Eves Weekly

Ingredients

• 4 large Eggs
• 1/2 cup Low-fat milk
• 1 tsp Vanilla extract
• 1/2 tsp Cinnamon (or more if you love cinnamon)
• 8 slices Whole wheat bread

Method

1. Put eggs, milk, vanilla extract, and cinnamon into shallow medium bowl.
2. Beat lightly with a wire whisk or fork.
3. Spray frying pan with vegetable oil and heat on medium heat.
4. Dip each slice of bread into the egg mixture, soaking both sides of
bread.
5. Place onto the hot frying pan, and cook until golden brown on one side,
then flip it over and cook the other side until it is also golden brown.

Ingredients

• 1 cup All-purpose flour
• 1/2 cup Whole wheat flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2 tsp Ground nutmeg
• 1 large Egg
• 1/4 cup Canola oil
• 1/2 cup Sugar
• 1/4 cup Nonfat milk
• 2 cups Blueberries, fresh or frozen

Method

1. Preheat the oven to 375 degrees.
2. Pull out your muffin tin and put paper liners into each cup (or spray
with non-stick vegetable cooking spray).
3. Put all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg into a large bowl. Mix with a large spoon until well blended.
4. Put egg, oil, sugar, and nonfat milk into medium bowl. Mix with a spoon until well blended.
5. Pour egg mixture all at once into the flour mixture. Stir with a spoon
until all the flour is wet. The batter is supposed to be lumpy.
6. Add the blueberries and use a spatula to fold the berries gently into
the batter.
7. Spoon the batter into the muffin cups until each cup is about 3/4 full.
8. Bake for about 20 minutes, until the muffins are lightly browned.
9. Use mitts to remove the muffins from the oven. If you have a cooling rack, turn the muffin pan upside down onto the rack so muffins can cool.

Ingredients

• 1 cup Sugar
• 1/2 cup Sour cream
• 2 large Eggs
• 3 medium Bananas, very ripe
• 2 cups Flour
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• Vegetable cooking spray
• 1/2 cup Walnuts (optional)

Method

1. Preheat the oven to 350 degrees.
2. Blend sugar and sour cream together in a large bowl with an electric
mixer. Add eggs to sugar mixture.
3. Peel and slice bananas. Mash them with a fork. Add to mixture in bowl and mix well.
4. In a small bowl, stir together flour, baking soda, and baking powder.
5. Add half the flour mixture to the banana mixture. With a large spoon, stir until all the flour is wet.
6. Add the rest of the flour mixture and blend again until flour is wet to make the banana bread batter. (If adding nuts, stir them in now.)
7. Spray a 9 by 5–inch loaf pan with vegetable cooking spray.
8. Pour the batter into the loaf pan and put it in the oven. Bake for 1
hour. To test doneness, insert a toothpick in the center of the bread.
If it comes out clean, the bread is done.
9. Cool the bread at least 30 minutes before slicing.

Ingredients

For the coffee topping

• 3 tablespoons milk
• 25g (1 oz) Stork packet
• 1 teaspoon coffee extract
• 12 walnut halves to decorate
• 85g (3 oz) plain chocolate
• 225g (8 oz) soft brown sugar
• 1 tablespoon coffee extract
• 2 large eggs
• 85g (3 oz) plain flour, sieved with 25g (1 oz) cocoa and 1/2 teaspoon
  baking powder
• 115g (4 oz) Stork packet

Method

1) Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
2) Cream the Stork, sugar and coffee essence until light and fluffy.
3) Add the eggs one at a time and beat well.
4) Fold in the flour, cocoa and baking powder using a metal spoon.
5) Place in a greased 28 x 18cm (11 x 7 inch) Swiss roll tin and spread
evenly.
6) Bake in middle of the preheated oven for 25 – 30 minutes. Turn out
and cool on a wire tray.
7) To make the topping, melt the chocolate in a bowl over hot water.
Add the milk and Stork and beat until smooth and glossy.
8) Stir in the coffee essence.
9) Spread over the brownies and cut into squares.
10) Decorate with walnuts.

Ingredients

• Finely grated rind of 2 lemons
• Juice of 2 lemons, strained
• 115g (4 oz) caster sugar
• 2 tablespoons milk
• 3 medium eggs
• 1 teaspoon baking powder
• 175g (6 oz) Stork tub
• 175g (6 oz) caster sugar
• 175g (6 oz) self raising flour

Method

1) Sift the flour and baking powder into a large mixing bowl, add the
remaining cake ingredients and beat with a wooden spoon until
smooth.
2) Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.
3) Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until
cooked.
4) Turn out on to a wire tray.
5) Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
6) Whilst cake is warm, drizzle the syrup over so that it soaks into the
cake.
7) Slice and serve warm.

Ingredients

• 200g (7oz) white chocolate, chopped
• 115g (4oz) fresh raspberries
• 125g (4 1/2 oz) plain flour
• 2 medium eggs
• 115g (4oz) caster sugar
• 115g (4oz) Stork packet

Method

1) Pre-heat your oven to 190°C, 170°C Fan, Gas 5.
2) Melt the Stork, add half the chocolate and stir until nice and smooth.
3) Whisk the eggs and sugar in a large bowl until creamy and slightly
thickened.
4) Sieve the flour into the bowl and fold in gently with the chocolate
mixture, then add half the remaining chocolate and half the
raspberries.
5) Carefully pour your mixture into an 18cm (7 inch) square tin, lined with
baking or greaseproof paper brushed with oil.
6) Sprinkle the remaining chocolate and raspberries on top.
7) Bake in your pre-heated oven for 35-45 minutes until beautifully golden