lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Bananas and Cream Coffee Cake
Ingredients:
- 1 1/2 heavy cream
- 1 lemon juice
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 2 pure vanilla extract
- 1 banana
- 1 all-purpose flour
- 3 1/2 salt
- 1/2 cinnamon
- 1/8 baking powder
- 1 baking soda
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Spray a ten inch angel food cake pan with non-stick cooking spray. Place on a parchment paper-lined baking sheet.
3. In a small bowl, stir cream with lemon juice and let stand until cream curdles.
4. In a large mixer bowl, cream the butter with the sugar. Add eggs, vanilla, coffee and then banana puree. Fold in cream and dry ingredients. Scrape bottom of bowl often to ensure ingredients are properly blended.
5. Spoon batter into prepared pan. Sprinkle on coconut and nuts.
6. Bake for 70 to 90 minutes (until cake springs back when gently pressed with fingertips). Cool for 10 minutes. Invert on a serving platter. Drizzle on melted chocolate.
Title: Strawberry Shortcake
Ingredients:
- 1 cream cheese
- 8 sugar
- 1 cornstarch
- 12 strawberry Jell-O gelatin dessert
- 1 water
- 3 strawberries
- 3 strawberry
- 1 mint leaf
- 2
Instructions:
1. Beat the custard ingredients in a bowl til well combined.
2. Glaze:.
3. Cook the ingredients except strawberries in a saucepan on med heat until thick.
4. Let it cool and then add your strawberries.
5. Cut your angel food cake into med squares and layer cake, glaze, custard.
6. Ending with the custard layer looks best.
7. Top with your whole strawberries (I fan mine) and a few mint leaves.
Title: Fresh Strawberry Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 sugar
- 2 eggs
- 1/2 vanilla extract
- 1 baking soda
- 1/2 walnuts
- 1/2 fresh strawberries
- 1 sugar
- 3
Instructions:
1. Mix together flour, baking soda, sugar and nuts in a bowl.
2. In another bowl, beat together eggs, flavoring and oil until well blended.
3. Add strawberries, and beat at slow speed of mixer until berries are partially broken.
4. Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible.
5. Pour batter into greased or paper-cup lined muffin tins, filling to half.
6. Bake in 350` oven for 30 minutes, or until they test done.
7. NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350` for 1 hour, or until done. Sprinkle with powdered sugar, if desired.
Title: Fluffy Frosting
Ingredients:
- 1 corn syrup
- 2 cream of tartar
- 1/4 pure vanilla extract
- 1
Instructions:
1. In a saucepan, pour the corn syrup and bring it to a full boil.
2. Meanwhile, beat eggs whites with cream of tartar until they hold soft peaks.
3. With the mixer still running on high, slowly add hot corn syrup in a slow, thin but steady stream.
4. Keep beating until frosting has stiff shiny peaks and hold their shape.
5. Beat in vanilla.
6. This recipe makes a lot, so feel free to make only half for a small cake.
7. Keep frosted cake refrigerated when not serving.
Title: Simple Meringue
Ingredients:
- 4 caster sugar
- 8 vanilla extract
- 1 vinegar
- 1
Instructions:
1. Whisk the egg whites until they are stiff and form peaks.
2. Then whisk in 75% of the sugar, the vanilla and vinegar until mixed.
3. Fold in the remaining sugar then cook on low heat - 100 degrees centigrade for 3 hours.
4. Remove from oven and leave to cool then decorate as wished.
Title: Cardamom Walnut Cookies
Ingredients:
- 1/2 granulated sugar
- 2 ground cardamom
- 1 1/2 powdered sugar
- 1 unsalted butter
- 2 vanilla extract
- 1 lemon zest
- 1/4 salt
- 2 all-purpose flour
- 1 1/2 walnuts
Instructions:
1. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl.
2. Set mixture aside.
3. Combine 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl.
4. Using electric mixer, beat at medium-high speed until well blended.
5. Add flour and chopped nuts.
6. Beat until dough forms, scraping the sides of the bowl occasionally.
7. Gather dough into a ball and wrap in plastic, chill 1 hour.
8. Preheat oven to 350°F.
9. Using hands and generous 1 tablespoon dough for each cookie, roll dough into 48 3/4-inch balls; transfer to parchment-lined baking sheets.
10. Bake cookies until golden, about 25 minutes.
11. Sift powdered sugar and cardamom mixture over warm cookies, turn to coat well.
12. Can be made 3 days ahead. Store in airtight container.
Title: Caramel-Almond Coconut Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1 1/4 flaked coconut
- 1/3 butter
- 1 1/2 heavy cream
- 1/2
- 3
- 1
Instructions:
1. CAKE:
2. Preheat oven to 350 degrees.
3. Grease and flour 13 x 9 pan.
4. Beat cake mix, eggs, water and oil on low speed for 30 seconds.
5. Beat on high speed for 2 minutes.
6. Stir in 1/2 cup coconut.
7. Spoon batter into pan.
8. Bake for 28-35 minutes or just until wooden toothpick inserted in center comes out clean.
9. TOPPING:
10. while cake is still baking, prepare topping.
11. Melt butter in medium saucepan over medium-low heat.
12. Stir in caramel topping and cream.
13. Stir in almonds and remaining coconut.
14. Increase heat to medium and bring mixture to a full boil.
15. Boil for 5 minutes our until thick, but still spreading consistency, stir constantly.
16. Carefully spread mixture over cake just as it comes out of the oven. Sprinkle morsels over cake while still hot out of the oven.
17. Cool completely in pan on wire rack.
Title: Pumpkin Torte
Ingredients:
- 3/4 granulated sugar
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 2 eggs
- 1 Libby's canned pumpkin
- 1 Carnation Evaporated Milk
- 9 pecans
- 1/2 butter
- 1/2
Instructions:
1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Place in 9X13 pan.
3. Sprinkle 1/2 or more of the yellow cake mix on top.
4. Sprinkle with pecans.
5. Drizzle the melted stick of butter on top of pecans.
6. Bake for 1 hour 350.
Title: Makrout a Louz - Algerian Almond Cakes #2
Ingredients:
- 3 granulated sugar
- 1 lemons, zest of
- 3 eggs
- 3 cornflour
- 3 icing sugar
- 2
- 2 1/2
Instructions:
1. Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
2. Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
3. Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
4. Bake on middle shelf at approx 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK.
5. When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar. Re-dip with sugar 15 mins later and pop into paper cases.
6. For the syrup you can make it easily by putting 2 cups of water and 1 cup of sugar in a pan and boiling for 10 minutes It needs to be nice and light - just enough to hold the icing sugar on.
Title: Marbled Peppermint Angel Cake
Ingredients:
- 1 powdered sugar
- 1 milk
- 6 corn syrup
- 1
- 1 -2
- 1/2
- 1/4
- 3
- 1/4
Instructions:
1. Follow the directions on the package to make the angel food cake batter, but add 1 tsp peppermint extract with the water. Divide the batter in half. Tint half with red food coloring, folding gently until the color is blended. Leave the other half white.
2. Spoon the batter into a non-greased tube pan, alternating layers of red and white batter, usually you'll get two layers of each - red, white, red, white.
3. Cut through the batter with a knife to marble. Bake according to the package directions.
4. Cool according to package directions. Remove from pan. Shortly before serving, drizzle with glaze and top with crushed candy cane.
5. Glaze directions: Combine sugar, corn syrup, 1/4 tsp peppermint extract and food coloring adding enough milk to make a "drizzable" glaze. Drizzle over cake. Sprinkle with crushed candy cane.
Title: Revani (Greek Cake using Semolina)
Ingredients:
- 2 all-purpose flour
- 3 1/2 baking powder
- 1/4 salt
- 6 eggs
- 1 sugar
- 1 1/2 butter
- 1 orange zest
- 1 vanilla extract
- 1 semolina
- 1 sugar
- 1/2 water
- 3 cinnamon stick
- 2 brandy
- 1/2
- 2
Instructions:
1. Preheat oven to 350F.
2. Butter and flour a 13 X 9 inch pyrex baking pan.
3. Sift flour, baking powder and salt.
4. In large electric mixer bowl, beat egg whites until frothy.
5. Gradually beat in 1/2 cup of the sugar.
6. Continue beating until very stiff and glossy.
7. Set meringue aside.
8. Beat egg yolks, remaining sugar, and butter until very light and fluffy.
9. Add orange rind and vanilla.
10. Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
11. Fold in meringue.
12. Turn into prepared pan and sprinkle with almonds.
13. Bake for 40-50 minutes, or until it tests done.
14. Cool.
15. For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
16. Add brandy and remove cinnamon stick.
17. Pour hot syrup over cooled cake.
18. Cool and cut into squares.
19. Serve with a dollop of whipped cream.
Title: Blackberry Dumplings
Ingredients:
- 4 butter
- 1 milk
- 3 1/2 sugar
- 2 eggs
- 3 1/2 flour
- 3 baking powder
- 2 vanilla
- 4 water
- 1 1/2 blackberries
Instructions:
1. In a bowl, combine melted butter, milk, eggs, 1 cup sugar and vanilla.
2. In separate bowl, combine flour and baking powder. Add dry ingredients to liquid and stir. Do not overmix.
3. In large skillet, combine water, 2 1/2 cups sugar and blackberries. Cook over medium heat till mixture thickens.
4. Drop dumpling batter by the spoonful into blackberry mixture and cook dumplings till they rise. Test with fork. When fork comes out clean, remove dumplings and continue with remaining batter.
5. Serve dumplings warm, topped with blackberry mixture. ** I do not know how many this makes so I guessed it anyone works it out let me know.
Title: Any Berry Crisp
Ingredients:
- 1 frozen blueberries
- 1/4 salt
- 1/4 pepper
- 2 flour
- 1 rolled oats
- 1 brown sugar
- 1/4 salt
- 1/4 butter
- 1/4 walnuts
- 1/2
Instructions:
1. In glass baking dish or deep pie dish add fruit, sprinkle with salt, pepper, and balsamic vinegar.
2. This is the secret ingredient!
3. It will really make the flavor of your fruit pop.
4. In separate bowl combine flour, rolled oats, brown sugar, salt, and butter, with fork until it forms a crumble consistency.
5. Add nuts if desired.
6. Sprinkle over top of fruit.
7. Dot with additional butter if desired.
8. Bake in a 375 degree oven for 20-25 minutes, until crumble on top starts to lightly brown and crisp.
9. Serve warm or cold.
10. Serve alone or with whipped cream or ice cream.
11. Yum!
Title: Rhubarb Raspberry Mousse
Ingredients:
- 3 fresh rhubarb
- 1 cold water
- 12 sugar
- 2 lemon juice
- 2 unflavored gelatin
- 1 fresh raspberry
- 3/4 heavy whipping cream
Instructions:
1. In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
2. Bring to a boil.
3. Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
4. Strain; return to the pan and set aside.
5. In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
6. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
7. Strain; add to rhubarb mixture.
8. Stir in softened gelatin.
9. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
10. In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
11. Fold into rhubarb mixture.
12. Spoon into dessert glasses or bowls.
13. Cover and refrigerate for 4 hours or overnight.
14. Note: Prep time does not include chilling time.
Title: Turtle Pumpkin Pie
Ingredients:
- 1/4 graham cracker pie crust
- 2 pecan pieces
- 1 pecan pieces
- 1/2 milk
- 2 instant vanilla pudding
- 1 canned pumpkin
- 2 ground cinnamon
- 1 ground nutmeg
- 1
- 1/2
- 1
Instructions:
1. Pour 1/4 cup carmel topping into crust and sprinkle with 1/2 cup of pecans.
2. Beat milk, dry pudding mixes, pumpkin and spices with wisk until blended.
3. Stir in 1 1/2 cup whipped topping and spread into crust.
4. Top with remaining whipped topping.
5. Refrigerate 1 hour.
6. Just before serving top with 2 tbs. pecans and drizzle remaining carmel with fork.
Title: Berry Muffins
Ingredients:
- 1 3/4 flour
- 2/3 brown sugar
- 1 baking powder
- 1 milk
- 1 eggs
- 2 butter
- 3 vanilla
- 1 raspberries
- 1 blackberry
Instructions:
1. In large bowl, combine flour, sugar, bkg powder and orange rind. Whisk together milk, eggs,butter and vanilla. Pour wet over dry ingredients. Sprinkle with berries. Stir just until moistened.
2. Spoon into greased or lined muffin cups. Bake at 400 degrees for 20 to 25 minutes.
Title: Fun Frosting
Ingredients:
- 1 marshmallow creme
- 1
Instructions:
1. Combine all ingredients in a large bowl and beat at medium speed until smooth.
2. This makes enough to frost one 9x13-inch sheet cake or 24 cupcakes.
3. Refrigerate any leftover frosting.
Title: Chocolate Dipped Clouds
Ingredients:
- 3 cream of tartar
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1 bittersweet chocolate
- 6 unsalted margarine
- 1
Instructions:
1. Preheat oven to 225 deg. Line 2 baking sheets with waxed paper.
2. In large mixing bowl using an electric mixer set on high speed. Beat egg whites until foamy, beat in cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, but not dry peaks form, beat in vanilla until combined --
3. Using a teaspoon shape meringue mixture into twenty-four 1 1/2 inch rounds, place 1 inch apart on prepared baking sheets. Bake meringues until firm and dry about 30 minutes. Turn off oven, let meringues cool in oven until dry and crisp about one hour.
4. While meringues are cooling prepare chocolate coating in a double boiler set over simmering (not boiling) water. Melt chocolate stirring constantly until smooth, remove from heat, add margarine and stir until melted and smooth cool completely.
5. Carefully remove meringues from waxed paper, dip each meringue halfway into coating allowing excess to drip back into bowl. Place meringues on waxed paper let stand until set.
Title: Blackberry Cake
Ingredients:
- 1 vegetable shortening
- 3 eggs
- 2 sugar
- 1 blackberry
- 1 buttermilk
- 1 baking soda
- 3 all-purpose flour
- 1 salt
- 1 ground cinnamon
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. Cream the shortening, eggs, and sugar with a mixer at medium speed. Add the blackberries.
3. Mix the buttermilk and baking soda in a small bowl. Combine the flour, salt and cinnamon in a large bowl; mix well.
4. Add the buttermilk mixture and the dry ingredients alternately to the creamed mixture; beat well. Pour into the prepared cake pans.
5. Bake for 30 to 40 minutes, until a wooden pick inserted in the center comes out almost clean. Do not overbake. Cool on a wire rack.
Title: Peach Cobbler
Ingredients:
- 7 brown sugar
- 1/3 all-purpose flour
- 2 lemon juice
- 1 all-purpose flour
- 3/4 whole wheat flour
- 1/2 brown sugar
- 3 baking powder
- 1 1/2 butter
- 1/4 milk
- 1/2
Instructions:
1. BISCUITS: In bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs.
2. Using fork, stir in milk to make ragged dough. Set aside.
3. In large bowl, toss together peaches, sugar, flour and lemon juice. Transfer to 8-inch square glass baking dish. Bake in 350F oven for 20 minutes.
4. Drop dough by 9 heaping 1 tablespoons onto hot fruit mixture. Bake until biscuits are golden and no longer wet underneath, about 50 minutes.
Title: Chocolate Mousse Like None Other
Ingredients:
- 280 dark chocolate
- 60 unsalted butter
- 8 sugar
- 60
- 4
- 280
Instructions:
1. Chop 240g of the chocolate and place it in a heatproof bowl.
2. add the butter.
3. place over a saucepan half filled with simmering water.
4. gently melt the chocolate and butter.
5. stirring until it's smooth, do this as slowly as possible, if the chocolate is allowed to get to hot it will become granular.
6. whisk the egg whites until they turn white and soft peaks form, again do not overwhisk the whites or you will end up with a very granular mousse.
7. add the sugar.
8. stir the egg yolks into the chocolate.
9. using a spatula, pour chocolate mousse into a large glass bowl and put in the fidge for 1 hr to set.
10. when ready to serve, whip the cream until firm and spoon it over the chocolate mousse.
11. grate the remaining chocolate over the cream, or let your children have fun with the decorating.
Title: Spotted Dick
Ingredients:
- 1 1/2 plain flour
- 1 1/2 baking powder
- 1/2 sugar
- 1 1/2 ground ginger
- 2 sultanas
- 60 dried currants
- 110 suet
- 1 1/2 lemons, zest of
- 2 eggs
- 2 milk
- 2/3
Instructions:
1. Sift the dry ingredients including the sugar and the ginger, into a large bowl.
2. Add the breadcrumbs, sultanas, currants, suet and lemon rind, mixing with a wooden spoon, thoroughly.
3. Combine the egg and the milk and add to the dry ingredients, mixing together well, adding a little more milk if necessary, then set aside for 5 minutes.
4. lay a sheet of baking paper on the work surface and for the pudding mixture into a roll shape, about 8 inches long.
5. Roll the pudding in the paper and fold up the ends (do not wrap it too tight as it has to expand as it cooks).
6. Wrap the roll in a clean tea towel, and put in the top of a bamboo steamer, placed over a work filled one third full of simmering water.
7. Cover and allow to simmer for 1 1/2 hours, being careful not to let it boil dry (replenish the water as needed).
8. Unmould the puddint onto a serving plate, cut into slices and serve with warm custard or cream.
9. NOTE: Suet can be bought at good butchers- but keep in mind that they might have to get it in specially, so order it a few days before you need it, store it in the freezer until ready to use- this makes it much easier to grate (the suet is grated so that it binds easily with the other ingredients).
Title: Caramel-Fudge Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3
- 1
- 1/2
Instructions:
1. Prepare cake batter according to pkg directions.
2. Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
3. Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
4. Immediately poke holes in the cake with a meat fork or skewer.
5. Spread caramel and fudge toppings over cake.
6. Cool on a wire rack.
7. Frost with Cool Whip.
8. Sprinkle with toffee bits and remaining chocolate chips.
9. Store in fridge.
Title: Mom's Strawberry Angel Food Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 2 frozen strawberries
- 1 Cool Whip
- 1 Cool Whip Lite
- water
- fresh strawberries
Instructions:
1. Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces.
2. In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled.
3. Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations.
4. Try experimenting with different flavors of jell-o and fruit-delicious!
5. Enjoy!
Title: Almond Heart Cookies
Ingredients:
- 1/2 unsalted butter
- 1 1/4 granulated sugar
- 3/4 all-purpose flour
- 2 1/3 ground cinnamon
- 1/2 ground nutmeg
- 1/4 powdered sugar
- 1
- 2
- 3
Instructions:
1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.
2. Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat “fluffy.” In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
3. Because this dough has a good amount of butter, it needs no “resting” time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length. Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough “sandwiches.” Place two of them in the refrigerator and work with remaining disk of dough.
4. Preheat oven to 350°F Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a 1/8-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
5. Remove the first rolled sheet from the refrigerator. Place it on a flat surface and remove the top layer of waxed paper. Spread a small amount of flour onto your work surface and invert the dough onto it. Carefully remove the second sheet of waxed paper. Cut as many 1 ½-inch hearts (or rounds) as possible. Reserve the scraps in the refrigerator. Arrange the cut cookies neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
6. Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired. Waste dough? No such thing. Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies.
7. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack. Put the raspberry jam in a bowl and whisk to remove large lumps.
8. Spoon about ½ teaspoon raspberry jam on each bottom and place a “top” heart on each. Dust with powdered sugar, if desired.
9. Note: Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use.
Title: Apple and Blackberry Crisp
Ingredients:
- 2 cooking apples
- 4 blackberries
- 1/2 light brown sugar
- 2 ground cinnamon
- 8
- 1
- 2
Instructions:
1. Preheat the oven to 400°F
2. Place the breadcrumbs on a baking tray and toast lightly in the oven for 10 minutes.
3. Peel and core the apples. Chop into small pieces and place in the bottom of an ovenproof dish with the lemon juice and superfine sugar.
4. Add the blackberries and mix with the apple pieces, taking care not to break up the blackberries.
5. Mix together the toasted breadcrumbs, light brown sugar and cinnamon. Sprinkle over the fruit and place in the oven.
6. Bake in the oven for 15–20 minutes until golden brown.
7. Remove from the oven and serve hot with low-fat custard.
Title: Coconut Poke Cake
Ingredients:
- 1 water
- 3 cream of coconut
- 1/3 sweetened condensed milk
- 1 1/3 flaked coconut
- 1/2
- 1
Instructions:
1. Prepare and bake white cake mix according to package directions.
2. Remove cake from oven.
3. While still hot, using a utility fork, poke holes all over the top of the cake.
4. Mix cream of coconut and sweetened condensed milk together.
5. Pour over the top of the still hot cake.
6. Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
7. Keep cake refrigerated.
8. Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.