Breakfast Cake and Glaze

Breakfast Cake

¾ cup white sugar

½ cup hard margarine, softened

1 teaspoon baking powder

1 teaspoon vanilla

2 eggs

1 ½ cups flour

1 can of fruit pie filling

Glaze

Preheat oven to 350 degrees. Line an 9x9 baking pan with parchment paper.

Beat sugar, margarine, baking powder, vanilla and eggs with a hand mixer in a large bowl, on a medium speed for three minutes. Stir in flour.

Pour 2/3 of batter into lined baking pan.

Spread fruit filling over batter.

Drop remaining batter on the top, using a spoon, sporadically. It should NOT be all covered.

Bake until light brown, check after thirty minutes. Drizzle with Glaze.

Glaze

Beat ½ cup icing sugar with 1 tablespoon of milk.

Chelsea Buns

1 package of active dry yeast ½ cup brown sugar

¼ cup warm water ¼ cup margarine

1 cup cooled warm milk 1 tablespoon corn syrup

1/6 cup white sugar ½ cup pecan halves

1/6 cup vegetable oil 2 tablespoons margarine

2 teaspoons baking powder ¼ cup white sugar

1 teaspoon salt 2 teaspoons cinnamon

1 egg ½ cup Thompson raisins

3 ½ cups all purpose flour ½ cup candied cherries

Line a 9x13 baking pan with parchment paper.

Dissolve yeast in warm water in a large bowl. Stir in milk, white sugar, oil, baking powder, salt, egg and half of the flour. Beat until it is smooth. Mix in additional flour, until dough is easy to handle.

Place dough on a floured surface. Kneed until it is stretchy and smooth, approximately 8- 10 minutes. Place in a greased bowl and then turn dough over. Cover the bowl and keep in a warm place until the dough has doubled in size, approximately one and a half hours.

Heat brown sugar and ¼ cup margarine until melted. Add corn syrup and stir. Pour mixture on the bottom of pan. Sprinkle bottom of pan with half of the cherries, pecans and raisins.

Punch down dough. Roll into a large rectangle, about 10x 12 inches. Spread with remaining margarine, sprinkle with white sugar, cinnamon, raisins, cherries and pecans. Roll up rectangle, starting on the long side. Pinch edges firmly together. Make as even as possible.

Cut into twelve 1 inch slices. Place slightly apart in the pan. Let rise in a warm place for 30 minutes. Heat oven to 350 degrees.

Bake until the buns appear golden, approximately 30 minutes. Flip pan upside-down on a lined baking sheet, and keep pan in place for several minutes.

Carrot Cake and Cream cheese frosting

Carrot Cake

2 cups flour

2 teaspoons baking soda 1 teaspoon vanilla

1 teaspoon baking powder 2 cups shredded carrots

1 teaspoon salt 1 cup flaked coconut

2 teaspoons cinnamon 1 cup chopped pecans

1 ¾ cup white sugar 1 can crushed pineapple, drained, 8 ½ ounce

1 cup vegetable oil Cream cheese frosting

Preheat oven to 350 degrees

Grease two eight-inch circular pans, and lightly dust with flour

Sift together flour, baking soda, baking powder, salt, and cinnamon into a bowl. Make a well in the centre and add sugar, oil, eggs, and vanilla. Beat until smooth

Stir in carrots, coconut, nuts, and pineapple until blended

Bake for 23 minutes, or until tester comes out clean.

Cream cheese frosting

Soften 125 grams of cream cheese

½ cup margarine

3 cups icing sugar

½ teaspoon vanilla

Beat cream cheese and margarine together.

Stir in icing sugar.

Stir in vanilla.

Add some milk if necessary, however icing should be relatively stiff.

Chocolate Marble Cheesecake

Chocolate marble cheesecake

Crust:

Crush chocolate iced cookies (any variety) to make 1 ½ cups of crumbs.

Mix with ½ cup of melted margarine.

Flatten with a fork on the bottom of a 9” spring form pan

Preheat oven to 450 degrees F.

Filling:

Soften and mash two 250 gram packages of cream cheese with fork.

Beast in 2/3 cup sugar and blend until smooth.

Add 3 eggs, beating in well.

Blend in 1 cup of whipping cream (unwhipped)

Separate 1 ½ cups of batter into into a small bowl

Melt 2/3 cup of chocolate chip. Mix into the small bowl of cream cheese mixture.

Pour the white mixture into the spring form pan over the crust, and spread out.

Spoon the chocolate batter sporadically over the white batter.

Then draw a knife through the batter to make a marble pattern.

Bake at 450 degrees for ten minutes, then reduce heat to 250 degrees and bake for 35 minutes.