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Die inhoud is laas in 2012 opgedateer
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The content was last updated in 2012

 Revised: February 7, 2023 ** Hersien: 7 Februarie 2023







A recipe peculiar to Calvinia and distinctly out of the Hantam region.



5 Kg cake flour
500 g Stork (baking) margarine
5 cups of sugar
5 teaspoons salt
5 packets instant yeast
35 g Anise
1 Kg Wooden Spoon
2 Bottles baking oil (for deep fry)


1. Melt margarine
2. Dissolve sugar and salt in enough warm water to make a rather slack dough
3. Mix instant yeast, anise and cake flour.
4. Add the water mixture to the dry ingredients and knead very well. Dough must be able to roll out easily.
5. Add the melted margarine and knead well again.
6. Let dough rise until double the original size.
7. Roll out dough until about 2 cm thick.
8. Cut in 4 pieces of 4 cm wide and cut in strips of 5 cm. Each piece of dough should be 4 x 5 x 2 cm.
9. Heat the oil and fat mixture very well.
10. Deep fry till light brown. Turn with spatula to get the even brown colour.


Marie's Nutty Wheat Rusks

These rusks are very quick and easy to make and full of tasty seeds. This is Marie's own recipe. The ingredients may be halved, but you'll be able to enjoy the rusks for a longer time by using the full quantities.


2,5 Nutty Wheat
1 Packet bran
1 Large packet of oats
4 Cups of sunflower seeds
2 Cups of sesame seeds
2 Cups of linseed
3 Cups of coconut
6 Cups of sugar
7 Teaspoons salt
12 Teaspoons baking powder
12 Teaspoons baking-soda
1 Bottle Canola oil OR 1 kg Stork bake margarine
14 Eggs
4 Liter buttermilk
Enough water to make a stiff dough
7 Bread pans


1. Rub oil into the Nutty Wheat flour and then add the rest of the dry ingredients.
2. Beat eggs with a little water.
3. Add buttermilk to the egg mixture.
4. Now mix egg and buttermilk mixture into the dry ingredients.
5. Add water to make a stiff dough that will allow you to scoop spoons full into the bread pans.
6. Scoop dough into 7 bread pans and bake 1 hours at 180 C.
7. When finished baking, allow to cool and cut into rusks. Dry the rusks for 6 hours at 100 C.
8. Marie cuts one bread into 9 equivalent slices and divide those into 3. Just the right bite size.

Enjoy the rusks with a nice cup of coffee and greetings form home tot home



Hostel Wheat and Seeds Rusks

Marie's own recipe for Hostel Wheat and Seeds Rusks. This recipe is for a large quantity of tasty rusks. Students will gobble them up and you will have to bake more! The taste is excellent and better if chewed well. The seeds in this recipe makes it one of Marie's top holiday recipes.


2,5 kg Nutty Wheat or wholegrain flour
1 kg bran
1 kg oats
1 Large pack All Bran flakes
1 Large pack Rice Krispies
1 Large pack Post Toasties or other bran flakes
2 Cups of sunflower seeds
1 Cup of sesame seeds
1 Cup of linseed
Halve a cup of other seed such as poppy seeds if so desired
6 Cups of sugar
20 Eggs
5 Teaspoons salt
20 Teaspoons baking powder
Fat free milk


1. Mix dry ingredients, thus Nutty Wheat, bran, oats, All Bran flakes, Rice Krispies and Post Toasties or other bran flakes. Then add the rest of the dry ingredients and mix.
2. Beat eggs and mix into the dry ingredients.
3. Add the fat free milk to make the rusk dough.
4. Put dough into bread pans.(5 to 7 pans)
5. Bake for about 1 to 1 hours at 180 C.
6. When finished baking, allow to cool. Cut into thick bread slices and the slices into 3 pieces.
7. Dry the rusks for about 6 hours at 100 C.

These rusks are lovely and nice chewy snacks. Makes great gifts for the holidays.




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