Peanut butter no-bake fridge cake

 

 

 

 

 

 

Ingredients
1 x 200 g Tennis biscuits packet
2 x 250 g full-cream cream cheese tubs
1 x 385 g condensed milk can
450 g peanut butter
½ cup Woolworths chocolate dessert sauce
½ cup Woolworths toffee dessert sauce
1 x 250 g Woolworths chocolate hazelnut butter spread jar (optional)

Cooking Instructions
Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours. Remove from the cake tin, remove the clingwrap and place on a serving dish. Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.

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Peperment yskastert

Betsanddele
¾ pakkie Tennisbeskuitjies
1 blik Karamel kondensmelk
250 ml Room
100g stuk gerasperde peperment sjokolade

Metode
Klits room tot styf. Voeg Karamel kondensmelk en gerasperde sjokolade in. Pak laag beskuitjies met mengsel bo- op en herhaal. Versier met gerasperde sjokolade en room. Laat stol.

Rum en Rosyne Yskastert

Bestanddele
1 koppie (250ml) kookwater
1 koppie (250ml) room
3 ml vanielje
1 pakkie (200g) tennisbeskuitjies
420ml pitlose rosyne
1 blik (397g) Caramel Treat
8ml rumgeursel

Metode
Giet die kookwater oor die rosyne en laat dit 15 minute lank week. Klits die room styf. Voeg die Caramel Treat, vanielje en rumgeursel by en klits weer goed. Dreineer die rosyne, voeg dit by die kondensmelkmengsel en meng dit goed deur met ‘n houtlepel. Rangskik ‘n laag tennisbeskuitjies op die boom van ‘n vierkantige tertbord van 22 x 22cm, wat liggies met botter gesmeer is. Skep ‘n laag rosynemengsel bo-op die beskuitjies. Herhaal die lae en eindig met ‘n laag rosyntjiemengsel. Verkrummel ‘n paar beskuitjies en strooi dit bo-oor. Verkoel die tert 2-3 ure lank in die yskas of totdat die vulsel gestol het.

Mrs Davis, Christmas Fridge Cake

2 packets finely crushed              
Marie biscuits 
250 g butter (not marg!)                          
125 ml sugar
500 g seedless raisins                      
125 ml brandy or orange juice
500 g chopped dates                        
30 ml cocoa
250 ml chopped nuts                        
15 ml vanilla essence
250 ml chopped glazed cherries       
3 eggs, beaten well
1.        Beat the eggs well in a bowl.
2.       Melt the butter & sugar in a large saucepan. Stir till sugar is dissolved. Do not allow to boil.
3.       Add the chopped dates to the saucepan, stir well.
4.       Add the cocoa & vanilla essence to the saucepan, stir well.
5.       Add the beaten egg to the saucepan.
6.       Stir until the mixture thickens.
7.       Remove from heat & add the other fruit, biscuit crumbs, nuts & brandy/orange juice.
8.       Put into a suitable glass dish, pressing down well with back of table spoon.

Refrigerate for 24 hours, then cut up into squares

Spesery-Yskaskoekies

Bestanddele
½ pak (250g) botter
3 eetlepels (45ml) kakao
3 teelepels (15ml) koffiepoeier
1 blik (397g) kondensmelk
½ teelepel (2,5ml) vanielje
1 pak (500g) versiersuiker
1 koppie (250ml) volroommelkpoeier
1 teelepel (5ml) fyn kaneel
½ teelepel (2,5ml) gemengde speserye
knypie sout
1 pakkie (100g) pekanneute, gekap (opsioneel)
3 eiers, geklits
1 koppie (250ml) klapper
½ koppie (125ml) sultanas
1 pakkie (200g) Marie- beskuitjies, gebreek
2 koppies (500ml) Rice Krispies

Metode
Smelt botter in groot genoeg kastrol. Roer kakao, koffiepoeier, kondensmelk en vanielje by tot koffiekorrels goed opgelos het. Sif versiersuiker, melkpoeier, kaneel, speserye en sout saam en meng goed met bottermengsel. Verwyder kastrol van hitte. Klits eiers en roer vinnig by mengsel sodat eiers nie skif nie. Roer neute, klapper, sultanas, Rice Krispies en koekies by. Druk in ‘n groot gesmeerde tertbak of oondpan vas. Plaas in yskas om te stol en sny in blokkies of vingers. Lewer ongeveer 50 blokkies