Cinnamon Crumpets

(Note: For plain crumpets, leave out the cinnamon)

Ingredients:

• 250ml (1 cup) cake flour (140g)
• 10ml (2 teaspoons) baking powder
• 1ml (1/5 teaspoon) salt
• 30ml (6 teaspoons) sugar
• 1 egg
• 200ml (4/5 cup) milk
• 15ml (3 teaspoons) margarine, melted
• 5ml (1 teaspoon) cinnamon (optional)

Method:

1. Sift flour, baking powder, cinnamon and salt together.  Add sugar.
2. Beat the egg, milk and melted margarine together and add to dry ingredients.
3. Beat until smooth and leave to stand for 30 minutes
4. Fry spoonful's of batter on a hot greased griddle or frying pan.
5. Fry until golden brown, turning when bubbles appear on the surface.
6. Serve with butter, jam or honey.  (also nice with peanut butter and syrup!)

Breakfast Scones

Makes:  about 8 (depending on size)

Ingredients:

• 1000ml (4 cups) cake flour
• 2ml (half teaspoon) salt
• 30ml (3 heaped teaspoons) baking powder
• 80ml (4 tablespoons) margarine or butter
• 1 egg
• 250ml (1 cup) buttermilk
• 125ml (half cup) water

Method:

1. Preheat oven to 240ºC (460ºF)
2. Mix all the dry ingredients together.
3. Rub in the margarine, handling as quickly and lightly as possible.
4. In a separate bowl beat egg together with buttermilk and water.
5. Add the liquid to the dry ingredients about half a cup at a time, mixing with hands or a wooden spoon. 
6. Do step 5 until all the liquid has been added or until a medium to firm dough is formed. 
7. If the dough becomes sticky then add flour until it is neither crumbling or sticking to your fingers.
8. Pat or roll (with a rolling pin) the dough on a floured surface and cut scones 3cm thick.  I use a drinking glass coated with flour instead of a cookie cutter.
9. Place on a greased baking sheet some distance apart (the scones rise) and bake for 12 to 15 minutes.
10. Take out of oven and allow to cool enough so they can be handled with your hands.
11. Cut in half, spread with butter and serve with jam and whipped cream or grated cheese.

Chocolate Oil Cake

INGREDIENTS:

• 4 eggs
• 250ml sugar (1 cup)
• 375ml cake flower (1 & a half cups)
• 50ml cocoa powder (2 heaped tablespoons)
• 15ml baking powder (3 teaspoons)
• 2ml salt (half a teaspoon)
• 125ml boiling water (half cup)
• 125ml cooking oil (half cup)

METHOD:

1. Preheat oven to 180ºC (350ºF)
2. Whisk the eggs and sugar together until light and fluffy.
3. Sift dry ingredients and gently fold into mixture, with water and oil.
4. Turn into two lined, greased 20cm cake tims and bake for 20-25 minutes
5. Leave for 5-10 minutes in tins before turning out onto a wire rack to continue cooling

ICING:

INGREDIENTS:

• 125g margarine (half cup)
• 375ml icing sugar (1 & a half cups)
• 30ml cocoa powder (2 tablespoons - not heaped)
• 5ml vanilla essence (1 teaspoon)

METHOD:

1. Beat all ingredients together until smooth and creamy
2. Decorate the cake.  I also used caramel and peppermint crisp (hand grated) to decorate.

Carrot Muffins

Ingredients:

• 2 cups flour
• 1/3 cup sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda (bicarbonate soda)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons melted margarine
• 3 tablespoons golden or maple syrup
• 2 eggs (beaten)
• 2 cups grated carrots
• 1 teaspoon grated lemon zest (the yellow skin part of the lemon)

Method:

1. Preheat oven to 200ºC (400ºF)
2. Coat a 12 cup muffin tin with cooking spray or margarine
3. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
4. In a separate bowl, whisk together buttermilk, oil, syrup and eggs.
5. Add the buttermilk mixture to the dry ingredients, mix until combined.
6. Fold in carrots and lemon zest.
7. Divide batter evenly among the 12 muffin cups.
8. Bake 20min or until golden brown.
9. Allow muffins to cool in the pan for 5 minutes.
10. Remove from pan and allow to cool completely before serving.  The muffins continue to cook for a while after leaving the oven.

Recipe: Apricot Cinnamon Cake

Ingredients:

• 250ml flour (1 cup)
• 5ml baking powder (1 teaspoon)
• 125ml castor sugar (1/2 cup)
• 2 eggs beaten
• 150ml Rama, melted (bit more than 1/2 a cup)
• 1 can apricot halves, drained
• 5ml ground cinnamon (1 teaspoon)
• Apricot jam to glaze

Method:

1. Preheat oven to 180ºC (356ºF)
2. Grease a 20cm round cake tin (7.8inch – just find the closes size doesn’t need to be exact)
3. Sift together flour and baking powder then add sugar
4. Add eggs and melted Rama to dry ingredients and beat well
5. Pour into cake tin
6. Place apricots, cut side up, on top of the mixture
7. Sprinkle with ground cinnamon
8. Bake for 40-45 minutes.  Glaze with warm jam.

Pancakes (South African Style)

Makes: 12 – 20 (depends on the size of your frying pan)
Ingredients:

• 4 eggs (beaten)
• 2 cups flour
• 2 cups water
• 1 cup milk
• 2 tablespoons margarine (melted)
• 1 teaspoon salt

Method:

1. Sift the dry ingredients into a bowl
2. Add the wet ingredients and mix together until lump free. Leave to stand for 20-30 minutes.
3. Heat a frying pan on a medium heat. Use a non-stick spray if needed, or heat a little oil in the pan and pour it out between pancakes.
4. Pour enough batter so that there is a thin layer (1mm – 2mm thick) of batter over the bottom of the pan.  These pancakes won’t rise like the American style pancakes.
5. Leave batter in pan until air bubbles start to form.  Then use an egg-lifter to turn the pancake over.  If the pan is properly coated with non-stick spray or oil and the pancake is ready to turn this should be easy.  Sometimes it will take 1 or 2 attempts to grow accustomed to when to turn the pancake.
6. Once turned, leave the pancake to cook on the other side. Once the second side is ready there should be some brown spots on the second side of the pancake. Once cooked the pancake should still be soft and easy to roll up (like one would roll a newspaper).
7. For savoury pancakes, turn the pancake onto a plate and put cooked minced  meat(with tomato and onion sauce) in the middle, sprinkle with cheese. You can use Chicken and Mayonnaise. Have fun experimenting with different fillings.
8. For classic South African sweet pancakes, mix cinnamon and sugar together in a bowl and sprinkle over the whole pancake.  A dash of lemon juice can also be added if wished (some people like it, others don’t).
9. Roll the pancake like a newspaper and serve.  Some shops serve the pancakes with a spoon of cream or ice-cream. Below are the rolled versions of the Minced Meat pancake and the Sweet Cinnamon pancake.

The batter can be stored in a fridge overnight.  I have also heard it can be frozen, but I have never tried this.

The sweet pancakes are so cheap and easy to make, they are often sold at church/charity/school fund-raising events here in South Africa.  4 outdoor gas stoves, 4 pans, and 2 cooks can make a lot of pancakes quickly.  Wrap them up in grease proof paper for eating with ones hands while walking around a flea-market.  They are normally sold for R3,50 (US$0.50) each over here in South Africa.

Banana Honey Muffins

These muffins are delicious, but definitely not for anybody who is allergic to Banana’s (like Mark).

Depending on the size of your muffin pan this recipe makes about 10 muffins.

I love making these the night before and eating them for breakfast for the next 2-3 days.  They are also great as a teatime snack.

Ingredients:

• 175ml ( ⁷/₁₀ Cups) whole-wheat flour
• 175ml ( ⁷/₁₀ Cups) cake flour
• 150ml ( ³/₅ Cups) rolled oats
• 10ml ( 2 teaspoons) baking powder
• 5ml ( 1 teaspoon) cinnamon
• 2ml ( ²/₅ teaspoon ) salt
• 1 egg
• 175ml ( ⁷/₁₀ Cups) milk
• 2 medium-sized ripe bananas, peeled and mashed
• 60ml ( 4 tablespoons ) margarine
• 50ml ( 3 ¹/₃ tablespoons ) honey

Method:

1. Preheat oven to 200ºC
2. Combine whole-wheat flour, cake flour, rolled oats, baking powder, cinnamon and salt in a bowl.  Stir to mix.
3. Beat egg in a bowl, stir in milk, banana, melted margarine and honey.
4. Pour all at once into flour mixture, stir just until evenly moist.  DO NOT over mix.
5. Spoon into greased muffin-pans, filling each two-thirds full.
6. Bake for 15-20 minutes, or until golden.
7. Loosen muffins around edges of cups with a knife.  Turn out onto a wire rack.
8. Serve hot and spread with Margarine.

Cheese Puffs

This is my #1 favourite recipe because there is so much a person can do with it.  It can be made for breakfast or a savoury plate for teatime.  A person can experiment with so many different fillings or even eat the Cheese Puff with nothing added at all.

Some of my favourite fillings include (cooked) minced beef, jam, syrup, honey and cream.

So here is the recipe to make 6 to 12 (depending on the size of your muffin pan).  All you need to do is double or triple the recipe to make as many as you want!

Ingredients:

• 250ml (1 cup) flour
• 10ml (2 teaspoons) baking powder
• Pinch of cayenne pepper
• Pinch of salt
• 250ml (1 cup) grated cheddar cheese
• 1 egg – fill up to 250ml (1 cup) with milk

Method:

1. Preheat oven to 200ºC and grease muffin pan
2. Sift together flour, baking powder, cayenne pepper and salt
3. Add grated cheese
4. Mix in egg and milk milk mixture. 
5. Pour equal amounts into the muffin pans.
6. Bake for 10-15minutes, till golden brown and set
7. Serve warm.