Recipes

Freezing and Microwaving
Corn on the Cob

  Making and freezing fresh corn on
the cob in the microwave is so
convenient and easy.
  Click here for a how-to video.

Whole Wheat Muffins

1/2 cup melted unsalted butter or canola oil
2 cups whole wheat flour
½ cup white flour
¾ to 1 cup sugar (depending on sweetness of the fruit)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple,
zucchini cooked or canned pumpkin, or other fruits or
vegetables
1 egg, beaten
1/2 cup buttermilk (or use a mixture of yogurt and milk)

Pre-heat oven to 400 F. Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.
Using an electric mixer, cream together the butter, granulated sugar, baking powder, baking soda, and salt, scraping the bowl with a spatula.
In a separate small bowl, using a fork, beat the egg, then add milk mixture and banana.
Gradually add the flours and lightly stir the ingredients together just until combined. Don't overmix your muffin batter!
Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done.

Cinnamon Apple Cake
A tender Cinnamon Apple Cake drizzled with a milk glaze
Yield: serves 8
Prep: 30 minutes Cook: 35 minutes Total: 1 hour 5 minutes

INGREDIENTS
Apple Cake

210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams (3/4 cup) caster sugar or granulated sugar
1 cup (approximately 1 large) red apple, peeled and roughly chopped
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) vegetable oil
120 ml (1/2 cup) Greek yogurt

Cinnamon topping

50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Sugar glaze

30 grams (1/4 cup) icing sugar or powdered sugar, sifted
1–2 tablespoons milk

INSTRUCTIONS
1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
2. In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine.
3. In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.
4. Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.
5. To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
6. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
7. To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.

NUTRITION INFORMATION Serving Size: Calories: 310 Sugar: 25 g Sodium: 143.8 mg Fat: 14.1 g Carbohydrates: 42.7 g Protein: 4.8 g Cholesterol: 42.2 mg
Nutrition information is a guide only.

Find it online: https://www.sweetestmenu.com/cinnamon-apple-cake/

Vegan

Jungle Boogie Bars

Snickerdoodle Crazy Cake (no eggs, milk or butter)

Dry Ingredients
1½ cups all purpose flour
½ cup sugar
½ cup light brown sugar
2½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon of cream tartar
½ teaspoon salt

Wet Ingredients
5 tablespoons vegetable or canola oil
2 teaspoons pure vanilla extract
1 teaspoon apple cider or white vinegar
1 cup water

Cinnamon Sugar Topping.
1 tablespoon sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees.
Spray an 8” x 8” baking pan with cooking spray.
Mix dry ingredients in a large mixing bowl until well blended
Add wet ingredients and mix well.
Bake on the middle rack of the oven for 35 minutes.
Mix the cinnamon and sugar topping while the cake is baking
Check center of cake with a toothpick to make sure it comes out clean.
While the cake is still warm fresh out of the oven, sprinkle the topping evenly over the cake.
Allow to cool before serving.

TIP: Use fresh baking soda and vinegar to ensure the cake rises evenly.

Christine's Zucchini Bread

Ingredients:
3 cups flour
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup liquid or melted shortening or butter
2 ¼ cups sugar
3 tsp vanilla extract
4 cups grated zucchini
1 cup chopped walnuts (optional)

Directions:
Preheat oven to 325*.
Grease and flour two 8”x4” (or equivalent) pans.
Grate zucchini and place between paper towels. Change paper towels until most of the water is out of the zucchini.
Sift dry ingredients together.
Beat eggs, oil/shortening, vanilla, and sugar in a large bowl with a mixer.
Add dry ingredients and beat well.
Stir in zucchini and nuts.
Bake 1 hour, checking with a long toothpick so it’s not overcooked.
Cool in pan on rack for 20 minutes to cool.

Zucchini Pakoras

Ingredients:
2 medium zucchinis, grated
1 red onion, grated
175 grams flour (chickpea flour best)
1 red chili, finely chopped
1 tsp each ground coriander, cumin, and ginger
½ small bunch of coriander, finely chopped
sunflower oil for deep-frying
coriander, tamarind, or mango chutney, to serve (optional)

Directions:

Put all of the ingredients, except the oil, in a bowl with ½ tsp salt, and squidge it all together using your hands. The moisture from the zucchini should bind everything together; you want a sticky but not overly wet mixture.
Fill a heavy-base pot no more than a third full with oil and set over a medium heat until the oil reaches 180C. If you don’t have a cooking thermometer, test it’s ready by dropping a pinch of the pakora mixture. It should sizzle and turn golden brown after 10-20 seconds.
Carefully drop tablespoons of the mixture into the oil, using another tablespoon to help you slide them in. Fry for about 2 minutes before turning and cooking for a further 2-3 minutes untill golden brown, crisp, and cooked through. Continue frying in batches untill all of the mixture has been used up.
Leave to drain on paper towels. You can keep the cooked pakoras warm in a low oven while you make the rest. Serve immediately with your favorite chutney.