Cappucino Cake

Ingredients: 250g softenedbutter 280g self-raising flour 250g golden caster sugar tspbaking powder 4egg 150ml pot natural yogurt 1 tspvanilla extract 1 tbsp cocoa powder, plus extra to dust 100ml strong coffee (we made it with 2 tbsp coffee granules)

Procedure:1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.2. Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

Chocolate Marble Cake

Ingredients: 225gbutter,softened 225g caster sugar 4eggs 225g self-raising flour 3 tbspmilk 1 tsp vanilla extract 2 tbsp cocoa powder

Procedure:1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Chocolate Cupcakes

Ingredients: 300g dark chocolate, broken into chunks - don't use one with a high cocoa content 200g self-raising flour 200g light muscovado sugar, plus 3 tbsp extra 6 tbsp cocoa 150mlsunflower oil 284ml pot soured cream 2egg 1 tsp vanilla extract

Procedure:1. Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you dont poke it into a chocolate chip bit). Cool on a wire rack.2. To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.

Peanut Butter Cookies

Ingredients: 2 cups peanut butter 2 cups white sugar 2 eggs 2 teaspoons baking soda 1 pinch salt 1 teaspoon vanilla extract

Procedure:1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Fudge Cookies

Ingredients: 1 package devils food cake mix 2 eggs cup vegetable oil 1 cup semi sweet chocolate chips

Procedure:1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.2. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Pudding Fudge Cake

Ingredients: 1 package devils food cake mix 1 package instant chocolate pudding mix 1 cup sour cream 1 cup milk cup vegetable oil cup water 4 eggs 2 cups semisweet chocolate chips 6 tablespoons butter 1 cup semisweet chocolate chips

Procedure:1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.4. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Black Forest Cake

Ingredients: 1 package devils food cake mix 3 eggs 1 tablespoon almond extract 1 can cherry pie filling 1 cups semisweet chocolate chips 1 tablespoon butter 2 tablespoons milk cup confectioners sugar

Procedure:1. Preheat oven to 350 degrees F (175 degrees C).2. Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.3. Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.4. To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.5. Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Creamy Orange Cake

Ingredients: 1 package orange cake mix 1 package orange flavoured Jell-O mix 1 cup boiling water 1 package instant vanilla pudding mix 1 cup milk 1 teaspoon vanilla extract 1 teaspoon orange extract 1 container frozen whip

Procedure:1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.2. In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.3. In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

Creamy Lemon Cake

Ingredients: 1 package lemon cake mix 1 package lemon flavoured Jell-O mix 1 cup boiling water 1 container frozen whip 1 package instant lemon pudding mix 1 teaspoon vanilla extract 1 cup milk

Procedure:1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.2. Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

Jam Filled Cream Cheese Cookies

Ingredients: 8 ounces bar cream cheese cup unsalted butter 1/3 cup sugar 2 cups all purpose flour teaspoon salt 1 egg yolk 1 cups jam,jelly

Procedure:1. Cream butter and cream cheese. Add sugar and vanilla and mix until mix in completely. Add flour.2. Split the dough in 2 parts, wrap in saran wrap and refrigerate for a few hours or a couple of days.3. Microwave your jam/jelly/preserves for 45 seconds to 1 minute then let cool.4. Preheat oven to 350.5. Roll out out dough until about 1/8 inch thick. You can use powdered sugar instead of flour to dust the rolling pin and pastry board.6. Cut into 1.5 inch by 1.5 inch squares. Move squares to an ungreased cookie sheet or cookie sheet with silpat. Add approx. 1/4-1/2 tsp of jam to the center and pinch the opposite corners together.7. Bake for 11-13 minutes depending on how thin you rolled out the dough and how crispy you like your cookies. Let cookies cool then light dust with confectioners sugar.

Brownie-Stuffed Cookies

Ingredients: 1 box brownie mix 1 roll refrigerated cookie dough

Procedure:1. Preheat oven to 350 degrees F.2. Scoop 1-tablespoon-sized balls of cookie dough from the roll. Split each ball and form into two bowls, indenting the centers so that they can hold the brownie batter.3. Mix the brownie batter according to package instructions.4. Spoon one 1/2 teaspoon each of brownie batter into half of the cookie dough bowls, as shown above. Cover with the remaining (unfilled) cookie dough balls, pinching lightly at the seam to seal the edges.5. Bake at 350 degrees F for 12 to 14 minutes, or until lightly browned. Move cookies to rack to cool.

Chocolate Chip Cookies

Ingredients: 225g (8oz) butter, softened 110g (4oz) Caster sugar 275g (10oz) Plain flour Optional Add one teaspoon of spices (cinnamon, mixed spice, ginger, etc) 75g White or Milk chocolate chips

Procedure:1. Preheat the oven at 170oC (375oF) or gas mark 3.2. Cream the butter in a large bowl or in a food mixer until it is soft. Add the sugar and beat until the mixture is light and fluffy.3. Sift the flour into the mixture and add optional ingredients. Bring the mixture together in a figure of eight until it forms a dough.4. Using your hands, make walnut sized balls and place them slightly apart from eachother on a tray (You don't need to grease or line a tray). Flatten the balls with the back of a fork and bake them in the oven for around 15 mins until they are golden brown and slightly firm on top.5. Place the cookies onto a cooling rack and leave them there for around 15 mins. Once cool serve.

Basic Muffin Recipe

Ingredients: 2 mediumeggs 125ml vegetable oil 250ml semi-skimmed milk 200g golden caster sugar 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder) 1 tsp salt 100g chocolate chips (see tip) or dried fruit such as sultanas or dried cherries (optional)

Procedure:1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min. Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.2. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Rainbow Cookies

Ingredients: 175g softenedbutter 50g golden caster sugar 50g icing sugar 2 egg yolks 2 tsp vanilla extract 300g plain flour zest and juice 1orange 140g icing sugar, sifted sprinkles, to decorate

Procedure:1. Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.2. Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

Fruity Cookies

Ingredients: 200gbutter 175g soft brown sugar 2 tbsp thin-cut marmalade 2 tsp ground mixed spice 1 tsp groundcinnamon 1 tsp groundginger 175g porridge oats 200g self-raisingflour 2 tspbaking powder 175g dried fruit - try chopped glac cherries, apricots and sultanas 100g nuts, chopped

Procedure:1. Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.2. Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.

Mango Crunch Cookies

Ingredients: 140gbutter 50g golden caster sugar 1 egg yolk 1 tsp vanilla extract 1 tbsp maple syrup 100g dried mango, roughly chopped 175g plain flour, plus extra for dusting

Procedure:1. Heat the oven to 180C/160C fan/gas 4. Place the butter and sugar in a food processor and blitz until smooth and creamy. Add the egg yolk, vanilla, maple syrup and mango. Whizz to blend in and chop the mango a little more finely. Add the flour and briefly blitz to form a soft dough. Turn out onto a floured surface and shape into a ball. Chill for 20 mins.2. Using a rolling pin, roll the cookie dough to the thickness of a 1 coin on a lightly floured surface, then cut out biscuit shapes with a 10cm cutter for large, or a 5cm cutter for smaller cookies.3. Transfer to a baking tray lined with baking parchment, and cook for 12-15 mins or until lightly golden and firm. Remove and leave to cool on a wire rack.

Fruity Sponge Cake

Ingredients: butter 50g plain flour 3 tbsp cornflour 1 tspbaking powder 4egg 175g caster sugar 295g can mandarin segment, drained 200g tub low-fat fromage frais icing sugar, for dusting

Procedure:1. Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.2. Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.3. Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day its made.

Banana Cake

Ingredients: 125g butter and dash of vanilla essence cup castor sugar 2 eggs 3 ripe bananas use 4 if you like it really banana-y 200g light sour cream 2 cups self raising flour tsp bicarbonate soda 1 tsp allspice 1 tsp nutmeg

Procedure:1. Cream butter, vanilla and sugar.Add eggs and mix.2. Mash bananas and mix in sour cream. Add to rest of mixture.3. Add all dry ingredients to banana mixture. Mix slowly.4. Bake at 180C for 45 minutes.

Butter Cake

Ingredients: 250 g butter (room temperature) 250 g caster sugar 1 tsp vanilla bean paste 4 eggs 250 g self-raising flour 1 cup raspberries

Procedure:1. Preheat oven to 180C (160C fan-forced) and lightly grease a 20cm springform cake tin.2. Cream butter and sugar together until pale and fluffy. Add the vanilla and then the eggs, one at a time, beating well between each addition.3. Fold through the flour and finally the raspberries.4. Bake for about 35 minutes. It will be ready when the sides of the cake are just beginning to pull away from the cake tin and a skewer inserted in the middle comes out clean.5. Allow to cool on a wire rack.

Carrot Cake

Ingredients: 1 cup of flour tsp baking soda 1tsp baking powder tsp cinnamon tsp nutmeg salt 2 eggs cup raw sugar cup cold-pressed rice bran oil 200g crushed pineapple, drained 1 cup of grated carrot cup chopped walnuts

Procedure:1. Preheat oven to 180C.2. Mix all the ingredients together except the carrots, pineapple and walnuts.3. Once these ingredients are combined, fold in the remaining ingredients.4. Pour mix into a lined loaf tin and bake for 45 - 50 minutes.

COMPILATION OF BAKING RECIPES

Submitted by:Jonnah Christa T. Bibal

Submitted to:Mrs. Venus L. Soriano