lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Apple Cider Bundt Cake
Ingredients:
- 3 flour
- 2 brown sugar
- 3 eggs
- 1 apple cider
- 1/2 applesauce
- 1/4 vanilla
- 1 baking soda
- 2 salt
- 1/2 cinnamon
- 3 1/2 nutmeg
- 1 1/2 apples
- 3 walnuts
- 1 powdered sugar
- 3/4 brown sugar
- 3/4 cinnamon
- 1 vanilla
- 1 apple cider
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together the eggs, vanilla, apple cider, and oil.
3. Combine the dry ingredients.
4. Mix the cider mixture with the dry ingredients. Add the sliced apples. Add walnuts (optional, if desired).
5. Pour the batter into a greased bundt pan. Bake for 50 minutes, or until toothpick comes out clean.
6. For the glaze, mix the powdered sugar, brown sugar, cinnamon, and vanilla. Add in a few drops of cider and mix until it forms a pourable glaze.
7. Refrigerate before serving.
Title: Triple Chocolate Tiramisu
Ingredients:
- 2 ladyfingers
- 1/4 mascarpone cheese
- 1 powdered sugar
- 1 vanilla
- 1/4 white chocolate baking squares
- 1 bittersweet chocolate
- 1/3 chocolate-covered coffee beans
- 1
Instructions:
1. Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso over ladyfingers;set aside.
2. In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture.
3. Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with cocoa beans.
Title: Grape Pie
Ingredients:
- 4 1/2 grapes
- 3/4 sugar
- 1/4 flour
- 1 tapioca
- 1 lemon juice
- 1 butter
- 1 quick oats
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/4 butter
- 1/4
Instructions:
1. Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
2. Stir pulp and skins together. Blend in sugar ¼ cup flour, tapioca, lemon juice and 1 tablespoon butter.
3. Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
4. Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.
Title: Sacher Torte
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 confectioners' sugar
- 4 eggs
- 6 lemon rind
- 1 cinnamon
- 1 clove
- 1/2 salt
- 1 1/8
- 1/8
- 1/3
Instructions:
1. Preheat oven to 325F and butter/line with waxed paper two 8" cake pans.
2. Beat egg whites to stiff peaks; add salt.
3. In another bowl, cream butter and sugar together; add confectioners sugar and beat thoroughly.
4. Melt chocolate and add to creamed mixture.
5. Add 1 egg yolk at a time, beating well after each addition.
6. Mix lemon rind, cinnamon, cloves and bread crumbs; stir into batter.
7. Fold egg whites gently into batter.
8. Divid batter between the two prepared pans and bake for 25 minutes.
9. Turn out onto cooling rack and gently remove waxed paper.
10. When cool, spread jam on one layer.
11. Stack second layer on the first one.
12. Frost with chocolate frosting.
Title: Vanilla Hearts
Ingredients:
- 2 flour
- 1/2 sugar
- 1 vanilla
- 2/3 butter
Instructions:
1. Sift flour and cut in butter.
2. Stir in sugar and vanilla until dough forms.
3. Roll out and cut in 1 inch hearts.
4. Arrange on a cookie sheet.
5. Bake at 350 degrees for 15-20 minutes until golden brown.
6. Dust with icing sugar.
Title: Pineapple Pastry
Ingredients:
- 50 flour
- 50 cornflour
- 3 eggs
- 1 baking powder
- 100 crushed pineapple
- 1/2
- 8
- 1 1/2
- 1
Instructions:
1. Pre-heat the oven to 385 degrees F (200 degrees C ). Grease and line an 8" round tin.
2. Sieve the flours and the baking powder together 3 times.
3. Using an electric blender beat the egg whites to form soft peaks.
4. Gradually add sugar and beat till thick.
5. Add the yolks one at a time and beat well at low speed till well blended.
6. Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.
7. Add the essence to a corner of the bowl and fold it in gently.
8. Bake for about 20-25mins till firm.
9. Once done remove the cake from the tin and cool completely. Slice the cake into two.
10. For the filling and icing :.
11. Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.
12. Whip the cream to stiff peaks.
13. To assemble the cake :.
14. Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
15. Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.
16. Refrigerate for 2-3 hrs so it sets well.
Title: Pumpkin Pie Crunch W/O Nuts
Ingredients:
- 1 solid pack pumpkin
- 1 evaporated milk
- 1 eggs
- 3 sugar
- 1 pumpkin pie spice
- 4 margarine
- 1 salt
- 1/2
Instructions:
1. Combine pumpkin, milk, eggs, sugar, spice, salt.
2. Pour into greased and floured 13x9 baking pan.
3. Sprinkle cake mix over pumpkin mixture.
4. Cover with melted margarine.
5. Bake at 350 for 50-55 minutes or until golden.
Title: Fred's Flourless Rich Chocolate Cake
Ingredients:
- 4 unsalted butter
- 13 bittersweet chocolate
- 2 white sugar
- 12 cocoa powder
- 12
Instructions:
1. Preheat oven to 300 degrees. Prepare an 8-to-10-inch springform pan by first greasing with 2 tablespoons of the butter, then lining with baking paper. (The parchment should be on the bottom only in the form of a round disk that covers the base. The butter helps to hold it in place.).
2. Place the chocolate pieces into a double boiler and melt the chocolate. Beat the remaining 2 tablespoons of butter, sugar, and egg yolks with an electric mixer for a few minutes, or until pale in color. Add this mixture to the just-melted chocolate; mix gently and set aside.
3. Beat the egg whites until stiff peaks form. Add about a quarter of the beaten egg whites into the melted chocolate base. Gently fold to combine, and then continue to fold in the remaining whites. Pour two-thirds of this mixture into the cake pan. (Put the remaining mixture in the fridge, covered with plastic film.) Bake the cake for 40 to 50 minutes; when the cake feels firm and springy, remove from the oven. Slide a knife around the outside, then remove the springform tin, turning it out upside down onto a serving platter while it’s still hot. Allow the chocolate cake to cool for a least one hour. The center should fall inches Fill this space with the cold remaining mixture, dust with cocoa or chocolate, and serve with whipped cream.
Title: Ultimate Chocolate Cake
Ingredients:
- 200 dark chocolate
- 200 butter
- 1 instant coffee granules
- 85 self-raising flour
- 85 plain flour
- 1/4 bicarbonate of soda
- 200 light muscovado sugar
- 200 cocoa powder
- 25 eggs
- 3 buttermilk
- 75 chocolate curls
- 200 ganache
- 284 dark chocolate
- 2
Instructions:
1. Butter 2 20cm round cake tins and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tins and bake for approx 30-40 mins (If you choose to use 1 deep cake tin and cut the cake into layers instead of in 2 tins then cook for 1 hour 25 minutes - 1 hour 30 minutes) - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
6. I added strawberry Jam to the help stick the layers together and added fresh strawberries to the top - just to make it more romantic hehe.
7. BE MINDFULL OF THE COOKING TIME AS MINE DID QUICKER THAN THE RECIPE INDICATED. I would check after 25 mins.
Title: Comptroller of Public Accounts Lemon Gold Cake
Ingredients:
- 2 Swans Down cake flour
- 2 baking powder
- 1/2 butter
- 1 sugar
- 3 milk
- 3/4 vanilla
- 1 salt
- 3 butter
- 1 confectioners' sugar
- 3 lemon juice
- 3 water
- 2
- 1
Instructions:
1. Sift flour once, measure, add baking powder and sift together 3 times.
2. Cream butter thoroughly, adding sugar gradually and cream together until light and fluffy.
3. Add egg yolks and beat well.
4. Add flour alternately with milk, a small amount at a time.
5. Add extract.
6. Beat well.
7. Bake in 2 greased 9" layer pans in moderate oven (375) 25-30 minutes.
8. Spread Luscious Lemon Frosting between layers and on top and sides of cake.
9. Double recipe to make 3 10" layers.
10. Directions for Luscious Lemon Frosting:
11. Add orange rind and salt to butter.
12. Cream well.
13. Add part of sifted sugar gradually, blending after each addition.
14. Combine lemon juice and water.
15. Add to creamed mixture alternately with remaining sugar until of right consistency to spread.
16. Beat after each addition until smooth.
17. Makes enough frosting to cover tops and sides of 2 9" layers.
18. For a deeper yellow frosting, tint with yellow food coloring.
Title: Hawaiian Delight Cake
Ingredients:
- 1 shortening
- 3 flour
- 1/2 salt
- 2 sugar
- 3 1/2 baking powder
- 1 vanilla
- 1/2 eggs
- 1/2 crushed pineapple
- 4 coconut
- 1/2 margarine
- 1/2 maraschino cherry
- 1/4 powdered sugar
- 1/4 pecans
- 2 1/2
- 1/2
Instructions:
1. Cream shortening until light. Sift flour and measure. Sift flour with salt, sugar, and baking powder into shortening. Add punch and flavorings. Beat at medium speed for 2 minutes.
2. Add eggs, one at a time, beating thoroughly after each addition. Bake in two 9-inch greased and floured layer pans at 350 degrees for 25 minutes or until tests done.
3. Make filling of pineapple, coconut, margarine, and cherries. Add powdered sugar for spreading consistency. Add pecans.
4. Put cooled layers together with filling. Ice with a 7-minute icing. Sprinkle generously with coconut.
Title: Wild Blackberry and Apple Crumble/Cobbler
Ingredients:
- 1 cooking apple
- 1/2 blackberry
- 3 brown sugar
- 1 flour
- 6 porridge oats
- 3 butter
- 6
- 4
Instructions:
1. Preheat oven to 180C/375F/Gas 5.
2. Mix the fruit, apple juice and almond extract and place it in a small-medium sized oven pan.
3. Mix the sugar, flour, oates and almonds. Then rub in the butter until you get a crumbly mixture.
4. Spread the crumble over the top of the fruit.
5. Bake for 20-30 minutes until the fruit is bubbling and the crumble golden.
Title: Blueberry Almond Cheesecake Tunnel Cake
Ingredients:
- 1/2 sugar
- 1/4 cream cheese
- 6 egg
- 1 all-purpose flour
- 3 sugar
- 1/2 butter
- 1 vanilla
- 1/2 eggs
- 2 sour cream
- 3 all-purpose flour
- 1 baking powder
- 3 baking soda
- 1 1/2 salt
- 3/4 blueberries
- 1/2 powdered sugar
- 1 1/2 cream cheese
- 1 1/2 vanilla
- 2 milk
- 1/2
- 2 -3
Instructions:
1. Heat oven to 350°F Sprinkle chopped almonds in greased 12-cup Bundt® pan or 10-inch tube pan to coat; set aside.
2. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.
3. Combine 1 cup sugar, butter and 2 teaspoons vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Beat, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed. Gently stir in 1 1/2 cups blueberries.
4. Spoon half of batter into prepared pan. Make indentation about 2-inches wide and 1-inch deep into batter. Carefully pour filling into indentation. Spoon remaining batter over filling; spread to cover. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
5. Combine powdered sugar, 2 ounces cream cheese and vanilla in small bowl. Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed. Drizzle glaze over cooled cake. Store cake in refrigerator.
Title: Aunt Carol's Molasses Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 dark molasses
- 1 egg
- 2 baking soda
- 2 flour
- 1/2 ground cloves
- 1/2 ground ginger
- 1/2 salt
- 1 cinnamon
Instructions:
1. Melt shortening over low heat. Remove from heat and let cool.
2. Add sugar, molasses, and egg; beating well.
3. Add dry ingredients.
4. Chill.
5. Roll into 1 inch balls and roll in white sugar. Press down with a fork or glass on top of each ball.
6. Bake 8-10 minutes at 375 degrees.
Title: Julia's Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 1 shortening
- 1 1/2 canned pumpkin
- 1 egg
- 2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 375.
2. Cream 1 cup sugar and 1 cup shortening.
3. Add 1 ½ cup canned pumpkin and 1 egg.
4. Separately combine 2 Cups flour, 1 t. baking soda and 1 t, cinnamon.
5. Mix into cream mixture.
6. Stir in chocolate nuts, etc.
7. Spoon onto greased cookie sheet bake 10-12 minutes.
Title: Cream Cheese Bourbon Pecan Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 flour
- 1/2 salt
- 1/4 Bourbon
- 1 1/2 vanilla extract
- 1 1/2 pecans
Instructions:
1. Preheat oven to 325°F
2. Grease and flour a 12 cup tube or bundt pan.
3. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
4. Gradually add sugar, beating at medium speed until light and fluffy.
5. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
6. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
7. Beat batter at low speed just until blended after each addition.
8. Stir in vanilla and pecans.
9. Pour batter into a greased and floured 12-cup tube pan.
10. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
11. Cool in pan on a wire rack 10 to 15 minutes.
12. Remove from pan; cool completely on wire rack.
Title: The Apple of Our Eye
Ingredients:
- 12 -24
- 1
- 6
- 1
Instructions:
1. Mix your favorite cupcake batter and divide among cupcake wells lined with red paper liners or silicone cup liners.
2. Fill each 3/4 full.
3. Bake the cupcakes according to the recipe on the box and let cool.
4. Carve a shallow, dime-size well in the top of each cupcake, then frost, and then coat then with the red sugar sprinkles.
5. Mold a piece of tootsie roll midgee into a stem shape.
6. Form a leaf from a small piece of green fruit roll up, pinch it against the stem, then insert the stem into the cupcake.
7. To make a bitten apple, spoon a small well fro, the side of the cupcake and line it with white frosting.
8. Press tiny bite of tootsie roll midgee in place for seeds.
Title: Apple Upside Down Cake
Ingredients:
- 3 apples
- 1/4 butter
- 1/3 brown sugar
- 2 cinnamon
- 3 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1/3 margarine
- 3/4 plain low-fat yogurt
- 1/4 - 1/2 sugar
- 1 stevia
- 3 egg
- 1 vanilla extract
- milk
- cinnamon
- ginger
- nutmeg
Instructions:
1. Topping: Melt margarine and pour into 13x9 cake pan. Add the brown sugar and spread evenly on bottom of pan.
2. Peel, core and slice apples, 1/4 to 1/2 inch thick. Lay the apple slices in an overlapping pattern on the bottom of the pan.
3. If you like, you can sprinkle cinnamon on the apples.
4. Mix flour, baking powder and salt.
5. Cream margarine, yogurt and sugar together. If you want some added sweetness, you could try adding a little stevia.
6. Add the egg and vanilla and beat well.
7. Add this mixture and the milk to the dry ingredients and whisk until smooth. You can add cinnamon, ginger and nutmeg to the batter if you like (I use 1/2 teaspoon of each).
8. Pour batter evenly over the apples.
9. Bake for about 40 minutes at 350 degrees.
10. Loosen edges of cake away from the sides of the pan with a spatula and then turn cake upside down onto a platter. Serve warm.
Title: Pecan Fudge Sheet Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 butter
- 1 1/3 margarine
- 1/2 milk
- 6 powdered sugar
- 1/4 vanilla
- 3 1/2 - 4 pecans
- 1
- 2/3
Instructions:
1. Preheat oven to 350.
2. Grease a 15 1/2x10 1/2x1 inch pan.
3. Prepare cake following package directions, pour batter into pan.
4. Bake 20-25 minutes or until cake tests done.
5. For frosting, combine butter, milk and cocoa in medium size saucepan.
6. Stir over low heat until butter is melted.
7. Add powdered sugar and vanilla,stirring until smooth.
8. Stir in pecans, pour over warm cake.
9. Cool completely.
Title: Slice of Sin
Ingredients:
- 8 brewed coffee
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 4 heavy cream
- 1
Instructions:
1. Preheat oven to 350°.
2. Line a glass loaf pan w/foil; butter the foil.
3. In the top of a double boiler, melt the chocolate in the coffee.
4. Add the butter& sugar, stirring until the butter is melted.
5. Cool the mixture for 10 minutes.
6. Beat in the eggs 1 at a time.
7. Pour the mixture into the prepared loaf pan.
8. Bake until a crust forms on top, approximately 35-45 minutes.
9. Let cool slightly then set the loaf pan in enough cool water to come halfway up the pan.
10. Make sure the water isn't cold, it could crack your pan.
11. I usually have it a little warmer than"luke warm" for a minute or so, then dump that water and use cool.
12. So far that has worked for me.
13. The dessert will rise& fall as it cools.
14. When cool, wrap the pan well in foil& refrigerate for at least 2 days or up to 2 weeks.
15. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla& a little sugar).
16. Unmold the loaf& slice.
17. Garnish w/cream.
Title: Brandied Fruit Clafouti
Ingredients:
- 8 raisins
- 1 brandy
- 1/2 butter
- 1/2 sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 4 eggs
- 6 sugar
- 1/2 vanilla extract
- 3/4 milk
- 1/2 flour
- 1 lemon
- 2/3 ground coriander
- 3/4 nutmeg
- 1/2 cinnamon
- 1/4 nutmeg
- 1/8
Instructions:
1. Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
2. The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
3. Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
4. In a large bowl with a mixer, beat together the eggs and sugar until foamy.
5. Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
6. The mixture will be very runny, not thick at all.
7. Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ).
8. Serve warm.
Title: Family Favorite Poke Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3
- 10
- 1
Instructions:
1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan.
2. Chop six candy bars.
3. Remove cake from the oven; immediately sprinkle with chopped candy bars.
4. Cool on a wire rack for 10 minutes.
5. Using the end of a wooden spoon handle, poke 20 holes in warm cake.
6. Pour milk over cake; cool for 10 minutes.
7. Pour ice cream topping over cake; cool completely.
8. Spread whipped topping over cake.
9. Chop remaining candy bars; sprinkle over cake.
10. Cover and store in the refrigerator.
Title: Banana Peanut Butter Party Cake
Ingredients:
- 1/2 butter
- 1/3 peanut butter
- 2 1/4 flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/3 milk
- 2 bananas
- 2 eggs
- 1 1/2 vanilla
- 1/2 brown sugar
- 2 flour
- 1/3 peanut butter
- 1 powdered sugar
- 1 milk
Instructions:
1. Heat oven to 350 degrees.
2. Liberally grease a standard sized bundt pan or liberally spray with spray-release.
3. In a large bowl with electric mixer, cream together the butter, 1/3 cup peanut butter and sugar.
4. Add eggs, vanilla, bananas and milk and mix on low speed just until it's all mixed together.
5. Mix in the flour, baking powder and salt, and mix until batter is thick and creamy.
6. In a separate bowl, stir together the brown sugar, 2 tablespoons flour and 1/3 cup peanut-butter.
7. Pour half of the batter into the prepared bundt pan.
8. Sprinkle half of the brown sugar mixture over the batter and top with the other half of the batter.
9. Sprinkle the rest of the brown sugar mixture over the top.
10. Bake in oven about 35 to 40 minutes or until tooth-pick inserted in the center comes out clean and top springs back when lightly touched.
11. Remove from oven and let cool for just five minutes.
12. Invert cake onto serving plate and drizzle with frosting.
13. For frosting, mix together the powdered sugar with 1/3 cup peanut butter and enough milk to make it the right consistency.
14. This cake tastes best at room temperature or cold from the fridge.
15. Delicious!
Title: Wheat Germ Bars
Ingredients:
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 brown sugar
- 2 flour
- 2 wheat germ
- 1 chocolate chips
Instructions:
1. Whip butter and sugar.
2. Add egg and vanilla.
3. Add wheat germ.
4. Add flour (mixture will become very thick).
5. Press into 8x8 square inch pan (ungreased).
6. Cook 375 for 15minutes.
Title: Strawberry Shortcake
Ingredients:
- 60 butter
- 2 sugar
- 2 all-purpose flour
- 3/4 strawberry
- 1 water
- 2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 180°C.
2. Line& grease a round 20cm sandwich tin.
3. Beat butter& sugar until light & fluffy, then add egg yolks & flour and beat well.
4. Press mixture into the base of the tin.
5. Bake for 15- 20 minutes or until golden & firm.
6. Allow to cool slightly, remove from tin & cool completely.
7. Arrange strawberries over the surface, starting with an outside circle & working inwards with more circles, until cake is covered.
8. Combine jam & water in a saucepan& heat until liquid thickens.
9. Strain, then brush over strawberries& refrigerate until serving time.
10. Serve with whipped cream sprinkled with cinnamon.
Title: Figs in Wine Syrup
Ingredients:
- 3 red wine
- 1 granulated sugar
- 1/2 lemon, zest of
- 1 star anise
- 3 whole black peppercorns
- 8 fresh figs
- 5
- 12
Instructions:
1. Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency.
2. Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones.
3. Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.