QUICK ITALIAN CREAM CAKE

September 8, 2020 worldsss Leave a comment

1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)
How to make it :
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting
Ingredients
•1 (8-ounce) package cream cheese, softened
•1/2 cup butter or margarine, softened
•1 (16-ounce) package powdered sugar
•2 teaspoons vanilla extract
•1 cup chopped pecans, toasted

How to make it :
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Source: Susan Bowden Tips

Food

SANDWICH BREAD

September 8, 2020 worldsss Leave a comment

1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Source: Susan Bowden Tips

Desert

FISH CURRY,FANCY JAM TARTS,TRIFLE AND A MADEIRA LOAF.

September 8, 2020 worldsss Leave a comment

Ingredients
2 cups flour
125g butter
2 tsp baking powder
2 eggs
1 cup sugar
1 cup milk
2 tsp vanilla essence
1 tsp lemon rind

Method:
1. Beat butter and sugar until pale
2. Add eggs;vanilla essence and lemon rind
3. Soft flour and baking powder
4. Once we’ll combined add milk and gently stir
5. Pour into a greased pan and bake for 1 hour on 170 degrees.

Jam tarts made in muffin pan
125g butter
1 cup flour
1 tsp baking powder
1/2 cup sugar
1 tsp vanilla essence
Pinch of salt
1 egg
Strawberry/Apricot jam

Method:
1. Combine butter and sugar until well combined
2. Add eggs and vanilla essence
3. Sift flour and baking powder and salt
4. Mix until a dough forms and cling and allow to rest for 1 hr in fridge
5. After and hour divide dough in 2 equal portions
6. Roll out 6 large ball or 12 small one depending on size of muffin pan
7. Grease a muffin pan and place a ball per cup using your finger to pat down like sort of a cup shape of pan
8. Add about a tsp of jam for a small muffin pan or a tbspn of jam for a large muffin pan
9. Use second half of dough and grate a tipping to cover the cup to close of and bake at 180 degrees for 30 mins
10. Allow to cook and add 100s and 1000s and top with strawberries

Trifle recipe
1 pack jelly mixed with 225 ml hot water and 225 ml cold water
1 box ultramel
1 can slices peaches
4 crushed tennis biscuits
100 ml whipped cream
Strawberries to garnish
Choc chips and almonds to garnish

Method:
1. Set you Jelly in a glass about 1/4 and slant in a muffin pan and refrigerate until set
2. Add ultramel in your glass of jelly until the sort of even and level
3. Slice 4 thick pieces of Madeira cake and use an empty glass same size as using for you trifle and cut a circular cake
4. Lay cake in glass on top of custard and jelly,then add 1 tbspn of liquid from canned peaches
5. Add 2 sliced peached on top if cake forming a circle
6. Add 1 tspn of crushed biscuit and add 1 tsp of liquid from canned peaches
7. Top off with 1 full tsp on whipped cream and level it out
8. Add strawberries,choc chips,almonds and mint leaves to garnish allow to set and soak for about an 1hr in the fridge.

Source: Cooking Skills

Recipes

3 INGREDIENTS BISCUITS

September 8, 2020 worldsss Leave a comment

250g Rama ( I used original)
1/2 cup sugar
3 cups flour.

Method:
mix rama and sugar until creamy. Add flour and mix till crumbled then kneed with your hands till well mixed. I shaped with a glass. Then designed using a knife. Bake until golden brown or for 20 minutes at 180.

Source: Susan Bowden Tips

Cakes

4 MINUTES CHEESECAKE

September 8, 2020 worldsss Leave a comment

Ingredients :
1kg yoghurt of yo choice
1 tin condensed milk
1 pack tennis biscuits

METHOD:
-Crush the biscuits for da base in yo baking dish
-Mix with melted butter n 1 tablespoon of lemon juice
-mix the yoghurt & condensed milk together n pour over the biscuit base
– put in microwave fr 4 minutes
-take out of da microwave n put in the fridge to set n cool.

Source: Lets Eat Yummy

Recipes

RECIPE FOR BUNS

September 8, 2020 worldsss Leave a comment

500g plain flour/4cups
250 ml milk
1 tsp salt
7g yeast/2 & quarter tsp
1 egg
50g butter
3Tbsp sugar

Method
Mix milk and butter and warm on the stove but do not boil the milk
Sift the flour and salt into a bowl and make a well in the middle.
Put the yeast and egg in the well.
Then sprinkle the sugar on the flour.
Pour the milk mixture into the well and mix thoroughly,it shouldn’t runny
Knead the dough and put in an oiled bowl cover with a wet dish towel or plastic wrap.
Leave to rise until double in size
Knead aging to knock the air out of the dough
after the first rise cut into smaller pieces and roll into balls and place on a baking tray cover the tray with a wet cloth or plastic wrap
Let it rise again
When it doubles again in size bake in a preheated Oven . I ALWAYS BAKE MINE AT 180° FOR 25 MINS

For the glaze
Mix 2 x2 tablespoon of sugar and one tablespoon water microwave for 20 sec.

Source: Maggs Creative

Cakes

SO YUMMY

September 8, 2020 worldsss Leave a comment

* 4 cups cake flour
* 4 tsp baking powder
* 1 1/2 cup brown suger
* 1 tsp salt
* 1 cup cooking oil
* 2 cups fresh milk
* 4 eggs
* 2 tsp vanilla essence

METHOD
* beat suger & eggs till smooth, add in vanilla essence & cooking oil, mix well
* combine all dry ingredients
* add egg mixture to dry ingredients & mix well
* gradually add milk while mixing
* divide the batter into 3 pans
* bake for 25 – 30 minutes at 180 degrees preheated oven.

Source: Faith Thandy

Recipes

SHARE TO SAVE

September 8, 2020 worldsss Leave a comment

(1)10 cups of flour
2 sugar (1) cup
3 butter(25mg
4 Banking powder(2 table spoon
5 Nutmeg(to your teast
6 pinch of salt
7 vig-oil
8 egg
9 water(very little.

Source: Juliet Adonyanta

Food

BASIC SPONGE CAKE

September 8, 2020 worldsss Leave a comment

Ingridients
125g bakin margarine
250ml white sugar
3 extra large eggs
5ml vanilla essence
500ml cake flour
150ml milk
15ml bakin powder
1/2 t salt

DIRECTIONS
1. Preheat oven to 180. Grease nd linr0e 2 × 20cm bakin tins
2. Cream margarine nd sugar together until light nd creamy. Add vanilla essence
3. Add eggs 1 at a time beating well after each addition
4. Sift flour, bakin powder together
5. Fold into the creamed mixture, alternately wth da milk.
6. Spoon mixture into da prepzred cake tins nd bake fr 20 to 25 minutes until golden brown or scewer inserted cums out clean.
7. Leave in pans fr few mintes b4 turning out to a wire rack to cool completely.

Source: Hope Mabasa

Desert