lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Cinnamon Cake Roll
Ingredients:
- 3 eggs
- 1/4 salt
- 1 sugar
- 1/3 water
- 2 unbleached flour
- 1 cake flour
- 1 powdered sugar
- 3/4 baking powder
- 3 ground cinnamon
- 1/4
- 1
Instructions:
1. Heat the oven to 375 degrees F.
2. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously.
3. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl.
4. Gradually beat in the sugar.
5. Beat in the water and 1 tsp of liqueur on low speed.
6. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth.
7. Pour into the jelly roll pan.
8. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.
9. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa.
10. Carefully remove the foil.
11. Trim off the stiff edges of cake if necessary.
12. While hot, carefully roll the cake and towel up, together, from the narrow end.
13. Cool on a wire rack at least 30 minutes.
14. Unroll the cake; remove the towel.
15. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
16. Sprinkle with cocoa, if desired and refrigerate until serving time.
17. CINNAMON WHIPPED CREAM:
18. Beat all of the ingredients in a chilled bowl until stiff.
Title: Thai Fried Bananas
Ingredients:
- 3/4 tapioca flour
- 1/4 white sugar
- 2 salt
- 1 water
- 1/2 bananas
- 1 1/4
- 10
- 3
Instructions:
1. In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
2. Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
3. Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
4. Serve with Coconut Ice Cream (vanilla ice cream with honey will do if coconut ice cream is not available).
Title: Mom's Fudgy Chip (Flourless) Brownies
Ingredients:
- 2 angel flake coconut
- 2 salted butter
- 2 margarine
- 1/2 sweetened condensed milk
- 2 vanilla extract
- 2
Instructions:
1. Preheat oven to 375 degrees. Grease 9 x 13" pan.
2. In medium bowl, combine wafer crumbs, coconut, and chocolate chips. Stir in buter/margarine, condensed milk, and vanilla.
3. Spread in prepared pan; bake 30 minutes or until done.
4. Cool and cut into bars.
5. Stand back and soak up the compliments.
Title: Banana Cream Pie (Max & Erma's Copycat)
Ingredients:
- 2 heavy cream
- 2 half-and-half
- 12 vanilla instant pudding mix
- 3 bananas
- 2 banana
- 1
Instructions:
1. Yes, you are going to have to split a package of vanilla pudding mix. This means that you will need a kitchen scale.
2. Place the cream and half & half in a bowl, add the instant pudding mix.
3. With an electric mixer, whip on low speed for 1 minute until combined scraping sides. Just get it all mixed in, it will start to thicken a little.
4. Whip on medium speed for just a minute or so longer until it thickens a bit more.
5. Then power it up to high for a minute or so more. Be careful not to overmix. My first attempt yielded a deflated filling because I overmixed. You want it to come out the consistency of mousse.
6. Place a layer of sliced bananas in the pie shells.
7. Spoon some filling over the bananas and smooth to the edges of the shells. Don't lay it on too thick, we want to get 3 layers out of the filling.This stuff is thick and will try to pull up the bananas, so be patient.
8. Add two more layers of banana slices and filling. The filling should be thick enough to be able to mound it up higher than the crust.
9. Top with whipped cream, drizzle with chocolate sauce, and garnish with banana slices.
Title: Blackberry Cobbler With Best Ever Vinegar Crust
Ingredients:
- 8 blackberries
- 2 1/2 sugar
- 1/2 all-purpose flour
- 3 flour
- 1 vegetable shortening
- 1 salt
- 1 vinegar
- 1 egg
- 1/3 cold water
Instructions:
1. Combine the 3 filling ingredients together and set aside.
2. For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
3. Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12<U+0094> baking dish; ensure there are no leaks and seal tears with a little water if necessary.
4. Put the berry mixture into the pastry shell.
5. Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together.
6. Brush the top with milk and sprinkle with sugar.
7. Bake at 375°F for an hour or until center bubbles.
8. For juicier cobbler, add a 1/2 cup water before the top goes on.
Title: Whipped Cream
Ingredients:
- 1/2 heavy whipping cream
- 3 sugar
- 1/2 vanilla
- 1 salt
Instructions:
1. Whip until stiff.
2. Continue mixing while adding sugar in a slow stream, then vanilla and a pinch of salt.
3. For pie or shortcake topping use regular sugar, but for cake topping use powdered sugar.
Title: Christmas Eve Crisp
Ingredients:
- 3 rhubarb
- 4 flour
- 1 frozen blueberries
- 1 frozen raspberries
- 1/2 golden raisin
- 1 grapes
- 4 apples
- 1/2 walnuts
- 2 brown sugar
- 1 1/2 cinnamon
- 1 butter
- 2/3 flour
- 1 1/4
Instructions:
1. Preheat oven to 350°F Lightly butter sides of 9x13x2-inch baking dish.
2. Place frozen rhubarb in a sieve and run under cold water till pieces are separated and ice crystals have melted. Drain well and pat dry. Spread over bottom of dish. Sprinkle with 1 tablespoons of flour.
3. Cover with 4 cups of sliced peeled apples. Sprinkle with another tablespoon of flour.
4. Top with layer of bleuberries. Sprinkle with another tablespoon of flour. Spoon raspberries over top, Sprinkle with remaining tablespoon of flour.
5. Then scatter raisins over top, then the cubed peaches.
6. Stir 1/2 cup brown sugar with 1/2 teaspoons cinnamon. Sprinkle over peaches. Then stir butter with remaining cup of brown sugar until creamy.
7. Gradually stir in 1 1/4 cups flour and remaining 1/2 teaspoons cinnamon, working with a fork or your fingers till crumbly.Evenly sprinkle over fruit.
8. Bake in center of preheated oven for 55-60 minutes, till apples seem tender when pierced with a fork. Remove from oven and let sit for 10 minutes before serving.
Title: Rustic Greek Pie
Ingredients:
- 1 frozen spinach
- 1 garlic cloves
- 3 halloumi cheese
- 150 feta
- 120 fresh oregano
- 1 eggs
- 2 lemon wedge
- 1/4
Instructions:
1. Preheat oven to moderately hot 200oC (400oF).
2. Squeeze the excess liquid from the spinach.
3. Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
4. Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
5. Sprinkle with oregano and season well with salt and freshly ground black pepper.
6. Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
7. Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
8. Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
9. Cut into four portions and serve with lemon wedges and a green salad.
10. Note: If haloumi cheese is not available use all feta instead.
Title: Cherry Cola Cake
Ingredients:
- 1 eggs
- 3 maraschino cherries
- 1 1/3 powdered sugar
- 1/2 butter
- 1 margarine
- 4 1/2 maraschino cherries
- 1/2 mint leaves
- 12 -16
Instructions:
1. Preheat oven to 350°. Grease & flour a 13x9" pan*. Combine cake mix, eggs, cola, and oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into pan; bake for 33 to 37 minutes or until pick inserted near center comes out clean. Cool in pan 10 minutes, remove to rack to cool completely.
2. Make frosting: Chop cherries into small pieces. Combine powdered sugar, reserved cherry juice & butter in a large bowl. Beat at medium speed with an electric mixer until smooth & light. Fold in chopped cherries. Spread over cooled cake, garnish with whole cherries & mint, if desired. Yield: 12 to 16 servings.
Title: Chocolate Hazelnut Tart
Ingredients:
- 1 unbleached all-purpose flour
- 1/4 baking soda
- 3 cocoa powder
- 1/4 sugar
- 4 butter
- 1 egg
- 2 hazelnuts
- 4 bittersweet chocolate
- 4 butter
- 1 dark corn syrup
- 1/2 sugar
- 3 eggs
- 1 salt
- 2 dark rum
Instructions:
1. Mixing the Dough:
2. Sift the dry ingredients together three times.
3. Rub in the butter and moisten with the egg as for Sweet Pastry Dough.
4. Shape into a disk, wrap, and refrigerate.
5. Cooking the Chocolate-Hazelnut Filling:
6. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes.
7. Rub the hazelnuts in a towel to remove the skins.
8. Chop the hazelnuts coarsely, by hand or with a food processor.
9. Combine the chocolate with the butter in a small bowl.
10. Bring a small pan of water to a simmer and turn off the heat.
11. Place the bowl of chocolate and butter over the hot water and stir to melt.
12. Combine the corn syrup and sugar in a small saucepan.
13. Bring to a full rolling boil over medium heat.
14. Remove from heat and stir in the chocolate mixture.
15. Beat the eggs and salt with the optional rum.
16. Beat in the chocolate mixture, taking care not to overbeat.
17. Assembling:
18. Lightly flour the work surface and dough.
19. Roll the dough to a 14-inch diameter disk, 1/8 inch thick.
20. Line a 10-inch tart pan with the dough, trimming away the excess.
21. Stir the chipped hazelnuts into the filling and pour the filling into the pan.
22. Baking:
23. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes.
24. Holding:
25. Store the tart at room temperature up to 2 days.
Title: Andes Mint Cookies
Ingredients:
- 1 granulated sugar
- 1/2 brown sugar
- 3/4 unsalted butter
- 2 eggs
- 1 vanilla extract
- 2 water
- 3 flour
- 1 baking soda
- 1/2 salt
- 24
Instructions:
1. In a large bowl, cream both sugars with butter.
2. Add eggs, vanilla, and water; beat well.
3. In a separate bowl, mix flour, baking soda, and salt.
4. Add the flour mixture gradually to the egg and sugar mixture.
5. Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight.
6. When ready to assemble cookies, heat oven to 375 degrees F.
7. Wrap each mint half completely in cookie dough, being careful to completely cover the candy.
8. Place cookies at least 2 inches apart on a greased or nonstick cookie sheet.
9. Bake 7-9 minutes, until golden brown. Cool on wire racks.
Title: Banana Choc Chip Muffins
Ingredients:
- 60 butter
- 2 self-raising flour
- 1/2 caster sugar
- 1/2 milk
- 2 eggs
- 2 bananas
- 1
Instructions:
1. Preheat oven to 200°C Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
3. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.
4. Spoon the mixture evenly into the muffin cases. Bake for 15-20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.
Title: Orange Yogurt Cake (Bizcocho De Naranja)
Ingredients:
- 1 saffron thread
- 1/8 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/4 sugar
- 1 egg
- 1 plain low-fat yogurt
- 1 olive oil
- 1/4 orange marmalade
- 6 Grand Marnier
- 3
- 1
Instructions:
1. Preheat oven to 350°.
2. Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
4. Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened.
5. Add yogurt, beating well.
6. Gradually add oil and juice mixture, beating until well blended.
7. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
8. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
9. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
10. Place cake on a serving platter.
11. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly.
12. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids.
13. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.
Title: Chocolate Caramel Thumbprint Cookies
Ingredients:
- 1/2 light brown sugar
- 1 eggs
- 3 water
- 2 vanilla extract
- 1 1/2 salt
- 1/4 pecans
- 1 3/4
- 1/4
- 2
- 1
Instructions:
1. HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.
3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
Title: Grapefruit Cake With Icing
Ingredients:
- 1 1/2 cake flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/4 water
- 1/4 grapefruit zest
- 1/2 grapefruit juice
- 3 cream of tartar
- 3 cream cheese
- 3 grapefruit juice
- 1/4 grapefruit zest
- 2 powdered sugar
- 2 grapefruit section
- 1
- 3/4
- 6 -8
- 1
Instructions:
1. Preheat oven at 350 degrees F.
2. Line cake pan with waxed paper and spray with nonstick oil.
3. Sift together flour, sugar, baking powder and salt into a mixing bowl.
4. Make a well in the center for dry ingredients.
5. Add water, oil, zest, grapefruit juice and egg yolks.
6. Beat until smooth.
7. Beat egg whites and cream of tartar separately until whites are stiff but not dry.
8. Gradually fold egg whites into flour mixture with a rubber spatula until just blended.
9. Do not stir the mixture.
10. Pour batter into prepared cake pan.
11. Bake for 25 minutes or until cake springs back when gently touched with a finger.
12. Invert pan on cake rack to cool.
13. Run spatula around edge of cake.
14. Carefully remove from pan.
15. With a serrated knife, gently cut layer in half.
16. Icing:.
17. Let cream cheese soften to room temperature.
18. Beat cheese until fluffy.
19. Add grapefruit juice and zest.
20. Gradually blend in sugar.
21. Mix until well blended.
22. Add food coloring.
23. Crush several grapefruit sections to measure 2 teaspoons.
24. Blend into frosting.
25. Spread frosting on bottom half of cake.
26. Top with several grapefruit sections.
27. Cover with second layer of cake.
28. Frost top and sides.
29. Garnish with remaining grapefruit sections.
Title: Sherried Minty Cherries
Ingredients:
- 1 sweet cherries
- 3/4 sugar
- 3/4 dry sherry
- 3 creme de menthe
Instructions:
1. Cut cherries in half and pit them, working over a bowl to catch the juices. Set aside.
2. In a small heavy saucepan over medium-high heat, bring the sugar and 3/4 cup of sherry to boil, stirring until the sugar is dissolved.
3. Continue boiling, without stirring, until the liquid is reduced about 5 minutes.
4. Add the cherries and their juices to the pan, reduce the heat to medium-low and cook until the cherries are just heated through and slightly softened, about 1 minute.
5. Stir in the 3 Tbl creme de menthe and remove from the heat.
6. Set aside for at least 5 minutes to cool slightly and allow the flavors to marry.
7. Spoon the warm cherries and sauce over ice cream.
Title: Boston Fudge Cake
Ingredients:
- 1/2 shortening
- 2 brown sugar
- 2 flour
- 2 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 4 sour cream
- 1/4 water
- 1/2 vanilla
- 1/2 brown sugar
- 2 butter
- 1 vanilla
- 1
- 1/2
- 1
Instructions:
1. Cream shortening and sugar; add beaten yolks.
2. Sift dry ingredients and add alternately with sour cream and water.
3. Fold in beaten egg whites and vanilla.
4. Bake in 10" square pan at 325* for 50 minutes.
5. CARAMEL ICING: Mix all ingredients toegether, boil 20 minutes; then beat a little and spread on cooled cake.
Title: Chocolatey Football Bites
Ingredients:
- 4 light corn syrup
- 6 butter
- 1/2 margarine
- 1 vanilla
- 1/2
Instructions:
1. Place cereal in large bowl.
2. Microwave chocolate, corn syrup and butter in large microwavable bowl on HIGH 2-1/2 minutes, stirring after 1-1/2 minutes.
3. Stir in vanilla.
4. Pour chocolate mixture over cereal; mix well.
5. Shape into 18 (3-inch long) football shapes, using slightly moistened hands.
6. Place on waxed paper; cool completely.
7. Use decorating gel to add lacings to footballs.
Title: Chocolate Brownies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 3/4 eggs
- 3 flour
- 1 baking powder
- 1 1/2 vanilla
- 1 1/2 walnuts
- 1 butter
- 1/2 icing sugar
- 1 vanilla
- 2/3 milk
- 1
- 2
Instructions:
1. Add sugars and cocoa to melted butter, blend well. Beat in eggs one at a time. Sift flour and baking powder into mixture, stir. Add vanilla and walnuts stir until mixed. Bake in 9 x 13 pan for 30 mins in a 350 Degree oven.
2. Icing.
3. Put butter, sugar and cocoa in food processor, mix well. Add liquid and blend until smooth. Ice brownies when cooled.
Title: Fresh Strawberry Pudding
Ingredients:
- 1 fresh strawberries
- 1/2 sugar
- 1 strawberry Jell-O gelatin dessert
- 2 vanilla instant pudding mix
- 3 milk
- 1 sour cream
- 16 Cool Whip
- 1
Instructions:
1. Heat strawberries, sugar and jello just enough to dissolve Jell-o, stirring constantly. Remove from heat.
2. In a large bowl, whisk pudding mix into milk, stirring about 2 minutes to thicken.
3. Stir sour cream into pudding, then fold in 1/2 of the Cool Whip.
4. Cover bottom of a 9x13" glass baking dish or a trifle bowl with a layer of wafers. Top with 1/2 of pudding mix then 1/2 of strawberries. Repeat layers.
5. Top with Cool Whip. Refrigerate 2 hours.
Title: Rocky Road Brownies
Ingredients:
- 19 1/2 water
- 1/2 eggs
- 1/4 pecans
- 2 milk
- 1 butter
- 2 powdered sugar
- 1/3 vanilla extract
- 1/2
- 16
- 1/2
Instructions:
1. Mix the chocolate brownies according to package directions (i.e., mix package with 1/2 cup oil, 1/4 c water, and 2 eggs for 50 strokes).
2. Fold in the cup of chopped pecans into the batter.
3. Spread the batter mixture in a greased pan and bake for 25 minutes.
4. Remove from oven and sprinkle the miniature marshmallows over the hot brownies so the melt a bit. Cool.
5. In a heavy saucepan, melt the chocolate, milk, and butter together until combined (be sure to stir constantly).
6. Remove chocolate mixture from the heat and add the vanilla.
7. Add the powdered sugar a little at a time, mixing with a hand mixer on low speed, until the frosting is the desired consistency for spreading.
8. Spread over brownies with marshmallows.
9. Cool and cut into bars.
Title: Honey Spice Cake
Ingredients:
- 75 honey
- 250 plain flour
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 75 caster sugar
- 1 lemon
- 1 orange
- 100 butter
- 1 egg
- 1 bicarbonate of soda
- 50 icing sugar
- 100 lemon juice
- 1 1/2 warm water
- 2
Instructions:
1. Preheat the oven to 160C/325F/Gas 3 and lighly buter a 18 cm square cake tin. Warm the honey in a bowl over a pan of gently simmering water. Sift the flour and spices into a mixing bowl, then add the caster sugar and fruit zest. Rub the butter into the flour until crumbly. Lightly mix in the egg and honey. In a separate small bowl, mix the bicarbonate of soda with 3 tablespoons of cold water until dissolved, then add the cake mix and beat well. Stir in the apricots and spread the mxture into the tin. Bake in the oven for 30 minutes. Cool for 10 minutes in the tin before turning out.
2. To make the icing, sift the icing sugar into a bowl, Add the lemon juice and water and mix until well blended. Pour the icing over the cake. It will take a little while to set.
Title: Simple Chocolate Brownies
Ingredients:
- 100 flour
- 1 baking powder
- 40 salt
- 1/4 butter
- 80 brown sugar
- 200 eggs
- 2 milk
- 8 -10 vanilla essence
- 2
Instructions:
1. Sieve all dry ingredients together.
2. In a separate bowl, cream butter n sugar till light.
3. Add eggs one at a time, beating well between each addition.
4. Fold dry ingredients in this mixture.
5. Add vanilla and milk; mix till smooth.
6. Pour into a greased pan. Bake at 160°c for 25-30 minute.
7. Cool in pan for 10 min then invert and cool on a rack.
Title: Chocolate Cherry Thumbprints
Ingredients:
- 3/4 sugar
- 2/3 margarine
- 2 eggs
- 1 vanilla
- 2 chocolate chips
- 2 quick oats
- 1 1/2 all-purpose flour
- 1 baking powder
- 24 maraschino cherries
Instructions:
1. Beat sugar, margarine, eggs and vanilla until smooth.
2. Melt 1 cup chocolate chips and add to margarine mixture. Mix well.
3. Cover and chill 1 hour.
4. Shape into 1 inch balls.
5. Place 2 inches apart on ungreased cookie sheets.
6. Press deep centers with your thumb or wooden spoon handle.
7. Place a marachino cherry half into each centre.
8. Bake 10 to 12 minutes at 350 degrees.
9. Cool completely.
10. Melt remaining chocolate chips and drizzle over cookies.
Title: Ginger Cake Muffins
Ingredients:
- 1 3/4 plain flour
- 1 3/4 baking powder
- 3/4 caster sugar
- 125 butter
- 3 eggs
- 3/4 sour cream
- 1/3 golden syrup
- 1/2 glace ginger
- 250 cream cheese
- 1/3 icing sugar
- 1
- 2 -3
Instructions:
1. Preheat oven to 180C.
2. Place the flour, baking powder and sugar in a bowl.
3. Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine.
4. Add the butter mix to the dry ingredients and mix until just combined.
5. Line two 12 cup muffin tins with papers and fill 3/4 full and bake in oven for 18-20 minutes. Cool in tin for 5 minutes the flip onto wire rack.
6. For the icing process the cream cheese till smooth, add in the icing sugar and mix till fluffy, add the colouring and lemon essence.
Title: Pistachio Shortbread With Lemon Glaze
Ingredients:
- 2 all-purpose flour
- 1 butter
- 2/3 confectioners' sugar
- 1/2 pistachios
- 1 confectioners' sugar
- 1 corn syrup
- 1 lemon peel
- 1/2 lemon juice
- pistachios
Instructions:
1. Mix flour, butter and sugar until well-blended. Stir in nuts until stiff dough forms.
2. Divide dough in half. Shape each half into a ball. Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface.
3. Cut each round into 8 or 16 wedges each. Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F.
4. Set the pan on a cooling rack and allow to cool for 2 minutes. Transfer the cookies directly to the rack to cool completely.
5. Make glaze: Combine confectioner's sugar, corn syrup and lemon peel. Stir in lemon juice until desired consistency is achieved.
6. Use a fork to drizzle glaze on shortbread wedges. Sprinkle chopped pistachios onto glazed shortbread.