My mom usually visits us from SA once a year and one of the things she just HAS to bring me is Peppermint Crisps.
I guard them with my life and my family knows they are not for random snacking.
In fact, I only ever use them to make a Peppermint Crisp pudding for breaking of the fast which is usually held at an ex-pat friends house, with dozens of SA ex-pats and other anglo friends.
The dessert goes down a treat and everyone waits, spoons at the ready, for our host to bring it out.
This year we are under lock down and so we didnt have a big breaking of the fast with friends and I decided not to make the dessert. The kids were super upset and said it just wasnt chag without it. So I made it for dessert for Sukkot and we just finished the last of the leftovers while playing DnD.
Im including original SA ingredients as well as the Israeli substitutes you can use.
1litrehigh fat whipping cream(or more depending on how big you want your dessert)
1packbiscuits, Tennis biscuits in SA or Petit Burre in Israel
1tin/tubcaramel or dulche de leche(I've also used Lotus spread when I couldn't find caramel)
Whip the cream until stiff peaks form.
If your caramel/dulche de leche is thick or not spreadable, pop it into the microwave for 15 seconds or until its still thick but easily spreadable with a knife.
Take your Peppermint Crisp slab and bash it around on the table or with a rolling pin so that it breaks up into small crumbly pieces.
Take the biscuits and, one by one, spread the caramel on each biscuit and place in the bottom of a medium oblong/square glass dish or foil roaster.
Cover the bottom of the dish in caramel biscuits and then spread half your whipped cream on top.
Sprinkle half the Peppermint Crisp over the cream, use the bigger pieces for this layer and keep the smaller pieces and fine dust for last.
Repeat the biscuit and caramel layer and then spread the last of the cream on top.
Take the last of the Peppermint Crisp and sprinkle it over the cream, make sure you take all the Peppermint dust and sprinkle it over the cream too.
Refrigerate, covered, until ready to eat. The sooner you eat it, the crispier the biscuits will be.
I’ve made this recipe parve too, use Riche’s Cream, Lotus spread and parve chocolate as substitutes. In Israel, its really hard to find peppermint chocolate in general, and parve peppermint chocolate is non existent. Instead I used plain parve dark chocolate and I found pure peppermint extract at a specialty baking store and added a few drops to the cream when I was whipping it. Its not quite the same, but delicious nonetheless.
Every Saturday afternoon, Paul, Faith and I play Dungeons & Dragons. Of course, Saturday afternoons and Dungeons & Dragons require snacks. I usually make scones or we make popcorn, but I few weeks ago, I decided to make choc chip cookies and I came across this recipe for a giant cookie.
I made a few adjustments as per usual. And it was delicious. So delicious that Ive made it at least half a dozen times since.
Mix butter, brown sugar, egg yolks and vanilla together
Add flour, baking powder and salt and mix well
Add chocolate chips and mix until combined
Tip the dough into an oven proof dish or foil roasting pan and press flat with your hands until evenly distributed
Bake for 20 minutes
If you want a harder/crispier cookie, leave in the oven for an additional 5 minutes
Remove from the oven and allow to cool before breaking or cutting into pieces
I have made this cookie non dairy with margarine and with oil. The margarine cookie had the same texture as the butter cookie but the taste wasnt as good. The oil cookie had a dryer texture to the butter cookie but tasted better than the margarine cookie.
They all tasted good but none were as good as the original butter cookie.
Around 10 years or so ago, my mother in law gave me this awesome recipe and I used to make it all the time. Then for some reason I stopped making it, no idea why. Then last week, Ro asked me for the recipe and I decided why not make it myself.
It definitely stood the test of time and is one of my favourite recipes of all times.
But dont take my word for it, try it for yourself.
Preheat the oven to 180°C and prepare a square or oblong baking dish
Mix all the ingredients together until the batter is smooth
Pour the batter into the prepare dish and bake for approximately 30 minutes or until a toothpick comes out clean
Remove from the oven and using the toothpick, poke small holes all through the top of the cake
Immediately after you take the cake from the oven, mix together the icing sugar and lemon juice until smooth.
While the cake is still hot, pour the icing over the cake.
Wait while the icing sinks into the cake and the cake cools before serving
The cake can be eaten hot with custard or ice cream or if you prefer a cool cake, I suggest you make the cake a day before and let the icing sink into the flesh of the cake, this makes it sticky and gooey all the way through.
An alternative to vanilla and lemon is chocolate and orange. Substitute chocolate cake mix and chocolate pudding for the vanilla and use orange juice instead of lemon (be sure to strain the orange juice so it is clear and free of any pulp).
Last week, Faith asked if we can bake a cake, we decided on chocolate and earlier this week I found a really great, one bowl, recipe that worked a treat.
Now, when it comes to icing/frosting the cake, we usually just do a simple icing sugar and water drizzle, but I had just bought a rather large bag of mini marshmallow and I got a bee in my bonnet about making a marshmallow frosting.
I searched online and couldn’t find a simple recipe so I asked The Cupcake Lady, Angel, if she had any ideas, and she pointed me to a pretty simple recipe that came out great.
Peel and slice the apples (or pears) into small chunks.
Place apples, lemon juice, sugars, cinnamon, salt and flour in a bowl and toss with your hands until all the fruit is covered.
Cover bowl of fruit with plastic wrap and set aside for an hour or more.
Take your frozen pastry dough out and let it defrost until it is manageable but still cool, I left mine in the fridge for 1 hour and it was ready when the fruit was ready.
When you are ready to assemble the pie, turn your oven on to 180C.
Once fruit is ready, take your dough and roll out a piece big enough to cover the bottom and sides of your pie dish.
Place the pastry inside the dish and push the sides up a bit so they stick to the dish.
Take your fruit and layer it into the pie dish, making sure the entire bottom is covered. Keep layering the fruit until in reaches the top of the dough up the sides of the dish.
There will be some liquid left in the bowl, pour no more than 3/4 of a cup of this liquid over the top of the fruit before covering the pie with more dough.
Roll out more dough and either place a full round piece on top of the pie or cut into strips and create a lattice top. You can also roll out the dough and cut shapes with cookie cutters, then create a patter with the shapes.
If you place a full piece on top, cut a few slits into the dough to allow steam to escape.
Brush the pastry dough with a bit of beaten egg.
Once the pie is ready, place in the oven at 180C for about 30 minutes.
Keep an eye on the pie and if you see the edges starting to burn you can cover them with a bit of foil molded to fit the pie dish.
The pie is ready when the pastry is brown and the fruit is bubbling around the edges of the pastry.
Allow to cool down before slicing. Serve with whipped cream or ice cream.