'CARAMEL POPCORN'(van Rassie)
By Berie Smith in KITSKOS ·
¼ koppie stroop
1 koppie sagte bruin suiker
½ koppie botter
½ t sout
½ t koeksoda
15 koppies klaargespringde 'popcorn' - gooi in kastrol
Smelt alle bestanddele tot kookpunt, behalwe koeksoda.
Voeg koeksoda bo-oor mengsel en roer.
Dit sal skuim en begin wit word.
Gooi oor 'popcorn' en meng goed.
Laat uitdroog in oond by 180°C vir 1 uur. Roer gedurig.
NUTTY WONDERS:
¼ pd botter
2 eetlepels suiker
1 teelepel vanilla
1 koppie meel
1 koppie neute
1. Meng alles saam.
2. Rol bolletjies.
3. Bak by 160°C vir 20 minute.
4. Laat afkoel en rol in versiersuiker.
YOGHURT DROPS:
Spoon flavored yogurt into a plastic bag.
Squeeze dots onto cookie sheet and place in freezer.
They'll be ready in about an hour!
Such a great healthy summertime snack.
CARAMEL PEANUT POPCORN: [PETRA PRETORIUS]
Recipe by Anna Olson from Fresh
Ingredients
5 cups popped popcorn kernels
2 cups salted peanuts
1 1/4 cups light brown sugar, packed
1/4 cup unsalted butter
1/4 cup pure maple syrup
2 tsp vanilla extract
1 tsp white vinegar
1/2 tsp salt
1/4 tsp baking soda
Method
1 Preheat oven to 250°F. Line a baking tray with parchment paper and toss popcorn and peanuts on tray. Keep warm in oven while preparing caramel.
2 In a saucepot over medium-low heat, stir brown sugar, butter and maple syrup until butter is melted. Increase heat to high and boil sugar mixture until a candy thermometer reads 255 F (just past softball stage), about 4 minutes. While boiling, occasionally brush the sides of the pot with a pastry or silicone brush dipped in cool water. Remove from heat and stir in vanilla extract, vinegar, salt and baking soda (mixture will bubble). Slowly pour syrup over popcorn and peanuts, gently stirring to coat completely.
3 Bake until caramel feels dry, stirring occasionally, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan.
4 Caramel Peanut Popcorn will keep up to a week, stored in airtight container.
RASBERRY MARSHMALLOWS: [PETRA PRETORIUS]
This recipe is so versatile, you could make any fruit-flavoured marshmallow you want, may strawberry, blueberry or peach. It is a foolproof recipe that I have made many, many times before.
300g raspberries
500g caster sugar
20g powdered gelatine
2 eggwhites
snow sugar, for dusting (Snow sugar is icing sugar with vegetable fat, cornflour and dextrose added to prevent the sugar from absorbing moisture and dissolving. Icing sugar/confectioner’s sugar is a suitable substitute if you can’t obtain snow sugar)
Lightly grease and line a 17cm x 25cm shallow cake pan an dust base liberally with snow sugar.
Place the raspberries in a small pan and cook over medium heat, smooshing them with a spatula. Cook until they fall apart, let cool and pass through a sieve. You should get around 200ml of puree. Combine the puree with gelatine in a bowl and set aside.
Combine caster sugar and 1 cup water in a saucepan and coojk over low heat, stirring, until sugar dissolves, then increaseheat to medium and cook for 5-10 minutes or until syrup reaches 125C on a sugar thermometer. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40C). Pour into prepared cake pan, and using a lightly oiled spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm. Using a sharp, serrated knife dusted with snow sugar, cut marshmallow into squares and roll in snow sugar to coat.
Store in an airtight container between sheets of baking paper at room temperature for up to two weeks.
By Berie Smith in KITSKOS ·
¼ koppie stroop
1 koppie sagte bruin suiker
½ koppie botter
½ t sout
½ t koeksoda
15 koppies klaargespringde 'popcorn' - gooi in kastrol
Smelt alle bestanddele tot kookpunt, behalwe koeksoda.
Voeg koeksoda bo-oor mengsel en roer.
Dit sal skuim en begin wit word.
Gooi oor 'popcorn' en meng goed.
Laat uitdroog in oond by 180°C vir 1 uur. Roer gedurig.
NUTTY WONDERS:
¼ pd botter
2 eetlepels suiker
1 teelepel vanilla
1 koppie meel
1 koppie neute
1. Meng alles saam.
2. Rol bolletjies.
3. Bak by 160°C vir 20 minute.
4. Laat afkoel en rol in versiersuiker.
YOGHURT DROPS:
Spoon flavored yogurt into a plastic bag.
Squeeze dots onto cookie sheet and place in freezer.
They'll be ready in about an hour!
Such a great healthy summertime snack.
CARAMEL PEANUT POPCORN: [PETRA PRETORIUS]
Recipe by Anna Olson from Fresh
Ingredients
5 cups popped popcorn kernels
2 cups salted peanuts
1 1/4 cups light brown sugar, packed
1/4 cup unsalted butter
1/4 cup pure maple syrup
2 tsp vanilla extract
1 tsp white vinegar
1/2 tsp salt
1/4 tsp baking soda
Method
1 Preheat oven to 250°F. Line a baking tray with parchment paper and toss popcorn and peanuts on tray. Keep warm in oven while preparing caramel.
2 In a saucepot over medium-low heat, stir brown sugar, butter and maple syrup until butter is melted. Increase heat to high and boil sugar mixture until a candy thermometer reads 255 F (just past softball stage), about 4 minutes. While boiling, occasionally brush the sides of the pot with a pastry or silicone brush dipped in cool water. Remove from heat and stir in vanilla extract, vinegar, salt and baking soda (mixture will bubble). Slowly pour syrup over popcorn and peanuts, gently stirring to coat completely.
3 Bake until caramel feels dry, stirring occasionally, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan.
4 Caramel Peanut Popcorn will keep up to a week, stored in airtight container.
RASBERRY MARSHMALLOWS: [PETRA PRETORIUS]
This recipe is so versatile, you could make any fruit-flavoured marshmallow you want, may strawberry, blueberry or peach. It is a foolproof recipe that I have made many, many times before.
300g raspberries
500g caster sugar
20g powdered gelatine
2 eggwhites
snow sugar, for dusting (Snow sugar is icing sugar with vegetable fat, cornflour and dextrose added to prevent the sugar from absorbing moisture and dissolving. Icing sugar/confectioner’s sugar is a suitable substitute if you can’t obtain snow sugar)
Lightly grease and line a 17cm x 25cm shallow cake pan an dust base liberally with snow sugar.
Place the raspberries in a small pan and cook over medium heat, smooshing them with a spatula. Cook until they fall apart, let cool and pass through a sieve. You should get around 200ml of puree. Combine the puree with gelatine in a bowl and set aside.
Combine caster sugar and 1 cup water in a saucepan and coojk over low heat, stirring, until sugar dissolves, then increaseheat to medium and cook for 5-10 minutes or until syrup reaches 125C on a sugar thermometer. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40C). Pour into prepared cake pan, and using a lightly oiled spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm. Using a sharp, serrated knife dusted with snow sugar, cut marshmallow into squares and roll in snow sugar to coat.
Store in an airtight container between sheets of baking paper at room temperature for up to two weeks.