Nageregte

Nageregte

Banana and Coconut cream Pie
INGREDIENTS
1 Tennis Biscuit Crust
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Make your pie crust and press in a Pie dish.

3 Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

---

Karamel Melktert:
Genoeg vir 10-12 mense
Bereidingstyd: 20 minute
Gaarmaaktyd: 15 minute
Afkoeltyd: oornag
· 250 g Tennis-koekies, fyn gedruk
200 g botter, gesmelt
1,5 L (6 k) melk
200 g suiker
3 eiers
100 g meel
100 g mieliemeelblom
10 ml (2 t) vanielje-ekstrak
50 g botter
ekstra 250 ml (1 k) melk
1 boksie (90 g) karamel-kitspoeding
250 ml (1 k) room
1 blik (360 g) karamelkondensmelk
1 blok (90 g) melksjokolade

1. Meng die koekies met die gesmelte botter en druk dit in die bodem van ’n diep, vierkantige 30 cm-bak vas. Laat koel af tot benodig.
2. Verhit 1 L (4 k) van die melk met die suiker 10 minute in ’n groot mikrogolfbestande bak.
3. Klits die eiers, oorblywende 500 ml (2 k) melk, meel, mieliemeelblom en vanielje-ekstrak in ’n ander bak tot glad.
4. Meng die meelmengsel met die warm melk en mikrogolf 12 minute terwyl jy elke 2 minute roer tot die mengsel dik is. Klits die botter in en laat afkoel.
5. Klits die ekstra melk en kitspoeding saam. Klits die room in ’n ander bak tot sagte pieke vorm en vou dit by die kitspoeding in.
6. Wanneer die vla afgekoel het, begin met die lae. Giet die vla oor die afgekoelde koekielaag, maak die karamelkondensmelk oor die vla glad en voeg dan die kitspoedingmengsel by. Rasper die sjokolade oor en verkoel oornag.

---

APPEL EN PIESANG TERT
Dit neem net 10 minute om voor te berei en is heerlik saam met roomys , room of vla.

3/4 koppie suiker
1 koppie klapper
125 g botter
1 x 385 g blik Tert appels (effens kleiner gesny en gedreineer)
1 koppie meel
1/2 teelepel kaneel
1/2 teelepel sout
1 teelepel bakpoeier
4 groterige RYP piesangs (fyngedruk)
Metode. Vryf die botter in al die bestanddele behalwe appels en piesangs.
Versprei helfte van die deeg oor die bodem van n gesmeerde 22cm tertbak. (Deeg is krummelrig). Druk deeg vas op die bodem en die kante. Pak appels in die tertbak en smeer fyngemaakte piesangs eweredig bo oor. Strooi res van deeg bo-oor vulsel en bak by 190 grade C vir ongeveer 30 minute.

---

 Carrot Cake

Ingredients:

◦2 cups all-purpose flour
◦2 teaspoons baking soda
◦1/2 teaspoon salt
◦2 teaspoons ground cinnamon
◦3 large eggs
◦2 cups sugar
◦3/4 cup vegetable oil
◦3/4 cup buttermilk
◦2 teaspoons vanilla extract
◦2 cups grated carrot
◦1 (8-ounce) can crushed pineapple, drained
◦1 (3 1/2-ounce) can flaked coconut
◦1 cup chopped walnuts

Preparation
1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

2. Stir together flour, soda, salt and cinnamon. Set aside.

4. Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pinapple and walnuts.

5. Pour batter into prepared cake pans.

6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze (recipe below) evenly over layers (I only used about 2/3 of the prepared glaze which I thought was perfect!); cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.

7. Once the cake is cooled, slice each layer in half to give you a total of 4 layers. More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer for 45 minutes to make slicing them in half easier.

8. Make the cream cheese frosting according the recipe below. You can use a canned frosting but it won’t hold a candle to this delicious homemade icing!

9. Spread Cream Cheese Frosting between layers and on top and sides of cake. I’m a BIG frosting person so I made 1 1/2 batches of the cream cheese frosting to make sure the cake was completely covered. I also sprinkled chopped walnuts in between each frosted layer to take it over the top.

Buttermilk Glaze

◦1 cup sugar
◦1 1/2 teaspoons baking soda
◦1/2 cup buttermilk
◦1/2 cup butter or margarine
◦1 tablespoon light corn syrup
◦1 teaspoon vanilla extract
Glaze Preparation
1.Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
Cream Cheese Frosting

◦3/4 cup butter or margarine, softened
◦1 (8-ounce) package cream cheese, softened
◦1 (3-ounce) package cream cheese, softened
◦3 cups sifted powdered sugar
◦1 1/2 teaspoons vanilla extract
Frosting Preparation

1.Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Recipe adapted from Southern Living October 1997
 

---

GRENADELLA-SPONSKOEK
GENOEG VIR 8-10
BEREIDINGSTYD 40 MINUTE
GAARMAAKTYD 30 MINUTE

BESTANDDELE
Koek
3 groot eiers
1½ k koekmeel
1½ k suiker
pulp van 5 vars grenadellas
(die geblikte soort werk nie!)
¾ k melk
125 g botter
15 ml bakpoeier
Versiersel
2 k versiersuiker
125 g botter
pulp van 2 grenadellas

AANWYSINGS
1 Verhit die oond tot 180 oC.
2 Klits die eiers vir drie minute. Gooi die suiker geleidelik by en klits tot donsig.
3 Sif die meel drie keer en voeg dan by die eier-en-suikermengsel.
4 Voeg die grenadella-pulp by.
5 Verhit die melk op die stoof.
6 Smelt intussen die botter en voeg by die warm melk.
7 Roer die melk-en-bottermengsel geleidelik by die meelmengsel.
8 Voeg nou die bakpoeier by en roer deur.
9 Verdeel die beslag tussen twee ronde koekpanne en bak vir 25 minute.
10 Sif die versiersuiker, voeg die botter by en klop. Roer die grenadella-pulp deur en smeer oor die koek.

---

Strawberry Shortcake Cupcake Ingredients:
3/4 cup flour
3/4 tsp baking powder
1/8 tsp salt
1/2 cup sugar
1/4 cup butter, melted and cooled slightly
1 egg
1/4 tsp vanilla
1/4 cup milk
1/3 cup strawberry curd or jam
1/3 cup heavy whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla
6 small strawberries, for garnish

Instructions:
1. For the cupcakes: Preheat the oven to 350F. Prepare a cupcake pan for 6 cupcakes. In a small bowl, whisk together the flour, baking powder, and salt.

2. In a large bowl, whisk together the sugar, butter, egg and vanilla until smooth. Alternately whisk in the flour mixture and milk, making three additions of flour and two additions of milk. Beat until smooth.

3. Scoop batter into prepared pan and bake for 20 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes before removing. Let cool completely.

4. For the whipped cream: in a medium bowl, beat the heavy cream, sugar, and vanilla until stiff peaks form.

5. To assemble: Cut each cupcake in half horizontally. For each cupcake, spoon and spread some of the curd/jam onto one half. Spoon and spread some of the whipped cream. Top with the remaining cupcake half. Spoon and spread some more curd/jam on the top half then top with some more whipped cream. Repeat with the remaining cupcakes. Garnish with a strawberry. Chill until ready to serve.

---

Trippel melktert genot: Yskas-Melktert
2 pakkies tennis beskuitjies
1 Liter Melk
¼ kop suiker
1 Eier
1 Blikkie Kondensmelk
1 Hoogvol eetlepel vla-poeier
2 Eetl Mielieblom (maizena)
Sout

Maak pasta van die vla, mielieblom, suiker en eier
Verhit die melk & Kondensmelk tot kookpunt
Voeg die vla pasta by met 'n dun straaltjie terwyl jy aanhoudend roer en kook net 'n rukkie oor lae hitte tot gaar en dik.
Gooi die helfte vd beslag oor die kors, pak nog 'n laag beskuitjies en gooi die ander helfte oor
Strooi bietjie kaneel en gekrummelde Tennis beskuitjies bo-oor en laat heeltemal afkoel en stol.

Lekker eet julle

---

KARAMEL, KOFFIE PANNEKOEKE/PLAATKOEKIES
Bestanddele:
Vir die pannekoek:
1 ½ koppies meel
1/2 eetlepel bakpoeier
1 ½ tot 2 eetlepels instant espresso of koffie (afhangende van hoe sterk van 'n koppie koffie geur wat jy wil)
½ teelepel kaneel
½ teelepel sout
¼ koppie suiker
1 eier
1 koppie melk
2 eetlepels gesmelte botter, effens afgekoel
1 teelepel vanielje
Vir die karamelsous:
2 eetlepels botter
½ koppie bruin suiker
2 eetlepels melk
½ teelepel vanielje

Vir Bo-op:
Geklopte room

Metode:
Maak die karamelsous:
Voeg die botter en bruinsuiker in'n klein kastrol. Bring tot kookpunt oor medium-hoë hitte en kook vir paar minute tot effens verdik. Roer stadig die melk by en prut tot effens verdik. Verwyder van die hitte en roer die vanieljegeursel.

Maak die pannekoek:
Meng die droë bestanddele (meel, bakpoeier, koffie, kaneel, sout, suiker) in 'n groot bak. Meng die nat bestanddele (eier, melk, botter, vanielje) in 'n aparte bak. Voeg die nat bestanddele by die droë bestanddele en meng tot glad.
Verhit 'n groot kleefvrye pan oor medium-hoë hitte. Botter die pan. Gooi pannekoekdeeg in - 1/4 koppie vol (gebruik 'n klein spatel of lepel om die beslag dunner te maak as dit te dik is). Bak vir 'n paar minute totdat borrels begin vorm op die boonste gedeelte , dan draai om en bak vir nog 'n minuut of so, tot goudbruin aan albei kante.

Om te stapel:
Vinnig verhit die karamelsous totdat dit warm en loperig is. Stapel pannekoeke op 'n bord. Top met geklopte room en drup 'n lepel van karamelsous bo-op. Sit dadelik voor.

  

---

Mini pannekoek gemaak in muffin pannetjies:

1 koppie melk
6 eiers
1 koppie meel
½ teelepel. sout
1 teelepel. vanielje
¼ koppie botter, gesmelt

Verhit die oond tot 200 C grade
Meng eerste vyf bestanddele in 'n voedselverwerker
Meng tot ‘n gladde mengsel
Meng die botter nou bietjies gewys by – meng goed deur
Spuit muffin pannetjies goed met spray en cook
Vul die pannetjie net net tot onderkant halfpad vol
Bak vir 15 minute of tot pofferig en goud bruin bo-op.
Die krater (gaatjie) sal vanself vorm
Vul met vulsel waarvoor jy lus voel
As jy soet vulsel gebruik, versier met gesifte versiersuiker bo-oor

Lekker eet julle