Hot Dog and Bacon Roll-Ups

Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Yield: 32 appetizers

"This is a very easy and yummy appetizer."

Ingredients
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2 packages hot dogs, cut in half
brown sugar
1 lb bacon, cut into in the middle

Directions
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Take a piece of hot dog and piece of bacon, wrap bacon around hot dog.

Stick a toothpick through bacon to hold.

Place one layer in bottom of Crock Pot and cover with brown sugar.

Repeat until all the hot dogs have been used.

Cook 3 to 4 hours.

Red Velvet Cake

2 1/2 cups sifted cake flour (not all-purpose flour)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

1 lb (2 blocks) cream cheese (not softened)
1 stick (1/2 cup) butter, at room temperature
1 Tbsp. vanilla extract
4 cups powdered sugar, sifted

Directions:

Cake:
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.
Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to sc**** down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cake pans with cake batter until they are about 3/4 full. Bake for approximately 20-22 minutes, rotating pans halfway through. The cakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
Cool the cakes in their pan on a wire rack for 10 minutes then remove and allow to cool completely before frosting. If you cakes come out quite domed shape, you can slice off the top to make a more even and stable layer.
To Make Frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cake layers as desired.

Zebra Cake

INGREDIENTS
4 large eggs
1 cup sugar
1 cup milk
1 cup oil (corn, vegetable)
2 cups maida/all-purpose flour
1 tsp vanilla essence
3 tsps baking powder
2 tbsps dark cocoa powder

METHOD
1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
2 In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
3 Divide the batter into two. Add the cocoa pwd to one portion and combine well.
4 Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.


5 Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Pistachio Cake

3/4 cup shelled natural pistachios (4 ounces)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large egg

Cod Cake

ingredients:

1 kg of cod
1 kg of potatoes
1 bunch of parsley
Pepper
2 egg whites
Olive oil
oil for frying
Preparation:

The cod desalting in boiling water;
Clean the skin and remove the bones and shred the cod it;
Boil potatoes, mash them and mix with cod (preferably with
hands);
Add chopped parsley, pepper and beaten egg whites and mix well in snow;
Grease hands with olive oil wraps and cookies;
Fry in hot oil until golden.

Simple Ginger Cake with Butter Cream

Main Ingredients:

Eggs: 5
Flour: 2 cups
Sugar: 1.25 cups
Vegetable oil: 1/2 cup
Milk: 1/2 cup, cold
Ginger powder: 1 tbsp
Baking powder: 1 tbsp
Vanilla powder: 1/2 tsp


Butter Cream Ingredients:

Butter: 1 stick (1/4 lb or 100 grams), at room temperature
Sugar: 1/2 cup
Water: 1/2 cup
Honey: 2 tbsp
Vanilla powder: 1/2 tsp
Chocolate syrup: to decorate


Directions:

1. Using your electric mixer, beat all the main ingredients together for 3 min.

2. Preheat the oven to 375F.

3. Place parchment paper around your cake pan. Pour in the cake mixture.

4. Bake the cake for 30-40 min or until golden. Let it cool down for at least 15 min.

5. Meanwhile to make butter cream, in a saucepan, boil together sugar, water, honey and vanilla powder. Reduce to half and let it cool down.

6. Using your mixer, beat butter for 1 min. Add the reduced syrup and beat for 1-2 min.

7. Pour butter cream over the cake and decorate with chocolate syrup.

Hummingbird cake with cream cheese frosting

Preparation Time


20 - 30 minutes

Cooking Time


95 minutes

Ingredients


Olive oil, to grease
20g (1/3 cup) flaked coconut
265g (13/4 cups) self-raising flour
200g (1 cup, firmly packed) brown sugar
45g (1/2 cup) desiccated coconut
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 x 440g can crushed pineapple in natural syrup
3 small ripe bananas, peeled, mashed
185ml (3/4 cup) extra light olive oil
2 eggs, lightly whisked
Cream cheese frosting
1 x 250g pkt cream cheese, at room temperature
100g unsalted butter, at room temperature
450g (3 cups) icing sugar mixture
3 tsp milk

Method

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with olive oil to grease. Line the base and side with non-stick baking paper. Spread the flaked coconut over a baking tray. Bake for 5-8 minutes or until toasted.
Combine the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in a large bowl. Add the pineapple, banana, extra light olive oil and egg and stir until well combined. Pour into the prepared pan. Bake in oven, covering the cake with foil if it browns too quickly, for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl. Add the icing sugar and beat until well combined. Add milk and beat to combine.
Place the cake on a plate. Spread the cream cheese frosting over the top and side of the cake. Sprinkle with toasted flaked coconut and serve.