The Achmadis Kitchen

Ingredients:
2 cups chopped ham
1 cup American style mayonnaise
1 cup sour cream
2 tbsp dill weed
2 tbsp onion flakes
Bread, to serve

Methods:
1. Combine all the ingredients, except bread.
2. Mix evenly.
3. Serve with bread.

Makes about 3 cups

Source: Ham Dip by Amber Bosje

Ingredients:
50 gr butter, melted
1/3 cup honey
1/2 cup brown sugar
1/2 cup pecans, roughly chopped
1/2 cup milk
50 gr butter, chopped
pinch of white sugar
8 gr sachet instant dry yeast
2 1/2 cups plain flour
2 eggs at room temperature
1/4 cup caster sugar

Methods:
1. Grease a 22cm round cake pan. Line base with baking paper. Combine melted butter, honey and brown sugar in a bowl. Pour mixture into pan. Sprinkle with pecans.
2. Place milk in a microwave-safe bowl. Microwave on high (100%) for 1 minute. Add chopped butter and pinch of white sugar to hot milk. Stir in until butter melts. Add yeast. Stir to combine.
3. Place flour, eggs and caster sugar in a food processor. Add milk mixture. Process for 1 to 2 minutes or until mixture forms a ball. Place dough on a floured surface. Knead for 2 minutes or until dough is smooth and elastic.
4. Divide dough into 12 pieces. Roll each piece into a ball. Place, in a single layer, over pecans. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size. Preheat oven to 180C.
5. Bake bun for 25-30 minutes or until golden and hollow-sounding when tapped on top. Stand in pan for 5 minutes. Turn out onto a wire rack lined with baking paper. Serve.

Makes 12 buns

Source: Sticky honey pecan bun by Julie Jansen, Super Food Ideas (August 2007)

Ingredients:
2 tbsp cocoa powder
2 cups sugar
1/2 cup milk
125 gr butter
1 tsp vanilla
3 cups oatmeal
1/2 cup peanut butter

Methods:
1. Combine cocoa powder, sugar, milk and butter in a saucepan. Boil it for 1 minute. Remove from the heat.
2. Add vanilla, oatmeal and peanut butter. Mix well.
3. Drop by spoonfuls onto wax paper.
4. Let it until set, approximately 20-30 minutes.

Makes about 40 cookies

Source: Chocolate Oatmeal Cookies by Amber Bosje