DAVIDS YELLOW CAKE

1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour,
baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time,
then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour
batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes
before turning out onto cooling racks.

OMA’S RHUBARB CAKE

1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream
until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir
together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly.
Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

HAWAIIAN WEDDING CAKE

1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup milk

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven.
While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1
inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the
frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.
MOCHA PUDDING CAKE
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee

Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon.
Stir in the milk, oil, and vanilla (the batter will be thick).
Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4
cup cocoa. Pour the hot coffee over top.
Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the
pan for 10 minutes. Use a spoon to serve.
Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot
coffee and using hot water instead.

CHOCOLATE ESPRESSO TORTE

5 oz. semisweet chocolate, chopped

3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the
parchment and lightly flour the pan, shaking out the excess.In a small, heavy-based saucepan over medium heat,
melt the chocolates and butter, stirring frequently. Set aside.Using the whisk attachment of a stand mixer, whip
the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and
voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer.
Sift the flour over the batter and fold until all the ingredients are fully incorporated.Pour the batter into the
prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the
pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the
parchment. Flip the torte back onto the rack to cool completely before slicing
PEANUT BUTTER FUDGE

 2 cups Sugar
 1/4 cup Milk
 4 tablespoons Peanut Butter
 1 teaspoon Vanilla
 Pinch Salt

Boil sugar and milk until mixture forms do not stir. Remove from heat and let stand undisturbed until cool.Now
add salt, peanut butter, and vanilla.Beat or work with a spoon.Pour into a buttered tin.Mark into squares and
leave to cool.When set cut into squares with a sharp knife.

STRAWBERRY CHEESECAKE

 150g/6oz Digestive Biscuits

 75g/3oz Butter melted
 225g/8oz Cottage Cheese
 150ml/ ¼ pint fresh Double Cream
 50g/2oz Caster Sugar
 2 cups sliced Strawberries

Crush biscuits.Melt butter in a bowl then add the crushed biscuits.Use half the mix to cover the base of a
18cm/7in flan case and chillRub cottage cheese through sieve.Whip cream until thick.Fold cottage cheese, sugar,
and strawberries into the cream.Spread mixture over the crumbs.Top with lattice of the remaining crumbs.Chill
for 1 hour before serving.

FUDGE

 300ml / ½pint Milk

 800g / 1 lb 12oz Granulated Sugar
 100g / 4oz Butter
 2 teaspoons Vanilla Essence

Pour milk into a pan and bring to the boil.Add the sugar and butter.Stir all the time while heating slow till the
sugar. dissolves and the butter melts.Bring to the boil then cover with lid for 2 minutes.Remove lid and continue
to boil steadily, occasionally stirring for a further 12 to 14 minutes.Remove for the heat and stir in the vanilla
essence. Now leave mixture to cool for 5 minutes.Beat the Fudge until it starts to loss it shine and becomes thick
and creamy.Transfer to a buttered 18cm / 7in square tin.Mark into squares when cool. When firm and set cut into
squares with a sharp knife.

BANANA BREAD

 1 cup Sugar
 1/2 cup Shortening
 2 eggs
 2 cups flour
 1/2 cup chopped Walnuts
 1 teaspoon baking soda
 3 ripe bananas

Mash bananas.Cream sugar and shortening together then add eggs, flour, soda, bananas, and chopped nuts.Pour
banana bread mixture into 1 greased loaf tin.Bake at 325° for about 1 hour and 15 minutes.,
APPLE PIE

 1 pastry recipe for a 2 x 9 inch pie crusts

 5 large Granny Smith Apples, peeled, cored and sliced
 1/2 cup white Sugar
 2 tablespoons Lemon Juice
 Add Cloves if required

Heat the oven to 425 degrees F or 220 degrees C. Line pie tin with pastryMix ½ a cup of sugar with 2
tablespoons of flour.Pour over applesSprinkle lemon juice on topAdd Cloves if requiredCover apple pie with
pastryBrush pastry with melted butterPlace on a baking sheet.Bake in preheated oven for 1 hour. Remove from
oven and put on a wire rack and leave to cool.

PANCAKE

 100g / 4oz plain or self-raising Flour

 Large pinch of salt
 1 standard Egg
 250ml / ½ pint Milk
 1 tablespoon melted Butter

Mix salt and flour into the bowl.Beat to a creamy smooth batter with unbeaten egg and half the milk and melted
butter.Mix in the remaining milk and use as required.Lightly brush the base of a 20 or 22cm frying pan with the
melted butter.Heat the pan to get the butter hot when hot pour in 3 tablespoon of the batter mixture just enough to
cover the base of the pan.Fry till they are a golden brown colour and do this both sides.To turn you can flip or
use a spatula.And repeat with the rest of the batter mixture.

CHOCOLATE FUDGE

 300ml / ½pint Milk

 800g / 1 lb 12oz Granulated Sugar
 100g / 4oz Butter
 2 teaspoons Vanilla Essence
 100g / 4oz grated Plain Chocolate

Add the grated chocolate to the milk then Pour milk into a pan and bring to the boil. Add the sugar and butter.
Stir all the time while heating slow till the sugar. dissolves and the butter melts. Bring to the boil then cover with
lid for 2 minutes. Remove lid and continue to boil steadily, occasionally stirring for a further 12 to 14 minutes.
Remove for the heat and stir in the vanilla essence. Now leave mixture to cool for 5 minutes .Beat the Fudge
until it starts to loss it shine and becomes thick and creamy. Transfer to a buttered 18cm / 7in square tin. Mark
into squares when cool. When firm and set cut into squares with a sharp knife.

PUMPKIN CHEESE CAKE

 150g/6oz Digestive Biscuits

 75g/3oz Butter melted
 225g/8oz Cottage Cheese
 150ml/ ¼ pint fresh Double Cream
 50g/2oz Caster Sugar
 ½ cup canned Pumpkin
Crush biscuits.Melt butter in a bowl then add the crushed biscuits.Use half the mix to cover the base of a
18cm/7in flan case and chill. Rub cottage cheese through sieve. Whip cream until thick. Fold cottage cheese,
sugar, and pumpkin into the cream. Spread mixture over the crumbs. Top with lattice of the remaining crumbs.
Chill for 1 hour before serving.

NEW YORK CHEESECAKE

 2 pounds Cream Cheese

 3/4 cup White Sugar
 2 Eggs
 1 teaspoon Vanilla Essence
 2 tablespoons Cornstarch
 1 cup Sour Cream
 1 and a 1/2 cups Digestive Biscuits
 6 tablespoons Melted Butter
 1/4 cup White Sugar

Preheat oven to 400 degrees F or 205 degrees C. Mix digestive biscuits crumbs with the melted butter and the 1/4
cup sugar together. Press mixture onto the bottom of a 10 inch pan and then place in freezer for 10 minutes.
Cream 3/4 cup of the sugar and cream cheese until smooth and well blended. Mix in eggs, vanilla, and cornstarch
until just mixed. Mix in sour cream until well blended and then pour onto prepared crust. Bake at 400 degrees F
or 205 degrees C for 45 minutes. Turn off oven and leave cheesecake in oven with the door half open for 3 hours.