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Number 191 |
Visit my Website |
June 30th, 2011 |
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We are freezing our butts off here! The trip to Kruger was fantastic! While people were shivering at home we were in short sleeves in Kruger. THE place to be in winter time! Click here to see some of the photos I took!
We will be escaping the cold again in July as a week trip to St Lucia on the KwaZulu-Natal coast is planned. The plan is to visit the Imfolozi-Hluhluwe Park and see if we can get some nice photos.
The freebie this month is a very old recipe booklet containing Moirs recipes and dating back to 1848. Scroll down to download the eBook, the file is quite large at nearly 5MB.
All you cheesecake lovers can scroll down to the recipe section and drool over the yummy recipes!
Please also look at the Google ads in the margins of this letter, click if you find something interesting, I get a few cents commission every time.
Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.
US$ 87,000,000, US$252,000,000, USD$143,000,000, US$158,000,000, US$15,000,000, the aforementioned amounts are the current jackpots on overseas Lotto's. Click on the banner to the right and get yourself some tickets. It's completely safe and who knows, your life could just change drastically, first time players also get a free ticket!
| Recipes in Afrikaans |
For those of you who happen to understand Afrikaans, if you are interested in really good Afrikaans recipe Ebooks, scroll down to the Adverts section at the bottom of the page and take aa look at what's available. Email Anna if you are interested. Or ask for a full list of books.
| Super 15 Rugby - everything you wanted to know |
Loot Eksteen is compiling spreadsheets with detailed Super 15 Statistics. They are up to date after every weekends games. If you want to receive them directly just email Loot and ask to be placed on his mailing list. The spreadsheets are below, right click to download
| Super 15 - Fixtures | Super 15 - data 2 |
| Super 15 - Logs | Super 15 - cards |
| Super 15 - Data 1 | Super 15 - Stats |
| South African Myths, Traditions and Folklore |
Nyaminyami the Zambezi River God
Nyaminyami has supposedly been seen on occasion by locals - much like the
Lochness Monster however, hard evidence is elusive. He is described by
some as looking like a whirlwind - the majority say he's dragon-like with
a snake's torso and a fish's head.
The legend of Nyaminyami has several tales. According to local folklore,
during hard times, the Tonga had free access to his flesh and were thus
sustained by removing strips of meat.
The story of the dam wall construction and the floods in 1957 and 1958 are
well documented. The local story goes as follows:
Whilst the waters of Lake Kariba were only just rising and the Tonga were
being relocated they invoked Nyaminyami in a spirit of resistance.
Although he was never used as a political symbol it was generally agreed
that he disapproved of the white man's plans to build the dam. In 1957
when a 1000 year flood was recorded on the Zambezi, construction was
halted and set back by flood damage. The locals nodded knowingly and
waited for the final destruction during the next rainy season. This of
course nearly happened with the 1958 flood which was only slightly less
violent than the previous year. Elders today claim that it was only their
intervention which placated Nyaminyami.
We in Kariba still have occasional earth tremors from the load of the lake
on the earth's surface. Locals claim that this is Nyaminyami who at the
time of the sealing of the dam wall was philandering down stream towards
Mana Pools. He's now very lonely and only the destruction of the dam will
reunite him with this wife.
A local Mashona by the name of Rainos Tawonameso has designed a walking
stick that incorporates some motifs from the area and it's inhabitants.
The Symbols on the Nyaminyami Historical Walking Stick
The Handle represents "Nyaminyami" who the Tonga people believe is their
spirit God (Mudzimu) and that the occasional earth tremor felt in the Lake
surroundings is caused by this Spirit.
The Tree is a Mopane tree which is found in the Zambezi Valley, the
Spirals represent the waves on the Zambezi River, the fish is
representative of the staple food of the Tonga people, who prior to the
building of Kariba Dam, fished daily on the Zambezi River.
The Figures represent people on the Zambezi River banks during their
ceremonial dances
The Wooden Rings represent the bangles worn by the Tonga woman as a
decoration during ceremonial dances.
The Sign of the Hand represents the holding of the "Magical Ball" used by
the Tonga fortune tellers to guard against evil spirits.
The Woman's Bubble Pipe (Incelwa) is normally a long pipe made from a
calabash and is used by the Tonga people for smoking tobacco. In the past
these pipes were used for smoking "dagga" (marijuana) - a Tonga tradition.
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You can now follow me on Twitter
- @Peterjasie
This will come in handy when we are on our travels to keep all the
followers in the picture!
| Andy Nix Photography |
Seeing that photography is my passion I thought it about time to feature a South African photographer in my newsletter. I have been a fan of Andy for some time now and would like to share the link to her blog. She is a great photographer and is fortunate enough to live in the Fairest Cape where great landscapes just beg to be photographed.
Click here to view her blog and while you are there subscribe to her newsletter as well.
| True Life African Adventure |
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| Mirna van Wyk |
Mirna is an educational psychologist from Stellenbosch. She taught at several schools, amongst others Stellenbosch High School, Bloemhof Girls’ High and Jan Kriel School for learners with barriers to learning. She is a mother, loves art, the ocean and children.
Choose how to react
I was
reflecting with a client this afternoon on how much emotional growth and
independence she experienced over the past year because of our
sessions-and she responded hesitantly: 100% !
And you know what - she has-she has grown from a smoking, overweight,
over-emotional loner who had too much debt - to a fit, smoke-free,
debt-free young woman who is in a stable relationship. And although I
accompanied her on this tough journey, she did it all herself.
Let me guide you through the steps she took. Firstly she made a list of
all her debt and set herself the goal to be debt-free within a year. She
cut up all her credit cards and asked her bank to automatically pay some
of her accounts so that she could lay not her hands on the money. This
goal she achieved within 9 months and she was so pleased with her success
that when she started walking in the afternoons she invited a friend with,
later she was doing Pilates in the privacy of her home. This motivated her
to start cutting down on nicotine and within 4 months she had stopped
smoking. She was discovering her power from within, despite the fact that
her father committed suicide when she was nine and her mother was either
over-dependent or non-present. She started to attend her church’s youth
meetings and slowly gathered a circle of faithful friends. And of course
then she met a young man who shared her enthusiasm for the outdoors…
This is not a Mills and Boon story or a fairy tale- this is the true life
journey of my client. How did she do it all? By managing her thoughts and
actions using two techniques: managing her self-talk and responding to
circumstances rather than reacting (or rather over-reacting) to
circumstances.
I have written regularly about the basic skill of emotional intelligence:
respond rather than react to a situation. One just need to reflect or
think for a few seconds about what is happening right there in yourself,
the situation, the other people present and the action needed for the best
future outcome, before your act. This can stop you from making bad
decisions and rash deeds and words; it can help you to control the
situation by controlling yourself. It will stop you from wasting time
because of avoidance, procrastination, and excuses - in short: it will
help you keep your eye on the prize-whatever that might be for you.
Next week I’ll let you in on the other technique: controlling your
self-talk.
Have the best week ever: from my heart to yours.
You are welcome to comment or send
questions to her at
mirnafvanwyk@gmail.com
| South African National Parks |
I will now start a series on the South African National Parks. National
parks offer visitors an unparalleled diversity of adventure tourism
opportunities including game viewing, bush walks, canoeing and exposure to
cultural and historical experiences.
Fifteen of South Africa's 21 national parks offer park or camp-run
accommodation. Most parks and rest-camps have retail facilities and
restaurants. Across the parks, there are a total of 6 000 beds and 1 000
camping and caravan sites, which can accommodate almost
12 000 overnight guests.
Kruger National Park
The world-renowned Kruger National Park offers a wildlife experience that
ranks with the best in Africa. Established in 1898 to protect the wildlife
of the Lowveld, this national park of nearly 2 million hectares is
unrivalled in the diversity of its life forms and a world leader in
advanced environmental management techniques and policies.
Truly the flagship of the South African national parks, Kruger is home to
an impressive number of species: 336 trees, 49 fish, 34 amphibians, 114
reptiles, 507 birds and 147 mammals.
Man's interaction with the Lowveld environment over many centuries - from
bushman rock paintings to majestic archaeological sites like Masorini and
Thulamela - is very evident in the Kruger National Park. These treasures
represent the cultures, persons and events that played a role in the
history of the park and are conserved along with the park's natural
assets.
The park has 13 rest camps, 11 bushveld camps, and 11 lodges.
Year proclaimed: 1898 (officially proclaimed in 1926)
Current size: 19 623.6 square kilometres (slightly smaller than Israel)
Provinces: Mpumalanga and Limpopo
| Source: Mediaclubsouthafrica.com |
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Come join me on Facebook, my Facebook email is peter@funkymunky.co.za or www.facebook.com/Peterjasie . I update my status daily.
| South African English |
English has been spoken in South Africa for over 200 years, at least since
the British seized the Cape of Good Hope territory in 1795.
Over the centuries the language has evolved into a distinct dialect, with
a vocabulary strongly influenced by indigenous languages.
The strongest influence is probably from Afrikaans, a local language that
developed out of Dutch. But there are also significant influences from
African languages such as isiZulu, isiXhosa, Sesotho, and the Khoisan and
Nama languages.
Here and there are words imported from other British and Dutch colonies,
such as India and Indonesia, as well as from the languages of other
immigrants, such as Portuguese and Greek.
According to South Africa’s 2001 census, English is spoken as a home
language by 8.2% of the population, one in three of whom are not white.
Roughly half the population is estimated to have a speaking knowledge of
the language.
Below is a glossary of the more common words unique to South African
English.
I am going through the alphabet, starting with A.
T
takkie – noun –
Basic running shoe or sneaker. Possibly from “tacky”, meaning “cheap” or
“of poor quality”. The spelling reflects the perception that the word is
of Afrikaans origin.
tannie (tunny) – noun, informal – “Auntie” in Afrikaans, but used for any
older woman.
taxi – noun – Generally a minibus used to transport a large number of
people, and the most-used form of transport in South Africa.
to die for – adjective, informal – Wonderful, beautiful, coveted: “That
necklace is to die for.”
tokoloshe – noun – Evil imp or spirit, thought to be most active at night.
Part of South African folklore and today often the subject of tabloid
journalism. From the isiZulu utokoloshe and isiXhosa uthikoloshe
(river-spirit).
tom – noun, informal – Money. Uncertain origin.
toppie – noun, informal – Middle-aged or elderly man, or father. From
either the isiZulu thopi (growing sparsely, a reference to thinning hair),
or the Hindi topi (hat).
torchkop – noun, informal – Headtorch or headlamp (such as a Petzl), or a
person wearing one. From torch + the Afrikaans kop (head). Coined at the
Oppikoppi Bushveld Festival in August 2005.
township – noun – Low-income dormitory suburb outside a city or town in
which black South Africans were required by law to live, while they sold
their labour in the city or town centre, during the apartheid era.
toyi-toyi – noun – A knees-up protest dance. From the isiNdebele and Shona.
trek – noun – Long and often arduous journey. Best known from the Great
Trek, the long journey by oxwagon the forebears of the Afrikaners took
from the Cape Colony into the South African interior to escape British
colonialism, beginning in the 1820s.
tsessebe – noun – African antelope (Damaliscus lunatus) found in southern
and eastern Africa.
Tshivenda – noun – Language of the Venda people.
tsotsi – noun – Gangster, hoodlum or thug – and the title of South
Africa’s first Oscar-winning movie. Perhaps a corruption of “zoot suit”,
the type of flashy clothing worn by township thugs in the 1950s.
Tsotsitaal – noun – Township patois, derived from 1950s gangster slang,
made up of a mixture of Afrikaans and isiZulu, and largely spoken in
Gauteng. From the Tostsitaal tsotsi (gangster) and Afrikaans taal
(language).
Tswana – noun – Member of a group of people mainly found in Botswana and
northern South Africa, and their language.
tune, tune me, tune grief, tune me grief – verb, informal – Cause trouble;
challenge me.
Source: mediaclubsouthafrica.com
| The History of South Africa |
I thought this might be of
interest to overseas readers, I will be featuring more sections in future
newsletters
If the history of South Africa is in large part one of racial
divisiveness, today it can also be seen as the story of the creation -
from tremendous diversity - of a single nation.
Gold and war
The unpopularity of the
Transvaal's president, TF Burgers, opened the way for British annexation
in 1877, but Britain lost control after a rebellion at Majuba. Full
internal autonomy was granted in 1884 - by which time the conservative and
intensely pro-Afrikaner Paul Kruger had been elected president.
Two years later, when gold was discovered on the Witwatersrand, Kruger saw
a threat to Afrikaner independence as huge numbers of newcomers ("uitlanders")
descended.
In the Cape, Rhodes had become Prime Minister. His vision of a federation
of British-controlled states was well served by the discontent of the
uitlanders and exasperation of the mining magnates in the ZAR. His first
attempt at takeover, however, came to an ignominious end when his plan to
have Leander Starr Jameson lead a raid into Johannesburg in response to a
planned uitlander uprising failed. The uprising did not happen: Jameson
rode precipitously into the Transvaal and had to surrender. Rhodes
resigned.
The raid made Afrikaners more sympathetic to Kruger's anti-British stance
- with the Orange Free State forming a military alliance with the
Transvaal. In Britain, however, Rhodes and Jameson were heroes. It kept up
the pressure on Kruger and the Anglo-Boer/South African War began in
October 1899. Up to half a million British soldiers squared up against
some 65 000 Boers; black South Africans were pulled into the conflict on
both sides.
Again Britain suffered a blow as the Boers set siege to Ladysmith,
Kimberley and Mafeking (home at the time to a young black diarist named
Sol Plaatje). Under Major General Herbert Kitchener and Field Marshal Sir
Frederick Sleigh Roberts, however, the British offensive gained force and
by 1900, Bloemfontein, Johannesburg and Pretoria were occupied. Kruger
fled for Europe.
The Boer reply was to intensify guerilla war: General Jan Smuts led his
troops to within 190km of Cape Town - and in response Kitchener adopted a
scorched-earth policy and set up concentration camps in which some 26 000
Boer women and children and 14 000 black and coloured people died. The war
ended in Boer defeat at the Peace of Vereeniging in 1902.
Source: mediaclubsouthafrica.com
| Freebie!! |
The freebie this time is a recipe eBook from way back 1948 with
recipes from Moirs.
Right click here
to download.
| Words to live by |
You can't change the past, but you can ruin the present By worrying over the future
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| Find your way around South Africa |
Source: SouthAfrica.info The all-in-one official guide and web portal to South Africa.
| Afrikaans Newsletter |
Subscribe
to my Afrikaans newsletter .
Visit my
Afrikaans website. Recipes and freebie with each newsletter.
| Smile a While |
Potatoes
Well, a Girl Potato and Boy Potato had eyes for each other,
and finally they
got married, and had a little sweet potato, which they
called 'Yam'.
Of course, they wanted the best for Yam.
When it was time, they told her about the facts of life. They warned her
about going out and getting half-baked, so she
wouldn't get accidentally
mashed, and get a bad name for herself like 'Hot
Potato'.
Yam said not to worry, no Spud would get her into the sack and make a
rotten
potato out of her!
But on the other hand she wouldn't stay home and become a Couch Potato
either.
She would eat properly so as not to be skinny like her Shoestring Cousins.
When she went off to Europe, Mr. And Mrs. Potato told Yam to watch out for
those hard-boiled guys from Ireland and the greasy
guys from France called
the French Fries.
And when she went out West, she must watch out for the Indians so she
wouldn't get scalloped.
They sent Yam to Idaho P.U. (that's Potato University ).
So that when she graduated she'd really be "in the Chips".
But in spite of all they did for her, one-day Yam came home and announced
she was going to marry Richie Benaud.
"Richie Benaud!!!!", they cried. They were very upset and told Yam "You
can
t possibly marry Richie Benaud because he's just
........ just a COMMONTATER!"
A chicken farmer went to a local
bar.... Sat next to a woman and ordered a glass of champagne..
The woman perks up and says, 'How about that? I just ordered a glass of
champagne,too!'
'What a coincidence' the farmer says. 'This is a special day for me.... I
am celebrating'
'This is a special day for me too, I am also celebrating!' says the woman.
'What a coincidence!' says the farmer! As they clinked glasses the man
asked, 'What are you celebrating?'
'My husband and I have been trying to have a child and today my
gynecologist told me that I am pregnant!'
'What a coincidence,' says the man. 'I'm a chicken farmer and for years
all of my hens were infertile, but today they are all laying fertilized
eggs.'
'That's great!' says the woman. 'How did your chickens become fertile?'
'I used a different cock,' he replied.
The woman smiled and said, 'What a coincidence.'
A new school inspector is
assigned to the grade 4 class in one of the
local schools. He is
introduced to the class by the teacher.
She says to the class: "Let's show the inspector just how clever you are
by allowing him to ask you a question."
The inspector decides to ask a biblical question.
He asks: "Class, who broke down the walls of Jericho ?"
For a full minute there is absolute silence. The children all just stare
at him blankly. Eventually Sipho raises his hand. The
Inspector points
excitedly to him.
Sipho stands up and says: "Sir, I do not know who broke down the walls
of Jericho , but I am innocent."
The inspector looks at the teacher for an explanation. She says: Well,
I've known Sipho since the beginning of the year and I
believe that if
he says that he didn't do it, then he didn't do it."
The inspector is shocked at the level of ignorance and storms down to
the principal's office and tells him what happened. The
principal
replies: "Look I don't know the boy, but I socialise
every now and then
with his teacher and I believe her. If she feels that
the boy was not
involved, then he must be innocent."
The inspector can't believe what he is hearing. He grabs the phone on
the principal's desk and dials the Minister of
Education. He relates the
entire episode and asks her what she thinks of the
education standard in
the school.
The Minister sighs heavily and replies: "Eish wena. You know I am very
busy. I don't know the boy, the teacher or the
principal. Just get three
quotes or put it out to tender and have the wall
fixed."
| Some great resorts we have visited |
We visited Ekuthuleni,
click here for my report and
some pictures.
You can also see some more photos
here
Since Ekuthuleni we have also been to Hazyview Cabanas, for my write-up
and pictures click here
We are just back from a really nice trip to Mozambique - Morrumbene Beach Resort
We have just returned from a glorious week at Mnarani Club, Kilifi, Kenya
We also had a really nice stay at Hole in the Wall and Caribbean Estates
Beacon Wharf in Mossel Bay, Eagles Nest in Sedgefield, and Ocean 11 in Mossel Bay
In June 2010 we visited Ukuthula and Modumela in Botswana. Click the links for stories and photos
Earlier this month we visited Sandy Place in St Lucia, for story and photos click the link
In August we visited Kagga Kamma, Sutherland, Wildflowers and Kgalagadi Transfrontier Park, see albums below:
Photo albums:
Kagga Album - http://www.facebook.com/album.php?aid=243611&id=741597237&l=be31067162
Sutherland - http://www.facebook.com/album.php?aid=243617&id=741597237&l=ff5500408e
Wildflowers -
http://www.facebook.com/album.php?aid=243618&id=741597237&l=7dd7ded05a
Kgalagadi -
http://www.facebook.com/album.php?aid=243620&id=741597237&l=be1fcce6bc
Our latest visit to Kgalagadi Transfrontier Park:
| The Wild Side - A selection of my photos |
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Reed cormorant |
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Photo taken at the Marievale Bird Sanctuary near Nigel. The Reed Cormorant (Microcarbo africanus), also known as the Long-tailed Cormorant, is a bird in the cormorant family Phalacrocoracidae. It breeds in much of Africa south of the Sahara, and Madagascar. It is resident but undertakes some seasonal movements. This is a common and widespread species, and is not considered to be threatened. It breeds on freshwater wetlands or quiet coasts. Two to four eggs are laid in a nest in a tree or on the ground, normally hidden from view by long grass. This is a small cormorant at 50–55 cm length and an 85 cm wingspan. It is mainly black, glossed green, in the breeding season. The wing coverts are silvery. It has a longish tail, a short head crest and a red or yellow face patch. The bill is yellow. Sexes are similar, but non-breeding adults and juveniles are browner, with a white belly. Some southern races retain the crest all year round. The Reed Cormorant can dive to considerable depths, but usually feeds in shallow water. It frequently brings prey to the surface. It takes a wide variety of fish. It prefers small slow-moving fishes, and those with long and tapering shapes, such as mormyrids, catfishes, and cichlids. It will less frequently eat soles (which can be important in its diet locally), frogs, aquatic invertebrates, and small birds. |
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| Zimbabwe update |
For the latest on happenings in Zimbabwe, go to: http://www.sokwanele.com/thisiszimbabwe/ and subscribe to their newsletter, a really good source of current information
Cathy Buckle has started writing again from Zimbabwe, her letter is below.
Here is Cathy's letter:
Dear Family and Friends,
Walking out in the early mornings there are two things you can
almost guarantee this winter. One is the delicate, rosy-pink glow
at sunrise, announced by the voices of scores of roosters all over
the neighbourhood. The other is the thin blue spirals of wood
smoke that rise from cooking fires in all directions and fill the
dawn air.
Yet again winter has bought gruelling power cuts back to Zimbabwe
making marathons out of the smallest of chores. It’s always the
Mum’s that carry the heaviest burden and you don’t have to go far
to see the proof. Looking out of a small prefabricated wooden
cabin I caught a glimpse of a young teenage girl and her Mum one
morning this week. It was a cold morning and a thick blanket of
white mist was lying in the nearby vlei and across the grassland,
waiting to be dissolved by the sun. Through the open door of the
cabin I could see that the place was full of smoke and Mum was
bending into the flames stirring the contents of a pot. The door
and walls of the cabin were covered in black soot and the girl
emerged from the smoke to pick up a few branches of firewood that
were stacked in a pile outside. It was a little after six in the
morning but already the girl was dressed for school, a bright
green uniform, brown shoes and a thin green jersey.
After breakfast, cooked on a smoky little fire eaten in a smoke
filled room, she would set out on her walk to school and later,
when she got home, she would undoubtedly have to go and help her
Mum collect more firewood and carry it home.
Every afternoon lines of women and girls trudge out of the bush
with huge piles of sticks and branches on their heads, balanced on
a small cloth ring. It’s not from choice they do this but from
necessity.
From little wooden cabins to big brick houses and blocks of high
density flats – all have the same struggle with cooking food and
heating water. Visiting a friend in an upmarket Clinic in Harare
this week, I noticed a sign stuck onto the silver doors of the
lift. “Due to erratic power supply, we advise you not to use the
lifts to avoid the risk of getting stuck.”
When a couple of thousand women in Bulawayo tried to protest to
electricity supplier ZESA , they were met with a brutal response
from riot police. WOZA estimated that 40 women, unarmed and
singing, were beaten by riot police when they tried to present a
yellow card (a football warning) to ZESA and tell them to improve
their services.
WOZA were asking for fair load shedding, an end to 18 power cuts,
transparent billing and pre-paid meters. ‘ No more luxury cars, we
need transformers ‘ they said. Undaunted by the truncheons of
police whose wives, mothers and daughters also go out and collect
firewood and cook over smoky fires, WOZA have promised to continue
their campaign until their demands are met. The main one being:
“ZERO service, ZERO bill.” A slogan that could as well apply to
any number of other parastatals and municipal councils around the
country.
Until next time, thanks for reading,
love
cathy.
www.cathybuckle.com
. For information on my new book: "INNOCENT VICTIMS" or my
previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to:
cbuckle@mango.zw
| This South Africa - news headlines |
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Source:
SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.
| Recipe Requests |
Looking for a specific South African recipe?
Email me
and I will do my best to find it for
you!
| The Recipes |
Light and Luscious Strawberry Cheesecake
with Fresh Strawberry Sauce
Yield: one 9-inch cheesecake (14 servings)
1 1/2 cups graham cracker crumbs
3 tablespoons melted margarine or butter
1 carton (15 ounces) part-skim ricotta cheese
1 cup sugar, divided 3/4 and ¼
2/3 cup flour
4 eggs, separated
2 tablespoons grated lemon peel
2 teaspoons vanilla
1 cup non-fat light sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoons lemon juice
1/4 cup strawberry or red currant jelly, melted
Preheat oven to 300 degrees.
In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up
sides of lightly greased 9-inch cheesecake pan; set aside.
To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4
cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well.
Stir in sour cream substitute to blend thoroughly.
In another bowl, beat egg whites until stiff but not dry; fold into cheese
mixture. Pour into prepared crust; smooth top.
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove
from oven; chill thoroughly.
Meanwhile, to make sauce, in blender or food processor puree 2 baskets of
the strawberries with the remaining 1/4 cup sugar and the lemon juice;
strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake.
Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
Apple Cinnamon Cheesecake
1/2 cup plus 1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup un-sifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze
Preheat oven to 300°. In small mixer bowl, beat 1/2 cup margarine and
sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press
firmly on bottom and halfway up side of 10-inch cheesecake pan. Bake 10
minutes.
Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat
in Eagle Brand until smooth. Add eggs and juice concentrate; mix well.
Pour into prepared pan.
Bake 45 minutes or until center springs back when lightly touched. Cool.
In large skillet, cook apples in remaining 1-tablespoon margarine until
tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple
Glaze. Chill. Refrigerate leftovers.
Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen apple
juice concentrate, thawed, 1-teaspoon cornstarch and 1/4 teaspoon ground
cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes
about 1/4 cup.)
Chocolate Chip Cheesecake
Indulge in this decadent cheesecake to satisfy your chocolate cravings!
2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)
Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat
in Eagle Brand until smooth. Add egg, vanilla; mix well. Toss chips with
flour; stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool
and top with glaze and curls. Serve chilled. Refrigerate leftovers.
Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping
cream; cook and stir until thickened and smooth. Immediately spread over
pie.
Tip: To prevent chocolate chips from floating down to bottom of pie add
chips after baking cheesecake for a short period. Remove cheesecake from
oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then
continue to bake for remaining baking time. Be careful when handling
cheesecake, pie pan will be very hot.
Chocolate Mint Cheesecake
Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by
piping melted chocolate into a shamrock shape on each piece
1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
1 teaspoon vanilla extract
1 (6-ounce) purchased chocolate flavored crumb pie crust
11 ounes cream cheese, softened*
1/2 teaspoon mint extract
Several drops green food coloring
1 egg
Preheat oven to 350°. In small saucepan, melt chips with 1/3 cup of the
Eagle® Brand. Stir in vanilla. Spread on bottom of a crumb pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat
in remaining Eagle® Brand, mint extract and green food colouring. Add egg;
beat on low speed just until combined. Place piecrust on baking sheet;
place on oven rack. Carefully pour mint mixture over chocolate layer in
piecrust.
Bake 25 minutes or until center is nearly set. Cool. Chill at least 3
hours. Store leftovers covered in refrigerator.
Oreo Cheesecake
18 Oreos, crushed in blender
1/4 cup melted butter
24 oz cream cheese, softened
1 (14 oz) can condensed sweet milk
3 eggs
2 tsp. vanilla
Mix Oreos and butter and press in a greased 9 inch spring-form pan.
In a large bowl, cream remaining ingredients until well blended. Pour into
spring-form pan.
Break up 8 Oreos and drop on top of the batter. Bake 45-60 minutes at 300
degrees F. Don't over-bake your cheesecakes or they will crack on top.
Cool to room temperature and chill in refrigerator before removing pan.
Toasted Almond Cheesecake
Crust:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Almond Topping:
1/2 cup sliced almonds, toasted
Preheat oven to 425.
Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of
9-inch spring form pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in
condensed
milk until smooth. Add eggs and extract. Pour into pan.
Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do
not open oven door!!
Top with toasted almonds and chill overnight.
Springtime Raspberry Cheesecake
Serves 12
Crust:
1 Cup Flour
1 Cup Brown sugar
1 Cup Margarine
1 Cup Walnuts, finely chopped
Cheesecake:
1 lb. cottage cheese, cream style
1 lb. cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup butter or margarine, melted
1 pint sour cream
1 Tbs. Grand Marnier or other orange liqueur
1 tsp. almond extract
Filling:
1/4 cup raspberry jam, seedless
1/4 tsp. raspberry oil or extract
1 tsp. cornstarch
Crust:
Heat oven to 325 degrees.
In large bowl, combine flour and brown sugar and mix well. Using fork or
pastry blender cut in margarine until coarse crumbs form. Stir in walnuts.
Lightly press mixture in un-greased 10 inch baking pan.
Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Let
Cool.
Cheesecake:
Puree cottage cheese in blender until smooth and pour into large mixing
bowl. Add cream cheese and beat with an electric mixer on high speed until
blended and creamy. Add sugar.
On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat
until blended. Add melted butter and sour cream; blend at low speed.
Filling:
Measure out 3/4-cup cheesecake batter. Add raspberry preserves and
flavouring. Mix well, and then add cornstarch and mix again.
Assembly:
Pour some cheesecake into crust, spoon on half the raspberry mixture. Add
remaining cheesecake mixture, then the remaining raspberry mixture. Cut
through the batter with a knife or rubber spatula to create a marbling
effect.
Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges.
Turn off oven; leave cake in oven for 2 hours. Remove and cool completely
on wire rack. Chill, remove sides of pan.
Top with fresh raspberries and serve.
Lemon Cheesecake
Crust:
1 1/4 cup graham cracker crumbs
4 Tbs. ground walnuts
1/2 cup butter, melted
2 Tbs. sugar
1 tsp. ground lemon peel
Filling:
1 1/2 pounds cream cheese, softened
1 cup sugar
1 tsp. vanilla
3 tsp. lemon juice
1 tsp. ground lemon peel
4 eggs
Glaze:
2 eggs
3/4 Cup sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter
Preheat oven to 350 degrees F.
Combine crumbs, nuts, sugar and lemon peel. Stir in butter until
thoroughly blended. Press mixture firmly against bottom of 9" spring-form
pan. Bake at 350 degrees F for 10 minutes.
In a large bowl beat cream cheese until creamy. At medium speed add sugar
gradually, then vanilla, lemon juice, and lemon peel. Blend well.
Add eggs, one at a time and beat at medium speed for ten minutes, until
fluffy. Pour into spring-form pan.
Bake at 250°F. for 35 minutes. Turn off heat and cool for 30 minutes in
the oven with the door open.
Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low heat,
stirring constantly until smooth & thickened. Cool.
Just before serving, spread evenly over cheesecake.
Fresh Fruit Cheesecake
Serves 6
1 1/2 Cups Graham cracker crumbs
1/4 Cup Sugar
1/3 Cup Margarine; or butter; melted
16 oz Softened cream cheese
14 oz Eagle sweetened condensed milk
3 Eggs
1/4 Cup lemon juice, (use real lemons)
8 oz Sour cream at room temp
Topping:
1 cup strawberries, fresh
1 kiwi
15 oz can peach halves in heavy syrup
1/4 cup berries (raspberry, blackberry, boysenberry, etc.)
Apricot glaze:
10 oz Apricot preserves
Preheat oven to 300 degrees.
Combine crumbs, sugar, and margarine. Press firmly on bottom of 9-inch
spring form pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Add eggs and Lemon juice, mix well.
Pour into prepared pan.
Bake for 50-55 minutes or until center is set; top with sour cream. Bake 5
minutes longer. Cool and Chill.
On a clean towel lay about 4 peach halves and berries to drain. Remove
skin from Kiwi by peeling with a knife. Cut kiwi into about 5-6 pieces (it
will be circular in shape and you will be able to see the seeds.) Cut
Peach halves into about 6 pieces lengthwise.
Cut stems off strawberries and cut them into 3-4 pieces.
Arrange peaches first. Use 3 sliced peaches in each area of the cake. You
should have about 6-7 areas of 3 sliced peaches each. next lay a piece of
kiwi next to each set of 3 peach area. Finally arrange strawberries on the
open areas trying not to cover kiwis and peaches.
Top with a few berries.
Pour Apricot preserves into a small saucepan adding 1/3 cup water and heat
over medium until melted. Using a pastry brush, brush fresh fruit with the
glaze.
Chocolate Raspberry Cheesecake
12 slices
1 1/2 Cups (18) Cream filled Cookies, crushed
2 Tbs. Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 Cup Sugar
3 large Eggs
1 Cup Sour Cream
1 tsp. Vanilla
6 oz Semi-sweet Chocolate Chips, melted
1/3 Cup Raspberry Preserves, Strained
1/2 cup semi-sweet chocolate chips, melted
Whipping Cream
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
In a large bowl, combine 24 ounces of cream cheese and sugar, blending
with an electric mixer.
Add eggs, one at a time, beating well after each addition. Blend in sour
cream and vanilla. Pour mixture over crust. Combine remaining cream cheese
and melted chocolate, blending well with mixer. Add Red Raspberry
preserves; mix well. Drop dollops of chocolate cream cheese batter over
plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour
and 25 minutes.
Loosen cake from pan and cool before removing.
Melt chocolate pieces. Dip a fork in the melted chocolate and go back and
forth in a waving motion over cheesecake to make a line design. Chill.
Garnish with whipping cream and fresh raspberries.
Best No-Bake Cheesecake
This recipe was sent to us from Jasmine Holt, a daily recipe subscriber.
8 oz. cream cheese
1/2 cup sugar
1 cup sour cream
2 tsp. vanilla extract
8 oz. Cool Whip
1 9 oz graham cracker crust (we use Keebler)
1 12 oz can pie cherries (we use Wilderness)
Beat cream cheese and sugar together until smooth. Add sour cream and
vanilla. CAREFULLY beat in Cool Whip- if you aren't careful, you may end
up decorating your kitchen with the filling!!! Pour into crust- invert top
plastic cover of crust- chill 3-4 hours OR freeze 15 -30 minutes,
depending on your freezer. Top with pie cherries.
For an almond version, substitute the vanilla for 1 1/2 tsp. of almond
extract. Create a design out of sliced and/or slivered TOASTED almonds. If
you don't use toasted, they will get very soggy and soft- it can be quite
icky, unless you like soft almonds.
If you want to really make this a cute cheesecake, reserve a heaping
tablespoon of filling. Add to the top of cheesecake after you put the
cherries on.
Tiramisu cheesecake
serves 10-12
What is Tiramisu?
Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an
indelible impression on you. Also known as "Tuscan Trifle," the dessert
was initially created in Siena, in the north-western Italian province of
Tuscany.
Espresso syrup: (or you can use Torani syrups)
4 teaspoons dried instant coffee or espresso
1/3 cup water
1/4 cup sugar
2 tablespoons coffee liqueur
Cheesecake:
12 to 16 lady fingers http://www.pastrywiz.com/season/tira3.htm</a>
1 lb cream cheese
1/2 lb mascarpone cheese
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon khalua liqueur (optional)
4 eggs
2 egg yolks
1/3 cup heavy cream
cocoa powder or cinnamon for dusting
Topping:
16 to 20 lady fingers – quartered
1/2 cup unsalted butter
1/2 cup sugar
2 tsp. espresso or instant coffee dissolved in 1-2 tbsp. hot water
non-stick cooking spray
Chocolate bar - for shavings
Lightly spray a 9-inch spring-form pan or tart pan with non-stick cooking
spray. Preheat oven to 350 F.
Prepare syrup: in a small saucepan, stir water with coffee and sugar and
heat just to dissolve sugar. Remove from heat and cool to room
temperature. Stir in coffee liqueur.
For cake, arrange lady fingers in pan, cutting or trimming to fill out pan
bottom with cookies. Brush syrup over cookies and allow to soak in.
Re-apply until all the syrup is gone.
In a large bowl, using an electric mixer on slow speed, cream the cream
cheese and sugar. Add vanilla, (Khalua liqueur), eggs, egg yolks and heavy
cream. Pour over prepared cake crust.
In a small saucepan, over low heat, melt the butter with the sugar. Using
a whisk, briskly blend in the dissolved coffee. Pour into a medium sized
bowl. Toss quartered lady fingers into this mixture. Arrange on top of
cake.
Bake until just set - about 30 minutes. Chill for 4 hours or overnight.
After removing from pan, grasp a handful of chocolate shavings and put
them all around the sides of the cake. Right before serving dust each
slice lightly with cocoa powder or cinnamon
New York Cheesecake
14 servings
1 cup Graham Cracker crumbs (store bought works well also)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 oz each) Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling
Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch
spring form pan. Bake at 350 degrees F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low
speed after each addition, just until blended. Blend in sour cream. Pour
over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is
almost set. Run a small knife around the rim of the pan to loosen cake;
cool before removing rim of pan. Refrigerate 4 hours or overnight. Top
with Cherry pie filling.
Other serving suggestions:
1. Cut up fresh strawberries and arrange them on each slice of cheesecake,
then glaze with Strawberry Preserve
2. 2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave
off chocolate curls, using a knife. Arrange them on top of each slice of
cheesecake.
Tips: To cut perfect cheesecake slices, use a wet knife.
Storage suggestions:
1. This will stay fresh up to 3 days in refrigerator and 1 week in
freezer. Cover with plastic wrap or a cake box with a lid.
White Chocolate Cheesecake
12 servings
1 cup shortbread cookie crumbs (store bought or recipe)
3 Tbs. finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 Pkg. cream cheese (8 oz), softened
1 Pkg. (6 oz) white chocolate baking bar, (melted and cooled) Instructions
on melting chocolate.
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 tsp. vanilla
In a small mixing bowl, combine cookie crumbs and almonds. Stir in melted
butter. Press onto bottom of 9-inch springform or cheesecake pan. In a
large bowl, beat cream cheese and cooled white chocolate baking bar until
combined. Beat in sugar until fluffy. Add eggs, sour cream and vanilla;
beat on low speed till just combined. Pour over prepared crust. Bake in a
350 degree F oven for about 45 minutes or until center appears almost set.
Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30
minutes more; remove sides of pan. Cool completely. Refrigerate for at
least 4 hours.
Other serving suggestions:
1. After slicing cheesecake, top with Raspberry sauce. Serve with whip
cream.
2. Cut up fresh strawberries and arrange them on each slice of cheesecake,
then glaze with Strawberry Preserve. 3. Using a milk or dark chocolate bar
(Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange
them on top of each slice of cheesecake.
CREAMY BAKED CHEESECAKE
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine; or butter; melted
16 oz Softened cream cheese
14 oz Eagle swt.condensed.milk
3 Eggs
1/4 c Real lemon lemon juice
8 oz Sour cream at room temp
21 oz Cheery pie filling; cold
Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine press
firmly on bottom of 9-inch springform pan. In large mixer bowl, beat
cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake
50-55 minutes or until center is set; top with sour cream. Bake 5 minutes
longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.
Cheese Cake
crust
1 1/4 cup graham cracker crumbs
1/2 cup ground nuts
1/3 cup sugar
1/4 cup margarine
mix together with hands and press into a 10" cheesecake pan, covering
bottom and 1" up the sides. set aside.
filling
3 (8oz) packages Philadelphia cream cheese softened
1 1/2 cup sugar
juice of 1 lemon
6 large eggs
1 tsp vanilla
1/2 tsp almond extract
1 pint sour cream
Cream sugar and cheese until smooth. Add eggs 1 at a time, beating only
until incorporated. Add remaining ingredients and blend well. Pour into
cheesecake pan. Bake at 325 for 1 hour, turn of heat. Leave in oven with
door closed for 1 additional hour. Cool completely and refrigerate at
least an hour before removing from pan.
EASY BAKED CHEESE CAKE
1/2 lb. cream cheese
1/2 pt. fresh cream
1/4 lb. granulated sugar
3 eggs
1/2 tsp. salt
Put all ingredients into blender or mixer. Blend all ingredients for about
2 minutes.
Preheat oven to 340 degrees. Put a baking sheet on round cake pan. Pour
mixed ingredients into cake pan. Bake for about 40 minutes.
BAKED CHEESE CAKE
1 c. graham cracker crumbs
3 tbsp. melted butter
1/3 c. sugar
2 (8 oz.) cream cheese
1 tsp. vanilla
1/2 c. sugar
3 eggs
1 pt. sour cream
1 tsp. vanilla
1/4 c. sugar
Grease springform pan. Mix graham cracker crumbs, melted butter and sugar.
Press in bottom of pan. Chill. Beat cream cheese 2 to 3 minutes. Add
vanilla. Gradually beat in sugar, eggs 1 at a time. Beat until light and
creamy. Pour over crumbs. Bake at 375 degrees for 20 minutes. Remove. Let
stand 15 minutes. Stir sour cream, vanilla, sugar. Spread over cake.
Sprinkle graham cracker crumbs (plain) on top. Bake 10 minutes at 475
degrees. Cool on counter. Then chill in refrigerator.
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Yes, out of
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Recipe CD
I have decided to simplify the way I sell my recipe eBook collection.
I am putting them all on one CD in an English and Afrikaans folder, over 100 recipe eBooks in all. That means less than R1 a recipe book, a real bargain! Most of the books come with resale rights so you can sell them individually if you wish.
Price will be R100 per CD excluding postage.
Postage as follows, registered mail, add R20, overnight counter to counter add R50
If you are interested in my Super CD just click here and I will send you my banking details. Remember to include you postal address.
As soon as I mail the CD I will email you the post office tracking number as proof of d
ispatch.FunkyMunky
Traditional South African Recipes - A comprehensive collection of
Traditional South African recipes.
Tradisionele Suid Afrikaanse Resepte - Traditional South African Recipes
in Afrikaans
Christmas Recipes - A selection of Christmas Recipes for you to try!
101 Camping and Outdoor Recipes - Recipes for you to try next time you go
camping
400 Refreshing punch recipes - Some great ideas for liquid refreshment at
your next party
Favourite Christmas Cookies - 34 Great cookie recipes for you to enjoy!
Christmas Cookie Recipes - A delicious collection of Christmas Cookie
Recipes
A Homemade Christmas - 100 Simple and delicious recipes for your special
holiday meals
Holiday Candy and Fudge - 42 Great candy recipes, a hit with kids of all
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Kids Fun Recipes - 120 Fun and Delicious Recipes
Delicious Puddings - A Collection of 167 Pudding Recipes
Pumpkin Pie - Pumpkin pies and more!
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Summer Party Cookbook - The name says it all!
Pampercat and Pamperdog - Recipe treats for your feline and canine friends
80 Seasonal Recipes from around the world - A selection of festive recipes
from the four corners of the globe!
Crockpot Recipes - In South Africa we would probably call this Potjiekos
International Recipes - A selection of recipes from all over the world
Fish and Game Recipes - A selection of mouthwatering recipes
Lemonade - A large selection of lemonade recipes
Pizzeria - Try some of these great pizza recipes
Casseroles - 17 pages of mouthwatering casserole recipes
Low Fat Recipes - Watching your cholesterol? Then this is for you!
Soup Recipes - Ideal for those cold winter evenings
Chicken Recipes - 300 Delicious Chicken Recipes
Amish Recipes - 65 Tried and True Traditional Amish Recipes
Apple Recipes - Mouth watering apple recipes
Blue Ribbon Recipes - 490 Award Winning Recipes
The Bread Book - The bread and biscuit baker's and sugar boiler's
assistant
Chocolate Delights - Deliciously decadent and delightful recipes for the
chocaholic in you
Carolina Mountain Cooking - Created from the recipes and memories of two
of the Carolina Mountain's most talented cooks.
Egg Recipes - 111 Great Egg Recipes
Great Gifts in a Jar - A personally made gift is usually more appreciated!
Italian Recipes - A collection of 185 delicious Italian dishes
Smoothies - 126 Easy recipes for maximum sports performance
Top Secret Recipes - Top secret famous recipes
Wings - The ultimate chicken wing cookbook
The Barmaster - Essential tips and techniques for bartenders
Be a Grillmaster - How to host the perfect bbq!
101 Good Jam Recipes - Make your own jams, 101 recipes for you to try
Deep Fryer Recipes - 101 Recipes for the Deep Fryer
Frozen Dessert Recipes - From ice cream to yoghurt - 170 pages of
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Recipes from South of the Border - 247 pages of typically Mexican recipes
Various Rice Dishes - 32 Great Rice Dishes
The Appetizer Collection - More than 150 pages of great ideas for
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The Big Book of Cookies - From Almond Bars to Zucchini Bars, they are all
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Salad Recipes - A Collection of Easy to Follow Salad Recipes
Delicious Diabetic Recipes - A Collection of over 500 yummy recipes.
Cheesecake Recipes - Nearly 100 pages of yummilicious cheesecake recipes!
Bonus eBooks
Something for the gardeners
Organic Secrets - Everything you wanted to know about organic food
Profitable Crafts- Vol 1
Profitable Crafts - Vol 2
Profitable Crafts - Vol 3
Profitable Crafts - Vol 4
20 Vintage Crochet Patterns
Everything you wanted to know about making, marketing and selling your
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Big Fat Lies - A shocking expose of the 12 biggest scams, cover-ups, lies,
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10,000 Dreams Interpreted
And here is a list of the recipe eBooks on the Afrikaans CD:
217 Egte Afrikaanse resepte, Aartappels,
Beskuitresepte, Afrikaanse Resepteverskeidenheid, Brood resepte, Vul die
beskuitblik, 'n Broodjie vir die blik, Blokkieskoek, Burgers Patties
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McCain resepte, Moedersdag resepte
Mikrogolf resepte, Peterjasie se boek, Pastageregte, Peterjasie se
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Tradisionele SA resepte
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omskakelingstabel, Werk van die huis
Pricing: The CD's are R100 each (R130 for next day Speed Services delivery in SA). Order both and the price is R160. If you prefer the Speed Services option I will give you a parcel tracking number once payment is received.
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Africam
Just another reminder to join the Africam fan page
on Facebook.
They will be posting photos / videos and other udates and
articles on the fan page from now.
join at
http://www.facebook.com/home.php#/pages/Africam/169676953137?ref=ts
Also visit
the Africam
website
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