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Huisgemaakte hoestpastilles/Home made cough pastilles.

Op deze site leer je van alles en nog wat om zelf aan de slag te gaan met kruiden en hun helende werking….en ook nog eens samen met je kinderen 😉 .

Via deze link kom je uit op de pagina om zelf hoestpastilles te maken:

Best handig voor de komende herfst & winter 😉




mjam crea

Confessions of Crafty Witches

Banana Caramel Cream Dessert <- Recipe

This is a “OH MY” kind of dessert. Absolutely delicious, you are going to love it. I made this for Vadora awhile back and she LOVED IT


Vanilla Pastry Cream (recipe below)

Bananas (I used two bananas for 6 small dessert servings)

Good quality caramel sauce, or dulce de leche.

Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)

Graham Cracker crumble (recipe below)

Vanilla Pastry Cream

2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

2 eggs

2 Tablespoons butter

1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)


In a medium bowl, beat eggs with a fork to combine. Set aside.

Mix sugar, cornstarch and salt in a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring almost constantly, until the mixture thickens and boils. Continue to cook and stir one minute.

Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly.

Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled, place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.

Graham Cracker Crumble

1 1/2 cups graham cracker crumbs (about 10 full sized crackers)

1/3 cup butter, melted

1 Tablespoon sugar


Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9″x13″ casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.

Dessert assembly~

(pictured below as well)

1. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer (as pictured below).

2. Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.

3. Add a few slices of banana.

4. Top bananas with a layer of whipped cream.

5. Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).

Repeat layers 2-5

Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.


mjam crea…/ (Beltane)

via:Confessions of Crafty Witches

Fairy Cakes
These cakes can be left outside as offerings to the Beltane Faeries

4 ounces butter or 4 ounces margarine, softened
4 ounces caster sugar
(caster sugar is a fine grade sugar just run normal sugar in a food processor for a minute )
4 ounces self raising flour
2 medium free range eggs
1 teaspoon vanilla essence

2 ounces butter, softened
4 ounces sieved icing sugar

vanilla essence
lemon rind
almond essence
orange rind
rose essence
icing sugar
colored crystal sugar
crystallised rose petal
lavender flowers

1.Preheat oven to 190° C or 375°F.

2.Have ready between 12 -18 paper cases depending on size. Small pie or cake tins will take standard paper cases. These cakes SHOULD be small and dainty and NOT standard “muffin” size. (However, you can make them bigger and adjust the cooking time by 5 minutes.).

3 Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!

4 Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.

5 Gently fold in an any flour left over when the egg is used up.

6 Add the vanilla or any other flavourings desired – lemon and orange is good too! If the mixture is a little too stiff add a little milk or juice of orange/lemon.

7 Half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but NOT too dark.

8 Cool cakes and then cut a slice from the top of each cake and cut this in half.

9 Place a little butter icing of your choice on the top of each cake and arrange the “wings” around the icing – round edge facing the outside and the cut edge to the inside and angled towards the bottom – like BUTTERFLY or FAIRY wings! Dust with extra icing sugar and watch them fly away!

10 If you want to add colouring to the vanilla cakes, pink is really good with pink icing too! I once sprinkled on crystallised rose petals for a Handfasting or Wedding or Birthday Party & I also used rose essence in the butter icing, very sophisticated!

Tip: You can multiply this recipe very easily, e.g: 6 ozs of butter, flour & sugar to 3 eggs; 8 ozs of butter, flour and sugar to 4 eggs & so on! It also makes VERY good big Victoria Sponge cakes – just slice and fill with a filling of your choice — lemon curd, butter icing, fresh whipped cream & jam — the list is endless!

Have a Happy Beltane


mjam crea….

via:Confessions of Crafty Witches

A fabulous idea for Ostara!
Jello ‘Deviled’ Easter Eggs with Vanilla Filling

Jello Eggs
(makes 3 whole jello eggs, or 6 halves)
3 ounce package of jello, any flavor
1 1/4 cups boiling water

Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.

When you’re ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef’s knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.

Vanilla Filling
(makes enough to fill about 24 egg halves)
8 ounces cream cheese, room temperature
1/2 cup sugar

1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy cream

Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.

Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.


mjam crea

via:Confessions of Crafty Witches


3 cans Pillsbury Buttermilk Biscuits (10 per can) or any brand
56 pepperoni slices
block of Colby cheese
1 beaten egg,
Parmesan cheese
Italian seasoning,
Garlic powder,
1 jar pizza sauce…

Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9×13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
Ok many questions about the pizza sauce Its used to dip these in but you can always put a little inside also if you like them extra saucy and of coarse you can use any cheese for fillings you want make them your own ~Frisky


mjam crea

via:Mom’s Got Ink

Baked Banana Chips – toddlers love these!
Slice bananas very thin (1/8″), brush with lemon juice mixed with just a little water, sprinkle with cinnamon and kosher salt. Bake at 250F for about 2 hours, turning after 90 mins. Let cool (the longer they cool the crispier they become). Smear a little peanut butter between them if you like. Perfect sweet little treat! Enjoy!

Mjam crea

via:The Broomstick Goddesses

Hazelnut & Almond Moroccan Cake


– 4 medium eggs
– 250g caster sugar
-250ml milk at room temperature
-100ml corn oil
-Some drops of almond essence
-300g white flour
-100g almond powder
-100g finely ground toasted hazelnuts
-1 tablespoon baking powder
-Pinch of baking soda
-2 tablespoon unsweetened cacao powder
-Pinch of salt
-3 tablespoons cornflour

-1 Preheat the oven to 180°

2-Grease and flour the cake pan

3-Beat eggs and sugar with an electric mixer for about 5 minutes, until the mixture is creamy and light in colour

4-Add milk,oil and almond essence, and continue beating until well blended

5-In a separate bowl, sift flour, baking powder, baking soda, salt and cornflour. Add almond powder and ground toasted hazelnuts to the flour. Gradually add the dry ingredients to the wet ingredients. Fold with rubber spatula until the batter is smooth and the dry ingredients are thoroughly incorporated.

6-Divide the mixture into 2 portions:
a-1/3 of batter: add cocoa powder and mix well.
b-The remainder of batter: leave it plain.

7-Pour some white batter into the pan then place spoonfuls of chocolate mixture on top, then white batter on top, follow the same technique

8-Bake for 35 to 40 minutes. Turn off the oven, then leave it for another 10 minutes inside the oven

9-Remove the cake the oven and let cool for 15 minutes. Invert the cake onto a cooking rack. Decorate the top if you wish (I put some raspberry nappage and sprinkle with hazelnuts )