Monthly Archives: August 2008

Audrey’s Blueberry Muffins

August is blueberry picking time in Newfoundland and these muffins are at their very best when made with your own freshly picked berries!


2 c flour
2/3 c sugar
2/3 c milk
1 c berries
1 t vanila
2 t baking powder
2/3 c margarine
2 eggs


  1. Bear sugar and margarine until it is light.
  2. Add eggs one by one.
  3. Add vanilla.
  4. Add flour and milk.
  5. Add berries last.
  6. Bake 15 minutes at 400 degrees F.

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Julette se marmite koek (Marmite Loaf)

I met Julette on my first work day in my first corporate work day at Mutual and happened to have been her 24th birthday as well.  She is no longer 24 and neither am I! but she remained a much loved friend and this recipe I have from her kind of connects me to my good friend, every time I see it scribbled on the back page of my Kook en Geniet!


75 ml botter (butter)
200 ml suiker (sugar)
1 eier geklits (1 beaten egg)
375 ml meel (flour)
10 ml bakpoeier (baking powder)
2 ml sout (salt)
250 ml melk (milk)

Bolaag (topping)
125 ml botter (butter)
10 ml Marmite
125 ml gerasperde kaas (grated cheese)


  1. Klop botter en suiker.
  2. Voeg eier by.
  3. Sif droë bestanddele saam.
  4. Voeg saam met melk by botter mengsel.  Meng.
  5. Skep in gesmeerde broodpan.
  6. Bak 25 minute teen 190° C.


  1. Smelt botter en Marmite.
  2. Prik warm koek en gooi mengsel bo-oor.
  3. Sprinkel kaas oor.

Eet warm.

  1. Mix butter and sugar until light.
  2. Add egg to mixture.
  3. Sift dry ingredients .
  4. Add 3. with milk to the butter mixture and mix thoroughly.
  5. Scoop into greased bread pan.
  6. Bake for 25 minutes at 190° C.


  1. Melt butter and Marmite.
  2. Prick warm cake and pour melted mixture 1. over.
  3. Sprinkle cheese on top.

Eat warm.


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Apple Cake

I cannot remember where this recipe comes from, but I have a hunch that this is a delicious treat that my friend Shereen once made – years ago!


1 cup self raising flour
1/2 c sugar
1 egg
50g margarine
milk to make batter
1 can of apples (I guess it is a small tin)


  1. Cream sugar and margarine.
  2. Add eggs .
  3. Sift flour in and fold into 1. and 2.
  4. Add milk if needed to create the right batter consistency (a bit thicker than cream)
  5. Pour batter into dish and place apple pieces in batter.
  6. Bake at 180 °C – similar to vanilla cake…so perhaps 25 – 30 minutes until bakes through.
  7. Pour sauce over.


Caramel essence
3/4 cup cream (canned cream is OK)
1/4 – 1/2 c sugar

Boil together and poor over apple cake once it comes out of the oven.


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Nan’s Pudding

This is a traditional side dish with Sunday dinner in Audrey and Tom White’s house in Twillingate.

1 cup flour
1/4 lb butter
pinch of salt
2 tsp baking powder
water (enough to make a thick paste a bit stickier than scone dough)
sugar (about 1 tbsp)


  1. Mix dry ingredients.
  2. Crumble butter into dry ingredients.
  3. Slowly mix the water in until the right consistency is reached.
  4. Press into a round cake pan.
  5. I’ll have to ask again how long to bake, but I guess about 15 minutes at 375° C – similar to scones.
  6. Place on cooling rack and cut into slices.
  7. Serve with Sunday dinner (roast chicken, turkey or beef)  and of course GRAVY!

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Yskaskoek / Fridge Tart


1 Pk suurlemoenjellie (lemon jello)
150 ml kookwater (boiling water)
1 blik karamel (tin caramel)
100g rosyne (raisins)
5 ml vanilla
25 ml rum
250 ml room styfgeklits (whipped cream)
1/2 pakkie tennisbesuitjies (tennis biscuits or Arrow Root cookies)


  1. Maak jellie aan met kookwater.
  2. Klits karamel by.
  3. Roer rosyne, vanila en rum by.
  4. Vou room in.
  5. Giet in glasbak.
  6. Plaas tennisbeskuitjies bo-op.
  7. Plaas in yskas totdat dit stol.
  1. Make jello with boiling water.
  2. Stir caramel in (Can make by boiling a can of condensed milk in a pot of boiling water for a couple of hours – don’t let it boil dry)
  3. Add raisins, vanilla and rum.
  4. Fold cream into the mixture.
  5. Pour into a glass dish (rectangular)
  6. Place Tennis biscuits (or Arrow Root cookies) on top
  7. Place into fridge until the mixture has set.

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Youngbessie Kaaskoek / Youngberry Cheesecake


250 ml youngbessies (I also used 1 cup of cooked mixed berries or raspberries)
2 groot eiers (geskei) (eggs separated)
250 ml (1 blik) kondensmelk (condensed milk)


  1. Dreineer bessies.  (Drain  berries)
  2. Meng alles. (Mix all ingredients together except egg whites)
  3. Klop eierwitte en vou in die mengsel. (Beat egg whites until stiff and fold into 2.)
  4. Giet in krummelkors (Pour into Marie Biscuit or Graham crumb crust -pre-made Graham crust in foil dish works well)
  5. Bak 20 minute teen 180° C.  (Bake for 20 minutes at 180° C.)
  6. Laat afkoel.  (Let it cool.)

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Cheese Cake / Kaaskoek

2 x 250g maaskaas (cream cheese – Philadelphia cream cheese also works)
125 ml room (whipping cream)
2 eiers (geskei) (eggs separated)
15 g meel (flour)
125 ml suiker  (sugar)
knippie sout (pinch of salt)
15 ml suurlemoensap (lemon juice)
5 ml vanilla
5 ml suurlemoenskil

  1. Klop room en kaas tot glad.
  2. Voeg res van betanddele by behalwe styfgeklopte eierwitte
  3. Vou eierwitte in
  4. Giet in krummelkors
  5. Bak 20 minute teen 160° C
  6. Laat staan in oond vir 1 h
  1. Blend whiiping cream and cheese until smooth.
  2. Add rest of ingredients except egg whites.
  3. Fold stiff egg whites into the mixture.
  4. Pour into a crumb crust.
  5. Bake 20 minute at 160° C
  6. Turn oven off and leave in oven for another hour.

Bolaag – Topping

125 ml vrugtesap (fruit juice)
125 ml (100g) suiker (sugar)
15 ml maizena (corn starch)
Vrugte (rangskik op kaaskoek) (fruit – arrange on top of cheese cake)


  1. Kook sap, suiker, mielieblom 4 minute op hoog
  2. Giet oor vrugte en kaaskoek
  1. Boil juice, corn starch for 4 minutes on high.  stir until thickened.
  2. Pour over fruit on cheese cake.  Let it cool down and set.
Bake apple cheese cake

Cheese Cake with Bake apple topping

I recently made this cheesecake with a Newfoundland Bakeapple (Cloudberry) topping that was thickened with gelatine (see instructions on package).  Anita took this picture of it.

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Pampoentert – Pumpkin Pie

Pampoen Tert / Pumpkin Pie
Pumpkin Pie / Pampoentert

This is one of my favourite “feel good” recipes.  It is perfect for tea time, as a dessert, a main dish or for the Thanksgiving table.  Of course, it is totally legitimate to have leftovers cold the next morning for breakfast.  My friend Darlene Scott tried this recipe and sent me this photograph.

3 k gaar butternut
1 k room
1 k melk
3/4 k meel
3/4 k suiker
2 t bakpoeier
1 t sout
2 eiers
kaneelsuiker (ekstra)


  1. Meng droë bestanddele.
  2. Klits eiers, melk en room.
  3. Voeg by meel.
  4. Roer butternut by.
  5. Giet in gesmeerde bak.
  6. Strooi laag kaneelsuiker oor.
  7. Bak teen 180° C tot gaar.


3 Cups Cooked Butternut Pumpkin
1 Cup Cream
1 Cup Milk
3/4 Cup Flour
3/4 Cup Sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
cinnamon sugar to sprinkle on top


  1. Mix dry ingredients.
  2. Beat eggs, milk and cream.
  3. Add to the dry ingredients.
  4. Add mashed pumpkin.
  5. Pour into greased oven dish.
  6. Sprinkle a layer of cinnamon suger on top.
  7. Bake at 180° C until cooked. (The edges will start to brown and the centre is firm).


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