METHOD 1.Cream sugar and butter till light and fluffy, 2.mash bananas, add vanilla essence to the bananas, break in the eggs one at a time, mix well, 3.add banana mix to the butter and mix well, sift the flour, salt, baking powder and baking soda onto the bananas and mix. *Poppy seeds are optional so if you don’t like them you can live them out. * Spoon into a greased muffin tin and bake in a preheated oven at 180d for 30mins.
Ingredients 1-1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 medium ripe bananas 1 large egg 1/3 cup vegetable oil 1 teaspoon vanilla essence
Method: 1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. 2.Fill greased or paper-lined muffin cups half full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 dozen medium sized muffins of 6 large muffins.
500g wooden spoon margarine 1 cup icing sugar( can make 2 cups if want them too sweet) 6 cups flour
Method 1. Mix/Beat your margarine with icing sugar together with an electrical mixer till creamy. 2. Add your flour and mix to form a soft dough. 3. Roll medium balls and press down with a 500ml buddy bottle(cold drink) 4. Bake at a preheated oven 180 C Put aside to cool completely Melt your brown baking chocolate in a microwave then sprinkle on your cooled cookies. Enjoy.
3 cups flour Half cup sugar 1 sachet instant yeast 2 eggs 200mls milk 150 g butter or wooden spoon margarine Handful raisins(optional)
Caramel sauce for topping
Mix ur dry ingredients,then warm ur milk (not hot) dissolve yeast in the milk.melt ur butter mix all the wet ingredients add in the flour mixer and start knead the dough for 5 to 10minutes ,cover with wet towel and put in warm place to rise until doubled then knead it again then roll with a rolling pin ,then cut 12 lines and start roll with them to make the shape,put in ur baking tray let them rise again preheat ur oven back for 15 minutes when they a done put caramel sauce
Vanilla and Chocolate cake. 2 cups flour 2 teaspoons baking powder 3 Eggs 1 cup milk 2 teaspoon vanilla essence 2 tablespoons cocoa powder Half a cup oil 1 cup icing sugar
Beat the eggs and icing sugar together. Add milk, oil and the vanilla essence. Separately mix the dry ingredients and then add to your mixture. Divide into 2. Then add cocoa powder to the other mixture and mix. Grease your pan and the pour mixture bit by bit until its finished. Bake until the cake is well done. It can take up to 40 minutes. Allow to be cooled and serve with custard.
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers 6 to 8 bananas, sliced 2 cups milk 1 (5 oz.) box French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
How to make it Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!
Dough Ingredients:3¼ cups flour2 tsp instant yeast¼ cup white sugar½ teaspoon salt1 egg¼ cup water¾ cup milk⅓ cup butter, softenedFilling Ingredients:21 ounce can Lucky Leaf Strawberry Pie Filling2 teaspoons cinnamon½ teaspoon sugarLemon Cream Cheese Frosting:4 ounce cream cheese, softened3 Tablespoons butter, softened1 cup powdered sugar¼ cup half and half2 teaspoons lemon juice1 Tablespoon lemon zest (one lemon)1 teaspoon vanillaAdvertisement
To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!
175g unsalted butter, softened at room temperature40g icing sugar1/2 teaspoon pure vanilla extract175g plain flour40g cornflour (cornstarch)
With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extract and beat for a few seconds.Sift the flour and cornflour together over the butter mixture and mix until smooth.Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool.Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30mins before baking.