Too Fresh to Flop, by Heilie Pienaar

Too Fresh to Flop, by Heilie Pienaar. Struik Publishers Lifestyle; Cape Town, South Africa 2002; ISBN 9781868727568 / ISBN 978-1-86872-756-8

Too Fresh to Flop: Heilie Pienaar. 9781868727568 / 978-1-86872-756-8

Heilie Pienaar’s baking book Too Fresh to Flop, is packed with over 170 mouth-watering recipes that are common in South Africa and Namibia.

Heilie Pienaar  

Heilie Pienaar's wealth of experience with food has been gained from her close involvement with the Meat Board, Snowflake and Woolworths. By combining her degree in home economics and her passion for creating recipes and trying out new ideas, Heilie began a career in recipe development and food styling. Ten years down the line, she currently consults and develops recipes for many of the top food companies in South Africa. Snowflake flours, milled from only the finest quality wheat, have been at the heart of South African baking for over 120 years.

Media Reviews:

Daily Dispatch (Andrea Jonker-Bryce): "Another really nice aspect of the book (other than the nice big photographs of delectable delicacies) is that it tells you what you can substitute for ingredients you might not like or have. Goodbye hard-to-follow, assuming-you're-a-pro recipes - hello Snowflake's Too Fresh to Flop."

Home Talk: "This baking book is packed with over 170 mouth-watering recipes. Designed with beginners in mind, there is also plenty to appeal to experienced bakers. Illustrated throughout with colour photographs, the recipes include quiches, pizzas and pies as well as tea-time treats such as biscuits, cakes and desserts."

Recipe from Too Fresh to Flop:

SPICY OAT AND RAISIN COOKIES

200 g soft butter or margarine
200 ml white sugar (150 g)
200 ml light brown sugar (150 g)
2 extra large eggs
5 ml vanilla essence
375 ml Snowflake cake flour (210 g)
5 ml bicarbonate of soda
3 ml ground cinnamon
2 ml salt
500 ml rolled oats (160 g)
250 ml seedless raisins (150 g)

• Cream butter and both sugars until well mixed. Beat in eggs, one at a time, until light and fluffy. Add vanilla essence.

• Sift the flour, bicarbonate of soda, cinnamon and salt together. Gradually beat into butter mixture. Stir in oats and raisins. Drop teaspoonfuls of mixture onto greased baking trays, or shape into balls if preferred.

• Bake in a preheated oven at 180 °C for 8-10 minutes or until golden brown. Turn out onto a wire rack to cool. Makes about 40.
• Tip: Allow enough space between cookies on the baking tray as the dough will spread slightly.

This is an excerpt from the book: Too Fresh to Flop, by Heilie Pienaar.

Title: Too Fresh to Flop
Author: Heilie Pienaar
Struik Publishers
Cape Town, South Africa 2002
ISBN 1868727564 / ISBN 1-86872-756-4
ISBN-13 9781868727568 / ISBN-13 978-1-86872-756-8
Hardcover, 21x28 cm, 128 pages, throughout colour photos

Website:

• www.snowflake.co.za