Hot Milk Cake

Soft moist rich custardy cake, pretty fun to make
Source: slightly modified from Taste of Home
Difficulty: 2 (out of 5)
Taste: 5 (out of 5)

Ingredients:
- 4 large eggs
- 1 1/2 cups of sugar
- 1 tsp vanilla extract
- 2 1/4 cups of all purpose flour
- 2 1/4 tsp of baking powder
- 1 1/4 cups of milk
- 140 g of butter or margarine, cubed
Total: 16 servings (9x13 inch pan)

Directions:
1. Beat the eggs on high-speed for 5-6 minutes, add the sugar and the vanilla extract and continue beating for another 2-3 minutes on high.
2. Mix the flour and baking powder, and gradually add to the eggs with the mixer on low speed, until just incorporated.
3. Heat the milk and the butter on medium heat until the butter melts. Gradually add to the eggs and flour continuing mixing on medium speed.
4. Grease a 9 by 13 inch baking pan. Preheat the oven to 350 degrees Fahrenheit, pour the mixture into the pan and bake for 35 to 50 minutes or until the top of the cake is golden brown and a toothpick inserted in the middle comes out clean.
5. Let the cake cool before serving. Nice to serve with whipped or custard cream and fruit.

Afterthoughts:
This is a very soft, moist cake. The original recipe had 2 cups of sugar, and I think that turned out a bit too sweet, so I will try 1.5 cups next time, as listed here.

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Banana Bread Muffins

Really simple recipe, moist and fluffy muffins, great way to use those old black bananas
Source: family recipe
Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

Ingredients:
- 50 g margarine, melted
- 1/2 cup sugar
- 1 egg
- 1 cup all purpose flour
- 1 tsp baking soda (pour 1 tsp lemon extract or vinegar over the soda and mix until all bubbles up, to prevent soda taste)
- 1/4 tsp salt
- 2 tbsp milk
- 2 bananas, smashed with a fork
Total: 6 muffins

Directions:
1. Mix eggs, sugar, salt, margarine, milk, flour, baking powder, and bananas (in that order). You can do all the mixing with the same fork you used to smash the bananas. No need for a mixer here.
2. Pour into 6 muffin tins (I used silicon, this way there is no need to line them or oil them). Bake for 30 minutes in an over preheated to 350F (or 380 for my oven - it wants to feel special).
3. Let the muffins cool before removing from the muffin tins.

Afterthoughts:
- These are very moist, light and not overly sweet. Great for breakfast or snack or picnic.
- The prep is less than 10 minutes. The longest part is pouring the batter into the muffin tins.
- They also freeze really well.
- If you double the recipe, you can use a 9x13 inches baking pan.

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