lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Bananas
Ingredients:
- 1/2 white sugar
- 1 light brown sugar
- 3 evaporated milk
- 2 butter
- 2 white rum
- 4 bananas
Instructions:
1. In a small skillet, heat 1/2 cup WHITE SUGAR
2. 1 cup LIGHT BROWN SUGAR
3. 3 Tbs. EVAPORATED MILK
4. 2 Tbs. BUTTER.
5. Cook until sugar caramelizes (i.e., melts and starts to turn brown).
6. Stir in 2 oz. WHITE RUM and cool.
7. Arrange 1/2 BANANA per person in compote dish.
8. Spoon 3 to 4 Tbs. CARAMEL SAUCE over bananas.
9. Sprinkle 1 to 2 teaspoons CHOPPED PEANUTS over caramel sauce.
Title: Chinese Almond Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 flour
- 2 1/2 baking powder
- 1 milk
- 1 sesame seeds
- 1
- 32 -35
- 2
Instructions:
1. Set oven to 325 degrees.
2. In a large bowl with a mixer at medium speed beat butter and sugar until creamy (about 4 minutes).
3. Add in whole egg and almond extract and beat until well blended.
4. In a small bowl mix together flour and baking powder; add to the creamed mixture and mix until combined.
5. Shape the dough into about 1-inch balls, then flatten slightly with hands.
6. Place on a large buttered baking sheet.
7. In a small bowl beat the egg yolk with milk until blended; brush the cookies with the egg mixture (discard any remaining mixture).
8. Press 1 whole almond in the center of each cookie then sprinkle with about 1/8 teaspoon sesame seeds.
9. Bake for about 15-18 minutes.
10. Let the cookies cool on the baking sheets then use a spatula to transfer to racks to cool completely.
Title: Molasses Crinkles
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 4 molasses
- 2 1/4 flour
- 2 baking soda
- 1/2 clove
- 1 cinnamon
- 1 ginger
- 1 egg
Instructions:
1. Preheat oven to 375.
2. Cream shortening.
3. Add sugar gradually, and cream thoroughly.
4. Blend in beaten egg and molasses.
5. Mix together flour, soda, cloves, cinnamon and ginger to cream mixture. Mix well.
6. Chill in refrigerator for 1 hour or more.
7. Shape into balls, and dip top in sugar.
8. Place unsugared side down on a greased baking sheet.
9. Sprinkle each cookie with 2-3 drops of ice water.
10. Bake 12-15 minutes.
11. Place on cooling rack.
Title: Zucchini Raisin Spice Cake
Ingredients:
- 2 flour
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 1/4 allspice
- 1 walnuts
- 2 zucchini
- 3 eggs
- 1 1/2 brown sugar
- 1 vanilla
- 1 golden raisin
- 1
Instructions:
1. Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
2. Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
3. Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
4. Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
5. NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.
Title: Whipped Cream Frosting
Ingredients:
- 1 gelatin
- 2 confectioners' sugar
- 1/2 vanilla extract
- 2
Instructions:
1. To make the frosting.
2. In medium bowl mix together 1/4 cup cream and gelatin.
3. Let rest for 5 minutes to soften.
4. Then place over barely simmering water to dissolve the gelatin.
5. Remove the bowl from heat and let cool to tepid.
6. In the meantime, in mixing bowl beat remaining cream until slightly thickened, add the sugar and vanilla and essence and beat until consistency of shaving cream.
7. Fold 1/2 cup of the sweetened whipped cream into gelatin mixture, then fold in remainder of whipped cream.
8. Place in fridge and chill for 1/2 hour.
9. For chocolate whipped cream -- Mix 3 ounces unsweetened cocoa powder, sifted and 3 ounces granulated sugar. Then add this to the basic cream mixture above, while adding the confectioners' sugar and essence.
Title: Lemon Tart
Ingredients:
- 1 cream cheese
- 4 cottage cheese
- 1 unsalted butter
- 1/4 granulated sugar
- 1 eggs
- 3 ground cinnamon
- 1/2 lemons, juice and zest of
- 1/4
- 1/2
- 3
- 1/2
Instructions:
1. Cream the cheeses with the butter and sugar.
2. Add all but the last ingredient, mixing well.
3. Pour into the crust.
4. Sprinkle with the sliced almonds.
5. Bake in a 375 degree F oven for 45 minutes, or until the top puffs up and is nicely browned.
Title: Ginger Cookies
Ingredients:
- 2 1/4 butter
- 6 sugar
- 5 eggs
- 1 1/2 molasses
- 5 vinegar
- 10 flour
- 4 1/2 baking soda
- 1 1/2 cinnamon
- 3/4 ground cloves
- 2 ground ginger
Instructions:
1. Cream together ingredients through vinegar.
2. Add remaining ingredients.
3. Roll teaspoon sized balls of dough in white sugar.
4. Bake for 10-12 at 325.
5. Allow to cool on baking sheet for 2 minutes before removing.
Title: Cappuccino Chocolate Cake
Ingredients:
- 3/4 honey
- 1/2 sugar
- 1 eggs
- 4 milk
- 1/2 sour cream
- 1/2 Creme de Cacao
- 1 Kahlua
- 1 flour
- 2 baking powder
- 1/2 baking soda
- 2 instant coffee
- 1 cinnamon
- 1 nutmeg
- 2 ground cloves
- 1/4 confectioners' sugar
- 1/4 instant coffee
- 3/4 Kahlua
- 1
- 1/3
- 1
Instructions:
1. Mix all wet ingredients together and beat for 4 minutes with electric mixer.
2. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
3. Bake at 325~F for 1 hour 10 minutes.
4. Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.
Title: Dark Chocolate Mousse
Ingredients:
- 8 bittersweet chocolate
- 2 instant espresso powder
- 1 water
- 5 brandy
- 1 eggs
- 2 sugar
- 1 table salt
- 1/8 heavy cream
- 250
Instructions:
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat and cool for 3 - 4 minutes.
2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl over the same saucepan filled with hot water, until mixture lightens in color and thickens slightly, for about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours.
Title: Cindy's Jumbo Sugar Cookies
Ingredients:
- 2/3 butter
- 3/4 sugar
- 1 egg
- 1 1/2 baking powder
- 1/4 salt
- 1/2 vanilla
- 1/2 milk
- 4 flour
- 2
Instructions:
1. Beat eggs, sugar, and butter well.
2. Add remaining ingredients and mix well.
3. Chill dough at least 1 hour.
4. Roll out and cut into shapes.
5. Bake at 350° for approximately 10 minutes.
6. Easy decorating hint: Sprinkle with colored sugar before baking.
Title: Fruity Cream
Ingredients:
- 1 1/2 heavy cream
- 4 sugar
- 1 apple
- 2 bananas
- 1 grapes
- 5 -6 cashews
- 2 oranges
- 2 peppercorns
- 8 -10
Instructions:
1. Chill cream in a bowl.
2. Beat over a bowl of ice till stiff.
3. Add sugar while whipping.
4. Chill again.
5. Mash the orange flakes lightly with your hand and fold into the cream.
6. Fold in all the other fruits too and the strawberry crush.
7. Serve in individual glass bowls and garnish with the chopped cashewnuts.
8. Just before serving sprinkle some freshly ground black pepper on top of each bowl.
Title: Gale Gand's Tiramisu
Ingredients:
- 7 sugar
- 1 mascarpone cheese
- 3 water
- 4 1/2 gelatin
- 1 1/2 sugar
- 3 heavy cream
- 1/4 french-style ladyfinger cookies
- 1 bittersweet chocolate
- 2 1/2
- 1/2
- 20 -24
- 1
Instructions:
1. In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
2. Add mascarpone and whip until well incorporated.
3. Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
4. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
5. Immediately turn off the heat and allow the gelatin to dissolve completely.
6. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
7. Whip to a stiff, glossy peak.
8. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
9. In a separate bowl, combine espresso and kalhua.
10. Soak 1 ladyfinger at a time in the espresso mixture.
11. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
12. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
13. Sprinkle 1/2 of the chocolate shavings over mousse.
14. Create another layer and chill until set. (At least 2 hours.).
15. ENJOY!
Title: Cappuccino Snickerdoodles
Ingredients:
- 4 instant coffee granules
- 3 unbleached all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 butter
- 1 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 1 ground cinnamon
Instructions:
1. Heat oven to 350. Line baking sheets with parchment paper. Combine coffee granules and 1 tablespoon water until coffee dissolves.
2. Whisk flour, cream of tartar, baking soda and salt in medium bowl. Beat butter and 1 1/2 cups of the sugar in large bowl at medium speed 1 minute or until smooth. Beat in eggs, dissolved coffee and vanilla until blended. At low speed, beat in flour mixture until smooth dough forms.
3. Combine remaining 1/4 cup sugar and cinnamon in small bowl. Roll 2 tablespoons of dough per cookie between hands into 1 1/2-inch ball; roll each ball in cinnamon sugar. Place 2 1/2-inches apart on baking sheets.
4. Bake 18 minutes or until centers feel soft when lightly touched and edges feel firm. Cool on pan on wire rack 5 minutes. Place cookies on rack; cool completely.
Title: Hershey's Wonder Cake
Ingredients:
- 2 granulated sugar
- 1 butter
- 4 eggs
- 2 salt
- 7 flour
- 1/4 baking soda
- 2 1/2 buttermilk
- 1/2 vanilla extract
- 1 confectioners' sugar
- 1
- 1/2
Instructions:
1. Cream sugar and butter; add eggs 1 at a time, beating well.
2. Add syrup and melted candy bars.
3. Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour.
4. Add vanilla extract and pour into greased tube pan.
5. Bake at 300 degrees F for 1 1/2 hours.
6. Cool in pan 10 minutes before removing.
7. Sift confectioners' sugar over cooled cake.
Title: Peanut Butter Tastykake - Copycat
Ingredients:
- 1 milk
- 2 butter
- 2 flour
- 2 sugar
- 4 eggs
- 2 baking powder
- 1 vanilla
- 12 creamy peanut butter
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Using small saucepan, scald milk and butter. Set aside to cool.
3. Combine remaining ingredients, add cooled milk mixture.
4. Pour into greased and floured sheet pan (with at least 1" sides).
5. Bake for 25 minutes.
6. Spread peanut butter over cake while it is still hot.
7. Place in refrigerator for 1 hour.
8. When peanut butter has hardened, melt chocolate and spread over top.
9. Let chocolate cool and harden.
10. Serve with coffee or a tall glass of milk!
Title: White Chocolate Party Mix
Ingredients:
- 2 white chocolate
- 1 peanuts
- 1
Instructions:
1. In a large bowl mix rice chex, cherrios, peanuts and pretzels.
2. Melt chocolate according to package directions.
3. Pour melted chocolate over chex, cherrios, peanuts and pretzels; and mix.
4. Spread mixture evenly onto two cookie sheets and refrigerate.
5. After cooled, take out of cookie sheets and break into pieces.
6. Enjoy!
Title: Tippaleivät - May Day Fritters
Ingredients:
- 2 eggs
- 2 sugar
- 1 salt
- 3/4 milk
- 1 1/2 flour
- 1/2 vanilla
Instructions:
1. Mix the eggs and sugar, but don't beat! Add the other ingredients and stir into a smooth batter.
2. Put the batter into a paper cone or a pastry bag fitted with a small-holed nozzle.
3. Squeeze the batter in a thin band into the hot oil. Use a spiral motion to form nest-like cookies. If possible, use a metal ring in the pot to keep the cookies in shape.
4. When the cookies have turned golden brown, remove and drain them on paper towels.
5. Dust the cold cookies with powdered sugar.
Title: Toffee Apples
Ingredients:
- 6 -8 apples
- 450 demerara sugar
- 150 water
- 75 butter
- 1/4 cream of tartar
- 110 treacle
- 110 golden syrup
Instructions:
1. Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
2. Add the remaining ingredients and bring to the boil.
3. Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
4. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
5. Do not stir.
6. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
7. Do not keep for more than 1 day.
Title: Mango and Coconut Pudding
Ingredients:
- 3 mangoes
- 1 lemon juice
- 1 coconut milk
- 1/2 caster sugar
- 1/2 gelatin powder
- 2/3
- 10
Instructions:
1. Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
2. Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
3. Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
4. Strain the mixture through a sieve to remove any lumps. Strain into a jug.
5. Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
6. Refrigerate the puddings overnight or for at least 6 hours, until set.
7. Serve drizzled with some extra coconut milk or fruit.
8. Cooking time does not include refrigeration time.
Title: Cranberry-Clementine Sandwich Cookies
Ingredients:
- 4 cornstarch
- 2 1/2 lemon juice
- 2/3 sugar
- 1 clementine zest
- 1/3 unsalted butter
- 1 salt
- 4 flour
- 1/2 baking powder
- 2 salt
- 1/2 unsalted butter
- 1/2 sugar
- 3/4 egg
- 1 clementine zest
- 1 vanilla extract
- 1 dried cranberries
- 1/2 confectioners' sugar
- 1/2
Instructions:
1. To make the clementine curd: In a medium heatproof bowl, whisk the egg yolks until smooth. Set aside.
2. In a small heavy saucepan, combine the cornstarch with just enough clementine juice to make a thin paste, stirring to dissolve. Add the remaining clementine and lemon juices, sugar, zest, butter and salt. Cook the mixture over medium-low heat for 1 to 2 minutes, stirring occasionally, until it just starts to thicken. Whisking vigorously, add a small amount of the warm juice mixture to the egg yolks. Add the remaining juice mixture in small increments, whisking to incorporate after each addition.
3. Return the combined mixture to the saucepan and reduce the heat to low. Whisk gently until the mixture thickens enough to heavily coat the back of a spoon. Transfer to a bowl, cover with plastic wrap directly on the surface and refrigerate while you make the cookies, or preferably overnight.
4. To make the cookies: Sift together the flour, baking powder and salt onto a large square of waxed paper; set aside.
5. Combine the butter and sugar in a large bowl. Using an electric mixer on medium speed or a wooden spoon, beat for several minutes until light and fluffy. Add the egg, zest and vanilla extract, mixing well. Stop to scrape down the sides of the bowl, and add the sifted dry ingredients in 3 increments, mixing well to incorporate after each addition. Add the cranberries, mixing just to combine. Divide the dough in half, and wrap both halves in plastic wrap, flattening them into disks. Chill for at least 1 hour.
6. Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper or silicone liners.
7. Working with 1 disk of dough at a time, place on a lightly floured work surface. Using a floured rolling pin, roll out the dough to a thickness of about 1/4 inch and cut with a floured 1 1/4 - to 1 1/2 -inch cookie cutter. Re-chill the dough if it becomes too soft to cut or to lift cleanly from the surface. Place the cookies at least 1 inch apart on the baking sheets. Bake about 8 minutes, or until the edges turn light golden. Transfer the cookies to a wire rack to cool completely.
8. To assemble: Transfer the chilled clementine curd to a pastry bag (or a heavy resealable plastic food storage bag with a 1/8 -inch cut made across 1 corner). Pipe about 1/2 teaspoon of curd onto half of the cookies. Cover with the other half of the cookies. Dust the tops with confectioners' sugar, if desired.
Title: Brer Rabbit Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 3/4 baking soda
- 2 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 3/4 granulated sugar
- 1/4 brown sugar
- 3/4 egg substitute
- 1/2 canola oil
- 2 orange zest
- 1 vanilla
- 1 1/2 - 2 carrots
- 3/4 confectioners' sugar
- 3/4 orange zest
- 1 1/2 fresh lemon juice
- 1
- 1/2
Instructions:
1. Preheat oven to 350 F.
2. Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
3. Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
4. In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
5. Add the wet ingredients to the dry with just a few swift strokes by hand; do not over-beat or the cake will be tough.
6. Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
7. Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
8. Top with Sweet Orange Icing (or another icing of your choice).
9. To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
10. Use immediately to top cake (if icing sits it will harden).
Title: Stained Glass Window Cookies
Ingredients:
- 1 chocolate chips
- 1/2 margarine
- 1 mini marshmallows
- 1
Instructions:
1. Melt chocolate and margarine; stir until smooth.
2. Remove and cool.
3. Add marshmallows and nuts.
4. Form into roll or log.
5. Wrap in waxed paper then in foil.
6. Refrigerate overnight.
7. Slice and serve.
Title: Fruit Pizza
Ingredients:
- 3/4 butter
- 1/3 flour
- 1 1/2 oatmeal
- 1/3 walnuts
- 1/3 fat free cream cheese
- 8 nonfat milk
- 3 powdered sugar
- 1/4 bananas
- kiwi
Instructions:
1. Mix together crust ingredients. Press into pizza pan or cookie sheet. Bake at 350 for 10-12 minutes. Cool.
2. Beat filling ingredients and spread onto cooled crust.
3. Slice fresh fruit and arrange on top. If only using straberries, use "fresh pie glaze" recipe to drizzle on top.
Title: Oreo Cookies Oreos
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 12 butter
- 1 sugar
- 2 sugar
- 2 eggs
- 2 water
- 12 chocolate chips
- 8 butter
- 2 confectioners' sugar
- 2
Instructions:
1. Cookies: Cream butter& sugar together.
2. Add eggs and water, beat together.
3. Add melted chocolate until combined.
4. Add flour& baking soda, beat.
5. Line cookie sheet with parchment paper or grease lightly.
6. Scoop rounded teaspoon onto sheet.
7. Press each cookie with bottom of a glass until it forms a round 1 1/2" in diameter.
8. Bake 17 minutes at 375°F, cool completely on rack.
9. Filling: Combine all ingredients and beat until smooth.
10. Fill cookies and allow to set for 2- 3 hours (or refrigerate for 1 hour).
Title: Summer Fruits and Berries With Southern Cream
Ingredients:
- 2 1/4 half-and-half
- 1 unflavored gelatin
- 1 sugar
- 16 sour cream
- 1 vanilla
- berries
Instructions:
1. Mix half and half, gelatin, and sugar.
2. Heat in a double boiler, stirring until gelatin is completely dissolved.
3. Remove from heat and fold in sour cream and vanilla.
4. Pour into stainless steel bowl and chill in an ice bath until mixture thickens.
5. Store in refrigerator.
6. Serve a dollop on top of individual dishes of any combination of strawberries, raspberries, blueberries, bananas, and peaches.
Title: Marble Cookies
Ingredients:
- 3 1/2 flour
- 1 1/2 baking powder
- 1 sugar
- 3/4 butter
- 2 eggs
- 1 salt
- 2 orange zest
- 1/2 chocolate
- 2
Instructions:
1. Cream sugar and butter, add eggs and salt and beat again.
2. Add 3 cups flour and baking powder.
3. Stir until well mixed.
4. Seperate dough, putting half in another bowl.
5. To one half add orange zest and orange juice.
6. To the other half add the melted chocolate.
7. Add remaining 1/2 cup flour to dough with the orange juice to right consistency.
8. Place the chocolate dough on top of light dough and roll together on lightly floured surface, until very thin (1/8 inch).
9. Cut with cutter of choice.
10. Bake in 350 oven for 8 to 10 minutes.
Title: Chocolate Mud Cake for Dieters
Ingredients:
- 100 prunes
- 3/4 bicarbonate of soda
- 1/4 self-raising flour
- 1 cocoa powder
- 1/2 caster sugar
- 4 icing sugar
- 1/2
- 2
Instructions:
1. Preheat the oven to 160°C and line a 20cm round cake tin with baking paper.
2. Place the prunes, apple juice and bicarbonate of soda in a saucepan, bring to the boil, turn off the heat, cover and leave to cool.
3. Once cool, puree until smooth.
4. Sift the flour and cocoa and stir into the cooled prune puree.
5. Beat the egg whites until stiff, adding sugar gradually.
6. Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
7. Keep stirring gently until the egg white is incorporated.
8. Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
9. Cool on a rack and just before serving, sieve the icing sugar over the top.
10. Serve with low-fat ice cream, low-fat fruche, or a coulis made from pureed, frozen raspberries.
Title: Rice Krispies Clusters
Ingredients:
- 6 chocolate chips
- 6 peanut butter
- 2
- 4
Instructions:
1. Melt peanut butter, chocolate, and butterscotch chips in microwave or on medium low heat on the stove.
2. Pour over the cereal.
3. Mix well and drop by spoonfuls onto a greased cookie sheet, or press evenly into a 9x9" pan.
4. Refrigerate until firm.
5. If pressed in a pan, cut into bars.
Title: Girl Scout Chocolate Mint Cookies (Copycat)
Ingredients:
- 2
- 70
Instructions:
1. Melt the mint chocolate chips in the microwave.
2. Dip crackers, one at a time, into the chocolate.
3. Lay on wax paper to set.
4. Store in airtight container (if there's any left, that is).