RICE TART
1 1/2-2 cups almonds, whole, blanched
1 cup long-grain rice
1 quart milk (4 cups)
6 tablespoons sugar
1/4 teaspoon salt
2 eggs, separated
1 1/2 teaspoons vanilla
1/2 cup blanched almond, finely chopped
3/4 cup apricot jam, pressed through a sieve
2 tablespoons kirsch liqueur
whipping cream (garnish)
sugar, to taste, for sweetening whipped cream

Directions:
1 Spread whole almonds in a shallow pan and toast in a 350F degree oven for about 8 minutes or until lightly browned. Set aside.
2 Place rice in a bowl, add water to cover, and let stand for 1 hour. Drain well.
3 In a 2 to 3-quart pan, combine rice, milk, 3 Tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat. Cover, reduce heat to very low, and cook until rice is tender to bite (about 15 minutes); remove from heat. Beat egg yolks with some of the rice mixture and return all to the pan. Stir in the 1-1/2 teaspoons vanilla and set aside.
4 In a bowl, beat egg whites, until soft, moist peaks form. Gradually beat in 3 Tablespoons of the sugar and continue beating until mixture is stiff and glossy. Fold egg white mixture and chopped almonds into rice. Pour into a greased and lightly floured 10 or 11-inch quiche dish or other shallow baking dish with a 6 to 8-cup capacity; spread evenly.
5 Bake in a 350F degree oven for 20 to 25 minutes or until custard is set and top is lightly browned. Remove custard from oven. In a small bowl, stir together jam and kirsch. Spread mixture over custard. Refrigerate for at least 4 hours or until next day.
6 To serve, whip cream, adding sugar to taste. With a pastry bag and star tip, pipe whipped cream around edge of tart (or spoon cream around edge in swirls to form a ring); arrange almonds in a ring atop apricot glaze. Cut into wedges.

SOURCE: Sharon Gien-Cambier

BESTE SKUIMPIE
1 eierwit
1 eetlepel wit asyn
2 eetlepel kookwater
1 koppie strooisuiker
¼ teelepel bakpoeier

Klits alles behalwe bakpoeier.
Klits baie goed tot styf.
Voeg bakpoeier by en klits nog 1 min.
Spuit hopies of gebruik ‘n teelepel.
Bak vir 1 uur by 100°C.
Sit oond af en laat afkoel tot koud in die oond.
Soms gooi ek ‘n paar druppels amandel geursel of rooswater by.
Jy kan ook ‘n druppel of twee kleursel byvoeg.

Resep en foto:  Martie Fourie Moolman

MARIE SE MAKLIKE POEDING
Koekies van jou keuse vir kors
1 pakkie jellie van jou keuse
1 blik kondensmelk
250ml room

Gebruik enige koekies van jou keuse, ek het eat sum more gebruik, pak onder in bak soos ‘n kors.
Maak 1 pakkie jellie van jou keuse aan met ‘n halwe koppie warm water, klits saam met 1 blikkie kondensmelk.
Laat stol vir n rukkie in yskas.
Klits room tot styf en skep oor die mengsel.
Opsioneel: gooi ‘n blikkie fruit cocktail sonder die sous bo oor

Foto en resep:  Marie Rheeder Troskie

Martie Beukes
Ek maak so soort van jelly trifel met die gemengde vrugte en jelly. Die sous van die gemengde vrugte meng ek met n blikkie Ideal melk en 2 teel gelatine wat gespons is.
Ek maak 3 soorte jelly as dit gestol is sny ek dit in die bak in blokkies.
Gooi bv. die rooi met halwe blik vrugte onder,
groen in middel dan ander vrugte en n geel jelly bo.
Dan gooi ek die ideal melk mengsel bo op,  skud my bak saggie sodat idealmelk deurloop tot onder en laat weer stol.
Bedien met vla van jou keuse.

VEERLIGTE WOLKEPOEDING

Hierdie reseppie het ek seker 30 jaar gelede vir die eerste keer gemaak. Ek het ‘n soortgelyke poeding by iemand geëet en hier is my eie weergawe van die maklike maar heerlike nagereg. Die nagereg kan warm of koud voorgesit word maar moet net ‘n uur of twee voor dit bedien word voorberei word anders trek die eierwit water.

1 pak (200g) Marie-beskuitjies
Fyn appelkooskonfyt
4 eiers, geskei
750 ml melk
50 ml witsuiker
Knypie sout
Hundreds and thousands vir versiering

Breek die beskuitjies in stukkies. Plaas ‘n derde in ‘n groterige, hittevaste glasbak. Stip die koekies met klontjies appelkosskonfyt en herhaal die lae twee keer. Klits die eierwit tot styf. Skep lepelsvol daarvan op die beskuitjie-en-konfytlae dat dit wolkerig lyk. Dit moet punterig wees, moenie dit platsmeer nie. Maak die vla deur die melk tot kookpunt te verhit. Klits intussen die eiergele, suiker en sout baie goed saam tot lig en dik. Haal die kokende melk van die stoof af. Skep ‘n paar lepels kookmelk op die eiergeelmengsel en roer goed. Giet nou die eiermengsel by die kookmelk en plaas weer op stoof, roer tot die vla aan die lepel vasplak (dit is nog redelik dunnerig). Die vla mag nie kook nie anders skif dit. Skep lepelsvol warm vla oor die eierwit. Strooi “hundreds and thousands” oor en laat die poeding ‘n uur of twee staan. Dit lewer ongeveer 6 porsies

Foto: Patricia Pearson

PIENK SAGO POEDING
2 pakkies rooi jellie
1 blik kondensmelk
375 ml kookwater
6 eiers geskei
250 ml sago
1 liter melk
60 ml suiker
60 ml melk

Los die jellie op in die kookwater. Kook die sago in die liter melk tot gaar. Klop die eiergele saam met die suiker en die 60ml melk. Haal sago van stoof af en voeg eiermengsel geleidelik by. Sit terug op stoof en kook weer oor stadige hitte vir n paar min. Meng jellie met die kondensmelk en die styf geklopte eierwitte. Meng met sagomengsel en plaas in yskas om te stol.

SHARON’S CREME CARAMEL
Caramel sauce
1 cup sugar
4 TB water
Put on heat and caramelise till rich golden colour. Careful it doesnt burn, its best put in a heavy based pot, turn the heat down and be patient
Pour caramel sauce in tin and set aside.
Filling
2 tins condensed milk
2 condensed milk tins full cream milk
1 vanilla pod or 1 teaspoon vanilla essence
Peel of 1 Lime
6 eggs
Scald milk, vanilla and Lime peel just beneath boiling point
In seperate bowl beat eggs. Through a sieve add a little of the hot milk to the eggs and beat.
Add remaining milk
Carefully pour milk over caramel sauce
Bake in Bain Marie half filled with water 45 min 180°
Place in fridge to set for about 4 hours.
Carefully loosen edges and tip over onto a deep plate.
Enjoy

Recipe: Sharon Gien-Cambier

BLAMAANS (MIELIEBLOMPOEDING)
105 ml mielieblom
60 tot 75 ml suiker
1 ml sout
750 ml melk
1 eier
5 ml vanielje of amandelgeursel

Meng mielieblom, suiker en sout en voeg 60 ml koue melk by.
Verhit res van melk en roer mielieblommengsel stadig by.
Roer aanhoudend tot mengsel verdik, ek doen dit in mikrogolfoond, want mengsel brand maklik op stoof.
Klits eier goed en roer by.
Voeg geursel by en giet in poedingvorms om te stol.
Sit voor met vrugtesous, sjokoladesous, gemmersous of dadelsous.

VARIASIES

Sjokoladeblamaans
Meng 15 tot 25 ml kakao met die suiker en mielieblom.

PYNAPPELBLAMAANS
Voeg 1 koppie fyngemaakte pynappel by die poeding net voor dit in vorms gegiet word.
Jy kan ook fyngekapte kruisement byvoeg vir spesiale tye!

KLAPPERBLAMAANS
Voeg 190 ml fyn, droë klapper by die melk en kook dit dan.

VRUGTEBLAMAANS
250 ml fyn appelkooskonfyt of enige ander fyn konfyt
500 ml kookwater
30 tot 45 ml suiker
60 ml mielieblom
koue water

Smelt konfyt in kookwater tot stroop
Voeg suiker by en verhit mengsel tot kookpunt
Maak pasta van mielieblom en bietjie koue water en voeg by
Roer elke 1 minuut tot mengsel verdik, 5 -8 min, doen ook in mikrogolfoond
Giet mengsel in mooi poedingvorms en verkoel

Sit voor met dun room of vla

Hierdie is heerlike poedings om vir die lente en somer te maak.
Bedien met vars vrugte en versier met eetbare blomme en kruie. ENJOY!

Bron- Floraine Wasserman Venter

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

CHOCOLATE LASAGNA

36 Oreo cookies ( the original ones)
140 g butter, melted
300 g package cream cheese, softened
60 ml castor sugar
2 tablespoons cold milk
400 ml of whipped cream
1 chocolate instant pudding
200-300 g mini chocolate chips

Crush the Oreo’s I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups whipped cream or Orley whip Spread this mixture over the crust.
In a bowl, make up the instant pudding as per the instructions on the packet. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining cream or Orley whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

I made up half of the Recipe ( except for the chocolate pudding) as its quiet a lot of Oreos !!!

BRON- Enrica Cugno Swanepoel

VLA EN APPELBALLETJIES
vars appels
suiker
kaneel
sout
vlapoeier/ suiker en melk
steranys en vars gemmerwortel
puff pastry

Skil die appels af en rol balletjies uit die appels uit.
Sit genoeg suiker en kaneel in ‘n pan met ‘n bietjie water (baie min) en ‘n bietjie sout.
Kook ‘n stroop, sodra die suiker opgelos is gooi die appelballetjies in en kook stadig tot die begin sag word, maar nie pap nie.
Skep uit die balletjies en kook die stroop verder tot dit bietjie dikker is.
Plaas die appelballetjies terug en laat staan eenkant.
Maak ‘n lekker dik vla:
Kook die melk met die steranys en stukkie vars gemmer, haal die anys en gemmer uit.
Maak die vlapoeier en suiker aan met bietjie water en meng in die melk in, laat deurkook tot lekker dik.
Sny die deeg in vierkante (2 per tertjie) druk nou ‘n sirkel uit een van die vierkante.
Smeer die onderste een met melk en sit die een met die gat bo-op. Verf met melk.
Pak op ‘n bakplaat, sit sommer die sirkel wat uitgedruk is ook op die plaat.
Bak vir ongeveer 12 – 15 min by 200°C tot net mooi bruin en uitgepof.
Wanneer bietjie afgekoel, skep van die vla in die gatjie, druk maar so bietjie af.
Sit dan een van die appelballetjies bo-op die vla en skep so bietjie van die karamelstroop oor.
Laat staan om heeltemal af te koel en versier met steranys.
Skep so bietjie vla en ekstra appelballetjies op die bord indien jy dit as nagereg bedien.

Foto en resep:  Rina Kleinhans