4 cups all-purpose flour
1/4 cup cake flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
10 ounces butter
2 1/2 cups sugar
4 eggs, lightly beaten
8 bananas, mashed
1/2 cup peanuts, coarsely chopped
1 teaspoon cinnamon
In a mixing bowl, sift together the first five ingredients, set aside. Cream together the 10 ounces of butter with 2 cups of sugar in another medium bowl. Lightly beat eggs; blend into creamed mixture, set aside. In a large mixing bowl mash 8 bananas and add coarsely chopped peanuts. Alternately add sifted dry ingredients and creamed mixture to bananas and peanuts. Combine well and pour into greased 9 x 12 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean. In a small bowl, combine 1/2 cup sugar with 1 teaspoons cinnamon. When cake comes out of oven and still warm, sprinkle sugar and cinnamon mix on top. Serve warm.
MILK TART
3 Cups milk
1 Can Sweetened Condensed Milk
1 Teaspoon Essence of Vanilla
100 ml Corn Flour
2 Eggs
2 oz Butter
1 Graham Cracker pie crust
Powdered cinnamon
•heat milk, butter and consolidated milk in a pot stirring consistently
•in a different compartment, beat together the eggs, corn flour, vanilla and an additional drop of milk, if necessary, to make a smooth thin paste
•when milk is getting warm, include the blended ingredients while stirring
•keep stirring until mixture thickens. (I typically utilize the hand held mixer right now to make certain there are no lumps) Remove from heat.
•pour mixture into the pie dish and sprinkle cinnamon over the surface
•cover the surface of the pie with Glad Wrap or some plastic film to stop a skin structuring
•leave to cool for 60 minutes or two and after that place in refrigerator to cool further.
•serve chilled
Mulva Pudding
4 oz Softened Butter
1/2 Cup Corn Syrup
1/2 Cup Light Brown Sugar
1 Teaspoon Vanilla
3 Tablespoons Smooth Apricot Jam
2 Eggs
1/2 Cup Milk
Squeeze of Salt
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Sauce Topping 1 Large Can Evaporated Milk
(Unsweetened)
1/2 Cup Light Brown Sugar
1/4 Cup Milk
•cream butter and sugar. Include syrup, vanilla, apricot stick and blend until a smooth paste.
• Add eggs and blend again until smooth. Include milk and filtered flour/heating powder/preparing pop/salt. Beat on moderate rate until great blend is acquired.
•pour into an ovenproof dish and bake in a preheated moderate (360f) oven for pretty nearly 1 hour – or until knife tells the truth out from the focal point of the mixture.
•with knife, cut pudding into blocks in the heating dish (this helps the sauce to assimilate into the hot mixture.)
•combine sauce ingredients and microwave until sauce simply starts to bubble, while blending irregularly.
•pour sauce equitably over pudding blend.
•when all sauce is retained – pudding is prepared to consume.
You can likewise upgrade the happiness by presenting with crisp cream. Appreciate!
Kimpa's (Kim's) FAMOUS FUDGE RECIPE
Ingredients: Sugar, Butter, Whole Milk, Sweetened Condensed Milk, Lyle's Golden Syrup (you may need to hunt down this in British stores or stores that convey International items) and Vanilla Extract.
Take 5 level containers of sugar, 1/4 lb of butter (one stick), 1/3 mugs of milk, 1 teaspoon Vanilla Extract and 2 tablespoons of Lyle's Golden Syrup and blend under moderate heat in skillet until blended.
Permit it to simmer (not very hot) for precisely 12 minutes WITHOUT stirring routinely, simply the infrequent stir. Following 12 minutes, take the container off the heat and stir until the bubbling or simmering stops. Take the full tin of sweetened dense milk and put it into the pot (still off the heat). Stir the dense milk into the pot and stir it until it is blended.
At that point come back to medium-high heat and begin stirring. NEVER quit stirring while on the bubble.
Never let the ingredients get excessively hot. It must simmer genuinely hot yet not boiling else it will transform into toffee, on the grounds that a lot of heat will quicken the procedure.
Stir and stir and stir until it begins transforming into a rich, beige color.
The one thing you need to watch while stirring is that it doesn't get to be so hard it is not possible stir… or the ingredients don't get excessively thick.
Take the pot off the heat and stir until the simmering stops and after that scoop out a teaspoon of the fudge and spot it on a saucer. This is going to occur a couple times… YUMMY.
This is to test the composition so it doesn't get excessively hard. The fudge must be delicate however not very delicate so you can't cut it into squares. It mustn't come apart or stick together.
When you've set the fudge into the saucer, stir it vivaciously for around 30 seconds and abandon it for an additional 30 seconds. Presently test it. In the event that it is still excessively runny and has a grainier surface, then it needs to about-face onto the heat and stir it for a couple of more minutes.
Remember that when you at first began stirring (after the consolidated milk was spilled in and you set the pot again on the heat), you ought to be stirring for roughly 15 minutes.
P.s. An alternate antiquated test is as opposed to putting some into a saucer, rather spill a teaspoon of the fudge into a glass of water and following 10 seconds utilize your fingers to move the fudge into a ball (while still in the water). In case you're ready to move it into a strong ball, the fudge is very nearly prepared.
When the fudge (in the simmering pot) is golden tan and genuinely firm (as far as stirring) and you've finished a second saucer test and you're fulfilled that there is a ground feeling in the surface on your tongue, take it off the heat and stir for around 2 minutes until it has settled in the pot.
When you have stirred it in the pot for around 2 minutes, put it into a daintily buttered treat sheet (or cake container) and once it is all in the skillet, quickly begin stirring it in the dish until it starts to harden marginally. At that point LEAVE IT… GO OVER TO THE POT AND EAT THE NICE, DELICIOUS HOT RESIDUE OF FUDGE.
The dish that you put the fudge into ought not be too huge generally the fudge will be thin. You need to put it into a genuinely tolerable size skillet with the goal that the fudge is pretty nearly 3/4 inch thick.
Leave the fudge in the search for gold 15 minutes and afterward cut into squares. Appreciate!
Jane's Famous Bread and Butter Pudding
Syrup:
2 Cups Sugar
1 Tablespoon Water
Put above ingredients in a metal or stove top safe dish. Heat gradually until syrup turns to a light tan and covers the base of the dish. Permit syrup to cool before spilling pudding in mixture.
Pudding Mixture:
6 Eggs
4 Cups Milk
1 Teaspoon Vanilla Extract
Beat together the above ingredients for the pudding. Butter 3 cuts of white or buttermilk bread. Place the buttered bread on the surface of the hardened syrup. Spill the pudding mixture over the bread covering it. Reduced a couple of cuts of butter and spread out equally on top of pudding. Sprinkle cinnamon or nutmeg over the surface before heating. Bake at 350℉ for roughly 35 – 40 minutes, until pudding is cooked. In the wake of preparing spread a thin layer of apricot stick on top of pudding. Serve new out of the oven with whipped cream or vanilla dessert. Appreciate!
Meringue
4 Egg Whites
8 Tablespoons Confectioners Sugar
4 Pinches Cream of Tartar
2 Teaspoons Vanilla Essence
Beat room temperature egg whites, vanilla embodiment and cream of tartar until a spoon can remained up in the mixture. Include a large portion of the sugar and beat for 1 moment. Spoon to be decided of the sugar until blended well. Pipe or spoon out meringue into little clumps, let cool. Preheat oven to 100 C or 212 F and bake for no less than 5 hours or forget overnight. Present with whipped cream and soil grown foods. Serves well with Jane's Bread and Butter Pudding!
