lumicero/recipes-ing2inst huggingface dataset:
Title: Mud
Ingredients:
- 4 Splenda sugar substitute
- 4 butter
- 1/2 vanilla
- 2 milk
- 1/3
Instructions:
1. Microwave chocolate in small microwavable bowl on HIGH 2 minutes.
2. Stir until chocolate is completely melted.
3. Cool 5 minutes or to room temperature.
4. Add splenda, butter and vanilla.
5. Gradually beat in milk with electric mixer on low speed until well blended.
6. If frosting becomes too thick, beat in additional milk by teaspoonfuls until of spreading consistency.
Title: Lemony Orange Slices
Ingredients:
- 4 oranges
- 3 fresh lemon juice
- 2 honey
Instructions:
1. Slice oranges thinly & place in a serving dish.
2. Whisk together lemon juice & honey & pour over oranges.
3. Cover & chill at least 30 minutes before serving.
Title: Yummy Nilla Wafer Chocolate Banana Pudding Dessert
Ingredients:
- 1 instant pudding mix
- 4 milk
- 12 bananas
- 12 milk
- 4
Instructions:
1. In a 9x7 or 9x9 pan,.
2. Using milk, mix both flavors of pudding in separate bowls and set aside.
3. Layer the bottom of the pan with nilla wafers - sprinkle milk on the bottom to help soften the cookies.
4. Cover the nilla wafers with banana cream pudding.
5. Place sliced banana's on top of pudding
6. Cover banana's with whipped topping.
7. Add another layer of Nilla wafers.
8. Cover the nilla wafers with chocolate pudding.
9. Place sliced bananas on top of pudding.
10. Finish off with final layer of whipped topping.
11. Place in fridge for an hour - then dig in! This is even better the next day.
Title: Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
Ingredients:
- 1 eggs
- 1/2 confectioners' sugar
- 2 granulated sugar
Instructions:
1. Preheat oven to 350Â°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. *My Notes*:
8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10. Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11. And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
Title: Guinness Cupcakes With Bailey's Frosting
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 2/3 table salt
- 1 all-purpose flour
- 1 white sugar
- 2 baking soda
- 1 eggs
- 1 1/4 sour cream
- 2 unsalted butter
- 1/2 confectioners' sugar
- 1/2 table salt
- 4 irish cream
- 1 milk
- 3
- 1
Instructions:
1. Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
2. In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
3. Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
4. Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
5. Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
6. Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.
Title: Diet Chocolate Sauce
Ingredients:
- 1/2 skim milk
- 1 brewed coffee
- 1/2 cornstarch
- 1/4 brown sugar
- 1/4
Instructions:
1. If you do not have any brewed coffee, dissolve 1 teaspoon of freeze-dried decaffeinated coffee granules in 1 tablespoon of water.
2. In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves.
3. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
4. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy.
5. Remove from heat; set aside to cool.
6. Use when cool or cover and refrigerate for up to 2 days.
Title: oreos's
Ingredients:
- 2 eggs
- 4 cream cheese
- 2/3 icing sugar
- 12
- 2
Instructions:
1. Mix above ingred.
2. together.
3. Roll into balls about the size of golf balls.
4. bake at 350 degrees F for 8-10 minutes.
5. Filling: mix with blender.
6. spread between cookies.
Title: Sour Cherry Crumb Cake
Ingredients:
- 60 butter
- 3/4 all-purpose flour
- 1/4 demerara sugar
- 1/4 sea salt
- 1/4 ground cinnamon
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 sea salt
- 115 butter
- 1/4 sugar
- 2 eggs
- 1 vanilla extract
- 1/4 buttermilk
- 2 1/2 sour cherries
- sour cherries
Instructions:
1. For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
2. For the cake whisk together flour, baking powder, and sea salt in a bowl.
3. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
4. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
5. Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
6. Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.
Title: Bourbon Fruitcake
Ingredients:
- 2 raisins
- 1 1/2 pecans
- 1 1/2 all-purpose flour
- 3 1/2 butter
- 1 1/2 sugar
- 3/4 eggs
- 6 baking powder
- 1 1/2 nutmeg
- 3/4 milk
- 1/3 Bourbon
- 1/2
Instructions:
1. Combine candied fruit, raisins, and pecans; dredge in 1/2 cup flour, stirring to coat evenly. Set aside.
2. Cream butter in a large mixing bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
3. Add eggs, one at a time, beating after each addition.
4. Combine remaining 3 cups flour, baking powder, and nutmeg. Add flour mixture to creamed mixture, alternately with milk and 1/3 cup bourbon, beginning and ending with flour mixture. Stir in fruit mixture.
5. Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
6. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
8. NOTES :
9. Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. Wrap with aluminum foil, and store in cool place at least one week, remoistening cheesecloth as needed.
10. Yield: one 10-inch cake.
11. ________.
Title: Candied Apples
Ingredients:
- 1 sugar
- 2 cornstarch
- 2 strawberry Jell-O gelatin dessert
- apple
Instructions:
1. Mix together all ingredients except for apples.
2. Add 1 cup of cold water and mix.
3. Cook on stovetop until it boils.
4. Remove from heat.
5. Peel apples and cut in half and core.
6. Put in a 9X13 pan or baking dish.
7. Spoon hot syrup over apples.
8. Cover with foil leaving corners folded back.
9. Make a few slits in foil.
10. Bake at 350 degrees about 45 minutes or until apples are tender.
Title: Fluffy Cream Cheese Peanut Butter Frosting
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 - 1 1/2 butter
- 1 vanilla
- 1
Instructions:
1. In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistancy), butter and vanilla; beat until smooth.
2. Fold in whipped cream.
3. Gently spoon on cake.
4. (frosts two 13x9" cakes) YUMMY!
Title: Nutty Ricotta #RSC
Ingredients:
- 16 heavy cream
- 8 ricotta cheese
- 2 powdered milk
- 14 dark chocolate
- 8 unsalted shelled pistachio
- 1 honey
- 1 cardamom powder
- 1
- 2
Instructions:
1. Mix everything.
2. Pour in a small baking pan covered with Reynolds Wrap.
3. Bake it at 400F for 20-25 minutes in the oven until it is light golden brown.
4. Take it out in a serving dish and let it chill.
5. Serve it as it is or with a scoop of Ice Cream.
Title: Zucchini Cupcakes
Ingredients:
- 1 margarine
- 2 sugar
- 3 eggs
- 2 1/2 flour
- 2 cinnamon
- 1 allspice
- 1 baking soda
- 1 zucchini
- 2 vanilla
- 1 chocolate chips
- 1 milk
- 1 flour
- 3 vanilla
- 1 sugar
- 1 1/2 butter
- 1
Instructions:
1. Cream margarine and sugar.
2. Add eggs one at a time, beating , well after each.
3. Sift together dry ingredients and gradually add to creamed mixture.
4. Stir in zucchini and vanilla.
5. Fold in chips.
6. Fill paper baking cups in muffin pans half full.
7. Bake in 350 degrees oven 20 minutes.
8. Cool and frost.
9. Frosting:.
10. Cook milk, flour and vanilla until thick.
11. Cool thoroughly.
12. Cream sugar and butter.
13. Add cooked mixture, a tablespoon at a time, to creamed mixture.
14. Beat -- the more you beat this mixture the better it is.
Title: Kris Kringle Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 vanilla
- 1 salt
- 3 baking powder
- 4 -5 flour
Instructions:
1. Cream butter and sugar together until light yellow.
2. Add eggs and vanilla. Beat until fluffy.
3. Add baking powder and salt. Stir until mixed.
4. Add flour one cup at a time until you have a very stiff batter using about four cups of flour. Reserve extra flour for rolling out the dough.
5. Wrap the dough in plastic wrap. I make flat discs to make rolling the dough out easier.
6. Chill overnight in the refrigerator until firm.
7. Roll out on a floured surface and cut with cookie cutters.
8. Bake at 350 degrees for 5-10 minutes until the are just brown at the edges.
9. Frost with you favorite frosting.
Title: Fresh Strawberries With Sweet Sour Cream and Red Wine Sauce
Ingredients:
- 3 full-bodied red wine
- 1 1/2 sugar
- 1/4 sour cream
- 1 1/2 confectioners' sugar
- 1/4 fresh strawberries
- 2 confectioners' sugar
Instructions:
1. In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigerator. Strain.
2. In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour over the red wine sauce and dust the entire plate with confectioners' sugar.
Title: Walnut Cream Cheese Cake
Ingredients:
- 1 -2 butter
- 1/2 - 2/3 walnuts
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 butter
- 1/2 cream cheese
- 1 fresh lemon rind
- 1 1/2 granulated sugar
- 4 eggs
- 3/4 walnuts
Instructions:
1. Butter a 2 Quart Bundt or Kugelhopf pan and dust with finely chopped walnuts.
2. Preheat oven to 300ºF.
3. Sift together the flour, baking powder, and salt.
4. Set aside.
5. In a large mixing bowl, cream the butter while adding the cream cheese, lemon rind, and sugar.
6. Beat until smooth.
7. Beat in the eggs, one at a time, until incorperated.
8. The batter may appear slightly curdled, but that's normal for this batter so don't worry about it.
9. Graduall add the dry mixture to the batter, then stir in the Medium chopped Walnuts.
10. Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes or until a knife inserted comes out clean.
11. Cool on wire rack and serve at room temperature.
Title: Peach and Blueberry Grunt
Ingredients:
- 1 cornstarch
- 2 oranges
- 2 caster sugar
- 6 blueberries
- 250 self-raising flour
- 200 butter
- 50 butter
- 15 light muscovado sugar
- 100 ground cinnamon
- 1 milk
- 6
Instructions:
1. Heat the oven to 375 degrees F.
2. Butter a wide shallow ovenproof dish.
3. Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar.
4. Peel, halve, stone and slice the peaches and add to the pan.
5. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3 to 4 minutes.
6. Remove from the heat, stir in the blueberries and tip into the prepared dish.
7. Tip the flour into a mixing bowl and add the 50 g butter.
8. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the sugar.
9. Mix the remaining sugar with the cinnamon and set aside.
10. Add the milk to the dry ingredients and mix to a soft dough.
11. Turn out onto a lightly floured surface and knead briefly.
12. Roll out to an oblong roughly 16 x 24 cm.
13. Brush with melted butter and sprinkle evenly with the spicy sugar.
14. Roll up from one long side and cut into 12 slices.
15. Arrange around the top of the dish, leaving the centre uncovered.
16. Bake for 20 to 25 minutes, until the topping is crisp and golden.
17. Serve warm.
Title: Fruitcake Your Relatives Won't Throw Away
Ingredients:
- 10 eggs
- 1 butter
- 1 brown sugar
- 1 currants
- 1/2 citron
- 1/2 candied lemon peel
- 1 dates
- 1 white raisins
- 1/2 honey
- 1/2 molasses
- 1 sherry wine
- 1 cider
- 1/2 flour
- 1/2 clove
- 4 1/2 cinnamon
- 1/2 mace
- 1/2 baking powder
- 1/2
- 2
Instructions:
1. In a clean dishpan cream the butter and sugar and then mix in the eggs.
2. Add all of the fruit and mix.
3. Stir in the honey, molasses, brandy and nuts.
4. Sift the flour once alone and then 3 more times along with the spices. Then add the dry ingredients to the rest.
5. Pour into either five 4by8 or four 8by8 greased and floured pans.
6. Bake in a slow oven for 3 to 3 1/2 hours at 250 degrees.
7. Wrap each loaf first in a brandy soaked torn up sheet and then saran wrap.
8. Soak for a few weeks until ready to be served. Check weekly to make sure the cloth has not dried up. If so, add more brandy.
9. I make this at Thanksgiving to serve at Christmas.
10. ENJOY!
Title: Bread and Butter Pudding II
Ingredients:
- 6 eggs
- 3 milk
- 2 sugar
- 1/2 vanilla extract
- 1 raisins
- 1/2 maple syrup
Instructions:
1. Preheat oven to 325 degrees Fahrenheit. Butter a deep dish 9 inch pie plate or 9 inch square cake pan.
2. Generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. Arrange triangles, buttered side up, in the prepared dish.
3. In bowl, beat eggs until well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins.
4. Slowly pour over bread making sure all bread is well soaked.
5. Bake 45 minutes or until custard has set. Serve with warm maple syrup.
Title: 1-Dish Hot Fudge Swirl Cake
Ingredients:
- 1 3/4 flour
- 2 fast rise yeast
- 2 sugar
- 1/2 salt
- 3/4 water
- 2 butter
- 1 powdered sugar
- 1 milk
- 2
Instructions:
1. Spray a 9 1/2 inch deep-dish pie pan with cooking spray.
2. In the prepared pan, mix the flour, yeast, sugar, salt, water, and melted butter.
3. Top the batter with evenly-spaced spoonfuls of the hot fudge sauce. Using the spoon, swirl fudge sauce into the batter without mixing.
4. Place the pie pan in a cold oven. Set the temperature to 350 degrees and bake for 25-30 minutes, until lightly browned and firm in the center.
5. Cool 10 minutes. Combine powdered sugar and milk and drizzle over warm cake.
Title: Cherry Grunt
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1 orange zest
- 1/8 salt
- 1/4 half-and-half
- 2 1/2 sweet cherries
- 1 water
- 1/3 sugar
- 1 heavy cream
- 3/4
Instructions:
1. Mix flour, baking powder, 1/2 t. orange zest, and the salt in mixing bowl. Pour in half-and-half and stir quickly to mix.
2. Combine cherries, 1 cup water, the sugar, orange juice, and remaining 1/2 t. orange zest in 10-inch skillet. Cover and heat to boiling.
3. Drop batter onto cherries, making 6 dumplings. Reduce heat to maintain steady simmer. Cover and cook until toothpick inserted into dumpling comes out clean, 20-25 minutes. Serve immediately, with cream, if desired.
Title: Anise Almond Biscotti from McCormick Spice Company
Ingredients:
- 2 1/2 flour
- 1 sugar
- 2 baking powder
- 2 anise seed
- 1 salt
- 1/4 eggs
- 3 vanilla extract
- 2
Instructions:
1. Preheat oven to 350°F Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl with electric mixer on low speed. Beat eggs and vanilla in separate bowl. Gradually add to dry ingredients, beating just until the dough resembles wet sand. Do not over mix.
2. Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten logs to 1-inch thickness.
3. Bake 30 minutes or until slightly risen and firm to touch. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
4. Bake 10 to 13 minutes or until crisp and golden. Cool on baking sheets. Store in covered container.
Title: Peanut Butter Chocolate Dessert
Ingredients:
- 20 butter
- 2 cream cheese
- 1 peanut butter
- 1/2 confectioners' sugar
- 1 1/2 milk
- 1 chocolate fudge instant pudding mix
- 15
- 1
Instructions:
1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
3. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
4. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
Title: Cherry-Nut Mudslides
Ingredients:
- 1/2 hazelnuts
- 2 bittersweet chocolate
- 6 flour
- 1/2 flour
- 3 baking powder
- 2 3/4 salt
- 1 1/4 unsalted butter
- 6 sugar
- 2 1/4 eggs
- 5 pistachios
- 1/2 dried cherries
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister. Transfer to a towel and rub to remove skins. Coarsely chop the nuts.
3. In a large bowl set over a pan of simmering water, melt 1 lb. of the bittersweet chocolate with all the unsweetened chocolate. Let cool completely.
4. In a small bowl, whick the flour, baking powder, and salt. In the bowl of a standing mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy. Beat in the eggs, then beat in the melted chocolate.
5. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts, and the remaining bittersweet chocolate.
6. For each cookie scoop 2 tablespoons of dough, roll into a ball and place onto a parchment-lined baking sheet, spacing ablout 1 1/2 inches apart.
7. Bake in batches for 15 minutes, just until tops are lightly cracked. Shift the sheets from top to bottom and front to back back on oven halfway through baking for even cooking.
8. Transfer baking sheets to racks to cool slightly, then transfer cookies to rachs to cool. Serve warm or at room temperature.
Title: Fake Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 1/2 salt
- 2 baking powder
- 3/4 milk
- 2
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in 13x9 pan.
3. Mix dry ingredients.
4. Add milk and stir.
5. Spoon in pan.
6. DO NOT STIR!
7. Pour in pie filling.
8. Bake at 350°F for 45-55 minutes.
Title: Emergency Strawberries
Ingredients:
- 3 strawberries
- 1/2 sugar
- 1 heavy cream
- 1 vanilla
- 1
Instructions:
1. Cover the strawberries with sugar.
2. Let sit 15 minutes. (or at least that is how long it took for me to give up on the other recipe and throw this together).
3. Whip the cream, jam, and vanilla together.
4. Drain the strawberries (some of the sugar will stick to the bottom).
5. Take half the whipped cream and fold into the strawberries.
6. Place in dessert cups.
7. Top with the rest of the whipped cream.
8. Chill at least 1 hour.
Title: Peanut Butter Balls
Ingredients:
- 1/2 unsalted butter
- 1 confectioners' sugar
- 2 peanut butter
- 2
- 12
- 1/4
Instructions:
1. Mix first four ingredients with hands to an even consistency (the key here is 'with hands' so as not to crush all the krispies).
2. Roll into about 1/2" diameter balls.
3. Melt cooking paraffin and chocolate chips in double boiler. Keep on low heat so it stays melted for easier rolling.
4. Roll balls into warm chocolate sauce. Let set up on a cookie sheet in the refrigerator before storing in airtight container or ziplock bag.
5. Keeps well in the refrigerator for a month.
Title: Mom's Sherry Cake
Ingredients:
- 1 eggs
- 4 cream sherry
- 3/4 nutmeg
- 3/4 vanilla instant pudding mix
- 1 sugar
- 1 cinnamon
- 1/2 powdered sugar
- 1 milk
- 1
- 1/2 - 1
Instructions:
1. (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
2. Combine cinnamon mixture.
3. Butter the sides and bottom of Bundt or angel food tin.
4. Sprinkle part of cinnamon mixture into pan covering sides and bottom.
5. Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
6. Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
7. Let cool; place on serving plate.
8. Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
9. Let frosting set before serving.
10. Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).
Title: Fruit and Berry Dessert
Ingredients:
- 4 sugar
- 3/4 - 1 cornstarch
- 1/4 butter
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix fruit/berries with sugar and cornstarch and pour into casserole dish.
3. Sprinkle entire box of dry cake mix on top of fruit mixture.
4. Drizzle cubes of melted butter over the top and bake for about 1 hour.
5. Serve as is or with fresh whipped cream.
Title: Green Tea Shortbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 cornstarch
- 1 salt
- 1/4 butter
- 1 icing sugar
- 3/4
Instructions:
1. Preheat oven to 325 degrees F.
2. In a medium sized bowl stir together flour, green tea powder, and salt. Set aside.
3. In a large bowl, beat together butter and icing sugar until fluffy.
4. Add flour mixture to the butter mixture and slowly blend until crumbly. Knead dough together until a ball forms.
5. Roll dough out on a floured surface until approximately 1/8 to 1/4 inch thick.
6. Using a 1 1/2 to 2 inch cookie cutter, cut out cookies and place on a parchment lined cookie sheet approx 1 inch apart.
7. Bake for 10-15 minutes or until lightly golden in colour.