Hierdie resep is baie oud.  Ons ma het dit my tannie Rhoda, ons pa se suster gekry hier in die vyftigerjare.

MAAR dit bly na al die jare steeds 'n groot familie gunsteling!

Meng:

1 k vars broodkrummels

1 el botter

1 hoogvol el appelkooskonfyt

1 hoogvol tl kaneel

Voeg 1 tl koeksoda opgelos in 1/2 k koue melk by

Meng.  Dit moet 'n slap deeg wees

Laat 1k suiker oplos in 2 k water en 1 klont botter in 'n diep bak

Gooi die deeg eweredig versprei in die suikerstroop

Bak dadelik vir 1/2 uur by 180°C

Die poeding vorm eie dik stroop, maar dis ook heerlik, selfs koud, met vanieljeroomys of vla

Wanneer die lug begin byt, soek mens darem iets meer substansieel as vars vrugte en slaai.

'n Ou pasteitjie en 'n gebakte poeding of twee is dan net die regte ding om weerstand teen die winter op te bou.

Meng die volgende:

500 ml (2 k) All Bran-vlokkies

500 ml (2 k) Rice Crispies

375 ml (1.5 k) muesli

375 ml (1.5 k) graanvlokkies

250 ml (1 k) suiker

250 ml (1 k) bosbessies ("cranberries")

100 g pekanneute, grof gekap

1 kg bruismeel

5 ml bakpoeier

5 ml sout

Meng saam:

3 ekstra groot eiers, geklits

625 ml (2.5 k) dubbele Griekse jogurt

375 ml (1.5 k) olie

Roer by meelmengsel

Bak in 'n oondpan by 180° C vir 45 minute of tot goudbruin bo-op en gaar

Breek in kleinerige stukkies, die beskuit is baie vullend

Droog oornag uit by 70° C

"Vrouekeur"

Parmesaanmuffins met Otto wat dit fyn dophou

(12 muffins)

Meng saam:

500 ml (2 k) koekmeel

15 ml (1 el) bakpoeier

5 ml ( 1 tl) sout

Parmesaanmuffins met dourissieblatjang

5 k fyn gekapte dourissies (peppadews)

750 ml suiker

750 ml asyn

3.5 tl sout (of na smaak)

5 medium uie (grof gekap)

Kook alles saam tot dik en tot een derde gereduseer

Resep van Hanlie Baker

Susan het, so tussen baba grootmaak, nog tyd gekry om hierdie heerlike (en mooi), panacotta te maak.

Serves 2 – 4

Nutella layer:

• 1 cup (250ml) thickened cream
• 25g caster sugar
• 1 tsp powdered gelatine
• 1 ½ tbs cold water
• ½ cup Nutella
•  

Vanilla layer:

• 1 cup (250ml) thickened cream
• 25g caster sugar
• 1 tsp powdered gelatine
• 1 ½ tbs cold water
• ¼ tsp vanilla bean paste

First make the nutella layer. In a jug that you can easily pour from, sprinkle the gelatine over the water and let it set for a few minutes. In a saucepan over low heat, warm the cream and stir in the sugar. Once the sugar has dissolved, stir in the Nutella and mix well. Do not let the cream boil. Pour the cream mixture into the gelatine and mix well to ensure all the gelatine has melted.

Pour the mixture into either two wine glasses or goblets or decorative bowls. You could also divide the mixture into small ramekins for more serves. If you want the panna cotta to set diagonally, tilt the glass and secure it until it sets. Immediately refrigerate and let it set for a few hours.

To make the vanilla layer, follow the instructions again but instead of adding nutella add the vanilla bean paste instead. Wait until the mixture has cooled down to room temperature before pouring over the Nutella layer. If you want this layer to be slanted as well, do the same thing with the glass and make sure you let it set for several hours.

Enjoy! Pinterest