Corlea’s Bananas with toffee sauce

Corlea’s Bananas with toffee sauce

TRH Corlea's Bananas with toffee sauce

4 Bananas
Butter
Brown sugar
Whipping cream

I sliced the bananas in half lengthwise and then fried them in the pan with some butter.
I had to add a bit more butter here and there as I went along to keep it from sticking.
Once they were caramelized on both sides, I took them out of the pan and set aside.
Then I scooped a couple of heaped teaspoons of brown sugar into the warm butter and stirred to dissolve.
To that, I added a bit of whipping cream – I only had about 30mL or so left after using the rest in another recipe, so I used what I had. I think it could do with more cream to balance out the sweetness. Anyway, I took it off the heat and stirred in the cream.
Then I poured the toffee over the bananas and served it with ice cream.

It is extremely decadent and very sweet. Next time I’ll serve it with whipped cream (unsweetened) or leave the toffee. But it was certainly very good this way too, if you like it sweet.

Prepared, tried and tested by: Corlea Smit‎ made it up from online recipes

Es’s Triple Chocolate Mini Fillo Cups

Es’s Triple Chocolate Mini Fillo Cups

Es's Triple Chocolate Mini Fillo Cups2

1 x 170g Chocolate Jell-O (1 box)
1 X 473ml cream (1 carton)
1 x 250ml milk
1 x 250g milk chocolate
Flake chocolate for decoration

Directions
Mix in a large microwave container:
Chocolate Jell-O, cream and milk. Beat with a whisk till well blended.
Microwave at high power, 2 minutes at a time. Mix well.
Continue till boiling and you have a nice thick paste.
The time will depend on the strength of your microwave. It took me 6-7 minutes.

Break/cut milk chocolate into small pieces and melt in a separate microwave bowl – approximately 1 minute.
Be careful, do not burn the chocolate.
Combine the two mixtures, blend well with whisk and return to microwave for 1 extra minute.
Whip every so often, and make sure no lumps visible.
Cover with some clingwrap to prevent a skin forming.

When cold, spoon in a piping bag with a big star nozzle.
Pipe the chocoalte mixture into mini Fillo Cups.
Decorate with crumbed flake or to your liking.
Serve immediately.

Source: Made it up
Prepared, tried and tested by: Es Slabs

Priscilla’s Apple Tart and Caramel Sauce

Priscilla’s Apple Tart and Caramel Sauce

TRH Priscilla's Apple Tart and Caramel Sauce

1 large tin unsweetened pie apples
1/4 cup milk
2 Tbls melted butter
1 cup cake flour
2 tsp baking powder
3 large eggs
3/4 cup sugar

Sauce:
Bring to the boil:
1/4 – 1/2 cup sugar (depending on how sweet you like it).
1 tsp caramel essence
3/4 tin Ideal or Carnation milk

Method:
Beat eggs and sugar until light and fluffy.
Add milk and melted butter.
Add sifted flour and baking powder.
Pour mixture into a buttered dish.
Top with apple pieces.
Bake in a preheated 375°F  oven for approximately 30 minutes.
Pour over sauce when the pie comes out of the oven.
Serve with fresh cream, custard or vanilla icecream.

Prepared, tried and tested by Priscilla Huxford

Comments: Hannah Frank Witt  I attempted Priscilla Huxford’s recipe.
It was to die for and won’t in future be using any of mine – only yours!! Compliments at lunch delux👍. I poured the whole tin of condensed cream for the sauce as had nothing to do with it but saw it clearly made a difference but it all sunk in a few minutes after I had taken the picture. Once again apologies and thanks for a beautiful recipe👍
 So sorry Priscilla but yours looked much nicer than mine so had to try and will in future use yours.

Melanie’s Mini Upside Down Pineapple Tarts

Melanie’s Mini Upside Down Pineapple Tarts

TRH Melanie's Mini Upside Down Pineapple Tarts

450 gr pineapple rings in syrup (there were 7 rings)
7 cherries
1 cup sugar
½ cup soft butter
1 tsp baking powder
¼ tsp salt
2 eggs
1 cup flour
1 tsp vanilla essence

Method
Preheat oven to 160 degrees C. Cream butter and sugar.
Add vanilla essence and 4 Tblsp pineapple syrup.
Add eggs 1 at a time beating well after each one. Add sifted flour baking powder and salt and beat well.
Spray a muffin pan with cooking spray.
Place pineapple ring on top of this and place a cherry in the centre.
Pour batter over pineapple rings and bake for 20 – 25 minutes.

Prepared, tried and tested by: Melanie Kramar

Thilleshni’s Gulab Jamuns

Thilleshni’s Gulab Jamuns

TRH Thilleshni's Gulab Jamuns

1 tin (385 g) condensed milk
30 ml water
30 ml butter, melted
30 ml semolina (2 Tbls )
10 ml baking powder
2,5 ml bicarbonate of soda
550 ml cake flour
2,5 ml freshly ground Nutmeg
Oil, to deep fry
desiccated coconut, for sprinkling

Syrup:
750 ml sugar
500 ml cold water
1 large cinnamon stick

SYRUP: Place the sugar, water and cinnamon stick in a large Pot.
Stir well and bring to the boil over a medium temperature until a thin, sticky syrup forms. Remove the syrup from the heat and keep warm.

GULAB JAMUN:
Pour the condensed milk into a large mixing bowl. Pour the water into the empty condensed milk tin and ‘rinse’ to ensure that you get all the condensed milk out. Mix in the melted butter, ground nutmeg/ cardimom and semolina.
Sift the baking powder, bicarbonate of soda and cake flour into the mixing bowl. Mix well until a soft dough forms but leave a few sticky patches in the dough as this will prevent the dough from becoming too dry.
Grease a large baking sheet with non stick spray.
Wash your hands and grease palms with a little oil.
Mould small amounts of dough into balls, then roll into fingers and place them on the baking tray.
Deep fry the fingers in a large Pan – preheat oil over a medium heat. Reduce the heat slightly when they start to swell to prevent burning. Turn the fingers to ensure they brown evenly.
Remove from the oil and drain for a few seconds before soaking the fingers in the warm syrup. Remove from the syrup once the fingers start to sink.
Place the gulab jamun on a wire rack and sprinkle the desiccated coconut over.

Tips:
•Cover the dough with a damp cloth to prevent it from drying out.
•If the dough is too soft to mould into balls, add a little flour into the dough

Source: Recipe from “Recipes For Africa”
Prepared, tried and tested by: Thilleshni Govender

South African Vinegar Pudding

South African Vinegar Pudding

South African Vinegar Pudding

INGREDIENTS
60 g butter or margarine, softened
125 ml (100 g) sugar
1 extra-large egg
15 ml smooth apricot jam
250 ml (140 g) Snowflake Cake Wheat Flour
5 ml Snowflake Baking Powder
1 ml salt
5 ml bicarbonate of soda
250 ml milk
30 ml vinegar
Syrup
80 ml (65 g) sugar
80 ml milk
60 ml water
45 ml butter or margarine
5 ml vanilla or caramel essence

METHOD
1. Cream butter and sugar together. Add egg and beat well until light and creamy. Add jam.
2. Sift flour, baking powder and salt together and add to egg mixture. Mix well.
3. Mix bicarbonate of soda with milk and add to egg mixture. Add vinegar and mix well.
4. Spoon mixture into a greased, medium ovenproof dish and bake in a preheated oven at 180°C for about 40 minutes.
5. Syrup: Combine all the ingredients, except essence, in a small, heavy-based saucepan and bring to a boil. Simmer for a few minutes. Remove from heat, add essence and pour over the warm pudding.

Source: https://za.pinterest.com/source/snowflake.co.za
Seen posted by: Granny Mouses House/Ouma Muis se Huis