Facebook SuperMom Sonja Vermaak asked you to help her with some clever ideas and these are just a few of the creative suggestions you gave her:
Pat Roux: Peanut butter and oatmeal cookies
Photo: Pat Roux
You’ll need:
875 ml (3½ c) dry quick-cooking oats, divided
125 ml (½ c) peanut butter
10 ml (2 t) vanilla essence
125 g butter, cut into pieces
500 ml (2 c) sugar
125 ml (½ c) milk
60 ml (4 T) cocoa
Do this:
- Place several sheets of wax paper on your counter or kitchen table.
- Measure 3 cups of oats, the peanut butter and the vanilla essence into a large heatproof bowl. Set aside.
- Place the butter, sugar, milk and cocoa in a small saucepan. Give a quick stir. Turn the heat on high, and leave the mixture alone. (No more stirring.)
- Bring the mixture to a full, rolling boil, and let it boil for exactly 1 minute. Remove immediately from the heat, and pour the chocolate mixture over the oats and peanut butter.
- Use a large wooden spoon to quickly stir the ingredients together. (If the mixture seems runny or it’s a very humid day, stir in the remaining half cup of oats.)
- Working with two spoons or a small ice-cream scoop, drop the mixture by onto the wax paper.
- Let the cookies cool until set for about 50 minutes.
Debbie Prinsloo: Sherbet with lollipops
Photo: Chelsea.co.nz
You’ll need:
5 ml (1 t) citric acid
5 ml (1 t) baking soda/bicarbonate of soda
250 ml (1 c) icing sugar
5 ml (1 t) jelly crystals (any flavour)
Do this:
- Put the citric acid in a bowl.
- Add the baking soda and jelly crystals.
- Add the cup of icing sugar.
- Gently stir together. Taste and adjust as needed: need more sourness? Add citric acid. Too bitter? Add icing sugar. Take care though; always add additional ingredients in small amounts and then retaste each time.
- Sieve the sherbet to make it finer and more appealing.
- Enjoy fresh sherbet! It can be eaten with a spoon, a straw, a lollipop or even clean fingers.
TIP: Sherbet is best stored in a snap-lock bag, away from moisture, or in an airtight bag.
Nadia Fincham: Caramel Rice Krispies cones
Photo: kreatiewekosidees.com
You’ll need:
45 ml (3 T) margarine
250 g marshmallows
1 can caramel condensed milk
750 g Rice Krispies
slab of chocolate
Do this:
- Melt the margarine and marshmallows over low heat.
- Beat in the caramel condensed milk.
- Mix in the Rice Krispies. Mix well.
- Press firmly into a greased pan.
- Once set mould into balls and place on top of the cone, or even just cut into squares and sell as is.
- Pour melted chocolate over for a variation.
Anita Marsili Booyse and Sumari Cloete: Marshmallow pops
Photo: craftcrawlers.com
You’ll need:
One bag of marshmallows
Lollipop sticks
Chocolate
Sprinkles
Do this:
- Push a lollipop stick into each marshmallow.
- Melt some chocolate (chocolate chips aren’t recommended). You’ll probably need 110-225 g of chocolate, depending on how many marshmallows you dip.
- Dip one marshmallow at a time into the chocolate.
- Allow excess chocolate to drip off then dip the marshmallow in your choice of sprinkles.
- Set the marshmallow pop (stick down) in a mug to allow the chocolate to set (you can put the mug of pops in the fridge or freezer for a few minutes).
- Once the chocolate is set, if desired, wrap each pop in a small cellophane bag.
T=tablespoon, t=teaspoon, c=cup