Grass Cake with Worms
1 large Package Chocolate Instant Pudding (prepared as directed)
1 small Package Gummy Worms
1 1/4 cup Shredded Coconut
Green Food Color
In Ziplock bag place the coconut and drop 5 or more drops of green food color into shredded coconut. Zip bag closed and shake until mixed well. Add more food color until desired shade of grass is reached, set aside. Prepare pudding as directed and let the pudding set. Pudding may be placed in individual clear plastic cups or in a large clear flat bowl. Add the green grass and a few worms. You may also place the pudding in a 8" x 8" clear baking dish. Add the grass, and few worms and maybe some other interesting items.
There are many variations to this recipe, you can also use the recipe from last week (Issue 37) and just add the green coconut, or you can use butterscotch or caramel instant pudding instead of the chocolate. You can layer the chocolate and one of the others pudding flavours. If you wish to make a cake for a children's birthday party you could design a landscape with the ingredients. For example use vanilla biscuits for sand on the beach and use blue coconut as the sea. You can decorate the beach sand with plastic toy people or animals if you can't find edible ones. There are super fish shaped sweets at Sweets from Heaven. If you do make these recipes take a photo and send it to me. The best photo & recipe will win a fun prize.
Thanks to Hanna (one of our younger readers) who sent in these photos.
1 packet orea cookies. Put in food processor and sit aside.
2 carton of cream cheese
1 1container of cool whip or whipped cream
1 cup confectioners sugar (castor or icing sugar)
2 large pkg of chocolate instant pudding mix
2 cups of milk
Gummy worms, and other sweets that look like they belong in the garden!!
Notes: Cool Whip is similar to Orley Whip (bought from Pick n Pay, etc in boxes, but still in the fridge) It is like an 'artificial cream'. You can use ordinary whipping cream too. You can leave ingredients out (except for the oreos - of course), you can add ingredients, you can replace ingredients with whatever suits your dietery requirements. Your measurements do not have to be accurate either. The nice thing about the Dirt Cake is that you cannot mess it up - it is a mess by itself :) Use your initiative and make your own recipe.
Begin with a small layer of oreo in the bottom of a huge pot. Layer of pudding mixture, layer of cookies, etc until all of mixture is gone. You will end with a layer of oreo.
If you want to make this more fun you can buy a flower pot and put the mixture in the pot. Begin with a small layer of oreo in the bottom of a flower pot. Layer of pudding mixture, layer of cookies, etc until all of mixture is gone. You will end with a layer of oreo. Top your dessert off with an artificial flower, or put gummy worms in the dirt. If you want to do this for a kids birthday party you can buy all the kids little sea spades and they can make their dirt cake in a potting planter, or little buckets.
Another variation on the typical dirt cake recipe is to use crushed vanilla biscuits instead of chocolate cookies. Make the dirt cake in a beach pail instead of a flower pot, serve with a beach shovel, and you have a 'sand cake'. Great for kids' summer birthdays.
Double Cream Coconut Yoghurt with Pineapple & Mint Sugar
4 x double cream coconut yoghurt
1 x pineapple
1 x organic sugar
30 g mint
To make the mint sugar – remove woody stalks from the mint and bash the mint with 1 cup of organic sugar in a pestle and mortar until fragrant.
Clean the pineapple and slice into thin slices.
Serve the yoghurt in a bowl with the pineapple scattered with mint sugar on the side.
Dip the pineapple in the mint sugar and yoghurt.
Bread & Butter Pudding
12 slices white bread, with crust removed
Butter (enough to butter the bread with)
500ml (2 cups) milk
60g Illovo SunSweet Brown Sugar
A few drops vanilla essence
Illovo SunSweet Brown Sugar for sprinkling
. 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.
• If you have time, gently boil the raisins and sultanas in a little orange juice before adding to the bread.
Chocolate Brownie Squares
250ml (1 cup) self-raising flour
Pinch of salt
60ml (¼ cup) cocoa powder
125ml (½ cup) brick margarine
125ml (½ cup) Brown Sugar
60ml (¼ cup) cocoa powder
45ml (3 Tablespoons) margarine
45ml (3 Tablespoons) milk
250ml (1 cup) Icing Sugar
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.
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.
Desert - Fresh Yoghurt Surprise
1 packet strawberry Jelly
175 ml carton of strawberry yoghurt
You can use other flavours if you like.
This desert is easy to prepare and is light and refreshing after your main meal.
Mix the Jelly power with the full amount of hot water (see directions on the packet). However use only a third of the required cold water. Wait until the jelly is cool and add the yogart. Whisk until the yogart is mixed in completely and chill in the fridge.
You can turn this simple recipe into something a little more exotic!!! Add a dollop of whipped cream on top of the desert, drizzle some purreed strawberries over the pudding and place a whole fresh strawberry on the top. You could also add finely chopped strawberries to the mixture before it sets.
Strawberries with a 'Twist'
½ kg fresh, ripe strawberries, hulled and sliced
1 tbsp sugar
1 tbsp balsamic vinegar
Place strawberries in a medium sized bowl. Sprinkle sugar, then gently stir. Leave to stand for 10-15 minutes. Drizzle balsamic vinegar over strawberries. Gently stir one more time. Refrigerate or let stand for at least an hour.
Aa cold, refreshing desert which the kids will enjoy, there are loads of variations on this receipe. It's ideal for a hot summer evening.
1 small tin evaporated milk
1/2 pkt orange jelly
125ml boiling water
grated rind and juice of 1/2 orange
chopped nuts, cream, pieces of orange or orange fruit gums
Chill evaporated milk in fridge overnight.
Dissolve jelly in boiling water then add the sugar, orange rind and juice. Stir well.
Beat evaporated milk till thick.
Add jelly mixture and beat again.
Pour into a glass dish and place in fridge to set.
Decorate with piped stars of cream, chopped nuts and orange slices.
Instead of the rind and juice of orange, use 50ml of tinned fruit and use the correspondingly flavoured jelly powder.
Low Fat Raspberry Squares
These low fat raspberry squares make a perfect holiday treat. If you like, you can serve them warm as a dessert with a dollop of low-fat frozen vanilla yogurt. You can always substitute another flavor for the raspberry preserves. Cherry or apricot work well too. Be sure to use fruit preserves and not fruit jelly, which basically liquefies when cooked.
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup quick oats
1/4 tsp baking soda
3/4 cup firmly packed brown sugar
1/3 cup chopped walnuts
1/2 cup low fat buttermilk
1 large egg white
1 10-ounce jar all-fruit raspberry preserves (not jelly)
Preheat oven to 350 degrees. Spray an 8 x 8-inch baking pan with nonstick cooking spray.
Combine flours, quick oats, baking soda and sugar in a large bowl. Mix in chopped walnuts. In another bowl, whisk together buttermilk and egg white, then add to oat and flour mixture; blend thoroughly.
Cover bottom of baking pan with oat mixture, reserving 3/4 to 1 cup for the top layer. Spread preserves over bottom layer. Spoon dollops of reserved oat mixture on top, leaving some of the jam layer exposed.
Bake for 25 minutes until top is golden brown. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Makes 16 bars. Cook Time : 25min
SOUTH AFRICAN CHRISTMAS PUDDING
1 carton vanilla ice cream
3/4 jar of Christmas mince
1/2 cup whipped cream
nuts & cherries (optional)
1 or 2 tots of brandy
Melt the ice cream slightly (do not over melt) and place in a mixing bowl. Gently fold in the other ingredients. Do not over mix. Place the mixture in a glass bowl and place in the freezer. Just before serving run your hands over the bowl so that the ice cream melts slightly allowing you to place the pudding upside down on a plate. You can garnish the pudding with cherries & nuts.