Berry much of a breakfast bar

The consistency of this is more of a cake then a bar but still very yummy and quick to throw together. You can change the fruits to whatever is on sale

Servings: 16

1.5 tablespoons oil

1 cup white sugar

1 egg

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 till 1/2 tablespoon ground cinnamon (depending on how strong it is)

1/2 tsp vanilla

1 pinch ground nutmeg

1 tablespoons vinegar (anything that is not too strong flavoured)

1/3 cup juice – apple, berry or cranberry.

1 1/4 cups fresh blackberries

Directions:

1. Preheat oven to 165 C. Line a 20x20 cm baking pan with baking paper, letting some of it hang out on the sides so that you can pull the cake out easily afterwards

2. In large bowl mix the wet ingredients together.

3. Combine the flour, salt, baking soda, cinnamon and nutmeg. Add the flour mixture to the wet mixture and stir to combine. Fold in the blackberries.

4. Pour batter into the prepared pan and bake at 165 C for about 35 to 40 minutes, or until a toothpick inserted comes out clean.

Let cool in pan, lift out and cut into squares.

Squares meet lemon

I have been making these for some time now. I cannot even remember where I got the recipe from...  The lemon taste with the crunchines of the crust is just pure yum. Ok, granted, it is not the best recipe for the those watching their cal intake

2 cups flour

½ cup powdered sugar

200gr softened butter

4 eggs

2 cups sugar

Juice and zest of 2 lemons

3 tablespoons flour

1 teaspoon baking powder

pinch of salt

1.      Preheat the oven to 350 F

2.      For the crust, combine the first three ingredients in a bowl. Mix together with a fork until you get fine crumbs. Press into a 9x13” pan and bake for 20 minutes.

3.      For the filling, combine the rest of the ingredients and beat well.

4.      Pour into the warm crust and bake an additional 20 minutes, until the top looks like the moon surface (you know, craters and all)

5.      Cool and cut into squares.

6.      If you want to you can dust with more powdered sugar.

Donna's Carrot cake

This is the best carrot cake I have ever tasted and dead easy to make it. My friend Donna always makes it for Kindergarden events or just for fun. Adjust the amount of cinamon according to taste and how strong the cinamon is.

1 1/4 cups oil
1 cup each light brown sugar and dark brown suggar (the wet type)
4 eggs
2 cups whole wheat flour
2 tsp cinamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3 large carrots (grated)

Preheat oven to 180°C.
Mix everything together and fill into a large form. Bake for 50 to 60 minutes. Enjoy

Fruit Cobbler

Have you ever been faced with a cake that you over baked? Or are you getting guests over and the only thing left are a tin off fruit or two and this cake that has seen better days but it is just a real shame to bin it.

Well, try this fruit cobbler. It is quick to make and so delicious that no one will be able tell that you have made it because you just had nothing else at home.

You will need:

• 1/2 cups sugar, adjust it to your taste
• 2 tablespoons flour
• 1 egg, beaten
• 1/4 cup oil
• 5 slices dry cake, cut into stripes. crusts removed and cut into strips
• Fruits to cover the bottom of the pan
• 1 1/2 teaspoons cinnamon (but that is optional)

Mix the first 4 ingredients together and set aside. Place the fruits in a buttered 20x20cm pan and top with cake strips. Pour sugar mixture over the crumble and and sprinkle with cinnamon if desired.
Bake in a medium hot oven (180°C) for about 35-45 minutes or until golden brown.

Ice cream or whipped cream on top make it even better.

Note: The reason why I can't give you an amount for the fruit is that I just fill it into the pan and that's it. It really depends what you use. Canned fruits work great, frozen fruits should be defrosted slightly. soft fresh fruits are good as well, however, if you use anything that is harder, like apples, you should precooked until softened for best results.
Also, if you don't have any cake but only bread (white, light, fruit...) use that instead. Just increase the amount of sugar to 1 cup and remove the crust.

Apple and Cinnamon Cake

A while ago, I wanted to try a new cake recipe so I searched the net (great place to find ideas), found something that sounded decent enough, changed it around to suit my taste and ingredients that I had on hand (I doubt that I EVER stick to a recipe...) My husband loved it, and he isn't the biggest fan of apple cake.

1.5 cups oil
2 cups sugar
3 eggs
3 cups flour
6 small apples, peeled and diced
1 cup each chopped hazelnuts or walnuts and raisins
1.5 tsp cinnamon
1 tsp each rum flavor, vanilla flavor, baking soda
1/2 tsp salt

Preheat oven to 175°C. Prepare either three English cake baking tins (those long thin ones) or a large baking tin.
Mix together the oil, the sugar, the eggs, the flour, cinnamon, salt, rum and vanilla flavor as well as the baking soda. Mix until combined. Add the hazelnuts, raisins and apples and fold under. It will seem to be too dry, but don't worry.
Bake until ready - about 45 minutes if you are using several small baking tins or 75 minutes if you are making it in the large one.

The cake is even better the next day.

Easy chocolate cake without eggs

Ever wanted to make a cake and found yourself out of eggs? Well, this cake is fluffy, requires no eggs, and is really easy and quick to make

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1c. granular sugar
• 1/4 c. unsweetened cocoa
• 1/2 tsp. salt
• 1 T. vinegar
• 1 tsp. vanilla extract
• 1/3 c. oil
• 1 c. water
• 1 c. chocolate chips for topping

Preheat the oven to 175°C. Grease and flour an 8-inch square pan only if you wish to unmold the cake for serving, other wise you may serve the cake directly from the pan.

Add all ingredients, expect chocolate chips, into a bowl and mix until all ingredients are combined. Pour into prepared pan and add chocolate chips. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove the cake from the oven and if you are going to serve it unmolded, let it cool in the pan for 5 minutes before turning it out onto a rack or let the cake cool completely in the pan.