Apricot Pineapple Granola Cake with Lemon Glaze

Apricot Pineapple Granola Cake with Lemon Glaze 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Apricots,   5 to 6  whole apricots pulsed in the food processor 

1 C. Crushed pineapple, drained 

1 C. Pumpkin granola 

Lemon Glaze: 

Zest and juice of 1 Lemon 

4 Tbsp. All purpose flour 

3 Tbsp. Cornstarch 

1 C. Granulated sugar 

1 C. Boiling water 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Blend well 

4. Beat eggs in a bowl until light and frothy 

5. In a Food processor put apricot halves into the food chamber and pulse several times until mixture is pureed and smooth.

6. In a large mixing bowl combine light cream, eggs, sugar, pureed apricot mixture, pineapple and granola. Mix ingredients together well with a wire whisk or large spoon. 

7. Blend in dry ingredients and mix all ingredients together until flour is absorbed into the batter and mixture is glossy and smooth 

8. Pour cake batter into pan and bake for 35 to 40 minutes or until light golden brown on top. 

9. To make the glaze heat lemon juice, zest, flour, cornstarch, sugar and boiling water over medium heat stirring constantly until mixture thickens. Set aside to cool.

10.  When cake has cooled spread lemon glaze over cake with a spoon or butter knife.  

11. Recipe for Glaze makes a large amount. There will be some left over. 

Servings:   15 squares

Spiced Apple Loaf

Spiced Apple Loaf 

Ingredients: 

1 1/2 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Tbsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Light cream 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs, beaten 

1/2 C. Sliced almonds 

1 C. Applesauce 

1 Medium Fuji apple, peeled, cored and sliced into small wedges 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together in a small bowl. Set aside 

4. Beat eggs in a small bowl until light and frothy.

5. Peel and core apple then sprinkle some lemon over the surface of apple wedges to prevent browning.

6. In a large bowl combine light cream, sugar, beaten eggs, applesauce, almonds and wedges. Mix ingredients together 

7. Add dry ingredients to creamed mixture and stir with a large spoon to mix flour and spices into the batter. 

8. Pour batter into greased loaf pan and bake for 50 minutes or until cake tester comes out clean 

9. Allow loaf to cool before removing from pan. Gently tap on the side of the loaf pan and loosen around the edges so loaf will come out cleanly.  

Servings:  9 to 10 slices.  

Chocolate Jelly Cake

Chocolate Jelly Cake 

Ingredients: 

Cake

1 1/4 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

1 C. Mint Jelly 

2 Eggs, beaten 

Icing 

1/2 C. Chocolate chips, melted 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Blend well. Set aside 

4. Beat eggs in a small bowl until frothy and light.  

5. In a large bowl combine cream, beaten eggs, sugar, cocoa and mint jelly. Mix ingredients together until smooth and light 

6. Add dry ingredients to wet mixture and stir to dissolve flour into the chocolate mixture and batter is smooth and glossy.

7. Pour batter into prepared cake pan and bake for 40 minutes or until cake has risen sufficiently and cake tests done in the middle. 

8. To make the icing mix butter and icing sugar together in a large bowl. Add cream to butter/sugar mixture and beat well until mixture is of spreadable consistency. 

9. In a small saucepan over medium heat melt chocolate chips until chocolate consists of a glossy smooth texture. Add to icing mixture and beat well to make a smooth spreadable icing. 

10  Spread icing over cooled cake and then put in the refrigerator to let the icing set properly on top of cake.  

 Servings:  15 squares 

Savoury Carrot Cake

Savoury Carrot Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Mayonnaise 

1/2 C. Granulated sugar 

2 C Carrots, grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit. 

2. Grease and flour an 8" square cake pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together. Mix together well 

4. Beat eggs in a small bowl until light and frothy 

5. Combine grated carrots, mayonnaise, sugar and beaten eggs, Using an electric mixer beat on medium speed until mixture is smooth and free of lumps 

6. Add dry ingredients to wet mixture and mix well making sure that all the flour is incorporated into the batter. 

7. Pour batter into prepared pan and bake for 45 minutes or until cake tester inserted in the middle comes out  clean 

8. Remove from oven and set on wire rack to cool completely 

Servings:   9 Squares 

Chocolate Mocha Cake

Chocolate Mocha Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream or milk 

2 Eggs, beaten 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

2 tsp. Instant coffee crystals dissolved in 2 Tbsp. of hot water 

Icing: 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream or milk 

1/2 C. Chocolate chips,  melted 

1 tsp. Almond extract 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Beat eggs in a small bowl until light and frothy 

4. Combine Light cream, beaten eggs, sugar, cocoa and dissolved coffee crystals in a large bowl. Beat with an electric mixer on medium speed until mixture is smooth and all the cocoa powder is dissolved into the mixture 

5. Blend flour, b. powder and b. soda together  in a small bowl. Blend ingredients well. 

6. Add dry ingredients to wet mixture and beat on medium speed until flour is absorbed into cake batter. 

7. Pour batter into prepared cake pan and bake for 35 minutes or until cake tester comes out clean when inserted in the middle 

8. To make icing combine butter and icing sugar together. Add cream and almond extract  to butter/sugar mixture and beat well until mixture is of spreadable consistency 

9. In a small saucepan over low heat melt chocolate chips stirring constantly with a spoon until mixture is smooth and light 

10. Add melted chocolate to icing and beat until a nice light brown colour and spread on cooled cake. 

Servings:  Approximately 15 squares

Hot Mexican Bean Crepes

Hot Mexican Bean Crepes 

Crepes:  

1 C. All purpose flour 

1/2 C. Milk 

1/2 C. Water 

2 Eggs 

2 Tbsp. Melted butter 

Filling: 

1 14 oz can Pinto beans, drained 

1 C. Whole kernel corn, drained 

1 C. Que Pasa Medium Salsa 

1 C. Canned whole tomatoes, drained 

2 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1/2 C. Monterey Jack Cheese,  grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. In a large bowl combine flour, eggs, milk, water and butter.  Using a wire whisk mix ingredients together to make a smooth batter free of lumps.  

3. In medium size saute pan over medium heat pour 1/4 cup of batter into pan and tilt to spread batter across the bottom of the pan.  Heat for 1 to 2 minutes until bubbles form and then flip over and cook on other side to a nice light brown colour on both sides. Remove from pan and set on a plate to cool. 

4. For the filling cook pinto beans over medium heat and drain liquid from them. Mash beans into a fine puree. 

5. Add corn, salsa and tomatoes to bean puree in a large bowl. Add spices to mixture and combine ingredients together. 

6. Place one crepe on a plate and then spread a small amount of filing in the middle of crepe. Roll up crepe and place on a parchment lined cookie sheet. Sprinkle grated cheese over top of crepes and place in oven for 5 to 10 minutes to melt the cheese on top.  

Servings:   4 Dinner crepes