lumicero/recipes-ing2inst huggingface dataset:
Title: Starbucks Summer Fruit Cobbler Bars - Copycat
Ingredients:
- 1 flour
- 1/2 unsalted butter
- 1/4 sugar
- 3 cornstarch
- 1 1/2 sugar
- 1/4 salt
- 1 lemon zest
- 1 flour
- 1 sugar
- 2 baking powder
- 1 1/2 salt
- 1/4 butter
- 1/4 milk
- 1/4 egg
- 1 butter
- 1/4 sugar
- 6 cinnamon
- 1/4 salt
- 1 flour
- 1/2 vanilla
- 1/4
Instructions:
1. Preheat oven to 350.
2. Crust:
3. Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.
4. Poke few times with fork and bake for 25 minutes or until barely golden.
5. Filling:
6. In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
7. Biscuit Layer:
8. Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
9. Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
10. Topping:
11. Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
12. Assembly:
13. Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.
Title: Kiki's Authentic Tiramisu
Ingredients:
- 4 eggs
- 6 sugar
- 1 marsala wine
- 1 mascarpone cheese
- 1 cocoa powder
- 1 1/2 chocolate
- 4
Instructions:
1. Beat egg yolk.
2. Add 4 tablespoons of the sugar and the Marsala wine and beat until thick and creamy.
3. In a separate bowl, beat egg whites and all remaining sugar until thick peaks form.
4. Fold in half the mascarpone into the yolk mixture.
5. Fold in the other half of the mascarpone into the egg whites.
6. In a deep pan, start the layering by dipping the savioiardi into to the espresso and lining the entire bottom of it with the cookies.
7. Top with egg yolk mixture.
8. Sprinkle with cocoa powder.
9. Do another layer of savioiardi.
10. Then do a layer of egg white.
11. Sprinkle with cocoa powder.
12. Keep layering alternately like that.
13. When finished, top with shaved or grated chocolate.
Title: Brown Edge Wafers
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 1 lemon rind
- 3/4 flour
- 1 salt
Instructions:
1. Preheat oven to 375°F
2. Cream Butter.
3. Mix in sugar.
4. Beat the egg.
5. Add the egg to the mixture. Combine thoroughly.
6. Add the vanilla and grated lemon rind.
7. Drop in the pinch of salt.
8. Sift flour.
9. Add the flour and mix thoroughly until creamy.
10. Grease a cookie sheet even if it is nonstick.
11. Bake until the edges brown nicely. Maximum time is 10 minutes. Check the cookies at eight minutes and take them out when they're brown on the edges to your liking.
Title: Vegan Chocolate Mug Cake
Ingredients:
- 1/4 sugar
- 3 baking powder
- 1 salt
- 3/4 coconut oil
- 1/8 applesauce
- 1/2 vanilla
- 1
- 1/4
- 1
Instructions:
1. Add all ingredients in a mug, mixing until well combined.
2. Transfer to the microwave for around 2 minutes (for a standard 1000-watt microwave. You may need to adjust accordingly for a microwave that is higher or lower in wattage).
3. Enjoy!
Title: Strawberry Shortcakes for 2 (America's Test Kitchen)
Ingredients:
- 2/3 unbleached all-purpose flour
- 2 sugar
- 1 baking powder
- 1/8 salt
- 4 unsalted butter
- 2 half-and-half
- 1 egg
- 1 fresh strawberries
- 2 sugar
- 5 heavy cream
- 1/3 sugar
- 1 vanilla extract
- 1/4
Instructions:
1. For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
2. In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
3. Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.
4. Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.
5. Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.
6. Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.
7. Cool on wire wrack.
8. For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.
9. For the whipped cream use the last 3 ingredients:
10. Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.
11. To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.
Title: Plain Cupcakes
Ingredients:
- 1 1/2 self raising flour
- 2/3 caster sugar
- 125 butter
- 3 eggs
- 1/4 milk
- 3 icing sugar
- 2 butter
- 3 hot water
- 2
Instructions:
1. Preheat the oven to 180 degrees celsius (350F). Line a 12-hole patty cake tin with paper cases.
2. Put the flour, sugar, butter, eggs, milk and food colouring in the bowl of an electric mixer. Beat for 4minutes or until the cake is smooth.
3. Spoon the cake mixture into the paper cases until they are 3/4 full.
4. Bake for 18-20 minutes or until the cupcakes have risen. Remove from the oven to cool.
5. To make the icing: sift icing sugar into a bowl, and add the butter, hot water and a few drops of food colouring. Mix until smooth. Spread the icing over the cakes and top with sweets or sprinkles.
Title: Brownie Crackles
Ingredients:
- 15 1/2 all-purpose flour
- 1 egg
- 1 water
- 1/2 confectioners' sugar
- 1/4
- 1
Instructions:
1. In a mixing bowl, combine brownie mix, flour, egg, water, an oil and mix well.
2. Stir in chocolate chips.
3. Place confectioners' sugar in a shallow dish and drop dough by tablespoonfuls into sugar and roll to coat.
4. Place 2 inches apart on greased baking sheets.
5. Bake at 350 for 8 to 10 minutes or until set. Remove to wire racks.
Title: Bibingka – Filipino Coconut Cake
Ingredients:
- 8 cream cheese
- 2 granulated sugar
- 3 eggs
- 1 baking powder
- 1 butter
- 1/2 vanilla
- 1 cream of coconut
- 15 milk
- 1 crushed pineapple
- 8 brown sugar
- 1/4 granulated sugar
- 2
Instructions:
1. Preheat the oven to 350F degrees.
2. In a large bowl, cream together the cream cheese and sugar.
3. Stir in the eggs, one at a time.
4. Mix in the remaining ingredients and stir, until smooth.
5. Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
6. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.
Title: Great Value Sugar Cookie
Ingredients:
- 1 butter
- 3 milk
- 1 vanilla
- 1 egg
- 3 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, cream the wet ingredients.
3. Add the dry ingredients and mix until completely combined.
4. Cover and chill for 1 hour to make dough easier to handle.
5. Roll out 1/4" thick and cut with cookie cutters.
6. Bake for 5-9 minutes or until edges just begin to become golden.
7. They may appear undercooked but they will turn out perfectly.
8. DON’T overcook.
Title: Awesome Strawberry Angel Food Cake Dessert
Ingredients:
- 1 cream cheese
- 8 Cool Whip
- 12 powdered sugar
- 1 vanilla
- 1 strawberries
- 4
- 1
Instructions:
1. Beat cream cheese, Cool Whip, powdered sugar& vanilla together.
2. Break cake into pieces.
3. Combine strawberries& pie filling gel together.
4. Layer cake pieces, topped with cream cheese mixture, then strawberry mixture on top in glass serving dish.
Title: Banana Caramel Pie Extraordinaire
Ingredients:
- 1 dark brown sugar
- 1/4 salt
- 2 butter
- 1 bananas
- 3 -4 Cool Whip
- 1 all-purpose flour
- 1/4 cold water
- 1 1/4 evaporated milk
- 1/4 vanilla
- 1/2
- 1
Instructions:
1. In a saucepan mix brown sugar, flour and salt.
2. Add water, egg yolks, evaporated milk, butter and vanilla.
3. Beat with wire whisk until smooth.
4. Place over medium heat, cook and stir until thickened.
5. Cool 5 minutes.
6. Spread in baked pie shell.
7. Shortly before serving, slice bananas over filling and top with whipped cream.
8. Refrigerate any remaining pie.
Title: Holiday Gingerbread
Ingredients:
- 1/4 butter
- 1/4 shortening
- 1/2 sugar
- 1 egg
- 1 molasses
- 2 1/2 flour
- 1 1/2 baking soda
- 1 cinnamon
- 4 ginger
- 1 clove
- 1/2 salt
- 1 hot water
Instructions:
1. Sift dry ingredients (EXCEPT SUGAR) together.
2. Combine butter & shortening to form 1/2 cup.
3. Cream butter/shortening mix with sugar.
4. Add egg, molasses, then dry ingredients that have been sifted together.
5. Add hot water last & beat until smooth.
6. The batter is soft, but will make a fined grained cake.
7. Bake in a greased 12x8-inch pan or 2 sq. 8-inch cake pans at 325F for 30-35 minute.
8. Best served warm, but also good cold.+.
Title: Mayhaw Bundt Cake
Ingredients:
- 1 sugar
- 2/3 eggs
- 1/2 powdered sugar
- 4 confectioners' sugar
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 350F and grease/flour bundt pan.
2. Mix first four ingredients together in a bowl; add cake mix and continue to beat with electric mixer at medium speed until well blended.
3. Pour into prepared pan and bake for 40 minutes or until cake tests done.
4. Let cool for 5 minutes in pan; turn out onto cake plate.
5. Stir mayhaw juice into powdered sugar and mix well; pour glaze over warm cake.
Title: Kisel's (Pureed Fruit Dessert)
Ingredients:
- 2 1/2 fresh strawberries
- 2 cold water
- 1/2 - 3/4 sugar
- 1 potato starch
- 3 cranberries
- 2 cold water
- 3/4 sugar
- 1 potato starch
- 1 1/2 rhubarb
- 3 cold water
- 3/4 sugar
- 1 potato starch
Instructions:
1. Place the fruit in an enameled or stainless saucepan and pour water over. Boil over high heat, then reduce to a simmer. simmer for 10-15 mins until tender.
2. With the back of a spoon rub through a fine sieve set over a mixing bowl and add sugar (i would taste after a 1/2 cup). Return to the pan and bring to a boil again. Reduce heat to moderate, stir in the dissolved potato starch and, stirring constantly cook another 2 or 3 minutes until it thickens slightly. Cool to lukewarm and pour into dessert dishes. Refrigerate at least 4 hours before serving.
Title: Macaroon Kiss Cookies
Ingredients:
- 1/3 butter
- 3 margarine
- 3/4 cream cheese
- 1 sugar
- 2 all-purpose flour
- 2 baking powder
- 1 1/4 salt
- 2 sweetened flaked coconut
- 1/4
- 5
- 1
Instructions:
1. In a large bowl, beat the butter, cream cheese and sugar.
2. Blend well, then add egg yolk, almond extract and orange juice; beat mixture well.
3. Stir together the flour, baking powder and salt.
4. Gradually add to the butter mixture and beat until well blended.
5. Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle.
6. Unwrap the kisses while chilling and heat oven to 350°.
7. Form dough into 1-inch balls; roll them in remaining coconut.
8. Place them on a ungreased cookie sheet. Bake 10-12 minutes until lightly browned.
9. Remove from the oven and quickly press a kiss into each center.
10. Let cool 1 minute, then transfer to wire rack to cool completely.
Title: Sticky Date Pudding
Ingredients:
- 1 dates
- 1 baking soda
- 1 boiling water
- 50 butter
- 3/4 brown sugar
- 2 eggs
- 1 self-raising flour
Instructions:
1. Preheat oven to 180°C Mix dates and baking soda in a heat proof bowl. Pour boiling water on top and leave to stand.
2. Cream butter and sugar until pale, then add eggs, one at a time, beating well after each addition.
3. Gently fold in the sifted flour, stir in the date mixture and pour into a greased 18cm cake tin. Bake for 30-40 minutes.
4. Sauce: ¾ cup brown sugar, 1 cup cream, 1/2 teaspoon vanilla essence, 1 tablespoon butter. Combine sugar, cream, vanilla and butter in a saucepan, bring to the boil, stirring and simmer for 5 minutes. Cut pudding into wedges and pour hot sauce over.
Title: Baklava
Ingredients:
- 9 phyllo pastry sheets
- 1 walnuts
- 1/2 unsalted butter
- 1 honey syrup
- 2 2/3 sugar
- 2 water
- 3 lemon
- 3 cloves
- 1 cinnamon sticks
- 5 honey
- 2 1/2 lemon juice
- brandy
Instructions:
1. Place an 8" round cake pan on a stack of sheets, and use as a template to make phyllo circles. You can get one entire circle, and one half-circle, from each stack of sheets. Use as much phyllo as possible.
2. Butter cake pan, preheat oven to 350.
3. Create six layers of phyllo, and brush each layer with butter.
4. Create fifteen layers of phyllo-butter-1 TBSP walnuts on top of the above.
5. Create six more layers of phyllo brushed with butter on top of the above.
6. Score top approximately 1/2" deep, to form 16 triangles.
7. Bake for 45 minutes, until it reaches a golden brown.
8. Pour honey syrup on top of pastry, slice through the remaining layers of phyllo, and allow to cool several hours before serving.
9. Honey Syrup:This is the honey syrup for the Baklava. You can store the extra syrup in the refridgerator until needed.
10. Combine first five ingredients in a saucepan, bring to a boil, then reduce heat and simmer until it thickens slightly (approximately 10-15 minutes).
11. Strain out rind and spices. Stir in honey, lemon juice, and brandy. Cool.
12. Use for pastries.
Title: Violet Orange Blossom Honey Ice Cream
Ingredients:
- 1 heavy cream
- 1 half-and-half
- 1 orange blossom honey
- 3
Instructions:
1. heat the heavy cream to a simmer.
2. add orange blossom honey.
3. add violet syrup.
4. remove fom heat and blend well with blender in deep bowl.
5. prepare mixture for ice cream maker.
6. serve when semi hard.
Title: Ez Any Pie Filling Cobbler
Ingredients:
- 1 margarine
- 1
- 3
Instructions:
1. Grease an 8 x 8 baking dish with margarine.
2. Place half of cake in dish.
3. Pour in favorite pie filling.
4. Top with remaining cake mix.
5. Pour butter or margarine on top Bake at 350 for 30 minutes.
Title: Mango & Passionfruit Mousse
Ingredients:
- 1 unflavored gelatin
- 1/3 water
- 2 mango pulp
- 1/3 passion fruit pulp
- 2 passion fruit pulp
- 2 caster sugar
- 1/4
- 1/2
Instructions:
1. Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
2. Place pulp and liqueur (if using) in a large bowl and stir to combine.
3. Stir in gelatine mixture.
4. Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
5. Beat cream in a separate bowl to soft peaks.
6. Fold cream into fruit mixture.
7. Then fold cream and fruit mixture into the meringue (egg white) mix.
8. Pour into 8 x 3/4 cup capacity serving dishes or glasses.
9. Chill until set (overnight is best) or make first thing to serve that night.
10. Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).
Title: Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1/4 brown sugar
- 1 1/2 baking soda
- 1 baking powder
- 1 salt
- 4 cinnamon
- 1/4 nutmeg
- 1/8 ground cloves
- 1/4 ground ginger
- 2 carrots
- 1 coconut flakes
- 1 raisins
- 1 crushed pineapple
- 1 walnuts
- 1 1/2 pecans
- 1 vanilla extract
- 2 orange zest
- 1 eggs
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare two 9 inch cake pans by spraying with Vegetable non-stick spray (like Pam Spray) and line with a parchment paper round on the bottom then spray the top of the parchment.
3. Or spray a 9 X 13 baking pan with Vegetable non stick spray (like Pam Spray) or use 20 jumbo Cupcake liners in a Muffin tin without using Pam spray.
4. In a large bowl whisk well: Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all Spices.
5. Peel then Grate approx 5-6 medium Carrots to yield 2 cups packed. Grate Carrots finely to no more than 1/4 inch pieces.
6. It is important that you peel the Carrots before grating.
7. You do not want the tough skins in your cake.
8. In a medium bowl or KitchenAid bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins (optional), Coconut Flakes, Walnuts or Pecans and mix well with a big spoon.
9. To this mixture add the Vegetable Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the reserved Pineapple juice and mix well.
10. Scrape down bowl often.
11. Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid for about 1 minute until well mixed.
12. Do not over mix.
13. Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed.
14. Bake at 350 degrees for 25-30 mins for Cupcakes, 35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13 in the center of the oven.
15. Half way through cooking rotate the pans for even cooking.
16. A toothpick will come out clean when done.
17. All ovens vary in timing so check at lowest time first and if not done put back in oven and recheck in 2- 3 minutes.
18. Allow to cool completely in pan for 1-2 hours before removing to ice with Cream Cheese Icing. Recipe #488552.
19. Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.
Title: Yummy Dessert
Ingredients:
- 1 cinnamon
- 1 sugar
- 1/2 margarine
- 1 flour
- 2 instant pudding mix
- 1 Cool Whip
- 8 cream cheese
- 1 powdered sugar
Instructions:
1. CRUST: Mix and put into the bottom of a 9 x 13 baking dish.
2. Bake 325 degrees for 15 minutes.
3. FILLING: Mix cream cheese, 1c cool whip and powdered sugar; spread this mixture over cooled crust.
4. Mix instant pudding as directed.
5. Spread on top of cream cheese mixture.
6. Place the rest of the cool whip on top.
Title: Sugar Free Decadent Moist Chocolate Cake
Ingredients:
- 3 flour
- 2 Splenda sugar substitute
- 3/4 salt
- 1/2 baking soda
- 2 water
- 2 vinegar
- 1 vanilla
- 4 heavy cream
- 4 Splenda sugar substitute
- 1 cornstarch
- 1 seltzer water
- 1 Splenda sugar substitute
- 2 vanilla
- 1 salt
- 1/4
- 2
- 1
- 1/8
Instructions:
1. CAKE.
2. Mix all dry ingredients together
3. Add all wet ingredients & beat untill smooth batter.
4. Pour into greased Angle Food or Bundt pan.
5. SWIRLL.
6. Heat semi sweet chocolate in Microwave til melted.
7. Stir in Cream untill Just thin enough to pour.
8. Pour over batter in pan & swirll through untill it looks marbled.
9. Bake @ 350 for 30-35 minute or until clean toothpick test.
10. Let cool & turn out on serving plate.
11. Poke holes (3 rows) through top to bottom of cake.
12. TOPPING 1.
13. In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
14. Heat & stir constantly until sauce like.
15. add Seltzer water or any kind of fizzy liquid to thin slightly.
16. Pour the raspberry sauch over the cake.
17. Cool
18. TOPPING 2.
19. Beat whip cream with Splenda & salt to form thick peaks.
20. add extracts.
21. Spread over top of cake & refridgerate until serving.
22. .
Title: Fresh Peach Cobbler Roll
Ingredients:
- 1/2 butter
- 2 sugar
- 2 water
- 1 1/2 self-rising flour
- 1/2 shortening
- 1/3 milk
- 1 cinnamon
- 2
Instructions:
1. Melt butter in a 13 X 9 inch baking dish.
2. Heat sugar and water in medium saucepan until sugar is disolved.
3. Cut shortening into flour until mixture resembles cornmeal.
4. Add milk and stir with fork until dough leaves side of bowl.
5. Turn dough onto lightly floured surface or pastry cloth and knead only until smooth.
6. Roll dough out to form a large rectangle about 1/4 inch thick.
7. Sprinkle cinnamon over the peaches and spread the mixture evenly over the dough.
8. Roll dough up like a jelly roll.
9. Dampen the edge of the dough to seal.
10. Cut the roll into about 16 slices.
11. Place the slices on edge in the pan of melted butter.
12. Carefully pour sugar syrup around the rolls.
13. This will look like too much liquid, but the crust will absorb it.
14. Bake at 325 degrees for 35-40 minutes or until most of the juice has been absorbed.
Title: AWESOME BREAD PUDDING
Ingredients:
- 7 heavy cream
- 3/4 eggs
- 1 milk
- 4 sugar
- 1 vanilla extract
- 1 ground cinnamon
- 1 butter
- 1 cinnamon
- 2 butter
- 1/4 all-purpose flour
- 4 evaporated milk
- 2 sugar
- 1 vanilla extract
- 1
Instructions:
1. Break 4 pieces of break into baking dish (I use a 2 1/2 quart Corelle dish), add fruit, and break remaining bread into dish. Combine all ingredients and pour over the bread. Take fork and press bread into mixture to saturate all bread. Dot with butter. Sprinkle cinnamon-sugar mixture on top. Let sit for 15 minutes.
2. Bake at 375°F for one hour or until a knife comes out clean. It will puff up real big and then collapse after cooling, leaving a very crispy top. It also comes out very dark brown.
3. Sauce:
4. Over med heat in a small sauce pan melt 4 tbs. butter and 2 tbs flour and make a blond rough. Then add the can of evaporated milk and cup of sugar and 1 tsp of vanilla. Cook till boiling and thick. Serve warm.
Title: No Flour Peanut Butter Cookies
Ingredients:
- 2 peanut butter
- 2 sugar
- 2 eggs
- 2 baking soda
- 1 salt
- 1 vanilla essence
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare baking sheets with parchment paper.
3. In a medium bowl mix the peanut butter and the sugar until smooth.
4. Add the eggs one at a time, then add the baking soda, salt and the vanilla essence.
5. Roll dough into walnut size balls, place on the baking sheet giving them room to spread, press down slightly with a wet fork.
6. Bake for 8 to ten minutes, remove from the oven and leave them on the baking sheet to cool for a few minutes, they will be very soft at this stage, then remove to a wire rack to cool completely.
7. Depending on your walnut size it should make 36 cookies.
Title: Impossible Coconut Pudding With Tropical Fruit Salad
Ingredients:
- 1 plain flour
- 1/2 caster sugar
- 2/3 eggs
- 2 coconut milk
- 1 butter
- 1/2 sugar
- 125 water
- 1/2 orange
- 1/4 lime, juice of
- 1 star fruit
- 1 lychees
- 2
- 12
- 18
Instructions:
1. Preheat oven to 180°C.
2. Mix together coconut, flour and caster sugar in a bowl.
3. Lightly beat eggs in a jug.
4. Add coconut milk, cream and butter.
5. Pour into coconut mixture and mix to combine.
6. Pour into a 25cm ceramic pie dish and bake for 40 minutes.
7. Place sugar and water in a small heavy-based saucepan.
8. Cook stirring until sugar dissolves.
9. Bring to the boil and cook until slightly caramelised.
10. Add orange segments, lime juice and a couple of tablespoons of cold water.
11. Remove from heat.
12. Set aside.
13. Slice remaining fruit and place in a bowl.
14. Pour over orange syrup mixture and serve with the warm pudding.
Title: The Best Cake-Like Brownies
Ingredients:
- 1/2 Crisco shortening
- 2 enriched flour
- 3/4 baking powder
- 1/2 salt
- 1/2 eggs
- 2 sugar
- 1 vanilla
- 1 walnuts
- 1
Instructions:
1. Melt shortening and chocolate together in a metal bowl placed over hot water.
2. Cool.
3. Sift the flour by shaking it through a sieve WITH the baking powder and salt.
4. Beat the eggs until light; add sugar, then add the chocolate mixture and blend.
5. Add flour, vanilla and nuts.
6. Mix well.
7. Pour batter into a greased 8 x 8 x 2 pan.
8. Bake at 350 for 30-35 minutes.
9. Cool and cut into squares.
10. Makes 16 brownies.