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.

Red Velvet Cake

Makes: 1 Red Velvet Layer Cake Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes

Ingredients

300	g	Cake flour (2½ cups)
325	g	Castor sugar (375 ml / 1½ cups)
3	ml	Bicarbonate of soda (½ tsp)
30	ml	Cocoa powder (2 tbsp)
3	ml	Salt (½ tsp)
10	g	Anchor Instant Yeast (1 packet)

250	ml	Buttermilk (1 cup)
2		Large eggs
310	ml	Oil (1¼ cups)
15	ml	Vinegar (1 tbsp)
30	ml	Red food colouring (2 tbsp)
5	ml	Vanilla essence (1 tsp)

Method

Sift all dry ingredients in a bowl. Add the Anchor Instant Dry Yeast and mix.
Beat the wet ingredients well with a whisk and add the dry ingredients into the wet ingredients. Stir gently until evenly mixed through.
Cover the bowl with plastic and allow to rise in a warm place for 15 – 20 minutes.
Knock the dough down and divide the mixture evenly into 2 greased 23 cm-round-cake tins.
Bake in a preheated oven at 180 ˚C / 350 ˚F for 20 – 25 minutes.

Cream Cheese Butter Icing:

Ingredients:

250	g	Smooth cream cheese (1 tub)
500	ml	Icing sugar (2 cups)
125	g	Butter, softened
5	ml	Vanilla essence (1 tsp)

Icing:

Beat the cream cheese, icing sugar and butter together until smooth.
Add the vanilla essence and mix.
Allow to cool and decorate the layer cake once completely cooled.

Ring Doughnuts

Makes: 8 Large Doughnuts Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes

Ingredients

360	g	Cake flour (3 x 250 ml / 3 cups)
5	ml	Salt (1 tsp)
60	ml	Sugar (4 tbsp)
60	g	Margarine (4 tbsp)

10	g	Anchor Instant Yeast (1 packet)
1		Large egg, beaten
145	ml	Lukewarm Water (+- 1 1/2 cup )
750	ml	Oil, for frying (1 x small bottle)

Fillings & Toppings

Apricot Jam

Castor sugar

Glacé Icing

250	ml	Icing sugar (1 cup)
45	ml	Milk or Water (3 tbsp)
		Colouring
		Sprinkles

Method

Mix all dry ingredients together and rub the margarine into the dry ingredients with your fingertips. Add the
Anchor Instant Yeast and mix.
Add beaten egg and enough lukewarm water to form soft dough. Knead the dough well until smooth and elastic, about 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down, divide into 8 equal pieces and shape each piece into a ball. Form a hole in the middle of each ball for ring doughnuts. Place your forefinger into the hole and swing the dough around your finger until the hole is big. Make sure it is not too small, as the hole will then close in the rising process. This method is for Ring Doughnuts. For Cream Doughnuts – roll each piece into a 15 cm long strand and for jam doughnuts roll into a round ball.
Place onto an oiled baked tray, cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
Deep-fry slowly in hot oil on both sides, until golden brown. Remove from the oil and drain on brown paper or paper towel. Allow to cool down on a cooling rack.
Mix the icing sugar and milk until smooth. The icing must not be too runny. Add a little food colouring of your choice – blue, pink, red, green, yellow or add a little cocoa for a chocolate glacé. Mix until well distributed. Dip the ring doughnuts into glacé icing and decorate with different sprinkles.
Slice the long doughnuts down the centre, making sure not to cut all the way through the doughnut. Fill with whipped fresh cream and drizzle with thinned down jam OR pipe apricot jam into the round doughnut and roll in sugar to coat.

Caramel Nut Cake

Makes:1 Caramel Nut Cake Oven: 180 °C / 350 °F

Ingredients

360	g	Cake flour (3 x 250 ml / 3 cups)
5	ml	Salt (1 tsp)
60	ml	Sugar (4 tbsp)
60	g	Margarine (4 tbsp)
10	g	Anchor Instant Yeast (1 packet)
1		Large egg, beaten
145	ml	Lukewarm water (+-½ cup)

Filling

125	g	Margarine, melted (125 ml / ½ cup)
100	g	Brown sugar (125 ml / ½ cup)
60	ml	Honey (4 tbsp)
100	g	Walnuts, chopped (250 ml / 1 cup)
		Egg, to brush

Glaze

Mix 100 g (250 ml) (1 cup) sugar and 125 ml (½ cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.

Method

Mix all the dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Cream margarine and sugar until light and fluffy. Add honey and walnuts and mix through.
Knock the dough down and roll into a rectangle, 5 mm (¼ inch) thick. Spread half the filling over the dough and roll the dough up, lengthwise. Using a sharp knife, slice the roll into 8 equal slices.
Place the slices, cut side down into a greased 23 cm-round-cake-tin. Start with one in the middle and arrange the remaining slices around it.
Spread the rest of the filling on top of the dough, cover with greased plastic and allow to rise until double the volume, about 20 – 30 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 30 minutes or until golden brown. Brush with glaze.

Mixed Fruit Pudding

Makes: 1 large or 2 medium Mixed Fruit Puddings Oven: 180 °C / 350 °F

Ingredients

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

Topping

410	ml	Fruit cocktail canned fruit (1 small tin)
Syrup:
125	ml	Sugar (1/2 cup)
250	ml	Water (1 cup)
5	ml	Vanilla essence (1 tsp)

Method

Mix all dry ingredients, as well as the Anchor Instant Yeast together.
Melt margarine in warm milk and leave to cool until lukewarm.
Mix milk mixture with lukewarm water, beaten egg and Vanilla Essence and add to the dry ingredients. Beat the batter until smooth.
Pour into a large, greased baking pan or oven proof dish. Arrange the canned fruit pieces on top of the batter. Cover with greased plastic and allow to rise in a warm place until double the size, about 10 – 15 minutes.
To make the syrup, dissolve the sugar in the water and bring to the boil over low heat. Boil for 15 minutes, stirring all the time. Add the vanilla essence.
Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Pour the syrup over the baked pudding while still hot. Serve with custard.

Breakfast Crumpets

Makes: 24 Breakfast Crumpets Oil Temperature: 100 °C
Preparation Time: 1 hour 30 minutes Frying Time: 30 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Warm milk ( ½ cup )
310	ml	Cold Water (+- 1 1/4 cup )
30	ml	Oil ( 2 tbsp )

2		Large eggs, beaten
125	ml	Cranberry health mix ( dried cranberries, peanuts, almonds, raisins and pumpkin seeds )
		Oil, for frying
125	ml	Fresh cream, whipped
		Berry jam, to serve
100	6	Dark baking chocolate, melted

Method

Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Combine the warm milk, cold water, oil and beaten eggs together and add to the flour mixture to form a batter. Mix well until smooth.
Cover the bowl with plastic and allow to rise in a warm place for 15 minutes.
Add the cranberry health mix and mix until well distributed.
Heat a little oil in a frying pan; griddle or an electric frying pan and drop spoonfuls of the mixture into the pan. Fry until bubbles appear on the surface of the crumpets. Turn over and fry until golden brown. Remove and drain on a paper towel.
Serve warm with whipped cream, berry jam and melted chocolate.

Hint

Eggs may be substituted with
vinegar in the case of non-egg
users. Use 30 ml ( 2 tbsp )
vinegar and 20 ml ( 4 tsp )
water per egg. Mix as per
the method and add in place
of the egg.