Pampoen Koekies

Makes: 6 Dozen Pumpkin Fritters Frying temperature: 160 °C – 170 °C
Preparation Time: 2 hours Frying Time: 45 minutes.

Ingredients

500	ml	Pumpkin, cooked, drained and mashed ( 2 cups )
500	ml	Flour ( 2 cups )

10	g	Anchor Instant Yeast ( 1 packet )
2		Eggs
		Oil for frying

Method

Mix the pumpkin purée, flour, yeast and eggs thoroughly together.
Pour a generous amount of oil into a non-stick skillet and heat until hot.
Using a tablespoon, pour small balls of dough into the hot oil and fry until golden on each side. Do not overcrowd the pan as the pumpkin fritters will rise whilst frying.
Remove fritters from the saucepan and drain on a paper towel. Place them into a glass bowl.

Sweet Sauce

250	ml	Sugar ( 1 cup )___________________________
250	ml	Milk ( 1 cup )
250	ml	Water ( 1 cup )

15	ml	Maizena / corn starch ( 1 Tbsp )
15	ml	Butter ( 1 Tbsp )

Method

Stir sugar, milk and water together in a saucepan. Allow to boil until the sugar has dissolved.
Make a paste with corn starch and a little water. Stir into sauce until thickened.
Add the butter and stir until melted.
Pour the warm sauce over the fritters and serve hot or cold.

Spiced Date Rolls

Makes: 12 Spiced Date Rolls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes.

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
80	ml	Brown sugar ( ⅓ cup )
2	ml	Mixed spice ( 1 tsp )
2	ml	Grated nutmeg ( ¼ tsp )
10	ml	Cinnamon ( 2 tsp )

10	ml	Anchor Instant Yeast ( 1 packet )
80	ml	Butter, melted
60	ml	Plain yoghurt ( ¼ cup )
250	ml	Warm milk ( 1 cup )
5	ml	Orange zest ( 1 tsp )

Filling

Mix 60 g / 4 Tbsp butter, 20 ml / 4 tsp cinnamon, 45 ml / 3 Tbsp brown sugar, 15 pecan nuts roughly chopped and
50 g dates, finely chopped.

Glaze

Mix 15 ml / 1 Tbsp milk and 10 ml / 2 tsp brown sugar together. Stir until sugar has dissolved.

Method

Sift flour, salt, sugar, mixed spice, nutmeg and cinnamon into a large bowl. Add the Anchor Instant Yeast and mix.
Mix the melted butter with the yoghurt and warm milk. Add the orange zest and mix. Test with the finger if the temperature is lukewarm – 30 °C.
Add the milk mixture into the flour mixture and mix until it becomes a soft ball of dough.
Knead the dough on a lightly floured surface, for 5 – 8 minutes, until smooth and elastic. Sprinkle with a little flour if too sticky.
Cover the dough wiwth greased plastic and leave to rest in a warm place, until double in volume ( approx. 1 hour ).
Mix the ingredients for the filling together and set aside, covered.
Knock the dough down and roll out into a 20 x 35 cm rectangle.
Spread the date filling on the surface of the dough and roll up the dough. Seal the dough edge with the fingertips and turn the seal toward the bottom.
Ensure that the roll is even in thickness and the length is at least 30 cm long, to enable cutting 12 spirals. Place the spirals onto a greased baking tray and cover with greased plastic.
Allow to rise in a warm place until double in size, about 30 – 35 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 20 minutes.
Remove from the oven, brush with the milk glaze and return to the oven for 5 minutes. Remove from the oven and place onto a cooling rack. Allow to cool and enjoy!

Carrot Cake Squares

Makes: 1 Pan of Carrot Cake Squares Oven: 160 °C / 320 °F
Preparation Time: 2 hours Baking Time: 30 – 35 minutes.

Ingredients

375	ml	Brown sugar ( 1½ cups )
1		Egg, beaten
250	ml	Oil
300	g	Cake flour ( 2 x 250 ml + 125 ml / 2½ cups )
3	ml	Salt ( ½ tsp )
5	ml	Bicarbonate of Soda

5	ml	Mixed Spice ( 1 tsp )
10	ml	Cinnamon ( 2 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
300	g	Carrots, grated ( ± 1¾ cups )
250	g	Peanuts, chopped ( 1 cup )
250	ml	Pineapple, grated ( 1 cup )

Topping

500	g	Cream Cheese ( 2 tubs )
100	g	Margarine/Butter
125	g	Icing Sugar ( 250 ml / 1 cup )
45	ml	Chopped Peanuts, to sprinkle

Method

Beat the brown sugar, egg and oil together until the sugar has dissolved and the mixture is thick.
Mix flour, salt, bicarbonate of soda, mixed spice, and cinnamon together. Add the Anchor Instant Yeast and mix.
Fold the egg mixture into the flour mixture until well mixed and smooth.
Stir in the grated carrot, peanuts and grated pineapple. Cover the bowl with greased plastic and leave to rest for 20 minutes.
Knock the batter down and spoon the mixture into 2 greased 20 x 20 cm square cake tins.
Even the batter out, cover with greased plastic and allow to rise in a warm place for about 35 – 40 minutes.
Bake in a preheated oven at 160 °C / 320 °F for 30 – 35 minutes, until light brown in colour
Remove from the oven and let stand for 5 minutes before turning out. Turn out onto a cooling rack and turn over so the top side is up.
Beat Cream cheese, margarine/butter and icing sugar together until smooth. Keep refrigerated. Decorate the carrot cake with the cream cheese icing and sprinkle with chopped peanuts.
Store in a sealed container and keep refrigerated until ready to serve.

Chocolate Pan Cake

Makes: 1 Chocolate Pan Cake Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 35 – 40 minutes

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
2	ml	Salt ( ¼ tsp )
500	ml	Sugar ( 2 cups )
5	ml	Bicarbonate of Soda ( 1 tsp )
80	ml	Cocoa powder ( ⅓ cup )

10	g	Anchor Instant Yeast ( 1 packet )
500	ml	Lukewarm water ( 2 cups )
250	ml	Oil ( 1 cup )
60	ml	White vinegar ( ¼ cup )
10	ml	Vanilla essence ( 2 tsp )

Chocolate Icing

125	g	Butter
375	ml	Icing sugar ( 1½ cups )
3	ml	Vanilla essence ( ½ tsp )

Topping

250	ml	Fresh cream ( 1 cup )
30	ml	Icing sugar ( 2 Tbsp )
60	ml	Grated chocolate ( ¼ cup )
		Sprinkle with Almonds ( optional )

Method

Mix all the dry ingredients together. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water, oil, vinegar and vanilla together.
Mix the liquid with the flour mixture until smooth.
Cover the bowl with plastic and leave to rest for 20 minutes.
Knock the dough down and pour the batter into a 27 x 39 cm greased oven dish.
Cover with greased plastic, elevating the plastic into a dome and allow to rise in a warm place until double in
volume, about 40 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 35 – 40 minutes.
Beat the butter, icing sugar, cocoa and vanilla together until smooth. Set aside.
Once baked, remove the cake from the oven and allow to cool completely.
Spread the chocolate icing over the surface.
Beat the fresh cream until just about thick, add the icing sugar and beat a few more seconds.
Pipe the cream onto the cake and sprinkle with grated chocolate.

White Chocolate Cranberry Spirals

Makes: 8 White Chocolate Cranberry Spirals Oven: 180 °C / 350 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes.

Ingredients

240	g	Cake flour ( 2 x 250 ml / 2 cups )
5	ml	Salt ( 1 tsp )
40	ml	Sugar ( 4 tsp )
10	g	Anchor Instant Yeast ( 1 packet )

30	g	Margarine
60	ml	Lukewarm milk ( ¼ cup )
20	ml	Lukewarm water ( 4 tsp )
1		Large egg, beaten

Filling

30	g	Margarine, softened
10	ml	Cinnamon ( 2 tsp )

125	ml	Cranberries ( ½ cup )
120	g	White chocolate, grated

Icing

45	ml	Icing sugar ( 3 Tbsp )
5	ml	Vanilla essence ( 1 tsp )
10	ml	Water ( 2 tsp )

Method

Mix the flour, salt and sugar together in a bowl. Add the yeast and mix well with a whisk.
Melt the margarine, milk and water together in the microwave. Allow to cool down to lukewarm.
Add the liquid and the egg to the dry ingredients and mix to form a soft dough, but not sticky.
Knead the dough on a lightly floured surface, for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with greased plastic and allow to rest at room temperature for 10 minutes.
Filling: Combine the softened margarine with the cinnamon, cranberries and the grated white chocolate and fold into the margarine mixture.
Knock the dough down and roll out on a lightly floured surface into a 25 x 17 cm rectangle.
Spread an even layer of the filling onto the dough.
Roll the dough up tightly to create a spiral roll and seal the end with your fingertips. Cut the roll into 8 equal slices.
Evenly space the rolls onto a lightly greased tray and cover with greased plastic.
Allow to rise in a warm place until double in volume, about 30 – 35 minutes.
Remove the greased plastic and bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
Icing: combine icing sugar, vanilla essence and water and mix until smooth – set aside.
Remove the bake from the oven and place onto a cooling rack. Drizzle icing over the top of the spirals and serve warm.

Fruit Savarin

Makes: 1 Savarin Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

240	g	Cake flour (2 x 250 ml / 2 cups)
2	ml	Salt (½ tsp)
30	ml	Sugar (2 tbsp)
10	g	Anchor Instant Yeast (1 packet)
125	g	Margarine (½ cup)
125	ml	Warm milk (½ cup)
2		Large eggs, beaten
60	ml	Lukewarm water (4 tbsp)
30	ml	Rum (2 tbsp)
10	ml	Grated orange rind (2 tsp) or
2	ml	Orange essence

Syrup

250	ml	Water (1 cup)
100	g	Sugar (125 ml / ½ cup)
45	ml	Rum (3 tbsp)

Glaze

125	ml	Smooth apricot jam (½ cup)
45	ml	Rum (3 tbsp)

Method

Mix all dry ingredients together. Add the Anchor Instant Yeast, and mix.
Melt margarine in warmed milk and leave to cool until lukewarm. Add the beaten egg, lukewarm water and the milk mixture to the dry ingredients to form a batter mixture.
Beat the batter until smooth and pour into a greased ring pan. Cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
Mix ingredients for the syrup together and microwave on high power for 2 minutes, stir and microwave for a further 2 minutes.
Mix glaze ingredients together and microwave on high power for 1 minute. (Or heat syrup and glaze separately in a sauce pan, stirring continuously).
Prick holes in the baked savarin, with a skewer, and drizzle the hot syrup over the warm savarin. Brush with glaze and serve with fresh fruit and cream, or ice cream.

Buttermilk Biscuits

Makes: 50 Buttermilk Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes

Ingredients

250	g	Margarine / Butter
200	g	Sugar (250 ml / 1 cup)
2		Eggs, beaten
500	g	Cake flour (4 x 250 ml / 4 cups)
5	ml	Salt (1 tsp)

10	g	Anchor Instant Yeast (1 packet)
125	ml	Buttermilk, warmed to lukewarm (½ cup)
5	ml	Vanilla essence (1 tsp)
		Cherries, silver balls, hundreds & thousands or vermicelli

Method

Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
Mix dry ingredients, as well as the Anchor Instant Yeast together.
Add dry ingredients and enough lukewarm buttermilk to the creamed margarine mixture, to form a soft dough.
Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.

Malva Pudding

Makes: 1 Malva Pudding Oven: 180 °C / 350 °F
Preparation Time: 1 hour 10 minutes Baking Time: 25 – 30 minutes

Ingredients

2		Large eggs
125	ml	Sugar (½ cup)
25	g	Butter
30	ml	Apricot jam (2 tbsp)
5	ml	Bicarbonate of soda (1 tsp)
125	ml	Lukewarm milk (½ cup)
60	ml	Lukewarm water (¼ cup)
180	g	Cake flour (1 x 250 ml + 1 x 125 ml)
2	ml	Salt (¼ tsp)
10	g	Anchor Instant Yeast (1 packet)

Sauce

250	ml	Ideal milk (1 cup)
125	ml	Water (½ cup)
180	g	Butter
250	ml	Sugar (1 cup)
5	ml	Vanilla essence (1 tsp)

Method

Beat the eggs and sugar together until light and creamy.
Add the butter and apricot jam and beat for 1 minute.
Dissolve the bicarb of soda in the milk and add the water to the mixture.
Mix the cake flour, salt and Anchor Instant Yeast together.
Sift the flour mixture into the egg mixture and fold the flour in gently, alternating with the milk mixture, until thoroughly mixed.
Pour the mixture into a greased 30 x 20 cm ovenproof dish, cover with a sheet of plastic and allow to rise in a warm place until double in size, about 25 – 30 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 40 – 45 minutes.
In the meantime, place the Ideal milk, water, butter and sugar in a saucepan and bring to the boil over low heat.
Remove from the heat and add the vanilla essence.
Remove the pudding from the oven and pour the sauce slowly over the pudding whilst still warm, using all the sauce.
Serve warm or cold with custard or ice cream.

Chocolate Almond Twist

Makes: 1 Chocolate Almond Twist Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 25 – 30 minutes

Ingredients

240	g	Cake flour (2 x 250 ml / 2 cups)
5	ml	Salt (1 tsp)
5	ml	Sugar (1 tsp)
30	g	Margarine (2 tbsp)
10	g	Anchor Instant Yeast (1 packet)
80	ml	Lukewarm water (⅓ cup)
1		Large Egg (beaten)
1		Beaten egg, to brush

Filing

		Soft margarine to spread
100	g	Baking chocolate (½ bar), grated
50	g	Flaked almonds (½ packet)

Glaze

Mix 100 g (250 ml / 1 cup) sugar and 125 ml (½ cup) water together in a saucepan and bring to the boil over a low heat for about 5 minutes, whilst stirring. Simmer for 5 minutes to thicken.

Method

Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
Knead the dough well until smooth and shiny, about 10 minutes.
Cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and roll into a rectangle, 5 mm (¼ inch) thick. Spread a thin layer of soft margarine over the dough and sprinkle with grated chocolate and almonds.
Roll up the dough starting with the wide side. Cut the dough in two, lengthwise, with a sharp knife. Turn each half, cut side up and carefully twist the two halves together. (Keep the cut side up to expose the filling). Shape into a ring and bring the two ends together – keeping the spiral appearance. Pinch the ends firmly together to seal.
Place onto a greased baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Brush with the glaze.

Rolo Cupcakes

Makes: 12 Rolo Cupcakes Oven: 180 °C / 350 °F
Preparation Time: 40 – 50 minutes Baking Time: 10 – 15 minutes

Ingredients

125	g	Butter / Margarine
250	ml	Castor sugar (1 cup)
60	ml	lukewarm water (¼ cup)
4		Large eggs
180	g	Cake flour (2 x 250 ml / 2 cups)
		A pinch of salt
10	g	Anchor Instant Yeast (1 packet)
60	ml	Milk (¼ cup)
5	ml	Vanilla essence (1 tsp)
3		Packets of Rolo Chocolates – 12 for the batter and 12 to decorate

Icing

250	g	Butter, softened
30	ml	Cold water (2 tbsp)
500	g	Icing sugar (2 x 250 ml / 2 cups)
5	ml	Vanilla essence (1 tsp )
		Food colouring (white, pink and blue)

Method

Beat the butter and castor sugar together until light and fluffy.
Add the eggs to the creamed mixture, one at a time, beating after each addition.
Mix the cake flour and salt together. Add the Anchor Instant Yeast and mix.
Add the water and milk to the egg mixture and beat. Fold in the flour mixture until mixture is evenly mixed through and smooth.
Spoon the batter into 12 paper cups, filling each of them ¼ full.
Place a Rolo in the middle of the batter and continue filling with the rest of the batter, until each is filled ¾ way.
Cover the cupcakes with a plastic sheet and allow to rise in a warm place, about 10 – 15 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 10 – 15 minutes, until light brown.
For the icing: Beat the butter for the icing, add the cold water and the icing sugar and beat until the mixture is smooth. Add the vanilla and mix until blended. Divide the icing into 3 bowls. Colour a bowl of icing with a few drops of pink and the other with a few drops of blue colouring.
Place a star nozzle into 3 piping bags and fill each with a different colour. Pipe a swirl of icing onto each of the cupcakes, using the different colours – 4 cupcakes per colour.
Top each cupcake with a chocolate Rolo and serve.