- Sponge cake
Butter 8 ounce
Sugar 8 ounce
Flour 6 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
- Fudge Brownies with Chocolate Frosting
Ingredients
Butter 4 ounces
Chocolate 2 ounces
Eggs 2
Caster sugar 1 cup leveled
Self raising flour 1 cup
Walnut chopped ½ cup
Vanilla essence 1 tsp
Ingredients for Chocolate Butter Frosting
Butter 4 ounces
Icing sugar 2 cups
Vanilla essence ½ tsp
Milk 2 tbsp
Cocoa powder 3 tbsp heaped
Method
Grease 8 by 8 inch baking pan, in a medium sauce pan melt 4 ounce butter and 2 ounce chocolate on low flame, remove from heat, stir in 2 eggs, 1 cup caster sugar and 1 tsp vanilla essence using a wooden spoon, beat lightly until just mixed, stir in 1 cup self raising flour and ½ cup chopped walnuts, spread in prepared pan, bake on 180 degree C for 30 minutes, cool and ice with chocolate butter icing, decorate top with grated chocolate.
Method for Chocolate Frosting
Beat 4 ounce butter till fluffy, gradually adding in 2 cups of icing sugar and 3 tbsp cocoa powder, beat well, slowly add in the ¼ cup milk and ½ tsp vanilla essence, beating until well mixed, use frosting to ice the brownies
- Dry Fruit Tart
Ingredients for Short Crust Base
Egg 1 yolk
Butter 4 ounces
Flour 6 ounces
Caster sugar 2 ounces
Vanilla essence few drops
Ingredients for Filling
Egg 2
Pistachio chopped 1 tbsp
Walnuts chopped 1 tbsp
Cinnamon ¼ tsp
Raisin 2 tbsp
Orange peeled 2 tbsp
Almonds chopped 2 tbsp
Red Glazed cherries (chopped) 2 tbsp
Green Glazed cherries (chopped) 2 tbsp
Currents 2 tbsp
Jam 3 tbsp
Method for Base
Beat 4 ounce butter with 2 ounce sugar and few drops of vanilla essence till fluffy, add 1 egg yolk, fold in the 6 ounce sieved flour, put mixture on the table and knead with a soft hand to form into dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays.
Method for Filling
In a bowl, mix together, 2 tbsp raisins, 2 tbsp orange peel, 2 tbsp chopped almonds, 2 tbsp each green and red glazed cherries, 2 tbsp currents, 1 tbsp pistachio and 1 tbsp chopped walnuts, ¼ tsp cinnamon powder and 2 eggs, mix well, put about 1 tbsp full of mixture in the empty tarts, bake on 180 degree for 20 minutes. After it is bake, dip the edges in jam. Garnish with chopped pistachio.
- Crown bread
Ingredients
Flour 1 pond
Butter melted 2 ounces
Egg 1
Salt 1 tsp
Instant yeast 1 tbsp
Dry milk powder 2 tbsp heaped
Sugar 1 tsp
Luke warm water to knead the dough
Method
In a bowl, mix together 1 pond flour, 1 egg, 1 tbsp dry yeast, 2 ounces melted butter, 2 tbsp heaped milk powder, and 1 tsp sugar mix all well and knead into a soft dough with Luke warm water, leave to rise in a greased pan, covered for 1 hour, take the dough out, punch down, and make 7 balls of equal weight, grease round pan, and arrange 7 balls in it. In the base and one on top of the balls, apply little oil on it and leave it to rise again for 1 hour, brush with beaten egg, bake in hot oven, 200 degree C for 20 minutes, till light golden, remove cover immediately with damp napkin.
- Easy Pound Cake
Ingredients
Butter 8 ounces
Fine sugar 2 cups
Eggs 4
Flour 3 cups
Baking powder 4 tsp
Milk 1 ½ cup
Icing sugar to dust
Vanilla essence 1 tsp
Method
Pre heat oven to 180 degree C beat 8 ounces butter and 2 cups sugar till fluffy add 1 tsp vanilla, sieve together 3 cups flour and 4 tsp baking powder in your beaten sugar and butter mixture, beat in eggs one at a time alternating with sieved mixture of flour and 1 ½ cup milk, beginning and ending with flour, pour mixture in a greased pan, bake for 45 minutes, cool in pan for 5 minutes, then turn onto wire rack to cool completely, dust with icing sugar.
- Chocolate Mint Cream Cake
Ingredients for Chocolate Sponge
Egg 4
Cocoa powder 1 ounce
Flour 3 ounce
Caster sugar 4 ounce
Vanilla essence ½ tsp
Ingredients for Icing
Icing sugar 2 ounces
Fresh cream chilled 12 ounces
Green color few drops
After eight chocolate for decoration
Pepper mint essence ½ tsp
Method for Cake
Beat 4 eggs and 4 ounce sugar till light and fluffy, add ½ tsp vanilla essence and beat well, sieve together 3 ounce flour and 1 ounce cocoa powder and fold in the beaten egg-sugar mixture lightly, pour mixture in two well greased 8 inches pan and bake on 180 degree for 25 minutes, remove and cool.
Method for Icing
Beat chilled 12 ounces cream with 2 ounce icing sugar, ½ tsp essence and few drops of color, top icing in centre of cake sides and top, decorate with swirls of cream and after eight chocolate. Serve chilled.
- Orange oats crisp
Ingredients
Oats 1 ½ cup
Flour 1 cup
Oil ½ cup
Egg 1
Granulated sugar ½ cup
Brown sugar ¼ cup
Baking powder ½ tsp
Baking soda ¼ tsp
Orange peel 1 tbsp
Orange juice 1 tbsp
Method
Beat 1 egg in a bowl until frothy, add in ½ cup granulated sugar and ¼ cup brown sugar, also add in ½ cup oil with 1 cup sieve flour, ½ tsp baking powder and ¼ tsp baking soda, mix in 1 tbsp orange peel, 1 tbsp orange juice and 1 ½ cup oats, drop by spoon full onto greased cookie sheet, bake for 15 minutes on 180 degree C.
- Chocolate chip cookies
Ingredients
Butter 4 ounces
Sugar ½ cup
Brown sugar ½ cup
Vanilla essence 1 tsp
Flour 7 ounces
Baking powder ¼ tsp
Salt ¼ tsp
Chocolate chip ½ cup
Walnuts chopped ¼ cup
Egg beaten 1
Method
In a mixing bowl beat 4 ounces butter and1/2cup sugar till creamy. Then add 1tsp vanilla essence , gradually add beaten eggs mix in sifted flour and baking powder 1/2cup chocolate chips and 1/4cup chopped walnuts, shape tsp full of mixture into small balls, place on a greased tray. Allow room for spreading. Bake on 180 degree for 12 to 15 min.
- Chocolate Chip Short Bread
Ingredients
Flour 1 cup
Chocolate chips ½ cup
Butter soft ½ cup
Brown sugar ¼ cup
Vanilla essence ½ tsp
Method
In a bowl, put together ½ cup butter, ¼ cup sugar, ½ tsp vanilla and 1 cup flour, mix slightly until it forms a ball, add ½ cup chocolate chips and roll into 1 inch balls, place on ungreased cookie sheet, press with fork, bake on 160 degree C or No: 3 for 15 minutes.
- Saltish Biscuits
Ingredients
Butter 4 ounce
Flour 8 ounce
Castor sugar 2 ounce
Baking powder ¼ tsp
Salt ½ tsp
White cumin whole 1 tsp
Egg 1
Method
Sift together flour, baking powder, mix in salt, beat butter and sugar till light and creamy, add in egg and continue beating. Add cumin; fold in the sieved mixture of flour and baking powder. Mix lightly with your hand. Form it into dough. Roll to a medium size. Cut with round cutter. Place on a baking tray. Prick with fork. Bake for 12 to 15 minutes on 180 degrees.
- Carrots Cookies
Ingredients
Egg (beaten) half
Flour 1 cup
Oats 1 cup
Butter ¼ cup
Walnuts ½ cup
Fine sugar ½ cup
Grated carrots ½ cup
Milk ¼ cup
Vanilla essence 1 tsp
Baking powder 1 tsp
Cinnamon powder ½ tsp
Ingredients for icing
Icing sugar 1 cup heaped
Soft butter 2 tbsp
Orange juice 1 to 2 tbsp as required
Method
Beat ¼ cup butter and ½ cup sugar till creamy, add in half beaten egg and beat again, now add ½ cup grated carrots, ¼ cup milk and 1 tsp vanilla essence. Now add 1 cup flour, 1 cup oats, ½ cup chopped walnuts, 1 tsp baking powder and ½ tsp cinnamon powder. Mix well. Drop with spoons full on greased cookie sheet, bake on 190 degree for 15 minutes until slightly brown, cool dip in icing and serve.
Method for icing
Beat together 2 tbsp butter, 1 cup heaped icing sugar adding 1 to 2 tbsp orange juice to make thick spreadable consistency icing.
- Orange Cake
Ingredients
Eggs 6
Yogurt 1 cup
Walnuts chopped 1 cup
Butter 12 ounces
Water ½ cup
Sugar 2 ¼ cup
Flour 3 ½ cups
Salt 1 tsp
Orange essence 1 tsp
Baking soda ½ tsp heaped
Orange powder 2 tbsp
Ingredients for Topping
Marmalade 4 tbsp heaped
Orange juice 4 tbsp
Method
Sieve together 2 ¼ cup flour, 1 tsp salt and ½ tsp baking soda. Keep aside. Grease and flour a 10 inches tube pan, beat 12 ounces butter, 2 ¼ cup sugar, 1 tsp essence and 2 tbsp orange flavor powder, mix with water on low speed till blended, increase speed and beat till light and fluffy, again lower speed and add 6 eggs one by one adding in ¼ cup sieved flour, at intervals, now add 1 cup yogurt, 1 cup walnuts and fold in the reaming flour, pour mixture in the tube pan, bake on 170 degree C for 1 hour, un mold after 5 minutes, pour topping.
Method
Cook together 4 tbsp marmalade and 4 tbsp orange juice in a pan for 5 minutes, pour on top of cake when unmolded.
- Cornflakes Macaroons
Ingredients
Egg whites 2
Sugar 1 cup
Desiccated coconut 1 cup heaped
Corn flakes 1 cup
Coconut essence ½ tsp
Salt ½ tsp
Method
Pre heat oven to 180 degrees, beat 2 egg whites stiff, add ½ tsp salt and ½ tsp coconut essence, gradually beat in 1 cup sugar, fold in 1 cup desiccated coconut and 1 cup corn flakes, drops from tea spoon onto a greased baking tray, bake for 20 minutes till golden and firm, remove with spatula.
- Chicken Crostini
Ingredients
French loaf cut into ½ inch thick slices 1
Boneless chicken 2 cups
Garlic paste 1 tsp heaped
Salt 1 tsp
Black pepper ½ tsp
Crushed red pepper 1 tsp
Oregano leaves 1 tsp
Ketchup 3 tbsp
Tomato paste 1 tbsp heaped
Oil 2 tbsp
Butter 4 ounces
Cheddar cheese grated 1 cup
Capsicum cut into tiny cubes 1
Method
Heat 2 tbsp oil, add 1 tsp garlic paste, cook for 1 minute, add 2 cups finely chopped chicken cubes, fry for 5 minutes add 1 tsp salt, ½ tsp pepper, 1 cubes of capsicum, 1 tsp crushed red pepper, 1 tsp oregano leaves, 3 tbsp ketchup and 1 tbsp tomato paste, cook for 5 minutes till chicken tender, cut 1 French loafs into diagonal slices, spread with 4 ounce butter, arrange chicken mixture, cover with 1 cup grated cheese, bake in a pre heated oven for 10 minutes till cheese melts.
- Carrot and walnut cup cakes
Ingredients:
Self raising flour 5 ½ ounce
Baking powder ½ tsp
Cake spice ½ tsp
Brown sugar 2 ounce
Carrot 1 grated
Walnuts 2 ounce (chopped)
Milk ½ cup
Egg 1
Oil 2 tbsp
Ingredients for topping:
Cream cheese 100 grams
Icing sugar 5 tbsp
Marzipan carrots for decoration
Method:
Pre heat oven to 200 degree centigrade.
Sift flour baking powder, cake spice in to al bowl stir in the brown sugar carrots and walnuts
In a separate bowl lightly beat together milk egg and oil a stir into the flour mixture. Mix very lightly divide mixture between paper cases and bake for 15 minutes remove and cool.
Method for topping:
Beat cream cheese till soft adding in icing sugar.
Spread the icing over the cup cakes and decorate with marzipan carrots
- Banoffee Pie
Ingredients for Base
Digestive Biscuit 1 packet
Butter (melted) 4 ounces
Ingredients for Filling
Butter 6 ounces
Castor Sugar 6 ounces
Condensed Milk 1 tin
Banana 3
Fresh Cream as required
Chocolate Sauce for garnish
Method for Base
In a bowl, mix together 1 packet crushed digestive biscuit and 4 ounces melted butter. Now put this mixture in a pie plate and make Base. Chill till firm.
Method for Filling
In a pan, heat 6 ounces butter, add 6 ounces caster sugar and cook till sugar melts. Now add 1 tin condensed milk and cook till it starts boiling. Pour this mixture on prepared base. Freeze for 30 minutes till firm. Now cut 3 bananas in diagonal slices. Garnish banoffee pie with banana slices. Now beat fresh cream and pour in star nozzle piping bad. Garnish pie with cream, decorate with rectangular chocolate pieces. Spread some chocolate sauce and serve.
- Chocolate Éclairs
Water 4 ounces
Butter 2 ounces
Flour 2 ounces
Egg 2
Salt a pinch
Fresh cream whipped 1 cup
Icing sugar 1 ounce
Ingredients for chocolate icing
Butter 1 ounce
Icing sugar 4 ounce
Water 1 tbsp
Coco powder 2 tbsp
Cooking chocolate 2 tbsp
Cream 2 tbsp
Method for éclairs
In a pan, put water, butter and salt, cook till boiling. Add in flour, and mix fast. Cook till the mixture forms balls in the centre and leaves the sides of the pan. Remove from fire. Add in eggs 1 at a time. Mixing fast. Fill the batter in icing bag and pipe out long lengthwise strips on a greased tray and bake on 300 degrees centigrade for 25 minutes. Cool, slit éclairs from side. Fill with fresh cream. Dip top in chocolate icing.
Method for icing
Mix all the ingredients together under icing and cook for 2 minutes. Remove and use.
- Cake Rusk
Butter 4 ounce
Castor sugar 4 ounces
Eggs 3
Flour 4 ounce
Baking powder 1tsp
Vanilla essence ¾ tsp
Yellow color few drops
Method
Beat butter and sugar till light and fluffy. Add in eggs 1 at a time. Beating well after each addition. Add essence and color. Fold in sieved flour and baking powder mixture. Pour in a greased and lined cake Rusk tin. Bake on 180 degrees for 45 minutes. Take out. Cool and cut into slices. Again bake on 150 degrees, for 30 minutes (15 minutes on each side)
- Coconut macrons
Desiccated coconut 2 cup
Egg whites 5
Sugar 1 ½ cup or 12 ounces
Pink color few drops
Method
In a sauce pan mix together unbeaten 5 egg whites, 1 ½ cup or 12 ounce sugar and 2 cup coconut, cook on fire till it boils and becomes thick, remove add color, spread the cook mixture over wooden base and leave it till it cools, grease the baking tray and dust with flour, put 1 tbsp of batter each on tray and bake in pre heated oven on 150 degree C for 30 minutes.
- Strawberry Rouge Cake
Eggs 2
Sugar 2 ounce
Flour 2 ounce
Baking powder ½ tsp
Strawberry essence ¼ tsp
Ingredients for filling
Eggs 3 separated
Milk ½ cup
Gelatin 2 tbsp leveled
Caster sugar 3 ounces + 2 ounces
Fresh cream whipped 12 ounces
Strawberry chopped 1 cup
Strawberry essence ½ tsp
Pink color few drops
Ingredients for topping
National strawberry jelly crystals 1 tbsp
Water ½ cup
Method
Make sponge cake and spread in a 9 inch loose bottom pan.
Method for filling
Mix ½ cup milk, 3 egg yolks, 2 ounce sugar and cook slightly till thick, cool add in the 2 tbsp gelatin dissolved with 1 cup strawberry puree, ½ tsp essence and color. Beat egg white stiff with 3 ounce of caster sugar, whip cream stiff, fold cream and white to strawberry mixture, mix all very lightly. Pour over the sponge in the pan and put to set for an hour, remove and spread with topping, when topping set decorate top with swirls of fresh cream.
- Fruit Cake
Eggs 3 separated
Butter 6 ounces
Brown sugar 6 ounces
Flour 6 ounces
Currents 3 ounces
Raisons 3 ounces
Chopped almonds 3 ounces
Mixed peel 3 ounces
Glaze cherries finely chopped 3 ounces
Baking powder ¾ tsp
Cake spice ¼ tsp heaped
Nutmeg ground ¼ tsp heaped
Cinnamon powder ¼ tsp heaped
Lemon juice 2 tbsp
Golden syrup or honey 3 tbsp
Method
Beat 6 ounces butter and 6 ounces sugar till light creamy, add in 3 egg yolks one at a time and beat well, beat egg white stiff and fold in the mixture, sieve together 6 ounces flour, ¾ tsp baking powder, baking soda, ¼ tsp cake spice, ¼ tsp ground nutmeg and ¼ tsp cinnamon thrice, divide the sieved flour into 3 parts, in 1st part add all the dry fruits and mix well, now put 2nd part of flour into beaten egg mixture and fold, then add the flour with fruits, then finely fold in the 3rd part of the flour, mix all well lightly, put in the greased ringed tin and bake in a pre heated oven of 150 degree C for 1 hour.
- Yummy Chocolate Cake
Eggs 6 separated
Cooking chocolate 4 ounces
Cream 4 ounces
Butter 16 ounces or 2 cups
Flour 1 ½ cup
Caster sugar 1 ½ cup
Baking powder 2 tsp leveled
Vanilla essence 2 tsp
Coco powder 5 tbsp
Ingredients for icing
Icing sugar 4 ounces
Chocolate 6 ounces
Fresh cream 2 packets
Vanilla essence 1 tsp
Cocoa powder 1 tbsp heaped
Method for Cake
Cook 4 ounces cooking chocolate with ½ cup of cream till melted, remove, cool and use. Beat 2 cups butter, 1 ½ cup sugar and 2 tsp vanilla essence till fluffy. Add in 5 tbsp sieved cocoa powder, beat 6 egg whites very stiff, add to it the egg yolks and beat well together, add the beaten egg mixture to the butter mixture and continue to beat well. Now fold in the melted chocolate and cream mixture, lastly fold in the sieved flour and baking powder mixture, mix well, pour into 2 well greased and paper lined 9 inches sandwich pan and bake on 180 degree for 45 minutes. Remove cool completely. Spread 1 layer of cake in cake plate, moist with milk apply icing, sandwich the second cake, moist with milk, cover sides and top with cream, level properly, put in freezer for half hour, remove and put in fridge.
Method for Icing
Melt 6 ounces chocolate with ½ cup cream and 1 tbsp heaped cocoa powder, remove and cool, beat remaining cream with 4 ounces icing sugar; fold in the dissolved chocolate mixture, chill for 10 minute and use.
- Lemon Meringue Pie
Butter 4 ounces
Flour 6 ounces
Baking powder 1 tsp
Sugar 3 tbsp
Ingredients for Filling
Milk 2 cups
Yellow color a pinch
Eggs 3 separated
Butter 1 tbsp
Flour 2 tsp heaped
Cream of tartar ¼ tsp
Lemon juice 2 tbsp
Sugar 4 tbsp
Method for Base
Beat 4 ounces butter and 3 tbsp sugar, add in 6 ounces flour and 1 tsp baking powder, now knead it to dough with chilled water if needed, roll the dough and line a 8 inch pie plate, prick base with fork and bake in a preheated oven of 190 degrees C for 20 minutes, remove and keep aside.
Method
Beat 3 egg yolks with 4 tbsp sugar, 2 cups milk and 2 tsp heaped flour, put to cook on low flame, string continuously till thick, remove from fire, add 2 tbsp lemon juice, a pinch of yellow color and 1 tbsp butter, pour mixture in the baked pie shell, beat 3 egg whites stiff with ¼ tsp cream of tartar, put meringue in a piping bag and pipe on the filling, bake in a very hot oven 225 degree C for 5 minutes, serve hot or cold.
- Chocolate Spiral Buns
Flour 3 cups
Cinnamon powder 1 tsp
Instant yeast 1 tbsp
Salt ½ tsp
Sugar 2 tsp
Sugar extra 2 tbsp
Melted butter extra 2 tbsp
Milk powder 4 tbsp
Butter melted 4 tbsp
Lukewarm water as required
Chocolate spread as required
Method
Sift together 3 cups flour, ½ tsp salt and 2 tsp sugar in a bowl, add 1 tbsp instant yeast, 4 tbsp milk powder, 4 tbsp melted butter and knead with Lukewarm water as required into a soft dough, leave the dough to rise for 1 hour until double. Roll the dough into rectangular, brush with extra butter, spread evenly with chocolate spread combined with 2 tbsp extra sugar and 1 tsp cinnamon powder, roll from the short side like a Swiss roll, cut into 2 cm thick slices, place on a greased baking sheet, leave it for 45 minutes till double, bake on 200 degree for 10 minutes, then reduced oven to 180 degrees and bake for another 20 minutes.
- Chicken Tikka Pizza
Flour 200 grams
Instant yeast 1-1/2 tsp
Sugar 1 tsp
Salt ` ½ tsp
Oil 3 tbsp
Milk powder 2 tbsp
Egg 1
Luke warm water as required
Method for Dough:
In a bowl mix everything together and knead to soft dough.
Filling:
Chicken tikka shredded 1 cup
Chopped onion 3 tbsp
Sweet corn 3 tbsp
Capsicum chopped 3 tbsp
Tomato chopped 3 tbsp
Olives 4 sliced
Oregano leaves 1 tsp
Cheddar cheese 1 cup
Mozzarella cheese 1 cup
Method:
1. Grease 10 inch pizza plate spread with dough and bake blind for 10 minutes
2. Remove from oven cool slightly spread with pizza sauce then 3 tbsp cheddar cheese.
3. Add all filling oregano leaves, mozzarella and cheddar cheese bake on 200 degrees for 20 minutes.
Pizza Sauce:
Tomato paste ½ cup
Ketchup 2 tbsp
Garlic paste ½ tsp
Chili powder ½ tsp
Salt ½ tsp
Oregano leaves ½ tsp
Oil 2 tbsp
Method:
1. Mix all together and cook for 2 minutes .
- Best Ever Carrot Cake
Eggs beaten 4
Flour 2 cups
Sugar 2 cups
Carrots finely shredded 3 cups
Oil ¾ cup
Walnuts finely chopped ½ cup
Baking powder 2 tsp
Baking soda ½ tsp
Ingredients for Cheese Frosting
Butter 2 ounce
Cream cheese 4 ounce
Icing sugar sifted 1 ½ cup heaped
Vanilla essence ½ tsp
Method
Grease and sprinkle some flour on two 9 inches round cake pans, in a large bowl mix together 2 cups flour, 2 cups caster sugar, 2 tsp baking powder and ½ tsp baking soda, in another bowl mix together 4 beaten eggs, 3 cups carrots and ¾ cup oil, add egg mixture to flour mixture, stir until combined, pour batter into prepared pans and bake on 180 degree for 40 minutes. Remove, cool on wire rack. Apply cheese frosting. Decorate top with ½ cup walnut halves or chopped walnuts. Serve chilled.
Method for Frosting
In a bowl, mix together 2 ounce Butter, 4 ounce Cream cheese, 1 ½ cup heaped Icing sugar sifted and ½ tsp Vanilla essence.
- Californian Cashew Pizza
Flour 2 cups
Instant yeast 1 ½ tsp
Sugar 1 tsp
Oil 4 tbsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Milk powder 2 tbsp
Lukewarm water as required
Ingredients for Pizza Sauce
Tomatoes blended 4
Tomato paste ½ cup
Oregano leaves ½ tsp
Crushed red pepper 1 tsp
White pepper ¼ tsp
Crushed garlic 1 tsp
Oil 2 tbsp
Ketchup 4 tbsp
Ingredients for Filling
Cooked mince 1 cup
Pizza sauce ½ cup
Cheddar cheese grated ½ cup
Mozilla cheese grated ½ cup
Capsicum 1 sliced
Onion 1 sliced
Mushroom 4 sliced
Black olives 4
Cashew nut roasted ½ cup
Oregano leaves 1 tsp
Parmesan cheese 1 tbsp
Method for Dough
Mix all together in a bowl, Flour 2 cups, Instant yeast 1 ½ tsp, Sugar 1 tsp, Oil 4 tbsp, Salt ½ tsp, Sugar 1 tsp, Egg 1, Milk powder 2 tbsp and knead with Luke warm water into a medium soft dough, knead the dough until smooth, put in a greased bowl leave to rise for 30 minutes covered. Then roll the dough and put in a pizza plate, spread with pizza sauce, top with filling and allow to rise for 30 minutes then bake on no. 6 or 200 degrees for 25 minutes.
Method for Pizza Sauce
In a pan put together 4 blended tomatoes, ½ cup tomato paste, ½ tsp oregano leaves, 1 tsp crushed red pepper, ¼ tsp white pepper, 1 tsp crushed garlic, 2 tbsp oil and 4 tbsp ketchup. Let it cook for five minutes and use as required.
- Family Chocolate Cake
Butter 2 cups
Castor Sugar 2 cups
Vanilla essence 1-½ tsp
Eggs (separated) 6
Flour 2 cups
Coco powder 5 tbsp
Baking powder 2 tsp
Milk ½ cup
Ingredients for Icing
Butter ½ cup
Vanilla essence 1 tsp
Icing Sugar 1-½ cups
Milk ½ cup
Method for Cake
Beat Butter, Sugar and Vanilla essence Till Fluffy. Add sieved coco powder. Beat eggs whites very stiff, add yolks and beat well. Gradually add the eggs mixture to the butter mixture and beat well. Fold in the sifted flour and baking powder very lightly, mix ½ cup milk. Pour mixture in a well greased two 9 inches sandwich pans. Bake on 180 degrees for 40 minutes. Remove and cool completely. Cover sides and top of cake with prepared Icing.
Method for Icing
Melt Butter, add Coco, vanilla essence, milk and icing sugar. Mix all well. Keep it in the fridge for 1 hour. Beat well before using.
- Calizza-la-Mama
Pizza base 1
Pizza sauce ½ cup
Boiled egg 2 sliced
Mushrooms sliced 4
Onion coarsely chopped ½ cup
Capsicum chopped 1
Onion chopped 1
Olives 4 sliced
Hunter beef 1 cup
Cheddar cheese grated 1 cup
Method
Divide pizza dough into two equal parts, roll one part, put on pizza tray, spread with ½ cup pizza sauce, top with 1 cup hunter beef, 2 boiled &sliced egg, 4 sliced mushrooms, ½ cup coarsely chopped onion, 1 chopped capsicum, 4 sliced olives and 1 cup grated cheddar cheese, roll the second dough and top to cover the base, brush the top lavishly with beaten eggs, pinch from sides and bake on No: 6 or 200 degrees for 20 to 25 minutes.
- Banana Split Pizza
Butter 4 ounces
Walnuts chopped ½ cup
Flour 1 ½ cup
Caster sugar 4 tbsp
Ingredients for Filling
Condensed milk 1 tin
Bananas 3 sliced
Pineapple rings (cut into halves) 4
Cream ½ cup
Chocolate grated ½ cup
Water ¼ cup
Vanilla essence 1 tsp
Lemon juice 4 tbsp
Gelatin 1 ½ tbsp
Cherries and walnut for decoration
Method for Filling
In bowl mix together 1 tin condensed milk, ½ cup cream, 4 tbsp lemon juice, 1 tsp vanilla essence and 1 ½ tbsp gelatin dissolved in ¼ cup water. Mix well and keep aside.
Method for Base
Beat 4 ounces butter and 4 tbsp sugar till fluffy, mix in 1 ½ cup flour and ½ cup chopped walnut, mix well and knead to dough. Press dough into a round on a greased pizza plate, prick with fork, and bake for 20 minutes until golden brown, cool and arrange 3 bananas on crust, spoon filling on top of bananas, decorate top with cherries, pineapple, walnuts and grated chocolate, drizzle chocolate sauce on top and serve chilled.
- New York Style Cheese Cake
Digestive biscuits 3 cups
Butter 3 ounces
Caster sugar 3 tbsp
Ingredients for filling
Cream cheese 2 packets
Eggs 3
Whipped cream 6 ounces
Icing sugar 7 ounces
Vanilla essence 1 tsp
Method for base
Crush 3 cups biscuits and mix with 3 ounce butter and 3 tbsp sugar spread a mixture in a 9 inch loose bottom pan, chill for 20 minutes.
Method for filling
Beat 2 packets of cream cheese, 7 ounces icing sugar and 1 tsp essence till the mixture is smooth, gradually add in the 3 eggs, fold the mixture in the whipped cream, pour the mixture over the prepared base and steam bake for 35 to 40 minutes on no. 4 or 180 degree C till the cake is firm and set. Serve with any pie filling of your choice.
- Three Milk Cake
Eggs 6 separated
Castor Sugar ½ cup
Vanilla essence 1 tsp
Flour 1 cup
Ingredients for Cream
Condensed milk 1 tin
Cream 1 packet
Evaporated milk 5 ounces
Vanilla essence ½ tsp
Fresh Milk or Orange Juice ¼ cup
Method for Cake
Separate 6 eggs, Beat 6 egg whites stiff with ¼ cup castor sugar, keep aside. Beat 6 egg yolks stiff with remaining ¼ cup castor sugar, now mix both the mixtures and fold. Add 1 tsp vanilla essence, fold in 1 cup flour, very lightly pour in a greased 9 inch loose bottom pan and bake in a preheated oven of 180 degrees for 30 minutes. Remove, cool and prick the cake well with wooden skewers all around. Pour the prepared cream on top, leave for 30 minutes, top with cherry pie, decorate with whipped cream and serve chilled.
Method for Cream
Mix together 1 tin Condensed milk, 1 packet Cream, 5 ounces Evaporated milk, ½ tsp Vanilla essence and ¼ cup Fresh Milk or Orange Juice. Beat well with hand or electric beater.
- Brownie Cup Cakes
Eggs 2
Plain flour 2 ounce
Walnut chopped ½ cup
Vanilla essence 1 tsp
Plain chocolate 3 ½ ounce
Butter 4 ½ ounce
Brown sugar 5 ½ ounce
Ingredients for topping
Whipped cream 4 ounces
Chocolate chopped 4 ounces
Liquid glucose 1 tbsp
White chocolate grated for decoration
Method
Pre heat oven to 190 degree C, melt 3 ½ ounce chocolate in a bowl over a pan of hot water, add the 4 ½ ounce butter into the chocolate and mix well till chocolate melted, in another bowl beat 2 eggs and 5 ½ ounces sugar till foamy, fold the egg mixture into the chocolate mixture then fold in the 2 ounce flour with chopped ½ cup walnuts, divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.
Method for topping
Bring the 4 ounces cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.
- Baked Alaska
Ice cream 1 liter
Cream of tartar a pinch
Eggs 2
Sugar 2 ounces
Flour 2 ounces
Icing sugar 2 ounces
Egg whites 2 or 3
Pineapple chopped ½ cup
Vanilla essence ½ tsp
Pineapple syrup as required
Method
Make sponge cake, bake in a rectangular tin, remove and cut into 2 equal pieces, sprinkle pineapple syrup on the cake, put ½ cup chopped pineapple pieces, spread with 1 liter ice cream, cover with second piece of cake, put in the freezer to chill for 2 hours, bake 2 egg white stiffed with 2 ounce sugar, ½ tsp essence and pinch of cream of tartar, pipe egg whites all over to cover the cakes, brown in a very hot oven, 250 degree C to 2 to 3 minutes, serve immediately
- Brownie Pops
Butter 4 ounce
Cocoa powder 4 tbsp
Sugar 1 cup
Flour ¾ cup
Baking powder ½ tsp
Eggs 2
Ingredients for icing
Chocolate 1 cup
Cream ¾ cup
Method for brownie
Melt 4 ounce butter and add 4 tbsp cocoa powder, keep aside, beat 2 eggs until fluffy, add 1 cup sugar and ¾ cup flour. Also add cocoa and butter mixture. Mix all together lightly, pour mixture in brownie pan and bake in a pre heated oven of No: 4 or 180 degree Centigrade for 20 minutes, remove and cool.
Method for icing
Cook 1 cup chocolate and ¾ cup cream together, dip brownie pops in chocolate, spread in nuts or sugar crystals or any cake decoration.
- Fruit Pizza
Flour 1 cup heaped
Oats ¼ cups
Butter 4 ounces
Salt a pinch
Brown sugar 4 tbsp
Walnuts 4 tbsp crushed
Ingredients for filling
Tinned cherries 1 tin
Tinned pineapple 1 tin
Kiwi 2 slice
Cream cheese 4 ounce
Packet cream 8 ounces
Vanilla essence 1 tsp
Ingredients for glaze
Any tinned fruit syrup ½ cup
Orange juice ¼ cup
Lemon juice 1 tbsp
Sugar 2 tbsp
Method for base
In a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼ cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick with fork, and bake on 190 degrees for 15 minutes till light brown. Cool completely.
Method for filling
In a bowl beat 4 ounce cream cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over baked crust arrange all fruits on crust, brush top of fruit with glaze, chill and enjoy.
Method for glaze
In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.
- Lemon Pound Cake Muffins
Eggs 2
Caster sugar 1 cup
Butter ½ cup softened
Sour cream ½ cup
Flour 1 ¾ cup
Vanilla essence 1 tsp
Salt ¼ tsp
Baking soda ¼ tsp
Ingredients for glaze
Icing sugar 1 cup
Lemon juice 2 tbsp
Method
In a large mixing bowl beat ½ cup softened butter and 1 cup sugar with 1 tsp vanilla essence. Add in it 2 eggs 1 at a time, beating well alternating with sieved flour, baking soda and salt mixture. Also fold in ½ cup sour cream, fill muffin tray ¾th full bake on 190 degree C for 20 minutes. Cool for 5 minutes remove on a wire rack, drizzle with glaze. Serve warm.
Method for Glaze
Mix together 1 cup icing sugar and 2 tbsp lemon juice, drizzle over muffins.
- Blondie’s
Eggs 2
Brown sugar 3 ounce
Caster sugar 3 ounce
Butter 5 ounces
Self raising flour 5 ounce
Vanilla essence 1 tsp
Ingredients for topping
Walnuts chopped 2 tbsp
Almonds chopped 2 tbsp
Chocolate chips 4 tbsp
Method
Cook the 3 ounce sugar and the 5 ounce butter in a pan on very gentle heat until sugar dissolves, remove and cool, mix in the eggs 1 at a time, add in 1 tsp essence vanilla, fold in the 5 ounce self raising flour, divide the mixture between paper cases, sprinkle the topping over, press lightly, bake in the centre of the oven for 20 minutes on 190 degrees, remove and cool on wire rack.
- New Orleans jazz pizza
Egg 1
Flour 2 cups heaped
Wheat flour ½ cup
Oil ¼ cup
Instant yeast 1 ½ tsp heaped
Sugar 1 tsp heaped
Salt ¾ tsp
Luke warm water to knead
Ingredients for filling
Capsicum 1 thinly sliced
Chicken breasts 2 thinly sliced
Orange color pinch
Grated cheddar cheese 1 cup
Grated mozzarella cheese 1 cup
Oregano leaves 1 tsp
Oil 1 tbsp
Ginger garlic paste ½ tsp
Crushed red pepper ½ tsp
Salt ½ tsp
All spice powder ½ tsp
Crushed cumin ½ tsp
Crushed red pepper ½ tsp
Lemon 2 tbsp
Pizza sauce 5 tbsp
Onion sliced 3 to 4 tbsp
Method for pizza dough
In a bowl combine 2 cup flour, ½ cup wheat flour, 1 ½ tsp instant yeast, 1 tsp sugar, ¾ tsp salt, 1 egg, ¼ cup oil mix all well and knead to soft dough with Luke warm water as required. Bang dough and leave to rise for 1 hour in a greased bowl. Greased 12 inches pizza plate with 2 tbsp oil, roll the raison pizza dough to ¼ inch thick and spread in a greased pizza plate, brush with 5 tbsp pizza sauce, sprinkle 2 tbsp cheddar cheese, cover with filling and cheese, leave it covered for 30 minutes to rise, bake in a pre heated oven for 30 minutes till done on 200 degree c.
Method for filling
Cut 2 chicken breast into thin slices, marinate with ½ tsp ginger garlic paste, ½ tsp salt, ½ tsp crushed red pepper, ½ tsp all spice, ½ tsp crushed cumin, 2 tbsp lemon juice, pinch of orange color, pan fry in 1 tbsp oil for 10 minutes till chicken done.
- Cherry Nut Biscuits
Egg 1
Butter 4 ounces
Peanuts crushed coarsely 4 ounces
Self rising flour 1 cup
Caster sugar ¼ cup
Vanilla essence 1 tsp
Glaze cherries halves as required
Method
Beat 4 ounce butter and ¼ cup sugar until light and creamy, add 1 egg and 1 tsp vanilla essence, beat well, add 1 cup sifted flour and mix to a soft dough, drop rounded tsp full of mixture into peanuts, roll into balls put on greased oven tray, allow room for spreading, press half a cheery on top of each, bake on 15 minutes on 180 degree C.
