Pro-Nutro Squares


  • 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.


  • 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


  • 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.


Nuts and fruit can be add for variation.

My own cheese puff recipe. Very yummy


  • 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


  • 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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