KYEA COOKBOOK
Chocolate Brownies
Ingredients:
1/2 cup melted Blueband
4 eggs
1.5 cup flour
2 small spoons baking powder
2 small spoons vanilla
2 cups sugar
2 pinches of salt
1/2 cup cocoa
Instructions:
Melt the Blueband in a sauce pan and allow to cool slightly. Meanwhile, mix all the above ingredients together adding the Blueband once it has cooled slightly. With your clean fingers, smear a thin layer of Blueband all around the baking pan. Then shake a small amount of flour around the inside of the pan making sure it is evenly coated. Bake the brownies until they are not “wet” anymore.
G-Nut Cookies
Ingredients:
1 cup Blueband
2 eggs
2 cups flour
1 small spoons baking soda
1 small spoon vanilla
1 cups sugar
2 pinches of salt
1 cup g-nut paste
1 small pack of g-nuts
Instructions:
Mix together Blueband and g-nut paste. Then add sugar. Finally, add in egg, vanilla, salt, baking soda and flour. Crush g-nuts into small bits and mix in. Divide the mix in spoon-sized portions and, with your hands, gently shape the portions into smooth balls about 2-3 cm in diameter. With your clean fingers, smear a thin layer of Blueband all around the baking pan. Then shake a small amount of flour around the inside of the pan making sure it is evenly coated. Place the balls into the pan and flattening them slightly. Make sure to leave ample room for expansion. Bake the cookies until they are not “wet” anymore and are golden brown in colour.
Banana Bread
Ingredients:
2 cups Blueband
8 eggs
4 cups flour
4 small spoons baking soda
3 cups sugar
4 pinches of salt
1 small bunch of very ripe of sweet bananas (for 100=\)
Instructions:
Mix butter and sugar together to a uniform consistency. Add bananas and eggs. Smash the bananas until they are smooth. In a separate bowl, mix flour with baking soda and salt. Add the dry ingredients to the wet ones and mix well. With your clean fingers, smear a thin layer of Blueband all around the baking pan. Then shake a small amount of flour around the inside of the pan making sure it is evenly coated. Bake until it is a golden brown. May take several hours.
Ginger Snaps
Ingredients:
4 big spoonfuls Blueband
2 eggs
2 cups flour
2 small spoons baking powder
6 big spoons of sugar
1 big spoon of honey or sugar (to melt with Blueband)
2 pinches of salt
4 big spoons of ginger (fresh or not)
Instructions:
Mix flour, salt, sugar and ginger. Melt Blueband with sugar (or honey) and allow to cool slightly. Add Blueband mixture to dry ingredients and mix. Add egg. Divide the mix in spoon-sized portions and, with your hands, gently shape the portions into smooth balls about 2-3 cm in diameter. With your clean fingers, smear a thin layer of Blueband all around the baking pan. Then shake a small amount of flour around the inside of the pan making sure it is evenly coated. Place the balls into the pan and flattening them slightly. Make sure to leave ample room for expansion. Bake the cookies until they are not “wet” anymore and are golden brown in colour.
Pineapple Upside Down Cake
Ingredients:
5 big spoonfuls Blueband
2 eggs
2 cups flour
4 small spoons baking powder
1 cup sugar
2/3 cup of milk (or Nido powder)
2 pinches of salt
1 small spoon vanilla
1 small pineapple
Instructions:
Mix sugar and egg into Blueband very well.
Add flour, salt, baking powder, milk and vanilla. Mix until smooth. With your clean fingers, smear a thin
layer of Blueband all around the baking pan. Then shake a small amount of flour around the inside of the
pan making sure it is evenly coated. Cut up pineapple into small chunks. Spread one layer of chunks onto bottom
of pan. Pour cake mixture on
top. Bake until the mixture looks
dry. May take a couple of
hours. When done, remove from pan
pineapple side up.