Apple Tart

( very easy to do)

1/4 cup of olive/vegetable oil
1 cup sugar
1 tablespoon fresh lemon juice
2 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 sliced peeled apples ( I have substituted for many other fruits); fresh peaches or canned ( well drained), one cup blueberries, quartered plums , 3 or 4 bananas ( cut in half ).

Topping:
1 tablespoon sugar
1 teaspoon cinnamon

Grease 9-inch pan with removable bottom.
In medium bowl beat oil and 1 cup sugar. Add lemon juice and eggs.
Mix flour with baking powder and salt.
Add to batter mixture and mix it until well combined.

Pour batter into prepared pan.
Cover the batter with the fruit of preference.
Sprinkle topping over the fruits.

Bake in preheated 350 oven 40minutes or so.
Loosen edges from tart with a knife when cool and remove it from pan before serving. Bon Appetit !



Corinna's Daily Cake

1 cup of your favorite yogurt
1/2 cup olive oil
1 1/2 cup sugar
2 cups flour
4 eggs
1 tablespoon baking powder

Preheat oven to 350 F.
Grease and flour baking pan.
Beat all ingredients in a mixer.
Pour batter into prepared pan.
Bake for about 40 minutes.


Blender Aromatic Carrot Cake

1 teaspoon grated orange zest
2 medium carrots cut up
1 cup olive / vegetable oil
3 eggs
2 cups sugar
2 cups flour
1 tablespoon baking powder

Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon

Beat carrots, oil, eggs and sugar and orange zest in a blender until creamy.
Add flour and baking powder slowly to the batter.

Spray 12-inch square baking pan.
Spread batter in pan.
Sprinkle topping over the batter.

Bake in preheated oven 350°F.
Bake until a toothpick inserted in center of cake comes out clean, 35 minutes.

Cream Caramel or (Brazilian Flan)

1 can condensed milk
2 cans 2% milk ( can from above for measurement )
1 teaspoon vanilla extract
4 eggs

1 cup sugar for melting and coating flan pan
A drop of lemon or lime juice

In a blender mix all ingredients except sugar.
In a small heavy pan and low to medium heat melt sugar with a drop of lemon juice until it turns into a golden/amber color.
Carefully but fast transfer melted sugar to a warm flan pan ( I usually let the pan warming up in the oven to prevent the sugar from hardening too fast ).
Using an oven mitten hold the flan pan with care and tilt it to evenly coat the melted sugar to the bottom and sides of pan.

Put prepared pan inside a larger round or square baking pan filled 1/4 way with water.
Cover the flan pan only with aluminium foil or oven proof lid.
Bake 375 F. until toothpick comes out clean and flan is set. 45 minutes approximately.
After flan has cooled down refrigerate it for few hours or more.
When ready to be served, warm the bottom of pan for a few seconds and with a knife release the edges of flan.
Cover the flan pan with serving platter and carefully invert the flan.