This recipe is adapted from an Orange Raisin muffin recipe given to me years ago by Daniella.
3 Oranges, peeled and quartered
1 cup Strong Orange Juice made from Concentrate
1 cup Butter, melted
1 teaspoon Vanilla
3 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 cup Sugar
1/2 Brown Sugar
1 cup Dried Cranberries
Preheat oven to 350F
Lightly spray a 12 cup Bundt pan with vegetable oil spray and dust with flour.
Puree quartered oranges in blender.
Add orange juice, melted butter, vanilla and eggs, pulse a few times to combine.
In large mixing bowl sift together flour, baking powder, baking soda and salt.
Stir in sugars and cranberries.
Add liquid ingredients all at once and stir just until combined.
Spoon into prepared Bundt pan and bake in preheated oven for 50 – 60 minutes.
Remove from oven and immediately run a small metal spatula around the edges; cool in the pan for 5 – 10 minutes.
Turn out onto wire rack and cool completely.
In small mixing bowl, stir butter until smooth; add 1 cup of powdered sugar and stir well.
Add a Tablespoon of orange juice, continue stirring.
Add another 3/4 cup of powdered sugar and another Tablespoon of orange juice, stir well.
Add the last bit of powdered sugar, stirring until smooth.
Spread on cooled coffee cake.
Without a doubt one of the best home made chocolate cake recipes I have come across.
Preheat oven to 350F.
Lightly spray a 9×13 baking pan with Vegetable Oil spray and dust lightly with flour.
2 x 8in Round pans
12 cup Bundt cake pan
Line 24 Muffin Cups with paper liners
In small mixing bowl, combine and set aside:
1 2/3 cups Flour
2/3 cup sifted Cocoa
1 1/2 teaspoon Baking Soda
1 teaspoon Salt
In large mixing bowl, cream together:
1/2 cup Shortening
1 1/2 cups Sugar
Beat until light and fluffy then add:
2 eggs, one at a time and beating well after each addition
1 1/2 teaspoons Vanilla
Continue beating for another minute.
Gradually stir in dry ingredients alternating with:
1 1/2 cups Buttermilk
Beginning and ending with Dry Ingredients.
Beat for 2 minutes on Medium speed, scraping sides of bowl occasionally.
Pour batter into prepared pan(s).
Bake until wooden pick inserted comes out clean: 35 minutes for 9×13 or 8″Rd, 40 – 45 for Bundt, 18 – 20 for Cupcakes.
Remove from oven, cool in pan for a few minutes before turning out onto wire racks to cool completely.
*2 sheets puff pastry
1 (420 g) can red kidney beans, drained, washed and mashed
1(420g) can Black Beans, drained, rinsed well
1 cup frozen corn, thawed
1 medium carrot, grated
1/4 red pepper,diced
1/2 an onion, diced
3 Tbsp tomato paste
1 package Taco Seasoning
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
1/4 cup milk
Preheat oven to 350F (180C)
Prepare baking tray: line with Aluminum Foil and lightly spray with Vegetable Oil Spray.
On a dinner plate mix together 1/4 cup sunflower seeds and a few tablespoons of sesame seeds; set aside.
Microwave grated carrot, onion and red pepper for 2 minutes.
Stir Corn into the Vegetable mixture to assist final thawing.
Mash kidney beans in medium size mixing bowl.
Add vegetable mixture to the mashed kidney beans and mix well.
Add black beans, tomato paste, taco seasoning and cheeses, stir well.
Place puff pastry sheet on work surface and put half of the kidney bean mixture in the center of the puff pastry and spread a little to make a rectangular shape.
Fold bottom edge up, then bring in sides, to form an open envelope shape. Finally, fold down the top section, sealing as you go.Using your hands, gently shape the envelope into a puffy rectangular shape.
Brush the top side with a bit of milk and dip into Sunflower/Sesame seed mixture.
Place on prepared baking tray.
Make the second roll, place it a few inches away from the first roll.
Bake in preheated 350F oven for 35 minutes or until golden brown.
Serve with Salsa and Guacamole.
* The puff pastry will be thawed enough to work with if you take it out of the freezer before you begin making the bean mixture and just leave it on the counter. Same with the frozen corn.
In medium mixing bowl combine and whisk together: 2 cups flour
4 slightly generous teaspoons of baking powder
2 Tbsp sugar 1 tsp saltMake a well in the center. In small mixing bowl whisk together 2 eggs
1 Generous tsp Vanilla
1/3 vegetable oil or melted butter (<- extra flavour with the second option)
1 + 1/2 cups milk … Start with a cup of milk but keep the milk close by
Add the wet ingredients to the dry and whisk together. You will need to add milk to get the right consistency. When you get really good at this you can heat your pan while making the batter.
Heat pan to med-high heat. 350 on an electric griddle. (To test griddle/pan, sprinkle a few drops of water on surface…if bubbles skitter around the pan it is good to go) Spray heated pan with a bit of veg oil spray.
Using ladle, pour a scant scoop onto hot pan. Cook pancakes until puffed and dry around edges. Flip and continue to cook until lovely and golden.
Now you can spray the pan again but the fat in the pancake will allow you to continue cooking pancakes if you are using a non stick griddle/pan.
Top with warmed Maple Syrup. Or Strawberries and Whipped Cream.
Pancakes with Fresh Strawberries and Whipped Cream
Buy Mapeline flavouring, if you can find it, and make your own syrup! If you can’t find it, which I cannot, then use Maple Flavouring.