Sweet Occasions

4 cups chocolate chips

2 cans of sweetened condensed milk

1 tsp vanilla

Line a loaf pan with parchment paper so that the paper comes up over the sides for easy removal.  In a heavy pot combine chocolate and milk over a medium high heat, stirring constantly until melted.  Remove from heat and add vanilla. Pour into the loaf pan and working quickly spread evenly.  Set overnight. Slice and serve.

Humming Bird Cake

3 cups unsifted flour

2 cups sugar

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 large eggs beaten

3/4 cup vegetable oil

1 3/4 cups of mashed bananas (about 2 large)

1 x 8 oz can of crushed pineapple with juice

1 cup chopped pecans

2 tsp vanilla

Preheat oven to 350 degrees and prepare three 9" round cake pans.

In a large bowl combine dry ingredients. Add eggs and oil stirring until dry ingredients are moistened. Stir in the banana, pineapple with juice, pecans and vanilla.

Divide batter evenly among the three pans. Bake about 25-30 minutes or until a cake tester comes out clean.

Let cake cool completely and then frost with cream cheese frosting and toasted coconut. ( recipe to follow )

Cream Cheese Frosting

1 x 8 oz block of cream cheese softened

1 cup softened butter

4 cups of icing sugar

1/4 cup of milk

1 tsp vanilla

Cream together cheese and butter, add sugar, milk and vanilla until fluffy.

Pound Cake

3 1/2 cups flour

1 tbsp baking powder

1/4 tsp salt

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

1 cup milk

1 whole lemon or orange for zest and juice

Preheat oven to 325 degrees

Line 2 loaf pan with parchment paper.

Combine flour, baking powder, and salt together and set aside.

Cream butter, gradually adding sugar. Add eggs one at a time and beat well. Add vanilla. Alternate dry ingredients and milk ending with the dry ingredients.

Divide the batter evenly between the two pans and bake for an hour or until the tops spring back when pressed lightly.

Let cakes cool completely before removing from the pan.

To make a citrus pound cake add 2 tsp of fresh zest into batter with the dry ingredients.

When cake is hot out of the oven squeeze the juice of one lemon or orange into a measuring cup and add about 1/4 cup of sugar. Pour glaze over the cake while still warm and let set.

Scones

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

8 tbsp butter

1/4 cup sugar

2/3 cup milk

Preheat oven to 400 degrees

Combine flour, baking powder and salt in a mixing bowl for your mixer.

Cut cold butter into the flour mixture, working with your fingers to create a crumbly texture.

Attach bowl to mixer. Add sugar and milk until forms a dough. ( at this point any dried, frozen or fresh fruit and flavours can be added)

Turn dough out onto a lightly floured surface and form 3 small discs. Cut each disc into 4's. Place on parchment lined baking sheets. Bake for 15 minutes until slightly golden.

Wheaten Bread

1 1/2 cups flour

1 1/2 cups whole wheat flour

1/2 cup sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

3/4 cup milk

Preheat oven to 350 degrees.

Line a loaf pan with parchment paper.

Combine dry ingredients in a mixing bowl. Add buttermilk and milk, mix well with a spatula or wooden spoon.

Turn batter into pan, brush loaf with melted butter and sprinkle with sea salt.  Bake  for 35 minutes then reduce heat to 325 degrees. Bake for another 25 minutes.

Let cool completely before removing from pan.

Makes 1 loaf

Sprinkle Cookies

3/4 cup butter
1/2 cup sugar
1/2 cup icing sugar
1/4 cup oil
2 cups flour
1/2 tsp baking soda
1 egg
1/2 tsp vanilla

Cream together butter and sugars, add oil. Beat in vanilla and egg.
Add flour and baking soda.

Refrigerate dough for an hour.

Preheat oven to 350 degrees.

Roll dough into 1 tbsp balls. Roll in sprinkles of choice.

Place on parchment lined cookie sheets.

Bake for 15 minutes.

Soft Frosted Cookies

1/3 cup butter room temperature.
1 cup sugar
2 large eggs
1 tsp vanilla
1/2 cup milk
2 tsp baking powder
3 cups flour
1/2 tsp salt

Cream butter and sugar. Add eggs and vanilla.
 
Combine dry ingredients. Add to butter mixture alternating with milk.

Chill for 30 minutes.

Preheat oven to 350 degrees.

Roll dough out on a lightly floured surface. Cut into desired shape about 1/4" thickness

Bake for 12-15 minutes

Let cool completely and frost with buttercream frosting.

Buttercream Frosting

1 lb of butter
3 cups icing sugar
1/4 cup milk
1 tsp of vanilla

Cream  butter, add sugar vanilla and milk. Beat until fluffy.

Crunch Cake

14 oz of baking chocolate
3/4 cup butter
1/4 cup corn syrup

8 oz nuts
2 1/2 cups of mini marshmallows
7 oz of biscuits

Prepare a loaf pan with plastic wrap

In microwave melt chocolate with butter.
Stir in corn syrup

Stir in nuts, marshmallows and biscuits.

Pot into prepared pan and cover with plastic wrap.

Chill until firm and slice.

Cookie Pizza

1 cup softened butter
1 cup of brown sugar
1 tsp vanilla
2 cups of flour
1 cup chocolate chips

Preheat oven to 350 degrees

Line a 9" round cake pan with parchment paper and cover the bottom of pan with foil to prevent any butter melting into bottom of oven.

In a bowl for a mixer. Cream butter and sugar. Add vanilla and flour. Stir in chocolate chips.

Press dough into pan and bake for 35-45 minutes.

Cool completely and decorate as desired with peanut butter or Nutella, and candy toppings.

Slice into 8 servings.

2 tbsp butter

2 bags white chocolate chips

500 grams of mini marshmallows

1 1/2 cups of jujubes diced

Directions

Prepare and 8X8 pan with parchment paper.

Over a double boiler, melt butter, chocolate chips and marshmallows. Melt until smooth. Remove from heat, stir in jujubes.

Pour into prepared pan. Chill for 2 hours. Cut and serve.

Can be stored in the fridge for up to 2 weeks.

1/2 cup of any liquid. Can be juice, soda or even alcohol. 

2 tbsp gelatin 

2 tbsp sugar 

Special Equipment 

Gummy Bear Molds 

Directions 

1. Combine the liquid, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
2. Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.

Ingredients

1 Cup Softened Butter

2 Cups Sugar

4 Cups Flour

4  Eggs

6 Mashed Bananas

1 Tsp Vanilla

2 Tsp Baking Soda

1 Tsp Baking Powder

2 Tsp Cinnamon

1 Tsp Nutmeg

1/2 Tsp Cloves

Directions

Preheat Oven to 350. Prepare 2 loaf pans.

1. In a separate bowl combine all dry ingredients and set aside.
2. In a bowl of a stand mixer cream together butter and sugar until fluffy. Gradually add in eggs and vanilla. Add in mashed bananas. Add in dry mixture a little at a time until just incorporated. Do not over mix.
3. Pour 1/2 of batter in each pan and bake for 35-45 minutes, until a toothpick comes out clean.
4. Let cool completely before slicing.