Chocolate cupcake

Ingredients

• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool.

Banana split

Ingredients

• 1/2 cup scoop vanilla ice cream
• 1/2 cup scoop chocolate ice cream
• 1/2 cup scoop strawberry ice cream
• 1 large ripe banana
• 2 tablespoons chocolate syrup (or Hot Fudge)
• 2 tablespoons strawberry ice cream topping (or fresh strawberries)
• 2 tablespoons crushed pineapple
• 2 tablespoons wet walnut ice cream topping
• whipped cream
  
• cherries
  

Directions

1. Line up ice cream scoops next to each other in an oval deep dish or a banana boat.

2. Cut the ends of the banana off (about 1/4 inch) while still in the peel.

3. Slice in half longways.

4. Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.

5. Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.

6. Spoon the wet walnuts over all three scoops of ice cream.

7. Top each scoop with some whipped cream and a cherry for each. enjoy!
   

Strawberry cheesecake

Ingredients

2 c. strawberries
1 box Jello cheesecake mix
8 oz. Cool Whip
1 c. water
1 c. sugar
6 tbsp. cornstarch
1 box strawberry Jello
Dash of red food coloring

Step 1: Make cheesecake as directed, except add 1 (8 ounce) Cool Whip to cheesecake.

Step 2: TOPPING:

1 c. sugar
1 c. water
6 tbsp. cornstarch
Strawberry Jello
Food coloring
2 c. fresh strawberries

Directions

Cook sugar, water, and cornstarch on low heat until thick, then add Jello, food coloring, and strawberries. Spread topping over cheesecake. Chill until ready to serve.

Poffertjes

Ingredients:

• 1 level tsp instant yeast
• 1 tbsp milk
• 1 cup buckwheat flour (100 g)
• 1 cup flour (100 g)
• 2 eggs
• 1 tsp sugar
• 1/2 tsp salt
• 1 1/4 cups warm milk (250 ml)
• 1 tbsp butter
• powdered sugar to serve

Preparation:

In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.

Cover the bowl with plastic wrap and allow to rest for an hour.

Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.

Serve Pancake Puffs with dusting of powdered sugar.

Tips:

If you happen to have a poffertjes pan (usually a cast iron pan with a dozen or so indentations) please feel free to use it, but I really don't think a special shopping trip is required. I have managed to make perfectly good poffertjes without the special pan on many an occasion.

Martabak manis

Ingredients for wrapper:
230 gr Self-raising flour
20 gr Tapioca Flour
375 ml Warm Milk
150gr Sugar
2 Eggs
1 pack Fermipan (instant yeast/ragi, 1 pack=11 gr)
1 tsp Baking powder


Fillings:
Sweet Condensed Milk
Sugar
Chocolate sprinkle
Shredded tasty cheese
Margarine


Directions:

1. Mix self-raising flour, tapioca flour and sugar.
2. Mix yeast with warm milk, stir well. Add into the flour mixture and stir until well combine.
3. Add in the eggs one by one while stirring continuously until well combine.
4. Close the mixture using warm wet tea towel and put it in warm place (or in warm oven) for about 20 minutes until it is bubbling on top.
5. Divide the mixture into four. Heat a teflon skillet (20 cm diameter) with low heat, grease the skillet with margarine. Pour in one part of the mixture. Put on the lid (best using glass lid as you could see what happen inside). Cook for about 10 minutes or until the top full with holes and dry. Sprinkle some sugar, put on the lid for 5 seconds and take it away from the heat.
6. Take out from the skillets and put onto a flat surface, grease the top with some margarine. Drizzle with sweet condensed milk, sprinkle with shredded cheese, chocolate sprinkle. Fold into half circle, spread the outside skin with margarine again and cut into 8 pieces.

Blueberry pancake

Ingredients:

2 large eggs.
2 cups of milk.
2 cups of flour.
½ cup of blueberries.
4 tablespoons of vegetable oil.
2 tablespoons of sugar.
2 tablespoons of baking powder.
2 teaspoons of vanilla.
Pinch of salt.

Preparation Instructions:

Whisk the two large eggs until they are fluffy.

Add the milk, flour, blueberries, vegetable oil, sugar, baking powder, vanilla and salt. Whip until smooth.

Heat up a skillet over medium heat.

For each pancake, pour ¼ cup of the batter into the hot skillet. Cook the pancake until puffed and dry around edges. Turn and cook until it turns golden brown.

Serve.