lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Pie Cake
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1/2 brown sugar
- 1/4 canola oil
- 1/2 egg substitute
- 2 eggs
- 1 pumpkin
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 2 pumpkin pie spice
- 1/2 salt
- 2 butter
- 1 reduced-fat cream cheese
- 3 powdered sugar
- 2 pecans
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. To prepare cake, coat 2 (8 inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
3. Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
4. Lightly spoon 2 cups flour into dry measuring cup; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until a wooden pick inserted comes out clean. Cool in pans 10 minutes on a wire rack. Remove cakes from pans; cool completely on wire racks.
5. To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
6. Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices. if desired.
Title: Easy Microwave Chocolate Glaze
Ingredients:
- 1 butter
- 1 water
- 1 powdered sugar
- 1/2
Instructions:
1. In a microwave-safe dish, put in cocoa, butter and water.
2. Microwave on high 20 to 30 seconds until melted.
3. Add in powdered sugar (more if needed) until runny enough to drizzle on your cake.
Title: Half Hour Pudding
Ingredients:
- 1/2 brown sugar
- 1 flour
- 2 baking powder
- 1 shortening
- 1/2 raisins
- 1/2 milk
- 2 boiling water
- 1 brown sugar
- 1 butter
- 1/4 ground nutmeg
Instructions:
1. Mix dry ingredients of batter, and add shortening, raisins and milk.
2. Put sauce in 8 inch baking dish.
3. Drop batter onto sauce by tablespoon fulls.
4. Bake 350F 1/2 hour.
Title: Debesmanna or Semolina Blackcurrant Mousse
Ingredients:
- 2 1/2 black currants
- 1/3 sugar
- 1/4 semolina
- 2 water
- 1
Instructions:
1. Cook berries in water for about 8-10 minutes until they are soft.
2. Put the hot juice and berries through the sieve to press out of skins all the juice. Remove skins.
3. Bring together juice, sugar and spice in saucepan to boiling. Add semolina grain pouring in thin stream, stirring constantly and cooking for about 5 minutes, until thickened.
4. Let saucepan with the hot mousse cool in sink of cold water. When it is moderately warm, check the thickness. If it seems too liquid, stir in a pinch more semolina. If it seems too thick, pour in a bit of water. Then whip it with mixer until it becomes creamy and dark purple.
5. Serve it with milk immediately when it is still airy and creamy. Or allow the mousse chill in refrigerator for 3-4 hours until it becomes more thicken.
Title: Rum & Nut Cake With Glaze
Ingredients:
- 1/2 rum
- 1 walnuts
- 1 vanilla instant pudding mix
- 4 1/2 eggs
- 4 water
- 1/2 rum
- 1/2 butter
- 1/2 water
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325.
2. Grease and flour bunt or tube pan.
3. Sprinkle nuts over bottom of pan.
4. In large bowl, combine cake mix, eggs, rum, oil and water.
5. Beat on low speed until moistened, beat on high 2 minutes. pour batter over nuts. Bake 50 to 60 minutes or until toothpick comes out clean -- Cool 15 minute invert onto serving plate.
6. GLAZE:
7. Melt butter in saucepan. Stir in sugar, water and rum. Boil 5 minutes, stirring constantly. Remove from heat.
8. Pierce all around top of cake with fork. Spoon glaze over top of cake and sides. (Turkey baster works well too!) Allow cake to absorb glaze.
Title: Apple Crisp
Ingredients:
- 10 apples
- 1 1/2 butter
- 2 flour
- 2 sugar
- cinnamon
Instructions:
1. Peel and slice apples.
2. Place apples in a 9 x 13 inch baking dish.
3. Pour 1/4 cup water over applies.
4. Sprinkle 3/4 cup sugar and cinnamon (to taste) over apples.
5. Pour butter/sugar/flour mixture (above) over apples.
6. Bake at 350 for 45 minutes (the topping will be lightly browned and the apples will begin to bubble around the edges.
Title: Brown Sugar Pavlovas
Ingredients:
- 2 cornstarch
- 1 raspberry vinegar
- 1 light brown sugar
- 3 1/2 red currant jelly
- 2 raspberries
- 2
- 3/4
- 6
Instructions:
1. Preheat the oven to 300°. Line a large cookie sheet with parchment paper. In a large, grease-free bowl, whisk the egg whites until very stiff and dry. Fold in the cornstarch and vinegar.
2. Gradually whisk in the sugar, a spoonful at a time, until the mixture is thick and glossy.
3. Divide the mixture into 4 and spoon onto the cookie sheet, spaced well apart. Smooth each into a round, about 4 in across. Bake for 40-45 minutes until lightly browned and crisp. Leave it to cool for 10 minutes.
4. Meanwhile, using a spatula, carefully remove each pavlova from the parchment and transfer to serving plates. Top with unsweetened yogurt and raspberries. Soon on the redcurrant jelly mixture to glaze. Decorate with geranium leaves and serve.
Title: Hot Fudge Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 3 1/2 water
- 1 shortening
- 1/2 eggs
- 2 vanilla extract
- 1 baking soda
- 1 buttermilk
- 1/2 pecans
- 1/2 butter
- 1/2 vanilla
- 3 1/2 sweet milk
- 1 powdered sugar
- 1/3 pecans
- 2 - 2 1/2
- 1 1/2
Instructions:
1. Stir and set aside the flour and sugar.
2. Mix and bring to a boil the butter, cocoa, water, shortening-pour over flour and sugar and mix well Add eggs, vanilla, soda and buttermilk and mix well.
3. Stir in Pecans.
4. Pour into a buttered 9"x12"x3" baking pan and bake@ 400* for 20-25 minutes.
5. ----------Icing------------.
6. While cake is baking make the icing.
7. Melt butter, add milk, cocoa, vanilla, then add sugar and pecans.
8. Cook 5-6 min.
9. after starting to boil (cook on high flame).
10. Pour over cake as soon as it comes out of the oven.
11. The topping should be like fudge (cruncy).
12. We love it this way.
Title: Fudgier Brownies
Ingredients:
- 115 unsalted butter
- 170 white sugar
- 100 brown sugar
- 115 eggs
- 2 pure vanilla extract
- 2 all-purpose flour
- 1 salt
- 95 sea salt
- 25
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9-inch baking pan and line with parchment paper so it extends over the sides 2". This will act as a sling to make removing the brownies easier later!
3. Prep your ingredients:
4. Mix white and brown sugar. Stir to combine.
5. Mix flour, cocoa powder, and salt. Stir to combine.
6. In a large saucepan over low heat, melt the cubed butter and chocolate chips.
7. Whisk in sugar mixture until sugar is fully dissolved.
8. Whisk in espresso powder, vanilla, and eggs. Stir until just combined.
9. Stir in flour mixture until just combined. Batter may be lumpy, that's ok!
10. Pour batter into prepared pan. Sprinkle with flaky sea salt (optional).
11. Bake until a toothpick inserted in the middle comes out with moist crumbs attached, 18 - 20 minutes.
12. Let the brownies cool completely in the pan on a rack before cutting!
Title: Peach-Berry Betty
Ingredients:
- 3 fresh raspberries
- 2 frozen raspberries
- 1/2 sugar
- 1 all-purpose flour
- 1 crystallized ginger
- 5 ground ginger
- 3 butter
Instructions:
1. Preheat oven to 375 degrees.
2. Thaw frozen peaches and raspberries, do not drain.
3. In a large bowl, combine sugar, flour, and ginger.
4. Add raspberries and peaches, toss gently to coat.
5. Add 2 cups of the bread cubes, toss gently to combine.
6. Transfer mixture to a 2 quart square baking dish.
7. For the topping, place remaining bread cubes in a medium bowl.
8. Drizzle with melted butter, toss gently to coat.
9. Sprinkle topping over fruit mixture.
10. Bake about 30 minutes or until peaches are tender and topping is golden.
11. Serve warm, with whipped cream if desired.
Title: Basic Lokshen (With Variations)
Ingredients:
- 1/2 boiling water
- 2 salt
- 1 eggs
- 2 granulated sugar
- 3 cinnamon
- 1/4 lemon juice
- 1/8 salt
- 4 shortening
- 1/2 seedless raisin
- 1/4
- 3
Instructions:
1. Drop noodles in rapidly boiling salted water and cook until tender. Drain in a colander, pouring hot water through to rinse well.
2. Beat eggs with sugar, cinnamon and salt and add the noodles. Melt shortening in the baking dish and add to mixture.
3. Turn half the mixture into greased baking dish, sprinkle with raisins and nuts, and add remainder. Top with crumbs and bake 45 minutes at 400 degrees F.
4. Variations.
5. Substitute 1 cup thinly sliced tart apples for raisins, or combine equal amounts of each; use chopped greben (cracklings) and chicken or goose fat for shortening; substitute 1 cup finely cut dried prunes for other fruit, with or without nuts. Add lemon juice and 1/4 teaspoon grated rind.
Title: Swedish Farmer Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 dark corn syrup
- 1/3 pecans
- 2 flour
- 1 baking soda
Instructions:
1. Cream butter well.
2. Gradually add sugar, then blend in corn syrup, mixing well.
3. Add nuts.
4. Blend flour and baking soda, then add to butter mixture.
5. Roll dough into logs.
6. Wrap in waxed paper and chill well.
7. Slice thin (about 1/4 inch) with a sharp knife.
8. Bake on greased cookie sheet at 375° for about 10 minutes.
Title: Low Calorie Vanilla and Cinnamon Custard
Ingredients:
- 1 low-fat milk
- 2 water
- 1/4 cornstarch
- 1/4 cinnamon
- 1 vanilla essence
- 1 salt
- artificial sweetener
- mint
- pandan leaf
Instructions:
1. Heat milk and water in a saucepan.
2. Combine cornstarch, cinnamon and salt. Using a little water, mix it into a paste, then add to the saucepan.
3. Cook until it thickens slightly.
4. Cool, then add in the vanilla and artificial sweetener to taste.
5. Serve chilled.
6. You can experiment with different flavours such as mint or pandan (screw pine)leaves. In this case, heat the leaves together with the milk and water, and remove them before chilling.
Title: Emily's Iced Shortbread Cookies
Ingredients:
- 5/8 granulated sugar
- 1 unsalted butter
- 2 all-purpose flour
- 1/4 butter
- 3/4 powdered sugar
- 1 vanilla extract
Instructions:
1. Cream the butter and sugar until smooth.
2. Add flour and mix to combine well.
3. Cover and chill until firm enough to roll out.
4. Roll out on a lightly floured cutting board and cut out using lightly floured cookie cutters.
5. Bake at 350°F on baking sheets until pale golden in color, about 10 minutes.
6. Remove to racks to cool completely.
7. Mix icing together and tint as desired and chill slightly.
8. When cookies are cooled, ice cookies as desired.
Title: Delish & Fluffy Chocolate Frosting
Ingredients:
- 3 powdered sugar
- 1 1/2 - 2 butter
- 3/4 vanilla
- 1/3
- 1/2
Instructions:
1. Beat egg whites well until they are fluffy and gradually add the powdered sugar.
2. Combine the next 3 ingredients in separate bowl and fold carefully into the egg white mixture.
Title: Queijadas De Evora -Sweet Orange Cheese Tart
Ingredients:
- 1 1/4 all-purpose flour
- 2 sugar
- 1/8 salt
- 6 butter
- 1 egg
- 3 cream cheese
- 1 farmer cheese
- 3/4 sugar
- 2 ground cinnamon
- 1 1/2 salt
- 1/2
- 2
- 1
Instructions:
1. PASTRY:
2. Preheat the oven to 400°.
3. Sift the flour, 2 tablespoons sugar and 1/8 teaspoon salt into a large, chilled mixing bowl, and add the chilled butter
4. With your fingertips rub the flour and fat together until they look like flakes of coarse meal. (Or use the food processor).
5. Add the lightly beaten egg and toss together until the dough can be gathered into a compact ball. Wrap in wax paper and chill the dough for at least an hour before using.
6. On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. Press into nonstick greased Large Pie Tart Dish.
7. FILLING:
8. Reduce the oven heat to 350°. With an electric mixer or food processor, beat the cream cheese, pot cheese and sugar together until light and fluffy. Then beat in the egg yolks,orange juice,zest, cinnamon and ½ teaspoon salt.
9. Spoon the cheese mixture into the tart
10. Bake in the middle of the oven for 20 minutes, or until the filling is set and a cake tester inserted in the center comes out clean. Cool the tart to room temperature, then carefully slip out of the tin and serve.
Title: Rice Brown Betty
Ingredients:
- 2 applesauce
- 1/2 brown sugar
- 1 lemon
- 1/2 cinnamon
- 1/3 pecans
- 1/4 butter
- 2 cooked rice
- 1/4 graham cracker crumbs
Instructions:
1. Mix applesauce, brown sugar, lemon juice, cinnamon, pecans, butter and rice in a medium bowl.
2. Pour into a greased 8" baking dish. Top with graham cracker crumbs.
3. Bake at 350 degrees for 20 minutes.
4. Serve topped with whipped cream, ice cream, or lemon sauce.
Title: Garden of Eden Pudding
Ingredients:
- 1 apple
- 6 self-rising flour
- 3 unsalted butter
- 2 caster sugar
- 1 egg
- 6 milk
Instructions:
1. Grease a deep pie dish.
2. Put the apples in the bottom of the dish.
3. Mix together the flour, butter and sugar.
4. Make a well in the centre and add the egg and enough milk to give a soft dropping consistency.
5. Pour into the prepared dish, covering the apples.
6. Cook, uncovered, at 350°F for about 1 hour, until well risen.
7. Serve hot, and pour hot custard on top of individual servings.
Title: "a Cup Of" Peach Cobbler
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1 milk
- 1/2 butter
- 2 apricots
- 1
Instructions:
1. Heat oven to 350 degrees,.
2. Combine flour, sugar, milk and butter in a bowl. Beat until smooth.
3. Pour combination into a baking dish.
4. Add peaches and a sprinkle of the peach juice.
5. Add a apricots evenly through out the dish, sprinkling a bit of the apricot juice.
6. Bake for 45 minutes.
Title: Copycat Starbucks Iced Lemon Loaf Cake
Ingredients:
- 1 salted butter
- 1 sugar
- 4 eggs
- 1 vanilla
- 1 lemon, juice and zest of
- 1 1/4 baking powder
- 2 all-purpose flour
- 1 1/2 confectioners' sugar
- 2 lemon juice
Instructions:
1. Cake:
2. Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
3. Icing:
4. Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.
Title: Gingerbread House Dough
Ingredients:
- 1 butter
- 1 3/4 brown sugar
- 1 1/4 white sugar
- 2 molasses
- 1 vanilla extract
- 6 eggs
- 6 all-purpose flour
- 2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1 allspice
- 1/4 ground cardamom
- 1/4 nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugars. Beat in the molasses and eggs.
3. In another large bowl, sift dry ingredients. Combine mixtures and knead into a smooth ball. Cover and refrigerate at least 30 minutes.
4. On a well-floured surface, roll out a small amount of the dough until it is 1/4 inch thick.
5. Place one of the paper pattern pieces on the dough and cut around the edges. Gently, using the spatula, lift the dough and place it on the foil-lined, prepared cookie sheet.
6. Put all scraps into a bowl and cover. Save these to make gingerbread men.
7. Bake for 15 to 20 minutes or until slightly firm.
8. Let cool on racks until firm enough to handle.
9. Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.
Title: Chocolate Layer Dessert
Ingredients:
- 2 self-rising flour
- 1 pecans
- 1 margarine
- 8 cream cheese
- 1 1/2 confectioners' sugar
- 1 Cool Whip
- 3 instant chocolate pudding mix
- 4 1/2 milk
Instructions:
1. First Layer: Mix flour, pecans and margarine.
2. Spread and press in a 9 X 13 in baking pan.
3. Bake until brown on 350 degrees, 15- 20 minutes.
4. Second Layer: Mix cream cheese, confectioners sugar and 9 oz.
5. Cool Whip.
6. Spread over first layer after it has completely cooled.
7. Third Layer: Mix pudding with milk.
8. Spread over second layer.
9. Fourth Layer: Spread 12 oz.
10. Cool Whip on top and chill completely.
Title: Almost Sweetopia Sugar Cookie Cutouts
Ingredients:
- 1 salted butter
- 1 butter flavor shortening
- 1/2 granulated sugar
- 1 1/2 brown sugar
- 2 eggs
- 6 vanilla extract
- 1/4 flour
- 6
Instructions:
1. By hand, cream the butter and sugars in a large bowl.
2. Add the first egg and mix well.
3. Add the second egg with the vanilla and almond extracts and mix.
4. Sift the flour into the bowl and mix until smooth--do not overmix.
5. Split the dough into four pieces (two if making a half batch) and pat each section into a disk about 1 1/2 cm thick.
6. Wrap in plastic and refrigerate for at least 1 hour.
7. Between the plastic wrap and some parchment paper, roll out the dough to 1 cm and cut out cookie shapes. Then mush together and re-roll scraps.
8. Place cutouts on parchment paper and refrigerate for at least 1 hour to chill again. (They will then hold their shape better when baked after chilling. I sometimes chill overnight and bake the next day.).
9. Preheat your oven to 350°F or 176°C.
10. Bake cookies for 8-15 minutes or until the edges are golden. (The baking time will depend on the size of your cookie. In my oven, 4 inch cookies take 15 minutes).
11. Let cookies cool to room temperature and decorate!
Title: Light & Flaky Cinnamon Rugelach
Ingredients:
- 8 cream cheese
- 8 salted butter
- 2 all-purpose flour
- 1/2 confectioners' sugar
- 2 granulated sugar
- 1/2 ground cinnamon
- 1/2 raisins
- walnuts
Instructions:
1. In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.
2. Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.
3. While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.
4. Preheat the oven to 350 degrees.
5. Heavily dust a work surface with confectioners' sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.
6. Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.
Title: Rich Chocolate Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 2/3 vanilla
- 1 1/2 powdered sugar
- 3 milk
- 1/3 cream cheese
- 1 sour cream
- 2
Instructions:
1. Melt butter and then pour into mixing bowl.
2. Add cocoa and vanilla and stir until blended.
3. Mix in the softened cream cheese and sour cream.
4. Mix in powdered sugar and milk, alternating between the two, and then mix on high until fluffy, 2-3 minutes.
5. Store in the refrigerator.
6. Note: more powdered sugar can be added to make it sweeter or thicker and more milk to thin.
Title: Glazed Lemon Poppy Seed Muffins
Ingredients:
- 2 lemon zest
- 1/2 sugar
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 3/4 baking powder
- 1/4 sea salt
- 2 poppy seeds
- 2 eggs
- 1/2 vanilla extract
- 1 butter
- 1/2 fresh lemon juice
- 3 1/2 powdered sugar
- 1 1/2 fresh lemon juice
- 3
Instructions:
1. In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds.
2. In a separate bowl, mix and combine eggs, kefir and vanilla extract. Add cooled, melted butter. Mix and combine.
3. Add lemon juice and stir to combine all liquids.
4. Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
5. Spoon batter into 12 muffin tin cups lined with paper liners. Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners.
6. Lemon glaze: combine sifted powdered sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.
Title: Triple Lemon Ripple Cake
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 2 all-purpose flour
- 2 lemon juice
- 1/2 butter
- 1 1/2 margarine
- 3 sugar
- 3 eggs
- 2 1/2 lemon juice
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 1/2 milk
- 2 confectioners' sugar
- lemon juice
Instructions:
1. Prepare the filling by beating the cream cheese and sugar in a bowl.
2. Beat in the egg until the mixture is fluffy.
3. Add the flour until well blended and stir in the lemon juice.
4. Set aside.
5. Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
6. Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
7. Add the lemon juice and beat just until blended in.
8. Combine the dry ingredients& add to creamed mixture alternately with the milk.
9. Pour half of batter into the prepared pan.
10. Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
11. Gently swirl a knife through the batter a few times to make a swirl.
12. Bake for 50-60 minutes until cake pulls away from the side of the pan.
13. Cool in the pan for 10 minutes, then turn out and cool completely.
14. Prepare the glaze by stirring the 2 tbs.
15. of lemon juice into the confectioner's sugar and blending until smooth.
16. Drizzle over the cooled cake.
Title: Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 white sugar
- 2 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
3. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
4. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
Title: 3 Minute Chocolate Pudding
Ingredients:
- 4 plain flour
- 4 caster sugar
- 2 cocoa powder
- 3 milk
- 3 egg
- 1 chocolate chips
- 3 vanilla essence
- 1/2
Instructions:
1. Mix the plain flour,caster suger and cocoa powder.
2. Add the milk,sunflower oil and the egg.
3. Mix thoroughly.
4. Mix in the choco chips and vanilla essence.
5. Pour into a micowavable bowl or large coffee mug.
6. Microwave uncovered on full power for 3 minutes.
7. Make sure you use a bowl/mug big enough because it might rise over the top.
8. Allow to cool a little and tip onto a plate.
9. serve immediately with cream or creme fraiche or my fave ice cream.
10. ENJOY :-).