Cornbread Cake

1 c. sugar
1 c. butter
1 ½ c. flour
1 c. cornmeal
2 t. baking powder
2 t. salt
2 beaten eggs
1 ½ c. milk

Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.

EASY Peach Cobbler

Ingredients:

2 cups butter

1 cup plain flour

2 tsp baking powder

3/4 cup  sugar

1 egg

2/3 cup milk

2 cups of fresh or frozen peaches

Method:

Preheat oven to 200 degrees c. Place butter in the bottom of your baking dish and pop into the oven whilst it heats, it should melt in about 5minutes.

 

Whilst your doing that - combine flour,egg, baking powder, sugar and milk in a jug.

 

Mix with a fork for a minute or so it will easily become a batter.

Place in the oven, it will smell amazing within 5 minutes...

 

Serve by itself, or with vanilla ice cream.

 

 

 

 

 

 

Ghee

Ingredients

• 1 pound butter

Directions

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Peach Cobbler

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt

• 1 cup milk
• 4 cups fresh peach slices
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)

Preparation

Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Peanut Butter Banana Bread

• 1 3/4 cups flour, sift before measuring
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup peanut butter, crunchy or smooth
• 2/3 cup granulated sugar
• 2 eggs, slightly beaten
• 1 cup mashed bananas

Preparation:

Sift together flour, baking powder, soda, and salt; set aside. Cream shortening and peanut butter, then beat in sugar and eggs. Alternately add dry ingredients and bananas, stirring with a wooden spoon. Pour batter into well-greased and floured loaf pan and bake at 350° for 1 hour.

Strawberry Cream Cheese Crescent Rolls

1 can crescent dough

1 cup roughly chopped strawberries

4 ounces whipped light cream cheese

1 tsp. vanilla extract

3 Tbsp. sugar

Powdered sugar for dusting

Pre–heat oven to 375 degrees

Combine cream cheese, strawberries, vanilla and sugar in a small bowl.

Roll out dough according to package directions.

Place a scoop of strawberry mixture on the larger end of the dough triangle. Carefully roll up starting with the larger side moving towards the point.

Bake for 12-15 minutes or until golden brown.

Let cool and dust with powdered sugar

Margarita Cake

1 pkg. white cake mix (plus water, eggs, oil)

1 tsp lime zest

1 cup boiling water

1 pkg. (3 oz.) Lime Flavored Gelatin

¼ cup cold water

¼ cup cold tequila

1 tub (8 oz.) Whipped Topping, thawed

1 pack instant yellow pudding

1 cup plain yogurt

Lemons and limes for decorating

Let's get baking ...

Prepare the cake batter as directed on package with the addition of lime zest. Bake as directed on for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with wooden skewer or fork across the entire top.

Add boiling water to gelatin mix in small bowl stirring until completely dissolved. Then, stir in tequila and cold water. Once mixed, pour over cake. Refrigerate for about two hours.

Next, make the frosting. In a medium bowl whisk together whipped topping, yellow pudding mix and plain yogurt.

Add icing to your cake. Decorate with slices of lemons and limes.

Cut, serve, and enjoy! Cheers!