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

Ingredients:

• 1 cup warm water (105° to 115°F)
• 2 Tbs. olive oil
• 1 tsp. salt
• 3 cups unbleached all-purpose flour
• 1 Tbs. active dry yeast

Directions:

Step 1. Combine Water, Olive Oil, Salt, Flour and Yeast

In the bread pan of an electric bread machine, combine (in this order) the warm water, olive oil, salt, flour and yeast. Set the machine for Pizza Dough according to the manufacturer’s instructions and process through the cycle.

Step 2. Punch Down the Dough

Transfer the dough to a lightly floured work surface. Punch down the dough and divide in half.

Step 3. Let the Dough Rise

Form each half into a ball and cover with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about 40 minutes.

Step 4. Roll Out the Dough

Roll out as directed in the pizza recipe. Makes two 12-inch rounds.

• 2 cups thoroughly mashed banana; about 4 or 5 medium bananas
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon, optional
• 1/2 cup chopped walnuts, toasted if desired; optional*
• *Leave the nuts out, if desired; or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.

Topping

• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
2. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
3. Weigh your flours; you’ll find their weight by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
4. Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
5. Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread’s temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
6. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
7. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Recipe Name

Ingredients:

☐ Item 1

☐ Item 2

1 1/2 cups vegetable oil

1 cups sugar

1 teaspoon salt

4 large eggs

1 tablespoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

2 teaspoons baking soda

2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour

3 cups finely grated carrots

1 1/2 cups chopped pecans or walnuts

• To make the cake: Preheat the oven to 350°F. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan.
• Beat together the oil, sugar, salt, eggs, spices, and baking soda.
• Add the flour, stirring until well blended.
• Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
• Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it.