• ¾ Cup butter room temperature
• 1 Cup brown sugar
• 2½Cups mixed dried fruits
• 1 Cup glace cherries roughly chopped
• 1 Cup dried canberries
• Zest of 1 orange
• Zest of 1 lemon
• ½ Cup orange juice
• 3 large eggs lightly whisked
• 1½Cup all-purpose/ plain flour
• ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 tsp allspice
• ½ tsp salt
• ¼ tsp nutmeg

1. In a large saucepan mix together butter, sugar, mixed dried fruits, cranberries, glace cherries, orange and lemon zest, orange juice.
2. Let the mixture simmer for 10min on medium heat stirring occasionally.
3. Remove the pan from the heat and let it cool for 30min.
4. After 30min stir in eggs to the fruit mixture.
5. Sift flour, baking powder, salt and spices and add to the fruit mixture mix properly.
6. Spoon the mixture into the baking tray .If you are not using a non stick pan line the tray with parchment paper.
7. Preheat oven to 150°C and bake the cake for 45min,after 45 lower the temperature to 140°C and continue baking for 2 more hours.
8. When the cake is done remove it from oven and poke some holes using a skewer.
9. Prepare syrup by mixing ½ Cup water,2 tsp maple syrup,½ cup brown sugar and bring to boil.
10. Pour the syrup over the cake, let it cool completely.
11. Remove from baking tray you can serve or keep for some days.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Difficulty: Easy | Servings: 12

Ingredients:

• 1 package (16.5 oz) refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit (strawberries, kiwis, blueberries, raspberries)
• Honey for drizzling (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Slice the cookie dough into 1/4-inch thick rounds and place on the prepared baking sheet.
4. Gently shape each round into an egg shape with your fingers.
5. Bake for 10-15 minutes, or until the edges are lightly golden.
6. Allow to cool completely on the baking sheet.
7. In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
8. Once the cookies have cooled, spread a layer of the cream cheese mixture over each one.
9. Decorate the mini pizzas with fresh fruit to create your own Easter egg designs.
10. Drizzle with honey if desired.
11. Chill in the refrigerator for about 15 minutes before serving, or until the cream cheese frosting is set.

BESTANDELE
1 blik Karamel Kondensmelk
1 pakkie aarbeijellie
250 ml kookwater
250 ml kouewater
50 g ( 125 ml ) gekapte okkerneute
1 pakkie Marie of Tennisbeskuitjies
500 ml dik vlasous
1 blik ( 410 g ) vrugteslaai of 250 ml gesnipperde vars vrugte

METODE
Los jellie in kookwater op en voeg kouewater by.
Gooi bietjie van die jellie in bak en laat stol.
Smeer beskuitjies dik met kondensmelk en plaas `n laag beskuitjies op die gestolde jellie.
Gooi `n laag vlasous oor.
Rangskik van die neute daarop en dan `n laag vrugte, dan weer `n laag jellie, ens.
Eindig met vlamengsel
Plaas in koelkas sodat jellie kan stol.
Versier met room en vars aarbeie

1 packet (80 g) red jelly
1 medium Swiss roll, sliced
65 ml (Y4 C) brandy, sherry or fruit juice
500 – 750 ml Hinds custard prepared according to pack instructions
825 g Rhodes Peach Slices in Syrup, drained
375 ml whipped, sweetened cream
1 x 410 g Rhodes Quality Fruit Cocktail in Syrup, drained
1 x 115 g Rhodes Quality Granadilla Cup

METHOD
Prepare the jelly as per the pack instructions and place in the fridge to set slightly, but not yet firm.
Arrange the Swiss roll slices in a large bowl and drizzle with brandy, sherry or fruit juice and cover with a thick layer of the Hinds custard, followed by half of the jelly.
Arrange the Rhodes Quality Peach Slices on top of the jelly, cover with a thin layer of custard, followed by the rest of the jelly and place in the fridge to set, about 4 hours.
When set, pipe or spoon the whipped cream on top and arrange the Rhodes Quality Fruit Cocktail on top.
Drizzle with the Rhodes Quality Granadilla and serve.

kook die aand voor die tyd
2 kg vrugtemengsel
Bakers mix
5 koppies Water
5 koppies Suiker
5 teelepels koeksoda
500 gram stork margarine
Kook Vir 5 Min
Gooi n hand vol cherries en n hand vol neute by
Gooi 1 koppie brandewyn in
Haal van die stoof af
Laat oornag afkoel
Volgende oggend
Klits 12 eiers
Gooi in vrugte mengsel
5 teelepels mix spice
6 koppies ongesifte meel
1 teelepel kameel
Bietjie sout
Rasper 2 wortels en gooi in
Meng goed
Gooi mengsel in 4 uitgevoerde panne
Spuit goed met spray en cook
Bak Vir 3 tot 3 en n half hour op 110 grade C
Ek het n fermo fan oond
Haal uit en gooi n proppie brandewyn op elke koek
Laat afkoel
Wrap in foil