Blueberry Ice-Cream

INGREDIENTS:

- 3/4 pint blueberries
   [pick out the stems and wash]
- 3 fl oz caster sugar
- 1 tbsp water
- 2 tsp vanilla extract
- 500ml Jersey whipping cream0
   or any brand whipping cream



PREPARATION:

     The following process assumes you are using an ice cream machine.

     In a microwaveable bowl, place the bluberries, caster sugar and water, cover, then place in the centre of the microwave and cook in high heat [800 watts] for 5 minutes. If your microwave has lower wattage, just adjust the cooking time. Take the bowl out of the microwave and stir the syrup. Let cool for 3 minutes then put through a sieve - you should get 1/2 a pint of sieved syrup. Let cool completely.

     In a measuring jug, pour the whipping cream and add the vanilla essence. Stir. Add the syrup prepared and mix again.

     Plug the ice cream machine and press start. Slowly pour in all of the mixture. Churn for about 20-25 minutes.
Serve. You may also want to garnish with fresh blueberries for extra burst of goodness but totally optional.

Black Forest Cake

INGREDIENTS:

- 1 dark chocolate cake mix (or your own from scratch)
- 1/4 c. kirsch (cherry brandy)
- 1 can cherry pie filling
- 16 oz. heavy whipping cream
- 1/2 c. confectioners' sugar
- Maraschino cherries, drained, optional, for garnish
- Milk chocolate curls or shavings, for garnish

PREPARATION:

     Drain cherry pie filling in a colander to remove most of the thickened juices.

     Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

     When cool, sprinkle kirsch over both cake layers.

     Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

     Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

     Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

     Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

     With fingers, gently press chocolate curls into cream on sides of cake.
Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Carrot Cake

INGREDIENTS:

- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs, beaten
- 3 cups self-rising flour
- 2 teaspoons ground cinnamon
- 2 cups grated carrot
- 1 1/2 cups chopped pecans or walnuts

PREPARATION:

     In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan.

     Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream chesse frosting or glaze as desired

Crumb Cake

INGREDIENTS:

- 2 cups sifted flour
- 2 cups light brown sugar, packed
- 1/2 cup butter
- 1 egg, well beaten
- 1/2 cup additional sifted flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 cup milk
- powdered sugar, optional

PREPARATION:

     In a mixing bowl, combine sifted flour, brown sugar and butter until crumbly. Set aside 1/2 cup of the crumb mixture for topping. To the crumb mixture in mixing bowl add the beaten egg, additional flour, baking powder, cinnamon, and milk.
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     Blend well with electric mixer on low speed. Spread the batter evenly in a greased 8-inch square pan. Sprinkle reserved crumbs over the batter and bake at 350° for 35 to 40 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool and dust with powdered sugar before cutting, if desired.

Butter Cake

INGREDIENTS:

CAKE:

- 125ml (1/2 cup) butter or brick margarine, at room temperature
- 310ml (11/4 cups) Huletts Castor Sugar
- 3 eggs
- 5ml (1 teaspoon) vanilla essence
- 625ml (21/2 cups) flour
- 2.5ml (1/2 teaspoon) salt
- 15ml (3 teaspoons) baking powder
- 170ml (2/3 cup) milk

ICING:

- 500g Huletts Icing Sugar
- 250g butter or brick margarine
- A little water or milk
- 5ml (1 teaspoon) vanilla essence

PREPARATION:

CAKE:

     Cream the butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition. Add the vanilla essence.

     Sift dry ingredients and add alternatively with milk, mixing well.

     Grease and line 2 layer cake tins or a large square tin. Place the cake batter into the tins. Tap the pan lightly to break large air bubbles.

     Bake at 180ºC for 30 - 35 minutes. Turn onto a wire rack and allow to cool completely before icing.

ICING:

     Cream the butter/margarine and icing sugar together, adding a little water or milk and the vanilla essence, until the icing is of a good spreading consistency.

Golden Sponge Cake

INGREDIENTS:

- 2 cups sifted all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla
- 2 to 3 teaspoons grated lemon or orange peel
- 1 cup egg whites (about 7)
- 1/2 teaspoon cream of tartar

PREPARATION:

     Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

     In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

     Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.

Coca-Cola Cake

INGREDIENTS:

- 2 cups self-rising flour
- 2 cups sugar
- 3 tablespoons cocoa
- 1 cup Coca-Cola
- 1 cup butter
- 1 1/2 cups miniature marshmallows
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract

Frosting:

- 1/2 cup butter
- 1 tablespoon cocoa
- 6 tablespoons Coca-Cola
- 1 box confectioner's sugar, (1pound)
- 1/2 cup chopped pecans

PREPARATION:

     Grease and flour a 9 x 13-inch pan and set aside.

     In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

     In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture.

     Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting:

     In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm. Serves about 16.

Coconut Cake

INGREDIENTS:

- 4 eggs, separated
- 1/2 c. oil
- 1/2 c. water
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 c. cake flour
- 3/4 c. sugar

Filling:

- 2 c. plus 2 tbsp. milk
- 3/4 c. sugar
- 1/2 tsp. vanilla
- 1 tbsp. cornstarch
- 2 eggs, beaten

Frosting:

- 1 1/2 c. whipping cream
- 3 tbsp. sugar
- 3 c. freshly grated coconut

PREPARATION:

     Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar; mix until smooth. Beat 4 egg whites until stiff; carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper-lined.

     Bake at 325° about 50 minutes or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.

     To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.

     To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.

Banana Cake

INGREDIENTS:

- 1 cup shortening
- 2 1/2 cups sugar
- 3 cups all-purpose flour,
   sifted before measuring
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 egg yolks, beaten
- 6 tablespoons buttermilk
   or sour milk
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 1 cup chopped raisins
- 4 egg whites, beaten

PREPARATION:

     Cream shortening and sugar. Combine dry ingredients in a separate bowl. Add dry ingredients to the creamed mixture alternately with egg yolks and buttermilk. Stir in vanilla, mashed bananas, and chopped pecans.

     Fold in beaten egg whites. Spoon batter into a greased and floured tube pan; bake banana cake at 325° for about 1 1/2 hours.Serve with whipped cream or ice cream. If desired, drizzle cake with glaze or frost when cooled.

Apple Coffee Cake

INGREDIENTS:

- 1 pkg yellow cake mix
- 1 pkg instant vanilla pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 6 apples, peeled, cored, sliced
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 cup walnuts, chopped


PREPARATION:

      Preheat oven to 350F, and grease a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix. Then add eggs, sour cream and oil. Mix until blended. In another small bowl, mix sugar, cinnamon and walnuts.

      Pour half the batter into the Bundt pan, then a layer of apple slices. Over the apple slices, sprinkle half the walnut mixture. Pour on the remaining batter. Top with the last apple slices and walnut mix. Bake for 1 hour to 70 minutes. Cool for 1/2 hour before removing from the pan.