MARSHMALLOWS BOTTLES

MARSHMALLOWS BOTTELS
MARSHMALLOWS BOTTLES
Step 1:
Colored Sugar:
1/4 cup sugar mixed with gel or water based color (just add a little at a time to avoid a too dark color sugar).
I mixed it in a small ziplock bag until i get the required color from a good shake.
Then i baked the sugar for 8 mins (oven temperature 50 degree celcius – If u bake it for too long, the color can become dull).
Once out, leave it to dry. Add it again to ur ziplock bag to give it another shake to loosen it.

Step 2:
White marshmallows.
Choose those marshmallows that sit well and do not look squeezed.
Using a toothpick, i dipped one marshmallow at a time in a small cup of water and i threw it into the ziplock bag, shaking it well to coat the colors evenly.
Repeat with all marshmallows with appropriate colors.
Leave them to dry (they do dry easily once coated in the sugar).

Step 3:
Tootsie rolls ( a type of caramel that are sold in singles) or u can use thick liquorice sticks.
Take one tootsie roll (no need to cut these- their sizes are right) or cut your liquorice sticks into 3.5 or 4 cm approximately.
Insert a toothpick (please adjust the length of the toothpick as right for you) on the tootsie roll or liquorice.
Insert the other side into the marshmallows.
Et voila those pretty nail marshmallows are ready!..
Better keep them in the fridge as the tootsie rolls can melt.
As for the colored sugar, they store very very well too.
RECIPE SUBMITTED BY: Philip Reineke




RICE CRISPIE-VERJAARSDAGKOEK

RICE CRISPIE-KOEKtested
RICE CRISPIE-VERJAARSDAGKOEK
40 Marshmallows
2 Eetlepels Margarien
6 Koppies rice krispies
Sit Marshmallows en botter in groterige pot en smelt oor lae hitte, sodra als gesmelt en gemeng haal van plaat af gooi Rice krispies by en meng goed deur.

Baie taai maar vet pret

BRON EN FOTO: Lee-Ann Snyman




GINGER BREAD HOUSE BISCUITS

GINGER HOUSEtested
GINGER BREAD HOUSE BISCUITS
Ginger biscuit recipe (same recipe used to make 3 x gingerbread houses)

51/2 cups sifted cake flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
2 tsp cinnamon
41/2 tsp ground ginger
1 tsp ground cloves
1 1/2 tsp ground nutmeg
250 g butter or margarine
1 cup brown sugar
1 1/4 cup golden syrup
1 jumbo egg
1 tsp vanilla essence

Cream sugar and margarine together, add egg, syrup and vanilla essence. Add all dry ingredients. Mix well until completely blended. Let dough rest for 1 hour or you can leave in fridge overnight. Give dough a slight knead and roll out to 1 /2 – 1 cm thickness. Cut out your biscuits with cookie cutters into shapes and bake for 16 to 20 mins depending on the thickness of your dough at 180 C ( lower the temp for thermofan to 160C )

Note: for the biscuits I pressed out the shapes and made a hole at the top of the biscuit with a wooden skewer before baking the biscuits. This was for the threading of the twine to hang on the tree. Some of the holes may close during baking. As they come from the oven just gently press the skewer in to reopen any closed holes. Let biscuits cool completely before icing with Royal icing.

Royal Icing

In a small bowl add 3/4 cup water, add 5 tbsp meringue powder and 1 tsp vanilla essence or you may use 1 tsp lemon juice. Whisk together for 30 seconds then add 1/4 tsp cream of tartar and whisk a further 30 seconds. Transfer this mixture to a stand mixer and with paddle attachment add 1 kg packet of icing sugar beating on low for 10 mins. Pour icing into bowls and colour with gel food colouring. I used plastic squeeze bottles to flood the icing on the biscuits and decorated with other colors. You can use a piping bag with nozzle if you prefer. Leave biscuits to dry overnight on a wire rack before hanging on the tree.

RECIPE AND PHOTO: Gail Haselsteiner




VERF VIR KINDERS

verf vir kinders2

VERF VIR KINDERS

Nog ‘n baie oulike idee en sommer dalk geskenkies ook.
Nooit hoef jy weer verf te koop vir die kinders om mee te speel nie.
1kp sout
1kp koekmeel
1kp koue water
kleursel
Meng alles en gooi in ‘n spuit bottel waarvan die gaatjie net groot genoeg is en voila…. pragtige verf vir die kinders om mee te verf enige tyd en plek en nie eers giftig nie.  

Food Lovers Recipes




SJOKOLADE WALNUT BALLETJIES

2015-11-06-sjokoladewalnutsballetjiestested
SJOKOLADE WALNUT BALLETJIES
krummel 8 gekoopte sjokolade muffins, kap neute fyn en voeg by, skep 4 eetlepels Nutella by en meng als saam, vorm balletjies en plaas in yskas, smelt sjokolade en doop balletjies daar in, plaas terug in yskas totdat benodig
Bron en foto:  Clive-Linda Cawood-Wilson




RICE CRISPIES TREATS OF KOEK

2015-11-01-kellogsricecrispiestreatsorcaketested
RICE CRISPIES TREATS OF KOEK
3 eetlepels botter
40 malvalekkers
6 koppies rice krispies

Smelt die botter en malvalekkers op stoof op lae hitte. Wanneer dit gesmelt is, meng jou keuse van kleursel in, meng goed. Sit plaat af en meng dan die rice crispies in. Kan koek maak soos myne of in pyrex bak sit en in blokkies sny.
FOTO: Verushka Swart




WATERMELON CUPCAKES

2015-10-16-watermeloncupcakestested

WATERMELON CUPCAKES
Ingredients::
165gm butter–room temp;
3/4 cup caster sugar;
3 eggs;
2tsp vanilla;
1tsp red gel colour;
1 and a 1/4 cups , sifted selfraising flour;
1/2 cup sour cream;
1/2 cup choc chips ( preferably mini ones).
METHOD:
Pre heat oven to 180. Place 18 cupcake liners in 2 x 12 cup muffin pans.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla and red gel colour and mix well. Now add flour and sour cream, alternating with each, a little at a time. Mix very well until all the mixture is well combined. Stir through choc chips. Fill pans 3/4 full and bake for 18 mins. Cool, then frost.
Buttercream frosting::
INGREDIENTS::
250 gms butter–room temp;
500gms icing sugar–sieved;
1 tsp vanilla;
2 tsp milk.
Green food coloring.
METHOD:
In a mixer, beat butter until almost white. Add icing sugar, a little at a time, adding vanilla and milk, as you go. Mix very well, on med/high speed, until soft and creamy. Add green food colouring to you desired colour. Place in piping bag and decorate as above.
Recipe/photo’s:  Rochelle Kearns




CARAMEL SPRINGMIELIES-POPCORN

CARAMEL SPRINGMIELIES-POPCORNtested
CARAMEL SPRINGMIELIES-POPCORN
Lip-lek-lekker! Proe soos tuisgemaak!
Resep vir die caramel:
100g botter
125ml bruinsuiker
60ml gouestroop
knippie sout
1ml koeksoda
1ml caramel essence OF 2.5ml vanilla essence.

Sit botter, suiker, stroop en sout in ‘n bak en mikrogolf dit vir ‘n minuut, roer en sit terug vir 2 minute, haal uit en voeg koeksoda en essence by. Mikrogolf vir 1 1/2 – 2 minute, haal uit, roer en sit terug vir nog ‘n minuut. Roer goed. Voeg klaar geskiete springmielies by caramel en meng tot als bedek is. Dit’s so lekker, het nie tyd gehad om effe te laat staan nie! – ek het resep op foto halveer om eers die resep te toets. Kan omtrent 250ml pitte skiet vir die hoeveelheid caramel resep. Is lekker, amper soos ‘n sagte toffie! Geniet! Xx

BRON – Elzanne De Wet – LID




TRACY SE KARAMEL SPRINGMIELIES – POPCORN

tested
TRACY SE KARAMEL SPRINGMIELIES – POPCORN
2 koppies bruin suiker
500 g corn syrup
500 g margarine
1 Eetlepel vanilla ekstrak.

Bring tot kook punt. Kook vir vyf minute sonder om te roer, Voeg 1 teelepel koeksoda by en meng tot dit lig en skuimerig is. Gooi oor 8 koppies gespringde mielies en meng tot alles bedek is.
Gooi uit op ‘n pan wat bedek is met bak papier, en bak by 120 º Celsius vir 1 uur en roer elke vyf minute goed deur. Laat dit af koel en breek dit in stukkies.
Bron: Tracy Minny (lid)




STICKY APPLES

sticky apples

STICKY APPLES
What an idea! I simply must try this! Just had to share. . . So you like toffee apples but you dont like biting into it, then try this instead.
– Hollow out your apple.
– Pour in your caramel/Sticky mixture.
– Let mixture harden.
– Cut apples into slices.
*P.s use a muffin tray to hold apples
*Great for kids parties.

Posted by Laken Lakey Anthony