By Myrna Robins
Fantastically provided prepare dinner booklet, showcasing the signature dishes from 18 of the pinnacle eating places in Franschhoek, the wine and nutrition capital of South Africa.
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Extra info for Franschhoek Food
8 oz. each) cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 1/2 cup sour cream 2 eggs Spray jars with non-stick cooking spray, spraying well on the very bottom. Set aside 1/3 of the cookie crumbs. Mix remaining cookie crumbs and butter. Sprinkle onto bottom of glass jars. In a large bowl, with an electric mixer, mix cream cheese, sugar and vanilla. Add sour cream; mix well. Add eggs and beat just until well blended. Add remaining cookies into batter. Pour batter evenly over crust in jars; top with additional chopped cookies, if desired.
Assembly: Remove jars from oven. Let cool for 10 minutes. After removing jars from oven, make Lemon Frosting. Using a large spoon, scoop out the top half of the cake in each jar (in one piece, if possible). Set aside. Add Vanilla Pudding Filling to the jars, covering the cake. Replace the top half of the cake into the jar. Top the jar off with Lemon Frosting. Keep refrigerated. Yield: 12 8-oz. glass jars. Vanilla Pudding Filling: 1/3 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 cups cold milk 1 tablespoon butter 1 teaspoon vanilla extract In a medium saucepan, mix together sugar, cornstarch and salt.
Place the filled jars on a baking sheet, not touching each other. Bake in a preheated oven at 350 degrees F for 30 minutes or until the sauce is bubbly. Serve warm or at room temperature. Adding whipped cream or ice cream is optional. Yield: 6 8-oz. glass jars. Fruit Cocktail Cakes 2 cups flour 1 1/2 cups sugar 2 teaspoons baking soda 1/4 teaspoon salt 1 can fruit cocktail, 17 oz. (do not drain juice) 2 eggs, beaten 1/2 cup brown sugar 1/2 cup walnuts, chopped In a bowl, combine the flour, sugar, baking soda and salt.