Monday, August 17, 2009

Looking for new recipes? Check out our blog today! We provide you with easy-to-make Golden Cloud recipes. Yum!!!

By Denisia Adams
So I’m back! I’ve been off for a week getting some R&R in a wonderful place/town in the Western Cape called Montagu, stayed at a place called Rainbow Glen which made the stay superb…but enough of me, back to the show.

Today we recapped on last week, two words, SA Trivia question, tips etc. We also posting all the Golden Cloud recipes we ‘baked up’ since last week Friday saw the end of the show.

chasm [kaz-zum]
1. a very deep crack in the ground
2. a wide difference in interests or feelings

Even though; although; notwithstanding
Eg. Her speech was impressive, albeit rather short.The lesson was interesting, albeit difficult.

In what year did South Africa become a republic?
A – 1961 B – 1800 or C – 1994

Answer: A – 1961
On 31 May South Africa became a republic, with her membership of the Commonwealth simultaneously expiring. The choice of this particular day was no accident. The date of Republic day (31 May) coincided with the end of the South African War in 1902, the date of the Union of South Africa in 1910 and the date when the South African flag had first been flown in 1928.


Hay… Did you know that apparently those workers who take regular leave are more productive. Some to ponder!
PS. This applies to hard workers

How to Help Your Spouse Through a Layoff
1. Step 1
Be supportive. Everyone reacts differently to losing a job. Your spouse may have been fired due to poor performance, or the company had to downsize. There will be some emotions associated with the layoff--but not everyone wants to discuss it. If your spouse doesn't want to talk, don't force it. Let your spouse know that you're on his/her side, and you will help however you can. Some spouses want too much help though, so you'll need to set boundaries ahead to let him/her know that you're here, but you can only do so much.
2. Step 2
Express your needs. While your spouse may clam up, let him/her know that it’s OK if they don't want to talk, but do say what you need. If you expect them to pick up around the house more, ask that your spouse do that. Think about what you need from your spouse, whether it’s taking over laundry duty, handling the kids’ transportation or simply giving you more time to yourself. Do you want to spend more time with your spouse? Let him/her know that. Some spouses may need rules, depending on whether or not they tend to get lazy or complain about the situation a lot. Put everything you need on the table in a loving way and work on compromises.
3. Step 3
Determine your spouse’s needs. The best way to do this is to ask, “What do you need from me?” Men have a tendency to not want to be reminded of things repeatedly. Women may want their spouses to ensure time is spent with children even though they serve as primary caretaker. It’s important to state your needs and gently ask your partner how you can make this easy on the both of you.
4. Step 4
Go over your finances together. Express to your spouse that you will need to go over finances, since a layoff can minimize income. This is a smart idea because you’ll need to work together to get through the hard times--and by asking nicely and showing your spouse that this will benefit him/her, too--you can feel more secure.
5. Step 5
Remember, it’s only temporary. Most spouses will return to work not only for their own well-being, but because they know you probably rely on their income or benefits. Surviving a layoff can be tough, but hard times are only temporary. The best thing you can do in this situation is be gentle with your partner and act like a partner, giving support at the same time.

Golden Cloud cooking show sadly came to an end but check out all the delightful recipes we ‘baked up’:
Hot Cross Scones

500g / 750 ml / ½ pack Golden Cloud Scone Mix
15 ml white or brown sugar
7 ml cinnamon
3 ml mixed spice
1 ml each ground cloves, grated nutmeg, ground ginger (optional)
75 ml sultanas
75 ml raisins
1 egg
60 ml melted margarine or oil
175 ml milk
a little extra milk
Icing for Crosses
200 g / 375 ml icing sugar
± 30 ml milk

1. Preheat the oven to 200 ºC.

2. Combine all the dry ingredients in a bowl, add the egg, oil and milk and mix only until dough holds together. Add extra milk if necessary to make a soft dough.

3. Turn out on a floured surface, pat or roll out to 2 cm thick, cut circles with a scone cutter, place onto a greased the baking tray and bake about 12 minutes or until well risen and cooked.. .

4. To make crosses, mix the icing sugar with just enough milk to make a thick enough glaze to form crosses that will stay in shape over the scones. With a teaspoon, drizzle streaks of glaze crosswise over each scone.

Yields About 16 scones, depending on size

Mini Custard Tartlets

500g / 750ml / ½ pack Golden Cloud Cookie Mix
250g butter or margarine
30ml water

Quick Custard Filling
20 ml gelatine
50ml water
2 packets vanilla instant pudding
400ml cream
400ml milk
A few drops almond essence (optional but very good)

To Decorate
Smarties or any colourful sprinkles

1. Prepare the dough as explained on the pack.
2. Grease/spray 24 small loose-bottomed tartlet pans or shallow muffin tins
3. Divide the cookie mixture between muffin tins or and press out quite thinly. Cut away any excess pastry at the edges and prick with a fork. Refrigerate at least an hour to ensure that the pastry bakes neatly without sliding down at the sides. 4. Preheat the oven to 180°C while pastry is chilling and bake 8–10 minutes until pale golden and crisp. Cool a few minutes and remove from 5. Fill with slightly set custard and keep refrigerated. Garnish just before serving. Yields ± 24 depending on size

For large pie crusts, grease 2 x 23 – 26 cm pie plates generously with margarine
Divide pastry between the pie plates and press evenly and thinly onto the base and sides of the pie plates. Thin out the pastry in the corners and neaten the edges. Prick with a fork and refrigerate at least an hour to ensure that the pastry is firm and will bake neatly without sliding down at the sides. Preheat the oven 180°C while pastry is chilling and bake 12–15 minutes until golden and crisp. Fill with any preferred sweet filling.

Quick Variations with Premix Muffins

Vanilla Muffin Mix - Coconut and Cherry Delights
Prepare as given on the pack for Golden Cloud Vanilla Muffin Mix but add 50 ml extra milk, 200ml desiccated coconut and 50 ml quartered glace cherries to the batter. Sprinkle a little extra coconut over the muffins before baking and dust with icing sugar before serving.

Savoury Muffin Mix - Tomato-chilli Savoury Treats
Prepare as given on the pack for Golden Cloud Savoury Muffin Mix but reduce the water to 125 ml water and add 125 ml canned Mexican tomato mix with the liquid.

Chocolate Muffin Mix – Chocolate Muffins Plus

Prepare as given on the pack for Golden Cloud Chocolate Muffin Mix but add 1 - 2 coarsely chopped medium size chocolate bars (such as lunch bar, peppermint crisp, kit-kat) to the batter. Delicious!

Bran Muffin Mix - Breakfast in a Muffin
Prepare as given on the pack for Golden Cloud Bran Muffin Mix but add about 250 ml toasted muesli (with lots of nuts and fruit) to the batter.

Chocolate Crunchies

100 g / 250 ml quick cooking oats
120 g / 250 ml Golden Cloud Cake Flour
80 g / 250 ml desiccated coconut
50 g / 125 ml chopped pecan nuts (optional)
100 g / 125 ml sugar
50 ml cocoa powder
5 ml baking powder
125 g / 140ml butter or margarine, slightly softened
15 ml Golden syrup or honey
5 ml vanilla essence

1. P reheat the oven to180°C. Grease a small baking tray or rectangular ovenproof dish of about 28 x 20 cm generously with margarine

2. Combine all the ingredients in a bowl and mix until well with an electric mixer or by hand until blended.

3. Turn the mixture out into the prepared baking tray or dish and press down evenly to make it smooth on top.

4. Bake 15 - 20 minutes or until firm and browned. Remove from the oven and cut into squares. Cool about 10 minutes before removing carefully. Store in an airtight container

Yields About 30 crunchies, depending on size.

Baked in a Dish Chocolate Cake

200 g / 225 ml butter or margarine (room temperature)
250 ml milk (room temperature)
3 eggs (room temperature)
250 g / 300 ml sugar
50 g / 125 ml cocoa powder
225 g / 400 ml Golden Cloud Cake Flour
10 ml baking powder
good pinch salt
5 ml vanilla essence

±100 g chocolate slabs or bars (dark, milk, hazelnut, flaky bar)

1. Preheat the oven to 170°C. Grease a rectangular ovenproof dish (± 350 x 250 mm) well with margarine.

2. Make sure the ingredients is at room temperature for better creaming. Place all the ingredients into a mixing bowl and beat 4 – 5 minutes until smooth and creamy.

3. Turn the batter into the dish and spread evenly, but make it slightly hollow in the
centre to allow for more rising in that area. Bake 30 - 35 minutes or until well risen and firm to the touch in the centre of the dish.

3. In the meantime, with a sharp knife, hold the chocolate slabs on it’s side and carve into into shavings or chop the bars coarsely and sprinkle over the hot cake as it comes out of the oven so that it can melt into and over the cake. Cool and cut into neat squares.

Yields 1 large cake or 15 - 20 servings.

Queens Wedding Cupcakes

125 g / 140 ml butter or margarine (room temperature)
200 g / 400 ml cake flour
140 g / 175 ml sugar
10 ml baking powder
2 eggs
125 ml milk
7 ml vanilla essence
1 ml salt
To Bake and Garnish
decorative paper cups for baking
icing sugar to dust cakes
vanilla Icing - made up as explained on the pack and coloured as preferred
colourful or gold or silver decorations – select from cake making ingredients shelves in any food store)

1. Preheat the oven to 180 ºC. Line 12 cups of a standard muffin tin with paper cups.

2. Place all the ingredients for the cake into a mixing bowl and beat very well with an electric hand beater (or in an electric mixer) for 5 minutes until smooth and creamy.

3. Divide the batter between the cups and bake about 20 minutes until golden and firm but not dry. Dust with icing sugar or make up icing and ice and garnish the well cooled cakes as preferred.

4. Arrange the decorated cakes onto plates or cake stands to serve easily at weddings.

Yields 12 substantial medium cupcakes or up to 24 if made smaller and divided between more paper cups.

Chicken Savoury Pie

125 ml chopped onion and / or leek
15 ml margarine
100 g / 200 ml Golden Cloud Cake Flour
100 g / 115 ml butter or margarine
100g / 250 ml grated Cheddar cheese
50 ml snipped spring onion
± 500 g cooked chicken (deboned and skinless)
500 ml milk
4 eggs
good pinch salt
freshly ground black pepper

1. Preheat the oven to 180°C. Grease an ovenproof pie dish with at least 1,5 litre capacity generously with margarine.

2. Sauté the onion and / or leek in the margarine until just tender. Rub together the flour and margarine until it resembles crumbs and sprinkle ¾ of this mixture evenly onto the base of the dish. Press down to form an even base layer.

3. Sprinkle half of the cheese and half of the onion and / or leek and spring onion over the base. Cut the chicken into bite size portions and sprinkle evenly over the base as well

4. Beat together the milk, eggs and salt and slowly pour over the first ingredients. Sprinkle the remaining onion and /or leek, cheese and crumbs over the liquid and sprinkle with black pepper. Bake about 30 minutes until set and attractively golden brown on top.

Serves 8 - 12
Baked Pumpkin Buttermilk Pudding

2 eggs
200 ml cooked mashed pumpkin
300 ml buttermilk or amasi
30 ml melted butter or margarine
100g / 200 ml Golden Cloud Cake Flour
140 g / 175 ml sugar
4 ml baking powder
4 ml bicarbonate of soda
2 ml ground cinnamon
1 ml grated nutmeg
1 ml salt

To Garnish and Serve
icing sugar to dust (optional)
maple syrup to drizzle (optional)
sweetened whipped cream or ice-cream

1. Grease a medium size ovenproof dish (±1 ½ litre) with margarine. Preheat the oven to 200 ºC.

2. Place the eggs, pumpkin, buttermilk and butter or margarine into a jug and beat well with a whisk to combine

3. Place the dry ingredients into a mixing bowl, add the pumpkin mixture and stir until well blended. Pour into the prepared dish.

4. Place the filled dish into a second, larger ovenproof dish of a suitable size and pour hot water around the dish to come about 3 cm up the side of the baking dish. This prevents the sides and base from scorching. Bake about 30 minutes or until set. Serve warm or at room temperature, dusted with icing sugar, drizzled with maple syrup and topped with a scoop of cream or ice- cream.

Yields 6 servings

Krackley Wheat Cheese Roll / Loaf

500 g / 4 x 250 ml Golden Cloud Krackley Wheat
1 x 10 g sachet instant yeast
15 ml sugar
7 ml salt
500 ml lukewarm water
30 ml oil
1 egg
250 g / 2 x 250 ml Golden Cloud White Bread or Cake Flour
100 - 200 g / 250 – 500 ml coarsely grated Cheddar Cheese
1 egg
30 ml water

grated cheese to top (optional)
paprika or cayenne pepper to sprinkle

1. Place the Krackley wheat, yeast, sugar and salt into a mixing bowl and add all the remaining ingredients except the bread or cake flour and mix well.

2. Add sufficient of the cake or bread flour to form a soft dough and knead on a floured surface for about 5 minutes or until smooth. Add the grated cheese and knead until the cheese is evenly distributed in the dough. Return the dough to the bowl, cover and allow to rise in a mildly warm spot for about 30 minutes or until doubled.

3. Grease l large (280 mm - 300 mm) or 2 smaller (200 mm - 220 mm) round cake tins, well with margarine. Knead down the dough and pinch off egg-sized portions. Shape the portions into neat rounds and place slightly apart into the tins.
Grease a large baking tray with margarine. Divide the dough into 2 portions, shape into elongated loaves, place onto the baking tray.

4. Mix the egg and water for the glaze, brush over the top of the rolls or loaves and sprinkle with cheese and paprika. Allow to rise in a warm protected spot for about 20 minutes or until doubled. Preheat the oven to 180 ºC while the rolls breads are rising and bake about 20 minutes for the rolls or 30 minutes for the loaves until firm and golden. Allow to cool in the tins for a few minutes and remove to a wire rack.

Yields 24 - 30 rolls or 2 loaves

Ebony and Ivory Twirls

½ pack (500g/750ml) Golden Cloud Golden Cloud Cookie Mix
250 g butter or margarine, slightly softened at room temperature
30 ml water
30 ml cocoa

1. Grease an oven baking tray with margarine or spray with non stick cooking spray. Pre-heat the oven to 170°C once the biscuits have been made and chilled.

2. Halve the cookie mix and butter or margarine and water and prepare ½ of the plain mixture first as explained on the pack. Add the cocoa to the second quantity of cookie mix and prepare the dark chocolate mixture in the same way.

3. Shape the dough into small balls (walnut size). Roll each ball into a little rope about 5 cm in length. Twist and roll the two colours together carefully, pinch the ends together gently to seal and place slightly apart onto baking trays.

4. Bake about 10 minutes or until firm and very lightly browned. Cool a few minutes, lift onto cooling racks and cool completely. Store in airtight containers up to a month.
Yields About 30 biscuits, depending on size

Elbert Hubbard
The best way to prepare for life is to begin to live.

That’s it for the Morning Cruise, where we cruise through your weekday here on BushRadio 89.5fm live on your stereo between 9am – 12pm with me Denisia Adams. Take Care ... make the best of your day and Keep the Faith. Stay Real!!!!!!!!!!

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