Tuesday, January 7, 2014
Monday, January 6, 2014
Puffed Wheat Squares
1/2 cup brown sugar
1/2 cup golden syrup
1/2 cup butter or margarine
3 Tbsp cocoa
1 tsp vanilla
1 cup puffed wheat
In large saucepan combine first 4 ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add vanilla. Stir in puffed wheat and combine thoroughly. Press into greased 9 x 13 pan. Chill. Store in fridge.
1/2 cup golden syrup
1/2 cup butter or margarine
3 Tbsp cocoa
1 tsp vanilla
1 cup puffed wheat
In large saucepan combine first 4 ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add vanilla. Stir in puffed wheat and combine thoroughly. Press into greased 9 x 13 pan. Chill. Store in fridge.
Sunday, January 5, 2014
Saturday, January 4, 2014
Friday, January 3, 2014
Chocolate Puffed Quinoa Squares
3.5 Tbsp cocoa powder
1/4 cup honey
1/4 cup brown sugar, packed (optional)
1/4 cup butter or coconut oil
2 cups puffed quinoa
Grease 9 x 9 baking pan. In a saucepan over medium heat, melt the butter or coconut oil. Add the cocoa powder, honey and brown sugar and stir until smooth. Boil for a bout 30 seconds to 1 minute.
Pour the chocolate sauce over the puffed quinoa in a large bowl and stir until well coated. Pour into greased pan and smooth with a spatula. Let cool completely before cutting into squares. Store in the fridge, especially in the summer or they will start to melt.
1/4 cup honey
1/4 cup brown sugar, packed (optional)
1/4 cup butter or coconut oil
2 cups puffed quinoa
Grease 9 x 9 baking pan. In a saucepan over medium heat, melt the butter or coconut oil. Add the cocoa powder, honey and brown sugar and stir until smooth. Boil for a bout 30 seconds to 1 minute.
Pour the chocolate sauce over the puffed quinoa in a large bowl and stir until well coated. Pour into greased pan and smooth with a spatula. Let cool completely before cutting into squares. Store in the fridge, especially in the summer or they will start to melt.
Thursday, January 2, 2014
Drumstick Dessert
Base:
1/3 cup butter
3 tsp peanut butter
1-2/3 cups graham crumbs
2/3 cup unsalted peanuts
Melt butter and peanut butter, add crumbs and peanuts. Reserve half of mixture for topping. Press into 9 x 13 pan.
Filling:
250 g cream cheese
1/2 cup peanut butter
1/2 cup sugar
2 tsp vanilla
4 eggs
Tub of Cool Whip
Mix cheese, sugar, peanut butter and vanilla at high speed, add eggs one at a time. Fold in a large tub of Cool Whip. Drizzle with chocolate fudge syrup. Top with crumbs. Freeze.
1/3 cup butter
3 tsp peanut butter
1-2/3 cups graham crumbs
2/3 cup unsalted peanuts
Melt butter and peanut butter, add crumbs and peanuts. Reserve half of mixture for topping. Press into 9 x 13 pan.
Filling:
250 g cream cheese
1/2 cup peanut butter
1/2 cup sugar
2 tsp vanilla
4 eggs
Tub of Cool Whip
Mix cheese, sugar, peanut butter and vanilla at high speed, add eggs one at a time. Fold in a large tub of Cool Whip. Drizzle with chocolate fudge syrup. Top with crumbs. Freeze.
Wednesday, January 1, 2014
Portzelky (New Years Cookies)
2 Tbsp yeast in
1 cup of warm water
2 cups milk
1/2 cup potato water
1/2 cup melted butter
2 tsp salt
6 well beaten eggs
2 lb. raisins
6 cups flour
Mix in order of ingredients. Put in warm place to rise until mixture is nearly twice the size. Drop dough by tablespoons into sizzling oil - like frying fritters. Avoid breaking sponge bubbles.
1 cup of warm water
2 cups milk
1/2 cup potato water
1/2 cup melted butter
2 tsp salt
6 well beaten eggs
2 lb. raisins
6 cups flour
Mix in order of ingredients. Put in warm place to rise until mixture is nearly twice the size. Drop dough by tablespoons into sizzling oil - like frying fritters. Avoid breaking sponge bubbles.
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