lumicero/recipes-ing2inst huggingface dataset:
Title: Mandarine Orange (Tangerine) Cake
Ingredients:
- 4 mandarin oranges
- 200 butter
- 4 eggs
- 1 1/2 flour
- 1 1/2 sugar
- 1 1/2 walnuts
- 1 vanilla
- 1 sweetened condensed milk
- 1 1/2 baking soda
- 1 1/2 apple cider vinegar
- 200 butter
- 4 mandarin oranges
- 1 walnuts
Instructions:
1. Preheat the oven 180 C and grease 2 23-24 cm baking pans.
2. Beat the butter and eggs until fluffy, add eggs one at a time continuing to beat.
3. Grind walnuts and mandarines (with skin) in a meat grinder or food processor.
4. Add the mandarine mixture together with all its juices to the batter.
5. Add 2 tbsp condensed milk, vanilla, apple vinegar, flour and baking soda.
6. Divide the batter into the pans and bake for some 35 minutes or until a tooth-stick inserted in the middle comes out clean.
7. Beat the butter and gradually add the rest of the condensed milk. Add grind mandarines and walnuts.
8. Once the cake has cooled, top one layer with the cream, then place the other layer on it. Cover the entire cake with cream.
9. Refrigerate for 1 hour and enjoy!
Title: Tiramisu
Ingredients:
- 8 cream cheese
- 1 caster sugar
- 3 eggs
- 5 strong black coffee
- 2 1/2 sponge cake fingers
- 20
Instructions:
1. Whisk egg whites, placing yolks in a separate glass for later.
2. Empty egg whites into small bowl.
3. Blend cheese, sugar and egg yolks for a minute or until well mixed.
4. Fold egg whites back into cheese mixture.
5. Make up coffee and liquer into shallow bowl.
6. Dip each biscuit briefly into coffee/liquer mixture and make 2 layers in large bowl.
7. Layer 1/3 cheese mixture over first layer of biscuit.
8. Dip remaining biscuits and place over layer of cheese.
9. Top off with remaining cheese mixture.
10. Sprinkle cocoa with sieve just before serving.
11. Use within 1 day (raw egg) but that shouldn't be a problem!
Title: Honey Pecan Snaps
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 shortening
- 1/2 sugar
- 2 honey
- 2 eggs
- 4 lemon juice
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 ground cloves
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1 salt
- pecans
- sugar
Instructions:
1. In a mixing bowl, cream butter, shortening and sugar until fluffy.
2. Add honey, eggs and lemon juice; beat well.
3. Combine dry ingredients; gradually add to creamed mixture.
4. Fold in pecans.
5. Shape into 1-inch balls; roll in sugar.
6. Place on un-greased baking sheets.
7. Bake at 350 degrees for 12-13 minutes or until golden brown.
8. Cool 2 minutes; remove to wire racks.
Title: Easy Peach Cobbler
Ingredients:
- 2 I Can't Believe It's Not Butter® Spread
- 1
Instructions:
1. Drain peaches.
2. Layer peaches in 9x13 pan.
3. Sprinkle cake mix over the top.
4. Melt butter and pour over the top.
5. Bake at 350 degrees for 30-40 minutes.
Title: Peanut Lover's Brownies
Ingredients:
- 1/2 butter
- 3/4 all-purpose flour
- 1/2 graham cracker crumbs
- 1/4 sugar
- 1/2 salted peanuts
- 3/4 butter
- 4 eggs
- 4 sugar
- 2 vanilla extract
- 2 all-purpose flour
- 1
Instructions:
1. Line a 13 in x 9 in x 2 in baking pan with foil; grease the foil.
2. In a small mixing bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan.
3. Bake at 350 for 10-12 minutes or until set.
4. Cool on a wire rack.
5. Sprinkle peanuts over crust.
6. In a microwave, melt the butter and chocolate; stir until smooth.
7. In a mixing bowl, combine the eggs, sugar, vanilla and chocolate mixture.
8. Add flour; mix well.
9. Spread over crust.
10. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean.
11. Cool on a wire rack.
12. For topping, warm peanut butter for 30 seconds in a microwave.
13. Gradually fold in whipped topping; spread over brownies.
14. Refrigerate for 1 hour.
15. Sprinkle with chopped peanut butter cups.
16. Using foil, lift brownies out of pan; remove foil.
17. Cut into squares.
18. Store in refrigerator.
Title: Special K Cereal Snaps
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 real vanilla
- 1 1/4 flour
- 1/2 baking soda
- 1/4 baking powder
- 2 sweetened flaked coconut
- 1 1/4
Instructions:
1. Cream together butter, sugar and brown sugar.
2. Beat in egg and vanilla.
3. Add flour baking soda and baking powder and mix well.
4. Then add Special K and coconut and mix well.
5. Shape into 3/4-inch balls.
6. Bake 2 inches apart at 350 degrees for 12-16 minutes.
Title: Cinnamon Squares
Ingredients:
- 1/3 butter
- 3/4 sugar
- 2 eggs
- 1 flour
- 1 baking powder
- 1 cinnamon
- 1/3 milk
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour an 8 x 8 inch square pan; you can also use an 8 or 9 inch round pan.
3. In a large mixing bowl or stand mixer, combine butter, sugar and eggs.
4. Beat at high speed for five minutes.
5. Combine flour, baking powder and cinnamon in a bowl.
6. Add flour mixture to butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients.
7. Beat on low speed just until smooth.
8. Pour into prepared pan.
9. Bake 35 to 40 minutes or until toothpick inserted in the center comes out clean.
10. Cool on a rack, dust with powdered sugar.
11. Excellent served slightly warm.
Title: Elmer Fudpucker Cake
Ingredients:
- 1 lemons
- 1/2 liquid shortening
- 1 instant vanilla pudding
- 4 eggs
- 1/4 vodka
- 1/4 apricot brandy
- 3/4 powdered sugar
- 1 vodka
- 2 brandy
- 2
Instructions:
1. Mix all ingredients.
2. Beat for 4 minutes.
3. Pour into well-greased and floured angel food pan or bundt pan.
4. Bake 45-50 minutes at 350°F.
5. Mix and heat glaze ingredients and pour over cake.
Title: Fudgy Cocoa Brownies
Ingredients:
- 1 cocoa powder
- 3/4 baking soda
- 1/2 salt
- 1 1/2 flour
- 1 1/2 sugar
- 1/2 yogurt
- 1/2 brewed coffee
- 1/4 corn syrup
- 1 applesauce
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees. Sift together dry ingredients into a large bowl.
2. Add wet ingredients and mix well.
3. Pour batter into a 13 x 9 inch baking pan prepped with a light coat of cooking spray.
4. Bake 28 to 30 minutes. The brownies will still be sticky on top but firm.
5. Let cool 5 or 10 minutes before cutting.
Title: Traditional Swiss Carrot Cake (Aargauer Ruebli Torte)
Ingredients:
- 2/3 raw carrot
- 1 2/3 ground mace
- 3/4 ground cinnamon
- 1/2 ground ginger
- 1/2 baking powder
- 1 eggs
- 1 granulated sugar
- 6 fresh lemon rind
- 1 1/4 kirsch
- 2 fresh lemon juice
- 3 powdered sugar
- 1 water
- 1 vanilla extract
- 1/4
Instructions:
1. Combine carrots and nuts in a mixing bowl.
2. In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
3. Beat the egg yolks until thick and lemony.
4. Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
5. Beat this mixture until thick, then stir into the carrot mixture.
6. Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
7. Line an 8" springform pan with waxed paper or parchment.
8. Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
9. Shake pan to make sure breadcrumbs coat evenly.
10. Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
11. Let cool.
12. Mix together glaze ingredients.
13. Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
14. Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
15. Garnish with some candied fruits, if desired.
16. Store in a tightly covered cake box.
17. This cake improves with age.
Title: Delicious Cherry Clafouti
Ingredients:
- 4 eggs
- 2/3 sugar
- 6 all-purpose flour
- 2 vanilla extract
- 1 heavy cream
- 1/2 salt
- 1 1/2 cherries
- 1/2 lemon zest
Instructions:
1. Throw everything in a large bowl and mix.
2. Put in baking dish.
Title: Tri Cornered Cream Cheese Cookies With Jam Filling
Ingredients:
- 1 sugar
- 1 butter
- 1 cream cheese
- 1 vanilla
- 1 egg
- 2 1/4 flour
- 1/4 salt
- powdered sugar
Instructions:
1. In a large bowl, combine sugar, butter and cheese. Beat till light and fluffy. Add vanilla and egg; blend well. Add flour and salt. Cover with plastic wrap and refrigerate for 1-2 hours for easy handling.
2. Heat oven to 375°F
3. On lightly floured surface, roll out half of dough as a time to 1/8 inch thickness (Keep rest of the dough in the fridge for the mean time).
4. Cut with 2 and a 1/2 inch round cookie cutter. Place one inch apart on UNGREASED cookie sheets.
5. Spoon 1 tsp jam on center of each round.
6. To shape into triangles, fold 3 sides without covering jam; pinch corners to seal.
7. Bake at 375°F for 7 - 10 minutes or until edges are light golden brown. Cool for 1 minute and remove from baking sheets. Dust with powdered sugar if desired.
Title: Easy & Moist Banana Bread
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 1/2 cinnamon
- 1/2 white sugar
- 1/2 brown sugar
- 8 butter
- 1 1/2 vanilla extract
- 1 1/2 lemon juice
- 1 eggs
- 2 buttermilk
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour a loaf pan or 4 mini loaf pans.
3. In a bowl, combine flour, baking soda, baking power salt, and cinnamon and stir to mix thoroughly.
4. In a mixer, combine butter and sugars and mix to creamy consistency.
5. Add bananas to mixer and mix well.
6. Add vanilla, lemon juice, eggs, and buttermilk and mix well.
7. With mixer on low speed, add dry mixture gradually. Mix only until incorporated.
8. Put batter into loaf pan or divide evenly among the 4 minis.
9. Put into oven, 1 hour, 10 minutes for the loaf pan, 35 minutes for the minis.
10. Cool for 5 minutes, then remove from pan(s) onto a cooling rack.
Title: Apple Cranberry Orange Cobbler
Ingredients:
- 1/2 sugar
- 3/4 water
- 1/4 pumpkin pie spice
- 3/4 fresh cranberries
- 1 apples
- 6 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/4 baking soda
- 1 salt
- 1/4 butter
- 1/4 low-fat buttermilk
- 1/4 sugar
- 2/3
- 1
- 2
Instructions:
1. Preheat oven to 400°F Coat a 3 quart casserole dish with non-stick cooking spray.
2. To prepare fruit mixture, combine the 1/2 cup sugar, orange juice, water, spice, and cranberries in a saucepan. Bring to a boil, stir occasionally. Reduce heat; simmer 10 minutes or until cranberries pop and mixture is slightly thick. Cool slightly; stir in apples and rum extract. Spoon fruit mixture into the 3-quart casserole dish.
3. To prepare topping, in a small bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in margarine using a pastry blender (or 2 knives) until mixture resembles coarse meal. Combine buttermilk and rind and add to the flour mixture. Stir just until moistened.
4. Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar.
5. Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.
Title: Canned Biscuit Dough Donuts and Holes
Ingredients:
- 1 ground cinnamon
- 1/4 sugar
- 2 confectioners' sugar
- 5 milk
- 1 vanilla extract
- 1/4 cocoa powder
- 14
Instructions:
1. Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
2. In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
3. Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.
Title: Peachy Delight
Ingredients:
- 1 flaked coconut
- 1 pecans
- 1 butter
- 1
- 3/4
Instructions:
1. Preheat oven to 325 degrees F.
2. Spread peaches and juice in the bottom of a 13X9 inch baking dish that has been sprayed with oil.
3. Sprinkle dry cake mix over peaches, evenly.
4. Do not pack into the peaches.
5. Pour melted butter over the cake mix.
6. Mix the coconut and pecans together and spread evenly on top of butter cake mix.
7. Bake 55-60 minutes.
Title: Butterscotch Pudding
Ingredients:
- 3/4 light brown sugar
- 3 flour
- 3 milk
- 2
Instructions:
1. Cream sugar and egg yolks.
2. Add flour to make paste.
3. Then add milk a little at a time until well blended.
4. Cook over medium heat, stirring constantly until roll boil and thick.
5. Remove from heat and cool.
6. Add butter the size of walnut and stir until well blended.
7. This makes a good butterscotch pie or pudding.
Title: Molten Lava Cakes
Ingredients:
- 6 bittersweet chocolate
- 2 butter
- 10 all-purpose flour
- 1/2 confectioners' sugar
- 1 1/2 eggs
- 3 vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 425 degrees F.
2. Grease 6 (6-ounce) custard cups.
3. Melt the chocolates and butter in the microwave, or in a double boiler.
4. Add the flour and sugar to chocolate mixture.
5. Stir in the eggs and yolks until smooth.
6. Stir in the vanilla.
7. Divide the batter evenly among the custard cups.
8. Place in the oven and bake for 14 minutes.
9. The edges should be firm but the center will be runny.
10. Run a knife around the edges to loosen and invert onto dessert plates.
Title: Compote De Fruits D'alsacian
Ingredients:
- 1 fresh blueberries
- 1 fresh strawberries
- 1 fresh blackberries
- 1 raspberries
- 1 watermelon balls
- 1 cantaloupe ball
- 1 thompson seedless grapes
- 1/2 riesling wine
- 2
Instructions:
1. Mix together all of the fruit in a large glass or ceramic bowl and gently toss to mix.
2. Add the orange juice and wine and gently toss again.
3. Chill with a cover on it for at least 20 minutes.
4. Toss again gently before serving.
Title: Easy Apple Dumplings
Ingredients:
- 1 apples
- 5 sugar
- 1 water
- 1 butter
- 1/2 margarine
- 1 vanilla
- cinnamon
Instructions:
1. Flatten biscuits with hand.
2. Wrap each biscuit around an apple half; place seam side down into a greased 13x9x2-inch baking dish.
3. Combine sugar, water, butter, and vanilla; pour into pan.
4. Sprinkle cinnamon over dumplings.
5. Bake uncovered at 350 degrees for 30-40 minutes or until golden brown and apples are tender.
Title: Streusel Sour Cream Muffin Coffeecakes
Ingredients:
- 1 sugar
- 2 1/2 flour
- 1/2 salt
- 1 brown sugar
- 1 butter
- 1 cinnamon
- 2 walnuts
- 1 pecans
- 1 sour cream
- 1 egg
- 2 vanilla
- 1 baking soda
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to middle position.
3. Generously butter the bottoms, sides and tops of 18 non-stick muffin tins.
4. In a large bowl stir together sugar, flour, salt and 3/4 cup brown sugar.
5. Add in 3/4 cups cold butter and blend with a pasty blender or you fingers until the mixture resembles coarse meal with some pea-size butter pieces in the mixture; transfer 3/4 cup of the mixture to a bowl and blend in cinnamon, the remaining 1/4 cup butter and remainder 1/4 cup brown sugar with your fingertips or pastry blender until crumbly.
6. Stir in the chopped nuts; chill for 15 minutes.
7. Whisk together sour cream, egg, egg yolk, vanilla, baking soda.
8. Add in the flour mixture until JUST combined (the batter will be stiff).
9. Divide the batter evenly between the 18 muffin tins (they should be about two-thirds full).
10. Sprinkle each with streusel topping (pressing it lightly into the batter).
11. Bake coffeecakes for about 20-25 minutes, or until they test done with a toothpick inserted in the middle.
12. Cool in the pans on racks for 30 minutes.
13. Loosen the cakes with a small sharp knife, then carefully remove cakes from the muffin tins.
Title: Peach Shortcake
Ingredients:
- 1 2/3 flour
- 1/2 sugar
- 2 1/2 baking powder
- 1/3 salt
- 1/2 ground ginger
- 5 margarine
- 1 skim milk
- 1 2/3 sugar
- 2 cinnamon
- 1/2
Instructions:
1. Sift together dry ingredients.
2. Add wet ingredients.
3. Pour into a 9 by 13 inch pan.
4. Bake at 350 for 15 to 20 min until set.
5. Let cool.
Title: Bradshaw Busters
Ingredients:
- 1/2 light brown sugar
- 1/2 vanilla
- 1 creamy peanut butter
- 1
- 2
- 1
Instructions:
1. In a large saucepan (I use my dutch oven) dissolve brown sugar and Karo syrup over medium heat.
2. Do not boil.
3. Remove brown sugar and Karo syrup from heat.
4. Add peanut butter and vanilla until thoroughly mixed and peanut butter is incorporated.
5. Quickly stir in cereals.
6. Either press into a 9x13 pan to cut into bars, or drop by spoonfuls onto wax paper.
7. You'll get 2-3 dozen"cookies" depending on the size.
Title: Black and White Cookies
Ingredients:
- 1 1/4 vegan sugar
- 1/2 arrowroot
- 1/3 xanthan gum
- 1/2 baking soda
- 1 1/2 salt
- 1 coconut oil
- 1 canola oil
- 3/4 unsweetened applesauce
- 1/3 unsweetened applesauce
- 2 vanilla extract
- 1/3 vegan powdered sugar
- 2 hot water
- 3 vanilla extract
- 1/3 coconut oil
- 1 canola oil
- 1 kosher salt
- 2
- 1/2
Instructions:
1. Preheat oven to 325 degrees F; line 2 rimmed baking sheets with parchment paper.
2. In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, salt.
3. Add in the coconut oil, applesauce (all of it), agave nectar, and vanilla; stir with a rubber spatula until the batter is smooth.
4. Use a 1/4 cup measure, or an ice cream scoop, to drop the dough onto the baking sheet about 1 inch apart; use the bottom of the cup to press the dough to 1/2 inch thickness.
5. Bake 6 minutes, rotate baking sheets, and bake 4 more minutes.
6. Let stand on baking sheets 20 minutes to cool.
7. Meanwhile, to prepare the vanilla glaze, use a small bowl and whisk the powdered sugar, hot water and vanilla until it is thick, but slightly runny (if it becomes too runny, add about 1/4 cup more sugar).
8. For the chocolate sauce, you can use a double boiler, microwave, or conventional oven.
9. FOR THE DOUBLE BOILER: Fill bottom with water and set over low heat and bring to a gentle simmer; add chips and stir once they become shiny. Remove from heat when they are all melted and stir in the coconut oil and salt until thoroughly combined.
10. FOR THE MICROWAVE: Place the chips in a small bowl and heat at 50% power for 30 seconds and stir. Repeat in 15 second increments until the chips are melted, then stir in the coconut oil and salt until combined.
11. FOR THE OVEN: Preheat the oven to 325 degrees F and place the chips in a small stainless steel bowl in the oven unil they are shiny, about 5 minutes. Remove from oven and stir until completely melted, then stir in coconut oil and salt until combined.
12. Once cookies are cooled, spread half of each cookie with the chocolate sauce and the other half of each cookie with the vanilla glaze; let set for 5 minutes before serving.
Title: Chocolate Cupcakes (Vegan)
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 canola oil
- 1/3 vanilla extract
- 1 all-purpose flour
- 1/2 cocoa powder
- 1 baking soda
- 1/3 baking powder
- 3/4 salt
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 F and line muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain ( few tiny lumps are okay, don't over-beat!).
4. Pour into liners, filling three-quarters ofthe way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
Title: Great-Grandma's Chocolate Zucchini Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla extract
- 1 milk
- 1/2 lemon juice
- 1/2 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1/2 flour
- 2 1/2 cocoa powder
- 4 zucchini
- 2 chocolate chips
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Cream together butter, oil, sugar, eggs and vanilla.
3. Stir lemon juice into milk to make sour milk.
4. Stir sour milk into creamed mixture.
5. Sift baking powder, baking soda, cinnamon, cloves, flour and cocoa THREE times.
6. Gradually stir dry ingredients into wet mixture until completely combined, then stir in zucchini.
7. Pour batter into a greased 9x13 cake pan and sprinkle top with chocolate chips.
8. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Title: Citrus Yogurt - Nigella Lawson
Ingredients:
- 1 red wine
- 1 orange, zest of
- 1 honey
- 3/4 low-fat yogurt
- 1 ground cinnamon
- 2 -3 figs
- 2 pistachios
Instructions:
1. Put the red wine, orange zest and honey into a bowl.
2. Whisk in the yogurt and ground cinnamon.
3. Quarter the figs and divide them between 2 bowls.
4. Pour the yogurt mixture around the figs in each of the bowls and sprinkle with the pistachios to decorate.
Title: Rich Baked Chocolate Puddings
Ingredients:
- 10 bittersweet chocolate
- 4 eggs
- 2 sugar
- 1/4 unsalted butter
- 1/2 unsalted butter
- 6
Instructions:
1. Preheat oven to 325 degrees.
2. Arrange eight 1/2 cup ramekins in a large roasting pan.
3. In a microwave-safe bowl, melt the chocolate at medium power for about 2 minutes, stirring every 30 seconds; let cool.
4. In a large bowl, beat the egg yolks with the whole eggs and sugar until thick and pale, about 4 minutes.
5. In a medium saucepan, melt all of the butter over moderate heat until sizzling. Remove the saucepan from the heat and whisk in the chocolate until smooth. Add to the egg mixture and beat until thoroughly combined.
6. Spoon the pudding in to the ramekins. Carefully fill the roasting pan with enough hot water to reach halfway up the sides of the ramekins. Bake the puddings for about 20 minutes, or until the edges are firm but the centers are still a bit soft. Remove the ramekins from the water bath and let the puddings cool completely. Serve with whipped cream and chocolate shavings.
Title: Aunty Mary's Cold Tea Plum Pudding
Ingredients:
- 2 plain flour
- 2 sugar
- 1 black tea
- 1 cinnamon
- 1 bicarbonate of soda
- 1 1/2 allspice
- 1 butter
- 1
Instructions:
1. Mix dry ingredients together except for carb-soda.
2. Rub in butter to above mix.
3. Add carb-soda to tea then add to mix.
4. Wet cloth and coat with flour, place mix in floured cloth.
5. Place pudding mix wrapped in cloth into boiling water for 3hrs hours. (I have also heard of people using a steamer lined with baking paper instead of the cloth)
6. Handy hint is to place a saucer in the bottom of the saucepan to place the pudding on while cooking.
Title: Kentucky Pecan Cake
Ingredients:
- 2 1/2 self rising flour
- 2 sugar
- 1 1/2 applesauce
- 1 cinnamon
- 2 1/2 hot water
- 2 pecans
- 4 powdered sugar
- 1
- 4
Instructions:
1. Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth.
2. Stir in chopped pecans.
3. Beat room temperature egg whites until stiff; fold into batter.
4. Pour mixture into an ungreased 10-inch tube pan.
5. Bake at 350 degrees for 1 hour and 30 minutes.
6. Invert pan, and cool cake completely; remove from pan.
7. Sprinkle top of cake with powdered sugar.
Title: On-The-Spot Thumbprint Cookies
Ingredients:
- 1/2 brown sugar
- 4 butter
- 1 egg
- 1 vanilla
- 1 1/2 1% low-fat milk
- 1 1/4 flour
- 1/2
Instructions:
1. Cream together the sugar and the butter.
2. Stir in the eggs, vanilla, and milk.
3. Mix in the flour.
4. Roll the dough into 1" balls and place on a baking sheet covered in parchment paper.
5. Make a depression in each ball with a floured thumb, then fill the indent with jam (I suggest cherry).
6. Bake at 350 degrees for 20 minutes.