lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Rocky Road
Ingredients:
- 200 dark chocolate
- 1/2 sunflower seeds
- 100
- 1
- 100
Instructions:
1. Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
2. Put the chopped chilli pieces and the nuts and seeds on a tray and bake for about 5 minutes until toasted-remove from oven, cool slightly, then roughly chop.
3. Smash up the chocolate and melt it in a heatproof bowl over simmering water. Once the chocolate is smooth and melted take the bowl off the heat and leave to one side.
4. Mix together the fruit and nuts in a bowl, and reserving a large handful, mix the remainder into the melted chocolate.
5. Line a baking tray with parchment paper, and spoon in the chocolate mixture, smoothing it out with the back of a spoon. Sprinkle with the reserved fruit and nuts, and leave to cool/ or place in fridge for 30 minutes.
6. Once it has set, smash it up into bite sized chunks. This will keep for a week in airtight container.
Title: Chocolate Pudding Fluff
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 1 milk
- 1 marshmallows
- 1/4 chocolate-covered graham cracker cookies
- 4 chocolate chips
- Cool Whip
Instructions:
1. Make pudding according to instructions on box.
2. Fold in Cool Whip, mixing well.
3. Gently fold in graham crackers and marshmallows.
4. Spoon into serving dishes and sprinkle with chocolate chips.
Title: Easy Mexican Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1 ground cinnamon
- 1/3 confectioners' sugar
- 2 water
- 1/4
- 1
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
2. *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
3. Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
4. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
5. Let cake cool for 15 minutes then remove to a wire rack to cool completely.
6. In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
Title: Gluten Free Anzac Biscuits – Rolled Oat Cookies
Ingredients:
- 1 rolled oats
- 1/2 butter
- 1/2 maple syrup
- 1/4 baking soda
- 1 boiling water
- 125
- 4
- 1/2
- 1
Instructions:
1. In the large mixing bowl or mixer combine oats, sifted flour, coconut sugar and coconut.
2. In a small saucepan, combine the butter and maple syrup, and stir over a gentle heat until melted.
3. Mix the baking soda with the boiling water in small bowl and add it into the melted butter mixture.
4. Stir the butter mixture into the dry ingredients.
5. Lightly grease two oven trays.
6. Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
7. Cook in a slow oven for 20 minutes at 150 C / 300 F.
8. Loosen while warm then cool on racks.
Title: Fruit Cobbler
Ingredients:
- 2 self-rising flour
- 1/2 Crisco shortening
- 1/2 milk
- 1/2 oleo
- 2 water
- 2 sugar
- 4
Instructions:
1. Preheat oven to 450.
2. Melt oleo in 9 x 11" pan.
3. Cut in shortening with flour until meal consistency.
4. Add milk to form a soft ball (use more or less milk as needed.).
5. Roll out dough to 1/4" rectangle sheet.
6. Spread fruit over dough and roll up as you would a jellyroll.
7. Cut into 1" slices and place in pan.
8. Bring sugar and water to a boil in a saucepan.
9. Pour hot mixture over fruit slices and bake for 35 to 40 minutes or until done.
Title: Chocolate Peppermint Crunch Cookie Stars
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 1/4 unsalted butter
- 11 granulated sugar
- 1/2 instant decaffeinated coffee
- 1 vanilla extract
- 1 white chocolate
- 4
- 1/4
Instructions:
1. For the cookies: Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or butter the baking sheets.
2. In a medium bowl, combine the flour, cocoa powder and salt. Set aside.
3. In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute. Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together. At first the dough will form fine crumbs; then it will come together in large clumps.
4. Divide the dough in half and shape each portion into a smooth ball. Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick. Remove the top piece of wax paper. Using a 2 1/2-inch star cutter, cut out cookies. Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
5. Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball. Repeat the rolling and cutting process.
6. For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies. Immediately sprinkle with crushed peppermint candy. The candy will stick to the warm chocolate.
7. Let the cookies sit until the chocolate is firm. The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.
Title: Apple Confit (Crock Pot)
Ingredients:
- 3 apples
- 1/4 sugar
- 1/2 - 1 ground cinnamon
- 1 vanilla extract
Instructions:
1. Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.)
2. Place the apples in a 4-quart or larger slow cooker.
3. Add sugar and cinnamon to taste, and toss to coat well.
4. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.
5. Stir in vanilla.
6. Transfer to a bowl and let cool slightly.
7. Cover and refrigerate until chilled.
8. Serve with low-fat vanilla ice cream or frozen yogurt if desired.
Title: Lemon Cake
Ingredients:
- 1 canola oil
- 1 hot water
- 2/3 eggs
- 2/3 confectioners' sugar
- 1
- 4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour angel food cake or bundt pan.
3. Place all ingredients in a bowl and mix until well blended and thick.
4. Bake approximately 45 minutes.
5. Cool 10 minutes.
6. Make glaze by combining sugar and lemon juice in a small bowl.
7. Stir until smooth.
8. Remove cake from pan and pour glaze over warm cake.
9. Can serve warm or at room temperature.
Title: Reindeer Cookies
Ingredients:
- 1 brown sugar
- 1 sugar
- 1 butter
- 1 flour
- 3 eggs
- 2 baking soda
- 2 salt
- 1/2 vanilla
- 1
Instructions:
1. Cream together the butter, peanut butter and both sugars.
2. Beat in the eggs, salt and vanilla.
3. Stir in the baking soda and flour, mixing well.
4. Roll into balls. Flatten the balls and shape into triangles. Place on Cookie sheets, 2 inches apart.
5. Place pretzels into the 2 top triangle corners for antlers. Place a red candy at the bottom corner for the nose and two green ones on the cookie for eyes.
6. Bake at 375*F for about 10 to 15 minutes.
Title: Cardamom Rice Puddings
Ingredients:
- 900 caster sugar
- 50 cardamom pods
- 6 lemon, rind of
- 1 nutmeg
- 1/2 pudding rice
- 150
Instructions:
1. Line four small bowls or ramekins with cling film and set aside.
2. Heat the milk, sugar, cardamom, nutmeg and lemon zest in a pan and bring to the boil.
3. Add rice and cover. Simmer for 45 mins stirring occasionally. The milk should all be absorbed.
4. Remove the cardamom pods and the rind.
5. Spoon the mixture into the bowls and chill until firm.
Title: Bear Paws
Ingredients:
- 3 flour
- 2 1/2 sugar
- 1/8 cinnamon
- 1 ground cloves
- 1/2 butter
- 3/4 butter
- 1
Instructions:
1. Mix together all dry ingredients together except vanilla and sugar.
2. Cut in butter.
3. Work into dough.
4. Break off small pieces and put in bear paw mold.
5. Bake in preheated 350° oven for 20 minutes.
6. Roll in vanilla sugar while still hot.
Title: Buttery Crisp Sugar Cookies
Ingredients:
- 2 1/2 white flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 1 3/4 margarine
- 1 icing sugar
- 2 egg
- vanilla
Instructions:
1. Sift dry ingredients.
2. mix margarine, sugar, eggs.
3. roll 1/4 inch thick cut cookies in circles.
4. bake 350 dergees for 11 minutes.
5. take 2 cookies at a time and stick them together with a jelly of your choice.
6. enjoy!
Title: Pumpkin Dump Cake!
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1/2 white sugar
- 1/2 brown sugar
- 1 1/2 pumpkin pie spice
- 1/2 salt
- 1 pecans
- 1/2 walnuts
- 3/4 butter
Instructions:
1. Pre-heat oven to 350 F.
2. Grease a 9x13 baking pan.
3. In a large bowl combine pumpkin, eggs, brown sugar, white sugar, evaporated milk and salt and spice. Stir well to combine, or beat on low to mix. Pour into prepared pan.
4. Sprinkle with cake mix and nuts over the top of that.
5. Drizzle the melted butter over all. Bake for 50-60 minutes until edges are lightly browned. Cool and serve with whipped cream.
Title: Pusheen Cat Doughnuts
Ingredients:
- 1 all-purpose flour
- 3/4 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 2/3 sugar
- 2 eggs
- 1 vanilla extract
- 3/4 chocolate
- 36 chocolate
- 20
- 2
- 18
Instructions:
1. SPECIAL EQUIPMENT:
2. 3 doughnut pans, a large pastry bag, 2 small pastry bags and 2 small round decorating tips.
3. MAKE THE DOUGHNUTS:
4. Preheat the oven to 350 degrees F and spray 3 doughnut pans with non-stick cooking spray.
5. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
6. In a stand mixer fitted with the paddle attachment, combine the melted butter and sugar.
7. Beat in eggs and vanilla extract. Working in batches, add in the flour. Scrape down the bowl, set the mixer to a low speed, and slowly stream in milk. Mix until just combined.
8. Transfer batter into a large piping bag with the tip cut off. Pipe each doughnut mold 3/4 of the way full.
9. Bake for 10 to 12 minutes, or until golden. Set aside to cool.
10. DECORATE THE DOUGHNUTS:
11. Using a microwave on half power, melt 20 ounces of the white melting chocolate in a shallow bowl in 30 second intervals, stirring occasionally.
12. Stir in the black candy coloring, a little at a time, until you reach the desired light grey color.
13. Use a pairing knife to make 2 slits on the top edge of each doughnut.
14. Dip the rounded bottoms of 2 almonds into the chocolate and attach to the top of each doughnut, like ears, pushing the chocolate edge into the pre-made slits. Repeat with the remaining doughnuts. Let them set for 5 minutes.
15. Once the ears have set, dip the entire front face of doughnuts into the melted chocolate. Let set.
16. Pour half of the remaining melted chocolate into another bowl. Use the black candy coloring to dye 1 bowl a darker grey and the other black.
17. Transfer dyed chocolate to 2 small pastry bags fitted with small round decorating tips.
18. Use the black chocolate to draw the eyes, mouth and whiskers onto each doughnut. Use the dark grey chocolate to draw the hands, feet and small vertical stripes between the ears.
19. Using a microwave, again at half power, melt the pink chocolate in a small bowl.
20. Dip the front side of the Cheerios into the melted pink chocolate. Sprinkle with sprinkles.
21. Use melted chocolate to attach the cheerios to the hand-area of each of the doughnuts. Let them set.
22. Doughnuts can be stored in an airtight container at room temperature for up to 3 days.
Title: White Chocolate, Cranberry, Oatmeal & Walnut Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1 ground ginger
- 1 cumin
- 1 ground cloves
- 1 cayenne
- 1 unsalted butter
- 1 sugar
- 1 dark brown sugar
- 2 eggs
- 2 vanilla
- 3 oats
- 1 1/2 craisins
- 1 white chocolate chips
- 1 walnuts
Instructions:
1. Preheat oven to 350°.
2. Mix dry ingredients (flour, baking soda, baking powder, salt, spices); set aside.
3. Cream wet ingredients (butter, sugars, eggs, vanilla) with a mixer until light and fluffy.
4. Stir the flour mixture into the creamed mixture and mix for 3 minutes.
5. Add the oats, chips, craisins & walnuts; stir to incorporate.
6. Form 2 inch sized balls.
7. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
8. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
9. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Title: Crème Brulée Sugar
Ingredients:
- 1/2 brown sugar
- 1/4 sugar
Instructions:
1. Combine both sugars, then spread the mixture out on a parchment-lined baking sheet.
2. After baking the bruleés, turn off the oven and place the baking sheet inside for an hour to dry out the sugar.
3. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
4. Blot tops of custards dry with a paper towel, if needed. Sprinkle 1-2 tablespoons sugar mixture over each one; tap out any excess sugar.
5. Using a kitchen or propane torch, melt the sugar bay waving the flame 4-8 inches from the surface.
6. Burn until surface of the custard is caramelized and no dry sugar is visible. Let stand 3-5 minutes before serving.
Title: Chocolate Surprise Cupcakes
Ingredients:
- 9 bittersweet chocolate
- 11 unsalted butter
- 3 heavy cream
- 2 Bourbon
- 3 eggs
- 3 sugar
- 1/2 all-purpose flour
- 1/3 coffee ice cream
Instructions:
1. Making Truffles
2. Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
3. Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
4. Making cake batter.
5. Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
6. Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
7. Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it inches.
8. Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
9. Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream. YIELD 8-1 cup servings.
Title: BROWNIE CUPCAKES
Ingredients:
- 1 butter
- 4 flour
- 1 sugar
- 1 3/4 vanilla
- 1 pecans
- 4
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. In a saucepan, melt butter and chocolate chips; let cool.
3. In a bowl, combine sugar and flour. Very gently, fold in the slightly beaten eggs. DO NOT BEAT. .
4. Add butter and chocolate mixture. Stir in vanilla.
5. Stir in pecans.
6. Pour mixture in greased muffin tins and bake for about 25 minutes. Be careful not to overbake.
7. You can also use paper cupcake liners.
Title: Easter Birds Nests (Peanut Butter Free)
Ingredients:
- 5 salted butter
- 6 vanilla
- 1 marshmallows
- 1 jelly beans
- 54
Instructions:
1. Melt the butter in a large pot adding the vanilla once it's melted.
2. Mix in marshmallows.
3. Once marshmallows are completely melted and mixed with the butter, add the cornflakes.
4. Spray fingers with Baker's joy or butter to avoid sticking. With a spoon place tennis ball-sized portions of the mixture on wax paper, flattening them out and creating a sulcus (for lack of a better word) in the center of each.
5. Place a 3 jelly beans in the center of each treat to represent eggs.
Title: Peach Cobbler--"a Quickie Dessert"
Ingredients:
- 1 flour
- 1 sugar
- 1 milk
- 3 baking powder
- 1/4 butter
- 1
Instructions:
1. Combine first four ingredients.
2. Melt butter in pan.
3. Pour in batter, then peach pie filling on top.
4. Bake at 350 degrees for 45 minutes.
Title: Potato Chip Cookies
Ingredients:
- 1/2 flour
- 1 1/2 pecans
- 1/2 sugar
- 1/2 margarine
- 1/2 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Combine chips, pecans and flour.
2. In another bowl, cream margarine and sugar.
3. Beat in egg yolk and vanilla.
4. Add dry ingredients until well mixed.
5. With damp hands, form dough into 1 inch balls and place on ungreased cookie sheets.
6. Bake 15-18 minutes at 350°F or until cookies just begin to color.
7. Cool slightly and roll in 10X sugar.
Title: Blackberry Cobbler
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1 1/2 water
- 1/3 self-rising flour
- 2 milk
- 1/2 fresh blackberries
- 2 frozen blackberries
- ground cinnamon
- sugar
Instructions:
1. In a 10 inch round or oval baking dish, melt 1/2 C butter; set aside.
2. In a saucepan, heat sugar and water until sugar melts; set aside.
3. Place flour in a mixing bowl; cut in remaining butter until fine crums form.
4. Add milk to flour mixture, stirring with a fork until dough leaves side of bowl.
5. Turn out flour mixture onto a floured surface; knead 3 or 4 times.
6. Roll out dough to an 11 x 9 rectangle 1/4 in thick.
7. Spread berries over dough; sprinkle with cinnamon.
8. Roll up dough, jelly-roll style.
9. Cut dough into 1/4 in thick slices.
10. Carefully lay slices of dough in baking dish over butter.
11. Pour sugar syrup around slices(syrup will be absorbed).
12. Bake at 350 degrees F for 45 minutes.
13. Sprinkle sugar over top and bake 15 minutes more.
14. Serve warm or cold.
Title: Peanut Butter Brownie Cupcakes
Ingredients:
- 18 eggs
- 3 water
- 1/2
- 1/3
- 1/2
Instructions:
1. In a large bowl, add the brownie mix and combine with the eggs, oil, and water. Mix well with a hand mixer until mixed well.
2. Line a muffin pan with paper cups and add about 1 large tablespoon of batter to the paper cups. Add a handful of peanut butter chips on top of the brownie batter in the cups. Top off the rest of the batter, smoothing out the tops to cover the chips well.
3. Bake at 375 degrees for about 18-20 minutes.
Title: Confectioner's Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 2 1/2 flour
- 1 baking soda
- 1 cream of tartar
Instructions:
1. In a large bowl, cream butter and sugar.
2. Beat until light. Add egg and vanilla.
3. Beat until fluffy.
4. Add dry ingredients. Stir just until mixed.
5. Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet.
6. Cool, frost and decorate.
7. Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls.
8. Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat. Roll dough in 1" balls.
9. Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough.
10. Roll in 1" balls. Bake and cool.
11. Divide dough in half.
12. Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.
Title: Minted Melon Salad
Ingredients:
- 1 water
- 3/4 sugar
- 3 lime juice
- 1 1/2 of fresh mint
- 3/4 anise seed
- 1 salt
- 5 watermelon
- 3 cantaloupe
- 3 honeydews
- 2 fresh blueberries
- 1
Instructions:
1. In a small saucepan, bring the first six ingredients to a boil.
2. Boil 2 minutes;remove from heat.
3. Cover and cool completely.
4. Combine the fruit in a large bowl;add syrup and stir to coat.
5. Cover and chill for at least 2 hours, stirring occasionally.
6. Drain before serving.
Title: Easy Apple Crisp
Ingredients:
- 2 -3 apples
- 1/2 cinnamon
- 1/4 sugar
- 1 butter
- 1 sugar
- 1 flour
- 1 salt
- 1 egg
- vanilla
Instructions:
1. Fill a 10 inch pie plate with sliced apples.
2. Sprinkle cinnamon on top of the apples, to taste.
3. Now sprinkle the 1/2 cup of sugar over the apples too.
4. In a bowl, mix the crumb topping ingredients.
5. Put the crumb topping over the apple mixture.
6. Drizzle the melted butter over the crumbs.
7. Bake at 375 degrees F. for 45 minutes.
Title: Chocolate Chip, Oats 'n Caramel Cookie Squares
Ingredients:
- 1 quick-cooking oats
- 1 salt
- 1 all-purpose flour
- 2/3 vanilla
- 5 walnuts
- 1
- 3/4
- 1
Instructions:
1. Heat oven to 350°F In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.
Title: Latte Pound Cake
Ingredients:
- 5 instant coffee
- 1/2 milk
- 45 sugar
- 1 1/3 Equal sugar substitute
- 4 butter
- 2 2/3 eggs
- 3 flour
- 1/2 baking powder
- 1 salt
- pecans
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour Bundt pan.
2. In a small bowl combine coffee and hot milk and set aside.
3. In a food processor or large mixing bowl, mix sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Mix in Flour, baking powder, salt and coffee mixture, mix well.
5. Fold in nuts, pour into prepared pan, bake at 325 for 60 to 70 minutes or until a toothpick inserted in center of cake comes out clean.
6. Cool completely on a wire rack.
7. Cinnamon or Vanilla Icing.
8. In a small bowl combine 1 cup confectioner's sugar, 1/4 teaspoon cinnamon or vanilla (your choice). Stir enough milk (4-5 teaspoons) to thin icing to drizzle consistency. Drizzle over cooled cake.
Title: Traditional Scottish Recipes - Apple Butterscotch Pie
Ingredients:
- 9 apples
- 4 -6 demerara sugar
- 100 granulated sugar
- 125 plum jam
- 2 flour
- 2 egg
- 2 salt
- 1
- 2
- 1
Instructions:
1. You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
2. Peel and thinly slice the apples to fill the case completely.
3. Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
4. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
5. Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
6. Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife.
7. Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.