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![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-velvet-pound-cake-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Velvet pound cake <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\n14 tablespoons (1 3\/4 sticks) unsalted butter\r\n3-ounce package cream cheese\r\n3\/4 teaspoon salt\r\n1 1\/2 cups sugar\r\n1 3\/4 cups Bakers Fresh All Purpose Flour\r\n1 teaspoon baking powder\r\n2 teaspoons vanilla extract\r\n1\/4 teaspoon almond extract\r\n5 eggs\r\nInstructions:\r\n\r\n \tIn the bowl of an electric mixer, beat together the butter and cream cheese, at high speed, until they're very light and fluffy. Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 17, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-easy-cheesecake-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Easy cheesecake <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\nCRUST\r\n2 packets of Scotch Finger crumbs\r\n1\/4 cup confectioners' sugar\r\n5 tablespoons + 1 teaspoon (1\/3 cup) melted butter\r\n1\/8 teaspoon salt\r\n\r\nFILLING\r\n2 cups (2 large packages) cream cheese, at room temperature\r\n2 large eggs\r\n2\/3 cup sugar\r\n1 teaspoon vanilla extract\r\nInstructions:\r\n\r\n \tSelect a pie pan whose inside top dimension is at least 9\", and whose height is at least 1 1\/4\". Preheat the oven to 350\u00b0F.\r\n \tMake the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.\r\n \tPress the crumbs into the bottom and up the sides of the\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-chocolate-cream-roll-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Chocolate cream rolls <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\nBATTER\r\n4 large eggs, room temperature\r\n3\/4 cup sugar\r\n1\/2 teaspoon salt\r\n1 teaspoon vanilla extract\r\n1 teaspoon chocolate extract, optional\r\n2\/3 cup Bakers Fresh All Purpose Flour\r\n1\/3 cup cocoa\r\n1 1\/4 teaspoons baking powder\r\n1\/4 cup vegetable oil\r\n6 tablespoons buttermilk\r\n\r\nFILLING\r\n1 cup whipping cream\r\n1 teaspoon chocolate extract, optional\r\n1 tablespoon sugar\r\n2 teaspoons Instant ClearJel\r\n1\/2 cup finely grated dark chocolate\r\n\r\nGLAZE\r\n1\/2 cup whipping cream\r\n2 tablespoons corn syrup, light or dark\r\n1 cup chopped semisweet or bittersweet chocolate, or chocolate chips\r\nInstructions:\r\n\r\n \tPreheat the oven to 350\u00b0F. Line a jelly roll pan with parchment paper and spray with non-stick vegetable oil\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-fudge-brownies-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Fudge brownies <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\n4 large eggs\r\n1 1\/4 cups dark cocoa\r\n1 teaspoon salt\r\n1 teaspoon baking powder\r\n1 teaspoon espresso powder\r\n1 tablespoon vanilla extract\r\n1 cup (2 sticks) unsalted butter\r\n2 1\/4 cups sugar\r\n1 1\/2 cups Bakers Fresh All Purpose Flour\r\n2 cups chocolate chips\r\nInstructions:\r\n\r\n \tPreheat the oven to 350\u00b0F. Lightly grease a 9\" x 13\" pan\r\n \tCrack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-cream-tea-scones-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Cream tea scones <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\n3 cups Bakers Fresh All Purpose Flour\r\n1 tablespoon baking powder\r\n1 teaspoon salt\r\n1\/4 to 1\/3 cup granulated sugar, to taste\r\n1 teaspoon vanilla extract\r\n1 1\/3 to 1 1\/2 cups whipping cream\r\nadditional cream, for brushing on scones\r\ncoarse white sparkling sugar, for topping\r\nInstructions:\r\n\r\n \tPreheat the oven to 425\u00b0F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).\r\n \tWhisk together the flour, baking powder, salt, and sugar.\r\n \tSprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-breakfast-muffins-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Tender breakfast muffins <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\nMUFFINS\r\n1 1\/2 cups Bakers Fresh Self Raising Flour\r\n1\/2 cup granulated sugar\r\n1 cup diced dried apple, dried cranberries, raisins, or other dried fruit; or nuts; or chips\r\n1 large egg\r\n1 teaspoon vanilla extract\r\n1\/2 cup milk or buttermilk\r\n1\/3 cup melted butter\r\n\r\nTOPPING (OPTIONAL)\r\n2 tablespoons melted butter\r\n1\/4 cup cinnamon sugar; or 1\/4 granulated sugar mixed with 1 teaspoon ground cinnamon\r\nInstructions:\r\n\r\n \tPreheat your oven to 350\u00b0F. Lightly grease a 12-cup muffin pan; or line the pan with papers, and grease the papers.\r\n \tWhisk together the flour and sugar, then stir in the fruit\/nuts\/chips.\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-quick-lemon-bread-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Quick lemon bread <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\nBREAD\r\n1\/4 cup fresh lemon juice\r\n3\/4 cup buttermilk or yoghurt\r\n1\/2 teaspoon lemon oil OR 1 teaspoon grated lemon rind\r\n2 cups Bakers Fresh All Purpose Flour\r\n1 teaspoon baking powder\r\n1\/2 teaspoon salt\r\n6 tablespoons butter, softened\r\n1 cup sugar\r\n2 large eggs\r\n\r\nGLAZE\r\n1\/4 cup fresh lemon juice\r\n1\/2 cup sugar\r\nInstructions:\r\n\r\n \tPreheat the oven to 350\u00b0F. Lightly grease an 8 1\/2\" x 4 1\/2\" loaf pan.\r\n \tTo make the bread: Mix the buttermilk or yoghurt with the lemon juice and lemon oil, and set aside.\r\n \tMix the flour, baking powder, and salt, and set aside.\r\n \tBeat\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-fudge-cupcakes-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Fudge cupcakes <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\n1 cup cocoa\r\n2 1\/3 cups Bakers Fresh All Purpose Flour\r\n1 2\/3 cups brown sugar\r\n1 1\/2 teaspoons baking powder\r\n1 teaspoon espresso powder, optional but tasty\r\n1 teaspoon baking soda\r\n1 teaspoon salt\r\n1 1\/2 cups chocolate chips\r\n3 large eggs\r\n1 1\/2 cups milk\r\n1 tablespoon vanilla extract\r\n1 tablespoon vinegar, cider or white\r\n1\/2 cup vegetable oil\r\nInstructions:\r\n\r\n \tPreheat the oven to 350\u00b0F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups.\r\n \tIn a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda,\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-vanilla-cupcakes-vanilla-frosting-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Vanilla cupcakes with vanilla frosting <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\nCUPCAKES\r\n1 1\/2 cups Bakers Fresh All Purpose Flour\r\n1 cup granulated sugar\r\n1 1\/2 teaspoons baking powder\r\n1\/4 teaspoon salt\r\n6 tablespoons unsalted butter, softened\r\n2 large eggs\r\n1\/2 cup milk\r\n2 teaspoons vanilla extract\r\n\r\nFROSTING\r\n6 tablespoons unsalted butter, softened\r\n1\/3 cup vegetable shortening\r\n1\/8 teaspoon salt\r\n4 to 5 cups glazing sugar or confectioners' sugar\r\n2 teaspoons vanilla extract\r\n1\/4 to 1\/3 cup milk\r\nInstructions:\r\n\r\n \tPreheat the oven to 375\u00b0F. Grease a standard muffin pan, or line with greased cupcake papers.\r\n \tTo make the cupcakes: Combine the dry ingredients, then mix in the butter until crumbly.\r\n \tWhisk together the eggs,\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-red-velvet-cupcake-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Red velvet cupcakes <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\nCAKE\r\n1\/2 cup (8 tablespoons) unsalted butter\r\n\u00bc cup vegetable oil\r\n1 1\/2 cups sugar (superfine preferred)\r\n1 teaspoon salt\r\n4 1\/2 teaspoons red velvet cake flavour\r\n2 large eggs\r\n\u00bc cup Dark Cocoa, or any cocoa\r\n2 1\/2 cups Bakers Fresh All purpose flour, sifted; plus extra for the pans\r\n1\/2 teaspoon baking soda\r\n1 cup buttermilk**\r\n**Substitute 1\/4 cup dried buttermilk powder + 1 cup water if desired.\r\n\r\nFROSTING\r\n1 teaspoon Instant ClearJel\r\n3\/4 cup confectioners' sugar or glazing sugar, sifted\r\n1 cup heavy or whipping cream\r\n2 teaspoons vanilla extract\r\n2 drops lemon oil or 1 teaspoon grated lemon rind (zest),\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-oatmeal-cookies-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n \n \n\n \n Oatmeal cookies <\/a>\n <\/h4>\t
\n\t\t \t\t\n\t\t\t\n\t\t\t\t[vc_row css=\".vc_custom_1474288085355{padding-bottom: 20px !important;}\"][vc_column][vc_column_text]\r\nIngredients:\r\n1\/4 cup (4 tablespoons) unsalted butter\r\n1\/4 cup vegetable shortening\r\n1\/2 cup light brown sugar\r\n1\/4 cup granulated sugar\r\n1 teaspoon vanilla extract\r\n1 1\/4 teaspoons ground cinnamon\r\n1\/8 teaspoon ground nutmeg\r\n1\/2 teaspoon salt\r\n1 teaspoon cider or white vinegar*\r\n1 large egg\r\n1\/2 teaspoon baking soda\r\n3\/4 cup Bakers Fresh All Purpose Flour\r\n1 1\/2 cups rolled oats, quick cooking or old-fashioned\r\nInstructions:\r\n\r\n \tPreheat the oven to 350\u00b0F. Lightly grease (or line with parchment) two baking sheets, light-coloured preferred.\r\n \tBeat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits\t\t\t<\/p>\n\t\t<\/div>\n\t\t <\/div>\n
\n\t\n \n \n January 18, 2018 <\/a>\n \n<\/div>\n \n By <\/span>\n \n ronna@greenhousefiji.com <\/a>\n<\/div>\n Recipes<\/a><\/div> <\/div>\n \t \t\n\t READ MORE<\/span> <\/a>\t<\/div>\n <\/div>\n\t<\/div>\n<\/li>- \n\t
\n \n\t\n \t\t \n![\"\"](\"https:\/\/bakers-fresh.com\/wp-content\/uploads\/2017\/12\/Recipes-holiday-butter-cookies-image.jpg\")
\t\t <\/a>\n \t<\/div>\n\n - \n\t