• 2 eetlepels sago
• 1 eetlepel botter
• 2 koppies melk
• 2 eetlepels suiker
• 2 eiers, wit en geel apart
• 500ml fyn piesangs

1. Kook die sago in die melk tot dit gaar is en voeg die botter en suiker by.
2. Voeg die geklitste eiergele by en laat afkoel.
3. Voeg die piesangs by en meng goed.
4. Klop die eierwitte styf en voeg by.
5. Bedien koud.

Translation

Banana Sago Pudding

• 2 tablespoons of sago
• 1 tablespoon of butter
• 2 cups of milk
• 2 tablespoons of sugar
• 2 eggs, white and yellow separately
• 500ml fine bananas

1. Cook the sago in the milk until cooked and add the butter and sugar.
2. Add the beaten egg yolks and leave cool.
3. Add the bananas and mix well. Beat the egg whites stiffly and add.
4. Serve cold.

Bestandele:

Frikkadelle:

• 2 dik snye witbrood
• 125 ml karringmelk
• 1 kg maer maalvleis
• 1 ui, gerasper
• 1 eier
• 12,5 ml blatjang
• 2 ml kerriepoeier
• 2 ml neutmuskaat
• 2 ml naeltjies
• Sout en peper
• Koekmeelblom

Sous:

• 25 ml margarine
• 4 groot uie, gekap
• 25 ml koekmeelblom
• 125 ml asyn
• 15 ml suurlemoensap
• 750 ml water
• 12,5 ml kerriepoeier
• 5 ml borrie
• 37,5 ml appelkooskonfyt
• 12,5 ml blatjang
• 10 ml suiker
• 6 ryp piesangs

Metode:

1. Stoofplaat en oond
2. Die frikkadelle: Week die brood in die karringmelk en meng dit met die res van die frikkadelbestandele, behalwe die koekmeelblom.
3. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel.
4. Voorverhit die oond tot 190° C ( 375° F )

Sous:

1. Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag.
2. Meng al anderbestanddele, behalwe die piesangs, en roer by die uie.
3. Snipper nou twee van die piesangsen roer dit by die sous.
4. Laat die sous ‘n paar minute prut tot die piesangs sag is.
5. Sny dieander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel.
6. Giet die sousbo-oor, bedek en bak 1,5 – 2 uur tot gaar.
7. Lewer 6 porsies.
8. Sit voor met rys, klapper (opsioneel) en mengelslaai.

Translation

Curry and Banana Meatballs

Ingredients:

Meatballs:

• 2 thick slices of white bread
• 125 ml buttermilk
• 1 kg of lean minced meat
• 1 onion, grated
• 1 egg
• 12.5 ml chutney
• 2 ml curry powder
• 2 ml of nutmeg
• 2 ml cloves
• Salt and pepper
• Flour

Sauce:

• 25 ml margarine
• 4 large onions, chopped
• 25 ml cake flour
• 125 ml of vinegar
• 15 ml lemon juice
• 750 ml of water
• 12.5 ml curry powder
• 5 ml of turmeric
• 37.5 ml apricot jam
• 12.5 ml chutney
• 10 ml of sugar
• 6 ripe bananas

Method:

1. Stovetop and oven
2. The meatballs: Soak the bread in the buttermilk and mix it with the rest of the meatball ingredients, except the cake flour.
3. Form meatballs, roll them in the cake flour and pack them loosely in an oven dish with a lid.
4. Preheat the oven to 190° C ( 375° F )

Sauce:

1. Heat the margarine in a saucepan and fry the onion in it until soft.
2. Mix all other ingredients, except the bananas, and stir in the onions.
3. Now slice two of the bananas and stir them into the sauce.
4. Let the sauce simmer for a few minutes until the bananas are soft.
5. Slice the other 4 bananas and spread over the meatballs in the oven dish.
6. Pour the sauce over the top, cover and bake for 1.5 – 2 hours until cooked.
7. Makes 6 servings.
8. Serve with rice, coconut (optional) and mixed salad.

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 (3.4-ounce) package instant banana cream pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vanilla wafer cookies, crushed
• 1 ripe banana, diced
• 1/2 cup white chocolate chips (optional)

Directions:

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the pudding mix, eggs, and vanilla extract until well combined.
5. In another bowl, whisk together flour, baking soda, and salt.
6. Gradually add to the creamed mixture and mix well.
7. Fold in crushed vanilla wafer cookies, diced banana, and white chocolate chips (if using).
8. Drop by rounded tablespoonfuls onto the prepared baking sheets.
9. Bake for 10-12 minutes or until edges are lightly browned.
10. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 220 kcal | Servings: 24 cookies

Fruity Pancake Skewers: A Sweet Breakfast Delight

Ingredients:

For the pancake batter:

• Your favorite pancake mix (follow the mix instructions for the amount needed for one batch)
• Egg (according to pancake mix instructions)
• Milk (according to pancake mix instructions)
• Butter (melted, according to pancake mix instructions)

For the skewers:

• Strawberries (halved)
• Bananas (sliced)
• Powdered sugar (for garnish)
• Maple syrup (for serving)

Directions:

1. Prepare the Pancake Batter:
   1. In a large mixing bowl, combine the pancake mix, egg, milk, and melted butter as per the instructions on the pancake mix package.
   2. Gently whisk just enough to moisten the flour, being careful not to overmix.
   3. Transfer the batter into a squeeze bottle.
2. Cook the Pancakes:
   1. Heat a non-stick pan over medium heat.
   2. Squeeze a quarter-sized amount of batter onto the pan for each mini pancake.
   3. Cook until bubbles form on the surface and the bottom has browned, then flip and cook the other side.
   4. Remove and set aside.
3. Assemble the Skewers:
   1. Start with a mini pancake, add a slice of banana, and then a half strawberry.
   2. Repeat the sequence twice, finishing with a mini pancake on top. Insert a skewer down the center to hold everything together.
4. Garnish and Serve:
   1. Dust with powdered sugar and serve with maple syrup for dipping or drizzling.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Servings: Varies depending on the size of your pancakes and skewers

Ingredients

• 1 12 oz can evaporated milk
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ½ tsp salt
• 6 large egg yolks reserve egg whites
• 2 ½ cup half & half
• 2 Tbsp butter
• 1 Tbsp pure vanilla extract
• 1 11 oz box vanilla wafers
• 4 medium bananas sliced

Meringue:

• 6 reserved egg whites
• 1 tsp pure vanilla extract
• ½ tsp cream of tarter
• 6 Tbsp granulated sugar

Instructions

1. In a medium-size mixing bowl, whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
2. On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture.
3. In the same mixing bowl, whisk the egg yolks with the half & half.
4. Whisk into the warmed evaporated milk mixture.
5. Cook stirring constantly for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened.
6. Once thickened remove from the heat and whisk in 2 Tbsp of butter and 1 Tbsp of pure vanilla.
7. Set aside
8. Layer the bottom of a 7 x 11-inch oven safe dish with vanilla wafers.
9. Top with banana slices.
10. Cover with ½ of the custard.
11. Repeat ending with custard.
12. Whip the 6 reserved egg whites with the vanilla, and cream of tarter.
13. Sweeten with granulated sugar.
14. Whip for 3-5 minutes or until stiff peaks form.
15. Spread the meringue on top of the banana pudding.
16. Set the oven to broil to toast the top until golden.
17. Garnish the edge with vanilla wafers, if desired.
18. Store chilled.

Ingredients:

• ½ cup salted butter
• 1 cup granulated sugar
• 2 large eggs
• ½ cup sour cream (or plain Greek yogurt)
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 cups very ripe bananas, mashed
• Optional: 3/4 cup chopped walnuts or chocolate chips

Directions:

1. Preheat the oven to 325°F.
2. Spray two 8×4-inch loaf pans with nonstick cooking spray and line with parchment paper.
3. In a large bowl, cream butter and sugar with an electric mixer.
4. Mix in the eggs, sour cream, and vanilla.
5. Stir in the flour, baking soda, and salt just until combined.
6. Fold in bananas and any desired add-ins.
7. Pour into the loaf pans and bake for 55 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned.
8. Remove from oven and let cool for 10 minutes.
9. Remove from the pan and place on a cooling rack to cool completely.

Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 45 minutes
Kcal: 197 kcal | Servings: 8

Ingredients:

• 1 box yellow cake mix
• ingredients needed to make cake (eggs, oil & water)
• 2 (3.4 oz.) packages instant banana pudding
• 4 cups milk
• 1 (8 oz.) tub frozen whipped topping, thawed
• 20 vanilla wafers, crushed

Directions:

1. Prepare cake mix according to package directions for a 9×13 cake.
2. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
3. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
4. You want the holes to be BIG so that the pudding has plenty of room to get down in there.
5. Be sure to poke right down to the bottom of the cake.
6. In a bowl, whisk together instant pudding mix with 4 cups milk.
7. Stir until all the lumps are gone.
8. Pour pudding over cake.
9. Taking care to pour it right into the holes as much as possible.
10. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
11. Put the cake into the fridge to set and cool (about 2 hours).
12. Once your cake has completely cooled, spread on whipped topping.
13. If you haven’t done so already, crush your vanilla wafers.
14. I just place mine in a ziploc bag and crush them with a rolling pin.
15. Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.
16. Spread crushed wafers onto the top of the cake.
17. You can do this part immediately before serving the cake if you like.
18. This will ensure the wafers are crunchy when you serve it.

Ingredients:

• 3 bananas ripe
• 2 eggs
• 60 grams (¼ cup) nut butter (almond, peanut, cashew, or sunflower seed butter)
• 70 grams (⅓ cup) granular sweetener (erythritol, or coconut sugar)
• 1 tsp vanilla extract
• ⅙ tsp sea salt
• 150 grams (1 ½ cup) oat flour (or wholewheat flour, all-purposes flour)
• 50 grams (½ cup) cocoa powder
• 2 tsp baking powder
• 50 grams (½ cup) chocolate chips

Directions:

1. Heat oven to 180°C (350°F) and line a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
2. In a large mixing bowl, mash three ripe bananas with a fork until completely smooth.
3. Stir nut butter and eggs into the banana mixture.
4. Add in the granular sweetener of choice (or coconut sugar), vanilla extract, and salt.
5. Stir the wet mixture with a whisk or fork for around two minutes, or until all is well combined.
6. Stir in oat flour (or preferred flour), cocoa powder, and baking powder.
7. Give it a good stir until all is well combined, then fold through chocolate chips.
8. Pour the batter into your prepared loaf pan, and if desired, top with chocolate chips.
9. Bake in a hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your chocolate banana bread comes out clean.
10. Remove chocolate banana bread from the oven and let cool in the loaf pan for about 15 minutes.
11. Then remove bread from the pan and let cool completely before slicing.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 350 kcal | Servings: 8 servings

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup sour cream

For the Salted Caramel Frosting:

• 1/2 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/3 cup salted caramel sauce, plus more for drizzling
• 1-2 tablespoons heavy cream, as needed
• Sea salt flakes, for garnish

Directions:

1. Cupcakes:
   1. Preheat oven to 350°F (177°C).
   2. Line a muffin tin with cupcake liners.
   3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   4. Set aside.
   5. In a large bowl, cream together butter and sugar until light and fluffy.
   6. Add eggs, one at a time, then vanilla extract.
   7. Mix in mashed bananas and sour cream.
   8. Gradually add dry ingredients to wet ingredients, mixing until just combined.
   9. Divide batter among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   10. Cool completely.
2. Frosting:
   1. Beat butter until smooth.
   2. Gradually add powdered sugar, then salted caramel sauce.
   3. Beat until creamy.
   4. If frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
   5. Frost cooled cupcakes with salted caramel frosting.
   6. Drizzle with additional caramel sauce and sprinkle with sea salt flakes.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 cupcakes

Ingredients:

• 8 ounce cream cheese, softened
• 1 tablespoon vanilla extract
• 3.4 ounce package of instant vanilla pudding mix, unprepared
• 3 cups heavy whipping cream, divided (plus a bit more for the ganache drizzle)
• 1/4 cup powdered sugar
• 2 cups Nilla wafer cookies
• 2 cups miniature marshmallows
• 4 medium bananas, sliced (about 2 cups)
• 1 tablespoon lemon juice

Directions:

1. In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
2. Add the vanilla pudding mix and beat until fully combined (mixture will be chunky).
3. Slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture while beating, adding only 1 tablespoon at a time.
4. Mix in powdered sugar until fully combined.
5. In a separate bowl, beat the remaining 1 ½ cups of heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cheesecake mixture until fully incorporated.
7. Slice bananas and drizzle with lemon juice to prevent browning.
8. Fold banana slices, Nilla wafers, and miniature marshmallows into the mixture, reserving some for garnish.
9. Transfer to a serving bowl and garnish with reserved bananas, marshmallows, and cookies.

Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 8 Cups