Best Food Recipes

Ingredients:

½ cup (100g) white sugar

1 sticks (100g) butter, softened at room temperature

2 eggs at room temperature, lightly beaten

1 teaspoons vanilla extract

1 cups (110g/ 4 oz) All purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

pinch salt

red, orange, yellow, green, blue, food colouring

Cream cheese frosting for serving. 

Method:

In a large bowl cream the sugar and butter together until light in colour and fluffy in texture about 4 minutes. Use a hand whisk. 

Crack in an eggs, mix in well, and follow with the next egg. and pour in the vanilla extract. Beat for another minute until well combined.

Add in the dry ingredients until just combined - don't over-mix!

Divide the mixture as evenly as you can between 5 bowls.

Add a couple of drops of food colouring to each bowl and mix very gently. - again, do not over-mix!

Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect.

Microwave for 45 seconds "every microwave is different so cooking may vary"

Take care not to over cook the cake or it will dry out fast. 

Decorate your cake with my cream cheese frosting. 

Ingredients:

1 Tablespoon Oil

Pepper and Other Seasonings 

4 Large Eggs

2 Tablespoons Water

Preparation:

Coat the pan with the oil and add the pepper and seasoning and turn the burner to high.

Immediately crack the eggs and mix them with the water right in the still cool frying pan with a fork. Since this recipe takes some direct attention (no leaving it alone!).

With a wooden spatula start gently scrapping the bottom of the frying pan in the center right away.

The moment you see egg start to form on the tip, turn the burner to a medium low and start gentle scrapping the egg from the frying pan from every part of its hot surface. Do not stop for anything that isn’t bleeding or on fire!

The more constant attention you give the eggs, the creamier they will be.

When the eggs look like they are almost dine. Turn the heat off and serve. The eggs will continue to cook a bit on their own.

Salt the eggs to taste.

Enjoy!

Ingredients:

1 graham cracker crust

2 8-ounce packages cream cheese, softened

1/4 cup white sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

Instructions:

Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.

In a clean chilled bowl, beat the whipping cream until soft peaks form.

Slowly beat the whipped cream into the cream cheese mixture. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

Ingredients:

1 cup, Flour

1.5 tsp, Baking powder

2/3 cup, Oil

2/3 cup, Sugar 

2 Eggs

4-5 tbsp, Cocoa powder

1 tbsp Milk

12 tbsp Powder milk 

Icing: 

3 tbsp, Cocoa 

2 tbsp Cadbury  

2 tbsp, Milo

5-6 tsp, Sugar 

Directions:

Mix flour and baking powder in a bowl, in another bowl beat oil and powdered sugar for sometime. Beat egg white and yolk separately and mix both of these in oil and sugar mixture. 

Now add cocoa powder and milk and powdered milk and then beat slowly until forms a soft paste. 

Finally we add the mixture in flour slowly while beating it, until it unites into one another and then we pour this batter into the cake mold, before pouring the mixture into mold make sure u first grease it with oil generously. 

Put the mold in the preheated 20 minutes before oven between 180C & 250C, for about one hour, keep checking after half hour if the cake is ready with a knife. 

One important tip is that never switch the flame again and again while baking, set the temperature once and let it remain till the end. 

After the cake is baked, take it out from oven and after it gets cold remove from the mold and wait for another 20 minutes so that the cake is cold. Serve.

Ingredients:

8 chicken thighs

1/2 cup soy sauce

1/4 cup water

3 T honey

2 t grated fresh ginger

3 T dry sherry (see comments)

1 clove garlic, minced

2 t red pepper flakes

Directions:

Place the chicken in a plastic bag or bowl. Combine all the other ingredients to form a marinade, mixing them well to fully dissolve the honey. Seal the bag or cover the bowl, and refrigerate from 8 to 24 hours.

Remove chicken from marinade and place all pieces skin side down in a single layer. Pour some of the marinade over them, to reach the level of the bottom fourth of the layer. Bake, covered with aluminum foil in a 325F oven for 2 hours. 

Remove the foil, turn the chicken pieces skin side up, and bake at 425F for 25 minutes more. If you like a particularly crispy skin. turn the broiler on and watch carefully, as the honey from the marinade might burn.

Serve it with white rice and some sauteed vegetable.

Ingredients:

150g biscuits

80g butter, melted

2 x 250 g pkts Kraft Philadelphia original cream cheese block

1/2 cup caster sugar

300ml thickened cream, whipped

1 tablespoon gelatine

1/4 cup hot water

4 mangoes, peeled and sliced 

2 tablespoons lime juice

1 mango, peeled and chopped

Directions:

Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.

Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. 

Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm.

Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth.

Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

Ingredients:

4 -5 rolls or 1 loaf Brioche

11 ounces white chocolate chips

2 ½ cups half & half

2 cups heavy cream

¾ cup sugar

1 tsp. vanilla extract

3 large eggs

5 large egg yolks

1 cup dried nectarines, chopped

Directions:

Preheat oven to 325 °F.

Spray a 3-qt (9 x 13) baking dish with vegetable or canola spray. 

Cut the brioche loaf into 1 inch cubes. Place in the prepared dish. Add white chocolate and dried nectarines and toss to distribute.

In a bowl, whisk together half & half, cream, sugar, lemon zest, and vanilla until sugar is almost dissolved. Add eggs and mix until combined.  Pour mixture over bread.

Let stand for 10-15 minutes to allow liquid mixture to soak into bread. If mixture is not completely soaked, add more milk. Bake  60-75 minutes, until custard is set and brioche is golden.  Serve hot.

Ingredients:

2-1/4 to 2-3/4 cups all-purpose flour

1 tbsp sugar

1 package (1/4 ounce) quick-rise yeast

1 tbsp salt

1/3 cup milk

1/2 cup water

1 tbsp butter

2 raisins

2 eggs

Method:

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°/130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn into a floured surface, knead until smooth and elastic, about 8 minutes. Cover and let rest for 12 minutes. 

Shape dough into one 2-in. ball, four 1-1/2-in. balls, one 1-in. ball and one large round ball.

For turtle shell, place the large dough ball in the center of a greased baking sheet. Place the 2-in. ball at the top for head; position balls on either side for feet. Shape the. ball into a triangle for tail; place on opposite side of large ball from head.

Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 30 minutes.

Beat the remaining egg; brush over dough. With a sharp knife, make shallow diamond-shaped slashes across top of turtle shell.

Bake at 350° for 35-40 minutes or until golden brown.and serve.

Ingredients;

1 tbsp dry mustard

4 tbsp paprika

2 tsp garlic salt

1 tbsp celery salt

1 tbsp black pepper

1 tsp ground ginger

3 tbsp MSG (Accent)

1/2 tsp basil

1/2 tsp oregano

2 cups flour

1/2 tsp salt

1/2 tsp thyme

Eggs (1 for every 3 pieces of chicken)

Bread Crumbs

Method:

Mix all ingredients together in a large bowl.

Roll chicken pieces in beaten eggs.

Roll them in regular bread crumbs.

Roll them in mixture of spices.

Fry in Deep Fryer according to Manufacturer's instructions for chicken.

Make one night a week family night and use a famous recipe to make it a famous night.

Ingredients:

1 cup heavy cream

1/3 cup powdered sugar

1/2 tsp vanilla extract

2 tsp elder flower liquor 

Method:

Put all ingredients in a stand mixer. 

beat on high until soft peaks form, about 3 minutes.

and you get your vanilla whipped cream.

Ingredients:

500 g chicken or turkey breast (or chicken)

250 g spinach (I used fresh young spinach)

2 eggs

Panko (Japanese bread crumbs) or brown bread crumbs

1 teaspoon paprika powder

fresh black pepper and salt

nutmeg

Directions:

Cut 4 thin slices of chicken or turkey breast.

Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.

Trim the pounded breast until it is roughly a rectangle. Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.

Distribute the turkey mixture over the slices of Turkey. Roll them tightly and wrap in a plastic foil (like a bonbon), Put the turkey rolls in the freezer for 1 hour

Mix the panko or brown bread crumbs with the paprika powder Beat one egg with fresh black pepper and salt.

Remove the plastic foil from the rolls. Coat with egg (first) and brown bread crumb (second)

Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C

You can serve these warm or cold.

Ingredients:

200g dark chocolate

3 eggs

200g butter

250g sugar

1 tsp salt

100g plain flour

Walnuts (optional)

Directions:

Melt chocolate and butter together, Whisk the eggs and the sugar, Combine both mixtures, Mix through flour and salt, Add chopped walnuts (optional)

Pour into shallow tray, Bake for 30 - 35 minutes at 150 C

Cool and refrigerate before cutting into pieces.

Ingredients:

3 mashed bananas

2 tbsp butter or margarine

1 cup sugar

1 1/2 cups Self raising flour

1 egg, beaten

2 tbsp milk

Instructions:

Cream butter & sugar, add egg & combine, then add bananas.

Sift flour & milk.

Combine after each addition & bake in a cake tin for about 40 minutes in a 180 degree oven. 

Take it out from the pan, and put it on a cooling rack.

Ingredients:

1/2 cup 113 g unsalted butter, melted

1/2 cup 100 g white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 65 g all purpose flour

1/4 cup 25 g unsweetened cocoa powder

1/4 teaspoon salt

4 cups (2 pints) 950 ml Ice Cream

10 x 15 inch 25 x 38 cm rimmed baking sheet

Parchment paper

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.

The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet.

Chop up your butter and microwave it for 30 seconds to a minute.  Alternatively, melt it over low heat on the stove.   Stir stir stir, to make sure all of the butter is melted, but not boiling.

Ingredients:

250 g Chicken (Boneless) 

2pieces Ginger (small size)

4 to 5 Garlic cloves

Salt to the taste

Black Pepper: ¼ tbsp

1 Egg

Oil to fry

2 tbsp Corn Flour

2 tbsp Gram Flour

half small cup Ketchup

1 to 2 Green Onion

1 Lemon

2 tbsp Sugar

Instructions:

In the First step you have to take a large bowl to combine minced chicken with egg, salt, black pepper, ginger paste, garlic paste, corn flour and gram flour in a bowl and mix well.

Heat the oil in a pan and make small balls of the mixture that you have made in a bowl and fry them in hot oil. In a separate pan, heat oil and fry garlic-ginger paste in it.

Add shallots, tomato ketchup, lemon juice, chutney, salt and black pepper and sauté them in an oil.

Add chicken balls to it.

Serve warm.

Ingredients:

1/2 stick butter, plus extra for loaf pan

3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice

1/2 lemon, juiced

1 cup apple cider

1 3/4 cups all-purpose flour, plus extra for loaf pan

1 teaspoon ground cinnamon

1 teaspoon baking soda

3 or 4 grates fresh nutmeg (about 1/2 teaspoon)

3/4 cup brown sugar

3/4 cup sugar

Pinch kosher salt

1 egg

1 teaspoon vanilla extract

1/2 cup toasted and chopped walnuts

1/2 cup golden raisins

Cream Cheese Icing, recipe follows

Special equipment: Standard loaf pan

Directions:

Preheat the oven to 350 degrees F.

Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.

In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.

Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.

Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.

Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.

Cream Cheese Icing:

1 (8-ounce) package cream cheese, at room temperature

1 stick butter, at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 lemon, juiced

Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

Ingredients:

250g plain flour

½ cup Self raising flour

250g butter

250g brown sugar

½ cup water

½ cup rum or brandy

250g sultanas

500g raisins

250g dates

125g currants

62g mixed peel

62g cherries

Preparation:

Put all above ingredients into a saucepan and bring to the boil, stirring occasionally.

Remove from heat and add grated rind of half a lemon and half an orange, ½ tablespoon golden syrup, ½ teaspoon bicarb soda.

Empty into a bowl and stand overnight.

Add 5 beaten eggs alternately with 250g plain flour and ½ cup S.R. flour, sifted with pinch salt.

Place mixture into a 20cm prepared tin and bake at l50ºC for 3 ¼ hours for 4 hours, depending on your oven.

Ingredients:

1 cup Warm Water

1 tablespoon Olive Oil

1 beaten egg

3 1/2 cups bread flour

1/2 cup sugar

1 teaspoon salt

2 1/2 teaspoons bread machine yeast 

Method:

Place all of the ingredients in the bread machine in the order. Mine recommends that you put in the wet ingredients followed by the flour, sugar, salt and the yeast last. 

Turn on the dough cycle and let the machine do all of the work! If you want, you could add some Italian Seasoning at this point too. 

Turn the dough out onto a floured surface. 

Divide the dough into 6 equal portions. Each portion should weigh about 5 ounces.

Shape each portion into whatever shape of roll you would like. Place the rolls on a greased baking sheet. Space the rolls about 2 inches apart. Cover with plastic Wrap and let rise in a warm place, free from draft for about 20 to 25 minutes. 

Bake in a preheated 350° F oven for 20 minutes. When finished, you can brush them with melted butter if you'd like. Remove from pan and cool on a wire rack.

Ingredients:

1 cup chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bags caramels

1 1/3 cups water ( or as called for by your cake mix)

1/3 cup oil ( or as called for by your cake mix)

3 eggs ( or as called for by your cake mix)

1 (18 ounce) boxes German chocolate cake mix

Preparation:

Prepare cake mix as directed. 

Pour 1/2 of the batter with one cup of the pecans, in a 13x9 inch pan. Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add caramels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes.

Ingredients:

frozen roll dough

½ stick butter

dried or fresh herbs

1 clove garlic, minced or crushed

Method:

Let the dough rise according to the package directions. Melt the butter and stir in the garlic and herbs.

Brush over the rolls and bake according to the package directions. Brush more seasoned butter over the rolls after baking.

Ingredients:

1 plain white cake mix

3 eggs

2 egg whites

1/3 cup vegetable oil

1/3 cup buttermilk

1/3 cup water

For the Passion Fruit Mousse:

1/3 cup water

2 packets unflavored gelatin

1 1/4 cup fresh or frozen passion fruit pulp

1 cup sugar

2 tablespoons rum or pisco

5 egg whites

Syrup:

3/4 cup fresh or frozen passion fruit pulp

3/4 cup sugar

For the Whipped Cream Frosting:

2 cups whipping cream

3 tablespoons sugar

1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.

Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.

Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.

Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.

While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.

Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.

Make the italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.

Until the whisk attachment, beat the egg whites until soft peaks form.

Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.

Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.

While the meringue cools, beat the whipping cream until very soft peaks form. Do not overbeat.

Fold the the passion fruit/gelatin mix gently into the egg whites. Do not overmix.

Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.

Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9 inch springform pan with a circle of wax paper. Butter the inside of the springform pan.

Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.

Cover mousse with another cake layer, and brush cake with syrup. Spread another 1/3 of the mousse over the cake.

Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly – at least 4 hours to overnight.

Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving cake on base.

Add sugar to remaining whipped cream, and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of cake and on top. You can also use a pastry bag with star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.

Ingredients:

cake:

3/4 cup cocoa powder, plus more for dusting

2 1/4 cups all-purpose flour

1 1/2 tsp. salt

1 3/4 tsp. baking soda

2 1/4 cups sugar

2 cups boiling water

12 Tbs. (1 1/2 sticks) unsalted butter, melted

3 eggs

2 1/2 tsp. vanilla extract

8 oz. 70% cocoa dark chocolate, chopped into small pieces (of course you can adjust the type of chocolate to your liking)

For the ganache:

6 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 pints fresh berries (strawberries-sliced, raspberries, currents, blackberries, etc.)

Methods:

Position a rack in the lower third of an oven and preheat to 350°F. Grease a Mary Ann cake pan and dust with cocoa powder.

To make the cake, over a sheet of waxed paper, sift together the flour, salt and baking soda. Set aside.

In a large bowl, whisk together the 3/4 cup cocoa, the sugar and boiling water. Set aside.

In a small bowl, whisk together the butter, eggs and vanilla. Pour into the cocoa mixture and whisk to combine. Whisk in the flour mixture in two additions. Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.

Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan. Let cool completely, about 1 hour.

To make the ganache, put the chocolate in a small bowl. In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan. Pour the cream over the chocolate. Let stand for 1 minute, then slowly whisk until smooth. Let cool for 10 minutes before using.

Pour the ganache into the well of the cake. Using an offset spatula, spread evenly. Sprinkle the berries into the middle well. Refrigerate the cake for at least 30 minutes to set the ganache. Add more berries as needed. 

Ingredients:

Brine:

1/4 cup bourbon

1/4 cup coarse salt (kosher or sea)         

1/4 cup firmly packed brown sugar         

4 slices (each 1/4-inch thich) lemon         

2 cloves garlic, peeled and gently crushed with the side of a cleaver         

1 tablespoon black peppercorns         

1 tablespoon mustard seeds         

1 tablespoon coriander seeds

Chicken:

2 whole skinless, boneless chicken breasts (each 12 to 16 ounces), or 4 half breasts (each half 6 to 8 ounces) 

2 tablespoons melted butter or olive oil 

Directions:

combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, and mustard and coriander seeds in a large nonreactive bowl with 4 cups of water and whisk until the salt and brown sugar dissolve. 

If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain. Place the chicken breasts in a large resealable plastic bag and add the brine. Let the breasts brine in the refrigerator for 2 to 3 hours, turning the breasts twice so that they brine evenly.

Preheat the oven to 300 

When ready to cook, drain the brine off the chicken and blot the breasts dry with paper towels. Discard the brine. Lightly brush both sides of the breasts with the melted butter or olive oil. Brush and oil the grill grate, then arrange the chicken breasts on the hot grate.  Grill for 30-40 minutes until the juices run clear. During the last 10 minutes baste with barbecue sauce.  Transfer the grilled chicken breasts to a platter or plates and serve at once with your favorite barbecue sauce.

Ingredients:

1 cup of butter softened

¼ cup of vegetable oil

3 cups of white sugar

5 eggs

3 cups of all purpose flour

1 cup of milk

1 teaspoon of lemon extract

½ cup of white sugar for the glaze

½ cup water for the glaze

1 teaspoon grated lemon rind for the glaze

¼ cup of lemon juice

Directions:

Beat butter in a large bowl,Gradually add in the oil, Beat until well blended,Gradually add in the sugar Beat well Add in the eggs one at a time

Beat well, Add in the flour to the creamed mix with the milk

Mix until blended after adding each ingredient

Stir in the lemon extract

Pour the batter into a greased and floured 10 inch tube pan

Bake at 300 degrees for one hour and 30 minutes

Cool in the pan or a rack for 15 minutes

Combine the ingredients for the glaze and stir until the sugar dissolves

Brush the lemon glaze on the sides of the cake and spoon the glaze over the top.

Let the cake cool completely

Ingredients:

1 1/3 cups granulated sugar

1/2 cup butter, softened

2 eggs

3 cups all-purpose flour

3 teaspoons baking powder

2 cups eggnog

1 1/2 cups mixed candied fruits

1 1/2 cups sifted confectioners sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

additional eggnog

(optional) candied cherry halves

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the granulated sugar with the softened butter until it's light and creamy. Beat in both eggs until combined. In another bowl, stir together the flour and baking powder. Slowly stir the flour mixture into the sugar mixture and then beat in the eggnog until all ingredients are well combined. Fold in the chopped candied fruits. If the mixture is stiff, stir by hand.

Lightly spray your muffin or mini loaf pans with nonstick vegetable cooking spray. Spoon the batter into your desired pans. Place pans into a preheated 350 degree oven and bake for 20-22 minutes or until they are done and the centers test clean with a toothpick. Remove from the pans and let cool on a wire rack.

In a small bowl, combine the confectioner's sugar, nutmeg and ground cinnamon. Add in enough eggnog to make the mixture of drizzling consistency. Drizzle the glazed over the cooled fruit cakes.

If desired, top the fruit cakes with candied cherry halves for garnishing and store them in an airtight storage container.

Ingredients:

6 slices whole wheat sandwich bread

2 tbsp 25 mL butter, softened

4 eggs

2/3 cup 150 mL granulated sugar, divided

2 tsp 10 mL vanilla

2 cups 500 mL hot low-fat milk

4 pears, peeled, cored and sliced

½ tsp 2 mL freshly grated nutmeg

1/3 cup 75 mL raisins

¼ cup 50 mL sliced blanched almonds

Instructions:

Preheat oven to 350°F (180°C)

Trim crusts from bread; butter one side of each bread slice. Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.

In a large bowl, whisk together eggs, 1/3 cup 75 mL of the sugar and vanilla. Whisk in hot milk in a stream, stirring constantly. Pour over bread.

In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp 25 mL water, stirring occasionally, until mixture turns a deep caramel color. Immediately add pears and nutmeg be careful of splatters. Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth. Stir in raisins; spoon evenly over bread slices. Sprinkle almonds over top.

Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish. 

Bake for 40 to 45 minutes or until custard is set in center. Remove from water bath, place on rack to cool.

Ingredients:

1 cup Gluten Free Pancake Mix

1 cup yellow cornmeal

1/2 Tbsp baking powder

1 tsp salt

1 Tbsp vegetable shortening

1 cup milk

1 package Gluten-Free hot dogs-cut into quarters

Directions:

In large bowl, stir together country pancake mix and cornmeal, baking powder and salt. Add shortening until mixture becomes coarse. Add milk.

Make a thick batter, very much like a pancake batter. If batter gets stiff add small amount of water. All you have to do to prepare the corn dogs is grab the wieners right out of the package. Cut them into quarters and then insert the stick. Coat your wiener by rolling it in the batter.

Holding on to the stick, fry that puppy in some deep hot oil until browned.

Leftover batter may be kept a few days in the refrigerator, and you can make something special from it.