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  • Woolworth's Top 10 - 08

    From Dave Drum@1:3634/12 to All on Tue Apr 2 16:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Aunty Bev's Mud Cake
    Categories: Cakes, Chocolate, Desserts
    Yield: 16 servings

    250 g (9 oz) butter
    25 g (1 oz) cocoa powder
    1/2 c Water
    400 g (14 oz) sugar
    1/2 c Plain yoghurt
    1 tb Vanilla paste
    1 ts Bicarbonate of soda
    +=DISSLOVED IN=+
    1 tb Milk
    1/4 ts Salt
    2 lg Eggs
    240 g 8 OZ) flour, sifted

    MMMMM--------------------------TOPPING-------------------------------
    130 g (5 OZ) icing sugar
    4 tb Milk
    60 g (2 OZ butter
    2 tb Cocoa powder
    80 g (3 OZ) desiccated coconut

    Set the oven @ 180ºC/355ºF.

    Melt together the butter, cocoa powder, water and sugar
    in a saucepan. Set aside to cool.

    In a mixing bowl, combine the yoghurt, vanilla, bicarb
    in milk, salt and eggs. Add the cooled butter mixture
    and mix until well combined.

    Add in the flour and mix until well combined.

    Bake in an 30cm X 20cm (8" X 12") greased ovenproof dish
    for 20 minutes or until cooked through.

    To make the topping, melt together all the ingredients
    in a saucepan.

    Pour the topping over the baked cake while it is still
    hot. Serve hot or cold.

    Published in Woolworth's Taste Magazine

    Recipe by: Tahila Pillay

    Makes: 16 servings

    RECIPE FROM: https://taste.co.za

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:2320/105 to All on Sat Apr 6 17:56:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon Posset Pie
    Categories: Five, Pies, Pastry, Fruits
    Yield: 6 servings

    MMMMM----------------------------BASE---------------------------------
    200 g Tennis biscuits
    100 g Butter

    MMMMM-----------------------LEMMON POSSET----------------------------
    4 c Cream
    200 g Sugar
    4 tb Lemon juice

    MMMMM------------------------TO DECORATE-----------------------------
    Seasonal fruit of your
    - choice

    To make the base, crush the biscuits, melt the butter,
    and combine. Press down into a loose-based 23cm tart tin
    using a flat-bottomed cup.

    Chill in the fridge, while you make the lemon posset.

    To make the lemon posset, heat the cream and sugar in a
    pan over a high heat. Remove from the heat and whisk in
    the lemon juice. Pour into a bowl and chill for
    overnight.

    Spoon the posset into the pastry case and top with
    sliced stone fruit

    Recipe By: Abigail Donnelly

    Makes: 6 servings

    RECIPE FROM: https://taste.co.za

    Uncle Dirty Dave's Archives

    MMMMM

    ... Cocktails can transport you to far-off lands and distant eras.
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