Buttermilk Beskuit (Rusks)

Ingredients

• 4 cups flour
• 3 tsp baking powder
• 2 cups bran / 4 bricks wheatabix
• 3 blocks margarine / 375 ml butter
• 2 eggs
• 500 ml buttermilk
• 1.5 cups sugar / 300 ml
• Salt to taste

Method

Pre heat oven to 180 degrees Celsius (375 Fahrenheit)

Sift flour and salt in big mixing bowl
Rub butter/margarine into flour
Add bran / wheatabix.

In a separate bowl, wisk eggs and sugar until creamy
Add buttermilk and baking powder and mix until fluffy.

Pour in with dry ingredients and mix with hands

Pour in deep oven pan, or pack as balls tightly into pan

Bake for about 40 mins.

Take out of pan and let cool down for 10 mins
Break/cut it into bricks and layer loosely in pan(s)

Dry in open oven at 75 degrees Celsius until dry (or about 6-8 hours)

Substitutions

Buttermilk: 500 ml milk with tsp lemon juice and let stand for 10 mins

Banana Muffins

Ingredients

• 1 ¾ cup flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup vegetable oil (or margarine)
• 1 ¼ cup sugar
• 2 eggs
• ¼ cup sour cream
• 1 cup mashed banana (3 bananas)

Method

Preheat the oven to 400 F

Mix the flour, baking soda and salt in a bowl
Mix the oil, sugar, eggs, sour cream and bananas.

Add the wet to the dry and mix. It should be a lumpy dough.

Bake for about 25 minutes

Substitutions

If no oil use margarine.
Cream the margarine, sugar and eggs before adding the sour cream and bananas.

If no sour cream, use sour milk.
Add ¼ cup milk and ½ tsp vinegar. Let sit for 10 mins.

No-Butter Chocolate Cake

Ingredients

• 2 cups flour
• 1 tsp salt
• 2 tbsp baking powder
• ¾ cup cocoa powder
• 2 cups sugar
• 1 cup canola oil
• 1 cup brewed coffee (2 tsp)
• 1 cup milk
• 2 eggs
• 1 tsp vanilla

Method

Pre-heat oven to 325 degrees F

Sift together dry ingredients in a bowl.
Add oil, coffee and milk into the bowl and mix at medium for about 1 minute.
Add eggs and vanilla and beat again for 2 minutes
(Batter will be thin)

Pour into greased and floured 9-inch round pans  (or 2 8 inch + 6 muffin cups)

Bake 25-30 mins.

Cool 10 mins before removing from pans, then cool, on wire racks.

Klapperkoek (Coconut Cake)

Ingredients

• 20 ml baking powder
• 1.5 cup flour
• 1/2 tsp salt
• 1.25 cup sugar
• 125ml butter (room temp)
• 3 lg eggs
• 3/4 cup milk
• 1/2 tsp vanilla
• 2 cups coconut

Method

Preheat oven to 350F (175C) and prep cake pan

Sift flour, baking powder and salt into a bowl. Mix and set aside.

Butter the sugar.
Mix eggs into the buttered sugar one at a time.
Add in vanilla.

Add in the flour mix and milk, alternating a bit at a time

Fold in the coconut just until mixed

Pour batter into pan

Bake for approximately 30 - 40 min, or until golden brown.

Vinnige Vetkoek

Ingredients

• 2 cups all purpose flour
• 1 tsp salt
• 2 Tbs baking powder
• 1 Tbs butter
• 1 cup milk
• 2 cups vegetable oil (for deep frying)

Method

Mix the dry ingredients.
Add butter into dry mix.
Add milk and mix well.

On the stovetop, heat the oil to med-high.
Fry balls of dough in the oil until golden brown and roll over (should take about 5 mins).


Eat with curry, marmite and cheese, or syrup.
(8-10 pieces)

Maklikke Vla Klappertert (Easy Coconut-Custard Tart)

This recipe is easy to make and becomes a crustless tart that forms three delicious layers – a thin base, a custard middle and a lightly toasted coconut topping.

Ingredients

¾ cup sugar
⅛ teaspoon salt
½ stick (2 ounces) butter, room temperature
4 eggs
½ teaspoon vanilla extract
½ cup flour
1.5 cup shredded coconut, unsweetened
2 cups milk

Method

Beat the sugar, salt and butter together until fluffy.
Add the eggs, one at a time, beating after each addition.
Mix in the vanilla.
Fold in the flour and coconut.
Add the milk and blend together.
Pour into a greased deep pie dish or an ovenproof dish with a 1½-quart capacity.

Bake at 350˚F for 30-40 minutes until just set.

Remove from the oven and serve warm or cold.

Peanut Butter Protein Bites

Ingredients

• 1 cup rolled oats
• ½ cup natural peanut butter
• 1/3 cup honey
• 2 tablespoons chia or flax seeds
• 1 scoop of chocolate protein powder (or flavour of choice)

Method

Blend the ingredients by stirring in a bowl until thoroughly mixed.
Spoon out 10 protein bites and store them in the fridge until firm.

Makes about 10 servings

Squash Soup

Ingredients

• 3 butternut squashes
• 2 Tbsp butter
• 1 small onion cut into pieces and cooked until soft and semi transparent
• 1 med carrot coarsely shredded
• 3 cups chicken broth
• 1 tsp salt
• ½ cup sour cream

Method

Bake squash cut in half, skin side up @ 375 F for about 1 hour until soft.

Cook carrot, onion in butter on medium heat for 4 minutes
Add broth and squash, and heat to boil. Then simmer for 10 mins.  Season with salt.

Cool until only warm.
Add sour cream and blend until smooth.

Add a dollop of sour cream on top just before eating.


Store in fridge up to 2 days (but it won’t last 2 days…)

Re-heating

Re-heat on medium-low heat on stove, stirring often until just simmering.

Scones

Ingredients

• 400g flour
• 20g baking powder
• Pinch of salt
• 100g margarine or butter
• 40g sugar
• 180ml water
• Milk

Method

Sieve the flour, baking powder and salt.
Rub in the butter to make fine breadcrumbs.
Make a well in the centre. Add the sugar and water. Stir with a knife until well incorporated.
Knead lightly on a floured surface and press down to about 1cm thick.
Cut out scones with a scone cutter.
Place on a greased baking tray and milk wash.

Bake at 220ºC for 15 – 20 minutes.

Hint
To ‘milk wash’ is to brush dough with a little milk before baking to give it a golden brown finish.

Peanut Butter Cookies

Ingredients

• 2 cups peanut butter
• 1 cup sugar (white)
• 2 eggs
• 2 tsp baking soda
• pinch salt
• 1 tsp vanilla extract

Method

Preheat the oven to 350 F (180 C) and grease cookie sheets.

In a medium bowl, stir peanut butter and sugar together until smooth
Beat in the eggs one at a time
Stir in the baking soda, salt and vanilla
Roll dough into one inch balls and place them two inches apart onto the prepared cookie sheets
Press a criss-cross into the top using a fork

Bake for 8-10 minutes
Allow cookies to cool on baking sheet for 5 minutes before moving to wire rack to cool completely

No-bake Cheesecake

Ingredients

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Method

Crust

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl and stir in the sugar.
Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side and press flat.
Chill crust in freezer at least 10 minutes.

Filling 

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula.

Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan and remove cheesecake.

Shortbread Cookies

Ingredients

• 2 cups butter
• 1 cup sugar (white)
• 2 tsp vanilla extract
• 3.5 cups flour (all purpose)

Method

Preheat oven to 350 F (180 C)

Cream butter and sugar until fluffy.
Stir in vanilla,
Add flour, and stir well

Put cookies onto baking sheet and bake for 10-12 minutes.

Sugar Cookies

Ingredients

• 2.5 cups flour
• 1 Tbsp Baking powder
• 0.5 tsp salt
• 1 cup butter
• 1 cup sugar
• 1 tsp vanilla
• 1 egg

Method

Sift together in a bowl the flour, baking soda and salt.

In another bowl, cream together the butter, sugar and vanilla.
Add the egg and mix well.
Add the dry ingredients and mix.

Cover the dough with plastic wrap and place in fridge for 20 minutes

Roll into balls and flatten with a glass dipped in sugar.

Heat the oven to 350 F

Bake 10 minutes