Best Ever Muffins

Here's my take on the best ever muffins you'll ever bake. They're easy to bake and you can't go wrong. They taste ever so light and fluffy. I use this basic recipe then add in a cup to a cup and half of whatever berries I can find. You can even add chocolate chip to the muffins and make them into chocolate chip muffins.

Best Ever Muffins

• 100g butter (soften)
  
• 2 cups self-raising flour
  
• 1 cup milk
  
• 1/2 cup sugar
  
• 1 egg
  
• 1 tbsp cinnamon powder
  
• 1 to 1 1/2 cup of berries of season
  

How to make best Ever Muffins

• Process butter, egg and sugar till light and fluffy
  
• Gradually add in cinnamon powder
  
• Add in 1 cup flour then 1/2 cup milk and mix well
  
• Gradually add in the remaining half flour and milk
  
• Add in 1/2 cup of the berries
  
• Stop food mixer and fold in the rest of the berries
  
• Pour batter into 12 prepared molds in muffin tray (or line with cupcakes paper)
  
• Bake at preheated oven at moderate temperature till golden brown on top
  
• It's ready when you poke a stick into the muffin and it comes out clean
  

Banana Caramel Crepes

This is one of those all-time favorite recipes that you can just whip out for your overnight guests for breakfast the morning after. REally easy to make and just so delicious in every sense.

If you have a steel crepe pan, this is the time to use it otherwise just use a flat level pan. To 'season' the pan, place on medium heat, add 1 tsp of unsalted butter and heat well. Then wipe with a wad of paper towels. Don't wash the pan afterwards otherwise just start the 'seasoning' process all over again.

Banana Caramel Crepes

• 1 1/4 cups plain flour
  
• 3 eggs
  
• 1 cup skim milk
  
• 1/3 cup water
  
• 10g unsalted butter (melted - for cooking)
  
  
  
  
  For the Filling
  
• 3 large or 6 small bananas
  
• Juice of 1 lemon or 1 orange
  
  
  
  
  For the Caramel Sauce
  
• 10g unsalted butter
  
• 1/2 cup packed brown sugar
  
• 1/2 cup reduced-fat cream
  

How to make Banana Caramel Crepes

• Sift the flour into a bowl
  
• Add the eggs, stir with a wooden spoon till 1/2 flour is absorbed
  
• Add in 1/2 milk, beat everything till smooth
  
• Stir in remaining milk and water
  
• Cover and chill for at least 30 mins
  
• Slice the bananas into a different bowl
  
• Add in lemon juice and stir gently
  
• For the sauce, place butter, sugar and cream in a saucepan
  
• Stir over low heat till sugar dissovles and sauce becomes smooth
  
• To make the crepes: Brush a non-stick crepe pan with melted butter
  
• Heat pan over medium heat
  
• Using a metal cooking spoon, pour batter into the pan, tilting pan to coat the base
  
• Cook till golden brown underneath
  
• Remember to shake pan occasionally to loosen the crepe
  
• Turn over with a palette knife
  
• Cook other side till golden brown
  
• Remove and keep warm
  
• Cook remaining batter, brushing the pan every 3rd crepe
  
• Spoon banan evenly over centre of the crepes, fold in half
  
• Serve with caramel sauce
  

Delicious Calzone Recipe

This recipe comes from a good friend, the divine Ms. P who has granted me permission to publish her recipe. Thank you, Ms. P!!!

This recipe will make enough for four servings. You can fill the calzones with whatever you wish.

Delicious Calzone Recipe

• A cup of lukewarm water
  
• 2 and a half teaspoons yeast
  
• A teaspoon of salt
  
• Half teaspoon of sugar
  
• 3 cups of flour
  
• One Tablespoon of olive oil
  

How to make Delicious Calzone

• In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve
  
• Set aside for 15 minutes, then add the flour, and mix until smooth
  
• Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary
  
• The dough should feel smooth and elastic
  
• Lightly oil a bowl, and place dough inside
  
• Let rise in a warm place until doubled in size, about 1 hour
  
• Quarter the dough, and shape each piece into a ball
  
• Cover, and let rise another 15 minutes
  
• Roll the dough into a 1/4-inch thick circle, and place filling on one half
  
• Moisten the edges of the dough with water, then fold the dough over filling
  
• Seal by crimping the edges of the dough with your fingers or the tines of a fork
  
• Brush calzone with an egg wash (1 egg beaten with 2 teasponns water)
  
• Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes at 375
  

Tip from Ms. P who says, "...the olive oil is to oil the bowl and brush the top of the dough when it is rising".

Cherry Shortbread

Here's an interesting way to serve shortbread made with glace cherries.

Cherry Shortbread

• 100g butter or margarine
  
• 50g castor sugar
  
• 50g cornflour
  
• 100g plain flour (sifted)
  
• 40g glace cherries (chopped)
  

How to make Cherry Shortbread

• Cream together butter or margarine, sugar and cornflour till light and creamy
  
• Add in cherries and flour
  
• Knead lightly to form a soft and smooth dough
  
• Chill in fridge for 30 mins
  
• Pat the dough (on baking tray) into small circles of 8 cm diameter
  
• NOTE: They should not be thinner than .5cm
  
• Prick the circles all over with a form and flute the edges (or mark all around with the prongs of a fork)
  
• Bake in preheated oven slowly for 25 mins till lightly colored and firm to touch
  
• Remove from oven and with a sharp knife, immediately cut into small wedges
  
• Cool on wire tray
  
• Serve with your favorite tea or coffee