lumicero/recipes-ing2inst huggingface dataset:
Title: Anzac Slice
Ingredients:
- 250 butter
- 200 golden syrup
- 1 1/2 sugar
- 1 vanilla essence
- 2 bicarbonate of soda
- 2 sour cream
- 1 self-raising flour
- 1 1/2 rolled oats
- 2 1/2 eggs
- 4
Instructions:
1. Preheat oven to 160ºC. Line a 32 x 23cm cake tin with baking paper. Put crushed biscuits in a bowl and add half the melted butter to biscuit and mix to combine.
2. Press biscuit mixture with your hand or the back of a spoon into the prepared tin.
3. Put the remaining butter, golden syrup, sugar and vanilla in a large heavy based pan. Bring slowly to the boil. Remove pan from heat and stir in bicarb, sour cream, flour, rolled oats, eggs and egg yolks and stir with a wooden spoon until combined.
4. Put oat mixture on biscuit and bake for 20-25 minutes or until a skewer inserted in centre comes out clean.
5. Stand on a wire rack to cool and when slice is cold, cut into squares to serve.
6. N.B. Can be served with sifted icing sugar and cream if desired.
Title: Wendy's Dump Cake (Nuwave - Flavorwave)
Ingredients:
- 16 cherry pie filling
- 16 butter
- 16 pecans
- 1 walnuts
- 1
- 1/4
Instructions:
1. Grease 10 inch baking pan. Pour in undrained peaches, apple and cherry pie filling - smooth out. Put can cherry pie filling on top pineapple. Sprinkle cake mix on top of fruits. Drizzle melted butter over all. Sprinkle on minced nuts.
2. Place pan on the 1" rack Bake on power level HI for about 15 minutes. Delicious with whipped topping or possibly ice cream.
Title: Red Velvet Snowball Cake
Ingredients:
- 2 1/2 cake flour
- 1/4 bittersweet chocolate
- 1 baking powder
- 1 salt
- 1/2 buttermilk
- 1 distilled white vinegar
- 1 vanilla extract
- 2 baking soda
- 1 unsalted butter
- 1 sugar
- 1/2 eggs
- 1 1/2 white chocolate
- 2 heavy cream
- 4 cream cheese
- 1/4 unsalted butter
- 2 vanilla extract
- 1/2 confectioners' sugar
- 1
- 2 1/2
- 1 1/2
Instructions:
1. For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
2. In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
3. In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
4. In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
5. For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
6. In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
7. To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.
Title: Pastry Shells
Ingredients:
- 2 flour
- 3/4 salt
- 2/3 shortening
- water
Instructions:
1. Mix and sift flour.
2. Cut in shortening with a knife. Add only enough water to hold the ingredients together.
3. DO NOT KNEAD.
4. Divide the dough into 2 parts and roll out onto a slightly floured wooden board.
5. Line the pie pan with only 1 of the dough parts.
6. Pinch the edges or use a fork to make the edged design.
7. Poke the bottom of the shell with the fork.
8. Bake in oven at 460* for 10 - 15 minutes.
9. **Cook the 2nd shell according to directions unless you are using the 2nd shell as a covering for a pie, then place it on top of the pie raw and cook according to the pie's directions.** This recipe yields 2 pastry shells.
Title: Strawberry Delight Torte
Ingredients:
- 1 all-purpose flour
- 1/2 brown sugar
- 1/2 butter
- 2/3 pecans
- 1 marshmallow creme
- 2 lemon juice
- 1 frozen sweetened strawberries
- 1 heavy whipping cream
- fresh strawberries
- mint sprig
Instructions:
1. In a bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool to room temperature.
2. In a mixing bowl, combine marshmallow creme and lemon juice. Stir in strawberries. Fold in whipped cream. Pour over the crust. Cover and freeze overnight or until firm. Remove from the freezer 20 minutes before serving. Garnish with strawberries and mint if desired.
Title: Chocolate Mocha Cake With Buttercream Mocha Icing
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 eggs
- 2 strong black coffee
- 1 buttermilk
- 1 vanilla
- 1/2 butter
- 1 milk
- 1/2 powdered sugar
- 1/2 vanilla
- 1/3
- 2
- 4 - 4 1/2
- 1
Instructions:
1. Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
2. Butter Cream Mocha Icing.
3. In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.
Title: Decorated Bananas
Ingredients:
- 4 firm bananas
- 8
Instructions:
1. Place a sheet of wax paper on a cookie sheet and set aside.
2. Peel bananas; cut each one in half.
3. Push a popsicle stick into each banana half, in about two inches.
4. Either in a heavy saucepan over low heat, or in the microwave, melt chocolate.
5. Pour melted chocolate into a tall drinking glass; it should be about 2/3 full.
6. Holding popsicle stick, lower banana into the melted chocolate until it's completely covered.
7. Give it a gentle turn and slowly pull banana out, letting excess chocolate drip back into glass.
8. Immediately roll in desired topping: recommended are candy sprinkles of any colour, or crushed nuts.
9. Put coated bananas on wax-paper-lined sheet and stash in your freezer, uncovered, until the bananas are solid.
10. Place frozen bananas in an airtight freezer bag and keep stored in your freezer.
11. Serve frozen.
Title: Quick Pour Fondant Icing
Ingredients:
- 6 confectioners' sugar
- 1/2 water
- 2 light corn syrup
- 1
Instructions:
1. Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
2. Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.
3. Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
4. Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish.
Title: Granny Smith Apple Cobbler
Ingredients:
- 4 granny smith apples
- 1 lemon juice
- 1/4 flour
- 2 ground cinnamon
- 1 1/2 sugar
- 2 unsalted butter
- 2 all-purpose flour
- 3 sugar
- 1 baking powder
- 5 shortening
- 3/4 milk
Instructions:
1. Preheat oven to 400°; butter a deep 9 x 13 inch baking dish.
2. Place the sliced apples in a large bowl and sprinkle them with lemon juice.
3. Mix the flour, cinnamon, and sugar together in a separate bowl.
4. Sprinkle the cinnamon mixture over the apples and toss gently to coat.
5. The dough: In a bowl, mix the flour, sugar, and baking powder; cut in the shortening using a pastry blender until the mixture becomes crumbly.
6. Add the milk and stir with a fork.
7. Form the dough into a ball and turn out onto a lightly floured surface.
8. Roll the dough out to a size that is 1/2 to 1 inch larger than your baking pan.
9. Pour the apple mixture into the prepared dish and dot with the pieces of butter.
10. Place the dough over the top of the apple filling and seal the edges.
11. Cut vents in the top of the crust to allow steam to escape while baking.
12. Bake for 10 minutes; decrease oven temperature to 375° and bake for another 30-40 minutes, or until the crust is lightly browned on the top and the apples are tender.
Title: Mr. Food Chocolate Chip Cookie Pizza
Ingredients:
- 1/2 brown sugar
- 1/4 granulated sugar
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 1/4 flour
- 1/2 baking soda
- 6 walnuts
- 16 coconut
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat together brown & white sugars, butter, egg and vanilla until creamy.
3. Add flour and baking soda, mixing well. The dough will be stiff.
4. Stir in chocolate chips.
5. Spread evenly on a 12 inch pizza pan.
6. Bake 12-15 minutes or until golden brown. (I made this yesterday and mine took 20 minutes in a deep dish pan). It looked a bit undercooked, but after cooling, it made a nice chewy cookie.
7. Cool completely.
8. Spread frosting over top of cookie, leaving a 1/4 inch border around the edges.
9. Sprinkle with optional ingredients if desired.
10. Cut into 16 wedges.
Title: Peanut Butter Quickies
Ingredients:
- 2 white sugar
- 1 evaporated milk
- 3/4 peanut butter
- 3/4
Instructions:
1. Preheat oven to 350*.
2. Spray baking sheets with oil spray or grease by hand with shortening.
3. Combine all ingredients. Mix well with wooden spoon.
4. Drop by teaspoons for small cookies and by tablespoons for larger cookies onto greased cookie sheet.
5. Top with 1/2 pecan if desired.
6. Bake @ 350* for 15 - 18 minutes.
7. Let sheet rest on cooling rack a few minutes, then remove cookies to rack to finish cooling.
8. Very easy recipe if you are pressed for time.
9. ENJOY!
Title: Lemon Pound Cake
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 lemon zest
- 3 lemon juice
- 1/2 sour cream
- 2 1/4 flour
- 1 powdered sugar
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 6
Instructions:
1. Preheat oven to 350°F.
2. Cream butter.
3. Add granulated sugar, and beat until light and fluffy.
4. Add lemon zest, lemon juice, and sour cream.
5. Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt.
6. Beat egg whites until stiff peaks form.
7. Add flour mixture to butter mixture in increments until combined.
8. Fold in eggwhites.
9. Spread into lightly greased loaf pan.
10. Bake in preheated oven for 55 minutes.
11. Cool on a wire rack.
Title: Poppy Seed Cake
Ingredients:
- 2 sugar
- 4 eggs
- 3 flour
- 1 1/2 baking soda
- 1 pecans
- 1 walnuts
- 1 vanilla
- 1 salt
- 1 sweetened condensed milk
- 1 poppy seed filling
Instructions:
1. Mix sugar, eggs, oil and vanilla.
2. Add sifted dry ingredients.
3. Add the poppyseed filling and milk.
4. Mix completely.
5. Stir in nuts.
6. Bake in a greased and floured tube pan for 1 hour 10 minutes at 350*.
Title: Best Snickerdoodle Muffin Ever
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 vanilla
- 2 eggs
- 3/4 baking soda
- 3/4 baking powder
- 3/4 cream of tartar
- 3/4 nutmeg
- 1 1/4 sour cream
- 2 1/4 all-purpose flour
- 1/2 sugar
- 1 cinnamon
Instructions:
1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.
Title: Double Blueberry Cake
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 granulated sugar
- 2 baking powder
- 1/4 salt
- 1 nutmeg
- 1/2 cinnamon
- 1 blueberries
- 2 eggs
- 1/2 milk
- 2/3 vanilla extract
- 1 1/2 butter
- 5
Instructions:
1. Grease and flour a small (6-cup) Bundt cake pan or a 9-inch round cake pan. Heat oven to 350 degrees.
2. In a bowl, combine the flour, sugar, baking powder, salt, and spices; stir to blend. Clean blueberries and gently stir into the dry ingredients.
3. In a mixing bowl whisk eggs with the blueberry jam, milk, vanilla, and melted butter.
4. Stir in the dry ingredients until well blended.
5. Spoon into the prepared pan; bake for 30 to 45 minutes, until a cake tester or pick inserted in the center comes out clean.
6. Enjoy as is or prepare your favourite topping or glaze.
Title: Sweet Potato Mochi
Ingredients:
- 1 baking soda
- 1 salt
- 1/8 brown sugar
- 1 1/4 coconut milk
- 1 water
- 1 1/4 sweet potatoes
- 2 black sesame seed
- 1
Instructions:
1. Preheat electric oven to 350°F
2. Grease a 13 x 9 x 2-inch baking pan.
3. In a large bowl, sift mochiko, baking soda, and salt; add brown sugar and mix well.
4. Add coconut milk and water; mix well.
5. Fold in sweet potatoes; pour into prepared pan.
6. Sprinkle with sesame seed.
7. Bake for 1 hour.
8. Cool, cut into 2 x 1-inch pieces.
9. Coat each piece with Kinako (yellow soy bean powder).
Title: Sugar Cookies With Frosting
Ingredients:
- 3 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 sugar
- 1 butter
- 2 eggs
- 2 vanilla
- 16 powdered sugar
- 2 vanilla
- 1/2
- 1/4 - 1/2
Instructions:
1. Sift together the flour, baking powder and salt.
2. Beat the butter until fluffy. Add the sugar and beat until well incorporated. Add the eggs and vanilla and slowly add the flour mixture. Refrigerate at least 1 hour.
3. Roll out the cookies on a well floured surface to your desired thickness and cut out with cookie cutters.
4. Bake at 400 for 5-8 minutes. Cool and frost.
5. For frosting, mix all ingredients, if too thick you may add a little water to thin out. Separate into bowls and add food coloring if you prefer. The frosting will harden so you can stack them later.
Title: Deep Chocolate Cake
Ingredients:
- 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 butter
- 2/3 sugar
- 1 3/4 eggs
- 3 vanilla
- 4 milk
- 2 butter
- 1 1/2 sour cream
- 12 powdered sugar
- 1/2 chocolate curls
- 8 fresh raspberry
- 4 1/2 mint sprig
Instructions:
1. Grease three 9-inch round baking pans, three 8x8x2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350°F In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.).
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
Title: Oreo Heaven
Ingredients:
- 21 fat free cream cheese
- 1 Splenda sugar substitute
- 3 skim milk
- 2 fat-free cool whip
- 1.5 sugar-free white chocolate pudding mix
- 1 sugar-free instant chocolate pudding mix
- 1 fat-free chocolate pudding
- 3 1/2 skim milk
Instructions:
1. Crush Oreos. (Set aside about 1/4 cup of the Oreos).
2. Spread the remaining crushed oreos in the bottom of a 9x13 pan.
3. Beat cream cheese with Splenda and 2 tablespoons skim milk until smooth. Fold in 1 cup cool whip. Spread over Oreos.
4. Mix White Chocolate pudding with 1 1/2 cup milk (will be thick) and spread over cream cheese layer.
5. Mix chocolate pudding with 2 cups skim milk. Spread over white chocolate pudding.
6. Top with remaining cool whip and sprinkle with reserved Oreos.
Title: Fig Flowers
Ingredients:
- 12 fresh figs
- 1/4 orange marmalade
- 1 low-fat cream cheese
- 2 honey
- 2 sour cream
- 2 orange zest
Instructions:
1. Stand figs upright; slice from stem end into 5 or 6 wedges, cutting to, but not through, bottom.
2. Gently separate wedges to resemble a flower.
3. Place figs on a serving plate.
4. Place orange juice in a small saucepan and simmer until reduced to syrup, about 5-10 minutes. If using orange marmalade, skip this step.
5. Drizzle with orange juice reduction(or liqueur), or marmalade.
6. Beat cream cheese at medium speed with an electric mixer about 2 minutes or until fluffy.
7. Add honey, whipping cream, and sour cream; beat 1 minute.
8. Dollop(or pipe) mixture onto center of each fig.
9. Garnish, if desired, with orange zest.
10. Enjoy!
Title: Tropical Fruit Medley Soup or Dessert
Ingredients:
- 1 fresh pineapple
- 2 fresh mango
- 1 kiwi fruit
- 1 green seedless grape
- 1/4 ground cardamom
- 4 of fresh mint
Instructions:
1. Stir together first four ingredients in a large bowl.
2. Sprinkle with cardamon.
3. Pour juice over fruit, stirring gently.
4. Cover and chill 30 minutes.
5. Garnish and serve.
Title: Ukrainian Great Grandma’s Prune Torte
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 1/2 salt
- 1/8 all-purpose flour
- 1 prune
- 2 sugar
- 1 cinnamon
- 1 lemon juice
- 2
- 1
- 3 -4
Instructions:
1. Use vegetable spray to butter 5 round layer cake pans (8-inch pans) and dust with flour, remove excess.
2. Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Put in the refrigerator for 1 hour.
3. Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans gently. Bake in a moderate oven 325 to 350°F for 20 minutes, or until delicately browned. Reduce temperature if it starts to get too brown. Remove from the pans while still hot. Cool. Prepare the filling.
4. FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them.
5. Bring to the boiling point the ground prunes with the 1 cup sugar, cinnamon, lemon juice and prune liquid. Put the layers together with the warm filling. Let the torte stand for about a day (24 hours) before cutting it. Serve in slices.
Title: Laura's Cranberry Apple Casserole
Ingredients:
- 4 apples
- 1 fresh cranberries
- 1 sugar
- 1/4 oatmeal
- 1 brown sugar
- 1/2 butter
- 1/2
Instructions:
1. Combine apples, cranberries, 1 cup sugar, and orange juice.sugar & melted butter. Spread into a greased 9"x13" glass dish.
2. Combine oatmeal, brown sugar, and melted butter. Sprinkle over apple mixture.
3. Bake at 350 degrees for 45 to 60 minutes.
4. Let cool for 10-15 minutes before serving.
Title: Brownies
Ingredients:
- 4 eggs
- 2 sugar
- 1 butter
- 1 1/4 vanilla
- 1 flour
- 1/2 salt
- 1/2 chocolate chips
- 1
Instructions:
1. Beat eggs for 5 minutes on high speed.
2. Add sugar
3. Cream butter into sugar mixture.
4. add vanilla, salt, and then blend in flour.
5. In a separate bowl mix cocoa powder and oil then add to sugar mixture.
6. Pour into lightly greased 9 x 13 pan. Top with chocolate chips. Bake 45 minute at 300 degrees.
Title: Kris Kringle Krispies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 vanilla
- 1 baking soda
- 1 1/2 flour
- 2 1/2 pecans
- 2/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter, sugar and vanilla until fluffy.
3. Beat in baking soda and flour; mix in potato chips and nuts if using.
4. Drop by teaspoon onto ungreased cookie sheets.
5. Let cool slightly before removing from pan.
Title: Krispy Creme Doughnut Fans!!! .... Try This in Your Breadmaker
Ingredients:
- 1 eggs
- 2 plain flour
- 3 1/4 salt
- 1 sugar
- 1/3
- 4
Instructions:
1. Add the ingredients as per the normal dough setting on your bread maker.
2. When dough is ready, Lightly need on floured board and roll out till about lcm (1/2 inch) thick - cut out or style in your favourite shape. Place on a lightly oiled tray and dont forget to leave plenty of room between each doughnut. This will save them from joining together and makes for easy removal from the tray to the fryer.
3. Warm your oven and turn the oven off. At this point, you simply need the oven WARM as it will provide a cosy place for the formed dough to do its final rising. Leave them until doubled in size.
4. Heat the oil in a wok or frypan 375 deg approximately and cook till each side of the doughnut is golden in colour.
5. Remove and put on rack or paper towels to help absorb any excess oil.
6. Glaze or ice with your favourite topping or simply toss in a cinamon and caster sugar mix. Maybe even fill them with your favourite jam/jelly (depending where your from - Aussies call jelly, jam. ha ha).
7. Then sit back and enjoy with a coffee or cup of tea!
Title: Orange Cream Sauce
Ingredients:
- 1/4 granulated sugar
- 1 orange, rind of
- 1 plain yogurt
- 3/4
Instructions:
1. In a small bowl combine all ingredients.
2. Serve over fresh cups of assorted fruit.
Title: Coffee Cream, an Omani Dessert
Ingredients:
- 1 instant coffee
- 280 brown sugar
- 60
- 4
Instructions:
1. Dissolve the coffee in two tablespoons of boiling water, and leave to cool.
2. Toast nuts lightly under the grill or in a pan and let cool.
3. Whip the cream well, fold in the coffee mixture and the toasted nuts.
4. Pour into glasses, then sprinkle each with brown sugar.
5. Let it stand for at least 15 minutes, unrefrigerated, to allow the sugar to mix in with the cream, then serve.