Monday, January 02, 2006

Congratulations to my latest book winner!

Donna did a fantastic job translating my silly story last Wednesday and has won a copy of Rebecca’s Heart. This is book two in my historical Massachusetts series and will be released in February. I’ll have it in the mail for you, Donna, as soon as it’s released. Anyone interested can check out the cover at Click on ‘coming next’ on the sidebar and you’ll find my name.

For those of you who are curious as to the answers of my language example, the answers are below as well as a recipe for rusks. And one more thing. I’ve learned not to use my Afrikaans translator on my computer, so my apologies, Donna and anyone else who tried to look up lakker. The correct spelling is lekker. Stop by often for more chances to win a free book in the coming months.

Zebra crossing- a black and white striped cross walk/speed bump

Bakkie- pickup truck

Robot- a traffic light

Tarmac- a paved road

Rooibos- a popular tea in South Africa made from a red bush

Rusks- a crunchy baked good, that you dip in your tea.

Biscuits- cookies

Boot- trunk

Serviette- napkin

Lekker- means nice. Often associated with food

For you tea lovers, here’s a South African favorite. This is a biscotti type cookie you serve with tea or hot chocolate.


2 cups unbleached white flour

2 cups whole wheat bread flour

1/3 cup sugar

1/4 tsp salt

2 tsp baking powder

1 tsp cinnamon

1/2 cup melted butter

2 eggs

3/4 cup buttermilk

2 tsp vanilla extract

2 tsp almond extract

Preheat oven to 400 degrees. Mix the dry ingredients in a large mixing bowl. In another bowl, combine all the wet ingredients, them pour them into the dry ingredients, and stir until you have a soft dough. Turn the dough onto a well-floured surface and roll it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks 2 inches apart on greased baking sheet for 25 minutes or until the tops begin to brown. Lay out the rusts on another baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be dry and hard. Cool and store in an airtight container.

You can also make the following variations.

Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.

Almond Rusks: Add 1 cup chopped almonds. Leave out the cinnamon.

Peanut Rusks: Add 1 cup coarsely chopped peanuts.

Anise Rusks: Leave out the cinnamon and almond extract and add 2 tsp anise extract.



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