lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Torta With Chocolate Chips
Ingredients:
- 1 3/4 flour
- 1/2 baking powder
- 1/4 salt
- 10 butter
- 1 sugar
- 5 eggs
- 2 lemon zest
- 1 confectioners' sugar
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Butter and flour 10 inch springform pan.
2. Sift together flour, baking powder and salt.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, one at a time.
5. Beat in lemon zest and almond extract, then increase speed to high and beat batter until very light.
6. At low speed, mix in half of flour mixture, beating until just incorporated; beat in half almond flour. Scrape bowl and repeat. Beat at medium until batter is smooth.
7. Add chocolate chips and mix on low just until evenly distributed.
8. Spread batter into prepared pan. Smooth surface and scatter sliced almonds on top.
9. Bake for 45 minutes; rotate pan halfway through. Bake until cake is golden.
10. Cool in pan for 10 minutes on a wire rack. Run knife around edge of cake and remove ring.
11. Dust with confectioners' sugar before serving.
Title: Laird's Applejack Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 8 eggs
- 3 flour
- 2 vanilla
- 1/3 pecans
- 1/2
Instructions:
1. Cream butter & 2 cups sugar 'til light and fluffy.
2. Add yolks one at a time, mixing well each time. Add flour alternately with vanilla and applejack in thirds, beating until smooth after each addition.
3. In another bowl, beat egg whites until stiff but not dry.
4. Beat remaining sugar into egg whites gradually. Gently fold egg yolk mixture into whites.
5. Sprinkle nuts on bottom of well buttered 10" tube pan.
6. Carefully turn batter into pan.
7. Bake in 350 oven for approximately 1&1/2 hours.
8. Cool completely and remove from pan.
Title: Ebinger's Bakery Orange Cappuccino Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1 brown sugar
- 2 baking powder
- 2 orange zest
- 1/2 egg
- 2 vanilla extract
- 1 granulated sugar
- 2 instant coffee powder
- 1/4
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
3. In a bowl mix together flour, baking powder and brown sugar.
4. In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
5. Add the wet ingredients to the dry, blending just until mixed.
6. Batter will be thick.
7. Pour into prepared pan.
8. Sprinkle semisweet chocolate chips over top.
9. In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
10. Pour carefully over cake batter.
11. Bake 35 minutes or until cake springs back when touched lightly in center.
12. Serve warm; spoon cake and underlying sauce into individual dessert dishes.
Title: Lemon-Sour Cream Mousse
Ingredients:
- 2/3 sugar
- 2 lemons, juice and zest of
- 1/2 unflavored gelatin
- 2 salt
- 6 cream cheese
- 1/4 sour cream
- 8 of fresh mint
- 2
Instructions:
1. Pour the sugar into a medium bowl.
2. Using your fingers work the zest into the sugar,.
3. Pour the ice water into separate bowl and sprinkle the gelatin over the top.
4. When the gelatin has soaked through, microwave on low for 1 minute. (Don’t let the mixture boil or it won’t be usable).
5. Beat the egg whites with the salt in a large bowl until stiff but not dry.
6. Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
7. Beat In the gelatin and the lemon juice until well blended.
8. Cover and refrigerate until set about 10 minutes.
9. Lightly oil a 2 quart mold or 8 individual molds.
10. Beat the cream cheese and sour cream until light and fluffy.
11. Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
12. Pour the mousse into the mold(s).
13. Cover with plastic wrap and refrigerate at least 2 hours,.
14. Serve cold, garnished with mint and berries.
Title: Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 vanilla
- 2 flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 3 carrots
- 3 butter
- 1/2 powdered sugar
- 1 cream cheese
- 8
- 1
Instructions:
1. Cake: Combine sugar, oil, eggs, and vanilla in large bowl. In medium bowl combine flour, baking soda, salt, and cinnamon. Mix with fork and slowly add this mixture to sugar/oil mix. Mix in carrots by hand. Bake in greased/floured pan or line with wax paper at 350 for approximately (40 min = 2 round pans or 30 min = 3 round pans) Note: this can also be made in 13x9 pan, but I didn't keep track of my bake time.
2. Cream Cheese Frosting: With mixer on low combine cream cheese and butter (softened to room temp) and slowly add 1- 1 lb box of Domino powdered sugar. Increase mixer speed if needed. Add nuts after mixture is frosting-like consistency and hand mix or use mixer. Spread on each layer of cake after cake is cooled.
Title: Lemon Chiffon Cake
Ingredients:
- 7 eggs
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 3/4 water
- 1/2 lemon peel
- 4 vanilla extract
- 2 cream of tartar
- 1/2 butter
- 1/3 confectioners' sugar
- 3 lemon peel
- 4 1/2 salt
- 1/4 lemon juice
- 1/4 water
- 1/4
Instructions:
1. 5 lemons should be sufficient, used 8 and way too much.
2. let eggs stand at room temp for 30 minutes.
3. crack and separate the eggs.
4. Whisk the yoks, water, oil, lemon peel and vanilla. Add to dry ingredients (flour, sugar, baking powder and salt). Beat until well blended.
5. Pour into large bowl (will need to fold in the eggs whites).
6. clean the mixing bowl and which the eggs and cream of tartar until soft peaks form. fold into the batter.
7. In Angel food pan, cut parchment for the bottom (it stuck and tore coming out. Ungreased. After spooning in, drop twice and use a knife so no air pockets.
8. Place button on stove to soften.
9. bake on lowest rack at 325 for 50 minutes. Invert and cool for 1 hour.
10. Icing takes about 3 minutes - no hurry, it was really sour/sweet, like a lemon drop. Added some water and don't forget the salt. maybe 1/6 cup of each, it was also a bit firm, original recipe called for 1/4 cup lemon juice and no water, maybe 1/3 cup combined.
Title: Grated Taro Pudding
Ingredients:
- 2 coconut cream
- 1
Instructions:
1. Peel the taro, clean and chop into portions.
2. Grate the taro, wrap in softened banana leaves.
3. Bake in an earth oven or steam for one hour.
4. When cooked, cut into squares and mix with coconut cream.
5. Toddy syrup, made from the sap of the coconut flower, can be added for a sweeter taste.
Title: Apple Cranberry Crisp
Ingredients:
- 3/4 sugar substitute
- 2 cinnamon
- 1 salt
- 1/4 sea salt
- 4 apples
- 2 cranberries
- 1/4 old fashioned oats
- 1/4 brown sugar
- 1/4 Splenda granular
- 1/8 butter
- 1/3
- 1/4
Instructions:
1. Preheat oven to 400.
2. Spray a 2 quart casserole dish with pam.
3. In a small bowl combine filling ingredients: sugar substitute, pancake mix, cinnamon & salt, mix well and set aside.
4. In a large bowl combine sliced apples and cranberries.
5. Pour small bowl of ingredients over fruit and toss well to cover all fruit.
6. Spoon fruit mixture into casserole dish, sprinkle any remaining splenda mixture into the fruit.
7. In a small bowl combine all topping ingredients; oats, cereal, sucanat, splenda, pancake mix and stir well. Add butter and cut into mixture until crumbly.
8. Sprinkle over fruit mixture.
9. Bake at 400F for 30 to 35 minutes or until topping is golden brown and fruit is tender.
10. This will make 6 large servings or 8 more modest servings.
Title: Coconut Flan
Ingredients:
- 1 vanilla extract
- 1 coconut milk
- 1 eggs
- 5
Instructions:
1. Blend all ingredients together in a blender.
2. Carefully pour into caramelized pan and bake at 350º in a water bath for about 50 minutes or until golden.
3. Test with a knife, it should come out clean.
4. Remove from oven, cool and refrigerate at least 3 hours.
Title: White Texas Sheet Cake
Ingredients:
- 1 margarine
- 2 flour
- 1 vanilla
- 1 salt
- 1/2 buttermilk
- 2 sugar
- 3 eggs
- 1 water
- 1 baking soda
- 1/2 margarine
- 1 powdered sugar
- 1 pecans
- 4 milk
- 1 vanilla
Instructions:
1. Bring margarine and water to a boil. Remove from heat and add sugar, salt, flour, and soda. In small bowl, beat eggs, buttermilk, and vanilla. Combine both mixtures and beat well.
2. Spread into greased and floured 11/15/1-inch pan. Bake at 350F for 20 minutes. Cool and frost.
3. For frosting: bring margarine and milk to a boil. Add powdered sugar, vanilla and pecans. Spread on cooled cake.
4. Yield: 3 dozen squares.
Title: Chocolate Orange Brownies
Ingredients:
- 1/2 avocado
- 5 maple syrup
- 110 orange
- 1/2 orange zest
- 1 kidney beans
- 40
- 2
- 200
- 1
Instructions:
1. Preheat the oven to 180C/360°F.
2. Place all the ingredients (except for the nuts) into a food processor and blitz until fully combined.
3. Add to a mixing bowl, then mix in the nuts.
4. Line a baking tray with parchment paper, then add the mixture on top.
5. Bake for 30-35 minutes.
6. Remove from the oven and sprinkle with more orange zest and honey/maple syrup to serve.
Title: Sesame Pecan Pie
Ingredients:
- 1/4 sesame seeds
- 3 eggs
- 3/4 sugar
- 1/4 salt
- 1/3 butter
- 1 light corn syrup
- 1 1/2 vanilla extract
- 1 pecan halves
Instructions:
1. Line a 9 inch pie plate with pastry.
2. Sprinkle sesame seeds evenly over the bottom of pie crust.
3. Beat eggs until light and fluffy.
4. Add sugar, salt, butter, corn syrup and vanilla; continue to beat until well mixed.
5. Gently stir in pecans. Pour into pastry.
6. Bake at 350 for 1 hour or until set and pastry is nicely browned.
Title: Chocolate Chunk Vanilla Cake
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 vanilla
- 2 cake-and-pastry flour
- 1 1/2 baking powder
- 1/4 salt
- 1 Carnation Evaporated Milk
- 1
Instructions:
1. Preheat oven to 350°F Grease an 8 or 9-inch square baking dish.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add Carnation milk and then remaining dry mixture. Add chopped chocolate.
4. Spoon batter into prepared pan and spread evenly. Bake 45-50 minutes until a toothpick inserted in center comes out clean.
Title: Soft & Chewy Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 unsalted butter
- 1/2 granulated sugar
- 1 light-brown sugar
- 1 salt
- 2 pure vanilla extract
- 2 eggs
- 1
Instructions:
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Title: Coconut Orange Bread Pudding
Ingredients:
- 8 light cream cheese
- 8 eggs
- 1 3/4 coconut milk
- 10 orange zest
- 14 ground nutmeg
- 2 sweetened flaked coconut
- 1
- 1/4
- 3/4
- 1/3
Instructions:
1. Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.
2. In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
3. In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
4. Bake, uncovered, in a 350°F regular or 325 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
5. Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.
6. Time does not include minimum 2 hour chill time.
Title: Extra Lemony Lemon Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3/4 butter
- 3 eggs
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 4 lemons, zest of
- 1/2 fresh lemon juice
- 1/2 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Using your hands, mesh the lemon zest and sugar together.
3. Cream the butter and sugar/lemon zest mixture together.
4. Add the eggs, one at a time, mixing well between each egg.
5. Combine the dry ingredients (including the lemonade powder) together into one separate container, and the milk and lemon juice together in another.
6. Alternate adding dry ingredient mixture and lemon/milk mixture to the main bowl, mixing for 30 seconds between each addition. Do this until everything is mixed together.
7. When everything has been added, mix one additional minute until smooth.
8. Spoon batter into 24 paper-lined muffin cups.
9. Bake for 15 minutes at 350°F.
Title: Crunchy Gingersnaps
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 nutmeg
- 1/2 clove
- 1/2 sea salt
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 2 crystallized ginger
- 1/4 turbinado sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Line two large or three medium baking pans with parchment paper and set aside.
2. Whisk all dry ingredients (flour, baking powder, gum, spices) and set aside.
3. Using an electric mixer, beat butter with brown sugar until fluffy- about 2-3 minutes.
4. Beat in egg and molasses, followed by oil. Turn mixer to low and gradually add in flour until fully incorporated. Stir in crystallized ginger, if using. Roll into a ball and place in fridge for at least 30 minutes before rolling.
5. When refrigerated and firmer, roll dough into small 1” balls. Roll in granulated sugar before placing 3” apart on parchment-lined baking sheets.
6. Bake 16-18 minutes, turning pan halfway. Cook on pan for a few minutes before transferring to a wire rack to cool completely.
Title: Pumpkin Cake Delight
Ingredients:
- 2 evaporated milk
- 1 1/3 eggs
- 4 walnuts
- 1 pecans
- 1 butter
- 1 margarine
Instructions:
1. Mix the two cans of Libby's Pumpkin Pie Mix with evaporated milk and eggs according to directions.
2. Pour into greased 9x13 baking dish.
3. Sprinkle the dry yellow cake mix over the top of the pumpkin.
4. Sprinkle with nuts.
5. Drizzle with melted butter over the top.
6. Bake at 425 for 15 minutes, then at 350 degrees for 55 minutes.
7. Can be enjoyed with or without whipped cream when cooled.
Title: Stove-Top Rice Pudding
Ingredients:
- 2 1/2 water
- 1/2 seedless raisin
- 1 salt
- 1 cinnamon stick
- 1 fresh lemon rind
- 1 long grain rice
- 1 1/2 sugar
- 1/2 vanilla
- 2 ground cinnamon
- 1/2
Instructions:
1. Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice.
2. Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes.
3. Combine cream and sugar; stir into rice mixture.
4. Cook gently over low heat until mixture is creamy.
5. Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan.
6. Cook over med-low heat until mixture thickens, about 1 minute.
7. Remove from heat and stir in vanilla.
8. Just before serving, remove cinnamon stick and lemon rind.
9. Sprinkle with ground cinnamon if desired.
Title: Very Orange Cake
Ingredients:
- 1/2 self-raising flour
- 1 sugar
- 4 eggs
- 1 orange
Instructions:
1. Preheat the oven to 350 degrees F.
2. Quarter the orange and remove only the pits and center pith.
3. Pulp it in the food processor until smooth. (If it isn't very juicy, you can add a tablespoon or two of orange juice.)
4. Beat the eggs well with the sugar, add the orange and the flour until blended.
5. Bake for 20-30 minutes, or until the top turns golden.
Title: Caramel Pecan Kringle
Ingredients:
- 3/4 - 1 pecans
- 1 puff pastry
- 1 confectioners' sugar
- 1/2 milk
- 1 vanilla extract
- 1/4 salt
- 1
Instructions:
1. For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
2. Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
3. Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
4. Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
5. Bake 15 to 20 minutes or until pastry is golden brown.
6. For icing, whisk together all ingredients, adding additional cream if necessary.
7. Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.
Title: Gingerbread Men
Ingredients:
- 125 butter
- 1/2 brown sugar
- 1 plain flour
- 2 1/2 bicarbonate of soda
- 1 ground ginger
- 3 golden syrup
- 2 1/2 icing sugar
- 1 1/2 butter
- 2 warm water
- 1
- 1/4
Instructions:
1. Preheat oven to 180°C.
2. Cream the butter and sugar until light and fluffy. Add the egg yolk and beat well.
3. Gradually stir in sifted flour and bicarb soda, ground ginger and golden syrup - mix well.
4. Knead the dough lightly before dividing into four sections.
5. Lightly dust your work surface and rolling pin with flour to prevent any stickiness. Roll each portion to a thickness of about 5 mm.
6. Cut dough into people shapes using a cookie cutter.
7. Place men/women on a lined baking tray and bake for approximately 10 minutes (they will harden somewhat upon cooling). Allow gingerbread people to cool completely before icing and decorating like crazy!
8. ICING: Sift icing sugar and cocoa into a bowl and add the butter. Add the water one tablespoon at a time until you reach a consistency that's runny enough to spread but at the same time won't be so runny that it won't set. On the cookies it should set after a few minutes, and will then completely harden after an hour or so. If it hasn't set somewhat after a couple of minutes your icing is probably a bit too runny; if this is the case just sift in a little more icing sugar.
9. DECORATING and VARIATIONS: Go crazy decorating, things like musk sticks, smarties, freckles, 100's and 1000's, choc bits and marshmallows are great lollies to use. Don't hesitate to try other shapes as well, you can use extra dough to add extra features to the men (I've made a pirate before!). Animals are also great (sheep are pretty fun and you can decorate with marshmallows!).
10. Have fun!
Title: Baked Apples on the Grill
Ingredients:
- 4 tart apples
- 1/3 raisins
- 1/3 flaked coconut
- 1/4 brown sugar
- 1/2 ground cinnamon
Instructions:
1. Place each apple on a piece of heavy-duty foil (about 12" square).
2. Combine the remaining ingredients and spoon into the center of the apples.
3. Fold the foil over the apples and seal tightly.
4. Grill, covered, over medium heat for 20-25 minutes or until apples are tender.
5. This could be baked in the oven at 450 degrees Fahrenheit.
6. Open foil carefully to allow steam to escape.
Title: Chocolate Pound Cake
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 3 eggs
- 5 all-purpose flour
- 1 table salt
- 2 3/4 baking powder
- 3/4 buttermilk
- 1/2 vanilla extract
- 1 heavy cream
- 2 corn syrup
- 4
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
2. In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition.
3. In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
4. Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing.
5. Glaze:
6. Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.
Title: Moist Chocolate Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 2 vanilla
- 5 eggs
- 2 1/2 instant coffee
- 1/4 hot water
- 1 buttermilk
- 2 all-purpose flour
- 3/4 salt
- 1 baking powder
- 1/2
Instructions:
1. Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
2. Dissolve coffee granules in hot water, combine with buttermilk, set aside.
3. Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
4. Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
5. Cool completely before frosting, or sprinkling with confectioners' sugar.
6. NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
Title: Maple Apple Cinnamon Cake
Ingredients:
- 1/2 brown sugar
- 1 ground cinnamon
- 1 egg
- 2 unsweetened applesauce
- 1 maple syrup
- 1/2 low-fat yogurt
- 1/2 vanilla
- 1/3 flour
- 2 baking powder
- 2 baking soda
- 1 1/2 apple
- 1 granulated sugar
- 1 flour
- 2 icing sugar
- 1 maple syrup
- 1 water
- 2
- 1
Instructions:
1. Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam.
2. Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla.
3. In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined.
4. In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan.
5. Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry.
6. Let the pan cool on a wire rack.
7. Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.
Title: Roll-In-Sugar Cookies
Ingredients:
- 1 warm water
- 1/2 butter
- 1 all-purpose flour
- 2 1/4 self-rising flour
- 1 vanilla extract
- 1/2 sugar
Instructions:
1. Heat oven to 375°.
2. Soften yeast in water. Cream butter in large mixer bowl at high speed of mixer.
3. At low speed gradually blend in flour, yeast and vanilla extract.
4. Shape dough into balls, using a rounded teaspoonful for each. Roll in sugar.
5. Place on greased cookie sheets.
6. For light, more tender cookies, let rise in warm place for 15 minutes before baking.
7. Bake at 375° for 20 to 25 minutes.
8. If desired, 1/2 cup finely chopped pecans may be added to sugar.
Title: Roasted Pear and Ginger Crumble
Ingredients:
- 4 pears
- 1/4 brown sugar
- 1/4 ground ginger
- 1 ground cinnamon
- 1 lemon juice
- 1 havarti cheese
Instructions:
1. Preheat oven to 400°F Butter a shallow 8-cup square or oval baking dish.
2. Place pears in baking dish; sprinkle with sugar, ginger and lemon juice and toss to combine. Spread evenly. Roast for about 25 minutes or until pears are almost tender and starting to brown.
3. In a bowl, combine cookie crumbs and cheese; sprinkle evenly over pears. Roast for about 10 minutes longer or until pears are tender and cheese is melted. Serve warm.