Ingredients

• 4 eggs (yolks and whites separated)
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 1 stick unsalted butter, melted
• 3/4 cup all-purpose flour
• 2 cups milk
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 325 F and line an 8″ x 8″ cake pan with parchment paper.
2. Crack the eggs into a bowl, carefully separating the yolks and whites. Set the bowl with the egg whites aside.
3. To the bowl of egg yolks, add the sugar and beat until the mixture turns pale yellow, about one minute.
4. Add the vanilla extract and melted butter and beat until the ingredients are well incorporated, about 30 seconds to 1 minute.
5. Add flour and beat mixture until just combined.
6. Pour milk in ¼ cup at a time, beating the mixture each time after more milk is added. Set aside.
7. Take the egg whites and beat them with a mixer until stiff peaks form.
8. Gently fold the egg whites into the batter, one-third at a time, until just incorporated. Be careful not to knock the air out of the egg whites. The batter should be thin but lumpy.
9. Pour the batter into the prepared cake pan.
10. Bake until the top is golden brown and the cake does not jiggle when you gently shake the tin, around 40 to 50 minutes.
11. Once the cake cools, remove it from the pan and dust the top with powdered sugar.
12. Cut into slices and serve with whipped cream and fresh fruit, if desired.

Spicy Tangy Barbecue Sauce

• ▢ 2 tbsp butter
• ▢ ¼ cup sweet onion, diced
• ▢ ¼ cup carrot, finely diced
• ▢ ½ cup celery, finely diced
• ▢ 1 jalapeño peppers, finely diced
• ▢ 2 tbsp brown sugar
• ▢ 2 tbsp sherry vinegar
• ▢ 1 tbsp Worcestershire sauce
• ▢ ¼ cup lemon juice
• ▢ 1 cup catsup
• ▢ 1 tsp dry mustard (affiliate link)
• ▢ sea salt, to taste

Recommended Dietary Allowances for adults:

• Men: 400–420 mg
• Women: 310–320 mg

How much magnesium is in your food?

• Pumpkin seed – kernels: Serving Size 1 oz, 168 mg
• Almonds, dry roasted: Serving Size 1 oz, 80 mg
• Spinach, boiled: Serving Size ½ cup, 78 mg
• Cashews, dry roasted: Serving Size 1 oz, 74 mg
• Pumpkin seeds in shell: Serving Size 1 oz, 74 mg
• Peanuts, oil roasted: Serving Size ¼ cup, 63 mg
• Cereal, shredded wheat: Serving Size 2 large biscuits, 61 mg
• Soymilk, plain or vanilla: Serving Size 1 cup, 61 mg
• Black beans, cooked: Serving Size ½ cup, 60 mg
• Edamame, shelled, cooked: Serving Size ½ cup, 50 mg
• Dark chocolate -60-69% cacoa: Serving Size 1 oz, 50 mg
• Peanut butter, smooth: Serving Size 2 tablespoons, 49 mg
• Bread, whole wheat: Serving Size 2 slices, 46 mg
• Avocado, cubed: Serving Size 1 cup, 44 mg
• Potato, baked with skin: Serving Size 3.5 oz, 43 mg
• Rice, brown, cooked: Serving Size ½ cup, 42 mg
• Yogurt, plain, low fat: Serving Size 8 oz, 42 mg
• Breakfast cereals fortified: Serving Size 10% fortification, 40 mg
• Oatmeal, instant: Serving Size 1 packet, 36 mg
• Kidney beans, canned: Serving Size ½ cup, 35 mg
• Banana: Serving Size 1 medium, 32 mg
• Cocoa powder– unsweetened: Serving Size 1 tablespoon, 27 mg
• Salmon, Atlantic, farmed: Serving Size 3 oz, 26 mg
• Milk: Serving Size 1 cup, 24–27 mg
• Halibut, cooked: Serving Size 3 oz, 24 mg
• Raisins: Serving Size ½ cup, 23 mg
• Chicken breast, roasted: Serving Size 3 oz, 22 mg
• Beef, ground, 90% lean: Serving Size 3 oz, 20 mg
• Broccoli, chopped & cooked: Serving Size ½ cup, 12 mg
• Rice, white, cooked: Serving Size ½ cup, 10 mg
• Apple: Serving Size 1 medium, 9 mg
• Carrot, raw: Serving Size 1 medium, 7 mg

Ingredients for (BB-PAC20):

• 1/2 cup (120mL) milk
• 3 (150g) large eggs, beaten
• 1/2 cup (114g) unsalted butter, melted and cooled to room temperature
• 2 cups (260g) all purpose flour
• 3 tsp. (11g) baking powder
• 1 cup (198g) sugar
• 7 Tbsp. (35g) unsweetened cocoa
• 1 tsp. (4g) vanilla extract

When beeps sound, add:

• 1/2 cup (80g) chocolate chips

Chocolate & Prune Cake

Ingredients (for BB-CEC20):

• 3 large eggs, beaten
• 1/4 cup milk
• 1/3 cup orange liqueur*
• 1/2 cup unsalted butter, melted and cooled to room temperature
• 2 cups all purpose flour
• 3 tsp. baking powder
• 7 Tbsp. unsweetened cocoa
• 1 cup sugar
• 1 tsp. vanilla extract

When beeps sound, add:

• 1-1/2 cups (about 6.5 oz.) dried fig, cut into 1/2″ (1.3cm) cubes and dust with flour (not listed in ingredients)

*Substitute orange liqueur with milk to make this recipe non-alcoholic 1

Sift the flour ingredients (all purpose flour, baking powder and unsweetened cocoa powder). Make sure the kneading blade(s) are properly attached, and add the ingredients to the baking pan in the order listed, except for the dried figs.
2

Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. Select the CAKE course, and press START.
3

When the add beeps sound, open the lid and carefully scrape off any flour that may be left on the side of the pan with a rubber spatula. Please be careful if the kneading blade(s) are moving.
4

Add the figs, close the lid and continue baking. (For BB-PAC/PDC/HAC models, press START to resume kneading.)
5

When baking completes, press CANCEL and remove from pan. Allow cake to cool before slicing and serving.
6

Enjoy!

Best Recipe for Really Good Stuff

INGREDIENTS

• 1.5 c masa harina
• 2 c good stuff

PREPARATION

1. Mix dry ingredients.
2. Mix again