SPECIAL BANANA CAKE RECIPE

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

APPLE CAKE RECIPE

APPLE CAKE RECIPE


Ingredients

* 2 eggs
* 1 cup vegetable oil
* 2 cups white sugar
* 2 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 4 cups diced apple without peel


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.

2. Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.

ALL TIME FAVORITE BANANA CAKE RECIPE

ALL TIME FAVORITE BANANA CAKE RECIPE

ingredients

1 3/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

2/3 c. mashed ripe bananas (can be doubled for more moist cake)

1 tsp. lemon juice

1/2 c. buttermilk

1/2 c. shortening

1 1/2 c. sugar

2 eggs1 tsp. vanilla

1/2 c. chopped nuts

Mix flour, soda and salt. Mash bananas and add lemon juice and mix in buttermilk. Cream shortening and sugar, add egg and vanilla. Alternate dry ingredients and banana mix. Fold in nuts. Bake. Cool 10 to 15 minutes. Turn on plate, peel paper.Cool and top with whipped cream. Pour into two 9 inch pans, greased and lined with wax paper. Preheat oven. Bake at 350 degrees for 28 minutes.

CHOCOLATE MOUSSE CAKE

Chocolate Mousse Cake

Ingredients
For the Cake:
400g sugar
2 large eggs
225g plain yoghurt
120g cocoa powder
200g butter (softened not melted)
2 tsp bicarbonate of soda
1½ tsp vanilla essence
1/4 tsp salt
360g self raising flour
250ml boiling strong coffee


For the Mousse:
90g butter
300g dark chocolate
125ml cream

PROCEDURE
1. To make the cake; put all ingredients into a large electric cake mixer bowl in the order given.
2. Beat on medium for 30mins. Then scrape down bowl and then beat for 1 min.
3. Turn into a greased and lined 23cmX 33cm baking pan.
4. Bake at 160 deg C for approx 40-50mins, if baking in large pan, or 25-30 mins for 2 smaller pans (depending on size of pans).
5. When cool, ice with chocolate mousse.
6. To make the chocolate mousse; melt all ingredients over a low heat in a small saucepan. Stir until well combined.
7. Then cool in fridge. When cool, beat 4 mins. Then refrigerate until firm enough to spread over the top of the cake.

CHOCOLATE CARAMEL CHEESECAKE

Chocolate Caramel Cheesecake

Ingredients
220g biscuit crumbs
90g caster sugar
125g butter, melted

Caramel filling:
30 individually wrapped caramels, unwrapped
3 tablespoons (45ml) milk
90g chopped pecans
155g dark chocolate chips
3 x 250g packets cream cheese, softened
185g caster sugar
1 teaspoon (5ml) vanilla extract
3 eggs

PROCEDURE:

1. In a medium bowl, combine biscuit crumbs, sugar and melted butter. Mix well and press into the bottom and 2.5cm up the sides of a 22cm springform tin.

2. To make the caramel filling: In a small saucepan, combine caramels with milk. Cook over low heat, stirring, until the caramels are melted and the mixture is smooth. Stir in chopped pecans. Pour the caramel-pecan mixture on to the crust and chill for 30 minutes.

3. Preheat oven to 165 degrees C.

4. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool until lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.

5. Bake for 50 minutes, or until centre is almost set. Place a pan of water on the rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door open a little. Refrigerate for at least 5 hours before serving.

WHITE CHIP CHOCOLATE COOKIES

White chip chocolate cookies

INGREDIENTS
225g butter, softened
2 cups (440g) caster sugar
2 eggs
2 teaspoons (10ml) vanilla essence
2 cups (250g) plain flour
3/4 cup (90g) cocoa
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 2/3 cups (200g) white chocolate chips

PROCEDURE:
1. Preheat oven to 180 degrees C.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Sift together the flour, cocoa, bicarbonate of soda and salt and stir into the creamed mixture. Fold in the white chocolate chips.
3. Drop by rounded teaspoonfuls on to ungreased baking trays and bake for 8 to 10 minutes, or until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

INGREDIENTS
310 g (2 ½ cups) plain flour
1 teaspoon bicarbonate of soda
250 g (1 cup) butter
115 g (½ cup) caster sugar
115 g (½ cup) brown sugar
1 egg
1 teaspoon (5ml) vanilla essence
300 g (2 cups) dark chocolate, chopped

PROCEDURE:

1. Grease 2 large baking trays. Preheat oven to 180ºC.
2. Sift the flour and bicarbonate of soda onto a plate. Beat the butter and sugar in a small bowl until the mixture is light and fluffy. Add egg and vanilla essence; beat to combine. Transfer mixture to a large bowl. Add the flour mixture, stirring to combine, then stir in the chocolate. Roll level tablespoons of mixture into balls and place on the trays 2.5 cm apart. Bake for about 12 minutes.
3. Cool cookies briefly on trays. Transfer to a wire rack to cool.

CHOCOLATE CHIP MINT COOKIES

CHOCOLATE CHIP MINT COOKIES

When my favorite niece visited me yesterday, she requested me that I bake her cookies. I checked the recipe book and found this recipe. I made several adjustments and made a signature of it. For the chocolate chip mint cookies, here are are the ingredients:

2-2/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
3/4 cup light colored brown sugar
2/3 cups white sugar
1 cup salted butter, softened
3 large eggs
1 tsp pure mint extract
1-3/4 cups mint chocolate chips

For the baking of the cookie, I would suggest you taste the mixing for you might over put sugar on it. Here are the baking procedure:

1. Preheat oven to 300F. Combine flour, baking soda, salt and cocoa; set aside

2. Blend brown and white sugar in mixer then add butter. Mix well; add eggs and mint extract, blending well after each egg. Beat light and fluffy.

3. Gradually add flour mixture at a lower speed. When done, fold in chips with spoon. Drop dough in rounded tablespoons, 1-1/2 inches apart.

4. Bake 19 to 21 minutes. Cool in racks. Store in tightly sealed jars.

YUMMY CHEESECAKE

I just can't wait to share this recipe to you guys. This is my favorite among all cakes. Here is the amazing and yummy cheesecake. Here are the ingredients;

Crust:
3 tbsp flour
1 tbsp sugar
1 tbsp butter

Cake:
1 pkg cream cheese
1 tbsp sugar
pinch of grated lemon peel
1/4 vanilla
1 egg

Glaze:
2 tbsp sour cream
1 tsp brown sugar

The baking proper: prepare crust, combine flour, sugar and butter. Mix it well. Press in bottom of greased 4.5 to 5 inch round pan. Bake it for about 325F oven 15 to 20 minutes or until light brown. Remove from oven.

Prepare cake: Mash cream cheese and blend with sugar, pinch of grated lemon peel, vanilla and egg. Mix well. Pour into crust and bake for about 325F oven, 15 minutes or until set.

Prepare Glaze: Mix sour cream with brown sugar and spread on cheesecake. Let it cool, then chill again before serving it.

PUTO SECO

Ingredients:

1 pkg cornstarch
1 cup flour
1/2 cup margarine
4 eggs
1 tsp salt
1 tsp baking powder
1 cup white sugar

Mix all ingredients together. Transfer to a cookie mold and bake for about 300F oven or until golden brown.

ORANGE CAKE

This is one of the cakes that I like to do. it because it is fast and the end product is a super cake. Lets to the baking or I may say cooking started. The necessary ingredients are easy to find and almost all the markets have these ingredients. Here are the ingredients:

500 ml cream
3 pcs orange fruit
300 gms sugar
500 ml chocolate
10 grms white chocolate

Boil cream with orange and sugar for about 5 minutes. Strain, then pour on chocolate. Whisk until well blended. Chill for about 10 minutes then pipe in molds and cover with white chocolate.

YUMMY CHEESE CAKE

CHERRY CHEESECAKE

Crust:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

Cheesecake:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving.

Makes 10 to 12 servings.

FRUITCAKE BARS

Ingredients:

1/2 cup raisins
1/2 cup glazed fruits
1 cup rum
1 (200g) Butter Cake mix
4 tbsps butter
2 eggs
1/2 cup water

Procedure:

Soak raisins and glazed fruits in rum.
Mix butter cake in butter, egg and water.
Stir until smooth.
Drain soaked fruits and add to batter.
Steam over tray half filled with water.
Let cool and cut into bars.

FRUIT AND NUT UPSIDE-DOWN CAKE

Ingredients:
1/2 cup melted butter
1/4 cup brown sugar
1/4 cup chopped nuts
pineapple rings
cherries

For the Cake:
1 Banana flavored Cake Mix
3 tbsps cooking oil
4 tbsps water
1/2 cup crushed pineapple, drained
1 egg

Procedure:
Pour melted butter in a 9-inch sqaure pan.
Sprinkle with sugar and nuts.
Arrange pineapple rings and cherries over it. Set aside.
Combine cake mix, oil , water, crushed pineapple and egg in a bowl.
Beat with wooden spoon until smooth, about 50 strokes.
Pour mixture into pan and spread evenly.
Bake in a preheated oven at 350 degrees fahrenheit for 25 to 30 minutes.
Invert on tray platter.
Serve.

BUKO PANDAN TORTE

Here are the ingredients:

500 ml milk
400 grams sugar
500 ml all purpose cream
1 teaspoon pandan extract
50 grams gelatin
400 ml coconut milk

Here's how to prepare:

Boil milk, half sugar and cream for 5 minutes.
Add pandan extract and gelatin. Stir until gelatin has dissolved.
Strain and pour until mold is half full.
Put in a fridge for 20 minutes until set.
In a separate pan, boil coconut milk and remaining sugar until it has melted for about 2 minutes.
Chill. Fold in cream. Cool and pour on top of pandan mixture in molds.

BANANA CAKE

Ingredients:

7 pcs ripe banana
2 cups all-purpose flour
1 bar butter
1 cup sugar
1/2 cup evaporated milk
1 tablespoon salt
2 teaspoons baking powder
1/2 cup ground peanuts

Procedure:

Preheat oven to 350 degrees fahrenheit.
Mash banana until smooth.
Beat together flour, butter, sugar, evaporated milk.
Add salt, baking powder and ground peanuts.
Fold into banana mixture until fluffy.
Grease pan and pour mixture.
Bake in preheated oven for 25 minutes or until done.

MANGO CHEESCAKE

Ingredients:

2 pcs ripe mango, peeled and sliced
500 gms cream cheese
250 gms sugar
250 ml whipped cream
30 gms cake flour
2 whole eggs
1 egg yolk
2 tbsps lemon juice
3 tsps melted butter


Procedure:

In a food processor, mix all ingredients.
Blend until smooth in texture.
Pour into pan or ramekin.
Bake in 280 degrees fahrenheit oven with water bath until done.

PEANUT BUTTER COOKIES

Ingredients

Cream together:
1 cup peanut butter
1/2 cup or 1 stick of butter or margarine
1/2 cup brown sugar
1/2 cup honey
1 egg, beaten

Combine and add:
2 1/2 cups white flour or half white, half whole-wheat
1 teaspoon baking powder


Procedure:

Roll into little balls.
Place on greased cookie sheet and flatten with fork which has been dipped in oil or water.
Bake at 350 degrees fahrenheit for 15 minutes.

Optional: You may also add chocolate chips to dough.

OATMEAL CAKE

Here are the ingredients:

1 cup hot water
1 cup oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
2 eggs, unbeaten
1 teaspoon soda
2 1/4 teaspoons cream of tartar
1 teaspoon salt
1 1/2 cups flour
1 teaspoon vanilla

Procedure:
Pour 1 cup jot water over oatmeal and set aside.
In a bowl, cream brown & white sugar, shortening, then add unbeaten eggs. Mix well.
In a separate bowl, sift together soda, cream of tartar, salt and flour; then mix into creamed mixture.
Add oatmeal and vanilla. Mix thoroughly
Bake at 350 degrees Fahrenheit in the oven for 30 minutes. Cool and slice to serve.