Ingredients: 125g Stork baking margarine, 125ml white sugar, 125ml brown sugar, 125ml peanut butter, 1 extra-large egg, 5ml vanilla essence, 400ml flour, 5ml baking powder, 2.5ml bicarbonate of soda, extra white sugar.
 

Method: Cream together the baking margarine and sugars, add the peanut butter and mix well. Beat in the egg and vanilla essence. Add the sifted flour,baking powder & baking soda to form a dough. Roll the dough on a floured surface and use cookie cutters to make fun shapes then place them on a greased baking tray and bake for 10-15min at 180 degrees Celsius.
While the cookies still hot, roll them in sugar.

Ingredients:
60g melted butter
250ml crushed crackers
1 packet of baby spinach
250g cottage cheese or kefir
200ml mayonnaise
4 eggs ligtly beaten
1/2 cup cheddar cheese
Spring onions

Preheat oven to 180C. Melt butter, add biscuit crumbs and mix well. Press into a loose bottom cake tin. Chop baby spinach then add cottage cheese, mayo, eggs, spring onions and salt. Pour over biscuit layer. Bake for 50-60 minutes.

Ingredients:
1 cup castor sugar, 50ml oil, 120g butter, 4 eggs, 1 1/2 cup flour, 1 1/2 tsp ground cardamom, 1/2 tsp saffron, Pinch of salt, 2 Tbsp rose water, 1 1/2 tsp baking powder, 1/2 tsp orange zest
Syrup:
2 Tbsp castor sugar, Juice if 1 orange, 1/3 cup water, 1 tsp rose water

Method: Preheat oven to 175C. Melt the butter and stir in the saffron. Allow it to cool. Mix the sugar and eggs until pale. Add oil, melted butter, rose water and orange zest. Add the sifted dry ingredients and mix well. Grease a bundt cake pan and pour the mixture into the pan. Bake for 30-35 minutes. For the syrup, place all ingredients into a saucepan and bring it to a boil. Soak the cake with the hot syrup.

Filling & Topping:
1 can Caramel Treat, dark chocolate, fresh cream
Method: Grease and line the bottom of a square cake pan. Place the butter, flour and sugar in a food processor and process until it starts to bind together. Press into the pan and level the top. Bake in a preheated oven at 180C for 20 minutes. Remove from oven. Let it cool in the pan. Pour over the Caramel Dessert and let chill in the fridge. Melt the chocolate with a bit of fresh cream or milk and pour over the caramel. Sprinkle with nuts (optional). Let chill in the fridge until set then cut into 12 pieces with a sharp knife