Cakes
Micah's Banana Bread
Ingredients:
1 egg
1/2 cup water
1 Tbsp olive oil
1 tsp yeast
2 bananas, mashed
Whisk together using an electric mixer.
Dry Ingredients:
1 cup splenda
1/2 cup sliced almonds
2 cups flour
1 tsp baking soda
1 tsp salt
Add in order to above mixture while beating. Spoon blended mixture into bread tin or cupcake tin with paper (1/2 full for cupcakes). Put in 120 degree oven for 1 hour. Without removing bread increase oven temperature to 425 and set timer for 15 minutes (will reach 425 with around 5-7 minutes left on timer). Remove from oven once done and let cool.
For toast: Cut into pieces, toast and top with butter and nutella
For cupcakes: add nutella as icing using knife or piping bag
1 egg
1/2 cup water
1 Tbsp olive oil
1 tsp yeast
2 bananas, mashed
Whisk together using an electric mixer.
Dry Ingredients:
1 cup splenda
1/2 cup sliced almonds
2 cups flour
1 tsp baking soda
1 tsp salt
Add in order to above mixture while beating. Spoon blended mixture into bread tin or cupcake tin with paper (1/2 full for cupcakes). Put in 120 degree oven for 1 hour. Without removing bread increase oven temperature to 425 and set timer for 15 minutes (will reach 425 with around 5-7 minutes left on timer). Remove from oven once done and let cool.
For toast: Cut into pieces, toast and top with butter and nutella
For cupcakes: add nutella as icing using knife or piping bag
Micah's Trinity Cheesecake
Ingredients:
500mL whipping cream
4 cups sugar (or splenda)
1 cup peanut butter
200g dark chocolate, melted
2 packages cream cheese
2 tsp- 1 Tbsp vanilla
Directions:
Get 2 medium bowls, 1 large bowl.
In medium bowls add 1/2 cup whipping cream each. In large bowl add 1 cup whipping cream. Beat each bowl until whipping cream is stiff.
In each medium bowl add 1 cup sugar, add 2 cups sugar to large bowl. Beat each bowl.
In one medium bowl add melted chocolate, beating to blend.
In second medium bowl add 1 cup peanut butter. Beat until smooth.
Add cream cheese and vanilla to large bowl. Beat until well mixed.
In 9" springform pan spread peanut butter layer down first. Add cream cheese layer then chocolate layer. Freeze for several hours then move to fridge.
500mL whipping cream
4 cups sugar (or splenda)
1 cup peanut butter
200g dark chocolate, melted
2 packages cream cheese
2 tsp- 1 Tbsp vanilla
Directions:
Get 2 medium bowls, 1 large bowl.
In medium bowls add 1/2 cup whipping cream each. In large bowl add 1 cup whipping cream. Beat each bowl until whipping cream is stiff.
In each medium bowl add 1 cup sugar, add 2 cups sugar to large bowl. Beat each bowl.
In one medium bowl add melted chocolate, beating to blend.
In second medium bowl add 1 cup peanut butter. Beat until smooth.
Add cream cheese and vanilla to large bowl. Beat until well mixed.
In 9" springform pan spread peanut butter layer down first. Add cream cheese layer then chocolate layer. Freeze for several hours then move to fridge.
Fresh Cherry Sour Cream Coffee Cake
Ingredients:
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup butter, softened
1 1/4 cups plus 2 Tbsp sugar
1 tsp vanilla extract
1/2 tsp grated lemon rind
2 eggs
1 cup sour cream
1 cup pitted and halved fresh cherries
1/2 tsp cinnamon
Topping:
1 Tbsp sugar
1/4 tsp cinnamon
Directions:
1. Preheat oven to 350
2. In seperate bowl stir together four, baking powder and soda.
3. In a large bowl cream butter, 1 1/4 cups sugar, vanilla and lemon rind. Beat in eggs one at a time until well blended. Gradually beat in flour mixture alternating with sour cream until blended and smooth.
4. Stir together, in a seperate small bowl, cherries, 2 Tbsp sugar and cinnamon.
5. Grease bundt pan. Turn 1/3 of batter into pan. Sprinkle with half of cherry mixture. Repeat layers ending with batter. Sprinkle with topping mixture.
6. Bake for 1 hour or until tester comes out clean. Cool 5 minutes and turn out onto rack to cool.
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup butter, softened
1 1/4 cups plus 2 Tbsp sugar
1 tsp vanilla extract
1/2 tsp grated lemon rind
2 eggs
1 cup sour cream
1 cup pitted and halved fresh cherries
1/2 tsp cinnamon
Topping:
1 Tbsp sugar
1/4 tsp cinnamon
Directions:
1. Preheat oven to 350
2. In seperate bowl stir together four, baking powder and soda.
3. In a large bowl cream butter, 1 1/4 cups sugar, vanilla and lemon rind. Beat in eggs one at a time until well blended. Gradually beat in flour mixture alternating with sour cream until blended and smooth.
4. Stir together, in a seperate small bowl, cherries, 2 Tbsp sugar and cinnamon.
5. Grease bundt pan. Turn 1/3 of batter into pan. Sprinkle with half of cherry mixture. Repeat layers ending with batter. Sprinkle with topping mixture.
6. Bake for 1 hour or until tester comes out clean. Cool 5 minutes and turn out onto rack to cool.
Caramel Apple Cheesecake
Ingredients:
2 3/4 lb large Granny Smith apples (about 6 apples)
1 2/3 cups firmly packed brown sugar
1 Tbsp butter
2 cups cinnamon graham cracker crumbs (about 15 whole crackers)
1/2 cup melted butter
1/2 cup finely chopped pecans
3 (8 oz.) packages cream cheese, softened
2 tsp vanilla extract
3 large eggs
1/4 cup apple jelly
Directions:
1. Peel apples and cut into 1/2 inch thick slices. Toss together apples and 1/3 cup brown sugar. Melt 1 Tbsp butter in a large skillet over medium-high heat; add apple mixture and sauté 5-6 minutes or until crisp-tender and golden. Cool completely.
2. Meanwhile, preheat over to 350. Stir together cracker crumbs and next two ingredients in a medium bowl until well blended. Press mixture on bottom and up sides of a 9-inch springform pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack and cool completely before filling (about 30 minutes).
3. Beat cream cheese, vanilla and remaining 1 1/3 cups brown sugar until well blended. Add eggs, 1 at a time, beating until just blended after each addition. Pour batter into prepared crust. Arrange apple slices over cream cheese mixture.
4. Bake at 350 for 55 minutes to 1 hour and 5 minutes or until set. Remove from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not removes sides of pan.) Cool completely on a wire rack (about 2 hours). Cover and chill 8 to 24 hours.
5. Cook apple jelly and 1 tsp water in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until jelly is melted. Brush over apple on top of cheesecake. Serve with whipped cream.
2 3/4 lb large Granny Smith apples (about 6 apples)
1 2/3 cups firmly packed brown sugar
1 Tbsp butter
2 cups cinnamon graham cracker crumbs (about 15 whole crackers)
1/2 cup melted butter
1/2 cup finely chopped pecans
3 (8 oz.) packages cream cheese, softened
2 tsp vanilla extract
3 large eggs
1/4 cup apple jelly
Directions:
1. Peel apples and cut into 1/2 inch thick slices. Toss together apples and 1/3 cup brown sugar. Melt 1 Tbsp butter in a large skillet over medium-high heat; add apple mixture and sauté 5-6 minutes or until crisp-tender and golden. Cool completely.
2. Meanwhile, preheat over to 350. Stir together cracker crumbs and next two ingredients in a medium bowl until well blended. Press mixture on bottom and up sides of a 9-inch springform pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack and cool completely before filling (about 30 minutes).
3. Beat cream cheese, vanilla and remaining 1 1/3 cups brown sugar until well blended. Add eggs, 1 at a time, beating until just blended after each addition. Pour batter into prepared crust. Arrange apple slices over cream cheese mixture.
4. Bake at 350 for 55 minutes to 1 hour and 5 minutes or until set. Remove from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not removes sides of pan.) Cool completely on a wire rack (about 2 hours). Cover and chill 8 to 24 hours.
5. Cook apple jelly and 1 tsp water in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until jelly is melted. Brush over apple on top of cheesecake. Serve with whipped cream.
Cottage Pudding
from Judi English's Family Favourites Cookbook
Ingredients:
Cake:
1/3 cup shortening
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
Directions:
Cream shortening and sugar together. Add egg and vanilla. Beat until light and fluffy. Mix flour, baking powder and salt together. Add to creamed mixture alternately with milk beginning and ending with dry ingredients. Beat well after each addition. Pour batter into a greased 8 or 9-inch square cake pan. Bake at 350 for 35-45 minutes. Serve with warm brown sugar sauce.
Brown Sugar Sauce:
2 Tbsp butter
2 Tbsp flour
1/2 cup brown sugar
1/4 tsp salt
1 cup water
Directions:
Melt butter. Mix flour, sugar and salt together and add to butter. Gradually stir in 1 cup water. Cook, stirring constantly, until thick. Remove from heat and stir in vanilla.
Cake:
1/3 cup shortening
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
Directions:
Cream shortening and sugar together. Add egg and vanilla. Beat until light and fluffy. Mix flour, baking powder and salt together. Add to creamed mixture alternately with milk beginning and ending with dry ingredients. Beat well after each addition. Pour batter into a greased 8 or 9-inch square cake pan. Bake at 350 for 35-45 minutes. Serve with warm brown sugar sauce.
Brown Sugar Sauce:
2 Tbsp butter
2 Tbsp flour
1/2 cup brown sugar
1/4 tsp salt
1 cup water
Directions:
Melt butter. Mix flour, sugar and salt together and add to butter. Gradually stir in 1 cup water. Cook, stirring constantly, until thick. Remove from heat and stir in vanilla.
White Chocolate Raspberry Cheesecake
Ingredients:
Crust:
Graham Wafer crumbs
1/4 cup melted butter
1 tsp cinnamon
Filling:
16 oz. cream cheese
1 cup sugar
5 eggs
6 oz. white chocolate, melted
1 cup raspberries
1/2 cup whipping cream
1/4 cup cornstarch
1 Tbsp vanilla
Topping:
1 cup raspberries
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
Directions:
Crust: Combine ingredients in small bowl. Pat onto bottom and sides of 10" springform pan.
Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time, beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1.5 hours with pan of water placed on bottom rack. Remove from oven and run knife around to loose from pan to prevent cracking.
Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Pour over cooled cake.
Crust:
Graham Wafer crumbs
1/4 cup melted butter
1 tsp cinnamon
Filling:
16 oz. cream cheese
1 cup sugar
5 eggs
6 oz. white chocolate, melted
1 cup raspberries
1/2 cup whipping cream
1/4 cup cornstarch
1 Tbsp vanilla
Topping:
1 cup raspberries
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
Directions:
Crust: Combine ingredients in small bowl. Pat onto bottom and sides of 10" springform pan.
Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time, beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1.5 hours with pan of water placed on bottom rack. Remove from oven and run knife around to loose from pan to prevent cracking.
Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Pour over cooled cake.