SNICKERS, PEANUT BUTTER, BROWNIE ICE CREAM CAKE
This baby is rich. Perfectly rich. It rocks 4 layers of awesomeness. Brownie, caramel and chocolate sauce, chopped Snickers and peanut butter ice cream.
A snicker lovers dream.
1 box brownie mix, plus ingredients required on box
¼ cup milk
8 oz (228 g) cream cheese, softened
½ cup sugar
1 ½ cups peanut butter
8 oz (228 g) Cool Whip, thawed (or 1 recipe of homemade whipped cream)
1 20 oz (567 g) bottle chocolate sundae syrup 
1 20 oz (567 g) bottle caramel sundae syrup
1 11.5 oz (326 g) bag mini Snicker chocolates, chopped, divided into three groups
Note:
An 8 inch (20 cm) springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
Make brownie dough according to instructions on the box.
Grease two 8-inch (20cm) pans (preferable springform pans) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature mentioned on the box, reducing baking time to about 20 minutes (you can also bake 1 big brownie, which would bake for the normal time  and cut it in half, but cutting a brownie in half isn’t super easy).
When brownies are baked, allow to cool completely.
Ice cream:
Combine the milk, cream cheese, sugar and peanut butter in the bowl of a stand mixer or a hand mixer. Mix until the ingredients are completely combined.
Fold in the Cool Whip.
Assembling:
Line the sides of an 8-inch (20 cm) springform pan with parchment paper. The parchment paper should come up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you like, place a cardboard cake circle on the bottom of the pan.
Note:
Use the same 8-inch (20 cm) pan you used for the brownies. Not all 8-inch pans are exactly the same size.
The brownie must fit the pan exactly.
Place the first brownie layer on the bottom of the pan.
Spread ½ a cup of the caramel sauce and ½ a cup of the chocolate sauce over the brownie.
Top with the first group of chopped snickers.
Top with ½ of the peanut butter ice cream.
Add the second brownie on top of the ice cream.
Cover with ½ a cup of caramel sauce and ½ a cup of the chocolate sauce.
Top with the second group of chopped snickers.
Top with remaining peanut butter ice cream.
Place the cake in the freezer and allow to freeze completely.
When frozen, remove the cake from the springform pan and remove the parchment paper from the sides of the cake.
Top with the last bit of caramel- and chocolate sauce, allowing it to drizzle down the sides.
Note from Barbara:
Seeing that it is a very rich cake, assemble it in a single layer, in a larger pan, this will also help to set quicker.
Recipe tested and photo: Barbara Bullock

LEKKER GEBAKTE KAASKOEK
FOOD LOVERS RECIPES
Oond voorverhit tot 180ºC.
Maak kors:
1 pak Tenniskoekies, fyngerol, gemeng met 4 eetlepels gesmelte margarien.
Druk vas in losboompan, bak vir 10 minute en koel af.
Stel oond op 230ºC.
Vulsel: Meng saam en klits deur:
900 g roomkaas, donsig geklop
1 koppie suiker
3 eetlepels koekmeel
3 eiers en 1 eiergeel
knippie sout
Voeg die volgende by:
1 koppie suurroom
2 teelepels vanilla geursel

Klits saam. Skep in pan, bo-op kors.
Bak vir 10 min en draai oond temperatuur af na 110º C.
Bak verdere 30 min.
Skakel oond af en maak oond deur entjie oop.
Laat staan so vir 2 ure.
Haal uit en skep volgende mengsel bo-oor.

Klits saam:
1 koppie suurroom
1 eetlepel versiersuiker
1 eetlepel suurlemoensap
knippie sout

Sit in yskas, oornag.
Haal uit pan vir opdien en bedien met vars gesnyde vrugte.

MUG CHEESECAKE

2 Minutes Microwave
2 tablespoons confectioners sugar
2 tablespoons fat free sour cream
3 tablespoons low fat cream cheese
⅛ teaspoon lemon juice
¼ teaspoon vanilla extract
½ egg, beaten fluffy (egg substitute works too)

Mix-in of your choice (if desired)
1 vanilla wafer

In a small bowl mix together sugar, sour cream, cream cheese, lemon juice and egg until well combined
Fold in your favorite Mix-in. (if you want a plain cheesecake, just leave this step out)
Microwave on high for 1 minute.
Open microwave door for 20 seconds, close, and microwave again for 45 seconds (if you use a mix-in you might need additional 20 seconds)
Take out of the microwave, let cool for 10 minutes, then transfer to the fridge for about 2 hours.
Serve with a crushed vanilla wafer on top. Or if you take it out of the cup put crushed vanilla wafer on the plate and place cake on top.

Recipe posted by Peggy Devine
Photo: Peggy Devine

KOEJAWELTERT
1 konfytrol
1 groot blik koejawels
30 g vlapoeier
60 ml water
1 blik kondensmelk
1 houer gladde maaskaas
125 ml suurlemoensap
250 ml room
1 teelepel vanilla geursel
Kook koejawels met sous vir ongeveer 3 minute. Meng vlapoeier met water en voeg by koejawels, kook deur en laat heeltemal afkoel.
Sny konfytrol en plaas onder in langwerpige bak, smeer geklopte room op. Skep die koejawels oor die konfytrol. Meng kondensmelk, maaskaas en suurlemoensap tot goed gemeng en romerig. Smeer bo-oor. Plaas kersies bo-op (opsioneel.) Plaas in die yskas tot gestol.

Resep: Amelia Röder
Foto: Barbara Bullock
2de foto:  Marlize Williams

DRIEHOEK MAASKAAS YSKASKOEK
250 g fyn maaskaas
125 g margarien
¾ koppie strooisuiker
1 eier (klits goed)
2 teelepels vanilla geursel
2 pakkies tennisbeskuitjies
1 groot blok sjokolade met neute
kersies ( kyk maar hoeveel jy benodig)

Klits alles saam!

Pak beskuitjies in drie rye van 5 elk in foelie.
Smeer ‘n dun lagie van die mengsel bo-oor.
Pak nog ‘n laag beskuitjies.
Smeer oorblywende mengsel oor.
Plaas kersies presies in die middel in elke ry.
Vou toe in driehoek.
Plaas in vrieskas vir 4-5 ure.
Smelt sjokolade in’n dubbelkoker.(of in mikrogolf)
Smeer oor koek.
Plaas dit weer in yskas!

Lekker eet en geniet dit!
Resep: Linda Theron

TOBLERONE CHEESECAKE (MILK CHOCOLATE)
150 g digestive biscuit crumbs
50 g butter
300 g Philadelphia Light
175 g Toblerone milk, melted
200 ml whipping cream, lightly whipped
25 g Toblerone milk, for shavings

Combine the biscuit crumbs with the melted butter and press into the base of a lightly greased 22 cm springform tin. Chill.
Beat the Philadelphia until smooth, quickly fold in the lightly whipped cream and melted Toblerone until well combined.
Pour onto the prepared crumb base and refrigerate for 2-3 hours or overnight. Serve topped with Toblerone shavings.
Ingredients for 12
Photo:  Nina Vermeulen Viljoen

Toblerone Kaaskoek
Een vriend van me is helemaal gek op toblerone chocola en daarom hebben we deze taart bedacht. Het is echt een heerlijke taart. Het is het best als je …Bekijk meer
Klaar in 30 minuten
Porties: 12
100 gr koekkruimels (digestive koekjes)
4 eetlepels suiker
55 gr boter of margarine
1 zakje gelatine (naturel)
60 ml koud water
225 gr roomkaas, zacht
100 gr suiker
250 ml slagroom, opgeklopt
2 repen Toblerone, in stukjes

Voorbereiding: 30 minuten
Meng de koekkruimels met de 4 eetlepels suiker en gesmolten boter. Druk dit op de bodem van een 23 cm ronde cakevorm of springvorm.
Doe de gelatine met koud water in een pannetje en roer dit op een laag vuur totdat het is opgelost. Meng de roomkaas met de 100 gr suiker; mix dit met een elektrische mixer tot een glad geheel. Voeg dit toe aan het gelatinemengsel. Zet in de koelkast tot het iets dikker is geworden.
Klop de slagroom stijf. Meng dit door het roomkaasmengsel evenals 2/3 van de gehakte toblerone. Schenk dit over de bodem in de springvorm en zet in de koelkast tot de taart helemaal stevig is. Bestrooi voor het serveren de resterende toblerone over de taart.

Marlé Buysse

JOODSE KAASKOEK

Vir die tertkors meng jy die volgende:
150g Mariebeskuitjies, fyngemaak
125g margarien, gesmelt
15ml suiker
Voer ´n tertbak hiermee uit.

Meng:
2 houers roommaaskaas
125ml room
3 ekstra groot eiers
200ml suiker
5ml vanieljegeursel

Gooi die vulsel in die kors en bak teen 180ºC.   Bak 15 min. Verlaag temperatuur tot 150 celsius , bak dit dan n verdere 15-20 min. Skakel oond af, laat oond deur op n skrefie oop en laat die kaaskoek in die oond afkoel. Plaas na afgekoel is in yskas om goed koud te word.

BERRY PASSION CHEESECAKE
light olive oil spray
250 g packet plain sweet biscuits
125 g unsalted butter, melted
60 ml (¼ cup) boiling water
3 teaspoons gelatine powder
2 x 250 g packets light cream cheese, at room temperature
100 g (½ cup) caster sugar
300 ml  light thickened cream
1 tablespoon fresh lemon juice
300 g fresh or frozen raspberries
2 passion fruit, halved
55 g (¼ cup) caster sugar, extra
1 tablespoon cornflour
60 ml (¼ cup) water

Release the base from a 20 cm (base measurement) spring form pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.

Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passion fruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.
Made by Lara du Plooy
Photo: Lara du Plooy

TRIANGLE CHEESECAKE WITH CHERRIES
REFRIGERATED
125 g  butter
100 g castor sugar
1 egg yolk
259 g homogenized cottage cheese or cream cheese
24 tennis biscuits
12 cherries, or green figs or preserved ginger or more if prefer
10 ml vanilla
125 g cooking chocolate or Albany chocolate melted over boiling water

Cream butter and sugar. Add egg and beat well. Add vanilla, cottage cheese and chocolate and fold in. Arrange 12 biscuits on a piece of foil – 3 in a row and 4 down. Spread half the mixture over the first layer of biscuits (12). Arrange second layer of biscuits over first layer and spread remaining filling over this. Arrange a line of cherries, green figs or preserve ginger down the centre. Fold tinfoil together to form triangle. Press into neat triangle with hands.
Freeze for 24 hours before serving.