SPONGE CAKES

ANGEL FOOD CAKE 12

CAKES APPLE CAKE

APRICOT FRUITCAKE

CHOCOLATE CAKE
13

14

15

CHOCO ALMOND CREAM TORTE 16

BASICS

POUND CAKE 17

FRUIT CAKE 18
CAKE STUDIES 01 LEMON SPONGE CAKE 19
TYPES OF MIXING IN CAKES 03 TOFFEE ANGEL CAKE 20
BAKING PROFILES FOR CAKES 04

BANANA CAKE 05

NO BAKE CHERRY TORTE 06

CAKES

GINGERBREAD FOLK 07

HOT FUDGE SUNDAE CAKE 08

LEMON COCONUT CAKE 09

LOW FAT CARROT CAKE 10

MOCHA PUDDING CAKE 11

 01

CAKE STUDIES

KEY INGREDIENTS
The key Ingredients to make any Kind of cakes
are: FLOUR, SUGAR, SHORTENING and EGGS.

You can also add many other ingredients as your

unique flavor profile like: Milk, Brown sugar,
Starches, Gums, Butter, Essences, Baking powder
etc…

1. Which Flour to use for Bread and which for Cake?

A) Generally you would want a high protein content flour

for bread for proper gluten development and a lower protein
content for cake to which gluten development is not so critical.
B) Ideally Bread flour should contain between 11 % - 13 %
protein
C) And Cake flour would contain between 8 % - 9 %

2. What is the Importance of Sugar in a cake batter?

Sugar contributes to various Baking , Mixing and Eating characteristics

*images used are for representational purpose only

of the cake.
A) Flavor – Sweetness
B) Moisture Retention – Extends shelf-life
C) Aids in Crust color – Caramelization
D) Enhances Tenderness

3. What does Shortening ideally contribute to?

A) All kinds of Shortenings and Oils contribute to Tenderness primarily.

B) The cell structure of the cake is initiated in the mixer in the shortening called
Nucleation Sites.
C) However Emulsifiers are used to accomplish proper aeration.
D) Flavor carriers.
 02

CAKE STUDIES

KEY INGREDIENTS
4. What are Eggs used for in a cake batter?

A) Eggs primarily provide structure.

B) Egg Yolks give Tenderness.
C) While Egg whites Contribute to toughness in the
formulation.
D) Eggs contain a natural emulsifier called Lecithin.
E) For flavor
F) Nutritional Value
G) Moistener

5. What is Milk used as in a cake formulation?

A) It acts as a toughener primarily because of its protein content.

B)It aids to crust color because of Lactose sugar present.
C) Enhances Flavor.
D) Moistener
E) Nutritional Value
*images used are for representational purpose only

7. Baking powder is used to give Rise & Volume to the cake structure
and to soften the cake.

8. Pre Gelatinized Starches are used to Increase Batter Viscosity.

6. Water generally adds to the structure of the product and moist eating
qualities.

9. Preservatives like Sorbic Acid and Potassium Sorbate are added for Shelf Life.

10. Any kind of Flavors go with cake batters , as fats are good carriers of
flavors and enhances the taste greatly.
 03

TYPES OF MIXING 1 ) Single Stage Mixing –

CAKE MIXING
IN CAKES A) All Ingredients Introduced into the mixing
bowl together.
B) Mixing time is critical to control the cake
characteristics.
C) Advantages are Labor and Time saved.

2) Creaming Method –

A) Shortening and Sugar are aerated to degrees of

lightness and fluffiness.
B) Egg products gradually added – creaming until light.
C) Water added alternately with flour & remaining ingredients
and mixed until smooth.

3) Blending Method –

A) Flour and Shortening and introduced to the mixer and blended

together till flour is coated with shortening.
B) Add dry ingredients and portion of Liquids.
*images used are for representational purpose only

C) Mix to smoothen eliminating any lumps and add the rest of the
Liquid ingredients.

4) Multi-Stage Method –

A) All dry Ingredients are placed into the mixing bowl with the sugar and
shortening first.
B) The liquid ingredients are added in stages, with mixing times applied between
each addition.
C) Scraping after each addition is needed.

5) Sugar / Water Method –

A) Better Emulsification is obtained mixing sugar and water first.

B) Then the rest of the ingredients are added.
C) Provides Increased aeration and Reduces scraping.
 04

BAKING PROFILE 1) Excess Bake time at correct

BASIC LAWS OF BAKING

Temperature:

FOR CAKES A) Dark Crust color

B) Thicker Crust
C) Dried Crumb
D) Shorter shelf life
E) Greater Bake Loss
F) Increased Shrinkage

2) Too short Bake time at correct Temperature:

A) Lighter crust color

B) Higher Moisture content
C) Top centre may collapse
D) Wet streaks beneath centre tops

3) Excess Baking temperature at correct time:

A) Low volume
B) Peaked centre's and possible cracks
*images used are for representational purpose only

C) Darker crust color

D) Moist crumb

4) Too low baking temperature at correct time:

A) Excess volume
B) Flatter tops
C) Lighter crust color
D) Greater moisture

5) How does a baker judge proper bake on his cakes?

A) By touching the top centre of the cake for firmness

B) By using a probe or a thermometer and sticking it into the top centre
of the cake and check if it comes out dry and clean
C) Wet would indicate more bake time is needed
 1 cup White Sugar 05

BANANA CAKE 1/2 cup Butter, unsalted

2 Eggs

INGREDIENTS
11/2 cup All Purpose Flour
1 tsp. Vanilla Extract
4 tbsp. Buttermilk
1 tsp. Baking Soda
3 Mashed bananas
1 cup chopped nuts (pecans or walnut)
1 pinch salt

Pre-heat oven at 175 degree Celsius. Grease and

flour the cake pan.
In small bowl mix together flour, baking soda and
salt.
Cream butter and sugar. Add egg yolks and
vanilla extract beating well. Mix in the mashed
bananas.
Add flour mixture alternately with the
buttermilk to the creamed mixture.
Mix only to combine, and not too much. Stir
in the nuts.
PROCEDURE

Beat the egg whites until stiff. Fold the

batter in the egg whites. Pour the batter
into the pans.
Bake at 175-degree celsius for 30
minutes or until test done. Remove
from oven and cool.

*images used are for representational purpose only

 1 (10.3/4-ounce) frozen loaf pound cake, 06

NO-BAKE CHERRY thawed

1 (21-ounce) can cherry pie filling, chilled

INGREDIENTS
1/2 cup powdered sugar

TORTE 1 (8-ounce) tub frozen non-dairy whipped

topping, thawed

Slice pound cake horizontally into three layers.

Place bottom layer on serving plate; top with half the
pie filling, using mostly cherries. Repeat with middle
cake layer and remaining cherries from pie filling;
place rounded layer on top. Cover; refrigerate
several hours.
Sift powdered sugar onto whipped topping;
stir until mixture is blended and smooth.
Immediately spread over top and sides of
cake, covering completely. Refrigerate until
PROCEDURE

ready to serve. Cover; refrigerate leftover

cake

*images used are for representational purpose only

 1 egg 07

GINGERBREAD FOLK ¼ cup honey

1 cup packed brown sugar

INGREDIENTS
1 teaspoons baking soda
3 cups flour
2 teaspoons ground ginger
½ cup butter
2 tablespoons water

Set the oven for 190 degrees C. Melt a little of the

butter and grease baking sheets using a pastry brush.
Put the butter, brown sugar, and honey in a
saucepan and stir them over low heat until they
have melted.
Sift the flour, ginger, and baking soda into a
mixing bowl. Add the melted mixture from the
saucepan and egg.
Mix everything together and knead it into a
ball. Chill the dough in a plastic bag for 20
minutes.
PROCEDURE

Roll the dough out until it is about 1/4

inch thick. Lift the cookies onto baking
sheet, then gather all the leftover
dough and cut out more shapes. Bake
for 10 to 15 minutes until they are
golden brown.

*images used are for representational purpose only

 1 cup flour 08

HOT FUDGE CAKE 3/4 cup granulated sugar

2 tablespoons cocoa

INGREDIENTS
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 cup chopped nuts,
1 cup packed icing sugar
1 3/4 cups very hot water

Heat oven to 175 degrees celsius.

Mix flour, granulated sugar, 2 tablespoons cocoa, the
baking powder and salt in ungreased square pan,
9x9x3 inches. Mix in milk, oil and vanilla with fork
until smooth. Stir in nuts. Spread in pan.
Bake about 40 minutes or until top is dry.
PROCEDURE

*images used are for representational purpose only

 2 cups cake flour 09

LEMON COCONUT 1 cup sugar

2 teaspoon baking powder

INGREDIENTS
¾ cup milk

CAKE 2/3 cup vegetable oil

2 tablespoon lemon extract
3 eggs (separated)
¼ cup sugar

Preheat oven at 170 degrees

In large mixing bowl, sift together cake flour,1 cup
sugar, baking powder and gelatin.
Beat in milk, oil and lemon extract. Beat in egg
yolks, one at a time. Beat egg whites until stiff, but
not dry, beating in 1/4 cup sugar. Fold egg
whites gently, but thoroughly, into batter.
Bake time is 30 – 45 minutes
PROCEDURE

*images used are for representational purpose only

 1 lb. carrots, peeled 10

LOW FAT CARROT 1 1/2 cups raisins

1 1/2 cups whole wheat flour

INGREDIENTS
1 cup flour

CAKE 1 Tbs. ground cinnamon

2 Tbs. baking powder
1 can (12 oz) unsweetened frozen apple juice,
thawed
1 Tbs. Vanilla extract
4 egg whites

Preheat oven to 350 degrees.

Cut parchment paper circles to line the
bottoms of 2 9-inch cake pans.
Grate the carrots into a bowl (2 1/2 cups.) Mix in the
raisins and set aside.
In a large bowl, combine the flours, cinnamon, and
baking powder. Add the apple juice concentrate,
corn syrup, and vanilla. Mix using an electric
mixer on medium speed. Beat in the egg
whites, one at a time. Add the applesauce and
stir in the carrot raisin mixture.
Pour the batter into the lined cake pans.
Bake for about 40 to 45 minutes or until
PROCEDURE

done.
Remove the cakes from the pans and
cool on wire racks. Remove the
parchment paper. Frost with the
yogurt cheese frosting. Once frosted
place the cake in the refrigerator.

*images used are for representational purpose only

 1 cup flour 11

MOCHA PUDDING 1 cup sugar

1/2 cup cocoa powder

INGREDIENTS
2 teaspoons baking powder

CAKE 1/4 teaspoon salt

Pinch of ground cinnamon
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla extract
1/2 cup packed icing sugar
1 cup hot brewed coffee

Preheat the oven to 175 degrees. Coat a deep-dish

pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup
cocoa, the baking powder, baking soda, salt, and
cinnamon. Stir in the milk, oil, and vanilla (the
batter will be thick).
Spread in the prepared pie plate and sprinkle
with the sugar, remaining 1/4 cup sugar, and
remaining 1/4 cup cocoa. Pour the hot coffee
over top.
Bake until the cake is set on top and the
PROCEDURE

pudding starts to bubble up through the

cake, 30 minutes. Cool in the pan for
10 minutes. Use a spoon to serve.

*images used are for representational purpose only

 12 egg whites 12

ANGEL FOOD CAKE 1 1/2 teaspoons cream of tartar

1 1/2 cups sugar,

INGREDIENTS
1 1/2 teaspoons vanilla
1 cup sifted cake flour
1/4 teaspoon salt

In large bowl, using a mixer, beat egg whites with

cream of tartar at high speed until foamy. Add 3/4
cup of the sugar, 2 tablespoons at a time, beating
constantly until sugar is dissolved and whites are
glossy and stand in soft peaks. Beat in flavorings.
Sift together flour, remaining sugar and salt. Sift
about 1/2 cup of the flour mixture over whites
and gently fold just until flour disappears.
Repeat, folding in remaining flour mixture
1/2 cup at a time. Pour into ungreased
Angel Food pan. Gently cut through batter
PROCEDURE

with metal spatula.

Bake in preheated 175 C oven until top
springs back when lightly touched with
finger, about 30 to 40 minutes. Invert
cake in pan on funnel or bottle neck.
Cool completely, about 1 1/2
hours. Top with fruit or frost, if
desired.

*images used are for representational purpose only

 6 apples, peeled and sliced 13

APPLE CAKE 1 Tb Vanilla

6 Tb Sugar

INGREDIENTS
1 Tb Baking powder
1 Tb Cinnamon
4 Eggs
1 1/2 cup Oil
2 cups Sugar
3 cups Flour

Preheat oven at 175 degrees, grease the pan.

Mix sugar, baking powder and cinnamon together in
small bowl. toss the apples with this mixture, until
coated.
Add vanilla. Beat the eggs.
Blend in oil.
Gradually add sugar
Stir in flour until all blended.
Pour into greased bundt or angel cake pan.
Baking time 1 hour 15 mins
PROCEDURE

*images used are for representational purpose only

 1 cup dried apricots 14

APRICOT FRUITCAKE 1 cup water

3/4 cup butter

INGREDIENTS
1 cup white sugar
4 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot juice
1 cup pecans or walnuts, chopped

Preheat the oven to 135 degrees C.

In a saucepan cook apricots in the water until they
are mushy. Press them through a sieve and let them
cool.
Beat the egg yolks until lemony colored. Then beat
the egg whites until stiff peaks are formed. Set
aside.
Cream the butter and sugar together. Add the
beaten egg yolks, and the apricots and mix
thoroughly.
Combine the flour baking soda, and salt.
Add this flour mixture alternately to the
PROCEDURE

creamed mixture with the apricot juice.

Add the chopped pecans or walnuts in
the beaten egg whites.

*images used are for representational purpose only

 2 cup flour 15

CHOCOLATE CAKE 2 cup sugar

1 cup water

INGREDIENTS
1 stick of butter
1/2 cup oil
3 Tbsp. Cocoa
2 eggs
1 teas. baking soda
1 cup buttermilk
1 tsp. vanilla

Mix flour and sugar in large mixing bowl. In small

saucepan stir together water, butter, oil and cocoa.
Bring to boil.
Add to flour mixture and beat with mixer until well
blended.
Dissolve soda in buttermilk and add, beating
well.
Add eggs one at a time and mix in well. Add
vanilla.
Bake in 350 degree oven for 25 - 30
minutes or until pick inserted is clean.
PROCEDURE

*images used are for representational purpose only

 Ingredients (Torte): 16

CHOCO ALMOND 1 (10.3/4-ounce) frozen pound cake,or

angel food cake , any sponge cake thawed

INGREDIENTS
CREAM TORTE Ingredients (Chocolate Almond Cream):
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon almond extract

For Torte: Cut cake horizontally to make 4 layers.

For Chocolate Almond Cream: In a small bowl,

combine sugar and cocoa; add whipping cream
and vanilla and beat with an electric mixer until
stiff.

To Assemble: Place bottom cake layer on

serving platter. Spread 1/3 of the whipped
cream mixture on cake layer. Place next
cake layer on top of whipped cream;
PROCEDURE

continue layering whipped cream and

cake until all have been used, ending
with cake Spoon glaze over top of
cake, allowing to drizzle down sides.
Garnish with almonds, if desired.

*images used are for representational purpose only

 60. butter 17

POUND CAKE 1 tbsp. sugar

125 flour

INGREDIENTS
3/4 tsp. baking powde
1 tsp. Vanilla Essence
½ tin Condensed milk

First mix the sugar & butter well, then add the
condensed milk and beat well. Add rest of the
ingredients.
Bake in a greased and dusted tin for about 30-
40 minutes at 150 degrees
PROCEDURE

*images used are for representational purpose only

 4 cups. Maida ( all purpose flour) 18

FRUIT CAKE 4 cups. Powdered sugar

4 cups. Mixed fruit

INGREDIENTS
2 tbsp. Mixed fruit jam
5 nos. Eggs whites
3 cups. Butter
½ tsp. Baking powder

Cream the butter and sugar. Beat egg whites and

keep aside.
Add fruits and baking powder to the flour and mix
well.
Now mix well and bake at 180 degree C for 1
hour
PROCEDURE

*images used are for representational purpose only

 1 cup cake flour 19

LEMON SPONGE CAKE 1/2 teaspoon salt

1 teaspoon baking powder

INGREDIENTS
3 eggs
1 cup white sugar
1 1/2 tablespoon lemon juice
6 tablespoons hot milk

Sift together flour, salt, and baking powder.

In a large bowl, beat eggs until fluffy .
Gradually beat in sugar. Stir in lemon juice and
flavoring.
Add sifted flour mixture gradually while beating;
beat until blended properly.
Bake at 175 degrees C for 45 to 55 minutes,
Allow it to cool in a pan.
PROCEDURE

*images used are for representational purpose only

 1 baked 10-inch angel food cake or any 20

TOFFEE ANGEL CAKE sponge cake you desire.

1 (12-ounce) container whipped topping

INGREDIENTS
6 (1.4-ounce) toffee candy bars, finely crushed

Split angel food cake in half horizontally.

Stir together the whipped topping and crushed toffee
bars. Use to fill and frost cake. Cover and
refrigerate cake
PROCEDURE

*images used are for representational purpose only

BROWNIES & MUFFINS
page

brownies
BLACK FOREST BROWNIE - 01
BLONDIES - 02
WHITE CHOCOLATE BROWNIE WITH CHERRIES - 03
CHOCOLATE CHIP BROWNIE CAKE - 04
COCONUT BROWNIE - 05
COFFEE BROWNIE - 06

page
muffins

BANANA BLUEBERRY MUFFIN - 07

CAPPUCCINO AND CHOCOLATE MUFFIN - 08
CARROT AND RAISIN MUFFIN - 09
 BLACK FOREST
BROWNIE

procedure ingredients
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup cocoa
4 large eggs,
2 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup chopped cherries
½ cup chopped nuts
* images shown are for representational purposes only

Combine flour, baking powder and salt; set aside.

In a large saucepan, melt butter. Remove from the
heat and stir in cocoa until smooth. Blend in eggs,
sugar and extracts. Stir in flour mixture, cherries
and nuts. Pour into a greased 13 x 9 x 2-inch
baking pan. Bake at 350°F (175°C) degrees for 35
minutes or until brownies taste done.

01
 BLONDIES

procedure ingredients
6 tablespoons butter
1 cup icing sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter flavored chips
* images shown are for representational purposes only

Combine melted butter and brown sugar; stirring

until dissolved. Beat in eggs and vanilla.
In another bowl, combine flour, baking powder,
and salt. Add to the butter mixture.
Spread the batter evenly in a well-buttered 9-inch
square pan. Sprinkle chips over the top.
Bake at 175 C. for 25 to 30 minutes, or until the
center is set. Cool before cutting.

02
 WHITE CHOCOLATE
BROWNIE WITH CHERRIES

procedure ingredients
1/4 cup cherries,
1/2 cup butter or margarine,
3/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract
2/3 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 cup chopped slivered almonds
1 cup white chocolate chips
* images shown are for representational purposes only

Heat oven to 175°C. Generously grease an 8 or 9-

inch square baking pan.
Pat chopped cherries between layers of paper
towels to remove excess moisture.
Beat butter, sugar, eggs, corn syrup, and almond
extract in medium bowl until well blended. Add
flour, cocoa and baking powder to butter mixture,
beating until blended.
Stir in chopped cherries, almonds and white chips.
Bake 25 to 30 minutes or until brownies begin to
pull away from sides of pan

03
 CHOCOLATE CHIP
BROWNIE CAKE

procedure ingredients
2/3 cup butter
3 1/2 cups chocolate chips
1 1/3 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/3 cup water
3 eggs
* images shown are for representational purposes only

Melt butter and 2 cups chocolate chips together.

Put melted chocolate mixture in a large bowl. Add
sugar and beat for about 5 minutes until smooth.
With mixer on add vanilla, and gradually add water.
Add eggs one at a time and beat after each addition.
With mixer on low add flour mixture until blended. Fold
in remaining 1 1/2 cups semi-sweet chocolate chips.
Bake at 170 C. for 35 to 45 minutes. Cool. Store in
refrigerator.

04
 COCONUT
BROWNIE

procedure ingredients
½ cup butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened flaked coconut
* images shown are for representational purposes only

Heat oven to 175°C. Grease 8-inch square baking pan.

Stir together butter, sugar and vanilla in medium bowl.
Add eggs; beat well with spoon.
Stir together flour, cocoa, baking powder and salt;
gradually add to egg mixture, beating until well blended.
Stir in 3/4 cup coconut. Spread batter evenly into
prepared pan.
Sprinkle remaining 1/4 cup coconut over top.
Bake 25 to 30 minutes or until brownies begin to pull
away from sides of pan.

05
 COFFEE
BROWNIE

procedure ingredients
1 cup chocolate coarsely chopped
2 1/2 butter
3 tablespoons finely ground coffee beans
1/2 teaspoon salt
2 1/2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 1/4 cups flour
* images shown are for representational purposes only

Preheat the oven to 160*C .

Combine the chocolate, butter, coffee, and salt in the top
of a double boiler
or bowl over simmering water. Cook until melted and
smooth.
In a large mixing bowl, combine the sugar, eggs, and
vanilla and whisk until smooth. Add the melted chocolate
mixture and whisk until well combined. Fold in the flour
until it just disappears. Pour into the prepared pan,
smoothing the top.
Bake about 35 minutes, or until a toothpick inserted in the
center comes out clean. Cool in the pan on a rack 1 hour.
Run a knife around the edges of the pan to loosen and cut
into squares. Lift out and transfer to serving dish or tin.
06
 BANANA BLUEBERRY
MUFFIN

procedure ingredients
2 1/2 cup flour
1 ts Baking powder
1/4 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, chopped
2 Eggs
2/3 Cup Sugar
6 tbs Butter
1 teas Vanilla
1 cup Fresh blueberries
* images shown are for representational purposes only

Combine flour, baking powder, salt, and cinnamon.

Beat bananas in large bowl with electric mixer until
mashed. Add eggs, sugar, butter, and vanilla,
beating until blended.
Stir in combined dry ingredients with a wooden
spoon until almost blended. Stir in blueberries just
until combined. Spoon into prepared muffin cups,
dividing batter equally.
Bake in preheated 170 C oven for 20 to 22
minutes or until golden.

07
 CAPPUCCINO AND
CHOCOLATE MUFFIN

procedure ingredients
2 medium eggs.
1 ¼ cups of flour.
1 teaspoon of cappuccino.
¾ cup of chocolate, chopped finely.
¾ cup of cake flour.
½ cup of cocoa powder.
¼ cup of icing sugar.
6 tablespoons of butter softened.
1 tablespoon of baking powder.
1 tablespoon of finely ground coffee.
Pinch of salt.
* images shown are for representational purposes only

Preheat your oven to 175°C.

Mix together the eggs, butter, half and half
and sour cream until smooth.
Fold in the dry ingredients, orange zest and
chopped chocolate, until just moistened.
Bake for 15-20 minute

08
 CARROT AND
RAISIN MUFFIN

procedure ingredients
3 eggs.
1 ½ cups of flour.
1 ½ cups of shredded carrots.
1 cup of powdered sugar.
1 cup of granulated sugar.
½ cup of raisins.
1 cup of milk.
1 cup of melted butter
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
½ teaspoon of vanilla
* images shown are for representational purposes only

Preheat your oven to 200°C.

Combine the flour, cinnamon, baking powder,
baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk,
and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry
ingredients have moistened.
Bake for 20 minutes

09
BREADS AND COOKIES
page
CINNAMON RAISIN BREAD - 01

DILL BREAD - 02

FRENCH BREAD - 03

MULTIGRAIN BREAD - 04

RYE BREAD - 05

BREADS WHOLE WHEAT BREAD - 06

OATMEAL RAISIN COOKIES - 07

COOKIES
CHOCOLATE CHIP COOKIES - 08

MERINGUE COOKIES - 09

SHORTBREAD COOKIES - 10
 01

CINNAMON RAISIN BREAD

*images used are for representational purpose only; the recipe might not give the exact same result

1 cup buttermilk
INGREDIENTS 1/2 cup butter
1 teaspoon salt
2 cups raisins
2 packages dry yeast
2 eggs
12 cups white flour OR 12 cups whole wheat flour
cinnamon

Soften the butter until liquid but not too hot, add the honey to the butter.
PROCEDURE Loosen up the 2 eggs in small bowl with a fork.
Put the flour with the salt and dry yeast in a bowl, mix well. Add the eggs.
Mix while adding the buttermilk. Knead until consistant.
When making this bread, add the raisins to the liquid mix and knead in
generous amounts of cinnamon when kneading the dough.
Bake, in a pre-heated 220 °C oven, for about 35 to 40 minutes or until done.
 02

DILL BREAD
*images used are for representational purpose only; the recipe might not give the exact same result

1 package Yeast; Active Dry

INGREDIENTS 1/4 cup Warm Water(110-120 degrees)
2 Tb Sugar
1 Tb Onion; Minced
1 Tb Butter; Melted
1 Egg;
1 tsp Salt
2 tsp Dillseed
2 1/4 cups Bread Flour

Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the
PROCEDURE flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and
mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm
place until doubled. Punch down and put dough in a bread pan, or arrange in a round
shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees
F. While warm, brush loaf with soft butter, sprinkle well with salt.
 03

FRENCH BREAD
*images used are for representational purpose only; the recipe might not give the exact same result

1 envelope dry yeast

INGREDIENTS 3 cups warm water
8 cups (about) unbleached all-purpose flour
1 Tbs salt, Cornmeal
1 egg white beaten with 1 Tbs water (glaze)

Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric
PROCEDURE meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4
cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until
slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto
lightly floured surface and knead until smooth and no longer sticky, adding more flour if
necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large
bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room
temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth,
about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp
towel and let rise in warm draft-free area until doubled in volume, about 2 hours.
Grease baking sheets and sprinkle with cornmeal. Punch dough down and knead on lightly
floured surface until smooth, about 2 minutes. Divide into 12 pieces. Roll up jelly roll fashion,
starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets,
spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat
oven to 225°C. Remove brick from water and place in oven. Make 3 scores in loaves. Brush
with egg glaze. Bake 10 minutes. Reduce oven to 175°C and continue baking until loaves
sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving.
 04

MULTIGRAIN BREAD
*images used are for representational purpose only; the recipe might not give the exact same result

3/4 cup water, warm

INGREDIENTS 1 tablespoon vegetable oil
1 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup quick oatmeal, toasted
1 tablespoon cornmeal
1 tablespoon wheat germ, toasted
1 tablespoon powdered dry milk
3/4 teaspoon salt
1 1/2 teaspoons Yeast

Measure carefully, adding ingredients to bread machine pan in the order recommended by
PROCEDURE the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color.
Remove baked bread from pan and cool on wire rack.
Note: This is a heavy, dense lower-rising loaf of bread.
 05

RYE BREAD
*images used are for representational purpose only; the recipe might not give the exact same result

3/4 cup water

INGREDIENTS 1 tablespoon butter or margarine
3/4 teaspoon salt
1 2/3 cups bread flour
2/3 cup medium rye flour
1/2 teaspoon whole caraway seeds
1 1/2 teaspoons yeast

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; light or

PROCEDURE medium/normal crust color setting. (If basic/white bread setting is used, add 1 tablespoon
gluten to either size recipe. See adding gluten tip below. The time-bake feature can be
used. Remove bread from pan, cool on wire-rack.
Adding Gluten: Some bread machines have a whole wheat or whole grain cycle, which
comes in handy when making whole grain breads. If your machine lacks this cycle, try
adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height,
texture, and structure. Gluten is available in the health food store or if lucky in your local
supermarket. Use 1 tablespoon gluten for both the 1-pound and 1.5 pound recipes.
 06

WHOLE WHEAT BREAD

*images used are for representational purpose only; the recipe might not give the exact same result

3/4 cup warm water

INGREDIENTS 2 packages of dry yeast
1/3 cups of 100% whole wheat flour
2 tablespoons salt
5 cups hot water
2/3 cup oil

Dissolve the honey in warm water. Sprinkle the yeast on top. Do NOT stir! Set aside.
PROCEDURE In a mixer bowl, combine 7 cups of the flour with the salt, water, and oil. Blend in mixer on
low speed until thoroughly mixed. Add the yeast mixture.
Add the remaining 5 to 6 cups of flour, 1 cup at a time, until the dough is the consistency of
cookie dough. Knead for 10 minutes on low speed.
Lightly oil hands and counter top and mold dough into 4 loaves. Put into 4 large breadpans
that have been greased. Cover and let rise in a warm place until the dough has increased
by one-third in bulk. If you're kneading the bread by hand the dough has to be double.
Preheat oven to 200 degrees C.
When dough has increased by one-third (or double if kneaded by hand), bake for 40 to 45
minutes or until loaves test done.
 07

OATMEAL RAISIN COOKIES

*images used are for representational purpose only; the recipe might not give the exact same result

1 1/2 cup butter, softened

INGREDIENTS 1 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 175 degrees C. In a large bowl, cream together the butter; butter flavored
PROCEDURE shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour,
baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and
raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12
minutes until light and golden. Do not over bake. Let them cool for 2 minutes before
removing from cookie sheets to cool completely. Store in airtight container. Make sure you
get some, because they don't last long!
 08

CHOCOLATE CHIP COOKIES

*images used are for representational purpose only; the recipe might not give the exact same result

1 cup sugar
INGREDIENTS 1/2 cup brown sugar
1 1/2 cup butter
1 large egg
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Preheat oven to 175 degrees C. Mix sugar, brown sugar, butter and egg in a large bowl by
PROCEDURE hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8
to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then
remove from cookie sheet and place on wire rack to finish cooling
 09

MERINGUE COOKIES
*images used are for representational purpose only; the recipe might not give the exact same result

2 egg whites
INGREDIENTS 1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup white sugar
1 cup semisweet chocolate chips

Preheat oven to 150 degrees C. To prevent burning you can bake on an air cushion baking
PROCEDURE sheet or put parchment paper on a regular cookie sheet.
Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold
in vanilla chocolate chips.
Drop by teaspoonfuls on pan. Bake 150 degrees for 25 minutes. They should only be lightly
browned.
 10

SHORTBREAD COOKIES
*images used are for representational purpose only; the recipe might not give the exact same result

1 cup butter
INGREDIENTS 1/4 cup sugar
2 cups all purpose flour

Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is
PROCEDURE crumbly, mix in an additional 1 to 2 tablespoons of softened butter.
Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The
dough can even be cut with a knife into wedges or strips for interesting designs. Bake about
20 minutes or until set. Remove from oven and transfer to a wire rack to cool.