the matching concept - taken to another level

I am starting to think that there is nobody out there who matches up to my standards....seriously.

People in general, don't care about things in general anymore...they don't care if things are finalised, ag-tomorrow-is-another-day kind of attitude.

It really grates me. Is it possible that this nation has become too lazy to even complete simple things?

Put in a little effort? how about it...

AAAAAAAAAAAAAAAAAAAAAAAAAAARK - you know what, I would rather do these things MYSELF...

And you know what grates me EVEN MORE...when I am trying to do something to help somebody else, and they can't even put in a helping hand too. I am expected to do it all on my own...but I am doing it for YOU? How does it work?

I put in 150% effort with all things, don't stop until I have results...but you know what? It is all good, these lazy-ass people make me reach success even faster...it's all good

 

super f-ing lazy people irritate me!

60 Things Not to Say to a Naked Guy

 

1. I've smoked fatter joints than that.

2. Ahh, it's cute.

3. Wow, and your feet are so big.

4. Why don't we just cuddle?

5. You know they have surgery to fix that.

6. It's more fun to look at.

7. Make it dance.

8. You know, there's a tower in Italy like that.

9. Can I paint a smiley face on that?

10. It looks like a night crawler.

11. Who circumcised you?

12. My last boyfriend was 4″ bigger.

13. It's ok, we'll work around it.

14. Is this a mild or a spicy Slim Jim?

15. Eww, there's an inch worm on your thigh.

16. Will it squeak if I squeeze it?

17. Oh no, a flash headache.

18. (giggle and point)

19. Can I be honest with you?

20. My 8-year-old brother has one like that.

21. Let me go get my tweezers.

22. How sweet, you brought incense.

23. This explains your car.

24. You must be a growing boy.

25. Maybe if we water it, it'll grow.

26. Thanks, I needed a toothpick.

27. Are you one of those pygmies?

28. Have you ever thought of working in a sideshow?

29. Every heard of clearasil?

30. All right, a treasure hunt!

31. I didn't know they came that small.

32. Why is God punishing you?

33. At least this won't take long.

34. I never saw one like that before.

35. What do you call this?

36. But it still works, right?

37. Damn, I hate baby-sitting.

38. It looks so unused.

39. Do you take steroids?

40. I hear excessive masturbation shrinks it.

41. Maybe it looks better in natural light.

42. Why don't we skip right to the cigarettes?

43. Oh, I didn't know you were in an accident.

44. Did you date Lorena Bobbitt?

45. Aww, it's hiding.

46. Are you cold?

47. If you get me real drunk first.

48. Is that an optical illusion?

49. What is that?

50. I'll go get the ketchup for your french fry.

51. Were you neutered?

52. It's a good thing you have so many other talents.

53. Does it come with an air pump?

54. So this is why you're supposed to judge people on personality.

55. Where are the puppet strings?

56. Your big gun is more like a BB gun.

57. Look, it fits my Barbie clothes.

58. Never mind, why bother.

59. Is that a second belly button?

60. Where's the rest of it?

do you know a guy called Murphy?

Seems he is my best friend these days.....

 

move over Chuck Norris

Vernon koekemoer jokes

Vernon Koekemoer is not hung like a horse. Horses are hung like Vernon Koekemoer.

Vernon Koekemoer' calendar goes straight from March 31st to April 2nd. No one fools Vernon Koekemoer.

Some kids piss their name in the snow. Vernon Koekemoer can piss his name into concrete.

The chief export of Vernon Koekemoer is pain.

Vernon Koekemoer is the only person in the world that can actually email a roundhouse kick.

Vernon Koekemoer' tears cure cancer. Too bad he has never cried.

Vernon Koekemoer uses ribbed condoms inside out, so he gets the pleasure.

When Vernon Koekemoer is put in a straight jacket to be contained, he doesn't go insane, the jacket does. NOBODY tries to contain Vernon Koekemoer.

Jesus can walk on water, but Vernon Koekemoer can swim through dry land.

Chuck Noris once shot an enemy plane down with his finger, by yelling, "Bang!"

When Vernon Koekemoer has sex with men, it is not because he is gay, but because he has ran out of women.

Vernon Koekemoer doesn't read books. He stares them down until he gets the information he wants.

If Superman and The Flash were to race to the edge of space you know who would win? Vernon Koekemoer.

Chuck Noris only masturbates to pictures of Vernon Koekemoer.

Vernon Koekemoer eats transformer toys in vehicle mode and poos them out transformed into a robot.

Chuck Noris once visited the Virgin Islands. They are now The Islands.

Superman wears Vernon Koekemoer pajamas when he goes to sleep.

Vernon Koekemoer does not need to use spell check. If he happens to misspell a word, Oxford changes its actual spelling.

Vernon Koekemoer died ten years ago, but the Grim Reaper can't get up the courage to tell him.

Vernon Koekemoer does not wear a condom. Because there is no such thing as protection from Vernon Koekemoer.

There is no chin under Vernon Koekemoer' beard. There is only another fist.

Vernon Koekemoer once challanged Lance Armstring in a "Who has more testicles" contest. Vernon Koekemoer won... by five.

Vernon Koekemoer is the reason why Waldo is hiding.

Vernon Koekemoer can kill two stones with one bird.

When Vernon Koekemoer crosses the street, the cars have to look both ways.

Vernon Koekemoer counted to infinity. Twice.

When the Boogeyman goes to sleep every night he checks his closet for Vernon Koekemoer.

Vernon Koekemoer can beat the Sun in a staring contest.

They once made a Vernon Koekemoer toilet paper, but it wouldn't take ***** from anybody.

Vernon Koekemoer can hold his breathe for nine years.

Vernon Koekemoer CAN eat just one Lay's potato chip.

A roundhouse kick by Vernon Koekemoer is the preferred method of execution in 16 states.

Vernon Koekemoer is suing Myspace for taking the name of what he calls everything around you.

There is no such thing as a lesbian, there are just girls who have never met Vernon Koekemoer.

When Vernon Koekemoer had surgery, the anesthesia was applied to the doctors.

If Vernon Koekemoer is late, time better slow the f@ck down.

Vernon Koekemoer sleeps with a night light. Not because Vernon Koekemoer is afraid of the dark, but the dark is afraid of Vernon Koekemoer

Vernon Koekemoer doesn't chew gum. Vernon Koekemoer chews tin foil.

Vernon Koekemoer can touch MC Hammer.

Vernon Koekemoer is actually Jeeves from AskJeeves.com.

Vernon Koekemoer invented the beard.

When Vernon Koekemoer runs with scissors other people get hurt.

Vernon Koekemoer ordered a Big Mac at Burger King, and got one.

Vernon Koekemoer always has sex on the first date. Always.

Vernon Koekemoer can set ants on fire with a magnifying glass. At night.

Vernon Koekemoer frequently donates blood to the Red Cross. Just never his own

 

show me the money!!!!!!!!!!!!!!!!!!

second-hand car salesmen

...second-hand car dealerships are tacky

My tazz (fondly dubbed Sexy Beast) was dusty and the red bow (which they put on every car) was skew..

But hey, she drives like a dream and she is all mine!

Only in America

These are from a book called Disorder in the American Courts, and are
things people   actually  said in court, word for word   , taken down
and
now published by court reporters who had the torment of staying calm while
these exchanges were actually taking place.

ATTORNEY:   Are you  sexually active?
WITNESS:     No, I just lie there.




ATTORNEY:   What gear were you in at the moment of the impact?
WITNESS:   Gucci sweats and Reeboks.
______________________________________



ATTORNEY:    This myasthenia gravis, does it affect your memory at
all?

WITNESS:      Yes.
ATTORNEY:   And in what ways does it affect  your memory?
WITNESS:     I forget.
ATTORNEY:   You forget? Can you give us an example of something you
forgot?
_____________________________________



ATTORNEY:   What was the first thing your husband said to you that
morning?
WITNESS:    He said,  'Where am I, Cathy?'
ATTORNEY:  And why did that upset you?
WITNESS:    My name is  Susan!
______________________________________



ATTORNEY:    Do you know if your daughter has ever been involved in
voodoo?
WITNESS:     We both  do.
ATTORNEY:   Voodoo?
WITNESS:     We  do.
ATTORNEY:  You  do?
WITNESS:     Yes, voodoo.
_______________________  _______________



ATTORNEY:   Now doctor, isn't it true that when a person dies in his
sleep, he  doesn't know about it until the next morning?
WITNESS:    Did you actually pass the bar exam?
____________________________________



ATTORNEY:   The youngest son, the twenty-year-old, how old is he?
WITNESS:      Uh,  he's twenty-one.
________________________________________



ATTORNEY:   Were you present when your picture was taken?
WITNESS:     Are you  shittin' me?
______________________________________



ATTORNEY:    So the date of conception (of the baby) was August 8th?
WITNESS:       Yes..
ATTORNEY:  And what were you doing at that  time?
WITNESS:     Uh.... I was gettin'  laid!
______________________________________



ATTORNEY:    She had three children, right?
WITNESS:     Yes.
ATTORNEY:    How many were boys?
WITNESS:      None.
ATTORNEY:    Were there any girls?
WITNESS:     Are you shittin' me?  Your Honour, I think I need a
different attorney. Can I get a new attorney?
______________________________________



ATTORNEY:    How was your first marriage terminated?
WITNESS:     By  death.
ATTORNEY:   And by whose death was it  terminated?
WITNESS:  Now whose death do you suppose terminated it?
______________________________________



ATTORNEY:   Can you describe the individual?
WITNESS:     He was  about medium height and had a  beard.
ATTORNEY:  Was this a male or a  female?
WITNESS:  Guess.
_____________________________________



ATTORNEY:    Is your appearance here this morning pursuant to a
deposition notice which I  sent to your attorney?
WITNESS:     No, this  is how I dress when I go to work.
______________________________________



ATTORNEY:    Doctor, how many of your autopsies have you performed on
dead
people?
WITNESS:      All  my autopsies are performed on dead people. Would
you
like to rephrase that?
______________________________________



ATTORNEY:    ALL your responses MUST be oral, OK? What school did you
go
to?
WITNESS:      Oral.
______________________________________



ATTORNEY:   Do you recall the time that you examined the body?
WITNESS:     The autopsy started around 8:30 p.m.
ATTORNEY:  And Mr. Denton was dead at the  time?
WITNESS:   No, he was sitting on the table wondering why I was doing
an
autopsy on him!
____________________________________________



ATTORNEY:  Are you qualified to give a urine sample?
WITNESS:  Huh....are you  qualified to ask that  question?
______________________________________



And the best for  last:
______________________________________



ATTORNEY:  Doctor, before you performed the autopsy, did you check for a
pulse?
WITNESS:       No.
ATTORNEY:   Did you check for blood  pressure?
WITNESS:       No..
ATTORNEY:   Did you check for  breathing?
WITNESS:       No.
ATTORNEY:  So, then it is possible that the  patient was alive when you
began the autopsy?
WITNESS:       No.
ATTORNEY:   How can you be so sure, Doctor?
WITNESS:      Because his brain  was sitting on my desk in a jar.
ATTORNEY:  I see, but could the patient have  still been alive,
nevertheless?
WITNESS:      Yes, it is possible  that he could have been alive and
practicing  law.

no way

 

Good morning

Please find attached a copy of my CV. I consider myself a hardworking, dedicated individual with integrity.

 

I am “Gillette, the best you can get”!

 

Looking forward to hear from you

 

Regards:

. 

 

you know what?

F it

delicious spuds

 

Brought to you by yours truelly:

 

Take baked potatoes and leftover mince

Make a white sauce, add mince and half packet oxtail soup

 

Fill potatoes and top with cheese...

 

great for leftovers

Check how yummy this looks/...mmmmmmmm

 

 

Chicken and Bacon Gougere

This tasty chicken and bacon stew with a choux pastry topping makes a delicious meal for the family.

Serves 4 | Preparation Time: 10 mins | Cooking Time: 45 mins

Ingredients

• Filling:
• 15 ml oil
• 1 onion, chopped
• 6 slices bacon, chopped
• 500 g chicken breast, chopped
• 1 x 500 ml Bottle Knorr Unbelievable Honey & Mustard Cook-in-Sauce
  

• Choux Pastry:
• 60 g margarine, chopped
• ½ cup water
• ½ cup four
• 2 eggs, lightly beaten
• 35 g grated Parmesan
  

Instructions

1. Fry the onion and bacon in oil until cooked, then brown the chicken in the same pan
2. Add the Knorr Unbelievable Cook-in-Sauce and simmer for 5 min
3. Pour into an ovenproof dish and set aside
4. For the pastry, place the margarine and water into a pan and stir until melted, then bring to the boil
5. Add flour and mix until mixture leaves the side of the pan
6. Gradually mix in the beaten egg and beat with an electric beater until thick and glossy, then add the Parmesan
7. Spoon heaped tablespoons of pastry on top of the chicken mix around the sides of the dish and bake for 10 min at 200°C, then reduce heat to 180°C and bake for a further 20 min

service in SA is NON-EXISTANT

 

To be able to survive in this 3rd-world country...you must know how to be registra, car salesman, pharmicist, exterminiator, estate agent, banker...

because...nobody can do their jobs anymore!

 

What has happened to taking pride in your work? What happened to learning all their is to know about your industry?

 

It drives me INSANE

mmmmmmmmmmmmmmmm

Ingredients 125g (½ cup) butter or brick margarine 100g (½ cup) Huletts White Sugar 2 egg yolks, beaten 125ml (½ cup) rice crispies 125ml (½ cup) coconut 5ml (1 teaspoon) vanilla essence 1 x 200g packet nutty or crunchy biscuits of your choice Method 1.        Melt the butter or margarine in a medium sized saucepan, and melt over low heat. 2.        Add the sugar. 3.        Carefully separate the eggs. Add the egg yolks to the melted butter and sugar. Keep the egg whites to use in another recipe. 4.        Crush the biscuits by placing in a plastic bag and rolling with a rolling pin. 5.        Add the crushed biscuits to the pan then stir in the rice crispies, coconut and vanilla essence. 6.        When all the ingredients are well mixed, spoon into a greased swill roll tin. Press the mixture down well and leave until firm. 7.        Cut into triangles (or squares) to serve. May be drizzled with white chocolate or glacé icing if desired.

 

Ingredients 310ml (1¼ cups) flour 310ml (1¼ cups) breakfast oats 310ml (1¼ cups) coconut 185ml (¾ cups) Huletts White Sugar 20ml (4 teaspoons) Huletts Golden Syrup 125ml (½ cup) butter or brick margarine 5ml (1 teaspoon) bicarbonate of soda 45 - 60ml boiling water Method 1.        Combine dry ingredients. 2.        Melt the Huletts Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture. 3.        Mix together with the dry ingredients. 4.        Press the mixture into a Swiss roll tin (or for a thicker crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC. Gently press down the sides if they seem to rise too much. 5.        When light brown, remove from the oven and cut into squares. Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out. 6.        Allow to cool before removing from tin.

Ingredients 900g (4½ cups) Huletts SunSweet Brown Sugar 300ml (1¼ cups) milk 30ml (2 Tablespoons) Huletts Golden Syrup 100g brick margarine 397g can full cream sweetened condensed milk 5ml (1 teaspoon) vanilla essence Method 1.        In a heavy based saucepan dissolve the sugar in the milk over a low heat. 2.        Add the syrup and the margarine. Bring to the boil and boil for 2 - 3 minutes. 3.        Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes). 4.        Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27cm x 17cm pan. Cut into squares when almost hard. Makes 54 squares.

 

Ingredients 20ml butter or brick margarine 375ml Huletts SunSweet Brown Sugar 90ml cold water 6 cups popped popcorn Method 1.        Melt the butter and add the sugar and water. 2.        Stir over moderate heat until dissolved, then bring to the boil. Cover with a lid, cook for about 3 minutes, or until the steam has washed the sugar crystals down from the sides of the pot. 3.        Boil until soft ball stage has been reached (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes). 4.        Remove from heat and pour over popcorn, stirring gently to coat completely. 5.        When cool enough to handle, mould into balls or lollipops, and insert a small stick, if desired.

 

Ingredients 500ml (2 cups) Huletts White Sugar 125ml (½ cup) water 30ml (2 Tablespoons) Huletts Golden Syrup 185ml (¾ cup) Huletts White Sugar 125g unsalted butter 15ml (1 Tablespoon) white vinegar 500ml (2 cups) whole Brazil nuts Method 1.        Line two biscuit trays with baking paper. 2.        Combine sugar, water, syrup, butter and vinegar in a medium, heavy-based pan. Stir over medium heat, without boiling until butter has melted and sugar has dissolved. Brush sugar crystals from the sides of the pan with a wet pastry brush. Bring to the boil, reduce heat slightly, then boil without stirring for about 20 minutes (or until a teaspoon of the mixture dropped into cold water reaches soft crack stage - 138ºC). Remove from heat immediately. 3.        Using a wooden spoon, dip each whole nut into the butterscotch mixture. Place onto prepared trays to set, Store between sheets of greaseproof paper in an airtight container at room temperature for up to 7 days. Makes about 24. NOTE: Other varieties of nuts can be used instead of Brazil nuts.
Ingredients 125g butter or brick margarine 125ml (½ cup) Huletts SunSweet Brown Sugar, firmly packed 1 egg 625ml (2½ cups) plain flour 5ml (1 teaspoon) bicarbonate of soda 15ml (3 teaspoons) ground ginger 40ml (2½ Tablespoons) Huletts Golden Syrup ICING: 125ml (½ cup) Huletts Icing Sugar, mixed with a little boiling water to make a small quantity of glacé icing. Method 1.        Cream the butter and sugar until light and fluffy, add egg and beat well. Gradually add sifted dry ingredients and syrup, mix well, knead lightly. Divide dough into 6 portions, and roll each portion till 3mm thick. 2.        Cut out gingerbread figures with special cutters or cut around cardboard shapes with a sharp knife. 3.        Bake in a moderate oven (180ºC) for 10 minutes. Cool on trays. 4.        Spoon icing into a small plastic bag, snip off one corner to make a piping bag. Pipe on features and clothing. Makes about 20.
Ingredients VANILLA SPONGE: 500ml (2 cups) Huletts Castor Sugar 4 large eggs 250ml (1 cup) oil 5ml (1 teaspoon) vanilla essence 750ml (3 cups) flour, sifted 15ml (1 Tablespoon) baking powder 250ml (1 cup) milk Desiccated coconut for coating CHOCOLATE COATING: 500ml (2 cups) Huletts White Sugar 250ml (1 cup) hot water 45ml (3 Tablespoons) cocoa powder 15ml (1 Tablespoon) butter or brick margarine Method VANILLA SPONGE: 1.        Whisk castor sugar and eggs in a mixer until light and fluffy. 2.        Add oil and vanilla essence, mix well. 3.        Add sifted flour and baking powder to mixture alternatively with milk. 4.        Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown. 5.        Allow to cool and cut into squares. CHOCOLATE COATING: 1.        Heat sugar, cocoa, butter and water until bubbly. 2.        Allow to cool, dip sponge squares into sauce and roll in coconut.

 

Ingredients 375ml (1½ cups) Huletts White Sugar 90ml (6 Tablespoons) Huletts Golden Syrup 30g brick margarine 5ml (1 teaspoon) bicarbonate of soda Method 1.        Place the sugar and the syrup in a heavy-based saucepan. Stir to combine, then slowly bring to the boil. 2.        Add the margarine and stir until the sugar is dissolved. Bring to the boil, and boil for 3 - 4 minutes. 3.        When the mixture begins to turn brown, remove from the heat. 4.        Sieve in the bicarbonate of soda, then stir until the mixture froths up. 5.        Pour the frothing mixture into a greased 22cm square pan. Leave to set until cold and hard. 6.        When set, crack into pieces by tapping it with a wooden spoon. Store immediately in an airtight container.

 

Ingredients 2 egg whites ¾ cup Huletts Castor Sugar 1½ cups desiccated coconut 200g dark chocolate, melted Method 1.        Preheat oven to 150ºC. Line two oven trays with baking paper. Beat eggs whites in a small bowl until firm peaks form. Add sugar gradually, beating well after each addition and until sugar has dissolved and the mixture is thick and glossy. 2.        Transfer to a large bowl and add the coconut. Using a large metal spoon, fold gently until the ingredients are just combined. Drop level tablespoons of the mixture onto the trays, about 5cm apart. Bake for 20 minutes or until golden brown. 3.        Cool completely on a wire rack. Dip bases in melted chocolate and allow to set. Makes 25.

 

Ingredients 500ml (2 cups) cake flour 20ml (4 teaspoons) baking powder 3ml (½ teaspoon) salt 25ml (5 teaspoons) butter 125ml (½ cup) sour milk or buttermilk, or water and lemon juice Oil for frying SYRUP: 1kg Huletts White Sugar 500ml (2 cups) water 2 pieces of ginger, bruised 2ml cream of tartar Pinch of salt Grated rind and juice of ½ lemon Method 1.        Sift together the dry ingredients and rub in the butter with the fingertips, or cut it in with a pastry blender. 2.        Mix with the liquid to a soft dough which can easily be kneaded. Use more liquid if necessary. 3.        Knead thoroughly until small bubbles form under the surface of the dough, cover with a damp cloth and allow to stand for 15 minutes. 4.        Roll to a thickness of 5mm and cut into 5mm strips 7cm long. Place ends of three strips on top of the other, press together and plait. When plaited, press the ends together again. 5.        Fry in hot, deep fat (170ºC) until done and golden brown. Drain on absorbent paper for a moment and then immerse in ice cold syrup. 6.        Remove, allow excess syrup to drip off, and leave to dry on a wire rack. SYRUP: 1.        Put all the ingredients into a saucepan. Heat, while stirring, until the sugar has completely dissolved. Cover and boil for one minute. 2.        Remove the lid and boil for a further 5 minutes. Do not stir. 3.        Remove from the heat and allow to cool thoroughly in a refrigerator if possible. Makes approximately 35.

 

Ingredients 75g brick margarine 340ml (11/3 cups) Huletts White Sugar 125ml (½ cup) Huletts Golden Syrup 250ml (1 cup) boiling water 325ml (1½ cups) salted peanuts Method 1.        Put margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat. 2.        Turn up heat and boil mixture for half an hour, do not stir. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and will crack when broken. 3.        Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set. 4.        Break into pieces when hard and store in a jar.

 

Ingredients 250ml (1 cup) rolled oats 250ml (1 cup) rice crispies 4 Weet-Bix, crushed 250ml (1 cup) desiccated coconut 60ml ( 4 Tablespoons) chopped dried apple rings 180ml (¾ cup) Huletts SunSweet Brown Sugar 125ml (½ cup) Huletts Golden Syrup 125ml (½ cup) peanut butter 125g brick margarine Method 1.        Combine the oats, rice crispies, Weet-Bix, coconut and dried fruit in a large bowl. 2.        Combine the remaining ingredients in a saucepan and stir constantly over low heat until the butter and sugar has dissolved. Increase the heat and bring to the boil. Reduce the heat and simmer for 5 minutes or until the mixture thickens. 3.        Stir the syrupy mixture in the dry ingredients. Press evenly and firmly into a greased pan measuring 26cm x 20cm. Refrigerate until set before cutting into bars. May be drizzled with chocolate if desired. Makes 30 bars.

 

Ingredients 2 eggs 125ml (½ cup) oil 185ml (¾ cup) Huletts SunSweet Brown Sugar 500ml (2 cups) milk 250ml (1 cup) wholewheat flour 375ml (1½ cups) cake flour 500ml digestive bran (or an extra 250ml wholewheat flour) 5ml (1 teaspoon) vanilla essence 1ml salt 10ml (2 teaspoons) bicarbonate of soda 250ml (1 cup) dried fruit cake mix 250ml (1 cup) chopped dates Method 1.        Whisk eggs, oil and sugar together. 2.        Add the remaining ingredients and mix well. 3.        The mixture should be allowed to stand overnight in an airtight container. 4.        Half fill greased muffin tin pans with the mixture. 5.        Bake at 180º C for 10 - 15 min. Makes about 24. NOTE: This mixture can be kept in the refrigerator for up to 30 days before baking.

Ingredients 300g brick margarine 250ml (1 cup) oil 500ml (2 cups) Huletts SunSweet Brown Sugar 2 large eggs 500ml (2 cups) buttermilk or maas 250ml (1 cup) wholewheat flour 750ml (3 cups) breakfast cereal bran flakes 1kg (7 cups) flour, sifted 40ml (8 teaspoons) baking powder 5ml (1 teaspoon) salt Method 1.        Melt the butter, oil and sugar in a saucepan and allow to cool. Beat well until thick. 2.        Beat in the eggs one by one, then beat in the buttermilk. Add all the dry ingredients and stir until blended. 3.        Pour the mixture into two loaf tins or one large roasting tin lined with oiled greaseproof paper. 4.        Bake at 180ºC for 1 hour. Turn out, and leave to cool. Cut into rusks. 5.        Allow to dry overnight in the oven warmer draw or switch the oven to 100ºC and leave for 4 - 6 hours to dry completely. Store in an airtight container.  Makes 7 - 8 dozen.

 

Ingredients 500ml (2 cups) flour 375ml (1½ cups) Huletts White Sugar 20ml (4 teaspoons) baking powder 60ml (4 Tablespoons) cocoa 1ml salt 4 eggs, separated 275ml oil 5ml (1 teaspoon) vanilla essence 275ml boiling water Method 1.        Preheat oven to 180ºC. Grease and line two 20cm cake tins with wax paper. 2.        Sift dry ingredients together. Beat egg yolks, oil and vanilla essence together, and add to dry ingredients with boiling water. Mix well. 3.        Whip egg whites until stiff with an electric beater and fold into mixture. 4.        Pour batter into prepared tins and bake for 25 - 30 minutes. 5.        Once cool, slice each cake in half using string or nylon line as shown below. 6.        Drizzle each layer with a little liqueur (cherry or Kirsch) to moisten (optional). 7.        Then spread each layer with whipped cream and drained black cherries. 8.        Finally top with the remaining cream and whole cherries and decorate with Chocolate curls.

 

 

Ingredients PASTRY: 750ml (3 cups) flour, sifted Pinch of salt 60ml (4 Tablespoons) Huletts White Sugar 200g cold butter or brick margarine, cubed 1 egg 60ml (4 Tablespoons) water FILLING: 3 Granny Smith apples, peeled, cored and cut into wedges or 1 small can of pie apples. Approximately 375ml (1½ cups) water for poaching Juice and rind of one lemon 30ml (2 Tablespoons) Huletts SunSweet Brown Sugar 5ml (1 teaspoon) ground cinnamon Method 1.        Place the flour, salt and sugar in a food processor, add the butter and process until the mixture resembles fine breadcrumbs. 2.        Lightly beat the egg and add the water. With the motor running add the water/egg mixture to the flour mixture. Process until the mixture forms a ball. 3.        Divide the pastry in half, place one half in the freezer and the remaining half in the refrigerator for at least 20 minutes before using. 4.        Press the pastry from the refrigerator onto a lightly greased baking sheet to resemble a heart shape. Bake at 190ºC for 5 minutes. Remove from oven. 5.        Bake at 180º C for 10 - 15 min. 6.        Poach the apples in the water and lemon juice for 5 - 8 minutes. Drain and leave to cool slightly. 7.        Arrange the apples on top of the pastry heart. 8.        Mix the brown sugar and ground cinnamon and sprinkle over the apples. 9.        Grate the pastry from the freezer over the apples to cover completely. Push the overflowing pastry up on the sides to seal in the apples. 10.     Bake at 190ºC for 10 - 15 minutes or until the pastry is lightly browned. 11.     Dust with sifted icing sugar before serving with cream or ice cream. Serves 8 (You can make smaller tarts for individual servings if desired).

 

 

Ingredients 125g brick margarine 125ml (½ cup) Huletts White Sugar 3 eggs 3 bananas 3ml (½ teaspoon) vanilla essence 400ml (1⅔ cup) flour Pinch of salt Pinch of bicarbonate of soda 10ml (2 teaspoons) baking powder 45ml (3 Tablespoons) milk Method 1.        Grease a loaf tin. Cream the margarine and sugar with a wooden spoon. 2.        Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence. 3.        Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well. 4.        Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time. HINT: The banana bread is best if you keep it for a few days before eating.

 

Ingredients 115g butter or brick margarine 225g self-raising flour 60g Huletts White Sugar 2 large eggs 50ml milk 50g chopped glacé cherries Method 1.        Rub the butter or margarine into the flour until it looks like breadcrumbs. 2.        Add the sugar and mix. 3.        Beat together the eggs and milk. Add together, with the glacé cherries, to the flour mixture and mix to a dough.  4.        Spoon the dough into a tin and bake in an oven at 180ºC for about 45 minutes or until golden brown. Turn out onto a wire rack and cool.

 

Ingredients BASE INGREDIENTS: 90g (6 Tablespoons) brick margarine 125ml (½ cup) Huletts White Sugar 1 egg 250ml (1 cup) flour 3ml (½ teaspoon) baking powder Pinch of salt 125ml (½ cup) jam of your choosing TOP LAYER INGREDIENTS: 2 eggs 85ml (1/3 cup) Huletts White Sugar 500ml (2 cups) coconut Method 1.        Make the topping first: beat the eggs lightly, then beat in the sugar and coconut. Set aside till needed. 2.        Now make the base: cream the margarine, sugar and egg till smooth. 3.        Stir in the flour, baking powder and salt. 4.        Spread the mixture into a greased baking tin approximately 28cm x 18cm. 5.        Spread with the red jam and cover evenly with the coconut topping. 6.        Bake at 180ºC for 40 minutes. The coconut topping should be golden brown. 7.        Leave to cool in the tin, then cut into squares when cold.

 

 

 

Ingredients 250ml (1 cup) self-raising flour Pinch of salt 60ml (¼ cup) cocoa powder 125ml (½ cup) brick margarine 125ml (½ cup) Huletts SunSweet Brown Sugar 2 eggs ICING: 60ml (¼ cup) cocoa powder 45ml (3 Tablespoons) margarine 45ml (3 Tablespoons) milk 250ml (1 cup) Huletts Icing Sugar Method 1.        Sift the flour, salt and cocoa powder together. 2.        Cream the margarine and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. 3.        Fold the sifted dry ingredients into the creamed mixture. Turn into a greased 22cm square tin. 4.        Bake at 180ºC for 30 - 40 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin. ICING: 1.        Sift the cocoa powder. Melt the margarine and add the cocoa. Cook over low heat for 1 minute. 2.        Remove from the heat. Add milk and sifted icing sugar. Mix thoroughly and spread over cake in the tin. Leave to set and cut into squares.

 

Ingredients CRUST: 1 roll of bought puff pastry FILLING: 45ml (3 Tablespoons) cornflour 750ml (3 cups) milk 45ml (3 Tablespoons) Huletts White Sugar Pinch of salt 2 eggs, beaten 5ml (1 teaspoon) butter 5ml (1 teaspoon) vanilla essence OR almond essence VANILLA GLACÉ ICING: 250ml (1 cup) Huletts Icing Sugar 30ml hot water Pinch of salt 2ml vanilla essence A popular alternative to the puff pastry case is to use cream crackers - just as delicious, but without the baking. Method CRUST: 1.        Cut the pastry into two equal sheets and place onto baking paper. Prick the pastry a few times. 2.        Chill the pastry and then bake it in a very hot oven (230ºC) for 10 minutes. 3.        Leave to cool before filling. FILLING: 1.        Mix the cornflour with a little of the milk. 2.        Heat the rest of the milk, sugar and salt to boiling point. Add the cornflour mixture, stir well and cook until thick. 3.        Add the hot mixture to the beaten eggs, stir and heat together until the mixture just reaches boiling point. Remove from the heat and add the butter and flavouring. 4.        Leave until well cooled and spread the filling on one crust, placing the other on top. VANILLA GLACÉ ICING: 1.        Mix the hot water and icing sugar. Add the salt and essence and beat until smooth. 2.        Drizzle the icing over the tart and cut into squares just before serving.

 

Ingredients 125ml (½ cup) cake flour Pinch of salt 3 eggs, separated 10ml (2 teaspoons) lemon juice 125ml (½ cup) Huletts White Sugar 3ml (½ teaspoon) vanilla essence 90ml (6 Tablespoons) apricot jam Method 1.        Sift together the flour and salt. 2.        Beat the egg whites until stiff, then beat in the egg yolks. Beat the lemon juice, sugar and vanilla gradually into the eggs. 3.        Sift the dry ingredients in thin layers over the egg mixture and fold in lightly with a metal spoon. Repeat until all the ingredients have been used. 4.        Pour the batter along the length of a 23cm x 33cm pan lined with greaseproof paper. Press the paper down and hold the pan at an angle so that the batter will spread evenly. Level lightly if necessary. The batter should be 5mm thick, so that when baked, the cake will not be more than 12mm thick. 5.        Bake in a hot oven (200ºC) for 10 - 12 minutes. Then turn out onto a damp tea towel and pull the paper off carefully. Cut off the crisp edges to facilitate rolling. 6.        Spread a thin layer of apricot jam over the cake. Roll up and wrap in the cloth. Leave for a minute or two and then remove the cloth and allow to cool on a cooling tray.

 

 

 

Ingredients Crumb crust made with 1 packet of crushed Tennis biscuits and 125g butter, melted. FILLING: 500ml (2 cups) milk   Piece of cinnamon stick 60 - 100ml Huletts White Sugar, depending on personal taste 2 eggs 45ml (3 Tablespoons) cornflour 45ml (3 Tablespoons) flour 3ml (½ teaspoon) vanilla essence 30ml (2 Tablespoons) butter Cinnamon and sugar for sprinkling Method CRUST: 1.        Combine the crushed Tennis biscuits and the melted butter, and press into a pie dish. FILLING: 1.        Heat the milk with the piece of stick cinnamon to just under boiling point. 2.        Meanwhile, lightly beat the eggs with the sugar, then add the cornflour and flour. 3.        Pour the hot milk onto this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring till the mixture becomes very thick. Thorough stirring is important to prevent the mixture from catching on the bottom of the pan, and to prevent lumps. 4.        Off the heat, add the essence and add the butter. Stir well till the butter is melted. 5.        Pour the mixture into the prepared tart crust. Sprinkle with cinnamon sugar.

 

Ingredients CASE: 1 x 23cm pastry case, made from short crust pastry, baked blind and cooled. FILLING: Juice and grated rind of two lemons 300ml water 100ml Huletts White Sugar 60ml (4 Tablespoons) cornflour, dissolved in 45ml (3 Tablespoons) water 4 egg yolks, lightly beaten MERINGUE: 4 egg whites at room temperature 185ml (¾ cup) Huletts White Sugar TIPS: When making meringue, your utensils must be squeaky clean and bone dry. You may wipe the bowl with lemon juice to remove all grease if required. Method 1.        Combine the lemon juice, rind, water and sugar. 2.        Heat, stirring till the sugar is dissolved. 3.        Stir in the dissolved corn flour and egg yolks, and continue cooking till the mixture is thick (about 5 minutes). 4.        Remove the pan from the heat and leave to stand for a few minutes.. 5.        Spoon into the pastry case. 6.        Beat the egg whites till stiff. Gradually beat in the sugar. The mixture should form stiff, dry peaks. 7.        Pile the meringue on top of the lemon filling, taking care to cover it completely. 8.        Bake at 150ºC for 20 - 25 minutes, or until the meringue has set and is golden brown. 9.        Leave to stand till cool.

 

Ingredients BASE: 250ml (1 cup) flour 125ml (½ cup) cornflour 75ml (5 Tablespoons) Huletts Castor Sugar 1ml salt 125g butter, softened CARAMEL: 150g butter 125ml (½ cup) Huletts Castor Sugar 45ml (3 Tablespoons) Huletts Golden Syrup 1 x 225g can condensed milk (small tin) CHOCOLATE TOPPING: 250g dark chocolate 30g butter Method 1.        Sift dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough. 2.        Press the dough into a lightly greased 23cm x 30cm baking tray or Swiss roll tin. Prick the dough with a fork and refrigerate for about 20 minutes. 3.        Bake at 160ºC for about 45 minutes or until lightly golden. Cool before spreading on the caramel layer. 4.        To make the caramel, combine butter, castor sugar and syrup in a small saucepan. Heat gently until the sugar has dissolved, then add the condensed milk and bring to the boil, stirring continuously. Boil gently for about 5 - 6 minutes,stirring continuously, as condensed milk can 'catch' quite quickly. Spread caramel onto the biscuit base and allow to set and cool before topping with chocolate. 5.        Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth. Spread an even layer of chocolate over the caramel and allow to set before cutting into squares.

 

Ingredients 500g flour Pinch of salt 10g (1 packet) instant dry yeast 60 - 75ml milk 60g (4 Tablespoons) butter or brick margarine 150ml lukewarm water 125ml (½ cup) Huletts White Sugar 2 large eggs, beaten STREUSEL MIXTURE: 125ml (½ cup) Huletts SunSweet Brown Sugar 60ml flour 10ml (2 teaspoons) ground cinnamon 45g (3 Tablespoons) butter, melted 40g pecan nuts, chopped (optional) Method 1.        Sift the flour and salt into a bowl. Add the instant dry yeast. 2.        Warm the milk slightly and stir in the butter until it melts. Mix in the water, sugar and beaten eggs. 3.        Make a well in the centre of the dry ingredients. Pour in enough of the liquid ingredients and mix with a wooden spoon so that the dough comes away from the sides of the bowl. Knead the dough well until it becomes smooth and elastic. 4.        Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 20 minutes. 5.        Prepare the Streusel mixture: combine all the ingredients in a bowl and set aside. 6.        Knock the dough down and divide it into two equal pieces. Press one piece down into the bottom of a greased 23cm pan. 7.        Sprinkle half the Streusel mixture over this layer of dough. 8.        Roll the remaining piece into a long sausage shape. Working on top of the streusel mixture and starting from the centre, form a spiral shape by wrapping the sausage around itself (like sausage on a braai). Press down well to cover the Streusel mixture. 9.        Sprinkle the remaining Streusel mixture on top of the spiral. 10.     Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes. 11.     Bake in a preheated oven at 200ºC for 25 minutes or until a skewer inserted into the centre comes out clean. Makes 1 bread.

 

Ingredients 750ml (3 cups) cake flour Pinch of salt 30ml (2 Tablespoons) baking powder 85ml (1/3 cup) Huletts White Sugar 2 eggs 60ml (4 Tablespoons) oil Approximately 250ml (1 cup) milk Beaten egg to glaze Method 1.        Sift the dry ingredients into a bowl. 2.        Beat the eggs and oil in a measuring jug. Add enough milk to make up 350ml of liquid. 3.        Stir the liquid into the dry ingredients. Knead to remove any cracks. 4.        Pat out to a thickness of 25mm on a floured surface and cut into rounds, using a metal cutter. 5.        Place on a greased baking tray and brush the tops with the beaten egg. Bake at 220ºC for approximately 12 minutes until well risen and golden brown. Makes about 16 scones.

 

Ingredients 50g butter 200g Huletts SunSweet Brown Sugar 1 egg, beaten 5ml (1 teaspoon) vanilla essence 125g flour Pinch of salt 3ml (½ teaspoon) baking powder 100g chopped pecan nuts Method 1.        Melt the butter then add the sugar and stir well. Allow to cool slightly, then add the egg and vanilla essence. 2.        Sift flour, salt and baking powder then add to the butter mixture. Add the chopped nuts and mix well. 3.        Grease a 28cm x 18cm tin and spread in the mixture. Bake at 180ºC for 25 - 30 minutes. Cool slightly and cut into squares.

 

 

Ingredients BASE: 70g (½ cup) self raising flour 140g (1 cup) flour 50g (¼ cup) Huletts Castor Sugar 5ml (1 teaspoon) lemon rind, grated (optional) 80g butter 1 egg FILLING: 750g (3 tubs) cream cheese, softened 210g (1 cup) Huletts Castor Sugar 35g (¼ cup) flour 4 eggs 170ml (⅔ cup) cream TOPPING: 15ml (1 Tablespoon) Huletts Castor Sugar 15ml (1 Tablespoon) cornflour 1 tin or ½ cup granadilla pulp Method BASE: 1.        Process the flours, sugar, lemon rind if using and butter for 30 seconds, or until crumbly. Add the egg and process until the mixture comes together. Knead gently on a floured surface, wrap in plastic wrap and refrigerate for 20 minutes, or until firm. 2.        Preheat the oven to 210ºC. Roll the pastry between two sheets of baking paper until large enough to fill the base and sides of a 23cm round springform cake tin. Ease into the tin and cut the edges. Bake blind for about 10 minutes, remove the baking paper and beans, flatten the pastry lightly with the back of a spoon and bake for 5 minutes. Cool. FILLING: 1.        Reduce the oven to 150ºC. Beat the cream cheese, sugar and flour until smooth. Add the eggs, one at a time, beating after each addition. Beat in the cream, pour the filling into the pastry case and bake for 1 hour 25 - 35 minutes, or until almost set. Cool, then refrigerate. TOPPING: 1.        Combine castor sugar and cornflour with two tablespoons of water on the stove. Stir, add two more tablespoons of water and the pulp. Stir till boiling and thick. Cool and spread on the cake. NOTE: This is a dinkum New York style baked cheesecake, and not a modern-day quickfix. However it is well worth the extra time and effort.

 

Ingredients 3 eggs, separated 15ml (1 Tablespoon) lemon juice 140g (±175ml) Huletts White Sugar 25ml hot water 140g (±250ml) cake flour 5ml (1 teaspoon) baking powder Pinch of salt Method 1.        Beat the egg whites till stiff but not dry. Beat in the lemon juice and half the sugar. Beat till the sugar dissolves. 2.        Using the same beater, without rinsing it, beat the egg yolks till light and thick. Add the hot water and beat continuously. 3.        Add the rest of the sugar little by little, beating well after each addition. 4.        Fold the egg yolk mixture into the whites. Sift together the flour, baking powder and salt, then sift in layers over the egg mixture and fold in lightly using a spatula. Repeat until all the dry ingredients have been folded in. 5.        Divide the batter between 2 greased 23cm diameter sandwich cake tins. 6.        Bake at 180ºC for approximately 35 minutes, till golden brown. Loosen the cake and turn out on a cooling rack.

 

Ingredients 500ml (2 cups) self-raising flour 500ml (2 cups) Huletts SunSweet Brown Sugar 5ml (1 teaspoon) salt 5ml (1 teaspoon) ground cinnamon 250ml (1 cup) wholewheat flour 375ml (1½ cups) oil or melted brick margarine 3 eggs 5ml (1 teaspoon) vanilla essence 750ml (3 cups) raw carrot, finely grated 250ml (1 cup) nuts, chopped Method 1.        Sift the dry ingredients together. Add the wholewheat flour. 2.        Combine the oil or margarine, eggs and vanilla essence. Add to the dry ingredients and beat well. 3.        Fold in the carrots and nuts. Pour into a large 23cm greased ring or round tin. 4.        Bake at 160ºC for 80 - 90 minutes or until a skewer inserted in the centre comes out clean. 5.        Turn out and cool. Dust with icing sugar. NOTES: This cake can also be baked in two medium sized loaf pans.

Ingredients 375ml (1½ cups) Huletts Castor Sugar 3 eggs 125ml (½ cup) oil 250ml (1 cup) milk 125ml (½ cup) poppy seeds Zest of 1 lemon 300ml coconut 300ml self-raising flour SAUCE: 250ml (1 cup) Huletts Castor Sugar 250ml (1 cup) water or orange juice Zest of 2 oranges Method 1.        Beat the sugar and eggs together until creamy. Add the rest of the ingredients, ending with the flour and beating well after each addition. 2.        Spoon the mixture into a sprayed ring pan and bake in a preheated oven at 180ºC for 60 minutes. Remove from oven and leave to cool in pan for 5 minutes, before turning cake out. SAUCE: 1.        Boil sugar and water/orange juice together for 5 minutes until thick and syrupy. Pour over top of warm cake. Garnish with zest. NOTES: If desired serve with unpeeled orange segments cooked in the syrup above. This sauce is also delicious as an accompaniment to winter puddings.

 

 

 

Ingredients 250g butter or brick margarine 250ml (1 cup) Huletts Castor Sugar 1 egg 2.5ml (½ teaspoon) vanilla essence 500ml (2 cups) cake flour Method 1.        Cream butter and add castor sugar gradually, beating continuously. 2.        Beat egg and vanilla essence together and then add to the butter mixture, and beat further. 3.        Sift the flour 3 times and add to the butter mixture. Mix thoroughly. 4.        Shape into biscuits and place on a greased baking tray. Bake at 200ºC for 8 - 12 minutes, until golden brown. Makes 100 biscuits. VARIATIONS: Ginger Biscuits: Add 5ml ground ginger to the flour. Decorate each biscuit with a piece of melon or ginger preserve before baking. Coffee Biscuits: Dissolve 10ml of instant coffee into 10ml boiling water. Add to the butter mixture. Decorate with a coffee bean before baking. Cherry Biscuits: Push halved glacé cherries into each biscuit before baking. Coffee Biscuits: Dissolve 10ml of instant coffee into 10ml boiling water. Add to the butter mixture. Decorate with a coffee bean before baking. Decoration: Dip one half of each biscuit in melted chocolate (or drizzle over the top) and leave to set on a wire rack, or simply spread with made up icing. Store in an airtight container.

 

Ingredients 120g butter or brick margarine 125ml (½ cup) Huletts White Sugar 125ml (½ cup) Huletts SunSweet Brown Sugar 3ml (½ teaspoon) vanilla essence 1 egg 435ml (1¾ cup) self-raising flour 3ml (½ teaspoon) salt 125g chocolate chips 60g walnut pieces, chopped Method 1.        Cream the butter/margarine, sugars and vanilla essence together. 2.        Gradually add the lightly beaten egg. Mix in sifted flour and salt. 3.        Add chocolate chips and chopped walnuts, and mix well. 4.        Shape teaspoonfuls of mixture into small balls, and place on a lightly greased oven tray, allowing room for spreading. Push a few extra choc chips into each cookie if desired. 5.        Bake in moderate oven (180ºC) for 10 - 12 minutes. Makes about 45.

 

Ingredients 250g butter or brick margarine 250ml (1 cup) Huletts Golden Syrup 2 eggs 750g cake flour 500ml (2 cups) Huletts SunSweet Brown Sugar 30ml (2 Tablespoons) ground ginger 10ml (2 teaspoons) bicarbonate of soda 5ml (1 teaspoon) salt 75ml (5 Tablespoons) milk Method 1.        Melt the butter and stir in the syrup. Allow to cool. Beat in the eggs, one at a time. 2.        Sift together the dry ingredients and stir into the syrup mixture alternately with the milk. Allow the dough to chill in the refrigerator until firm enough to shape. 3.        Roll out and cut into shapes, or shape into small balls and press down with a fork. Place far apart on a greased baking sheet. 4.        Bake in a moderately hot oven (190ºC) for approximately 10 minutes. Makes 120 biscuits.

 

Ingredients 500ml (2 cups) Huletts White Sugar 250ml (1 cup) milk 75ml (5 Tablespoons) butter or brick margarine 60ml (4 Tablespoons) cocoa Pinch of salt 750ml (3 cups) oats 10ml (2 teaspoons) vanilla essence 125ml (½ cup) desiccated coconut 125ml (½ cup) nuts Method 1.        Boil the sugar, milk, butter, cocoa and salt together for about 10 minutes, or until the syrup begins to thicken. 2.        Add the oats, vanilla essence, desiccated coconut and nuts. Mix thoroughly and remove from heat. 3.        Beat until stiff. Drop teaspoonfuls onto a greased baking tray, flatten into rounds and allow to cool.

 

 

Ingredients 125g butter 60ml (¼ cup) Huletts Castor Sugar 30ml (2 Tablespoons) Huletts Golden Syrup or honey 1 egg 250ml (1 cup) wholewheat or Nutty Wheat flour 125ml (½ cup) self-raising flour 125ml (½ cup) plain flour 60ml (¼ cup) bran Pinch of salt Extra bran Method 1.        Cream the butter and sugar until very light and creamy, add the syrup or honey and beat very well. Add egg, beat until well combined. Creamed mixture should be very soft. 2.        Add the sifted flours (return the husks to the bowl), add bran and salt and mix well. 3.        Turn onto a lightly floured surface and knead lightly. Roll out to 3mm thickness. Sprinkle lightly with extra bran. 4.        Cut pastry into rounds with a cutter, and place on greased oven trays. Prick each biscuit with a fork. Bake in moderate oven (180ºC) for 12 - 15 minutes or until light golden brown. Cool for a few minutes on trays, then place on to wire racks to cool. Makes about 25.

Ingredients 125g butter or brick margarine 155ml (1 cup) Huletts SunSweet Brown Sugar 1 egg 250ml (just over ½ cup) self-raising flour 3ml (½ teaspoon) bicarbonate of soda 125ml (½ cup) breakfast oats 125ml (½ cup) desiccated coconut 125ml (½ cup) salted peanuts 125ml (½ cup) crushed bran flakes (breakfast cereal) Method 1.        Cream the butter and sugar till light and fluffy. Add the egg and beat well. 2.        Fold in the sifted flour and bicarbonate of soda. Add the oats, coconut, peanuts and bran flakes. Mix well. 3.        Put teaspoonfuls of the mixture onto a lightly greased oven tray. Flatten the top slightly with a fork. 4.        Bake at 180ºC for 10 - 12 minutes till golden brown.

 

Ingredients 200ml (4/5 cup) Huletts White Sugar 15ml (1 Tablespoon) Huletts Golden Syrup 60ml (4 Tablespoons) milk 250g marshmallows, chopped 30ml (2 Tablespoons) water 5ml (1 teaspoon) vanilla essence Method 1.        Combine sugar, golden syrup and milk in a heavy saucepan, stirring over low heat until sugar has dissolved. Bring to the boil and then simmer gently for 5 minutes. 2.        Place marshmallows and water in the top of a double boiler and heat, stirring frequently until melted. 3.        Pour sugar mixture over marshmallows, beating well. Add the vanilla essence.  Makes about 500ml. SERVING SUGGESTIONS: Serve hot or cold over ice cream, baked apples, poached pears or peaches, or with fresh fruit salad. NOTE: Sauce may be reheated in a double boiler. Beat before serving.

 

Ingredients 30ml (2 Tablespoons) Huletts White Sugar 30ml (2 Tablespoons) Huletts Golden Syrup 30ml (2 Tablespoons) water 30ml (2 Tablespoons) butter 30ml (2 Tablespoons) cocoa Method 1.        Combine all the ingredients in a small saucepan and heat, stirring occasionally - nothing could be simpler. SERVING SUGGESTIONS: Serve with ice cream, pancakes or waffles.

 

Ingredients 45g (3 Tablespoons) butter Pinch of salt 250ml (1 cup) Huletts White Sugar 500ml (2 cups) hot milk 5ml (1 teaspoon) vanilla essence Method 1.        Heat the butter, salt and sugar to a light brown syrup. 2.        Add the milk gradually, and heat, stirring to dissolve any lumps. Allow to cool. 3.        Flavour with vanilla essence and serve hot. Makes 625ml. SERVING SUGGESTIONS: Serve with caramelised fruit, baked or steamed puddings..

 

Ingredients BASE: 1 Large egg 125ml (½ cup) Huletts White Sugar 60ml (¼ cup) milk 250ml (1 cup) self-raising flour 1 large green apple, peeled & chopped, or sliced OR 385g tin, sliced pie apples SAUCE: 1 (380g) tin evaporated milk 60ml (¼ cup) Huletts White Sugar 10ml (2 teaspoons) caramel essence Method BASE: 1.        Beat egg and sugar until light and creamy. Add the milk and sift the flour and add it to the mixture, mix well. 2.        Add the apples and pour the mixture into a greased 22cm x 22cm ovenproof dish. 3.        Bake in a preheated oven at 180ºC for 30 – 40 minutes. SAUCE: 1.        Boil the milk and sugar over low heat, stirring continuously. Remove from the stove and add caramel essence. Pour sauce over hot tart. SERVING SUGGESTION: Serve hot or cold.

 

Ingredients 12 slices white bread, with crust removed Butter (enough to butter the bread with) 50g raisins 50g sultanas 3 eggs 500ml (2 cups) milk 60g Huletts SunSweet Brown Sugar A few drops vanilla essence Ground nutmeg Huletts SunSweet Brown Sugar for sprinkling Method 1.        Butter the bread slices and cut into quarters. 2.        Layer bread (butter sides upwards) sprinkled with raisins and sultanas in an ovenproof dish. 3.        Beat the eggs, milk, sugar and vanilla essence together. 4.        Pour gently over the bread and fruit. 5.        Sprinkle a little ground nutmeg over the top. 6.        Leave for half an hour for the custard to properly soak into the bread. 7.        Bake in a preheated oven 180ºC for approximately 1 hour until golden brown and set. 8.        Sprinkle more sugar over the top before serving. NOTE: If you have time, gently boil the raisins and sultanas in a little orange juice before adding to the bread.

 

 

 

Ingredients 15ml (1 Tablespoon) brick margarine 125ml (½ cup) Huletts White Sugar 1 egg 15ml (1 Tablespoon) apricot jam 15ml (1 Tablespoon) vinegar 250ml (1 cup) cake flour 5ml (1 teaspoon) bicarbonate of soda Pinch of salt SAUCE: 125g brick margarine 185ml (¾ cup) Huletts White Sugar 65ml water 185ml (¾ cup) cream 5ml (1 teaspoon) vanilla essence Method 1.        Cream the margarine and sugar. Add the egg and blend well. 2.        Add the apricot jam and vinegar. Mix well. 3.        Sift the dry ingredients into the creamed mixture. 4.        Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180 ºC. SAUCE: 1.        Boil the margarine, sugar and water 2.        Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.

 

Ingredients 185ml strong black coffee 60ml (¼ cup) brandy 125g (1 packet) finger biscuits 2 large eggs, separated 30ml (2 Tablespoons) Huletts Castor Sugar 10ml (2 teaspoons) brandy (extra) 250g (1 tub) mascarpone cheese 10ml (2 teaspoons) cocoa powder Method 1.        Mix the coffee and the brandy together in a cup. 2.        Dip both sides of half the packet of biscuits into this mixture and arrange in the bottom of a shallow round or square dish. 3.        Cream the egg yolks and castor sugar together until thick and pale yellow. Add the additional 10ml brandy and the mascarpone cheese to the egg mixture and mix until smooth. 4.        Beat the egg whites until stiff, and fold into the cheese mixture. Pour half the mixture over the biscuits. 5.        Dip the other half of the biscuits in the coffee and arrange on top of the cheese mixture and then pour the balance of the cheese mixture over the top. 6.        Place in the fridge for 4 hours to set and sprinkle with cocoa just before serving.

 

Ingredients 125g soft butter 185g Huletts Treacle Sugar 4 eggs, lightly beaten 250g self-raising flour 5ml (1 teaspoon) bicarbonate of soda 30ml (2 Tablespoons) cocoa mixed with 30ml water 125g dates, finely chopped 300ml boiling water 100g chocolate chips Method 1.        Cream the butter and sugar together. Add the beaten eggs, a little at a time. Fold in the self-raising flour. 2.        Mix the bicarbonate of soda and cocoa water mixture together, pour over the dates in a bowl. Then pour on the boiling water. Stir and leave to cool a little. 3.        Pour the mixture into a 23cm round loose-bottomed cake tin, which has been lined with a double thickness of greaseproof paper. 4.        SBake at 180ºC for approximately 75 minutes, or until springy to the touch.

Ingredients TART: 250g (1 cup) dates, chopped 185ml boiling water 5ml (1 teaspoon) bicarbonate of soda 30ml (2 Tablespoons) butter or brick margarine 250ml (1 cup) Huletts White Sugar 1 egg 375ml (1½ cups) cake flour 20ml (4 teaspoons) baking powder Pinch of salt 60ml (¼ cup) pecan nuts, chopped SYRUP: 310ml (1¼ cups) Huletts White Sugar 185ml wat 5ml (1 teaspoon) vanilla essence 15ml (1 Tablespoon) butter 60ml (¼ cup) brandy Method 1.        Pour boiling water over dates and bicarbonate of soda. Allow to cool. 2.        Beat butter/margarine, sugar and egg together. 3.        Sift dry ingredients and add, alternately with the date mixture. 4.        Stir in nuts and pour into 2 x 20cm greased tart plates and bake at 180ºC for 30 - 40 minutes. Remove from oven, and allow to cool. 5.        Dissolve the sugar in the water and boil for 5 minutes. 6.        Add the vanilla essence, butter and brandy. Pour over cooled tarts. 7.        Decorate with piped whipped cream and cherries.

 

Ingredients 2 bananas, peeled and sliced 8 - 10 strawberries, hulled and cut in half 250ml (1 cup) plain yoghurt 60ml (¼ cup) Huletts White Sugar 100ml milk Method 1.        Blend the banana and strawberries together in a food processor. 2.        Add the yoghurt, sugar and milk to the blender and blend until smooth. Pour into a glass. Makes 2 smoothies. HINT: To make different flavours use seasonal fruit varieties.

 

Ingredients 500ml (2 cups) water 750ml (3 cups) Huletts White Sugar 750ml (3 cups) orange juice 500ml (2 cups) apple juice 1 litre (4 cups) apricot juice or pineapple juice 750ml (3 cups) white wine (off-dry is the best) 2 litres soda water 1 litre ginger ale 500ml (2 cups) chopped fruit such as apples, pineapple, strawberries Method 1.        Dissolve the sugar in the water over low heat. 2.        Increase the heat and boil for 10 minutes. 3.        Add the fruit juice, the wine and the chopped fruit, allow to stand for one hour. 4.        Just before serving add the soda water and ginger ale. NOTE: You may halve the ingredients as necessary.