lumicero/recipes-ing2inst huggingface dataset:
Title: Bananas Foster Cupcakes
Ingredients:
- 3/4 unsalted butter
- 1/2 brown sugar
- 1/2 cinnamon
- 2 firm bananas
- 2 dark rum
- 1/2 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 vanilla extract
- 1/2 dark rum
- 3/4 sour cream
- 8 cream cheese
- 1 ground cinnamon
- 3 powdered sugar
- 1/2 butter
- 3/4 vanilla
- 1/2 dark rum
Instructions:
1. For the Bananas:
2. In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon.
3. Cook until butter melts and sugar is dissolved (4 to 5 minutes).
4. Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
5. Stir together rum and vanilla.
6. Turn off the burner and add the rum mixture to the pan.
7. Using a long match, light the alcohol by placing the flame just in the outer edge of the pan.
8. Stand as far back as possible. The flame should extingish in a few seconds.
9. Gently shake the pan from side to side to coat the bananas with the sauce.
10. Spoon the bananas into a bowl and set aside.
11. For the Cupcakes:
12. Preheat oven to 350 degrees.
13. In a large bowl, cream butter and sugar with electric mixer until light and fluffy.
14. In a medium bowl, combine the flour, baking soda, and salt.
15. Add eggs, vanilla, rum and banana mixture. Mix well.
16. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
17. Pour into prepared cupcake pans.
18. Bake 20 - 25 minutes or until toothpick inserted comes out clean.
19. Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.
20. For the frosting:
21. Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
22. Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Title: Pockets of Lemon Cake
Ingredients:
- 1 water
- 1 1/4
- 1/3
- 4
- 1
Instructions:
1. Preheat oven to 350. Prepare 13 x 9 cake pan (grease and flour) or spray with Crisco No-Stick Cooking Spray).
2. Prepare cake mix as directed on package, using water, oil and egg whites.
3. Spread batter in prepared pan.
4. Drop pie filling by heaping teaspoonfuls evenly onto batter.
5. Bake at 350 for 30 to 45 minutes or until edges pull away from pan and top is golden brown.
6. Allow cake to cool in pan for 45 minutes or until completely cooled.
7. In medium bowl, combine frosting and whipped topping, blending well.
8. Spread over cooled cake.
9. Best if served chilled.
10. Store loosely covered in refrigerator.
Title: Cocoa Pink Cupcakes
Ingredients:
- 2 flour
- 1 salt
- 1 sugar
- 1 1/4 shortening
- 3/4 eggs
- 2 vanilla
- 1 baking soda
- 1 water
- 1
- 1/2
Instructions:
1. Sift together the flour, cocoa, salt.
2. Add the sugar gradually to the shortening, creaming well.
3. Blend in the 2 unbeaten eggs and vanilla.
4. Combine the baking soda and water.
5. Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
6. Blend thoroughly after each addition with the mixer on low speed.
7. Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
8. Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
9. Bake in 375 oven for 20-25 minutes.
Title: Peanut Butter and Hot Fudge Pleasure Pot
Ingredients:
- 1 Bisquick reduced-fat baking mix
- 2 Bisquick reduced-fat baking mix
- 1 Splenda sugar substitute
- 1/4 skim milk
- 2 vanilla extract
- 2 boiling water
- 1/4
- 3
- 2
Instructions:
1. Spray a slow cooker container with butter-flavored cooking spray.
2. In a medium bowl,combine baking mix and 1/4 cup Splenda.
3. Add skim milk,vegetable oil, and vanilla extract.
4. Mix well until mixture is smooth.
5. Stir in peanut butter. Pour batter into prepared container.
6. In a small bowl, combine remaining 3/4 cup Splenda and cocoa.
7. Gradually stir in boiling water.
8. Carefully pour mixture over batter in slow cooker.
9. DO NOT STIR.
10. Cover and cook on HIGH for 2 hours.
11. Serve warm with sugar- and fat-free vanilla ice cream.
Title: Oatmeal Cookies (Vegan)
Ingredients:
- 3 rolled oats
- 1/2 water
- 1 whole wheat flour
- 1/2 olive oil
- 3/4 smooth cashew butter
- 1 demerara sugar
- 3 raisins
- applesauce
Instructions:
1. Mix oatmeal and water - knead lightly into a sticky mass.
2. Add other ingredients and mix it up (best to do with your hands as it will be very stiff).
3. Roll into small balls, flatten slightly.
4. Place on greased cookie sheet and bake at 180 degree Celsius for about 15 minutes.
Title: Cream Caramel Cake
Ingredients:
- 1 butter
- 5 eggs
- 1 buttermilk
- 3 cake flour
- 1 baking powder
- 1 baking soda
- 1/8 salt
- 2 1/2 sugar
- 5 irish cream
- 2 vanilla extract
- 1 butter
- 8 powdered sugar
- 6 irish cream
- 2 vanilla
Instructions:
1. For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
2. In a bowl add all of your dry ingredients (except sugar); set aside.
3. In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
4. Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
5. Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
6. Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
7. While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
8. To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.
Title: Pumpkin Flan With Caramel Anise Sauce
Ingredients:
- 1/2 granulated sugar
- 2 water
- 1/4 - 1/2 pumpkin puree
- 2 canned pumpkin
- 1/2 brown sugar
- 3 cornstarch
- 1/4 salt
- 1/4 ground cardamom
- 2 eggs
- 1/4 ground allspice
- 1 milk
- 1 dark rum
- 1/4 vanilla extract
- 1 star anise
Instructions:
1. Preheat oven to 350. Combine granulated sugar and water in a small heavy saucepan and cook over medium heat 8 minutes or until golden, stirring gently.
2. Immediately stir in anise extract.
3. Place in a 6 1/2 cup metal ring mold coated with cooking spray, tipping quickly until caramelized sugar coats bottom of pan. Set aside.
4. Combine pumpkin puree and brown sugar in a blender or food processor and process until smooth.
5. Add cornstarch. salt, cardamom, eggs, allspice, and egg white and process until smooth.
6. Add milk, rum, and vanilla and process until smooth.
7. Pour into mold and cover with foil.
8. Place mold in a 13x9" baking pan and add hot water to pan to a depth of 1 inch.
9. Bake flan at 350°F for 1 hour or until a knife inserted in center comes out clean.
10. Remove mold from pan and cool, uncovered, on a wire rack.
11. Cover and chill at least 3 hours.
12. Loosen edges of flan with knife or spatula.
13. Place a plate upside down on top of mold.
14. Invert flan onto plate.
15. Drizzle remaining caramelized syrup over flan and garnish with star anise.
Title: Black Walnut Pound Cake With Frosting
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 1 sour cream
- 1/2 baking powder
- 3 cake flour
- 1/2 plain flour
- 1 milk
- 1 vanilla flavoring
- 1 black walnut
- 1/4 butter
- 4 cream cheese
- 1 powdered sugar
- 1 black walnut
- 1/2 milk
Instructions:
1. Oven at 325º F.
2. Cake:
3. Cream butter and shortening.
4. Add sugar and cream together.
5. Add eggs 1 at a time, beating well after each.
6. Add sour cream and mix together.
7. Add baking powder to flour.
8. Add to creamed mixture, alternating flour mixture and milk.
9. Add flavorings and mix well.
10. Mix in chopped black walnuts by hand.
11. Pour into a greased and floured 10 inch tube pan.
12. Bake for 1 hour, turn down oven to 300ºF for 30 minutes more.
13. Remove and cool.
14. Frosting:
15. Cream butter and cream cheese.
16. Add flavoring and powdered sugar.
17. Mix nuts in by hand. Mix well.
18. Put on cooled cake.
Title: Chocolate Peanut Butter Squares
Ingredients:
- 20 butter
- 1/3 sweetened condensed milk
- 28 graham cracker crumbs
- 2 unsalted peanuts
- 1/2 unsalted peanuts
- 1
- 12
Instructions:
1. line a 9x13 inch pan with foil. Spray the foil with nonstick spray.
2. combine peanut butter chips and butter in a large glass bowl. Microwave on 50% power for 30 seconds. Stir. Return to microwave; heat on high for 1 minute and 30 seconds, stirring every 30 seconds. Whisk in dondensed milk.
3. Gradually stir in crumbs and the 1/2 cup of chopped peanuts; use hands if necessary to mix well. Pat the mixture firmly into the pan. Refrigerate about 30 minutes.
4. Microwave the chocolate chips on high for 1 minute. Stir until smooth; microwave in additional 15 second increments, if necessary. Spread over top of peanut butter mixture. Sprinkle with remaining 1 cups nuts. Let stand at room temp until firm, about 1 hour. cut into 48 squares.
Title: Molasses Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1 1/2 ground ginger
- 1 ground cinnamon
- 1/2 kosher salt
- 1/4 ground allspice
- 1/4 ground cloves
- 1/2 vegetable shortening
- 1/4 unsalted butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/4 molasses
- 1 egg
- 1/4 sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
3. Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
4. Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
Title: Delicate Graham Cracker Cake
Ingredients:
- 1 butter
- 1 salt
- 2 vanilla
- 1 1/2 sugar
- 4 flour
- 1 1/3 baking powder
- 5 graham cracker crumbs
- 1 1/3 evaporated milk
- 1 1/2
- 4
Instructions:
1. Heat oven 375°F.
2. Cream together the butter, salt, vanilla and sugar. Stir in yolks, one at a time.
3. Combine the flour, baking powder and crumbs.
4. Add to butter mix, alternating with milk until blended.
5. Beat egg whites until stiff. Fold into mix.
6. Pour into a greased, floured 9x13 pan.
7. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool on racks.
9. Serve or frost as desired.
Title: Coconut Macaroons
Ingredients:
- 3 coconut
- 3/4 sweetened condensed milk
- 1 vanilla
- 3/4 chocolate chips
Instructions:
1. Preheat oven 350°F.
2. Combine the coconut and the milk, stir in the vanilla, and chocolate chips; mix well.
3. Drop by teaspoonfuls 1 inch apart on greased cookie sheet.
4. Bake 10 minutes or until light brown; remove at once and cool.
Title: Lebanese Sambusik, Date Crescents
Ingredients:
- 2 1/2 flour
- 1/4 butter
- 1/3 milk
- 1/4 sugar
- 1/4 olive oil
- 8 dates
- 1/4 butter
- 1 rose water
Instructions:
1. Rub the butter into the flour until it is evenly distributed.
2. Heat milk& sugar, stir until dissolved and cool to lukewarm.
3. Pour the milk and 1/4 cup olive oil into the flour to form a soft dough.
4. Knead until smooth.
5. Chop the dates and put in a pan with 1/4 cup butter, cook over medium heat, stirring until the mixture is combined and forms a paste Remove from heat and add the rose water, stir to blend.
6. Roll out the dough on a lightly floured board to about 1/4" thickness.
7. Cut into 2" circles, place a teasp of the date filling in the centre and fold over to form a crescent, crimp the edges with a fork to seal Place Samusik on ungreased baking sheets and bake in a 350F oven for 20-25 minutes or until lightly brown Place on a rack to cool.
8. When completely cool place in cookie tins.
Title: Jewish Apple Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 flour
- 3 baking powder
- 3 salt
- 1/2 vanilla
- 1/2 granny smith apples
- 1 1/2 golden delicious apples
- 4 cinnamon
- 4 sugar
- 1 walnuts
- 1/2 lemon juice
- 2
Instructions:
1. Toss the apples with lemon juice to prevent darkening.
2. Cake Batter:
3. MIx dry ingredients, including 2 cups sugar.
4. Make a hole in center and add eggs, juice, oil and vanilla.
5. Beat with mixer for 2 minutes. The batter will be thick.
6. Pour half of the batter into greased and floured 10 inch tube pan. Arrange half the apples over the top of batter and sprinkle with cinnamon and sugar which have been mixed together. You can add 1/2 cup chopped walnuts if desired. Cover with remaining batter and top this with remaining apple slices and sprinkle the same way with the sugar-cinnamon-nut mixture. Bake for 1 hour and 20 minutes to 1 and 1/2 hours at 350 degrees.
7. Allow the cake to cool in the pan for 25 minutes.
8. Take cake out of the pan.
Title: Jelly Roll Fruit Fillings, Lemon, Orange,pineapple
Ingredients:
- 3/4 granulated sugar
- 3 cornstarch
- 1/4 salt
- 3/4 cold water
- 2 margarine
- 1 lemons, rind of
- 2 lemon juice
- 3
Instructions:
1. Combine granulated sugar, cornstarch and salt in saucepan.
2. Gradually stir in cold water until smooth.
3. Cook over medium heat., stirring constantly, until mixture boils; boil 1 minute, stirring constantly.
4. Remove from heat.
5. In a mixing bowl, beat egg yolks; stir about 1/4 cup of the hot mixture into egg yolks.
6. Gradually stir egg yolk mixture into hot mixture.
7. cook over low heat, stirring constantly.
8. Remove from heat; stir in margarine, lemon peel and lemon juice.
9. Cool, then spread over jelly cake roll.
10. FOR ORANGE FILLING; SUBSTITUTE ORANGE JUICE FOR COLD WATER,
11. PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .
Title: Fresh Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 4 vanilla extract
- 1 mixed berries
- 4
- 1/2
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Coat 12-inch pizza or springform pan with nonstick cooking spray.
3. Press cookie dough evenly into bottom of pan and bake 15-20 minutes.
4. Cool Completely.
5. Combine apricot preserves and half the orange liqueur or juice in saucepan over low heat until liquefied.
6. Strain, keep warm.
7. In mixing bowl, combine cream cheese with sugar, remaining liqueur or juice and vanilla.
8. Spread over crust to 1-inch from edge.
9. Arrange berries on top.
10. Brush warm preserves over fruit to glaze.
11. Serve immediately or tightly cover and refrigerate.
Title: Fudgy Caramel Brownies
Ingredients:
- 1 3/4 butter
- 1/2 margarine
- 3 eggs
- 1 1/4 all-purpose flour
- 1 granulated sugar
- 1 vanilla extract
- 1/4 baking soda
- 1/2 milk
- 12
- 1
Instructions:
1. Preheat oven to 350°F
2. Melt 1 cup chunks and butter in large, heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat; stir in eggs. Add flour, sugar, vanilla extract and baking soda; stir well.
3. Spread batter into prepared baking pan; sprinkle with remaininig chunks and nuts.
4. Bake for 20-25 minutes or until wooden pick inserted in center comes slightly sticky.
5. Microwave caramels and milk in small, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10-20 second intervals; stir until smooth. Drizzle over warm brownies. Cool in pan on wire rack.
Title: Apple Fritters
Ingredients:
- 1/4 sugar
- 1/2 milk
- 1 egg
- 2 butter
- 1 orange zest
- 1/2 apple
- 1 vanilla essence
- 1 1/2 cake flour
- 1/4 salt
- 1 baking powder
- 1/4 powdered sugar
Instructions:
1. Blend sugar with all wet ingredients.
2. Fold in orange zest, salt and baking powder.
3. Fold in flour.
4. Fold in chopped apples. Do not over mix.
5. Drop spoonfuls of batter in 325 degree oil and fry until golden brown.
6. Dust with powdered (icing) sugar for serving.
Title: Perfect Chiffon Cake
Ingredients:
- 7 eggs
- 1 salt
- 1 1/2 granulated sugar
- 3 baking powder
- 2 1/4 flour
- 3/4 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat egg yolks, 1 cup sugar, baking powder, juice, extract, flour, and oil until well blended. Set aside
3. Beat egg whites and salt in large mixing bowl on high speed until peaks form. Gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry.
4. Gently fold egg yolk mixture with the egg whites. Gently combine well.
5. Pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. When done immediately invert pan on top of a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan.
6. VARIATIONS:
7. Almond Chiffon Cake: Use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. Do not omit almond extract.
8. Chiffon Cake with Sprinkles: Add 6 tablespoons of chocolate or other sprinkles to the batter.
Title: Gluten-Free Choco-Coconut 'volcano' Cupcakes
Ingredients:
- 1 potato starch
- 1/2 buckwheat flour
- 1/2 sugar
- 2/3 gluten free baking powder
- 1/4 salt
- 1 cinnamon
- 1/2 egg
- 1/2 milk
- 1 powdered milk
- 1 hot water
- 1/4 butter
- 2 vanilla
- 1 dried shredded coconut
- 1
- 1 -2
- 1/4
- 2/3
Instructions:
1. For muffins, combine flour, sugar, cocoa, powder, salt, and cinnamon in a bowl.
2. Stir and make a well in center.
3. In another bowl, beat eggs slightly.
4. Stir in milk and oil; pour into well.
5. Stir until JUST moistened.
6. Fill greased muffin cups.
7. For filling, mix milk powder with water, stirring vigourusly to blend well.
8. Add butter, coloring, and vanilla; mix.
9. Stir in coconut and form into 16 balls.
10. Push into top center of each muffin.
11. Bake in a preheated 400* oven for 20 to 25 minutes.
12. Enjoy!
Title: Raspberry Yogurt Apple Dip
Ingredients:
- 1/2 icing sugar
- 2 cream cheese
- 1/4 brown sugar
- 1/2 vanilla extract
- 1/2 raspberries
- 1 apple
- 10
Instructions:
1. Whip the whipping cream and add the icing sugar just before it is fully whipped.
2. Cream the cream cheese, brown sugar and vanilla then add yogurt.
3. Beat in raspberries until crushed.
4. Fold together the whipped cream and the yogurt mix.
5. Serve with sliced apples.
Title: Raspberry Mousse
Ingredients:
- 1 heavy cream
- 1/8 granulated sugar
- 1 frozen raspberries
Instructions:
1. Thaw raspberries.
2. Add sugar and stir to break them up.
3. Press raspberries through a sieve.
4. Whip cream.
5. Fold raspberry mixture into cream.
Title: Tropical Mango and Coconut Cookie Trifle
Ingredients:
- 1 mango
- 1 1/2 reduced-fat ricotta cheese
- 1 sweetened condensed milk
- 1 1/2 lime juice
- 1 lime zest
- 40
Instructions:
1. In a blender, mix ricotta with the sweetened condensed milk and the lime juice.
2. Assemble the trifle: cover the bottom of a 1 1/2 qt glass square dish with some cookies. If necessary, break cookie into pieces to cover any spaces in between. Pour some of the ricotta mixture just to cover. Sprinkle evenly with the mango pieces. Cover with more cookies and repeat layers, ending with a layer of the cheese mixture. Sprinkle with lime zest.
3. Cover with plastic wrap, and refrigerate for at least 1 hour, preferably longer to meld the flavors.
Title: Amazing Chocolate Crunch Cookies
Ingredients:
- 2 1/2 oatmeal
- 1 butter
- 3/4 brown sugar
- 1/2 white sugar
- 2 eggs
- 1 vanilla
- 1 1/2 white flour
- 1/2 whole wheat flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 12 pecans
- 2 walnuts
- 1
Instructions:
1. Preheat Oven to 375°F degrees.
2. Measure oatmeal and blend in a blender to a fine powder.
3. Cream the butter and both sugars.
4. Add eggs and vanilla.
5. Mix together with the flours, oatmeal, salt, baking powder and soda.
6. Add chocolate chips, and unsweetened chocolate that has been shaved with a potato peeler.
7. Add finely chopped nuts.
8. Roll in balls about 2 tbsp each in each ball.
9. Place balls on an a lightly greased cookie sheet or place parchment paper on sheet.
10. Flatten balls with a fork or with palm of hands (dough is firm)-- cookies should be 2-inches apart.
11. Bake 10-12 minutes in oven.
12. Cool on rack.
13. Freezes well.
Title: Lemon Icebox Pie
Ingredients:
- 1 sweetened condensed milk
- 3 lemon juice
- 3
Instructions:
1. Preheat oven to 350.
2. Combine condensed milk with egg yolks.
3. Slowly pour lemon juice in to the mixture. Stir until thickened.
4. Top with meringue.
5. Bake for 12-15 minutes.
6. Refrigerate 3 to 4 hours before serving.
Title: Saccottini Pugliesi (Pugliese Sandwich Cookies)
Ingredients:
- 1/2 canned chick-peas
- 2 cinnamon
- 1 1/2 salt
- 1/2 pine nuts
- 1/2 unbleached all-purpose flour
- 1 1/2 frozen puff pastry
- 2 egg
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 375°F In a food processor or blender, purée the chickpeas with the honey, cocoa powder, cinnamon and salt. Transfer the mixture to a bowl and stir in the pine nuts.
2. On a lightly floured work surface, lay out the puff pastry sheets. Using a 1½ inch round cookie cutter, cut out 64 rounds. Place a teaspoonful of filling in the center of half of the rounds. Sandwich with remaining rounds.
3. Using your fingers, gently press the edges of the rounds together to seal in the filling (as cookies bake, parts of the edges will open). Refrigerate for 30 minutes.
4. Place cookies on a parchment-lined baking sheet. Using the tines of a fork, prick the tops. Brush tops with the egg and bake until golden, about 18 minutes. Remove from the oven and transfer to a wire rack to cool. Sprinkle with confectioners' sugar.
Title: Jam Straws
Ingredients:
- 1 puff pastry sheet
- 1/4 sugar
- 2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Roll pastry sheet to a 12 x 16" rectangle. Cut crosswise into 2 rectangles. Brush 1 rectangle with jam and place second sheet on top.
2. Mix sugar and cinnamon together and sprinkle half on top. Press in gently with a rolling pin. Flip pastry over and repeat on other side.
3. Cut pastry into 24 (1/2 inch wide) strips, leave flat or twist. Transfer to 2 parchment lined baking sheets, keeping 11/2 inches between them. Chill tray for 20 minutes.
4. Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.
Title: Banana Toffee Bread Pudding
Ingredients:
- 2 bananas
- 50 unsalted butter
- 50 clear honey
- 50 dark brown sugar
- 2
- 100
Instructions:
1. Preheat the oven to 220C/425F/Gas 7.
2. Cut the bread slices in half diagonally.
3. In a medium pan gently melt the butter.
4. Stir in the honey and sugar until melted.
5. Add the bananas.
6. In a separate pan gently heat the milk and cream together.
7. In a medium ovenproof dish lay half the bread over the base.
8. Top with half the banana mixture and pour over half the milk mixture.
9. Lay the remaining bread on top, followed by the remaining banana and milk mixture.
10. Bake in the oven for 12-15 minutes until golden.