heaping tablespoon of a good quality fruit preserve and open a block of creamy blue cheese.
  3. You will also need an 8cm, or just more than 3 inch gow gee press. These are readily available on eBay and Amazon for next to nothing.
  4. To start assembling, open a cheese slice and keeping the plastic wrapper in place, use the back of the press to cut out the circle then position the circle over the press.
  5. Place ⅔ of a teaspoon of the preserve in the center of the cheese, followed by a small piece of blue cheese.
  6. Grab the handles of the press and close this just firmly enough to seal the edges of the cheese. If you press to hard, the cheese will split.
  7. Continue until all of the cheesy bites are formed.
  8. To coat the bites, measure out a cup of all-purpose flour, a cup of fine bread crumbs, and whisk 2 eggs.
  9. Sprinkle a layer of breadcrumbs over a large platter. This is where the coated cheesy bites will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
  10. Working with cheesy bite at a time, dredge the bite in the flour.
  11. Transfer this to the egg to wet all of the flour.
  12. Then it's into the bread crumbs to get a good solid coating all over.
  13. Transfer this to the platter to set, and continue with the remaining pockets.
  14. Allow the coating to set for 20 minutes.
  15. Half fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the cheesy bites into the oil and fry these for 3 minutes, turning over halfway through.
  17. As the first cheesy bites are ready, use a slotted spoon to remove them from oil, and drain any excess oil on kitchen paper.
  18. Serve the bites immediately accompanied with whipped cream and a good dessert wine.
  19. And there we have it, a crunchy, creamy, sweet and savory taste of heaven.


Biker Bar Pancakes – Diner Style Pancakes – Awesome Beer Flapjacks for Hungry People!!!

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Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
  • 365g All-purpose flour
  • 45ml Sugar
  • 6.25ml Baking powder
  • 6.25ml Bicarbonate of soda
  • 6.25ml Salt
  • 2 Eggs
  • 430ml Cultured buttermilk
  • 125ml Beer or stout
  • 5ml Vanilla extract
  • 45ml Butter melted
  • Extra melted butter for frying and serving
  • Maple syrup
  1. Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
  2. In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
  3. Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
  4. Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
  5. Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
  6. Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
  7. Flip it over and continue to fry for a further 2.5 minutes.
  8. Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
  9. Serve the pancakes brushed with melted butter and drizzled with maple syrup.


How to Make Edible Candy Wrappers – Edible Cellophane – Making Edible Bioplastic

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How to Make Edible Candy Wrappers - Edible Cellophane - Making Edible Bioplastic
Recipe type: Confectionry
Prep time: 
Cook time: 
Total time: 
Serves: 25
Imagine making your own cellophane sweet wrappers that are edible, and if you don't eat them will dissolve within days in the trash can. This is a foolproof way to make your own perfect edible candy wrappers.
  • 400ml Cold water
  • 10g Gelatin (powdered)
  • 2.5ml Glycerin
  • 25 x 10cm / 4 inch flat lids
  1. To start, pour the water into a small saucepan. Sprinkle the gelatin over the surface of the water.
  2. Add the glycerin, in some countries called glycerol... make sure it's medical or food grade.
  3. The glycerin acts as a plasticizer and makes the gelatin flexible when it dries.
  4. Place the pot oven low heat and stir until the gelatin is totally dissolved. You can tell this when the liquid is absolutely clear and you can see the bottom of the pot clearly.
  5. Whatever you do, don't allow the mixture to boil.
  6. Remove the pot from the heat.
  7. Arrange your molds on the work surface. I am using 10cm takeaway lids, but you can use anything circular and flat with a slight ridge around the edge.
  8. Spoon 15mm of the gelatin mixture into each mold.
  9. Tilt the molds around to spread the gelatin mixture.
  10. This is where the patience comes in. The molds need to stand and dry until the edges of the film start to lift.
  11. This can take anything from 10 hours to 2 days depending on your weather, heat and humidity.
  12. Once you see the edges starting to lift, it's ready for the next step.
  13. Insert a toothpick or thin skewer under the edge of the thin film and run around the edge to lift it from the mold.
  14. And there it is, a perfect edible candy wrapper.
  15. Place the candy, in this case a block of nougat, a third into the wrapper, and wrap it up.
  16. Twist and crimp the ends using your fingernails to compress the twisted part closet to the candy.
  17. And there it is... perfect edible candy wrappers... and if not eaten 100% bio-degradable.


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