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 18-20 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 18-20 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 Reese's No Bake Cheesecake
Ingredients:
500mL whipping cream
4 cups splenda
3/4 cup smooth peanut butter
200g Hershey chocolate, gently melted *if you heat it too hot too fast the chocolate will burn/dry out
2 packages (250g each) cream cheese, softened
2 tsp vanilla
1 cup Reese's pieces (230g bag)
Crust:
2 cups graham crackers
1/2 cup butter (cube), melted
1 cup splenda
Directions:
1. Get 2 medium bowls, 1 large bowl.
2. In medium bowls add 1/2 cup whipping cream each. In large bowl add 1 cup whipping cream and 2 tsp vanilla.
3. In each medium bowl add 1 cup splenda, add 2 cups splenda to large bowl. Beat each bowl until whipping cream is stiff.
4. In one medium bowl add melted chocolate, beating to blend.
5. In second medium bowl add 3/4 cup smooth peanut butter. Beat until smooth.
6. Add cream cheese to large bowl. Beat until well mixed.
7. Make crust by combining all ingredients. Press into one 9" springform pan or 6 mini springform pans. Put in freezer for 5-10 minutes while working on the next stage.
8. Add cream cheese layer onto of crust.
9. Add peanut butter layer next.
10. Add chocolate layer next.
11. Top with Reese's pieces.
12. Put in freezer for one hour then release springform and store in fridge. Best served 24 hours later
Notes:
1. MUST use splenda- do not use sugar. It tasted granular and leaked liquid sugar in fridge.
2. We have tried increasing the peanut butter layer as well as the chocolate layer but it overpowers the other flavors
3. We have tried putting, at different times, the peanut butter layer on the bottom and the chocolate on the bottom but it must have the thickest to thinnest layer in order otherwise when cutting the layers will mush out.
If using 6 mini springform pans, use 1/2 cup cream layer in each and 1/4 cup of each peanut butter and chocolate layer in each
500mL whipping cream
4 cups splenda
3/4 cup smooth peanut butter
200g Hershey chocolate, gently melted *if you heat it too hot too fast the chocolate will burn/dry out
2 packages (250g each) cream cheese, softened
2 tsp vanilla
1 cup Reese's pieces (230g bag)
Crust:
2 cups graham crackers
1/2 cup butter (cube), melted
1 cup splenda
Directions:
1. Get 2 medium bowls, 1 large bowl.
2. In medium bowls add 1/2 cup whipping cream each. In large bowl add 1 cup whipping cream and 2 tsp vanilla.
3. In each medium bowl add 1 cup splenda, add 2 cups splenda to large bowl. Beat each bowl until whipping cream is stiff.
4. In one medium bowl add melted chocolate, beating to blend.
5. In second medium bowl add 3/4 cup smooth peanut butter. Beat until smooth.
6. Add cream cheese to large bowl. Beat until well mixed.
7. Make crust by combining all ingredients. Press into one 9" springform pan or 6 mini springform pans. Put in freezer for 5-10 minutes while working on the next stage.
8. Add cream cheese layer onto of crust.
9. Add peanut butter layer next.
10. Add chocolate layer next.
11. Top with Reese's pieces.
12. Put in freezer for one hour then release springform and store in fridge. Best served 24 hours later
Notes:
1. MUST use splenda- do not use sugar. It tasted granular and leaked liquid sugar in fridge.
2. We have tried increasing the peanut butter layer as well as the chocolate layer but it overpowers the other flavors
3. We have tried putting, at different times, the peanut butter layer on the bottom and the chocolate on the bottom but it must have the thickest to thinnest layer in order otherwise when cutting the layers will mush out.
If using 6 mini springform pans, use 1/2 cup cream layer in each and 1/4 cup of each peanut butter and chocolate layer in each
Micah's "The Patriot" No Bake Cheesecake
Ingredients:
500ml cream
1 cup raspberries
1 cup blueberries
2 tsp vanilla
2 1/2 cups splenda
2 packages (250g each) cream cheese, softened
4 Tbsp maple syrup
Crust:
2 cups graham crackers
1/2 cup butter (cube), melted
1 cup splenda
Directions:
1. Get 1 cup raspberries (not frozen) and 2 Tbsp maple syrup and blend in blender. Put in saucepan with 1/4 cup splenda. Turn on medium to low heat. Stir until thick. Take off heat and cool off in fridge.
2. Get 1 cup blueberries (not frozen) and 2 Tbsp maple syrup and blend in blender. Put in saucepan with 1/4 cup splenda. Turn on medium to low heat. Stir until thick. Take off heat and cool off in fridge.
3. Make crust by combining all ingredients. Press into one 9" springform pan or 6 mini springform pans. Put in freezer for 5-10 minutes while working on the next stage.
4. Get one large bowl and 2 medium bowls.
5. In large bowl add 1 cup cream, 2 cups splenda and 2 tsp vanilla. Beat until whipping cream is stiff.
6. In each medium bowl add 1/2 cup cream, 1 cup splenda. Beat until whipping cream is stiff.
7. Add softened cream cheese to large bowl and beat.
8. Add blueberry syrup in one medium bowl and fold in.
9. Add raspberry syrup to the last medium bowl and fold in.
10. Lay cream cheese layer over crust in pan. Then add raspberry layer then the blueberry layer.
11. Put in freezer for one hour then release springform and store in fridge. Best served 24 hours later
Note: If using 6 mini springform pans, use 1/2 cup cream layer in each and 1/4 cup of each berry layer in each
Add white chocolate stars to top of cheesecake for an extra fancy dessert!
500ml cream
1 cup raspberries
1 cup blueberries
2 tsp vanilla
2 1/2 cups splenda
2 packages (250g each) cream cheese, softened
4 Tbsp maple syrup
Crust:
2 cups graham crackers
1/2 cup butter (cube), melted
1 cup splenda
Directions:
1. Get 1 cup raspberries (not frozen) and 2 Tbsp maple syrup and blend in blender. Put in saucepan with 1/4 cup splenda. Turn on medium to low heat. Stir until thick. Take off heat and cool off in fridge.
2. Get 1 cup blueberries (not frozen) and 2 Tbsp maple syrup and blend in blender. Put in saucepan with 1/4 cup splenda. Turn on medium to low heat. Stir until thick. Take off heat and cool off in fridge.
3. Make crust by combining all ingredients. Press into one 9" springform pan or 6 mini springform pans. Put in freezer for 5-10 minutes while working on the next stage.
4. Get one large bowl and 2 medium bowls.
5. In large bowl add 1 cup cream, 2 cups splenda and 2 tsp vanilla. Beat until whipping cream is stiff.
6. In each medium bowl add 1/2 cup cream, 1 cup splenda. Beat until whipping cream is stiff.
7. Add softened cream cheese to large bowl and beat.
8. Add blueberry syrup in one medium bowl and fold in.
9. Add raspberry syrup to the last medium bowl and fold in.
10. Lay cream cheese layer over crust in pan. Then add raspberry layer then the blueberry layer.
11. Put in freezer for one hour then release springform and store in fridge. Best served 24 hours later
Note: If using 6 mini springform pans, use 1/2 cup cream layer in each and 1/4 cup of each berry layer in each
Add white chocolate stars to top of cheesecake for an extra fancy dessert!
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.