Pro-Nutro Squares

Ingredients

  • 185g marg
  • 90g sugar
  • One and half cup flour
  • 2 tablespoon cocoa
  • 1 cup pro-nutro
  • three quarters cup coconut
  • 1 teaspoon baking powder
  • pinch salt

Cream marg and sugar. Add dry ingredients and mix well. Press into greased pan and bake for 20 minutes at 150.

Topping

  • 5 heaped tablespoons icing sugar
  • 2 teaspoons cocoa
  • knob of butter

Mix all ingredients with a little boiling water and spoon over biscuit mixture hot from the oven. Cut into squares when cold.

Fudgy Chocolate Fridge Tart

Ingredients

  • 225 g marg/butter
  • 500g sifted icing sugar
  • 2 tablespoons cocoa
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 packet marie biscuits, roughly crushed

Melt marg/butter slowly in pot. Add cocoa and icing sugar and mix well. Add the beaten eggs and cook on a low heat for 5 - 8 minutes. Add crushed maries. Pour into greased container, portion while still warm and place in fridge.

Options

Nuts and fruit can be add for variation.

My own cheese puff recipe. Very yummy

Ingredients

  • 600g grated cheese
  • 400g flour
  • 4 eggs
  • 6 teaspoons baking powder
  • salt

You can add bacon, spring onions, sweetcorn, cayenne pepper, smoked paprika – the choice is endless half to three quarters cup of milk. Mix all ingredients until you have a stiff lumpy dough. Do not over mix. Divide into well greased muffin tins. Bake in a 180 degree oven till golden.

Can be made in muffin tins or smaller.

Chocolate Cup Cakes with a minty twist

Ingredients

  • 2 cups sugar
  • 1 and three quarter cups flour
  • half a cup cocoa
  • 1 and half teaspoons baking powder
  • 1 and half teaspoons bicarb
  • pinch of salt

Place all dry ingredients in to mixer.

  • Add 2 eggs
  • 1 cup milk
  • half a cup of oil
  • dash of vanilla
  • Mix until all combined.
  • Add 1 cup boiling water
  • 80g mint chocolate
  • 1 x 49g peppercrisp chocolate.

Fill cup cake holders till three quarters full. (large ones) as the mixture rises beautifully. Bake for 15 to 20 minutes at a 180 degree oven. The Ganache for top of cakes 1 cup cream warmed and then add 160g mint chocolate and 1 peppercrisp.

Leave to stand for five minutes and then combine will. Leave to cool and then ice your cup cakes. Enjoy this recipe I found in Cakes to celebrate Love and Life and have modified to siut our tastes!

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