lumicero/recipes-ing2inst huggingface dataset:
Title: Scottish Fruit Squares
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 salt
- 1/2 unsalted butter
- 1/4 egg
- 1 fresh lemon juice
- 2 cold water
- 2 -3 walnuts
- 1 currants
- 1 sweetened flaked coconut
- 1 raisins
- 1 sugar
- 1 unsalted butter
- 1/2 egg
- 1 confectioners' sugar
- 2
- 4 -5
- 1
Instructions:
1. Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
2. Preheat the oven to 375°F Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
3. To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
4. While the bars bake, make the icing. Mix the confectioners’ sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
5. Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
6. The Great Holiday Baking Book.
Title: Strawberry Mango Cobbler
Ingredients:
- 2 strawberries
- 2 mangoes
- 1 crystallized ginger
- 1/2 coconut
- 1 flour
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 rolled oats
- 1/4 fresh lemon juice
- 1/4 butter
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl combine the strawberries, mango, ginger, coconut, flour, sugars and oats.
3. Toss well.
4. Grease a 13 x 9 inch baking pan.
5. Pour fruit mixture into the baking pan and level.
6. Sprinkle on the lemon juice followed by the butter.
7. Bake for 40 minutes.
8. Allow to cool to warm-serve with vanilla ice cream.
Title: Chocolate Peppermint Shortbread Cookies - the Dancing Deer Baker
Ingredients:
- 1 1/3 unbleached all-purpose flour
- 3/4 cocoa powder
- 1/4 kosher salt
- 3/4 unsalted butter
- 1/2 sugar
- 1 egg
- 1
Instructions:
1. In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
2. Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
3. Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add peppermint oil and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
4. Position rack in the center of the oven and preheat to 325°F
5. On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Title: Easy Danish
Ingredients:
- 1 1/2 butter
- 2 flour
- 2 1/2 water
- 3 eggs
- 3 powdered sugar
- 1 1/2 vanilla extract
- walnuts
Instructions:
1. 1st Part:
2. Cut 1/2 cup butter into 1 cup flour.
3. Sprinkle water over mixture and mix until it's moist enough to round into a ball.
4. Divide in half.
5. On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
6. 2nd Part:
7. Heat 1/2 cup butter and 1 cup water to a rolling boil.
8. Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
9. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
10. Remove from heat.
11. Beat in eggs, all at once, until smooth and glossy.
12. Divide in half.
13. Spread evenly over strips.
14. Bake 60 minutes or until topping is crisp and brown.
15. Frost with Sugar Glaze (see below) and sprinkle with nuts.
16. Sugar Glaze:
17. Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
18. If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
19. Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.
Title: High Protein Pumpkin Spice Cake
Ingredients:
- 2/3 coconut oil
- 1/2 molasses
- 2 eggs
- 2 cottage cheese
- 1 pumpkin puree
- 1 vanilla extract
- 1 buckwheat flour
- 1 1/2 cinnamon
- 2 1/2 ginger
- 1 nutmeg
- 1/2 allspice
- 1/2 baking powder
- 1 salt
- 3/4 walnuts
- 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don't stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9x9 inch baking pan. Sprinkle nuts over the top.
3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Title: Marmalade and Whiskey Bread and Butter Pudding
Ingredients:
- 8 butter
- 50 orange marmalade
- 4 milk
- 300 eggs
- 248 vanilla extract
- 3 icing sugar
- 1
- 4
- 1
Instructions:
1. Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
2. Pop the remaining bread on top to made 4 marmalade sandwiches.
3. Cut into triangles and nestle in rows in a large baking dish.
4. Heat the oven to 350 degrees F.
5. Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
6. Leave to soak for 30 minutes.
7. Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
8. Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
9. Serve hot or warm.
Title: Easy Filled Peanut Butter Cookies
Ingredients:
- 1 - 16 1/2 chocolate chips
- 4
- 12
Instructions:
1. Cut the peanut butter cups into four equal pieces.
2. Wrap 1 1/2 tablespoons of cookie dough around each piece and bake as directed on dough package.
3. The peanut butter cups will create a truffle type of filling.
4. You can then melt chocolate chips and dip one half of cookie into them if desired.
Title: Creamy Chocolate Layered Pie
Ingredients:
- 4 Philadelphia Cream Cheese
- 1 milk
- 1 half-and-half
- 1 sugar
- 1 Cool Whip Topping
- 1 1/2 milk
- 2 chocolate flavor instant pudding and pie filling mix
Instructions:
1. Mix cream cheese, 1 tablespoons of milk and sugar in a large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread mixture on bottom of crust.
2. Pour 1 1/2 cups milk into bowl. Add pudding mixture. Beat with wire whisk for 1 minute. Stir in 2 cups of the whipped topping. Spread over cream cheese layer.
3. Refrigerate for 4 hours or until set.
4. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Title: Date Nut Bars
Ingredients:
- 1 flour
- 1/2 salt
- 1/4 baking powder
- 1 sugar
- 1 walnuts
- 1 dates
- 2 eggs
- 1/4 butter
- 1 margarine
- vanilla extract
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9 x 13-inch pan with non-stick cooking spray (Pam) or grease pan and then line pan with aluminum foil. Spray Pam over foil or grease foil.
3. Sift flour, salt and baking powder in a medium bowl.
4. Add all remaining ingredients (except for the powdered sugar) and mix well with a wooden spoon.
5. Spoon mixture into pan, spreading evenly.
6. Bake for 20-30 minutes or until golden brown.
7. Invert onto work surface and carefully remove foil and slice into bars while still warm.
8. Transfer bars to a rack to cool and sprinkle with powdered sugar (if desired).
Title: Silhouette Cookies
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 1 1/2 vanilla
- 3 1/2 flour
- 2 baking powder
- 1/2 salt
- 2 butter
- 1/3 cream cheese
- 6 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Starting with sugar cookies:
2. Cream butter and sugar well.
3. Beat in eggs and vanilla.
4. Sift together flour, baking powder and salt; gradually add to creamed mixture.
5. Cover and chill dough for at least 3 hours or overnight.
6. About an hour before you want to start baking make chocolate cookies:
7. Melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
8. Cream butter, cream cheese and sugar well. Add chocolate.
9. Beat in egg and vanilla.
10. Sift together flour, baking powder and salt; gradually add to creamed mixture.
11. Fill cookie press and form cookies on ungreased cookie sheets. Chill for 30 minutes.
12. Preheat oven to 375°F
13. While chocolate cookies are chilling, roll the sugar cookie dough out onto a lightly floured pastry mat to about 1/8-1/4" thickness.
14. Cut out with a 2" round cookie cutter.
15. Place on ungreased baking sheets.
16. Lift chilled chocolate cookies with a spatula and place on top of each sugar cookie.
17. Bake at 375°F for about 10 minutes.
Title: Peach Cobbler With Praline Topping
Ingredients:
- 3/4 self rising flour
- 1/3 light brown sugar
- 1 1/2 pecans
- 1/4 margarine
- 1 3/4 self-rising flour
- 1 1/2 sugar
- 1 milk
- 1 sugar
- 32 cinnamon
- 1/4
Instructions:
1. Make the topping in a small bowl.
2. cut margarine very small and get soft to room temperature using a serving size spoon like a pastry blender, mix in other ingredients until crumbly (Do it for a few minutes.
3. put aside and come back and do it again several Times.
4. In a bowl place the thawed peaches and sugar and sprinkle with cinnamon.
5. Set aside for a FEW MINUTES.
6. Strain off the excess juice.
7. make the batter ingredients well and pour onto bottom of well greased 9" x 13" metal pan.
8. Arrange the peaches on top of the batter evenly.
9. Sprinkle topping evenly OVER THE TOP.
10. Bake 350 degrees for 70 minutes.
Title: Orange Cheesecake
Ingredients:
- 1 butter
- 3/8 cream cheese
- 8 sugar
- 1/2 vanilla extract
- 1 orange
- 1 lemon juice
- 1 heavy cream
- 1
Instructions:
1. Cohere the cookie crumbs and butter into a dampened sand. Line the bottom of a spring-form pan with this, packing down with your fingers.
2. In a bowl, cream together the cheese, sugar, vanilla, orange zest and juice, and lemon juice.
3. In a larger bowl, whip the heavy cream until you've got stiff peaks.
4. Fold the cheese mixture into the whipped cream until combined.
5. Pour this "cheesecake" into the prepared pan and refrigerate for at least 2 hours (overnight is best).
6. Top with fresh orange slices.
Title: Hannahs Cinnablue Cake
Ingredients:
- 150 self raising flour
- 150 caster sugar
- 150 butter
- 2 eggs
- 2 lemon juice
- 15 blueberries
- 1 milk
- cinnamon
- salt
Instructions:
1. Preheat oven to 180c.
2. Grease tin.
3. Set blueberries aside in a bowl/cup and leave to soak in lemon juice.
4. in a small bowl, thoroughly mix together flour salt and cinnamon.
5. in a large bowl, cream butter and sugar until fluffy.
6. beat in eggs and milk.
7. slowly stir in flour mixture and add blueberries (not lemon juice).
8. Pour batter mix into tin ensuring all blueberries are covered.
9. bake for 35-45 minutes *un-interrupted*
10. enjoy!
Title: Peanut Butter Sheet Cake With Icing
Ingredients:
- 2 flour
- 1 baking soda
- 2 sugar
- 1/2 salt
- 1/2 margarine
- 3/4 creamy peanut butter
- 1/2 water
- 1 eggs
- 2 vanilla
- 1 buttermilk
- 1/2 evaporated milk
- 1/2 sugar
- 1 margarine
- 1 mini marshmallows
- 1 peanuts
- 20 vanilla
- 1
Instructions:
1. Cake:
2. Mix together in a bowl, flour, sugar, soda and salt.
3. In a saucepan bring oil, margarine, peanut butter and water to a boil. Pour over dry ingredients and mix.
4. In a bowl beat eggs, vanilla, and milk. Add to mixture and mix. Pour in a greased and floured 11x15x1-inch sheet cake pan.
5. Bake on 350 for 15-20 minutes.
6. Frosting:
7. Boil milk, sugar and margarine. Cooking 2 minutes. Add peanut butter chips, marshmallows, vanilla and peanuts. Blend until melted.
8. Spread on warm cake.
Title: Easy Peach Cobbler
Ingredients:
- 2 flour
- 2 sugar
- 1 salt
- 2 milk
- 1/2 butter
- 2
Instructions:
1. Mix dry ingredients together.
2. Add milk and butter.
3. Pour peaches into casseroe dish and top with flour mixture.
4. Bake at 350 for 1 hour.
Title: Lusciously Nutty Holiday Logs
Ingredients:
- 1 walnuts
- 1/3 sugar
- 5 sugar
- 1 orange zest
- 1/2 ground cinnamon
- 1/4 ground cloves
- 8 phyllo dough
- 1/3 canola oil cooking spray
Instructions:
1. Preheat oven to 300°F Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.
9. Tips & Notes.Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.
Title: Sweet Pineapple Upside-Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 margarine
- 1 1/3 brown sugar
- 1/2 pineapple slices
- 1 maraschino cherries
- 1
- 10
Instructions:
1. Preheat oven to 375°F.
2. Place margarine in 13x9 pan and place in oven while preheating.
3. Watch so that it melts but does not burn.
4. Remove pan from oven.
5. Sprinkle brown sugar evenly in pan.
6. Arrange pineapple slices in the sugar.
7. Easiest method is 4 down the middle and 3 on each side of that.
8. Place cherry half, rounded side down in the middle of each ring.
9. Pour cake mix carefully over the fruit.
10. Bake at 375°F for 45-55 minutes until toothpick in center comes out clean.
11. Let stand 5 minutes to let topping slightly set.
12. Place large platter or cookie sheet over cake and carefully turn upside down.
13. Let stand a few minutes for the topping to run out.
14. Remove pan and cool completely.
15. Great served slightly warm with whipping cream.
Title: Fried Fruit With Bay Leaf Sauce
Ingredients:
- 4 sugar
- 2 milk
- 2/3 flour
- 1 sugar
- 6 egg
- 1/2 milk
- 1 nutmeg
- 1 cinnamon
- 1 red currants
- 1/3 grapes
- 1 fresh sage leaves
- 1/4 sugar
- 1 -2
- 10
Instructions:
1. Sauce (can be prepared in advance): mix all ingredients in a small pot. Heat on medium high heat and stir all the time. The mixture will thicken during heating to a temperature of about 175 F (80 C). It is important that during heating the mixture will constantly be stirred. Do not let the sauce boil. The sauce has the right conistency, if it builds a thick film on the backside of a tablespoon.
2. Remove sauce from heat and stir for 2 minutes. Set aside and let cool down completely.
3. Prepare berries: Wash small panicles of red currant and pat dry with paper towels. Wash grapes and cut into clusters of 3-5 berries.
4. In a suited pot or deep fryer heat about 2 inches high oil for frying.
5. Combine flour, sugar, ground nutmeg and ground cinnamon.
6. Mix egg, milk and 1 tablespoon oil. Add to flour mixture and beat until smooth.
7. Dip berries and sage leaves into batter.
8. Fry berries in hot oil for about 1 minute or until batter is light golden brown. Fry sage leaves until batter is light golden brown and puffed up.
9. Remove with slotted spoon; drain on paper towels.
10. While still warm sprinkle the fired red currant berries and the sage leaves slightly with some sugar.
11. Serve berries and sage leaves still warm with the cold bay leaf sauce.
12. NOTE: You can replace the berries in this recipe against others of your choice, but use fresh ones. They should not be to sweet. Or choose a sweet and a more tart one.
13. NOTE: I used fresh bay leaves. If you have no fresh leaves, you can use dried ones, but you may have to use more leaves. Try the sauce during heating and add more leaves to your taste. The sauce should have a delicate vanilla taste and additional notes.
Title: Swedish Angel Crisps
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 shortening
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 2/3 walnuts
- 1/2 granulated sugar
Instructions:
1. Preheat oven to 350°F.
2. Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.
3. Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar.
4. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are golden brown.
5. Cool on a wire rack completely before serving.
Title: Apple Grunt
Ingredients:
- 3 butter
- 1/2 sugar
- 1 egg
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 buttermilk
- 2 butter
- 2 1/4 apples
- 1/3 brown sugar
- 1 all-purpose flour
- 1/2 cinnamon
Instructions:
1. Preheat oven to 425*.
2. Cream together the butter and sugar, then beat in egg.
3. Sift together flour, baking soda and baking powder and salt.
4. Add to the creamed mixture alternately with the buttermilk.
5. Stir in the apples, pour into 8x8" square pan.
6. Mix topping ingredients in a small bowl.till crumbly.
7. Sprinkle over the top of apple mixture.
8. Bake for 30 minutes.
Title: Mademoiselle Grey Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1/2 confectioners' sugar
- 1 vanilla extract
- 2 flour
- 2
- 1
Instructions:
1. Preheat oven to 375°F
2. Cream together butter and sugar.
3. Add vanilla.
4. Add flour, tea leaves and lavender. Mix well.
5. Divide dough in half and roll into a log, wrap and chill at least 30 minutes.
6. Once chilled slice to desired thickness (roughly 1/3 inch)and place on a backing sheet.
7. Bake 12 minutes or untill just browned on the edges.
Title: Snickerdoodles from Betty Crocker Kitchens
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 2 shortening
- 2 3/4 eggs
- 2 all-purpose flour
- 1 cream of tartar
- 1/4 baking soda
- 1/4 salt
- 2 sugar
- ground cinnamon
Instructions:
1. Heat oven to 400*F.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
5. Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
6. Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
7. How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
8. My Note:
Title: Brandied Peach Cobbler
Ingredients:
- 2 sugar
- 1/2 brandy
- 1/4 fresh lemon juice
- 1 cinnamon
- 1 all-purpose flour
- 1/2 sugar
- 1 baking powder
- 2/3 cinnamon
- 1 salt
- 1 milk
- 1/2 pecans
- 1/2 vanilla ice cream
- 1/4
- 1/2
Instructions:
1. For filling, in a large bowl, combine all filling ingredients except cooking spray. Let stand 30 minutes, stirring often. Meanwhile, preheat oven to 375°F and spray an 11x7x2 inch baking dish with cooking spray.
2. For topping, in medium bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. Add oil and milk; blend well. Fold in pecans. Pour peach mixture into baking dish. Evenly drop topping mixture by rounded tablespoons over peach mixture. Bake 45 to 55 minutes or until brown and bubbly. Serve cold or at room temperature with vanilla ice cream.
Title: "motts" Super Simple Carrot Cake (Tastes Like Pumpkin)
Ingredients:
- 1 applesauce
- 2
Instructions:
1. In a large bowl mix applesauce and cake mix well.
2. Place in a cake pan and bake as directed on cake mix box.
Title: Flourless Orange Cake
Ingredients:
- 2 oranges
- 1 1/2 eggs
- 6 sugar
- 1 baking powder
- 1 1/2
Instructions:
1. Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn't boiled off too much.
2. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).
3. Preheat the oven to 180 degrees Celsius. Grease and flour, or line with baking paper, a 9 ½ or 10-inch spring form pan.
4. Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.
5. Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-coloured. Add the ground almonds and mix well. Mix in the pulped orange at low speed, in two or three additions, beating for 20 seconds after each addition.
6. Pour into the prepared pan. Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.
7. Options instead of Oranges: 350g cumquats or 3 Meyer lemons or 6 mandarins.
Title: Chocolate Coconut Crunch
Ingredients:
- 1/2 sweetened condensed milk
- 1/2 chocolate chips
- 1/4 sweetened flaked coconut
- 1 1/2
Instructions:
1. Combine chocolate and condensed milk in a bowl and microwave for 30 seconds or until melted. Stir until smooth.
2. Combine coconut and Special K in a 8x8 pan. Add chcolate mixture and stir until well mixed.
3. Wait 20 minutes until set, or just grab a spoon and dig in like we did!
Title: Giant Chocolate Chip Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 vanilla essence
- 250 butter
- 2 eggs
- 3 1/2 self-rising flour
- 1 chocolate chips
Instructions:
1. Cream together white sugar, brown sugar, vanilla and butter.
2. Add eggs, flour and choc chips and mix well.
3. Leave for approx 15 minutes before rolling into palm sized balls and then placing on a lined tray. Cook at 180°C for 20 minutes
4. HINT: After 12 mins, swap the bottom and top trays around in the oven to avoid the bottom tray of cookies burning.
Title: Aunt Freed's Butter Pecan Dessert
Ingredients:
- 1 flour
- 1/2 - 1 margarine
- 1 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 instant butter pecan pudding mix
- 2 2/3 milk
- 1 Cool Whip
- pecans
Instructions:
1. Crust: Mix well and pat into ungreased 13x9 inch pan.
2. Bake at 325 degrees for 20-25 minutes.
3. Filling: Spread filling on Cooled crust.
4. Next layer: Mix pudding and milk and spread on filling mixture.
5. Topping: Spread Cool Whip on top and sprinkle with additional pecans.