1 cup self-rising flour
½ cup milk
2 heaping tablespoons mayonnaise
1 orange, zest
½ cup soft dried cranberries
2 teaspoons white sugar (and more to sprinkle on top)
Grease 6 muffin pan. Preheat oven to 230 oC. Mix the flour, 2 tsps white sugar, cranberries and orange zest in mixing bowl.
Beat the mayo and milk together in a small cup and carefully mix in with dry ingredients. Fill muffin pan. Sprinkle sugar on top. Bake for 10 minutes or till done.
Recipe and photo: Alma Pretorius
16 oz. (454g) white chocolate chips
1/2 cup cranberries
Prepare a baking sheet by lining it with parchment paper; set aside. Heat a small skillet over medium heat. Add almonds and toss in pan until lightly toasted, about 3 minutes. Remove from heat and roughly chop.
Place white chocolate in a small pan over low heat and continuously stir chocolate until melted (you can also melt in in a microwave, stirring every 30 seconds). Mix in most of the almonds and cranberries, reserving about a handful of each.
Immediately pour the melted chocolate onto lined pan and lightly spread it with a spatula; don't worry if the edges are even. Sprinkle the top with remaining toppings. Place in refrigerator for at least 30 minutes. Break bark into pieces, serve and enjoy!
Photo: Alma Pretorius - Recipe: http://www.simplylifeblog.com/2011/02/3-ingredients-white-chocolate-bark-with.html
Makes 24, depending on size
7 tbsp vegetable oil
1 large egg
1 cup self raising flour
3 heaped teaspoons aniseeds
1/4 cup white sugar
1 tsp vanilla essence
100 g soft dried cranberries, cut into small slivers
Preheat oven to 170oC. Spray baking sheet. Mix the flour with the cranberries, sugar and aniseeds. Add in the oil, egg and essence together. Mixture is dry. Take teaspoon mixture, SQUIDGE in your hands to form a small ball and put on baking sheet (no need to press down but keep a distance they do spread) and bake for 12 minutes. Let cool on baking sheet for 5 minutes. Remove and let cool.
Recipe and photo: Alma Pretorius
