More gifts from you kitchen

I promised my husband I would make a batch of fudge and, a promise is a promise.  This recipe was developed way back in 1981 and has been a favourite.  Make sure you use butter and full cream condensed milk just gives that extra creamy taste.  Oh and let me give you a hint, don't be tempted to use a microwave plastic dish I did many years ago and the hot fudge mixture caused the bottom to drop out.

Caramel Fudge

500g (2-1/2 cups) castor sugar
125g butter
397g can condensed milk
5ml (1 tsp) vanilla essence

1. Combine castor sugar, butter and condensed milk in a deep, heat resistant 3.5 litre bowl.  Microwave on 100% (high) power for 4 minutes.  Stir with a wooden spoon until sugar has dissolved.
2. Microwave on 100% (high) power for 8 minutes.  Add vanilla essence and beat rapidly with a spoon until mixture thickens.
3.  Pour into a greased 200 mm square dish and smooth on top.
4.  When fudge begins to set, mark in squares with a knife.   Alloiw to cool completely then break up and store in an airtight container.

Makes 24 squares

Variations:

Add nuts, desiccated coconut, chopped dried fruit or slivers of glace cherries at step 2 before microwaving the mixture.

Peanut Brittle

Lets try Peanut Brittle with some step-by-step pics, yes Alisha made the peanut brittle under my watchful eye.  It is so easy.

What you need:

375ml (1 1/2 cups) unsalted peanuts
250ml (1 cup) sugar
125ml (1/2 cup) golden syrup
pinch of salt
5ml (1 tsp) vanilla essence
60ml (4 tbs) butter or margarine
10ml (2 tsp) bicarbonate of soda

Step 1:  Place nuts, sugar, golden syrup and salt in a very large, heat resistant bowl, microwave on 100% (high) power, four minutes.  Remove from oven using oven gloves, stir until sugar has dissolved, microwave on 100% (high) power, three minutes.

 

Step 2:  Add vanilla essence and butter, blend well, microwave on 100% (high) power, two to three minutes.

 

 

Step 3:  Add bicarbonate of soda, stir until light and foamy.  Pour immediately on to a lightly butter baking tray, spread mixture quickly with a wooden spoon.

 

Step 4:  Allow to cool, break into pieces and store in an airtight container.

 

 





Chocolate Crunchies

Chocolate Crunchies

250ml (1 cup) flour, sifted
250ml (1 cup) rolled oats
250ml (1 cup) sugar
250ml (1 cup) desiccated coconut
5ml (1 tsp) bicarbonate of soda
30ml (2 tbs) cocoa powder
125g butter or margarine
30ml (2 tbs) golden syrup

Topping:

250ml (1 cup) icing sugar, sifted
30ml (2tbs) cocoa powder
30ml (2 tbs) butter or margarine
5ml (1 tsp) vanilla essence
30ml (2 tbs) milk

To make the crunchies:

1. Combine dry ingredients.
2. Place butter and golden syrup in a heat-resistant bowl, microwave on 100% (high) power, one to two minutes.  Add mixture to dry ingredients and combine well.
3. Press mixture into a lightly greased 250mm square container, microwave on 50% (medium) power, six to eight minutes, then on 100% (high) power, one to two minutes.

Hint:  I find pressing the mixture down halfway through cooking time results in a smooth, even top.  Use a potato masher works well.

Topping:  Combine all ingredients, mix well, microwave on 100% (high) power, one to two minutes or until mixture is smooth.  Pour over crunchies while still hot, allow to cool, then cut into squares.
Makes 36

To bake conventionally:
Press into a greased and lined 250mm square baking pan.  Bake at 180 degrees Celsius for 20 minutes.  Spread topping over crunchies while hot.  Allow to cool before cutting into squares.

Gifts from your kitchen

Today is a holiday here in South Africa, lovely sunshine weather so I think it is a good idea to give you those recipes I promised.  We only have nine days to Christmas and shopping is a nightmare.  Yesterday I went to the mall (I don't like mall shopping) managed to get what I wanted.  Got home tired, my feet and legs were aching,  I prefer my kitchen where I can work

 

at my own pace.  Enjoy!

Where are the Christmas puddings?

I've just come back from the mall and I am absolutely exhausted!  What makes my shopping expedition even worse is, I wanted to buy a Christmas pudding.  No luck.  I guess you want to know why I am buying instead of making.  My granddaughter Alexandra loves my summer version of Christmas pudding.  I take a 900g pudding and a litre vanilla ice-cream.  Break the pudding up into crumbs and mix into the vanilla ice-cream, spoon into a ring-mould dish (I have a glass one) and freeze.  To serve turnout out onto a serving plate and decorate with fruit or just serve (as I do) with a Orange Brandy Sauce.  Simple and easy to make.
Getting back to my shopping expedition.  From Woolworths to Pick-n-Pay I just could not find a 900g ordinary (please no fancy puddings) pudding made with lots of fruit and brandy. Checkers had puddings, ummm?  What has happened to Warings?  Some stores did not even know what I was talking about??  That's my story I will post you my recipe and results.  Also keep viewing my blog as I am going to give you some lovely recipes for gifts from your kitchen.

Cherry Toppping

Vanilla Ice Cream with Cherry Topping

60ml (4 tbs) flour
2.5ml (1/2 tsp) ground cinnamon
30ml (2 tbs) butter or margarine, melted
425g can stoned black cherries, drained
15ml (1 tbs) fresh lemon juice
one litre vanilla ice cream
fresh mint to decorate

1. Sift together flour and spices into small bowl. 
2. Stir in melted butter.
3. Arrange cherries in lightly greased pie plate, sprinkle with lemon juice.
4. Sprinkle crumb mixture over cherries, microwave on 100% (high) power, four to five minutes.
5. Allow to stand a few minutes until crispy.  Spoon over ice cream.
6. Serve at once, decorate with mint leaves.

Serves four

Spend less time in the kitchen!

Hi everyone,  the holidays are here schools are closing for the December holidays.  It's time to spend more time with friends and family.  I've got two quick microwave desserts which can be made in five minutes. 

Peppermint Crisp Pudding

I've made these in individual serving glasses but you can use a square dish or any dish of your choice.  You also don't have to use digestive biscuits, here once again the choice is yours.  The recipe will serve about six.

200g packet digestive biscuits, crumbled
60g butter or margarine, melted
15ml (1 tbs) soft brown sugar
90g Peppermint Crisp bars, broken into pieces
3 extra-large eggs, separated
30ml (2 tbs) hot black coffee
Peppermint Crisp and whipped cream to decorate

1. Combine biscuit crumbs, melted butter and brown sugar.
2. Divide half mixture among six tall dessert glasses.
3. Place chocolate in a heat-resistant bowl, microwave on 50% (medium) power, or until melted, stirring once.
4. Lightly beat egg yolks and coffee, add to chocolate, mix well.
5. Beat egg whites until stiff, fold gently but thoroughly into chocolate mixture.
6. Spoon half chocolate mixture over biscuit layer, top with remaining biscuit mixture.
7. Spoon remaining chocolate mixture over top, allow to set in refrigerator
8. Decorate with whipped scream and slivers of Peppermint Crisp before serving.

Serves six