MARSHMALLOW SQUARES
50 ml or ¼ cup margarine or butter
1.25 L or 5 cups miniature or 40 regular (250 g pkg) marshmallows
2 ml or ½ tsp vanilla extract (optional)
1.5 L or 6 cups Rice Krispies* cereal

Stove Top Directions:
In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
Stir in vanilla. Add cereal, stirring until coated.
Using lightly buttered spatula, press into buttered 3.5 L (13 x 9″) pan. Cool. Cut into bars.

Microwave Directions:
In large microwaveable bowl, microwave margarine on HIGH (100%) 30-60 seconds or until melted. Add marshmallows, tossing to coat. Microwave on HIGH (100%) 1 – 1 ½ minutes or until smooth when stirred, stirring after 45 seconds. Follow steps 2 and 3 above.
Cooking times are for 700 watt microwaves; increase by 15-30 seconds for lower wattage ovens.
YIELD: 24 bars
Photo: Francis Schoeman

COCONUT AND CHERRY BISCUITS
750 ml (3 cups) self-raising flour
750 ml (3 cups) fine desiccated coconut
500 ml (2 cups) sugar
250 g margarine or butter, softened
3 large eggs
60 ml (¼ cup) milk
5 ml (1 teaspoon) vanilla essence
Glacé cherries, halved

Preheat the oven to 180°C and lightly grease a baking tray.
Combine the dry ingredients in a large mixing bowl.
Add the margarine or butter, eggs, milk and vanilla essence.
Mix all the ingredients until a soft dough is formed.
Roll the dough into tiny balls and place them on the greased baking tray.
Slightly flatten them with a fork and decorate with the glacé cherries.
Bake for about 10 minutes or until the biscuits are golden brown.
Set aside on the baking tray for 5 minutes to cool.
Transfer to a wire rack to cool completely.
Serve with a warm cuppa of your choice.
Recipe and Photo: Mauricia Jordaan

SAFEWAY COOKIE DOUGH
From the booklet that comes with it, the basic dough recipe.
500 g flour
250 g sugar
250 g butter or margarine
pinch of salt
¼ cup milk
2 teaspoons coco powder(optional)
3 egg yolks

Place flour in a bowl, mixing it with the sugar and salt, place the egg yolks in the centre and mix with a fork.
Add butter melted and mix to form a soft dough, place dough into cookie maker and press out cookies onto baking paper.
Bake for 20 min at 180ºC.
Recipe placed by André Viljoen

RICE KRISPY TREATS
3 tablespoons margarine
4 cups miniature marshmallows
6 cups Rice Krispy cereal

In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg’s Rice Krispy cereal. Stir until well coated.
Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Cool. Cut into 2-inch squares. Best if served the same day.
Recipe and Photo: Susan Beaurain

MARIE BESKUITJIE EN SJOKOLADE BLOKKIES
2 pakke Mariebeskuitjies, gebreek
250 g botter of margarien
100 ml kakao, gesif
500 g versiersuiker, gesif
2 eiers, geklits
1 teelepel vanilla

Breek die beskuitjies in ‘n bak. Klits die eiers hou eenkant.
Smelt die botter in groot mikrogolf bak en voeg die kakao, versiersuiker, vanilla en eiers by.
Meng goed.
Kook mengsel 2 min in mikrogolf op hoog.
Voeg gebreekte beskuitjies by  en meng tot beskuitjies bedek is.
Versprei mengsel op gesmeerde rolkoek pan. Los oornag in yskas.
Sny in 4 cm blokkies. Geniet.
Resep en foto: Susan Beaurain

KOEKPANSMEER SJOKOLADEKOEKIES
KOEKPANSMEER
Klits  die volgende saam:
115 g bak margarien
125 g sonnebloolie
70 g koekmeel
Bere die smeer in ‘n lugdigte houer in die yskas.
Smeer met ‘n kwas op bakplate.

SJOKOLADEKOEKIES
230 g botter by kamertemperatuur
½ koppie strooisuiker
5 ml vanieljegeursel
2 en ‘n kwart koppie koekmeel
½ koppie mielieblom
½ koppie kakao
knippie sout

GANACHE
1 koppie room
15 ml botter
500 g donkersjokolade
koekstrooisel

Verhit oond en smeer bakplate met koekpansmeer.
Klits botter en stroosuiker tot lig.
Sif meel, kakao, mielieblom, sout saam.
Meng die meelmengesel by die bottermengsel, druk bymekaar sonder om die deeg te oorwerk.
Meet deeg af in 15 ml bolletjies, rol rond en pak op bakplaat.
Druk ‘n holte met ‘n koeldrankdoppie vir die ganache in die bolletjie.
Druk diep maar nie reg deur nie.
Bak die koekies 8-12 min by 180 ºC.
Sodra die koekies uit oond kom druk weer die doppie om holte oop te maak.
Laat goed afkoel voor jy dit vul.

GANACHE
Verhit die room en botter 1-2 min in mikrogolf.
Kyk na elke 30 sekondes dat die room nie kook nie.
Giet die gekapte sjokolade by en roer tot gesmelt, moenie weer mikrogolf nie.
Skep holtes vol en versier met koekstrooisel.
Bere koekies in lugdigte houer in yskas.
Nota:  Werk versigtig met die koekies hulle is baie “broos”.
Foto en nota: Frieda Greyling

FLAKE BISCUITS
250 g butter
¾ cup icing sugar
2 Tablespoons cocoa
1 egg
3 cups of self raising flour
2 Flake chocolates
baking chocolate

Cream butter and icing sugar until light and fluffy.
Add egg and beat some more.
Add cocoa powder and mix.
Crumble 1 Flake chocolate and add to the mixture.
Finally add sifted self raising flour to form a soft dough.
Roll into large long shapes  like flake and cut to the size you want.
Use a fork and make lines.
Cut either the size of a flake chocolate or half a flake chocolate.
Bake at 180 ºC for 15 to 20 minutes.
Once cool make lines by drizzling with melted chocolate and top with crumbled Flake.
Recipe and Photo: Yasmeen Ibrahim

ONTBYTGRAAN STAFIE
1 koppie grondboontjiebotter (ek het die suiker en sout vrye een gebruik)
½ koppie heuning
½ koppie gouestroop
5 koppies graanvlokkies van jou keuse (myne was Cheerios)

Kook die stroop en heuning vir ‘n minuut in die mikrogolf in ‘n glas bak.
Meng die grondboontjiebotter saam met die warm stroop mengsel.
Voeg ontbytgraan by en meng goed.
Gooi in ‘n bak wat vooraf uitgevoer is met bakpapier en druk plat.
Bedek en sit in die vrieskas vir 1 uur. Sny dan in blokkies en pak in bak.
Resep: Janie Janse van Rensburg

NUTTIKRUST KOEKIES
Resep geplaas deur Lizaan Ras le Roux
FOOD LOVERS RECIPES
125 g botter
1 koppie oats
1 teelepel koeksoda
1 teelepel bakpoeier
¼ teelepel sout
2 eetlepel gouestroop
¼ koppie melkpoeier
1 teelepel olie
¾ koppie strooisuiker
1 teelepel karamel essens
1 koppie klapper
1 koppie koekmeel

Verhit oond tot 180 ºC. Spuit ‘n pan met “spray and cook” en bestrooi met meel.
Plaas oats en klapper in ‘n menger – “Grind” tot fyn.
In ‘n ander bak verroom die botter en suiker. Voeg die bakpoeier, sout en koeksoda by.
Voeg dan die klapper en oats mengsel by. Meng baie goed.
Voeg nou die stroop, olie en karamel essense by. Meng goed.
Voeg melkpoeier by meng.
Voeg meel by en meng goed.
Meng tot ‘n koekie deeg vorm.
Plaas deeg in plastiek sakkie en vries 20 minute. Haal uit.
Deel deeg in 2. Hou helfte eenkant. Plaas deeg tussen 2 stukkie wax papier en rol uit na verlangde dikte.
Sny in vingers en bak 10 tot 15 minute.
Koekies sal sag wees as hul uit oond kom, maar raak harder as hulle koud word.

EAT SUM MORE COOKIES WITH CORNFLOUR
Ek het die Eet-sum-more koekies probeer en dit het lekker uitgekom
250 g soften butter (het Wooden Spoon gebruik)
250 ml sunflower oil
250 ml icing sugar
4 cups flour (het Snowflake gebruik)
3 dessertspoons cornflour

Cream together butter, oil and icing sugar.
Add flour and cornflour and mix till combined.
Dough will be soft. If too soft add flour.
Roll out and cut in shape as desired.
Place on baking tray and bake at 180 ºC for 10 minutes or until lightly browned.
Note:The dough is very soft and a bit crumbly. I’ve flattened it with my hands and used a roller pin.
Don’t roll it too thin, it will break when you lift it.
Recipe and photo:  Veronica Solomons