Ingredients For the Cake: 1 can condensed milk 1 can evaporated milk 1 cup coconut milk 500 grams flour (2½ cups) 1/2 cup sugar 3 large whole eggs 3 tablespoons margarine
For the Icing: 1 cup coconut milk 2 tablespoons sugar 1 cup shredded coconut
Directions For the Cake: Blend all ingredients for cake in a blender. Place in a greased and floured Bundt pan. Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven. Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.
For the Icing: Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.
Ingredients: 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.
Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners’ sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk
Directions : Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Make your jellies in separate bowls and put in the fridge overnight to set. To prepare your trifle you need Two types of jelly( I used lime and raspberry flavor ) Tennis biscuits(crushed) Tin of fruit cocktail (mixed fruits ) Custard Fresh cream (whip till is creamy) Peppermint crisp chocolate for garnishing.
Lunch : Rice Chicken- marinate with cook -in-bag marinate
Potato salad – boil and cool of. Add aromat and mixed herbs. Dress with mayonnaise when it’s completely cooled off. Veggies -boil broccoli and carrots with aromat (do not over cook them). Drain water and allow to cool off before serving. Green salad – robots, lettuce, cucumber, feta cheese and cherry tomatoes.
6cups cake flour 2tablespoon (cephe) yeast 2eggs 6tablespoon(cephe) margarine 1/4 cup ordinary sugar 2tsp salt 2cups warm milk (used full cream)
Method
Sift flour, salt in a bowl Add yeast, milk, sugar, margarine and eggs in a bowl Add 2the flour mixture Knead ur dough well wt ths1 Cover and leave 2rise In 1hr knead ur dough again and leave 2rise Again knead and make balls wt spaces in ur oiled pan Again cover ur rolls and wait 1hr 2rise Preheat ur oven to 200 degrees Put them in oven bt don’t knead again as they wl double in size Bake for 15-25 minutes Once out put on wire rack 2cool and brush wt melted butter or margarine.
How to make it: Preheat Oven 350 degrees: In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth. Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil. Bake about 50-55 minutes or until chicken is golden.
1 tin of caramel treat 1 cup cream 1 pkt chic mint tennis biscuits 1 pkt lemon tennis biscuits 1 pkt caramel biscuits
Beat cream till its a little bit thick fold in the caramel treat and set aside (divide mixture into two) In a cake tin make a first layer of biscuits ( caramel and lemon)and make sure all the spaces are covered spread 1st part of the cream mixture Repeat the process with all the biscuits left except the chocolate biscuits and spread the second part a of the Cream mixture
Top with crushed chocolate biscuits and put In the fridge for 6 hrs.
INGREDIENTS 1 1/2 cup flour 1 1/2 tspn bkn pwdr 1/2 cup milk. 1/2 cup margarine 1/2 cup sugar 1/4 cup cocoa powder 2 eggs 1 tspn Vanilla esc
METHOD Beat sugar and eggs Add vanilla escence… Add flour and baking powder and mix well. Pour in the milk and mix Now add in your margarine andbeat until combined. Half the mixture and add cocoa on the other half and mix🤗. Pour in the pan and bake at 180°c for 30mins.
