Red velvet cake recipe

Ingredients: 2 1/2 cups of all purpose flour 1 1/2 cups of sugar 1 1/2 cup of oil 1 cup of buttermilk 2 eggs 1 tsp vanilla 2 tsp cocoa 1 tsp salt 1 tsp soda 1 tsp vinegar 2oz bottle of red food coloring Directions: In a bowl, mix all ingredients together and bake at 350F for about 30 to 35 minute. For the icing: 1 Box confectioners sugar , 1 stick butter, softened, 1 8oz package cream cheese, 1 tsp vanilla Combine the sugar, butter, cream cheese and vanilla. Spread over and/or inside the cake

Cinnamon Sugar Muffins

Ingredients: 2 cups flour 2 cups sugar 2 cups water 2 tablespoons cinnamon 1 teaspoon vanilla extract 1/2 cup of butter 1 egg lightly beaten 2 tablespoon baking powder 1/2 cup milk 1/2 cup yogurt Directions: 1. In a medium sized mixing bowl combine dry ingredients. 2. In another bowl mix the milk, yogurt, egg, and butter. Add to dry ingredients. 3. Stir until smooth, ladle out into a small progressed muffin pan (the cupcake papers work too) 4.In a smaller bowl, mix the 2 tablespoons sugar with one teaspoon cinnamon, and sprinkle over the top of the muffins. 5. Place in oven at 190C for about 15-20 minutes or until done

Oreo cupcakes recipe

Ingredients: 2 cups all purpose flour 2 cups sugar 1 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 1/2 cup shortening 1 cup water 2 large eggs 1 1/2 tsp. vanilla 1/2 cup cocoa powder 1 pkg Oreo cookies Directions: Preheat oven to 350F. Mix the flour, sugar, baking powder, salt, and cocoa powder in large bowl. Slowly add 2 eggs, water, and vanilla. Mix them well and add 1 spoonful of batter in cupcake holder. Add 1 Oreo and fill the cupcake holder. Repeat the process with the rest of the cupcakes. Make sure there is enough room between the bottom of the cupcake tins and the Oreo. Bake in preheated oven for about 20 minutes, or till the middle of the cupcake is cookes. Let it cool for 10 minutes and fully cool before frosting. (For the frosting: use on package of ready vanilla frosting, and crush the remaining oreos with the frosting to top the cupcakes.)

Falafel

Ingredients: 1 can chickpeas or garbanzo beans 1 large onion chopped 3 garlic cloves chopped 4 tablespoons fresh parsley chopped 1 teaspoon coriander 1 teaspoon cumin 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups oil (for frying) Directions: 1. Place all ingredients except frying oil in a food processor and process to a thick chunky paste. 2. Form the mixture into small balls, about the size of a golf ball. Slightly flatten. 3. Fry in 2 inches of hot oil until golden brown, about 5-7 minutes. *Served great as a sandwich stuffed in Pita Bread with lettuce, tomatoes and tahini.

Basic Waffle

Ingredients: 1 3/4 cups flour 1 1/2 cups milk 3 teaspoons baking powder 1/2 teaspoon salt 2 egg yolks 2 tablespoons melted butter 2 egg whites, beaten until stiff Directions: 1. Mix and sift all dry ingredients. 2. Mix together your milk, yolks and butter. 3. Gradually add milk mixture to dry ingredients until well mixed. 4. Fold beaten egg whites in and continue folding until well mixed. 5. Cook on a greased hot waffle-iron. Serve with maple syrup.

Orange Sherbet Smoothie

Ingredients: 1/2 cup orange juice 1 cup orange sherbet or vanilla yogurt 1 cup bananas, cut up 1 1/2 cups peaches, peeled, pitted, & sliced 1/2 teaspoon vanilla Directions: Place all ingredients in blender and puree.

Mango Ice cream

Ingredients : 4 egg yolks 2/3 cup confectioners' sugar 2 cups mango puree 1 tablespoon fresh lemon juice 1/2 cup coconut cream 1/2 cup cream Directions : 1. Place egg yolks and confectioners sugar in medium heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water, beating until eggs are thick and creamy; remove from heat, continue beating for 1 minute longer or until cool. 2.Place mango puree, juice, coconut cream and cream into a large bowl, mix well; using a metal spoon, gently fold in the egg mixture. Spoon into an 18 X 27 cm or one-litre capacity rectangular freezer tray; store, covered with foil, in freezer 3 hours or until the mixture is almost frozen. Transfer to large mixing bowl; with an electric mixer, beat on high speed until smooth; return mixture to freezer tray, store, covered with foil, in freezer for 5 hours or overnight.

Berry Jello

Ingredients: 1 large box any berry Jell-O gelatin 1 1/4 cups hot water 1 can undrained crushed pineapple 1 can berry pie filling 1 cup cream cheese 1 cup sugar 1 cup sour cream Directions: 1. Dissolve Jell-O in water. Add pineapple and pie-filling, reserving 1/4 cup of pie-filling for garnish. 2.Place Jell-O mixture in a large decorative glass bowl (one that holds about 6-8 cups) and chill until it sets up. 3.Cream together cream cheese, sugar and sour cream. 4.Spread on top of Jell-O and top with reserved 1/4 cup pie-filling in center of cream mixture for garnish. Refrigerate.

Nutella Bars

Ingredients: 1 sheet puff pastry 1 cup nutella 2 large eggs 1/4 cup all-purpose flour 1 cup chocolate chips ( or broken semi-sweet chocolate) Directions: 1.Preheat oven to 225C. 2.Using a rolling pan on a floured surface, roll the puff pastry to 1/8 inch thickness. 3.Prick the dough several times with a fork, covering the surface of the pastry. 4.Place the dough on a foil-lined cookie sheet& freeze for 15 minutes. 5.Then, bake for 10 minutes, until dough is golden brown in color. Set aside to cool. 6.In a medium bowl, stir Nutella, eggs, flour& chocolate chips. 7.Spread the mixture onto the puff pastry leaving a 1 inch border. 8.Turn the oven down to 170F and bake the bars for 15 to 20 minutes. Allow the bars to completely cool and cut with pizza knife.

Mango Colada

Ingredients: 1/2 cup pineapple juice 1 cup ripe mangoes, cubes 2 tablespoons fresh lime juice 1/3 cup cream of coconut 1 cup crushed ice Directions: 1. Place all ingredients in a blender (add ice last) and blend until smooth and thick. 2. Pour into tall glass and enjoy!

ICED COFFEE Ingredients: 1/4 cup instant coffee or coffee 1/4 cup sugar 1 liter milk, cold Directions: 1. Dissolve instant coffee and sugar in small amount of hot water. 2. Stir in 1 litre of cold milk and and add ice. *For mocha flavour, use chocolate milk and reduce the sugar to taste.