POUND CAKE

Top my pound cake with ice cream and fruit cocktails for a tasty combination.

Ingredients:

250g butter, softened
3 cups sugar
6 large eggs
4 cups all purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanila extract

Directions:

Beat butter at medium speed with an electrik mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time. Beating just until yellow yolk disappears. Add almond and vanila extract. Add flour alternate with milk, beginning and ending with flour. Beat at low speed just until blended after each addition.
Pour into a greased and floured pan. Used butter to grease the pan. Sprinkle a light coating of flour over the greased surface.
Bake at 150C for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire race for 15 minutes. Remove from pan and cool completely on a wire rack. Top your pound cake with ice cream and fruit cocktails for a tasty combination if desired.

Homemade Blueberry Cheese Tart.

Ingredient:

For cheese filling
500g cream cheese
100g castor sugar
125g butter
1/2 Grade A egg

For the tart crust

375g flour
75g icing sugar
188g margerine
1/2 Grade A egg

To assemble and glaze
1 can Blueberry jam / paste
Piping bag

Method:

Mix the cream cheese, sugar, butter and half an egg into a mixing bowl and beat with an electrical hand mixer. Beat until the sugar melted and the texture become smooth and creamy. Leave it aside.
Pour in the icing sugar, margerin and half an egg into another mixing bowl and mix well. Now you can add in the flour by batches and start to knead the dough until it become a playable dough. Take some dough in your hand and start to press it into the tart mould. When all the tart is ready, place it in the preheated oven of 150 ‘C bake for approximately 20 minutes or until it turn golden color.
Take the crust out from the oven and put some blueberry paste into the crust. Once it is done, pour the cheese mixture into a piping bag and start to pipe a small portion of cheese mixture on top of the blueberry paste. To decorate the tart, use another piping bag for the blueberry paste and start to pipe for some pattern that you prefer.
Place the tart into the oven again and bake for another 15 to 20 minutes or until the cheese mixture becomes flat on the surface. Bring the tarts out from the oven to let it cool completely. Served.

Note: Don’t make the crust too thin because it will be soft and won’t be able to hold the cheese. And if you make it too thick, you feel like eating the crust and not the blueberry cheese.

Chocolate Glazed Chocolate Chip Scones

Melt-in-your-mouth chocolate chip scones. Tender and moist inside with a slight crunch on the edges, these are perfect!

Ingredients

2 cups all-purpose flour
1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon salt
6 tablespoons butter, cut into small pieces
1 cup semisweet chocolate chips
3/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract

Directions

Heat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate soda and salt. Add the butter and, using two knives, cut it in until the mixture forms small crumbs. Add the chocolate chips and toss to combine. Make a well in the center of the mixture. In a bowl, whisk together the buttermilk , egg, and vanilla. Add to the flour mixture and, using a fork, gently stir until incorporated (do not over mix). Bring the dough together into a ball. On a lightly floured surface, shape the dough into an 6-inch round (about 1 inch thick). Cut into 8 wedges, separate, and transfer to the prepared baking sheet. Brush the top of the scones with milk . Bake until golden brown, 12 to 15 minutes. Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the chocolate glaze evenly over the scones.

Chocolate glaze

Ingredients
1 1/2 cups confectioners' sugar
4 tablespoons cocoa powder
2 tablespoons milk or water
2 teaspoons vanilla

Preparation
Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

Flourless Chocolate Cake

Rich and totally indulgent.

INGREDIENTS

6 tablespoons butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped
6 large eggs, separated
1/2 cup granulated sugar
1/2 teaspoon salt
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving

DIRECTIONS

Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Add salt.Let cool slightly. Whisk in egg yolks.

In a large bowl, beat egg whites until soft peaks form.Gradually add granulated sugar, and continue beating until glossy stiff peaks form.
Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan, and smooth the top with a rubber spatula.

Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar.

Serve with whipped cream or ice cream, if desired

Chocolate Crinkle Cookies

Ingredients:

1 cup cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup icing sugar sugar

Directions:

Mix together the cocoa powder, sugar, and vegetable oil in a large bowl. Beat eggs into the cocoa mixture, one at a time. Stir in the vanilla extract. Combine the flour, baking powder, and salt in a small bowl. Stir this mixture into the cocoa mixture. Cover the dough with plastic wrap and chill in the refrigerator for at least 6 hours or overnight. Preheat oven to 185 C and prepare a baking sheet with parchment paper. Fill a shallow bowl with confectioners' sugar.Roll dough into 1-inch balls. Roll the balls in the confectioners' sugar and place on the parchment paper. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to sit on cookie sheet for 1-2 minutes. Transfer to wire racks to cool completely.

MELTING MOMENTS COOKIES

The most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies.

Ingredients:

125g (1/2 cup+1 tablespoon) butter, room temperature
40g (5 1/4 tablespoons) powdered sugar
1/4 teaspoon pure vanilla extract, optional
125g (3/4 cup+1 1/4 tablespoons) potato starch (preferred) or cornstarch
80g (3/4 cup+2 1/2 teaspoons) cake flour
Powdered sugar for dusting cookies

Method:

Preheat oven to 350 degree Fahrenheit. Line the baking sheet with parchment paper.
In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Add in the vanilla extract and stir well. Fold in the potato starch, cake flour and mix well until a soft dough is formed.
Divide the dough into 2 rounds. Use your palms to shape them into small balls. To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork. Place baking sheet in the bottom part of the oven. Bake for about 10 minutes or until the cookies turn very slight brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over cookies before serving.

Butter Icing :

60g butter, softened
2/3 cup (110g) icing sugar
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice

Use an electric mixer to beat the butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.

Note : Potato starch and potato flour are completely different. Make sure you get potato starch for this recipe. In baking, potato starch adds a feather light texture to cookies.

Moist Carrot Cake

Ingredient

2 cups all purpose flour
2 tsp. bicarbonate soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups olive oil
1 cup castor sugar
1 cup brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup chopped nuts (pecans or walnuts)

Cream Cheese Frosting:

250gm cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 325°F. Prepare cake pan and lining with parchment or wax paper. Mix together in a bowl together flour, bicarbonate soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs,olive oil, sugars, and vanilla for about minute or so. Add the dry ingredients to the wet mixture and mix for about 2 minutes more. Add the grated carrots. Then add nuts if desired. Pour batter in prepared cake pans and bake for approx. 35 to 40 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.

To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

Low-Fat Chocolate Mini Muffins

Ingredients

To be sifted

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate soda
• 1/2 teaspoon salt

• 2 cups low fat milk
• 1 cup melted butter
• 2 cups brown sugar
• 1 egg
• 1 teaspoon vanilla essence

Get the steamer ready on medium heat. In a bowl, combine the first five ingredients. Stir in butter, brown sugar, milk, egg and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Steamed 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dish with multicolored tiny sugar flower shapes or confectioners' sugar if desired.

Chocolate Chips Conflakes Cookies

Ingredients

• 200 g butter
• 150g brown sugar
• 2 eggs
• 150g chocolate chips
  
• 300g all-purpose flour
• 60g cornflakes cereal (coarsely crushed)
• 1 tsp vanilla essence
• 30g corn flour
  

Beat butter and brown sugar till creamy. Stir in the lightly beaten eggs. Add vanilla essence. Fold in the flour mixture including corn flour and chocolate chips.Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes. Transfer them to a baking tray lined with parchment paper and bake for 15 minutes at 160 degree C or till golden brown.

Coconut Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs, separated white & yolk
  
• 1/2 teaspoon vanilla essence
• 1 1/3 cups flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the white egg until light , fluffy and stif. Gradually blend in egg yolk, vanilla and the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto small cookies cup.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Sour Cream Pound Cake

Ingredients

• 4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups sugar
• 1 cup butter, softened
• 4 eggs
• 1 tsp vanila
• 2 cups sour cream
• 1/2 cup castor sugar
• 1/2 cup finely chop walnuts/almonds
• 2 tbsp ground cinnamon

Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the butter until light and fluffy. Add eggs, 1 egg at a time, beating well after each. Mix in vanilla. Stir in flour mixture alternately with sour cream, beating after each addition until smooth. Set aside. Combine 1/2 cup castor sugar, the nuts and cinnamon. Pour half of batter into well greased pan; sprinkle with half of filling. Repeat with remaining batter and filling. Bake 180 degrees C for 45 minutes. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes more to complete cooking. Cool 10 minutes, remove from pan. Cool completely on wire rack. Ready to serve.

No - Bake Oreo Cheesecake

Ingredients

Oreo Crust:

1 1/2 cups oreo (crushed)

6 tablespoons butter, melted

Cheesecake Filling:

250 g cream cheese, at room temperature

250 g unsalted butter

1/4 cup castor sugar

1 teaspoon vanila essence

2 small tin nestle cream

1 package oreo (chopped)

Topping:

Oreo Biscuits

Oreo Crust: In a large bowl, mix together the Oreo crumbs, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch pan with removable bottom. Press the crumb mixture onto the bottom and about one inch up the sides of the pan. Cover with plastic wrap and refrigerate while preparing filling.

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the sugar, nestle cream and beat until light and fluffy. Scrape down the sides of the bowl and beat in vanila essence .

Gradually fold cream cheese mixture and chopped oreo . Pour of the filling over the chilled oreo crust and smooth the top. Cover and place in the refrigerator for about an hour and then decorate with oreo over the filling. Return to the refrigerator to chill for 4 to 6 hours before serving.

No - Bake Cheesecake

Ingredients

Marie Crust:

1 1/2 cups marie biscuits(crushed)

6 tablespoons butter, melted

Cheesecake Filling:

250 g cream cheese, at room temperature

250 g unsalted butter

1/4 cup castor sugar

1 teaspoon lemon juice and zest

1 cup heavy whipping cream or 2 small tin nestle cream

1/2 cup fresh milk

1/2 package Marie biscuit

Topping:

Strawberry

Marie Crust: In a large bowl, mix together the Marie crumbs, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch baking pan with removable bottom. Press the crumb mixture onto the bottom and about one inch up the sides of the pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in lemon juice and zest.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour half the filling over the chilled marie crust and layered with marie biscuits ( dip into fresh milk) and pour again the remaining filling and smooth the top. Cover and place in the refrigerator for about an hour and then decorate with strawberry over the filling. Return to the refrigerator to chill for several hours, or even overnight.

Almond Sugar Crescents

Ingredients

• 135 g butter
• 75 g icing sugar
• 2 egg yorks
• Zest of 1 lemon
• 270 g flour
• 80 g ground almonds

Mix butter and icing sugar till well blended. Add in egg yorks and zest of lemon and cream till smooth. Add in flour and ground almonds and mix till well incorporated. Roll the dough and cut it with crescents cutter. Place cookies into the greased pan. Bake at 160 degrees C for 15 to 20 minutes or till golden brown. Remove from oven and dust it with icing sugar.

Jam Sandwich Cookies

Ingredients

• 250 g butter
• 250 g sugar
• Pinch of salt
• 1 tsp vanila essence
• 1 egg
• 2 egg york
• 500 g flour
• 40 g custard powder
• 1 tbsp milk powder

Mix butter, sugar, salt and vanila essence. Cream till light then add in egg and egg york and cream till smooth. Add in sieved flour, custard and milk powder and mix till well blended. Roll the dough between sheets of plastic to 3 mm thickness . Then cut it with 5 cm round cutter. Use a 1.5 cm small round cutter, cut one hole in half the cookies. Place cookies into the greased pan. Bake at 180 degrees C for 15 - 20 minutes or till golden brown. Let it cool. Spread strawberry jam onto cookies without holes. The holed cookies dust it with icing sugar.Top with holed cookies.

(You may leave the top cookies intact or replace strawberry jam with jam of other flavours, cream or melted chocolate.)

Raisin Scones

These scones are best enjoyed hot from the oven with some fresh cream & jam . My kids love it !Ingredients

260 gm (2 cups) all purpose flour
2 tsp baking powder
75 gm (1/3 cup)butter
50 gm (1/4 cup) castor sugar
A pinch of salt
50 gm (1/4 cup) raisin
120 ml (1/2 cup )fresh milk
1 egg , lightly beaten
1 tsp vanilla essence
Glaze - 1 egg or cream

Preheat oven to 375 degrees C and place the rack in the middle of the oven.

In the large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In the small bowl, combine the milk, beaten egg and vanilla. Add this mixture to flour mixture. Stir just until combined. Do not over mix.
Knead dough gently four or five times and using cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet. Brush the tops of the scones with a little cream or eggs. This helps to brown the tops of the scones during baking.
Bake for about 15 minutes or until nicely browned. Removes from oven and transfer to wire rack to cool. Serve with whipped cream and your favourite jam.

Chocolate Chip Cookies

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla essence
3 cups all purpose flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts/hazels

Preheat oven to 175 degrees C.
Cream together the butter, white sugar, brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by small spoonfull onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Butterfly Moist Chocolate Cake

Butterfly Moist Chocolate Cake

Ingredients

150gm softened butter
1 1/2 cups castor sugar
2 cups all- purpose flour
3 eggs
250 ml cold water
1 tbs baking powder
1/2 tsp bicarbonate soda
1/2 cups unsweetened cocoa powder
1 tsp vanila essence

Chocolate Fudge

1/2 cups cocoa
2 tbsp corn flour
2 eggs
1 cup ideal milk
1 cup water
3/4 white sugar
1 tsp vanila essence
100gm butter


Chocolate Cake

Beat butter and sugar.
Add eggs and essence vanila.
Mix flour, cocoa powder, baking powder,
bicarbonate soda , sugar in a bowl.
Mix everything together until smooth,
either by hand or by using an electric mixer at slow speed.
If the batter is too runny you may add slightly more flour.
Transfer to bake tin and bake at 350 degrees
until a wooden pick inserted in center comes out clean,
approximately 35 to 45 minutes.

Chocolate Fudge

Mix all chocolate fudge ingredients and cook by using
double boiler and stir until thicken for 10 minutes.
Ready to serve

Best Moist Chocolate Cake Recipe You've Ever Tasted!

Apple Crumble

Apple Crumble with cream or vanila ice cream.

Ingredients

6 apples
6 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons butter

Crumble:
4 teaspoons butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats (optional)

Peel and slice apples into greased baking dish.
Combine sugar and cinnamon and sprinkle over apples.
Dot with two teaspoons of the butter.
Blend the remaining four teaspoons of butter into brown sugar.
Mix and add flour and rolled oats.
Spoon mixture over apples.
Bake at 350F for 15mins.
Uncover and bake until crust is golden and apples are tender
(approx. 35 minutes.)

Serve warm or cold with whipped cream. Delicious!