Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
Put the batter in the prepared pan. Bake for 20-25 minutes.
Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.
Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.
Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days.
1/2 cup butter 1 cup sugar 2 eggs, beaten 4 bananas, finely crushed 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
How to make it : Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refrigerated.
1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate 1-¾ cups sugar, divided ½ cup water 1-⅔ cups flour 1 tsp. baking soda ¼ tsp. salt ½ cup butter or margarine, softened 3 eggs ¾ cup milk 1 tsp. vanilla
Directions MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans. BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
1¼ cups sifted all purpose flour 1½ cups sifted cake flour ½ teaspoon baking soda 1½ tsp baking powder 1 teaspoon salt 1½ cups sugar ⅔ cup vegetable oil ⅓ cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1½ cups buttermilkzest of two small or one large lemons, grated and finely chopped
Directions In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!
Ingredients Fried onions, robot peppers and mince add in, chillie beef stock, baberque spice, mild and spicy rajah & frozen mixed vegetables.
Directions Make layers starting with lasagne sheets, followed by mince. I made 3 layers. Sprinkle grated cheese on top (used mozzarella cheese) and bake for 30minutes.
Cook Samp till soft. Add white sauce, creamy mushroom soup and Aromat and cook for another 15 minutes. DONE.
SPINACH SALAD Cook spinach add salt and pepper. Pour in a bowl and let it cool. Add vegetable archaar. And dress with sweetchillie sauce.
Cooked Butternut till soft and added onion, butter and Allspice cook till onions are soft mash and serve.
Beef Stew
Coat beef with flour. Heat 2 tablespoon of the oil in large pot on medium-high heat. Add beef and brown on all sides.
Stir in Paprika, Mother in law spice, bay leaf, Brown onion, tomato paste and a can of tomatoes and water. Add vegetables; bring to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender.
Dry ingredients -flour -paprika -tumeric – black perpper -garlic spice -salt -chicken spice – six gun spice NB-mix all ur dry ingredients
Liquids ingredients
1 cup of milk -2/3 eggs -chillie sauce Nb-mix all ur liquid ingredients
Method Coat your your chicken with mixed flour and spices and soak/deep it on mixed milk n eggs and if ur chicken. Is fully coated you can place it on hot oil.
In a bowl mix: 12 cups flour 12 teaspoons baking powder 2 cups sugar 1 cup maizena 500g Rama Pinch salt Until it ressembles bread crumbs… Then in a seperate bowl beat: 6 eggs 2 tspoons v/essense
And pour this into the dry ingredients. Mix well,(dont over mix) Then on the floured surface,roll your dough 3mm thick,and cut using scone cutter/drinking glass…. use egg to brash the top & bake for 10-15mins or till golden brown.
