1⁄2 cup butter, melted
3⁄4 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
2 ounces canschopped green chili peppers, drained
1⁄2 cup shredded monterey jack cheese
1⁄2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1⁄4 teaspoon salt
4 teaspoons baking powder

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C).
Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together butter and sugar.
Beat in eggs one at a time.
Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt.
Add flour mixture to corn mixture; stir until smooth.
Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Credit: Genius Kitchen

Ingredients

1 1/2 lbs beef stew meat, or chuck roast cubed1 1/2 teaspoons lemon pepper1 package dry onion soup mix1 can cream of mushroom soup14 oz can low sodium beef broth2 tablespoons butter3 tablespoons flour

How to make it Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.

Credit: Tomato Hero

1.you will need : 20g fresh yeast, 125ml Luke warm milk, 25g butter melted, 2egg yolks, 250g flour, oil for deep frying and extra oil for greasing, Caster sugar. 
METHOD 
1.mix the yeast with a little milk and then add the remaining milk, melted butter and the egg yolks.
2. Sift flour into a bowl and make a well in the center, draw in the flour and mix vigorously with your hands, knead well then cover with greased cling wrap and leave to rise 1hr
3. Knead the dough on a floured surface, roll out to 2cm, cut out into rounds for jam doughnuts, use a smaller cutter to make an opening in the ring doughnuts, 
4. Leave to rise for 10mins on a greased tray covered with cling wrap. 
5. Deep fry doughnuts about 1minute on each side, until nicely browned, drain onto a paper towel and leave to cool, roll in caster sugar. 
For jam doughnuts : warm abt 6Tblsp of jam, use piping bag to inject the jam into the warm doughnuts.

Source: Sara Ndiweni

4cups self raising flour
250g butter
1/2cup sugar
2eggs beaten
1/4tsp salt
1cup milk
Rub butter into flour
Add the rest of dry ingredients
Mix the eggs with milk and mix into the flour mixture
Do not over work the flour 
Pat out on a floured surface cut 
Bake at 190 degrees for 20 minutes
Serve with cream or jam .

Source: Oaitse Wawa Sejoe