Apple Squares
6 tbsp. Butter or margarine
2 eggs
1 cup granulated sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. cinnamon
1 cup all-purpose flour
2 cups Tart apples, peeled and chopped
1/2 cup chopped walnuts

Icing (confectioner;s) sugar5
Combine butter, eggs, sugar, baking soda, vanilla, cinnamon and flour in large bowl. Beat until well mixed. Add apple and nuts. Stir to mix. Scrape into greased 9 x 9 - inch (22 x 22 cm) pan. Bake in 350*F (180*C) oven for 40 to 50 minutes. Cool 15 minutes.

Sift icing sugar over top. Cut into 36 squares.

Here's a helpful conversion chart for US to UK measurements:

ok here the carrot cake recipe that my mom make all of our life :

Carrot cake

1 cup brown sugar
3/4 cup oil
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/3 cup flour
3 eggs
2 cup carrots, shred
1/2 cup walnut (optional)
1 1/2 tsp baking powder
1 1/3 tsp cinnamon

Mix eggs one at the time Mix all together Put in 9 x 9 pans. At 350* till cook. i use a toothpick to check

1/4 butter
4 oz cream cheese
2 cups icing sugar
1 tsp vanilla

Spread on top of cake lol

Roast Beef with
Yorkshire Pudding
1 Boneless Beef Roast (3 lbs)
1/8 salt and pepper
(Yorkshire Pudding)
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 ½ cups low fat milk (1% milkfat)
1 ½ cups all-purpose flour
¼ tsp salt
¼ tsp dried thyme leaves
(Mushroom Gravy)
1 ½ cup beef broth (low sodium)
½ cup port or low sodium beef broth
1 ½ cups sliced fresh mushrooms
¼ cup chopped shallots
½ tsp dried thyme leaves
1/8 tsp salt and pepper
2 tbsp all-purpose flour
2 tbsp butter or margarine

Preheat oven to 350 degrees, sprinkle meat with salt and pepper.
Place in roasting pan and place on rack in oven. Roast for 60 minutes or until internal temperature reaches 140 degrees (medium rare), or 1 hour to hour and quarter 155 degrees medium.
(Yorkshire Pudding)
Liberally grease eight-6 ounce custard cups. In medium sized bowl combine the eggs, egg whites, milk and the 2 tbsp or drippings from roast pan. Add the 1 ½ cups flour, the ¼ tsp sand and thyme leaves. With rotary beater or wire whisk, beat until smooth. Fill custard cups 2/3 full.
Bake for 40 minutes or until the Yorkshire puddings are very brown and crusty. Remove from the oven and immediately pierce each with a sharp knife to release steam.
In saucepan add broth and port, add the mushrooms, shallots, the ½ tsp thyme, 1/8 tsp salt and pepper. Bring to boil. Lower heat and simmer for 3 minutes or until mushrooms are tender.
In small bowl mix the flour and butter. Stir into mushroom mixture. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly til thickens. Slice roast . Serve immediately and the Yorkshire pudding.
Here's a bread recipe for no knead dutch oven artisan bread,,more to follow.


3 cups all-purpose flour, plus more for shaping
2 teaspoons sea salt
1 teaspoon Red Star active dry yeast
1½ cups warm water (about 110 to 115 degrees F)


In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.