NO COOKING-PEANUT BUTTER FUDGE
2/3 cup Crunchy Peanut Butter
250 g Dark Chocolate Melts, melted
250 g White Chocolate Melts, melted

COMBINE half the peanut butter with the dark chocolate until smooth. Combine the remaining peanut butter with the white chocolate until smooth. Cool slightly.
DROP spoonfuls of white chocolate mixture and dark chocolate mixture into a lined 12 x 22 cm loaf pan. Gently shake the pan to level mixture then pull a skewer backwards and forwards through the mixture for a marbled effect. Refrigerate until set. Cut into 18 squares. (Maak dit gereeld)
Photo: Hettie Bezuidenhout

3 BESTANDDELE VRUGTE KOEK MET SJOKOLADE MELK

1 kg vrugtekoek mengsel (sit ekstra kersies by indien verkies)
750 ml sjokolade melk of rooibostee
2 koppies bruismeel

Week die vrugte in die melk vir 24 uur in die yskas.
Voorverhit die oond tot 150ºC of 120 ºC met die waaier aan.
Voeg die bruismeel by en meng baie goed deur.
Die mengsel is dik, skep in ‘n 25 cm losboom koekpan.
Bak vir 1 ½ tot 2 ure of tot ‘n toetspen skoon uitkom.
Laat die die pan afkoel vir ‘n uur en keer uit op ‘n afkoelrak en laat heeltemal afkoel.
Bewaar in ‘n toe houer in die yskas.
Die koek kan nie lank gebêre word nie. Dit is vir bak en eet – hou so twee weke in die yskas.
Bron en foto:  Hettie Bezuidenhout

Yvonne Naude:
With food lovers group – This is my 3 ingredients fruit cake. Will serve it on Thursday at our Seniors year end function. I used the Rooibos for the liquid.

JAPTRAP EXPAT DONKER SJOKOLADE FUDGE
Oreo fudge was divine… Maar toe raak oreos en witsjokolade skaars in Mwanza… Maaar donkersjokolade steek kop uit
tried and tested! DIVINE!
6 x 80g donkersjokolade slabs, smelt oor lae hitte saam met 1 blikkie kondensmelk.
Sodra gesmelt, sit hitte af en meng in 1 pakkie eat-some-mores in( het elke koekie individueel in 6 gesny)
Giet in glasbak en laat effe afkoel voor in yskas sit.
Jammer nie die beste foto nie-nie lank genoeg gehou vir mooi foto nie – gedink ons sal paar dae daaraan peusel maar dis ONMOONTLIK om  net een op n keer te eet

Foto en eie resep:  Carmari Fourie Strobos

LEMON CHICKEN
Lemon and chicken are a great combination, whether roasted, grilled or baked, the result is fresh and flavourful!
Serves 4
500 g/1 pound skinless, boneless chicken breast tenderloins
4 lemons, juiced and zested or to taste (read note at the bottom)
1 cup (120 g) cornflour
1 litre sunflower oil
Cut chicken into thin strips. Place in a bowl add lemon juice and zest. Marinate for 2 hours. Add cornflour, the mix should resemble a batter, if too runny add a little more corn flour. Heat the oil in a small, deep saucepan, fry a few pieces at a time, 4 to 5 minutes turning to evenly cook. Give the oil enough time to regain heat in between. Place chicken on a tray with absorbent towel to remove any excess oil. Season with salt and cracked pepper then serve.
It typically takes 2 to 4 hours for a marinade to flavour a boneless, skinless chicken breast nicely, even less if the breast has been sliced.
Picture:  Ansi Fourie Pypers Fourie
Nota:  Ek sal beslis minder suurlemoensap gebruik, of dalk die hoender uit die sap haal en die mielieblom aanmaak met water en die hoender daarin sit, voor ek dit braai.. bietjie te suur na my smaak

JELLY SLICE
Makes 20
* 3 Packets Raspberry (or any flavour) jelly
* 3 Cups (750ml or 25 fl. oz) boiling water
* 1 Tablespoon Gelatin
* 1 cup (250ml) cream
“low fat & lite cream works” Yogurt will work as well
Combine jelly crystals, water and gelatin and stir until dissolved. Add cream and stir through. Pour into a slice tray and refrigerate overnight. Cut into slices before serving.

Photo:  Tracy Minny‎
Lacy Grey  – Ons noem die magic jelly. Ek vind die lemoen geur jelly proe beter as die strawberry. Ons is ook mal daaroor om ons oe toe te maak en drie verskillende geure te kies en te meng. Die kinders is mal hier oor.

RACHEL ALLEN COOKIES
(Dough can be frozen in baking paper)
225 g butter
110 g castor sugar
275 g cake flour

Cream butter and sugar.
Add cinnamon or chocolate, if you want,
Mix all the ingredients well by hand.
Roll into balls and flatten.
Put onto tray ± 2cm apart.
Bake for 15 – 20 minutes in oven at 170ºC.

Variation:
1 teaspoon ginger
1 teaspoon cacao
1 tablespoon coconut (high full)
1 hand full of chocolate chips

Source: Rachel Allen
Photo: Madelein Brinklow

MAKLIKSTE SOET KOEKIES OOIT
3 bestanddeel resep. Die kids het dit Saterdag gemaak:
500 ml koek meel
250 g botter
125 ml suiker

Room botter en suiker en voeg meel by.
Meng tot ‘n stywe deeg.
Druk uit in vorms en bak 10 min op 180°C.

Foto en resep geplaas deur Marinda Smit
2de Foto Adam Cloete
Ek het sommer ‘n knippie kaneel, naeltjies en gemmer bygesit en toe word dit spesery koekies.

THE LAZY MAKOTI BISCUITS
It doesn’t get easier than this!
2 cups cake flour
1 cup butter
½ cup sugar

Preheat oven to 180ºC.
In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands. Roll dough 1/4-inch thick on a surface dusted with flour with a well-dusted rolling pin. Cut into rounds and place on greased baking tray. Repeat as necessary. Bake for 16-18 minutes, or until golden brown.

Photo:  Elbedre Van Dalen
En eerste lot gereed. En dit was n sukses jipeeeee!!!! Kieds blaas noet koud en eet so dit is ‘n goeie teken lol. Al wat ek kan se dit moenie te dik wees nie dan bak hy nie mooi binne nie het so een wat nie reg was nie res baie mooi en lekker
2de photo: Deacon Vaughn

Annetjie Jerling  – just made the same recipe…just added 2 tablespoons of melted syrup…still tasts the same..but easier to roll the dough out – actually tastes beter…almost chewy..

3 BESTANDDELE KANEEL DONUTS
500 gr koekmeel
350 gr vanilla drinking yogurt
100 gr gesmelte botter
Saam gemeng tot ‘n deeg, en dan my ronde vorms gemaak.

250 ml olie warm gemaak, daarin gebak tot goudbruin.
En in fyn kaneel en suiker gerol.

Mellissa Honeybee Cloete
Foto:  Lisinda Blaauw

4 INGREDIENT NO-BAKE ORANGE AND MANGO PIE
1 (6 ounce) can frozen Orange and Mango
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container cool whip/whipping cream or coconut milk
1 graham cracker crust (200g Tennis Biscuits mixed with 250 g melted Butter) Press into a Pie dish and refrigerate…
Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limenade too. Top with whipped cream or Cool Whip and garnish with Dry Oranges or Mangos….I used dry Mango Pieces..

Foto en resep geplaas deur Elsie Jacobs Dreyer