OLE BOLE (DUTCH DONUTS - XMAS/NEW YEAR)

Ingredients:

1 litre milk
2-3 eggs
1/2 teas salt
1/4 - 1/2 cup sugar

Beat together.

Add 1 teas vanilla sugar and cinnamon.
Add 7 cups SR flour approximately, and gradually to make a thick batter.
Add packet of currants, mixed fruit or whatever you choose. (Dice apple if you like)
Let sit for a couple of hours.
When ready to use, thin it down with 1/4 - 1/2 cup of beer, ginger beer or lemonade.
Scrape batter off spoon into hot oil (not too hot tho).
The Ole Bole roll over in the hot oil when they are cooked on one side.
Break one open to see if cooked inside.

Dip in icing sugar to eat.

Left over batter can be used to dip apple or pineapple rings in, then fry.

OLE BOLE RECIPE 2 (by Betty M)

Ingredients:

500g SR flour
125g sultanas and raisins or apple
25g yeast
40ml milk
1 egg
salt to taste
oil
icing sugar

Method:

Wash sultanas and raisins, then dry in a towel or flour.
Add yeast to some of the milk.
Break egg into flour, then the yeast.
Stir then add the rest of the milk.
Add sultanas and salt.
Let rise 1 hr with towel over in the sun.
Fry spoonfuls in hot oil.
Serve dusted with icing sugar.

ALMOND TARTS

Ingredients:

Dough :

2 cups SR flour
1 cup plain flour
250g butter
1 cup sugar
2 eggs

Mix together.

Filling:

500g almond meal
500g sugar
pkt vanilla sugar
3 eggs (if too dry add 1 more)
cap of almond essence (to taste)
1 bottle 'OETKER' bitter almond flavour
fresh lemon rind or cap of lemon juice

Mix together.

Directions:

Take a small ball of dough and press into patty cake tins.
Push in a spoonful of almond filling.
Cover the top with some more dough.
You can glaze with milk and dust with cinnamon sugar if you wish.

Bake in a mod oven for 20-30 mins.

A Dutch recipe usually made on special occasions or Christmas

BLUEBERRY CREAM MUFFINS

INGREDIENTS:

2 cups SR flour
200gr blueberries
3/4 cup caster sugar
2 eggs lightly beaten
1/3 cup light sour cream
1/4 cup oil

METHOD:

Mix all ingredients together well.
Bake in mod oven 180C for 25 mins.
Leave to cool in tin 5 mins before turning out.

CARAMEL CHOCOLATE SQUARES

INGREDIENTS:

Base:

4 ozs butter
1/2 cup sugar
3/4 cup coconut
1 cup SR flour

Filling:

1 tin condensed milk
1 tbls butter
1 tbls golden syrup

Topping:

1 oz copha
200gr chocolate

METHOD:

Cream together butter and sugar, add flour then coconut and spread into tray.
Bake 180C for 20mins.

Stir filling ingredients over low heat till thick.
Pour over cooked base and return to oven for 3-5 mins.

Melt topping ingredients.
Cool and pour over caramel base.
Cut when set.
Leave to set at room temperature.

KOK - DUTCH RECIPE

INGREDIENTS:

1/2 cup brown sugar
1/2 cup treacle
2 cups SR flour
1 cup milk
pinch salt
1 tlbs mixed spice

METHOD:

Mix together and press into slice tray.
Cook mod oven 360F (180C)
Slice when cold.

JELLY CAKES

INGREDIENTS:

125gr butter
2 eggs
1/2 cup sugar
2 cups SR flour
1/2 cup milk

METHOD:

Blend all together and put into patty cake tin or papers.
Cook for 12 - 15 mins in a mod oven.]
When cooled, dip in jelly and then in coconut and allow to set.
PS You can do 1/2 batch recipe.

MUESLI BARS

INGREDIENTS:

100gr butter
3/4 cup brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teas mixed spice
2 cups rolled oats
1/2 cup coconut
3 cups cereal
1/2 cups dried fruit
1 teas vanilla

METHOD:

Boil first 4 ingredients together till the mix forms a soft ball when spoon dipped in cold water.
This takes about 8-10mins on the stove.
Lightly brown the rolled oats and coconut in a sponge roll tin till they are toasted.
Combine syrup, cereals and flavourings.
Press firmly into a sponge roll tin making it about 15ml thick.
Use a sharp serrated knife to cut into rectangles or squares.
Keep in the fridge.

ROCKY ROAD DELIGHT

INGREDIENTS:

250gr pkt marshmallows cup up
250gr pkt biscuits crushed
1/2 tin condensed milk
4 tbls butter
2 tbls cocoa
200gr chocolate
1 oz copha

METHOD:

Melt together condensed milk, butter, cocoa and add to dry ingredients and press into prepared tray.
Melt chocolate with copha and pour over top.
Cut when cold.

BULK YO-YO'S

INGREDIENTS:

3 - 4 cup SR flour
500gr butter
1 cup icing sugar
1 1/4 cup custard powder

METHOD:

Sift flour, custard powder and icing sugar together.
Add butter and work to a stiff dough.
Roll into balls approximately 1 teas in each.
Place on greased oven tray.
Use a fork and flatten biscuits.
Bake till light fawn colour.
Cool and join together in pairs with butter icing.

HEDGEHOG SLICE

INGREDIENTS:

Base:

200gr melted butter
1 cup sugar
2 tbls cocoa
1 cup walnuts (opt)
1/3 cup coconut
1 egg
350gr crushed biscuits

Topping:

200gr chocolate
30gr copha

METHOD:

Melt together butter, sugar, cocoa and walnuts.
Then add coconut and egg, followed by the crushed biscuits.
Spread into a greased lamington tray.
Put in fridge to set.
Melt the topping ingredients and ice the slice.
Cut into squares when set.

BIG ANZAC BISCUITS

INGREDIENTS:

2 cups rolled oats
1 cup SR flour
1 cup sugar
1 tbls golden syrup
1 tbls water
250gr butter
1/2 teas bicarb soda

METHOD:

Melt butter, water and syrup and pour over dry ingredients.
Put small teaspoonfuls on trays.
Bake 180C 12 mins.
Leave to cool before removing.
Can halve the recipe.

YO-YO'S

INGREDIENTS:

170gr butter
55gr icing sugar
28gr custard powder
28gr cornflour
170g plain flour

Butter Icing:
1 cup icing sugar
2 tbls melted butter

METHOD:

Cream butter and sugar until light and fluffy.
Sift dry ingredients together, add to above and mix well.
Roll into balls, about the size of a 50c piece and flatten lightly with afork.
Cook in a mod oven for 15mins.
Cool and join with butter icing.

PIKELETS / PANCAKES

This recipe is great for either pikelets or pancakes.

Just add more milk to the mix to when making it up for Pancakes. You will want the pancakes to be thinner.

INGREDIENTS:

1 cup (4oz) SR flour
pinch salt
1/4 teas bicarb soda
2 tbs sugar
1 egg
1/2 cup sour milk (milk with 1 teas vinegar added)
2 teas melted butter (opt)
Extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons on a hot, greased frypan.
Add more milk if mix thickens.

PIKELETS

INGREDIENTS:

1 cup SR flour
pinch salt
1/4 teas bicarb soda
2 tbls sugar
1 egg
1/2 cup milk with 1 teas vinegar added
2 teas melted butter
extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons of mixture onto slightly greased hot frypan.
Add more milk if mixture becomes too thick.
Fry both sides.

(This is very filling for a main meal if I triple the mixture and make large pancakes.)

LEMON FREEZE

BASE INGREDIENTS:

2 cups crushed cornflakes
50gr unsalted butter, melted
3 tbls caster sugar

FILLING INGREDIENTS:

2 eggs, separated
395gr can sweetened condensed milk
3/4 cup thickened cream
1 teas finely grated lemon rind
1/2 cup lemon juice

METHOD:

Grease a 18 x 28cm rectangular slice pan.
Line base and sides with baking paper and extend the paper 2cm above the edges of the pan.
Place cornflakes, butter and 2 tbls of the sugar into a bowl.
Mix well.
Reserve 2 tbls of cornflake mixture.
Press remaining mix over base of prepared pan.

For the filling, beat egg yolks, condensed milk, cream, lemon and juice into a large bowl.
Mix with beater for about 3 mins or until thick.
Beat the egg whites in a small bowl till firm peaks form.
Add remaining sugar.
Beat until glossy.
Fold egg white mix into egg yolk mix.
Pour combined mix into the prepared crust.
Sprinkle with the remaining cornflake mix.
Freeze over night.

To serve, lift slice out of pan.
Place onto a board and cut into squares.
Serve with fruit.

Refreshing!

CHEESECAKE LATTICE SLICE

INGREDIENTS:

2 pkts lattice biscuits (3 if there is filling left over)
250gr unsalted butter
250gr cream cheese
250gr castor sugar
1 dess gelatine dissolved in 1/2 cup hot water
1 teas vanilla

METHOD:

Mix all filling ingredients till thickened.
Lay lattice biscuits in tray sugar side down.
Spread filling over the top and lay more lattice biscuits on top (sugar side up)

This is best made the night before to soften the biscuits.
Place in fridge to set.
Dust with icing sugar and slice.