- 2 Cups flour
- 1⁄2 Teaspoon salt
- 2 Teaspoons baking powder
- 1⁄2 Cup butter, softened
- 3⁄4 Cup sugar (if you like your cupcakes very sweet, add a little more.)
- 2 Eggs
- 1 Cup Milk
- 1 Teaspoon Vanilla Essence (Optional)
- Preheat oven to 375f or 190c; line muffin cups with papers.
- Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn’t clump) . beat in eggs one at a time.
- Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
- Divide evenly among pans and bake for 18 minutes. Let cool in pans.
- 2 Cups White Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Sugar
- 1 Egg, Slightly Beaten
- 1 Cup Milk
- 1/4 Cup Melted Butter
- Preheat the oven to 375°F. Butter muffin pans.
- Mix the flour, baking powder, salt, and sugar in a large bowl.
- Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth.
- Spoon into the muffin pans, filling each cup about two-thirds full.
- Bake for about 20 to 25 minutes each.
- 2 Medium Onions, Peeled And Chopped
- 1 tbsp Olive Oil
- 1 Garlic Clove, Peeled And Crushed
- 500g Lean Minced Beef
- 90g Mushrooms, sliced
- 1 tsp Dried Oregano Or Mixed Herbs
- 400g Can Tomatoes Or Chopped Tomatoes
- 300ml Hot Beef Stock
- 1 tbsp Tomato Ketchup or Purée
- 1 tbsp Worcestershire Sauce
- Salt And Ground Black Pepper
- Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
- Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
- Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
- 4 1⁄2 Cups Flour
- 4 1⁄2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2 1⁄4 Cups Granulated Sugar
- 1 Cup Chopped Dried Mixed Fruit
- 1 Cup Raisins Or 1 Cup Sultana
- 3 Cups Coconut, Grated (Not Dried Or Sweetened)
- 1⁄4 Teaspoon Cinnamon, Ground
- 1⁄4 Teaspoon Nutmeg, Grated
- 2 Eggs, Well-Beaten
- 1⁄2 Cup Evaporated Milk
- 2 Teaspoons Almond Essence
- 1⁄2 Lb Butter (Melted) Or 1⁄2 Lb Margarine (Melted)
- Mix and sift flour, baking powder and salt four times.
Add sugar and fruit; blend evenly.
- Add coconut, cinamon and grated nutmeg and stir well.
- In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
- Make a well in the flour mixture.
- Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
- DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
- Pile into 2 non-stick or greased loaf tins.
- Bake at 325 degrees for 50 – 60 minutes or until an inserted skewer comes out clean.
- OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.