Apple Pie With Honey Syrup

Apple Pie With Honey Syrup

Shopping list:
- 1 can (400 g) pie apples or 3 apples, peeled, seeded, cut into wedges and cooked
- 125ml butter or margarine
- 125ml sugar
- 30ml water
- 1 extra large egg
- 250ml cake flour
- 5ml baking powder

Syrup:
- 80ml butter or margarine
- 80ml honey

How to cook:
1.Preheat the oven to 180°C and grease a 20 cm pie dish with butter or nonstick spray.
2.Drain the apples, reserving the syrup. Heat the butter or margarine, sugar, reserved apple syrup and water.
3.Once the sugar has dissolved leave to cool.
4.Beat in the egg.
5.Combine the cake flour and baking powder and add to the butter mixture.
6.Mix to form a slack batter. Arrange the apple wedges in the pie dish and pour the batter on top.
7.Bake for 25-30 minutes or until the pie is golden brown and baked through.

Syrup
1.Melt the butter or margarine with the honey and pour over the pie as soon as it comes out of the oven.
2.Serve warm with ice cream or whipped cream.
3.As soon as it comes out of the oven.
4.Serve warm with ice cream or whipped cream.
5.Makes 1 medium-size pie.

Orange And Coconut Rusks

Orange And Coconut Rusks

Shopping list:
- 2kg self-raising flour
- 25ml baking powder
- 10ml salt
- 750ml desiccated coconut
- 500ml sugar
- 4 extra•large eggs
- 500g margarine, melted
- 1 litre milk
- 15ml orange essence

How to cook:
1.Preheat the oven to 160°C and grease large loaf tins with butter or non-stick spray.
2.Combine the dry ingredients, except the sugar, in a large mixing bowl.
3.Beat the sugar, eggs, melted margarine and milk together.
4.Add the orange essence and mix with the dry ingredients to form a dough.
5.Shape the dough into balls and arrange in the prepared tins. Bake for 20 minutes.
6.Reduce the oven temperature to 140°c and bake for another 60 minutes or until done (a testing skewer inserted into the centre of the rusks should come out clean).
7.Cool slightly in the tins before turning out onto a wire rack to cool completely.
8.Break the rusks into pieces or cut into fingers, arrange on baking sheets and dry in a 100°C oven. 9.Store in airtight containers.
10.Makes about 10 dozen rusks.

Sunflower And Pannesan Loaf

Sunflower And Pannesan Loaf

Shopping list:
- 500ml wholewheat flour (Nutty Wheat)
- 180ml cake flour
- 7ml salt
- 5ml bicarbonate
- 3of so da ml garlic
- 3 flakes ml dried oregano
- 20ml grated Parmesan cheese
- 60ml sesame seeds
- 60ml sunflower seeds
- 500ml buttermilk

How to cook:
1.Preheat the oven to 180°C and grease a 27x12 cm loaf tin with butter or nonstick spray.
2.Line the base with baking paper and grease once more.
3.Mix all the ingredients and turn into the prepared tin.
4.Bake for 50-60 minutes or until done (The loaf will sound hollow when tapped with your knuckles).
5.Cool the loaf in the tin before turning out. Serve lukewarm with butter and cheese or a savoury spread.
6.Makes 1 medium-size loaf.

Banana Cake

Banana Cake

Shopping list:
- 125g butter or margarine
- 180ml (3/4 c) sugar
- 2 extra-large eggs
- 430ml (1%c) cake flour
- 10ml (2t) baking powder
- 42ml CI4 t) salt ml bicarbonate of soda
- 15ml (1T) water
- 250ml (1c) mashed banana
- 15 (1T) ml milk

Topping:
- 30ml (2T) brown sugar
- 7ml (1 1 /2 t) ground cinnamon
- 60ml (1/4c) walnuts, finely chopped

How to cook:
1.Preheat the oven to 180°C and grease a 22 cm loose-bottomed cake tin with butter or nonstick spray.
2.Dust with flour. Cream the butter or margarine and sugar together, then add the eggs one by one, beating well after each addition.
3.Sift the flour, baking powder and salt together.
4.Dissolve the bicarbonate of soda in the water and mix wi th the mashed banana and milk.
5.Add to the creamed mixture, alternating with the dry ingredients.
6.Mix all the ingredients for the topping.
7.Turn the batter into the tin, spreading evenly.
8.Scatter with the top ping mixture.
9.Bake for 45 minutes or until risen and a testing skewer inserted in the centre comes out clean.
10.Makes 1 medium-sized cake.