lumicero/recipes-ing2inst huggingface dataset:
Title: Bailey's Bundt Cake With Irish Cream Glaze
Ingredients:
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 1 1/2 instant coffee granules
- 1/4 boiling water
- 1/2 irish cream
- 4 flour
- 1 vanilla
- 1 instant coffee granules
- 1 water
- 2 irish cream
- 1 1/2 powdered sugar
- 2/3
- 3
Instructions:
1. Beat butter at medium speed with an electric mixer, about 2 minutes.
2. Gradually add sugar, beating at medium speed 5-7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Dissolve coffee granules in boiling water; stir in liqueur.
5. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
6. Mix at low speed just until blended after each addition.
7. Stir in extracts.
8. Pour batter into a greased and floured 10" bundt pan.
9. Bake at 300ºF for 1 hour and 40 minutes or until tested done.
10. Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
11. Brush with Irish cream glaze and sprinkle with toasted almonds.
12. GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.
Title: Microwave Chocolate Self Saucing Pudding
Ingredients:
- 60 butter
- 1 1/2 self raising flour
- 1 caster sugar
- 1/4 milk
- 3/4 vanilla essence
- 2 brown sugar
- 1 boiling water
- 1/3
- 2
Instructions:
1. place butter in dish, melt on high 1 min.
2. stir in sifted flour, sugar, cocoa, milk and vanilla. beat until smooth.
3. combine brown sugar and extra cocoa and sprinkle over batter.
4. pour over boiling water carefully.
5. cook on high 12 mins or until just cooked in centre.
6. stand 5 mins before serving.
7. serve with cream or icecream.
Title: Kourabieldes (Greek Cookies)
Ingredients:
- 1 sweet butter
- 1 powdered sugar
- 2 cognac
- 1/2 baking powder
- 1 flour
- 4
Instructions:
1. Micowave butter until soft but not melted.
2. Beat butter and sugar thoroughly.
3. Add egg yolks and beat further.
4. In a seperate bowl mix Cognac and baking powder together.
5. Add to butter and sugar mixture and stir together.
6. Add flour to the mixture.
7. Dough should be soft.
8. Roll dough into a tube approximately 1 1/2 inches in diameter.
9. Cut into even slices approximately 1 inches wide.
10. Place on a cookie sheet that has been lined with parchment paper.
11. Push a small indent with your finger in each cookie.
12. Bake at 350 for 20-25 min.
13. When cookies cool but are still warm sprinkle with powdered sugar.
14. *Do not let cookie cool all the way or powdered sugar will not stick.
Title: Bumblebees
Ingredients:
- 1/2 peanut butter
- 1/2 shortening
- 1/3 brown sugar
- 1/3 honey
- 1 egg
- 1 3/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 8 sugar
- 8
Instructions:
1. Beat peanut butter, shortening, brown sugar, honey and egg in large bowl on medium speed. Stir in flour, baking soda and baking powder. Cover dough with plastic wrap and chill about 2 hours.
2. Heat oven to 350. Shape dough into 1" balls (will be slightly sticky). For each cookie place two pretzel twists side by side with the bottoms touching on an ungreased cookie sheet. The bottom is the rounded part, this should look like wings. Place a ball of dough on the center of the pretzels and flatten slightly. Break 2 pretzel sticks in half, and gently press 3 pieces onto the body of the bee to resemble stripes. Break the last piece in half again, and poke into the head to resemble antennae. Repeat.
3. Bake 11-13 min or light golden brown. Place on wire rack and sprinkle with yellow sugar if desired. Cool completely.
Title: Peanut Butter Muesli Squares
Ingredients:
- 1/2 coconut
- 1 sweetened condensed milk
- 3 muesli
- 1/2 honey
- 1/2 peanut butter
- 60 butter
- 1/2 unsalted peanuts
- 1
Instructions:
1. Grease lamington pan, 20 cms x 30 cms.
2. Line base and sides with baking paper.
3. Spread base with half of coconut.
4. Combine remaining ingredients in pot.
5. Stir on low heat for 15 minutes until thick.
6. Spread over top of coconut in pan.
7. Sprinkle with remaining coconut.
8. Cover and chill for 2 hours till firm.
9. cut into squares and serve.
Title: Carrot Cake With Buttermilk Glaze
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 ground cinnamon
- 2 sugar
- 3 eggs
- 3/4 buttermilk
- 3/4 vanilla extract
- 2 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1 walnuts
- 1 sugar
- 1 baking soda
- 1 buttermilk
- 1/2 butter
- 1/2 margarine
- 1 light corn syrup
- 1 vanilla extract
- 1/2 flaked coconut
- 1/2 walnuts
Instructions:
1. Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
2. In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
3. In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
4. Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
5. Transfer to prepared baking dish.
6. Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
7. Buttermilk glaze:
8. In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
9. Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
10. continue to cook another 2 minutes or until the mixture is golden brown.
11. Remove from heat and stir in vanilla.
12. Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
13. BROIL:
14. Return cake to oven and broil until bubbly -- about 1-2 minutes.
15. Cool completely before serving.
Title: Namora (Semolina Cake - Baklava)
Ingredients:
- 1 unsalted butter
- 1/2 water
- 1 sugar
- 3 coconut
- 3 fine semolina
- 1 baking powder
- 3 sugar
- 1 water
- 2
Instructions:
1. Cream the butter and one cup sugar. Stir in a 1/2 cup water.
2. Sift together the semolina, baking powder, and stir into the butter mixture to form a smooth batter.
3. Preheat the oven to 350°F.
4. Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake. Place an almond in the center of each diamond.
5. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned.
6. Combine three cups sugar, lemon juice, and water in a small saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened. Cool.
7. Pour cooled syrup, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.
Title: Chocolate Eclair Torte (Not the Graham Cracker One)
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 1 instant vanilla pudding
- 4 milk
- 8 cream cheese
- 1 Cool Whip
Instructions:
1. Boil together water and butter in saucepan.
2. Add flour all at once and stir quickly til a ball forms and leaves the sides of the pan.
3. Remove from heat.
4. Cool 5 minutes.
5. Add eggs one at a time beating well with each addition.
6. Spread onto bottom of greased 13x9 jellyroll pan (or baking sheet or dish.).
7. Bake at 400º for 30 minutes. (Til puffed and golden.).
8. Cool.
9. Beat filling ingredients and spread over crust.
10. Carefully spread over filling with 1 can chocolate frosting.
11. Cut into squares and serve topped with cool whip and drizzled with magic shell if desired.
Title: Crispy Pecan Sticks
Ingredients:
- 1/2 butter
- 1/4 confectioners' sugar
- 2 all-purpose flour
- 1/4 salt
- 1 pecans
- 1 vanilla extract
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, beat the butter until creamy.
3. Gradually add in the confectioners' sugar; mix well.
4. Combine the flour and salt in a smaller bowl; add to the butter mixture and beat on low speed until combined.
5. Add in the pecans, vanilla and ice water.
6. Shape the dough in 4" sticks and place on greased baking sheets.
7. Bake at 350 degrees for 12-15 minutes, or until browned.
8. Roll in confectioners' sugar and store in airtight containers for up to 2 weeks.
9. These also may be frozen for up to 2 months.
Title: Poohrona's Pineapple Upside-Down Cake
Ingredients:
- 1/4 butter
- 3/4 brown sugar
- 1 pineapple
- 9 -10 maraschino cherries
- 1/2 pecan halves
- 2 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1 3/4 sugar
- 3/4 butter
- 3 eggs
- 2 vanilla
- 1 1/4 milk
Instructions:
1. Allow eggs to set out until they are at room temperature. Also allow 3/4 cup (1 1/2 sticks) to soften at room temperature.
2. Preheat oven to 350*.
3. In 13x9x2 inch pan melt 1/4 cup butter and add brown sugar and 3 tbsp of reserved pineapple juice. Mix well in bottom of pan.
4. Place pineapple slices in bottom of pan on sugar mixture. If you are using cherries and pecans, place a cherry in the middle of each pineapple slice and place pecan halves rounded side down around the slices. Set aside.
5. In a mixing bowl, mix butter. Add sugar and cream together.
6. Add eggs, one at a time mixing well after each. Stir in vanilla. Set aside.
7. In another bowl sift together flour, salt and baking powder. Add to sugar and butter mix alternating with milk, mixing well after each just until blended.
8. Stir in 2 tbsp reserved pineapple juice and pour over pineapple slices in pan.
9. Bake for 35 minutes or when toothpick comes out clean.
10. Let cool in pan for 10 minutes.
11. Loosen sides with knife and invert on plate or cake board.
12. Eat and enjoy!
Title: Easy Chocolate Fondue
Ingredients:
- 2 sugar
- 1/2 half-and-half
- 1/2 vanilla
- 1
Instructions:
1. Combine all ingredients in top of a double boiler; bring water to a boil.
2. Reduce heat to low and cook until chocolate melts, stirring mixture occasionally.
3. Pour into fondue pot, and place over fondue burner.
4. Serve with assorted fruit or cake.
Title: Thai Coconut Black Sticky Rice
Ingredients:
- 1 water
- 4 -6 coconut milk
- 1 raw sugar
- 1/4 - 1/2 salt
- 1/2 sweetened flaked coconut
Instructions:
1. Rinse and drain rice, place in a large saucepan.
2. Add water to cover rice. Remove any rice grains that float to the top.
3. Bring to a boil over high heat, then lower heat to just keep a simmer.
4. Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
5. Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
6. Sprinkle shredded coconut over top, if desired. Serve warm.
Title: Absolutely Amazing Almond Biscotti
Ingredients:
- 3 all-purpose flour
- 3/4 white sugar
- 3/4 brown sugar
- 3/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 3 eggs
- 1/4 butter
- 1 1/2 vanilla extract
- 2 powdered sugar
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 300°F.
2. Spray large baking sheet (12x19-inch) with Pam or oil.
3. If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
4. Combine all-purpose flour, baking powder, baking soda and salt and set aside.
5. Cream sugars and butter until creamy and smooth using an electric mixer.
6. Add eggs, almond and vanilla extracts, stir until well mixed.
7. Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
8. Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
9. Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
10. Repeat with the other dough ball and place both logs side by side on the cookie sheet.
11. Bake 30 minutes until dry. Allow to cool 10 minutes.
12. Slice each log into 18 slices, about 1/2 inch each.
13. Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
14. Cool biscotti on a rack.
15. Can dip or stripe in white or dark chocolate.
16. Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!
Title: Chocolate Cherry Trifle (Hungrygirl Style!!)
Ingredients:
- 1 pumpkin puree
- 1 light cherry pie filling
- 2 Cool Whip
- 1
Instructions:
1. Preheat oven to 350.
2. Mix pumpkin with cake mix, batter will be thick.
3. Spray 13x9 pan with Baker's Joy.
4. Pour cake batter into pan and spread.
5. Bake for 31-35 minutes. Let cake cool completely.
6. Cut cake into small pieces.
7. Layer cake, pie filling, and cool whip until you have 3 layers of each.
8. Decorate top with extra cherries (optional).
Title: Slow-Cooked Sugared Butternut
Ingredients:
- 3 butter
- 1/2 brown sugar
- 1/2 cinnamon
- 1 raisins
- 1
Instructions:
1. Peel and cut squash in half lengthwise, removing seeds.
2. Cut into cubes.
3. Melt butter in slow cooker and then add in the pieces of squash.
4. Sprinkle brown sugar, cinnamon and raisins over the squash cubes and the butter.
5. Mix all ingredients well.
6. Cook on Low for 6 hours.
Title: Pumpkin Chocolate Chip Cookies Gift Mix
Ingredients:
- 1 1/2 brown sugar
- 3 flour
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 3/4 baking soda
- 3/4 nutmeg
- 1 1/2 chocolate
- 1 1/2 canned pumpkin
- 3/4 butter
- 2 eggs
- 1 1/2 powdered eggs
- vanilla
Instructions:
1. To make mix: Measure 1 1/2 C brown sugar into sandwich size zippy bag.
2. Mix flour, baking powder, cinnamon, baking soda, nutmeg and powdered eggs (if you are using them) together. Put mix in gallon size zippy bag.
3. Put chocolate chips in a zippy bag.
4. Place all both zippy bags into one big zippy bag. Print off Baking instructions and place in zippy bag. (you can decorate the instructions and make them cute) Place zippy and can of pumpkin puree into a paper bag. You can get creative and use a decorated gift bag.
5. Baking Instructions. Preheat oven to 375. Grease a cookie sheet. You need: 3/4 c Soft butter, 2 eggs, and 1 1/2 teaspoons vanilla. Cream together brown sugar and soft butter. Mix in egg, pumpkin and vanilla. Add dry ingredients, beat until well mixed. Stir in chocolate chips . Bake at 375 for 8 to 10 minutes. Makes 72 cookies. Shape extra cookie dough into long skinny roll and wrap with wax paper. Place extra dough in freezer zippy bag and store until you want more. Store left over pumpkin in the fridge or freezer until you make Pumpkin Pecan Bread Gift Mix.
6. Baking Instructions. Preheat oven to 375. Grease a cookie sheet. You need: 3/4 c Soft butter, 3 Tbs. water, and 1 1/2 teaspoons vanilla. Cream together brown sugar and soft butter. Mix in pumpkin, vanilla and 3 Tbs. of water. Add dry ingredients, beat until well mixed. Stir in chocolate chips . Bake at 375 for 8 to 10 minutes. Makes 72 cookies. Shape extra cookie dough into long skinny roll and wrap with wax paper. Place extra dough in freezer zippy bag and store until you want more. Store left over pumpkin in the fridge or freezer until you make Pumpkin Pecan Bread Gift Mix.
Title: Chocolate Raspberry Torte
Ingredients:
- 2/3 butter
- 1 2/3 margarine
- 3 sugar
- 1/2 eggs
- 2 vanilla extract
- 2/3 flour
- 1 1/4 baking soda
- 1/4 baking powder
- 1 1/3 milk
- 2 raspberry pie filling
- 2 fresh raspberry
- 2 Creme de Cacao
- 4 fresh red raspberries
- 6 -8 dark chocolate
- 1/4 butter
- 7 Creme de Cacao
- 1
- 1 1/2
Instructions:
1. Heat oven to 350°F
2. Grease and flour two nine inch round cake pans.
3. In a large bowl beat together sugar, butter, vanilla, and eggs. Beat until well blended. In another bowl mix together cocoa, flour, baking powder and baking soda. Add milk and flour mixture alternately with butter and sugar mixture . Beat together until combined. Pour into cake pans and bake for 30 to 35 minutes. When finished baking let the cakes cool for 10 minutes in the pan. After they have cooled for 10 minutes remove from pans and sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
4. While cake is cooling prepare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff.
5. Cover bowl and refrigerate.
6. After cakes have fully cooled. Carefully split each cake into 2 horizontal layers. Place one layer on your serving plate. (I find it easier to lay the split side down to help avoid crumbs when spreading the whipped cream mixture.) Add 1/2 the whipped cream mixture and spread until the top of the layer is covered. (Do not cover sides with whipped cream mixture) Add the next layer of cake. Split side up. (helps hold raspberry) Add about 1/2 of the can of raspberry pie filling. Spread around the top side of the layer only. (I also find it helpful to go close to the edge but not all the way , so that when the next layer goes on the raspberries aren't running down the side of the cake) Add the next layer of cake split side down. Add the remaining 1/2 of whipped cream mixture. Spread mixture the same as you did the first. Add last layer of cake split side down. Add ganache to top layer.
7. Ganache.
8. In a sauce pan combine chocolate (broken into pieces) Whipping cream, and butter. Cook over low heat stirring constantly, stir until mixture is melted and smooth. Stir in creme de cacao. Let mixture cool slightly. Put mixture on the top layer.(I put it all in the center and then slowly spread it to the edges. After spreading chocolate but before the mixture cools I decoratively place the fresh raspberries on top. Refrigerate until ready to serve.
Title: Tapioca Pudding With Young Coconut
Ingredients:
- 2 water
- 1/2 tapioca
- 1/3 sugar
- 1 salt
- 1/3 coconut milk
- 1/3 fresh coconut
Instructions:
1. Boil tapioca in water. Use low heat and stir constantly to prevent the bottom from sticking. Follow directions on tapioca package.
2. Slice the young coconut into thin strips.
3. Add sugar to the boiling tapioca - use more or less sugar depending on your sweet tooth.
4. Add the coconut strips, stir and bring it back up to a boil then turn the heat off.
5. In a small cup, dissolve salt in coconut milk and warm it up in a microwave for a few second. Don't let the coconut milk boil.
6. Scoop up the tapioca pudding into a small bowl and add a few tablespoon of the coconut milk on top.
7. Serve hot.
Title: Nutty Raisin Pretzel Clusters
Ingredients:
- 1 seedless raisin
- 1/2
- 1/3
- 1
Instructions:
1. Combine pretzels, raisins and almonds in large bowl. Add melted chocolate; toss until pretzel mixture is evenly coated.
2. Drop by rounded tablespoonfuls onto wax paper-covered baking sheet.
3. Let stand 1 hour at room temperature or until chocolate is firm.
4. Remove from wax paper.
5. Store in tightly covered container at room temperature.
6. **Cook time does not include letting the clusters stand for 1 hour at room temperature.
Title: S'mores That Crunch
Ingredients:
- 4 graham cracker squares
- 2 marshmallows
- 1 5/8
Instructions:
1. Mircowave Method: Place 2 graham crackers squares on microwave safe plate. Top each square with 1 marshmallow. Microwave on high for 10-15 seconds or until marshmallows expand. Top each marshmallow with 1 candy bar square and remaining graham cracker square.
2. Broiler Method: Place 2 graham cracker squares on baking sheet. Top each square with 1 marshmallow. Broil for 1 minute or until marshmallows are golden on top. Top each marshmallow with 1 candy bar square and remaining graham cracker square.
Title: Chocolate Brownie Crust (Raw)
Ingredients:
- 1/2 walnuts
- 1/2 pecans
- 1/4 pitted dates
- 1 carob powder
- 1 vanilla extract
- 1
Instructions:
1. Place walnuts and pecans in a food processor and process until ground.
2. Add dates, cacao, carob and vanilla extract.
3. Process until crumbly.
4. Place in the bottom of spring form pan and top with filling of choice.
Title: Strawberries With Cannoli Cream
Ingredients:
- 1 ricotta cheese
- 1/4 sugar
- 1 1/2 vanilla extract
- 1/2 fresh strawberries
- 1/3
- 6
Instructions:
1. For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
2. In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
3. By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
4. To serve, divide strawberries among 8 dessert dishes.
5. Spoon cannoli cream over the berries.
6. Sprinkle with remaining chocolate pieces.
Title: Six-Layer Bars
Ingredients:
- 1 2/3 graham cracker crumbs
- 1 butter
- 1/2 margarine
- 1/3 walnuts
- 7 flaked coconut
- 3 sweetened condensed milk
- 14 white chocolate
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine graham cracker crumbs and butter.
3. Spread evenly over bottom of 13 x 9-inch baking pan, pressing down firmly.
4. Sprinkle coconuts over crust.
5. Pour sweetened condensed milk evenly over coconut.
6. Bake in oven 20 to 25 minutes, or until lightly browned.
7. Spread fruit filling over coconut layer and sprinkle with walnuts.
8. Chill 3 to 4 hours.
9. Drizzle dark and light chocolate over top in lacy pattern.
10. Cut into small bars.
Title: White Christmas Loaf
Ingredients:
- 1/2 butter
- 1/2 caster sugar
- 2 eggs
- 1 1/2 self-rising flour
- 6 coconut
- 2 milk
Instructions:
1. Cream butter and sugar.
2. Beat eggs.
3. Add flour a little at a time.
4. Add milk and 4 tablespoons of snow (coconut).
5. Turn into lined and greased loaf tin and top with more coconut.
6. Bake in 350F oven for 1 hour.
7. Turn out and cool on wire rack.
Title: The Richest Vanilla Pudding
Ingredients:
- 1/2 cornstarch
- 1/3 milk
- 2 1/2 salt
- 1/3 butter
- 3 vanilla extract
- 1
Instructions:
1. Heat up a double boiler and put the sugar, cornstarch, milk, and salt inches.
2. Stir until all the ingredients dissolve into the milk.
3. Pour half of this mixture into a separate bowl with the egg yolks.
4. Mix the egg yolks and the mixture, then pour back into the double boiler and mix.
5. Stir this new mixture until it is mixed thoroughly and add the butter and vanilla extract.
6. Mix this until the butter and vanilla extract dissolve.
7. Cook this mixture in the double boiler for 15 minutes or until the pudding is thick.
8. Put in the fridge for an hour and enjoy!
Title: Heap Family Christmas Cake
Ingredients:
- 15 crushed pineapple
- 1 1/2 butter
- 1/2 soft brown sugar
- 1/2 eggs
- 12 plain flour
- 3 self raising flour
- 1/2 mixed spice
- 1/2
- 2
Instructions:
1. Preheat the oven to 150C (300F / Gas mark 2) and line a deep 9 inch (23cm) square tin with a double layer of baking parchment (this should protrude over the top of the edges of the tin).
2. Melt the butter over the stove, and mix in the pineapple, mixed fruit, cherries and sugar. These should be kept over a high heat until the mixture begins to boil, and the sugar is completely dissolved. This can take 5 minutes.
3. Cool the mixture until it is look warm (or else the eggs will scramble).
4. Sift together the two kinds of flour and mixed spice.
5. Beat the eggs and the flour mixture into the sugar-fruit mixture.
6. Transfer the entire mixture into the lined tin.
7. Cut a double piece of brown paper the same size as the tin to act as a lid, with a small air vent in the centre.
8. Wrap the outside of the tin in a double layer of baking parchment. This will help to stop the cake from catching.
9. Bake for 3 hours (and skewer test to check it is completely done - the skewer should come out clean).
Title: Sheila's Lo-Carb Post-Induction Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 3/4 Splenda sugar substitute
- 1 baking soda
- 2 eggs
- 1 cinnamon
- 1 vanilla
Instructions:
1. Mix together and form into little balls on greased cookie sheets.
2. Bake 350 for 10 minutes. Cool on sheet for 10 minutes.