MIKROGOLF KAASKOEK
1 pakkie tennis beskuit
3 eetlepels botter
1 blikkie kondensmelk
Halwe 380 g blikkie Idealmelk
1 bakkie gewone roomkaas 175 g
+- 70 ml suurlemoensap
1 eetlepel maizena
1 pakkie suurlemoen of granadilla jelly

Maak jou kors met fyngemaakte koekies en gesmelde botter, ( hou so een eetlepel botter uit vir vulsel).
En meng so eetlepel suurlemoensap daarby in.
Meng jou kondensmelk saam die res van die suurlemoen sap. Apart meng jou ideal milk, roomkaas en maizena saam so een eetlepel botter, dan meng jy jou kondensmelk mengsel in.
Sit in mikrogolf op hoog vir so 1 min op ‘n slag en roer tussen in, so 5-7 min sal hy begin dik raak en jy kan hom bo op jou koekie kors skep en glad smeer.
Maak jellie aan en koel af
Sodra albei begin afkoel, gooi dan stadig jellie bo op en sit in yskas +- 2 ure.
Foto en Resep: Dominique Oosthuizen

BOYSENBERRY CHEESECAKE
1 x packet of biscuits
Half a cup melted butter
2 x 250 tubs cream cheese / any will do
1 x tin condensed milk
300 ml fresh cream
1 x tin boysenberries / drain the juice off

Crush biscuits and add melted butter, press into a spring form tin and bake the crust till just set and a little golden at 180 degrees C.
In a bowl add the cream cheese, condensed milk and cream and beat until stiff. Will seem a bit runny but it thickens.
Add the boysenberries and fold through the mixture.
When the crust is ready and cooled down then add the cheesecake mixture and just make it look nice, you can use a couple berries for decoration on the top, but I didn’t.
Set in the fridge for a couple of hours before slicing or even overnight. I was in a hurry and sliced mine after three hours or until it was chilled
Rescipe posted by Tracy Vohra
Photo: Tracy Vohra

NO BAKE OREO CHEESECAKE
1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
5 tablespoons butter, melted
900 grams plain cream cheese (4 cups or about 32 ounces)
1 3/4 cups powdered sugar
3 cups whipped cream
24-28 coarsely crushed Oreo cookies
extra whipped cream, chocolate sauce, and Oreo cookies for garnish

Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
Pour the cream cheese mixture into the prepared pan and smooth out the top.
Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving
Photo and Recipe: T’lana De Bruin

MOEDER SE CREMORATERT
Meng 1 pakkie tennisbeskuitjie krummels met 80 ml gesmelte botter en 1 teelepel kondensmelk, druk vas in tertbak vir kors.
500 gr cremora gemeng met 1 koppie kookwater, laat yskoud word.
Meng 1 koppie suurlemoensap met 2 blikkies kondensmelk.
Klits cremora tot styf.
Meng alles.
Skep die vulsel in die kors.
Sit in die yskas om te stol.. HEERLIK
Resep: Benhet Nieuwenhuis
Foto: Elize de Kock

BANOFFEE PIE WITH FLAKE
Bought flan at Checkers or bake a flan
http://www.foodloversrecipes.com/2013/06/flan-randkoek/
Layer with Caramel,
then slices of Banana.
Then whip the fresh cream and layer it on the banana slices
Sprinkles of flake.
Photo and recipe posted by Sandra-Ann Hendricks

LEMON TART WITH GINGER CRUST AND BERRIES
200 g ginger biscuits
80 ml melted butter
1 tin (385 g) of condensed milk
½ cup of lemon juice
2 tablespoons lemon zest
3 eggs

Blitz  ginger biscuits until crumbed.
add  melted butter and press mixture into a round 20 cm tart tin. Refrigerate for 20 mins.
Whisk condensed milk,  lemon juice and  zest and  eggs together.
Pour into crust and bake at 180°C for 20 mins.
Remove and cool.
Sprinkle with icing sugar and top with berries.
Photo: Angela Landsberg

STRAWBERRY FRIDGE TART
1 packet of Tennis biscuits
2 pkts Orley Whip cream
2 x strawberry jelly
1 kg of strawberry yogurt
strawberries, 1 flake and whipped cream for garnish (Optional)
Add your 2 packets of strawberry jelly into a small bowl, add 2 cups of boiling water and stir well, place in the fridge to cool down and get really cold but not set .
Once the jelly is cooled take out of the fridge, whip the Orley whip cream until stiff peaks forms, add the yogurt to the Orley whip, mix till well combined , add the jelly and mix again with hand whisk till you see no more streaks.
Take your tennis biscuits and dunk them one by one in a small bowl with water and lay them neatly next to each other at the bottom of your dessert dish or form a biscuit base with crushed biscuits and melted margarine. Pour over the strawberry mixture and level with the back of a spoon. Allow to set in fridge for 3 hours. Decorate with sprinkled crushed biscuits or fresh strawberries.
Note from Zelda:
Thank you to my friend Tessa for allowing me to share her recipe with you all. I halved the recipe and made it with granadilla yoghurt and lemon jelly. You can make it with any combination of yogurt/jelly that compliment each other. I left my tennis biscuits whole in the bottom of the dish. It is not a very sweet pudding so will suit someone who likes pudding but not to sweet (of course I am a sweet tooth!)
Photo’s and recipe posted by ZELDA ELLIS

APPLE CRUMBLE
Recipe and photo:  Elsabie Templeton
FOOD LOVERS RECIPES
Filling:
3 large Granny Smith apples peeled, cored and sliced OR 385g can pie apples
125 ml sugar (100g)
125 ml raisins (75g)
5 ml ground cinnamon
4 cloves
20 ml lemon juice

Mix apple slices with other ingredients in a saucepan and simmer for about 5 minutes. If fresh apples are used I simmer until the apples go soft. Drain off excess juice, alternatively thicken with a bit of corn starch and leave to cool. Make sure to remove the cloves.
Base and crust:
125 g butter or margarine (if you use margarine then Stork-to-Bake is best)
125 ml castor sugar (105g)
1 egg
500 ml cake flour (280g)
10 ml baking powder
2 ml salt

Beat butter (or margarine) and sugar together, add egg and beat until light and fluffy. Sift dry ingredients and add to mixture to form a soft dough.
Press half the dough into a greased 23cm pie dish. Spoon the apple filling onto the pastry. Coarsely grate the remaining dough over the filling. Bake in preheated oven at 160°C for 1 hour.
Dust with icing sugar and serve hot or at room temperature with cream or ice cream.
TIP: the apples can be replaced with just about any stone fruit. I’ve made blueberry, cherry, peach, apricot, pear, mulberry etc tarts with this recipe.

Note:  Ek wil graag ‘n tip gee wat asb by die resep geplaas moet word:
Meng 1 teelepel koekmeel met 1 teelepel strooisuiker en strooi oor die onderste deeglaag voordat die appelmengsel opgeskep word. Dit help dat die deeg nie so nat is nadat dit gebak is.

Nog ‘n tip. Ek rasper nie my deeg vir die krummellaag nie. Ek gooi so eetlepel of 2 vlapoeier of Maizena by en sit my menger aan met die K-aanhangsel sodat dit die krummels lekker los van mekaar maak en strooi dit egalig bo-oor. Jy kan ook die tertbak skud en die krummels sal egalig versprei.
Gebruik ‘n groot tertbord anders is die deeg te dik onder. Jy kan sien hoe dik my deeg is en my bord is 26cm deursnee.

KITS SJOKOLADE MOUSSE EN VLA TERT
Wou bietjie creatief wees en iets leker maak vir die huis
1 boksie blueberrie spheres koekies
2 Moirs sjokolade mousse
820 ml melk
1 liter Boksie custard

Ek het die koekies fyngemaak met icing en al, Toe die mouse aangemaak met die 820 ml melk, effe minder as wat mens moet vir ‘n bietjie dikker mousse. Het die mousse oor die koekie krummels gegooi, dit so 5 min last stol, bietjie custard opgegooi en in yskas gesit. Moet sê dit het baie lekker uit gekom.
Foto en resep deur Marina Marelize Oosthuizen

MAANLIGTERT
Voorverhit die oond tot 180°C.
Vryf saam in ‘n mengbak:
125 g margarine
1 ½ koppie bruismeel
¼ teelepel sout
½ koppie suiker
Meng by die meelmengsel:
1 geklitste eier
1 eetlepel melk
Dis ‘n natterige deeg. Druk die deeg in ‘n gesmeerde plat bak, druk gaatjies in die deeg en bak vir 10 minute in die voorverhitte oond. Verwyder die kors uit die oond en smeer fyn appelkooskonfyt oor die kors.
Vulsel:
1 koppie suiker
1 eetlepel sagte margarine
2 eiers
knippie sout
Klits die vulsel bestanddele saam in ‘n mengbak.
Roer by die vulsel:
1 koppie klapper
½ teelepel amandelgeursel
1 teelepel karamelgeursel
Skep die vulsel op die konfyt in die tertkors. Plaas die tert weer in die oond en bak tot die bokant van die tert mooi goudbruin is en die tert in die middel geset is, ongeveer 20 – 30 minute. Verwyder die tert uit die oond, laat afkoel en bedien.
Foto 1 en 2: Amandae Conradie en Meisie Van Der Colff