lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Log Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 3/4 all-purpose flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 8 cream cheese
- 4 butter
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Mix all dry ingredients together in seperate bowl.
2. Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
3. For the filling:.
4. Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
5. Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
6. Remove and let cool for 10 minutes in pan.
7. Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
8. Roll up cake in towel and keep that way for a minute or so.
9. Unroll and place cake on saran wrap , taking off wax paper carefully.
10. Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
11. Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
12. Place in fridge or freezer until ready to serve.
13. If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
14. If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
15. Enjoy!
Title: Pear Upside Down Cake With Orange Butter Sauce
Ingredients:
- 3 bosc pears
- 3/4 unsalted butter
- 1/4 brown sugar
- 1 granulated sugar
- 1 egg
- 1 vanilla
- 2 baking powder
- 1/2 salt
- 1 2/3 all-purpose flour
- 1/2 milk
- 1 cornstarch
- 1 sugar
- 1/2 unsalted butter
- 1 ground ginger
- 1/2
Instructions:
1. Peel, halve, and core the pears; set aside.
2. Preheat the oven to 350°F Put ¼ cup of the butter into a 10 x 6 inch baking pan and place into the oven as it preheats. Remove from the oven when the butter is melted.
3. Sprinkle the brown sugar evenly over the melted butter. Arrange the pears in a single layer over the brown sugar with the cut side down.
4. In a large bowl, cream the remaining ½ cup butter with the granulated sugar, egg, and vanilla. Mix in the baking powder and salt. Add the flour alternately with the milk, mixing until the batter is smooth.
5. Pour the mixture evenly over the pears. Bake for 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Invert while warm onto a serving plate and serve warm with the orange butter sauce.
6. While the cake bakes, make the sauce. Combine the orange juice, cornstarch, sugar, butter, and ginger in a small saucepan. Heat to boiling over medium high heat, stirring. Cook, stirring, until thickened. Remove from the heat. Makes 6 servings.
7. The Great Holiday Baking Book.
Title: Pear Cherry Cobblers With Ginger-Chocolate Chip Topping
Ingredients:
- 2 1/4 bosc pears
- 1/2 comice pears
- 1/3 dried tart cherry
- 1 sugar
- 1 crystallized ginger
- 2 flour
- 1/3 butter
- 1 1/2 sugar
- 1 crystallized ginger
- 1/2 flour
- 1/4 baking soda
- 5 salt
- 1/3 unsalted butter
- 1/2 buttermilk
Instructions:
1. For filling, preheat oven to 350*F.
2. Butter four 1 1/4 cup custard cups or souffle dishes; place on rimmed baking sheet.
3. Combine first 5 ingredients in a large bowl; toss to coat.
4. Divide filling among prepared custard cups.
5. Dot with 2 TBs butter.
6. Bake until filling is hot and bubbling around the edges, about 20 minutes.
7. Maintain oven temperature.
8. Combine sugar and ginger in processor; blend until ginger is finely chopped.
9. Transfer 1 TBS sugar ginger mixture to small bowl and set aside.
10. Add flour, baking soda and salt to remaining sugar ginger mixture in processor; blend 20 seconds.
11. Add butter; using on/off turns, process until mixture resembles coarse meal.
12. Transfer to medium bowl.
13. Mix in chocolate chips, then buttermilk (mixture will be very moist).
14. Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 TBS sugar-ginger mixture.
15. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes.
16. Cool 20 minutes and serve with icecream to 4 very lucky people!
Title: Easy No-bake Brownies
Ingredients:
- 1 sweetened condensed milk
- 1
- 2
Instructions:
1. In a buttered 9" square pan, sprinkle 1/4 cup of the nuts.
2. Melt chocolate with sweetened condensed milk over low heat.
3. Cook & stir until mixture thickens, about 10 minutes.
4. Remove from heat, stir in crumbs and 1/2 cup nuts.
5. Spread evenly in the prepared pan.
6. Top w/remaining 1/4 cup nuts.
7. Chill at least 4 hours or until firm.
8. Cut into 24 squares and serve at room temperature.
Title: Oh My! (Heavy Sigh) Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1 peanut butter
- 3/4 white sugar
- 2/3 light brown sugar
- 1 egg
- 1 milk
- 1 vanilla extract
- 1/2 chocolate chips
- 1/2 - 1 white sugar
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the flour, baking soda, baking powder and salt. Set aside.
3. In a large bowl, beat the butter and the peanut butter together until fluffy.
4. Add both sugars and beat until smooth, scraping down the sides of the bowl.
5. Add the egg and beat well.
6. Add the milk and vanilla extract.
7. Once that is mixed well, start adding the flour mixture slowly and beat well.
8. Stir in the peanut butter and chocolate chips.
9. Put the 2 Tablespoons white sugar in a bowl.
10. Drop cookie dough by rounded teaspoonfuls into the sugar. (I use a scoop and then roll it to make round) rolling to coat.
11. Place on ungreased cookie sheets leaving several inches between for expansion.
12. Using a fork, lightly indent top w/criss-cross pattern being careful not to overly flatten cookies.
13. Bake for 10-12 minutes.do not overbake. Cookies may appear to be underdone, but they are not.
14. Remove and let sit on cookie sheets for 1 minute. (they will fall apart if you don't).
15. Remove to a rack and cool completely.
16. Store in airtight container if there are any left! Ü.
Title: Banana Chocolate Chip Cookies
Ingredients:
- 1 baking powder
- 1 baking soda
- 1/8 salt
- 1/4 butter
- 1/3 sugar
- 1/2 egg
- 1 vanilla
- 1/2 chocolate chips
- 1
- 1/2
Instructions:
1. Cream butter and beat in sugar gradually.
2. Beat in egg and vanilla. Add mashed bananas to butter mixture.
3. Add mashed banana mixture alternately with the dry ingredients, beating each addition well.
4. Stir in chocolate chips and drop dough onto a buttered cookie sheet.
5. Bake at 375 degrees for 9-12 minutes.
Title: Very Berry Lemon Mousse Parfait
Ingredients:
- 1 1/2 sugar
- 1 vanilla extract
- 1/2 lemon juice
- 1 fresh strawberries
- 1/3 fresh blueberries
- 1
Instructions:
1. In a large, chilled mixing bowl, using an electric mixer, beat whipping cream 1/3 cup sugar, lemon juice and extracts until mixture mounds softly. In a small bowl, add remaining sugar to berries. Mix gently. Spoon layers of mousse and fruit into dessert dishes or parfait glasses. Serve immediately or chill for several hours before serving.
2. Makes 8 servings.
Title: Yummy Maple Peanut Butter Cookies
Ingredients:
- 1/2 dark brown sugar
- 1/2 margarine
- 1/2 butter
- 1/2 crunchy peanut butter
- 1 maple syrup
- 1 1/2 flour
- 1/2 salt
- 1/2 baking soda
- 1/4 baking powder
- sugar
Instructions:
1. In a large bowl, beat brown sugar, margarine and peanut butter until fluffy.
2. Add syrup and egg yolk; beat well.
3. Sift dry ingredients and mix well with peanut butter mixture.
4. Refrigerate for 15 to 30 minutes.
5. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
6. With fork dipped in sugar, flatten balls in criss-cross pattern.
7. Bake at 350 degrees for 8-12 minutes or until golden brown.
Title: Pumpkin Cheesecake Cupcakes
Ingredients:
- 1 cream cheese
- 1/2 powdered sugar
- 1 vanilla
- 1/2 flour
- 1 1/2 baking powder
- 1 1/2 pumpkin pie spice
- 2 salt
- 1/2 pumpkin puree
- 1 eggs
- 2 granulated sugar
- 1 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
2. Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
3. In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
4. In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
5. Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
6. Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!
Title: Grandmother Paul's Red Velvet Cake (Paula Deen)
Ingredients:
- 2 eggs
- 2 sugar
- 1 butter
- 2 cake flour
- 1 salt
- 2 1/2 buttermilk
- 1 vanilla
- 1 baking soda
- 1 vinegar
- 1/2 sugar
- 1 cold water
- 2 light corn syrup
- 1 1/2 miniature marshmallow
- 5 pecans
- 2
- 1
Instructions:
1. For the cake:
2. Preheat oven to 350.
3. Beat eggs; add sugar and butter and cream.
4. Mix cocoa and food coloring, then add to creamed mixture.
5. Sift flour and salt together.
6. Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
7. In a small bowl, combine soda and vinegar, then add to mixture.
8. Pour into three 8-inch greased rounds.
9. Bake for 20 - 25 minutes.
10. For the icing:
11. Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
12. Add marshmallows; stir until melted.
13. Fold in coconut and pecans.
14. Spread between layers and on the tops and sides of the cooled cake.
Title: Banana Cake 2
Ingredients:
- 2 1/4 flour
- 2 baking powder
- 2 bicarbonate of soda
- 1/2 salt
- 1 sugar
- 1 unsalted butter
- 4 eggs
- 4 bananas
- 5 milk
- 1 vanilla essence
Instructions:
1. Sift flour, baking powder, bicarbonate of soda and salt into a medium bowl.
2. Cream butter and sugar until creamy white. Add beaten eggs a little at a time. Beat well after each addition.
3. Add vanilla, milk and mashed bananas. Fold in flour and blend well.
4. Pour mixture into muffin cups and bake at 180°C for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Title: Frankfurter Kranz a La Dr. Oetker
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3 eggs
- 4 salt
- 1/4 flour
- 1 potato starch
- 1/3 baking powder
- 2 pudding
- 3 milk
- 1 1/2 butter
- 1 butter
- 1 sugar
- 1/4 hazelnuts
- 1
Instructions:
1. DOUGH:
2. Preheat oven to 360ºF.
3. Cream the butter til fluffy.
4. Add sugar 1 tbsp at the time, mix until creamy.
5. Add eggs 1 at a time, mix until smooth.
6. Mix flour, starch, baking powder and salt.
7. Add flour mixture 1 tbsp at a time until fully absorbed.
8. Pour into a greased & floured bundt pan.
9. Bake for 35 to 45 minute toothpick should come out clean.
10. BUTTER CREAM FROSTING:
11. Prepare pudding per package directions using only 1 1/2 cup milk.
12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
13. Bring butter to almost room temperature.
14. Cream butter.
15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
16. KROKANT or BRITTLE:
17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
19. Transfer to a greased cookie sheet and let cool completely.
20. Break into real small pieces (English toffee bits could be substituted).
21. ASSEMBLY.
22. Cut cooled cake in three layers.
23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
25. Sprinkle krokant or brittle over entire cake.
26. Decorate with reserved butter cream frosting.
27. It's best if it has a day to sit in the refrigerator.
Title: Chocolate Mandarin Trifle
Ingredients:
- 4 amaretti cookies
- 14 Amaretto
- 1/4 sweet sherry
- 8 mandarin oranges
- 7 cornstarch
- 2 milk
- 2 mascarpone
- 2 cream cheese
- 1 chocolate
- 1 mandarin orange pieces
- 1
Instructions:
1. Break up the trifle sponges and place them in a large glass serving dish. Crumble the amaretti cookies over them and then sprinkle with amaretto or sweet sherry.
2. Squeeze the juice from 2 of the mandarins and sprinkle into the dish. Segment the rest and out them in the dish.
3. Make the custard. Melt chocolate in a heatproof bowl over hot water. In a Seperate bowl mix the cornstarch, sugar and egg yolks to a smooth paste.
4. Heat the milk in a small saucepan until almost boiling then pour in a steady stream onto the egg yolk mixture, stirring constantly. Return to the clean pan and stir over low heat until the custard has thickened slightly and is smooth.
5. Stir in the mascarpone until melted, then add the melted chocolate, mixing it thoroughly. Spread evenly over the trifle, cool, then chill until set.
6. To finish, spread the fromage frais over the custard, then decorate with chocolate shapes and remaining mandarin slices just before serving.
Title: High Altitude Cranberry Bread
Ingredients:
- 2 white flour
- 1 granulated sugar
- 1 1/2 baking powder
- 1 salt
- 1/4 shortening
- 3/4 egg
- 1 orange zest
- 1 fresh cranberries
- 1
Instructions:
1. Mix the orange juice, egg, orange zest & sugar and let sit for about 10 minutes.
2. Sift dry ingredients. Cut in the shortening with pastry blender or forks mixing with a fork until evenly moistened.
3. Fold in the cranberry mixture slowly until evenly mixed.
4. Pour batter into a lightly greased 9 x 5 inch loaf pan lined with parchment paper. Bake for 45-60 minutes (until toothpick comes out clean) at 350 degrees. Cool 10 minutes. Makes 1 loaf.
Title: Boiled Molasses Cookies
Ingredients:
- 1 molasses
- 1 butter
- 1 sugar
- 2 salt
- 1 cinnamon
- 1 1/2 ground ginger
- 1 vanilla
- 2 eggs
- 2 cider vinegar
- 4 baking soda
- 6 flour
Instructions:
1. Preheat oven to 375 F.
2. Boil molasses over low heat for 1 minute.
3. Remove from heat.
4. Add sugar and butter.
5. Mix well.
6. Add rest of the wet ingredients and mix well.
7. Add dry ingredients and mix well.
8. Roll into ball: place on a greased cookie sheet.
9. Press with a fork and sprinkle with sugar.
10. Bake for about 10 minutes.
Title: Porcelain Cookies
Ingredients:
- 3/4 butter
- 3/4 granulated sugar
- 1 egg
- 1 lemon peel
- 2 lemon juice
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 3 powdered sugar
- 2 lemon juice
- 5 water
- 4 -5
Instructions:
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
2. Divide dough into 4 parts, flatten each part unto 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap, refrigerate 30 minutes.
3. Heat oven to 350. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 8/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
4. Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. Cool 10 to 15 minutes before frosting.
5. In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon just and enough of the 4 to 5 tablespoons water to make a thin icing. transfer 1/2 cup of the icing into small bowl; set aside. Usung a flexible paster brush, paint cookies to the edge with icing. Place on cooling rack to dry completely, about 30 minutes.
6. Beat reserved icing with electric miser on high speed 5 to 7 minutes until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack.
Title: Easy Batter Fruit Cobbler
Ingredients:
- 4 butter
- 3/4 all-purpose flour
- 3/4 sugar
- 1 sugar
- 1 baking powder
- 1/4 salt
- 3/4 milk
- 2
Instructions:
1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or a 9-inch round pan, set in oven to melt.When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup sugar, baking powder and salt in a small bowl.
4. Add milk and whisk to form a smooth batter.
5. Pour batter into buttered pan, then scatter with the fruit or berries.
6. Sprinkle with the remaining 1 Tablespoon of sugar.
7. Bake until batter browns and fruit bubbles, 50 to 60 minutes.
8. Serve warm or at room temperature.
Title: English Trifle
Ingredients:
- 1 sherry wine
- 1/4 - 1/2 Jello gelatin
- 1/4 mandarin oranges
- 2 custard
- 1
- 2 1/2
- 2
Instructions:
1. Split cake in half and spread generously with jam. Put halves back together and cut into cubes.
2. Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake.
3. Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake.
4. Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake.
5. Cover and refrigerate until set (several hours).
6. Once the jello is set, remove the dish from the fridge and pour hot custard over the top.
7. Cover and refrigerate for at least 2 hours.
8. Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.
Title: Apple Rhubarb Crumble
Ingredients:
- 3 rhubarb
- 2 tart apples
- 1 egg
- 3/4 sugar
- 1/4 maple syrup
- 1/4 ground nutmeg
- 1/2 ground cinnamon
- 1 all-purpose flour
- 1/2 brown sugar
- 1 salt
- 1/2 butter
- margarine
Instructions:
1. In a mixing bowl, add rhubarb, apples, egg, sugar, syrup, nutmeg, and cinnamon; stir to mix.
2. Pour mixture into a 2-quart greased casserole dish.
3. In a bowl, add flour, brown sugar, and salt; stir to mix.
4. With a pastry blender, cut in butter until the mixture resembles coarse crumbs.
5. Sprinkle crumb mixture evenly over fruit mixture.
6. Bake at 350 degrees for 45-55 minutes or until bubbly.
Title: White Chocolate Lace Cups
Ingredients:
- 1 white chocolate chips
- 1/4 mixed berries
- 1/4
Instructions:
1. Line a muffin tin with a piece of aluminum foil for each cup. Place in freezer for 5 minute.
2. Microwave chips in a small microwaveable bowl until chips are melted. (This can be done on a double boiler too).
3. In prepared muffin cups, place a heaping teaspoon of melted chocolate and coat the bottoms and up the sides. Freeze 5-10 minutes.
4. Carefully remove chocolate foil cups from pan. Peel off and discard foil.
5. Spoon Whipped Topping into chocolate cups and top with fruit.
Title: Rice Pudding With Caramel Peaches
Ingredients:
- 1 skim milk
- 2 cinnamon sticks
- 1 short-grain rice
- 1/4 brown sugar
- 2 golden syrup
- 1 cinnamon
- 1
Instructions:
1. On a low heat, bring milk and sticks to the boil.
2. Add the rice and cook for 10-12 minutes.
3. Remove cinnamon sticks and add sugar.
4. Cook, stirring for 5 minutes until creamy.
5. Spoon into serving bowls.
6. Place peaches and golden syrup into a small pan.
7. Cook, siring over medium heat until caramelized.
8. Spoon onto rice, sprinkle with cinnamon and serve.
Title: Louisiana Strawberry and Cranberry Shortcake
Ingredients:
- 1/2 cranberry sauce
- 1/2 confectioners' sugar
- 1/4 strawberry
- 1 all-purpose flour
- 1 1/2 granulated sugar
- 2 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 6 milk
- 1/2 sour cream
- 1/2 vanilla
- 1/2 orange zest
- 1 turbinado sugar
- 2 -3 heavy cream
- 1
Instructions:
1. To prepare Cranberry Coulis: In blender container, combine cranberry sauce, confectioners’ sugar, and satsuma juice; purée until smooth. Combine coulis and strawberries; toss to mix. Refrigerate until ready to serve.
2. To prepare Drop Biscuits: Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
3. In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt; pulse together for 30 seconds. Add butter and pulse two to three times in 10-second intervals until butter is cut into the flour. Transfer mixture to a large mixing bowl.
4. In a separate mixing bowl, whisk together milk, sour cream, vanilla, and satsuma zest. Fold milk mixture into flour mixture and mix well. Drop tablespoonfuls of the batter onto prepared sheet pan, then sprinkle with turbinado sugar. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
5. To serve, split biscuits and fill with marinated berries. Top with whipped cream.
6. Note: The cranberry coulis can also be used to garnish many Christmas pies and cakes—or to sweeten champagne cocktails (1 to 1-1/2 tablespoons per glass).
Title: Monster M&M Cookies
Ingredients:
- 1 1/4 peanut butter
- 1/2 butter
- 1 granulated sugar
- 1 brown sugar
- 3 eggs
- 2 baking soda
- 1 corn syrup
- 3/4 vanilla
- 4 1/2 quick-cooking oats
- 1 chocolate chips
- 1
Instructions:
1. Heat oven to 350°.
2. Cream butter, peanut butter and the granulated and brown sugar together.
3. Add beaten eggs, baking soda, corn syrup and vanilla.
4. Mix well.
5. Stir in oats, chocolate chips, and M&M's.
6. Drop by rounded tablespoons onto greased cookie sheets.
7. Bake 12-15 minutes.
Title: Raisin Filling
Ingredients:
- 1 evaporated milk
- 3 sugar
- 3/4 flour
- 1 raisins
- 1 butter
- 2 vanilla
- 1 black walnut
Instructions:
1. Cook first five ingredients until thickened, then add butter, vanilla, and black walnuts.
2. Use as filling between layers of cake.
Title: Mandarin Almond Log
Ingredients:
- 1 mandarin segments
- 30 butter
- 1/4 caster sugar
- 1 vanilla
- 1/2 cinnamon
- 1/2 sultana
- 1/4 puff pastry
- 325 water
- 1 caster sugar
- 1
- 1/2
- 2
Instructions:
1. Drain mandarins well, chop 2/3 and reserve remainder for decoration.
2. Cream butter, sugar and vanilla until light, stir in ground almonds, cinnamon, sultanas and chopped mandarin.
3. Roll out pastry, or use ready rolled, on tea towel into 9” by 12” rectangle.
4. Spoon almond, mandarin mixture down centre of pastry, fold one of the longer sides to centre, brush one edge with water and overlap 1” and seal, moisten ends and seal.
5. Place on baking paper lined tray and brush with egg white, lightly beaten.
6. Combine water, almonds and castor sugar, stir until almonds are coated then spoon over or down centre of log and bake 30 mins at 180 deg C (350 deg F) or until golden brown.
7. Cool and decorate with cream and the remaining mandarin segments.
Title: Mocha Cupcake With Frosting
Ingredients:
- 2 instant coffee granules
- 6 butter
- 3/8 sugar
- 1 honey
- 1 water
- 1 5/8 cake flour
- 2 baking soda
- 1 milk
- 2 egg
- 1 powdered sugar
- 3 shortening
- 2/3 vanilla
- 2
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Put 20 paper baking cases in 2 muffin pans.
2. Put the coffee granules, butter, sugar, honey, and water in a pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Pour into a large heatproof bowl and let cool.
3. When the mixture has cooled, add flour and cocoa. Dissolve baking soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon the batter into paper cases.
4. Bake the cupcakes in the preheated over for 15-20 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool.
5. For frosting, beat all ingredients, except nuts with a mixer until fluffy. Spread frosting to each cooled cake, and top with nuts.
Title: Simple Buttercream Frosting
Ingredients:
- 1 unsalted butter
- 1 confectioners' sugar
- 1/4 vanilla extract
- 1/4
Instructions:
1. cream together butter and sugar until smooth.
2. Add the vanilla extract and whipped cream.
3. mix until smooth and creamy.