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Make Sasko Quick Treats Vanilla Muffins and mix as per packet instructions. Place spoonfuls of the batter into a greased muffin pan until holes are one-third full. Spoon 1 tsp (5ml) apricot jam into each hole, then fill up with batter. Bake according to instructions. Remove from the oven and allow to cool. Next, melt a white chocolate bar in the wrapper, and then make a small cut in one corner to create a simple, but effective piping bag. Pipe on lines and swirls to decorate the muffins.

Prepare Sasko Quick Treats Vanilla Muffins mix according to packet instructions. Use a greased rectangular casserole dish or tin and follow baking instructions to bake the cake. Cool and remove from tray, then partially freeze before cutting into squares. Mix 500g white sugar, 100g cocoa and 1½ cup (375ml) water in a saucepan. Bring to a boil, stirring constantly. Add 1 tbsp (15ml) butter and stir until melted. While warm, dip cake squares in syrup and roll in coconut.

Use Sasko Quick Treats pancake mix and cook as per packet instructions, adding. 1 tbsp (15ml) sesame seeds before frying. For the filling, heat 2 tbsp (30ml) oil or butter in a pan and add 1 small finely chopped onion and sauté until cooked. Add3 finely chopped chicken fillets and salt and pepper to taste. Cook until moisture is almost gone. Add 1 small finely chopped red pepper, and allow to cook until done. Remove from stove, cool slightly and add ½ cup (125ml) coriander leaves. Add the filling to the cooked pancakes and serve with lemon slices and salad.

To make a quick and easy chocolate cake, mix Sasko Quick Treats Chocolate Muffin according to packet instructions. Preheat the oven to 180ºC. Grease a square cake tin and pour in the mixture. Follow baking instructions. For some easy but effective variations, add in pieces of milk chocolate to create a double chocolaty cake or add whole nut chocolate for a chocolate-nut cake. Serve hot with runny chocolate icing or cold with custard or ice cream.

Prepare Sasko Quick Treats Vanilla Muffins as per instructions. Grease an ovenproof dish and pour in the batter. Press apple pieces from 1 large tin pie apples (765g) into the batter and bake for half hour until done. While the cake is baking, place 1 ½ cup (375ml) sugar, 8 tbsp (120ml) butter, 2 tsp (10ml) vanilla essence and ½ cup (125ml) cream in saucepan and heat until bubbling, stirring continuously. Remove cake from the oven and while still warm, prick all over with a fork and pour hot sauce over. Serve warm with vanilla ice cream or custard.

Preheat the oven to 190ºC. Prepare Sasko Quick Treats Scones as per packet instructions and then add 75g, finely chopped, raw spinach, 45g finely chopped, marinated sundried tomatoes and 75g grated cheese. Cut lightly into the dough using a paring knife. Cut rounds from the rolled out dough or use 50ml measuring scoop to scoop out equal rounds, working lightly with the dough. Place on the baking tray. Bake for about 20 minutes or until golden.

To add extra substance to bran muffins, mix the Sasko Quick Treats Bran Muffins as per packet instructions then stir in one mashed banana, a handful of fresh or frozen berries and a few drops of vanilla essence. Scoop the mixture into a well-greased muffin tray and bake as per packet instructions. These make delicious bran muffins – a healthy lunch box treat!

Mix Sasko Quick Treats Brownies as per packet instructions and add 25ml sherry and 4 crumbled Cadbury Flake chocolates. Spread the mixture into a greased baking pan and bake according to instructions. Cut into squares and serve with custard or ice cream.

Prepare both Chocolate and Vanilla Sasko Quick Treat Muffin mixes packets separately and put both a dollop of vanilla mixture into paper casings in a muffin tin, then press in a chunk of Top Deck chocolate and cover with the chocolate mixture. Bake as instructed. While still warm, cover with chocolate spread and shavings of Top Deck and allow to set before serving.

Bake Sasko Quick Treats Chocolate Muffin mix in a square cake tin. Once baked and cooled, cut into 5cm cubes then cut each cube in half. Warm up some apricot jam and spread around cake cubes. Melt 225g dark chocolate and spread it evenly over a large sheet of baking paper. Leave to harden in a cool room. When set cut into 5cm squares and remove from paper. Handle chocolate as little as possible. Carefully press a chocolate square around each side of cake cube to make a chocolate box with cake in the middle. Chill for 20 minutes. Whip 150ml cream with 15ml maple syrup and pipe a little into each chocolate box. Decorate with fresh berries and chocolate.

To make the filling, prepare a roux in a medium saucepan over a medium heat with 4 tbsp (60ml) margarine and 3 tbsp (45ml) Sasko cake flour. Pour in the liquid from 1 tin asparagus and 1 cup (250ml) milk. Add 4 tbsp (60ml) mayonnaise, 200g grated Cheddar cheese and stirring continuously. Add salt and pepper to taste. If the mixture is too thick, add extra milk or if it needs to be thickened, add in flour mixed with a small amount of milk. Add the sliced asparagus and chopped, cooked chicken breasts. Next, prepare Sasko Quick Treats Pancakes as per packet instructions. Place the pancakes on a heated plate and spoon a generous amount of the mixture into the pancake and fold in half. Leftover pancakes can be served with cinnamon and sugar, or frozen between sheets of wax paper to use at a later stage.

Prepare Sasko Quick Treats Vanilla Muffin mix as per instructions. Add 100g cranberries and 100g grated apple. Mix well and pour into muffin tray. Bake according to packet instructions. Mix 1 tbsp (15ml) castor sugar and 1 tsp (5ml) cinnamon together and sprinkle over the cranberry and apple muffins while still warm.

Bake Sasko Quick Treats Chocolate Muffins as per instructions. When cooled, break into chunks, place in sealable freezer bag and freeze. Once frozen, fold gently into very soft melted vanilla or chocolate ice cream. Place in bread loaf tin and re-freeze. To loosen ice-cream from the tin run a warm knife around insides of the tin. Place tray on top of the tin and turn both over together to turn the ice cream out. If need be, place a hot cloth on the top of the tin for 10 seconds to loosen ice cream.) When ready to serve, turn out gently onto a tray and slice. Serve with strawberries and a sprig of fresh mint.

Bake Sasko Quick Treats Chocolate Muffins as per instructions. While the muffins are baking, make the chocolate sauce by bringing 1¾ cup (375ml) boiling water, 125g butter, 3 cups (750ml) icing sugar, 1/3 cup (80ml) cocoa powder and 2 tsp (10ml) vanilla essence to the boil in a saucepan. Stir constantly until all the dry ingredients and butter have dissolved. Once the muffins have cooled, cut each one into 3 rounds horizontally and cover a greased Pyrex dish (± 35cm x 25cm) with the rounds. Pour the chocolate sauce over the muffins and bake at 180° C for 10-15 minutes. Serve with custard or ice cream.

Drain 1 tin of peaches, reserving the liquid in a separate bowl. Chop up the peaches and set a side. Prepare Sasko Quick Treats Vanilla Muffins as stated on the packet but replace ½ cup (125ml) of the required milk with ½ cup (125ml) of the peach juice. If you don't have enough add milk to make the difference. Mix in the chopped peaches into the batter, spread the batter into a square or rectangular cake pan, bake as stipulated on packet or until skewer comes out clean. When cake is cooled, mix icing with milk to make a glaze icing, drizzle over and then cut onto squares or slices.

Prepare Sasko Quick Treats Flapjack mix according to packet instructions. Add 1 ripe medium mashed banana, with a drop of lemon added to prevent browning, and 1 tsp (5ml) vanilla essence and mix well. Set aside. For syrup, melt 1 tbsp (15ml) butter in a pan and stir in 1 tbsp (15ml) brown sugar and 1 tsp (5ml) ground cinnamon. Cook until syrup reaches a fairly thick consistency. Toss 1 medium- sized banana, sliced. Do not cook further.
To fry the flapjacks, melt a little butter in a non-stick pan and drop in spoonfuls of the flapjack batter. Cook flapjacks until golden brown on both sides. Serve the flapjacks with the syrup and a scoop of ice cream.

Bake Sasko Quick Treats Vanilla Muffin as per packet instructions. Once cooled, slice the top off each muffin. Mix ½ cup (125ml) coffee and ¼ cup (60ml) rum together and spoon a little over each muffin.Gently mix 1 cup (250ml) Mascarpone, ¼ cup (60ml) cream, 25ml castor sugar and 1 tsp (5ml) vanilla essence together until smooth. Spoon the mixture onto each cupcake. Put the muffin tops back on and dust with cocoa powder.

Prepare and cook Sasko Quick Treats Pancakes as per packet instructions. For the filling, add 2 tbsp (30ml) ghee or butter to a pan and add 1kg cubed rump steak, 1 tsp (5ml) chilli powder, 1 tsp (5ml) crushed red chillies, 1 tsp (5ml) cumin powder, 1 tsp (5ml) rock salt, 2 tsp (10ml) crushed garlic, 2 tbsp (30ml) lemon juice, 1 tsp (5ml) lemon pepper or garlic pepper. Cook over a medium heat until the meat is cooked, but still tender. Add ¼ cup (60ml) chopped green pepper and 200g sautéed mushrooms. Cook further until the peppers are cooked. Remove from heat and add ¼ cup (60ml) mayonnaise and ¼ cup (60ml) sour cream. Add salt to taste. For the Mexican sauce, sauté 1 chopped onion in 1 tbsp (15ml) ghee or butter in a frying pan. Add 2 tsp (10ml) crushed garlic and braise for 1 minute. Add 1 tin Mexican-style tinned tomatoes and cook through, breaking up the tomatoes a little with the back of a spoon. Add a little water if necessary. Add 3 tbsp (45ml) peri-peri sauce, 2 tbsp (30ml) mustard sauce and 2 tbsp (30ml) garlic sauce and cook for a further 2 minutes. Add salt to taste. To assemble, grease a 30cm x 30cm ovenproof dish. Place steak filling on the centre of your pancake and roll. Place rolls next to each other in the dish and pour over the Mexican sauce. Sprinkle with 1 cup (250ml) grated Cheddar cheese and 1 tbsp (15ml) oregano over and bake at 180°C until the cheese has melted and the sauce is hot.

Cook your mincemeat as you usually do for a cottage pie. Take 1 cup (250ml) Sasko Quick Treats Scone mix and mix with two egg yolks and 1 cup (250ml) milk, 1 tbsp (15ml) of melted butter, herbs of your choice and season to taste with salt and pepper. Beat two egg whites and combine with the scone mixture, place on top of the meat, bake for 25 minutes until brown, add some grated cheese on top and melt, if desired.

Mix either the Sasko Quick Treats Vanilla or Chocolate Muffin according to package instructions. Grease a microwavable bowl or silicone cake mould with butter or baking spray. Pour the batter into the dish and microwave on high for nine minutes. To complete this deliciously quick and easy cake, make a simple ganache by breaking two slabs of plain chocolate into a bowl. In a jug, place 200ml cream and bring to the boil in the microwave. Once boiling, remove and pour over the chocolate and mix until it is melted. Allow to cool for a few moments and then pour over the cake.