Hot Milk Cake Recipe

Ingredients; 4 eggs 2 cups sugar 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 2-1/4 teaspoons baking powder 1-1/4 cups 2% milk 10 tablespoons butter, cubed












Directions: In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.

 In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Bread in four easy steps

Ingredients
500g granary, strong wholewheat or white bread flour (I used granary)
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey








Method 1. Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough. 2. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it. 3. Oil the loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger. 4. Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Welsh rarebit muffins

Ingredients 225g self-raising flour
50g plain flour
1 tsp baking powder
½ level tsp bicarbonate of soda
¼ tsp salt
 ½ level tsp mustard powder
100g strong cheese, half grated, half cubed 6 tbsp vegetable oil
150g Greek yogurt
125ml milk
1 egg
1 tbsp Worcestershire sauce




Method 1. Heat oven to 200C/fan 180C/gas 6. 2. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl. 3. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce. 4. Combine all the ingredients and divide between the muffin cases in the muffin tin. 5. Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack. 6. What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

CREAM CHEESE CAKE

It took a lot of cajoling and years of friendship and then a blood oath not to share this recipe for my mom to get this recipe. Well, she gave it to me so I guess sons don't count in blood oaths.

The creator of this recipe was my sister's best friend's mother and their family owned and ran the Z Line Ferry to Fire Island in Bayshore, Long Island. We've enjoyed this cheese cake now for well over 30 years and it never disappoints. So here is a very easy, very delicious but ordinary looking cheese cake.

FOLLOW THE DIRECTIONS EXACTLY!! It will not turnout correctly if you don't.

CRUST


•Use a 9-10 inch spring form pan
•1 and 1/4 cup graham cracker crumbs or 16 crackers crumbled
•1/4 stick of Flieshman's Margarin melted (Flieshman's is highly recommended)
•1/4 cup of sugar
1.Mix directly in pan, pat down and refrigerate for 15 minutes.

FILLING


•pre-heat oven to 375 degrees
•1 lb cream cheese bar at room temp or softer
•1/2 cup of sugar
•3 medium eggs
•1/3 teaspoon of good vanilla
1.Put all ingredients in a large bowl and beat at high speed with a hand mixer until smooth.
2.Put into oven for 20 minutes.
3.Remove from oven and let stand for 15 minutes.
4.When the 15 minutes are up THEN begin the topping.

TOPPING (about half of you should be really good on this part)


•pre-heat oven to 475 degrees
•1 pint of sour cream
•1/4 cup of sugar
•1 teaspoon of good vanilla
1.Mix well with a spoon and then carefully spoon onto the top of the cake.
2. Bake for 10 minutes.
3.Cool well and then refrigerate over night or for at least 4 hours.
4.ENJOY!!

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Homemade Yeast Rolls

Your rolls are yummy looking, can't wait to try them!