1. WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. 2. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. 3. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. 4. Top with remaining sandwiches. 5. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. 6. FREEZE 4 hours.
Ingredients 4 tablespoons milk 4 tablespoons boiling water 1 teaspoon dry active yeast 7ounces all purpose flour ( a little under 3 cups I recommend you measure and weigh. See my note above) 1 1/3 ounces sugar ( about 4 tablespoons) 1 egg 1 ounce butter cold to room temperature 1 dash salt oil glaze 1/3 cup butter 3 cups confectioners’ sugar 1 1/2 teaspoons vanilla 5 tablespoons hot water ( or as needed)
in a large measuring jug combine the milk and boiling water add a teaspoon of the sugar and the yeast stir it gently then leave it in a warm place for the yeast to activate (aka foam)
in a large mixing bowl combine the flour the rest of the sugar and the salt cut in the butter using your fingers or a pastry blender until it resembles crumbs
add the egg (give it a quick beat) and yeast mixture to the flour mix and mix into a smooth dough this usually takes about 6 minutes of mixing
turn the dough out onto a lightly floured counter and knead for about 6 to 12 minutes it should feel springy and little bubbles should form under the surface place it back in the bowl cover with a cloth or plastic wrap and let rise for about an hour until double in size
once risen place the dough onto the counter and cut it into 5 pieces one piece at a time stretch it into a long rope about an inch to an inch and a half wide cut strips about an inch long ball em up with your hands and place them on a baking tray or wire rack to wait
cover the doughnuts holes with a cloth to rise while you heat the oil to 380°F
place the doughnuts into the oil and fry until golden brown on each side about 3 minutes be sure to fry only a few at a time so they don’t overcrowd and stick together
drain on a paper towel or wire rack over a cloth before glazing them be sure to glaze them warm or else they won’t get that delicious coverage.
My apologies for taking so long to post the recipe. The truth is I had no idea where the hell I’d written it. I keep multiple food journals thank God I found it.
These amagwinya are inspired by #Kwayishe my mom. She used to make for me and my siblings when we were young. She was a working mom and hardly had time to make the yeasted ones. These therefore bring such fond memories of my mom and me in the kitchen learning from her.
These days though she’s amazed at what I can do with food and always wants to learn from me. It is the weirdest thing. Anway she hardly ever tries my recipes becoz of being the busiest73yearold I know.
She’s still a working mom at 73 years old! Running a business and my No.1 rolemodel nakundixolela zinkosi! & love this woman to bits
4 C Cups Flour
6 Tsp Baking Powder
1 Teaspoon Salt
5 Tbs Sugar
1 1/2 Cups Lukewarm Water
Preheat a deep pot with any vegetable oil such sunflower, canola, peanut, grapeseed oil etc in medium heat.
While the oil is heating up in a big bowl mix all the ingredients into a dough.
On a lightly floured surface shape the dough into a thick disc then cut with a cookie cutter into even rounds. You can also shape into even balls with floured hands.
Fry in heated oil until the one side is golden brown & the other looks cooked even though still pale then turn and fry the other side to an even golden brown colour.
When cooked place on a large bowl lined with paper towel. Cool slightly and serve with sweet tea or coffee. At the farm where I grew up, we enjoyed them as they are or with #igxogxa aka #repurposedtea from used teabags or already brewed coffee granules. Kids were not allowed to drink real coffee and tea but hey as kids! We loved igxogxa. Its the closest to coffee and tea we could get.
1kg tripe (beef)
1 onion, chopped
2 tablespoons ground black pepper
3 tablespoons of paprika
Wash and cut your tripe into pieces,Cover tripe with water, bring to the boil and simmer for three hours.
Add onion, , pepper, salt and paprika to taste.
Add more water Simmer for a further 30 minutes until it is are cooked through.