recipes

Chocolate Chip cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups chocolate chips

Directions:

Preheat oven to 180 degrees C.

Cream together the butter, white sugar, and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

Dissolve baking soda in hot water.

Add soda/water to batter along with salt. Stir in flour, chocolate chips, and nuts.

Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.



Double Chocolate Cookies

3/4 cup oil
2 cups sugar
2 teaspoons vanilla
1 egg
1/3 cup milk
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips


Directions:

Preheat oven to 180C.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a separate large bowl cream together oil and sugar. Add the egg and milk and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.



Banana Muffins

4 Large bananas, mashed
1/2 cup white sugar
1 slightly beaten egg
1/3 cup oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour


Directions:

Mix the mashed banana, sugar, egg and margarine together. Set aside.

In a separate bowl, mix together baking soda, baking powder, salt and flour.

Mix wet and dry ingredients all together, being careful not to over-stir!

Pour into greased muffin tins, and bake in 180 degree oven for approximately 20 minutes.



Gingerbread

1/4 cup oil
1 cup sugar
3/4 cup golden syrup
3 cups flour
2 tbsp ginger
3 tbsp mixed spice
1 tsp baking soda
2 tbsp milk


Directions:

Boil butter, sugar, and syrup in a pan until sugar has dissolved.

Sift flour, ginger and mixed spice into a large bowl.

Mix in the melted mixture and then add baking soda to milk then add to dough.

Form into dough using spatula, and cover and put aside for 15 mins.

Roll out and cut out into shapes, then bake on lined baking tray for 10-15 mins at 170



Crunchy Lemon Muffins

2 cups self-raising flour
3/4 cup sugar
5 Tbsp oil
1 cup milk
1 egg, preferably size 7
Grated rind of 2 lemons.


Directions:

Mix the flour and sugar in a bowl.

In another bowl, mix the oil, milk, egg, and lemon rind together.

Tip the liquid mixture into the dry ingredients and fold them together, preferably with a flat bladed stirrer. Mix just until the flour is dampened but NOT until the mixture is smooth.

Bake for about 10 minutes at 200C, until lightly browned.

While muffins cook, put about 1/4 cup lemon juice (or lemon and other juice) in a small bowl. Have 1/4 cup of sugar ready to add to the juice after the muffins come out of the oven.

Dip the top half of each muffin into the juice and sugar mixture, and turn it slightly before lifting it onto a rack. If there is still some juice left, re-dip the muffins or brush the mixture onto the muffins.



Mocha Chip Muffins

1 1/2 cups flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons instant coffee
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup oil
1 egg
1 teaspoon vanilla extract
1/2 cup chocolate chips


Directions:

Preheat oven to 180C.

In a large bowl, sift together dry ingredients (flour through salt).

In a separate bowl, whisk together wet ingredients (milk through vanilla) until emulsified.

Pour wet into dry and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top. Bake 18 - 20 minutes, until a toothpick inserted into the centre comes out clean.



Vegan Chocolate Cake

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp white vinegar

Chocolate Glaze:

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp cocoa powder
2 tsp vanilla extract

Preheat the oven to 175C.

Mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.

Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.

Pour into small cake tin.

Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely.

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.

Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an hour.



Carrot Muffins

1 1/3 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot

1/4 cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups sifted confectioners' sugar

Directions:

Preheat oven to 175C.

Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.

Beat the eggs and sugar until frothy and lightened in colour.

Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture.

Pour the batter into muffin tins.

Bake in preheated oven until toothpick inserted in centre comes out clean, 15 to 20 minutes. Remove to cool on wire racks.

Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.