lumicero/recipes-ing2inst huggingface dataset:
Title: Cowboy Cookie Mix in a Jar
Ingredients:
- 1 1/3 quick-cooking oats
- 1 1/3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 pecans
- 1 brown sugar
- 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 1 egg
- 1 vanilla extract
- milk
Instructions:
1. Pour oats into wide-mouth 1 qt glass container with a tight fitting lid.
2. Combine the flour, baking powder, baking soda and salt; place on top of the oats.
3. Layer with pecans, chocolate chips, brown sugar and sugar, packing each layer tightly (do not mix).
4. Cover and store in a cool dry place for up to 6 months.
5. To prepare cookies: Pour cookie mix into a large mixing bowl; stir to combine ingredients.
6. Beat in butter, egg and vanilla. Milk if necessary.
7. Cover and refrigerate for 30 minutes.
8. Roll into 1-inch balls.
9. Place 2-inches apart on greased cookie sheeets.
10. Bake 350 degrees for 11 to 13 minutes or until set.
11. Remove to wire racks to cool.
Title: coconut cream and fresh fruit dream
Ingredients:
- 6 coconut cream
- 9 caster sugar
- 6 gelatin
- 1 Malibu rum
- 2 strawberries
- 5 raspberries
- 5 blueberries
- 5
Instructions:
1. Whip the cream until it starts to stiffen, but is still not completely whipped.
2. (Does that make sense?).
3. In a separate bowl whip the fromage frais until smooth, then add in the coconut cream/milk whilst whipping.
4. Also add in the caster sugar and malibu if using.
5. Now whip the fromage mixture into the cream.
6. Melt the gelatine in about 4 tablespoon of hot water.
7. Once melted whip it very quickly into the cream mixture.
8. Transfer into a pretty glass bowl and refridgerate for at least 2hours.
9. Cut the strawberries in half and then combine all the fruit toge crust.
10. Make pudding as directed.
11. I like cooked pudding best but you can use instant.
12. You can also use 2 small packages.
13. And any other flavor you like.
14. Spread on top.
15. You can sprinkle chopped pecans or chocolate ants on top.
16. Refrigerate.
Title: Blackberry Crumble Cake
Ingredients:
- 200 butter
- 170 butter
- 2 caster sugar
- 150 eggs
- 150 self-raising flour
- 185 plain flour
- 230 milk
- 75 blackberries
- 50 vanilla custard
- 60 plain flour
- 55 firm butter
- brown sugar
Instructions:
1. Preheat oven to 180°C Brush a round 22cm(base measurement) springform pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the eggs, 1 at a time, beating well after each addition.
4. Add the combined flours and milk and use a large metal spoon to fold until well combined.
5. Spoon the mixture into prepared pan and use the back of a spoon to smooth the surface.
6. Arrange the blackberries in a signle layer over the top.
7. To make the crumble topping, place flour in a bowl.Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the coconut and sugar.
8. Sprinkle the cruble topping over the blackberries.
9. Bake for 1 hour.Cover loosely with foil.
10. Bake for a further 25 minutes or until a skewer inserted comes out clean.
11. Set aside in the pan for 10 minute to cool before transferring to a wire rack to cool slightly.
12. Cut into wedges and serve with custard.
Title: Lawry's Coconut Banana Cream Pie (W/Coconut Crust)
Ingredients:
- 1/2 butter
- 3 sweetened flaked coconut
- 4 sugar
- 3/4 cornstarch
- 3 salt
- 1/4 flour
- 1/4 half-and-half
- 3 vanilla extract
- 2 bananas
- 2 powdered sugar
- 1
Instructions:
1. To Make The Coconut Crust: Lightly butter a 9-inch pie plate and set aside.
2. Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.
3. For the Filling: Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.
4. Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute. (Do not taste then re-dip your spoon. I've read that enzymes in salvia breaks down the cornstarch and makes it watery, something like what happens with leftover babyfood.).
5. Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.
6. Slice the bananas into the pie shell. Pour the filling into the shell.
7. Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.
Title: Roasted Banana Bread Pudding With Bourbon-Praline Sauce
Ingredients:
- 4 bananas
- 5 milk
- 1 1/2 light brown sugar
- 1/3 cinnamon
- 1 nutmeg
- 1/2 eggs
- 3 light brown sugar
- 1 Bourbon
- 1/3 dark rum
- 1 vanilla
- 1 salt
- 1/4 sugar
- 2 pecans
- 1/2 unsalted butter
- 2 dark brown sugar
- 1/2 milk
- 1/2 cornstarch
- 2 Bourbon
- 2 dark rum
- 1 vanilla
- 1 salt
- 1
Instructions:
1. Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
2. Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
3. Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
4. Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
5. In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
6. In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
7. Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
8. Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
9. Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.
Title: Raspberry Walnut Torte
Ingredients:
- 1 1/4 flour
- 1/3 confectioners' sugar
- 1/2 butter
- 10 frozen raspberries
- 3/4 walnuts
- 2 eggs
- 1 granulated sugar
- 1/2 salt
- 1/2 baking powder
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Combine 1 cup flour, confectioners’ sugar and butter; blend well.
3. Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
4. Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
5. Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
6. Bake at 350F for 30-35 minutes until golden brown.
7. Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
8. TO MAKE SAUCE:.
9. Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.
Title: Mexican Car-Tel Bomb Cupcakes
Ingredients:
- 1 dark beer
- 1 unsalted butter
- 3/4 all-purpose flour
- 2 granulated sugar
- 2 baking soda
- 1 1/2 salt
- 3/4 eggs
- 2 sour cream
- 2/3 bittersweet chocolate
- 8 heavy cream
- 2/3 butter
- 2 unsalted butter
- 2 powdered sugar
- 1 Kahlua
- 2 1/2
- 3
Instructions:
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the beer and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the beer-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To Make the Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and tequila and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. NOTE: just spoon the stuff in, no need to create more work :).
5. To Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. NOTE: I don't have a stand mixer, my regular hand mixer worked just fine. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Kaluha, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes.
Title: Dark Raspberry Truffles
Ingredients:
- 1/2 walnuts
- 1/2 raisins
- 1 -2 raisins
- 1/4 cocoa powder
- 1 raspberries
- 1/2 vanilla extract
- 1 cocoa powder
Instructions:
1. Soak rasins for 1 minute, then drain and lightly pat dry.
2. Blend all ingredients in a food processor until well combined.
3. Roll into 12 balls, then roll in or dust on some cocoa powder, and roll again in your hands. Store in fridge.
Title: Triple Almond Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 8 almond paste
- 1 egg
- 2 all-purpose flour
- 2 1/2 cream of tartar
- 1 baking soda
- 1 salt
- 1/4
- 8 -10
Instructions:
1. Cream butter and powdered sugar.
2. Add almond paste, egg and extract. Beat at medium speed until smooth.
3. Add baking soda, cream of tartar, salt & flour. Mix until well blended.
4. Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
5. Place 1 whole almond firmly onto top of each ball but do not flatten too far.
6. Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
7. Cool on sheet for 1 minute, then move to wire racks to finish cooling.
Title: Lemon Cupcake With Berry Buttercream
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 2 vanilla extract
- 3 fresh lemon juice
- 2 lemon zest
- 1/2 sour cream
- 1/4 unsalted butter
- 1 powdered sugar
- 3 1/2 heavy cream
- 1 vanilla extract
- 1 salt
- 1/3
Instructions:
1. Preheat oven to 350°F. Line two muffin pans with 15 cupcake liners and set aside.
2. In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
5. Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
6. Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
7. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
8. Frost the cooled cupcakes as desired.
Title: Mint M&m Cookies
Ingredients:
- 1 eggs
- 2 canola oil
- 1/2 vanilla
- 1
- 0.5
Instructions:
1. Preheat oven to 350 and lightly oil baking sheet.
2. Stir together cake mix, eggs, oil and vanilla.
3. Fold in M&Ms.
4. Drop by rounded tablespoonful onto cookie sheet. Press each cookie down slightly.
5. Bake 8-10 minute Allow to rest 3 min and remove to wire rack to cool.
Title: Pumpkin Fritters
Ingredients:
- 2 pumpkin
- 1 egg
- 3 flour
- 1/2 cinnamon
- 1 baking powder
- 3 sugar
- 1 lemon juice
Instructions:
1. Combine pumpkin and egg, stir in flour, cinnamon, baking powder, sugar, salt and juice.
2. Heat oil in a shallow pan and drop spoonfuls of the mixture into the oil, fry till golden then turn and do other side, drain on paper towels and serve hot sprinkled with cinnamon sugar.
3. Lovely with ice cream!
Title: Upside-Down Date Pudding
Ingredients:
- 1 1/2 brown sugar
- 1 unsalted butter
- 1 1/2 water
- 1 pitted dates
- 1 boiling water
- 1/2 brown sugar
- 2 unsalted butter
- 1 egg
- 1 1/2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 1/2 cinnamon
- 1 nutmeg
Instructions:
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
2. Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
3. In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
4. In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
5. Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
6. Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.
Title: Gateau St-simeon
Ingredients:
- 12 fresh raspberries
- 6 icing sugar
- 1 fresh lemon juice
- 1 gelatin
- 1 kirsch
- 1 ladyfingers
- 1
- 24
Instructions:
1. Pulp the raspberries in a mixing bowl; add the icing sugar and fresh lemon juice.
2. Blend well.
3. Place the gelatine in a double boiler with 1 oz (25 mL) water and dissolve completely.
4. Add gelatine mixture to raspberry pulp and stir well.
5. Finally, add Kirsch and fold in 3/4 of the whipped cream.
6. Place prepared sponge cake in the bottom of a 9 inch cake ring-pan and pour the raspberry cream on top.
7. Place in refrigerator, to set, for one hour.
8. Place on a serving dish.
9. Remove the pan ring and decorate with lady fingers, and remaining whipped cream.
Title: Strawberries and Cream Cake Rolls
Ingredients:
- 1 eggs
- 4 water
- 1/2 powdered sugar
- 4 strawberries
- 7 sugar
- 2 vanilla extract
- 1/2
Instructions:
1. Cake:
2. Preheat oven to 350 degrees.
3. Coat two 15x10-inch jelly roll pans with cooking spray; line with wax paper and set aside.
4. With electric mixer at high speed, beat eggs for 5 minutes.
5. Add water and beat at low speed until blended.
6. Gradually add cake mix, beating at low speed until moistened.
7. Beat at medium speed for 2 minutes.
8. Pour batter into pans and bake at 350 degrees for 10 to 13 minutes or just until cake is light golden brown and springs back when touched.
9. Do not over bake.
10. Sift powdered sugar in a 15x10-inch rectangle on a linen towel.
11. Immediately turn cake out onto sugar.
12. Peel off wax paper and roll up cake and towel together; cool on wire rack, seam side down.
13. Repeat with other cake.
14. Filling:
15. Combine strawberries and 4 tablespoons sugar in small bowl; set aside.
16. Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form.
17. Stir in vanilla extract.
18. Unroll one cooled cake and remove towel.
19. Spread cake with half of sliced strawberries and half of the whipped cream.
20. Reroll cake and set on platter.
21. Sprinkle with powdered sugar and garnish with whole strawberries.
22. Repeat with other cake.
Title: Uncle Bob's Fantastic Lemon Banana Frosting
Ingredients:
- 1/2 banana
- 1/2 lemon juice
- 1/4 butter
- 3 1/2 powdered sugar
Instructions:
1. Mix bananas and lemon juice together in a mxing bowl.
2. Cream the butter and one cup of the powdered sugar together in a separate mixing bowl.
3. Add the banana mixture and enough powdered sugar to form a spreadable consistency.
Title: Apple & Cheddar Crumble
Ingredients:
- 6 apples
- 1 sharp cheddar cheese
- 2 golden raisin
- 1/2 light brown sugar
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1/3 unsalted butter
- 1/4 pumpkin pie spice
- 1
Instructions:
1. Heat oven to 375 degrees; coat a 13x9x2-inch baking dish with nonstick cooking spray.
2. In large bowl, fold together apples, lemon juice, cheddar cheese and raisins.
3. Spoon into prepared baking dish.
4. In another bowl, combine sugar, flour, oats, butter and pumpkin pie spice; mix until crumbly.
5. Scatter over apple mixture.
6. Bake at 375 degrees for 30 minutes or until nicely browned and apples are tender.
7. Cool at least 15 minutes.
8. Serve warm.
Title: Rich Caramel Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 sweetened condensed milk
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350°F In heavy saucepan over low heat, melt caramels and butter. Remove from heat; add Eagle Brand. Mix well. Set aside caramel mixture. Prepare cake mix as package directs.
2. Spread 2 cups cake batter into greased 13x9-inch baking pan; bake 15 minutes. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture. Top with pecans. Return to oven; bake 30-35 minutes or until cake springs back when lightly touched. Cool.
Title: Banana, Lime and Coconut Cake (Australia)
Ingredients:
- 2 eggs
- 1 lime
- 1 lime juice
- 1/2 buttermilk
- 3 bananas
- 3/4 unsalted butter
- 1 1/2 granulated sugar
- 2 all-purpose flour
- 1/2 baking soda
- 2/3 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
2. In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
3. In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
4. Add banana mixture & beat on low until combined.
5. In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
6. With a large metal spoon, gently fold in only half of the coconut untl just combined.
7. Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
9. Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
10. FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
11. Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.
Title: Honey Vanilla Pound Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 4 honey
- 2 pure vanilla extract
- 2 lemon zest
- 1 cake flour
- 1 3/4 kosher salt
- 1 baking powder
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour an 8 1/2 x 41/2 x 2 1/2 inch loaf pan. Line the bottom with parchment paper.
3. In a mixing bowl using an electric mixer cream the butter and sugar on medium speed for 3 to 4 minutes, until light. In a glass measuring cup combine the eggs , honey, vanilla and lemon zest. Combine egg mixture to butter cream slowly making sure eggs mix completely and scraping sides of bowl as you mix eggs.
4. Sift together the flour, salt, and baking powder. With the mixer on low speed, add flour mixture to butter and egg mixture very slowly just until combined. Finish mixing batter with a rubber spatula and pour into prepared baking pan. Smooth the top, bake for 50 to 60 minutes until toothpick inserted in center come out clean.
Title: Carrot Zucchini Walnut Cake
Ingredients:
- 2 carrots
- 2 zucchini
- 2 sugar
- 1/4 dry sweetener
- 2 water
- 2/3 ground flax seeds
- 2 walnuts
- 1 1/2 all-purpose flour
- 1 ground cinnamon
- 1 ground nutmeg
- 2 salt
- 1/2 baking soda
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
2. In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
3. In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
4. Mix in flour, spices, salt, and baking soda.
5. When well combined, add the carrots, zucchini and walnuts.
6. Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.
Title: Almond Cake
Ingredients:
- 1/2 eggs
- 6 orange, zest of
- 1 1/4 lemon, zest of
- 1 vanilla extract
- 1 salt
- 4 confectioners' sugar
- 4
- 1/4
- 2
Instructions:
1. Finely grind almonds in a food processor.
2. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream.
3. Beat in the zests, extracts and salt.
4. Add the ground almonds and mix very well.
5. With clean beaters, beat the egg whites in a large bowl until stiff peaks form.
6. Stir a small amount of the egg whites into the egg and almond mixture to soften. Then fold in the rest. (The mixture is thick, so you will need to turn it over quite a bit into the egg whites).
7. Pour into a greased and floured 11-inch springform pan.
8. Bake in a preheated 350°F oven for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
9. Just before serving, dust the top of the cake with confectioners' sugar.
Title: Christmas Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/2 flour
- 1 baking powder
- 2 vanilla
- 1
Instructions:
1. Cream butter and sugar.
2. Add all other ingredients.
3. Mix well.
4. Chill at least 2-3 hours. Roll out.
5. Cut in to shapes and bake in 400°F till edges are pale golden brown.
6. Recipe easily doubled.