lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Fudge Bundt Cake
Ingredients:
- 18 eggs
- 4 low-fat yogurt
- 8 warm water
- 1/2 instant vanilla pudding
- 1/2 chocolate chips
- 1 Diamond walnuts
- 1 water
- 1/2 light corn syrup
- 2 confectioners' sugar
- 2 walnuts
- 1
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Place the cake mix, eggs, yogurt, water, oil and dry.
2. pudding mix in a large bowl. Beat with electric mixer on high (start on low.
3. and move up unless you enjoy a lovely spray of cake batter all over your walls.
4. and floor) for about 5 minutes. Batter will be very thick. Stir in the chips.
5. and nuts.
6. Pour batter into a generously greased Bundt or angel-food pan. Bake for 1.
7. hour or until a toothpick inserted comes out clean. Take from oven and cool for.
8. about 10 minutes before turning onto plate.
9. For glaze: Heat cocoa, water, oil and syrup over low flame until mixed. Add.
10. sugar and drizzle over warm cake, allowing the glaze to dribble down the.
11. sides. Top with nuts, if desired.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 vanilla
- 1 1/2 plain flour
- 1/4 salt
- 1/3 - 1/2 marshmallows
- 1 confectioners' sugar
- 5 vanilla
- 1 butter
- 1/3 evaporated milk
- 1
- 1/4
- 1
Instructions:
1. Cream sugar and butter; add eggs.
2. Sift flour, cocoa, and salt together; add to mixture. Mix well.
3. Add vanilla and nuts.
4. Pour in greased and floured 9 x 13 pan.
5. Bake 30 – 40 minutes at 325.
6. Remove from oven, pour marshmallows on top.
7. Return to oven for 10 minutes or until marshmallows run together.
8. Let cool 1 hour in pan, prepare icing.
9. ICING: Mix butter, sugar, cocoa, vanilla, and milk. Mix thoroughly, add nuts.
10. Spread on cake.
Title: Pumpkin Pizzelles
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 2 eggs
- 1 canned pumpkin
- 1 vanilla extract
- 2 1/2 flour
- 1/2 salt
- 2 baking powder
- 1 ground cinnamon
- 3/4 ground nutmeg
- 1/4 ground ginger
Instructions:
1. Preheat the pizzelle iron.
2. Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.
3. Sift the dry ingredients together, then fold into the sugar mix.
4. Lightly brush the pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.
5. Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.
6. Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.
7. Garnish by dusting with powdered sugar.
Title: Gulab Jamuns
Ingredients:
- 2 1/2 powdered milk
- 1/2 all-purpose flour
- 4 water
- 1 rose water
- 3 sugar
- 1 saffron
- 1/8 baking soda
- 1 1/2 heavy cream
- 50 cardamoms
- 2 ghee
- butter
Instructions:
1. Bring the water, rose water and sugar to boil, add the saffron, remove from heat and set aside.
2. Mix the milk powder, flour, soda, heavy cream well and knead until a soft dough is made.
3. Take a teaspoon of the dough, place one cardamom seed in it and make a small ball.
4. Similarly make the balls with the remaining dough, and fry them when the ghee is ready until golden brown.
5. Remove with a slotted spoon and transfer into the syrup, which should be quite warm.
6. Serve these delicious Gulab Jamuns with hot syrup and garnished with almonds or pistachio.
Title: Hobakjuk (í˜¸ë°•ì£½) Korean Pumpkin or Winter Squash Porridge
Ingredients:
- 1 pumpkin
- 3 water
- 1/4 granulated sugar
- 1/2 salt
- 1/2 water
- 2/3 black beans
- 4 -5 water
- 1 brown sugar
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Cut pumpkin in half and remove all seeds and stringy bits. Cover in foil and bake for 45mins.
3. While pumpkin bakes, combine ingredients for rice balls. Knead dough for several minutes until it achieves a "playdough" like consistency.
4. Form dough into small, uniform balls, about the size of a marble. Store balls with a moderate dusting of sweet rice flour to prevent sticking until ready to use.
5. In a pan, combine water and brown sugar for sweet beans. Heat on medium high and stir until sugar dissolves.
6. Add the drained and rinsed beans, then raise temperature to high and cook for 7 mins, stirring occasionally to prevent burning.
7. Once the syrup has condensed and become thick, remove the beans from the heat.
8. Once the pumpkin has cooked to fork tender, remove from the oven and let it cool before scooping out the inside and discarding the shell.
9. Add pumpkin and 3 cups of water to a blender, blending on high until smooth.
10. Place the pumpkin/water mix into a pot and heat on medium high until hot.
11. In a bowl, thoroughly mix 1/4 cup water with 3tbs of sweet rice flour to form a slurry. Add slurry to hot pumpkin mixture and stir immediately to prevent lumps.
12. Add the granulated sugar and salt.
13. Bring porridge to a boil, then add rice balls.
14. Increase temperature to high and boil for 5 minutes, stirring occasionally to prevent rice balls from sticking. The porridge is done when the rice balls are soft and chewy.
15. To serve, pour porridge over black beans in individual bowls. Garnish with a few beans. Serve with sugar.
Title: Low-Cal No-Egg Homemade Banana Pudding
Ingredients:
- 1/2 part-skim ricotta cheese
- 1 banana
- 2 plain yogurt
- 2 vanilla yogurt
- 1 honey
- 1 allspice
- vanilla
Instructions:
1. Mix all ingredients together in a blender.
2. Add more or less of certain ingredients to adjust to your tastes. I like to serve this in goblets with a couple blueberries on top or dark chocolate drizzled over the top.
Title: Cinnamon-Apple Cake
Ingredients:
- 1 3/4 granulated sugar
- 3/4 fat free cream cheese
- 1/3 butter
- 1 margarine
- 2 vanilla
- 1 1/2 eggs
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 2 salt
- 3 cinnamon
- rome apples
Instructions:
1. Preheat oven to 350°F.
2. Beat 1 1/2cups sugar, cream cheese, butter and vanilla at medium speed until well-blended (about 4 minutes.).
3. Add eggs one at a time, beating well after each addition; set aside.
4. Lightly spoon flour into measuring cup, level with a knife.
5. Combine flour, baking powder, and salt.
6. Add flour mixture to cream cheese mixture; beat at low speed until blended.
7. Combine 1/4 cup sugar and cinnamon.
8. Combine 2 tbsp of the cinnamon mixture and apple in a large bowl, mix well.
9. Stir apples into batter.
10. Pour batter into an 8-inch springform pan that has been sprayed with cooking spray.
11. Sprinkle remaining cinnamon-sugar mixture over cake batter.
12. Bake at 350°F for 1 hour and 15 minutes, or until cake pulls away from sides of pan.
13. Cook cake completely on a wire rack and remove from pan.
14. To serve, cut cake with a serrated knife.
15. Note: If you make this cake in a 9-iinch square pan, reduce baking time by 5 minutes.
Title: Apricot Creme Brulee
Ingredients:
- 15 extra-large egg
- 4 granulated sugar
- 1 granulated sugar
- 1/2 vanilla extract
- 2 ground cinnamon
- 1 heavy cream
- 1/4 confectioners' sugar
- 3
- 2
Instructions:
1. Heat oven to 300 degrees Fahrenheit.
2. Divide chopped apricots evenly among six 4-ounce ramekins.
3. Using electric mixer on low speed, beat egg yolks, egg, 1/2 cup sugar, vanilla extract and cinnamon for 1 minute.
4. In saucepan over medium-high heat, cook heavy cream 5 minutes, or until thermometer (not touching sides of pan) reads 160 degrees Fahrenheit. DO NOT BOIL.
5. With mixer on low speed, slowly add heavy cream to egg mixture.
6. Stir in peach-flavored liqueur.
7. Divide egg mixture evenly among prepared ramekins.
8. Place ramekins in baking pan. Fill baking pan with 1 inch of boiling water.
9. Bake at 300 degrees Fahrenheit for 30 minutes, or until custard is set.
10. Remove ramekins from water bath; let cool to room temperature.
11. Chill for 4 hours.
12. To serve, sprinkle 1 tablespoon sugar evenly over top of each ramekin (1 teaspoon per ramekin). Place under broiler 1 minute or until sugar is golden brown and carmelizes evenly.
13. Let sit 1 minute, or until sugar hardens.
14. Dust with confectioner's sugar and garnish with whipped cream, toasted sliced almonds and apricot roses, if desired.
Title: Mint Chip Pudding Cake
Ingredients:
- 1 eggs
- 1 water
- 4
- 1
- 1/4
- 1/2
- 8
- 1
- 20 -24
Instructions:
1. Mix cake mix, pudding mix, eggs, water, oil, peppermint extract, and food coloring in a large bowl. Beat on low speed with electric mixer just until blended. Beat on medium speed 4 minutes. Stir in chocolate chunks. Pour into a greased and floured 13x9-inch baking pan.
2. Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not overbake.
3. Remove cake from oven. Place candies in single layer on top of cake to cover completely. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Remove from oven. Quickly spread melted candies evenly over cake. Cool; cut into squares.
Title: Espresso Cake
Ingredients:
- 2/3 whole wheat flour
- 1/4 unbleached all-purpose flour
- 3/4 turbinado sugar
- 2/3 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/4 unsweetened applesauce
- 1/2 ground flax seed
- 3 water
- 9 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray a 9 inch cake pan with cooking spray and dust with additional cocoa powder. Set aside.
3. In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, salt, and flaxseed.
4. In another bowl, combine the applesauce, water, vanilla, and espresso.
5. Mix the wet ingredients into the dry ingredients and pour into the prepared pan.
6. Bake for 20 to 25 minutes.
7. Cool the cake in the pan on a wire rack for 10 minutes.
8. Run a knife around the edge of the cake and invert onto the wire rack to cool completely.
Title: Fabulous Oatmeal Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 3 ground cinnamon
- 1 nutmeg
- 1/4 ginger
- 1/2 clove
- 3 quick-cooking oats
- 1/2 sugar
- 1/4
Instructions:
1. In a medium bowl cream together butter, white sugar and brown sugar.
2. Beat in eggs, one at a time.
3. Add Vanilla.
4. Combine flour, baking soda, salt, and spices.
5. Mix in oats. If using electric mixer, stir in by hand.
6. Stir in chocolate chips. You can substitute raisins, or add them in with the chocolate chips.
7. Cover dough and chill for about an hour.
8. Preheat oven to 375ºF.
9. Grease cookie sheets.
10. Roll the dough into walnut sized balls and roll in sugar. Place balls of dough about two inches apart. If you want a crisper cookie, press the cookie a little bit flat.
11. Bake cookies for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Title: Peanut Brittle
Ingredients:
- 1 1/2 raw peanuts
- 1 granulated sugar
- 1/2 light corn syrup
- 1 butter
- 1 vanilla
- 1 baking soda
- 1/8 salt
Instructions:
1. Mix the peanuts, sugar, corn syrup and salt together in a microwave-safe casserole dish until well mixed.
2. Cook in a microwave on high for 4 minutes; open and stir the mix well; then cook on high for another 4 minutes.
3. Open, stir in the butter and vanilla, then microwave on high for a further 2 minutes.
4. Finally, remove from the microwave, open the dish, add the baking soda and stir quickly until the mix is light and foamy.
5. Immediately pour the mixture onto a lightly-greased baking sheet, spreading it out thinly.
6. Allow the mix to cool - then break it into small pieces and store in an airtight container.
7. Tip: The trick to making thin, tender peanut brittle is to keep the baking sheet(s) you use warm. I recommend heating them in a conventional oven at around 200o F (about 95o C) before you spread the peanut brittle mix. This should allow you to spread the mix 1cm to 2cm thick without it setting up.
Title: Roasted Fruit
Ingredients:
- 3 sugar
- 1/2 lemon juice
Instructions:
1. Portion your fruits into the desired shapes, generally wedges.
2. In a bowl place your fruit and toss with sugar to *coat*.
3. This may require more or less sugar depending on the ripeness of your fruit.
4. You do NOT want lost of extra loose sugar.
5. Lay your fruit out on a pan (it doesn't have to be neat) and bake in an 350°F oven until fruit is soft and cooked through.
6. The sugar and juices will have combined to make a syrup.
7. *NOTE *Any fruit or berry can be used in this recipe.
8. Keep in mind than an apple will take longer than a berry, so adjust the times accordingly.
9. Mixing fruits can lead to pleasant surprises as the colour combine nicely and the flavour interactions are great (try blueberries and peaches)!
Title: Coconut Chiffon Cake
Ingredients:
- 1 cake flour
- 2 sugar
- 1 1/3 baking powder
- 2 1/2 salt
- 1 water
- 1/2 vanilla extract
- 6 cream of tartar
- 2/3 flaked coconut
- 2
- 1
- 1/2
- 1 1/3
Instructions:
1. Preheat oven to 325.
2. Let egg whites warm to room temperature in large mixing bowl.
3. Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
4. Add, in order, oil, egg yolks, water, and the coconut and vanilla extracts; beat with a spoon or on low speed of mixer until smooth.
5. Stir in coconut.
6. Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
7. With whisk or rubber spatula, using an under-and-over motion, gently fold egg yolk mixture and flaked coconut into egg whites just to blend.
8. Pour into an ungreased 10-inch tube pan.
9. Bake 50 – 60 minutes, or until cake springs back when gently pressed with fingertip.
10. Invert cake (over long neck bottle); let cool completely—about 1-1/2 hours.
11. Carefully loosen cake from pan and remove.
12. Serve plain or sprinkle lightly with confectioner’s sugar.
13. Enjoy!
Title: Lollipop Cookies
Ingredients:
- 1 eggs
- 1/3
- 2
- 20 -24
- 1
Instructions:
1. Preheat oven to 375ºF. Stir together cake mix, oil and eggs, using spoon.
2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Insert wooden stick in edge of dough until tip is in center.
3. Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.
Title: Puppy Chow
Ingredients:
- 1 chocolate
- 1/4 butter
- 1/2 peanut butter
- 9 vanilla extract
- 1/8 powdered sugar
- 2
Instructions:
1. Melt chocolate and butter together on stove.
2. When chocolate and butter are nice and silky add the peanut butter.
3. After the peanut butter is mixed in well take the pot off the heat and add the vanilla.
4. Put Crispex in large bowl and pour contents in pot over crispex. Make sure the crispex is completely covered with contents from pot.
5. Pour the powdered sugar all over cripex. Be generous. The crispex should all be covered in white completely.
Title: Dad's Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 2 vanilla
- 1 eggs
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 3/4 rolled oats
- 2 coconut
- 1 1/2
Instructions:
1. In one bowl cream butter, lard, and sugar.
2. Add beaten eggs and vanilla.
3. In another bowl add sifted flour and other dry ingredients.
4. Gradually add the dry ingredients to the creamed mixture.
5. Roll into small ball, and flatten with a fork on a ungreased baking sheet.
6. Bake at 375 F for 10- 15 minute.
Title: Fantastic Strawberry Compote
Ingredients:
- 3 fresh strawberries
- 1 sugar
- 1/2 Grand Marnier
- lemon juice
Instructions:
1. In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor.
2. Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes.
3. Remove from the heat and cool.
4. In a food processor, fitted with a metal blade, puree the strawberries until smooth.
5. Turn into a mixing bowl, and add the remaining sliced strawberries.
6. Mix well.
Title: Mini Apple Pies (Sandra Lee)
Ingredients:
- 4 whole wheat tortillas
- 1 milk
- 1 sugar
- 1
Instructions:
1. Pre-heat oven to 350°F
2. Warm the tortillas in a microwave to make them pliable. Divide the apple filling between the 4 tortillas. Fold in ends and then roll up each tortilla.
3. Place on an un-greased baking sheet and make slashes to allow stem to vent. Brush tops with milk and sprinkle with sugar.
4. Bake for 20 minutes or until lightly browned.
Title: Vero's Chocolate Cake
Ingredients:
- 100 butter
- 200 chocolate
- 100 sugar
- 35 flour
- 5 eggs
- salt
Instructions:
1. Melt butter and chocolate to cream. The best technique is bain marie.
2. Separate whites and yolks of the 5 eggs.
3. Add the sugar to the yolks and beat with an electric mixer until it becomes white (about 5 min). Then add the melted butter and chocolate, plus the flour stirring gently with a spoon.
4. Add a little bit of salt to the whites and beat with the electric mixer around 3 minute
5. Add the whipped whites to the other mixture, stirring gently.
6. Put the preparation in a cake tin.
7. Bake in oven at 180°F for 20-25 minutes (though in my oven it usually takes at least 30 minutes).
Title: Triple Almond Cookies (Vegan)
Ingredients:
- 1/2 almond butter
- 1/2 pure maple syrup
- 3 canola oil
- 1 whole wheat pastry flour
- 1 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat the oven to 350*F.
2. In a large bowl, combine almond butter, maple syrup, oil and almond extract until well blended.
3. In a separate bowl, mix together flour, baking soda and salt.
4. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes.
5. Roll heaping tablespoons of dough into balls, flatten with palm of your hand to about 1/3 of an inch and place onto ungreased cookie sheet. (use parchment paper if desired).
6. Bake for 8-10 minutes. Remove from cookie sheet and cool on wire rack.
Title: Hawaiian Pineapple Cobbler
Ingredients:
- 1/3 biscuit mix
- 1 sugar
- 1 lemon zest
- 4 fresh pineapple chunks
- 3/4 biscuit mix
- 2/3 sugar
- 1 egg
- 1/4 butter
- margarine
Instructions:
1. Preheat oven to 350°; grease a 9-inch square baking pan.
2. In a large mixing bowl, mix the biscuit mix, sugar, and zest together.
3. Add in the pineapple chunkcs; mix together.
4. Spoon mixture into prepared pan.
5. To make the topping: in a bowl, mix the biscuit mix, sugar, and egg together; sprinkle over fruit.
6. Drizzle with melted butter.
7. Bake for 40-45 minutes or until the topping is browned.
8. Serve warm and at room temperature.
Title: Honey Spice Cake
Ingredients:
- 2/3 butter
- 1/2 light brown sugar
- 3/4 honey
- 1 3/4 self raising flour
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/4 caraway seed
- 1/4 ground cloves
- 2 eggs
- 3 icing sugar
Instructions:
1. Preheat the oven to 180C or 350F, and grease the chosen tin.
2. Put butter, sugar, honey and 1 tbsp water into a saucepan and heat gently til melted and dissolved.
3. Remove from heat and cool well - about 10 minutes.
4. Sift flour into a bowl and mix in the spices.
5. Make a well in the centre and pour in the honey mix and eggs and beat until smooth.
6. Pour into prepared tin and bake 40-50 minutes or until done.
7. Make the icing by sifting the icing sugar into a bowl, stirring in enough water to make a flowing consistency and spoon it over the cooled cake. I used lemon juice instead of water in the icing - but that's just because I use any excuse to get citrus into foods! I think you could get as creative as you want with the icing. Enjoy!
Title: Moist Cherry Choc Chip Vanilla Cake
Ingredients:
- 150 flour
- 50 whole wheat flour
- 50 cornstarch
- 2 baking powder
- 100 butter
- 50 sugar
- 2 eggs
- 50 sparkling water
- 1 vanilla extract
- 125 prepared vanilla pudding
- 75 cherries
- 1
Instructions:
1. In a big bowl combine flours, starch and baking powder. Set aside.
2. In a second big bowl cream butter and sugar for 8 minutes (this is crucial, dont skip it).
3. Add in eggs one by one and mix well.
4. In a third bowl combine vanilla pudding, vanilla extract and sparkling water. Alternating with the flour mixture, add this to the butter and sugar mixture stirring to combine. Depending on which fruit youre using, you might need to add 1 tbs or so of milk here to get the right consistency.
5. Fold in chocolate chips and cherries.
6. Put dough into a prepared 1lb loaf pan and smooth top using a spoon.
7. Bake in the preheated oven at 175°C/350°F for about 50 minutes or until toothpick inserted in the center comes out clean. Check on the cake after 30 minutes and cover it with parchment paper if its getting too dark.
Title: Ms. Ruby's Huckleberry Rag Pudding
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 huckleberries
- 2 eggs
- 1/2 evaporated milk
- 1 vanilla
Instructions:
1. Mix flour, sugar and baking powder together in a bowl.
2. Mash the huckleberries and then combine them with the eggs, milk, vanilla and flour mixture.
3. Place this mixture in a cloth wrapper and tie it securely.
4. I believe Ms. Ruby used a cloth flour sack. Immerse this into a pot of boiling water and cook for 25 minutes.
5. Untie, slice and serve with sweetened whipped cream.
Title: Danish Sugar Pretzels (Kringler)
Ingredients:
- 3 all-purpose flour
- 1 butter
- 1 baking powder
- 1 egg
- 1/2 heavy cream
- sugar
Instructions:
1. Cover baking sheets with parchment or grease them.
2. Preheat oven to 350°F.
3. In a bowl, or in the work bowl of a food processor, combine flour, butter, baking, powder, egg, and heavy cream.
4. Mix with hand mixer or process until dough forms.
5. Chill 30 minutes.
6. Using pieces of dough the size of a small walnut, roll into thin strips about 6 inches long.
7. Turn into pretzel shapes and dip tops in pearl sugar or crushed sugar cubes.
8. Place on prepared baking sheets with sugar side up.
9. Bake for 10 to 12 minutes until golden.
Title: Pumpkin Bars With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 4 eggs
- 1 pumpkin
- 1 flour
- 2 baking powder
- 2 baking soda
- 1 cinnamon
- 1/2 butter
- 3/4 cream cheese
- 1 vanilla
- 2 milk
- 1 -2 powdered sugar
- 1 1/2 - 3
Instructions:
1. Mix first four ingredients well. Sift last four ingridients together; add to first mixture. Pour into a greased jellyroll pan. Bake on a 325 oven for 25 minutes. Cool cake completely.
2. In a large mixing bowl place cream cheese, butter, vanilla, and milk beat unitl light and fluffy, add powdered sugar and beat. May need to add more powdered sugar or milk for frosting.
3. Frost bars.
Title: Oaty Choc Chunk Cookies
Ingredients:
- 220 butter
- 1 golden syrup
- 1 brown sugar
- 1 1/2 plain flour
- 1 1/2 rolled oats
- 1 baking powder
- 1 chocolate chips
- 1/3 milk
Instructions:
1. Preheat oven to 180°C.
2. In a bowl or food processor, cream the butter and sugar until light.
3. Add golden syrup then stir in flour, oats, baking powder and milk.
4. Lastly add the chocolate chips.
5. If using a processor, stir in the choc and oats by hand so they don't get chopped up.
6. Roll mixture into balls or just blob onto prepared trays (I blob them).
7. Bake for 15 minutes or until lightly browned (I only did mine for 10).
Title: Chocolate Eclair Torte (not the Graham Cracker Version)
Ingredients:
- 1 water
- 1/2 butter
- 4 eggs
- 1 flour
- 2 vanilla instant pudding mix
- 1 vanilla
- 2 1/2 milk
- 1 confectioners' sugar
- 1 1/2 vanilla
- 1 milk
- 2 butter
- 2
Instructions:
1. CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
2. Bring water and butter to a boil in a medium saucepan over medium heat.
3. Add flour and beat until the mixture forms a ball.
4. Cool 10 minutes.
5. Beat in eggs.
6. Spread crust mixture on the prepared pan.
7. Bake for 20-30 minutes, or until firm.
8. Don't overbake.
9. FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
10. Fold in Cool Whip.
11. Spread on the cooled crust and chill for an hour or so to firm the filling.
12. ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
13. Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
14. Drizzle over the filling.
15. Chill before serving for a few hours.
16. Store the torte in the refrigerator.