Butterscotch French Toast1 1/4 cups cream
3 eggs
1/4 cup Prenzel Tipsy Topping Hokey Pokey Sludge
1 baguette
25g butter
Whisk the eggs and cream together until well combined. Slice baguette into 2 cm rounds. Heat a little butter in a large non-stick frying pan. Dip the baguette into the egg mixture and fry 6-8 slices at a time until lightly golden. Build a tower on each serving plate with the toast then drizzle with Prenzel Tipsy Topping Hokey Pokey Sludge. Delicious served with crispy bacon and bananas.
Butterscotch PancakesDrizzle Prenzel Tipsy Topping Hokey Pokey Sludge over pancakes & serve with whipped cream!
Chilli Sauce24 chillies, mild dried red
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
Garlic clove, minced
Salt, to taste
6 Tbsp flour
Wash chillies, stem and seed. Cook in boiling water for 10 mins or until soft. Remove and drain. Place chillies and water in blender and whirl until you achieve a pasty consistency. Heat Prenzel Oils in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chilli paste slowly to flour to mix until it forms into a smooth paste. When all the chilli paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Use with vegetables, or as hot sauce for meat. Makes 6 cups.
Christmas Cheesecake1 cup mixed fruit
50ml Prenzel Brandy Concentrate
100g butter
1 pkt digestive biscuits
1 Tbsp gelatine
2 Tbsp hot water
250g cream cheese
1 Tbsp grated lemon rind
1/2 cup sugar
300ml cream
Soak fruit in Prenzel Brandy Concentrate overnight. Crush biscuits & mix with melted butter, press into 20cm tin. Beat cream cheese and sugar until smooth. Add lemon rind, beat well. Whip cream in a separate bowl and set aside. Add soaked fruit to cream cheese mixture and mix well. Soak gelatine in hot water, fold into fruit mixture and lastly place on top of biscuit crust and chill. Serve topped with fresh fruit and extra whipped cream flavoured with Prenzel Brandy Concentrate.
Christmas Fruit Cake200g mixed glace fruit
125g raisins
125g soft butter
200g plain flour
1/2 tsp salt
1 Tbsp Prenzel Rum Concentrate
125g sugar
3 eggs
1/2 tsp baking powder
Preheat oven to 200° C. Rinse and dry raisins and put them in a bowl with Prenzel Rum Concentrate and the fruit. In a large bowl, beat together the sugar and softened butter until smooth and creamy. Whisk in the eggs, one at a time, whisking well after each addition. Sift the flour, baking powder and salt together and then add to bowl - stir rapidly with a wooden spoon. Fold in fruit and any macerating liquid, lightly. Line the inside of a loaf tin and pour in cake mixture. Bake for 25-30 minutes or until the cake begins to rise. Run a knife lightly down the length of the centre and reduce heat to 160° C. Cover top with tin foil once browned and continue cooking a further 1 hour. Turn the cake out onto a rack to cool, but do not remove paper or foil. Let cake mature 24 hours before eating.
| Christmas Mince Pies400g sweet short pastry
1 egg, beaten
1 cup Prenzel Fruit Mince (recipe below)
Icing sugar
Roll pastry out to 3 mm thickness and cut rounds 7cm to line 16 patty pans. Cut 6cm tops from remaining pastry. Spoon teaspoonfuls of mince into bases. Brush the edges with beaten egg and place tops on, pressing lightly round the edges to seal. Glaze with remaining beaten egg. Bake at 180° C for 15 minutes. To serve, warm slightly and dust with icing sugar.
Prenzel Fruit Mince
125g each of raisins, sultanas and currants
20g mixed peel
250g chopped walnuts
100g melted butter
50ml Prenzel Brandy Concentrate (or Rum or Grand Orange)
2 Tbsp grated lemon rind
125g brown sugar
1 large apple, peeled, cored and grated
1/2 tsp mixed spice
1/2 tsp cinnamon
Blend all ingredients in a food processor using the pulse button until fruit is minced. Place in a sterilised container or jar for at least a week before using.
Easy Calzone RecipeMake a ball of dough - pizza or shortcrust pastry.
Prenzel Garlic Infused Rice Bran Oil
Mashed tofu/ ricotta or mozzarella,
Veggies (onions, peppers, broccoli),
Seasonings
Roll dough or pastry out into circle, and moisten edges with Prenzel Garlic Oil. Into centre, spoon a little of all the ingredients. Moisten with Prenzel Garlic Oil. Fold dough over stuffing to make a half moon shape. Pre-heat oven to 180° C. Cook 40 minutes or until done inside and lightly browned.
Easy Individual Pizzas1 1/4 cups warm water
1 cup self-raising flour
2 Tbsp sugar
2 cups plain flour
1 Tbsp dried yeast granules
Salt if desired
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
Put the yeast, sugar and warm water into a bowl and let foam. This takes about 10 minutes. Put the flours, salt and Prenzel Tuscan Oil into a larger bowl, add the yeast mixture and mix well. Turn out onto the bench and knead until smooth and satiny. Cut into 6-8 pieces for individual pizzas and roll each to form a 15-18cm circle. Place on well-oiled baking trays and leave to stand while preparing the topping. The classic Neapolitan pizza uses tomato sauce as a base, mozzarella cheese, dried oregano and 10 anchovy fillets, but feel free to use whatever topping you prefer. Bake pizzas at 220° C for 10-15 minutes.
French Toast1 1/4 cups cream
3 eggs
1/4 cup Prenzel Peach Schnapps
1 Tbsp Prenzel Grand Orange Concentrate
1 French stick
25g butter
Whisk the eggs and cream together, until well combined. Add the Prenzel Peach Schnapps and Prenzel Grand Orange Concentrate.
Cut the French bread into 3cm rounds. Arrange in a single layer in a wide, shallow baking dish. Pour the egg mixture over the bread to cover evenly. Refrigerate overnight.
Melt a little butter in a large non-stick frying pan. Add 6-8 slices of bread and fry on both sides, until golden. Repeat with the remainder.
Garlic and Lemon Aioli2 egg yolks
6 cloves garlic, peeled and quartered
¾ cup Prenzel Lemon Infused Rice Bran Oil
1 tsp sea salt
¼ tsp paprika
In a food processor blend or process the egg yolks, garlic and salt until smooth. With the processor running, gradually add the Prenzel Lemon Oil and process until thick. Add a little lemon juice to taste if required. Sprinkle with paprika. Serve with baby roast potatoes or baked salmon.
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Prenzel Distilling Company