Pear and Cardamon Spice Cake

Posted by on August 1, 2016 in Tea Time Treats | 0 comments

Contributor: Nicky Rutherfoord         Ingredients: 125g butter 125g caster sugar 2 eggs lightly beaten 225g plain flour 15ml baking powder 30ml milk Crushed seeds from 2 cardamon pods 50 gr chopped walnuts 15ml poppy seeds 575 gr dessert pears, peeled cored and  thinly sliced Decoration 3 walnut halves Reserved pear slices 46ml clear honey Preheat oven to 180C, grease and base-line the tin (pan) with greaseproof paper. Cream butter and sugar together until pale and light. Gradually beat in the eggs, a little at a time, until incorporated.  Sift the flour and baking powder together, and fold in with the milk. Stir in the cardamom, chopped nuts and poppy seeds. Reserve one-third of the pear slives, and chop the rest.  Fold the chopped pears into the creamed mixture. Transfer to the prepared tinl. Smooth the surface, making a small dip in the centre. Place the three walnut halves in the centre of the cake mixture, and fan the reserved pear slices around the walnuts, covering the cake mixture. Bake for 1¼  to  1½ hours, or until a skewer, inserted in the centre, comes out clean. Remove cake from oven and brush with clear honey. Cool in pan for 20 minutes, transfer to a wire rack to cool completely.     Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Appealing to All ‘Friends of Steenbok’

Posted by on May 24, 2016 in Tea Time Treats | 0 comments

Appealing to All ‘Friends of Steenbok’

Please help Steenbok create a fun Recipe Book We are aiming to create a Recipe Book with a unique ‘Friends of Steenbok Nature Reserve’ identity. If you would like to share your favorite recipes and stories of happy times spent in the Steenbok Nature Reserve, please send them to distromberg@gmail.com and she will try to incorporate as many as possible into the book. The recipe book will be on sale at the Leisure Isle Festival this year to raise funds for the Steenbok Nature Reserve. A few ideas to get your creative juices flowing: ALL YEAR ROUND PICNICS AT STEENBOK Cakes, cookies, breads, healthy snacks etc SUMMER FUN Braai favourites, party snacks, salads, special dressing etc AUTUMN FRUITS Jams, chutneys, preserves etc WINTER COMFORT FOOD Soups, stews, pies, hot puddings, hot toddies etc SPRING FLAVORS Colourful foods, pasta, veg bakes, fruit cakes, cocktails etc   This is going to be fun. We are looking for those special recipes from both our male and female members – please let us have your recipe by emailing them to  distromberg@gmail.com as soon as you can. Maybe now! Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Greek Style Nutty Christmas Balls

Posted by on December 5, 2015 in Tea Time Treats | 1 comment

Greek Style Nutty Christmas Balls

Denise made these little biscuits for our year end brunch.  These tasty morsels were a hit and many members requested the recipe. 250gr butter 4 tablespoons castor sugar 2½ cups flour 1½ cups chopped nuts 2 teaspoons baking powder Cream together butter & sugar, add flour, baking powder and nuts. Roll into small balls (I roll the mixture into a sausage, slice the sausage and roll the slices into little balls. Bake @ 150° for 20 – 30  minutes. Cool completely, put in bag with icing sugar, shake gently to cover. Contributor: Denise Voysey Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Apple Cake/Muffins with Streusel Topping

Posted by on June 6, 2015 in Tea Time Treats | 0 comments

Apple Cake/Muffins with Streusel Topping

Sue van As is a regular contributor to the recipe section, try this delicious recipe. Make topping first :   ¾ cup (90 grams) self raising flour 6 Tablespoons (85 grams) butter ½ cup sugar(100 grams) 1 Teaspoon cinnamon Combine all the ingredients until crumbly – set aside (Do this a day ahead if you wish!) Cake : ½ cup sugar (100 Grams) ½ cup soft Butter ( 125 grams) Mix together until light and fluffy, add 2 eggs– one at a time Stir in : 2 Tablespoons milk followed by : 1 ¼ cup self raising flour ( 150 grams) ½ teaspoon cinnamon This batter is quite thick! Spoon batter into a prepared spring form 9 in (22cm) cake pan or 12 paper lined muffin cups. Top Batter with thinly sliced apples (any kind) – 3 small or 2 large apples should do it! Sprinkle topping over the apples! Bake at 175 degrees for about 50 minutes for the cake   – 35 minutes for muffins until brown and firm to the touch! Can  be served warm with crème anglaise , cream,  ice cream of all 3!!   Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Cheese puffs

Posted by on June 5, 2015 in Tea Time Treats | 0 comments

Cheese puffs

Audrey Nyman served these lovely Cheese puffs at a committee meeting recently.  Make them, they are delicious  served warm.   Cheese puffs  500ml (2 cups) flour 20ml (4tsp) baking powder A sprinkle of mustard or cayenne pepper 625 ml (2,5cups) grated strong flavoured cheese 2 eggs ± 400ml milk Pinch of salt 30ml (2tbsp) chopped chives 30ml (2tbsp) chopped parsley 30ml (2tbsp) thyme   Place eggs in a bowl, so that the total volume will be 500m (2 cups). Mix all ingredients together. Fill a muffin baking tray with the mixture and bake in oven at 200◦C for 10 to 15 minutes.   Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Apple Yoghurt Cake with a Cinnamon-Sugar Streak

Posted by on April 17, 2015 in Tea Time Treats | 0 comments

Apple Yoghurt Cake with a Cinnamon-Sugar Streak

Try this very easy recipe.  The cake is delicious! Serves 12 1 1/2 cups Greek yoghurt or Woolworth’s Full Cream yoghurt, well-stirred 2/3 cup canola oil 1/4 cup lemon juice 1 cup sugar 3 large eggs 1 1/2 teaspoons vanilla 500 grams apples, ideally tart apples such as Granny Smith 2 1/2 cups cake flour 2 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt Pinch freshly ground nutmeg 2 1/2 teaspoons cinnamon, divided 1/2 cup brown sugar 2 tablespoons unsalted butter, softened Heat the oven to 170°C. Lightly grease a large baking pan with baking spray or olive oil. Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter. Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar. Bake for 45 to 55 minutes, covering with foil at the end if the top is browning too much. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes in the pan before cutting. Serve the cake warm or at room temperature. This keeps very well for several days, and it gets even moister as it sits, due to the apples. Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Clare’s Easy Yoghurt Cake

Posted by on March 30, 2015 in Tea Time Treats | 1 comment

Clare’s Easy Yoghurt Cake

Easy to make, scrummy to eat! Plain version 1 small tub plain yoghurt – 175 ml 1 tub sunflower oil – 175 ml 2 tubs sugar (less) 350ml 3 tubs self raising flour 525 ml Pinch of salt 3 extra large free range eggs 1 teaspoon vanilla extract   Empty tub of yoghurt in a large mixing bowl, add the rest of the ingredients.  Using an electric beater, beat until smooth.   Pour batter into a cake tin, loaf or ring mould, coated with non-stick cooking spray. Bake at 180◦ for 45 min, till tester comes out clean.  Leave 5 – 10 min to cool slightly.  Remove from tin and dust lightly with icing sugar.  This cake keeps well. Vanilla version Use vanilla yoghurt Add vanilla icing Strawberry cream Add cream and chopped strawberries Lemon version Add zest of lemon Mix juice of 1 lemon with 1 tablespoon sugar and pour over cake when still warm Contributor: Clare Miller   Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Denise’s Chocolate Squares

Posted by on May 5, 2014 in Tea Time Treats | 0 comments

Denise’s Chocolate Squares

6 ozs Oats  (170gr) 2 Des. spoons cocoa 10 ozs butter  (280gr) 8 ozs flour (226gr) 6 ozs coconut (170gr) 1 tsp baking powder 8 ozs sugar (226gr)   Cream butter and sugar.  Add all other ingredients mix well,  press into greased baking pan.  Bake 375F (190C)  for 25 mins. Icing: 6 ozs icing sugar (170gr) 2 Des spoons cocoa Hot water Mix the above together until it has a smooth consistency. While still warm spread over top, when cool cut into squares. PS:  If you have an Imperial scale, use that.     I’ve tried to convert to metric, hope it is OK.  Esther Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Audrey’s Cheesy Biscuits

Posted by on April 12, 2014 in Tea Time Treats | 0 comments

Audrey’s Cheesy Biscuits

2 x 125gr. packets Cheese and Onion Crisps 300gr. grated cheddar cheese 200gr. sifted cake flour 150gr. melted butter Crush crisps well, add all ingredients.  Roll into little balls by hand and place on baking sheet, flattenslightly with a fork. Bake at 200C for 10 minutes or until golden brown.  Cool on wire rack.  Keep in an airtight container. Submitted by Audrey Atikinson   These biscuits also make a wonderful accompaniment for  soups. Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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Orange and Almond Cake

Posted by on March 16, 2014 in Tea Time Treats | 0 comments

Orange and Almond Cake

Many club members requested the recipe for this delicious cake  Lynne StQuinten served  at our last meeting. Preparation Time 15 – 20 mins Cooking Time 25 – 30 mins 1 medium orange  –  not more than 175g 175g  butter,  must be softened 175g  light muscovado sugar ( I use any brown sugar) 3 eggs 175g  self raising flower 1 tsp bicarb 50g  ground almonds  ( If you don’t have ground almonds grind them first before the orange) Icing Sugar for dredging   Preheat the oven to 190C, Gas 5/  Fan oven 170c.  Grease and base line a 23c, / 9 inch round 5cm/2inch deep cake tin.( I don’t  line the base) Cut the whole orange – skin pith flesh the lot into pieces.  Remove the pips, then wiz the orange in a food processor to a finely chopped puree. Tip the butter, sugar, eggs, flour, bicarb and almonds into the processor and whizz for 20 seconds, scrape around sides and whizz again for another 10 secs until smooth.  Pour into the prepared tin and smooth the top. Bake for 25 – 30 minutes, until the cake is risen and brown. Allow to cool in the tin for 5 mins before turning out onto a wire rack. Dredge thickly with icing sugar before serving. Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new...

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