Recipes

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BANANA BREAD: ( Nothing adventurous here but a good old American favourite. from Linda of just one look)
1/4 Cup marg or butter
1 Cup sugar
2 eggs
Approx. 1 1/2 Cups mashed ripe bananas (about 5 medium)
1 T lemon juice
2 Cups all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 Cup chopped walnuts (optional)

Heat oven to 375F / 190C / gas mark 5

Mash bananas and add lemon juice. ( The riper the bananas the better the flavour.... they should be to the point of almost too ripe... skins turning black)! 
In another bowl:
Cream marg & sugar together. Beat in eggs and add bananas & lemon juice. 
In another bowl mix dry ingredients together blending well. 
Fold dry ingredients into banana mixture. Stir in nuts. 
Grease a 9" x 5" x 3" loaf pan and pour mixture into pan. 
Bake in center of oven for approx. 1hour.... depending on pan and oven may take longer maybe a little shorter. Bread is done when toothpick inserted in middle of loaf comes out clean. 
Like all banana breads, this one improves with age.


DUTCH PANCAKES   Click on this link to go to Shannon's recipe.

HOT CROSS BUNS   Click here for Monique's South African version

SOUTH AFRICAN RUSKS 
(from Hayley of the hope tree.  They’re perfect for dipping in tea or coffee and are a great healthy-ish afternoon snack). 

They keep well if you store them in an airtight container.
Ingredients :

* 6 cups white flour
* 2 cups whole wheat flour
* 7 tsp baking powder
* 2 tsp salt
* 2 cups sugar
* 1 cup sunflower seeds
* 3 cups all bran flakes
* 1 cup chopped pecan nuts (optional)
* 500 ml buttermilk or plain yoghurt
* 250 ml oil
* 300 g butter
* 3 free-range eggs

Mix all the dry ingredients together, and melt the butter and allow to cool. Beat the eggs.

Mix the wet and dry ingredients together to make a dough. Divide the dough in half and flatten in two roasting pans that have been lined with tinfoil and greased. Cut the dough into rusk-sized shapes before placing the tins inside the oven to cook for 1 hour at 160 C.

Once cooked, the rusks need to be lifted and placed upright in the roasting pan and returned to the oven at 100 C for a further 2 hours. Turn off the oven and leave the rusks in there overnight so that they are able to dry out well.