• 2 x Blikkies Nestle Dessert Cream
• 7 x Crunchies
• 1 x Blikkie Caramel Treat
• 2 x Pakkies Romany Creams Koekies (Chocolate)

1. Slaan die koekies fyn en sit 1/2 daarvan in ‘n tert bak.
2. Klits die room & Caramel saam, voeg dan 6 van die gekrummelde crunchies by en roer deur.
3. Skep helfde van die mengsel bo-oor die fyn koekies.
4. Gooi die laaste van die fyn koekies en dan die laaste helfde van tert mengsel weer bo-oor.
5. Krummel die laaste Crunchie bo-oor vir versiering en plaas oornag in die yskas.

Translation

Crunchie Ice Cream Pie

• 2 x Tins of Nestle Dessert Cream
• 7 x Crunchies
• 1 x Can of Caramel Treat
• 2 x Packs of Romany Creams Biscuits (Chocolate)

1. Crush the cookies and put 1/2 of them in a pie dish.
2. Whisk together the cream & caramel, then add 6 of the crumbled crunchies and stir through.
3. Spoon half of the mixture on top of the fine cookies.
4. Pour the last of the fine cookies and then the last half of the tart mixture on top again.
5. Crumble the last Crunchie on top for decoration and place in the fridge overnight.

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: Makes 6 servings

Ingredients:

• 1 pound ground beef
• 1 cup diced carrots
• 2 cups mashed potatoes
• 1 cup diced onions
• 1 cup corn kernels
• 1 cup diced tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup milk
• 2 tablespoons butter

Instructions:

1. Preheat oven:
   1. Preheat the oven to 375°F (190°C).
   2. Grease a baking dish with butter or cooking spray.
2. Cook ground beef:
   1. In a large skillet, heat olive oil over medium heat.
   2. Add diced onions and minced garlic, and cook until softened.
   3. Add ground beef and cook until browned, breaking it up with a spoon.
3. Add vegetables:
   1. Stir in diced carrots, corn kernels, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
   2. Cook for another 5 minutes, until vegetables are slightly softened.
4. Prepare mashed potatoes:
   1. While the beef mixture is cooking, prepare mashed potatoes.
   2. Boil peeled and diced potatoes until fork-tender.
   3. Drain and mash with butter and milk until smooth.
   4. Season with salt and pepper to taste.
5. Assemble shepherd’s pie:
   1. Transfer the beef and vegetable mixture into the greased baking dish.
   2. Spread the mashed potatoes evenly over the top.
6. Bake:
   1. Place the baking dish in the preheated oven and bake for 30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
7. Serve:
   1. Remove from the oven and let it cool for a few minutes before serving.
   2. Enjoy your comforting Homemade Shepherd’s Pie!

Cooking Notes:

You can customize the vegetables and herbs according to your preference.
Leftover shepherd’s pie can be stored in the refrigerator for up to 3 days.
Calories (per serving): Approximately 350 calories per serving. Dive into this hearty and flavorful Shepherd’s Pie!

Ingredients:

• 1 pound ground pork
• 1/2 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• Salt and pepper to taste
• 2 pie crusts (homemade or store-bought)

Directions:

1. In a large skillet, brown the ground pork and beef over medium heat until cooked through.
2. Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent.
3. Pour in the beef broth, and add cinnamon, cloves, allspice, salt, and pepper.
4. Simmer for 15-20 minutes until the mixture thickens.
5. Preheat the oven to 425°F (220°C).
6. Roll out one pie crust and place it in a pie dish.
7. Pour the meat mixture into the crust.
8. Roll out the second pie crust and place it on top of the meat mixture.
9. Seal the edges and cut slits in the top crust for ventilation.
10. Bake for 30-35 minutes or until the crust is golden brown.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 6 servings

Ingredients

To recreate this heirloom dessert, you will need the following ingredients, ensuring each component is of the highest quality to achieve the best flavor and texture:

• 1 unbaked pie shell (preferably deep dish for that extra layer of custard)
• 3 large eggs, at room temperature
• ½ cup granulated sugar, for the perfect sweetness
• ½ teaspoon salt, to balance the flavors
• ½ teaspoon ground nutmeg, plus more for garnishing
• 2-2/3 cups whole milk, warmed gently
• 1 teaspoon pure vanilla extract, for that aromatic depth

Step-by-Step Instructions

1. Preparing the Oven and Pie Shell
   1. Begin by preheating your oven to 350°F (175°C).
   2. This ensures a gentle cooking environment for the custard to set perfectly without curdling.
   3. Take your unbaked pie shell and place it on a baking sheet; this makes it easier to move in and out of the oven and catches any spills.
2. Mixing the Custard
   1. In a large mixing bowl, lightly whisk the eggs to break them up.
   2. Add the granulated sugar, salt, and ground nutmeg, whisking until the mixture is smooth and well combined.
   3. Slowly stir in the warm milk and vanilla extract, ensuring everything is evenly mixed.
   4. The warmth of the milk helps to temper the eggs, preventing them from scrambling when baked.
3. Baking the Pie
   1. Pour the custard mixture into the unbaked pie shell, filling it up to just below the rim.
   2. Carefully transfer the pie to the preheated oven and bake for 35 to 40 minutes.
   3. The pie is done when the custard is set and slightly jiggly in the center, and a knife inserted near the center comes out clean.
4. Cooling and Serving
   1. Once baked, remove the pie from the oven and place it on a wire rack to cool.
   2. This slow cooling helps prevent cracks from forming on the surface.
   3. Once the pie is at room temperature, sprinkle the top with a fresh dusting of ground nutmeg.
   4. For the best flavor, chill the pie for a few hours before serving, allowing the custard to fully set and develop its flavors.

Culinary Tips and Tricks

Pie Crust: For a homemade touch, consider making your pie crust from scratch. A buttery, flaky crust pairs beautifully with the creamy custard.
Flavor Variations: While nutmeg is the traditional spice, feel free to experiment with cinnamon or cardamom for a different flavor profile.
Serving Suggestions: Serve your Old-Fashioned Custard Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

This Old-Fashioned Custard Pie recipe is more than just a dessert; it’s a celebration of tradition, simplicity, and the joy of homemade baking. With its creamy filling and flaky crust, it’s sure to become a favorite in your recipe collection. Whether for a special occasion or a simple family dinner, this custard pie promises to deliver comfort and delight in every bite.

• 500g beef mince
• 1 brown onion, diced
• 2 medium carrots, diced
• 3 large potatoes
• 1/4 cup tomato paste
• 1 tblspn curry powder
• 1 tspn turmeric
• 1/2 tspn cumin
• 2 whole tomatoes, diced
• 1 cup beef stock, more if needed
• Salt and pepper to taste
• Grated tasty cheese
• Cream
• Parmesan cheese
• Butter
• Oil for frying
• Cornflour to thicken

1. Heat oil in a deep frypan
2. Add beef and brown, breaking up any clumps.
3. Add onion and cook 2-3 minutes.
4. Add carrot, tomato paste and tomato, stir through.
5. Add stock, spices, curry powder, salt and pepper.
6. Bring to the boil, then lower to a gentle simmer.
7. Cover and cook 15-20 minutes.
8. If it begins to look too dry add more stock, but not too much.
9. In the meantime boil potatoes until tender.
10. Mash well until there are no lumps.
11. Add a good handful of grated cheese and enough cream to make the potatoes spreadable but not wet.
12. Mix cornflour with a little water and stir through cooked meat mixture, stir over heat until thickened.
13. Allow to cool slightly
14. Spoon meat mixture into a baking dish.
15. Top with mashed potato, using a fork create a ridged pattern on the top.
16. Dot all over with butter and sprinkle with finely grated parmesan.
17. Place in a pre-heated oven at 170C for 30-35 mins or until top is golden.
18. Serve and enjoy.

Ingredients

• 1 large onion finely chopped
• 2 TBSP vegetable oil
• Knob of butter
• 2 bay leaves
• 5 cloves
• 1 TBSP crushed or grated garlic
• Spring of thyme
• 500 gram mushrooms quartered or sliced
• 500 gram chicken fillet or deboned thigh pieces cut in bite size pieces or a mixture of both
• 1 tsp salt
• 1-2 tsp of black pepper
• 1 TBSP maizena mixed with a 1/4 cup of water to form a paste
• 1/2 cup of milk
• 1/2 cup of fresh cream
• 1 kg Puff pastry (box)

1. Braise onion in oil and butter until golden brown .
2. Add, bay leaves, cloves, garlic and thyme and cook for a couple of minutes.
3. Add chicken pieces, mushrooms, salt and pepper and cook for about 15 minutes.
4. Add water as needed.
5. To bind your filling add the maizena mixture and cook for a further 5 minutes or so.
6. Add milk and cream and cook until consistency you prefer.
7. Add more water if needed
8. Cool down and fill your pie.
9. Makes about 40 small pies.
10. You will need about 1 kg Puff pastry.
11. Enjoy

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Custard Filling

• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• Ground nutmeg (for garnish)

Instructions

Prepare the Pie Crust:

1. In a food processor, combine the all-purpose flour and salt.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Crust:

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the pie crust to fit a 9-inch pie dish.
3. Trim any excess dough and crimp the edges for a decorative finish.

Prepare the Custard Filling:

1. In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.
2. Gradually add the whole milk and whisk until the mixture is smooth.

Assemble and Bake:

1. Pour the custard filling into the prepared pie crust.
2. Sprinkle ground nutmeg evenly over the top for a classic touch.

Bake and Cool:

1. Place the pie in the preheated oven and bake for 45-55 minutes or until the custard is set, and the top is lightly golden.
2. Remove from the oven and allow the pie to cool completely on a wire rack.

Serve and Enjoy:

1. Slice and serve your Old-Fashioned Custard Pie at room temperature.
2. Optionally, top with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

With our classic recipe, you can relive the sweet nostalgia of an Old-Fashioned Custard Pie. This dessert perfectly combines the creamy richness of custard with a flaky, homemade crust, resulting in a delightful treat that will evoke fond memories while satisfying your sweet tooth. This timeless pie is a comforting and delicious dessert that brings the flavors of the past to your modern-day table, whether enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Got a lovely bunch of bananas? Pop them into a sweet, sticky pie!
The best Banoffee doesn’t have to be complicated.
All you need is a packet of Bakers Mini Eet-Sum-Mor® biscuits and you will have the crowd eating out the palm of your hand.

Level EASY
Time 20 MIN
Serves 4

INGREDIENTS
3 x 40 g Bakers Mini Eet-Sum-Mor® biscuits
1 cup (250 ml) caramel treat
juice of 1 lemon
3 bananas, sliced
1 cup (250 ml) cream, whipped

INSTRUCTIONS

1. Roughly break the biscuits and divide into the base of 4 glasses.
2. Mix together the Caramel Treat and lemon juice.
3. Spoon the Caramel over the biscuits.
4. Top with slices of banana and whipped cream.
5. Garnish with few extra biscuits.
6. Serve and enjoy!

Ingredients
2 cups gingersnap cookie crumbs
Y2 cup sugar
Yi cup butter, melted
1 cup cream of coconut
Y4 cup Key lime zest
Y2 cup fresh Key lime juice
1 (8-ounce) package cream cheese, softened
1 cup firmly packed confectioners’ sugar
1 (8-ounce) container vanilla-flavored Greek yogurt
1 (8-ounce) container frozen nondairy whipped topping, thawed
Garnish: lime zest

Instructions
In a large bowl, combine gingersnap crumbs and sugar.
Add melted butter, stirring to combine.
Press mixture into the bottom and up the sides of a (10-inch) deep-dish pie plate; place in freezer.
While crust chills, in a medium bowl, whisk together cream of coconut and lime zest and juice.
In another large bowl, beat cream cheese at high speed with an electric mixer until creamy,
approximately 3 minutes. Add confectioners’ sugar and yogurt, beating until smooth.
Add lime mixture to yogurt mixture, beating to combine.
Add whipped topping, and beat until mixture is smooth.
Spoon mixture into prepared crust.
Freeze for 4 hours.
Garnish with lime zest, if desired.
Cover with plastic wrap, and store in freezer for up to 1 week.