lumicero/recipes-ing2inst huggingface dataset:
Title: Mrs. Fields Carrot Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 1/4 salt
- 2 cinnamon
- 1 light brown sugar
- 1 white sugar
- 1 1/2 butter
- 3 eggs
- 2 pure vanilla extract
- 3 carrots
- 1/2 crushed pineapple
- 1 raisins
- 1 walnuts
- 16 cream cheese
- 1/2 salted butter
- 1 fresh lemon juice
- 2 pure vanilla extract
- 3 confectioners' sugar
Instructions:
1. Preheat oven to 350-degrees.
2. Grease and flour two 9-inch cake pans.
3. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.
4. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
5. TO PREPARE ICING: In a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth; add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
6. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
Title: Peach Dump Cake for 2
Ingredients:
- 1 ground cinnamon
- 1/2 brown sugar
- 1 Crumb Cake Mix
- 1/2 butter
- 2
Instructions:
1. Preheat oven to 425°F.
2. Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
3. Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
4. Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
5. Can be served immediately or is also good room temperature.
Title: Wonderful Cheesecake! (Cake, Not Pie)
Ingredients:
- 1 graham cracker crumbs
- 2 sugar
- 1/4 butter
- 3 cream cheese
- 1 sugar
- 4 eggs
- 1 vanilla extract
- 1/4 salt
Instructions:
1. Preheat oven to 350°F.
2. Combine crumbs, 2 T sugar, butter; mix well.
3. Press in bottom of 9 inch springform pan.
4. Bake for 10 minutes; set aside.
5. Beat cream cheese with mixer until fluffy.
6. Gradually add 1 cup sugar, mixing well.
7. Add eggs, one at a time, beating well.
8. Stir in vanilla and salt.
9. Bake at 350°F for 50 minutes.
10. Let cool to room temperature on rack.
11. Refrigerate several hours.
Title: Grapes in Kirsch Cream
Ingredients:
- 4 green seedless grapes
- 1/2 light brown sugar
- 1 sour cream
- 1/4 kirsch
Instructions:
1. Combine all ingredients.
2. Put into 4 individual serving bowls.
3. Chill for several hours and serve!
Title: Indian Saffron Flavored Cookies ( Naankhatai )
Ingredients:
- 100 plain flour
- 100 fine semolina
- 100 powdered sugar
- 100 ghee
- 1/2 cardamom powder
- 1/4 ground nutmeg
- 1 yogurt
- 1/4 bicarbonate of soda
- 1/4 saffron
- 1 milk
Instructions:
1. Sieve the flour.
2. Sieve the semolina with a fine sieve.
3. Cream the ghee and sugar very well until light and creamy.
4. Add the cardamom and nutmeg powders and cream again.
5. Warm the saffron and dissolve in 1 teaspoon of milk.
6. Add the curds, soda bi-carb and prepared saffron. Mix well.
7. Add the flour and semolina and knead well. Form into small rounds.
8. Arrange on a greased baking tin and bake in a moderate over at 300°F for 30 to 40 minutes.
9. Cool and store.
Title: Baked Buttered Apples
Ingredients:
- 4 apples
- 50 ground ginger
- 1/2 caster sugar
- 25 hazelnuts
- 25 sultanas
- 25 butter
- 25
Instructions:
1. Preheat oven to 180 degrees centigrade.
2. Using a apple corer, remove the core from each apple, leaving a cavity roughly 2cm across.
3. Butter a small dish and sit the apples in the dish.
4. Mix together the breadcrumbs, ginger, suagr, nuts and sultanas.
5. Carefully spoon this mixture into the centre of the apples.
6. Dot the top with the remaining butter, then bake for 35-45 minutes until the apples are completely tender with split skins.
7. Transfer to serving plates, scraping up any pn sediments.
8. Serving with a scoopful of ice cream.
Title: Weet Bix De Luxe
Ingredients:
- 3 flour
- 1 coconut
- 1 sugar
- 3/4 baking powder
- 1 butter
- 125 sweetened condensed milk
- 200 butter
- 1 golden syrup
- 1 1/2
Instructions:
1. Place all dry ingredients into a bowl and mix in the melted butter.
2. Press mix into a sponge roll tin.
3. Bake in oven at 180C (350F) for approx 15 minutes and remove.
4. In a bowl mix in condensed milk, butter, golden syrup and mix together well until combined, put this mix onto the weet-bix base abd return to the oven for 3 minutes.
5. Ice whilst still warm with icing and when cooled cut into slices.
Title: Pink Peppercorn Voladores
Ingredients:
- 1 all-purpose flour
- 6 confectioners' sugar
- 1/2 salt
- 1 dark chocolate
- 1 1/2 heavy cream
- 1 unsalted butter
- 2
Instructions:
1. Sift flour in salt. Make a well in the center and add egg yolks. Combine egg yolks and flour mixture, until dough is formed.
2. Knead the dough until elastic and dough no longer sticks to fingers. Knead into a ball, cover with plastic wrap or put in a plastic bag and let sit at room temperature, about 20 minutes.
3. Preheat oven to 350°F Sprinkle table with flour and roll a portion of the dough with a rolling pin, until very thin. Cut in 1 inch circles.
4. Place circles on a baking sheet with parchment and prick several times with a fork.
5. Bake for 8 minutes- cookies will still be pale. Allow to cool on wire racks, about 8-10 minutes.
6. Combine chocolate, cream and butter in a heavy saucepan.
7. Cook over very low heat until all the chocolate is melted and the mixture is smooth.
8. Remove sauce from heat.
9. Place layer of cookies on a plate and put 1/2 teaspoon chocolate sauce on each. Sprinkle lightly with RawSpiceBar's Pink Peppercorn Blend. Top with another cookie and sift with confectioners sugar. Serve and enjoy!
Title: Norwegian Honey Cake
Ingredients:
- 4 flour
- 1 raisins
- 1 baking soda
- 1/2 ground cloves
- 1/2 ground cinnamon
- 3 eggs
- 2 1/3 sugar
- 1 1/2 sour cream
- 2 honey
- 3 powdered sugar
Instructions:
1. Sprinkle 1 tbs flour over raisins in a bowl.
2. Toss to coat.
3. Sift remaining flour, baking soda, cloves and cinnamon.
4. Beat eggs and sugar in a bowl until fluffy.
5. Beat in sour cream and honey.
6. Add flour mixture and minx until blended.
7. Stir in raisins and orange rind.
8. Pour into greased an floured 10inch angel food cake pan.
9. Bake at 325 for 75 minutes until cake pulls away from sides and spring back when touched lightly.
10. Cool in pan on rack for 5 minutes.
11. Run knife around inner and outer edged of cake.
12. Turn onto wire rack to cool completely.
13. Store covered at room temperature overnight or for at least 8 hours before cutting.
14. Sprinkle top with powdered sugar and serve.
15. For a decorative touch place a large doily over top of cake then sprinkle the powdered sugar over that and then remove for a lacy effect.
Title: Coconut & Raspberry Syrup Cake
Ingredients:
- 300 unsalted butter
- 2 1/4 caster sugar
- 1/4 lemon zest
- 6 eggs
- 1 1/2 plain flour
- 1 1/2 baking powder
- 4 1/2 sour cream
- 2/3 caster sugar
- 2 vanilla bean
- 1 lemon juice
- 3 water
- 1/2 raspberries
- 2
Instructions:
1. Grease and line a 28cm springform cake tin.
2. Preheat the oven to 170°C.
3. In a mixer, whisk the butter, sugar and lemon zest until pale and light.
4. Add the eggs one by one, beating well after each is added.
5. Sift the flour and baking powder and add to the butter mixture. Fold in the coconut and the sour cream.
6. Pour the mixture into the prepared tin and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean.
7. Cool the cake completely and then store in an airtight container.
8. Raspberry Syrup:.
9. Combine the sugar, vanilla bean, lemon juice and water in a heavy-based sauce-pan. Over a high heat, bring to the boil without stirring.
10. Continue to boil the sugar till the large bubbles have reduced to tiny bubbles (about 10 minutes). Add the raspberries and stir rapidly until combined. Bring the syrup back to the boil and then simmer for 5 minutes.
11. Allow the syrup to cool then pour into an airtight container until ready to use. Pour over the cake at the last minute.
Title: Chip and Dip Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1 3/4 white chocolate chips
- 3/4
- 1
Instructions:
1. Preheat oven to 350°F
2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1 1/2 inches apart. Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet.
4. Heat semisweet chocolate chips in microwave for 30 seconds. Stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
5. Heat white baking chips in microwave for 30 seconds. Stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes.
Title: Maple-Glazed Cream Cheese Apple Pie
Ingredients:
- 1 cream cheese
- 1/4 confectioners' sugar
- 1 vanilla
- 4 apples
- 2 granulated sugar
- 1 frozen puff pastry
- 1 egg
- 1/2 pure maple syrup
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
3. Peel, halve, and core apples and cut into 1/4-inch slices. Place apples in a saucepan and cover with maple syrup -- about a 1/2 cup, but eyeball it to your liking. Stir over low-heat until apples are softened. Remove apples and place in a bowl to cool. Do not discard syrup, as you'll use it later for the glaze.
4. Unroll puff pastry and place one sheet inside a 9" baking pan. Spread cream cheese mixture on pastry sheet and top with apples. Place the second pastry sheet on top of the apples and seal the edges by folding pastry sheet edges together. Brush egg wash over top of pie and edges and sprinkle with sugar.
5. Bake pie in middle of oven 30 minutes, or until puffed and golden.
6. Meanwhile, depending on how watery the syrup is from the apples, you might want to add more syrup to the pan. Simmer the maple syrup for 10 minutes, or until reduced to about 1/3 cup.
7. Drizzle hot syrup glaze over warm pie.
Title: Vera's Mennonite Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1 salt
- 3 eggs
- 2 1/4 bananas
- 1 crushed pineapple
- 1 1/2 vanilla
- 1 powdered sugar
- 1/2 milk
- 2
- 1
Instructions:
1. Mix all ingredients together.
2. Pour into greased/floured bundt pan.
3. Bake at 350* for 44-55 minutes.
4. Glaze with juice concentrate, dash of milk and enough powdered sugar to make glaze.
Title: Light Peach Cake
Ingredients:
- 1 cake flour
- 3/4 sugar substitute
- 1/2 baking powder
- 1/4 salt
- 3 canola oil
- 1 egg
- 1/4 egg substitute
- 1/4 water
- 3/4 pure vanilla extract
- 1/2 orange, zest of
- 1/2 cream of tartar
- 1/4 lemon juice
- 1 1/2
- 1
Instructions:
1. Preheat oven to 325°F.
2. Lightly coat a 9-inch cake pan with cooking spray.
3. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl.
4. Mix.
5. Make a well in the middle.
6. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest.
7. Pour into flour mixture and blend well.
8. In a large bowl, combine the 1 egg white with the additional 1/2 cup.
9. Beat the egg whites and cream of tartar until the whites have stiff peaks.
10. Gently fold into the flour mixture Place in the prepared cake pan and bake 35-40 minutes until golden brown.
11. Turn out onto rack to cool completely Using a serrated knife, slice the cake in half horizontally.
12. Cover with 3/4 of the whipped topping.
13. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake.
14. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices.
15. Refrigerate until ready to serve.
Title: Cranberry Cornmeal Cake
Ingredients:
- 3/4 butter
- 1 1/2 brown sugar
- 1 1/2 cranberries
- 1/2 golden raisin
- 2 eggs
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 1/3 cornmeal
- 1 1/2 baking powder
- 2/3 milk
Instructions:
1. Melt 1/4 cup of butter and pour into 9 inch round pan.
2. Tilt to grease sides, then sprinkle with 3/4 cup of the divided brown sugar.
3. Top with cranberries and raisins and then set aside.
4. In large mixing bowl, cream remaining butter and brown sugar until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in vanilla.
7. In separate bowl combine flour, cornmeal and baking powder, mix well.
8. Add flour mixture to creamed mixture along with milk.
9. Mix until well incorporated.
10. Carefully spread over cranberries and raisins.
11. Bake at 350 degrees for 55-60 minutes or until toothpick inserted near center comes out clean.
12. Cool for 10 minutes before inverting onto a serving platter.
13. Serve warm.
Title: Picky Eater's Carrot Cake
Ingredients:
- 1 sugar
- 1/2 canola oil
- 2 eggs
- 1 1/2 fresh carrots
- 1 unsifted all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1/4
Instructions:
1. Wisk dry ingredients together in a bowl.
2. Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Scrape bowl and mix well again.
3. Add the dry ingredients to the wet and slowly mix until combined. Add ground coconut. Pour batter into a greased and floured 9x9 square cake pan.
4. Bake at 400 degrees F for 20 - 30 minutes until the cake tests done (about 155 degrees in the middle). When cool, spread with your favorite cream cheese frosting.
5. If you want to add 1/4 cup ground raisins and 1/4 cup ground walnuts, you can. Add these in with the coconut.
6. Try to use real cinnamon. That stuff you buy at the store isn't usually real cinnamon. It should say cinnamomus cassia on the container. If it says something else, it is a cinnamon imposter. It tastes ok, but the real stuff tastes very much better!
Title: Easy and Pretty Torte
Ingredients:
- 1 cherry pie filling
- 1
Instructions:
1. Split cake into three horizontal layers.
2. Place bottom layer on a serving plate.
3. Top with half of the pie filling.
4. Repeat layers.
5. Top with third cake layer.
6. Frost top and sides with topping.
7. Sprinkle with pecans, if desired.
8. You can use toothpicks to hold layers together until they set.
9. Remove before serving.
Title: Christmas Sugar Cookies
Ingredients:
- 1 butter
- 2 icing sugar
- 1 egg
- 1/4 sour cream
- 1/4 honey
- 2 vanilla
- 3 1/2 - 4 flour
- 1 baking soda
- 1 cream of tartar
- 1/2 ground mace
- 1/8 salt
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in the egg, sour cream, honey and vanilla.
3. Combine the dry ingredients; gradually add to creamed mixture (if the dough is too sticky add in a little more flour, add in just enough to hold together).
4. Cover and chill for 2 hours or 24 hours or until dough is easy to handle.
5. On a lightly floured surface, roll out dough to 1/8-inch thickness.
6. Cut with 3-inch cookie cutters dipped in flour.
7. Place 1-in apart on ungreased cookie sheet.
8. Bake at 325° for 8-10 minutes or until lightly browned.
9. Remove to wire racks and cool.
10. Melt candy coating; stir in food colouring.
11. Drizzle over cookies.
Title: Pierogi Leniwe (Lazy Polish Ravioli) (Sweet Cheese Version)
Ingredients:
- 3/4 cheese
- 3 cottage cheese
- 2 eggs
- 2 sugar
- 2/3 unsalted butter
- 2 flour
- 1/2 water
- 8 salt
- 1/2 unsalted butter
Instructions:
1. Use a spoon to push the cheese through a fine sieve into a deep bowl.
2. Beat in the eggs, then the sugar and the butter.
3. Sift the flour over the cheese mixture and stir until the flour is completely absorbed.
4. Knead like bread to mix well.
5. Divide the dough into 3 equal parts and roll each between your palms to shape it into a ball, then, on a lightly floured surface, roll each ball into a 12" long cylinder (1" in diameter).
6. Wrap in wax paper and refrigerate until firm (30 minutes).
7. Flatten the cylinder slightly and cut them crosswise into 2-inch rounds.
8. In a 3-4 quart saucepan, bring water and salt to a boil over high heat.
9. Drop 6 pierogi into the water and stir occasionally so they don't stick to each other or the pan.
10. Immediately reduce the heat to low and simmer until they float to the surface (5 minutes).
11. With a slotted spoon, transfer the dumplings to a kitchen towel to drain.
12. Cover them loosely with another towel to keep them warm, while you cook the remaining pierogi in the same way.
13. In an 8-inch skillet, melt the butter, but don't let it brown.
14. Add the bread crumbs, stirring constantly, until they are crisp and golden brown, then remove from heat.
15. Pour the bread crumbs and butter over the dumplings and serve.
Title: Chunky Apple Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 1/2 vanilla extract
- 2 eggs
- 2 all-purpose flour
- 1 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1/2 baking soda
- 6 tart apples
- 1/2 brown sugar
- 1/4 butter
- 1/2 heavy whipping cream
Instructions:
1. In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
2. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff.) Stir in apples until well combined.
3. Spread into a greased 13 x 9 x 2 inch baking dish. Bake at 350 for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
4. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with the cake.
Title: Mild Pumpkin Pie
Ingredients:
- 3 pumpkin
- 4 milk
- 2 sugar
- 4 eggs
- 3 cinnamon
- 1/2 clove
- 1 ginger
- 1/2 nutmeg
- 1 salt
- 1 flour
Instructions:
1. Mix all ingredients. pour into pie crusts. Bake at 325 until knife inserted in center comes out clean. Makes 3 pies.
2. Time varies on size of pie shells, deep dish or regular your oven etc.
3. Note it will take a long time to cook. but more than worth the wait.
Title: Streusel Strawberry Pizza
Ingredients:
- 1 quick-cooking oats
- 1 1/4 butter
- 1/3 egg
- 1 brown sugar
- 1 ground cinnamon
- 1/2
- 1/4
- 1/8
Instructions:
1. In a mixing bowl, combine the dry cake mix, oats and butter until blended; set aside 3/4 cup for topping.
2. Add egg to the remaining crumb mixture and mix well. Press into a greased 12-inch pizza pan. Build up the edges and flute if desired. Bake at 350 for 12 minutes.
3. Spread pie filling over crust to within 1 inch of edges. Combine the nuts, brown sugar, cinnamon and reserved crumb mixture; sprinkle over filling.
4. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack.
5. Refrigerate any leftovers.
Title: Nana's English Trifle
Ingredients:
- 1 sherry wine
- 1/4 cornstarch
- 1/4 heavy whipping cream
- 3 granulated sugar
- 1 1/2 vanilla extract
- 2 heavy whipping cream
- 1/2 vanilla extract
- 2 granulated sugar
- 4 red maraschino cherry
- 2
- 1 1/2
- 1
- 4
- 1/2
- 1/4
Instructions:
1. Spread raspberry jam over sponge cakes.
2. Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
3. Sprinkle with Sherry.
4. Spread drained fruit over sponge cake.
5. CUSTARD---------------.
6. Using a double-boiler, stir together milk and cornstarch in top portion of broiler.
7. Heat water in lower broiler, then gently heat milk mixture.
8. Add cream and sugar and continue to heat until hot, stirring frequently.
9. In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
10. Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
11. Remove from heat, stir in vanilla.
12. Cool for 10 minutes.
13. Spoon custard over fruit.
14. Refrigerate until ready to serve.
15. TOPPING---------------.
16. In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
17. Add vanilla extract and beat for a few seconds.
18. Now add sugar gradually, beating all the while until thickened.
19. Smooth half of the whipped cream over the surface of the trifle.
20. Pipe remaining whipped cream decoratively around the edge of the trifle.
21. Garnish with red maraschino cherries and almonds.
Title: Deb's Cappuccino Cake
Ingredients:
- 1 instant chocolate pudding mix
- 4 2/3 brewed coffee
- 1/2 eggs
- 4 sour cream
- 1 Kahlua
- 1/2 chocolate chips
- 1/2
- 2
Instructions:
1. Mix all dry ingredients together; make a well and add wet ingredients.
2. Mix well and cook in a greased bundt pan in a preheated oven at 350 degrees for 55 to 60 minutes.
Title: Apple Banana Salad
Ingredients:
- 1 1/2 cottage cheese
- 3/4 mayonnaise
- 3/4 ground cinnamon
- 1/2 Splenda sugar substitute
- 4 apples
- 3 bananas
- 1/4 raisins
Instructions:
1. Combine the cottage cheese, mayo, cinnamon & Splenda in a blender.
2. Whip until cottage cheese is smooth & creamy, 3-4 minutes.
3. Pour mixture into medium bowl.
4. Stir in apples, bananas, & raisins. Presto its ready to eat!
Title: Marmalade & Macadamia Cupcakes
Ingredients:
- 60 butter
- 1/4 white sugar
- 1 vanilla essence
- 1/2 baking powder
- 3/4 self-raising flour
- 1/4 milk
- 1 egg
- 1 honey
- 1/3 marmalade
- 1/3
Instructions:
1. Preheat oven to 180°C.
2. Line a 12-hole 2 tablespoon capacity flat based patty pan with patty pan paper cases.
3. Using an electric mixer cream softened butterand sugar until creamy. Then add vanilla essence and egg. Beat well until combined.
4. Transfer mixture to a bigger bowl. Fold in half the flour, followed by half the milk. Repeat this process with remaining flour and milk. Stir until the batter is smooth.
5. Three quarters fill each paper patty case with the mixture. Ensure that there is a smooth surface.
6. Place marmalade in a heatproof microwave safe bowl with the honey. Microwave on HIGH for 1-2 minutes or until melted. Stir in chopped macadamia nuts.
7. Spoon the mixture on top of the cakes (Unbaked)Bake in preheated oven for approximately 20 minutes. When cakes are baked stand fro 10-15 minutes before transferring them to a wire cake cooling rack and completing all the steps required again to use the reamining cupcake batter.
Title: Caramel Toffee Squares
Ingredients:
- 1 1/4 flour
- 1/4 sugar
- 1/2 butter
- 2 butter
- 1 butter
- 1 brown sugar
- 4 corn syrup
- 1 sweetened condensed milk
Instructions:
1. Crumble base ingredients. Pack into ungreased 9 X 13 pan. Bake at 350 degree oven for 20 minutes.
2. Combine 2nd layer ingredients in heavy saucepan. Bring to boil over medium heat. Boil 5 minutes stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer.
3. Melt chocolate in saucepan over low heat or over hot water. Pour over second layer. Cool and cut into squares.
Title: Peaches in Red Wine
Ingredients:
- 4 sugar
- 2 full-bodied red wine
- 2 zinfandel
Instructions:
1. Slice the peaches and put into 4 wine glasses.
2. Sprinkle each with about 1/2 teaspoon sugar.
3. Divide the wine among the 4 portions.
4. Serve with a spoon.
Title: Swedish Cream Cookies
Ingredients:
- 1 margarine
- 2 flour
- 1/2 half-and-half
- 1/2 butter
- 2 -3 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Mix margarine and flour until crumbly.
2. Gradually add half and half.
3. Roll out dough and cut with a 1 1/2 inch cutter. (Simple shapes like circles and stars work easiest).
4. Dip in granulated sugar.
5. Bake at 375 degrees for 7-9 minutes.
6. Meanwhile, melt the butter and mix with the yolk, vanilla, and gradually add in the powdered sugar. You can divide this into separate bowls if you want more than one color of frosting.
7. Spread frosting between cooled cookies.