special occasions - huletts sugar...rich short crust pastry: 280 g (500 ml) flour 2 ml salt 190 g...

Special Occasions

With compliments from Huletts

Home IndustryTuisbedryfSummer 2008

Dear Home Industry MemberOur latest Home Industry Booklet concentrates on those times in our lives when we are expected to create unique dishes of the highest culinary standards – to excite the eye and surprise the palate.

With good food we pay our guests the greatest compliment. It is a way to show our regard for friends and our deepest love for family and dear ones. It comforts in difficult times, it celebrates our profoundest beliefs and convictions and it marks our very best human achievements: Christmas, Easter, birthdays, christening teas and lunches, engagements, weddings and graduation parties: the very best and most memorable times of our lives.

Suid-Afrikaners hou van ‘n geleentheid om ‘n ietsie te eet, ‘n ietsie wat van die mees eenvoudige vergadering ‘n spesiale geleentheid maak; waar jy met wat jy aanbied en hoe jy dit doen vir mense wys hoeveel respek jy vir hulle het en hoeveel jy vir hulle omgee. Ons almal weet hoe ‘n soetigheidjie kan troos en ‘n lekker ete samehorigheid tussen mense kan bevorder.

In these difficult times, therefore, your culinary efforts will help bring families together and will help them to concentrate on that which is really important; not money or possessions, but family and friends.

The wealth of recipes contained in this Booklet will give you the opportunity to supply your busy and often stressed customers with magical dishes, warming desserts and exquisite cakes and confectionary which will not only win them the admiration of all their guests, but also help them to change every momentous event into an occasion to enjoy and to relax – a special occasion to warm the heart.

Mag hierdie resepte vir spesiale geleenthede vir u nog ure se kook- en bakplesier verskaf! Thank you for the invaluable contribution you are making. Kind regards, Mathilda Pansegrouw

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

Huletts 3

Contents

Huletts 2

Index

4 Biscuit curls

6 Christmas mince-pies

8 Christmas mini muffins

10 Pavlova

12 Small meringue cases

14 Moemas

18 Spoon biscuits

20 Cranberry and pistachio

white chocolate stars

22 Butterscotch and walnut tartlets

24 Christmas cocktail snacks

26 Huletts competition

28 Creamy feta cheese tartlets

30 Eat with your eyes

32 Buttermilk chocolate hearts

34 Brownies

36 Creamy fudge

38 Red heart bear biscuits

41 Chocolate Easter cupcakes

42 Conversion charts

43 Easter bunny biscuits

44 Hot cross bun loaf

46 Chocolate chip muffins

48 Mother’s and Father’s Days

50 Dressed-up prettily for Mommy

52 Cheese bites

54 Cheese and chive muffins

56 A bite to remember

58 Lemon cupcakes

100 g unsalted butter 100 g (200 ml) Huletts Icing Sugar

2 ml vanilla essence 3 egg whites

100 g (180 ml) cake flour

Huletts Icing Sugar, for dusting

Preheat the oven to 200°C. In a bowl, cream the butter, sugar and vanilla essence together. Gradually beat in the egg whites; then fold in the flour until you have a smooth paste. Chill dough for about 2 hours. Spread small amounts of the mixture into strips, about 10 cm long and 1 cm wide, on a buttered baking sheet. Bake for about 4 minutes until the dough just begins to colour (keep checking). Remove from the oven and leave to cool very slightly until you can handle them. Shape the oblongs by draping them over the lengths of 3 or 4 wooden spoon handles. Leave until completely cool and set, then lift off gently. You can keep the biscuit curls in an airtight container for up to a week. Dust with icing sugar, if required.

Makes ± 24 curls

biscuit curls

Huletts 4 Huletts 5

Deliciously crunchy...

A toast to 2008

Rich short crust pastry:280 g (500 ml) flour

2 ml salt190 g butter

15 ml Huletts White Sugar1 egg yolk

20 ml ice water5 ml lemon juice

Filling:1 x 454 g jar fruit mince

1 apple peeled, cored and grated25 ml brandy

Huletts Icing Sugar, for dusting

Sift the flour and salt together. Rub the butter into the flour until it resembles fine bread crumbs. Add the sugar. Mix the egg yolk, water and lemon juice into the dry ingredients. Knead well. Leave the dough covered in the refrigerator for about an hour.

Preheat oven to 200ºC.Mix the fruit mince, grated apple and brandy together. Roll the pastry to about 3 mm in thickness. Cut out rounds to fit greased patty pans. Cut out the same number of slightly smaller rounds to cover the filling and, using a cutter, cut a star shape out of each lid. Place 10 - 15 ml fruit mince filling onto each base. Dampen the pastry edges with water. Place the round with the cut-out star on top. Secure the edges. Brush lightly with egg white. Bake for 15 minutes until golden brown. Remove from oven, leave to cool and dust with icing sugar.

Makes 16 pies

christmas mince-pies

We wish you a merry Christmas and a happy New Year!ho

, ho, h

o

Huletts 6 Huletts 7

Huletts 9

350 g (625 ml) cake flour15 ml Moir’s Baking Powder

pinch of salt250 ml Sugarbird Fruit Cake Mix

125 ml pecan nuts, chopped100 ml Moir’s Glacé Cherries

100 ml Moir’s Coconut4 extra large eggs

250 ml Huletts Castor Sugar150 ml oil

150 ml milk10 ml Moir’s Vanilla Essence

Preheat oven to 180ºC. Sift the cake flour, baking powder and salt in a large mixing bowl. Add the fruit cake mix, chopped pecan nuts, cherries and coconut. Beat the eggs, add the castor sugar, oil, milk and vanilla essence. Mix well. Add the egg mixture to the flour mixture and mix. Do not over-mix. Line muffin pans with paper cups and fill them up to ⅔ with muffin mixture. Bake for 20 - 25 minutes until done. Dust with icing sugar.

Makes ± 24 muffins

christmas mini muffins

Huletts 8

pavlova

Whip egg whites until stiff. Add the cream of tartar. Reserve 60 ml castor sugar and mix with Maizena. Add the remainder of the castor sugar, one tablespoon at a time, while whipping continuously. Fold in the Maizena mixture. Mix well. Spread mixture onto a well-buttered large round or square baking sheet. Spread in such a way that the centre of the meringue is slightly hollow, forming an edge on the sides.Bake for 1 hour 15 minutes at 140ºC. Allow to cool.

To decorate: Fill the pavlova meringue with 500 ml whipped cream to which 5 ml vanilla essence has been added. Decorate with fresh fruit of your choice, melted chocolate drizzles, praline (or chopped peanut brittle) and mint leaves.

Serves 10 - 12

120 g egg whites (± 4 eggs)2 ml cream of tartar

240 g (285 ml) castor sugar15 ml Maizena

2 x 250 ml Clover Fresh Cream5 ml vanilla essence

To decorate:fresh fruit

melted chocolatepraline (or chopped peanut brittle)

mint leaves

Huletts 10 Huletts 11

Filled this pavlova can stand for ± 2 hours at room temperature before serving. (Do not refrigerate.) After this period it will start going soggy.

HINT:

A feast of meringue and cream!

Huletts 13

120 g egg whites (±4 eggs)2 ml cream of tartar

240 g (285 ml) Huletts Castor Sugar15 ml Maizena

To decorate:1 x can dairy whipped cream

5 ml vanilla essenceraspberries or fresh fruit of your choice

Preheat oven to 140ºC. Whip egg whites until stiff. Add the cream of tartar. Reserve 60 ml castor sugar and mix with Maizena. Add the remainder of the castor sugar, one tablespoon at a time, while whipping continuously. Fold in the Maizena mixture. Mix well. Spoon the mixture into a piping bag with a small star nozzle and pipe small nests. Bake for 1 hour 15 minutes. Allow to cool.

Serving suggestion: Fill the meringues with whipped cream to which 5 ml vanilla essence has been added. Decorate with fresh fruit of your choice.

Makes ± 24 meringue cases.

Huletts 12

The filled cases can stand at room temperature for ± 2 hours before serving. (Do not refrigerate.) After this period it will start going soggy.

HINT:

small meringue cases

Delicious dessert.

..

moemasWe all have a dream. Moemas was Danielle and Mike’s dream.

Moema was the inspiration behind this success story. With her grand-daughters around the kitchen table watching her ice the Christmas cake, she laid the foundation for a love of cooking and baking in all of them. This led to the successful family business that Danielle and Mike would establish later on.

hey dreamt about a shop which would be both beautiful and uniquely

splendid, a shop which would bring happiness and joy and be filled with good people and everything else that suggests excellence: good fresh food, cakes and pastries made daily on the premises with seasonal products; and only the very best quality ingredients. And that is what they got: a coffee shop that in no time had become one of the most popular and most frequented eateries in the northern suburbs of Johannesburg!

T

Moemas is one of those special warm

South African stories. It is named

after Danielle’s grandmother, Joy Anderson, whose eldest grandchild

could not say ‘Ouma’ and called her

Moema instead.

They started with 20 members of staff; 11 in

the kitchen and 6 waiting at the tables. When they needed managers, they looked no further than Danielle’s immediate family and employed

Moemas’ daughter and grand-daughters. >


Part of their success is that they put quality first and foremost and that they are in touch with the needs

of their clients. They stick to their core products but ensure that there is always something new for clients to sample… and if it finds favour, it often becomes a new item on the menu.

Moemas is in the Parktown Quarter in Parktown North, Johannesburg, Tel: 011 788 7725. It is well worth a visit.

Not surprisingly, they do not expect their staff, whom they had all trained themselves, to work harder than they do.

Their success comes from setting the example. When a kitchen processes 24 kg of flour, 25 kg of sugar, 600 eggs and 60 kg of butter a day, one can expect a slip now and then; but when somebody does make the inevitable mistake, they are there to inform, to guide and to correct the mistake.


Huletts 19

200 g butter165 g (200 ml) Huletts Castor Sugar

1 egg yolk310 g (560 ml) cake flour

extra Huletts Castor Sugar, for dusting

Cream the butter and castor sugar until light and fluffy. Add the egg yolk and beat to combine. Mix in the flour to form a stiff dough. Wrap the dough in a plastic bag and leave to rest for 30 minutes. Make a cardboard template of a teaspoon. Roll out dough to 5 mm thickness. Cut out dough teaspoon from template. Gently place on greased baking tray and bake at 180˚C for 10 - 12 minutes until light brown. Remove biscuits from oven and sprinkle biscuits with extra castor sugar. Leave to cool.

Makes ± 30 - 40 biscuits

spoon biscuits

Huletts 18

gift for teacher

400 g white cooking chocolate, chopped

250 ml Moir’s Desiccated Coconut125 ml pistachio nuts, shelled

125 ml dried cranberries

Place the chocolate in a large bowl and place over a saucepan of simmering water until the chocolate is melted and smooth. Remove from heat; add the coconut, pistachios and cranberries. Stir until well combined. Spread on baking paper to 10 mm thickness. Leave to set. Cut with a cookie cutter into desired shapes or into squares with a knife. Leave to set on kitchen counter. Do not set in fridge.

Makes ± 10 - 15 stars

cranberry and pistachio white chocolate stars


hint:Melt the

off-cuts and set again. Cut into shapes.

Huletts 23

24 small baked pastry shells30 g butter

250 ml walnuts60 ml Huletts Golden Syrup

60 ml cream

Heat a nonstick frying pan over medium heat. Add the butter, walnuts, syrup and cream and stir until butter has melted. Increase the heat and simmer nuts for 1 - 2 minutes until caramelized. Spoon the warm butterscotch walnuts into pastry shells.

Makes 24 tartlets

butterscotch and walnut tartlets

Put on a pot of tea and enjoy this tr

eat!

It’s

Irre

sistib

le!

Huletts 22


C

hristmas Eve snacks

10 white bread slices50 g Clover Butro Butter Spread

15 ml mayonaise10 Clover Cheddar Cheese Slices10 Clover Tusser’s Cheese Slices

3 large gherkins, thickly sliced 10 white cocktail onions, sliced

20 cherry tomatoes 20 cocktail sticks

Spread the bread with a mixture of Butro and mayonaise. Place cheese slices on top. Using a cookie cutter cut out shapes. Skewer the gherkin, cocktail onions and cherry tomatoes. Push the skewers into bread shapes.

Makes ± 20 snacks

christmas cocktail snacks

Clover recently walked off with three coveted Golds at The World Cheese Awards in Dublin, Ireland. With 2400 top international cheeses on show,

this competition, hosted by The Guild of Fine Foods, is the equivalent of the

Olympic Games when it comes to cheese. Clover cheese not only stood

out on a worldwide level, but was also elected best South African cheese by

the international panel of experts.

Huletts 27

Huletts has long been the key supplier of superior icing and castor sugar to leading industrial manufacturers in South Africa and is well known for:

• Consistent quality

• Uninterrupted supply, and

• A highly efficient national sales team, distribution network and technical services.

HoW To EnTER:

Cut out the barcode at the back of the 25 kg Huletts Icing Sugar or 25 kg Huletts Castor Sugar bag and send it together with your contact details to:

Huletts Win A Weekend Competition, P.O. Box 3016, Saxonwold, 2132.

(REMEMBER, THE MORE YOU ENTER – THE GREATER YOUR CHANCE OF WINNING)

Home Industry Bakers have always been loyal users of Huletts Castor & Icing Sugars. Stand a chance of winning a weekend of ultimate luxury and relaxation, where other people do something for YOU for a change.

q

R1000 cash prize

also up for grabs!

PLUS!

Competition details:1. The competition started on 1 April and ends with the final draw on 15 December 2008. 2. 3 x R1000 cash draws on 31 May, 31 August and 15 December. 3. Your weekend away includes all travel expenses, 2 nights’ accomodation in the Sun City Hotel and R3000 spending money.

Rules: 1. Prizes are not transferable and where relevant cannot be exchanged for cash. 2. The employees of Huletts, their immediate families and advertising agencies may not enter the competition. 3. The judges’ decision is final and no corre spon dence will be entered into.

For inner and outer perfection – choose Huletts Icing and Castor sugars.

wInA WEEKEND FOR TWO AT

SUN CITY

Congratulations to our previous

R1000 cash prize winners:

• Mrs Estelle van der Merwe from Mossel Bay

• Mrs Antoinette Zeelie from Kiddie Meringues,

Somerser West

Huletts 26

your last chance to enter...

Pastry:120 g (250 ml) cake flour

7 ml baking powder1 ml salt

50 ml sunflower oil75 ml buttermilk

a little extra buttermilk, if necessaryFilling:

250 g Clover Feta, Traditional, Black Pepper or Herb

250 ml Clover Fresh Cream100 ml Clover Milk

4 eggs, separatedsalt and white pepper (optional)

additional 50 g Clover Feta, cubedsun-dried tomatoes

To make the pastry, place the ingredients for the pastry in the bowl of an electric mixer or a mixing bowl to make by hand. Mix gently until the pastry holds together or mix and knead lightly by hand until dough forms. Do not over- mix for it will make the pastry tough and less crumbly. Grease 12 medium (10 cm diameter) or 20 small (6 cm diameter) loose-bottomed fluted tartlet pans or shallow muffin pans well with butter. Divide the pastry between the pans. Press out the pastry evenly. Trim the pastry neatly at the edges by crimping with the fingers or cutting away with a sharp knife. Blend the cut-off bits into the crust on the base of each pie dish. Refrigerate while the filling is being made.Preheat the oven to 180°C. To make the filling, drain the feta cheese and place into the bowl of a food processor together with the cream, milk and egg yolks. Process well and adjust seasoning to taste. This will depend on the feta cheese which will be either salty enough or may need a little extra salt and pepper. Beat the egg whites in a large bowl until soft peaks form. Pour the mixture into the bowl with the beaten egg whites. Mix well until evenly combined and spoon into the prepared fluted tartlet pans or shallow muffin pans. Place a few feta cubes in each pan. Bake for about 15-20 minutes until golden brown, puffy and set in the centre. Remove from the oven and allow to cool for a few minutes. Garnish with sun-dried tomatoes.

Makes 12 or 20 tartlets

creamy feta cheese tartlets

Huletts 29Huletts 28


250 g Enterprise Streaky Bacon±20 cherries or dates toothpicks

Preheat oven to 180ºC. Grease a baking sheet. Roll each cherry in a bacon strip. Secure with a toothpick. Bake for ± 20 minutes until the bacon is done and crispy. Serve hot as a sweet savoury snack. Makes 20 bites

10 slices of Enterprise Smoked Ham100 ml mayonnaise zest of 1 orange (optional)1 x 410 g can asparagus

Flavour the mayonnaise with the orange zest and spread the ham slices with the flavoured mayonnaise. Thoroughly drain the asparagus. Place an asparagus shoot on each of the ham slices and roll up like a Swiss roll, showing the tip of the asparagus shoot on the outside of the ham roll. Makes 10 rolls

asparagus ham rolls

250 g Enterprise Traditional Picnic Ham, grated125 ml gouda cheese, grated1 hard-boiled egg, very finely chopped5 ml prepared mustard 5 ml Worcestershire sauce10 ml mayonnaisesesame seeds, linseeds or chopped parsley for coating

Mix all the ingredients together, except those for the coating. Roll into small balls and chill in fridge. Roll in sesame seeds, linseeds or chopped parsley. Place in fridge until needed. Serve as is, as a party snack, spread on savoury biscuits or Melba toast. Makes ±15 balls

coated ham rolls

1 roll ready-made puff pastry, defrosted8 - 10 Enterprise Cheese Grillers1 egg25 ml milk

Preheat oven to 200ºC. Unroll the pastry. Cut the pastry in portions large enough to roll around each griller. Secure the edges by brushing the one side with cold water and sticking the other edge to it. Place in fridge for at least 30 minutes. Beat the egg and milk together. Brush the pastry of each griller roll with this mixture. Cut griller rolls into 3 cm lengths and place on a greased baking sheet. Bake for 20 minutes until the pastry is crispy and done. Makes ± 30-40 bites

vienna pastry bites

eat with your eyes

bacon, date & cherry bites


Be my Valentine

Valentine’sbuttermilk chocolate hearts

Preheat oven to 180ºC. Sift the cake flour, cocoa, bicarbonate of soda, baking powder and salt together. Whisk the eggs and sugar in a large bowl until thick and pale in colour (3 - 5 minutes at high speed with an electric mixer). Still whisking, pour in oil in a steady stream. Stir in the buttermilk and vanilla essence. Fold in the flour and cocoa mixture - very lightly. Divide the mixture into eight small heart-shaped sillicone pans, lightly dusted with flour. Bake for 30 - 45 minutes. Leave in the oven for 10 minutes, then turn out onto a wire rack and allow to cool completely. Decorate with fudge icing, cherries and dust with cocoa.

Makes ± 8 hearts

250 g (450 ml) cake flour50 g (125 ml) cocoa

5 ml Moir’s Bicarbonate of Soda5 ml Moir’s Baking Powder

1 ml salt3 large eggs

300 g Huletts White Sugar125 ml sunflower oil

300 ml buttermilk5 ml Moir’s Vanilla Essence

250 g Moir’s Glacé Cherries

fudge icingSift the icing sugar and cocoa together. Mix the water, butter and castor sugar in a saucepan. Dissolve the castor sugar over low heat, bring to the boil and boil for 1 minute. Remove from heat and add the icing sugar and cocoa all at once. Beat until smooth and shiny. Pour over chocolate cakes while still hot .

160 g (300 ml) Huletts Icing Sugar125 ml cocoa

80 g Clover Butter105 g (125 ml) Huletts Castor sugar

50 ml water


200 g dark chocolate125 g butter (soft)4 extra large eggs

315 g (375 ml) Huletts Castor Sugar5 ml vanilla essence

140 g (250 ml) cake flour30 ml cocoa

5 ml baking powder100 g pecan nuts, chopped

brownies

Preheat oven to 180ºC. Melt the chocolate in a bowl over hot water or in the microwave. Add the soft butter and beat until smooth. Leave to cool. Beat the eggs and castor sugar until very light and fluffy. Add the vanilla essence. Sift the dry ingredient together and fold into egg and sugar mixture. Pour into a greased baking dish (27 x 32 cm). Bake for 20 minutes. Leave to cool in pan before cutting into squares.

Makes ± 25

Melt

-in-th

e-mouth brownies...

The perfect Valentine’s gift


320 g (400 ml) Huletts White Sugar1 can sweetened condensed milk

250 ml milk30 ml Huletts Golden Syrup

2 ml cream of tartar 60 ml butter

5 ml vanilla essence

Put sugar, condensed milk, milk, golden syrup and cream of tartar into a heavy pan. Cook and stir over low heat until the sugar has dissolved. (All the sugar must dissolve before mixture boils or the fudge will be grainy.) Boil gently, stirring constantly, until the bubbles look white (about 45 minutes). Remove from the heat, stir in the butter and beat with a wooden spoon or electric beater until thick and creamy. Add the vanilla, mix and pour into a shallow buttered dish. Cut into squares when cool.

To make fudge hearts, cut out heart shapes with a cookie cutter when fudge has set. Use all the off-cuts by heating them in the microwave for a minute or two until just soft. Press together and leave to set in pan. Cut into shapes or squares.

creamy fudge


420 g (750 ml) cake flour200 g (250 ml) Huletts White Sugar

5 ml cream of tartar2,5 ml bicarbonate of soda

85 g butter 2 eggs, beaten

10 ml vanilla essencered food colouring

red heart bear biscuits

Preheat oven to 180ºC. Sift flour, sugar, cream of tartar and bicarbonate of soda together. Rub in the butter. Add beaten eggs and vanilla essence. Mix to a firm dough. Cover dough with plastic wrap and leave to rest in fridge for 30 minutes. Mix some red food colouring with a piece of dough the size of a tennis ball. Roll out to a thickness of 5 mm and use a small heart-shaped cutter to cut out heart shapes. Keep aside. Roll the rest of the dough out to the same thickness and using a bear-shaped cutter to cut out little bears. Place on greased oven pan. Use the same size cutter that was used for the red hearts and cut out a heart from each bear. Place a red cut-out heart into the open space on each bear. Bake for 10-12 minutes until done. Remove from oven and leave to cool.

Makes ± 36 bear biscuits

190 g butter 210 g (250 ml) Huletts Castor Sugar

3 eggs5 ml vanilla essence

240 g (430 ml) cake flour80 ml cocoa

15 ml baking powder185 ml milk and water mixed

Preheat the oven to 180°C. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beating well after each egg. Add the vanilla essence. Sift the dry ingredients and mix into the creamed mixture along with the liquids in 3 or 4 batches. Mix to make a smooth batter. Place paper cups in muffin pans to keep their shape. Spoon the mixture into the paper cups. Bake for about 12 - 15 minutes. Remove from oven and leave to cool. Spread each cup cake with chocolate butter icing or pipe chocolate icing curls using a nozzle with small holes. Pipe plain icing. Place three chocolate eggs on top.

Makes ± 36 cupcakes

chocolate easter cupcakes

130 g (250 ml) Huletts Icing Sugar125 g butter30 ml cocoa10 ml instant coffee powder5 ml vanilla essence

Mix all the ingredients together and beat until light and fluffy. Add a little water if icing is too stiff.

Makes ± 400 ml icing

chocolate icing


Easter

Let the Easter

hunt begin...

Decorate cupcakes with little yellow ducks made from icing.

Make a nest by piping chocolate on top of the cupcakes

Huletts 43

200 g butter105 g (125 ml) Huletts Castor Sugar

187 ml Maizena210 g (375 ml) cake flour

50 g (60 ml) Huletts Castor Sugar

Preheat oven to 180ºC. Cream the butter and castor sugar together until light and creamy. Add the Maizena and cake flour and mix to a smooth dough. Roll the dough out onto a lightly floured surface until 5 mm thick. Cut with cookie cutter to desired shapes. Place on greased oven pan and bake for 10 - 12 minutes until a light straw colour. Sprinkle extra castor sugar over biscuits while still warm. Leave to cool.

Makes ± 24 bunny biscuits

easter bunny biscuits

Huletts 42

Spoons Cups Oven Temperatures

1ml = ¼ teaspoon 3ml = ½ teaspoon5ml = 1 teaspoon

15ml = 1 tablespoon 30ml = 6 tsps or 2 tbsp

60ml = 4 tbsp or ¼ cup

60ml = ¼ cup 80ml = 1/3 cup125ml = ½ cup160ml = 2/3 cup 180ml = ¾ cup250ml = 1 cup

500ml = 2 cups 1 litre = 4 cups

Very cool 140ºC / 275ºF Cool 150ºC / 300ºF Warm 160ºC / 325ºF Medium 180ºC / 350ºF Fairly hot 190ºC / 375ºF Hot 200ºC / 400ºF Very Hot 230ºC / 450ºF

Handy Conversion Charts

Ounces Pounds Liquids

½oz = 15g¾oz = 20g1oz = 25g1½oz = 40g2oz = 50g2½oz = 60g3½oz = 90g

4oz = 100g 5oz = 150g 6oz = 175g 7oz = 200g 8oz = 225g

9oz = 250g 10oz = 275g 11oz = 300g 12oz = 350g 13oz = 375g 14oz = 400g 15oz = 425g 1lb = 450g 2lb = 900g 2¼lb = 1kg 3lb5oz = 1,5kg 4¼lb = 2kg

1 fl oz = 15g 2 fl oz = 20g 3 fl oz = 25g 3½ fl oz = 40g 4 fl oz = 50g 5 fl oz (¼ pt) = 60g 10 fl oz (½ pt) = 90g 20 fl oz (1 pt) = 100g 1¼ pt = 150g 1½ pt = 175g 7 oz = 200g 8 oz = 225g

Sugar Equivalents 5ml 12,5ml 60ml 80ml 100ml 125ml 200ml 250ml

White & SunSweet Sugars

Treacle & Caramel Sugars

Castor Sugar

Icing Sugar

4g

4g

4g

3g

10g

10g

10g

7g

50g

45g

50g

30g

65g

60g

70g

40g

80g

70g

85g

50g

100g

90g

105g

65g

160g

140g

170g

105g

200g

180g

210g

130g


DOUGH 560 g (1000 ml) cake flour 50 g (60 ml) Huletts Castor Sugar 5 ml salt 15 ml mixed spice 3 ml nutmeg 5 ml cinnamon 10 g instant dried yeast 60 g butter375 ml milk 1 egg, beaten 100 ml warm water (you may need more) 200 g cake mix

Preheat the oven to 200ºC. Sift the dry ingredients together in a mixing bowl and add the instant dried yeast. Heat the margarine and milk until the margarine melts, then let the mixture cool slightly. Add the milk mixture and the beaten egg to the dry ingredients and add enough hot water to form a soft, manageable dough. Knead for 10 minutes until the dough is smooth and elastic. Cover the dough and leave in a warm place until it has doubled in volume. Knead the dough again and simultaneously add the cake mix. Knead until well mixed. Divide the dough into 12 equal balls. Place the balls in a greased bread pan. Cover and leave until the balls have doubled in volume. Make the batter for the crosses by mixing the first 3 ingredients with enough milk to make a batter thin enough to pipe, but thick enough to maintain its shape. Brush each hot cross bun with egg yolk and pipe the crosses on top. Bake for 20 - 30 minutes until the loaf is browned on top. Boil the ingredients for the glaze for 4 minutes and then brush the loaf with it as soon as it has been removed from the oven.

hot cross bun loaf

CROSS 100 g (180 ml) cake flour 2 ml salt 50 ml oil 125 ml milk 1 egg yolk, lightly beaten

GLAZE 50 ml milk 50 ml water 40 g (50 ml) Huletts White Sugar

Huletts 47

Spoon melted white chocolate in mini

bunny moulds. Leave to set. Unmould and use as decoration on

the brownies.

See brownie recipe, page 34

Fun

idea

Huletts 46

280 g (500 ml) cake flour 15 ml baking powder

2 ml salt 50 ml cocoa

80 g (100 ml) Huletts White Sugar125 ml pecan nuts, chopped

60 ml oil 1 egg, beaten

125 ml milk 125 ml water

10 ml instant coffee125 ml chocolate chips

Preheat oven to 180ºC. Sift flour, baking powder, salt and cocoa. Add sugar and nuts. Whisk together the oil, egg, milk, water and coffee. Pour liquid mixture into a well in the centre of the dry ingredients. Mix lightly and quickly, using a wooden spoon. Do not beat. Fill oiled muffin pans two-thirds full. Sprinkle each muffin with chocolate chips and bake for 20 - 25 minutes. Cool before removing.

Makes 12 muffins

chocolate chip muffins

Wrap in cellophane and

tie with raf a bows

Father’s Day


Mother’s Day

A classic example of how one core recipe can be used to sug-gest different moods. Use the Buttermilk Chocolate Hearts and Fudge Icing recipes (page 32), but change the decoration to suit the occasion. These recipes can also be used for a wedding cake or dessert when decorated with white roses and satin ribbons.

“”

Here are some ideas for pretty cupcake toppings


dressed-up prettily for mommy

We have featured this recipe before, but because the biscuits are so

popular, we suggest you sell them in appropriate Mother’s Day packaging.

Packaging idea for momsIf a product-line is popular in your shop it is not necessary to change the basic recipe, but a change in packaging and decoration can make an old product look new and innovative.

See recipes Home Industry Booklet Autumn 2004 page 12


560 g (4 x 250 ml) cake flour500 g (500 ml) Clover Mature Cheddar

Cheese, grated 500 g (540 ml) Clover MooiRiver Butter

2 x 55 g white onion soup powderdried chilli

50 ml finely chopped nuts

Preheat the oven to 200ºC. Grind the onion soup powder in a food processor (You don’t want hard onion flakes in the dough). Add flour, butter and cheese and mix to a stiff dough. Divide the dough into 3 equal parts. Leave one part plain; mix dried chilli to taste to the 2nd part and mix the chopped nuts into the 3rd part. Roll the dough into long thin sausage shapes. Chill, cut into slices and place onto a greased baking sheet. Bake for 10 - 12 minutes. Leave to cool. Store or package in an air-tight container.

Makes ± 1,5 kg bites

cheese bites

Dads love these savoury bites!

Package in clear plastic tubes

Father’s Day

Huletts 55

A d

elic

ious

bite

-size

d savoury treat!

1 egg 200 ml Clover Milk

140 g (250 ml) cake flour10 ml baking powder

2 ml dry mustard2 ml cayenne pepper

375 ml Clover Cheddar Cheese, grated50 ml chives, chopped

Preheat oven to 180ºC. Beat the egg and fill the jug up to the 250 ml measure with milk. Sift the dry ingredients together and add the cheese and chopped chives. Stir in the egg and milk mixture and mix. The mixture should still be lumpy. Spoon into greased mini muffin pans and bake for 10-12 minutes until done. Serve warm with butter and grated cheese.

Makes 24.

cheese and chive muffins

Huletts 54


a bite to remember

Boil the cream in a small saucepan until reduced to about 25 ml. Remove from the heat and stir in the brandy and chocolate. Return to the stove and stir over low heat until the chocolate has melted. Beat in the small pieces of butter one at a time. Pour the mixture into a shallow dish and leave in the fridge until set, at least 30 minutes or overnight. Drop spoonfuls of the mixture on a baking sheet and cool again. Roll into balls and roll in chopped pistachio nuts.

Makes ± 24 bites

80 ml Clover Fresh Cream 30 ml brandy

200 g dark chocolate, broken into pieces

65 ml cold butter, diced 120 g pistachio nuts, shelled and chopped

Watch out for the new Clover Cream packs in st

ores

Huletts 59

200 g (360 ml) self-raising flour140 g (250 ml) cake flour

200 g (255 ml) Huletts Castor Sugar5 ml baking powder

150 g soft butter200 ml milk

3 extra large eggs5 ml lemon essence

5 ml grated lemon rind

Line muffin pans with paper cases and set aside. Place the flours, castor sugar, baking powder, butter, milk, eggs, lemon essence and rind in a food mixer and beat until the mixture is light and creamy in colour. Spoon into prepared paper cases, filling each paper case three-quarters full. Bake for 15 - 20 minutes or until golden brown. Leave in pan for 5 minutes to cool and turn out onto a wire rack to cool completely.

Makes ± 24 cupcakes

lemon cupcakes

130 g (250 ml) Huletts Icing Sugarsufficient boiling water to make a runny mixtureMoir’s Pink Food Colouring

Mix the boiling water and icing sugar together. Add more icing sugar if mixture is too runny. Add a few drops of pink colouring.

glazed icing

Dust cupcakes with Huletts Icing Sugar and place plastic ballerinas on top.

Spoon pink glazed icing on cupcakes and stick pastel icing stars on top.

Huletts 58

Girls’ Corner

To Decorate

Head Office - Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031) 460 0111 Fax

(031) 460 0366; Gauteng: Tel (011) 616 3385 Cell 082 441 3400/083 274 1347; Western Cape: Tel (021) 551 7866 Cell 083 274 1342; www.huletts.co.za

Description

Finely milled white sugar with a permitted anti-caking agent added.

Uses

The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.

Description

Specially screened fine white sugar.

Uses

These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit.

Description

Extra-large sugar crystals with an attractive array of colours added, with permitted colouring agent.

Uses

The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.

Description

White sugar specially compressed into small cube shapes.

Uses

Cubes are suitable for use in tea, coffee and cocktails.

Icing Sugar

Castor Sugar

Rainbow Sugar

Cube Sugar

Description

Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molasses is a by-product of sugar.

Uses

This dark brown sugar, with its familiar sticky appearance, is best used in microwave baking, meat marinades, fruit breads and dark cakes.

Treacle Sugar

Description

This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant.

Uses

Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.

Caramel Sugar

Description

SunSweet Sugar (raw sugar) with permitted colouring added.

Uses

Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer.

Yellow Sugar

Description

White sugar crystals.

Uses

General sweetener used in all prime foods and beverages. Also used as a general household sweetener.

Description

This is raw sugar that has a unique pale brown colour – the colour varies slightly depending on seasonal factors.

Uses

This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

White Sugar

SunSweet Sugar

special occasions - huletts sugar...rich short crust pastry: 280 g (500 ml) flour 2 ml salt 190 g...

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