Whole-wheat Bread – Easy Mix and bake

Whole-wheat Bread – Easy Mix and bake 1 Whole-wheat Bread – Easy Mix and bake 2  Tried Tested

4 x 250ml whole-wheat flour
1 x 250 ml cake flour
5 ml salt
500 ml buttermilk
125 ml milk
25 ml sugar
10 ml vinegar
25 ml oil
5 ml baking soda

Set oven at 180oC (350oF)
Grease bread pan
Start combining all your ingredients as listed above, from the top working your way down the list, and it’s best to use a wooden spoon to do the mixing.
Spoon into your pan and bake for ± 1 hour in a preheated oven.
Let it rest for 5 minutes in the pan before taking it out.
Let it cool down on a wire rack.

Cut a decent thick slice, butter it and then all you have to do would be to “ENJOY” it with a fresh cuppa Joe.

Esmé’s Note: Original recipe only called for regular milk, although I substituted it with buttermilk, and then added an additional 125ml regular milk (as it seemed a bit dry). Due to using buttermilk, I only used 10 ml vinegar instead of the 25ml as per the original recipe.
– Regular milk + vinegar usually used together instead of buttermilk.

Received and posted on behalf of Suzanna Hugo – Langebaan cookbook dating back ± 25 years


veganbread 1 veganbread 2  Tried Tested

2 cups whole-wheat bread flour
1 cup regular cake flour
½ cup ground flax seed (I measured ½ cup of seeds and tossed it in an old coffee grinder, which I use to grind all my spices or seeds to a powder)
½ – 1 teaspoon salt ****
½ – 1 teaspoon sugar
8g packet quick-rise instant yeast
500ml lukewarm water

Combine all the dry ingredients.
Add the water and mix thoroughly.
Set aside to rise and double in volume.
Use a wooden spoon to pat it down.
Place dough in your bread pan and let it rise again.
‘Paint’ the top with water and sprinkle with coarse salt. If you decide to add coarse salt, you may wish to leave out the salt in the dough – you decide, or just use ½ teaspoon of salt in the dough. ****
If you do not use the coarse salt, sprinkle with 1 teaspoon of flax seed (or use both), just because you can!
Bake for ±50-60 minutes at 350oF or until a tester comes out clean.

SOURCE: Esme’s kitchen – own creation



Melt together:
200 gr margarine
1 can caramel condensed milk
500gr icing sugar ** (see substitute below to make icing sugar)
pinch of salt
Combine all the above in a large bowl and melt in the microwave for 1-2 minutes, whisk well till smooth and no lumps visible.
2 packets crumbled biscuits */*/
1½ cups of cake fruit mix
Use a wooden spoon or spatula and mix till cookies and fruit well coated.
Spoon into greased flat pan.
Sprinkle with any chopped nuts if you like. (I only managed to dig up some pine nuts)
Press flat and put in refrigerator to set.
Cut into cubes, store in airtight container.
**Substitute for Icing Sugar
475 g berry sugar (You can also use regular white sugar)
2.5 teaspoon cornstarch
Put sugar & cornstarch in blender for 1 minute or until powdered.

*/*/ I used one packet of Tennis biscuits, ¼ packet of shortcake cookies (sugar free) and I think about 10 macadamia and milk chocolate cookies: that’s all I found in the pantry.

Note: I made this a second time and then mixed the nuts into the mixture, added extra biscuits to the mixture. You need to have enough biscuits (should look like you have more than you need) and I also cooked the caramel mixture in the microwave for about 5 or so minutes to get it thicker after I added 4 heaped teaspoons of cornflour mixed to a paste with water and added it to the caramel mixture before cooking, just to make sure it sets properly. Leave overnight in the fridge and then cut into bite size pieces and preferably keep it in the fridge as it will soften if out too long.

Source: The Recipe Hunter – Esme’s kitchen

Corlea’s Pumpkin Spice Mini Desserts

Corlea’s Pumpkin Spice Mini Desserts

Corlea's Pumpkin Spice Mini Desserts

The original recipe calls these decadent little morsels cookies, but that does not do them justice! These are fluffy mini cakes, perfect for an after-dinner cup of coffee with your hubby (I may or may not be doing exactly that, right now!), but just as well-suited to an elegant dessert after a posh dinner! They’re not overly pumpkin-y, so you don’t have to wait until Thanksgiving to whip up a batch. (more…)