PUFF PAINT
Ingredients:
1 Cup Flour
1 Cup Salt
1 Tsp Baking Powder
Mix together ingredients and divide into plastic containers. (The amount of paint colours you want)
Add a little water based paint and a little water to mix.
To paint: Spread thickly onto paper.
Cook for 30 seconds and watch paint puff!
Microwave suitable.
Do not leave cooking process unattended!!!
Placed by Alicia Tideswell
NINJA TURTLE VERJAARSDAGKOEK IDEE
Bron en foto: Amanda Struwig
AF-EET VERJAARSDAGKOEKE
Hierdie soort koeke is baie gewild by veral kleuters. Dit bestaan basies uit kartondoosvorms wat met eetgoed versier word.
Algemene wenke
1. Die grootte van die kartondoos wat gebruik word, hang af van die onderwerp.
2. Trek die karton met tinfoelie oor.
3. Heg die dele van die kartonkonstruksie dan aanmekaar met maskeerband of krammetjies.
4. Die hoeveelheid koekies, lekkers en beskuitjies hang af van die grootte van die “koek”.
5. Die koekies en lekkers word met koninklike versiersel op die tinfoelie vasgeplak.
6. Gebruik ‘n stewige basis, byvoorbeeld ‘n skinkbord of plank.
Ingestuur deur: Hannetjie Snyman
BEST SUGAR COOKIE
It comes together quickly.
It does NOT need to be chilled.
It can be doubled easily.
It holds its shape with very little expanding when baked.
The recipe I am giving you makes a large batch of dough because I like to bake a lot of cookies. Also I like to roll and cut my cookies fairly thick…to hold a lot of frosting. Incorporating the last cup of flour may make you nervous. It will be dry and look crumbly. Turn out the dough and work with wet hands until the dough is smooth and ready to roll.
Yield: 3 dozen cookies
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
1 Cup butter, softened
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour
Directions:
Preheat oven to 180 degrees C
In the bowl of your mixer cream butter and sugar until smooth.
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Notes:
PLEASE NOTE: This recipe has been edited to make a smaller batch than originally published to accommodate the size of stand mixer that most people own. The original recipe was this exact recipe just doubled proportions.
If you must chill the dough just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are
Photo: Lynette van Zyl
12 small red apples, stalks removed
3 cups caster sugar
1/4 cup liquid glucose
1 teaspoon white vinegar
1/2 teaspoon red food colouring
Wash apples in hot water to remove wax coating. Dry. Push 1 chopstick or stick in top of each apple, being careful not to push all the way through. Line 2 large baking trays with baking paper.
Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved (don’t boil).
Increase heat to medium-high. Bring to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage (see note), brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.
Remove from heat. Tint red with food colouring. Stand for 30 seconds for bubbles to subside slightly. Working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand for 20 minutes or until set.
Photo: Di Bo
KLAPPERLEKKERS
500g versier suiker en 750g klapper meng saam
voeg een blikkie kondensmelk by
meng goed verdeel beslag en voeg kleursel by
druk vas in n gesmeerde pannetjie laat staan so rukkie.
Dan sny blokkies plaas oor in ‘n oop bak of skinkbord sit in yskas dat dit kan uitdroog.
Bron en Foto: Natasha Griessel Bosman
VARIASIES VAN TUISGEMAAKTE SPEELKLEI
ONGEKOOKTE KLEI
1 koppie meel,
1/4 sout,
1 eetlepel kookolie,
paar druppels voedselkleursel
en 1/2 koppie water.
Meng meel en sout saam. Voeg olie by. Voeg kleursel by die water. Voeg die water bietjie vir bietjie by. Knie die mengsel tot glad. Bere in cling wrap in lugdigte houer
REKKERIGE KLEI
1 koppie haaropknapper
en 2 koppies mielieblom.
Meng saam om ‘n glibberige, rekkerige klei te vorm.
GEGEURDE KLEI
1 koppie meel,
1/4 koppie sout,
1 klein pakkie
25g aanmaak-koeldrankpoeier,
2/3 water
en 1 Eetlepel olie.
Meng sout, sout en koeldrankpoeier saam. Kook water en klits olie by. Giet die water-olie bietjie vir bietjie oor droe bestanddele en meng tot die verlangde tekstuur vir ‘n dik klei.
BRON – Elzanne Huisamen
MARSHMALLOW LOLLIES
100 g butter
250 g (1 packet) tennis biscuits, crushed
1/2 tin (200g) sweetened condensed milk
180 g (1 packet) marshmallows, roughly chopped coconut
Mix together butter, biscuits, condensed milk and marshmallows. Shape into a log and roll in coconut. Refrigerate until firm and then slice into rounds.
BRON- KEVIN PEARSON
(sowat 30 stukke)
230 g botter (250 ml)
200 g stroop (125 ml)
250 g suiker (310 ml)
5 x 250 ml springmielies reeds gemaak
300 g gesoute grondbontjies (500 ml)
5 ml Vanilla
Plaas botter, stroop en suiker in ‘n diep mikrogolfvaste mengbak. Mikrogolf mengsel sowat 10-15 min lank by volle krag of tot mengsel hardebalstaduim bereik. Roer na elke 3 min. Meng springmielies en grondboontjies saam., voeg by die karamelstroop, voeg geursel by en meng goed deur (werk vinnig)
Skep mengsel in ‘n gesmeerde bakplaat en maak gelyk. Laat staan tot hard. Breek in stukke en berg in ‘n lugdigte houer. Enige neute kan in die plek van die grondboontjies gebruik word.
BORRELS
Hierdie is nou nie iets om te eet of te drink maar vir al die lede met kindertjies!
BLINK BORRELS:- Borrels blaas is groot pret vir kleingoed, maak dit sommer self met een van die resepte:
MOOI BORRELS:-
1 koppie water /
2 eetlepels gliserien /
4 eetlepels skottelgoedwasseep.
Meng alles stadig en liggies saam sodat dit nie skuim nie.
REUSAGTIGE BORRELS:-
6 koppies water /
1/2 koppie mielieblom /
1/2 koppie opwasmiddel /
1 eetlepel bakpoeier /
1 eetlepel gliserien.
Giet die water in ‘n vlak bak. Los die mielieblom daarin op. Roer die orige bestanddele liggies by. Werk liggies sodat jy nie skuim maak nie. Laat dit ‘n uur staan en roer weer versigtig. Dit is in die haak as daar bietjie mielieblom onder in die bak bly le. Hierdie mengsel werk goed as jy baie groot borrels wil blaas.
WENK:- Voeg n paar druppels voedselkleursel by die borrelmengsel.
(Oppas die borrels kan ‘n teelvloer of stoep baie glad maak)
Ingestuur deur – Hanlie Schneigansz
