lumicero/recipes-ing2inst huggingface dataset:
Title: Linda's Macaroon Fruit Casserole
Ingredients:
- 3 pears
- 3 pineapple chunks
- 3 cherries
- 16 margarine
- 16 brown sugar
- 12
- 1/2
- 5
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 baking pan with cooking spray.
3. In a large bowl gently mix peaches, pears, pineapple, cherries and apricots.
4. Set aside.
5. Place macaroons in food processor and crush coarsely(may need to do this in 2 batches).
6. Spread 1/3 crumbs evenly over the bottom of the baking dish.
7. Top with 1/2 of the fruit.
8. Repeat layers ending with macaroon crumbs.
9. Scatter slivered almonds and brown sugar over the top.
10. Cover loosely with aluminum foil.
11. Bake for 30 minutes.
12. Remove from oven.
13. Drizzle melted margarine on top.
14. Bake uncovered for 45 minutes or until top is bubbly and lightly brown.
15. Serve warm.
Title: Mean Chef's Espresso Flan
Ingredients:
- 5 eggs
- 2 sugar
- 1 vanilla extract
- 1 heavy cream
- 1 1/4 salt
- 1 butter
- 1 water
- 1/2 sugar
- 6
- 1/2
- 1
Instructions:
1. In a large bowl, whisk together egg and egg yolks.
2. While whisking add the sugar slowly until fully dissolved.
3. Add vanilla, heavy cream, milk, and salt and continue to whisk.
4. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
5. In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
6. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
7. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
8. Preheat the oven to 350 degrees F.
9. Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
10. The hot water bath will allow the flan cups to cook evenly in the oven.
11. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
12. Bake for 40 minutes.
13. When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
14. Ramekins can be covered and refrigerated overnight if necessary.
15. Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
16. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
17. For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
18. Add sugar and stir until caramel brown (about 4 minutes).
19. Remove from heat and allow to cool for about 2 to 3 minutes.
Title: Vanilla Popcorn
Ingredients:
- 1
- 2
Instructions:
1. Pop popcorn in hot air popper 1/3 cup at a time.
2. Take out kernals.
3. Melt vanilla chips in microwave according to directions.
4. Set aside a few spoonfuls of melted vanilla for red and green"splatters.
5. "Pour melted chips over popcorn and mix will.
6. Pour onto cookie sheets to harden.
7. Mix red and green with remaining candymelt.
8. Flick colors onto popcorn with a spoon or knife.
9. Great for Christmas time!
Title: Nigella Lawson Pantry-Shelf Chocolate-Orange Cake
Ingredients:
- 1/2 butter
- 4 margarine
- 1 1/3 orange marmalade
- 1/2 granulated sugar
- 2 eggs
- 1 self-rising flour
Instructions:
1. Oven@ 350.
2. Melt the butter in a saucepan and then add the chocolate and stir until melted.
3. Take off of the heat.
4. Add the marmalade, sugar, and the eggs and combine.
5. Gradually beat in the flour.
6. Pour into a greased 8-inch springform pan.
7. Bake for about 50 minutes or until a toothpick comes out clean when inserted.
8. Cool in pan for 10 minutes before turning out.
Title: Bisquick Rocky Road Brownies
Ingredients:
- 1 butter
- 2 Bisquick baking mix
- 2 sugar
- 1 vanilla
- 1/2 eggs
- 2 miniature marshmallows
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bottom only of pan,
3. Heat 1/2 cup of the chocolate chips and the butter in saucepan over low heat, stirring occasionally, until melted.
4. Mix baking mix, sugar, vanilla, eggs and chocolate mixture, spread in pan. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chocolate chips.
5. Bake 15 minutes or until marshmallows are golden brown.
6. Cool completely, cut into 2 inch squares.
Title: Nutella Ice Cream
Ingredients:
- 1 heavy cream
- 1/2 granulated sugar
- 1/4 honey
- 1/4 milk
Instructions:
1. Blend the milk and cream together.
2. Add the Nutella to the cream mixture along with sugar or honey.
3. Blend it all together.
4. Pour the mixture in an aluminium vessel and keep it the freezer for 4 hours.
5. After 4 hours break the frozen mixture into parts and run in it in an ice cream maker until soft and creamy.
6. Pour it back in the vessel and place in freezer for an hour or two.
Title: Kahlua Creme Fruit Dip
Ingredients:
- 1 Cool Whip
- 1 instant vanilla pudding
- 1/4 Kahlua
- milk
Instructions:
1. Mix vanilla pudding into cool whip. Easier with a mixer but you can use a spoon.
2. Stir in Kahlua.
3. Set for 2-3 hours in fridge.
4. Dip will be very thick. Stir in milk until desired consistency is reached.
Title: Apple Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 sugar
- 2 butter
- 2 margarine
- 1 eggs
- 5 milk
- 1 baking apples
- 1 cinnamon
- 2 sugar
- 3 flour
- butter
Instructions:
1. Mix first 6 ingredients and pour into 9x13 greased cake pan. Slice baking apples and place on top of batter.
2. Combine 1 cup sugar, 2 tablespoons flour, and 3 tablespoons butter, mix together and sprinkle this mixture on top of batter. Then sprinkle cinnamon and nutmeg on top and bake in oven at 325F for one hour.
Title: Double Chocolate Oatie Cookies
Ingredients:
- 250 butter
- 50 caster sugar
- 115 light brown sugar
- 200 self-rising flour
- 175 porridge oats
- 115 chocolate
- 85 white chocolate
- 50 raisins
- 50
Instructions:
1. Preheat the oven to Gas 4/180°C/350°F.
2. Grease and line a baking sheet with parchment.
3. Beat the softened butter with the sugars until light and fluffy.
4. Stir in the flour and oats.
5. Roughly chop the chocolate and cherries into ~1cm chunks. Stir into the mixture along with raisins.
6. Divide the mixture into 20 rough balls and space out on the baking sheet (they will spread).
7. Bake for 15-20 minutes.
Title: Log Cabin Cake
Ingredients:
- 2 flour
- 1 1/4 graham crackers
- 1 margarine
- 2 butter
- 2 eggs
- 3/4 sugar
- 1 1/2 baking powder
- 1 milk
- 1/2 brown sugar
- 1 coconut
- 1 margarine
- 3 butter
- milk
Instructions:
1. -----------Cake------------.
2. Blend all ingredients in a bowl and then pour into an 8"x8" greased pan.
3. Bake at 350 until done.
4. ---------Topping-------------.
5. Heat all ingrdients in a saucepan until all the sugar is melted.
6. spread on cake when done and place under broiler while watching closely.
7. About 2 minutes.
Title: Chocolate Chip Muesli Cookies
Ingredients:
- 3/4 whole wheat flour
- 1/2 baking soda
- 1/2 salt
- 2/3 applesauce
- 3/4 brown sugar
- 1 egg
- 1 muesli
- 3/4
Instructions:
1. preheat oven to 375 degrees.
2. in a small bowl, stir together flour, baking soda, and salt then set aside.
3. In a large bowl, mix together applesauce and brown sugar, then mix in the egg.
4. add the dry mixture to the wet, and stir.
5. fold in the meusli and chocolate chips.
6. drop by rounded 1/2 tablespoons on greased cookie sheet.
7. bake for 10-12 minutes or until golden brown.
Title: Blueberry Crisp
Ingredients:
- 4 blueberries
- 1 unsifted flour
- 3/4 sugar
- 1/2 cinnamon
- 1/2 mayonnaise
Instructions:
1. Place fruit in ungreased 8 x 8" baking pan*.
2. Stir together flour, sugar and cinnamon; blend in mayonnaise until mixture resembles coarse crumbs.
3. Sprinkle/spread over fruit.
4. Bake 35-40 minutes at 350° or until browned--if using a glass-baking pan, reduce oven temperature to 325°.
Title: Joey's Cupcakes
Ingredients:
- 4 margarine
- 1 sugar
- 2/3 milk
- 1 egg
- 2 flour
- 2 baking powder
- 1/8 salt
- 2 1/2 vanilla
Instructions:
1. Mix all ingredients together.
2. Put mix into muffin tin.
3. Bake at 350 degrees F for 15-20 minutes.
Title: My Best Banana Pudding Dessert
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 Cool Whip
- 1 bananas
- 5 -6
Instructions:
1. In a large mixing bowl beat together vanilla pudding mix and milk for 2-3 minutes until it begins to thicken. Blend in the sweetened condensed milk and mix until smooth. Stir in vanilla extract and fold in the thawed Cool Whip.
2. In a 13x9x2 glass dish layer the bottom with Nilla wafers, add a layer of sliced bananas over top of wafers. Pour enough pudding mixture over top of the first layer of wafers and bananas to cover,leaving some pudding for more layers.
3. Repeat layers of wafers,bananas and pudding.
4. End with a few wafers on top.
5. Cover and chill in refrigerator for several hours.
Title: Quince Upside Down Cake
Ingredients:
- 2 butter
- 1/2 margarine
- 1/2 sugar
- 2 -3 sour pitted cherries
- 1/2 quinces
- 1/2 unsalted butter
- 2 sugar
- 1 eggs
- 1 1/2 flour
- 1/4 baking powder
- 1/4 salt
- 1/3 milk
Instructions:
1. Melt the butter in a pot.
2. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble.
3. Remove from heat add quince slices stir once until coated.
4. Once not to hot arrange the fruit in the bottom of a greased pan, taking care with the pattern and remembering that this will end up being the top of the cake. Sprinkle over the cherries and set aside.
5. Preaheat oven to 350°F/190°C.
6. With the food pocessor combine sugar, butter until fluffy.
7. Add eggs and pulse again.
8. In a separate bowl stir together the flour, baking powder and salt.
9. Stir half the dry mixture into the wet mixture.
10. Now add milk and quince poaching liquid and combine.
11. Fold in the remaining dry ingredients, and then pour mixture over the fruit.
12. Bake in pre-heated oven for 45 mins – 1 hr or until the cake pulls away from the sides of the pan and a skewer inserted into the centre comes out clean.
13. Cool cake in pan on a wire rack for about 20 mins, then turn cake out onto serving plate.
14. Note: You can use fresh quinces as well, but prior use cook them slowly with the caramel until soft. If they produce too much liquid, you can use some of it for the cake-dough.
Title: Bow Ties
Ingredients:
- 1 brown sugar
- 1 corn syrup
- 1/2 honey
- 1/2 water
- 1/2
- 4 -6
Instructions:
1. Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right.
2. Cut each egg roll wrapper from top to bottom into 4 equal pieces.
3. Using a paring knife, cut a 1/2 inch slit in the center of each piece.
4. Using 2 pieces, one laid on top of the other, make a knot like a bow tie. (Fold one end of the piece on top and thread it through the slit. Turn over, fold, and thread through the other way. Open the folded ends before deep-frying).
5. Heat wok and add oil.
6. Deep-fry the bow ties until golden brown, about 5 at a time.
7. Drain on paper towels or a tempura rack if you have one.
8. Boil the syrup ingredients in a pot on medium heat for about 5 minutes.
9. Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well.
10. Set aside to harden.
11. Serve cold.
12. The bow ties can be stored in an air-tight container.
Title: Blow the Doors off Bourbon Cake
Ingredients:
- 1 butter
- 3 granulated sugar
- 8 eggs
- 3 self raising flour
- 2 vanilla essence
- 2 Bourbon
- 3/8
- 1/2
Instructions:
1. Cream the butter and 2 cups sugar until fluffy.
2. Add the yolks, singly, beating each time, and add the flour alternatively with the flavouring and bourbon, beating till smooth.
3. Beat the whites stiff and add the rest of the sugar. Gently fold the yolk mixture into the egg whites.
4. Put the nuts on the bottom of a buttered 10" tube pan and turn the mixture into it, smoothing over.
5. Bake at 350 for 1 1/2 hours & let cool before turning over & cutting.
Title: Bananas Foster Bread Pudding
Ingredients:
- 3 French baguettes
- 1 1/2 butter
- 2 cinnamon
- 1 pecans
- 1 sugar
- 1 brown sugar
- 2 1/2 eggs
- 5 bananas
- 4 vanilla ice cream
Instructions:
1. Bring butter, cinnamon, sugars, and pecans to a simmer in medium saucepan.
2. Add bread cubes to mixture; stir until well coated.
3. In large bowl mix cream and eggs; add bananas.
4. Fold sugars and custard mixtures together, distributing bananas evenly.
5. Pour into buttered 11x7x2-inch pan.
6. Let stand 30 minutes to 1 hour to let bread absorb liquid.
7. Bake 1 hour or until mixture is set in 325 degree oven.
8. Serve warm or cool 3 hours before refrigerating covered.
9. Serve with ice cream.
Title: Ginger and Vanilla Bean Creme Brulee
Ingredients:
- 2 sugar
- 1/2 gingerroot
- 2 vanilla bean
- 1 sugar
- 5
- 12
Instructions:
1. Make custard: Preheat oven to 325°F Place six 3/4-cup ramekins in 13 x 9 baking pan.
2. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
3. Strain into large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
4. Bake custards until almost set in center when pans are gently shaken, 35 minutes. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
5. Make Crème Brûlée: Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
6. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.
7. Garnish crème brulees with fruit (kiwi, strawberries, raspberries, blueberries).
Title: Chocolate, Strawberry and Cookie Parfait
Ingredients:
- 1 milk
- 2 strawberry
- 1
- 6
- 1/4
Instructions:
1. Beat pudding mix and milk with whisk 2 minutes. Refrigerate 5 minutes.
2. Spoon 1/3 of the pudding evenly into 4 mugs or parfait glasses; top with layers of half EACH of the berries and cookies. Repeat layers.
3. Cover wirh layers of the remaining pudding and Cool Whip.
4. SPECIAL EXTRA: Garnish with additional sliced berries.
Title: Bethmaennchen (Traditional German Marzipane Cookie)
Ingredients:
- 1 egg
- 70 powdered sugar
- 50 marzipan
- 400
Instructions:
1. In a large bowl beat egg white and powdered sugar with a wire whisk until thick and creamy. You may also use your electric mixer for this, but be careful not to overbeat the egg whites, you dont want them to form peaks. Add the ground nuts or almonds and stir to combine.
2. Knead in the marzipan until a soft, but not too sticky dough forms. If dough is too sticky to handle, add a few more tbs ground nuts until the consistency is easy to work with.
3. Chill dough for about 30 minutes.
4. With dampened hands (this is important, you have to redampen your hands every once in a while or this will turn into a nightmare) form 40 small balls and place them on a paper lined cookie sheet.
5. In a small bowl beat the egg yolk, then use this to glaze each cookie.
6. Press one whole blanched almond atop each cookie.
7. Bake in the preheated oven at 150°C/300°F for about 20 minutes or until nicely browned, but not too dry.
Title: Graham Streusel Cake
Ingredients:
- 2 graham cracker crumbs
- 3/4 brown sugar
- 3/4 cinnamon
- 1 1/3 butter
- 3/4 water
- 1 eggs
- 1
- 1/3
- 3
Instructions:
1. Preheat oven to 350°F.
2. Generously grease a 9x13" pan.
3. Mix crumbs, sugar, cinnamon, nuts and butter; set aside.
4. Prepare cake mix according to box directions.
5. Pour about 2 1/3 Celsius batter into pan; sprinkle with 2 Celsius crumb mixture.
6. Pour remaining batter into pan; sprinkle with remaining crumbs.
7. Bake until cake springs back when touched lightly in the middle, about 45-50 minutes.
8. Cool before serving.
Title: Pepperidge Farm Milano Cookies
Ingredients:
- 1 butter
- 3/4 light brown sugar
- 2 vanilla extract
- 2 all-purpose flour
- 1 butter
- 1
Instructions:
1. Preheat oven to 325ºF.
2. In a bowl, cream together the 1 cup butter and sugar.
3. Add vanilla extract and flour; mix until smooth.
4. Shape level teaspoons of dough into log shapes.
5. Place on cookie sheet 2 inches apart.
6. Bake for 17 to 19 minutes or until golden brown.
7. Cool.
8. Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth.
9. Spread chocolate on flat side of cookie and top with the other.
Title: Creamy Banana Tiramisu
Ingredients:
- 1 1/2 milk
- 2 instant coffee crystals
- 8 cream cheese
- 1/4 granulated sugar
- 1 vanilla flavor instant pudding and pie filling mix
- 2 frozen non-dairy topping
- 3 bananas
- 12 ladyfingers
- 1/4
Instructions:
1. Stir together milk and coffee crystals until coffee is almost dissolved.
2. With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended.
3. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.
4. To assemble, place ladyfingers in a large casserole dish or 8x8 in glasss dish.
5. Top with pudding mixture.
6. Just before serving, place banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.
Title: Mississippi Mud Cake II
Ingredients:
- 1 butter
- 1/2 sugar
- 2 eggs
- 4 flour
- 1 1/2 salt
- 1 coconut
- 1 vanilla
- 1 1/2 marshmallow creme
- 1 butter
- 1 vanilla
- 1/2 powdered sugar
- 1/3 milk
- 1
- 1/4
Instructions:
1. Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well.
2. Add flour, salt, nuts, coconut and vanilla.
3. Mix well.
4. Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake while still very hot.
5. Icing Melt butter and cocoa together, add the rest of the ingrediants.
6. Spread over marshmallow layer.
7. Swirl into marshmallow cream to resemble mud.
Title: Oatmeal Honey Cookies
Ingredients:
- 3 butter
- 1/2 brown sugar
- 1/4 honey
- 1 egg
- 1 water
- 1/2 flour
- 1/2 salt
- 1 1/2 rolled oats
Instructions:
1. Preheat oven to 350 FrnMix together the butter, brown sugar, honey, egg and water.
2. Sift together the dry ingredients then stir in the oats.
3. Add the dry ingredients to the wet and mix.
4. Add any additional ingredients Drop by heaping teaspoonsful onto an ungreased cookie sheet.
5. Bake 12 to 15 minutes.
6. Cool on a wire rack.
Title: Holiday Fruit Drops
Ingredients:
- 3 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 2 light-brown sugar
- 2 eggs
- 1/2 buttermilk
- 1 vanilla extract
- 1 1/2 pecans
- 2 walnuts
- 2 pitted dates
Instructions:
1. Sift together the flour, baking soda, and salt. Reserve.
2. Cream the softened butter and add the brown sugar and eggs. Beat until mixture is light and fluffy.
3. Add the buttermilk, vanilla, and flour mixture. Mix well. Stir in the nuts, cherry halves and cut-up dates.
4. Drop by teaspoonfuls on lightly greased cookie sheets. If you wish, you may top each cookie with a nut half for decoration. Bake in preheated oven 12 to 15 minutes, or until lightly browned.
Title: Granola Krispie Squares
Ingredients:
- 2/3 sweetened condensed milk
- 1/4 light corn syrup
- 1/4 peanut butter
- 2 peanut butter
- 2 granola cereal
- 2
Instructions:
1. On medium-low heat, in a large pot, combine the sweetened condensed milk, corn syrup, and peanut butter. Whisk constantly until well blended and thick.
2. Remove from heat and stir in granola and rice krispies until completely coated. Dump into a non-stick 8 x 8 pan and-using an oiled wooden spoon-press into pan.
3. Chill in fridge, then cut into squares.
Title: Chocolate Chip & Dipped Almond Fingers
Ingredients:
- 14 butter
- 1/2 margarine
- 2 sugar
- 1 vanilla
- 1 flour
- 3 cinnamon
- 1/2 salt
- 1/2 sugar
- 6
Instructions:
1. Cream 14 tablespoons butter and sugar.
2. Add egg and beat well.
3. Beat in almond and vanilla.
4. Sift together flour, cinnamon, and salt.
5. Add to creamed mixture.
6. Blend in 6 ounces of chips.
7. Chill till workable.
8. Take a tablespoon of dough for each cookie shape into fingers (if needed use flour to help form cookies) and place on greased cookie sheet.
9. Sprinkle with sugar.
10. bake at 350 for 20 minutes.
11. Cool on rack.
12. Dip one side of cookie in chocolate.
13. Place on waxed paper till set.
Title: Pear-Walnut-Marzipane-Tarte
Ingredients:
- 100 butter
- 50 sugar
- 1 salt
- 1 flour
- 150 water
- 2 marzipan paste
- 150 butter
- 75 sugar
- 75 egg
- 1 cornstarch
- 1 potato starch
- 75 walnuts
- 2 pears
- 75
- 2
- 75
Instructions:
1. For the dough combine butter, sugar and salt using the dough hooks of your hand mixer.
2. Knead in the egg yolk. Add flour and water and knead into a smooth dough. Refrigerate wrapped into cling film for 1 hour.
3. For the marzipane filling mix together marzipane, butter and sugar using the whisks of your hand mixer for 5 minutes. Add the egg and the egg white and mix in well.
4. Add almonds and starch and beat in quickly.
5. Roll out the dough on a lightly floured surface to a round of about 28 cm/11 inches. Place in a greased tarte pan of 26 cm/10 inch in diameter. Prick the bottom several times with a fork.
6. Pour the marzipane cream on top and smooth it down with a spoon. Sprinkle the walnuts over it and place the pear slices on top of that. Lightly press them into the marzipane filling.
7. Bake in the preheated oven at 200°C/400°F on the second lowest rack for 40-45 minutes.
8. While the tarte is still hot, bring the apricot jam to a boil and spread it over the tarte.
9. Allow to cool in the pan.
10. Enjoy!
Title: Viennese Cakes
Ingredients:
- 8 cake flour
- 8 margarine
- 3 icing sugar
- icing sugar
Instructions:
1. Also need 18 paper cake cases.
2. Preheat the oven to Gas 4/360F degrees.
3. Put the icing sugar and margarine in a processer and beat until smooth.
4. Add the flour and mix, the texture should be very soft.
5. Spoon or pipe the mixture into the paper cases.
6. Bake for about 20 minutes.
7. When cooled dust with icing sugar and drop a small amount of jam in the centre of each cake.
Title: Bread Pudding with Raisins
Ingredients:
- 1 milk
- 4 eggs
- 3 vanilla
- 2 sugar
- 2 raisins
- 1 butter
- 3
Instructions:
1. Tear bread into tiny pieces in a large bowl.
2. Add the milk, eggs, vanilla, sugar, and raisins and mix well.
3. Let the mixture sit for a little while, so the milk is absorbed.
4. Grease your baking dish will all 3 tablespoons of the butter. You will have large pieces of butter in the pan, that is OK.
5. Pour the pudding into the greased pan and bake at 350 deg. F. for one hour or until firm and brown on the edges.
Title: easy apple dumplings
Ingredients:
- 2 granny smith apples
- 1 cinnamon
- 1/8 butter
- 1/2 white sugar
- 3/4 vanilla extract
- 1 maple syrup
- 1
Instructions:
1. preheat oven to 350 lightly grease 8x8 baking dish wrap each apple piece with 1 crescent roll place wrapped apples seam side down in pan sprinkle with cinnamon in a medium sauce pan combine butter,sugar and orangejuice, bring to a boil.
2. remove from heat and stir in maple syrup and vanilla.
3. pour over apples.
4. bake 30 minutes or until golden brown.
5. spoon sauce over apples when serving.
Title: Earl Grey Soaked Raisin Cake
Ingredients:
- 2 raisins
- 180 butter
- 170 brown sugar
- 170 eggs
- 3 plain flour
- 285 baking powder
- 2
Instructions:
1. Combine tea and raisins, stand for 10 minutes.
2. Strain, reserve liquid.
3. Combine butter and sugar in pan and melt over a medium heat.
4. pour into large bowl and add 2 tblsp of reserved liquid.
5. Cool then add eggs, combine well.
6. Sift over flour, baking powder and a pinch of salt.
7. Stir through drained raisins.
8. Pour batter into well greased and floured 26 cm bundt tin.
9. Bake 180 F for 40 minutes.
10. Turn onto wire rack and cool.