Banana wholemeal scones

• 1 cup flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 cups wholemeal flour
• 1 tablespoon butter
• 2 tablespoons honey (or golden syrup)
• 1 ripe banana, mashed
• 1 cup milk

1. Preheat oven to 215degC. 
2. Sift flour, baking powder and salt into large mixing bowl, then add wholemeal flour.
3. Melt butter and honey in microwave, add mashed banana, then combine with dry ingredients. 
4. Add milk and mix to form a soft dough. If too sticky, add extra flour. 
5. Turn out onto lightly floured surface and pat into a 2cm thick round. Cut scones out and place on baking tray. 

Bake for 10-12 minutes.

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Swiss roll

• 4 eggs
• 125g caster sugar
• 2 tablespoons warm water
• 1 teaspoon vanilla essence
• 125g flour

For the filling
• 6 tablespoons strawberry or three-berry jam
• 225ml cream

1.  Preheat oven to 190degC. 
2. Line the base of a 25cm x 38cm swiss roll tin with baking paper, and brush with melted butter.
3. Beat eggs and caster sugar together until  light and fluffy, then add water and vanilla essence. 
4. Sift flour, and fold into wet ingredients. 
5. Pour mixture into baking tin and bake for 12–15 minutes, or until the centre of the cake springs back when touched and the edges have shrunk away from the sides. 
6. Gently tip the swiss roll onto a piece of  baking paper sprinkled with caster sugar. Remove baking paper from the bottom of the cake.
7. Place a clean, damp tea towel over the cake for 30 minutes and allow to cool. The damp tea towel will prevent the cake from drying out.
8. Meanwhile, make the filling. Beat the whipped cream until soft peaks form. Add jam, then beat until stiff peaks form.
9. When cake is cool, dollop jam onto it, then a layer of whipped cream. Roll up the cake and sprinkle with caster sugar or decorate with a chocolate rose.

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Battenberg cake

This sponge can be cooked the day before.
The sponge will be firmer and easier to handle.

• 175g butter, softened
• 175g caster sugar
• 3 large eggs, lightly beaten
• 2 tablespoons milk
• 175g self-raising flour
• red food colouring
• apricot jam
• 2 tablespoons icing sugar
• 350g readymade marzipan

1. Grease a 20cm x 15cm oblong tin and line base and edges with baking paper. Cut another piece of baking paper, the same length and width as the tin. Fold the paper in half, lengthways. 
2. Preheat oven to 180degC. 
3. Cream butter and sugar in food processor until light and fluffy. Gradually beat in eggs, one at a time. Transfer mixture to a large mixing bowl. 
4. Add milk, mix, then fold in flour. 
5. Divide the cake batter in two and spoon one half into one half of the tin, along the length. Place the extra piece of baking paper in your tin in the middle, so that it divides the two sponge mixtures.
6. Use enough food colouring to tint the remaining cake mixture pink, then add the batter to the other half of the tin. Bake for about 15-20 minutes, until firm to the touch.
7. Let cool for 5 minutes then turn out onto a wire rack. Let cake cool completely. Trim both halves to the same size, then cut each half down their length.
8. Warm apricot jam, then brush onto the top and sides of each cake strip. Place one pink strip and one plain strip side by side. Place another pink strip and plain strip on top of these, in a chequerboard effect.
9. Roll marzipan into a rectangle of 20cm x 30cm. Place cake at one end and wrap marzipan around it. Pinch seams together and place seam on the bottom.

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Basic cupcake recipe

• 125g butter, softened
• ¾ cup caster sugar
• 1 teaspoon vanilla essence
• 2 eggs
• 2 cups self-raising flour
• Pinch salt
• ¾ cup milk

Lemon Icing
• 1 cup icing sugar
• 1 tablespoon lemon juice
• 1 teaspoon butter, softened
• Boiled water

1. Preheat oven to 190degC.
2. Cream butter, sugar and vanilla essence until light and fluffy. Add eggs, one at a time, and beat until combined.
3. Transfer to large bowl and fold in sifted flour and salt, alternating with the milk.
4. Pour mixture into cupcake cases until half fill. Bake for 10-15 minutes or until golden brown.
5. To make the icing, sift icing sugar into bowl and mix with lemon juice. Add butter and pour half to 1 teaspoon boiled water over butter to melt. Whip icing together to a smooth consistency. Ice cupcakes.

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How to make whole wheat pancakes moist and fluffy

Easy recipe for pancakes: Sri soft wheat pancakes

Anyone can make a decent omelette. But not everyone can make a surprisingly fluffy, golden brown, and a healthy cake that would make the doctor proud. What is the secret to fluffy pancakes from scratch?

We know that whole wheat has a tendency to produce a thick pancake. However, today you will learn how to make whole wheat bread with a secret special wet. Yes, you read correctly. Moist, thin, and healthier. This easy recipe calls for the replacement of 1/2 pie white flour with whole wheat flour and ... Sour cream. Just follow the secrets below and you're on your way to health is perfect for pancakes.

Whole wheat pancakes light and fluffy in the inside and golden on the outside, with a touch of freshness.
It's the little things that make a difference!

Secret # 1: Let the dough rest at least 10 minutes.

Let the mixture stand at room temperature for at least 10 minutes. Allow to soak up some flour liquidity in the cluster, while allowing the gluten to relax. Supported after the mixture and get something bubbly, do not mix.

Secret # 2: Beat the egg whites

Separate eggs and beat egg whites until stiff, then add in the rest of the dough.

Secret # 3: Temperature Control

If cooking on the stove, and measuring the temperature in the pan, and put a few drops of water in and see if the "dance" around. If the fall was just sitting there, it's too cold and if it evaporates too quickly, the weather is very hot.

If you are using a language with the temperature of the plate, which coincides with the temperature of the thickness of the mass. I prefer my pancakes on the thinner side, so I set to 350F.

= Mass of the HOT PAN thin (to cook food quickly) heavy hitter = COOLER PAN (to give time to cook through)

Secret # 4: Cream

Sour cream gives these pancakes divine silky texture and richness and added to taste. Are safe enough and healthy, but can not be made tremendous progress in the number of calories your own. Using a combination of both flour and whole wheat white flour gives a nutty sweet and fiber increase, however, does not produce dense tissue. He added a recipe for some oil and butter, but do not really need. Sometimes less is more. In this case, doubt about what to expect.

Secret # 5: Do not pay your pie

For the love of God, and resist the urge to press the pancake with your spatula. This is not one of those hitting the "mole" games. Delivered once and let it do its thing!

Wait waaaait ... To ...
I see a bubble!
The component is ....!
Sour cream and adds that "wow factor" that led to the super full WET wheat pie.
Wheat pancakes recipe

Ingredients for pancakes:

½ cup whole wheat flour
½ cup All purpose flour
2 teaspoons sugar
2 teaspoons baking powder
Half a teaspoon of salt
3 tablespoons of sour cream
¾ cup of low fat milk, 2% (or whole milk)
1 egg large

Technique is simple:

· Monitoring of the dry ingredients in a bowl (flour, sugar, baking powder and salt)
· Beat the eggs in a separate bowl. Add milk and sour cream.
· Add the dry ingredients slowly, beating briefly after each addition until smooth. Do not over mix. There is nothing wrong in getting some of the blocks.
· Let the mixture sit for at least 10 minutes.
· Scoop ¼ cup of the mixture in the pan / grill and cook for 2-3 minutes.

* Use a long spoon, carefully passed under each pie on the face.

· Let the pancakes cook for 2 minutes.

· Pies my feet on the spot! Enjoy with a little pure maple syrup!

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Molten Mocha Cakes

ingredients

For 2 people

2 tablespoons butter, a little more for molds
1/3 cup powdered sugar, plus more for serving and molds
2 ounces semisweet chocolate, chopped
1 large egg
1 large egg yolk
1 teaspoon coffee powder
A pinch of salt
3 tablespoons flour

instructions

Preheat oven to 400 degrees. Butter two 6-ounce molds, and then sprinkle with sugar. Butter and chocolate in a microwave safe bowl. Microwave on high in 20 second increments, stirring after each, until melted. Allow to cool slightly.
Meanwhile, in a small bowl, mix egg yolks, sugar, coffee powder and salt. Add the chocolate mixture, whisk to combine. Flour and beat until combined (do not overmix). Pour into prepared pans. (Recipe can be prepared ahead to this point.)
Bake until toothpick inserted 1/2 inch from edge of mold comes out clean, and a toothpick inserted in center comes moist, 10 to 12 minutes (do not overbake). Cool 10 minutes, cool on wire rack. Run a knife to loosen within the molds. Invert cake onto a plate for expansion. With sugar and serve immediately.

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Valentine's Day cupcakes

Show someone you care this Valentine's Day cupcakes so this romantic heart. Victoria exclusive recipe threader comes with a cute gingham cake topper

Yield: 12
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes

Ingredients

If you can not find the heart-shaped cake cases, filling of the normal give and with the mixture into a mold. Place a marble top to make on each case to heart-shaped holes in the cases.

150g icing sugar
150g butter
140 self-flour
10 g of maize flour
3 medium eggs
30 ml milk
1 teaspoon vanilla extract
Cake release from fat, heart-shaped cupcakes where

For the glaze:

200g icing sugar
2 teaspoons of water (more if needed)

For background:

300 g white sugar paste
1 sheet of edible icing gingham (Victoria has one of the impressions of food)
Heart-shaped - cutters of 5 cm, 2 cm and 1 cm
Tooth selection for the effect of the mesh
Red and yellow

You will also need:

12 cases silicone cases I have the heart-shaped

Method

• Preheat oven to 160 ° C/320 ° F / Gas third
• Cases, heart-shaped baking pan grease and place on a baking sheet.
• Beat the butter with sugar and vanilla sugar creamy fluffy (about 5 minutes)
• Add 1 egg, 1/3 of the flour and a dash of milk and beat until combined and repeat until all ingredients are combined.
• Divide the mixture among the 12 baking cases and for 20-25 minutes depending on oven
• Remove and allow to cool, cool enough ice.

For the pads

• Roll 250g white fondant icing with the A4 size sheet. Average of 12 heart-shaped cut in the heart of 5 ½ inches. Brush lightly cut the tip of the sugar with water or TREX paste and 5 ½ inches from the heart of the ice sheet and adhere to the tip of the heart of fondant.
• Then you take 50 grams of fondant, cream color with a hint of yellow cut to 12 cm 2 and smaller heart-shaped stick gingham with a brush of water to the top of the heart.
• Then color the rest of the red fondant, cut 12 to 1 inch hearts and paste them into the heart center cream.
• With a toothpick, knitting-like markings on the edge of the heart cream.
• Mix powdered sugar with 200 g of ice and 2 teaspoons of water to start, add more if needed, until the mixture is smooth and shiny. Spread the icing on the cupcakes and place the ornament on the top of the icing.

Nutritional Information

70g fat, 20g saturated fat, sugar, 90 g, 6 g of salt: GDA 2000 calories per day.

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Pumpkin Gingerbread Trifle

This recipe is fantastic,It tastes like pumpkin pie, but it has a lot of texture and flavor

Ingridients
* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional

Direction

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

If you use pumpkin pie filling with the spices and sugar already added don't add the brown sugar.Another idea add some gingersnap crumbs to the layers for a nice sweet crunch!

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Chinese Steamed Cake

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake

Ingridients:
* 6 eggs
* 1 1/4 cups white sugar
* 2 1/2 tablespoons water
* 1 1/2 cups cake flour
* 1/2 teaspoon baking powder
* 1 1/2 teaspoons almond extract
* 1/4 cup confectioners' sugar for dusting

Directions

1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

You can use brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanilla for the almond extract

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Apple Shortbread Pie

A favorite among my family and friends. The apples go great with the shortbread crust. Very easy and delicious

Ingridients.

* 2 cups all-purpose flour

* 1/2 cup white sugar

* 1/4 teaspoon salt

* 3/4 cup chilled butter, diced

* 2 egg yolks, beaten

* 1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices

* 1/4 cup light brown sugar, packed

* 1 tablespoon all-purpose flour

* 1/2 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 400 degrees F (200 degrees C.)
2. Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan
3. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top
4. Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling

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This cookies is wonderful and good for Valentine's day

Ingridients

* 7 cups all-purpose flour

* 2 cups white sugar

* 2 teaspoons salt

* 2 teaspoons baking powder

* 1 1/2 cups shortening

* 3 teaspoons almond extract

* 1 cup milk

* 3 eggs

Direction

1. Preheat oven to 375 degrees F (190 degrees C)
2. In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet
3. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden

Roll these cookies a little thick and cook them until barely golden on the bottom and you have the perfect sugar cookie

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