3 cups . Flour
2 tsp. Baking powder
2 tsp. Soda
1 tsp. salt
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 cup. Chopped pecans
1 cup. Raisins
1 (8 1/4) can crushed pineapple, well drained, reserving 1/4 c. Liquid
METHOD FOR MAKING THE YAM cake
Heat oven to 325 degrees Fahrenheit. Grease and flour a 10 inch tube pan. In a large bowl, cream sugar,
butter, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams, add
to creamed mixture. Add all spices, salt, soda and baking powder. Mix well, add nuts, raisins, and pineapple,
reserving 1/4 c. of the liquid. Heat oven to 325 degrees. Grease and flour a 10 inch tube pan. Bake for 1 1/2
hours or until a toothpick comes out clean
.FROSTING FOR YAM CAKE:
1/2 cup. firmly packed brown sugar
pinch of salt
1/4 cup. Butter
1/4 cup. reserved pineapple liquid
2 tbsp. milk
1 tbsp. of the reserved yam liquid
3/4 cup. Powdered sugar
1 tsp. vanilla
8 pecans
METHOD FOR FROSTING THE YAM CAKE
In medium saucepan, combine brown sugar, dash of salt 1/4 cup of butter, pineapple juice reserved from
crushed pineapple, 2 tablespoons of milk and 1 tablespoon of yam liquid. Bring to a boil stirring constantly,
remove from heat, beat in powdered sugar and 1 teaspoon of vanilla. Cool about 10 minutes to allow it to
cool. It will thicken slightly. Beat well and spread over cake and let run down sides of the cake.
HOW TO MAKE BANANA FUNNEL CAKE (2013-12-04 14:05)
Ingredients:
1 cup of banana puree
1/3 cup of milk
2 eggs
1/4 cup of sugar
2 1/2 cups of self raising flour
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
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1/8 teaspoon of cardamom
oil (for frying)
powdered sugar
METHOD FOR MAKING THE CAKE
Puree the bananas in the blender and then add the milk, sugar and eggs.
You now have to filter the spices and the flour and add it to the banana mixture.
Take a frying pan or a skillet and add some oil. Heat this at least upto 375F.
Before you pour the batter into the funnel you will need to cover the small opening with a finger.
Pour at least ¼ cup batter into the funnel and hold it over the hot oil.
When you pour the batter, you must move the funnel in swirls and create different criss-cross patterns with
it.
Once done, fry this for about a minute or two or wait until it turns golden brown.
You also need to turn the other side as well.
Once it is cooked, all you need to do is drain it on some paper towels.
Sprinkle with some powdered sugar and serve warm.
PEPPERMINT PIE RECIPE (2013-12-04 15:37)
Ingredients:
9 inches graham cracker crust or chocolate graham wafer pie crust That is (ready to use)
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
a pinch salt
6 drops of peppermint extract
6 drops of red food coloring
1 cup whipping cream, chilled
2 tablespoons peppermint candies, crushed
Directions:
1.In a saucepan, over low heat, combine marshmallows and milk. Stirring constantly till the marshmallows
are melted and the mixture is smooth.
2.Remove from the heat, add vanillacextract, salt, peppermint extract, and the food coloring.
3Now .Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
4.Beat the whipping cream in a chilled bowl untill it is stiff.
5.Stir the peppermint mixture, and then fold into the whipping cream. Pour into the crust and refrigerate
for minimum 12 hours.
6.Garnish with peppermint candy just before serving.ENJOY
BEST CARAMEL APPLE CHEESECAKE (2013-12-04 19:05)
Ingredients
8 whole graham crackers
1 cup lightly toasted walnuts
2 tablespoons light brown sugar
5 tablespoons of unsalted butter, melted
1/2 cup plus 2 tablespoons of white granulated sugar, divided
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1 tablespoon orange zest
3 packages of cream cheese, at room temperature
1/2 cup plus 2 tablespoons packed light muscovado sugar
4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup heavy cream
PREPARATION METHOD
Apple Mixture Recipe Mentioned below
Apple Caramel Sauce recipe Mentioned below
Preheat the oven to 350 degrees F.
Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until
finely ground. With the motor running, add the butter through the feed tube and process until the mixture
just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into
the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden
brown and just set for about 8 minutes. Remove to a baking rack and let it cool completely.
Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light
and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and
beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and
mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla
extract and beat until combined. Add the salt and heavy cream and mix until just combined.
Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum
foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the
roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water
from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center
still jiggles, about 55 minutes.
Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath
for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the
cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining
toasted walnuts. Serve additional sauce on the side.
Apple Mixture:
2 cups apple juice
1/4 cup granulated sugar
1 vanilla bean, reserved from the cheesecake mixture
1 tablespoon cold butter
3 Granny Smith apples, peeled, seeded and thinly sliced
3 Fuji apples, peeled, seeded and thinly sliced
1/4 cup apple brandy
METHOD
Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly
thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring
occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer
the apples to a plate and let cool slightly.
Apple-Caramel Sauce:
1 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream
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Pinch salt
3 tablespoons apple brandy (recommended: Calvados)
1/2 teaspoon pure vanilla extract
METHOD
Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the
pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium
heat. Remove from heat and keep warm.
When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until
smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm
RECIPE BLUEBERRY PANCAKES (2013-12-04 19:16)
INGREDIENTS
1 cup . flour
2 tbsp. sugar
1 1/4 tsp. baking . powder
1/4 tsp. baking. soda
1/2 tsp. grated orange rind
1 cup. orange juice
2 tbsp of milk
2 tbsp. oil
1 egg large , beaten well
1 cup. blueberries
METHOD FOR MAKING THE BLUEBERRY PANCAKES
Combine the flour , sugar , baking powder , baking soda together in a bowl .Now Add the orange rind ,
orange juice , milk , oil and egg stirring well until smooth batter is formed .Spoon onto the griddle; top with
blueberries . Turn over the pancake when it bubbles .Serve.
COOKIES CREAM ICE CREAM RECIPE (2013-12-04 19:18)
INGREDIENTS-SERVES 4
3 egg yolks
1 (14 ounce) can of condensed milk
4 teaspoons of vanilla extract
1 cup chocolate sandwich style cookies, coarsely crushed
2 cups of heavy cream, whipped
METHOD FOR MAKING THE ICE CREAM
1. In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla extract.
2. Fold in the crushed cookies and whipped cream.
3. Pour the mixture into a 9 by 5-inch loaf pan lined with foil.
4. Cover and freeze for 6 hours or more until firm.
5. To serve, scoop ice cream from pan or cut into slices.
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LEMON PUNCH (2013-12-05 14:53)
Ingredients:SERVES 4
0.16 (12 oz.) frozen lemonade
0.16 (12 oz.) frozen orange juice
0.16 (1 lb. 14 oz.) can pineapple juice
0.32 cup cold water
0.16 quart soda water
0.32 quart ginger ale
0.16 quart lime sherbet
PREPARATION METHOD
Mix together lemonade, orange juice, pineapple juice, cold water, soda water and ginger ale. Pour into punch
bowl. Add the sherbet and stir for several minutes before serving. Needs no ice cubes.
10 MINUTE DESSERT-HONEY FLAPJACK RECIPE (2013-12-06 12:23)
INGREDIENTS
200g butter
200g sugar
200g honey
400g oats (plus a little bit more)
1 teaspoon vanilla extract
PREPARATION METHOD
1 Preheat oven to 180°c & grease two 30cm x 30cm cake tins
2 Melt the butter, sugar & honey in a saucepan, add vanilla extract.
3Now Add the oats into the mixture and mix well
4 Transfer the mixture to the cake tin & press down to about ¾” thick
5 Bake for about 15-20minutes or until golden
6 Let it cool in the tin, turn out & cut into squares.
EASY BLACKBERRY MOUSSE (2013-12-06 12:29)
INGREDIENTS
2 cups packed fresh blackberries
1 envelope unflavored gelatin
2 tablespoons cold water
1/3 cup plus 2 tablespoons granulated sugar
1/4 cup water
2 egg whites
1 1/2 cups whipping cream
Blackberries, for garnish, optional
Preparation METHOD
1. Puree blackberries in a food processor or blender. Strain through a fine strainer to remove seeds.
2. Soften gelatin in 2 tablespoons cold water. set aside.
3. In a medium saucepan, place blackberries, sugar and 1/4 cup water. Simmer for 5 minutes. Mix into
gelatin mixture.
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4. Beat egg whites until stiff but not dry. Fold into berry mixture.
5. Beat cream until stiff peaks form. Fold into berries.
6. Pour mousse into 4 to 6 individual serving glasses, or a decorative bowl. Garnish with fresh blackberries
and whipped cream, if desired.
7. Chill in refrigerator for 3 hours or until ready to serve.
BLACKBERRY ICE CREAM (2013-12-06 12:33)
INGREDIENTS
2 1/2 c. sugar, divided
3 c. fresh blackberries
3 eggs, beaten
1/4 tsp. salt
1 tbsp. vanilla extract
6 c. milk
1 (13 oz.) can evaporated milk
PREPARATION METHOD
Sprinkle 1/2 cup sugar over blackberries; crush lightly. Puree berries in electric blender; if desired, put
through a sieve to remove seeds. Combine eggs, salt, and remaining 2 cups sugar; beat well. Stir in vanilla,
milk and blackberry mixture. Pour into freezer can of a 1 gallon ice cream freezer. Freeze according to
manufacturer’s instructions. Yield: about 3 1/2 quarts
CINNAMON ROLLS (2013-12-06 14:24)
INGREDIENTS REQUIRED-MAKES 20 ROLLS
For the cream cheese frosting:
8 oz cream cheese
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
3 cups confectioner’s sugar
1 tablespoon milk
INGREDIENTS REQUIRED
For the rolls:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. package vanilla pudding mix
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon salt
6 cups flour
INGREDIENTS REQUIRED
For the filling:
1 cup unsalted butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
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1 ½ cups golden raisins, optional
PREPARATION METHOD
For the frosting:
Mix all ingredients until smooth.
PREPARATION METHOD
For the rolls:
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix
well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl.
Cover and let rise until doubled. Punch down dough and let rise again.
Roll out on floured board to 34” x 21” size. Spread 1 cup room temperate over surface. In bowl, mix 2
cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top, then add raisins, if using, in an even layer,
pressing them into the dough. Roll up very tightly. With knife, tick a notch every 2”. Cut with thread or a
very sharp knife.
Place on lightly greased cookie sheet 2” apart. Press down on each roll with the palm of your hand. Cover
and let rise until double again.
Bake at 350 15-20 minutes. Remove when they start to turn golden. DO NOT OVER BAKE.
Frost warm rolls with cream cheese frosting
SHORT CRUST PASTRY BASE -ORANGE FLAVORED (2013-12-06 14:28)
INGREDIENTS REQUIRED ARE:
250gms butter
500gms plain flour
20gms grated parmesan (optional),
2 large eggs
1 tablespoon light brown sugar
1 orange, zest of, finely grated
METHOD FOR PREPARATION
In a food processor, mix together 250gms butter, 500gms plain flour, 20gms grated parmesan (optional), 2
eggs,1 tablespoon light brown sugar and 1 orange, zest, finely grated . Pulse until the dough forms a ball.
If the ingredients are too dry, add a couple of tablespoons of cold water until the dough catches. Remove
from the processor, form the dough into a flat disc if making a large tart or pie, or into a log if making small
tartlets, and rest in the refrigerator for 40-50 min.Preheat the oven to 180 Degree C.
Remove the pastry from the fridge and roll between grease-proof paper or ”Go-Between” to fit the required
mould. Prick the base of the pastry in the mould with a fork and bake for 10-12 min until golden.Leave the
pastry case to cool, then it is ready to be filled.
EASY BANANA CREAM PIE RECIPE (2013-12-06 14:30)
INGREDIENTS
1 graham cracker or cookie crumb crust
1 cup. water with 1 tbsp. lemon juice
2 bananas
1 small. pkg. instant vanilla pudding mix
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1 1/2 cup. milk
1 (8 oz.) sour cream
1 (3 oz.) cream cheese
1 small. pkg. Cool Whip
METHOD
Slice bananas into lemon water - be sure bananas are coated with lemon water; drain well. Mix together
milk, sour cream and pudding mix. Gently fold bananas into pudding mixture. Put bananas and pudding in
crumb crust.
Beat cream cheese until smooth; mix into Cool Whip and put over pudding mix. Chill.
STREUSEL COFFEE CAKE (2013-12-06 14:33)
Topping:INGREDIENTS
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
.
Cake:INGREDIENTS
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
PREPARATION METHOD
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten
egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture
evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire
rack. Cut coffee cake into squares while still warm.
PINEAPPLE UPSIDE DOWN CAKE (2013-12-06 18:23)
INGREDIENTS REQUIRED FOR THE TOPPING
1 cup of firmly packed dark brown sugar
1/2 cups unsalted butter
1 can (20 oz) of Pineapple slices
Cake:
1 1/2 cups all purpose flour
6 tablespoons cake flour
6 tablespoons of ground almonds
3/4 teaspoons baking powder
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1/2 teaspoons salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoons vanilla extract
3/4 cup sour cream
PREPARATION
Start by making the caramel topping. Take brown sugar & butter & combine & melt in a saucepan on
medium heat until sugar dissolves & the mixture is bubbly, this should take several minutes.
Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a
single layer on top of the caramel mixture.
Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, & salt in a large mixing bowl. In
a separate bowl, use an electric mixer to beat the sugar & butter together until light.
Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with
sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel & pineapple
in pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake
in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
HEART SHAPE STRAWBERRY CAKE (2013-12-06 18:27)
INGREDIENTS-SERVES-12
1 pkg. (18 ¼ oz) white or yellow cake mix
1 pkg. (3 oz.) strawberry gelatin
3 Tablespoons all purpose flour
1/3 cup vegetable oil
½ cup cold water
4 eggs
1 pkg. (10 oz.) frozen sweetened strawberries, thawed and cut up,
½ cup butter of margarine, softened
5 to 5 ½ cups confectioners’ sugar
METHOD
Line one 8-inch square and one 8 inch round pan with wax paper and grease lightly. Pre-heat oven to 350
degrees. In a large mixing bowl, combine cake mix, gelatin, and flour. Beat in oil, water, and eggs. Reserve
½ cup of juice from strawberries and drain the rest. Fold berries into batter. Divide the batter between
the two pans. Bake the square pan foe 30-35 minutes. Bake the round pan for 35-40 minutes. Cool for 10
minutes before removing from pans.
For Frosting, combine butter and reserved juice in a small mixing bowl. Gradually add sugar and mix until
it is fluffy, about two minutes. Place cooled square cake diagonally on large serving plate. Cut the round
cake in half. Frost the cut sides. Place the frosted sides against the top two sides of the square cake to form
a heart. Frost the sides and top of the heart
LEMON PUDDING SURPRISE (2013-12-06 18:33)
Ingredients
2 oz (50gms) Butter
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Grated Zest & Juice of 1 Lemon
3 1/2 oz (100gms) Castor Sugar
2 Eggs Large
2 oz (50gms) Plain Flour
1/2 pint (300ml) Milk
Directions
Pre-Heat the Oven to 350F (180C / Gas Mark 4). Butter a large oven dish.
Sift the Plain Flour.
Seperate the Eggs and wisk the Egg Whites until they stiffen.
Cream the Butter with the grated Lemon Zest and Castor Sugar.
When the texture has become fluffy, beat in the 2 Egg Yolks.
Mix in the Plain Flour while adding the Milk.
Add the Lemon Juice.
Gently, but thoroughly, fold in the stiff Egg Whites.
Pour the mixture into the oven dish and bake for around 30-40 minutes until the sponge has risen and the
top is golden brown.
Underneath the sponge will be a creamy Lemon sauce ’Surprise’
CHOCOLATE SAUCE PUDDING (2013-12-06 18:37)
Serves 6
Pudding INGREDIENTS
150 g self-raising flour (or, I can figure, ordinary flour with a tbsp of baking powder mixed in)
4 tbsp cocoa powder
50 g ground almonds
100 g dark chocolate, roughly chopped
200 g caster sugar
175 ml milk
50 g melted butter
1 egg
Sauce INGREDIENTS
150 g dark muscovado sugar
3 tbsp cocoa powder
300 ml boiling water
PREPARATION METHOD
Heat the oven to 180C/356F
Let’s Start with the pudding first. Mix all the dry ingredients together in one bowl, milk, butter and egg in
another bowl. Then mix the dry into the wet and spoon into six individual ovenproof dishes (but I would
guess you can get eight!) or, as I did, in one large. I greased it a little but don´t think it is necessary.
Then make the sauce by mixing cocoa powder and sugar together and stir in the boiling water little by little.
Spoon this over the pudding mixture and put in the oven.
Bake for 20 minutes, then lower the heat to 170C/338F and bake for another 10 minutes until the sponge
or pudding feels firm to the touch (with a wooden spoon for example). Serve immediately with cream the
recipe suggests, I also added some fresh fruit.
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BLACK AND WHITE CHOCOLATE BREAD PUDDING (2013-12-06 18:43)
INGREDIENTS-SERVES-6
(1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated
4 ounces white chocolate, in large chunks or pistolles
Kahlua Sauce: INGREDIENTS
1/3 cup unsalted butter, cut into 6 pieces
1 cup Kahlua
1/2 cup sugar
1 egg, lightly beaten
3/4 cup whipping cream, whipped to soft peaks, for garnish
METHOD
Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish; sprinkle with white chocolate
chunks. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar,
brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add
the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk
mixture and mix well. Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in
the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs
most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through
the middle and it should come out clean.
Meanwhile, make Kahlua sauce. In the top of a double boiler, melt the