Recipe Courtesy of Mary Ann Gerwing
Ingredients:
28 0z. can of pumpkin
13 oz can of evaporated milk
4 eggs
1 cup of white sugar
1/4 tsp of salt
2 tsp of pumpkin pie spice or (1/4 tsp nutmeg, 1 tsp. cinnamon and 1/8 tsp cloves)
1 yellow Duncan Hines cake mix
1 cup of melted butter
1 cup of chopped pecans or walnuts
Method:
Mix the pumpkin, eggs, evaporated milk and spices together and beat well.
Pour into an ungreased 9" X 13" Pyrex dish. (Lasagna dish is perfect)
Cover this with dry cake mix. (spread it evenly over the pumpkin mix)
Drizzle melted butter over the top until completely covered--you may have to use more butter. Spread the dry mix evenly to prevent the butter from running over down the side of the dish.
Sprinkle with chopped nuts.
Bake at 350 degrees F for 50 minutes, until an inserted knife in the center comes out clean.
Chill and serve with whipped cream or ice cream.
DELICIOUS!
Recipe Courtesy of Peg Ainsley
Ingredients:
1 cup of butter
1/3 cup of fruit sugar
2 and a 1/4 cups of flour
Method:
Soften butter and beat until light.
Add sugar gradually and beat until fluffy.
Set aside 1/4 cup of the flour.
Add remainder to the butter/sugar mixture
1/2 cup at a time, mixing well.
Turn out onto a floured board and gradually knead in the 1/4 cup of flour.
Divide dough in two and knead until all cracks have disappeared (about 5 min)
Roll out in a circle to 3/8” thickness.
Leave whole and crimp edges. Prick with a fork to divide circle into 8 pie-shaped
wedges. (This makes it easy to break apart after baking.)
Arrange on an uncreased baking sheet and bake at
275 degrees for 30-35 minutes.
Recipe Courtesy of Kathy Holmes
Method:
Mix: 2 tablespoons of fast rising yeast and
4 cups of flour
Mix:
8 tablespoons of sugar (I generally only use 4)
6 tablespoons of vegetable oil
3 eggs and beat with water below
3 cups of lukewarm water
Add: to yeast mixture
(I use the paddle on my kitchen aid mixer to make sure I get a good mix)
Then add a cup at a time 3 - 4 cups of flour and 1 teaspoon of salt.
Mix well and then let it rise for 15 min (I use the "PROOF" setting on my oven.
When double in size punch down and split the dough in thirds)
1/3 I make into cinnamon buns, 1/3 into rolls, and one loaf of bread.
Let rise again and pop all into the oven at 350 degrees for 20 minutes or until done.
I freeze the extras and it is so good.
Recipe Courtesy of Ora Steyn
Method:
Toast in a pan: 30 ml of ginger, 30 ml of brown sugar, 15 ml of curry powder, 15 ml of turmeric, 10 ml of salt and 2 ml pepper.
Once hot and toasty, add 60 ml butter or oil and 5 chopped yellow/white onions.
Sautee on low heat till the onions are translucent.
Soak two slices of bread in warm water, press out the water and add that to the mix with 1 kg ground beef. Stir till beef is thoroughly mixed with the spices.
Now add:
150 ml raisins
60 ml chutney (get the real thing at Bouma's Mrs Balls)
30 ml apricot jam
30 ml vinegar
30 ml Worcestershire sauce
30 ml tomato paste
Cook for 20 min until all is mixed and the meat has no pink color left.
Pour into a baking dish or pan.
Mix 375ml milk with two eggs and pour over the top. You can push bay leaves into the top at intervals so half of the leaf sticks out, or you can use lemon leaves.
Bake for about 30 to 45 minutes, or until the custard on the top has set and is slightly browned.
Recipe Courtesy of Claudia Lohmann
Ingredients:
Part 1: Batter
1 cup of almonds
50g of good quality chocolate
4 eggs
3/4 cup of sugar
1/2 cup of margarine
1/2 cup of flour
1 package of pudding powder chocolate (Dr. Oetker)
2 teaspoons of baking powder
1 tablespoon of rum
Milk, as much as necessary
Part 2: Icing
100g of good quality chocolate
1/4 cup of white vegetable shortening
Method:
Part 1: Batter
Grind the almonds and the chocolate. Beat eggs with sugar until the mixture is light and fluffy. Add margarine and beat for another minute. Add chocolate, flour, pudding powder, baking powder, rum, and almonds. Beat to a creamy consistency. Add as much milk as necessary. Fill in a greased and floured cake dish and bake in a preheated oven for about:
50 - 60 minutes, between
370 - 390 degrees F
Test the cake for doneness. Invert cake on a rack and let it cool off.
Part 2: Icing
Place a metal bowl in a pot with water. Bring the water nearly to a boil. Place vegetable shortening and the chocolate in the bowl and stir until melted. Brush the liquid chocolate on the outside of the cake. Wait til the icing gets firm. This cake can be prepared some days before serving. Store in a cool place, best wrapped in aluminum foil.
“Pitticelle De Zucchine” (zucchini fritters)
Recipe Courtesy of Sarah Leo
Ingredients:
1 large zucchini cut in 1/4 inch rounds & then diced
1/2 teaspoon of Kosher Salt
5 zucchini flowers sliced into 1/4 inch pieces
1 teaspoon of fresh basil sliced into 1/4 inch pieces
2 cloves of garlic sliced & diced into small pieces
1 tablespoon of parmesan cheese
1 cup of water
Extra virgin olive oil for frying
Method:
Boil zucchini for 3-4 mins on medium heat, then drain, and set aside in water to cool.
Heat & fry the garlic. In a separate bowl, add drained zucchini, zucchini flowers, salt, garlic, basil, parmesan cheese, 1 cup of cooled water and flour. Mix well. (This should have the same consistency of pancake batter)
Heat and fry in olive oil. Once golden, flip and fry then repeat. Last but not least, let it cool. Enjoy a taste of Southern Italy :)
Recipe Courtesy of Rosa Sorgiovanni
Ingredients:
6 large potatoes
1/2 cup of unsalted butter
1 cup of ricotta
1 teaspoon of salt
3 large eggs
4 cups of all purpose flour + extra for kneading
Later
2 tablespoons of salt
2 tablespoons of vegetable oil
Method:
Boil 6 peeled potatoes in salted water, drain water and in a bowl add butter. Mix and mash all together and let cool.
Add ricotta and stirred eggs. Mix well again. Now add the flour, but gradually to the potato mixture. Sprinkle additional flour onto a cutting board then knead for about 10-15 mins.
With your hands, form dough into a log and cut into 2 inch pieces.
Roll those pieces into long strips, then flour for easier cutting.
Cut 1 inch pillow shaped pieces onto your floured surface.
For the gnocchi shaping:
Slide the fork on the pillow shapes so it indents as it rolls off to create a slight dip in the center. Sprinkle again with a bit of flour.
Put gnocchi pieces onto baking sheets lined with parchment paper.
Boil water with 2 tablespoons of salt and 2 tablespoons of oil, then cook gnocchi for 10 min
Scoop out gnocchi onto a plate with your favourite sauce. Mix and serve.
Enjoy!