Easy Beautiful Desserts

MAKES 12     11/2 cups wholemeal self raising flour 11/2 cups self raising flour ¼ cup white castor sugar 60 grams butter 1 cup milk 300 grams creamed corn ½ cup crunchy peanut butter paste 2 large eggs lightly beaten METHOD Grease a 12 muffin pan .In a bowl sift the two flours and sugar. Rub in the butter and make a well in the centre. In another bowl combine the wet ingredients that are the eggs, milk, peanut butter paste and creamed corn. Add the wet mixture into the flour mixture mix with only fork until the ingredients are well combined. Pour the prepared muffins batter into the greased muffin pans.Bake at 180 Degrees C or 375 Degrees F for about 20 minutes or until the muffins are very lightly browned 125 grams butter ½ cup honey 3 eggs 1/3 cup peanut butter paste 1 cup self raising flour(sifted) ¾ cup wholemeal plain flour(sifted) ½ cup buttermilk METHOD Grease a 14cmx21cm loaf pan with paper and grease the...

for Making the banana bread: Ingredients :-  2 & 2/3 cup  all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon freshly grated nutmeg 2 eggs large room temperature 1 cup castor sugar 1/3 cup  oil 1 cup mashed, riped bananas 2 teaspoons pure vanilla extract 3/4 cup  yogurt 1/4 cup milk for the syrup: 1/2 cup maple syrup 1/4 cup  peanut butter for the French toast: 3 eggs large 3/4 cup milk ½ tablespoon of  sugar 1/2 teaspoon vanilla extract ¼ teaspoon  salt butter for the griddle Method for making the banana bread:  Grease and dust flour in a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350. In a medium size bowl sift  together  flour, baking soda, baking powder, salt and nutmeg.  Set aside. In a large bowl, with an electric beater beat the eggs, sugar, and oil until well combined.  Add in the bananas and pure vanilla extract and mix...

Makes 14 150 grams of white castor sugar 50 grams of butter 50 grams of honey 50 grams of plain flour ½ teaspoon grounded cinnamon METHOD Put the honey, sugar and butter together in a heavy based pan. Stir over low heat till the sugar and butter melt. Remove the pan from heat. Sift the flour and cinnamon together in a bowl and mix them lightly into the honey mixture. Place 3 teaspoonfuls of the mixture well apart on lightly greased baking trays (3 honey curls on each baking sheet) and bake for 7-10 minutes until golden. (Bake at 180 Degree C or 350 Degree F) Do not prepare more than 3 trays of honey curls at a time. Using a palette knife, remove the honey curls from the baking sheet as quickly as you can and curl each one around the handle of a wooden spoon. Leave for a minute or two to set, and then slip off carefully on to a wire tray to cool.

FOR THE PANCAKES-makes 8 ¼ cup buckwheat flour 1 banana 2 eggs ¾ cup milk at room temperature 1 tablespoon fresh squeezed lemon juice FOR THE ORANGE SAUCE 30 grams of butter ¼ cup castor sugar 1 cup orange juice 1 tablespoon corn flour 1 tablespoon water Method for making the pancakes In a blender, blend all the ingredients required until smooth. Transfer the batter to a large bowl and cover it. Allow the mixture to stand for about 30 minutes. Pour 3 tablespoons of the pancakes batter into a heated greased small frying pan Cook the batter until lightly brown in colour underneath. Turn the pancake over Brown on the other side. Repeat the same process with the remaining pancakes batter. Fold the pancakes as desired. For the orange sauce Melt butter in a medium saucepan, add sugar, stir over low flame for 2 minutes or till the sugar has completely dissolved and the mixture is golden brown. Add juice, stir over heat without boiling until the mixture is...