Best Carrot Cake

Yield 1 (9-inch) cake

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups grated carrot

1 (8-ounce) can crushed pineapple, drained

1 (3 1/2-ounce) can flaked coconut

1 cup chopped pecans or walnuts

Buttermilk Glaze

Cream Cheese Frosting

MORE Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not
have any leftovers to bring home. For more flavor, try toasting the nuts and coconut before adding them
to the batter. It's important to cool the cakes completely before frosting, otherwise the frosting

FRUIT CAKES
With fruit cakes if u want to feed brandy every week u put holes using your skrewer in the cake before
you brush brandy so that the brandy inonyatsonyura mu cake. Or the other option is u soak a brand new
towel or mutton cloth in brandy then rap the cake and first put cling rap then put foil kunze kwe cling
wrap. Do not put foil direct esp ma foil ema china ariko these days u might end up with a silver stain on
the cake and it tends to compromise the shape of the cake also. That's hw I wrap mine

Black d**** cake

Two cups flour

3/4cup cocoa powder

Two eggs

1cup oil

1cup buttermilk

2cups sugar

1cup hot strong coffee

10mls vanilla essence

Teaspoon soda

Pinch of salt

Method

mix of the dry ingredients then to that add the oil, coffee and buttermilk mix well

Then add the eggs and vanilla mix well until combined then bake

Cake Boss Vanilla Cake

2 cups (500 mL) sugar

4 eggs

2 1/2 cups (625 mL) all-purpose flour

1 cup (250 mL) milk

3/4 cup (175 mL) vegetable oil

2 1/4 teaspoons (11 mL) baking powder

1 teaspoon (5 mL) vanilla

Preparation

Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-
inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the
pan well.

In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened,
about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until
the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the
center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round
ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off
the paper. Let cool completely before covering with frosting.

Croissants

Recipe by: Kate

Ingredients 195

1 1/4 teaspoons active dry yeast +

3 tablespoons warm water (110 degrees F/45 degrees C) +

1 teaspoon white sugar +

1 3/4 cups all-purpose flour +

2 teaspoons white sugar +

1 1/2 teaspoons salt +

2/3 cup warm milk +

2 tablespoons vegetable oil +

2/3 cup unsalted butter, chilled +

1 egg +

1 tablespoon water +

Directions

Prep 40 m Cook 15 m Ready In 8 h 20 m

Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

1. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour
along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume.
Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.

2. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter
over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and
buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6
inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate
2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again.
Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

3. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping
the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in
half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other
2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let
shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water.
Glaze croissants with egg wash.

4. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

DEATH BY CHOCOLATE RECIPE

INGREDIENTS

For the Cake

•4 cups Gloria Cake flour

•2 cups sugar

•1 tbsp. pure vanilla extract

•1 cups brown sugar

•2 1/2 cups buttermilk

•2 1/4 cups cocoa powder

•3 tsp. baking soda

•2 1/2 cups strong black coffee

•3 tsp. baking powder

•pinch of salt
•6 large eggs, lightly beaten

•1 1/2 cups melted butter

For the Frosting

•3 cups butter, softened

•4 cups chocolate chips

•7 1/2 cups powdered sugar

•3/4 cups heavy cream (plus more if desired )

•2 1/4 cups cocoa powder

•pinch of salt

•1 tbsp. pure vanilla extract

DIRECTIONS

1. In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, baking soda and salt. Add
melted butter, eggs, coffee, buttermilk and vanilla and whisk until smooth.

2. Bake for about 35 minutes until a toothpick inserted into the centre comes out clean.

3. While cakes are cooling, make the frosting. In a large bowl, beat butter, powdered sugar, cocoa
powder, vanilla, and salt. Beat in heavy cream

( Frost the cake between layers, and then cover the entire cake with frosting. )

Lemon Chiffon Cake Recipe

1 3/4 cups cake flour

1 tablespoon baking powder +

1 teaspoon salt +

1/2 cup white sugar +

1/2 cup vegetable oil +

6 egg yolks +

3/4 cup water +

1 tablespoon lemon zest +

6 egg whites +

1/2 teaspoon cream of tartar +

3/4 cup white sugar +

1 cup heavy whipping cream +

2 1/2 cups lemon pie filling +

8 slices lemon +

Add all ingredients to list +

Directions

Prep

Cook

30 m

1h

Preheat oven to 350 degrees F (175 degrees C).

1. In a large bowl, combine flour, baking powder,

2. salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until
smooth. In a small bowl, beat egg whites and cream of

3. tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn
batter into ungreased 10-inch tube pan. Bake at 350 degrees F (175 degrees C) for 60

4. minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in
pan. When cool, loosen edges and shake pan to remove cake. To Make Filling: Beat cream to stiff peaks.
Fold in lemon filling. Chill until stiff.
5. To Assemble Cake: Slice cake horizontally into 3

6. equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with
lemon slices.

Cheesecake recipe

2 pkg (each 8 oz/250 g) cream cheese

3/4 cups granulated sugar

3 eggs

2 teaspoons vanilla

1 pinch salt

3 cups sour cream

Crust:1 cup graham cracker crumbs

1/4 cup granulated sugar

2 tablespoons butter melted

1. Crust: In bowl, stir together crumbs, sugar and butter until well moistened; press onto bottom of
lightly greased 8- or 8-1/2-inch (2 or 2.25 L) springform pan. Centre pan on large square of foil; press up
to side of pan. Bake in centre of 325°F (160°C) oven for 8 to 10 minutes or until set. Let cool.

2. Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3
minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, 1 at a time,
beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt,
then sour cream. Pour over crust.
3. Set baking pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up
side of springform pan. Bake in centre of 325°F (160°C) oven for 1-1/4 hours or until shine disappears
and edge is set yet centre still jiggles slightly. Turn off oven. Quickly run knife around edge of cake. Let
cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool
completely. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and
freeze for up to 2 weeks.)

By Ruth Clemens

From The Great British Wedding Cake

30 mins to 1 hour

Cooking time

over 2 hours

Serves

Serves 100

Dietary

Vegetarian

Make your own wedding cake with our step-by-step recipe. The great thing about making a fruit cake is
that it can be made well in advance of the big day.

Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round
cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in and 35cm/14in thick cake
boards. You will also need eight dowelling rods and eight cake pillars. All of these are available from
specialist cake shops. Plus you will need 5m/16ft 5in x 1.5cm/⅝in pink satin ribbon.

By Ruth Clemens

From The Great British Wedding Cake



Ingredients

For the fondant roses

1.5kg/3lb 5oz ready-to-roll white icing

pink edible dust

edible glue

For the 15cm/6in tier

150g/5½oz butter, plus extra for greasing

90g/3¼oz dark brown sugar

60g/2¼oz caster sugar

2 tsp vanilla essence

5 free-range eggs

165g/5¾oz currants

225g/8oz raisins

340g/12½oz sultanas

½ orange, zest only

1 tbsp black treacle

½ tsp bicarbonate of soda

185g/6½oz self-raising flour

½ tsp ground cloves

½ tsp ground cinnamon

For the 23cm/9in tier

250g/9oz butter, plus extra for greasing

150g/5½oz dark brown sugar

100g/3½oz caster sugar

3 tsp vanilla essence

8 free-range eggs

275g/9¾oz currants

375g/13oz raisins

565g/1lb 4oz sultanas

1 orange, zest only

2 tbsp black treacle

¾ tsp bicarbonate of soda

310g/11oz self-raising flour

¾ tsp ground cloves

¾ tsp ground cinnamon

For the 30cm/12in tier

375g/13oz butter, plus extra for greasing

225g/8oz dark brown sugar

150g/5½oz caster sugar

4 tsp vanilla essence

12 free-range eggs

410g/14½oz currants

550g/1lb 4oz raisins

850g/1lb 14oz sultanas

1½ oranges, zest only

3 tbsp black treacle

1 tsp bicarbonate of soda

450g/1lb self-raising flour

1 tsp ground cloves

1 tsp ground cinnamon

To ice the cakes

1 x 340g/12oz jar apricot jam

icing sugar, for dusting

3.5kg/7lb 11oz marzipan

5.15kg/11lb 6oz ready-to-roll white icing

Method

To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable.
Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it
resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a
rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the
remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals
out from each other a little bit.

Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15
roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in
advance and stored in an airtight container.)

Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake
tin.

For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined.
Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and
treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture
into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle
comes out clean.
Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into
the middle comes out clean.

Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into
the middle comes out clean.

When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove
them from the tin and set aside on a wire rack to cool completely.

Warm the apricot jam in a saucepan, then pass it through a sieve.

Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down
onto the 15cm/6in thin cake board. Us

Tia's Herman Canadian Cake (small)

Ingredients:

3 cups selfraising flour

1 cup sugar

3 eggs

1 cup cooking oil

1 pinch salt

1tspn baking powder

1tspn cinnamon powder

1tspn soda

1 cup carrots

1 cup banana

1 cup fruits

1 cup milk

1tspn vanilla essence

METHOD

Grate carrots, mash bananas and set aside. On another bowl sift 2 cups of flour, soda, bpowder,
cinnamon and salt together add 1/2 cup of suga and set aside
In another bowl make a base by putting 1 cup flour 1/2 cup sugar and a cup of milk then mix till
combined

Add your dry ingredients in your base add carrots bananas fruits cooking oil eggs vaniller mix until
everything is combined

Bake for 1 hr oven 180degrees

Happy baking😋😋

*TEN SECRECTS TO BAKE PERFECT CAKES*

Baking might look easy, but there are some key things you can do to ensure a near perfect bake
every time. These easy tips and tricks can be the difference between an excellent and a mediocre
cake, so I urge you to try them out at home whenever you are free during the weekend.

1. AVOID USING COLD EGGS. You wouldn’t bake a cake without bringing your butter to room
temperature but did you know that the temperature of the eggs used is just as important? It all
has to do with the mixture emulsifying properly. This is especially important for cake batters that
rely on whipping air into the beaten eggs (such as angel food and chiffon cakes) since cold egg
whites don’t whip as well and you will most likely end up with a dense cake. To bring your eggs to
room temperature quickly, place eggs in a bowl of warm water for 10 to 15 minutes.

2. POSITION THE PANS CLOSE TO THE CENTRE OF THE OVEN. Make sure you place your pans as
close to the middle of the oven as possible. If you are baking with more than one pan then make
sure they don’t touch each other or the oven walls. Ifyour oven isn’t wide enough to put pans side
by side, then place them on different racks and slightly offset them to allow for air circulation.

3. USE THE RIGHT FLOUR FOR THE RECIPE. This is quite possibly the most important tip of all!
Different flours have varying percentages of protein so make sure you use the right flour for the
job. Cake flour has the least protein and allows for extra-light bakes whereas bread flour has the
most amount of protein and will allow for a dense bake.

4.WEIGH, MEASURE YOUR FLOUR. If you love to bake at home then you may want to invest in a
kitchen scale. Weight is the only accurate way to measure flour because, depending on how tightly
flour is packed into a measuring cup, you can end up with double the amount needed resulting in
dense, floury cakes.

5. TAKE YOUR ALTITUDE INTO ACCOUNT. If you live in Jo'burg then you need to think about
adjusting the recipe for your altitude! There is less air pressure at higher altitudes and liquids
evaporate more quickly, which means your cakes will rise more and have a higher chance of
drying out. To compensate for this try filling the prepared pan only 1/2 full instead of 2/3 full with
the cake batter. You can also try increasing the recipe’s baking temperature by 15 to 25 degrees to
help prevent the cake from collapsing.

6. DEAL WITH DRY INGREDIENTS FIRST. Make sure you incorporate the recipe’s dry ingredients
together with a whisk before adding to them to wet ingredients. Do this throughout the baking
process.

7. ALWAYS PRE-HEAT YOUR OVEN. Always wait for your oven to reach the necessary temperature
before putting cakes in the oven. Bakers are often left puzzled when their cakes flop but if they’d
just had the patience to pre-heat their oven it would have made all the difference.

8. SPLIT THE DOUGH. When baking cookies cut the dough in half and work with half of the cookie
dough at a time. Too much handling of the dough can make cookies tough. While you’re working
with one half keep the other half refrigerated – chilled dough is easier to handle!

9. USE THE PAN SIZES. Always use the type of pan specified in the recipe. Recipes are carefully
calculated and changing the pan size can alter the baking temperature and time. Larger, more
shallow pans need increased heat; smaller, deeper pans need decreased heat. Using the wrong
pan can result in a flopped cake and you don’t want that!

10. RESIST THE TEMPTATION TO SPY ON YOUR CAKE. It’s important for the oven to maintain a
consistent temperature so try not to open the oven door during baking. A good rule of thumb is to
allow at least three-quarters of the cooking time to pass before opening the oven door. Break this
rule and your cake is likely to sink in the middle

Mazoe fruit cake

2 & 1/2 cups cake flour

5tsp bkng powder

1cup sugar (old fashioned brown sugar) /brown sugar

150gr margarine

1cup (brandy/mazoe) 4eggs

1tsp almond essence

2.5tsp cinnamon

2.5tsp mixed spice

(2tsp cocoa, 1tsp ginger, Optional)

400gr mixed fruits Cherries(optional)`

Boiling method

preheat oven at 160degrees Put In a pot fruits, margarine, sugar, liquid (brandy/water/mazoe) and bring
to a boil till sugar is melted

Set aside to cool Mix all dry ingredients in a big bowl, set aside

Whisk eggs in separate bowl, set aside

When fruits are cooled pour into flour mixture and mix

Pour the whisked eggs last and mix

Line your tins including the sides and pour mxtr

Bake in a preheated oven for approx 1hr30mins

FLOUR BUTTERCREAM

One cup sugar

pinch of salt

4 and half tbspn flour

Cup milk

250g butter

Half tspn vanilla essence

Hand Whisk salt sugar flour and milk in a pot.then put on low heat stove and whisk till thick n it starts to
boil

Remove put in plate cover wth cling wrap till it cools.

Whisk butter till fluffy n creamy add essence n mix.add tbspn at a tym of flour mixture in butter whisking
till u done.
DELICIOUS DOUGHNUTS

This is a basic biscuit recipe with baking powder used as the leavening. They’re easy to make and go with
almost any meal

INGREDIENTS

• 1 tbsp yeast

• 4 tbsp caster sugar

• 150ml milk, warmed

• 225g Gloria Plain White Flour, plus extra for dusting

• 1/4 tsp salt

• 50g butter, melted

• 1 egg, beaten

• 300ml vegetable oil, for deep-frying jam of your choice

DIRECTIONS

1. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk.

2. Place in a warm place to rest for 15 minutes, or until frothy.

3. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour
and pour in the yeast mix, the rest of the milk, the melted butter and the egg.

4. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the
dough has doubled

in size.
5. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a
warm place for 30 minutes, or until they have doubled in size.

6. Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns
golden in 30 seconds.

(CAUTION: hot oil can be dangerous. Do not leave unattended.)

7. Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5
minutes or until golden-brown, and then carefully turn over.

8. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in
the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of
jam. Serve.

BEST EVER HOT MILK SPONGE RECIPE

Another great basic cake that can be made in different flavours, and dolled up or down for serving.

Ingredients-

4 extra-large eggs-

250g castor sugar (300ml)-

280g cake flour (500ml)-

15ml baking powder-

250ml milk-

100g butter or margarine (100ml)-

5ml vanilla essence

Instructions

*Preheat oven to 180C/160C fan/Gas mark 4

*grease the sides and base of 2 x 20cm cake tins. Line the bases with baking paper rounds, grease again.

*Place eggs and sugar in electric food mixer bowl, and beat well together until thick and pale yellow in
colour.
*Sift dry ingredients:

-fold in carefully along the side of the bowl with a metal spoon or spatula.Do not over-beat.

*Heat milk and butter together for 2 minutes on 100% power; do not boil.

*Add essence and milk mixture to batter, mixing carefully.Take care not to over-beat, thus stretching the
gluten in the flour.

*Pour into prepared cake pans.

*Bake for 20-25 minutes until a skewer or cake tester comes out clean.

*Allow to cool for 5 minutes before turning out on a cooling rack.When completely cold, sandwich
together with raspberry or strawberry jam; and dust surface with sifted icing sugar or make up a vanilla
butter icing; sandwich the two cakes together with a little butter icing; frost the top of the cake with
remaining icing.Makes 1 cake

Variations Sandwich together with 250ml whipped cream and use a chocolate ganache icing on the
top.Remove 50ml cake flour, and add 50ml cocoa powder to make a chocolate sponge cake.Add 30ml
coffee powder to boiling milk mixture for a coffee cake.Use fresh fruit and whipped cream for a
decadent effect.

Tips A great cake for children's birthday cakes.If baking all in one pan, allow to bake for longer (40-45
minutes).Cut cakes easily in half with a long thread of dental floss

Chocolate cake..

Ingredients:

3 eggs separated

120g flour (250ml)

175g sugar (220ml)

60ml oil

125ml hot water

24g cocoa (60ml)

10ml baking powder

Pinch of Salt
5ml vanilla essence

Method:

Sift flour,baking powder and salt together.mix cocoa and hot water and allow to cool.combine egg
york,oil,sugar,vanilla essence and cocoa mixture and add to dry ingredients.whisk egg white with a bit of
sugar till stiff and fold on the wet mixture.

Bake at 205 degrees for 20mins..

Lemon Chiffon Cake Recipe.

Ingredients: (Yield 12-16 servings)

7 eggs, separated

2 cups all-purpose flour

1½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

¾ cup water

½ cup canola oil

4 teaspoons grated lemon peel

2 teaspoons vanilla extract

½ teaspoon cream of tartar

LEMON FROSTING:

¹⁄3 cup butter, softened

3 cups confectioners’ sugar

4½ teaspoons grated lemon peel

Dash salt

¼ cup lemon juice

Method:

Place egg whites in a large bowl; let stand at

room temperature for 30 minutes.

In another bowl, combine the flour, sugar,

baking powder and salt. Whisk the egg yolks,

water, oil, lemon peel and vanilla; add to dry

ingredients and beat until well blended. Add

cream of tartar to egg whites; beat on

medium speed until soft peaks form. Fold

into batter.

Gently spoon into an ungreased 10-inch tube

pan. Cut through batter with a knife to

remove air pockets. Bake on the lowest oven

rack at 325° for 50-55 minutes or until top

springs back when lightly touched.

Immediately invert pan; cool completely,

about 1 hour.

Run a knife around sides and center tube of

pan. Remove cake to a serving plate. In a

small bowl, combine frosting ingredients;

beat until smooth. Frost top of cake.

Simple vanilla Chiffon Cake Recipe.

Ingredients:

4 eggs, separated
1 cup all-purpose flour

3/4 cups sugar

1,5 teaspoons baking powder

1 teaspoon salt

3/8 cup water

1/4 cp oil

Method:

Place egg whites in a large bowl; let stand at

room temperature for 30 minutes.

In another bowl, combine the flour, sugar,

baking powder and salt. Whisk the egg yolks,

water, oil, and vanilla; add to dry

ingredients and beat until well blended. Add

cream of tartar to egg whites; beat on

medium speed until soft peaks form. Fold

into batter.

Gently spoon into an ungreased 8-inch pan. Cut through batter with a knife to

remove air pockets. Bake on the lowest oven

rack at 170° for 30-35 minutes or until top

springs back when lightly touched.

Immediately invert pan; cool completely,

about 1 hour.

Run a knife around sides and center tube of

pan. Remove cake to a serving plate. In a

small bowl, combine frosting ingredients;

beat until smooth.

Chocolate chiffon cake

11/2 cup cake flour

1/4 cocoa powder

1/2 cup cooking oil

1/2 tsp salt

11/2 cup castor sugar

1tsp vanilla essence

1 cup boiling water/ milk

4 eggs

11/2 tsp baking powder

Method

* mix cocoa with boiling water & leave to cool

* sift flour, salt & baking powder in a bowl

*separate egg whites & yolk & put in different bowls

* mix egg yolks ,sugar, oil & cocoa liquid & bit very well

* add the flour mixture & vanilla essence & mix again until smooth

* in another bowl beat egg whites until soft peaks

*add the egg whites to the flour mixture & fold in

Be careful nt over mix

* pour into baking trays & bake at 160°c for 25 mins.

Magwinya recipe

1.2 cups self raising fl

2.half teaspoon salt

3.2eggs

4.2 table spoons sugar

5.1Cup milk

6.1 cup vegtable voil

Method

Mix dry ingredients first

put eggs mix

Pour milk and mix well

Put pan on stove with the oil until the oil at boiling point

Take a table spoon scoop dough put in oil until they are golden brown and yu can put fork and it comes
out clean

Magwinya/Fat Cakes/Vetkoek

You need: (to get into the South African of it all!)

Makes about two dozen

1kg (4 cups) white bread flour

1 cup sugar

1 x 10g Gold Star (GREEN packet) instant yeast

1 teaspoon salt
1 litre lukewarm water

Vegetable oil for frying

Go for it:

In a large bowl, mix flour, sugar, salt and yeast together.

Add lukewarm water, a little at a time, until a soft dough is formed.

Knead the dough for five minutes.

Cover with oiled cling film.

Leave to rise for about 30 minutes or until doubled in size.

Heat enough vegetable oil for deep-frying.

Take a piece of dough and roll it into a ball about the size of an apple.

Carefully lower it into the hot oil.

Deep-fry as many as you can fit into the pot at a time.

Fry until golden brown on all sides, turning often.

They are ready when floating, making a puffy sound and doubled in size.

Chidinma Agugua:

Fruit cake

2.5 cups flour

1cup old fashioned brown sugar

150 g margarine

2 tblsp treacle

2 tsp black jack

4 eggs

Half cup brandy

Half cup sherry (montello wil do)

3 cups mixed fruits

5 tsp baking powder

2.5 tsp cinnamon

2.5 tsp mixed spice

Grated rind of one orange

Method

1.Put brandy, sherry, margarine, mixed fruit in a pot n heat pastove till marg is completely melted. Set
aside to cool but dont let marg set again

Sieve flour together with baking pwdr, cinnamon n mixed spice 3 times n set aside (usarase tumaspice
tunosara musieve after seiving. Dzorera muflour mix)

2. Seperate eggs putting egg whites in a mixing bowl

3. Beat egg white till stiff. Add sugar and continue beating till sugar yadissolver. Add egg yolks n beat
again. (Mixture shd now look smooth)

4. Add treacle and black jack n beat till combined

5. Using a metal spoon add fruits n grated orange to mixture n mix

6. Lastly fold in flour using the metal spoon forming the figure 8 when folding in

7. Pour in a greased lined 7 inch tin n bake at 180° till raibva

Simple milk scones

2cups all purpose flour

1/4tsp salt

2.5tbs sugar

1tbs baking powder

1/4cup very cold butter cut into little cubes

Very cold whole milk to mix

In a bowl mix flour, salt, sugar, baking powder. Rub in the cold butter with fingertips to make a coarse
crumbly mixture. Add cold milk little by little until you get a soft dough ( sorry I don't measure the milk).
Don't knead or over mix the dough because developing gluten will make the scones tough.

Put the dough on a well floured surface, pat it into 2.5cm thickness then cut out the scones with a
floured biscuit cutter or improvise with a water glass. The cut edges will allow the scones to rise
beautifully as they bake( don't attempt to shape into balls).

Place the scones on a baking sheet lined with a lightly greased parchment paper and brush the tops
generously with milk. Bake in preheated oven 400F until light golden brown. Serve with tea or beverage
of your choice plain as they are or with butter/whipped cream/jam.

Happy cooking ladies😊

MAYONNAISE SCONES-

INGREDIENTS:

2cups self-raising flour,

4tblspns mayonnaise,

1cup milk,

1tspn sugar and 1/2teaspoon salt.

METHOD: Mix all ingredients in a mixing bowl for about 2mins with a spoon. Spray muffin pan & fill it
2/3full and bake in a preheated oven @ 230deg celc for 10-12mins or until golden brown

High Rise Scones

Ingredients

1 cup plain flour

½ cup buttermilk

¼ cup butter, chilled and chopped

⅛ cup caster sugar

1½ teaspoon baking powder

½ teaspoon salt

1 egg, lightly beaten

METHOD

Buttermilk is made by adding a tablespoon of lemon juice or vinegar to a cup of milk

Preheat oven to 220°C.

Sift together flour, salt & baking powder into a cold bowl.

Rub or beat in cold butter until flour forms a fine breadcrumb consistency.

Mix in sugar.

Make a well in centre, add

buttermilk & mix using a knife.

Gently bring dough together into a ball, place on a floured surface & press or roll out gently

to a

thickness of 2-3 cm.

Cut out scones with a lightly

floured cutter to preferred shape/ size.

Place on a lined & lightly floured baking tray.

Brush with beaten egg.

Bake for approximately 12 minutes or until risen & golden.

Allow to cool on a wire cooling rack, then serve as

desired.
Lacto scones

Ingredients

Lacto 250ml

Cake flour 625g

Castor sugar 75g

Butter 63g

Baking powder 30g

Vanilla essence 5ml

Whole eggs 2

Mix all dry ingredients and butter

to form a sandy mixture

Add eggs, lacto and vanilla

essence

Roll the dough evenly

Cut into preferred shapes

Egg wash and bake at 170 degrees

for 10 - 15 mins

They so soft and very fluffy.

SCONES
4 cups self raising flour

400ml lacto

2 eggs

125ml oil

3/4 cup sugar

1/4 tsp salt

Mix oil, eggs and lacto together and beat well.

Mix the other ingredients together using your hands.

Pour the liquid mixture into the flour and mix well using your hands.

Mixture will remain sticky.

Put dough on floured surface and spread gently using your fingertips.

Fold dough in half and spread gently again using your fingertips. 1.5cm thick.

Use a cutter, tumbler or glass and cut out your scones.

Place on flat baking sheet greased with oil and dusted with flour.

Bake at 220deg till slightly golden.

Black forest medium cake (10 inch)

250 gr margarine

2 cups castor sugar

4 eggs

1 1/2 tsp vanilla

2/3 cup self raising flour

2 cups plain flour

2 tsp soda

1 cup cocoa powder

1 packet lacto 250ml

Filling:

- black forest filling

-5 cups fresh milk (whipped)

1. Cream sugar ,margerine till fluffy white

2. Add eggs to the creamed mixture gradually

3. Sieve in separate bowl your flour,soda and cocoa together.

4. Fold in dry ingredients into creamed mixture alternating with lacto till all is mixed and bake

RED VELVET CAKE - {SCRATCH CAKE RECIPE}

INGREDIENTS

3 large eggs

1 Tablespoon (12 g) vanilla extract

2 Tablespoons (24 g) red liquid food coloring

1 cup (242 g) sour cream

1/4 cup vegetable oil

1/3 cup (73 g) milk

2 1/2 cups (254 g) cake flour

2 cups (400 g) granulated sugar

4 Tablespoons (19 g) unsweetened cocoa powder

1/2 teaspoon ( 3g) salt

1 Tablespoon (15 g) baking powder

1 1/2 sticks (12 T) (170 g) unsalted butter softened (Do not

soften in microwave). I cut the butter into 1/4 inch slices onto

waxed paper so it will soften quickly

DIRECTIONS

{*This recipe uses the Reverse Creaming Method.}

Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch

pans.

In a separate bowl, combine eggs, vanilla, red food coloring, sour

cream, veg. oil, and milk. Whisk to blend and set bowl aside.

Add the dry ingredients to the mixing bowl and blend with the

mixer on medium speed for 30 seconds until the dry ingredients

are well blended.

Slowly add the slices of butter a few at a time while the mixer is

on medium speed. Beat for approximately 1 minute or until the

dry ingredients are moistened by the butter. Scrape the sides

and bottom of the bowl.

Gradually add approximately 1/2 of the egg mixture beating at

medium speed for 1 1/2 minutes - the batter will be thick and

fluffy. Scrape bottom and sides of bowl. Add the remaining egg

mixture in 2 pourings, scraping the bowl and beating for 20

seconds after each addition .

Bake at 350 degrees for 30 - 35 minutes or until a toothpick

inserted in the center comes out clean. Let the cake cool in the
pans 10 minutes then turn out.

Makes 7 cups cake batter

*We love this recipe with Cream Cheese Frosting . If you are a fan of

peppermint, add a little extract (start with 1 tsp. and adjust to

your liking from there) for peppermint cream cheese frosting! It’s

a great combination.

MEAT PIES

INGREDIENTS

FOR THE SHORTCRUST PASTRY

340 g (12 oz) plain flour

pinch of salt

150 g (6 oz) margarine

3 – 4 tablespoons cold water

Sift the flour and salt into a bowl. Cut the

margarine into small pieces and rub into the flour

until

the mixture resembles fine breadcrumbs. Add

enough water to mix to a soft dough

FOR THE FILLING

1 onion, choppedö

1 clove garlic, minced/crushed

1 green pepper, deseeded and chopped

2 green chillies minced

1 tablespoon oil

1/4kg minced beef/ chicken

1 tsp Worcestershire sauce

2 tbsp tomato ketchup

150 ml beef stock (improvise with water)

2 tsp plain flour

1 – 2 tbsp water (the paste works as a thickening

agent)

salt and pepper to taste

beaten egg to glaze

METHOD

Fry the vegetables in the oil until soft. Add the

minced beef and cook gently for 5 minutes. Stir in

the chili, Worcestershire sauce, ketchup and stock,

and simmer gently for 15 minutes.

Mix the flour with a little cold water to form a

smooth paste, add to the pan and simmer for a

further 5 minutes. Season and leave to cool.

Roll out dough thinly on a lightly floured work

surface into circles (like chapatti)

Spoon the mince mixture in each chapo at the

center.

Dampen the edges of the pastry with a little water

and bring one half on top to cover. Seal the edges

with a fork GENTLY.

Brush with beaten egg and bake in a moderately

hot oven -200 C (400 F) for about 20

minutes.

Pepper Steak Pies

Ingredients

500 grams of tenderize steak or good beef pieces

with no bone .

1 onion peeled and chopped

Oil for frying onions

Salt to taste

3 teaspoons of freshly ground pepper

1-2 tablespoons of bisto .

Puff pastry - 2 packs or homemade puff pastry .

Method .

Fry onions until a dark brown , add the rest of the

ingredients ( not the bisto) and cook on low heat

for 1 hour , stirring when needed and adding very

little water when needed , about 3 tablespoons .

Add the bisto near the end of cooking.

Remove from heat and allow to cool completely and

put into fridge .

Take out of fridge and make a large pie or smaller

individual pies .☺☺

[11/8, 15:03] +27 78 480 4443: Copied from FB

Keeping bulk tomatoes fresh : tomatoes easily get bad if they stay for too long or refrigerated. The
solution ; have a 10 lt bucket half filled with clean water, add a handful of salt a stir well... Then put your
tomatoes. Your tomatoes will stay up to 3 weeks as fresh as day picked tomatoes. What a budget!

A COLLECTION OF BISCUIT RECIPES FROM VARIOUS GROUPS

Cinnamon Biscuits

250 gr butter

8 tblsp castor sugar

2 egg

3/4 cup coconut

2 1/2cup flour

2 tsp baking powder

Pinch of salt

4 tsp cinnamon

Beat butter n sugar,add eggs n coconut.add all othe ing n form into small balls. Press down with a fork.
Bake. join 2 together with jam! Roll in castor sugar.

Coffee Biscuits

Cream together 250gr butter and 3/4 c caster sugar.

Add 1 egg and beat.

Then add 1/4 tsp b.p, 2-3 Tblspn coffee powder and +- 2 1/2 cups flour

Make a sift dough and press through the biscuit machine.

Cut and bake

Join the biscuits together with melted dairymilk choc

Choc Mint Biscuits

Cream 250gr butter and 3/4 cup caster sugar.

Then add 1/2 tsp b.powder, 2 Tblsn cocoa, 1 cup desicated coconut and flour to make a dough.

Press into a pan.

Bake on 180 until done.

Spread melted choc over then sprinkle grated peppermint crisp over.

Cut into slices

Nutticrust

Cream 259gr butter and 3/4 c caster sugar.

Add 1 c coconut and 1 c oats(ground and braised)

Mix and add: 2 T golden syrup, 3/4 tsp bixarb and 2 T boiling water.

Add flour as required to make a soft dough.

Form into a log and refrigerate

Slice using the back of a knife.

Bake until golden

ROYAL CREAMS by Cooking and baking creations 💜💜

Recipe credit by Jameela Sayed

250 g butter

1/2 cup icing sugar

1/2 tsp almond essence

1/2 cup corn flour

2 1/2 cups flour

Pinch salt

Method
1. Cream butter and icing sugar until light and fluffy.

2. Add essence and sifted dry ingredients .

3. Form into a soft dough (add more flour if needed)

4. Shape and bake at 160 for 12 to 15 minutes

5. Sandwich together when cool.

ICING

60 g butter

1 cup sifted icing sugar

1/4 tsp almond essence

1. Beat butter and sugar well.

2. Add essence and beat well.

Happy cooking and baking 💜

Ginger Biscuits

Recipe credz: Ami

Pic credz: @sameera_haff36

1/2 lb butter

1 3/4 cup sugar

1 egg

1 cup golden syrup

2 tsp milk

1 tblsp ground ginger

4 cups flour

2 tsp vinegar

Form dough. Roll into small balls (dont flatten ). Place on greased pan allowing space to spread. Bake on
180°c till done (10/14mins)
Romany Creams

Recipe and pic credit:

Fozia Bodiat

250 g soft butter

1,cup sugar

Vanilla essence

2eggs

2cups coconut

1/4 cup cocoa

Baking chocolate to sandwich

About 3cups cake four

Beat butter and sugar till its light in color add eggs beat till fluffy add essence add coconut and cocoa and
cake flour. Bring it together with your hand.

Make shapes and bake. Sandwich with melted chocolate. Bake on 180 deg for 15 -20 min.

Butter Shortbread

Recipe and pic credit:

Fozia Bodiat

250g soft butter

1cup icing sugar

1/4cup oil

3tbsp maizena

Beat all this till smooth and fluffy. Add in about 3cups cake flour, you might need less, feel your dough
till its soft and not sticky.

Bake any shapes at 180 deg for about 15-20 min.. Cool and decorate if desired.
Coconut Biscuits

Recipe and pic credit:

Fozia Bodiat

250 g soft butter

1,cup sugar

Vanilla essence

2eggs

2cups coconut

About 3cups cake four

1,2tsp ground elachi if desired.

Beat butter and sugar till its light in color add eggs beat till fluffy add essence add coconut and cake
flour. Bring it together with your hand.

Make shapes and bake on 180 deg for 15 -20 min.

Eat Sum More Biscuits /Shortbread

3 cups of cake flour 1 cup of icing sugar 250 grams of butter Pinch of salt 1 tablespoon of oil

Method

Beat the butter with mixer for a few minutes - add the icing sugar and oil and whisk for 2 minutes . Next
add the salt and flour and mix by hand to form a stiff dough . If it's too crumbly , simply add a little oil
and mix together, too wet , add a little bit more flour .

The dough should be a smooth ball when done . Roll into a round sausage or square shape , about 35-40
cm . Cling wrap and place in fridge for an hour . Remove cling warp and cut the shapes / like thick slices
and place neatly on baking tray greased or lined with baking paper and bake in a preheated oven on
180degC for 15-20 minutes . Allow to cool completely before serving .

Aero Choc Mint Slice

2 x pkt Arnotts Choc Ripple Biscuits 395 g Condensed Milk 120g Butter 2 x large blocks Cadbury Mint
Bubbly/Mint Aero Block

Method Finely crush the biscuits and set aside.

Pop all of the other ingredients (EXCEPT 1 block of the Mint Chocolate) into a bowl and microwave. ‘Zap’
for 3 minutes, pausing every minute to give it a quick stir.

Once all melted add crushed biscuits and pour into a slice tin. Let cool for 10 mins and sprinkle the extra
mint chocolate block over the top(press it in a little) and pop in the fridge to set.

KITKAT BISCUIT.

250g butter

¾ cup castor sugar

Beat till creamy then add:

2 tblsp cocoa

2 cups coconut

1 tsp baking powder

Pinch of bicarb

2 ½ cups flour

Press into greased oven tray..bake at 200* till done..remove from oven,spread with melted diary milk
chocolate..slice into fingers or squares whilst hot..deco with kit kat

Semolina Biscuits

½ lb buter(250g)

3tbls oil

½ cupcastor sugar

¼ cup semolina

2cups flour
Cream butter and castor sugar until white then add oil and beat well,add semolina and enough flour to
form a soft dough

Roll into balls and press down with a fork then bake at 160 until lightly brown.. Allow to cool slightly
then coat in castor sugar

Milo Cookies

125g butter ,1/2 cup brown sugar ,1/2 cup castor sugar ,1 tsp ve ,1 egg ,1/2 cup milo ,1/4 cup crushed
milo cereal,1/2 slab chopped milo choc n 1 3/4 cups of self-raising flour -cream butter n sugars dem add
egg n ve n rest of tings ,mk a soft dough roll into small balls n press wid fork lightly ,bake @ 180 till done

BASIC BISCUITS.

250g butter

¾ cup icing sugar

½ cup self raising flour

½ cup maizena

½ cup chopped almonds

Flour as required 2 make a soft dough....

Cream butter and I.sugar..add rest of ingre..roll dough and cut out shapes,or pipe,,decorate as desired

DREAM BISCUIT

250grams butter

Half cup of sugar

One egg

Flour as needed

One cup coconut

Half cup chopped pecans

Half cup chopped cherries

Before adding flour divide the dough into three parts.add pecans in one part.cherries in the other n
coconut in the last dough.add flour in all three n make soft doughs.roll out each dough very very thin n
cut in squares or a heart shape.do this with all three parts.bake them separately too.now stick together
one of each kind with chocolate. usually use baking chocolate for this bit.Now coat the entire biscuit in
cadbury or beacon chocolate.its absolutely hard work but delicious..

ALMOND BISCUIT

½ lb butter

¾ cup castor sugar

1 egg

1 tsp vanilla

½ cup ground almonds

187 grams maziena

Method: cream butter & sugar well...add egg & vanilla..beat again..add almonds & maziena ..beat until
combined...add enough flour to make a soft dough...shape into logs.. Wrap in cling wrap..put in freezer
to get firm.. Cut into slices & bake on 180 until pink....crisp if desired.....dip in castor sugar wen cool

TV BAR BISCUITS

250 g Butter

½ Cup Castor Sugar

2 tblsp Oil

1 ½ cups rice crispies

1 Cup Coconut

½ cup Pecan Nuts

1 ½ tblsp cocoa

2 Cups Flour

1 tsp baking powder

Pinch of bicarb
Chocolate τσ Decorate

Method

Cream Butter & sugar well,add oil mix add rice crispies,peacan nuts and cocoa mix add flour to make a
soft dough.Shape

into logs bake 180 degree for 20 – 25 mins .Allow to cool...then dip in chocolate.

CHOC CHIP COOKIES

250gr butter

¾ cup white sugar

¾ cup brown sugar

Beat till creamy

Then add

1 tblsp vanilla

2 eggs

1 ½ tsp baking powder

1 cup chopped pecans

2 cups choc chips

Pinch of bicarb

Flour to make a soft dough

Roll into balls...bake at 180

CRUNCHIE CORNFLAKE BISCUITS

125g butter

½ cup castor sugar

1 egg

¼ cup chopped pecan nuts

¼ cup ground almonds

½ cup chopped dates

1 teaspoon baking powder

½ teaspoon vanilla essence

Flour as needed

1 ½ cup crushed cornflakes

Chopped glace cherries

Method

Cream butter and sugar until light and fluffy. Beat in the egg. Add dates and nuts and mix well. Add
vanilla essence and baking powder. Incorporate flour to make a soft dough and then add 1⁄2 cup
cornflakes into the dough. Make small balls and roll into cornflakes. Top with cherries and bake on 180
degrees until golden.

NOUGHAT BISCUIT

500 grams butter

1 cup ground almonds (roasted for a nice flavour),

1 cup maizena

1 cup icing sugar

4 cups flour that's for the biscuit dough

Beat butter, almonds, maizena and icing sugar till creamy, form dough with flour.

Roll out a bit thick and cut out in ovals or whatever shape and bake like normal biscuits.

choc the sides of biscuit n dip in pistachios,badaam or coconut

for the Nougat:

2 egg whites

5 tbsp sugar

2 tbsp honey

Beat on double boiler until thick, pipe immediately in centre of biscuit cos it hardens quickly
BAR ONE BISCUITS

250g butter

2/3 cup brown sugar

1egg

1 teaspoon vaniila essence

1 teaspoon bicarb

2 slabs wholenut chocolate-chopped

2 big bar ones-chopped

2 cups oats

1 cup pecan nuts

flour as required

Method

Beat butter and sugar till creamy and light in

colour. Add egg and rest of ingredients to make a

soft rollable dough. Cut with biscuit cutter or

shape into balls. Bake at 160 degrees till light

brown. Drizzle with melted chocolate.

DANISH PRETZEL COOKIES

2 ¾ cups flour

2 ½ tsp baking powder

125g butter

Rub butter with sifted ingredients till breadcrumbs..

Add 250ml fresh cream to make a soft dough

Cut out with cutter,dip each biscuit in castor sugar

Bake at 180 till done..dip each biscuit again in castor sugar whilst hot..rebake to crisp if neccesary

Coconut Scrape Biscuit

Recipe Credit:Najeebah Patel

250g butter

1 cup icing sugar

2 tblsp oil

1 tsp vanilla essence

*beat till fluffy*

Then add in 3 eggs

*1 at a time,beat and mix with a spatula before adding the next one*

2 1/2 cups coconut (roast the coconut in the oven on the lowest heat for about 10 mins,make sure it
doesn't burn)

3 tsp baking powder

Flour as needed

Make a soft dough (enough for you to roll it out)

Once rolled scrape the dough with a fork and cut out with any desired cutter,sprinkle 100 & 1000
sprinkles and bake on 170oc till crispy

Chocolate Oats Biscuit

Recipe Credit-Safiya Lunat

250g butter

3/4 cup icing sugar

1/2 cup oil

vanilla essence

*beat till fluffy*

3 tblsp corn flour

1 cup oats

1 cup dessicated coconut

2 tblsp cocoa powder

1/2 tsp baking powder

Flour as needed

*make a soft pliable dough*

divide the dough into 4 parts

roll the dough into round logs

wrap in cling film and chill in the fridge

cut into finger width discs

bake on 160oc

once cooled dip the edges in melted chocolate and roll in dessicated coconut

decorate with edible flowers

BISCUITS

This is a basic biscuit recipe with baking powder used as the leavening. �They're easy to make and go
with almost any meal.

INGREDIENTS�

2 cups Gloria plain flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup shortening

3/4 cup milk

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in �shortening with fork or pastry
blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is �soft, moist and pulls
away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer� sticky. Roll dough out
into a 1/2 inch thick sheet and cut with a floured biscuit or �cookie cutter. Press together unused
dough and repeat rolling and cutting�procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until �golden brown, about 10
minutes.

Musarase matomatoes

Kana matomatoes atsvuka akawandisa one time.

Grate them all womakwatisa with a bit of cooking oil. Kana apora pack them and freeze wozongopota
uchichera when cooking anenge akuita setomato puree.

PLEASE PASS ON TO EVERYONE!!!!

THE MIRACLE DRINK = Carrot + Beet Root + Apple = blend them together to make juice

This MIRACLE DRINK has been circulating for a long time long ago. It is worth your while to take note.
There is a celebrity Mr. Seto who swears by it.

He wants to draw the public attention or inform people who have cancers.

This is a drink that can prevent bad cells from forming in your body or it will restrain bad cells growth!

Mr. Seto had lung cancer.

He was recommended to take this drink by a famous Herbalist from China

He has taken this drink diligently for 3 months and now his health is restored, and he is ready to take a
pleasure trip.

Thanks to this drink! It does not hurt for you to try. Its like a Miracle Drink!

It is simple.

ALL YOU NEED IS THE FOLLOWING:-

(a) one beet root,

(b) one carrot and

(c) one apple

combine them together to make JUICE !

Wash the above, cut with the skin on into pieces and put them into the juicer and immediately drink the
juice.
You can add some lime or lemon for more refreshing taste.

This Miracle Drink will be effective or will help with the following ailments:

1. Prevent cancer cells to develop. It will restrain cancer cells to grow.

2. Prevent liver, kidney, pancreas disease and it can cure ulcers as well.

3. Strengthen the lung, prevent heart attack and high blood pressure.

4. Strengthen the immune system

5. Good for the eyesight,

Eliminate red and tired eyes or dry eyes

6. Help to eliminate pain from physical training, muscle ache

7. Detoxify, assist bowel movement, eliminate constipation.

Therefore it will make skin healthy & LOOK more radiant.

8 It is God sent for acne problem.

9. Improve bad breath due to indigestion, throat infection,

10. Lessen menstrual pain

11. Assist Hay Fever Sufferer from Hay Fever attack.

There is absolutely no side effect.

Its highly nutritious and easily absorbs!

Its Very effective if you need to loose weight.

You will notice your immune system will be improved after a 2 weeks routine.

Please make sure to drink it immediately you make it from the juicer for best results.

WHEN TO DRINK IT:-

DRINK IT FIRST THING IN THE MORNING ON AN EMPTY STOMACH!

AFTER ONE HOUR YOU CAN EAT BREAKFAST.

FOR FAST RESULTS DRINK 2 TIMES A DAY,

IN THE MORNING AND BEFORE 5 P.M

YOU WILL NEVER REGRET!

IT DOES NOT COST YOU MUCH MONEY!

PLEASE CIRCULATE TO YOUR FAMILY AND FRIENDS.

MAY OUR GOOD GOD BLESS YOU ALL.

👆Please forward this message to all in your contact as there are so many people suffering from cancer
and other diseases that this recipe can cure.

SCONES

4 cups self raising flour

400ml lacto

2 eggs

125ml oil

3/4 cup sugar

1/4 tsp salt

Mix oil, eggs and lacto together and beat well.

Mix the other ingredients together using your hands.

Pour the liquid mixture into the flour and mix well using your hands.

Mixture will remain sticky.

Put dough on floured surface and spread gently using your fingertips.

Fold dough in half and spread gently again using your fingertips. 1.5cm thick.
Use a cutter, tumbler or glass and cut out your scones.

Place on flat baking sheet greased with oil and dusted with flour.

Bake at 220deg till slightly golden.

*CHRISTMAS MENU IDEAS*

Gone are the days we used to eat rice and chicken on Christmas Day. Let's move away from that and
think outside the box. This is exactly what l have been doing. For more than five years now l don't
touch rice and chicken on Christmas Day. You lovelies, are my most loved ones so l have taken my time
to compile a list of easy and simple meals you can serve on Christmas and New Years Menu or on any
occasion. Ngatisiyei zve huku Ne rice izvo. Tozvidya most of the time izvi. Most of the recipes you have.
Hope it helps. Many thanks

Breakfast

Scrambled eggs

Chicken livers

French toast

Scones with jam and cream

Sponge cake

Madeira cake

Pancakes

Smoothies

Appetisers

Salmon/tuna patties

BBQ Meatballs

Coated gizzards
Chicken livers

Pumpkin soup

Deviled eggs

Corned beef patties

Ingredients for appetiser

Beef mince (for meatballs and sausage rolls)

Eggs

Chicken liver

Chicken gizzards

Mayonnaise and paprika

Corned beef

Main course

Beef/lamb/goat/fish roast

Boerwors/beef stew, curry goat

Mashed sweet potato/baked sweet potatoes

Mashed pumpkin/baked pumpkin

Potato wedges

Macaroni and cheese

Ingredients for Mains

Macaroni

Cheese

Potatoes
Pumpkin or butternut

Beef

Boerwors

Goat /lamb meat

Chicken

Fish

Salads

Ceaser Salad

Garden Salad

Potatoe salad

Carrot & raisin salad

COLESLAW

Ingredients for Salad

Lettuce

Tomatoes

Cucumber

Cabbage

Carrots

Apples

Potatoes

Peas
Eggs

RAISINS

Desserts

Trifle

Panna cotta

Brownies

Fruit salad served with fresh cream and pancakes

Ingredients for desserts

Sponge fingers/ sponge cake

Mixed fruit

Jelly

Custard

Double fresh cream

Various fruits

Flour

SOME RECIPES

I greet you all beautiful people. I decided to make a platter of the (inside and outside of the chicken😀😀)
coated gizzards, chicken feet and neck .

So this is how l prepared my giblets. After cleaning them, l par boiled for 10 minutes and l had added
chicken Tagine seasoning, a bit of paprika, salt and pepper. I then removed them from water, put in a
bowl and added 2 eggs then coated with flour mixed with chicken seasoning. Shallow fried and the
ended in the grill (5-10mins)
TRIFLE by FutureFue Shue

INGRIDIENTS

Jelly (depends with the size of your bowl) I used 3 pkts.

Sponge fingers or sponge cake.

Pudding ( I prefer strawberry for color).

Tin of mixed fruit (depends with amount of fruit u want in there)

Fresh cream (whipping cream)

Cherries (glacé ones r the ones l prefer) strawberries and pineapple pieces for decorating.

Custard ( for quick fix, I use the ready made one). You can make your own

METHOD

In a bowl first put layers of sponge fingers or cake, then add the mixed fruit and pour your jelly. Place in
the Fridge until it sets. Prepare your pudding add it on as your 2nd layer and put back in the fridge and
give it some time to set. Then your 3 rd layer will be the custard and back in the fridge again until it sets.
Whip ur cream add on as the last layer and back in the fridge till it sets. Decorate wiv cherries or
strawberries or pineapple. This is optional, you can make jelly and divide into two portions. The original
color and then the other one add some coloring and leave it to set. When it sets, use a whisk to mix it
and then use a teaspoon to decorate alternating the colors. Last but not least enjoy your trifle!!

COATED WINGS

Seasoned wings with chicken seasoning, paprika and a pinch of salt. Now the secret to crispy wings is
#BAKING POWDER#😳😳Yes l said Baking Powder it gives the crunchiness and crispness outside and juice
inside.😋😋.I had a few wings so l added 1/2 a teaspoon to the chicken wings. Added coating, shallow fried
and ended them in the grill.

LETTUCE, TOMATO & CUCUMBER SALAD

Roughly chop your veggies, put in a bowl. Mix thoroughly, add mayonnaise and mix until everything is
blended and chill for 20 minutes before serving.

NOTE

Feel free to tweak the recipe to suit your own preference.

So when baking powder is mixed with salt and coated on chicken it dries out the skin, leaving it crisp and
crunchy.

EGG & Vegetables fried Rice

Ingredients

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs cooking oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

Method

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic.
Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your
eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend
all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try
adding some diced ham, or green onion

Carrot, apple and raisins Slaw

Ingredients:
2 carrots

1 apple

1/8 cup raisins

1 teaspoon white vinegar

1 teaspoon lemon juice

1 teaspoon sugar

Method

Grate the carrots, apple and and mix them together with the raisins in a bowl. Add the vinegar, lemon
juice and sugar and mix thoroughly. Add mayo and mix till creamy. Chill before serving.

Coleslaw Salad

Ingredients

1/4 red chopped cabbage

1/2 white chopped cabbage

1 large grated carrot

1 medium diced Apple

1-2 tablespoons vinegar

1-2 tablespoons sugar

Mayo

Method

Mix chopped red and white cabbage, grated carrots, 1 diced Apple, 1-2 tablespoons sugar, 1 1/2
teaspoon vinegar. Mix thoroughly then add your Mayo. Chill in the fridge until serving time.
Chicken coated cutlets

Ingredients

8 Drumsticks

2 tablespoons plain flour

1/4 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon ground black pepper

3 teaspoons chicken seasoning

1/2 teaspoon curry powder

1/2 teaspoon paprika

25 g butter

Method

Get a bag and pour the flour and all seasonings and give a shake

Add the chicken pieces into the mixture and shake until all the chicken is coated.

Turn oven add butter and put into the oven

Once melted add the chicken pieces and let cook for 30-45 minutes on 225 degrees.

Half way through cooking give them a shake and turn them over.

Continue cooking until chicken is cooked

Give them a shake so that when you remove them the skin won't come off.

Once cooked remove from the oven, let them sit for 5 minutes covered with a foil paper.

Serve with either rice, chunky chips, pasta or salad.

Pumpkin mash

Wash and dice pumpkins into cubes. Bring a saucepan of salted water to the boil and add pumpkin.
Cook for 8-10 minutes until the pumpkin is very tender. Drain and return to the saucepan along with a
knob of butter and a bit of fresh cream. Using a hand blender or a potato masher blend the pumpkin
until smooth.

Scones Recipe

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon white sugar

1/3 cup butter or shortening

1 cup milk

Method

Preheat oven to 220 degrees

1: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter/ shortening
until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of
the bowl.
2: Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut
biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the
excess flour, and place scones onto an ungreased baking sheet.

3: Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Fried fish

Ingredients

4 Talapia cut into pieces

2 tablespoons fish seasoning

1/4 cup flour

Salt

Pepper

1/3 cup Chicken Royco usavi

Vinegar

Lemon juice

Method

-Washed fish with vinegar and lemon to kill the smell (imwe iya). Pat dried with kitchen paper towel.

- Spiced it with fish seasoning salt and pepper. Left it in the fridge for an hour.

- Coated the fish with flour mixed with chicken royco usavi and shallow fried and ended it in the grill.

Easy and simple Orange cake

Ingredients

225g (11/2 cups) self raising flour

150g (2/3 cup) butter

150g (2/3 cup) caster sugar

3eggs

About 1 tbsp finely grated orange rind

60ml milk

About 2 tbsp freshly squeezed orange juice

Method

Preheat oven to 180 degree celcius. Prepare a loaf pan (greased and lined with baking paper)

Cream butter,sugar and orange rind till light and fluffy.

Add in eggs one at a time.

Add in milk, orange juice and fold in the flour till all combined.

Pour batter into the prepared pan and bake for 50minutes till golden brown or till cooked through( test
for doneness)

Let it cool in the pan for a while then turned out onto a wire rack to cool completely.

beef stew

Ingredients l used:-

750 grams Porterhouse Beef

2 large carrots (julienned)

1 large red capsicum(pepper julienned)

1 Big onion cut in rings

1 cup crushed/ chopped tomatoes

1 teaspoon paprika

1 teaspoon rajah
Salt and pepper to taste

250ml chicken stock

Method

Cut beef into strips. Shallow fry beef in coconut oil or (whatever oil you have) until it browns and no red
juices coming out. Add the onions and a few spices, paprika, cumin,rajah,salt and pepper. Let the onion
cook, then add carrots and peppers and stir for 2 minutes then add tomatoes and further simmer until
they are cooked. Add the chicken stock simmer until vegetables are cooked and left with thick and
enough gravy. Serve with any side dish of your choice.

NB:- As always, l encourage you to tweak the recipe to suit your taste. If you don't have chicken stock
you can use beef stock or water. It's me who just love to use chicken stock or seasoning in my beef as it
gives this nice flavor.

Zim buns recipe

500g plain flour

300ml milk

1teaspoon salt

3tablespoons sugar

7g quick acting yeast

1egg

40g margarine

Mix milk and margarine and warm on the stove. 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 should not be runny. Knead the dough and
put in an oiled bowl. Cover with a wet dish towel or a plastic bag and leave to rise until double in size.
Knead again to knock the air out of the dough. Cut into smaller pieces and roll into buns and lay on a
tray. Cover the tray with a wet dish towel or plastic bag and let the buns rise. Bake in an oven at 200•C
for 15 mins or until golden.

For glazing melt 2tablespoons sugar in 2 tablespoons water and boil on the stove. Brush the glaze on the
buns and enjoy!!!

Orange cake

125g margarine

1cup sugar

3eggs

1 1/2cups flour

3teaspoons baking powder

1 1/2 teaspoon orange essence

Zest of 1 orange and juice

1/2cup milk

Cream butter and sugar until creamy. Add eggs and beat until smooth. Add sifted dry ingredients beat
well. Beat in the milk,essence,orrange juice and zest. Pour into an 8inch tin.Bake at 180 degrees for
55minutes or until skewer comes out clean.

Orange glace-1cup icing sugar,1-2tablespoon milk,1/4teaspoon orange essence,1tablespoon orange

juice mix until smooth

Sandwich with cream. Top with orange glaze

Chocolate fudge cake

For the cake

2cups all purpose flour/cake

1 1/2cups sugar

Icup butter(1/2 cup oil)

1cup water or coffee

1 tablespoon baking soda

2eggs

1/2cup buttermilk

1teaspoon vanilla

Mix flour and sugar in a mixing bowl.

In a medium saucepan,combine, butter,coffee;over low heat.

Bring mixture to boil and pour over flour and sugar.

Mix well.

Add eggs,butter,soda and vannilla.

Pour into well greased 9x13 inch pan and bake for 30 minutes @ 180 degrees

For the fudge filling

1/2cup butter

4tablespoons cocoa powder

3 and 3/4cups icing sugar

1 teaspoon vanilla

1cup pecan nuts chopped

In a mediun saucepan,combine butter;milk and cocoa bring to boil.

Remove from heat and add powdered sugar,stiring well with a wisk until sugar melts and the mixture is
smooth.

Stirring in vanilla and pecan nuts then pour over the cake.

Fluffy Ginger Cake recipe

2 n half self raising flour

2 n half tsp b.powder

1cup c.oil

4eggs

2heaped tsp ginger powder

1heaped tspmixed spice

1heaped tsp cinammon

1cup water (room temp)

1cup old fashioned sugar

half cup treacle

1drop black jack (optional)

sieve all dry ingridients n pour all wet ingridients into dry mix til smooth

Bake at 180 fr 55mins

Best iced wth buttercream or plastic icing

Strawberry cake

4eggs

2cups flour

1cup sugar

1cup strabbery yoghurt

1 cup margarine

1 tablespoon baking powder

1teaspoon vanilla

Beat sugar and margarine with an electric mixer till thick and creamy,beat in eggs one by one until well
beaten and mixed. Add vanilla and yoghurt to the egg mixture. Mix for another five minutes. Sift flour
and baking powder then add to the wet ingredients. Lightly fold in flour.

Do not over mix.

Bake in a line 8inch tin for 45 to 1hr or until done.

Decorate as desired

Passion fruit cake

1 1/2 + 1/8 cups self raising flour

1 cup sugar, divided into two

6 large eggs, separated(room temperature)

1/4 cup passionfruit juice

1/4 cup granadilla pulp

3/8 cup vegetable oil

1 tsp vanilla essence

1 tsp passionfruit essence

3/4 tsp cream of tartar

Preheat the oven to 180C. Grease and line 8inch sandwich pans (1 deep pan works)

Sift flour.

In a large bowl, whisk together the egg yolks, sugar, passionfruit juice, granadilla pulp, vegetable oil,
essences until well combined. Add in the flour and whisk until ingredients are well combined and batter
is smooth.
In another large bowl, using an electric mixer, *beat the egg whites until foamy. Add cream of
tartar..With the mixer on high speed, gradually blend in the remaining 1/2 cup of sugar, beating until the
egg whites reach stiff peaks and all the sugar has been dissolved.

Once the egg whites have reached stiff peaks, gently whisk 1/4 of the egg whites into the batter to
lighten it. Then, fold the remaining egg whites into the batter, mixing until no streaks of egg white
remain visible and the batter is a uniform color.

Pour into pans and bake for 20-25 minutes(deep tin takes longer time), or until the top of the cake
springs back when gently touched and a skewer inserted into the center comes out clean.

*Invert cake onto a wire rack and let cool completely.

Passion fruit Filling

100g Fino whip

175ml Chilled milk

1/2 packet Granadilla instant pudding

1/2 tub Granadilla pulp

Prepare finowhip with half packet granadilla instant pudding, Then beat in granadilla pulp.

Chocolate mousse frosting

200g Finowhip

350ml Chilled milk

1 packet Chocolate instant pudding

Mix fino whip and chocolate instant pudding .Add chilled milk and whip until it has soft peaks

Blueberry muffins.
Ingredients.

11/2cups all_purpose flour.

3/4cup white sugar.

1/2tspn salt

2 tspns baking powder

1/3cup vegetable oil

1egg

1/3 cup milk

1cup fresh blueberries.

For the topping

1/2cup white sugar

1/3cup all purpose flour

1/4 cup butter/magarine cubed

11/2 tspn grnd cinnamon

Method.

Preheat oven to 180° . Line muffin tin with muffin cups.

Combine 11/2 cups flour, 3/4 cup sugar, salt a d baking powder.

Place vegetable oil in a bowl,add beaten egg and milk.mix this with flour mixture. Fold in the
blueberries.

Fill muffin cups up to 3/4 and sprinkle with crumb topping mixture.

Bake for 20-25 mins or until done.

To make the crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 11/2
cinnamon. Mix with fork.
Hot milk vanilla sponge cake

Ingredients

2 cups cake flour

2tsp baking powder

1 1/2 cup castor sugar

4 eggs

1 cup milk

2 tbsp oil

1 tsp vanilla essence

60g margarine or butter

Method

Sift flour and baking powder together place milk margarine oil and essence on stove and heat
don't boil. Beat egg and sugar for 7 mins with your mixer, then add flour to your sugar and egg
alternately fold in then add the hot milk at last do not over mix and bake at 180degrees for 20 -
30minutes. ....

For the chocolate sponge add 1/3 cup cocoa to the flour and extra 1/4 cup milk but u can still
add your vanilla essence if you like and for the mocha use ricoffy dissolve 2 tbsp of ricoffy in a
little water and put in the milk and oil or u can add more coffee depends on how strong u want
it to be ......But the recipe is the same hope it helps. ...........Happy cooking ladies 😋😋😋

Ganache

8 ounces bitter sweet choc and half cup heavey cream put together on a pot of simmering water add
1tsp of instant coffe as its melting

For frosting let it cool and whip it with mixer and u can use it to ice any cake
Ginger cake

3cups self raising

2eggs

1cup strong black tea

2teaspoons ginger

1teaspoon mixed spice

1teaspoon cinnamon

1/2cup treacle

3/4cup milk

1cup sugar

3/4 cup cookin oil

Mix all wet ingredients,put soda in tea until disolved and add to wet ingredient mix until combined. Add
sifted dry ingredients to the wet ingredient and mix until combined dont over mix. Put into a lined 8x2
round tins or 8inch square bake @180 for 55minutes or until done.

*WEEKEND RECIPES*

*Zimbabwe' Traditional Peanut Butter Recipes.*

By Tinevimbo Jani

*Dovi soup.*

Isa ka onion kako nedomasi mutumvura tushomanane kana zvakuibva wotora 1 table spoon yedovi
wokurungira ne mugoti kusvika rave fine zvokwata kwe about ten minutes sauti unoisa shoma nokuti
dovi zhinji rine salt.

*🍲Muriwo une dovi.*

1 big bunch of fresh leafy green vegetable of your choice (shredded )

2 tomatoes,

1 onion

3-4 tblspn dovi

3 tblspn cooking oil

50ml water,salt to taste

*Method*

* Shred your vegetable

*In a pan put oil and add onion fry for 2mins

*Add tomatoes and cook for 2-3minutes

*Add Dovi and a little water until sauce is not thick.

*Add in muriwo and mix until coated with dovi.add salt to taste

*Close pot and simmer for 5-10mins. Stirring occasionally

Serve with sadza

*🐂Chimukuyu chine Dovi(Beef)*

1kg beef chimukuyu

1 chopped tomato

1/2 onion chopped.

1 garlic crushed
4 tbl spn Dovi.

1/2 tspn salt.

1/2 tspn pepper (white)

1 ltr beef stork( or water )

*Method*

*Put chimukuyu in a pot and add beef stock (or water) ,boil till chimukuyu is tender .

*Add tomatoes and onion and cook for 15 mins

*Add your dovi and

salt to taste ,garlic peppers and simmer for 20mins.(loosen dovi with a little stock until u reach soupy
consistence )

Serve with Sadza or rice .

*🐓Road Runner with Dovi*

1 chicken (road runner)

1 tomato, 1 onion

1tblspn chicken spice

1 tspn salt n pepper

5tblspn Dovi

20mls cooking oil

1 garlic clove crushed

*Method*
*Cut and boil your chicken pieces until tender

*When water evaporates and your chicken starts browning add oil and fry.

*Add onions and fry ,then add tomato and garlic. Cook for 5mins

*In a separate cup mix Dovi with a little water then pour onto your chicken. Mix

*Add a little water, chicken spice, pepper

*Mix together and let it simmer for 5mins.

Serve with sadza or Rice

Chocolate Drop Cookies

Ingredients:

1 cup sugar

1/2 cup butter

1/3 cup milk

1 tsp vanilla extract

3/4 cup cocoa

1 tsp coffee powder

1 egg

1 3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

Directions:

1. Preheat oven to 375 degrees F. Grease cookie sheet.

2. In a large bowl whip butter, sugar, vanilla, milk and egg until smooth.

3. Stir in flour, cocoa, coffee, baking soda, salt and chocolate chips.

4. Drop by rounded tablespoon onto baking sheet, 2 inches apart.

5. Bake 8 to 10 minutes. Cool completely on wire rack.

Bake

Ingredients Serves: 8

110g (4 oz) butter or margarine

110g (4 oz) caster sugar

2 tablespoons golden syrup

2 eggs

175g (6 oz) self raising flour

1/4 teaspoon baking powder

1 teaspoon vanilla extract

Method Prep: 15 min › Cook: 40 min › Ready in: 55 min

1. Cream butter and sugar until light and creamy.

2. Add in syrup and eggs one at a time beating after each addition.

3. Sift the flour and baking powder and fold into mixture. Add in vanilla.

4. Bake for 35 to 45 minutes at 180 C / Gas 4, until risen and golden brown.

Christmas cake

Traditionally, Christmas cake is made using dried fruits that’s been soaked in alcohol for months or even
upto a year. The cake is baked couple of weeks ahead of X’mas, afterwhich, you “feed” the cake with the
same alcohol that was used for soaking. Feeding the cake ensures the cake taste much better as they
age or mature. It is done by making small holes on the top of the cake with a cocktail stick or small
skewer, then spoon over a few teaspoons of brandy. This is done only once a week and should not
exceed more than 3-4 times in total. Else, the cake will be tooo moist and will crumble.

But nowadays due to lack of time people do it slightly differently. One way is to soak the fruits months
in advance and then bake it only a week ahead of X’mas. Feed the cake once, wrap it in
clingwrap/kitchen towel that’s been brushed with alcohol, cover it in 2 layers of foil, keep it in an airtight
tin and store in a dark place.They say the taste is not affected much because the fruits were soaked for
months. But yea, it won’t be that moist and soft. The other way is to soak the fruits overnight, but then
in that case, the cake is baked atleast a month, ideally 6 weeks ahead. The cake is then fed with alcohol
once a week, wrapped in clingwrap/kitchen towel that’s been brushed with alcohol, covered in 2 layers
of foil and kept in an airtight tin and stored in a dark place. Every week the cake is fed, the
clingwrap/towel is brushed with more alcohol and wrapped.

Personally, I’d go for option 2 because that method ensures the whole cake matures well, the fruits
absorb the alcohol pretty much and the cake is nice and soft.

Preparation Time: 45-60 mins

Cooking Time: 00 mins

Resting Time: 3 months to 1 year

Total Time: N/A

Yield: 2 x 8” round (deep pan)

cake Ingredients:

Fruits:

Apricot: 120g

Cranberry: 100g

Date: 180g

Fig: 50g

Glazed cherry: 100g

Prune: 100g

Raisins:

Sultana: 150g

Black current: 150g

Raisin: 100g

Nuts:

Almond: 50g

Cashew: 50g

Walnut: 50g

Other:

Brandy: 700ml (dark rum or sherry

or whisky will do well though)

Orange zest of 1 large orange

Equipment:

Chopping board

Very sharp knife

Large glass bowl with lid or large

glass jar with air-tight lid

Clingfilm

Wooden serving spoon/spatula

Preparation:
Make sure you work surface and your glass jar/bowls are clean and dry. There shouldn’t be any water at
all. (See Tips)

Chop all the fruits and nuts in bite size pieces. It will increase the total amount of fruits present in your
cake. That will also increase the variations in a single piece of cake.

(See Tips)

Place the chopped fruits and nuts in the clean and dry glass container and pour the brandy (or alcohol of
your choice) in it. Make sure fruits are completely covered with the liquid.

(See Tips)

Stir gently with the wooden spoon and cover with the lid. The glass container should be air tight.

(See Tips)

Place the container in a dry and dark place, may be in your kitchen cupboard.

(See Tips)

Stir (or shake) the fruit mix with a wooden spatula/spoon on each day or at least on alternate day until
the baking day. (See Ti

BUTTERMILK

How do u make home made buttermilk. l cup fresh milk add 1tablespoon vinegar or lemon

HALF MOONS

Yield: 40 – 50

Ingredients:

2 ½ cups boiling water

60g butter

Pinch salt

2 cups cake flour

Bread crumbs

Milk for dipping

Method:
In a large saucepan bring to the boil water, butter and salt. Remove from heat, add flour and mix with a
spoon until dough forms into a ball of dough. Roll out hot pastry thinly and cut into circles using a round
cookie cutter. Put filling of choice in half of the circle Fold pastry over with filling inside to form a half
moon, using a fork to seal the edges. Transfer onto a tray and leave to set in the fridge for 30 minutes.
Dip the half moons in milk Roll in bread crumbs Fry in moderately hot oil until golden brown.

*Ingredient* - *Substitution* :

● *Allspice (1 tsp.)* = 1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove.

● *Baking Powder (1 tsp.)* = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar.

● *Baking Soda (1 tsp.)* = 2 tsp. double-acting baking powder + replace acidic liquid ingredient in recipe
with non-acidic liquid.

● *Balsamic Vinegar* =Equal amount of sherry or cider vinegar.

● *Bread Crumbs (1 cup)* = 3/4 cup cracker crumbs.

● *Brown Sugar (1 cup)* = 1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw
sugar.

● *Butter, salted (1 cup or 2 sticks)* = 1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margerine
or 7/8 cup lard or vegetable shortening.

● *Buttermilk (1 cup)* = Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with
room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup
plain yogourt.
● *Canola, Sunflower and Vegetable Oils* =Substitute one for one.

● *Chocolate,Bittersweet or Semi-Sweet (1 oz.)* = 1/2 oz. unsweetened chocolate + 1 Tbsp. granulated

sugar.

● *Chocolate, Milk (1 oz.)* = 1 oz. bittersweet or semi-sweet + 1 Tbsp. granulated sugar.

● *Corn Syrup - Dark (1 cup)* = 3/4 cup light corn syrup + 1/4 cup light molasses.

● *Corn Syrup - Light(1 cup)* = 1 cup dark corn syrup or 1 cup honey, or 1 cup granulated sugar +
increase liquid in recipe by 1/4 cup.

● *Cream of Tartar (1/2 tsp.)* = 1/2 tsp. white vinegar or lemon juice.

● *Egg (1 whole large egg)* = 3 1/2 Tbsp. thawed frozen egg or 3 1/2 Tbsp. egg substitute or 2 1/2 Tbsp.
powdered whole egg + 2 1/2 Tbsp. water or 2 large egg yolks and 1 Tbsp. cold water.

● *Egg White (1 large)* = 2 Tbsp. thawed frozen egg white or 1 Tbsp. powdered egg white + 2 Tbsp.
water.

● *Egg Yolk (1 large) for baking* = 3 1/2 tsp. frozen yolk or 2 Tbsp. powdered yolk + 2 tsp. water.

● *Evaporated Milk* = Simmer and reduce whole milk by 60%.

● *Flour, Self Rising (1 cup sifted)* = 1 cup sifted all purpose flour + 1 1/2 tsp. baking powder + 1/8 tsp.
salt.
● *Garlic (1 fresh clove)* = 1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic.

● *Gingerroot (1 Tbsp. minced)* = 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped
candied ginger.

● *Half & Half cream (1 cup) for cooking or baking* = 1 1/2 Tbsp. butter or margarine + enough milk to
equal 1 cup.

● *35% Whipping Cream (1 cup) for cooking or baking* = 3/4 cup milk + 1/3 cup butter or margarine.

● *Herbs, Dried (1 tsp.)* = 1 Tbsp. fresh herb.

● *Herbs, Fresh (1 Tbsp.)* =1 tsp. dried herb.

● *Honey (1 cup) for cooking or baking* = 1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate
for recipe.

● *Italian Seasoning (1 tsp.)* = 1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme.

● *Kosher Salt (1 tsp.)* = 2/3 tsp. table salt.

● *Lemon Zest (1 tsp.)* = 1 tsp. orange or lime zest or 1/2 tsp. lemon extract.

● *Lemongrass (2 stalks)* = Zest from 1 lemon.

● *Lime Juice, fresh (1 Tbsp.)* = 1 Tbsp. fresh lemon or orange juice.

● *Milk, regular or low-fat (1 cup)* = 1/2 cup evaporated milk + 1/2 cup water.

● *Molasses (1 cup)* = 1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar
dissolved in 1/4 cup liquid.

● *Mustard, Prepared (1 Tbsp.)* = 1/2 tsp. dry mustard powder + 2 tsp. white vinegar.

● *Onion (1 small minced)* = 1/2 tsp. onion powder.

● *Peanut Oil (for flavour)* = Vegetable oil with a splash of sesame oil can be substituted one for one.

● *Poultry Seasoning (1 tsp.)* = 1/4 tsp. ground thyme + 3/4 tsp. ground sage.

● *Pumpkin Pie Spice (1 tsp.)* = 1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice +
1/8 tsp. nutmeg.

● *Sour Cream (1 cup)* = 1 cup plain yogourt or 1 Tbsp. lemon juice and enough evaporated milk to
equal 1 cup.

● *Superfine Sugar* = 1 cup granulated sugar processed in food processor until fine.

● *Sweetened Condensed Milk* = 1 cup of evaporated milk + 1 1/4 cups of sugar. Heat until dissolved.

● *Tomato Juice (1 cup) for cooking* = 1/2 cup tomato sauce + 1/2 cup water.

● *Tomato Sauce (1 cup) for cooking* = 1/2 cup tomato paste + 1/2 cup water.
● *White Vinegar (1/4 cup)* = 1/4 cup apple cider vinegar or 1/3 cup lemon juice.

● *Wine, Red (1 cup)* = 1 cup nonalcoholic wine, apple cider, beef broth or water.

● *Wine, White (1 cup)* = 1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or
water.

● *Yogourt (1 cup)* = 1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup
sour cream.

Mr bee's vanilla coconut cake

2 cups cake flour

1 tablespoon baking powder

½ cup oil

1 cup milk

3 eggs

2 teaspoon vanilla

¼ teaspoon salt

2 teaspoon cornflour

1 cup sugar

Grease and line an 8inch tin.

Beat eggs first and then add your sugar until you eggs are pale and sugar is dissolved. Then add
milk,vanilla and oil beat until combined. sift flour;salt;cornflour and baking powder. Fold the dry
ingredients to your egg mixture mix until incorporated. Lastly add decicated coconut and mix until
combined. Dont over mix. Pour into you prepared tin.Bake at 180 for 55 minutes or until done.
Red velvet cake

2cups flour

2tablespoons cococa

I cup white sugar

2teaspoon red colour(special red colour)

1/2cup oil

3eggs

1teaspoon vanilla

1 cup butter milk(add 1tablespoon white vinegar to milk)

1teaspoon baking powder

1teaspoon soda

Mix eggs and sugar till light and fluffy.

Sieve flour,cocoa powder and baking powder.

Mix milk and oil together.

Add the flour to your egg mixture alternating with the oil and milk mixture.

Add soda to your vanilla and mix and add to the batter. Bake in greased 2x8inch lined tins at 180 for
45minutes or until done.

* TYPES OF ICING*

*GLACE ICING*

85g sifted icing sugar,2tbsp warm water, 1 to 2 drops of food colouring(optional)

1.Whisk icing sugar and warm water until smooth and thick

2.Add colouring if using and whisk again pour over cake

*BASIC BUTTER ICING*

100g butter softened,250g icing sugar sifted,1tspn vanilla essence,a little milk to mix

1.Cream butter until creamy add icing sugar , vanilla and beat again until smooth and fluffy and
spreadable

2.Do not over beat as it will become runny

*GANACHE ICING*

100g dark chocolate,30ml (2tbsp)butter,50ml fresh cream

1.Combine all ingredients in a small pot and cook over low heat stirring frequently until melted

2.Use a pallete knife or spatula to spread over cake

*ROYAL ICING*

4egg whites,4cups icing sugar,1tspn lemon extract or essence

1.Beat egg whites until in a clean bowl with a mixer at high speed until foamy

2.Gradually add icing sugar and lemon extract beat at high speed until thickened

*WHIPPED CREAM*

400g fresh cream(chilled for 2 hours or more),4 or 5 tbsp icing sugar,1/4 tspn vanilla essence

*Chill mixing bowl and attachments in the freezer before mixing*

1.Place fresh cream in a bowl whisk with a hand mixer until double in volume and foaming soft peaks

2.Fold in icing sugar and mix in gently

*FINO WHIP*

1 cup fino whip

1 cup cold milk

1 tspn stabilizer

*Chill mixing bowl and attachments in the freezer before mixing*

Whip all ingredients in a bowl until thick and creamy

How to Win the Battle Against Heat and Humidity

1.Always workwith fondantin an air-conditioned room and tryto make sure the cake is displayed in a
place with air-conditioning

2.When rolling fondantout,use cornstarch instead oficing sugarto preventthe fondant from sticking to
the table.

3.Tryto coverthe cake with fondanton the actualdayitwillbe eaten,so as to avoid the need
forrefrigeration.

4.Ifyou reallyneed to refrigerate the cake after covering itwith fondant(which was whatIdid), place itin a
cake box and cling-wrap the box or looselywrap the cake with cling-film before refrigerating.

5.When removing fondantcake from the fridge, place itin a coolair-conditioned room stillin its box
orwith the cling-wrap stillon.You wantto make sure the change in temperature is nottoo sudden
oritwillstartcondensing on the surface ofthe fondant.Also,keeping the cake from being exposed to the
airwillpreventthe sugars in the fondantfrom absorbing the moisture in the air.

6.Forfondantcut-outs,ribbons,and figures,use a 50-50mixture offondantand gum paste.Gum paste dries

harderthan fondantand willspeed up the drying process.

7.To applycut-outs,brush on alcoholora flavouring thatcontains alcoholinstead ofwater.

Alcoholevaporates quickerand reduces the amountofwaterin contactwith fondant.
Ifyou applyallthese tips well,you should be able to achieve success making beautifulfondant cakes in the
hotand humid tropics.Good luck

EVERYDAY CHOCOLATE CAKE

Frost this moist chocolate cake with a favourite frosting to make a layer cake.

2 2/3 cups (650 mL) flour

1/2 cup (125 mL) unsweetened cocoa powder, sifted

2 tsp (10 mL) baking powder

2 tsp (10 mL) baking soda

1 tsp (5 mL) salt

2 cups (500 mL) sugar

2/3 cup (150 mL) oil

2 eggs

2 tsp (10 mL) vanilla

2 cups (500 mL) boiling water

Grease two 9 inch (23 cm) round baking pans. Line bottom of pans with wax paper; grease wax paper &
dust with cocoa.

Combine flour, 1/2 cup (125 mL) cocoa, baking powder, baking soda & salt in a bowl.

Using medium speed of an electric mixer, beat together sugar, oil, eggs & vanilla until mixture is thick &
pale in colour, abt 5 mins. Fold in flour mixture. Add boiling water and stir just until blended. Do not
overmix.
Pour batter into prepared pans. & Bake at 350ºF (180ºC) for 30 mins or until a cake tester inserted in
centres comes out clean. Cool cakes in pans on racks for 10 mins. Invert cakes onto racks, remove wax
paper & cool completely. Makes two 9 inch (23 cm) round cakes.

Cook's Note: As an alternative to baking 2 round cakes, this cake may be baked in a greased 9x13 inch
(23x33 cm) baking pan.

Bake at 350ºF (180ºC) for 45 - 50 minutes or until a cake tester inserted in centre comes out clean. Cool
cake completely in cake tin

A COLLECTION OF BISCUIT RECIPES FROM VARIOUS GROUPS

Cinnamon Biscuits

250 gr butter

8 tblsp castor sugar

2 egg

3/4 cup coconut

2 1/2cup flour

2 tsp baking powder

Pinch of salt

4 tsp cinnamon

Beat butter n sugar,add eggs n coconut.add all othe ing n form into small balls. Press down with a fork.
Bake. join 2 together with jam! Roll in castor sugar.

Coffee Biscuits

Cream together 250gr butter and 3/4 c caster sugar.

Add 1 egg and beat.

Then add 1/4 tsp b.p, 2-3 Tblspn coffee powder and +- 2 1/2 cups flour
Make a sift dough and press through the biscuit machine.

Cut and bake

Join the biscuits together with melted dairymilk choc

Choc Mint Biscuits

Cream 250gr butter and 3/4 cup caster sugar.

Then add 1/2 tsp b.powder, 2 Tblsn cocoa, 1 cup desicated coconut and flour to make a dough.

Press into a pan.

Bake on 180 until done.

Spread melted choc over then sprinkle grated peppermint crisp over.

Cut into slices

Nutticrust

Cream 259gr butter and 3/4 c caster sugar.

Add 1 c coconut and 1 c oats(ground and braised)

Mix and add: 2 T golden syrup, 3/4 tsp bixarb and 2 T boiling water.

Add flour as required to make a soft dough.

Form into a log and refrigerate

Slice using the back of a knife.

Bake until golden

ROYAL CREAMS by Cooking and baking creations 💜💜

Recipe credit by Jameela Sayed

250 g butter

1/2 cup icing sugar

1/2 tsp almond essence

1/2 cup corn flour

2 1/2 cups flour

Pinch salt

Method

1. Cream butter and icing sugar until light and fluffy.

2. Add essence and sifted dry ingredients .

3. Form into a soft dough (add more flour if needed)

4. Shape and bake at 160 for 12 to 15 minutes

5. Sandwich together when cool.

ICING

60 g butter

1 cup sifted icing sugar

1/4 tsp almond essence

1. Beat butter and sugar well.

2. Add essence and beat well.

Happy cooking and baking 💜

Ginger Biscuits

Recipe credz: Ami

Pic credz: @sameera_haff36

1/2 lb butter

1 3/4 cup sugar

1 egg

1 cup golden syrup

2 tsp milk

1 tblsp ground ginger

4 cups flour

2 tsp vinegar

Form dough. Roll into small balls (dont flatten ). Place on greased pan allowing space to spread. Bake on
180°c till done (10/14mins)

Romany Creams

Recipe and pic credit:

Fozia Bodiat

250 g soft butter

1,cup sugar

Vanilla essence

2eggs

2cups coconut

1/4 cup cocoa

Baking chocolate to sandwich

About 3cups cake four

Beat butter and sugar till its light in color add eggs beat till fluffy add essence add coconut and cocoa and
cake flour. Bring it together with your hand.

Make shapes and bake. Sandwich with melted chocolate. Bake on 180 deg for 15 -20 min.

Butter Shortbread

Recipe and pic credit:

Fozia Bodiat

250g soft butter

1cup icing sugar

1/4cup oil

3tbsp maizena

Beat all this till smooth and fluffy. Add in about 3cups cake flour, you might need less, feel your dough
till its soft and not sticky.

Bake any shapes at 180 deg for about 15-20 min.. Cool and decorate if desired.

Coconut Biscuits

Recipe and pic credit:

Fozia Bodiat

250 g soft butter

1,cup sugar

Vanilla essence

2eggs

2cups coconut

About 3cups cake four

1,2tsp ground elachi if desired.

Beat butter and sugar till its light in color add eggs beat till fluffy add essence add coconut and cake
flour. Bring it together with your hand.

Make shapes and bake on 180 deg for 15 -20 min.

Eat Sum More Biscuits /Shortbread

3 cups of cake flour 1 cup of icing sugar 250 grams of butter Pinch of salt 1 tablespoon of oil

Method

Beat the butter with mixer for a few minutes - add the icing sugar and oil and whisk for 2 minutes . Next
add the salt and flour and mix by hand to form a stiff dough . If it's too crumbly , simply add a little oil
and mix together, too wet , add a little bit more flour .
The dough should be a smooth ball when done . Roll into a round sausage or square shape , about 35-40
cm . Cling wrap and place in fridge for an hour . Remove cling warp and cut the shapes / like thick slices
and place neatly on baking tray greased or lined with baking paper and bake in a preheated oven on
180degC for 15-20 minutes . Allow to cool completely before serving .

Aero Choc Mint Slice

2 x pkt Arnotts Choc Ripple Biscuits 395 g Condensed Milk 120g Butter 2 x large blocks Cadbury Mint
Bubbly/Mint Aero Block

Method Finely crush the biscuits and set aside.

Pop all of the other ingredients (EXCEPT 1 block of the Mint Chocolate) into a bowl and microwave. ‘Zap’
for 3 minutes, pausing every minute to give it a quick stir.

Once all melted add crushed biscuits and pour into a slice tin. Let cool for 10 mins and sprinkle the extra
mint chocolate block over the top(press it in a little) and pop in the fridge to set.

KITKAT BISCUIT.

250g butter

¾ cup castor sugar

Beat till creamy then add:

2 tblsp cocoa

2 cups coconut

1 tsp baking powder

Pinch of bicarb

2 ½ cups flour

Press into greased oven tray..bake at 200* till done..remove from oven,spread with melted diary milk
chocolate..slice into fingers or squares whilst hot..deco with kit kat

Semolina Biscuits
½ lb buter(250g)

3tbls oil

½ cupcastor sugar

¼ cup semolina

2cups flour

Cream butter and castor sugar until white then add oil and beat well,add semolina and enough flour to
form a soft dough

Roll into balls and press down with a fork then bake at 160 until lightly brown.. Allow to cool slightly
then coat in castor sugar

Milo Cookies

125g butter ,1/2 cup brown sugar ,1/2 cup castor sugar ,1 tsp ve ,1 egg ,1/2 cup milo ,1/4 cup crushed
milo cereal,1/2 slab chopped milo choc n 1 3/4 cups of self-raising flour -cream butter n sugars dem add
egg n ve n rest of tings ,mk a soft dough roll into small balls n press wid fork lightly ,bake @ 180 till done

BASIC BISCUITS.

250g butter

¾ cup icing sugar

½ cup self raising flour

½ cup maizena

½ cup chopped almonds

Flour as required 2 make a soft dough....

Cream butter and I.sugar..add rest of ingre..roll dough and cut out shapes,or pipe,,decorate as desired

DREAM BISCUIT

250grams butter

Half cup of sugar

One egg

Flour as needed

One cup coconut

Half cup chopped pecans

Half cup chopped cherries

Before adding flour divide the dough into three parts.add pecans in one part.cherries in the other n
coconut in the last dough.add flour in all three n make soft doughs.roll out each dough very very thin n
cut in squares or a heart shape.do this with all three parts.bake them separately too.now stick together
one of each kind with chocolate. usually use baking chocolate for this bit.Now coat the entire biscuit in
cadbury or beacon chocolate.its absolutely hard work but delicious..

ALMOND BISCUIT

½ lb butter

¾ cup castor sugar

1 egg

1 tsp vanilla

½ cup ground almonds

187 grams maziena

Method: cream butter & sugar well...add egg & vanilla..beat again..add almonds & maziena ..beat until
combined...add enough flour to make a soft dough...shape into logs.. Wrap in cling wrap..put in freezer
to get firm.. Cut into slices & bake on 180 until pink....crisp if desired.....dip in castor sugar wen cool

TV BAR BISCUITS

250 g Butter

½ Cup Castor Sugar

2 tblsp Oil

1 ½ cups rice crispies

1 Cup Coconut
½ cup Pecan Nuts

1 ½ tblsp cocoa

2 Cups Flour

1 tsp baking powder

Pinch of bicarb

Chocolate τσ Decorate

Method

Cream Butter & sugar well,add oil mix add rice crispies,peacan nuts and cocoa mix add flour to make a
soft dough.Shape

into logs bake 180 degree for 20 – 25 mins .Allow to cool...then dip in chocolate.

CHOC CHIP COOKIES

250gr butter

¾ cup white sugar

¾ cup brown sugar

Beat till creamy

Then add

1 tblsp vanilla

2 eggs

1 ½ tsp baking powder

1 cup chopped pecans

2 cups choc chips

Pinch of bicarb

Flour to make a soft dough

Roll into balls...bake at 180

CRUNCHIE CORNFLAKE BISCUITS

125g butter

½ cup castor sugar

1 egg

¼ cup chopped pecan nuts

¼ cup ground almonds

½ cup chopped dates

1 teaspoon baking powder

½ teaspoon vanilla essence

Flour as needed

1 ½ cup crushed cornflakes

Chopped glace cherries

Method

Cream butter and sugar until light and fluffy. Beat in the egg. Add dates and nuts and mix well. Add
vanilla essence and baking powder. Incorporate flour to make a soft dough and then add 1⁄2 cup
cornflakes into the dough. Make small balls and roll into cornflakes. Top with cherries and bake on 180
degrees until golden.

NOUGHAT BISCUIT

500 grams butter

1 cup ground almonds (roasted for a nice flavour),

1 cup maizena

1 cup icing sugar

4 cups flour that's for the biscuit dough

Beat butter, almonds, maizena and icing sugar till creamy, form dough with flour.

Roll out a bit thick and cut out in ovals or whatever shape and bake like normal biscuits.

choc the sides of biscuit n dip in pistachios,badaam or coconut

for the Nougat:

2 egg whites

5 tbsp sugar

2 tbsp honey

Beat on double boiler until thick, pipe immediately in centre of biscuit cos it hardens quickly

BAR ONE BISCUITS

250g butter

2/3 cup brown sugar

1egg

1 teaspoon vaniila essence

1 teaspoon bicarb

2 slabs wholenut chocolate-chopped

2 big bar ones-chopped

2 cups oats

1 cup pecan nuts

flour as required

Method

Beat butter and sugar till creamy and light in

colour. Add egg and rest of ingredients to make a

soft rollable dough. Cut with biscuit cutter or

shape into balls. Bake at 160 degrees till light

brown. Drizzle with melted chocolate.

DANISH PRETZEL COOKIES

2 ¾ cups flour

2 ½ tsp baking powder

125g butter

Rub butter with sifted ingredients till breadcrumbs..

Add 250ml fresh cream to make a soft dough

Cut out with cutter,dip each biscuit in castor sugar

Bake at 180 till done..dip each biscuit again in castor sugar whilst hot..rebake to crisp if neccesary

Coconut Scrape Biscuit

Recipe Credit:Najeebah Patel

250g butter

1 cup icing sugar

2 tblsp oil

1 tsp vanilla essence

*beat till fluffy*

Then add in 3 eggs

*1 at a time,beat and mix with a spatula before adding the next one*

2 1/2 cups coconut (roast the coconut in the oven on the lowest heat for about 10 mins,make sure it
doesn't burn)

3 tsp baking powder

Flour as needed

Make a soft dough (enough for you to roll it out)

Once rolled scrape the dough with a fork and cut out with any desired cutter,sprinkle 100 & 1000
sprinkles and bake on 170oc till crispy
Chocolate Oats Biscuit

Recipe Credit-Safiya Lunat

250g butter

3/4 cup icing sugar

1/2 cup oil

vanilla essence

*beat till fluffy*

3 tblsp corn flour

1 cup oats

1 cup dessicated coconut

2 tblsp cocoa powder

1/2 tsp baking powder

Flour as needed

*make a soft pliable dough*

divide the dough into 4 parts

roll the dough into round logs

wrap in cling film and chill in the fridge

cut into finger width discs

bake on 160oc

once cooled dip the edges in melted chocolate and roll in dessicated coconut

decorate with edible flowers