lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Chocolate Cheesecake Cups
Ingredients:
- 36 Splenda granular
- 1/4 light butter
- 5 Splenda granular
- 1/2 low-fat cream cheese
- 3 low-fat cream cheese
- 3 Splenda granular
- 4 skim milk
- 8 egg substitute
- 1 3/4 vanilla
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Crush cookies into fine crumbs.
3. Blend all crust ingredients together in a small bowl and stir until well blended, set aside.
4. Make peanut butter center by placing all center ingredients in a small bowl and mix until well blended, set aside.
5. Chocolate filling:
6. Melt chocolate in small saucepan over low heat, set aside.
7. Place cream cheese & SPLENDA® Granular in a small mixing bowl, beat until soft.
8. Slowly add skim milk using a wire whisk, mix until smooth.
9. Add melted chocolate, stirring well.
10. Add egg substitute and vanilla, mix until well blended, set aside.
11. Assembling:
12. Place 24 mini size foil baking cups on a sheet pan or in mini muffin tin.
13. Evenly divide crust between the 24 baking cups.
14. Firmly press crusts into the bottom of the cups.
15. Place approximately 1/2 tsp of the peanut butter center mix in each crust-lined baking cup.
16. Spoon chocolate filling into each baking cup.
17. Firmly tap pan on countertop to remove any air bubbles.
18. Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch.
19. Chill for approximately 2 hours before serving.
20. Drizzle optional melted chocolate over the top for a garnish.
21. Nutrition Information per serving.
22. Serving Size: 1 cup.
23. Total Calories t 105.
24. Calories from fat 55.
25. Total fat 7 g.
26. Saturated fat 0.4 g.
27. Cholesterol 10 mg.
28. Sodium 80 mg.
29. Total Carbohydrate 10 g.
30. Sugars 3 g.
31. Dietary Fiber 1 mg.
32. Protein 4 g.
33. Exchanges Per Serving: 1 starch, 1 fat.
34. This recipe, when compared to a traditional recipe, has a 73% reduction in calories, a 64% reduction in fat, an 81% reduction in carbohydrates, and an 88% reduction in sugars!
Title: Miniature Pan De Muerto
Ingredients:
- 1/2 sugar
- 2 active dry yeast
- 1 salt
- 1 cinnamon
- 1 orange zest
- 5 1/2 flour
- 1/2 milk
- 1/2 water
- 1/2 butter
- 4 eggs
- 1/2 sugar
- 1/3
Instructions:
1. Combine the first 5 dry ingredients plus 1 1/2 cups of flour in a large bowl.
2. In a small sauce pan, stir the milk, water, and butter over medium heat until all the butter is melted. Pour the mixture into your dry ingredients and mix well with a wooden spoon (or use a mixer).
3. Add the four eggs and mix well.
4. Then slowly add the remaining 4 cups of flour, constantly stirring to combine the ingredients.
5. Once the dough is only slightly sticky, place it on a floured surface and knead until smooth.
6. Put the dough in a greased bowl, cover with a towel and set aside in a warm place for approximately an hour and a half to allow the dough to rise.
7. Prepare two cookie sheets by covering them with aluminum foil.
8. Once the dough has doubled in size, place it on a floured surface and punch it back down. Then spread the dough and divide it into four or five equal portions.
9. Take one portion and divide it again into four equal parts and begin shaping each one into a round loaf.
10. Repeat until you have 12 small loaves, placing six on each cookie sheet.
11. Divide the remaining dough into 12 equal parts and begin creating the top design. Use each part to roll out the bone-shaped pieces and lay across the top of the loaf, criss-crossing them. Top each loaf with a smaller round piece of dough.
12. Set the loaves aside for another hour to rise again. I just placed them on top of the stove while the oven was heating up. Be sure to cover them with cling wrap or a hand towel.
13. Place both cookie sheets in a 350 degree oven for 15 - 18 minutes.
14. While the loaves are baking, you can prepare your simple, sweet glaze.
15. For Glaze.
16. Combine the sugar and orange juice in a sauce pan and boil for approximately 2 minutes, stirring constantly.
17. Remove and set aside.
18. When the loaves have finished baking, brush the glaze over them while they are still warm.
Title: Cheddar Sesame Crisps
Ingredients:
- 1 whole wheat flour
- 1/3 sesame seeds
- 1 baking powder
- 1/4 butter
- 2 granulated sugar
- 1 Canadian cheddar cheese
- 1/4 milk
Instructions:
1. In a bowl, combine flour, sesame seeds and baking powder.
2. In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.
3. Using a wooden spoon, stir in flour mixture alternately with milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms.
4. Divide in half and shape each half into a log about 6-inches long and 1 1/2 -inches in diameter. Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
5. Preheat oven ot 375F.(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
6. Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart. Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
7. Let cool on baking sheet for 2 minutes, then transfer to a rack to cool. Serve warm or cooled.
8. COOKING TIP: Store baked crisps in a cookie tin at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months. Reheat before serving if desired.
9. FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
10. Use as a base for canapés topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.
Title: Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1 cocoa powder
- 1 1/2 buttermilk
- 1 eggs
- 2 white distilled vinegar
- 2 vanilla
- 1 cream cheese
- 1 butter
- 16 vanilla
- 1 powdered sugar
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Sift the first five ingredients together. In another bowl, slowly mix together the rest of the ingredients for the cupcakes. Add the dry ingredients to the wet and mix until well combined.
3. Fill paper lined muffin tins about 2/3 full. Bake for 20-22 minutes, turning the pans once at the halfway mark. Stick a toothpick in the middle of one to see if it comes out clean for doneness. Cool before frosting.
4. For the frosting,.
5. Mix cream cheese, butter, and vanilla until smooth. Add the sugar slowly. Mix on high until it's fluffy.
Title: Sweet Orange-Vanilla Bread Pudding W/ Orange Ice Cream
Ingredients:
- 7 eggs
- 1 granulated sugar
- 2 pure vanilla extract
- 1 salt
- 1/2 orange zest
- 3 heavy cream
- 2
Instructions:
1. Butter 10-4 inch round deep ramekins lined in a deep baking dish(s) or 1-10 x 14-inch baking dish with 1 tablespoon of butter and set aside.
2. Whisk together the eggs, sugar, vanilla, salt, orange juice, zest, milk, and cream in a large bowl until well combined. Add bread and fold to coat thoroughly. Spoon into the prepared ramekins until almost full.
3. Cover with foil and set aside in refrigerate over night.
4. Preheat the oven to 325°F Bring a medium pot of water to a boil. Place ramekin lined baking pan on center rack still covered with foil. Fold back corner of foil and pour boiling water in bottom of baking pan until it comes half way up sides of ramekins. Carefully fold foil back over and slip rack back into over and close door. Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until tops are golden-brown.
5. Cool for 20 mins in water bath then transfer to wire rack or serve immediately.
6. To serve, place warm ramekins on individual plates. Top each with a scoop of Blue Bell's (Texas Brand) Orange Ice Cream and serve immediately.
Title: Upside-Down Chocolate Cream Cheese Cake
Ingredients:
- 2 pecans
- 1 sweetened flaked coconut
- 1 eggs
- 1 water
- 3 cream cheese
- 1/3 butter
- 1 1/3 powdered sugar
- 8
- 1/3
- 2
Instructions:
1. PREHEAT oven to 350°F
2. Line bottom of 13 x 9-inch baking pan with wax paper or parchment paper.
3. Grease paper and sides of pan.
4. Sprinkle chocolate chips, nuts and coconut evenly on bottom of pan.
5. PREPARE cake mix according to package directions.
6. Carefully spoon batter over ingredients in prepared pan.
7. HEAT cream cheese and butter in medium saucepan over medium-low heat until melted (mixture may not appear smooth).
8. Stir in powdered sugar until smooth.
9. Drizzle mixture over cake batter.
10. BAKE for 45 to 55 minutes or until wooden pick inserted in center of chocolate portion comes out clean.
11. Cool in pan on wire rack for 15 minutes.
12. Invert onto wire rack.
13. Carefully remove paper.
14. Cool completely.
15. Carefully transfer to serving platter.
Title: Raspberry Ganache Fudge Cake - Raw
Ingredients:
- 3 walnuts
- 2/3 cocoa powder
- 1/4 sea salt
- 1 1/3 dates
- 1/4 avocado
- 1/2 cocoa powder
- 1/3 raspberries
- 1/2
Instructions:
1. To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
2. To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
3. To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
4. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
5. Makes About 6 Servings.
Title: Tim and Tracy's Chocolate Cake (Boiled)
Ingredients:
- 125 butter
- 1 1/2 sugar
- 1 water
- 2 bicarbonate of soda
- 1/2 eggs
- 2 self-raising flour
- 1 1/2
Instructions:
1. If you don't have self raising flour, use plain flour with 1 heaped teaspoon of baking powder added to it.
2. Preheat the oven to 170C/340°F.
3. Butter a 20cm/8" cake tin. Line the base with baking paper.
4. Put the butter, sugar, water, cocoa and bicarb in a saucepan and bring to the boil, stirring constantly.
5. It goes a bit volcanic so once the mixture rises, be prepared to take it off the stove immediately. Set aside to cool.
6. Beat the eggs in a large bowl.
7. Sift in a bit of the flour and then mix in some of the chocolate. Continue until all the flour and chocolate are incorporated. If you do this a bit at a time, the flour will mix in easily without overmixing and making the cake tough.
8. Pour into the prepared cake tin and bake for 45 minutes.
9. Cool on a wire rack.
10. Ice with your favourite icing or leave un-iced.
11. To make a larger cake, use 3 eggs and scale everything else up by 50%. (BTW, this is a maths problem that I give to my kids!).
12. Edited to include icing: Kookaburra referred to the icing in my original recipe I posted on the Australia/New Zealand forum. Here it is. 375g icing sugar, 1.5 tablespoons cocoa, 185g butter, 1.5 tablespoons water (hot works best), 5 drops vanilla. Cream butter and half the icing sugar. Add hot water, the rest of the icing and cocoa sifted together and the vanilla. Beat until smooth.
Title: Dessert Lasagna
Ingredients:
- 16 ricotta cheese
- 4 sugar
- 1 kiwi fruits
- 8 strawberries
- 4 blackberries
- 4 mint sprig
- 1/2
Instructions:
1. Cook the pasta according to package directions. Rinse, drain and set aside.
2. In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
3. In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
4. In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
5. In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
6. Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
7. Reserve 1/4 cup of each of the purees to use as a garnish when serving.
8. To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.
9. Spoon 1/3 of the ricotta on top and spread it evenly.
10. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree.
11. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
12. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.
13. Lay on 3 more pieces of pasta and cover with the remaining cheese.
14. Pour the blackberries puree over the cheese and sprinkle with blackberries.
15. Top with a final layer of pasta.
16. Cover tightly with plastic and refrigerate overnight.
17. Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.
Title: Sticky Rhubarb Upside Down Cake
Ingredients:
- 5 unsalted butter
- 1 1/2 whole wheat flour
- 1/4 baking powder
- 1 3/4 sugar
- 1/4 sea salt
- 1/2 egg
- 1 vanilla extract
- 1 rhubarb
- 4 miniature marshmallow
- 1 vanilla ice cream
- 2
Instructions:
1. Preheat oven to 350.
2. whisk together the flour, baking powder, 3/4 cup of the sugar.
3. and salt in a medium bowl.
4. mix in the butter with a fork.
5. whisk together the egg, milk and vanilla in a small bowl.
6. add the milk mixture to the flour mixture.
7. bring together in a loose batter.
8. toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
9. spoon batter over top in an even layer.
10. bakeabout forty minutes.
11. serve with ice cream.
Title: Fantastic Holiday Fruitcake
Ingredients:
- 1 raisins
- 1 dried cranberries
- 1 dried cherries
- 1/2 dried dates
- 1/2 dried fig
- 1/2 crystallized ginger
- 1/2 walnuts
- 1/2 pecans
- 1/4 oranges, zest of
- 1/2 lemons, zest of
- 1/2 apple cider
- 1/2 rum
- 4 triple sec
- 5 butter
- 1 1/2 brown sugar
- 1 1/2 flour
- 1 1/2 golden syrup
- 1 dark corn syrup
- 1 eggs
- 1 ground allspice
- 2 ground cinnamon
- 8 ground nutmeg
- 1 ground cloves
- 1 vanilla
- 1/2 salt
- 1/2 rum
- 2 triple sec
- 1
- 2
Instructions:
1. Toast the nuts, either on the stove top in a large skillet over medium-high heat or in the oven at 350F for about 8 minutes. Cool the nuts.
2. Coarsely chop all the dried fruits, crystallized ginger and nuts. Place them all in a large mixing bowl. Add the orange and lemon zest and mix well. Pour the apple juice, rum and triple sec over the fruit. Mix well. Cover and let sit for 8 hours or more, stirring the mixture once or twice during that time. There should be very little liquid left at the bottom of the bowl after soaking.
3. Adjust oven rack to the middle of the oven with another rack right under it. Preheat oven to 275°F Grease 8 small loaf pans or 4 large loaf pans. Cover the bottoms and sides with parchment paper so that the paper overhangs just a bit. Lightly grease the parchment.
4. In a large bowl of an electric mixer beat together the butter and brown sugar until light and fluffy. And golden syrup, then beat in the eggs one at a time. Mix in the flour, spices, vanilla and salt.
5. Mix the fruit once more to ensure there is not a puddle of liquid at the bottom of the bowl. Pour the batter over the fruit mixture and mix until well combined. Fill each prepared pan with batter no more than 2/3 full.
6. Take a clean 13x9 pan and fill it with very hot water. Place in the bottom rack of the oven. Put cake pans with batter on the middle rack. Bake at 275F for 40 minutes. Switch pans around and from front to back. This ensures even baking. Bake for another 35 to 45 minutes. The cakes are done when a toothpick inserted into the middle of one comes out clean. Be careful not to overbake. Take the cakes out of the oven and place on wire racks.
7. If using, place the rum and triple sec to be used for baking in a clean spray bottle. While the cakes are still warm, spray each with the mixture until the top of the cakes look a bit moist. When the cakes have cooled, cover each in aluminum foil. Each day for one week spritz the cakes with the liquor mixture until they are wet on top. You can also use a pastry brush dipped in the liquor mixture to brush the cakes if you prefer. Spritz the cakes every other day for another week. Keep spritzing until the liquor is used up. Let the cakes rest covered in aluminum foil in a cool dry place for a few days or up to one week. The cakes should cure for at least 2 weeks, but preferably 3 to 4 weeks. Cut into slices and enjoy.
8. This cake is great toasted with some cream cheese or mascarpone cheese on top.
Title: Almond Flan With Summer Fruit
Ingredients:
- 1 3/4 sugar
- 1/4 water
- 3 heavy cream
- 1 eggs
- 5 salt
- 5 vanilla extract
- 1/4 nectarine
- 1/2 - 3/4
- 1/2
Instructions:
1. Place rack in middle of oven and preheat to 325 degrees F.
2. Set out 9 x 5 inch loaf pan and a 9 x 13 pan (for water bath).
3. Combine 3/4 cup sugar and water in a heavy saucepan or small skillet, and cook over moderate heat, stirring until sugar is dissolved.
4. Bring to a boil, brushing down sides of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes.
5. Continue to boil, swirling pan, until caramel is golden, about 2 minutes more, then immediately pour into loaf pan and tilt pan to coat bottom and 1/2 inch up the sides (use caution -- pan will be very hot).
6. Let caramel harden.
7. Bring milk and cream to a bare simmer in a 2 quart heavy saucepan over moderate heat.
8. Meanwhile, in a large bowl, whisk together eggs, yolks, salt and remaining 1 cup sugar.
9. Add hot milk mixture in a slow stream, whisking constantly, then stir in almond and vanilla extracts.
10. Pour custard through a fine-mesh sieve into loaf pan and cover with double layer of foil.
11. Place loaf pan in the large baking pan and pour enough boiling water into the baking pan to reach halfway up sides of the loaf pan.
12. Bake until knife inserted 1 inch from edge of flan comes out clean but center still trembles slightly, about 1 1/4 hours (flan will continue to set while it cools).
13. Remove loaf pan from the water bath, remove foil, and cool completely on a rack.
14. When cool, cover custard loosely with plastic wrap and refrigerate for at least 3 hours.
15. To serve, run a thin knife around sides of loaf pan, invert a platter over the pan, and invert flan onto platter.
16. Surround with fruit.
17. Note: Can be made up to 1 days in advance and refrigerated in the covered loaf pan.
Title: Triple Chocolate Almond Biscotti
Ingredients:
- 1 2/3 bittersweet chocolate chips
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3/4 light brown sugar
- 1/4 butter
- 2 eggs
- 1 1/2
- 1
Instructions:
1. PREHEAT oven to 325º F & grease your baking sheet.
2. MICROWAVE 2/3 cup morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 10 to 15 seconds; STIR. The morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. COMBINE flour, baking powder and salt in small bowl.
4. Beat sugar and butter in large bowl until light and fluffy; add eggs and almond extract; beat until combined.
5. Stir in melted chocolate; gradually stir in flour mixture then stir in slivered almonds and 1/2 cup morsels.
6. SHAPE dough with floured hands on prepared baking sheet into 12 x 3-inch log; round top.
7. BAKE for 40 minutes or until slightly firm to the touch and cracked on top; cool on baking sheet for 10 minutes.
8. Slide log onto cutting board and cut into 18 even slices then return to baking sheet cut side down.
9. Bake for additional 10 to 15 minutes or until firm. then remove to wire rack to cool completely.
10. Place remaining chocolate morsels in small, heavy-duty plastic bag and microwave on HIGH (100%) power for 30 to 45 seconds; knead.
11. Cut a tiny corner from bag and drizzle over cooled biscotti.
12. Let stand until drizzle is set and store in airtight container at room temperature.
Title: Mother's Day Bouquet Cake
Ingredients:
- 2 granulated sugar
- 1 shortening
- 5 eggs
- 1 1/2 all-purpose flour
- 2 1/4 baking powder
- 1 1/2 salt
- 1/2 buttermilk
- 1 granulated sugar
- 1 water
- 1/2
- 1/4
- 1 1/2
Instructions:
1. CAKE:.
2. Preheat oven to 350°F Grease a 10-inch tube pan or Bundt pan.
3. Combine sugar and shortening in the bowl of an electric mixer. Beat at medium speed until blended. Add eggs, 2 at a time, beating slightly after each addition. Beat in coconut extract.
4. Combine flour, baking powder and salt in a medium bowl. Add half of the dry mixture to wet ingredients. Add buttermilk and the remaining dry mixture. Beat at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into prepared pan.
5. Bake in preheated oven 50-60 minutes or toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12-15 holes in top of cake.
6. GLAZE:.
7. In a small saucepan, combine ingredients for glaze. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely.
8. Add a bouquet by placing a small glass or votive filled with flowers in middle of cake.
9. ADDITIONAL GARNISH:.
10. If desired, Place spoonfuls of whipped topping and assorted fresh fruit on each serving.
Title: Rhubarb Meringue Sandwich
Ingredients:
- 330 caster sugar
- 4 lemon juice
- 5 rhubarb
- 500 caster sugar
- 1/2 water
- 1/4
- 1/2
- 300
Instructions:
1. Preheat over to 100°C.
2. Line 2 baking sheets with baking paper and trace a 25cm circle on each.
3. Beat 1/3 of the sugar into the egg whites to a stiff foam.
4. Add lemon juice adding another 1/3 of the sugar.
5. Stop beating and FOLD in the last 1/3 of the sugar.
6. Pile half the meringue mixture onto each baking sheet and spread into the 25 cm circle.
7. Don not over handle the mixture.
8. Place in oven and bake 1 1/2 hours-2 hours until crisp and well dried out.
9. Switch off oven and let cool completely.
10. Rhubarb filling:
11. Preheat oven to 150°C.
12. Put the rhubarb into a small roasting dish.
13. Sprinkle the sugar evenly over the top.
14. Add the water and lemon juice and place in oven.
15. Bake 25 minutes until the rhubarb is tender.
16. Remove from the oven, cool, cover and chill.
17. To serve:
18. Make a sandwich with the 2 meringue discs with the whipped cream and drained rhubarb in the middle.
19. Serve in wedges with the rhubarb syrup spooned over the top.
Title: Ultimate Chocolate Chip Cookies in a Jar Mix
Ingredients:
- 1/3 white chocolate chips
- 1/3 light brown sugar
- 1/3 Bisquick
- 1/2 salt
- 2 dark brown sugar
- 1/2
Instructions:
1. Layer first 4 ingredients in a one quart wide mouth jar.in order listed.
2. add 1 cup bisquick and salt.packing firmly.
3. Layer dark brown sugar and remaining bisquick,add additional chips to space remaining in jar.
4. attach the following:.
5. INSTRUCTIONS:.
6. Dump cookie mix in a large bowl.stir well to combine -- add 1/2 cup melted butter, one large egg and 1 tsp vanilla extract --
7. Mix well.
8. Shape dough into 1" balls.
9. arrange on greased cookie sheet.
10. bake at 375* for 10-12 minutes.
11. Cool on wire rack.
Title: Bonelos Aga Ripe Banana & Peach Donuts
Ingredients:
- 3 bananas
- 1 baking powder
- 1 flour
- 1 sugar
- 5
Instructions:
1. Drain the can of peaches.
2. Peel and smash the bananas add the peaches and continue to mash together.
3. Sift the baking powder & flour into the mashed mix, add sugar if using.
4. stir the mix
5. Heat oil in pan or wok (about 320ml or 1/3 cup 4x) should be enough to allow the dough to float.
6. Place tablespoon worth of mix into hot oil, the dough will begin to turn golden brown and float, turn the donut over to get same likeness of color.
7. remove and place on a plate w/ paper towels.