***Flan***

FLAN
2-1/2 cups sugar
1-1/2 cups water
10 eggs + 4 egg yolks
2 cups sweetened condensed milk
2 cups whole milk
2-1/2 evaporated milk
2 tablespoons vanilla extract
Prepare the burnt sugar topping. ...
Place the sugar and water in a heavy saucepan. Stir well, then simmer over low heat until the sugar totally dissolves and the mixture is dsrk brown color.
Pour the burnt sugar into 10 inch ungreased ring mold (I just use a large lasagna pan), tipping the mold (pan) to evenly line the bottom and a bit of the sides. Allow to cool.
Prepare the custard...
Beat the eggs and egg yolks. Place the 3 milks in a separate mixing bowl and stir well. Blend eggs and milk, then stir in the vanilla. Pour custard into the prepared ring mold. Place in a larger mold or pan filled with 1 inch of water. Bake for 1-1/2 hours or until a toothpick inserted into the center comrs out clean. Allow to cool, then refrigerate overnight. Unmold before serving then grate orange zest on top. Serve chilled.
Serves 8 - 12

The Best Chocolate Cake

The recipe is HERE

Jamie Olivers Flatbreads

350 g self-raising flour, plus extra for dusting
sea salt
1 teaspoon baking powder
350 g natural yoghurt


1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

2. Dust a clean work surface with flour, then tip out the dough.

3. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long – just enough time to bring everything together).

4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.

6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.

7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.  

How to make cake flour

How to make cake flour HERE

Perfect Pancakes

• 3 cups Plus 2 Tablespoons Cake Flour
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 1/2 teaspoon Salt
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter, Melted
• Extra Butter
• Maple Or Pancake Syrup

• Preparation Instructions

  Mix together dry ingredients in large bowl.
  Mix together milk, eggs, and vanilla in a separate bowl.
  Add wet ingredients to dry ingredients, stirring very gently until just combined.
  Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
  Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
  Recipe from The Pioneer Woman
   

Easy Cinnamon Rols

Ingredients: Recipe from http://sallysbakingaddiction.com

Rolls

• 2 and 3/4 cups (345g) all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
• 1/2 cup (120ml) water
• 1/4 cup (60ml) milk (cow's milk - I used skim)
• 2 and 1/2 Tablespoons (40g) unsalted butter
• 1 large egg

Filling

• 3 Tablespoons (45g) unsalted butter, softened to room temperature
• 1 and 1/2 Tablespoons ground cinnamon
• 1/4 cup (50g) granulated sugar

Coffee Glaze

• 1 cup (120g) powdered (confectioners') sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons (30ml) strong coffee (or use milk/cream instead)

Directions:

1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream instead. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Chocolate Sticks

Here is the link to the recipe

Photo by Sonya ©

Auntie Jemina Cornbread

Here is a quick cornbread recipe. It's from Aunt Jemina (brand that makes corn meal).
Golden Corn Bread
1 cup Quaker or Aunt Jemima Enriched Yellow Corn Meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
Preheat oven to 425°F.
In large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until wooden pick inserted in center comes out clean.
Yield: About 9 servings

Martha Stewart Cornbread

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 3 large eggs
• 2 1/2 cups low-fat buttermilk

• Directions

  1. Step 1

     Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.

  2. Step 2

     In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)

  3. Step 3

     Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.
   
•  

Simple corn bread

• 1 cup cornmeal
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg, beaten
• 1 cup buttermilk

Preparation:

Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 15 to 20 minutes, or until lightly browned.
Buttermilk cornbread serves 8.

Quick potato bread rolls

These are so soft and so quick and easy to do recipe HERE