Description:
Should be easy enough, even for someone like me.

Ingredients:
* 1½ cups strong coffee
* 250 g butter
* 2 cups brown sugar
* 250 g Dark Cooking Chocolate, chopped
* 2 eggs
* 1½ cups plain flour
* ¼ cup self-raising flour
* ¼ cup Bournville Cocoa



Directions:
1. Preheat the oven to 150°C. Place the coffee, butter, brown sugar and chocolate in a saucepan. Stir over a low heat until the sugar dissolves and the chocolate melts.

2. Pour into a mixing bowl. Cool to room temperature.

3. Add the eggs and beat well. Sift the dry ingredients and add. Mix well.

4. Pour the batter into a greased and lined 28 x 18 cm slab pan (or a 20 cm round pan). Bake at 150°C for 1-1¼ hours until a skewer inserted in the cake comes out cleanly.

5. Allow to cool in the pan. Dust with icing sugar to serve.

Ingredients:
2.5 kg potatoes (boiled and mashed)
1kg flour
1 egg
salt

Directions:
Mix everything and roll into dough sausages.


Cut into dumplings (approx. 3cm each)



Roll each dumpling over a fork for "texture"



Boil till they swim on top. Prepare in a bowl: 1 layer gnocchi, 1 layer sauce, sprinkle with parmesan cheese, then 1 layer gnocchi, 1 layer sauce etc.

Very filling, very good, uncooked gnocchi (without sauce) can be put into freezer.

Description:
This is more, fruity, dense and intense than normal carrot cakes. It is moist, nutty and delicious, and full of superfoods. Just read the ingredients and you’ll see what I mean. For a low fat version, just leave off the cream cheese icing. They are scrummy enough to eat naked. (The cakes, not you! Or…whatever!)

Ingredients:
See directions below

Directions:
Beat

* 325ml sunflower oil
* 6 eggs (or 4 large)
* 560ml brown sugar (soft dark brown)
* 1 teaspoon of ground ginger
* 2 teaspoons of ground cinnamon
* a dash of fresh grated nutmeg (or allspice)
* 1 teaspoon salt

Stir in

* 3 cups of freshly crated carrot (finely grated and packed)
* 1 cup of pineapple roughly blended (you can use tinned but make sure it is well drained

In a separate bowl sift

* 2 cups wholemeal flour
* 1/2 cup bran
* 2 teaspoons bicarbonate of soda
* 2 teaspoons baking powder

Stir the flour into the carrot mixture

Stir in

* 1 cup finely chopped nuts (I like walnuts - lightly toasted)
* grated zest of 1 large lemon
* a dash of vanilla extract

Bake in a greased bundt tin, a ring mould or giant muffin tins, at 170-180*C for 50 minutes

The cake will be very moist but a skewer should come out clean, not sticky.

This cake improves over several days, but don’t keep it too long or it will start to mould.

Cream Cheese Icing

* Mix cream cheese, some double or whipping cream to loosen, lemon juice and icing sugar to taste.
* Add grated lemon zest
* Garnish with a sprinkling of crushed nuts, some zest or slivers of candied citrus peel

Description:
My family got this one from a wonderful friend living in Canada. She's making everyone happy with her baking efforts.

These are addictive!

Ingredients:
For the dough:
2 cups flour
2 tbsp sugar
1/2 tsp salt
1/2 cup shortening
1/4 cup butter
1 egg
2 tbsp cold water

For the filling:
2 cups brown sugar
1/2 cup butter
2 eggs
11/2 cups raisins
2 tbsp vinegar
1 tsp vanilla


Directions:
Preheat oven to 450°F

Blend together the flour, sugar, salt, shortening and butter for the dough. Combine egg with water and sprinkle over flour mixture. Toss lightly with fork to make a soft dough.

Turn onto lightly floured surface - knead gently 6-7 times. Roll to 1/8 " thick. Cut into 4" rounds. Line muffin tins.

For the filling combine all the ingredients and fill the muffin tins. Bake at 350°F for 15 min until lightly brown.

Description:
Easy recipe for baking waffles.

For "big" events: 10 litre bucket = 12 x ingredients of this recipe

Ingredients:
125 g butter
50g sugar
2 eggs
1/8 litre mineral water
1/8 litre milk
250 g flour
1 package vanilla sugar
1 teaspoon baking powder

Directions:
Mix butter and sugar and beat till creamy, then add eggs and milk and mineral water. Mix flour with baking powder and add to the mixture.

Bake in a waffle iron till "golden". I like mine best with a sprinkle of icing sugar.