Christm
g
n
i
r
a
h
s
r
o
f
e
m
i
t
as - a
Christmas
Recipes
All things nice from
Celebration Cassata
Golden Cloud can be
Chocolate Dipped Pretzels
wrapped up in
Spicy Shortbread Wedges
tempting parcels just
Christmas Balls with Glacé Icing
in time for your
Christmas gift giving.
Christmas Window Biscuits
White Chocolate Festive Puddings
Friends and family will
be delighted when they
receive their treat!
Mini Chocolate Christmas Cakes
Fruit Filled Panetone
Crépes with Orange Sauce
Impress family and
friends by presenting
this delicious cassata
at your Christmas
celebration feast!
Celebration
Cassata
• 1 double layer vanilla sponge cake
prepared with Golden Cloud Vanilla
Cake Mix
• 60 ml hazelnut liqueur (optional)
Cassata:
• 500 g ricotta cheese
• 200 ml fresh cream
• 100 ml (50 g) icing sugar (from
Golden Cloud Vanilla Cake
Mix)
1. Line the base and sides of a deep
Pyrex mixing bowl with cling wrap.
Slice cake into 1cm slices and line
the base and sides of the mixing
bowl with cake slices. Drizzle 30 ml
of the liqueur over the cake.
2. For filling: Beat the ricotta until
creamy. Add the cream, sugar,
cinnamon, chocolate, glace fruit,
almonds and essence. Mix well to
combine. Spoon mixture into the
lined cake bowl.
Makes
8 - 10
servings
• 5 ml
• 125 g
ground cinnamon
dark chocolate, roughly
chopped
glacé fruit, roughly chopped
toasted flaked almonds
caramel essence
• 250 g
• 60 ml
• 7 ml
To serve:
• Icing sugar, for dusting
3. Smooth the top with a spatula. Place
the remaining cake slices on top to
cover and form a lid.
4. Drizzle the remaining liqueur over
cake and freeze for 3 - 4 hours or
overnight.
5. Carefully unmould cake onto a
serving platter, allow to stand for
about 5 - 10 minutes before serving.
Dust with icing sugar and serve.
20 minutes
plus
3 - 4 hrs
freezing
Freezer
Gifting
idea
Place some pretzels
in an empty jam
bottle or cookie jar
and cover the lid with
baking or tissue
paper. Tie a single
pretzel with string or
ribbon around the lid
for decoration.
Chocolate dipped
Pretzels
• 300 g
• 200 g
• 125 g
•1
• 1 ml
Golden Cloud Cake Flour
butter
sifted icing sugar
egg yolk
salt
1. Preheat oven to 180 °C.
2. Cream the butter and icing sugar
together until a smooth paste. Add
the egg yolk, salt and essence. Knead
in the sifted Golden Cloud Cake
Flour.
3. Wrap the dough in cling wrap and
refrigerate for 2 hours.
4. Cut off one piece of dough at a time,
leaving the rest chilled. Roll until
pencil thin and 15 cm long. Shape
into a pretzel and place on a lined
baking tray. Repeat with remaining
dough.
Makes
24 - 28
pretzels
12 - 15
minutes
• 2 ml
• 200 g
vanilla essence
dark chocolate, roughly
chopped
• Hundreds and thousands
5. Bake for 12 – 15 minutes or until
golden in colour.
6. Meanwhile, melt the chocolate in a
glass bowl over boiling water.
7. Allow pretzels to cool completely on
a wire rack before dipping into the
chocolate, sprinkle with hundreds
and thousands
8. Place in an airtight container and
serve with coffee as a sweet snack.
180 ˚C
Gifting
idea
Place shortbread in
an old or new
teacup or porcelain
bowl. Wrap with
cellophane and tie
with ribbon.
Spicy Shortbread
Wedges
• 280 g
• 230 g
• 140 g
• 150 g
• 1 ml
• 1 ml
Golden Cloud Cake Flour
butter
castor sugar
corn flour
ground allspice
ground ginger
• 2 ml
ground nutmeg
• 3 ml
ground cloves
• 5 ml
ground cinnamon
• 5 ml
mixed spice
• Icing sugar to sprinkle over
1. Grease 2 x 20 cm round or square
cake tins or a baking tray lightly with
butter.
2. Cream butter and castor sugar
together until light and creamy. Sift
Golden Cloud Cake Flour, corn flour
and spices to blend and add to butter
mixture. Mix until ingredients are
blended. Knead the dough by hand
or use an electric mixer for a few
minutes. Do not over mix.
tip:
3. Press dough into pans evenly, smooth
the surface on top by using a spatula
and prick the top decoratively with
a fork.
4. Bake in a preheated oven at 160 °C
for 30 minutes. Sprinkle with icing
sugar whilst warm. Allow to cool in
the tins.
5. Cut into wedges or rectangles and
serve.
Store in an airtight container
for up to 3 weeks in a cool
dry place.
Makes
2 dozen
biscuits
30
minutes
160 ˚C
Gifting
idea
Line a basket of
choice with baking
paper. Wrap with
cellophane and
decorate with string
or ribbon.
Christmas Balls
with Glacé Icing
• 500 g
• 10 ml
• 375 ml
• oil
Golden Cloud Vetkoek Mix
ground cinnamon
luke warm water
for deep frying
Glacé Icing
• 130 g icing sugar
• ±30 ml lemon juice
• grated lemon rind
1. Sift Golden Cloud Vetkoek Mix and
cinnamon together. Add enough
water to form a soft dough. Do not
over mix. Pinch into balls and place
on a greased baking tray and cover
with greased cling wrap. Allow to
rest for 20 – 30 minutes.
2. Heat the oil in a heavy-based
saucepan until moderate hot. (see
tips on pack). Add the dough balls
and fry in batches until golden in
colour.
3. Drain on kitchen towel and allow to
cool.
4. Meanwhile prepare the icing. Mix
icing sugar and lemon juice together
to form a smooth runny paste.
5. Arrange the vetkoek balls on a serving
platter in a neat pile. Drizzle the glace
icing over and decorate with the
lemon rind.
variations:
• Sugared Christmas Balls - Instead of drizzling the balls
with icing sugar, roll the balls in castor sugar whilst hot.
Allow to cool before eating.
Makes
12 balls
standard size
20 - 30
minutes
Stove
top
Gifting
idea
Tie biscuits with
colourful ribbons
(ready for hanging)
and place in a gift
box.
Christmas
Window Biscuits
•
•
•
•
210 g
2 ml
125 g
50 g
Golden Cloud Cake Flour
salt
butter
castor sugar
• 5 ml caramel essence
• 15 ml milk
• 110 g hard candy in assorted
colours, crushed
1. Preheat oven to 180 °C.
2. Sift the flour and salt together. Set
aside.
3. Cream the butter and sugar together
until light and creamy. Add essence
and mix through. Add the Golden
Cloud Cake Flour with the milk to
the creamed mixture and mix into a
stiff dough.
4. Roll out onto a lightly floured surface
until 4 mm thick. Cut with shaped
cookie cutters into desired shapes.
If hanging from a tree, cut a hole on
the top of each biscuit using a
Makes
30 biscuits
standard size
straw. To create windows, use
smaller cookie cutters and cut
shapes out of biscuits.
5. Place on a baking tray lined
with foil. Grease with melted
butter. Spoon amounts of same
coloured candy into each
window.
6. Bake for 10 – 15 minutes or
until biscuits are golden in
colour and candy has melted.
7. Allow to cool completely before
lifting off the baking tray.
25 - 30
minutes
180 ˚C
Gifting
idea
Wrap the puddings
individually with
colourful cellophane
and ribbon or place
a few puddings on
a silver cake
decorating board
and wrap in the
same way.
White Chocolate
Festive Puddings
Sauce
• 125 g
• 150 g
• 350 ml
• 150 ml
• 500 g
Golden Cloud Vanilla
Muffin Mix
• 150 ml sunflower oil
• 320 ml milk
•2
eggs
• 100 g white eating chocolate,
chopped
• 105 g mixed frozen berries
1. Mix Golden Cloud Vanilla Muffin
mix according to the instructions on
the pack. Stir chocolate and berries
in and spoon into 8-10 greased
ramekin dishes. Do not fill each
ramekin more than half.
2. Bake in a preheated oven at 180 °C
for 20-25 minutes or until a skewer
comes out clean when inserted.
3. Meanwhile for sauce: Heat butter,
sugar and cream together stirring
Makes
8 - 10
puddings
20 - 25
minutes
butter
sugar
fresh cream
Amarula Liqueur
until sugar is dissolved. Add liqueur
and heat until just below boiling
point.
4. Remove puddings from oven and
pour hot sauce slowly over each
pudding while still hot. Keep
pouring spoonfuls of sauce over
until puddings stop absorbing
sauce.
5. Serve decorated with grated white
chocolate (optional)
180 ˚C
Gifting
idea
Place baked
Christmas cakes in
a six or twelve hole
muffin pan, wrap
with cellophane and
ribbon. Hand write
the recipe on a card
and tie to the gift for
your friend or family
member to bake
again after tasting!
They will not be able
to resist!
Mini Chocolate
Christmas Cakes
• 500 g
• 440 g
• 150 g
• 100 g
• 140 g
1. Place fruit and butter in a heavy
based saucepan and boil together
for 2 minutes stirring continuously.
Set aside and allow to cool.
2. Meanwhile sift Golden Cloud
Chocolate Muffin Mix together with
spices to blend.
3. Add cooled fruit mixture, nuts, beaten
eggs and milk.
tip:
• 5 ml
• 5 ml
• 3 ml
• 100 g
• 2 eggs
• 290 ml
Golden Cloud Chocolate
Muffin Mix
crushed pineapple,
drained (1 can)
fruit cake mix
glazed cherries
melted butter
mixed spice
ground cinnamon
ground cloves
chopped pecan nuts
lightly beaten
milk
4. Spoon into the hollows of a greased
muffin pan until 2/3 full. Bake in
a preheated oven at 180 °C for
25 - 30 minutes or until a skewer
comes out clean when inserted.
5. Remove from oven; allow to cool
in pan for 10 minutes. Turn onto
wire rack to cool completely.
Line muffin pan with paper
cases instead of greasing
the pan.
Makes
18 muffins
standard size
25 - 30
minutes
180 ˚C
Gifting
idea
Wrap cooled
Panetone in baking
paper and place in
a hatbox tied with
ribbon.
Panetone
with Orange Zest
• 700 g
• 10 g
• 3 ml
• 15 ml
• 50 g
Golden Cloud Cake Flour
or Golden Cloud White
Bread Flour
instant dry yeast
salt
orange rind
glace cherries, roughly
chopped
1. Preheat oven to 200 °C.
2. Sift the flour, yeast and salt together.
Add the orange rind, cherries, raisins
and mixed peel. Mix through. Beat
the eggs and add.
3. Heat the milk, sugar and butter
together over a low heat until the
butter has melted. Add to the flour
mixture and mix to a soft manageable
dough. Knead dough for 10 minutes
or until smooth and elastic.
4. Place in a greased mixing bowl and
cover. Allow to rise for 20 minutes
or until double in size.
Makes
1
panetone
30
minutes
• 50 g
seedless raisins
• 50 g
mixed peel
•2
eggs
• 100 g sugar
• 125 g butter
• 150-175 ml luke warm milk
5. Meanwhile, line the base and sides of
a 17 cm cake tin with baking paper.
Extending the sides by 5 cm in height.
6. Knock back dough and place in the
prepared tin. Cut a cross over the top
with a knife. Cover and allow to rise.
7. Bake for 20 minutes. Reduce heat to
160 °C and bake for a further 80
minutes, or until well risen and golden
in colour. Allow to cool in pan for a
few minutes before turning out onto a
wire rack. Cool completely, cut into
slices and serve.
200 ˚C
Gifting
idea
Prepare a stack of
pancakes and place
on a wooden board,
pot stand or silver cake
decorating board.
Wrap with cling film.
Pour the cooled
orange sauce into a
glass bottle and
decorate with string or
ribbon. Make a hand
written tag with
heating and serving
instructions.
Crépes
with Orange Sauce
This recipe is similar to Crepes Suzette; the sauce for this version can be
made ahead of time and heated just before serving. Pour heated brandy over
and ignite in front of your guests!
• 12 pancakes prepared with Golden
Cloud Pancake mix
Orange Sauce:
• 100 g sugar
• 5 ml
orange zest
• 5 ml
lemon zest
• 225 ml fresh orange
• 100 g butter
• 20 ml corn flour
• 25 ml brandy
• Orange or cumquat slices to serve
1. Prepare pancakes according to the
instructions on the pack. Fold each
pancake into quarters and arrange
on an oven proof platter.
2. For sauce: Mix ingredients together
and microwave on 100% power for
1.5 to 2 minutes on high until mixture
has thickened. Stir every 30
seconds. Drizzle sauce over
pancakes, top with orange or
cumquat slices. Cover with foil
and keep warm in a preheated
oven at 120 °C until needed.
3. Remove dessert from oven. Warm
brandy for a few seconds, but do
not boil. Pour over pancakes and
ignite. Leave until the flames
subside and serve immediately.
variations:
• If a more subtle flavour is preferred, replace brandy with
Grand Marnier (orange liqueur).
• This dessert can be served with vanilla ice cream.
Makes
12
pancakes
30
minutes
Dessert is
kept warm
at 120 ˚C
The sweetest memories are baked...
Bake up some delicious family memories with GOLDEN CLOUD this xmas
& you could WIN one of 20 cash prizes worth R5000 each!
• Buy any GOLDEN CLOUD product
• sms ‘GOLDEN CLOUD’ and the last four digits of
your barcode to 34702 (sms charged at R2.00. Free sms’s do not apply.)
• Closing date is 11th December 2009
PLUS You stand a
chance to win 1 of 50
GOLDEN CLOUD
product hampers
RULES: 1. This competition is open to persons over 18 years who are citizens of South Africa. No directors, employees, agents or consultants of Tiger Brands Ltd., its subsidiary companies and
their business partners, associates or immediate families may participate in the competition. 2. The competition closes on 11th December 2009. 3. Win one of 20 x R5000 cash prizes plus
50 GOLDEN CLOUD hampers valued at R100 each. 4. The cash prize winners will be notified within a week of the competition closing. 5. The Golden Cloud product hamper winners will be
notified instantly via sms. 5. The prize is not transferable. The judges’ decision is final and no correspondence will be entered into. 6. By entering the competition, you allow the promoters to
send you marketing material from time to time.
7241 initiative
TO ENTER
To
To
Seasong’ss!
Greetin
To
Seasong’ss!
Greetin
Seasong’ss!
Greetin
From
From
From
To
To
To
Seasong’ss!
Greetin
Seasong’ss!
Greetin
Seasong’ss!
Greetin
From
From
From
To
To
To
Seasong’ss!
Greetin
From
Seasong’ss!
Greetin
From
Seasong’ss!
Greetin
From
7241 initiative