Three Milk Cake

Tres Leches (Three milk cake)

Cake:
9 eggs, separated

1 1/2 cups sugar
1 1/2 cup self-rising flour
1 teaspoon baking powder
1 teaspoon lime or orange zest
1 teaspoon vanilla extract/aroma

Cream:
1 can condensed milk (397g or 14 oz)
1 can evaporated milk (12 oz or 354ml)
1 can of cream.. I'm going to assume either slagroom or something of the sort would work, maybe kookroom. I think to measure you could fill the can of condensed milk. I believe they are the same sizes at home.

Meringue:
3 egg whites
250gr sugar
a touch of vanilla extract

Beat egg whites until white and fluffy and set aside.

Beat egg yolks with sugar until you get a cream mixture. Add lime zest and vanilla. With a wooden spoon, mix in the beaten egg whites.

Add flour slowly, in folding motion.

Preheat oven to 350°F. Prepare a big pyrex pan with butter and flour so it won't stick, pour cake mix in and bake for 45min or until a knife comes out clean.

Once done, stick a fork all around the cake.

Blend all three types of milk in the blender and pour over the cake.

Beat 3 egg whites until fluffy and add sugar. Use this to cover the cake and sprinkle the top with cinnamon.

Refrigerate until cold.
You will have 3 leftover egg yolks, mom suggests making flan with them, lol. :P But I'm sure you'll manage to find something to do with them!

Meat Loaf

Ingredients
900g minced beef
2 onions, peeled
2 garlic cloves, peeled
1 green pepper
1 red pepper
1 celery stalk
4 slices of stale white bread
3 eggs
2 tablespoons Worcestershire sauce
2 tablespoons mustard
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Cajun Seasoning
1 teaspoon dried chilli flakes (optional)
3 tablespoons chopped coriander
2 teaspoons dried mixed herbs
12 streaky bacon rashers


Method
1. Place the minced beef in a large bowl and set aside. If you don’t have a hand blender or food processor, you will need to chop all the vegetables finely by hand, but the easiest way to make a good meatloaf is to chop them into rough chunks, then put them in a bowl and blend them together with a hand blender.
2. Crumble in the bread and add the eggs, Worcestershire sauce, mustard, salt, pepper, Cajun seasoning, chilli flakes, if using, coriander and mixed herbs. The mix should be quite sloppy and wet.
Make sure your hands are clean, because I believe the best way to make meatloaf is to get your hands into the mix. Pour the chopped vegetable and bread mixture into the mince and combine well.
3. Once the mixture is completely blended, shape it into 6 oval meat loaves, about the size of a balled up fist. Wrap each one in streaky bacon by crisscrossing 2 rashers over it, then place on a baking tray. Alternatively, you can line two 900g loaf tins with bacon rashers, then press the meatloaf mixture into them.
4. Place in an oven preheated to 180oC/Gas Mark 4 and bake for 40 minutes for the small loaves or 1 hour for the larger ones. Serve with mashed potatoes and green beans.

Quick Cheddar Loaf

Quick Cheddar Loaf from Ella Zuidema-Piepers

500g flour (patisserie patent bloem)
250ml butter milk
1 packet Dr. Oetker's Backin'
125ml sunflower oil
1tsp salt
2 eggs
250g grated english cheddar
2tbsp honey

Combine dry ingredients and cheese in a large bowl. Set aside. Beat remaining ingredients with electric mixer until blended (I do this by hand). Add to cheese mixture and stir until combined.

Pour into a greased loaf pan. Bake at 200C for 45-50 minutes or until done. Cool in pan 10 minutes then remove loaf from pan to cooling rack.


*Breads made without yeast slice better made a day in advance.

*Delicious served with chili con carne, salad, or soup.

Lemon Bars

These are so easy to make

• For the base:
• 200g (7 oz) plain flour
• 75g (3 oz) icing sugar
• 175g (6 oz) butter, softened
• For the lemon filling:
• 3 eggs
• 300g (11 oz) caster sugar
• 3 tablespoons plain flour
• 4 tablespoons lemon juice
• 5 tablespoons icing sugar for decoration

• Preparation method

  Prep: 15 mins | Cook: 45 mins
  1.

  Preheat the oven to 190 C / Gas mark 5. Grease a 23x33cm baking tin.
  2.

  Combine the base ingredients and pat dough into prepared tin.
  3.

  Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, caster sugar, flour and lemon juice until frothy. Pour this lemon mixture over the hot base.
  4.
  Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with icing sugar and cut into squares.

Recipe from Pepper Plate

Buckwheat Flour Banana Blueberry Bread

INGREDIENTS

1	egg
1/4	cup oil or melted butter
1/4	cup buttermilk
1	tsp vanilla extract
1/2	cup sugar
1/2	cup mashed ripe banana
2 1/4	cups buckwheat flour
1/4	tsp salt
1/2	tsp almond extract
1	tsp baking powder
1/2	tsp baking soda
1/2	cup chopped nuts

INSTRUCTIONS

1.	In a large bowl, beat eggs. Add oil or butter, buttermilk, vanilla, almond extract, banana and sugar. Beat well.
2.	Sift together buckwheat flour, baking powder, baking soda and salt. Add to banana mixture. Mix well.
3.	Stir in nuts.
4.	Pour into a small 3 1/4 x 5 3/4 inch (9 x 20cm) loaf pan.
5.	Bake 50 – 60 minutes 180 degrees or until cake tester comes out clean.

Cinnamon Rolls

Ingredients

Serves: 12

• 15g (1/2 oz) dried active baking yeast
• 7 tablespoons caster sugar
• 1 tablespoon salt
• 450ml (16 fl oz) warm water (45 C)
• 800g (1 3/4 lb) plain flour, divided
• 2 eggs
• 5 tablespoons vegetable oil
• 8 tablespoons caster sugar
• 1 dessertspoon ground cinnamon

• Preparation method

  Prep: 1 hour 30 mins | Cook: 30 mins
  1.

  In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Stir in salt and half of the flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, a little at a time, beating well after each addition.

  2.

  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together remaining sugar and 1 dessertspoon cinnamon; set aside.

  3.

  Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Then roll up the log into a pinwheel. Place the pinwheels in a lightly greased 23x33 cm (9x13 in) baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.

  4.

  Bake in preheated oven for 30 minutes, until golden.
  Tip:

  For a delicious addition, add sultanas to the cinnamon and sugar mixture just before you make the dough into pinwheels.

Lemon Cake

A very light lemony cake

Ingredients

• 1 1/2 cup granulated sugar
  1/2 cup (1 stick) butter
  1 box instant lemon pudding
  1 tsp lemon extract
  2 tsp vanilla
  1 cup sour cream
  zest of 1 lemon
  4 eggs
  2 cups flour
  2 tsp baking powder
  1/4 tsp salt
  3/4 cup milk (I used whole milk)

Instructions

Cream butter and sugar thoroughly (about 5 minutes in electric mixer on med-high speed). Add pudding, extracts, lemon zest and sour cream and mix thoroughly. Beat in eggs one at a time. In a separate bowl mix flour, baking powder and salt. Mix 1/3 of the flour mixture into the batter until completely combined. Add 1/2 the milk and mix completely. Alternate flour and milk, combining completely after each addition, ending with the last 1/3 of the flour. Prepare pans and bake at 350 until toothpick inserted in center comes out clean and top is beginning to brown. Single layer 8 or 9″ pans should take about 25-30 minutes. Also makes awesome cupcakes!