1 large egg + 1 large egg yolk, at room

● RECIPE
temperature
1 tablespoon vanilla extract
Cinnamon roll 1 cup all-purpose flour

blondies 1/4 teaspoon baking powder

1/2 teaspoon salt

FOR THE CINNAMON SUGAR

2 tablespoons cinnamon
1/2 cup white sugar
FOR THE ICING
1 tablespoon cream cheese
1 tablespoon heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla extract pinch of salt

Preparation
1. Preheat your oven to 350°F. Line an 8 x
8 pan with parchment paper and set
aside.
2. In a large mixing bowl whisk together the
butter and brown sugar. Add the egg,
Ready in 50 minutes yolk, and vanilla extract and mix well.
Serves 9 people 3. In a separate bowl stir together the
280 calories baking powder, salt, and flour. Add the
wet ingredients into the dry and fold
together until just mixed and no clumps
Ingredients of flour remain. Do not over mix.

FOR THE BLONDIES 4. Pour the batter into your prepared pan.
Make the cinnamon sugar by combining
1/2 cup unsalted butter, melted and cooled
the sugar and cinnamon. Drop large
slightly
spoonfuls of cinnamon sugar on top of
1 cup packed light brown sugar the blondie batter.
5. Use a butter knife to create big swirls.
 Lemon poppyseed
6. Bake for 30 to 40 minutes or until the
brownies are golden brown and set on
the edges and have puffed up. The middle
will still be pretty doughy, but they will
cupcakes
continue to cook as they cool!
7. While the cinnamon roll blondies cool,
make the cream cheese icing. In a small
sauce pan over medium low heat,
combine the cream cheese, heavy cream,
powdered sugar, vanilla, and salt,
whisking constantly until everything is
melted and combined. Take off the heat
and allow to cool.
8. Once the blondies are cool, drizzle with
the cream cheese glaze. Cut into 9
squares and enjoy.

Ingredients
* 23/4 cups (330g) all purpose flour
* 1 tbs baking powder
* 1/2 tsp baking soda 5. Add the buttermilk, Greek yogurt, lemon
juice and vanilla, mix until combined and
* 1/2 tsp salt
smooth.
* 21/2 tbs poppy seeds
6. Pour the wet ingredients into the dry
* 11/4 cup (250g) granulated sugar ingredients and fold gently to combine. Be
* Zest of two lemons careful not to over-mix.

* 1/2 cup (113g) unsalted butter, melted and 7. Cover the bowl with plastic wrap and let
cooled the batter rest for 45 minutes.

* 2 tbs (30g) vegetable oil 8. Line a muffin tin with paper liners. If you
have two 12-count muffin tins, line 6 wells in
* 2 eggs, room temperature
each muffin tin, using every other muffin
* 3/4 cup (190g) buttermilk well. Set aside.
* 1/4 cup (60g) Greek yogurt, 2% or higher or 9. While the batter is resting, make the
full fat sour cream streusel topping by combining all the
ingredients for the streusel in a small bowl.
* 3 tbs lemon juice
Use a fork to stir together until the mixture
* 1 tbsp vanilla extract looks crumbly.
10. Once the 45 is up, preheat your oven to
425 degrees F.
Streusel
11. Using a large ice cream scoop, divide the
* 1/4 cup unsalted butter, melted
batter evenly into each lined muffin tin,
* 6 tbs granulated sugar slightly overfilling.
* 1/2 cup All purpose flour Try not to disturb the batter too much when
* Pinch of salt scooping.
12. Top each muffin with about 1-2
tablespoons of the streusel mixture, pressing
Preparation the streusel gently into the batter so it sticks.
1. Whisk the flour, baking powder, baking 13. Bake at 425 degrees F for 6 minutes, then
soda, salt and poppy seeds together in a large with keeping the oven door closed, lower the
bowl. Set aside. temperature to 350 degrees F for 10-12
minutes.
2. In a medium mixing bowl, combine
granulated sugar and lemon zest. Use fingers 14. Muffins are done baking when a
to rub the zest into the sugar until it is toothpick comes out clean from the center of
fragrant and looks like wet sand. the muffin.
3. Add butter and oil to the lemon sugar and 15. Remove the pan from the oven and cook
whisk to combine. the muffins in the pan for 5 minutes before
transferring to a cooling rack for another 10-
4. Add one egg at a time, mixing between
15 minutes.
each egg until smooth.
 Preparation
Chocolate Brownie
Stir cocoa and baking soda together in a
bowl. Blend in a 1/3 Cup vegetable oil. Add
boiling water, stir until mixture thickens. Stir
in sugar, eggs, and remaining 1/3 cup
vegetable oil, stir until smooth. Add flour,
vanilla, salt, blend completely.
Pour into a greased and floured 9" x 13" pan.
Bake in a preheated 350 degree F oven for
35-40 minutes. Cool completely before
cutting. Frost if desired.

Ingredients
¾ cup Cocoa
½ teaspoon baking soda
⅔ cup vegetable oil

½ cup boiling water

2 cups granulated sugar
2 large eggs
1 ½ cups all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
Melting moments Scones

Ingredients
8 cups cake flour
8 tsp baking powder
2 tsp baking soda
2 cups sugar
1/2 cup custard powder
400g butter (grated)
6 eggs
500ml/2 cups buttermilk
2 tsp vanilla essence

Recipe
Mix the Dry ingredients and set aside
Chocolate chip
Add the butter and rub it in with your
hands until the dry ingredients cookies
resembles bread crumbs
Mix the wet ingredients and add to
the dry, leaving a bit to use as egg
wash
Roll out the dough and cut into circles,
brush the top with the bit of wet
ingredients you had left
Bake at a pre heated oven @ 200
degrees Celsius for 10min until
scones grow some height and then
reduce to 180 degrees and bake until
golden brown

INGREDIENTS
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons of butter, softened
1 cup packed brown sugar
3/4 cup powdered sugar
2 eggs
2 teaspoons vanilla extract • 1 1/2 cups All-purpose flour
12 ounce bag semi-sweet chocolate chip • 1/2 tsp Baking powder
• 1/2 tsp Baking soda

Carrot muffin
• 1/2 cup Brown sugar, light or dark
• 1/2 tsp Cinnamon, ground
• 1/2 cup Granulated sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract, pure
Oils & Vinegars
• 1/2 cup Vegetable oil

Recipe
1. Preheat your oven to 350°F. Line a 12
count muffin tin with paper liners or grease
well. Set aside.
2. To make the carrot muffin batter, start by
combining your flour, baking powder, baking
soda, salt, and cinnamon in a large sized bowl.
Whiskto combine, and set aside.
3. In a separate medium bowl, whisk together
your eggs, granulated sugar, brown sugar,
and oil until incorporated. Fold in your grated
carrots.
4. Pour your carrot mixture over your dry
ingredients. Mix everything together until
just combined and you no longer see dry
flour.
5. Divide your batter evenly into the
prepared muffin tins. Bake for about 20 to 25
Ingredients
minutes, or until a light brown on top and a
Produce skewer inserted into the center of a muffin
• 11/2 cups Carrots comes out clean. Cool the muffins in the pan
for 10 minutes, then transfer to a cooling
Refrigerated rack to cool completely to room
• 2 Eggs, large temperature.

Baking & Spices

 Place in the fridge or freezer to set while you
make the filling.
3. If you are making individual milk tarts, use
No bake milk tart 11/2 packets of tennis biscuits (300 grams)
and 150 grams of butter. Line the base and
sides of 12 x 8cm individual tart cases with
the biscuit crumbs and press to compact.
Place in the fridge or freezer to set while you
make the filling.
4. In a medium-sized pot, heat the milk,
condensed milk and vanilla over a medium
until boiling point (make sure you stir until
the condensed milk is dissolved).
5. While that is heating up, separate the eggs
and whisk the egg whites to soft peaks in a
bowl. Set aside.
6. In another bowl whisk the egg yolks,
INGREDIENTS
cornstarch, water and salt. When the milk is
• 200 gms 1 packet Tennis biscuits at boiling point take it off the heat and allow
• 100 gms butter melted it to cool for 3 minutes. Add the egg yolk
mixture slowly while whisking vigorously all
• 700 ml full cream milk the time.
• 1 tin condensed milk 7. Return the pot to a low heat and continue
• 2 tsp vanilla extract to whisk constantly until it thickens, about 5 -
7 minutes.
• 2 eggs separated
8. Add the egg whites to the milk mixture and
• 50 gms cornstarch
whisk for about 2 more minutes until well
• 50 ml water combined.
• pinch of salt 9. Pour the filling into the lined pastry cases
• Cinnamon to decorate and allow it to cool to room temperature
before putting it in the fridge to set
completely.
INSTRUCTIONS 10. Sprinkle generously with cinnamon and
1. Break the Tennis biscuits into fine crumbs serve.
by hand or by using a food processor and mix
in the melted butter until well combined.
2. Line a 25cm-26cm pie tin with the tennis
biscuit crumbs and press down to compact.
Rich and moist
Baking & Spices
• 2 cups All-purpose flour
Chocolate cake • 2 tsp Baking powder
• 21/2 tsp Baking soda
• 1 cup Brown sugar
• 2 cups Chocolate chips
• 2 cup Cocoa powder
• 11/3 cups Granulated sugar
• 2 cups Powdered sugar
• 11/2 tsp Salt
• 11/3 tbsp Vanilla
Oils & Vinegars
• 2/3 cup Vegetable oil
Drinks
• 3/4 cup Coffee
Dairy
• 2 cups Butter, unsalted
• 1 1/4 cups Buttermilk
• 1/4 cup Heavy cream

INSTRUCTION
1. In a large bowl, mix together the dry
ingredients: all-purpose flour, both
sugars, cocoa powder, baking soda,
baking powder, and salt.
2. In another bowl whisk together your
wet ingredients. Add the wet
ingredients to the dry ingredients and
Ingredients mix until combined.
Refrigerated 3. Evenly distribute the cake batter
among your prepared round cake
• 3 Eggs
pans. Give them a gentle tap to
Condiments release air bubbles.
• 1/4 cup Honey
4. Place them in the oven and bake for
Red velvet cake
about 30-35 minutes. Once done,
cool the baked cakes in their pans for
around 10 minutes. Then, transfer
them to wire racks to cool
completely.
5. In a microwave-safe mixing bowl or
using a double boiler, melt chocolate
chips, honey, and heavy cream. Allow
it to cool slightly.
6. In a stand mixer or a large mixing
bowl, cream your room temperature
butter until smooth.
7. Gradually add powdered sugar, cocoa
powder, and salt. Beat this mixture on
low speed initially, then increase to
medium speed, ensuring a uniform
texture.
8. Incorporate the slightly cooled
chocolate mixture and vanilla extract.
Mix until you achieve a creamy
chocolate frosting.
9. Lay one cake layer on your serving
platter. Apply a generous amount of
chocolate frosting on top.
10. Continue stacking cake layers, adding
frosting between each layer. Finish
by frosting the entire cake, ensuring
the sides are covered. Optional:
Decorate with chocolate shavings,
sprinkles, or any decoration of your
choice.

Ingredients
For the sponge:
2 1/2 cups of Flour
1 teaspoon of Salt
2 teaspoons of bicarbonate of soda
2 teaspoons of Cocoa
Double chocolate muffin
2 Eggs
1 Cup of Sugar
1 Cup of Oil
1 Cup of Buttermilk
1 teaspoon of vinegar
For the icing:
230g of Cream Cheese
60g of Margarine
1 teaspoon of vanilla essence
2 Cups of Icing Sugar @CAB Foods
@Lancewood.co.za
Method
Bake at 160 degrees for 20-30 min

Ingredients:
For the muffins:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda for additional 13-15 minutes or until
a toothpick inserted in the center
1/2 tsp salt
comes out clean.
2 tbsp maple syrup 7. Allow the muffins to cool in the tin for
1 tsp vanilla extract 5 minutes before transferring them
to a wire rack to cool completely.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 eggs, room temperature
1 cup semi-sweet chocolate chips + more for
Ujeqe
sprinkling on top
1 cup buttermilk, room temp
1/4 cup Greek yogurt
2 tbsp neutral oil, i used avocado oil
1 tsp instant coffee

Instruction:
1. Preheat the oven to 425ºF (220°C).
Prepare the baking tin by lining or
greasing it. In a mixing bowl, combine
the melted butter and sugar. Whisk
until well combined.
2. Add the eggs and whisk for 2-3
minutes or until pale in color. Add the
buttermilk, vanilla extract, Greek
yogurt, maple syrup, and oil. Mix until
well combined.
3. In a separate bowl, combine the dry
ingredients: flour, baking powder,
cocoa powder, baking soda, salt,
instant coffee, and chocolate chips.
4. Pour the wet mixture into the dry
ingredients and mix until just
combined. Do not overmix the batter
5. Divide the batter evenly among the
muffin cups.
6. Bake for 5 minutes, then after 5
minutes oven door still closed reduce
Ingredients
the temperature to 375 F and bake
4 cups plain flour
Bao Buns
2 ¼ teaspoons yeast
4 tbsp sugar
1 tsp salt
2 cups warm water

Method
1. Mix all the dry ingredient in a bowl.
Add the warm water, one cup at a
time and till it is well combined.
2. Oil your hands and knead your
dough. Let it res in a warm place for 1
hour.
3. Portion the dough into your cooking
dishes, cover and leave it for 15
minutes.
4. Steam with boiling water.

Ingredients
½ warm milk
⅓ lukewarm water

2 tbsp oil
2 tbsp sugar
2 ½ cup of flour
1 tbsp of yeast
A pinch of salt
1 tsp baking powder

Method
1. Mix the milk; water,; yeast; sugar and
oil, cover and set aside for 5 minutes
2. In a separate bowl combine all the
dry ingredients and pour the mixture
in.
3. Combine and knead until smoot and
leave it to the side until doubled in
size.
4. Once doubled in size roll the dough
and cut into circles
5. Oil it at the top and fold once.
6. On a pot with boiling water let it
steam.