lumicero/recipes-ing2inst huggingface dataset:
Title: Whipped Cream Caramel Cake
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 2 1/4 cake flour
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 1 vanilla extract
- 1 unsalted butter
- 2 dark brown sugar
- 1/4 vanilla extract
- 2 powdered sugar
- 3 3/4
- 2
- 1
Instructions:
1. For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
3. Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
4. For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
5. Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
6. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.
Title: Café Brûlot Cookies
Ingredients:
- 1 brown sugar
- 1/2 pecan pieces
- 1 instant coffee crystals
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/2 butter
- 1 lemon peel
- 1 brandy
- 1 all-purpose flour
- 1 powdered sugar
- 1 3/4 brandy
- 1 vanilla
- 1 milk
- 1/2
Instructions:
1. In a food processor, combine brown sugar, pecans, coffee crystals, cinnamon, and cloves; process until nuts are finely chopped.
2. Add in butter, lemon peel, and orange peel; process until butter is evenly mixed.
3. Add in brandy and egg yolk; process until combined; add flour gradually, processing until combined.
4. Divide dough in half; shape each half into a 6-inch long roll; wrap in plastic wrap or waxed paper.
5. Chill for 2-24 hours or until firm enough to slice.
6. Cut rolls into ¼-inch slices; place slices 1 ½ inches apart on an ungreased cookie sheet.
7. Bake at 375° for 7-8 minutes or until lightly browned; transfer to a wire rack and let cool.
8. To make Brandy Icing: in a small bowl, combine powdered sugar, brandy, and vanilla.
9. Add milk, 1 teaspoon at a time, to make drizzling consistency.
10. Drizzle icing over cookies; let cool.
Title: Lemon Feather Tall Cake (Using Simply Egg Whites)
Ingredients:
- 1 1/2 cream of tartar
- 1 vanilla extract
- 1 salt
- 1/2 granulated sugar
- 1 1/2 cake-and-pastry flour
- 1 fresh blueberries
- 2
Instructions:
1. CAKE:.
2. In large glass or metal bowl using electric mixer, beat egg whites with cream of tartar, vanilla and salt until foamy. Gradually add 3/4 cup of the sugar, beating constantly, until mixture holds stiff peaks.
3. In separate bowl, mix together flour and remaining sugar. Gently fold flour mixture, one quarter at a time, into egg whites. Spoon batter into un-buttered 10 inch tube pan with removable bottom; smooth top.
4. Bake in 350°F oven for 40 minutes or until cake springs back when lightly touched. Turn pan upside down (if it doesn’t have feet, balance edges on two cans); let cool completely.
5. FROSTING:.
6. Prepare lemon pie filling according to package instructions, but use ONLY 1 1/4 cups water per package. Press plastic wrap onto surface of pie filling; let cool to room temperature. Whip cream until very thick. Stir a large spoonful of cream into pie filling to lighten it. Fold in remaining cream.
7. Using serrated knife, cut cake horizontally into three equal layers. Spread some lemon cream over first layer; top with 1/2 cup of the blueberries; top with next cake layer. Repeat. Spread remaining lemon cream mixture thickly all over cake. Top with remaining blueberries. Store in refrigerator. Makes 12 servings.
8. Naturegg.
Title: Hazelnut Sponge Roll With Strawberry Cream
Ingredients:
- 4 eggs
- 1/2 caster sugar
- 1/2 hazelnuts
- 1/4 self-raising flour
- 1 strawberry
- 1 caster sugar
- 2/3 vanilla essence
Instructions:
1. Also need 1 swiss roll tin, greased and lined with baking paper.
2. Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup).
3. Sprinkle with caster sugar.
4. Whip the cream SOFTLY.
5. Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries.
6. Beat for a few seconds, mashing the strawberries into the cream.
7. Separate eggs.
8. Put YOLKS in small bowl, and WHITES into larger bowl.
9. Whisk YOLKS and sugar until thick and creamy.
10. Add hazelnuts and flour.
11. Beat egg WHITES separately until stiff.
12. Add a spoonful of the beaten egg whites to the yolks to soften slightly.
13. Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites.
14. Brush paper-lined swiss roll tin lightly with melted butter.
15. Place the sponge mixture into the tin and spread quickly to the edges.
16. Bake in a moderate oven for about 15-20 minutes.
17. Turn out onto a clean TEATOWEL sprinkled well with sugar.
18. Roll up (from the longest side).
19. Roll the cloth INTO the cake!
20. NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten.
21. Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel.
22. Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream.
23. Cut into thick slices and serve with the remaining strawberries (whole or halved).
Title: Mocha Magic Cookie Fingers
Ingredients:
- 1 butter
- 1/2 sugar
- 3 cocoa powder
- 1 instant coffee powder
- 3/4 baking powder
- 1/4 salt
- 1 egg
- 3/4 vanilla extract
- 2 flour
- 25 white chocolate
- dark chocolate
Instructions:
1. In a large bowl beat butter with an electic mixer for 30 seconds. Add sugar, cocoa powder, coffee powder, baking powder and salt. Beat until combined.
2. Beat in egg and vanilla.
3. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
4. Use your fingers to roll portions of the dough into long small ropes and cut those into fingers about the lenght and thickness of your pinky (can make them longer if you so desire).
5. Bake in the preheated oven at 190°C/375°F for 10-12 minutes or until edges are firm.
6. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
7. For the drizzle melt the chocolate over a warm water bath and use a spoon to drizzle it decoratively over the cookie sticks. If desired sprinkle with either additional coffee powder or sprinkles. Let cool.
Title: Coconut Macaroon Brownies
Ingredients:
- 2 sugar
- 1/3 flour
- 2 flaked coconut
- 1 1/2 white chocolate chips
- 1 eggs
- 1 butter
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray pan with pan spray.
3. Top Layer:
4. Mix egg whites till foamy.
5. Slowly add sugar.
6. Beat till soft peaks.
7. Mix in flour, coconut, and chips.
8. Set aside.
9. Bottom Layer:
10. Mix all remaining ingredients.
11. Put bottom layer in pan.
12. Put top layer on top.
13. Bake for 35 minutes.
Title: Easy Oatmeal Cake from the 1960's
Ingredients:
- 1 1/4 boiling water
- 1 oatmeal
- 1 brown sugar
- 1 white sugar
- 1/2 butter
- 1 1/3 all-purpose flour
- 1/2 nutmeg
- 1 cinnamon
- 1/2 salt
- 1 baking soda
- 2 eggs
- 1 1/2 walnuts
- 9 butter
- 3/4 brown sugar
- 1 1/2 sweetened flaked coconut
- 1 1/2 vanilla extract
Instructions:
1. Pour the boiling water over the oatmeal and let stand for 20 minutes.
2. Preheat oven to 350 degrees.
3. To the oatmeal, add the 1 cup brown sugar (lightly packed), 1 cup white sugar, 1/2 cup butter, flour, nutmeg, cinnamon, salt, baking soda and eggs. Mix well.
4. Pour into a greased one-layer (9 x 13") cake pan.
5. Next, make the topping. The topping is baked along with the batter.
6. To make the topping, in a saucepan put the chopped walnuts (or use pecans), 9 Tablespoons butter, 3/4 cup brown sugar, flaked sweetened coconut, and 1 1/2 teaspoons vanilla. Heat over low heat just until everything is well blended and the butter has melted. (This topping is doubled from how my Mom used to make it.).
7. Drop the topping over the cake batter with a spoon.
8. Bake for 45 minutes or until the cake tests done when a toothpick is inserted.
9. Good served with whipped cream.
Title: Slow Cooker Banana Foster
Ingredients:
- 12 bananas
- 1 flaked coconut
- 1 cinnamon
- 1/2 salt
- 1 dark corn syrup
- 2/3 butter
- 2 lemon zest
- 1/4 lemon juice
- 2 rum
- 12 vanilla ice cream
- 1
Instructions:
1. Combine bananas and coconut in slow cooker.
2. Combine cinnamon, salt, corn syrup, butter, lemon zest, lemon juice and rum. Pour over bananas. Cover; cook on Low 1-2 hours.
3. Pour sauce over pound cake and ice cream.
Title: Light Easy-Roll Pastry
Ingredients:
- 1 flour
- 1/4 salt
- 1/4 skim milk
- 2
Instructions:
1. Combine flour and salt in bowl.
2. Pour oil and juice/milk into a measuring cup; add all at once to flour.
3. Stir with a fork to mix.
4. Press into a smooth ball, then flatten into a 4-inch disk.
5. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out.
6. To form pastry into a single crust, cut 2 strips of wax paper, each 12-inches square.
7. Dampen countertop to prevent slipping.
8. Put down one square of paper, set dough on it, then top with second square of wax paper.
9. Roll out gently to edges of paper, to make an 11- to 12-inch circle.
10. Peel off top paper.
11. Invert pastry over pan and ease into place.
12. Trim excess to 1/2 inch beyond rim and fold edges over.
13. Flute or crimp edges as desired.
Title: Hazel - Walnut Honey Custard
Ingredients:
- 1/4 walnuts
- 1/4 hazelnuts
- 2 nutmeg
- 1/4 allspice
- 1 peppercorn
- 1 honey
- 1/4 honey
- 2 salt
- 1 eggs
- 3 Amaretto
- 1
- 3
Instructions:
1. Finly grind the walnuts and hazelnuts in a food processor.
2. Toast the nut mixture in a skillet over medium heat for 2 to 3 minutes until golden. Reserve 2 Tablespoons.
3. Place the remaining toasted nuts and the milk, nutmeg, allspice and pepper in a suacepan and bring to a low boil over medium-low heat.
4. Gently simmer the mixture for 10 to 12 minutes to reduce the milk and to infuse the flavors.
5. Remove from the heat and stir in 1/4 cup of honey and the salt.
6. Allow to coll to room temperature.
7. Preheat the over to 325°F.
8. Lightly grease six 1/2 cup ramekins and place them in a deep baking pan.
9. In a small bowl, beat the eggs and egg white, then whisk them into the milk custard until well incorporated.
10. Pour the custard into the ramekins.
11. Fill the baking pan with hot water until it reaches three-quarters of the way up the ramekins.
12. Cover the pan with aluminum foil.
13. Bake in the center of the oven until set and firm or about 30 minutes.
14. Turn off the heat but leave the ramekins in the over for another 10 to 15 minutes.
15. While the custard is colling in the oven, make the sauce.
16. Mix the remaining 2 Tablespoons of honey with the liqueur in a small bowl.
17. Serve the custards in the ramekins or invert each onto a plate and then invert againonto a serving dish so that it rests golden side up.
18. Drizzle with the honey-liqueur mixture and top with the reserved toasted nuts.
Title: Almond Biscotti
Ingredients:
- 1/2 butter
- 1/2 olive oil
- 1 brown sugar
- 2 eggs
- 1 flour
- 4 baking soda
- 1/2 salt
- 1/4
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream together butter, oil and brown sugar.
3. Add eggs and blend well.
4. Add almond filling and almond extract and blend well.
5. Stir in flour, baking soda and salt.
6. Stir in almonds.
7. Divide dought in half and shape each half into a log.
8. Place logs on parchment paper lined cookie sheets.
9. Bake for 35 minutes.
10. Remove logs from oven and cool for 10 minutes.
11. Lower oven to 325 degrees.
12. Slice logs into cookie slices with a sharp knife.
13. Place cookies back on cookie sheets, leaving spaces between cookies.
14. Bake cookies for 20 minutes more.
15. Cool on wire racks.
Title: Sour Cream Cake
Ingredients:
- 4 flour
- 2 baking soda
- 1 cardamom
- 1 butter
- 2 sugar
- 2 eggs
- 1 1/2 sour cream
- confectioners' sugar
Instructions:
1. Heat oven to 350.
2. Sift flour, baking soda, and cardamom together.
3. Cream butter and sugar.
4. Add flour misture and sour cream alternately.
5. Pour into well-greased and lightly floured bundt pan.
6. Bake 1 hour.
7. Cool 5 minutes and remove from pan.
8. Cool on wire rack and then dust with confectioners sugar.
Title: Light Light Tiramisu
Ingredients:
- 1 reduced-fat cream cheese
- 1/2 powdered sugar
- 3 fat free sour cream
- 1 strong black coffee
- 1/4
- 2
- 8
- 1/4
- 2
Instructions:
1. For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
2. For the frosting, in a medium bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.
3. Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a long-tined form or a skewer, poke holes in the tops of all 3 layers.
4. In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all 3 layers.
5. Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with frosting.
6. Serve immediately, or cover and chill in the refrigerator for up to 4 hours.
Title: Ukrainian Walnut-Almond Torte
Ingredients:
- 8 eggs
- 1 1/2 confectioners' sugar
- 2 walnuts
- 4 eggs
- 4 confectioners' sugar
- 2/3 lemon rind
- 1 1/2 lemon juice
- 1 confectioners' sugar
- 2/3 butter
- 2 coffee
- 3 vanilla
- 1 1/2
- 1/2
- 3
- 1
Instructions:
1. FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.
2. Beat the egg whites until stiff and fold gently into the mixture.
3. Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
4. Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
5. Remove from the pans and place on a cake rack.
6. FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.
7. Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
8. Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.
9. FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.
10. Remove it from the heat and cool.
11. Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
12. Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
13. Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.
Title: Truffier Au Chocolat a la Cafe de Paris
Ingredients:
- 1
- 2
- 8
- 2
Instructions:
1. With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan.
2. In a double boiler, over hot water, melt chocolate and fondant.
3. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power.
4. Heat 1/2 cup cream to lukewarm.
5. If using a microwave, allow 30 seconds.
6. Beat the remaining chilled cream until it forms soft peaks; set aside.
7. In a large bowl, combine warm cram with fondant and melted chocolate.
8. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm.
9. Beat the soft chocolate mixture and gradually incorporate the whipped cream.
10. Spoon one-half of the creamy chocolate mixture over cake.
11. Top with second layer of cake.
12. Complete by spreading the second half of the chocolate mixture over top.
13. Refrigerate the cake for 8 to 12 hours.
14. Serve chilled with whipped cream and chocolate curls.
Title: Butter Pecan Crunchies
Ingredients:
- 2 butter
- 1/2 brown sugar
- 1 pecans
- 2 flour
- 1/2 double-acting baking powder
- 1/2 butter
- 1 egg
- 1/2 vanilla
- 1/2 brown sugar
- 1 1/4
Instructions:
1. Blend together butter and firmly packed brown sugar.
2. Add one cup pecans. Set aside.
3. Sift together flour, baking powder.
4. Cream butter.
5. Gradually add 1 1/4 cups brown sugar, creaming well.
6. Blend in one unbeaten egg and vanilla and rum flavoring.
7. Add gradually the dry ingredients. Mix thoroughly.
8. Stir in the pecan mixture until evenly distributed in the dough.
9. Shape into balls using rounded teaspoonful for each cookie.
10. Place on greased cookie sheet. Flatten slightly.
11. Bake in moderate oven (375degrees) 10 to 12 minutes until light golden brown. Cool and frost.
12. MILK CHOCOLATE FROSTING;.
13. Melt 1/2 cup semi-sweet chocolate pieces over hot water. Blend in 1/4 cup sweetened condensed milk. If necessary thin with a little milk.
Title: Butternut Pound Cake
Ingredients:
- 1 Crisco shortening
- 2 sugar
- 4 eggs
- 2 cake flour
- 1/2 self rising flour
- 1
Instructions:
1. preheat oven to 350 degrees.
2. Grease and flour a bundt or tube cake pan.
3. Cream together the sugar and Shortening until it is smooth.
4. add 1 egg at a time, mixing well between each one.
5. sift the 2 cups of cake flour with the 1/2 cup self rising flour.
6. alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.).
7. finally, add the butternut flavoring.
8. mix well.
9. pout into prepared pan and bake for 1 hour.
Title: Blackberry Cobbler
Ingredients:
- 2 1/2 fresh blackberries
- 1 frozen blackberries
- 1 sugar
- 2 Gold Medal all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/2 milk
- butter
- ice cream
Instructions:
1. In medium bowl, stir together blackberries and sugar.
2. Let stand about 20 minutes or until fruit syrup forms.
3. Heat oven to 375°F
4. In large bowl, stir together flour, baking powder, salt and milk.
5. Stir in melted butter until blended.
6. Spread in ungreased 8-inch square pan.
7. Spoon blackberry mixture over batter.
8. Bake 45 to 55 minutes or until dough rises and is golden.
9. Serve warm with cream.
Title: The Easiest Panna Cotta in the World
Ingredients:
- 150 sugar
- 1 gelatin
- 1/2 vanilla pod
- 1/2
Instructions:
1. Heat the cream in a small pan with the sugar and half the vanilla pod until it boils.
2. Leave to cool a little.
3. Meanwhile soak gelatine leaf until it softens.
4. Squeeze excess water out of the gelatine and add to the cooling cream mixture.
5. Pour into pretty glasses or dishes to serve.
6. Put into fridge to set for aabout 2 hours.
7. Take out of the fridge about half an hour before serving as it is best eatedn not too cold.
Title: Pebber Nodder (Danish Christmas Cookies)
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 1 ground cardamom
- 1 ground cinnamon
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the butter and sugar until smooth.
3. Beat in the eggs one at a time, stirring until light and fluffy.
4. Combine the flour, cardamom and cinnamon. stir into the sugar mixture just until blended.
5. Separate the dough into 6 balls.
6. Roll each ball into a rope about as big around as your finger on a lightly floured surface.
7. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
8. Bake for 10 minutes in the preheated oven, or until lightly browned.
9. Cool on baking sheets for a few minutes. Transfer to wire racks to cool completely.
Title: Pink Syllabub
Ingredients:
- 5 white wine
- 3 black currant liqueur
- 1/2 lemon, rind of
- 1 heavy cream
- 1 ladyfingers
- 4
Instructions:
1. Mix wine, liqueur, lemon rind and sugar in a bowl and set aside for at least 30 minutes.
2. Add cream and whip until the mixture has thickened enough to stand in soft peaks.
3. Break up lady fingers and divide between 2 glasses. Place cream mixture in a pastry bag with a large star or plain tip and pipe it over the lady-fingers. Alternatively, simply pour the syllabub over the lady-fingers.
4. Chill until ready to serve. Before serving, decorate each syllabub with red currants if available, or soft fresh fruit, or mint sprigs.
Title: Putting on the Ritz Cookies
Ingredients:
- 1 dates
- 1 cream cheese
- 3 pecans
- 1/2 powdered sugar
- 2 butter
- 1/2
- 1
Instructions:
1. Cook dates, milk and pecans until thick.
2. Line crackers on cookie sheet.
3. Put a dollop of mixture on each cracker.
4. Bake 350 for 20 to 30 mins and cool.
5. Mix powdered sugar, butter and cream cheese together,top each cracker with this mixture.
6. Put in fridge until set.
7. Makes 38 crackers.
Title: Marshy Mellows
Ingredients:
- 1 marshmallows
- 1/2 chocolate
Instructions:
1. heat the marshmellows in a microwave on high for about 20 seconds on top of the plastic bag.
2. If using chocolate heat first for about a minute and a half on medium. then coat marshmellows with it.
3. put in the freezer for about an hour.
Title: Caramelized Bananas With Rum Sauce and Vanilla Ice Cream
Ingredients:
- 3 sweet unsalted butter
- 2 bananas
- 1/4 light brown sugar
- 2 light brown sugar
- 1/2 light rum
- 1 vanilla ice cream
Instructions:
1. Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
2. Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.
Title: Sandra's Jam Cake Icing
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/4 milk
- 1 powdered sugar
Instructions:
1. Melt butter mix in brown sugar and milk.
2. Add in powdered sugar until it's a good consistency.
3. Let it cool and then use it to ice the Jam Cake.
Title: Peachy Poptart Crumble
Ingredients:
- 6 brown sugar
- 3 butter
- 1/4 margarine
- 1 lemon juice
- 1 cinnamon
- 1/2 brown sugar
- 1 -2
Instructions:
1. chop or crumble poptarts into small pieces in medium size mixing bowl, add almonds and melted butter, mix and set aside.
2. In a 8 x 8 glass pan stir pie filling, lemon juice, cinnamon and brown sugar.
3. Sprinkle crumb mixture evenly over top of filling.
4. Bake in overn at 350 degrees for about 25 mins or until bubbly. Serve warm with whip topping or ice cream.
Title: White Ladies Pudding - Nun's Bread and Butter Pudding
Ingredients:
- 50 granulated sugar
- 125 vanilla essence
- 6 -8 salt
- 600 eggs
- 1
- 3
Instructions:
1. Scatter half the coconut over the base of a buttered pie dish.
2. Cut the buttered bread into triangles and arrange in the pie dish. Sprinkle with the remaining coconut.
3. Heat the milk until warm; add a few drops of vanilla essence and just a pinch of salt.
4. Add the beaten eggs and sugar to the milk and vanilla mixture, and pour over the bread.
5. Leave to soak for 30 minutes, then place the pie dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish.
6. Bake for 30-40 minutes Gas 4/180ºC/350ºF until set, golden brown and well risen.
7. Serve with custard, cream or ice-cream.