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Posts Tagged ‘2 eggs’

What you need:

pancake ingredients:
2 eggs
1-1/4 cups buttermilk
4 tbsp melted butter
5 tbsp canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
few drops of orange  food coloring

black cinnamon syrup ingredients:
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel

What you do:

pancake instructions
Preheat a small frying pan over medium heat. Coat pan with no stick spray.
Whisk together the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
Pour or scoop the batter into the heated frying pan, using approximately 1/4 cup for each pancake.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until golden brown.

black cinnamon syrup directions
In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
Remove from heat and allow to cool enough to put into a Squeeze Bottle.

Make your design on each of the pancakes.

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What you need:

1/2 cup Shortening
1 1/4 cup Brown sugar
1 cup Pumpkin puree
2 Eggs
2 cup All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 cup Raisins
1/2 cup Chopped nuts

What you do:

Pre heat the oven to  190C /375F / gas mark 5

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the brown sugar and eggs.

Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on a sheet of  grease proof paper.

Bake at 375F for 10 to 15 minutes.

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What you need:

4oz / 100g margarine / butter
4oz / 100g castor sugar
2 eggs
4 oz / 100g self raising flour ( sieved)
2oz / 50g chopped walnuts
1tbsp coffee essence
whole walnuts for decoration.
Coffee butter icing:
3 oz / 75g margarine / butter
8oz / 200g icing sugar
3 tsp coffee essence
3 tsp milk

What you do:

Pre heat the oven to 180C / 375F gas mark 4

2 x 7 inch / 18cm sandwich tins ( greased)

In a bowl, beat together the margarine & castor sugar until creamy, then add the coffee essence.
Beat in the eggs one at a time, with the second egg add a little of the flour ( to stop it curdling).
Add the sieved flour along with the chopped walnuts & fold in with a large spoon.
Divide the mixture into the greased tins & bake for 20 to 30 mins.
Turn out onto a wire tray to cool.

Coffee Butter icing:

In a large bowl, add all the ingredients together and beat well until soft & creamy.
Using half of the butter icing, spread over one of the half’s of cake. Place the other half on the top, then using the remaining icing , spread evenly over the top with a knife.
Decorate with the whole walnuts.

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What you need:

7oz / 175g self raising flour
1/2 tsp baking powder
1 1/2oz / 30g cocoa powder
2 eggs
4 tbsp / 60 ml milk
5 oz / 125g caster sugar
4 oz /100g margarine or butter
2 ripe banana’s
For the icing:
60g (2.5 oz) margarine or butter
1 x 15ml spoon (1tbsp) cocoa powder
250g (9oz) sieved icing sugar
3 x 15ml spoons (3tbsp) hot milk

1 packet of chocolate buttons to decorate.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

In a large bowl,sift together the flour, baking powder,& cocoa powder.
Place all the other ingredients in a blender in the order in the list. (The mixture will look curdled , but is fine).
Pour this mixture into the dry ingredients in the bowl, then combine it together with a wooden spoon.
Pour the mixture into a 7inch / 18cm round tin & bake in the oven for around 1 hour testing with a skewer to see if it’s done.

For the topping:
Melt margarine, blending in cocoa, then stir in icing sugar & milk . Beat until smooth and thick.
Then spread evenly over the top of the cake & decorate with chocolate buttons.

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What you need:

8 oz / 200g light soft brown sugar.
6 floz / 175ml vegetable oil
2 eggs
4 oz / 100g wholemeal flour
1 tsp / 5 ml ground cinnamon
1tsp / 5 ml bicarbonate of soda
5 oz / 125g coarsely grated carrots
2 oz / 50g chopped walnuts
Topping
2 tbsp / 30ml apricot jam
1 tbsp / 15 ml lemon juice
2 oz / 50 g chopped walnuts
2 oz / 25 g cream cheese

What you do:

Preheat the oven to 180C / 350F / gas mark 4.
Line a 7 inch / 18cm round tin. Its best to use a fixed base tin as the mixture will almost a pouring consistency.

In a mixing bowl, pour the sugar then gradually whisk in the oil, then whisk in the eggs 1 at a time.
Mix together the flour, cinnamon & bicarbonate of soda, then stir into the egg mixture, then add the carrots & walnuts.
Mix altogether using a wooden spoon, then pour into the prepared cake tin.
Bake for 1 hour & 10 mins until the cake is risen & firm to touch.
Remove from the oven & leave to stand for 5 mins, then turn out onto a wired rack.
Peel off the paper & leave to cool.

To make the topping:


Boil the jam & lemon juice together in a small saucepan for 2 to3 mins.
Brush the mixture thickly over the top of the cooled cake.
Beat together the cream cheese with a little icing sugar (to taste), and spread over the top of the cake.
Then sprinkle on the rest of the crushed walnuts to decorate.

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What you need:

1 1/ 2 oz / 40 g butter
2 oz / 50g soft brown sugar
1 x 14oz tin of peach slices ( drained)

4oz / 100g butter or margarine
4oz /100g castor sugar
2 eggs
4oz / 100g self raising flour.

What you do:

Preheat the oven to 180C / 350F / gas mark 4.

Grease a 8 inch / 23 cm sandwich / cake tin.

in a saucepan melt the butter, then stir in the brown sugar. Pour into the greased tin.
Arrange the peach slices into the mixture ( butterscotch).
Cream together the butter & sugar until light & fluffy, then slowly beat in the eggs (1 at a time), adding a little flour each time.
Fold in the rest of the flour.
Pour the mixture on top of the peaches,spreading evenly.
Bake for around 30 mins.
Leave to cool for around 10mins before turning it out onto a plate.
Serve warm.

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What you do:

After receiving your Herman this is what you do.

Day 1 : Place your ‘Herman’ in a large mixing bowl & cover loosely with a tea towel.

Day 2 :  Stir well.

Day 3 :  Stir well.

Day 4 :  Add 1 cup of each of plain flour, sugar & milk. Stir well.

Day 5 :  Stir well.

Day 6 :  Stir well.

Day 7  :  Stir well .

Day 8 :   Stir well.

Day 9 :  Add the same amounts of ingredients as day 4 & stir well.
Divide the mixture into 4 equal portions, keep 1 portion for yourself ,
and give the other 3 portions to friends ( along with a copy of these
instructions)

Day 10 :  Now you are ready to make the cake.
Stir well, then add the following:
1 cup of sugar
1/2 teaspoon salt
2 cups of plain flour
2/3 rds cup of cooking oil
2 eggs
2 tsp vanilla essence
2 cooking apples ( cut into chunks)
1 cup raisins
2 heaped tsp cinnamon
2 heaped tsp baking powder.

Mix everything together & put into a large greased baking tin ( or oven proof dish).
Sprinkle with a 1/4 cup of brown sugar & a 1/4 cup of melted butter.
Bake in the oven at 170 C / 180C for 45 minutes.

When cold cut into finger slices.

This cake is also lovely warmed with fresh cream or ice cream.

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What you need:

8 oz / 225 g Plain  flour
Pinch of salt
1tsp Baking Powder
6 oz / 150 g Caster Sugar
100ml Milk
2 eggs
6 oz / 150 g  Butter
6 oz / 150 g Blueberries

What you do:

Pre-heat oven to 200C / 400F/ Gas Mark 6

Sift the flour, salt and baking powder into a mixing bowl, stir in the sugar and mix together. Make a well in the centre
Put the milk, eggs and butter in a jug and whisk until combined

Add blueberries to the bowl and fold them in
Place 10 muffin cases (roughly, your mixture may make more or less) in a deep muffin baking tin and spoon the mixture in
Bake for 20 mins  or until well risen
Cool on cooling rack

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What you need:

8 oz / 200 g crushed peanuts
8 oz / 200 g brown breadcrumbs
1 tsp fresh or dried herbs
2 eggs beaten
2 large carrots ( grated)

What you do:

Pre heat the oven to 160C / 325F / gas mark 3

Grease a 1lb / 500 g loaf tin.
Blend all the ingredients together in a large bowlthen pour the mixture into the greased loaf tin.
Place in the oven & bake for 1 hour .

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What you need:

1 lb / 500 g of pumpkin pulp purée from a sugar pumpkin
12 oz /375 g  heavy cream or 1 12 oz. can of evaporated milk
4 oz / 115 g packed dark brown sugar
2 1/2 oz white sugar
1/2 tsp salt
2 eggs plus the yolk of a third egg
2 tsp of cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp of lemon zest
1 pastry case

what you do:

Preheat oven to 220C / 425F / gas mark 7

In a large bowl mix together the sugars, salt,  all the spices and lemon zest. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well combined.

Pour into pastry case and bake for 15 minutes.

After 15 minutes reduce the temperature to 180C / 350F / gas mark 4 and bake for another 40-50 minutes, or until a knife inserted near the centre comes out clean.

Cool on a wire rack for at least an  hour.

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